Bottomless Pie

    A few weeks ago my two wonderful friends came to visit New York.  We discussed options of things to do and ended up deciding on an evening at my apartment making pie and hanging out.  Growing up sometimes means growing apart physically so it's always nice to catch up with old friends over some slices in the quiet of your home.  Also, Erich and I never miss an opportunity to lay down some pies for our friends to get some feedback.  I am sure if Erich were writing this he would replace feedback with praise in the last sentence.  I'm a bit more modest.  A mutual friend also accompanied our dinner, which is why the title of this post is called "A Trio of Pies, for a Trio of friends."

   For the first pie, I used the base recipe from the previous post, and then added finely sliced sweet potatoes and a touch of rosemary. Delish!

   For the second pie, Erich whipped up his Wine Margherita with salted capers pie.  Recipe coming soon.

   Lastly, Pam had requested we use figs and goat cheese for a pie. (See picture above)

Figgy Pie

4 black mission figs sliced

one large onion (we used red)

mozzarella 

2-4 tbsp. goat cheese

1 tsp. chopped rosemary

olive oil

salt and pepper

Balsamic Drizzle

1/4 c. balsamic

1 tsp. sugar

    First caramelize the onions for about thirty minutes or until they appear soft and brown.  Jam like.  Next  top your pie, and begin to reduce your balsamic for a few minutes before placing the pizza in the oven and then continue until the pie is finished baking.  Once the pie is finished, drizzle the balsamic.  The balsamic should have reduced to the consistency of chocolate syrup.  There will not be much to use, but you only need a little bit.  Manga! Manga!

Check back soon for Erich's Wine Margherita Pie!