Food events in a city like New York are as bountiful as there are pot holes. From burgers to cocktails and even specialized kimchi parties you can get your fill of some of the cities best and worst. The awesome thing about being a food blogger is that I am fortunate enough (and very humbled)  to be invited to many of these and some which are only food blogger exclusive.

One party that I look forward to every year is Jackie of DivaThatAteNY & Ken of HungryRabbitNYC‘s Pie Party (sponsored by the beeeautiful GE Monogram Center.) Let’s face it, it’s actually hands down the best party of the year.

Someone once said

“A friend is like a piece of pie: You can never have too many and they make you happy when you are sad.”

and boy this party is the epitome of this quote. I actually think this quote should just have Jackie and Ken’s names attributed to it.

Picture it…a gorgeous GE kitchen showroom, savory pies, booze, sweet pies, fabulous sponsors, more pie, a pie demo, and oh more pie! This party is an assemblage of food bloggers, friends and fabulous folk from all over who bring their best to fulfill all of your pie fantasies….and boy did they.

Enough of me rambling take a look at this awesome pie slideshow and see for yourself what you missed!

 

Hungry aren’t you? Well I left more stuffed than a grape leaf at a Greek wedding! Oh!! Did I mention there were sponsors? Jackie and Ken worked their touchas’ off and garnered partnerships from Dub Pies, Wüsthof, KerryGold, Oxo, Jarlsberg, Snapware, Anolon and The GE Monogram Center. Much thanks has to go to all these brands for taking an already fabulous party and sending it through the roof.

I had so much pie I wouldnt even know where to begin in describing them all. If you want to see a full list of what people brought you can head over to HungryRabbitNYC and check out the Parade of Pies List!

Honorable mentions have to go to

@mumblepurr for her delicious pulled pork pot pie

@roni_sue for the Buttercrunch pie

@liveeatlose for thankfully bringing something somewhat healthy with her Paleo Pumpkin Pies!

What did i make you ask? Well I made a Gluten Free Mac & Cheese Pie aka Ms. Savory McCheesePie

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Gluten Free Pie Crust
 
A delicious and easy gluten free pie crust!
The Kitchen Gaily:

Her Wants
  • .5 cup Hazelnut Flour
  • .5 cup Almond Flour
  • 2⅓ cup Bobs All Purpose GF Baking Flour
  • ¼ cup Potato Starch
  • 2 tsp Xantham gum
  • ½ tsp fine Sea Salt
  • 5 TBS butter (very cold)
  • 4 TBS lard (yes lard) (also very cold)
  • 1 egg (beaten)
  • 6 TBS ice cold water plus a little extra.

Her Needs
  1. This whole thing is done by hand.
  2. Mix all your dry ingredients in a bowl with a whisk.IMG_3655
  3. Starting with your very cold butter add pea sized bits to the dry ingredients and work/rub with your hands till the mixture starts to feel sandy. Do the same with the lard. You’ll know cause it’ll have the consistency of moist sand.
  4. Mix the beaten egg with about 3 TBS of ice cold water.
  5. Create a well in the center of the bowl and add your egg and water. Once again start to mix by hand till it comes together. (note: if it feels like the dough is drying out just wet your hands with more ice water and continue working till it all comes together.) The dough should be moist not wet and it also shouldn’t leave any residue on your hands.
  6. Separate into two halves and throw in the freezer for about 15mins. You’ll use one now and have another for another pie. (Note: My pie pan was larger and deeper than most so one of my halves was bigger than the other)
  7. Once you take the dough out of the freezer it’ll feel a little stiff obviously, just warm it up a tad by rolling it into a ball. Don’t over do it or it’ll be too warm to roll out.IMG_3661
  8. In between two sheets of parchment or wax paper roll out your dough nice and thin. Remove the top layer of paper, flip into pie pan and adjust.
  9. The great thing about this dough is that if it cracks or breaks you can just fix it in the pan and it’ll be just fine. So have fun! Store in the fridge till you are ready to fill. I made the crust a day in advance.

 

Her Needs

This whole thing is done by hand.

1. Mix all your dry ingredients in a bowl with a whisk.IMG_3655

2. Starting with your very cold butter add pea sized bits to the dry ingredients and work/rub with your hands till the mixture starts to feel sandy. Do the same with the lard. You’ll know cause it’ll have the consistency of moist sand.

