How to Store Cherries. Had a friend ask me the other day if I wanted some cherries from their cherry tree to make a pie? I wasn’t planning on making a pie anytime soon (I had just finished a blackberry not two days before with the family), but I also found it difficult to refuse such a generous offer?! ABSOLUTELY! Problem was, since I wasn’t immediately planning on making a pie, I should probably look at storing them for a little while so they don’t go bad? Question was, how?
How to Roll Pie Crust. It was a quiet start to what was usually a busy and hectic Saturday morning. My daughter’s leg was in cast (long story – remind me to tell you about it sometime – basically a soccer game injury!) and so we had no early morning soccer games to attend. The wife was up and out and about, helping feed a friend’s cat on the other side of town, and my second oldest child, had an early morning shift down at Target. Besides my ‘WOOKIE’ (dog) sprawled out and snoring in the closet, the house was eerily quiet. Just the way I liked it!
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!
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
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.
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
|Fruit Pies||2-3 days||6-8 months|
|Fruit Pies (Fresh Fruit)||1-2 days|
|Cream Pies||2-3 days||6 months|
|Custard Pies||2-3 days|
|Pumpkin Pies||2-4 days||6-8 months|
|Pot Pies (Savory)||2-4 days||6-8 months|
|Pie Crust Mix||6-8 weeks|
|Refrigerator Pie Crust||4-6 weeks||6-8 months|
|Frozen Puff Pastry||1-2 days||8-10 months|
|Baked Puff Pastry||1-2 weeks||6-8 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?
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Keep moving forward. It’s a great MANTRA that I’ve used time and time again, and one, that I picked up from an a animated film, and family favorite in the home – Meet The Robinsons. The quote was used throughout the film, which originated with none other than Walt Disney. It essentially means, through thick and thin, through challenges and turmoil, through absolute screw-ups in the kitchen…KEEP MOVING FORWARD. Well tonight, this was my guiding light as I used what little free time I had to practice on some things I needed practice on. Let the Pie Baking begin!
Nobody’s perfect and even the great cooks and bakers online, more times than I can count, often explain in great detail their screw ups, mess ups, and mishaps in the kitchen, that they tend to make but learn from. Every baker has to contend with these ‘demons’ and every baker’s demons are different in some respect. For me, my demons baking pie have been revolved around – thickening.
A few weeks ago my mother informed me that she had purchased both she and I another pie baking book – The Art of The Pie, by Kate McDermott – a FANTASTIC book by the way, hefty in pages, recipes and the photos – oh my Lord! Yesterday the book arrived on my doorstep and I couldn’t wait to tear through it.
I maybe only got 20 pages in, before I came upon a couple small THICKENING tips that I couldn’t wait to incorporate into my next pie.
I had until next weekend to practice since we had a big, end of the summer BBQ coming up with a group of family friends. Can you say PORK CARNITAS? And since I managed to find some free time this Saturday evening, I decided now would be as good as time as any to ‘try my hand’ at some of these VERY SUBTLE, but potentially game changing tips, to help me thicken up my pie fillings.
Pie filling. I love to really ‘stuff’ my pies with every ounce of pie filling that I can, It doesn’t matter if I’m making a blackberry pie, raspberry pie, triple berry pie or apple pie, I stuff every last piece of fruit ‘under the DOUGH hood.’ If there’s anything leftover in the bowl above and beyond what the recipe called for, I find a way to add them to the party. But I was going about this all wrong, or so I thought.
In Art of the Pie, Kate mentions on more than one occasion that when she spoons in the pie filling, she doesn’t pile it up to the rim the of the pie dish as I ALWAYS seem to do. She instead only fills up the pie dish a half inch below the rim of the pie dish.
When I read this, my first thought was – that doesn’t seem like a lot of pie filling? A half inch below the rim?
But who was I to question a baking aficionado like Kate. So like a good little ‘padawan’ learner (pardon my Geekness in using a Star Wars term…), I followed in step, only filling up my pie dish to below the rim.
My pie fillings are sometimes runny. Not super runny, but ‘runnier’ than I would like. It’s one of my pet peeves and one in which I constantly struggle to resolve, on a consistent basis. Sometimes a pie comes out after cooling, near perfect, and other times I shake my hand in bewilderment as to what went wrong. My ‘PIE GAME’ isn’t consistent and THAT ladies and gents is why I continue to lose what little hair I still have left!
