The Boise Pie Co Opens Shop & Just in time for Thanksgiving!

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

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.

Boise Pie Co & Eatery

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!

Boise Pie Co

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

Phone: 208-343-3101

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

Video: How to Lattice Pie Crust

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!

Video: How to Roll Out Pie Crust

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

If you really plan on taking your pie making to the next level, you may also want to look at additional equipment, like quality rolling pins, and a pastry mat.

ALL NEW Easy Pumpkin Pie Recipe

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

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.

fluffy pumpkin pie

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.
easy pumpkin pie recipe

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).
fluffy pumpkin pie

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)

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Game of Thrones Season Finale and Pie

Maybe you don’t watch the show, maybe you’ve heard of it, but the Game of Thrones Season Finale (Season 7) aired this evening and I could think of no better way to spend it than with good family friends over homemade pie!

So being equal parts GEEK and PIE ADDICT, I am a HUGE fan of the HBO hit series Game of Thrones. I have never read the books, and instead, had become hooked on Game of Thrones years ago from watching the television show.

I would watch the show religiously, every Sunday evening, then TALK SHOP with my good friend Rob, the week after, discussing every aspect of the show we had just watched.

Well, with the series as whole coming to an end soon (one season left) and the Game of Thrones Season Finale for season 7 airing this evening, my friend and I decided to have a PIE EATIN’ Game of Thrones Season Finale get-together in celebration (or mourning) of the end of a great season.

Not sure what pie to bake, I settled on a Blackberry Pie, since Rob grew blackberries and had a small bag picked and ready to donate to the ’cause.’ But I also wanted to take the opportunity to try another pie recipe that I had been pining for as well. An Apple Raspberry Slab Pie I had been eyeing for sometime.

We didn’t plan to have a BBQ (which is what we typically did) or any other special food prep other than Captain and Coke (er…Pepsi) and Pie. That was it. We were going to eat plenty of pie and enjoy the Game of Thrones Season 7 Finale. Nice and simple as only two geek guys could do!

The Blackberry pie was a tried and true recipe I had used countless times in the past (though not recently), and the Apple Raspberry Slab Pie was a Pillsbury recipe I had come across only recently.

Both pies came out remarkably well.

The Blackberry pie was pretty hefty. I made sure to put plenty of filling inside the ‘thicker-than-usual’ pie crust. I had made and baked it the night before and after cooling, refrigerated it to help thicken the juices.

The morning of the Game of Thrones Season Finale, I whipped together the Pillsbury Apple Raspberry Slab Pie recipe which was not only really simple to make, but fairly quick. The majority of the prep goes into peeling, coring and slicing the apples. I refrigerated this pie for a short time as well.

Both pies were great, in both flavor and presentation. And by ‘presentation’ I mean, you cut a slice, and it comes out clean and perfect, with free flowing juices and filling being held in check. It was perfect!

Apple Raspberry Slab Pie and Coffee
Apple Raspberry Slab Pie and Coffee

All in all, a great night with good friends and good pie.

The Cast Iron Cleaner That’s Flying Off The Shelves

A good Cast Iron cleaner is like gold! Cast Iron pans are durable, versatile and can be used for a great many dishes and recipes from breakfast to dinner to dessert! Of course, from my perspective, they are pretty much used for one thing and one thing only and that’s making SKILLET PIES! But regardless of what you use your Iron Skillet for, you still have to clean them, and cleaning them properly after all that work seasoning them, takes some love and appropriate attention. That’s where the Amagabeli Cast Iron Cleaner works magic like you’ve never seen before!

cast iron cleaner

I don’t dread cleaning up my cast iron pans after a ‘pie massacre’ but I don’t exactly look forward to it either, only because I really want to be able to take proper care of my skillets so that they last a long time and remain in great condition.

Like many of you, I cleaned my cast iron in the typical fashion, until I came across the Amagabeli Cast Iron Cleaner at a friend’s home. I marveled at how easy it was for him to work the magic of this cast iron cleaner almost effortlessly.

cast iron cleaner When I first watched this cast iron cleaner in action, my first thought, being an avid Fantasy and Sci-Fi book reader was that this looks like someone ripped off a section of Medieval Chainmail armor? But also that I thought that something looking like this might do more harm than good when cleaning my cast irons?

But how wrong I was. The Amagabeli Cast Iron Cleaner, gently and efficiently cleans your skillet under warm water (no soap needed), without stripping away accumulated flavor and seasoning or scratching your pans. What’s also nice is if you have old, rusted cast irons or happened to find one at a second hand store that needs a bit of restoring? The Amagabeli Cast Iron Cleaner can handle that as well!

