We are currently in Miami!!!
I extended a work trip and dragged Price and Autumn along with me. Totally dragged them along. So while I am working today they get to hang around the pool at the hotel. So tough!
…
Pies and Tarts
The perfect pair: Pear and Apple Pie
Guys, let’s talk about coke.
Not that coke… jeez I’ve never even had a cigarette.
I’m talking the other addicting form of Coke. Coca-Cola!
Ignoring the fact that I post a pie recipe every Friday, Price and I have been trying to reshape our diets. We have been shifting more and more to the Paleo diet. As a treat, we have a slice of pie at some point during the week, but the rest typically goes to our dog walker or Autumn’s daycare teachers. It’s been going well with some easy swaps- quinoa for rice, zoodles for pasta, and sweet potatoes with everything when all else fails. Cheese is the hardest to give up but at least the adjustments we have been making have been helping curb the cheese and sweets cravings.
Like soda. We stopped buying soda. We get seltzer and add some lemon or lime. Or if I am horrible, I go for my drug of choice… Country Time Lemonade Mix. (At least I only put in about a Tablespoon in my 24 oz waterbottle since I don’t actually like lemonade). Which brings me to the point of this story… I grabbed a Diet Coke at work during a Lunch & Learn.
I only drank half of it and felt so gross.
I couldn’t believe how blah I felt after just half of a soda. I used to feel like I could drink a Big Gulp full and it was refreshing. But now it’s just gross. This actually just makes me happy. Happy that we have been making smart choices to better our diets.Thankfully, as a result we have purged junk from our bodies and have been curbing cravings too.
While I’m glad that we have been curbing our sugary cravings, I’m still glad to crave some fresh pie straight from the oven. And this is a pie worth craving!
The combination of pears and apples goes together to well. This pie has less cinnamon than your typical apple pie and more ginger so there is a nice complexity to the spices used. I don’t normally do an egg wash on pies but I went for it this time, and added a heafty sprinkling of sugar, which gave it a nice look and added crunch to the top.
Yum!!!
Pear and Apple Pie
Makes a 9″ pie
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces, chilled
- 1/4 to 1/2 cup ice water
Filling
- 4 large Bartlett pears
- 4 large baking apples, such as Cortlands
- 1 lemon
- 1/2 Cup flour
- 3/4 Cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 3 Tablespoons butter
- 1 egg
- 2 Tablespoons water
- 3-4 Tablespoons sugar for sprinkling
Process
- To make the crust, in the bowl of a food processor, combine flour, salt, and sugar. Addbutter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
- While the dough is chilling, preheat the oven to 425 degrees. Ready your pie plate by placing it on a rimmed cookie sheet.
- Peel the pears and apples. Cut the fruit into 1/4″ thick slices. As you add the fruit to a large mixing bowl, add the juice of the lemon to prevent oxidation.
- Add the flour, sugar, salt, cinnamon, ginger, nutmeg, and vanilla extract to the pears and apples. Mix gently.
- Roll out one of the disks to be large enough to compeltely cover the pie plate. Place the dough into the pie plate. Add the filling to the pie crust. Then add the 4 pats of butter on top. Roll out the other other disk and then cover the filling and crimp the edges.
- Mix together the egg and the water. Brush the top of the pie with the egg wash and then sprinkle with sugar.
- Bake for 55-65 minutes. Serve hot or let cool on a wire cooling rack. Store in an air tight container for up to 3 days.
Crust Sourced from Martha Stewart, Pie by I am a Honey Bee
Classic Pumpkin Pie
I believe my spirit animal is the Canadian Goose.
They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)
Except I can’t do that because are assholes that crap everywhere and eww.
Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.
Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.
And pumpkin is such a great pie. A perfect fall pie.
One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.
Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.
Classic Pumpkin Pie
Makes 1 pie, 8 servings
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can (15 oz.) pumpkin puree
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch deep-dish pie shell
Process
- Preheat oven to 425 degrees.
- In a small bowl, combine the sugar, cinnamon, salt, ginger, cloves, and nutmeg.
- Beat the eggs in a large bowl. Stir in pumpkin and vanilla extract. Mix the sugar-spice mixture until completely combined. Gradually stir in evaporated milk.
- Pour the pie mixture into the crust line pie plate.
- Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes more, or until a knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Slightly adapted from Libby’s
Deep Dish Apple Pie with a Cheddar Rosemary Crust
I might have had this for breakfast. A slice. Not the whole pie.
And it was gooood. Dang good.
I had such high hopes to whip this pie up last week after we got home from our trip to Raleigh on Tuesday night but it was not in the cards. I was just so zonked after work both Wednesday and Thursday nights from playing catch up and then I was dragging myself out of bed in the morning (as usual) and then it was Friday morning… crap!! So I missed posting a pie recipe last week, which really, really bums me out. But I have to admit that if it means I’ve posted 50 pies instead of 52, I’m still okay with that. 50 pies… wow.
I used the apples from when we went apple picking last weekend with Price’s mom and sister in New Hampshire. It’s a fun activity but it meant more this year as it was Autumn’s first time. She certainly enjoyed herself as she bit right into her apple as it hung on the tree.
If you are going apple picking soon, or just picking up some apples while going grocery shopping, then I strongly suggest that you make a pie. A big deep dish pie. And one with cheddar cheese in the crust definitely doesn’t hurt.
Side note: I used to dread making crusts but now I really enjoy it. I’ve enjoyed all the pies I’ve made this year but my deminished fear related to crusts has been the best part of this whole thing. yay!
We all know that apples and cheddar are a great combination when we are snacking. BUT just because we want dessert we shouldn’t have to miss that combo. So I decided to make a pie using apples and cheddar. I know of some diners that will put a slice of cheddar on top of the slice of pie prior to warming it up when they serve it to you. That’s a fine way to get cheddar to snuggle up to your apple pie, but cheddar IN the crust is so much better than just being on it.
And since we have a rosemary bush on our itty bitty back deck I grabbed some of that to kick up the savory flavors. Kinda like a cheddar rosemary cracker. I think it adds a nice little elements to the crust and pie.
Deep Dish Apple Pie with a Cheddar Rosemary Crust
Makes 1 deep dish pie
Ingredients
For The Crust
- 2 1/2 Cups flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons minced fresh rosemary
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 6 ounces sharp white cheddar cheese, coarsely grated
- 1/3- 1/2 cup ice water
For the Pie
- 4 1/2 pounds of granny smith apples
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 1/3 Cup flour
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 Tablespoons unsalted butter
Process
- To make the crust, in the bowl of a food processor, combine flour, salt, sugar, and the rosemary. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. Add the grated cheese and pulse to combine.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; do not process for more than 30 seconds.
- On a floured surface, gently work the dough together. Divide the dough into two equal balls. Flatten the balls and wrap them with plastic wrap and chill in the refrigerator.
- While the dough is chilling, combine the sugars, flour, and cinnamon together in a small bowl, set aside.
- Peel the apples in about 1 pound batches. Cut the apples into 4 pieces around the core, then slice each piece into 1/4″ thick slices. Add the slices to a large bowl and add some of the sugar mixture, mix well to coat all the pieces. Repeat with all of the apples.
- Preheat oven to 400. Line a rimmed cookie sheet with wax paper.
- Remove the chilled dough from the refrigerator. On a floured work surface, roll out one of the disks to be large enough to fit your deep dish pie dish. Place the pie dough in the dish and trim so there is an extra 1/2″ beyond the edge of the dish.
- Scoop the apple pie filling into the pie plate. Leave any juices behind in the bowl. Top off the apples with a few small pieces of butter.
- Roll out second pie crust to be large enough to cover the pie. Carefully lay the crust over the apples. Fold the top layer edge under the bottom edge, then pinch together around the pie. Cut 4 small slits around the pie and make a tiny cross slit at the top.
- Place the pie on the prepared cookie sheet. Bake for for 75-90 minutes or until crust is golden and apples are tender.
- Place the pie on a cooking rack and allow to cool before slicing and serving. Store any remaining pie in an airtight container for up to several days.
Crust is adapted from Martha Stewart, Pie from I am a Honey Bee
German’s Chocolate Pie
I’ve been looking forward to Friday all week!!
Sure, it means it’s the end of the work week but what it really meant is that I got to share this recipe for German’s Chocolate Pie. Soo yummy!
Price’s birthday is Monday so I made this pie in honor of that as German’s Chocolate Cake is one of his favorites. I made him a German’s Chocolate Cake (< pardon the old photos!) for his birthday before so I wanted to do that again, but with a twist!