IMG_3657

3. Mix the beaten egg with about 3 TBS of ice cold water.

4. Create a well in the center of the bowl and add your egg and water. Once again start to mix by hand till it comes together. (note: if it feels like the dough is drying out just wet your hands with more ice water and continue working till it all comes together.) The dough should be moist not wet and it also shouldn’t leave any residue on your hands.

IMG_3659

5. Separate into two halves and throw in the freezer for about 15mins. You’ll use one now and have another for another pie. (Note: My pie pan was larger and deeper than most so one of my halves was bigger than the other)

6. Once you take the dough out of the freezer it’ll feel a little stiff obviously, just warm it up a tad by rolling it into a ball. Don’t over do  it or it’ll be too warm to roll out.IMG_3661

7. In between two sheets of parchment or wax paper roll out your dough nice and thin. Remove the top layer of paper, flip into pie pan and adjust.

The great thing about this dough is that if it cracks or breaks you can just fix it in the pan and it’ll be just fine. So have fun! Store in the fridge till you are ready to fill. I made the crust a day in advance.

IMG_3663

 

GF Mac & Cheese (Pie Filling)
 
Great on it’s own or even better as a filling in my Gluten Free pie crust!
The Kitchen Gaily:

Her Wants
  • 5 TBS butter (I used Kerrygold for obvious reasons)
  • 6 TBS Potato Starch
  • 4 cups of Whole Milk (no skimping, you need the fat for it to work)
  • Dash of Nutmeg
  • 5 or 6 squirts of Franks Red Hot Sauce (yes it has to be Franks)
  • 1.5 lbs Kerrygold Dubliner cheese, shredded
  • ⅔ lbs (or two triangles) of Kerrygold Aged Cheddar, shredded
  • 4 cloves of garlic grated
  • 1 tsp of red pepper flakes (optional)
  • salt and pepper to taste
  • 2 boxes of Quinoa/Corn Macaroni
  • 1lb smoked bacon (optional if you don’t eat meat. Use grated parmesan instead)
  • Her Needs
  • Preheat your oven to 350
  • Start the water boiling as per the directions on the pasta box.
  • In a heavy bottomed pot melt butter over medium low heat and then add potato starch.
  • Add milk, whisk and turn the heat up to medium until thickened. (About 10 mins)
  • Add nutmeg, and hot sauce.
  • Once thickened add cheese in sections and let it melt, salt and pepper to taste once melted. (you may have to lower the heat a bit so it doesn’t burn on the bottom)

Her Needs
  1. Salt the boiling water generously and add pasta. Cook just shy of al dente or if the box says something like 6 to 8 mins just do 6 mins.
  2. Drain pasta, transfer to a bowl, drizzle with a little olive oil so it doesn’t stick.
  3. Add red pepper flakes, garlic and stir.
  4. Add to the cheese pot and stir till well combined.
  5. Assembling and baking the Pie
  6. Break that pie shell out of the fridge and carefully pour the mac and cheese mixture into it.

 

Her Needs

Preheat your oven to 350

Start the water boiling as per the directions on the pasta box.

In a heavy bottomed pot melt butter over medium low heat and then add potato starch.IMG_3673

Add milk, whisk and turn the heat up to medium until thickened. (About 10 mins)

Add nutmeg, and hot sauce.

Once thickened add cheese in sections and let it melt, salt and pepper to taste once melted. (you may have to lower the heat a bit so it doesn’t burn on the bottom)

The Pasta

Salt the boiling water generously and add pasta. Cook just shy of al dente or if the box says something like 6 to 8 mins just do 6 mins.

Drain pasta, transfer to a bowl, drizzle with a little olive oil so it doesn’t stick.

Add red pepper flakes, garlic and stir.

Add to the cheese pot and stir till well combined.

Assembling and baking the Pie

Break that pie shell out of the fridge and carefully pour the mac and cheese mixture into it.

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Now if you eat meat like I do I took that pound of bacon and did a fun lattice across the top of the pie. Don’t worry if there is bacon overhang cause it will shrink! Bake for about 40 mins or until bacon is nice and crispy. (NOTE: Make sure you place this pie on a cookie sheet with a lip as some grease is bound to drip and the last thing anyone needs is a grease fire! AINT NOBODY GOT TIME FOR THAT!)

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If you don’t want to use bacon sprinkle the top with grated parmesan and bake till parmesan on top is golden brown and crispy!

Let cool for about 15 mins and Paula Deen you are done!

Well that’s the dish for now!

Deliciously Living,

Michael Muñoz

The Kitchen Gaily

 

 

 

 

 

 

 

 

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