Pies to Make This Week. The weather in my neck of the woods is finally hitting its stride with forecasts stating we’ll be in the low 80s today. I think its safe to say it, but WINTER IS OVER!! LOL! So, with that, here is another round-up of great PIE RECIPES from talented Bakers around the Web that should inspire you to come up with ideas for Pies to Make. As always, take time to try one of these out, then come on back and let me know the results in the comments below! Enjoy!
Had the opportunity to visit Mamma Toledo’s The Pie Hole while down in Phoenix, Arizona for my daughter’s soccer tournament. I make every attempt when I’m traveling for work or pleasure (or my daughter’s sports for that matter, since this seems to be happening a lot more in recent years…), to discover what PIE SHOP is most popular or highly rated in a given area and visit with them. Well, despite there being various other pie shops in the area, after some inquiries with locals, it seemed to me that Mamma Toledo’s The Pie Hole was THE place to go for great pie. ‘Nuff said!
Can I make a ‘related yet un-related comment’ before I begin? I absolutely Love Google Maps. I’m old enough to remember the days of pulling out a paper map and spreading it the width of the front of the car, only to stare it at it, perplexed, as you tried to make sense of the spaghetti-like highways and roads. I don’t know how we ever found anything! Google Maps is a Godsend! Anyways, I digress!
Mamma Toledo’s The Pie Hole
Once we found Mamma Toledo’s The Pie Hole, in an unassuming strip mall in Phoenix suburbia, I wasted no time barreling out of the cool confines of our compact, out into the already HOT, mid-morning Arizona sun, and into the small, but lively decorated Mamma Toledo’s!
First that I noticed was their immaculate and colorful board of menu items, with not only a long list of fruit and cream pies but lunch and breakfast as well. See the menu for yourself here!
Next, was the display case, a huge love of mine when I walk into a pie shop!
They had a great assortment of fruit and cream pies ready to go, either whole or by the slice.
The wife and I quickly made our decision for a slice of the ‘BROWN SUGAR PEACH PIE’ and hastily took our seats and dove in. They also had ice cream on-hand for a little ‘a la mode’ but we opted for just the pie on first visit.
It was wonderful.
Side note – I had ordered two slices of the Brown Sugar Peach, but they only served and charged us for one. I went back to the counter to explain that we needed two slices and proceeded to pay for the second slice, to which Tonya Saidi, who runs and manages Mamma Toledo’s, told me to not worry about paying for the second slice. Great pies AND friendly customer service!
But we weren’t quite done.
I purchased a Mamma Toledo’s shirt, which I ALWAYS do when visiting a pie shop and grabbed a 9″ lattice, Mixed Berry pie to take back to the hotel to a tired and beat, yet ravenous group of 13yr old soccer playing girls. They had done well, so I figured I’d add a bit of pie to their dessert! THEY LOVED IT!!
I had heard so much about Mamma Toledo’s The Pie Hole upon arriving into Phoenix, that I knew we had to make the trip, and I’m glad we did.
Great service, and wonderful looking shop and delicious pies, Mamma Toledo’s The Pie Hole met and exceeded my expectations! Thank you for a wonderful experience!
Dutch Apple Pie is perhaps one of the quickest and easiest pies to make, when you’re pressed for time, want something slightly different than a double crust apple pie, and uses ingredients that most have on-hand.
I knew this workplace ‘get-together/Birthday celebration’ was going down at least a week ago, and still I procrastinated. How many of you can relate? You know there’s a date, where you’ve committed to baking and bring something in, and well, life happens, and next thing you know that date has crept up on you and now you’re in panic mode?! Yes, the struggle is indeed very REAL!
I had toyed with various ideas of what I wanted to make, but once it became the ‘night before’ the event, all that crap went out the window, and now we just had to put something, ANYTHING together.
The initial plan was to make a crumble, since I really wanted to practice my ‘CRUMBLE GAME’ a little more. Couldn’t settle on one to tackle, but since I had some Granny Smith Apples on-hand, whatever I ended up deciding upon would definitely have apples in it!
Found a quick and easy recipe for Dutch Apple Pie by Joy over at Genius Kitchen, that was almost too perfect for me and my current dilemma. It used apples (which I had on-hand) and pretty much every ingredient it asked for I also had plenty of it already in the pantry. No-brainer, especially since I was pressed for time… OH CRAP?! It’s already 9pm…UGH! Gotta get to baking!
One Hour, 30 Minutes Later…
The recipe listed on Genius Kitchen states that it should only take you an hour to make, however, since I rarely buy pre-made pie shells anymore, I opted to quickly make my own crust – the recipe to which could be found here!
Dutch Apple Pie
I prepared my pie crust, in literally no-time and got them in the fridge and chilling while I prepped everything else.
I tossed these with both brown and white sugars, lemon juice, flour, cinnamon and nutmeg and set aside.
The crumble topping took just about the same amount of time, working the mixture of flour, sugars, and butter until coarsely crumbled with my pastry blender. Side note – I LOVE working ingredients in by hand. Just makes me feel more ‘involved’ and engaged with whatever I’m making. Yes, I know, I’m strange…but I’m OWNING IT!
With my pie pastry adequately chilled, I rolled out the bottom crust into the pie pan, scooped up my seasoned and sugared apples into the shell, topped with my crumble and baked for 50-55min.
DING! House smelling good, pie ever so slightly bubbling up through the crumbled topping, I knew it was ready for its cool down!
As of this writing, we had not yet had the opportunity to dive in and taste as the work celebration wasn’t scheduled until later the next day. So fingers crossed, everything turned out well. If the smell is any indication, the office is definitely in for a sweet and delicious treat!
Sweet & Scrumptious Easter Baking Ideas for you! Easter Sunday is fast approaching and hopefully by now you have everything already planned out as far as Easter dinner is concerned. But what about those delightful sweets and desserts everyone so looks forward to? If you don’t already have a recipe ready that goes perfect with supper, here are 16 quick and easy ideas to consider!
14 Popular Sweet Easter Baking Ideas
There you have you have it. Fourteen wonderful Easter Desserts to help you polish off another hopefully wonderful Easter 2018. If you make any of the recipes listed, I would love to hear how they turned out in the comments below. Happy Easter everyone!