We both loved this pie! It’s such a good combination of chocolate, coconut, and pecans- all elements in German’s Chocolate Cake’s super rich condensed milk based frosting. The pie basically uses the same ingredients as the cake but with a twist.
When I was making this I was thinking it would be pretty dense from the sweetened condensed milk but it ended up being pretty light and fluffy, which is from beating the eggs very well when they are incorporated into the chocolate and butter. It still was really rich but the light texture helped make it feel a little less indulgent.
Anyway, since it’s almost Price’s birthday we are celebrating it this weekend. We always try to do something big and fun for birthdays so we have a trip planned. There has been plenty of research related to all the good things we can eat and things we can see. At least there will be plenty of walking to help work off all the BBQ!
Hope you have a great weekend!
German’s Chocolate Pie
Makes a 9″ Pie
Ingredients
- 2 4-ounce bars Baker’s sweet chocolate, broken into pieces
- 1/4 Cup unsalted butter
- 1 13-ounce can sweetened condensed milk
- 3 eggs, slightly beaten
- 1/2 Cup sugar
- 1 Cup shredded coconut
- 1 Cup finely chopped pecans
- 1 9-inch unbaked deep-dish pie shell (I used half of this crust recipe)
Process
- Preheat oven to 400F degrees.
- In a saucepan, melt chocolate and butter over medium heat.
- Removed from the heat, and add the sweetened condensed milk end eggs mix well to fully incorporate.
- Add the sugar, coconut, and pecans. Stir until blended.
- Pour into the unbaked pie shell
- Set pie on a cookie sheet and bake for 30 -40 minutes, or until the center is set while slightly shaken.
- Serve warm or after the pie has cooled. Store in refrigerator
Inspired by Easy Baked
Deep Dish Apple Pie
I feel like I’m breaking the rules today.
I’m wearing white pants! And it’s after Labor Day! Whatever, I think that rule is kinda old fashion but still I do feel like I am breaking a rule.
But it’s gonna be 90 today!!! HOT AND HUMID! So it doesn’t feel like summer is ‘over’ so I’ll enjoy my white capri’s today!
It has been hot and humid all week and I’ve loved it. Well, I didn’t love having our cranking away at 375 for an hour and 15 minutes for this pie. But once the pie, and I, cooled off it was all worth it. That first bite was killer.
Anyway, what are you doing this weekend? I have a deadline on Monday so I am going to work tomorrow for a few hours for blissful uninterrupted work. Then our Sunday is pretty open. I’m hoping that we complete the refinishing of our dining table chairs that we started a few weeks ago. Fingers crossed. One thing I do know about the weekend is that we are definitely going to enjoy this apple pie!!
I think you can’t beat 4 1/2 pounds of tart apples that are coated in cinnamon and sugar and piled high in a homemade buttery pie crust. Yep, you read that right… 4 1/2 pounds of apples!! That is how you get a deep dish apple pie! You need lots of apples!!
And you need to make the pie crust. As I’ve said before, I’m a big fan of pre-made store-bought pie crust but this pie just deserves it. I swear.
I just bought these granny smith apples at the grocery store but I’m telling you I can’t wait to go apple picking. We had a blast last time we went so I’m really looking forward to going this fall. And of course, the best part about apple picking (besides the fresh apple cider donuts!) is the cooking and baking afterwards. Yay! More pies!!
Deep Dish Apple Pie
Makes a 9″ Pie
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces, chilled
- 1/4 to 1/2 cup ice water
Filling
- 4 1/2 pounds of granny smith apples
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 1/3 Cup flour
- 1 1/2 Tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 Tablespoons unsalted butter
Process
- To make the crust, in the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
- While the dough is chilling, combine the sugars, flour, and cinnamon together in a small bowl, set aside.
- Begin to peel the apples in about 1 pound batches. Cut the apples into 4 pieces around the core, then slice each piece into 1/4″ thick slices. Add the slices to a large bowl and add some of the sugar mixture, mix well to coat all the pieces. Repeat with all of the apples.
- Preheat oven to 400. Line a rimmed cookie sheet with wax paper.
- Remove the chilled dough from the refrigerator. On a floured work surface, roll out one of the disks to be large enough to fit your deep dish pie dish. Place the pie dough in the dish and trim so there is an extra 1/2″ beyond the edge of the dish.
