Category Archives: Pie

Hazelnut Flour

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Hazelnut flour is here.

Switching out some of the all purpose flour in baked goods with hazelnut flour is a great way to boost protein and complex B vitamins.

First up we’re utilizing those overripe bananas on the counter.

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The dry ingredients are combined, the wet ingredients are mixed and then incorporated into each other.

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A few chocolate chips never hurt anyone.

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The batter is poured into a loaf pan and baked for about 45 minutes until golden brown.

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The hazelnut flour adds nice flavor and texture.

Banana Hazelnut Bread with Chocolate Chips

  • Servings: makes 1 loaf
  • Print

  • 1 cup all-purpose flour
  • 1 cup hazelnut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1/4 cup bittersweet chocolate chips

Preheat oven to 350 degrees F. Grease a 10 inch loaf pan.

Whisk flours, baking powder, salt, baking soda and spices together in a mixing bowl. In another bowl combine sugar, oil, eggs and bananas. Add flour mixture to the wet ingredients and mix until combined. Fold in chocolate chips.

Bake for 40-50 minutes.

Let cool on a wire rack and turn out to cool completely before slicing.

You can probably find hazelnut flour in your local grocery store or you can purchase it online…try nuts.com.

Next, we are crafting a gallette, which is essentially a free form tart.

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A few ingredients go into making the dough.

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Butter is cut in…

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until it’s crumbly.

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The dough is then gathered into a ball…

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and wrapped with plastic wrap to chill in the refrigerator for a while.

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After it’s chilled, the dough is rolled out and an assortment of berries is piled in the middle and baked.

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The final product is lightly browned, fragrant and juicy.

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A dusting of powdered sugar brings it all together.

Mixed Berry Gallette

  • 1/3 cup all-purpose flour
  • 1/4 cup hazelnut flour
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons cold water
  • 1 1/4 cups mixed berries
  • confectioners’ sugar for decoration

Preheat oven to 400 degrees F.

Whisk flours, sugar and salt in a medium bowl. Cut in butter and add water until it becomes a sticky dough. Wrap in plastic wrap and chill for about an hour.

Roll dough out on a floured surface until it is about ten inches round or 1/8 inch thick. Transfer to a baking sheet. Pile berries in the center leaving about an inch on the sides. Wrap the dough over the berries, pleating the dough as you go, leaving the center open.

Bake for 30-35 minutes. Let cool. Dust with confectioners’ sugar and enjoy!

 

 

 

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Blueberry Hand Pies

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Hand pies. Pop tarts. It doesn’t matter what you choose to call them, you’ll simply love them.

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These fresh blueberries are plump and juicy. Lemon zest and juice give the right amount of tartness and fragrant cinnamon lends warmth.

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They’re not the most beautiful things to grace my table but they sure do make up for it in flavor.

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The icing is lemon juice and just the right amount of confectioners’ sugar.

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Blueberry Lemon Hand Pies

Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter, cold and cubed
  • 1/3 cup cold water

Blueberry Filling

  • 1 cup fresh blueberries
  • zest of a small lemon
  • juice of half a small lemon
  • 1/4 teaspoon cinnamon
  • pinch of salt

Lemon Icing

  • juice of half a small lemon
  • confectioners’ sugar
  1. Prepare crust. Whisk flour, salt and sugar. Blend in butter until it resembles peas. Add cold water a little at a time until a dough forms. Wrap in plastic wrap and chill a half hour.
  2. Combine filling ingredients.
  3. Preheat oven to 375 degrees F.
  4. Roll out dough and cut into equal pieces. Place a tablespoon or more if you can fit of the filling onto each piece of dough. Fold in half and crimp edges with a fork. Poke holes for steam to escape.
  5. Bake for 30-35 minutes until golden brown and bubbly.
  6. Let cool on a wire rack. Drizzle icing over top and enjoy!

Perfect Peach Pie

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A perfect Saturday afternoon at the orchard provided us with plenty of peaches. We picked both yellow and white peaches and after careful consideration we have decided that white peaches are superior to yellow. Since variety is the spice of life, they both make an appearance in this fresh fruit pie.

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With the windows open and the cooler breezes blowing, the peaches are peeled and sliced.

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As the crows make their presence known in the large pine in the backyard, the crust is prepared while the ground spices and a little lemon juice mingle with the peaches.

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The final step before blanketing the speckled filling is placing cold and cubed butter all over the top.

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With fluted edges and slits for steam to escape, we are now ready to bake this beauty.

After close to an hour in the oven, the pie emerges with a golden brown crust and the scents of summer.

