Pie, Cobbler and Crumble Recipes & Ideas
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Celebrate National Pumpkin Pie Day with This Cute Slab Pie
Slab pie is the ultimate way to serve pie to a crowd. Baked in a sheet pan, it’s also a no-fuss solution to your pie crust woes. And since today is National Pumpkin Pie day, I can’t think of a better way to celebrate than with this pumpkin slab pie. After you bake your slab pie, you could leave it as is (just crust and filling), but the author uses a pie crust cutter to make adorable little pumpkins, which she bakes and then affixes to the finished pie.
Oct 12, 2016
The Only Reason to Turn on the Oven in the Summer
Truth is, summer is not always the best time to make a pie. To begin with, making pie crust is all about maintaining the chill, which is nearly impossible to do in a hot summer kitchen. And pies often need 45 to 60 minutes in the oven to bake. Who wants their oven going for an hour in the middle of August? Can’t we just eat Popsicles and watermelon for dessert and call it done? Well, no we can’t. Why not? Peaches is why not!
Aug 29, 2016
Celebrate National Ice Cream Pie Day with This Twist on Baked Alaska
If you’re a fan of retro desserts with a modern twist, this recipe is for you. Taking a page from the classic baked Alaska, this pie features a strawberry ice cream filling and a torched meringue topping. As for that twist, the crust is made from crushed pretzels and graham crackers instead of the traditional cake bottom. It’s salty-sweet perfection. This recipe comes from our very own Baking School instructor, Tessa Huff.
Aug 18, 2016
Recipe: Frozen Yogurt Pie with Boozy Blueberries
Summer desserts should feel easy and carefree, but that doesn’t mean they should be thoughtless. Sure, there are nights when reaching into the freezer for that pint of ice cream is just the thing to top off a hot, steamy night. But sometimes, something just a little more fancy, that involves just as little effort, feels more appropriate. This pie is the answer. Made with a few store-bought ingredients, it comes together fast yet still feels elegant.
Aug 12, 2016
Recipe: Savory Tomato Peach and Tarragon Pot Pie
This is a recipe that will surprise you. Sure, a savory pot pie is nothing new, but we’re throwing peaches into the mix. Tomatoes and peaches actually play off each other’s own sweetness and, when combined with onions and fresh herbs, make for a juicy pot pie that’s at first unexpected, and then incredibly comforting and satisfying. But the real secret is in the crust, and it’s a secret you may find yourself stealing for more recipes than just this one.
Aug 9, 2016
5 Ways to Use a Purchased Pie Shell for Any Meal
Feeling stumped by those pie shells in the freezer aisle that come ready to go in their own individual aluminum pans? Aside from making a sweet pie, what good are they? Well, it turns out you can actually do quite a lot with them. Here are five ways to make use of this grocery-store convenience from morning to night. A rich, custardy quiche makes for a perfect lunch or brunch. A purchased pie shell makes it easy to throw one together.
Aug 8, 2016
This Herringbone Lattice Pie Crust Is a Buttery Masterpiece
Creating a delicious pie can be hard work. Creating a delicious pie with a perfect lattice top requires some level of genius. So this week when Serious Eats introduced the world to the most next-level lattice pie crust, we had to bow down. The intricate pie crust utilizes a classic herringbone design and it is absolute perfection. If you’ve ever made a typical lattice pie crust, then you might be familiar with the amount of weaving that is required.
Jul 25, 2016
Recipe: Fresh Corn Galette with Zucchini, Thyme, and Goat Cheese
Fresh summer corn is perfect all on its own in peak season — deliciously sweet and juicy — so why bother messing with it? Well, when you can make it even better by mixing it with tender zucchini, dotting it with fresh herbs and tangy goat cheese, and wrapping it all up in a buttery, flaky pie crust, it’s absolutely worth it. This savory galette is a bit of a show-off. It looks rustic and elegant all at the same time, without even trying.
Jul 19, 2016
Recipe: Slow-Cooker Peach and Blueberry Cobbler
Beside being one of the iconic desserts of summer, a cobbler has quite a few qualities that keep it on the top of our summer must-cook lists. Cobblers can showcase whatever juicy fruit is currently in season; they have a beautiful, rustic appearance; and they’re much, much easier to make than pie. Perhaps the only drawback of a cobbler is having to turn on the oven — but not anymore!