Picking one of these up was a no brainer, and being such a low price, I actually grabbed a couple just to have! Let me know in the comments below, if you end up picking one up and your experience with it – good or bad (although I can’t imagine any bad that come using this?!)

11 ‘I Ate Some Pie’ Shirts for the Avid Pie Lover!

I love unique, creatively designed t-shirts. If you’ve ever seen me around, then you’d know that my favorite day-to-day where is flip flops, cargo shorts and some wildly silly t-shirt with some barely-recognizable image or quote. These are usually t-shirts having to do with the GEEK side of me and my love of film. What I don’t have many of are – ‘I Ate Some Pie’ t-shirts. So I decided to make me a ‘shopping list’ of some great pie t-shirts I plan to gather up!

I Ate Some Pie Shirts

Easiest Thanksgiving Recipe
i ate some pie

I Love Pie
I ate some pie

Dean’s Little Pie Shop
i ate some pie

Manderly’s Meat Pies
i ate some pie

Mrs.Lovett’s Meat Pies
i ate some pie

The Great Tri County Bake Off and Pie Eat
i ate some pie

Apple Pie Universe
i ate some pie

Pie Chart
i ate some pie

Got Pie
got pie

I Run Because I Really Like Pie
i ate some pie

Never Underestimate the Power of Sweet Potato Pie
sweet potato pie

How to Make Sure Your Pie Crust is the Right Thickness

You learn something new every day right? And if you’re not learning something new, you should be seeking new things out, because there’s ALWAYS more to learn in any endeavor! Especially if you want to keep improving, right? For me, I wanted to keep improving with making my own crust. So I managed to find a great and short article on – How to Make Sure Your Pie Crust is the Right Thickness.

Making a successful homemade pie crust isn’t for the insecure home cook. There’s a lot that can go wrong—and when pie goes wrong, it’s hard to get it back on track.

Among the things to pay attention to is the pie dough’s thickness. “You want to measure your dough to make sure it has a uniform thickness throughout so it bakes evenly,” says Epi Food Director Rhoda Boone. Too thick, and you’re looking at an unevenly cooked pie. Too thin, and the crust may darken too quickly.

I’m sure there are a lot of methods pie bakers use and have used that were probably passed on generation after generation, but for me, mom just used to ‘eyeball’ the thickness of the crust, which always worked out for her perfectly. For me though, not so much though. The ‘eyeball’ technique just didn’t work consistently for me. So naturally when I came across the Epicurious technique, I was giddy with excitement.

I like ‘clear cut’ methods like this. I don’t have to think about it, Just do it.

How to Make Sure Your Pie Crust is the Right Thickness

You can’t really eyeball a dough’s thickness (unless you have a magic sense of what 1/8 of an inch looks like). So there’s no getting around it: you’re going to need to measure.

But don’t reach for your ruler. Instead, reach into your piggy bank. Just a couple of quarters is all you need to get the pie crust to the right thickness every time.

Here’s how it works: Place your pie dough on the counter. Using a rolling pin (preferably with a thicker center and tapered ends, which prevents your crust from being too thick in the middle), start to roll out the dough into a disc. Now take two quarters and stack them up next to the dough. Together, the coin stack’s height is roughly equivalent to 1/8 of an inch, which is the Epicurious Test Kitchen’s recommended thickness for pie dough.

EpicuriousThe Cheap Trick For Rolling Out Perfect Homemade Pie Crust

My First Huckleberry Pie from Volcanic Farms

About 30-40 minutes north of Boise, in the small (blink and you’ll miss it) town of Horseshoe Bend, Idaho, in a nondescript building just off Highway 55, there lies one of the more famous pie makers in all the state – Volcanic Farms!

Despite being so close (as the crow flies) to Boise, I sit here almost embarrassed that I have never, purposefully ventured there to sample one of these legendary pies. Sure, I had been on that highway more times than I can count, when making my way north to McCall, Moscow and even as far as Coeur d’Alene and Sandpoint. But every time I passed by, it was during off hours and the store was always closed. It was a timing thing you see, yet still no excuse to for a beautiful and scenic afternoon drive for the chance to dig into a Volcanic Farms pie.

volcanic farms

My brother, who has a place in McCall and tends to travel this road quite frequently, often picks up a Volcanic Farms pie for his family. It was during one of these return trips, that I just happened to be at his Boise home, when he had one of these pies. This was many years ago, but I assure you, the taste of that pie has never been forgotten!

