# 228: J is for Joy
A guest post by New York Times best selling illustrator Steph Stilwell who writes of her Joyful appetite for art and sharing pie!
When New York Times best-selling illustrator Steph Stilwell reached out to me earlier this spring to share the news about her newest book, I thought it would be fun if she would share a bit of her journey with us. We scheduled a time for a video chat (which was quite jolly) and she shared with me how she became an illustrator, her love of art, family, food and, of course, pie—specifically peach pie, which is my favorite as well. You’ll find the recipe for my Peach Chiffon Pie at the end of the post, too. Enjoy!
A Joyful Appetite for Art and Pie
by Steph Stilwell
There are two things that have been true about me since my childhood: I have always been an artist and I’ve always had an appetite. So, to pretty much no one’s surprise, I spent my early and teenage years drawing (and eating) constantly, went to art school, and have since landed in a career where I do a whole lot of drawing food. My latest book, Pie Love You, is the culmination of all my favorite things (food, illustration, and puns!) for you to share with the kiddos in your life… or your bestie, or your crush, or any loved one who appreciates pie! So, if you’re ready, let’s take a little road trip down the pie-way that brought this book to life.
When I look back, I can trace my love of food to my dad’s mom, Granny Smith (I’m not making this up! We always called her Granny and that’s her actual last name—so maybe puns are in my DNA?) My Granny was an incredible chef who grew up in the south, but she was an even better baker. She hosted Sunday dinners for us when I was growing up, made us our favorite dessert for every birthday, and in typical grandma fashion, often chastised my parents for not feeding me enough. I have so many memories of enjoying the most delicious foods at her house after school, but there is one treat she would make that remains my favorite… her peach pie.
Every summer my hometown of Middletown, Delaware puts on a peach festival and every year my Granny would make dozens and dozens of peach pies for the town to enjoy. My family would always get one of her pies and it was always a battle for the biggest slice. To this day, there’s no pie I a-peach-iate more (made even better with a scoop of vanilla ice cream like my Granny used to serve it.) It’s an incredibly comforting pie for me, and you better believe I featured it in Pie Love You with some sweet peach puns. I even asked my dad to dive into my grandma’s recipe archive so I could share her recipe, and he found plenty of pies, but not her peach pie—so it remains a family secret, because Granny made it from the heart.
My Granny wasn’t the only foodie in my family—she passed her love of food on to my dad, who is the cook of our household, and he passed his talents on to my brother, who is now a chef. When I go home to visit family, I often find myself acting as my brother’s sous chef, assisting in holiday meals, or somehow in charge trying out a new recipe for family dinner… but I think I really take after my Granny, because if I’m in the kitchen, I’d rather be baking.
Food has always been at the heart of memories and connection for my family, so it makes perfect sense to me that food plays such a huge role in my art. Mealtime is what always brought my family to the dinner table, and so I’ve always felt it’s a great way to bring people together, relate to one another, and show compassion. I mean what is more universal than food? No matter what’s being served, it gets people to gather, talk, laugh, and enjoy each other—which is what I hope my books can do in their own way.
Pie Love You is an ode to my Granny, her delicious pie, and how much joy can come from sharing a sweet treat with one another. Filled with love, dolloped with heart, and served with a side of puns, I hope each reader can find their own slice of nostalgia amongst all the yummy pie flavors. Bon appétit cutie pies!
More About Steph Stilwell
Steph Stilwell is a New York Times best selling illustrator and master of puns based in Brooklyn, NY. She graduated with a BFA in illustration from Maryland Institute College of Art in 2016 and has since been illustrating children’s books, greeting cards, stickers, apparel, and more. Her clients include Trader Joe’s, Crayola, Evite, Highlights Magazine, American Greetings, to name a few. When she isn’t dreaming up a new book idea you can find her meandering through an art museum, trying out a new recipe, or laying on a blanket in Prospect Park.
You can find more of Steph’s work at stephstilwell.com and follow her on social platforms at @stephstilwell
RECIPE: Kate’s Peach Chiffon Pie and Orange Whip in a Cookie Crumb Crust 9” Deep Dish Pan
PRESS-IN CRUST
What You Will Need
2½ cups (300 g) cookie crumbs (vanilla wafers or graham crackers)
3 tablespoons (37 g) granulated sugar
1 cup (150 g) chopped macadamia nuts (optional; reduce the amount of cookie crumbs if using)
6 tablespoons (84 g) butter, melted
How to Make It
1. Preheat the oven to 350°F (175°C).
2. Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.
