a year of pie

Turkey Shepard’s Pie with Sweet Potato Mash

September 12, 2014

I’ve figured out the rest of the pies I am going to feature this year!!!

I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.

I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.

As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!

Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.

Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!

Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.

And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.

This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!

I hope everyone has a great weekend!!!

Turkey Shepard’s Pie with Sweet Potato Mash

Makes 8 servings

Ingredients

2 pounds sweet potatoes, cut into 1″ cubes
3 Tablespoons butter
Coarse salt and ground pepper
1 Tablespoon vegetable oil
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
2 pounds ground turkey
8 oz frozen pearl onions
8 oz frozen peas
8 oz frozen corn
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
6 oz tomato paste
3/4 Cup water
1/4 cup Worcestershire Sauce

Process

Preheat over to 400 degrees.
Fill a medium sized pot with salted water, add the potatoes and bring to a boil. Boil for 15 minutes, or until the potatoes are fork tender. Drain, and return to the pot, removed from heat. Add the butter and mash together with a potato masher.
In a large skillet, heat the vegetable oil over medium high heat. Add the carrots and saute for 2 minutes.
Add the ground turkey to the carrots. Break apart the turkey into small pieces while browning it. Cook for 3 minutes.
Add the frozen vegetables, seasonings. Saute for a 2 minutes. Move the filling to the outside of the skillet to create a clear space in the center.
Add the tomato paste in the center of the skillet, break apart and cook for 1 minute. Mix the entire mixture together and add the water and Worcestershire Sauce. Cook for another 2 minutes.
Evenly pour the filling into a 8 x 13 pan. Top the filling with the mashed sweet potatoes.
Bake for 20-25 minutes. Let cool for 10 minutes prior to serving.

Deep Dish Apple Pie

September 5, 2014

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

Streusel Topped Peach Pie

August 22, 2014

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

August 1, 2014

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

Reese’s Cup Marshmallow Peanut Butter Cookie Pie

July 18, 2014

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

July 11, 2014

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

Twix Bar Cheesecake Pie

July 4, 2014

**HAPPY FOURTH OF JULY!!!**

I’ve had such a productive week. It feels so damn good to get things done and handled. My to do list is never ending so this week has taken a nice chunk off my shoulders. Check this out.

…

Brown Sugar Chess Pie

June 27, 2014

Oh, I am so glad it’s Friday!!!

It has been such a busy week, but such a great week.

On Monday I went to dinner with my friend Allie, who also had a baby last year. On Christmas to be exact! It was such a good night with dinner, drinks, and lots of catching up. It’s always so good to be able to share news, ideas, and funny stories to the point where you have tears in your eyes.

Allie is the kind of person who you feel you’ve known for decades but have only know each other a short period of time. She is wrapping up her degree to be in social work. I think she’ll he really successful as she has this great charm about her, which will help her communicate with her clients.

We’re both heading back to our guys’ hometown for the 4th of July so I’m sure we’ll get to hang there. And probably have some wine. And laugh until we cry again.

Oh, how is it already the end of June?!?! The month has breezed by! This just means that this is the last of my chess pies for the month of June!

So every week Price asked me what Chess Pie was and I’d say “I dunno, but it sure is sugary!” Super helpful, no?

Well, a little wiki later and ta-da! I know what a Chess Pie is! It’s a sugary custard pie that has it’s roots in England but has now become a Southern thing. And when you read the recipe and think ‘cornmeal, really?’ you’ll now know that it’s no mistake, there is cornmeal in the filling. But I swear you wouldn’t even know it.

All of the Chess Pies that I made were sweet but this was swaaaa-eeeaaattt! Got it? I’d say that you should skip the 8 slice cutting, and just go to 12-16 slices. Because gang, sugar. But it’s so good that you can get over the cavity you’ll have after eating it.

The brown sugar gives it a nice caramel flavor that isn’t over the top. It’s subtle so you know it’s there but it’s not all up in your face. I think it’s nice that it sets it apart from the other pies for that reason.

Brown Sugar Chess Pie

Makes a 9″ pie

Ingredients

3 large eggs
1 cup sugar
1/2 cup light brown sugar
1/2 cup of butter
1 tablespoon cornmeal
1 tablespoon vinegar
2 teaspoons vanilla extract
1 unbaked pie shell

Process

Preheat oven to 325 degrees.
In the bowl of a stand mixer, combine the sugar.
Melt the butter and add it to the sugars. Beat well until light and fluffy.
Stir in the eggs, cornmeal, vinegar, and vanilla extract until fully combined.
Pour the filling into the pie shell. Bake for 45 minutes or until set. If edges are browning too quickly, cover with foil. Remove from oven, place on wire rack to cool.

Sourced from Twirl and Taste

Lemon Chess Pie

June 20, 2014

Yesterday was such a great busy day.