But, finally, as chance would have it, the wife just happened to be spending a ‘girls weekend’ in Cascade, another small, lakeside town just north of Horseshoe Bend. Naturally, I saw this as an excellent opportunity to finally get a chance at a Volcanic Farms pie, and called and told the wife, to pick one up on her way home. She grabbed a Huckleberry Pie.

volcanic farms

I must say, I couldn’t wait to dig in. After all these years, after all the pies and recipes that I have flipped through on my own pie making venture, and more importantly, after my “failed attempt” at making a Huckleberry Pie, I was finally going to be able to taste one made by one of the best in the State of Idaho!

The Crust tho’?

For my last birthday, the wife had picked up a Marie Calendar’s Triple Berry Pie. It was ‘OKAY’. The filling was great but the crust (though it looked fantastic), was bland and tasteless. The crust on this Volcanic Farms Huckleberry Pie was anything BUT!

It was flaky. That much you could tell just by looking at the photo, but it had great flavor as well. What I especially liked about it was how thick it was? The bottom crust especially was thicker than crusts I had made, and I made note to work on that on my next pie. I tended to roll out my crusts thin, but now that I had just experienced this Volcanic Farms thick crust, my thin crust creations were getting ready to get retired, and fast!

volcanic farms

The Huckleberry

I had ‘attempted’ to make a Huckleberry Pie and failed miserably. The entire experience was a huge turn-off for me, from purchasing a VERY expensive batch of Huckleberries at a local corner produce market, to perhaps choosing a recipe I found online that probably wasn’t the best example to follow. Or maybe, I just screwed it up somewhere along the line. In any case, I didn’t like it and never went back to make another attempt at it.

So naturally, when I found out that Volcanic Farms had Huckleberry Pies ready to go, I jumped at the chance to get into a REAL Huckleberry Pie.

The filling was amazing. I still had ‘not too fond’ memories of my own Huckleberry filling, so I nearly puckered up when I heaped a fork-full of the Volcanic Farms Huckleberry pie into my mouth. To my amazement, it was NOTHING LIKE my failed experiment and was crazy good! The slice came up and out of the pie dish perfectly, and the huckleberries were soft, juicy and not too sweet. More surprising to me is the lack of ‘stems’ in the filling. I swear, that was the toughest part for me, getting rid of all the minuscule stems on each and every tiny huckleberry. How did they do it?!

Luckily, no one else in my household like Huckleberry Pie, so this pie I will personally own without shame! But I’ll be taking it down slow, because at $26, there is not a single flaky crumb I plan to waste! And why would I?! This pie definitely lived up to the legends!

Here is a great article on some of the history and background on Volcanic Farms and Don and Donna Heffner (founders) in EAGLE MAGAZINE

Volcanic Farms is located at 457 ID-55, Horseshoe Bend, ID 83629

6 July 4th Pie Recipes to Liven Up Your Festivities

How is this NOT a thing already? Patriotic Pie on the 4th of July?! Ouch, I actually like the sound of that? My stash of gathered up July 4th Pie Recipes is bursting at the seams and ready to spill out onto computer displays across this great nation of ours.Not to get into Politics on my beloved PIE ADDICT, but whether you’re for or against the President of the United States, please, please, PLEASE tell me you still love this great country of ours?! And what better way to liven up the festivities than to dig into these July 4th Pie Recipes from kitchens across the states!

July 4th Pie Recipes

AMERICAN BERRY PIE


Fresh summer berries and a flaky butter and almond crust create a delicious patriotic pie.


Recipe here

JELL-O Easy Patriotic Pie


JELL-O Berry Blue and Strawberry Flavor Gelatin with graham cracker crust


Recipe here

Miss American Pie


Celebrate Fourth Of July with this sweetheart: Miss American Pie, made with fresh berries and a crispy crust!


Recipe here

Patriotic Pie


A star-studded, patriotic triple berry pie. Don't forget to top with ice cream!


Recipe here

Summer Berry Cream Cheese Pie


a cool and creamy no-bake, red, white and blue berry cream cheese pie with graham cracker crust.


Recipe here

Blueberry Pie


A rich tart filling in a flaky butter crust, complete with America's stars!


Recipe here

For more July 4th Dessert ideas, also see this compilation of pins on Pinterest

Recipe Review: Sour Cream Apple Pie

A candid Recipe Review for Sour Cream Apple Pie. It’s not often that the MAGAZINE-POWERS-THAT-BE decide to bless the book shelves with a magazine actually focused on pies and cobblers, but on this day they did. Taste of Home Magazine had a special edition released, titled Cobblers & More, featuring homemade crumbles, buckles, crisps and pies galore. The PERFECT edition to my ever-growing collection of recipe books all about PIE! First recipe I tried? The Sour Cream Apple Pie.