Jun 14, 2016
How Long Can I Refrigerate an Unbaked Pie?
Q: How long can I refrigerate an unbaked peach pie before the crust will get soggy? Sent by Jan Editor: The short answer — not terribly long at all. Fruit tends to water out pretty quickly after it’s been mixed with any sort of sugar, and as a result, your crust will grow gummy in a matter of minutes. The first thing you should do is blind bake the crust. Once par-baked (or even baked all the way), it’s less likely to grow mushy.
Dec 3, 2015
A Visual Guide to Pie Glazes & Washes
Whether you just rolled out a flaky, homemade buttery pie crust, or took a store-bought one out of the freezer (no shame in that!), there’s one more crucial step before you pop that pie into the oven and wish it well: brushing the dough with a glaze. But which glaze gets you the result you want? What does whole egg do to create a burnished finish? Cream? Sugar? We decided to test out a few popular glazes on pie dough strips and see how they make that pie crust pop!
Nov 25, 2015
Recipe: Bourbon Chocolate Pecan Pie
In my family, the most special moments always happened in the kitchen. Growing up in Virginia, I spent the days before Thanksgiving underfoot in my grandma’s kitchen, scooping out cupfuls of flour and adding the finishing touch — a dust of powdered sugar — to her famous bourbon chocolate pecan pie. (As a reward, I got to turn the dough scraps into my own tiny pies, also dusted with sugar.) These little moments turned into beautiful memories that stick with me every year.
Nov 24, 2015
Recipe: Bourbon Chocolate Pecan Pie
In my family, the most special moments always happened in the kitchen. Growing up in the South, I spent the days before Thanksgiving underfoot in my grandma’s kitchen, scooping out cupfuls of flour and adding the finishing touch — a dust of powdered sugar — to her famous bourbon chocolate pecan pie. (As a reward, I got to turn the dough scraps into my own tiny pies, also dusted with sugar.) These little moments turned into beautiful memories that stick with me every year.
Nov 24, 2015
Recipe: Maple Pumpkin Pie with Streusel Topping
I’m not usually much of a dessert person, but for some reason, I’ll never turn down a slice of pumpkin pie. It’s probably because I love buttery crust and custard, and lucky for me, pumpkin pie has both. I decided to up the ante this year and throw an oatmeal streusel topping on top of the pie. You only have Thanksgiving dinner once a year, so why not?
Nov 15, 2015
5 Reasons Your Pie Crust Shrank
If you’ve ever blind-baked a pie crust (essential for desserts like pumpkin pie), it’s likely you’ve encountered the tragedy that is a shrunken pie crust. You rolled out the dough, carefully placed it in the pie dish, made a perfectly crimped edge, and transferred it to the oven to pre-bake before adding the filling. But what came out of the oven was something almost unrecognizable.
Nov 13, 2015
This Breakfast Tart Will Instantly Improve Any Morning
Not a morning person? Sometimes you just need an enticing treat to lure you out of your warm, cozy bed when the alarm is buzzing at 7 a.m. This simple breakfast tart — with bacon, eggs, and cheddar — should do the trick. A tart like this would be great to make for a weekend brunch, but it’s also easy enough to whip up on a weekday morning. All you have to do is sprinkle shredded cheddar and strips of cooked bacon onto a sheet of thawed puff pastry.
Aug 26, 2015
A Simple Peach Pie with a Little Pizzazz
I’m a sucker for fancy infusions and unique flavor pairings, but sometimes simple truly is best. When you’re craving a straightforward, no-frills peach pie — one that lets summer’s juicy peaches speak for themselves — this is the recipe to make. This peach pie is made with a standard crust — flour, sugar, butter, ice water — and an equally simple filling.
Aug 24, 2015
This Tomato Mayo Pie Is Summer Food at Its Finest
Growing up, my favorite summer lunch was the tomato and mayonnaise sandwich. Nothing could ever beat the combination of fresh, juicy tomatoes and rich, creamy mayo on white bread (with the crusts cut off, please). That is, until now. Because now there is tomato mayo pie, which combines beautiful heirloom tomatoes with a shiitake mushroom mayo — all inside a buttery, flaky pie crust. Swoon.
Aug 14, 2015
How To Make a Pie Crust (Video!)