Pie Recipes Featured This Week. It’s Friday again folks and besides being on the doorstep to hopefully a relaxing and fulfilling weekend, here are some of the wonderful pie recipes that made there way around the Web this past week! Take a peek and try one of this out, then come on back and let me know how they turned out in the comments below! Enjoy!
Pie Recipes for the Week:
|Mixed Berry Cobbler - Bake or Break
A Cobbler using a combination of strawberries, raspberries, and blueberries, or you choose a few of your favorite berries, or just stick to one. You never have to make this dessert the same way twice!
|Mile High Lemon Meringue Pie - A Feast for the Eyes
A luscious Lemon Meringue Pie with a Marshmallow Cream meringue. With just the right amount of tartness and a topping that is the crowning glory with a billowy and just the right amount of sweet, marshmallow fluff
|Lemon Sour Cream Pie - Tastes Better from Scratch
Supposedly one of the BEST Lemon Sour Cream Pie recipes out and about that definitely needs to be tried sooner rather than later.
|Slow Cooker Apple Pear Crisp - Damn Delicious
The easiest fuss-free apple pear crisp made right in your crockpot with a sweet crispy topping that is TO DIE FOR!!! The most difficult thing about this is choosing which ice cream flavor to go with your apple crisp.
|Peach Cobbler - Buns in my Oven
This peach cobbler recipe is made with a super simple filling of fresh or frozen peaches, brown sugar, and cinnamon. The cobbler topping is outrageously good and you won’t be able to stop nibbling on it!
|Easy No-Bake Coconut Cream Pie - Completely Delicious
The dreamiest (and easiest!) no-bake coconut cream pie recipe around! There’s no baking or cooking required to make this simple coconut cream pie! All you need is a few basic ingredients, a pie dish, and your refrigerator. Easy-peasey!
|Coconut Cream Pie - Baker Betty
This classic recipe for coconut cream pie combines several pastry components. Rich and creamy coconut pastry cream is the filling of the buttery pie crust and its all topped with real whipped cream and toasted coconut. This pie is bakery quality and is sure to impress!
|Chocolate Velvet Pie with Meringue Crust - That Skinny Chick Can Bake
A dreamy chocolate velvet pie in a melt in your mouth meringue crust! A meringue shell is topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.
|Raspberry Cream Pie - Tikkido
A cool, creamy, and delicious raspberry pie with graham cracker crust. Think a fruity raspberry layer atop a creamy bottom and textured nicely with a graham cracker bottom.
|Banana Pudding Peanut Butter Pie - The Gold Lining Girl
An irresistible, easy-to-make, no-bake dessert! This Banana Pudding Peanut Butter Pie is a cinch, and who doesn’t love bananas and peanut butter together?
Here are the websites of the talented Bakers featured above:
Bake or Break – http://www.bakeorbreak.com/
A Feast for the Eyes – http://www.afeastfortheeyes.net/
Tastes Better from Scratch – https://tastesbetterfromscratch.com/
Damn Delicious – https://damndelicious.net/
Buns in my Oven – https://www.bunsinmyoven.com/
Completely Delicious – https://www.completelydelicious.com/
Baker Bettie – https://bakerbettie.com/
That Skinny Chick Can Bake – https://www.thatskinnychickcanbake.com/
Tikkido – https://tikkido.com/
The Gold Lining Girl – https://thegoldlininggirl.com/
For more Recipes featured on the Pie Addict head over to our Recipe Index!
Boise’s Lemon Tree Co is Open! Everyone who’s anyone that either frequented downtown Boise or ventured downtown from time to time for lunch at any one of the amazing spots there, has probably heard of the Bleubird? You know, that hot lunch spot on the corner of 10th and Bannock Street that always seemed to have winding lines down the sidewalk? Well, the Bleubird is gone, but all hope is not lost! In it’s place is an all new sandwich spot that’ll have you forgetting about the Bleubird after the first bite of one their special and unique artisan sandwiches!
Lemon Tree Co Artisan Sandwiches
If you get a moment to check out the Lemon Tree Co online menu, one of the first things that will strike you (well, it struck me anyways), was the unique and interesting ways various ingredients were mixed and used in literally all of the sandwiches? I’m not going to spoil it for you, so head here to check out the menu, but I will say, some of the items are a bit odd at first glance, but no doubt delicious!
The nice thing to note is that they pay special attention to VEGETARIANS and VEGANS here so there’s something on the menu for everyone!
On my first visit to the Lemon Tree Co, the one sandwich that caught my attention almost immediately was THE PERUVIAN.
Maybe its the Carnivore in me, but just looking at what the PERUVIAN was made up of, had me wagging my tongue.
Let me lay it out for you.
Genoa salami, ham, apple-wood bacon, sausage crumbles, Monterrey jack, Peruvian sauce, Fritos®. Yep! FRITOS!
The bacon and sausage had me from the get-go, and the Monterrey Jack, melted over top that was the icing on top! Not going to lie, the Fritos gave me pause initially, as I’m not one to usually put chips in my sandwich (although I know many who do, so I know this is not uncommon). But you have to try everything as is, once, right?
All, I’ll say is that I’m glad I tried it because the PERUVIAN has instantly become one of my favorite sandwiches in Boise. I may even go grab another as soon as I’m done here?!
Lemon Tree Co
A good lunch spot (like a breakfast joint) is tough to find at times. And even though downtown Boise has a number of notable and delicious destinations to grab lunch at, mark my words, the Lemon Tree Co will make its mark, and sooner rather than later.
I encourage and highly recommend you make your way there, and soon, before word gets out and they long lines of their own snaking down Bannock!
Dangerously Delicious Pies. Back in our nation’s capital for the week for ‘work’ (and by WORK I mean my DAY JOB) and made sure to make an effort to work my way down to one of Washington D.C.’s most prestigious pie shops – Dangerously Delicious Pies. Oh, they had great pies (I picked up a blackberry while I was there), but there was even more going with Dangerously Delicious Pies than I realized!
