Archives for category: Pies

In addition to it being my sister’s birthday, it was also a historic Pi Day!

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This recipe had a recipe to make the crust as well I had to buy a pie crust in the interest of time (which worked just fine except that my filling started to bubble through the crust toward the end of the baking time). I’m sure this crust recipe is just as good as the filling which was absolutely delicious!

Ingredients
  • 6 cups (about 2 pounds) of strawberries, small ones whole and larger ones chopped into chunks
  • 3 tbsp. cornstarch
  • ¼ tsp. salt
  • ¾ cup + 1 tbsp. pure cane sugar
  • 1 tsp. lemon juice
  • 1 tsp. real vanilla extract
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Directions
Chop strawberries and put in a large bowl. Sprinkle cornstarch on the berries along with the salt and stir thoroughly. Add vanilla, lemon juice and ¾ cup of sugar. Mix until berries are evenly coated.
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Remove crust from the fridge. Roll one half of the dough out into a circle, large enough to lay in the pie pan with the pie crust laying over the edge of the pie pan.
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Spoon the strawberry mixture on top of the pie crust.
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Roll out the other half of the dough into a circular shape, enough to cover the pie plate with 1 inch or so hanging over. Cut strips across the dough approximately 1 inch wide using a pizza cutter or a decorative edge cutter. Lay strips horizontally and vertically across the pie.
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Pinch the ends of the top and the bottom dough together and make the decorative edge of your choice. Sprinkle with the remaining tablespoon of sugar.
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Preheat your oven to 425 F. Cover the outer edge of your crust using a pie ring or foil.
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Bake for 35-40 minutes, or until crust is golden brown. Remove from the oven and cool on a baking rack.
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More pictures from the birthday festivities:
You can find the recipe to the cake here!
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The birthday girl and I!
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 The full spread!
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And some behind the scenes:
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Another snow day! We had a leftover pie crust and a new box of blueberries sooo we made a blueberry pie! It was super easy to make and quite delicious as dessert tonight! Enjoy!

Ingredients

  • 1 cup (8 ounces) Greek yogurt
  • 3/4 cup sugar
  • 1 egg
  • 2 tbsp flour
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups fresh blueberries
  • 1 (9 inch) unbaked pie crust

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Directions

Preheat oven to 400 degrees F. In a large bowl, mix the Greek yogurt, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

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Bake in the preheated oven for 25 minutes.

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While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Make sure your crust doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking. Bake an additional 15-20 minutes or until filling is set and topping is brown.

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Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

In preparation for Valentine’s Day, my sister and I got together to bake these yummy, adorable, easy cookies! My sister took some amazing pictures that you will see throughout this post. Enjoy the post, enjoy the cookies, and enjoy Valentine’s Day with all our loved ones!

Ingredients

  • 1 package pie crust
  • strawberry jam
  • sugar for garnish
  • milk

Directions

Preheat oven to 370 F. Cut heart shapes from pie crust.

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Put a teaspoon of strawberry jam in the middle of the heart.

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Top with another heart slice. Press the sides with a fork.

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Brush with milk and sprinkle with sugar.

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Bake for 15 – 20 minutes.

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Happy Valentine’s Day!

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Happy Thanksgiving everyone!!

I just want to take a moment and thank all of you who check out my blog. I have almost 2,500 views and that really means a lot to me 🙂 Hope you keep enjoying my posts!

In preparation of one of my favorite holidays, my sister and I made pecan pie for our guests! Not only is baking with my sister a blast, but she also takes beautiful pictures that I hope you will enjoy as much as I do! Check out her pictures here and here.

Both the recipe and the pictures are a special treat! (See if you can guess which ones are mine and which ones are hers…)

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Dig in and enjoy this great holiday with your families!