- Scoop the apple pie filling into the pie plate. Leave any juices behind in the bowl. Top off the apples with a few small pieces of butter.
- Roll out second pie crust to be large enough to cover the pie. Carefully lay the crust over the apples. Fold the top layer edge under the bottom edge, then pinch together around the pie. Cut 8 small slits around the pie and make a tiny cross slit at the top. is golden brown.
- Place the pie on the prepared cookie sheet. Bake for for 75-90 minutes or until crust is golden and apples are tender.
- Place the pie on a cooking rack and allow to cool before slicing and serving. Store any remaining pie in an airtight container for up to several days.
Crust Sourced from Martha Stewart
The Next Best Thing to Robert Redford Pie
You guys, Labor Day is just a few days away. I can’t even…
How is the unofficial end of summer here already? It’s like a slap to the face I tell you! I just don’t want to believe that the days are getting shorter (you know what I mean), it’s already getting cooler in the mornings, and before I know it I’ll be muttering swears under my breathe as I shovel snow off the walkway in front of our house. Or my favorite, mop up melted snow water that sneaks away from the mat at the front door in hopes that the bamboo floors don’t get water damage there. Seriously, thanks previous owner- it was super smart to put a sensitive wood right at the door in a climate where is snows for like 8 months of the year. dumb. And that’s just the beginning of the crap they didn’t or did do.
Since September is just about here I am making this ‘The Next Best Thing to Robert Redford Pie’ because it’s Price’s favorite pie and his birthday is coming. So let’s pretend this is an early birthday pie. Or is it a late birthday dessert since I never made him the German Chocolate Cake brownies that I owe him for his 2013 birthday. I am the worst.
Speaking of being the worst, I can barely remember to do my time sheet every week before the system closes on Saturday at midnight. And yes we get reminder emails that I just delete because I’m dumb. That means I have to do it manually in excel on Monday mornings, which is bad because it creates more work for a coworkers as he then needs to enter it in the system in some sort of back way sort of way. And when I said Monday mornings I really meant Wednesday morning, which is exactly what happened this week since I was traveling on Tuesday… ugh. how am I not fired yet? So I bought him a breakfast burrito and left a note at his desk asking him not to hate me. Hello, tangent…
Anyway, this pie is great. I had never heard of it before Price asked for it years ago. I did manage to make it for him in a somewhat of a timely manner then. ha! So you should do yourself a favor and make this asap since it’s the bee’s knees.
It’s super quick to make since it uses the good stuff like Cool Whip and instant pudding mix, however it takes several hours to set up. Sooooo plan accordingly. And be sure to tell people that you are not make it for right just now. My mom is visiting and was kinda disappointed to learn that she would have to wait for it. So she just stole some of the cream cheese & Cool Whip layer and went back to watching TV and reading. #multitasking
The first piece kinda has to be scarified since it just doesn’t come out of the pan that nicely so that is the one you get to set aside for a midnight snack. Or you can eat it for breakfast, like what Price did. Now that is not the worst.
The Next Best Thing to Robert Redford Pie
Ingredients
- 1 cup all-purpose flour
- 2/3 cup butter, at room temperature
- 1 cup chopped walnuts
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup white sugar
- 2 (8 ounce) containers frozen whipped topping, thawed
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 (5.1 ounce) package instant vanilla pudding mix
- 3 cups milk
- 1/8 cup grated semisweet chocolate
Process
- Preheat the oven to 350 degrees.
- Combine the flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake for 25 minutes, or until golden brown. Set aside to cool.
- The the bowl of a stand mixer/large bowl, beat together the cream cheese and sugar until fluffy. Add 1 container of whipped topping and mix until combined. Spread evenly over the cooled crust. Attempt to not kill Pricer for screwing it up!!
- In a large bowl, combine the pudding mixes and milk well until thick. Spread evenly over the cream cheese filling.
- Spread the remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
- Refrigerate for 6 to 8 hours before serving.
Sourced from All Recipes
Streusel Topped Peach Pie
Streusel or Strudel… I always mix them up. Always.
So when I was going to tell Price I was making a Streusel Topped Peach Pie I practiced it in my head over and over again. AFTER googling it to make sure I was right.
It’s just one of those weird mind farts I have. And I’m okay with it. I do imagine a strudel topped peach pie would be good too… ha!
