Earliest Pie of the Tour by Lauren

August 20, 2007

Wyoming is windy. We were told that the state has the most consistently strong winds in the country and I believe it. The state of my hair alone should be proof enough. How do the fine folks of this mountain state keep their cowboy hats on? They don't. They just become really good at running after them.
Monday's events were so fun and exciting that they flew by just like the Wyoming wind whipping past us.

We started our windiest day by going to the University of Wyoming to meet Assistant Professor Rik Smith, Ph.D and students Mike, Nate and Caitlyn, the innovative minds and green thumbs behind Agricultural Community Resources for Everyday Sustainability (ACRES). ACRES started out as a feasibility class when this group of agroecologists decided they wanted to grow a sustainable farm on campus. After seeing their vegetables and learning that they sold out twice at the local farmers' market, I'd say the answer to the feasibility questions is an enthusiastic "YES!" Plans for the future include feeding needy students and the community, providing food to the new Laramie food coop called Big Hollow, and adding a couple high tunnels and a composting area.

Next, we drove to the happening downtown area of Laramie to check out the space Big Hollow food coop will be using when they finally open their doors to the public. I truly enjoyed talking with Adam, Julia, Marla, and Janell about the demand for such a coop. Eating locally wasn't so much a movement or politics to them, it was the idea of a community coming together and providing for one another.

We kept moving by joining bed and breakfast proprietor, Lawrence Thomas, and personal chef, Willa Mullen, at the gorgeous Mad Carpenter for breakfast. Even though it was only 10 in the morning, I was not surprised to find that we were having pie. In fact, I think there is seldom a time when pie is NOT appropriate. I started with Willa's peach lemonade pie because it sounded most interesting. It was well balanced by the sweet peaches and the slightly tart lemonade. Delicious. You can find her recipe for this unique pie below or on the Pie Across America section of our website. Next, I had a slice of the raspberry, blackberry, and peach pie. This pie was so flavorful that I had to thoroughly rinse my palate before I could move on. (That was so not a complaint!) The last pie was plain peach but there was nothing plain about it. The local peaches were so juicy and...well...peachy, that it won the very lucrative award of "Lauren's Favorite Pie." It should also be noted that I awarded Lawrence my equally lucrative "Lauren's Favorite Granola" title. You can't purchase this delicious treat, though, because he only makes it for his B&B guests. Trust me, after word get out about his granola's new title, reservations will be pouring in so hurry up and make yours!

We are shakers and movers here on the Eat Well Guided Tour of America so we wasted no time at all to meet Catherine Wissner of Wild Winds Sheep Company at the Plains Hotel in Cheyenne for lunch...

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Willa Mullen's Peach Lemonade Pie

4 cups Fresh Sliced Peaches
1 cup Lemon, Zest & Juice
1/4 cup Lemonade Concentrate
5- 6 T Cornstarch
1/4 cup Sugar

1 Double Crust

Mix filling ingredients together. Place in the pie crust and top with lattice work. Bake the pie for 15 minutes at 425 degrees. Turn oven down to 350 degrees and bake for another 30- 40 minutes.

Serve warm or at room temperature.

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All American Pie Crust

1 1/2 cups All Purpose Flour
1 cup Butter
Pinch Salt
Pinch Sugar

1/2 cup Water
1/2 cup All Purpose Flour

Mix first set of ingredients together with a fork. Whisk together 2nd set of ingredients in a separate bowl.

Add the flour/water mix to the flour/butter mix. Mix together, not worrying that it is too wet.

Split the ingredients in half, wrap them, and chill.

Shape each into a disk and roll out using plenty of flour!

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