You don’t need fancy butter, designer pie tins, or a pastry degree in order to make a pie from scratch — all you need is gumption. It doesn’t have to be perfect; it just needs to pair well with ice cream. In today’s video, watch just how easy it is to transform butter and flour into a gorgeous pie of your very own. Only one question remains: What are you going to put inside your perfectly flaky pie crust? Blueberries? Peaches? Apples?
Jul 28, 2015
Get the Best of Both Worlds with Banana Split Ice Cream Pie
A banana split and a pie walk into a bar … wait, this isn’t a joke. This is a real-deal dessert, combining two of life’s most glorious treats. You’ve got chocolate ice cream, maraschino ice cream, vanilla ice cream, and sliced bananas tucked into an ingenious sugar-cone crust, topped with whipped cream and hot fudge. Are you drooling yet? The best part of this ice cream pie is the sugar-cone crust.
Jul 21, 2015
The Best Tip You Probably Missed in Chez Panisse Desserts
Lindsey Shere’s Chez Panisse Desserts was first published in 1985, but it continues to be a relevant and beloved source for me today. From the Rose Geranium Pound Cake to the Pear Caramel Sauce to the world’s best Almond Cake, this book is constantly being pulled from my shelf and taken into the kitchen. Sometimes, I page through it just to enjoy the wonderful illustrations by Wayne Thiebaud and the beautiful design and typeface.
Apr 22, 2015
Everything You Need in Life: Frozen Key Lime Pie on a Stick
I’m from Minnesota, so food on a stick is not new to me. You can find basically anything on a stick at the Minnesota State Fair – from a standard corn dog to more truly bizarre options. This frozen Key lime pie on a stick, however, is something I’ve never seen before. It makes total sense – it’s like a pie, in popsicle form, covered in chocolate.
Mar 23, 2015
The Best Ways to Store Leftover Pie
Deciding where to put leftover pie has always been tricky for me. On one hand, I would love to put everything in the fridge just to be on the safe side, but the leftover turkey and side dishes are usually also battling it out for space. On the other hand, I wonder if I’m ruining the texture of certain pies by refrigerating them when most people would just leave them out on the counter. So what’s the answer?
Nov 24, 2014
5 Easy Ways to Make Pumpkin Pie Even Better
When it comes to dessert, one thing is certain: Thanksgiving isn’t complete without pumpkin pie. This year we’re on a mission to make this classic dessert a little more interesting, and even a more glamorous star of the dessert table. From a cookie crust to candied toppings to chocolate fudge, here are five easy ways to jazz up your classic pumpkin pie. Let’s skip the whipped cream topping this year!
Nov 19, 2014
This Cookbook Proves That No One Does Pie Better Than the Amish
The book: Me, Myself, and Pie by Sherry Gore The angle: Classic Amish pies for every possible occasion. Recipes for right now: Banana Cream Pie, Pumpkin Gingersnap Cheesecake, Apple Sugar Plum Pie, Skillet Pear Ginger Pie, Sweet Potato Pie, Butterscotch Pie, German Chocolate Pie, Amish Vanilla Crumb Pie, Ham & Cheese Hand Pies Who would enjoy this book? Anyone who can talk for more than five minutes about the merits of flaky versus tender pie crusts.
Nov 14, 2014
How I Freeze Unbaked Pies Now to Save Time on Thanksgiving
With just two weeks to go until Thanksgiving, I’m prepping everything — including the pies. I won’t bake them until the day of the meal, but I’m preparing and storing the unbaked pies in the freezer until then. Not only can this trick save you valuable time in the days leading up to the holiday, but your pie crust will be even better after spending time in the freezer. To be fair, this trick doesn’t work equally for all types of pie.
Nov 13, 2014
Can You Freeze Pumpkin Chiffon Pie Filling?
Q: I have a great pumpkin chiffon pie recipe and I would like to put the filling in muffin tins and be able to get them out and serve them over a vanilla sauce on a dessert plate. Is there an easy way to get the filling out of the muffin tins? Also, can I freeze the filling and use for a later time? Maybe if I froze the whole thing it would be easier to take them out frozen and then serve them when they have thawed. Would they maintain their shape and consistency?