First off, I love the ambiance of Dangerously Delicious Pies. Its got a great and unique look inside the pie shop, and one that really set it apart from other shops I have visited.
There was ‘some’ seating that I saw, but not much, which gave me the impression that most just pies ordered for pickup. The staff were ultra friendly, and were genuinely eager, to listen to my personal story and path taken toward opening my own catering service back home.
As you can probably tell, I really REALLY liked the Dangerously Delicious Pie packaging. The branding was top tier!
Many probably don’t pay much attention to the box you pick a pie up in, and that’s understandable. For me, however, I love great design and especially uniquely branded packaging, like the box my blackberry pie came in from Dangerously Delicious Pies.
It was a heavy cardboard carton with a comprehensive list of my fruit and savory pies around the edge of the packaging. The website address was emblazoned on one edge as well. And on the lid, an all black, branded Dangerously Delicious Pie logo design. I loved it! Yea, I’m weird like that!
Despite there being a rather lengthy list of pies, typically sold by Dangerously Delicious Pies, there was probably only about half of those ready to go in the shop.
I had a hard time deciding between the Caramel Apple Crumble, Mixed Berry, Blueberry and Blackberry pies on-hand, but ultimately chose the Blackberry.
Crust was both plentiful (pretty thick and tender) and tasty, and the blackberry filling was deep!
Not sure when I’ll be able to make my way back to Washington D.C., so I made sure to make the most of my opportunity, and visit Dangerously Delicious Pies.
What’s the message here? Never take any day (or any THING) for granted. If you’re ever on a trip (personal or business), always live every day like it the last. Take advantage of your opportunities as you never know when you’ll get another.
Ever had Burek? I think the first time I tried Burek was maybe 6 months or so ago, and it only took that one time to hook me! So what is it? Burek is a baked filled pastry, made of a thin flaky dough (phyllo or filo). They can be made with a cheese, spinach or even meat filling. The first and only time I had this wonderful pastry, it was homemade, but something this good had to be be offered elsewhere. This weekend, I made it my mission to find out where!
I started by harassing…er…asking a Bosnian buddy of mine if he could teach me how to make Burek, as he had bragged previously to me that he could make these. He then proceeded to tell me that it was not HE, that knew how to make them but his significant other! However, he did mention that we could venture to a Bosnian restaurant here in Boise that made WONDERFUL tasting Burek. SOLD! I immediately scooped him up and off we went to the SOFRA BOSNIAN GRILL.
If you live in Boise, or ever visit (which I do encourage you do!), the SOFRA BOSNIAN GRILL is located just off Overland Road at 3665 E Overland Rd in Meridian.
It’s nestled in the midst of a business park of sorts, so its easy to miss, if you’re not familiar with that part of town. There was plenty of seating when we arrived, however I was told, that during the weekdays, especially during lunch hour, the place is tough to get into!
They had a large menu, though we went right for their coveted meat-filled Burek, so I didn’t really have a chance to see what else was offered. Just another excuse for me to make a return visit!
Service was quick! We each received two warm, golden crusted, meat-filled Burek’s and small salad which we wasted no time in digging in. Ten to fifteen minutes later, our plates were cleaned and we were absolutely spent!
The Burek’s we ordered were the meat-filled ones, which was basically a ground beef filling. And, although I also wanted to try the cheese filled Burek, I literally had no space left in my stomach, so we ordered a couple to-go!
If you ever want to give Burek a try, venture up to the SOFRA BOSNIAN GRILL. And even if you are out and about during the lunch hour, still head that way. The menu is bound to have something both warm and delicious!
Boise Co-op Berry Hand Pies. I’m going to ‘chalk up’ this particular opportunity to my co-worker down at my ‘Day Job’ for stopping by the Boise Co-op and bringing me one of there Berry Hand Pies.
If you’ve been following any of my Facebook or Twitter posts (or not), you might’ve heard this before, but 2018 is going to be my year for exploring hand pie recipes. In particular, Berry Hand Pies.
Boise CO-OP Berry Hand Pies
I don’t get around to the Boise Co-op as much as I should, but the few times I have been there, I have always walked out with an armful (or two) of good quality food and ingredients. But I never in a million years thought they would have something as delicious, as the Berry hand pie, I had the good fortune of DEVOURING this morning.
When I first tasted the berry hand pie, I at once picked up on the thickness of the crust which was much thicker than I would have thought a hand pie crust would be. It might’ve been ‘too thick’ for me personally, but that didn’t make it any less delicious. It definitely had some great flavor to it, perhaps buttery crust recipe?
The berry filling inside was just as good as any mixed berry filling recipe I have had, and it was plentiful enough to help balance out the thickness of the crust.
It definitely warrants further ‘investigation’, as one berry hand pie was not nearly enough for this Pie Addict. But, from what I was able to sample this morning, I would definitely recommend others to give it a try, should you be near one of the Boise Co-op‘s locations!
A Sugar Cookie Apple Crumble Cheesecake Pie that’s both rich and flavorful. Take a moment and think – a crumbled, sugar cookie topping, spread over a sweet and juicy, layer homemade apple pie filling, that sits atop a tangy cream cheese filling and a thin, buttery sugar cookie crust. WHAT THA’ WHAT?!
If I’m not mistaken, I do believe this is my first post for the New Year, 2018. So, Happy Belated New Year (9 days in…)! Better late than never right?!
First off, I’m breaking my own self-imposed restriction by making a pie in January. As you may or MAY NOT know, pies are heavy (or HEAVIER) in-demand during the holidays (November and December) and hence I was quite busy both making at DEVOURING copious amounts of pie. Both of my own hand and from others! I had therefor imposed a 30 day ban on myself, from eating pie, in order to give my poor body some reprieve.
I made it NINE DAYS! LOL!
What can I say… I’m a statistic for having broken one of my New Year resolutions, but I have a good excuse why!
Sugar Cookie Apple Crumble Cheesecake Pie
The Sugar Cookie Apple Crumble Cheesecake Pie recipe is based on Averie’s wonderful creativity over at AverieCooks.com, with some slight modifications – notably of which, making our own applie pie filling rather than using a canned filling. Well, do you want to be a PIE BAKER, and make it ALL (or, MOST) from scratch or do ya?!
