I second loving the food quiz interviews! And I also love how the instructions for this delicious looking pie are almost as long as the rest of the post. A dream come true for someone who reads recipes for pure joy.
Hell yeah! I’ve been eyeing Sister Pie and hope to make it up there when I’m in Ann Arbor next month– glad to know it’s got your stamp of approval. Grapefruit-Black Pepper Meringue is a great combo too– I made Rachel Khoo’s Grapefruit & Pepper Meringue Tartlets (with essentially a cookie crust) a while back and they were real winners.
Emily! Yes, go! You have to. Also, have you been to Rose’s Fine Foods? I really loved that place.
Shannon- Not tacky, but just use red food coloring. A little chemicals never hurt anyone (yes they did). But you’d have to add too much of the other kinds of juice to this and it would muck up the flavor. But if you try and get it to work, let us know!
Hey Tim- Sorry to have missed this comment and just be responding now. But honestly, I can’t be of much help here. I never seek out wine bars, and your experiences are probably as current as mine. But if you’re back in town and find places you like, let the rest of us know!
Just following up…and so, I didn’t make it to Webster’s, but a little more up your alley might be Analogue in Logan Square. Full disclosure: I’m friends with the owner and his wife. Everything I had was actually spectacular. One of those makes-everything-in-house places, but they don’t hit you over the head with it.
So….I have an abundance of rhubarb at the moment. Do you think I could make this as a basic rhubarb pie (add in some pepper with the rhubarb), and top with meringue? Or, do you have a rhubarb curd/filling that you would recommend?
Hi Tim! I’m making 4 pies for Thanksgiving– pumpkin, cranberry pecan crumble, chocolate cream, and….I can’t decide. I want one more on the fruity side and keep coming back to this. A year and a half later, are you still excited about it??