Pie

Classic Southern Pecan Pie

Classic_Southern_Pecan_Pie

Pecan pie is comfort food, period. The Chicago area faced blizzard like temperatures last week.  OK, maybe not that cold, but for beginning to mid September, 50 degree weather is too cold!  So with this premature cold snap, I had the desire for another comforting pie – Pecan Pie! Of course my impulsive taste buds crave desserts like pecan pie at 8 o’clock at night when there is no way of making one that would be ready by 9.   So I patiently waited to make one Sunday morning, so that it would be ready for dessert that night.

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I remember when I was little, like 10 or 12 years old, I was always curious as to what pecan pie tasted like.  My parents (who aren’t huge pecan pie lovers, but are now, because this pie is so good) wouldn’t order pecan pie, because their guess is as good as mine – I probably would have taken one bite and said, “yuck.”  I haven’t liked nuts in many desserts until recently.  Luckily my taste buds have come around.

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For those of you who have never had pecan pie, all I can say is that it is rich!  It’s gooey, custard like, sweet, but has bitter notes from the pecans.  The filling has become caramelized and rich.  This pie definitely makes you feel the love in every bite.  I recommend making this pie in the fall and winter for company, friends, the office, what ever! You’re going to want to share, believe me! Oh, and I especially love eating this pie with a cup of coffee or tea of course!

Classic Southern Pecan Pie Recipe:
1 C. White Sugar
3 tbsp. Brown Sugar
1/2 tsp. Salt
1 C. Light Corn Syrup
1 tsp. Vanilla Extract
1/3 C. Melted Butter
3 Eggs (Beaten)
2 C. Whole Pecans
Unbaked Pie Crust (Store bought (frozen) – I used Trader Joe’s Brand or homemade)

Preheat oven to 350.

Instructions:
1. In a large bowl, mix together your sugars and salt with a whisk. Add your corn syrup, vanilla, melted butter and beaten eggs. Whisk until combined and smooth.

2. Place the pecans at the bottom of the pie that has your raw dough. Pour your liquid mixture over the pecans. (Don’t worry, during the baking process the pecans will rise to the top.)

3. Place in the oven with foil loosely covering the top. Bake for 30 minutes. After 30 minutes, remove foil and let bake for an additional 20 minutes. This pie should only jiggle slightly (barely at all) when it is done. You will probably need to add 10 – 20 minutes. If this is the case, place the foil bake on, so the top doesn’t burn.

Let sit for a few hours or over night to set up. I enjoy eating this pie cold.

Recipe adapted from The Pioneer Woman.

Enjoy! Thanks for reading!

xo,
Marlee

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Individual Bumble Berry Pies

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Bumble berry pie is my absolute favorite pie of all time.  For me, this pie screams comfort food!   Whatever season, I could eat this pie, if only the ingredients were always in season.  How I discovered bumble berry pie was at a farmer’s market.  This Amish man would sell these delicious pies every Wednesday and Saturday.  I had always loved strawberry rhubarb pies, but when I saw bumble berry, I was intrigued, I had to try it.  I was instantly hooked, strawberry rhubarb shed a tear that day, because I moved on to better pie.

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My version/the Amish copycat of bumble berry pie has 4 fruity ingredients – rhubarb, green apple, strawberries and raspberries.  This pie pairs tart and sweet perfectly.  See?! Now you know why I ditched the strawberry rhubarb pie!

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So you might be thinking, why the individual pies, verse the homey big pie? Well, for one, I didn’t have enough rhubarb on hand, opps.  So what did I do, I made individual pies! Portion control, no sharing required and a nice amount of flaky crust in every bit! So, why don’t we make individual pies all the time!?

So I’ll let you in on a secret, I made my life easy and bought frozen raw pie dough. I know, shame on me.  I used Trader Joe’s frozen pie dough, and can I tell you, that it came out so flaky and delicious! I would use it again in a heart beat.

I’ll let you in on another secret, don’t cover your leftovers with a plastic cover, or plastic wrap. The crust will lose it’s flaky crust.  Instead, loosely cover you pie or storage container with foil.

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This pie is a great end of the summer, beginning of fall pie.  It’s fruity flavors are bright, but the warmth of the cinnamon and vanilla create a cozy feeling.