Other than being a very much, unique pie recipe, I’m not sure why I felt compelled to break my solemn vow to the New Year Resolution Gods.
Maybe it was because I had made so many delicious and well-received, Cranberry Apple Crumbles during the holidays, that another crumble seemed logical? Or maybe even the notion of making something combining both cheesecake and an apple crumble peaked my interest? whatever the reason, when I came upon Averie’s recipe, I just knew I had to make it, and sooner rather than later! Bye bye New Year Resolution! See ya in 2019!
Not gonna lie, I do appreciate pie recipes with relatively short ingredient lists OR that use fairly common ingredients. In other words, ingredients that are typically used in a variety of other pies. Averie’s recipe is just such a recipe, using sugar, flour, butter, vanilla, cinnamon…you get the gist.
Using commonly used pie ingredients insures that I will most likely have most of the required ingredients on-hand, saving both TIME and MONEY! Both good things to save on eh?
For the MOST part, I followed along with the Sugar Cookie Apple Crumble Cheesecake Pie recipe with the exception for the apple pie filling. Instead of purchasing a can of this, I elected to venture out and try making this myself! We are, of course… PIONEERING PIE MAKERS are we not?!
Again, another recipe using commonly used pie ingredients, that I was able to whip out and have sitting and waiting for the rest of the ‘pie project’ to catch up!
I’m not going to post the recipe or steps here, as that would be disingenuous to the work and effort put in by both Averie at AverieCooks.com and Dorothy at CrazyForCrust.com to share these recipes. So, please click on the links and venture there to grab the recipes, but be sure to return!!
I will close in just saying this, however. Maybe its the fact that I’m on a ‘CRUMBLE’ tear right now, but the sugar cookie crumble recipe on this dish is one of the best crumbles I’ve had to date! Not kidding! It has such a different but delicious taste, that I can’t help but to think how this would taste on other crumble dishes? Definitely something I look forward to experimenting with.
Tools used to create this dish
OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
Click here for availability & current pricing
VonShef Hand Mixer With Chrome Beater, Dough Hook, 5 Speed and Turbo Button
Click here for availability & current pricing
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate
Click here for availability & current pricing
Stainless Steel Mixing Bowls
Click here for availability & current pricing
Cranberry Apple Crumble – A simple and relatively quick, dessert dish made with fresh, vibrant red cranberries, deep green, Granny Smith apples with a crunchy, sweet homemade crumble. Serve it up warm and top with a hefty scoop of creamy vanilla ice cream and it’s GO TIME!
With Thanksgiving just gone, and the kitchen all but emptied of all that great food and dessert, I started to get that ‘itch’ that something needed to get baked, and STAT!
I Had wanted to make SOMETHING with fresh cranberries in it, since before Thanksgiving and never got around to it, so whatever I was going to do, HAD to involve cranberries. But it also had to include apples, because I felt like having apples. No other particular reason. LOL!
Immediately I began to scour my favorite GO-TO source for both great recipes and great food photos – Pinterest. And managed, with little effort, to come across a number of cranberry apple pie recipes.
How I decided to do a crumble topped pie rather than my typical double crust pie, I cannot tell you. What I can tell you however, is that it was a great choice! I had only made a crumble topped pie once and I absolutely loved it! I loved making the crumble and I loved how it came out. So, it didn’t take long to find a cranberry apple crumble recipe, because let me tell you….judging by the number of recipes I found, it apparently was a popular dish!
The recipe I ended up settling on, was based on the recipe by Sharon, the Certified Pastry Aficionado!
Sharon’s recipe caught my attention for a number of reasons:
- Her instructions were right on point. I followed to the ‘T’ and the result was one of the more delicious pies I have ever made. And only had to have one go at it, which was a plus as well
- For some reason, ingredients that involve both white and brown sugar are enticing to me. I can’t explain why, but it seems like the recipes I have done, that involved both sugars, often gave the dish a different yet amazingly unique flavor.
- The photos of her Cranberry Apple Crumble were perfect. They gave me just enough close-up shots, of the filling and that amazing crumble topping, to really get the mouth watering and anxious to taste!
As I mentioned above, I had never had anything with fresh cranberries, so this was going to be a treat on soooooo many levels. I didn’t know what to expect on my first bite, so the excitement was more than I could contain, after I pulled that hot, bubbling, dish from the oven.
Don’t judge! But I had no idea cranberries were so TART?! My experience with cranberries was ‘cranberry sauce’ and we all know how sweet that is. Definitely didn’t prepare me for the tartness of the cranberries. But that, coupled with the tenders chunks of sweetened apples was….I can’t even describe! It was good.
And take that, and mix it in with a crunchy, sweet crumble that reminded me more of crumbled cookies on top than anything and this was a dish that was going places! Definitely a recipe I fully intended to tuck away in my ‘bag’ of special recipes for those special occasions!
Not to duplicate efforts, and wanting to make sure I pass along my thanks for an amazing recipe, here is the recipe for the Cranberry Apple Crumble from Certified Pastry Aficionado
Do you know How to Make Graham Cracker Crust for pie? I only ask this because knowing how to make graham cracker crust is one of the fundamental skills, in my opinion, that every aspiring pie baker should know how to do. This short post will guide you through the simple task at making a graham cracker pie crust.
Understanding How to Make Graham Cracker Crust for Pie has always been one of those ‘GO-TO’ pie crusts that I can fall back on, if I need to come up with a pie crust quickly and simply. Especially if I’m throwing together one of my cream pies, like the French Silk pie or my Strawberries and Cream pie, and don’t feel like going with a sweeter option (for example – a cookie crust), knowing How to Make Graham Cracker Crust is crucial.
A great example happened just a few weeks back. The wife and I were on the road, away from home and my plethora of kitchen tools and equipment, visiting my cousins.
Naturally, they wanted a pie made during our short stay there – a strawberry and cream pie to be precise. Not having access to my food processor to chop up my usual go-to pie crust for this – either Lorna Doone or Nilla wafers, I ‘fell back’ to a simple and quick go-to. You got it! A graham cracker crust. Something I could mash up by hand, in a zip lock, and call it good!
