Best Wines to Buy that Go Perfectly with Pie!

What exactly are the Best Wines to Buy, that go perfectly with Holiday Pie?!. Believe it or not, there’s a lot to be thankful for, and this year’s holiday celebration is no exception! But specifically? How about the GRAND OPENING of THE PIE ADDICT – Home Pie Bakery & Catering? It’s been a long time in coming and finally after much procrastination and peer pressure from friends and family, we’re finally here! And since the Holidays tend to be great excuses to have a sparkling glass of wine to go along with those wonderfully delicious meals, why not have a slice of pie as well?
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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.

57 Easy Homemade Pumpkin Pie Ideas For The Holidays

Classic Pumpkin Pie

Classic Pumpkin PieI’ve been making this version of pumpkin pie for sooo long I have absolutely no idea where I originally got the recipe. I have it written on a little recipe card that is more than a little tattered and stained but, obviously, well love! In the past, I have tried different pumpkin pie recipes just to make sure I had found THE one for me. I have to tell you, this one is, hands down, my all-time favorite…. [Via Gonna want seconds]

Mini Pumpkin Pies

Mini Pumpkin PiesYou need a 4-inch round cookie cutter (or bowl as a template) and a muffin tin. One box of 2 pie crusts gives you enough dough for 12 mini pies with pastry leaves (rerolling the scraps). Spray your muffin tin with cooking spray then place your circles of dough in and fill to the top with your pie filling. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired. [Via Home is where the boat is]

Pumpkin Silk Pie

Pumpkin Silk PieTo make the pumpkin silk pie, start by making a ginger snaps cookie crust. Finely crush 32 ginger snaps. (I used Nabisco brand gingersnaps that came in a box in the cookie aisle.) Mix in melted butter and sugar. Press into springform pan. Bake at 325 degrees for 5 minutes. In the meantime, make the pumpkin silk filling. Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin puree… [Via The Gunny Sack]

Old Fashioned Pumpkin Pie

Old Fashion Pumpkin PieThe single most requested dessert at our Thanksgiving table is pumpkin pie. (The second being apple pie.) In fact, pumpkin pie is so synonymous with the holidays that during this time you can find “pumpkin spiced” everything, from lattes to donuts.
My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can… [Via Simply Recipes]

Pumpkin Pie Crescents

Pumpkin Pie CrescentsIf you’re looking for a delicious and easy way to enjoy pumpkin pie, this is it! This Crescent Pumpkin Pie recipe is so easy that my 10 year old daughter was able to make it herself with just a little bit of guidance! In fact, she came up with this recipe idea! These are a fun dessert idea for the kids’ table at Thanksgiving! They’re the perfect finger food dessert! [Via Spend With Pennies]
 
 

Pumpkin Pie Bars

Pumpkin Pie BarsPumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty. [Via Roxana’s Home Baking]
 
 

Impossible Pumpkin Pie Cupcakes

pumpkin-cupcakeA perfect time to introduce fall blockbuster….just like a apple pie, just like a Guardians of the Galaxy, just like being able to wear a pair of laid-back Levi’s jeans….Impossible pumpkin pie cupcakes. I know you’re probably surprised to see that picture of cupcakes up there because, as I’ve mentioned before, I usually do not like cupcakes. Personally, I think they’re too typical – Yet, I must say that this recipe is a huge departure from a typical cupcake. [Via CakesCottage]

Pumpkin Pie Truffles

pumpkin pie trufflesPut the oreos in a food processor and pulse until you have crumbs. Put the crumbs in a medium sized bowl & add the cream cheese, pumpkin puree, pumpkin pie spice & 2 tablespoons powdered sugar. Mix until combined.
Melt the white chocolate chips in the microwave. Add them to the pumpkin mixture and stir till incorporated. Put the mixture in the fridge (or freezer to save time) to chill… [Via Classic Clutter]

Pumpkin Cheesecake Pie

Pumpkin Cheesecake PieA delicious twist on a pumpkin cheesecake or pumpkin pie. So simple to make! Good for those who can’t get enough of pumpkin! Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg… [Via Just a Pinch]

