Tag: Pie Crust

Cherry Slab Pie

Note: I was sent Northwest Cherries in order to write this post. All opinions are mine alone.

When it comes to summer get togethers, there tend to be plenty of mouths to feed. So I’m a big fan of crowd recipes that feed multiple people, or allow you to make ahead and portion out as you like!

With cherries in season, there is no better time to make a simple Cherry Slab Pie. Slab pie is just pie made in a sheet pan with sides, which is a great option for making dessert for a bunch of people. It’s a bit more rustic, so you don’t really have to worry about perfecting your pie crust skills (it will still taste awesome!)

Ingredients:

Slab pie (serves 12):

  • 8 cups fresh cherries, destemmed and pitted
  • 1/2 cup granulated sugar
  • the juice and zest of 1 large lemon
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 store bought refrigerated 9-inch pie crusts (2 packages)
  • 1 egg, plus 1 tablespoon water, whisked
  • granulated sugar, for garnish

Almond Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon almond extract

Continue reading Cherry Slab Pie

Very Berry Pie

Note: I was sent a Glass 9″ Pie Plate, a Steel Pie Server, a Double Pastry Wheel, and a 1″ Pastry Brush from OXO. All opinions are alone.
This time of year get’s crazy busy doesn’t it?  I feel like December always flies by! Before you know it, the holidays are here. And prepping for them can be tough; it’s difficult to figure out what can be made ahead of time without sacrificing quality.
This Very Berry pie recipe is here to save the day! It can be prepared ahead of time and frozen.
I call this a Very Berry Pie, because it has 5 (!) different types of berries in it: Blueberries, Raspberries, Blackberries, Strawberries and Cranberries. It uses frozen berries to make prepping even easier.
 
When ready to bake, thaw in your fridge overnight and then bake. Simple right?
Making it even more simple is the use of an OXO Glass 9″ Pie Plate. All OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, so you don’t need to bring it to room temperature before adding it to your oven! (The other glass baking dishes are perfect for pre-made sides for your holiday dinners as well!)
Source: OXO.com

 

OXO has many other tools that help make preparing for the holidays even easier. You’ll see quite a few of them pop up throughout this post.
Ingredients:
For the pie crust:
  • 1 1/3 cups cold butter
  • 4 1/4 cups all-purpose flour, divided
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup ice-cold water
  • Note: You can also buy pre-made pie crusts. I won’t tell.
For the pie filling:
  • 2 (16 oz) bags frozen mixed berries (mine had blueberries, raspberries, blackberries and strawberries)
  • 1 (16 oz) bag frozen cranberries
  • 1 1/2 cup sugar, plus more for sprinkling on top of the pie
  • 1 tablespoon lemon juice
  • 1 egg white

Continue reading Very Berry Pie

Brown Sugar Cinnamon Peach Pie

August is National Peach month! My boyfriend is a big fan of peaches so I’ve been buying them a lot lately. We were going to visit friends this weekend and I wanted to bring something down so I decided to try to make a peach pie.

This recipe is from Southern Living and sounded oh so good; I had all of the ingredients on hand so I figured I could at least try! My pie experience is a bit limited but this one turned out great. I even made the pie crust from scratch which was a lot more simple than I expected.

Ingredients:

  • 1 1/3 cups cold butter
  • 4 1/4 cups all-purpose flour, divided
  • 1/2 teaspoon cinnamon or baking spice
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup ice-cold water
  • 8 large fresh, firm, ripe peaches (about 4 lb.)
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, beaten
  • 1 tablespoon granulated sugar

Continue reading Brown Sugar Cinnamon Peach Pie

Mini Chocolate Swirled Pumpkin Pies

Just because Thanksgiving has passed doesn’t mean I can continue to deliver pumpkin-y goodness on this blog. This recipe for Chocolate Pumpkin Pie was featured on The Chew and I just loved the idea of it but wanted to make it a little bit my own, so instead I went with Chocolate Swirled Pumpkin Pies.

I didn’t want the pumpkin flavor to be lost in the chocolate so I decided to swirl a bit in at the end. And, because I’m apparently on a mini kick, I went with mini Chocolate Swirled Pumpkin Pies!

 

Ingredients:

  • 3 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter (cut into small pieces)
  • 1/2 teaspoon Coffee or Espresso Grounds
  • 1 15 oz Can Pumpkin
  • 1 12 oz Can Evaporated Milk
  • 3/4 cup Packed Light-Brown Sugar
  • 3 Large Eggs
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon Ground Cinnamon
  • 3/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • Mini pie crusts

Continue reading Mini Chocolate Swirled Pumpkin Pies

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