Anyways you get the gist. Understanding How to make a graham cracker crust can be very useful to you when in a bind. And besides that, a graham cracker crust goes with almost anything!
The recipe in the video below, from AllRecipes is a great one I just came across, which was slightly different than what I was accustomed to making. I don’t usually put as much sugar and no cinnamon, but after I tried this one out, I became instantly hooked and added the recipe to my ‘bag of tricks’.
Watch the video and try it out. I think you’ll find it surprisingly delicious!
How to Make Graham Cracker Crust
What are the Best Apples for Baking Apple Pie? When I first took a REAL interest in making and baking pie, I started with learning my mother’s apple pie recipe, passed down from generation after generation. I knew that she ALWAYS used those deep green, Granny Smith apples, so as far as I was concerned, that was THE apple of choice for all apple pie. I couldn’t have been more wrong.
It wasn’t until I truly walked through a produce section in the supermarket and really took the time to peruse through the multitude of apple types. The dizzying array of colors and names enough to overwhelm any aspiring baker if you don’t know what you’re looking for…or what you SHOULD be looking for?
When looking for the best apples to bake apple pie with, understand that not every apple type is good to bake apple pie with.
Best Apples for Baking Apple Pie
Can You Mix apples When Baking Apple Pie?
When looking at the best apples for baking apple pie, the question often comes up, can I MIX different types of apples in any given apple pie? The answer is an absolute ‘YES’ however this may take some trial and error and trying out different things.
I personally, prefer to use only one type of apple when baking apple pie, but by no means, let that hinder you from trying out something new and potentially magnificent?! For instance, you can try combining granny smith’s (very tart) with someone sweet like a Braeburn (sweet) in your apple pie recipe? The tartness of the Granny Smith’s might go well with Braeburn’s and you probably wouldn’t have to add much more sugar since the Braeburn’s are naturally sweet?
Just takes some experimentation and exploration. something WE ALL LOVE to do anyways, right?
Apple Tools That Could Come in Handy
|KitchenAid KSM1APC Spiralizer Attachment with Peel, Core & Slice|
Reinvent classic meals and inspire your culinary creativity with the versatile KitchenAid spiralizer with peel, core and slice stand mixer attachment.
|Check Current Pricing &
|Cast Magnesium Apple/Potato Peeler by Spiralizer|
CAST MAGNESIUM APPLE PEELER by Spiralizer, Durable Heavy Duty Die Cast Magnesium Alloy Apple Slicer, Corer, Peeler
|Check Current Pricing &
|Prepworks by Progressive Thin Apple Slicer and Corer|
The Thin Apple Slicer from prep works is a quick and safe way to easily core and slice an apple.
|Check Current Pricing &
Have some input on apples you’ve used for baking apple pie NOT on this list? Please let me and the other readers know in the comments below!
Whether making an apple pie for Thanksgiving, Christmas or any other special occasion, event, or even a potluck at the office, it’s nice if you can plan ahead, and make your pie early. Problem is, you don’t want it sitting out too long, so the best thing to do is to freeze it until you’re ready. Freezing apple pie baked or unbaked is not a difficult task, but there is a way to do it correctly. Let me show you how.
First, some quick and basic pie storage tips:
|Refrigerate pies containing eggs||Be aware that pumpkin, custard and cream pies do not freeze successfully.|
|Fruit pies keep at room temperature for two days||you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)|
|You can freeze both baked and unbaked pie crusts.||An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.|
|To thaw a baked pie crust||unwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.|
|Don't thaw unbaked crusts||bake them right out of the freezer.|
|To serve a frozen double-crust pie||unwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.|
Freezing Apple Pie Unbaked
Now, it is possible to freeze the pie dough, after you have made it, and shaped it into disks, as well as the pie filling, after you’ve prepared the fruit and already sugar, spices and thickener.
But this is NOT recommended.
You have to remember, if you do it this way, you still have to thaw out these components and make the pie.
The best method is to MAKE the complete pie first, up until its time to bake it, then freeze it. That way, when you’re ready to make it, take it out of the freezer, place in the fridge, let it thaw overnight, then bake it!
King Arthur Flour has an easy to follow way to freezing apple pie, the proper way.
Freezing Apple Pie [King Arthur Flour]
Now, to answer a commonly asked question first, YES, you CAN freeze apple pie (or any fruit pie, for that matter), after you have already baked it. It’s really quite simple. Keep reading…
Freezing Apple Pie Already Baked
We’re going to do this in TWO EASY STEPS. Ready?
First: After you’ve baked your apple pie (again, this pretty much applies to any fruit pies), let it cool to room temperature on the counter, or more specifically, a cooling rack (see – cooling racks).
Next: Seal the pie well. I recommend using a good quality, plastic freezer bag. Just make sure all the air is pulled out, as best you can. I have heard some even use a straw to suck out all the air you can, before sealing. Tie it up tight, use a marker to label what kind of pie it is on the plastic, the date you made it, and if you have room, some simple baking instructions. Makes it easy, unless you like fishing through recipes, weeks down the road trying to remember how you were supposed to bake the pie?
If you have multiple pies to freeze. DO NOT STACK THEM. Until that is, they have frozen, then feel free to pile on!
It started innocently enough, at the conclusion of a long, hot and frankly, quite exciting day, during a soccer tournament in Las Vegas, when the subject of ‘How To Make Chocolate Silk Pie’ was brought up.
My daughter and her club soccer team had just barely, finished winning a hard fought match down in Las Vegas. The girls had played extraordinarily well and despite being the ‘Underdog’ came out on top with a well-deserved victory.
At the conclusion of the game, the girls slowly made their way from their side to an excited and raucous gathering of parents, eager to pounce on the girls in glee after the big win. But a good portion of them, made their to me, along with my daughter, all with a concerning look on their faces.
I began a slow but deliberate ‘retreat’ from the bunch, concerned that I had done something wrong, maybe I had been a little obnoxious in cheering them on during the game, who knows? But the girls continued their advance, slowly enveloping and crowding around me, until I could retreat no more.