Nov 12, 2014
5 Common Mistakes to Avoid When Making Pie for Thanksgiving
While pie is one of those desserts that’s great any time of year, holiday season is filled with constant occasions for homemade pies. Whether you’re making a classic, fruit-filled apple pie, or a custardy pumpkin pie, we want to make sure your Thanksgiving dinner ends with the most delicious slice possible. Here are five common pie-making mistakes, plus our best tips on how to avoid them.
Nov 11, 2014
5 Ways to Eat Apple Pie All Day (Without Actually Baking a Pie)
A lofty double-crusted apple pie is one of my favorite all-American desserts — it’s the perfect blend of buttery pastry, tart-sweet apples, fruit syrup, and warm spices. Sadly, with a busy work and home life, making one of these beauties isn’t at the top of my to-do list. But the classic combination of flavors in an apple pie can easily be enjoyed in other foods, making it possible to eat apple pie all day long.
Oct 1, 2014
What We Cook: Hannah’s 5 Tips For The Perfect Summer Tart
Who cooks and eats here: Hannah Vainstein and Nathan Hayden Where: Santa Barbara, California Rent or Own? Rent Hannah and Nathan shared their stunning California carriage house kitchen yesterday and now we’re in for their signature summertime treat: a simple fruit tart, adapted from a humble Bisquick box years ago. (Hannah’s mother called the company in the early 90s to get this beloved recipe after it was removed from the packaging!
May 29, 2014
Should I Register for a Set of Pots & Pans or Individual Pieces?
Q: My fiancé and I are working on creating our registry, which includes items that we need and know we will use a lot. We both love to cook and are excited about upgrading some of our well-worn kitchen items, especially our pots and pans. Is it better to register for an entire set of pots and pans? Is that a more economical way to do it? If so, how do you ever decide on brand? Or should we just find the perfect sauté pan, sauce pan, fry pan, etc. for us and not worry about matching?
Feb 12, 2014
Recipe: Tart Cherry Crumble
I recently spent a few days in northern Michigan, the heart of tart cherry country. I ate the most transcendent piece of cherry pie I’d ever had, and I was reminded of how much I love tart cherries in baking. They are the baker’s dream fruit: plump, juicy, bite-sized, and not too sweet at all.
Oct 10, 2013
Recipe: Gooey, Crunchy, Chocolate-Filled S’mores Pie
Fall is my favorite season for spending time in the great outdoors, because it means steaming hot cocoa and hearty chili cooked over an open flame. But if you don’t have a campfire nearby, this s’mores pie is the next best thing. A graham cracker crust holds sweet chocolate custard and light-as-air marshmallow cream. After a quick toast with a kitchen torch, you may never bother with original s’mores again!
Sep 2, 2013
Beyond Whole Wheat: 4 Delightful Whole-Grain Pie Crusts
Reaching for whole wheat flour or whole wheat pastry flour is an easy way to work whole grain nutrition into a simple pie dough. In doing so, you’ll not only have a healthier pie shell, but you’ll have one that boasts the flavor of whole wheat flour (as all-purpose white flour doesn’t have as much flavor on its own).
Jul 11, 2013
Recipe: Roasted Beet and Turnip Galette
Over here at The Forest Feast, I have loved sharing spring recipe ideas with you this month! In my final post for this Farmer’s Market Feasts series, I leave you with a simple galette. I love these free form tarts because you can layer almost anything over the pastry and it’s delicious. Plus, since it takes only 15 minutes to bake and can be served room temperature, it’s great for entertaining. This week at the market I found the most gorgeous scarlet turnips.
May 27, 2013
Recipe: Dessert Flammekueche Tart with Dried Plums, Dark Chocolate, and Crème Fraîche
They say there is no such thing as a new recipe, but I have to strongly disagree. Recipes are constantly evolving as they pass through generations, across cultures, and even amongst family and friends. And with the sprawling reach of the internet, anyone can now access (and change!) the flavors of the world, and all from the comfort of their own kitchen.
Nov 20, 2012
Recipe: Banana Pudding Ice Cream Pie
What if you could turn banana pudding into ice cream? Or pie? Even better, what if you could turn banana pudding into ice cream pie? Well guess what, it’s your lucky day! I’ve had a lot of bananas around lately for various recipes I’ve been testing, and there’s only so many loaves of banana bread this girl can make. Banana pudding is an all-time favorite in my house, but I’ve already locked down my favorite recipe for that. It was time to think outside the box.