Crust Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 2 Tbsp. ice cold water
  • 2 Tbsp. ice cold vodka (or an additional 2 Tbsp. ice cold water)

Filling Ingredients

  • 1 pie crust, partially pre-baked
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecans (plus extras to line the top, if desired)

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Crust Directions

Pulse together flour, sugar and salt in a food processor until combined. Sprinkle in half of the cubed butter, and pulse in 2-second intervals, 2-3 times, or until incorporated. Add remaining butter and pulse until incorporated. Dough will be in little clumps. Sprinkle dough either by hand or with a spray bottle with the vodka and ice water. Then use a spatula or spoon to mix the liquid into the dough, mixing until just combined and the dough sticks together. (You can also do this step in a food processor — just be careful not to overmix. The dough should not form a ball in the food processor.) Use your hands to pack the dough into a ball, like you’re packing a snowball.

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Then carefully pat the dough into a 1/2-inch thick round disk. Wrap the dough tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to use.

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Transfer the dough to a well-floured work surface, then lightly dust the top of the dough and the rolling pin with flour as needed. Roll out the dough into a circle at least 12 inches in diameter and about 1/8 inch thick, the perfect size for a 9-inch pie plate.

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Carefully transfer dough to the pie plate, and gently press the dough into the plate without stretching it.

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Use some kitchen shears or a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pan. Then, section by section, carefully lift the rim of crust so that it sticks straight up, then fold it back about 1/2-inch (towards the outside of the pan) and pinch the crust into itself to sculpt an upstanding ridge. Use a fork or your fingers to form a scalloped edge if desired. Poke the bottom of the crust all over with a fork so that it does not bubble up while baking. Place pie crust in the freezer for 10 minutes to re-chill the butter before continuing.

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If your recipe calls for pre-baking the crust, line the inside of the chilled crust with aluminum foil so that it is gently pressed into the bottom and sides of the crust, and hangs over the edges of the top of the crust. The foil should basically be like a second skin, fitting the mold of the crust. (A chilled pie crust will prevent the foil from damaging the crust shape.)

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Fill the bottom of the crust with pie weights or dried beans.

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Then bake immediately at 400 degrees F for 15 minutes.

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Remove the crust, and carefully lift out the aluminum foil layer with the beans in it, and set that aside. If any of the crust has started to bubble up, poke it with the fork a few more times. Return the crust to the oven for 10-12 minutes for a partially baked prebaked shell (should be lightly browned), or 15-17 minutes for a fully prebaked pie shell (should be golden brown).

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Filling Directions

Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine.

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Stir in chopped pecans.

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Then pour filling into the prepared pie crust.

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If desired, line the top of the filling with extra pecans.

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Bake for about 50-60 minutes, or until the filling is set.

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If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

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Original pie recipe here and original crust recipe here. Enjoy!

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And remember to always be thankful, even when things don’t go your way!

For my college roommate’s bridal shower, I made a vegan treat since she recently became vegan. It was hard finding a recipe for which I had all the ingredients at home, but then I found this one! It really did come out delicious, but be sure to keep it chilled until you eat it and thaw the frozen fruit before placing on the caramel filling. Very easy and delicious! Congratulations again Karen and Zach!

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Crust Ingredients

  • 2 cups walnuts
  • 2 cups raisins
Filling Ingredients 
  • 1/4 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or 1/2 cup date paste
  • 1/2 teaspoon cinnamon
  • Water, if needed

Topping Ingredients

  • 3 cups frozen berries (or however much you want)
  • 1/2 cup goji berries

Crust Directions

Pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).

Filling Instructions
Blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!

For this month’s (see what I did there?) recipe my sister, her boyfriend Ed and I made apple pies! It was our first time making pies so our measurements on the crust were a bit off BUT the result was still delicious and it was a very easy recipe!

CRUST

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter – chilled, cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Directions

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. Stir water and vinegar in a small bowl. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.

Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.

  

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

FILLING

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan.

  

Fill with apples, mounded slightly.

 

Cover with a lattice work crust.

 

Laura’s (left) went for a traditional pattern, but Ed (right) went for a more abstract one!

Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

 

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Enjoy!! They taste amazing with some cinnamon on top and vanilla ice cream on the side. Just like this:

Crust recipe from allrecipes.com

Filling recipe from allrecipes.com

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