MY daughter and one of her teammates approached me. My escape blocked by the rest of the group, I cringed and silently awaited my scolding.
‘We want you to make a Chocolate Silk Pie’ for the team!’
Seriously. You girls pull one of the bigger upsets in your young soccer careers and making a Chocolate Silk Pie is what’s been on your minds? LOL!
Needless to say, after a win like that, how could I refuse. I told the girls, that I had never made a Chocolate Silk Before, but that I would start practicing at haste once we returned to our hometown!
How to Make Chocolate Silk Pie
How many different ways can you make a pie? I’m asking you this because not surprisingly, there are tens of ways someone can put together the same pie. And learning how to make a chocolate silk pie is no exception. Turns out there are more ways than you can possibly imagine to make this most decadent of chocolate desserts.
Before taking on this ‘challenge’ by my daughter’s soccer team, I knew next to nothing about Chocolate Silk Pie. I knew it typically had some sort of pre-baked crust? Had more or less a chocolate cream filling with a whipped topping?
So I embarked on a journey of Chocolate Silk Pie discovery until I came across a couple recipes that worked for me.
My challenge, was that I was uncomfortable with using raw egg (uncooked) in the recipe, even though there were precautions I could take to insure that did so in a safe and responsible manner. The MAJORITY of Chocolate Silk Pie Recipes out there are made using egg, so although I was able to avoid using eggs this time, at some point I knew I would have to conquer my uneasiness and use eggs in the future.
The recipe that I based my own interpretation of Chocolate Silk Pie from, by Tonia over at The Gunny Sack, used cream cheese as a replacement for using egg. I was comfortable using cream cheese in a variety of past cream pies so this sat well with me.
I ended up further changing some of the composition of the chocolate cream filling, based on another recipe I found, that mixed both unsweetened and German chocolate (very sweet) together.
And, lastly, rather than using a graham cracker crust as Tonia at The Gunny Sack used, I opted for an oreo cookie crust.
For a first time at making a chocolate silk pie, I was quite happy with the results. Were there problems? Of course! But for the most part, the pie was a resounding success.
What went right?
The flavor of the chocolate, made with cream cheese rather than with egg, and combined with both unsweetened and German chocolate was fantastic. Coupled with the whipped topping, it was both creamy and smooth and not too strong on the chocolate side.
The oreo cookie crust went perfect with both the chocolate and the whipped topping. At first I thought that may be too much chocolate with the filling and the crust but they worked well together.
What went wrong?
I don’t usually make this mistake (but there’s a first time for everything, right? And practice makes perfect anyways…), but the oreo cookie crust was really, really thick. This wouldn’t be a problem if the crust was soft, but in a pie that has to refrigerate for some time, this crust hardens somewhat. And, if its too thick, it makes it near impossible to slice through unless you have a jackhammer.
So it was a little difficult to cut through. An issue that can be easily remedied and corrected the next time! In fact, there’s a ‘Brownie Bottom Chocolate Silk Pie’ I’ve had my eye on, that might just give me a similar chocolaty, but also moist crust that I’m looking for. Keep checking back for more on this!
Yes, this is a report on How to Make Chocolate Silk Pie, but even the best of us run into issues!
FOR WHIPPED CREAM:
2 cups heavy whipping cream
¼ cup sugar
(note: this will make approximately 5 cups worth of Whipped Cream)
FOR CHOCOLATE SILK FILLING:
2 oz German chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
4 Tbsp butter, cubed
1 (8 oz) pkg cream cheese, warmed to room temperature
2 cups powdered sugar
3 cups [of the previously prepared] whipped cream
FOR THE OREO COOKIE CRUST:
approx. 36 Oreos (Amounted to 1pkg. for me, but this could vary)
1/2 cup butter
Top with remaining Whipped Cream and Chocolate curls or shavings for garnish
Make your Oreo Cookie Crust.
While the pie crust is cooling, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You ‘should’ end up with roughly 5 cups of whipped cream (although I never specifically measured it). Put it in the fridge to keep chilled while you tackle the rest of the recipe.
Next, chop up the unsweetened and German chocolate (if you didn’t already purchase them chopped, which I didn’t). Then, in a large microwaveable bowl, add the chopped chocolate and butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
In another large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream you made earlier.
Spread the chocolate silk filling into the pie crust evenly and carefully. Spread the remaining whipped cream onto the pie’s surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.
I’ve made a fair amount of different types of pie crust in the relatively short time that I have been a pie baker. And, as a result, I have managed to pick up a rather substantial number of helpful but essential tips, both from trial and error and learning along the way, to craft the perfect pie crust each and every time.
Some of these tips may seem pretty straight forward and obvious and some may be things you never really knew. In any case, my hope is, that some or all of these can help you in some way, shape or form, when you’re putting together your own perfect pie crust.
9 Tips for the Perfect Pie Crust
1. Ingredients Need to be Cold
For flaky butter pie crusts, your butter needs to be kept COLD! So don’t pull that out of the refrigerator until the last possible moment. And, not only the butter, but you should also chill the FLOUR that end up using for the pie crust. Take your bowl of FLOUR and place that in the freezer for a few minutes. Also, if you use a PASTRY CUTTER, throw that in the freezer as well. Everything that can be chilled and kept cold, from the ingredients to your pie making tools, must be. You DO NOT want to work with semi-melted butter, or warm flour as that will work against you, in getting that perfect flaky pie crust.
2. Use a Pastry Cutter
Speaking of PASTRY CUTTERS (above), I highly recommend having one on hand when trying to put together your pie crust. Some folks use their hands and others use a food processor, which is perfectly fine, but I would get familiar with using a PASTRY CUTTER. It keeps your hands away from working the dough (that ‘body heat’ can also work against you and your ‘chilled’ ingredients), and it cuts up the butter so its nice and chunky, which helps with that flaky crust. Not going to kid you, it takes a little ‘muscle’ to work, but the results are tough to argue against!