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Bumble Berry Pie Recipe:
1 3/4 C. Rhubarb (Roughly Chopped)
1/2 of One Lg. Green Apple (Peeled & Chopped)
1/2 C. Strawberrys (Roughly Chopped)
1/4 C. Raspberries
1 C. Granulated Sugar
1/4 C. Brown Sugar
1/4 tsp. Cinnamon
1/2 tsp. Vanilla Extract
4 tsp. Cornstarch (Sifted)

Store bought raw pie dough or homemade.

Preheat oven to 400.

Instructions:
1. Chop fruit as specified above. In a large bowl, mix fruit, sugars, cinnamon and vanilla. Once mixed well. Add 1 tsp. of sifted cornstarch at a time and mix well. You will repeat this until each of the 4 tsp. are well incorporated. If you do not sift the cornstarch, you will end up with chunks of cornstarch throughout the fruit.

2. Roll out your pie dough and cut out 9 (4 inch) circles. Grease a muffin pan and line the pie dough in each round. Fill with the fruit filling just to the top.

3. Make sure to put a pan lined with foil under your muffin tin to catch liquid sugar. Cook for 40 – 45 minutes. Let cool and take a knife and round the edges, which will release them from the pan. Serve with vanilla ice cream and enjoy!

**For enough filling for a  9inch pie, multiply this recipe by 1.5.

I hope you try this recipe and love it! I promise you won’t regret it!

xo,
Marlee

Cherry Almond Galette

Cherry Almond Galette

Happy soon-to-be Fourth of July! In honor of America’s birthday, I decided to make a rustic version of a cherry pie – an almond cherry galette! What’s great about a galette is it’s a no fuss, open faced and not so picture perfect looking pie.

Cherry Almond GaletteCherry Almond Galette

For this galette, I used fresh cherries.  I’m not a fan of that cherry pie filling that is really bright red and comes in a can.  So how did I remove the pits from 3 Ibs of cherries you ask? A cherry pitter of course! Ok, so I know that a cherry pitter can only be used for cherries and olives and can seem like a waste of money, but I swear it makes cherry pie making A LOT easier!

Cherry Pitting with an OXO Cherry Pitter

Cherry Pits

Just make sure you wear your, “I don’t care if I get dirty clothes” because cherry pitting get’s messy! For my galette I rolled out a thin layer of almond paste.  I did this by putting a small ball of almond paste in between two sheets of wax paper and rolling it out until I got a thin layer.  Almond paste is totally optional! Most cherry desserts add almond extract, but I wanted to be different!

Rolling out Almond Paste

This cherry almond galette is awesome with vanilla ice cream! In fact, your missing out if you don’t have it with vanilla ice cream!

Cherry Almond Galette with Vanilla Ice Cream

Cherry Almond Galette with Vanilla Ice Cream

Cherry Almond Galette Recipe: 
Carla Hall’s Pie Dough Recipe:
1 tbsp. Sugar
1/2 tsp. Salt
1/3 C. Ice Cold Water
2 Sticks Butter (Very Cold)
2 1/4 C. Flour

Cherry Almond Filling:
2.5 tbsp. Almond Paste
3 Ibs. (5-6 C.) Fresh Cherries (Pitted)
2 tbsp. Cornstarch
1/2 C. Sugar
1 Egg (Beaten for Brushing)
Turbinado Sugar for Topping

Preheat oven to 375.

Instructions:
1. For the pie dough: Dissolve sugar and salt in ice cold water. In a stand mixer bowl, add flour and cubed butter. Let the water mixture, butter, flour and stand mixer paddle chill in the refrigerator for 10-30 mins. In the stand mixer with the chilled paddle beat the butter and flour. Add the water mixture all at once and beat until the dough comes together in big chunks. Form dough into a round and wrap in plastic wrap. Stick in the freeze while making the cherry almond filling.

2. In between two layers of wax paper, roll out 2.5 tbsp of almond paste. Set aside.

3. In a bowl, mix the pitted cherries with the cornstarch and sugar.

4. On a floured surface, roll out your chilled dough. In the middle of the dough, place the rolled out almond paste. **I placed the dough on a baking sheet lined with parchment paper before adding the cherries. Scoop and place the cherry mixture in the middle of the dough, creating a mound, leaving about 2 inches of dough around the cherries.

5. Take the sides and fold on top of the cherries, leaving an opening on top. Brush one beaten egg on the outside dough and sprinkle with turbinado sugar.

6. Bake for 1 hour and 20 minutes. After one hour, place tin foil on the sides of the galette to insure the crust doesn’t become too brown.

Cherry Almond Galette

Happy 4th of July everyone! Happy Bday America! Thanks for reading!

xo,
Marlee