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Perfect Peach Pie

adapted from Joy the Baker

  • 8 peaches, peeled and cut from the core
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of salt
  • 2 teaspoons lemon juice
  • 1 tablespoon unsalted butter, cold and cubed
  • double pie crust

Preheat oven to 400F.

Peel and slice peaches. Place into a large bowl. In another bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, ginger and salt. Sprinkle over peaches and mix to coat. Add lemon juice and stir again. Let sit while preparing pie crust.

Line pie plate with crust. Pour peach filling into plate and dot with butter. Place remaining pie crust over top, making sure to make slits for the steam to escape.

Bake for 45-55 minutes until golden brown and juices are bubbly.

Let cool on a wire rack for an hour before slicing, as hard as that is!

 

 

Strawberry Pie

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The summer season is upon us. Saturday was the first day of summer and we were enjoying it in the Adirondack mountains, paddling a canoe on a glistening lake while birds sang and grills grilled.

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We enjoyed peaceful mornings cooking over an open flame while the fog took it’s sweet time to lift and the squirrels chided us for being there in the forest.

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Now, we’re back home and back into the swing of things. The sun shines brightly while the clouds float by and at the nearby berry farms, there are strawberries that need to be picked. Isn’t June just a charming month?

Have you ever gone strawberry picking? It is a work out. A squat work out that is definitely worth it.

So what of the multitude of possibilities should we make with these beautiful bright red berries? That is the question. Let’s let pie be the answer. Pie could be the answer to a lot of questions.

We’re making a lattice top strawberry pie. It’s going to be juicy and tart and bubbly and hopefully delicious. (shhh…I’ve never made a strawberry pie let alone eaten one).

We must start with the berries of course. They should be washed thoroughly with the tops cut off. Let’s slice them in half.

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This pie needs a crust. Let’s go with my basic pie crust here.  We’ll need a lemon, of course.

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The zest and juice of one lemon should suffice. Let’s add it to some sugar and a bit of corn starch to thicken the filling.

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Once the berries are added, let’s mix until every last berry is coated.

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We will let the berries sit while we roll out our pie dough. I love pie dough.

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For the top half of our dough we’ll cut it into ten strips about 3/4 of an inch thick and drape them into a lovely lattice.

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A bit of cream patted over top with a sprinkling of sugar should produce a pleasingly crunchy texture with a nice golden hue.

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That’s the ticket. Golden and juicy and gorgeously red.

Strawberry Pie

recipe adapted from savour

  • 2 crust pie dough
  • 6 cups strawberries, halved
  • 1/2 cup sugar plus 1 tablespoon
  • 1/2 cup cornstarch
  • juice and zest of one medium sized lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Preheat oven to 425F. Combine strawberries with the 1/2 cup of sugar, cornstarch, lemon zest and juice and vanilla extract. Mix until strawberries are fully coated. Roll out one half of dough and place into a 9 inch pie plate. Pour strawberry filling in. Roll out second half of dough and cut into ten 3/4 inch strips. Place strips over pie in a lattice pattern. Brush  heavy cream over top and sprinkle with remaining tablespoon of sugar.

Bake for 50-60 minutes. Cover edges with foil if it begins to brown too much. Let cool and slice. Enjoy :)

After careful consideration, we’ve come to the conclusion that in our opinions this pie comes in last. We prefer an apple pie, a blueberry pie or a cherry pie. But if you love strawberries, you’ll enjoy this beauty. Now go make a pie!

 

 

Coconut Cream Pie

IMG_2178I can be a bit of an overachiever. Last night, I made homemade tortillas for our chicken quesadilla dinner. Then as requested by a certain awesome kid, a spinach smoothie. Then I made a coconut cream pie.

After all those dishes and the counter space needed to do these tasks, the kitchen became a nightmare.

IMG_2167Marcy didn’t mind it though. She was hoping for some food to fall to the ground where she could clean it up for me, such a sweet pup.

The first task when making a pie is deciding on the crust. This time, I went with my tried and true basic pie crust. You will only need half the recipe, so save the other half for another day, another pie.

IMG_2160We have to blind bake this crust. Poke some holes in the bottom, line it with beans or baking weights and bake for about a half hour at 400F, removing the beans during the last 10 minutes.

While that’s in the oven, we can start on the filling. Coconut milk, whole milk and egg yolks are the basis for the filling, along with some cornstarch to thicken and a touch of sugar and butter. Toasted sweetened shredded coconut adds texture to the filling.