When pie baking, I have made pies using frozen fruits and fresh fruit. The fresh fruit seem to be juicer than the frozen, but that doesn’t always seem to be the case. The frozen fruit I like to thaw and then use in my pies, and have had mixed results with those as well.
What I haven’t tried was using frozen fruit, without thawing first. I read that it is better to use frozen fruit, as is, and place it in the pie dish just after mixing in whatever other ingredients the recipe called for. Using frozen fruit in this manner was said to keep the juiciness of the pie under check. Sounded like a plan to me.
I tend to roll out my homemade pie pastry just a little too thin. I try not to, but when I roll, the pastry just never seems large enough to cover the pie dish and leave some overhang for forming the edges. So, I roll and I roll big.
Well, I shouldn’t be doing that. So I rolled out tonight’s pie pastry about a 1/4 inch thick (more or less). Anxious and very curious to see how this bakes out while also HOPEFULLY helping to keep my pie filling juices in check.
PIE BAKING RESULT
The finished product was….not what I expected.
When I removed the pie from the oven, I could see through through the glass pie plate that my bottom crust was browned, as was the top crust. I did have concern when I saw that the juice bubbling on top was a little ‘thin’, and that concern was rightfully so. I let the pie cool and rest through the evening.
Morning came, and I was eager to see the results. With a hot cup of joe in hand I excitedly cut into the pie, the juice bubbling up around the knife. I lifted a good portioned slice to my plate and I could see right away that the juice wasn’t thickened hardly at all. This pie baking exercise was already starting off on the wrong foot. UGH!
The flavor was good, and the thickened crust definitely was a plus, and one that I will repeat again, but the pie filling was as juicy as ever and not what I intended. Maybe I didn’t put in enough corn starch? Maybe I should have thawed the frozen fruit and drained off as much as the juice as possible? Maybe, maybe, maybe….
Oh well, definitely some things to take away from this pie baking experiment, and nothing to get down on, that’s for sure. Every exercise like this is a learning lesson and makes me that much better the next go-round. You’ll see! Here’s to THE NEXT PIE! Cheers!
“Around here, however, we don’t look backwards for very long. We keep moving forward, opening up new doors and doing new things, because we’re curious… and curiosity keeps leading us down new paths.” – Walt Disney
Before we talk a most delicious Bourbon Banana Cream Pie Recipe I hope everyone had a fabulous Spring Break and Easter Day Sunday. The family and I spent the wonderful day as we always have for the last several years hunting for Easter eggs and feasting on good food with some good, long-time family friends.
As the weather had been of late, it was unseasonably mild, with little to no wind but with the occasional light drizzle of rain from overhead. It wasn’t warm but it wasn’t cold either. A good looking day for the most part.
For the Easter day feast, by special request from our hosts, I was asked to see if I could throw together a pie. One request was to see if I could make a berry pie. The other for a Banana Cream Pie. Not a problem. I made BOTH!
If you didn’t already know, I’m not big on Banana Cream Pies, so whenever I got the opportunity to make one, I always get a little excited. It’s a pie I wouldn’t normally make on my own (no one else in my household eats it either), but it is a very popular dish that I would love to get good at making.
Mixed Berry Pie
Just coming off having made a Mixed Berry Cream Pie for my daughter’s 11th birthday not a week or so ago, I had BERRIES on the brain still, so when I got the request to make a ‘berry pie’, a Mixed Berry Pie immediately came to mind.
Either I’m getting a little better at the ‘pie-making’ process , a little more adept, or a little more efficient, because making this Mixed Berry Pie was exceedingly simple and quick. It does help that this particular recipe is as easy as they come when it comes to pies, but STILL, I was somewhat surprised at how fast I was able to bring it together – all while simultaneously making the Bourbon Banana Cream Pie Recipe below.
The process was quick.
