Over the past week, I’ve been working at perfecting hand pies, and specifically, raspberry hand pies. Raspberries are especially suited for small pies like this because they seem to add just enough tart, to balance the slight sweetness of the filling and the buttery flakiness of the crust. Where a slice of raspberry pie might be pushing it, because of the tart, raspberry hand pies are perfect snack-sized alternatives. And, since are many ways of making raspberry hand pies, I decided to tackle two methods, outlined below.
This past weekend, we kicked off our first Boise Pie Tasting Event, where we showcased samples of our Fall & Holiday Pies. The turnout was fantastic, the comments left behind were fantastically helpful and orders are already starting to filter in. Credit the idea to having this wonderful event to my business partner and loving Mother!
A Peanut Butter Pie Recipe or Two Just For You! Who DOESN’T like peanut butter?! I myself grew up on PBJ sandwiches and to this day, they remain my favorite go-to snack/lunch item, even as an adult. The really cool thing about peanut butter though, is that there are so many other ways for you to enjoy that creamy nutty flavor. And although I’d love to dive into the multitude of ways you can use peanut butter in recipes, today I’m going to share the many different and creative ways you can use peanut butter in pie!
I don’t know about you and in ‘your neck of the woods’ but up here in the Pacific Northwest, cherries have been coming in like gangbusters! I can’t count the number of friends that have approached me with offers to take pounds of cherries off their hands. I hated having to turn many of them away, simply because I didn’t want to waste any, given my time constraints. In the end however, I did manage to take several pounds of cherries from a friend, all so I could try my hand at baking homemade cherry hand pies!
My Pie Baking Extraordinaire Mom Amazes at Office Farewell Party. If you don’t already know, my pie baking mentor and wonderfully-talented mother, will be relocating (permanently) to my neck of the woods, up from the great state of Texas. Today, in fact, was her last day on the job. But the staff there had one final request of her. To see if she could bring into the office, some of her delicious homemade pie recipes for a ‘send-off’ none would soon forget. How could she refuse?!
Best Pie Recipes for the Week of May 6th! Happy Friday everyone! I hope everyone is starting off the day and has at least SOME idea of what they’re going to do over the weekend? Not sure how it is in your part of the country (or world), but here in the southern part of Idaho, its a bit cool, a little windy, but all good. We needed a few days break after the heat we’ve been getting for the past week. And, if you don’t have concrete plans for the weekend, or are just ‘playing it by ear’ so-to-speak, I’ve got a great round-up of the Best Pie Recipes I’ve managed to come across this past week. Take a peek, see what peeks your interest, and please return and comment how it turned out!
At the time of writing up this guide, my experience at making pie recipes using Rhubarb stalks was limited to one single solitary Strawberry Rhubarb Pie. It turns out, not surprisingly, that rhubarb pie recipes are quite common and frequently requested. The challenge with this, that I quickly discovered, is understanding how many rhubarb stalks I needed for a cup of chopped rhubarb. So I put together this handy guide on HOW TO MEASURE RHUBARB to help me (and YOU) out, when baking up that next rhubarb pie recipe!
Easy Pie Recipes Featured This Week. Ever wonder just how many different ways there are to make and bake a pie? Probably just as many ways as their are cake and cookie recipes right? Only I think that pies can WOW and SURPRISE you in more ways than most. Here, I have a few great examples!
Pies to Make This Week. The weather in my neck of the woods is finally hitting its stride with forecasts stating we’ll be in the low 80s today. I think its safe to say it, but WINTER IS OVER!! LOL! So, with that, here is another round-up of great PIE RECIPES from talented Bakers around the Web that should inspire you to come up with ideas for Pies to Make. As always, take time to try one of these out, then come on back and let me know the results in the comments below! Enjoy!
Sweet & Scrumptious Easter Baking Ideas for you! Easter Sunday is fast approaching and hopefully by now you have everything already planned out as far as Easter dinner is concerned. But what about those delightful sweets and desserts everyone so looks forward to? If you don’t already have a recipe ready that goes perfect with supper, here are 16 quick and easy ideas to consider!
14 Popular Sweet Easter Baking Ideas
There you have you have it. Fourteen wonderful Easter Desserts to help you polish off another hopefully wonderful Easter 2018. If you make any of the recipes listed, I would love to hear how they turned out in the comments below. Happy Easter everyone!
Pie Recipes Featured This Week. It’s Friday again folks and besides being on the doorstep to hopefully a relaxing and fulfilling weekend, here are some of the wonderful pie recipes that made there way around the Web this past week! Take a peek and try one of this out, then come on back and let me know how they turned out in the comments below! Enjoy!