I worked from home in the morning. Then Autumn had a Physical Therapy follow-up appointment at Children’s Hospital for her Torticollis that flares up when she is not feeling great (a cold, teething, etc.) Then we drove out to Newton to do a big drop off at Mother’s Milk Bank Northeast. (I’ve now donated just over 1,300 oz (10+gallon) to help out premies!) A quick trip to the grocery store and then we head off to watch The Big G’s softball game. While I don’t play, Price plays along with my office as his office doesn’t have a team.

Autumn loved hanging out on our picnic blanket with a fresh juicy peach for a snack while everyone fawned over her blue eyes. And overall cuteness. 🙂

The game was a success! The team forged a comeback and ended up winning 16-17! We all went a little nuts as everyone was proud of the come back win. Plus, our team has had a bit of a history with the other team. They beat us pretty much beat us every time, but the worst is that they beat us 2 years ago in the championship game so this was such a sweet win!

Ah, it all makes me just love summer so much.

Perfect for summer is this Lemon Chess Pie!

The color and flavor is jsut to bright and happy to me. I would love to serve this at a BBQ or picnic with some fresh berries and whipped cream.

The pie is very light and very lemony. While it’s tart it’s still pretty sweet so there is a nice balance there. The whole thing takes about 5-10 minutes to mix up and then just 40ish minutes to bake. I do suggest that you give it several hours to cool and set up. I know it’s hard to resist the wait but you’ll get a perfectly set, creamy pie then.

Enjoy!

Lemon Chess Pie

Make 1 9″ Pie, 12-16 servings

Ingredients

1 unbaked pie crust
3 eggs, separated
1-1/2 cups sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup Meyer lemon juice (preferably use Meyer Lemon)
zest of 1 lemon
1 Tablespoon white vinegar
1-1/2 teaspoon vanilla extract

Process

Preheat your oven to 350 degrees.
Place the crust in a pie pan and the crimp edges. Set aside.
In a medium bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together the egg yolks, sugar, melted butter, lemon juice, lemon zest, vinegar, and vanilla extract until blended. Once combined, gently fold in the egg whites until there are no more white streaks.
Pour the filling into the pie crust.
Bake for 30-35 minutes, or until knife inserted in the center comes out clean and is browned on top.

Slightly Adapted from The Spiffy Cookie

Chocolate Chess Pie

June 13, 2014

ZOMG!

Price and I are getting married a year from today! Woo hoo!

9 years (10 yrs by then). 2 apartments together. 1 house purchase. 1 new car. 5ish years of college together. countless vacations and adventures. 13 miles in NYC 1 day. 1 super bowl parade. 2 NASCAR races. 1 sunrise on top of Mt Washington. 2 rabbits. 1 dog. 1 delicious baby.

I saved the best for last.

We have the place picked out but that’s about it. Well, we know colors. But still might change our minds. I picked up a dress for Autumn to wear. It’s super cute! I called like 7 stores to find and then reserve the sizes (I got 2 sizes since I’m not sure what she’ll actually be). I thought I knew what I’d wear but now I’m not too sure. I think we’re gonna make jam for the favor. Music should be fun. Yeah… smart. ugh.

There is plenty to plan but we’re not that stressed since there is plenty of time. We like the DIY approach so I’m sure we’ll do a lot ourselves too. So that will mean I’ll have some cool stuff to share on the blog too. Fun.

Anyway, this pie is just de-lite-ful. That’s how you spell that right?

This Chocolate Chess Pie is really rich but because the crust is pretty neutral in flavor it’s a nice balance. The chocolate is sweet but not too sweet. It’s a nice intense flavor as the filling uses unsweetened cocoa powder as opposed to a semi sweet chocolate, like I’ve used in other recipes.

The top of the pie has a crisp texture so expect some cracking but that just gives it some style. Right?!? Once you crack through it you’ll get to experience the ooziest, creamest, dreamiest chocolate filling. It’s like experiencing creme brulee. There is just the tiniest hint of coffee flavor from the espresso powder you use in the filling. It goes so well with the chocolate.

This crust was so good. I think it’s the shortening. It gives it great texture without that much flavor, unlike butter. If you like a sweet crust then add a tablespoon to the dough. This is pretty neutral so it would be great to even use for a quiche.

The original instructions called for the crust to be made by hand by cutting the butter and shortening into the flour and then using a wooden spoon to bring the rest together when adding the water. I opted to just use my food processor instead to mix the dough together, but if you don’t have one then use a pastry cutter or 2 forks. Either way, you’ll end up with a great flaky crust.

While this Chocolate Chess Pie is rich it is not as rich and BUTTERY like the Buttermilk Chess Pie that I shared last week. I commented on how I’d expect to get 12-16 slices out of that pie (I cut 16), but I’d plan on 8 slices with this bub.