I had already grabbed a 48oz bag of frozen mixed berries (a lot more than you need for this recipe actually) from the local Albertsons grocery store the day before (and had thawed them out for the most part before I used them – they had just a hint of frost to them), AND made my pie pastry a couple hours before (which was chilling up nicely in the fridge). I had the oven preheated to 425 degrees, and in no time was running through prep. First the ingredients…
Pie crust (enough for a double 9″ pie)
A couple 16oz bags of frozen mixed berries (blackberries,raspberries and blueberries). Or one BIG 48oz bag like I got. Will probably use the remaining berries for a Galette or something.
1 cup of white sugar
1/4 cup of cornstarch (I added just a bit more, maybe a tablespoon just because these pies tend to juice up pretty good. I have found that ‘thickening’ pie juice really varies on a number of factors, so you may have to play with amounts here)
1 teaspoon of lemon juice
1 teaspoon of cinnamon & nutmeg (to sprinkle on top of pie)
Preheat the oven to 425 degrees.
Use a wire whisk combine sugar and cornstarch in a mixing bowl.
Add mixed berries to the sugar/cornstarch mixture and toss gently to coat all berries. Try to not to ‘break up’ the berries if you can.
Roll out the bottom of your pie pastry, place in the pie dish.
Scoop the berry mix into the bottom pie crust and sprinkle with lemon juice.
Roll out the pie pastry for the top and gently situate on top of the berry filled pie dish.
Pinch edges and cut a few slits into top. Brush with an egg or milk wash. Sprinkle with Cinnammon and nutmeg (maybe even some sugar if you want)
Bake pie in over for 20min, then turn pie and continue baking for another 10min.
Turn the oven down to 375 degrees and continue baking pie until the crust starts to brown up and the filling begins to bubble through the slit vents. (cover areas that look like they are getting overly browned with tin foil or a pie shield). I didn’t clock this segment of the baking, but I did keep a watchful on it until it just started to brown and juices began to ooze out.
Remove pie from oven and let cool 30-60 minutes before serving. BOOM!
As you can see, a simple enough process, quick and not too labor intensive. Thank goodness too, because the real work was just around the counter top, where the ingredients for my Bourbon Banana Cream Pie patiently awaited my arrival!
Bourbon Banana Cream Pie
Run a quick Google search for Banana Cream Pies and you’ll find a zillion different and creative ways at putting together this popular pie dish. But being the ‘spirited’ chap I am, any pie recipe with a bit ‘more Oomph’ added to the recipe is a pie after my own heart, which long story short is how I happened upon this wonderful Bourbon Banana Cream Pie Recipe by Sarah at The Woks of Life.
These pies are soooooo freakin’ fun to make, especially when creating things like your own bourbon-infused vanilla pudding and whipped topping. The Bourbon scent is so powerful, and mixed with the creamy goodness of the pudding and whipped topping, before even tasting these ingredients, you get the sense that you’re making something special. I definitely will be using the Bourbon-laden whipped topping on other pie dishes that’s for certain!
Although I’m not a Banana Cream Pie fan, I did take the opportunity to taste a generous helping of the Bourbon-made vanilla pudding and whipped topping and OMG, amazing flavor doesn’t even begin to touch this.
I like to give credit where credit is do, so to get this wonderful recipe and instructions for making, please head over to The Woks of Life, and find all the information on making this pie there. And if you remember, in the comments over there, if you can mention that you found the recipe here at the Pie Addict, I would greatly appreciate it!
Superbowl 50 is officially ‘in the books’ as they say, with the Denver Broncos and the venerable Peyton Manning winning in convincing fashion over Cam Newton and the Carolina Panthers. The professional football season has come to a celebratory end, and what a finale it was with the evening spent watching the big match with friends, great food and mouth-watering PIE!
As it was with any gathering, I typically liked to use these opportunities as a taste-testing ground for my latest ‘spirited’ pie recipe, and what better event than Superbowl to bring a bourbon or whiskey-made dessert? But, since I was sure there’d be plenty of good drink to be had, and the since many of us had to work the next day (UGH!), I decided to whip together something equally as flavorful (sans the alcohol) – A Triple Berry Pie.
A Triple Berry Pie combines the best of the berries that I love – Blackberries, Raspberries and Blueberries, so I had confidence that there was very little that could go wrong (fingers crossed). And all this laid snug under a soft, cover of my ‘go-to’ favorite – homemade, flaky buttered crust. It was more-or-less a relatively ‘safe’ recipe to whip together in record time and be delicious enough to ‘do the job!’ so-to-speak!