Anyway, right now peaches are crazy good. I have always loed peaches but I fell head over heels in love with them while I was pregnant last summer. I developed the craziest sweet tooth. Instead of grabbing for donuts and cupcakes I had a bit of restraint and went after fruit, and lots of it! Peaches were my crutch as I ate insane amounts of them. They are hard to resist when they are perfectly ripe, sweet, and juicy late in the summer. Bliss.
Well, I still really love peaches so I wanted to make a peach pie with them. And then I thought I would put some strudel streusel on top. It’s kinda like a weird marriage of peach pie and coffee cake. The crumbs on coffee cake are the best part. The bigger the crumb the better, too.
This pie starts off really high, but falls as it bakes so don’t worry about it being too tall. Or having too much streusel prepared. You do use it all up as you place small mounds on the peaches and then gently even it all out and get the crumbs in the nooks between the peach slices.
I used almond meal in the Streusel to add some more flavor to the crumbs but if you can’t find it then just use flour. I just love the flavors of peaches and almonds together, you know from all the strudels I’ve had. ha!
Enjoy this pie within a day or 2 as the juicy fruit will soften the butter crumbly topping and then it just gets soggy and no one likes soggy streusel.
I suggest serving this pie by warming it slightly and topping it off with some vanilla bean ice cream. And of course you should sit outside with your feet in the grass as you enjoy the evening cool down. Damn, I love summer.
Streusel Topped Peach Pie
Makes a 9″ Pie
Ingredients
- 1 pie crust to line a 9″ pie plate, or a store-bought 9″ pie shell
- 2 1/4 lbs fresh peaches
- 3/4 Cup sugar
- 2 teaspoons vanilla extract
- 2 heaping Tablespoons cornstarch
- 8 Tablespoons of unsalted butter, cut into small pieces (1/2″ Cubes)
- 1/2 Cup almond meal
- 2/3 Cup flour
- 1/2 Cup sugar
Process
- Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet.
- Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well.
- In a medium-sized bowl, combine the butter, almond meal, flour, and sugar. Using a pastry cutter or your fingers, incorporate the dry ingredients into the butter to created large crumbles.
- Place the peaches in the pie crust. Pile the struesel crumbles onto the peach slices.
- Bake for 45-55 minutes, until the crumbles are golden brown and the when a knife is inserted into the pie there is little resistence from the fruit.
Mixed Berry Rustic Pie
While we were in Maine last weekend, Price made blueberry pancakes for breakfast one day. Of course they were Maine blueberries. On a whim we gave Autumn some. I say ‘on a whim’ because she is not a breakfast person baby. Her morning bottle is eaten in 2 parts and it’s the smallest bottle of the day. So I didn’t think she would be interested in it.
Well, I was wrong. Really wrong. She gobbled it up. And then we made more and saved them for lunch for her and she ate them up too. (Just to clarify there was no syrup involved!)
We had occasionally given her berries prior to this but this has definitely awakened something in her because since then she eaten a lot of blueberries and had some
So I can see that she is going to L-O-V-E this Mixed Berry Rustic Pie when she is older.
There are 4 different kinds of berries in this pie- blueberries, raspberries, blackberries, and strawberries. It’s loaded up with berry goodness. When Price had his slice (for breakfast- better lighting!) he said it was ‘berry good’. ba-dum-tss!
Because there is not much too it I would really urge you to make homemade crust for it as it adds to much good texture and flavor. Plus, I think it would just look better with its handmade edges vs its factory cut circle-y edge. I am a big fan of store-bought crust, but I think this one needs a handmade one.
As well, I tend to err on the side of caution when it comes to putting in cornstarch to thicken the filling. I think it’s sooo much worse to have a soupy pie than one that is a bit too thick. It affects the bottom of the crust and how you get the slice out of the plate. So if you think you’ve used enough, add some more!
Other than that… this recipe is a piece of cake! 🙂
Mixed Berry Rustic Pie
Makes a 9″ Pie
Ingredients
- 1-1/4 cups flour
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1/2 cup cold butter
- 1/8-1/4 cup ice water
For the Filling
- 1 pint blueberries
- 6 oz raspberries
- 6 oz blackberries
- 12 oz strawberries
- 1/4 cup sugar
- 2-3 Tablespoons cornstarch (depending how juicy the fruit is)
- 1 Tablespoon lemon juice
Process
For the Crust
- In a medium bowl, mix flour, salt and sugar. Cut the cold butter into very small pieces, put back into the refrigerator to keep extra cold.