IMG_2178When all the elements come together, the pie needs to be chilled for at least 4 hours for the filling to set up (no jiggling.) Then the whipped cream can be made. One tip about making whipped cream: chill the bowl and the whisker. This will greatly speed up the process.

We clean while we wait.

IMG_2170Much better.

IMG_2182Now we can enjoy the fruits of our labor.

Coconut Cream Pie

  • 1/2 basic pie crust, blind baked
  • 1 1/2 cups coconut milk
  • 1 cup milk
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks, beaten
  • pinch of salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 3/4 cup sweetened shredded coconut, toasted

Topping

  • 1/2 cup heavy cream
  • 2 teaspoons confectioners’ sugar

Combine coconut milk and milk in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and stir in sugar until dissolved.

Combine 1/2 cup milk mixture with cornstarch and stir until smooth. Temper egg yolks with another 1/2 cup milk mixture, stirring into the egg yolks in a steady stream until tempered. Add salt.

Add both the cornstarch mixture and the yolk mixture back into the saucepan. Return to heat and cook, whisking constantly until it comes to a boil.

Reduce heat to low and continue cooking until thick, about 2 minutes.

Remove from heat and stir in butter and vanilla. Reserve 1/4 cup toasted coconut and fold in the remaining 1/2 cup into the filling.

Pour into pie shell. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least 4 hours.

When ready to serve, Make whipped cream and dollop onto pie. Sprinkle with coconut.

Enjoy :)

 

Key Lime Pie

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Key lime pie originated in Key West, Florida back in the late 19th century. Key limes are more tart and much smaller than the usual limes we’re used to seeing. Spring is the season to seek out key limes in the grocery stores. And that’s just what I did.

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This recipe uses both the zest and the juice from these little gems. When the acidic juice is combined with sweetened condensed milk it creates a reaction that naturally thickens the mixture.

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We need to decide on our crust now. How about a graham cracker crust? Yes please.

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The key lime zest in the filling creates a speckled surface for the whipped cream topping. A meringue topping is also an option.

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This pie is tart and citrusy. The whipped cream adds just the right amount of sweetness and the graham cracker crust lends the perfect crunch.

Key Lime Pie

(recipe from united states of pie by adrienne kane)

  • 3 egg yolks
  • 1 14 oz. can of sweetened condensed milk
  • pinch of salt
  • 1/2 cup key lime juice (from 10-12 key limes)
  • 2 teaspoons grated lime zest (from 6-8 key limes)

Topping

  • 3/4 cup heavy cream
  • 1 tablespoon confectioners’ sugar

Preheat oven to 350F. Beat egg yolks on high until fluffy. Gradually add sweetened condensed milk. (3-5 minutes) Add salt, juice and zest. Beat 30 seconds. Pour into crust. Bake 10-12 minutes. Remove from oven and place on a wire rack until cool. Cover and refrigerate. Top with whipped cream. Enjoy :)

Graham Cracker Crust

  • 1 sleeve of graham crackers
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter melted

Preheat oven 350F. Mix until evenly distributed. Pour into pie plate and press down evenly over bottom of plate and up the sides. Bake 8-10 minutes.

 

Lemon Meringue Pie

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I am a believer that everything happens for a reason and that is because God has a plan already laid out for each and every one of us.  We need to listen to our hearts in order to know what our purpose in life is. That inner voice is God. Listen.

As insignificant as it may seem, my passion and purpose in life is creating nourishing meals for my family. I put my heart into everything I make. The love I feel for them goes into each and every meal and nourishes them even more than the actual vitamins and minerals. My intentions and my hopes go into the preparation of each fork and spoonful.

So as simple as it might be, this Lemon Meringue Pie is a symbol. A symbol of my love, of my purpose in life, of The Creator’s plans for me.

 

Here is a recipe for an amazing pie that has to cool before you can eat it, as hard as that is, it’s completely worth it.

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About a year ago, we gained a new co-worker at my place of work. Deb has become a great friend to me in that time. She is hilarious, generous, kindhearted and authentic.

It is thanks to her that you see this recipe, since she brought in her very last piece of Lemon Meringue Pie for me to try. It was amazing and I had to make it myself.

Lemon Meringue Pie

Recipe from All Recipes

  • 1 cup sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons sugar

Preheat oven to 350F. Make your crust and bake until browned, about 20 minutes.

In a medium saucepan, whisk together first four ingredients. Add water, zest and juice of lemons. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter until melted.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk egg mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour into baked crust.