3. Place the cookie crumbs, sugar, and optional extras into a bowl. Add the melted
butter and distribute it well with clean hands or a fork.
4. Turn the mixture into the pie pan and evenly spread it out over the bottom and up the sides, but do not spread on top of the rim. You can use your fingers, the back of a spoon, or even the rounded side of a coffee cup or a small bowl. Try to make the depth of the crust even on the sides and the bottom. Be sure to press the mixture in firmly.
5. Bake for 8 minutes until the edges have gained a little color.
PEACH CHIFFON FILLING
What You Will Need
6 large freestone peaches (about 2 and 1/2 lb; 1.1 kg); reserve one peach to slice and place on top of the finished pie
3/4 cup (150 g) granulated sugar
2 and 1/2 teaspoons (7 g; 1 envelope) unflavored gelatin
⅓ cup (80 ml) water
3 egg yolks, fork beaten
2 and 1/2 tablespoons fresh-squeezed lemon juice or orange liqueur
A tiny pinch of salt
3/4 cup (180 ml) heavy whipping cream
How to Make It
1. Make, pre-bake, and set aside the crust to cool.
2. Peel and pit 5 of the peaches.
3. Place the peeled peaches in a blender or food processor, puree until smooth, and set aside. You can also smoosh the peaches to be as smooth as possible with a potato masher or fork.
4. Place the sugar and gelatin in a medium saucepan and mix with a whisk or fork.
5. Stir in the water, egg yolks, lemon juice, and salt.
6. Turn the heat to medium and stir constantly in a figure-eight pattern, until the mixture comes to a boil. Remove from the heat.
7. Turn into a medium-large bowl and stir in the pureed fruit.
8. Place the bowl in the fridge and let chill for about an hour. Stir about halfway through the chill so that the fruit solids are mixed through the filling and not all settling on the bottom.
9. Pour the whipping cream into a deep metal bowl that has been chilling in the freezer. Beat the cream with an electric hand mixer or a stand mixer, until it makes stiff peaks.
10. Remove the fruit gelatin mixture from the fridge and lightly fold in the whipped cream, taking care not to over-mix. You may see some streaks in it but try to get it as homogenous looking as possible.
11. Return the bowl to the fridge and chill for about 30 minutes.
12. Turn the chilled mixture into the prebaked pie shell. Place in the fridge and let set for 3 to 4 hours, although overnight is best.
13. Make the Orange Whipped Cream and pipe it on top in a pleasing pattern, or spread it evenly all over the top of the chilled pie. Place slices of the reserved peach on top of the pie.
ORANGE WHIPPED CREAM
What You Will Need
Makes 2 cups whipped cream
2 tablespoons to ⅜ cup (25 to 75 g) granulated sugar or confectioners’ sugar
1/2 teaspoon cornstarch if using granulated sugar
1 cup (240 ml) heavy whipping cream, well chilled
1 teaspoon orange extract
How to Make It
1. Chill a medium-size deep bowl and electric mixer beaters in the freezer.
2. If using granulated sugar, mix it with the cornstarch in a small bowl to combine, and set aside. If using confectioners’ sugar, take a fork and break up any clumps, or sift through a small sieve strainer into a bowl.
3. Pour the whipping cream in the chilled bowl.
4. Mix the cream with an electric mixer on low for a minute. Increase to medium and mix for another minute. You’ll see lots of bubbles on top.
5. Increase the speed to high and rain (sprinkle) in the sugar, a tablespoon at a time. Continue whipping for another 2 to 3 minutes until soft peaks form.
6. Add the orange extract and mix a few seconds more to combine.
What I’m Reading
Pie Love You by Steph Stilwell
A sweet book to be enjoyed by toddlers & their readers, pie makers, pie eaters, pie seekers & all their sweeties, too.
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What fun! I'm a fan of both pie and puns! 😊
This is the sweetest! Peach 🍑 for the Stars! ⭐️