I chose the Sour Cream Apple Pie, as my first recipe review out of Taste For Home Magazine, for a couple reasons:

  1. I LOVE apple pie and any other creative ideas on how to make this particular pie are always something I actively look for. So when I saw SOUR CREAM apple pie listed? I couldn’t wait to try it out.
  2. And, secondly, it was a relatively simple, quick and AFFORDABLE recipe to throw together, especially given my time constraints. I mean, It WAS Mother’s Day after all?!

I passed on using an ‘unbaked pie shell’ (outlined below in the ingredients) as I have taken wholly to making my own pie crusts with every pie recipe. So I whipped together a basic flaky buttery pie crust recipe from memory to use in the Sour Cream Apple Pie. [See PIE CRUST ESSENTIALS here]

sour cream apple pie

I used my GO-TO tart apples – Granny Smith’s, and made quick work of peeling and coring them with my Starfrit Pro-Apple Peeler (Thanks MOM!), and Calphalon Apple Corer.

The rest of the process was surprisingly very quick, whipping together the eggs, sour cream and other items into a sort of cream, then adding in the apples, which I had ‘chopped’ up into chunks. Into the pie shell this mixture went and then to the oven. While baking, I effortlessly brought together the brown sugar, flour and butter into a crumble of sorts, which I spread on the pie once it was done baking.

After baking a little more, the Sour Cream Apple Pie was done.

Review

The pie definitely had an unusual taste and flavor that I would immediately state is probably an ‘acquired taste.’

Biting into a slice, the first thing that hits you is the creamy consistency, which is then abruptly interrupted by chunks of tart apple. You can’t taste the crumble topping a whole lot (depending on your slice), or the bottom crust, as the creamy filling overpowers things somewhat. NOT SAYING there is anything particularly wrong with the Sour Cream Apple Pie recipe, only that it is a large departure from what you may be accustomed to, when discussing having a slice of apple pie.

sour cream apple pie

For me, it is not something that I would make again, for myself anyways. Although I would encourage you to give it a shot and provide your feedback in the comments below. Perhaps you will love it or hate it as much as I? You NEVER know unless you give it a shot, right?

Sour Cream Apple Pie

Recipe courtesy of Taste of Home Magaizne

Ingredients

2 Large eggs
1 cup (8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled tart apples
1 unbaked pie shell (9 in.)
1/4 cup packed brown sugar
3 Tbsp. cold butter
Whipped topping, optional

Instructions

  1. In a large bowl, beat the eggs, Add sour cream. Stir in sugar, 2 Tbsp. flour, vanilla and salt.; mix well. Gently stir in apples. Pour filling into pie shell. Bake at 375 degrees for 15 minutes.
  2. Meanwhile, combine brown sugar and remaining flour (4 Tbsp.); cut in butter until mixture is crumbly. Sprinkle over top of pie. Bake for 2–25 minutes more or until the filling is set. Cool on wire rack. If desired. serve warm with whipped topping. Or, cover and refrigerate.

Happy Mother’s Day

Happy Mothers Day to all. I hope that your day was as fulfilling as mine was!

Took the wife out to lunch at Boise’s YARDHOUSE restaurant and then – AT HER REQUEST – went long boarding down at the park. The whole family. It was different, but marvelous. The ride was nearly perfect until the Wife had a slight spill after hitting a rock on the path. She got a couple scrapes and even drew a bit of blood but was back on her feet and carrying on like normal in no time. She’s tough as a cookie!

Happy Mothers Day!

happy mothers day

In any case, the day was wonderful, filled with laughs, good food and once again, fond memories. I hope yours was the same!

Lemon Pie Recipe Dishes for Spring

There’s nothing like Lemon Pie on a breezy, clear Spring day, right? And this is especially true if you’ve NEVER had the pleasure of tasting a well-to-do Lemon Pie Recipe? But rest assured, rather than scour the Internet for delicious yet simple-to-make Lemon Pie Recipes, I have taken the liberty of doing the hard work for you, and have listed 10 Lemon Pie Recipes that I have found to be both relatively easy to make, and OH-so tasteful!

