a year of pie

Deep Dish Apple Pie with a Cheddar Rosemary Crust

October 3, 2014

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

September 19, 2014

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

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.