May 24, 2012
Pi Day Recipe: Chocolate Stout Pudding Pie
Pie It Forward by Gesine Bullock-Prado is a pretty, educational, and thorough collection of pie recipes and baking tips. Bullock-Prado owns the Vermont Pastry shop Gesine Confectionary and felt it was time to write a solid, complete pie book using many of the recipes she’s become known for in the shop.Now I bake a lot of pies, and I have to admit that I was struck by how much I learned after just a few minutes flipping through Pie It Forward.
Mar 14, 2012
Recipe: Baked Apple Dumplings
As I’ve mentioned here before, I’m a pretty big fan of the Southern restaurant chain Cracker Barrel. Their buttermilk biscuits are the lightest, airiest biscuits around. The chicken & dumplings and hashbrown casserole are pretty rockin’, too. But once in a blue moon I’ll indulge in their most decadent menu item of all, baked apple dumplings. Up until a few days ago, Cracker Barrel’s apple dumplings were all I knew.
Oct 20, 2011
Perfect Pie Crust: An Easy Way to Avoid Overbrowning
When baking a pie, I used to protect the crust from overbrowning by wrapping small strips of foil over the edges midway through baking. Not only was trying to wrap bits of foil onto a blazing hot pie pan difficult and dangerous, but at least one piece inevitably fell off during the trip in or out of the oven. What a relief to learn Rose Levy Berenbaum’s why-didn’t-I-think-of-it foolproof method for keeping pie crust edges from getting too brown.
Aug 1, 2011
Art Of the Pie: Expert Tips From Kate McDermott
One of the highlights of my recent cherry trip to WashingtonGlowing accolades for McDermott’s pies have come from people like Ruth Reichl, Kim O’Donnel, and the grateful students who have taken her classes in Seattle and elsewhere around the country. Although she has baked since childhood, McDermott isn’t formally trained, which might just be her secret. Free from rules, she works from the heart – and hands-on experience.
Jul 15, 2011
Waste Not! Refrigerator Jam From Leftover Pie Filling
We had a major pie-fest at our house over the weekend. Not only do I have enough pie for breakfast, lunch, and dinner this week, but I ended up with a few cups of leftover filling that just didn’t make it into a crust. The solution? Make jam!Normally, I’d just mix leftover fruit into my morning yogurt or spoon it over a bowl of ice cream. But pie fillings usually have a few tablespoons of flour or cornstarch to help them set during baking.
Jul 7, 2011
Alice Water’s (Gorgeous! Surprising!) Rhubarb Galette
Of course Alice Water, culinary pioneer and the woman behind Chez Panisse, makes a beautiful rhubarb galette. But it’s the detail in the crust that makes it totally unique. The outer edge of this tart isn’t just plain dough; it’s stuffed with something special!The Wall Street Journal Magazine photographed key steps in Alice Water’s rhubarb galette.
Jun 29, 2011
5 Steps to Master Perfect Pie Crust
There are certain things that people tend to shy away from in the kitchen. Pie dough from scratch is often one of them. For many, it all just seems so mysterious&mdash how to achieve that perfect flakiness? Well, here are 5 tips to help you master that perfect no-fail pie crust. After I started my baking business, Marge, pie became a major focus of my day-to-day life.
Apr 28, 2011
Chocolate Chess Pie
There are hundreds of different pies in the Southern arsenal (and almost as many cookbooks on the subject), so choosing a pie to make for National Pi Day proved to be quite difficult. When I finally narrowed it down to chocolate, my decision didn’t exactly become easier. There’s chocolate fudge pie, chocolate cream pie, chocolate pudding pie, chocolate chip pecan pie… Well, you get the drift.
Mar 14, 2011
Dessert Recipe: No-Bake Boston Cream Pie Strata
Here is one of my all-time favorite desserts: It looks and tastes like a dessert casserole, but it spends no time whatsoever in the oven. It is an icebox cake composed of layers of graham crackers and fresh, homemade vanilla pudding, topped with fudge frosting. When it sits together in the fridge overnight, it melds into a luxurious cake-like texture. So yummy, and easy, too!