Lemon Pie Recipe Dishes

Lemon Cream Pie by Cookies & Cups

lemon pie recipe
 
 

Magnolia Lemon Pie by Joanna Gaines & Featured on The Girl Who Ate Everything

lemon pie recipe
 
 

Scratch Made Homemade Lemon Meringue Pie on Rock Recipes

lemon pie recipe
 
 

Arizona Sunshine Lemon Pie on Baked in Arizona

lemon pie recipes
 
 

Easy Meyer Lemon Pie on Tidy Mom

meyer lemon pie
 
 

Aunt Tootsie’s Lemon Meringue Pie from Crazy for Crust

lemon pie recipe
 
 

Easy Southern Lemon Icebox Pie from FOOD.COM

lemon pies
 
 

Lemon Pie Bars from Noshing with the Nolands

lemon pie bars
 
 

Creamy Lemon and Blueberry Pie from Dessert Now Dinner Later

lemon blueberry pie
 
 

Cream Cheese Lemonade Pie from Great Grub Delicious Treats

lemon pie recipes
 
 

Lemon Impossible Pie from Love Foodies

lemon impossible pie

7 Great Flaky Gluten Free Pie Crust Recipes

The wait is over! You’ve been dying to find Gluten Free recipes for all your favorite desserts (most notably PIE) and although there are a multitude of choices out there, its easy to get overwhelmed by the hundreds (maybe thousands) of recipe choices. Well look no further. I’ve gathered together a great list for you to start with. Here are my picks for the Best Flaky Gluten Free Pie Crust Recipes.

7 Great Flaky Gluten Free Pie Crust Recipes

The Best Gluten Free Pie Crust by Comfortably Domestic

flaky gluten free pie crust
 
 

Best Ever Gluten Free Pie Crust by Mamagourmand

flaky gluten free pie crust
 
 

Coconut Flour Pie Crust by Sweet as Honey

flaky gluten free pie crust
 
 

Vegan & Gluten-Free Pie Crust by Nerdy Mamma

flaky gluten free pie crust
 
 

Almond Flour Pie Crust Recipe by Mommy Potamus

almond flour pie crust
 
 

Coconut Cashew Tart Crust by Sweet As Honey

Flaky Gluten Free Pie Crust
 
 

Three Ingredient Keto Pie Crust by Meat Free Keto

Flaky Gluten Free Pie Crust

3 Pies Baked in Two Days! Happy Pi Day

Happy Pi Day! Pi (π) is the ratio of a circle’s circumference to its diameter and is a constant number, meaning that for all circles of any size, Pi will be the same. The diameter of a circle is the distance from edge to BLAH BLAH BLAH!! What Pi(e) Day really means, is that today is just another excuse to make, bake and devour delicious PIE without a care in the world! So that’s just what the Hell I plan to do! Happy PIE Day everyone! Now let’s take a look at what I’ve been baking for the last two days!

I have been so damn busy with so many other projects that some of my REAL passions have fallen by the wayside – The PIE ADDICT included. Oh, I’ve been experimenting with and trying my hand at various recipes both pie-related and not, but just haven’t had the time to talk a whole lot about the challenges and disasters I put myself through. In any case, I’m back now and what better day to tackle my favorite subject – PIE, than a day like today – Pi DAY!

First up – A Cinnamon Roll Apple Pie

Over the past weekend, I managed to squeeze in some ME-TIME in the kitchen (Wife was out and about around town, daughter was keeping to herself in her room, boys were at work, dog – laid out, basking in the warmth of the sunlight that spilled through the back windows), and tackle a pie project I had been so eagerly waiting for the opportunity to try – A Cinnamon Roll Apple Pie.

Who doesn’t like a good Cinnamon Roll? Now think about a warm, sweet (but tart) apple pie? Now put both of these awesome creations together? I’m telling you, you can’t imagine what that would taste like, and neither could I, but I really really wanted to! So I just happened to come across a quick and easy recipe on BUZZFEED on a recent article titled – You’ve Been Making Apple Pie Wrong This Entire Time. The recipe list was surprisingly short and a neat video accompanied it:

Now, I will be the first to admit to myself that I am really just an amateur when it comes to baking and pie making, so it was surprise that mine did not turn out the way it should have. Nor was it as simple (for ME anyways…) to put together. But I will tell you this, what I did taste was amazing! Indescribable! And I will definitely be making this again here in the next few weeks, now that I have TRIED to do it once and know now what I need to do to perfect my process.

