Wednesday, April 16, 2014
(Continued from page 2)
Briana Warner at her bakery, Maine Pie Line, in Portland, with her Halverson’s Humble Pie, one of dozens of pie varieties that rotate on her menu.
Photos by John Ewing/Staff Photographer
Warner’s Portlander hand pie contains yellow onions, portobello mushrooms, rosemary, dried cranberries and local goat cheese.
200 Anderson St., Portland
BRIANA WARNER will be baking five kinds of pie for Thanksgiving:
Roasted pumpkin maple: This Thanksgiving favorite is made with actual roasted pumpkin (no canned pumpkin) and real Maine maple syrup.
Salted caramel apple: Local Maine apples tossed in homemade salted caramel sauce, and topped with a crumb crust made from oats and pecans. Drizzled with salted caramel.
Pecan bourbon pie: There is no corn syrup in this pecan pie.
Dave’s Decadence: This chocolate ganache pie is made with salted caramel sauce, olive oil and a cookie crust.
Pumpkin ginger cheesecake pie: Made with a cookie crust, this cheesecake pie has swirls of pumpkin and fresh ginger.
All pies are 9 inches and cost $25. Deadline for ordering is Nov. 25, although sooner is better. Pies will be available for pick-up from 5 to 9 p.m. Nov. 26 or from 10 a.m. to 9 p.m., Nov. 27.
Maine Pie Line will also join other businesses at 200 Anderson St. to create gift baskets for the holidays. Baskets will be available for viewing at an event Nov. 20. Call or watch the website for details.
Make your crust at least a day ahead of time and let it sit. It’s always going to be easier to work with, Warner said.
For her own Thanksgiving, Warner tries to keep things traditional, because that’s what people like. So she’ll roast her own pumpkin (no canned pumpkin shall ever fill her crusts) and add some local maple syrup for a traditional pumpkin pie.
Her family’s favorite holiday pie is Warner’s pumpkin-ginger cheesecake, a cheesecake pie filled with swirls of pumpkin and fresh ginger in a gingersnap crust.
Despite her large collection of finely tuned original pie recipes, Warner has more ideas buzzing around in her head. And there are still some concepts that give her trouble, like the secret to a good Cornish pasty made the way the Brits like it, “and that bothers me.”
“I have a Belgian one that’s a beef and beer stew – they call it stoofvlees in Belgium – and it’s beef stewed in beer overnight with rosemary and chives, and then I put potatoes and cheddar on it,” Warner said. “And that’s the closest thing to a good traditional British pie that I make, even though it’s Belgian.”
What seems to be missing from that frustrating British pie?
“If I knew,” she said, laughing, “I would have a perfect Cornish pasty.”
Staff Writer Meredith Goad can be contacted at 791-6332 or at: email@example.com
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