Sunday, 19 August 2018

5th Annual Pieathalon | Do prunes and rice really go together in a pie?

Having penned a few cookbooks, hosted his own cooking show and demonstrated how to cook fish in a dishwasher, Vincent Price was the original foodie. And he did so love pie! So, I thought I'd follow in his footsteps and participate in this Pieathalon challenge, which is now in its fifth year.

Basically, what I had to do was choose a recipe from a pre-1990's cookbook, which would then be assigned to another pieathlete, while I would be given my own challenge.

Obviously, I had to choose something of Vincent's, so I scoured through his cookbooks and found one that sounded rather exotic: a Pineapple Meringue Pie that was served up at Hana-Maui hotel and was included in Vincent and Mary Price's acclaimed 1965 tome A Treasury of Great Recipes.

And what did I get? Well, it was really hoping for something savoury as I don't have a sweet tooth, but I ended up with another meringue-based recipe called Puddin 'n Pie from Rice Recipes Old and New Presented by Comet Rice. Poppy sent me the entire pamphlet: which you can view here: Michigan State University Libraries - Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection.

Prunes and rice seem an odd combination to me, but I was determined to give it a go. This was quite easy to pull together and thankfully the recipe asked for a pie shell rather ask that I make the pastry from scratch. Once I had put all the wet ingredients together (and it was rather wet looking) I realise I had enough for two pies. As I had bought one sweet and one savoury, I was sorted, and it was going to be interesting to see which one tasted better.

They both baked nicely and the texture of the filling firmed up (so no soggy bottoms, yeah!). Then came time for the meringue. Now the quantity of sugar threw me a bit, so I opted to use a gluten free sugar alternative, raw organic crystallised coconut blossom nectar, in the filling and for the meringue. Big mistake! The meringue just didn't firm up at all... so I had to suck it up and use proper white caster sugar. Bingo! Lovely peaks.

It was all back in the oven for a futher 25-minutes and then time to have a slice. I must admit my meringue layering technique needs improving, but the pie actually tasted rather good. You couldn't really taste the prune, but it has a great nutty flavour (thanks to the chopped nuts).

Once the pies had cooled down, I covered them with foil and put them in the fridge for the next day to have for morning tea. The foil was not a good idea as it pulled off all the lovely meringue. And as I didn't label them, I didn't know which was the savoury and which was the sweet. But it didn't matter. They are both delicious and remind me more of a fruit and nut slice than a traditional pie. But I shall certainly try it again. Thanks Poppy! And thanks Emily for inviting me to be a pieathlete. Now, if you want to check out how Vincent's Pineapple Meringue Pie did, check out the post here from Retro Food for Modern Times?

To look at the other pie contributions, please take a look at the blogs below:

Sunday, 27 May 2018

How are you celebrating Vincent Price's 107th birth anniversary!

Shake it, baby! We are getting into the groove for birthday boy Vincent Price (May 27, 1911 – October 25, 1993).

Friday, 9 March 2018

Springing into a Vin-tastic 2018!

With Spring is almost upon us, here's the latest news from the Vincent Price Legacy UK.

April 21-April 22, 2018 

Thanks to everyone who registered to join me and some friends for a weekend away visiting the locations used in Witchfinder General, which will be celebrating its 50th anniversary this year. We now have our van full (sorry if you missed out) but if you want to still join us and have your own means of transport, then do email me: peter @

Amsterdam &Vienna | The Two World Capitals Tour 
September 22 - September 30, 2018 

Inspired by the 90th anniversary of Vincent’s Seven Capital Tour of the Art Capitals of Europe, Victoria Price and myself invite you to join us on a cultural tour of two of the cities that Vincent visited in 1928: Amsterdam & Vienna. We’ve planned an exciting cultural itinerary, which will be attractive to both travellers who have never been to Europe before, as well as for seasoned visitors.