Just a few things I FAILED on and will do better next time around:

  • Crust. Rolling out the cinnamon rolls (as seen in the video) was a bit more challenging to me than the pro in the video. The ‘sticky’ nature of the cinnamon roll slices gave me issues, sticking to my rolling pin and the rolling mat. I used flour per the video, however I had to use MORE than what they used, which created sort of a mess.
  • Baking. The baking time used in the video recipe was not remotely close to how long I needed to bake mine for (and this could be because I was using an older oven?). I have to bake, maybe another 20 minutes beyond, to get my top crust brown, and as I mention below, even this added time was not nearly enough. The apples also could have used even a little more time.
  • Pre-Bake. The bottom cinnamon roll crust layer was uncooked and gooey. Even after baking mine for another 20min or so, the bottom crust was a mess. Could be from a variety of things, including the juice from the apples. I’m not sure, but I have some ideas I may try the next time around. So the pie wasn’t really edible (at least all the way the down to the bottom crust). I am thinking I may consider ‘pre-baking the bottom cinnamon roll crust just to make sure? We’ll see…
  • Pie Filling. Also, I may have put a little too many apples in the pie? I tend to go heavy )or, heavier) on the pie filling and this may have attributed to the bottom crust not baking. Will learn to follow directions a little closer in the future!

Here are some images from my own attempts:
happy pi day

Happy Pi Day

happy pi day

happy pi day

happy pi day

So not the best experience for me out of the gates with this one, but from what I was able to taste, this could end up being one of my signature dishes. Stay tuned for more on this!

A Fan Favorite – Strawberries and Cream Pie

A close family friend of ours, recently added a new member to the roster, a little baby boy. So in light of this most awesome of events, I through together a fan favorite, my Strawberry and Cream Pie, with graham cracker crust. It never fails to please and it has become almost second nature now, for me to through this together. So, good pie for a good cause. Everyone is happy!
happy pie day

And lastly – The Skillet Apple Pie

And finally, for Pi Day, the local Indoor Soccer Arena (of which my wife and I frequent and play at), decided to have a Happy Pie Day potluck event this evening. So I was tasked with bringing a pie, of course. The Skillet Apple Pie is both delicious and one of my largest of pie dishes, so I elected to bake it for the festivities tonight.

In a matter of days I whipped out three pie dishes and by the end of the week, I will have added to that number – making a Brownie Bottom Pumpkin Cream Pie for my lovely daughter’s twelfth birthday (as per HER request).

Not a bad few days….

Happy Pi Day everyone!

How Long Does Pie Last?

How Long Does Pie Last? How Long Does Pie Last? I get asked this question all the time by friends and family when they come over and I tell them that I just tossed the last couple slices because it had essentially expired. It is the million dollar question and concern however, for anyone thinking about making a pie and wondering how long it would last?

Now, mind you, I’m referring to homemade pie, not store bought pie.

How long does pie last depends on a variety of things, such as ‘how it was prepared’ and ‘how the pie was stored?’

Table: How Long Does Pie Last

FridgeratorFreezer
Fruit Pies2-3 days6-8 months
Fruit Pies (Fresh Fruit)1-2 days
Cream Pies2-3 days6 months
Custard Pies2-3 days
Pumpkin Pies2-4 days6-8 months
Pot Pies (Savory)2-4 days6-8 months
Pie Crust Mix6-8 weeks
Refrigerator Pie Crust4-6 weeks6-8 months
Frozen Puff Pastry1-2 days8-10 months
Baked Puff Pastry1-2 weeks6-8 months

How to Properly store PIE

So now that you have a better understanding of generally, how long various types of pies last, let’s learn how to properly store PIE so we can extend its life just a little bit longer, eh?

It should go without saying that placing your PIE in the refrigerator can and will EXTEND the ‘shelf life’ (how long the pie will last) of your PIE. So after cutting some slices, in the fridge goes the pie. Keep it refrigerated as much as possible.

A just made, un-cut fruit pie can sit on the counter for 2 days. Cream pies should, of course, always be in the fridge. Once cut, all manner of pies should be wrapped and refrigerated.

When you are ready to place you pie into the fridge, be sure to store it in a tightly closed container or wrapped with plastic wrap to keep all air out.

For long-term storage, you can freeze your pie while still preserving its taste, if you use an air-tight freezer safe container.

How to tell if PIE has gone bad

This is important, because you definitely don’t want to get sick or ill eating a slice of pie that has gone bad. I know it’s tempting! Especially if it looks fine, and if there is a lot left and you don’t want to waste it (speaking from experience!).

When talking about ‘How long does pie last’ we absolutely need to address what happens when the pie has ‘lasted’ BEYOND what I have listed in the table above.

TRUST YOUR SENSES! Look at the crust. The pie crust is usually the first item to show signs, that the pie is going bad. What happens is that the pie filling will begin to lose water, which will in-turn, make the crust soggy. This is a sign that the pie is bad and should be discarded immediately.

Also look for mold and if after all this, you don’t see soggy crust or mold but it doesn’t smell right? Discard it immediately. Better safe than sorry right?