Marble Pumpkin Cheesecake

marble pumpkin cheesecakeA month away from Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I would have told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set… [Via Roxana’s Home Baking]
 
 

Pumpkin and Sweet Potato Pie

Pumpkin Sweet potatoThis riff on your fave marshmallow-topped side from childhood plonks the sweet dish squarely where it belongs—dessert. (As an aside, if you’ve decided you’re too mature for such seeming child’s play as marshmallows, you can eschew them and instead opt for a dollop of whipped cream. We, however, are partial to the marshmallow version of this pie. Preheat the oven to 350°F (176°C). [Via Leite’s Culinary]

No Bake 2-Layer Pumpkin Pie

2 layer pumpkin pieIf you are needing an easy fall or holiday pie this No Bake 2 Layer Pumpkin Pie Recipe will be great. We love making no bake pies when serving a crowd during the holidays. Anything that we can make ahead of time always makes the food prep on holidays so much more simple. I have a few pumpkin fans in my house and family so having many pumpkin desserts is a must. This No Bake 2 Layer Pumpkin Pie recipe is loaded up with great pumpkin flavor. [Via CincyShopper]

Here’s Another 45 Great Homemade Pumpkin Pie Ideas

Streusel Pumpkin Pie [Cooking Classy]
Vegan Gluten Free Pumpkin Pie [Minimalist Baker]
Pumpkin Pecan Pie [Very Best Baking]
Pumpkin Pie Dump Cake [The Country Cook]
Pumpkin Spice Latte Meringue Pie [Confectionalism]
Pumpkin Pie Crumb Bars [Cooking Classy]
Nutella Swirled Pumpkin Pie [Sally’s Baking Addiction]
Pumpkin Pie Cake [Six Sister’s Stuff]
Turtle Pumpkin Pie [Kraft Recipes]
Pumpkin Pie Mini Tarts [Salad in a Jar]
Pumpkin Coconut Pie [Cynthia Presser]
Pumpkin Pie Macarons [Bakaholic Mama]
Pumpkin Silk Pie [The Gunny Sack]
Pumpkin Pie Dessert Lasagna [The Cookie Rookie]
Crustless Pumpkin Pie [Healthy Recipes]
Bourbon Pumpkin Pie with Salted Brown-Butter Pecan Streusel [Sweet Peas and Saffron]
Cream Cheese Pumpkin Pie [Love of Family and Home]
Pumpkin Pie in a Mug [The Kitchn]
Almond Milk Pumpkin Pie [Low Carb Yum]
Brown Sugar Pumpkin Pie with Honey Sweetened Meringue [Bakeaholic Mama]
Dairy-Free, Soy-Free Pumpkin Pie [Go Dairy Free]
Vegan Pumpkin Pie Cheesecake [Lands & Flavors]
Pumpkin Pie Mini Yogurt Pies [Sprinkle Some Sugar]
Pumpkin Pecan Pie Squares [Rasa Malaysia]
Pumpkin Pie Rice Krispies Treats [Just a Taste]
Pumpkin Chiffon Pie [Yankee Magazine]
Layered Pumpkin Cheesecake Pie [Garnish With Lemon]
Pumpkin Pie with Caramel Brandy Hard Sauce [Desserts For Breakfast]
Pumpkin Pie Galette [Cooking With Ruthie]
Pumpkin Pie with Oat-Pecan Crust [Taking On Magazines]
No Bake Triple Layer Pumpkin Pie [Art and the Kitchen]
Pumpkin Black Walnut Pie [The Food Channel]
Brown Sugar Pumpkin Pie [The Country Cook]
Pumpkin Pecan Streusel Pie [Dinner Then Dessert]
Pumpkin Pie Crescents [Spend With Pennies]
Pumpkin Pie Yogurt and Granola Parfaits [Recipe Runner]
Paleo Pumpkin Pie Pumpkins [Foraged Dish]
Triple Chocolate Pumpkin Pie [Closet Cooking]
Spiced Pumpkin Custard Pie [A Taste of Home]
Streusel Pumpkin Pie [Cooking Classy]
Pumpkin Cream Pie [The Baker Chick]
Butterscotch Pumpkin Pie [A Cozy Kitchen]
Pumpkin Pie with Toasted Marshmallow Topping [David Lebovitz]
Chocolate Chip Pumpkin Pie with an Oreo Crust [Mix and Match Mama]
Pumpkin Slab Pie [The Kitchen Is My Playground]

Who Says Americans Don’t Love Pie?