3. Use a dash of apple cider vinegar [PRO TIP]
When trying to get that perfect, flaky, pie crust, sometimes you’re willing to try anything, no matter how far-fetched or strange it sounds. For me, the notion of adding a little apple cider vinegar to my pie crust mix was a bit odd, but I ended up trying it anyways and it helped. Basically, vinegar helps prevent the formation of gluten which makes the pie crust ‘tough’.
4. Let the Dough Rest
After you finish working your ingredients together and have your dough wrapped up, let it rest. I usually wrap it up and let it sit in the refrigerator for up to an hour or more before rolling it out. By chilling the dough before rolling it out, you allow the gluten in the dough, time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process
5. The Pie Dish is Important
6. prevent soggy pie crust
My favorite pies are fruit pies, but as you already know, fruit pies tend to be overly juicy, and its very easy to end up with a ‘juice-logged’ soggy pie crust which is no-good! There’s several different things you could do to prevent this, but it will take some trial and error.
- Blind Bake the pie crust first. Blind baking means you pre-bake the pie crust first (without any filling in it). You do this by covering the bottom pie crust in foil and then weighing that down with dried beans or ‘pie weights‘, to prevent the pie crust from rising up and developing air pockets.
- Brush with egg. Another way to prevent soggy pie crust is to ‘seal’ the pie crust – essentially creating a barrier between the crust and the filling by brushing the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding in the filling. The proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
7. Brush with Egg
Giving your pie a nice even, brush of egg wash on top, helps create a beautiful, golden brown pie crust. What’s equally important (as mentioned above in item #6), is brushing the same egg wash on the bottom crust to help seal it and prevent a soggy pie crust. To help create the egg wash? Take my advice and pick up a decent egg white separator.
8. stop pie crust from shrinking
9. protect the edges of your pie crust
You don’t want the edges of your pie crust to toughen and burn. The edges often bake the quickest, so while they will probably look like they are MORE than baked, that doesn’t mean the pie has finished baking. So what you need to do is protect those perfect pie crust edges. The quick and easy way would be to take a couple strips of aluminum foil and warp then around the edges of the pie. The other and more professional option if you’re serious about baking pies, is to obtain a pie crust shield, and protect the edges of your pie in this manner.
Perfect Pie Crust Bonus Tip
And lastly, from the renowned KITCHN website, 4 ADDITIONAL tips to Getting the Perfect, Golden Pie Crust
For mid-November, the day seemed unseasonably mild, and was already starting off to be, yet another wonderfully lazy, Saturday for me and the family. That is until a good friend, texted me, that he had come across something he felt would arouse my curiosity. In the course of ‘running around town’ he had rolled past a restaurant just off Orchard street titled – Boise Pie Co & Eatery. I had certainly never heard of it, before his mentioning, but I assured him, by the end of the day, I would know quite a bit!
The Boise Pie Co & Eatery just recently opened its doors at the end of October this year, and was founded by Terrance and Bridgette McAbee, just out from Florida.
The Eatery right on Orchard and and when you get close to it, you can’t miss it.
Inside was a bright and intimate seating arrangement, with maybe 10 or so small tables (I didn’t count but it was a relatively small area. Nothing wrong with that). Soft, but vibrant colors and very inviting.
Boise Pie Co was emblazoned upon the back wall behind the counter and display case, where a gorgeous assortment of pies, both dessert and savory sat laying in wait!
The staff were friendly and were ready to jump into action.
There were Pecan pies, Caramel Chess pies, french coconut , banana cream pie and a peanut butter pie with oreo cookie crust, that had my UNDIVIDED attention! To my surprise they also had a sweet potato pie, which was noteworthy since not many shops carry sweet potato pie. HUGE point awarded to the Boise Pie Co!
I must also note, that apparently, the Boise Pie Co & Eatery have a Key Lime Pie, with fresh juice, that they use in the recipe, that is, from what I’ve heard, flown in directly from Key West! So, if you like Key Lime Pie, this is probably something you’ll want to sample first!
There were also savory pies (something I have not yet had the opportunity to make myself), and I love savory pies. On display were chicken pot pies and shepards pie, and both looked delish.
My only disappointment was that there weren’t many fruit pies, and maybe that was because of the time of year or the holidays. What fruit pies they did have, I immediately requested a slice of. A three berry pie and an apple crumble.
Both were flavorful. The crust on the three berry pie was a bit thin for my personal taste, but the apple crumble was amazing. I actually should have ordered an entire apple crumb pie rather than just a slice. It was that good.
And, pies was not all that was on the menu.
The shop had a number of sandwiches as well, several of which, by their description alone, almost had me taking a seat and making a home in one. Although they all sounded great in their own right, there were a couple that specifically caught my attention, like…
The Tampa ($8) – Braised mojo pork, sweet ham, dill pickles, mustard, mayo, swiss, all under hot pressed Cuban bread. They call it ‘The Tampa’ but that’s a Cuban Sandwich if I ever saw one, and they are my favorite! I will definitely be returning to sample one of those, most definitely!
Angry Bird ($9) – Buffalo chicken, avocado aeoli, blue cheese crumbles, romaine, tomato, with a whole wheat wrap. This sandwich had me at buffalo chicken and blue cheese crumble!
In closing, not that I need remind you, the Holiday season is upon us and that means pie, pie and more glorious pie. So, if you’re ever out and about in Boise and closing in on Fairview and Orchard, stop by and visit the folks at the Boise Pie Co & Eatery and have lunch and a slice pie. I think you’ll thank me later that you did!
BOISE PIE CO & EATERY
Address: 1216 N. Orchard St., Boise, Idaho 83706
Website Address: Doesn’t appear to have one at this time
Hours: 11 a.m. to 6 p.m. Monday-Thursday; 11 a.m. to 7 p.m. Friday; 11 a.m. to 5 p.m. Saturday; closed Sunday.
Menu price range: soups and sides $2-$6; sandwiches $8-$9; savory pies $8-$10; dessert pies $3.50 (slice) – $19 (full pie)
Kid friendly? Yes
Do you know How to Lattice Pie Crust? Definitely NOT required skill when it comes to making and baking up a delicious apple or berry pie, HOWEVER, it can UP your ‘presentation’ game ten fold when show boating for friends and family?