Pie Recipes for the Week:
|Mixed Berry Cobbler - Bake or Break
A Cobbler using a combination of strawberries, raspberries, and blueberries, or you choose a few of your favorite berries, or just stick to one. You never have to make this dessert the same way twice!
|Mile High Lemon Meringue Pie - A Feast for the Eyes
A luscious Lemon Meringue Pie with a Marshmallow Cream meringue. With just the right amount of tartness and a topping that is the crowning glory with a billowy and just the right amount of sweet, marshmallow fluff
|Lemon Sour Cream Pie - Tastes Better from Scratch
Supposedly one of the BEST Lemon Sour Cream Pie recipes out and about that definitely needs to be tried sooner rather than later.
|Slow Cooker Apple Pear Crisp - Damn Delicious
The easiest fuss-free apple pear crisp made right in your crockpot with a sweet crispy topping that is TO DIE FOR!!! The most difficult thing about this is choosing which ice cream flavor to go with your apple crisp.
|Peach Cobbler - Buns in my Oven
This peach cobbler recipe is made with a super simple filling of fresh or frozen peaches, brown sugar, and cinnamon. The cobbler topping is outrageously good and you won’t be able to stop nibbling on it!
|Easy No-Bake Coconut Cream Pie - Completely Delicious
The dreamiest (and easiest!) no-bake coconut cream pie recipe around! There’s no baking or cooking required to make this simple coconut cream pie! All you need is a few basic ingredients, a pie dish, and your refrigerator. Easy-peasey!
|Coconut Cream Pie - Baker Betty
This classic recipe for coconut cream pie combines several pastry components. Rich and creamy coconut pastry cream is the filling of the buttery pie crust and its all topped with real whipped cream and toasted coconut. This pie is bakery quality and is sure to impress!
|Chocolate Velvet Pie with Meringue Crust - That Skinny Chick Can Bake
A dreamy chocolate velvet pie in a melt in your mouth meringue crust! A meringue shell is topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.
|Raspberry Cream Pie - Tikkido
A cool, creamy, and delicious raspberry pie with graham cracker crust. Think a fruity raspberry layer atop a creamy bottom and textured nicely with a graham cracker bottom.
|Banana Pudding Peanut Butter Pie - The Gold Lining Girl
An irresistible, easy-to-make, no-bake dessert! This Banana Pudding Peanut Butter Pie is a cinch, and who doesn’t love bananas and peanut butter together?
Here are the websites of the talented Bakers featured above:
Bake or Break – http://www.bakeorbreak.com/
A Feast for the Eyes – http://www.afeastfortheeyes.net/
Tastes Better from Scratch – https://tastesbetterfromscratch.com/
Damn Delicious – https://damndelicious.net/
Buns in my Oven – https://www.bunsinmyoven.com/
Completely Delicious – https://www.completelydelicious.com/
Baker Bettie – https://bakerbettie.com/
That Skinny Chick Can Bake – https://www.thatskinnychickcanbake.com/
Tikkido – https://tikkido.com/
The Gold Lining Girl – https://thegoldlininggirl.com/
For more Recipes featured on the Pie Addict head over to our Recipe Index!
Boise Co-op Berry Hand Pies. I’m going to ‘chalk up’ this particular opportunity to my co-worker down at my ‘Day Job’ for stopping by the Boise Co-op and bringing me one of there Berry Hand Pies.
If you’ve been following any of my Facebook or Twitter posts (or not), you might’ve heard this before, but 2018 is going to be my year for exploring hand pie recipes. In particular, Berry Hand Pies.
Boise CO-OP Berry Hand Pies
I don’t get around to the Boise Co-op as much as I should, but the few times I have been there, I have always walked out with an armful (or two) of good quality food and ingredients. But I never in a million years thought they would have something as delicious, as the Berry hand pie, I had the good fortune of DEVOURING this morning.
When I first tasted the berry hand pie, I at once picked up on the thickness of the crust which was much thicker than I would have thought a hand pie crust would be. It might’ve been ‘too thick’ for me personally, but that didn’t make it any less delicious. It definitely had some great flavor to it, perhaps buttery crust recipe?
The berry filling inside was just as good as any mixed berry filling recipe I have had, and it was plentiful enough to help balance out the thickness of the crust.
It definitely warrants further ‘investigation’, as one berry hand pie was not nearly enough for this Pie Addict. But, from what I was able to sample this morning, I would definitely recommend others to give it a try, should you be near one of the Boise Co-op‘s locations!
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!
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!
All in all, a great night with good friends and good pie.
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!
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.
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?!)
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
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.
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.
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.
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!
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!
Volcanic Farms is located at 457 ID-55, Horseshoe Bend, ID 83629
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.
JELL-O Easy Patriotic Pie
JELL-O Berry Blue and Strawberry Flavor Gelatin with graham cracker crust
Miss American Pie
Celebrate Fourth Of July with this sweetheart: Miss American Pie, made with fresh berries and a crispy crust!
A star-studded, patriotic triple berry pie. Don't forget to top with ice cream!
Summer Berry Cream Cheese Pie
a cool and creamy no-bake, red, white and blue berry cream cheese pie with graham cracker crust.
A rich tart filling in a flaky butter crust, complete with America's stars!
For more July 4th Dessert ideas, also see this compilation of pins on Pinterest
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:
- 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.
- 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]
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.
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.
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
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
- 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.
- 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.