Jan 26, 2011
Thanksgiving Leftovers Recipe: (Leftover) Pie Shakes
Yes, we took a whole piece of leftover Thanksgiving pie and tossed it in a blender. The result is, quite possibly, the easiest, most delicious incarnation of leftovers ever.If you’re lucky enough to have a few slices of extra Thanksgiving pie (or have strategically tucked a piece…or two…in the back of the fridge) these shakes are a delightfully simple way to indulge your leftover sweet cravings.
Nov 26, 2010
Recipe: Maple & Squash Pumpkin Pie Popsicles
Last night I stood in my kitchen mashing freshly roasted squash with a little cream and a few other assorted ingredients when my husband comes in. He was shocked to learn what he thought was going to be a delicious side dish was instead going to be a popsicle… that tasted like pie! This dessert is the perfect make ahead, zero fuss dish for your holiday parties that’s packed with pumpkin pie goodness!There are several great reasons to love this recipe.
Nov 24, 2010
Recipe: Deconstructed Caramel Apple “Pie” À La Mode
Apple cider infused caramel provides all the flavor of a traditional Thanksgiving apple pie but lends itself to delightful new presentation when drizzled atop ice cream and finished with a crumble crust.Whenever I order a slice of apple à la mode, I hope for a unabashedly hefty scoop of ice cream to accompany my chosen sweet.
Nov 16, 2010
Gooey and Caramelized: Strawberry Tarte Tatin
When we find fresh strawberries at the market, we tend to envision them being eaten in their simplest form– sliced into something like this, preferably, or maybe macerated with a bit of sugar. But this changed our mind. A bright, glossy, caramelized layer of strawberries baked with a puff pastry crust. Yum.This beautiful treat comes from Anita Chu at the blog Dessert First, and the recipe is adapted from Donna Hay.
Jun 15, 2010
Raspberry Buckle from Martha Stewart
This has to be one of the simplest yet delicious summer desserts we’ve ever made. By now, it’s pretty embarrassing how many summer get-togethers we’ve taken this to, but it never seems to fail (especially with a little ice cream on top).The buckle inverts what we’re used to with cobblers and puts the fruit on top of the cake batter before baking. We love plopping ripe raspberries into the batter before putting this in the oven.
Apr 30, 2010
Docking vs. Pie Weights to Blind Bake a Pie Crust
We’ve been flipping through our recipe file dreaming about summer pies – one can never start planning these things too early, after all! One instruction we frequently come across involves blind baking. This is a technique that always seemed intimidating to us until we finally jumped in and figured it out.Blind baking is really just another way of saying “pre-baking.” It simply means that you bake the pie crust on its own before adding the filling.
Apr 28, 2010
Old-Fashioned Vinegar Pie for Pi Day
Pi Day is Sunday! (It’s March 14, which is 3.14, or pi. Get it?) This mathematically-significant date has a sweet and serendipitous homophone, and we’re glad to take any excuse to eat extra pie. Are you making a pie this weekend? Let us suggest one possible candidate: One with a silky, melt-in-your-mouth filling, and a sweet tang at the end.Have you ever made a vinegar pie?
Mar 12, 2010
Tip: Use a Bamboo Steamer Basket as a Pie Carrier
We just saw this simple yet brilliant tip over at Martha Stewart: Transport your holiday pies from your oven to Grandma’s house inside a bamboo steamer basket.These round, tall bamboo boxes are the perfect shape and size to carry a pie — maybe even two or three pies, depending on the height of your pie and the size of the steamer basket.
Nov 24, 2009
Dessert Recipe du Jour: Plum Crumble
Have you seen the latest irresistible recipe making the blog rounds? We’re speaking about plum crumble, a dish that Molly of Orangette just put on the menu at Delancey, and a dish that has a quite impressive lineage going back through Luisa Weiss and Marian Burros. But sources aside, this dish speaks for itself. It’s freaking fantastic.We love plums; they are one of our favorite fruits in late summer and early fall.
Sep 25, 2009
The Definitive Cobbler: Nectarine Cobbler from Bon Appétit
OK guys, this is it. If you bake just one cobbler this summer, this is the one.That’s a rather audacious claim, I realize, but this cobbler is just so good. It’s a proper cobbler: a biscuit dough enriched with egg to make a light, fluffy topping that really complements the tender fruit beneath.And ripe, tangy nectarines are also really perfect underneath that fluffy topping. They are already sweet (yes, drastically reduce the amount of sugar this recipe calls for!
