Peach Pie with Blackberries

Peaches are some of the sweetest and juiciest fruit - perfect for a snack or dessert. Or a Father's Day pie. This one was for my dad, a true pie guy.

What I am discovering with fruit pies is the ease with which you can add flavor or a little surprise. That is what I tried with the blackberries; a little tartness from the berries to compliment the sweet peaches. 

Peach Pie with Blackberries

     adapted from Foodess

Crust

2½ cups flour

2 tbsp sugar

2 tsp salt

10 oz. chilled butter, cubed

6 tbsp ice water

Filling

5 white peaches, peeled and sliced

⅓ cup sugar

1 tbsp flour

¼ tsp cinnamon

⅛ tsp nutmeg

1-2 tbsp lemon juice

1 handful of blackberries

Garnish with a few extra blackberries.

Directions

For the crust...

Whisk the flour, sugar, and salt together in a bowl. Add the cubes of butter and using a pastry cutter or your fingers rub into the flour mixture until it resembles course meal. Add water as needed.

Divide into two portions, form discs, and chill for at least an hour.  

Preheat oven to 500°F, yes, that's correct, 500 degrees.

In a large bowl, combine the sugar, flour, cinnamon, and nutmeg. Add the peaches and lemon juice, toss together and set aside.

Lightly flour a work surface and roll out the dough. Transfer the first disc to a 9-inch pie pan and fill with the peach filling, sprinkling the top with blackberries, and cover with the second rolled out disc. Trim the edges and cut air vents in the top. 

Once the pie is in the oven turn the heat down to 425°F. 

Bake for 25 minutes before reducing the heat to 375°F, covering with foil, and baking for anther 25 minutes. The top should be golden brown.

The crust is flaky and buttery... just right! 

I suggest serving the pie warm with vanilla ice cream. 

It's peach season so you and yours can enjoy fresh peach pie all summer long!

mmm mmm mmmmmm

Happy Pi(e) Day!

PPPIIIIEEEEEEE!

Well, not that kind of pie exactly. 

As it's March 14, 3.14, all the mathematics types have declared today Pi Day which made all of us food types declare today Pie Day! In honor of 3.14 I made a Chocolate Cream Pie.

This pie is rich and creamy - decadent even. Not for the faint of heart.

Chocolate Cream Pie with Cookie Crust

     from Cooking Light

Ingredients for the Crust

20 Oreos

3 oz. bittersweet chocolate, melted

1 tbsp canola oil

For the Filling

¾ cup sugar

¼ cup cornstarch, plus more for thickening, as needed

¼ cup cocoa powder

¼ tsp salt

1¾ cups whole milk, divided

2 egg yolks

4 oz. bittersweet chocolate, finely chopped

1 tsp vanilla

For the Topping

1 cup heavy whipping cream

spoonful of powdered sugar

1 tsp vanilla

Directions

For the crust, ground the Oreos in a food processor. Add in or stir in the melted chocolate and oil. Pour out into a 9-inch pie pan and press down and up onto the sides. Freeze until set, 15-30 minutes.

Melting the chocolate

For the filling, whisk together the sugar, ¼ cup cornstarch, cocoa powder, and salt, transfer to a medium saucepan over medium heat. Add half of the milk and both egg yolks, stirring until smooth. 

Whisking in the milk and egg yolks

Add in the rest of the milk and stir for 5 minutes. Remove from heat and add in the chopped bittersweet chocolate and vanilla. Stirring until smooth. If the custard is not thickening, return to the stove and add 1 tbsp of cornstarch. Keep stirring until the custard is very thick, adding a dusting of cornstarch, if needed. Remove from heat and stir until the custard is cool. Pour into the perfectly set cookie crust, smooth the top, and freeze for 4 hours or over night. 

Secret weapon: Madagascar Vanilla

You want the whipped cream to chill (on top of the pie) for about 20 minutes. To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla to a standing mixer and beat until peaks form. Top your pie with a hefty dollop of whipped cream and return to the frig for 20 minutes or so then, serve it up.

My pie had a rough night in the freezer but it doesn't matter as it will be covered in lovely whipped cream :)

This pie is rich, smooth, and chocolaty. All you chocoholics will be in heaven.

Happy Pi Day!

Good Ol'Apple Pie

Another day, another pie.

Sunday dinner with my parents. Dad made the pot roast and I made the apple pie.
This meal was very 1950s.

Apple Pie
     from Tyler Florence

Ingredients
Pie dough (see previous post)
5 medium-large Granny Smith apples
1 cup brown sugar
1 cup white sugar
½ cup flour
2 tsp cinnamon
2 tbsp butter, cubed

Directions

Make pie dough, divide into 2 discs, chill dough in the refrigerate while prepping the filling.

Peel and thinly slice the apples. If they start to brown lightly sprinkle lemon juice on them. Preheat oven to 375°F.

For a classy baking experience I recommend a glass of bubbly.

In a large bowl, combine the apples and sugars. Sift the flour and cinnamon over the apples and toss until coated.