I don’t think I truly remember a time growing up where I wasn’t either scarfing down or begging my mom to bake her famous Apple Pie. I mean, some of my fondest memories of eating good food, when growing up involved mom’s apple pie. Not cake, not cookies, not cupcakes, but sweet, flaky-crusted apple pie. So when I embarked on this ‘adventure’ in pie baking, imagine my surprise when all I seemed to see online were food blog after food blog of cupcake, cake and cookie bakers and no pie? Did Americans really not like pie? Well, as it turns out, American DID love pie, but mainly around one very important time of year….

HOLIDAY & THANKSGIVING PIES

You know? That wonderful time of year, where families get-together and celebrate Thanksgiving and Christmas and of course, being able to eat any and everything under the sun, because they know they’ll be working their asses off come the first of the New Year! Holidays it turns out are HUGE PIE FREE DAYS where everyone casts aside their biases and dislikes and consumes pie like its the only thing on the planet. Cookies, cakes, cupcakes? What the Hell are those? It’s all about Thanksgiving pies and pie season come November and December and not just ANY pies but Apple Pie, Pumpkin Pie and Strawberry Pie it turns out.

According to this very delicious looking inforgraphic, over 50% of the population craves these three pies over all others. Twenty percent crave Mom’s Apple Pie, 19% want Strawberry Pie (actually surprising, though I can’t blame ’em) and 16% look forward to diving into a Thanksgiving classic – Pumpkin Pie.

All smiles on this side of the screen, but I won’t lie, if its the last thing I get accomplished with this website, I WILL elevate the popularity of pie YEAR-ROUND by any means necessary! So let it be written….SO LET IT BE DONE!

A Simple and Quick Blackberry Pie Recipe

The moment of truth was upon me! Weeks and weeks of learning, testing, and baking were about to be put to the ultimate test. Long lost friends were in town and an early Thanksgiving dinner was on the schedule. For dessert? An assortment of decadent sweets from Pumpkin pie, to cupcakes to Pumpkin Cheesecake, and one BLACKBERRY PIE RECIPE made by yours truly!

It would be the first time that my pie creation would be tasted by someone outside of my ‘inner circle’ of taste tasters (that being my kids). I had been excitedly boasting of my increasing prowess at baking this pie and that for weeks, and now I was being ‘called out’ to produce to a hungry and captive audience. The pressure was on and the challenge was accepted!

The Chosen Blackberry Pie Recipe

I had previously tackled a blackberry pie recipe I found on AllRecipes.com that had turned out ‘okay’ but was nothing to gawk at. The taste was great, but I didn’t care much for a flour-sugared mix the recipe had called for. So I scoured my trusted online source (Pinterest) for other great blackberry pie recipe ideas and ended up settling my taste buds on a relatively simple-looking recipe by Karen at The Food Charlatan.

What caught my eye right off the bat was that Karen’s process of putting together the blackberry pie filling was very similar to the process I used to put together my cherry pie recipe, so this was very familiar ground for me – both from a taste and process perspective.

The process was simple and quick. I had already prepared shortcrust pastry hours before, so what was left was the prepare the blackberry filling.

Instead of the 7 cups of blackberries I opted for an extra cup to make it an even 8, and the blackberries I used were organic. Other than this minor change, I followed the recipe to the letter! See below:

Source – The Food Charlatan

Combine sugar, cornstarch, and salt in a large saucepan and set aside. In a food processor or blender, blend about 2 cups of blackberries. You want to end up with 1 and 3/4 cup liquid; if you don’t have enough berries you can add up to a 1/4 cup of water. You could also use a masher to do this.