Chocolate Chess Pie

Makes a 9″ Pie

Ingredients

Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening
1/4 cup butter
4-6 tablespoons ice water

Filling

1 1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon espresso powder or 1/2 teaspoon instant coffee powder (optional)
4 Tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten

Process

To make the crust

Butter a 9-inch pie plate or skillet and set aside.
Cut the shortening and butter into 1/4″ cubes. Refrigerate until ready to use.
In a food processor fitted with the dough blade, add the flour and the salt. Pulse a few times to combine.
Add the shortening and butter and pulse until the mixture is crumbly, with pea-sized crumbles.
Gradually add enough ice water to the mixture while pulsing until a ball of dough is about formed.
Pour the dough out onto a lightly floured surface. Form a dough ball and begin to press it out. Then start the process of rolling out the dough out. Roll the dough from the center and after every few passes pick the dough up and rotate it or flip it over. Add more flour to the work surface, as needed.
Once the dough is 1/8″ inch thick, press the pie dough lightly into the bottom and sides of the pie plate. Trim and crimp the edges as needed. Cover the pie plate with a piece of the plastic wrap and place in the refrigerator for at least 30 minutes to overnight.

To make the pie

Preheat your oven to 350º F.
In the bowl of a stand mixer or a large bowl, whisk together the cocoa, sugar, and espresso powder.
Pour the butter into the cocoa mixture and beat on high-speed.
Then add the vanilla extract and eggs. With the mixer speed on high-speed, mix for approximately 2-3 minutes.
Pour the mixture into the unbaked pie shell and bake for 35-40 minutes. The center of the pie will still be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

Crust sourced from Add a Pinch, filling slightly adapted from Add a Pinch

Buttermilk Chess Pie

June 6, 2014

Florida here we come!

Autumn and I are heading down to Florida today to visit my mom and grandmother. This will be Autumn’s first flight. I’m up for the challenge but I’m really hoping that it goes well. She typically takes a nap mid morning and that is when we are flying so I’m hoping she will get snuggily and sleep. But you never know how it goes until you’re just stuck at 35,000 ft with a screaming baby. She is teething now (her 2nd tooth broken through yesterday morning) so she had a fever last night. At least now I can really drug her for the flight and it would be legitimate! ha!

This will also be my grandmother’s first time meeting Autumn. It will be a lot of fun for them to meet. I’ll be sure to get a lot of photos of them together. Plus have someone take a picture of all 4 generations. awww!

Since I’m heading to thee South I’ve made a Southern Classic to share today!

I’ve always wanted to try a Chess Pie so I’ve decided this is going to be a month of Chess Pies. I picked Buttermilk Chess Pie to kick things off. It was a good decision!

I’ve mentioned before that I’ve been lazy about making pie crust dough (with the exception of graham cracker/cookie crusts) but this was so easy that I’ve become a convert. Soo easy. and it felt so satisfying to make the whole thing myself. Believe them I am all about convenience but this didn’t take much effort so I will be making more pie crusts from now on.

This pie is super rich! I typically cut 8 slices in a pie but I think 12-16 slices would be fine since it’s so sweet and buttery. Oh the butter!! There are 2 sticks of butter in this pie between the crust and filling. So yeah, this is Southern!

I hope you enjoy a slice this weekend while I soak up the sun. Oh, I can’t wait!!

Buttermilk Chess Pie

Makes a 9″ Pie

Ingredients

For the Crust

1 Cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) COLD unsalted butter
3-4 Tablespoon ice water

For the Filling

1 1/2 Cups sugar
2 Tablespoons all-purpose flour
5 large eggs
2/3 Cup buttermilk
1/2 Cup unsalted butter, melted
1 teaspoon vanilla

Process

To make the crust

Cut the butter into small pieces. Put back the freezer for at least 10 minutes.
Place the flour, sugar, and salt in a food processor. Pulse the mixture couple times. Add the butter to the mixture and pulse until the butter is cut into the size of peas. Add 3 tablespoons of ice cold water and pulse until the mixture looks like tiny pebbles. If needed add 1 more tablespoon of water.
Pour out the crumbly dough out onto a well floured work surface and press into a disk. Roll flat until 1/2″ thick, then fold the dough into thirds, towards the center. Roll flat again and fold into thirds again toward the center. Roll out again and then fold in thirds, then in thirds in the other direction, so the dough looks like a little cube. Press into a disk and wrap in plastic.
Refrigerate for at least 30 minutes.

To make the pie

While the crust is chilling, preheat oven to 350.
Lightly beat the eggs in a large bowl. Add the buttermilk and light mix to combine.
Add the sugar and flour and mix again until combined.
Stir in melted butter and vanilla extract until combined.
Remove the dough from the refrigerator. On a well floured surface, evenly roll out the disk until it is large enough to fit into a 9″ pie plate. Transfer into the pie plate, and then trim and crimp the edges as needed.
Pour the filling into the unbaked pie crust.
Bake for 45 minutes or until just set. Cool the pie on a wire rack at least an hour prior to serving. Store leftovers, well-wrapped in the refrigerator.

Crust sourced from A Spicy Perspective, Filling Sourced from A Cook and Her Books

Strawberry Pie

May 22, 2014

Happy Friday!!

I hope you are excited about the long weekend just as much as I am!

…