Our friends, Rob and Carmen, through together a great (and somewhat healthy mix, I might add) collection of finger foods from veggies and dip to Rob’s world class chicken wings. My wife brought along her FACE-MELTING, but ultra delicious salsa, and me, well, I had my Triple Berry Pie to help polish it all off! I should add that Andrew (the son with a mean MAN-BUN) also introduced TO THE WORLD (actually, just me, but I felt like it needed a world class intro…), an amazing sausage, cream cheese, something, something dip that was….can’t even describe. It was that good. I almost felt like running home to whip up some biscuits, bring them back and smother them with Andrew’s dip. It was silly crazy good!
Half Time Means Pie Time!
Maybe its just me, but each and every time I bake up a pie dish, pull it out of the oven and let it cool before cutting into it, the anticipation for me is almost unbearable. This being pretty comical, being that I go through these same anxious feelings each and every time I make a pie. Maybe that’s some of the allure of making pies? Throwing all these ingredients together and then being literally blind to the ‘magic’ that takes place beneath the crust while it bakes. When its finally time to cut and serve, I get that same ‘Christmas morning’ excitement I used to get when I was little, waiting to rip open presents to see what lay hidden within!
Superbowl halftime came and in we all went, face first into a still somewhat warm and sweet smelling pie. Carmen did the honors, slicing everyone generous HEAPS of berry delight and topped them all with a heavy dab of whipped cream.
I should’ve recorded the silence in the room as ‘lions’ ripped and tore at the pie carcass! Maybe a little too vivid, but you get the gist.
Luckily, everything turned out fantastically wonderfully, with happy, berry-smudged grins giving me the ‘thumbs-up’ that yet once again, The Pie Addict has delivered! My work here was done.
Triple Berry Pie
Prepare Double crusts for one 9′ pie pan
7 cups total of fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry)
1 cup granulated sugar
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 egg white, beaten with a fork (egg wash)
Pinch of cinnamon and nutmeg to sprinkle on top!
- Add your berry mixture, sugar and lemon juice to a large saucepan over medium heat. Simmer (med heat worked for me), until warm and juicy, about 5-10 minutes (but keep an eye on it), gently stirring occasionally. (taste it and see if it’s sweet enough for your liking. If you want it sweeter I would add maybe a 1/4 cup more sugar.). Remove from heat.
- Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth (it’s easier to mix in the cornstarch at this point so that you can get all the clumps out). Put saucepan of berries back on the stove and bring it back to a simmer, then slowly pour in the cornstarch/juice mix. Gently stir mixture (try not to crush or break up the berries. the berries for the most part break down when over the heat, but try to keep them as whole as possible if you can!), until thickened, about 2-5 minutes.
- Remove from heat and stir in the butter. Roll out the bottom crust and place in 9″ pie dish. Pour mixture into unbaked pie shell. Roll out and add crust top.
- Pinch the edges of the top and bottom pie crusts together and crimp the edge. Slice in a few vent slits on top for steam to escape. Brush egg wash over the top of the pie and sprinkle lightly with sugar, cinnamon and nutmeg.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove the pie to a wire cooling rack and allow to cool for several hours. Once cooled completely, dig in, and be sure to come back and let me know how it turned out!
It’s been like forever since I last had some time to step into the kitchen and get creative so I decided to make the most of what limited time I had to whip together two boozy delights – A Bourbon Pumpkin Pie and Peach Whiskey Pie. Oh yea, you hear that right, we went gangbusters on the liquor cabinet!
Why Pumpkin? Isn’t Thanksgiving Over?
Yes and yes. I had originally planned on making SEVERAL pumpkin pies throughout the month of November and ultimately ended up making not a single one. I blame it on long work days but really I think it was just procrastination coupled with being easily distracted with everything else under the sun.
Anyways, the holidays are over and life (and my midsection…) as we knew it is slowly shrinking back into place, so this was the opportune time to jump back into the saddle to whip together a bit of fruity boozy delight.