Remove dough from the refrigerator and roll out on a floured surface. One will be the base, the other the top,  or lattice, or shapes. Transfer to a 9 or 10-inch pie pan. Pour in the apple filling then top with the other pie dough. I used a heart shaped cookie cutter and placed dough cut-outs to form the crust edges and topping. 

Before putting the pie in the oven, dot the top with the cubes of butter. 

Bake for 25 minutes then check to see if the top is getting too brown, if so cover with foil. Bake for another 22-25 minutes.

Remove from oven once the top is golden brown. Sprinkle top with sugar. Serve warm with ice cream or whipped cream.

 Happy baking! Happy eating!

Pumpkin Pie & Mini Tarts

Here's to the pie eating, cider drinking, 

yuletide merry making season! 

 Pumpkin Pie and Mini Tarts

     from The Silver Palate Cookbook

     yields 2-9 inch pies or 1 large tart and 6 mini tarts

Pie Dough Ingredients

2 cups flour

½ tsp salt

12 tbsp cold unsalted butter, cubed

½ cup ice cold vodka

Directions
In a food processor combine the flour and salt. Add in cubes of butter and pulse until the butter is fully broken up and in small pieces.

Slowly pour the vodka in as you pulse. The dough will start to come together. 

Stop the food processor once most of the dough has formed into a ball.

Turn out on a floured surface, bring all together, form two balls, wrap in plastic, and refrigerate for 1 hour or longer.

Pie Filling Ingredients

3 eggs

1/3 cup granulated sugar

1/3 cup brown sugar

2 cups canned pureed pumpkin

1 ½ tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp ground allspice

¼ tsp cardamom

Pinch of salt

1 ½ cups evaporated milk

Directions

Preheat oven to 450°F.

Using an electric mixer, beat eggs and sugars together until light.

Stir in pumpkin puree, spices and salt and mix thoroughly. Stir in milk.

Roll out pastry on a lightly floured work surface, and line the 9 inch pie pans or tart pans, trim and crimp edges. Pour in the filing.

For  the pies and large tart, bake the pie at 450°F for 8 minutes, then reduce heat to 325°F and bake another 40-45 minutes, or until filing is set (a knife inserted in the center will come out clean.) 

For the small tarts, bake at 450°F for 8 minutes, then reduce heat to 325°F and bake another 25-30 minutes.

Cool completely before cutting. Serve with whipped cream or ice cream.

Enjoy your pumpkin tarts! Or pies!

Danke & Pecan Pie

Thanksgiving, our truly American holiday, has come and gone and what we have to show for it is packed refrigerators, full bellies, and the most important yet oft-overlooked feeling of thanks and gratitude for loving family and friends. 

My love for cooking and sharing holidays with others probably stems from the feeling of delight we get from eating together. It is just so much better when you have people to talk with and laugh at - I mean with - laugh with while eating. Eating alone can be depressing. And who wants to be depressed when pumpkin pie and stuffing are involved?
In our family and extended "second family" of friends there is a tradition of celebrating together on the Friday after Thanksgiving in what we have come to call "Thanks Again". We all bring a leftover dish and enjoy each other's company... and yummy spoils.
 

Hope you had a very Happy Thanksgiving and Thanks Again!

"You display the true marks of a Great Gourmande... 
which always includes the warmest and most generous natures... 
and is why people who love to eat are always the best people." - Julia Child

Sukey has her eye on the prize

My little sister and I were in charge of the Thanksgiving pies: two Pecan and two Pumpkin. Our traditional family Pecan pie recipe comes from the Silver Palate cookbook but we've found Alice Water's pie crust to  reign supreme. So, from the Sisters to you... 

Pecan Pie with Annie

     from The Silver Palate Cookbook

     serves 8-10

~ ~ ~

Pie Dough

     adapted from Alice Waters

     yields 2 crusts

Ingredients

2 cups flour

½ tsp salt

12 tbsp cold unsalted butter, cubed

½ cup ice cold vodka*

Directions

In a food processor combine the flour and salt. Add in cubes of butter and pulse until the butter is  fully broken up and in small pieces.

Slowly pour the vodka in as you pulse . The dough will start to come together. 

Stop the food processor once most of the dough has formed into a ball.

Turn out on a floured surface, bring all together, form two balls, wrap in plastic, and refrigerate for 1 hour or longer.

*The vodka is recommended by America's Test Kitchen for its ability to add more moister than water while leaving no trace of the alcohol. It works like a charm. 

~ ~ ~

Pie Ingredients

4 eggs

1 cup dark brown sugar

¾ cup light corn syrup

½ tsp salt

½ stick unsalted butter, melted

1 tsp vanilla

2 cups shelled pecans, chopped

Directions

Preheat oven to 400°F.

Using a standing mixer, beat eggs. Add in brown sugar, corn syrup, salt, butter, and vanilla and mix together. Roll out pie dough on a floured surface. Make sure it is large enough for a 9-10 inch pie pan. Transfer to your pie pan, press lightly down, and flute the edges.

Sprinkle the chopped pecans into the lined pie pan. Pour filling over pecans. Arrange whole pecans decoratively along the edge of the filling or however you wish.