Add the liquified berries to the sugar mixture. Bring this to a boil, stirring constantly. Once it has reached a boil, turn the heat to low and stir until thick. (This won’t take more than a minute or two.) Add 5 cups of fresh blackberries. Stir just until berries are well-coated, then remove from heat.

Blackberry Pie recipe
 
 

Line a deep 9-inch pie plate with pastry; leave about 1 inch of dough hanging over the edge. Add berries until it’s just rounded up in the middle. Lay on the top crust, making sure it’s also about an inch wider than the pie on top. Turn both pieces of dough – together – under, and tuck into the pie plate so that the juice won’t run out, leaving some of the dough high enough to crimp. Using your thumbs and first fingers, squish the dough together around the top; make your fingers and thumbs kiss each other as you move around the plate. Cut slits in the top to let the steam escape. Sprinkle cinnamon-sugar lightly all over the top.

If your pie is very full, it is a good idea to put a baking sheet underneath to avoid spills. Bake at 425° for 30 minutes. About halfway through baking time, check the edges of your crust. They will most likely be golden while the center is uncooked. If this is the case, cover the edges. Cut a square of aluminum foil, fold it into quarters, and cut a circle out of the middle. You should come up with a square that has a giant circle cut out. Unfold and cover the crust of your pie, then continue baking. You will know the pie is done when the middle of the pie is golden.

Turn off the heat and let it sit for at least another 10-15 minutes before removing. Wait several hours before attempting to cut into the pie. It needs to be completely cooled, otherwise you will get a concoction I like to call Black-bloody Pie.

The Result?

The blackberry pie was a resounding success at the ‘early’ Thanksgiving dinner get together. The pie was an instant hit, with nothing but a handful of blackberries and juice in an otherwise empty pie dish.

Although I didn’t have a piece of the pie this night, I had previously ‘baked’ this same recipe a couple days before to make sure it was indeed the one I wanted to use. So I had my ‘own’ blackberry pie waiting for me at home. This worked out great since all I wanted to do this evening was to watch and observe the wanton devouring of this juicy delight! All in all a wonderful evening, with friends, family and good food!

Lastly, I’d like to thank Karen at The Food Charlatan for a wonderful recipe (her mother’s recipe in fact), that will put smiles on many faces for years to come in this neck of the woods!

A List of Pies You Need to Have on Your Thanksgiving Table

Just the other day, while browsing through a plethora of fantastic looking images of pies on Pinterest, I came across a peach cobbler to die for. Then I went and did the foolish thing of running to the local grocer to pick up a handful of peaches so that I could run home to try my hand at the recipe. Doh! No peaches here in late October. Fall is upon us and Thanksgiving is a hop, skip and a jump away, so what pie or pies are you planning on baking for the holiday?

11 Pies You Need on Your Thanksgiving Table This Year

Caitlin M. O’Shaughnessy published an article yesterday on CHOW titled – 11 Pies You Need on Your Thanksgiving Table This Year, which is what got me thinking ahead for Thanksgiving. Normally, I’d be counting down the days for my mother to visit and bake up her coveted apple pie delight! But not so this Thanksgiving. This Thanksgiving, any pie baking would be done by yours truly, and I welcome the challenge.

So what to bake is the question? I have long practiced at perfecting my mother’s apple pie over the preceding months that I am most comfortable baking that, but like any baker, I am also eager to dive into more varied and complex pie dishes. A multi-fruit pie? Something more creamy? Maybe a chocolate pie? How about a lattice crust? Oh the ideas and challenges are endless!

Caitlin does call out some recognizable favorites that automatically get front row seating on my list of ideas – Apple pie, pumpkin pie and a long-time family favorite sweet potato pie! But the Pear Rosemary Pie with Cheddar Crust is a veritable unknown to my palette as is the Cranberry pie and both look stunning and delicious!

Which Pie(s) Do you Plan to bake for Thanksgiving?

Decisions, decisions, and decisions…..

If you had to pick two pies to make, and not pies on the ‘usual’ list but something new and potentially challenging, which two would you tackle and why!