In a large glass or metal bowl, whip egg whites until foamy. Add the 6 tablespoons gradually and continue to whip until stiff peaks form. I used an electric mixer to save on time. Spread meringue over pie, sealing the edges at the crust.

Bake in the 350F oven for 15-20 minutes or until meringue is golden brown.

 

It also helps to have the best and freshest ingredients.  These are eggs from a friend down the road.

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Freshly Picked Cherries = Cherry Pie

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Saturday. It’s a wonderful day. It’s a day full of possibilities. It’s a perfect day for picking. Cherries are in season here in Connecticut and Belltown Hill Orchards is the only orchard in the state that you can pick-your-own.

We chose mostly Bing cherries with a few Rainier thrown in for color.

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These cherries were soaking up the sun just hours before they were soaking up sugar for our pie filling. You can’t get more homemade or wholesome than that.

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Ethan enjoyed helping find the choice plump cherries.

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I found my fair share and enjoyed being enveloped by the amazing fruit trees.

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The cherries are cut in half and pitted before being covered with sugar, lemon juice and a bit of cornstarch for fullness.

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You could totally use a store bought crust but you might as well go all out and really make this pie shine.

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I used a combination of my standby crust and a recipe I found from Martha.

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I chose to use a lattice top and some dots on the side to cover up those messy edges.

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This was my first cherry pie, both eaten and made.

It was better than I thought it would be.

Cherry Pie

  • 4 cups fresh cherries, pitted and sliced in half
  • 2 Tbs. cornstarch
  • 2 Tbs. lemon juice
  • 1/2 cup sugar
  • pinch of salt
  • Pie crust
  • 1 egg and 1 Tbs. water for an egg wash
  • 1 Tbs. sugar for sprinkling

Combine the cherries, cornstarch, lemon juice, sugar and salt in a bowl.  Line the pie plate with pie dough. Pour cherry filling and cover with your choice of full pie crust or lattice work. Combine egg and water and brush on pie crust, sprinkling with sugar. Bake at 400F for 50-60 minutes.

Enjoy :)

Chocolate Peanut Butter Pie

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Homemade graham cracker crust? Check.

Homemade chocolate pudding? Check.

Homemade peanut butter pudding? Check.

The makings of a deliciously satisfying pudding pie made from scratch.

The graham cracker crust is simply crushed graham crackers and a few tablespoons of melted butter or margarine.

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Mix it and press it down into a pie plate. Easy. Bake it at 350F for 5 minutes and you’re done with the crust.

Now for the pudding. Start with milk, cornstarch, brown and white sugar, an egg and a pinch of salt.

004All of this goes into a medium sized saucepan over medium heat. The key is to continually whisk so that it doesn’t get lumpy.

As you whisk it will become thicker. Whisk until it boils and reaches pudding consistency. Remove from heat and stir in a generous amount of vanilla extract.

Pour half of this mixture into a bowl.

The peanut butter is added to the bowl and cocoa powder goes into the saucepan.

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Whisk until fully incorporated and pour chocolate pudding into the cooled graham cracker crust. Pour the peanut butter goodness on top of the chocolate layer. Cover with plastic wrap and refridgerate at least 2 hours until set. Enjoy with a dollop of whipped cream.

Graham Cracker Crust

  • 1 1/2 cups of crushed graham crackers
  • 3 Tbs. butter or margarine, melted

Chocolate and Peanut Butter Pudding

  • 2 cups milk
  • 1/4 cup cornstarch
  • 1/3 cup brown sugar
  • 3 Tbs. granulated sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 Tbs. vanilla extract
  • 1/2 cup peanut butter
  • 1 Tbs. cocoa powder

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Blue Ribbon Apple Pie

Last year, I won a blue ribbon for this apple pie.

The recipe is adapted from my high school culinary teacher, Mrs. Carlisle.

Start with her pie dough.

Of course, you have to pick your own apples:

Peel, core and slice about 10 medium sized apples. In a bowl, combine them with 3/4 cup sugar, 1 Tbs. cinnamon and 1/4 tsp. nutmeg. Let the apples mingle with the sugar and spice.

Arrange the slices on top of the pie dough in the dish like this, if you have those OCD tendancies like me or just pile them in ;)

Cut 1 Tbs. butter or margarine into small cubes and dot the top of the apples.

Place the second pie dough on top of the buttered apple slices and seal the edges. You can get decorative or just use a fork. Make sure to cut slits or holes in the top to let the steam escape.

Bake in a 425F degree oven for 50-60 minutes until golden brown and juices are bubbly. If at all possible, let cool for a half hour. Slice and enjoy.