Jul 20, 2009
Recipe: Frozen Nectarine-Yogurt Pie
In the summer, we want fast, easy, and, if it’s hot out, cold desserts. This is one of the simplest out there—even quicker if you use a prepared pie crust. Just fresh, ripe fruit, yogurt, some whipped cream, and a little stay in the freezer…The entire pie has only three tablespoons of sugar, so most of the sweetness comes from the fruit. You could of course use any ripe fruit—strawberries and peaches would both be good.
Jun 30, 2009
Shallot Tarte Tatin: Savory Twist on a Sweet Favorite
Onion lovers, take note. This caramelized tart, a riff on the classic apple versionWe saw this recipe on a new (to us), beautifully photographed food blog, O Pistachio. The tart is baked just like a tarte Tatin, with the pastry fitted on top of the caramelized onions. Then you invert the whole thing onto a plate to serve.
May 26, 2009
Look! A Chocolate Apple Pie
We may upset some apple pie purists here, but, being chocolate lovers, we went a little cuckoo when we saw this pie from Kayotic Kitchen, a food blog from the Netherlands. Chocolate pie dough? Oh, heck yeah. Read on for a link to the recipe…Kay, the creator of this unusual delight, writes that it really isn’t too sweet—in case some of you are looking at the chocolate crust and chocolate-apple filling and thinking, “Overload.
Apr 1, 2009
How To Make Easy Fruit Filling for Pie
We focus a lot on the dough and crust when we talk about pies, since this is often the most intimidating part for new pie-bakers. And yet if your filling isn’t delicious as well, then what’s the point? Fruit filling is what makes us love pie. The opportunity to use fresh, seasonal fruit with a minimum of preparation or fuss, letting the fruit’s flavors shine out clearly – it’s one of the best things about baking.
Nov 7, 2008
Recipe Review: The Cook’s Illustrated Vodka Pie Crust
Have you heard of the vodka pie crust recipe? It made big news in the baking world when Cook’s Illustrated first published it last fall. Half of the pie dough’s moisture comes from vodka, which is 40% pure alcohol. The alcohol doesn’t promote gluten formation, so it helps the crust stay much flakier and more tender – a foolproof help to those of us who tend to overwork our pie dough.So, how does this pie dough work? Is the unconventional addition of vodka worth it?
Nov 6, 2008
Word of Mouth: Galette
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France.We’ve been talking about crostatasTurns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.
Oct 2, 2008
Classic Recipe (and Video): Martha Stewart’s Pâte Brisée
It’s the first day of fall, and fall is high pie season for us. Sara Kate has already shared her favorite pie plate and a great sour cream pie crust recipe. But we also love this recipe from Martha Stewart for Pâte Brisée, a fancy name for a very basic French pie dough. It’s our go-to for pie crust. We use it all the time.
Sep 22, 2008
Recipe: Chocolate Coffee Tart
This recipe and and review come from AT:SF editor Shayna – welcome Shayna! With all of the chocolate talk during bittersweet baking week, we couldn’t hold out any longer and had to jump in on the fun.We’ve made this several times since it first debuted in Gourmet last year, this time we tweaked it a wee bit.
Jan 28, 2008
Recipe: Berry Cobbler with Cream Cheese Swirl
Summer berries are turning up and cobbler is one of our favorite ways to use them. Frozen berries are a great substitute, however, and we were impressed by Whole Foods’ bag of mixed organic berries. It included blackberries, blueberries, raspberries and strawberries, and the diversity gave this cobbler a wonderful freshness and flavor. The cream cheese filling swirled in is not too sweet, and it makes this a refreshing dessert that could easily double for a weekend breakfast.
May 8, 2007
Reader Recipe: Abby’s Blueberry Pie
“I think it looks a little sad because I used my glass pie plate which is a deeper than I remembered so it doesn’t have that nice plumped up effect. It’s based on a family recipe that both my mother and my grandmother made, which we all tend to play fast and loose with. This pie combines half cooked fruit with half fresh fruit, so you can sugar and spice up the cooked part but still get the freshness of the raw fruit. ” (Thanks, Abby!
Jul 5, 2006