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Self-guided journey to dessert expertise was easy as pie

Peanut Butter Brownie Pie With a Pretzel Crust.
Peanut Butter Brownie Pie With a Pretzel Crust.

Teeny Lamothe was acting in Chicago – and babysitting to make ends meet – when she realized she wanted to follow her bliss: pie. She was baking one almost every day (and holding regular pie parties to unload her bounty), so she contemplated applying to culinary school.

The hefty price tag stopped her. So did the fact that she wanted a narrow, not general, focus. Lamothe was after an education in pies and pies alone – not in the truffles, souffles and everything else that would come with a classical culinary curriculum.

The solution? She e-mailed the owners of pie shops and bakeries across the country, offering a month of free labor in exchange for the chance to learn about piemaking and running a small business. In fall 2011 she left her home and spent a year traveling cross-country, with stops in Seattle, Boston, South Florida and in between. Branding her trip an effort to "save the world one pie at a time," Lamothe used an Indiegogo campaign to bring in more than $3,000 to help fund her travels, wrote a Tumblr blog and got a cookbook deal. "Teeny's Tour of Pie" (Workman) was published last month.

Lamothe, 30, moved to Washington after her tour and started Teeny Pies, baking up to 200 pies (large and small) every week. She sells them through Norman's Farm Market, a community-supported agriculture (CSA) program in Potomac, Md., and the farm-delivery service Hometown Harvest.

I talked with Lamothe recently about her journey, her book and her business. Edited excerpts follow:

Q: How did you select the places where you would apprentice?

A: I wanted to learn from female business owners who specialized in pie. It's one thing to own a bakery, and it's an entirely different one to own a pie shop. I also chose locations where I had a free place to stay with friends, friends of friends, or often the parents of friends. There were a lot of semi-awkward interactions, but I felt like I was able to be a decent houseguest by providing pie.

Q: What were the most challenging aspects of the tour?

A: I was homesick for a lot of it. It was hard moving from city to city every single month. As soon as you have made friends and start to feel like you fit in, then you have to move. By the end of it, I was really tired. In some ways, it forced me to start thinking about the future.

It's a really scary thing to decide to change your entire life. There were lots of moments where I wondered if I was doing the right thing for the right reason. But what I slowly started to realize is that the fear of not knowing what I was getting myself into was very easily overcome by the idea that I was having a good adventure and that I would figure it out in the end.

Q: How did you first become interested in making pie?

A: Baking with my mom, the first lady to teach me how to make pie. During the tour, I went home for a month to apprentice with my mom. It was great. At that point I was very deep into recipe testing for the cookbook. She was totally down for turning her kitchen into a pie experiment lab. We made three different pies each week and got them down to the perfect version of themselves.

Q: What's your favorite pie?

A: Sour cherry. It's the pie that I always requested as my birthday pie growing up, and I happen to think it's the perfect combination of tart and sweet.

Q: How did you get your nickname, and why did you decide to make "teeny" pies a focus of the business and book?

A: On my birth certificate it says Christina Lamothe, but I was born 2 1/2 months early, and I've been "Teeny" ever since. My mom is the only one who uses Christina — and only when I'm in trouble.

I integrated small pies into my business because that's what I used to make in my childhood. I had every kitchen utensil that Mom had, only in miniature, and I would cook and bake alongside her in the kitchen. She would give me small scraps of pie dough that I would roll out with the tiniest of rolling pins before pressing them into "teeny" tins.

Right before I embarked on the Tour of Pie, my mom mailed me my childhood tins, and I knew from then on I wanted the individual-size pie to be on my menu if I ever started my own business.

People are besotted by the idea of a small, personal pie.

Peanut Butter Brownie Pie With a Pretzel Crust

Special to The Washington Post.

Peanut Butter Brownie Pie With a Pretzel Crust

8 to 10 servings (makes one 9-inch pie)

The combination is a winning one: a rich, chewy chocolate brownie baked inside a crushed-pretzel crust.

To make "teeny" pies — as in, the baker's name — see the VARIATION below.

MAKE AHEAD: The baked, cooled crust needs to be refrigerated for at least 30 minutes and up to a day in advance. The pie can be kept at room temperature, covered, for 2 to 3 days.

Adapted from "Teeny's Tour of Pie: Mastering the Art of Pie in 67 Recipes," by Teeny Lamothe (Workman, 2014).


For the crust

1 1/4 cups pretzel crumbs (from about 4 1/2 cups pretzels)

8 tablespoons (1 stick) unsalted butter, melted

For the filling

6 tablespoons (3/4 stick) unsalted butter

6 ounces semisweet chocolate, preferably the individually swrapped 1-ounce pieces for baking

1/2 cup creamy peanut butter, such as Skippy brand

1/4 cup unsweetened cocoa powder

2 large eggs

1 cup sugar

2 teaspoons vanilla extract

3/4 cup flour

1/4 teaspoon baking powder

1/2 teaspoon salt


For the crust: Preheat the oven to 350 degrees. Have a 9-inch pie plate at hand.

Place the crumbs in a mixing bowl. Pour the melted butter over them and stir until evenly coated. Spoon three-quarters of the mixture into the pie plate; press it against the sides to build a 1/4-inch-thick wall all around. Spoon the remaining mixture into the center/bottom of the pie plate and press to form a solid bottom, making sure the bottom and sides are joined.

Bake for 5 to 7 minutes, until lightly browned. Cool on a rack, then refrigerate for at least 30 minutes.

For the filling: Preheat the oven to 350 degrees.

Fill a medium saucepan with a few inches of water over medium heat.

Combine the butter, chocolate and 1/4 cup of the peanut butter in a heatproof bowl that's wide enough to cover the saucepan. Set the bowl on the saucepan; once the ingredients have melted, stir until smooth. Remove the bowl from the heat.

Whisk in the cocoa powder. Cool.

Place the remaining 1/4 cup of peanut butter in a small saucepan over low heat. Cook, stirring occasionally, for 5 to 7 minutes; it will be a little runny. Remove from the heat.

Whisk together the eggs, sugar and vanilla extract in a separate mixing bowl. Slowly add the cooled chocolate mixture, whisking until well incorporated.

Stir together the flour, baking powder and salt in a small bowl, then add to the chocolate batter; stir until smooth and well incorporated. Pour into the chilled pretzel pie shell, smoothing the surface.

Drizzle or spoon the runny peanut butter into the filling; use a toothpick or round-edged knife to swirl or work it in. Bake for 35 to 40 minutes, or until a knife inserted 2 inches from the edge of the crust comes out clean.

Cool before serving.

VARIATION: Prepare, pre-bake and chill the crusts in four 5-inch pie tins. Divide the filling among the crusts; proceed with the recipe as directed. The filling mixture might sink a bit as it cools.

Nutrition Per serving (based on 10): 490 calories, 8 g protein, 52 g carbohydrates, 30 g fat, 16 g saturated fat, 85 mg cholesterol, 340 mg sodium, 3 g dietary fiber, 29 g sugar

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