Our new company ESC TOURS creates unique itineraries that include both travel highlights as well as unique cultural experiences that allow travellers to get beneath the tourist experience and develop a deeper connection with each country. This two-city tour includes museums and castles, World Heritage sites, exploring parks and neighbourhoods, food adventures, musical entertainment -- and much more!! If you are interested in finding out more about this trip, please sign up following this link: 

You can also email us with questions at exploresavorcelebrate @

For those of you who have travelled with us before and consider yourselves the more adventurous type, we are also offering an Off the Beaten Track: Austria & Germany trip from 30 September 30 – 9 October. We will only have a limited number of seats for this trip, and first priority goes to previous ESC travellers. If you are interested in this trip – or both trips – please let us know vie email as soon as possible.

Victora is currently on the road promoting her inspirational memoir The Way of Being Lost: A Road Trip to My Truest Self, which is available in the US from Amazon, Barnes & Noble, and Indiebound. I am working with the publisher on bringing Victoria back to the UK for a book tour, where all of the Price Family Legacy titles will be getting their first-ever UK print run in November.

These will include Vincent's visual memoir, I Like What I Know, his tribute to his canine pal The Book of Joe, and all of his cookbooks, including Cooking Price Wise. I am ooking for suitable venues to host Victoria.

So, if you know of a great little bookshop, art gallery, cinema or restaurant in your area of the UK or Ireland that might be able to help, then do get in touch with me at: Well that's all for now folks - hope you are enjoying the snow.

Best regards
Vincent Price Legacy UK




Sunday, 24 December 2017

Festive Cheers and Happy New Year

To all our subscribers, The Sound of Vincent Price and the Vincent Price Legacy UK wishes you a fab festive time over the holidays... here's to  Vin-tastic 2018!

Friday, 24 November 2017

Embrace the Price family legacy with this fantastic Holiday Book Offer!

In her upcoming inspirational memoir, The Way of Being Lost: A Road Trip to My Truest Self (which will be released in February 2018), Victoria Price shares childhood stories of time on the road with her parents, Mary and Vincent Price. These road trips together also inspired three famous cookbooks. In celebration of Victoria’s new book and the Price family legacy, Dover have a fantastic holiday promotion.

• Pre-order The Way of Being Lost by Victoria Price and you’ll receive a 20% discount code to use to buy A Treasury of Great Recipes, Come into the Kitchen Cook Book and the new reprint of Cooking Price-Wise (out now in the US and in the UK). All ordered cookbooks will signed by Victoria  and these will be the only ones to be signed this holiday season. (This offer is good for US and all international orders.)

• Victoria will also send you free gift— a full-color PDF containing photos and excerpts from an unpublished essay by Vincent and Victoria from 1993.

Plus, you'll be entered to win a Grand Prize of four signed books — A Treasury of Great Recipes, Come into the Kitchen Cook Book, Cooking Price-Wise, and The Way of Being Lost — as well as an original photograph, Blue is the Color of Distance, from Victoria’s recent art show. Total prize value US$475.

The offer and contest start today -- and will end at midnight on 12 December, 2017. For more information, just follow this link:

Thursday, 23 November 2017

Celebrate Thanksgiving with Vincent Price's Pumpkin Pie

While we don't celebrate Thanksgiving here in the UK, I shall be getting into the spirit today cooking up this tasty Pumpkin Pie recipe from Mary and Vincent Price's COME INTO THE KITCHEN COOK BOOK, which was first published in 1969, and got a glorious reprint last year.

  • 1 9-inch unbaked pie shell
  • 1½ cups canned or mashed cooked pumpkin
  • 3 eggs, well beaten
  • 1½ cups heavy cream
  • ¾ cups granulated sugar
  • ½ tsp salt
  • 1 tsp ground mace
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  1. Make the pie shell with a high scalloped edge, refrigerate for several hours.
  2. Preheat oven to 425 degrees.
  3. In a large bowl (with a pouring lip if you have one) combine the pumpkin with the eggs, then the cream, sugar, salt and spices. Blend well and pour into the chilled pie shell.
  4. Bake for 15 mins, then reduce heat to 350 degrees and bake for 50-65 minutes more, or until knife inserted in center of the pie comes out with only a few flecks clinging to it.
  5. Chill before serving. Makes about 8 servings.