Bake pie on the middle rack of the oven for 10 minutes then reduce the heat to 325°F, baking for 25-30 more minutes. Remove from the oven when the filling is set.

Let cool to room temp and serve with whipped cream or vanilla ice cream.

Well done, Little Miss!

Chocolate Raspberry Pie with Graham Cracker Crust

How are you feeling today? 

Happy? Sad? Playful? Confused? Energetic? Hungry? 

It's true.

Pies are great desserts. I still love cake but pies allow for flexibility  You can mix and match textures and flavors and (usually) it all works out. If you like graham cracker crusts then you are in for a treat.

Chocolate Raspberry Pie with Graham Cracker Crust

Crust Ingredients

1½ cups graham cracker crumbs
½ cup sugar
½ tsp cinnamon
½ tsp salt
6 tbsp unsalted butter, melted

Filling Ingredients

½ cup sugar
¼ cup cornstarch
4 large egg yolks
2½ cups milk
2 tbsp unsalted butter
1 tbsp vanilla
4 oz. bittersweet chocolate, chopped

Topping
whipped cream
raspberries

Directions

Making the crust, preheat oven to 350 degrees. 

In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Add the butter and pulse until the crumbs are moistened. Empty and press crumbs into a 9 inch pie pan. Bake for 12 minutes until the crust is set and lightly browned. Let cool completely.

For the filling, in a medium size saucepan over medium heat, combine the sugar, cornstarch, egg yolks, and ½ cup of the milk. Whisk together until smooth. Add in the remaining milk and continue whisking as you cook. The custard will thicken as it cooks, you want your custard to be very thick, cooking for about 5 minutes.

Remove from the stove and whisk in the butter and vanilla. Stir in the chocolate until it is melted and fully incorporated.

Spread the custard into the pie crust, smooth the top, cover with wax paper and refrigerate. It’s best the pie chills for a few hours before serving.

Once the pie is set, top with fresh raspberries and whipped cream. 

Putting my guest to work. 

Sarah is doing a great job demonstrating how one can successfully stir in the chocolate, 

drink wine, and carry on a conversation all at once. Well done!

Banana Cream Pie

Bananas. Sugar. Milk. And some other stuff. BLAM-OH! Delicious.

That's the simplified version of the Banana Cream Pie.

I had extra bananas and what else would I do but bake them into something sweet? Banana bread or pie just makes sense. It's a given. And the fact that I began making this pie at 9:30pm naturally follows in the logical thought pattern I got going on.

However, word to the wise, don't bake this late at night for two reasons: you might not be functioning at 100 percent and indulging in a slice of pie at midnight isn't really that healthy. But, it does make breakfast pie look awfully appealing!


Banana Cream Pie
    adapted from Kelsey's Essentials 

Pie Crust Ingredients

1½ cups flour 

3 tbsp sugar

½ tsp salt

½ tsp vanilla extract

1½ sticks unsalted butter, cut into small 1 inch pieces

4 tbsp ice water (a little more if necessary)

Directions

Mix flour, sugar, and salt together. Work the butter and vanilla into the dry ingredients.

How I do this: grab a small handful in each hand, turning your palms up, rub the butter into the dry ingredients – start with thumbs at pinkies and rub outwards. 

Before you rub in the butter

You want it to look like this before adding in the water

Add the ice water, a tablespoon at a time, still using your hands work into the dough until it is just combined.

Preheat oven to 425° F, form dough into a disc, and wrap the dough in plastic wrap. Refrigerate for 30 min.

On a prepared floured surface roll out your dough, there will be extra so you can make a mini pie or tartlets or something. Transfer the dough to the pie plate, mold, and using a folk poke holes in the bottom of the crust. Line with tin foil, fill with beans or baking weights, and bake for 15 minutes. Remove the beans and foil, return to oven for about 5 minutes and bake until the crust is golden.

Pie Filling
½ cup sugar

½ tsp salt

2 tbsp cornstarch

1 tbsp flour

2½ cups milk, the thicker the better

2 egg yolks

1 tbsp butter

1 tsp vanilla

3 bananas, sliced

Topping

1 cup heavy whipping cream

1 tbsp sugar

1 tsp vanilla

Directions

In a medium saucepan, stir the sugar, salt, cornstarch, and flour together over a medium-low heat. Slowly whisk in the milk. In a small bowl, whisk the eggs. As the pastry cream starts to boil, quickly transfer a small portion to the pastry cream to the eggs, whisk together, return make to saucepan. This keeps the eggs from scrambling. Keep stirring the pastry cream until it is very thick. The pastry cream does not thicken much once off the stove so keep it over the heat until it’s very thick.

Remove the saucepan from the stove, stir in the butter, vanilla, and 1-2 of the sliced bananas. Let the cream cool.

For assembly, line the bottom of the crust with banana slices. Pour in the pastry cream and let set in the refrigerator for 2 hours.

For the topping, whip the heavy whipping cream, sugar, and vanilla in a standing mixer until peaks form.

Top the pie with your whipped cream and garnish with the remaining banana slices if you wish.Yum!