- Using a food processor/pastry cutter, or your hands, incorporate the butter into the flour mixture until the mixture crumbly and looks like sand.
- Slowly add in the water until the mixture holds together.
- Pat and form into a loose ball. If the mixture is too warm at this point then put it back into the refrigerator for a few.
- Flour work surface and roll out crust two inches larger than pie pan. Place crust in the pie pan.
To make the Pie:
- Preheat oven to 400 degrees.
- Combine berries, sugar, cornstarch, and lemon juice in large bowl.
- Add berries to pie crust. Then fold edges of crust over filling, creasing as needed.
- Bake at 30-40 minutes or until filling is bubbling and the crust is golden brown.
- Serve warm with ice cream!
Inspired from Tidy Mom
PayDay Pie
Hey today is my payday!
Woohoo! Time to pay some bills! Ugh.
Well, it’s your payday as well. I created a PayDay Pie just for you.
Price really likes PayDay bars. I do not. There is no chocolate. So I insist they are a waste of a candy bar. He can eat all the PayDay bars he wants out of Autumn’s Halloween bag when she is still of the age that we get first pass at the goodies. I’ll take the Snickers Thank.You.Very.Much.
So here is a simple pie that you can whip up while trying to pack for a long weekend. Take cans out of the slow cooker – pack bathing suits & sunblock & a hat Autumn will refuse to wear – process the cookies to make the crust – did I pack socks already? – pulse the melted butter into the crumbs – ah, yes, I did pack socks -create the crust and put it into the fridge- wipe down the counters and load the dishwasher – whip together the caramel and cream cheese – pack up the dogs stuff – fill the pie.
While the caramel is super easy to make just be aware you can still burn it. Well, at least over cook it. Just be aware of how your slow cooker runs and you should be set. If your slow cooker is on the low side then cook the caramel for 8-10 hrs. Or if it runs hotter, like mine, then stick closer to the 6-8 hrs.
The cream cheese helps cut some of the sweetness from the caramel, and makes it extra dreamy & creamy. If you want add some vanilla extract. I just believe it can never hurt.
Just like it can never hurt to have a big glass of wine while sitting under a tree. I’ll totally be doing that this weekend while we visit Price’s mom in Maine. And of course trying to keep a hat on Autumn’s head since she hates them. HATES.
But you won’t hate this pie. Nope, not one bit.
PayDay Pie
Makes a 9″ pie
Ingredients
- 2 14.5 ounce cans of condensed milk
- 8 oz Nutterbutter cookies ( 1/2 a package)
- 4 Tablespoons of butter
- 8 oz cream cheese
- salted peanuts
Process
- Place 2 cans of condensed milk into a slow cooker. Fill the slow-cooker with water to completely cover the cans and have plenty of water above the cans. Turn on high, cover, and cook for 6-8 hours.
- Remove the cans from the water and let cool until you can handle the cans.
- While the cans are cooling, place the cookies in the bowl of a food processor. Process the cookies until they are crumbs. Add the melted butter and quickly pulse until the butter is evenly incorporated.
- Pour the cookie crumbs into the bottom of a pie plate. Gently press into the bottom and up the sides to form the crust. Chill for at least 30 minutes.
- Open the cans and pour the caramel into a bowl, add the cream cheese. Beat until completely blended.
- Pour the filling into the prepared pie crust. Sprinkle the peanuts on top of the filling. Chill for at least 2 hours to set up.
Process for creating the pie filling was adapted from Beantown Baker
Reese’s Cup Marshmallow Peanut Butter Cookie Pie
I’ve been in a cooking funk.
I’m currently in a ‘nope don’t wanna cook anything’ phase. Basically, all I make anymore is pies. And that is just to have something to post on Fridays. I guess I could post about making Bacon Egg and Cheese sandwiches since I’m a rock star at at making them. But I should be since that is about all I’ve been making lately- breakfast sandwiches, bowls of cereal, and making calls for take out.
Shouldn’t I be super inspired to make some great meals now since some much is in season and we love summer time grilling? It be great for some BBQ chicken breasts with some grilled veggies. Or some of these pork kabobs? What about a juicy steak? Or skip the grill and at least make a great fresh salad, no?
