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National Pie Day is Jan 23. Do you need another excuse to eat pie?

Posted by Sheryl Julian  January 20, 2011 03:58 PM

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bostoncreampie.jpgThis is the Boston Cream Pie served at Parker's Restaurant, in the Omni Parker House. Tomorrow through Sunday, a portion of the proceeds from the pie will go to the Charlestown Club, part of the Boys & Girls Clubs of Boston.

If you go to the hotel tomorrow, you can get a slice of the pie, on the house, in the lobby.

Boston Cream Pie made the old-fashioned way, isn't as pretty as this picture. It's a two-layer cake sandwiched with custard and topped with chocolate. The pie was invented at the Parker House in the mid-19th century, when it was sponge cake filled with custard, and drizzled with chocolate.

I'm going to retest a recipe I like to make and post it soon. If you don't get to the Parker House, here's a recipe from Flo Braker, one of my favorite cooks, to tide you over.  

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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