Pie Storage

how long does pie last
Pie Carrier by Sweet Creationsn 2-piece-set, 12" L x 12" W x 4-1/4" H

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how long does pie last
Fox Run 55426 Pie Saver, 10-Inch, Plastic, Red

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how long does pie last
Tupperware Round Pie or Cupcake Keeper, 12-Inch, Sheer with Mint Seal

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how long does pie lastNordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan
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how long does pie lastPyrex Portables Pie Carrier with 9-Inch Pie Plate
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My 3 Most Popular Pies Made in 2016

Well 2016 is nearly over and as I look back on my experiences with baking pie for a full year, I can honestly say I have learned A LOT! I have learned how to use different tools and appliances, different techniques, different ingredients and recipes. What I have also learned is that there are certain pies which have become an extremely popular request from family friends and acquaintances. Want to know what Popular Pies everyone has been craving? Come on in.

Popular Pies in 2016

The Skillet Apple Pie

popular pies
No pie has been more popular than my Skillet Apple Pie. ‘As American as Apple Pie’ is an understatement in this household, as more ‘Granny Smith’ apples have perished, in the making of this fantastically flavorful dish, in my kitchen than any other.

I have made these pies for events, for birthdays, for pot lucks, and just because. And these are requests that are made from friends and associates to both myself and my wife from both our ‘daytime’ working jobs. Word gets around and when people want pie, the Skillet Apple Pie has been the most popular of my Popular Pies throughout the year!

Strawberries & Cream Pie

popular pies
What started out as my daughter’s HANDS-DOWN favorite pie of all-time, has quickly ascended the ranks to become my second-most requested of my Popular Pies of 2016. Forget the notion that this is the perfect pie for those hot Summer days. I have made this Pie in every changing season from Summer and all the way through the single digit temps of the Winter (In Boise, Idaho anyways).

Triple Berry Pie

popular pies
Everyone loves berries. My family’s favorites has steadily rested upon my Blackberry Pie, but outside the home, the fan favorite has been the Triple berry (or, Mixed Berry) pie recipe.

Taking all three of nature’s magnificent creations – blackberries, raspberries and blueberries and allowing us to throw them together under one warm, buttery crust blanket. It’s relatively plain (as the above mentioned popular pies go…), but no less delicious. It’s a good thing too, that these are relatively simple to make, since I have made a BUNCH of them over 2016 and I anticipate many, MANY more to come in 2017.

How to Keep Pie Crust from Shrinking

How to Keep Pie Crust from Shrinking? To understand this, let’s first touch on the process of blind baking. Blind baking a pie crust is essentially baking just the bottom pie crust. Why would you do something like this?

Blind baking insures that the pie shell gets baked all the way through – which in turn prevents the bottom of the crust from getting soggy. You would blind bake a pie crust when the pie recipe calls for a filling that doesn’t need to be cooked, such as chocolate pudding or pastry cream and fresh fruit.

The trick with blind baking however, is since there is no filling to take up the space in the pie dish, the pie crust tends to shrink as it bakes. this of course, presents a number of problems.

So, how to keep pie crust from shrinking? There are a couple methods you can use, to blind bake a pie crust and not have it shrink, one of which is a pretty common method of addressing this. Using PIE WEIGHTS.

You could use dried beans to act as a ‘weight’, and keep the pie crust down OR you can purchase specialty-crafted, PIE WEIGHTS from Amazon.com that you can use over and over again, each and every time you blind bake that work very good as well.

The second method I would recommend is one described in the video below by Christopher Kimball, where he creates a no-shrink pie dough. See for your self below…

How to Make Christopher Kimball’s No-Shrink Pie Dough

11 Essential Tools For The Perfect Pie Crust

The perfect pie crust. There are many who would argue that the most important part of a pie is the crust. And I’m not just talking about the taste and texture of the crust but the look or ‘presentation of the pie crust as well. There are a number of techniques and tips I can offer with regards to ‘shaping’ and forming pie crusts in decorative works of art, but that is for another day and time! What I’ve listed below are a number of ESSENTIAL pie pastry tools, every aspiring and practicing pie baker should have, in their kitchen, to assist them in not only making a magnificent pie, but also the PERFECT PIE CRUST.

Most importantly, is that I either own or have tried each and every pie crust tool on this list, so I can speak from some aspect of experience at having at least used these tools in some capacity.

So without further ado, here are 11 tools for the perfect pie crust:

PASTRY CUTTER

pastry-blenderOrblue Pastry Cutter Stainless Steel
Superior Quality - The Professional Dough Blender is engineered from stainless steel construction so it will NOT break, bend or rust. This pastry cutter was meticulously designed to serve you for years and decades to come.