Bourbon Pumpkin Pie
Tell me this. What fun is it to make a ‘Plain Jane Pumpkin Pie?’ No offense to ‘Jane’, but plain ANYTHING is just boring, dull and unbecoming of a true blue baker. Am I right or am I right? Sure, there are times when throwing together some basic cherry and apple pies are warranted, but today wasn’t one of those days!
I don’t know what it is, but I’m always looking for ideas which bring together both hard alcohol and tasty pie dishes, and if you search long and hard enough you’re bound to find something for just about every pie recipe out there.
Turns out Gimme Some Oven had just what I was looking for.
I’ll tell you what….I never realized Pumpkin Pie was so easy. Granted, I didn’t start from raw pumpkins like I wanted (one day I’ll tackle this…), but still, it was a relatively straightforward process. I didn’t make the Bourbon-infused whipped cream, but with 2 tablespoons of the good stuff, this Pumpkin Bourbon Pie had more than enough to wake up the taste senses and taste buds.
Want the recipe? Find The Bourbon Pumpkin Pie here on Gimme Some Oven.
Peach Whiskey Pie
Now I know what you’re thinking. I made a Pumpkin Bourbon Pie, but are you saying you ALSO made a Peach Whiskey Pie the same day? You got it!
I like Pumpkin Pie, but I like fruit pies much MUCH better and I had a taste for peach at the end of my tongue that HAD to be addressed. But a plain jane Peach Pie? Ya’ll should know me better than that. I had a little Bourbon left over from the Pumpkin Pie but I also had a few Whiskey minis wavin’ at me from the liquor cabinet. Peaches? Whiskey? Pie? There had to be a recipe out there for that right?
For this particular pie recipe I went to my personal ‘pie library’ and found, again, another relatively simple but far from plain peach pie recipe. Not only did it have Whiskey in it but a generous amount of honey, which I have never used in a pie recipe before. That was all the ‘arm twisting’ I needed to tackle this one at haste!
Here are the ingredients and preparation instructions for the Whiskey Peach Pie.
- 1 recipe any double crust pie dough
- 5 to 6 large ripe peaches or about 2lbs frozen peaches
- 1/2 cup floral-tasting honey
- 1/4 cup sugar
- juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- 2 to 3 tablespoons rye whiskey
- 1/8 teaspooon ground nutmeg
- pinch of salt
- 5 to 6 tablespoons flour (depends on how juicy the peaches are)
- 2 tablespoons chilled unsalted butter, cut into small pieces
- Egg white wash (1 egg white beaten with 1 teaspoon water)
- Demerara sugar, for sprinkling
- Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9 to 10 inch pie plate. Tuck the crust into the plate and trim the edges. Refrigerate the crust while you prepare the next steps of the recipe.
- You can use fresh peaches but I prefer frozen (much quicker to prepare and according to many sources they’re even fresher than fresh peaches. I know right?). Put the peaches into a medium bowl. Add the honey, sugar, lemon juice, whiskey, nutmeg, and salt. Taste and adjust the flavors as needed. Gently stir in the flour and set the filling aside.
- Roll out the top crust and retrieve the bottom crust from the refrigerator. Brush the bottom crust with beaten egg or egg white mixed with water before adding the filling. What this does is as the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection, helping the bottom crust to cook better and not be soggy.
- Using a slotted spoon, put the peaches into the bottom crust. Pour in the juice, stopping about a 1/2 inch below the rim. Dot the filling with the butter, drape the top crust over it, trim the edges, and crimp or flute them.
- Preheat the oven to 425 degrees F and chill the pie while you wait for the over to heat up.
- Right before baking, cut generous steam vents, brush the crust with egg white wash, and sprinkle it with demera sugar.
- Bake the pie in the middle of the oven for 15 to 20 minutes, or until the curst looks dry, blistered, and blond. Reduce the heat to 375 degrees F and bake for at least 35 to 45 minutes more, rotating the pie front to back about halfway through to ensure even baking, until the crust is deeply golden and the juices are thickened and bubble slowly through the vents.
- Cool the pie completely before serving, at least a few hours. Store leftovers on the kitchen counter loosely wrapped in a towel for up to 3 days.
[Find this recipe and more in Pie School: Lessons in Fruit, Flour & Butter, By Kate Lebo]