Truth be told, personally I’m not a huge lattice pie crust guy? Not because it’s difficult or time consuming to do, because it’s not, but because I LOVE PIE CRUST, and you don’t seem to get enough when you have a lattice pie crust. That being said, if I’m preparing a pie for a friend, for an event, for a special occasion or Holiday feast, then sprucing up the look of the pie will earn you all the more praise and recognition. And, this is even before everyone dives in and really gets the full flavorful effect!
Below, are a set of written instruction and below that is a wonderful and simple video to help VISUALLY walk you through the process of How to Lattice Pie Crust.
If you hadn’t noticed by now, I am a huge fan of KING ARTHUR FLOUR, so pardon me if you ONCE AGAIN, see me sharing one of their most awesomely done HOW-TO tutorials. I often review a number of How-To videos, and although MOST of them are pretty good, I have never been disappointed with King Arthur Flour.
Instructions [How-To Video Below]:
Line a pie pan with pie dough. Cut ¾” strips out of the remainder of your rolled-out pie dough.
Scoop the filling into your prepared crust. Brush the edge of the crust with water to help the lattice strips better adhere.
Weave a top crust by placing strips vertically across the pie, leaving 1 ½” of space between each.
Fold every other strip back to the edge of the pie.
Place a strip horizontally across the pie. Fold down the folded-back strips.
Fold back every other vertical strip (the ones you didn’t do in the first step).
Place a second strip horizontally across the pie and fold down the folded-back vertical strips.
Repeat the steps, moving across the pie until complete.
Crimp the edge if desired. Brush the crust with 1 egg beaten with 1 tablespoon cold water, and top with sparkling sugar.
Video: How to Lattice Pie Crust
Lastly, If you have a great pie crust decoration you can share, I would love to see it. Throw a link in the comments below if you can!
There’s nothing like making your own pie pastry. Sure, it adds a bit more time to the pie making process, but a good, flavorful pie crust makes all the difference between a homemade and a store bought pie. I can’t tell you how many times my pies have been compared to a store-bought pie or pie purchased from a local bakery and hearing that my crust had so much more flavor to it? But ‘making’ pie pastry is only part of the process. You still need to know how to roll out pie crust as well!
When I first started rolling pie crust, I had no technique or care how I rolled it out, as long as it was more or less circular and was large enough to fit into my 9-inch pie dish.
What I didn’t know then that I know now, is that there IS a technique.
There IS a proper way to roll out pie crust, and there is an optimal thickness you want to have.
Needless to say, it took me a while to realize this, which is why I wanted to make sure that you learned how to roll out pie crust the proper way right from the get-go!
Below is a great video from King Arthur Flour, on how to roll out pie crust, the proper and correct way.
How to Roll Out Pie Crust
An easy pumpkin pie recipe to add to your collection! Thanksgiving and the Holidays are nearly upon us, which for me means PIE SEASON is fast approaching. Last year, about this time, I had a plan, which I never followed through with – to make try a new Pumpkin Pie dish every other week. Well, thanks to my daughter, who insisted on me making a pumpkin pie this last weekend, I may just be able to fulfill this promise after-all. In fact, I let her decide how we were going to tackle this project, and what did she come up with? Marshmallows!
An Easy Pumpkin Pie Recipe
What we came up with was essentially an Easy Pumpkin Pie Recipe – with more of a pumpkin cream pie texture similar to the Brownie Bottom Pumpkin Cream Pie, with melted marshmallows added into the mix to help provide a little ‘bounce’ to the recipe.
Let me be honest, melting marshmallows in a saucepan on the stove top is not easy. Once the marshmallows start to melt, trying to stir these about the saucepan takes a bit of talent as the marshmallows tend to clump together into one large sticky mass. And if you don’t move ’em around, you’re mixture will start to brown and burn. It’s all a very tricky ‘dance’ but it can be done.
The other concerning challenge was mixing the canned pumpkin with the melted marshmallow. I started in with a spoon and this left ‘clumps’ of marshmallow in the mixture. Once I switched over to the whisk, it all mixed together nice and smooth. Make sure to mix with a whisk.
Other than these small hurdles, this was yet another great way to whip out an easy pumpkin pie recipe, that is not only quick but delightfully delicious! Like my Brownie Bottom Pumpkin Cream Pie, this pumpkin pie is relatively ‘light’ and not super strong with the pumpkin taste (which some, who are not overly fond of pumpkin pie may appreciate).
Give it a try, and let me know below in the comments how it came out!
Easy Fluffy Pumpkin Pie Recipe
Prep time: A little over 1 hour + time to chill
Bake time: 10min + time to chill
Servings: Feeds 8 (unless you’re an addict like myself. In that case, feeds 1)
- Pie pastry for a single-crust pie (9 inch)
- 24 large marshmallows
- 1 can (15oz.) pumpkin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1 carton (8oz.) of cool whip topping (I purchased a 12oz. container and used the extra as a finishing topping)
- For this, I went with my trusty all-butter pie crust recipe which you could find here. Once you have finished this, pull it out of the fridge, and on a lightly floured pie mat, roll the pastry dough out to a thick circle (2 quarter thickness). Transfer the pie pastry to a 9inch pie plate. Trim the pastry so that it overhangs the edge by about 1/2 inch. Flute the edge then throw in the fridge for about 30 min. Preheat your oven to 425.
- Line the pie pastry with a double layer of foil and fill with pie weights, dried beans or uncooked rice. Throw the pie dish and crust into the oven on the lower oven rack for 20-25 minutes or until you see the edges start to brown. Remove the foil and weights and continue to bake another 5 or 6 minutes longer or until you see the bottom start to brown up a bit. Remove from oven, place on a wire cooling rack and cool completely.
- In a saucepan, melt the marshmallows over low heat. Once they start to heat up and melt, keep careful watch as they will start to burn if you’re not careful. Remove from heat and stir in pumpkin, cinnamon, allspice,
and salt; cool mixture to room temperature.
- Fold in the cool whip, then spoon into pastry shell. Refrigerate for at least 4 hours (I actually threw mine into the freezer for maybe 10-15min additional) before serving.