Effortless Mixing - This pastry blender with blades quickly cut butter or margarine into dry ingredients such as flour, sugar or baking powder, combining a set of wet and dry ingredients seamlessly so you can bake your pie crust or cookie like a boss.

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PIE CRUST CUTTERS

lattice-dough-cutterPrince Lattice Dough Cutter
Arranging a lattice crust is not difficult. It may at first look quite challenging, but after you've done it a few times, you'll see it really isn't too tough. That being said, there are pretty nifty tools like this lattice dough cutter, that I have used a few times already, that can make things easier and quicker.

Definitely a useful item to have on the shelf, to try out from time to time.

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nordic-pie-cutterNordic Ware Lattice & Hearts Pie Top Cutter
My mother one day surprised me, with the Nordic Ware Lattice & Hearts Pie Top Cutter. I hadn't really been looking at getting into decorative pie crusts initially as I was still learning the trade. But over time when I started to venture into more creative recipes and presentation, this hearts pie crust cutter became a much more valuable piece of equipment.

I'll tell you what, the designs you can make are really quite cool, especially after you have baked the pie.

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wilton-pie-crust-cutterWilton Double Cut Out Pie Crust Cutters
Like the Nordic Ware item above, these decorative pie crust cutters only add to the deliciousness of your pie dish by sprucing up the top crust some. I use these quite often actually when I'm making pies for events, or special occasions. Nice when you have some dough scraps to put to good use.

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PASTRY BOARD

marble pastry boardFox Run White Marble Pastry Board
I got my marble pastry board shortly after I purchased the marble rolling pin. No, I didn't need a matching set. I liked the fact that the marble enables these tools to stay cold, which is EVERYTHING when it comes to working with pie pastry in an efficient manner. The marble board coupled with my rolling pin made keeping pie pastry cold amazingly easy.

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PIE CRUST SHIELD

pastry shieldTalisman Designs Adjustable Pie Crust Shield
Your pie crust edges will be the first to burn and crisp up when baking, so its in your best interest to not let that happen. You could try the cheap and relatively crude method of wrapping some foil around the edges or the REAL easy way by using a pie shield. I've used both methods and I'll you what, the pie shield is quick and easy and inexpensive. Trust me, I've used both.

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PIE CRUST BAG

Easy No-Mess Pie Crust Maker BagMrs. Anderson’s Baking Easy No-Mess Pie Crust Maker Bag
I would almost consider Mrs. Anderson’s Baking Easy No-Mess Pie Crust Maker Bag cheating, but really, can it be considered 'cheating' when your pie crust is PERFECTLY measured in size and thickness to make that most awesome of pie recipes? I didn't know what a pie bag was until I picked this up and tried it. Very very cool!

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PIE WEIGHTS

Pie WeightsPerfect Crust Pie Stainless Steel Weight Chain
Pre-baking (baking blind) pie crust is quite the common act for the aspiring and avid pie baker. I must admit, I used to use dried beans when I first started out, but have since 'upped' my pie baking game by using this weight chain. I like how you can 'shape' it much better than a mound of beans. When you're ready to start really making things look good, this is a good substitute to have over dried beans for pre-baking.

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PASTRY SCRAPER

pastry scraperOXO Good Grips Multi-purpose Stainless Steel Scraper
I consider my pastry cutter to be one of the most indispensable pie pastry tools in my kitchen. I don't entirely know what they're SUPPOSED to be used for, but I use them to scrap dough from my rolling pin, scoop up pastry from my pastry board and mat, break up dough, you name it. A great organizational and 'clean-up' tool that's for sure.

I have several on-hand but I like my Orblue because of the grip. Just extra assurance when your hands have butter, or flour or some other slippery substance on them.

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ROLLING PINS

Rolling PinMarble Rolling Pin and Base, White
How many rolling pins do you have in your kitchen? Be honest now! And don't be ashamed if you have several, obtained over the many years you have been honing your pie baking craft! I have several, with one being this marble beauty! It's heavy, which I like as you don't have to exert so much energy rolling out pie pastry, and its cool surface is nice to help prevent your dough sticking to it.

In fact, if you toss it in the freezer for 15-20min before using, that's even better.

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french rolling pinThe Original French Rolling Pin
Like many pie bakers (and homemade pizza connoisseurs...), I started my pie baking adventures using a standard CLASSIC wooden rolling pin. It's what my mom used and so naturally that is what I adopted. Since that time however, I have since migrated to the French style rolling pin, which although challenging at first, has proven to give me much more control over rolling out pie dough.

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