But truthfully, we’re beat. Autumn hasn’t been sleeping that well. Thanks teething. And whatever else is going on. Blah.
And I recently got a Fitbit Flex so I’m all about walking while it’s still nice (I shudder thinking about winter already) and before Autumn’s bedtime so getting out of the house for a 2 1/2- 3 1/2 mile walk at night it my top priority. It’s sooo nice to be able to get out to stretch our legs. But it just means something has to give and that has been making a real dinner.
At least all that walking has helped balance things out when I shovel mouthfuls of warm ooey gooey pie into my mouth. RIGHT?!? That’s what I figure when I walk over 15,000-18,000 steps in a day.
When I was taking photos of this pie in front of our house (best lighting) my neighbor started to say hi and ask what I was doing. He doesn’t know English that well, so instead of trying to explain what blogging is to him I told him to go back inside and get a plate. He then came over with this plate and I slapped a piece of warm pie right on it. I think his eyes bugged out of his head a bit when he really saw this baby.
And then a guy driving by in a truck slowed down and stopped saying “You taking a picture of a pie?” I shouted back “Yep!” He still looked a bit confused but went with it “Okay…” and then drove on.
That’s right, this pie is attention getting!!
How could anyone ignore this Reese’s Cup Marshmallow Peanut Butter Cookie Pie?!?! I mean, come on, a peanut butter cookie crust, chocolate chips, Reese’s Cups, and mini marshmallows. Ridiculous.
The crust is easy to make but if you find a roll of refrigerated peanut butter cookies at your grocery store then feel free to give that a try. Then it’s all about raiding the candy aisle and dumping that into this pie. The candy make the filling ooey gooey so just accept some sloppy slices, but it’s worth the mess. I swear.
Reese’s Cup Marshmallow Peanut Butter Cookie Pie
Make a 9″ deep dish pie
Ingredients
For the Crust
- 1/2 cup of unsalted butter
- 3/4 cup brown sugar
- 1/2 cup smooth creamy butter
- 1 egg
- 1 1/2 cups self rising flour
For the Filling
- 1/2 cup chocolate chips
- 12 Reese’s peanut butter cups
- 1 1/2 to 2 cups of mini marshmallows
Process
- Preheat the oven to 350 degrees. Prepare a deep dish pie plate by spraying with non stick cooking spray.
- To make the crust, cream together the butter and brown sugar together. Add the peanut butter, egg, and flour and mix to thoroughly combined. Press 2/3 of the dough into the bottom and up sides of the pie plate. Place the remaining dough into the refrigerator. Bake for 5 to 8 minutes or until it’s just starting to set up.
- Sprinkle the chocolate chips evenly over the semi-cooked bottom. Place the peanut butter cups over the chocolate chips. Lastly, sprinkle the marshmallows over the top.
- Roll out chunks of dough to create 1″ round balls of remaining dough into the palm of your hand, press to create a 1/4″ thick disk. Create the top crust by placing the pieces on top of the marshmallows (pieces can overlap).
- Bake for an additional 18-20 minutes or until golden brown. The center of the pie will still be very jiggly as the filling should be very gooey.
- Cool for at least 30 minutes for the perfect piece to come out. Serve warm.
Crust adapted from I am a Honey Bee, filling from Oh Sweet Basil
No-Bake Snickers Pie
No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!
We’re going camping tomorrow. Wish us luck!
Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.
One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!
While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!
Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!
When I was at summer sleep away camp we could buy treats in the afternoon at the general store. Occasionally Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I dominated played the game.
Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself. I hope her family enjoys it just as much as we did. And I hope you do too!
No Bake Snickers Pie
Make 1 9″ Pie Ingredients
For the crust
- 8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
- 3 Tablespoons butter, melted plus a little extra for greasing the pie plate
For the filling
- 8 ounces light cream cheese, softened at room temperature
- 1 1/2 Cups heavy whipping cream
- 1/2 Cup sugar
- 2/3 Cup smooth peanut butter
- 2 teaspoons vanilla extract
- 1/3 Cup caramel sauce
For the ganache topping
- 6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
- 1/4- 1/3 cup heavy cream
- 12 Fun Size Snickers bars, chopped up
- Caramel Sauce
Process
- Butter the bottom and sides of the pie plate. Set aside.
- In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
- In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
- Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
- Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
- Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
- In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
- Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
- Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.
Insprired from Not Quiet Nigella
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