The Christmas Show

Posted: December 3rd, 2011 | Filed under: Pie, Uncategorized | Tags: holiday party, holiday pie, holiday rush, Pie, The Christmas Show | No Comments »

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This weekend is ultra festive. We kicked off the holiday Denton’s annual Wassail Fest and Tree Lighting  - and today is The Christmas Show at 418 Texas St. from 10a-2p. I have three tasty baked treats for sale alongside some of Denton’s best independent crafters, designers and artists. At the show I have a Cheddar Crusted Rosemary Crumb Apple Pie, Chocolate Crinkle Cake (gluten free), and Chocolate Chip Pie. After that its a little more holiday decorating at home and then a week full of Christmas parties… I think I’m ready for the holiday rush!

To Pie or Not to Pie

Posted: November 19th, 2011 | Filed under: Pie, Uncategorized | | No Comments »

I’m in charge of the second dessert at our Thanksgiving celebration this year. I normally am. But here is the thing: we are already having pumpkin pie – and I’ve tried all kinds of other desserts in the years past and I’m at a loss of what to bake this year. We’ve had pecan pie, bread puddings, cheesecakes, chocolate pies, lemon meringues, and now I’m just stuck. I want traditional fall flavors, not something that I would make in the spring or summer. I want seasonal ingredients – and something that isn’t going to overwhelm me in the kitchen.. So I ask you friends… what to bake?!

Maybe an apple pie with a cheddar crust? A pear tart tatin? A maple walnut pie? What would you want on your table?

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Pecan Pie

Posted: November 17th, 2010 | Filed under: Pie | Tags: best pecan pie, pecan pie, pioneer woman pecan pie, Thanksgiving, Thanksgiving pie, thanksgving pecan pie | 1 Comment »

I follow Ree Drummond pretty closely — she is a phenomenal cook, and a really neat woman. (I can’t wait to see her Throwdown with Bobby Flay tonight!) So when I saw this pecan pie on her blog  — I had to test it out. I tweaked it a little. And I have to say… it is phenomenal. The pie crust is delicious, super flaky, the pecans are the perfect size, and they have just the right amount of butter and salt to make them even tastier, and the filling — ohhhhhhhh — lets just say this is absolutely Thanksgiving worthy. In fact, it will be on my Thanksgiving table this year, so you know it has to be pretty fantastic.

*A note — if you follow the pie crust recipe, it will make enough for most of your Thanksgiving pies, which is pretty spectacular. You can thank me later when you finish your desserts early and are maxin’ and relaxin’ while everyone else is scurrying around.

Sylvia’s Perfect Pie Crust

adapted from Tasty Kitchen

1-½ c crisco (vegetable shortening)

3 c all purpose flour

1 whole egg

5 tbsp cold water

1 tbsp white vinegar

2 tsp salt

1 tsp sugar

In a food processor pulse the crisco and flour until it resembles a coarse meal. In a small bowl, beat an egg with a fork, add the egg, cold water, white vinegar, sugar and salt. Pulse until all of the ingredients are incorporated and the dough comes together.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Pecan Pie

adapted from The Pioneer Woman Cooks

1 whole Unbaked Pie Crust *Use “sylvia’s Perfect Pie Crust” Recipe* Just do it. You won’t regret it.

1 c sugar

3 tbsp brown suga

2 tsp salt
1 c corn syrup

2 tsp vanilla

⅓ c melted unsalted butter

3  eggs beaten

1 c chopped pecans *Melt an additional 2 tbsp butter and 2 tsp salt and mix into pecans so they are buttery and salty and perfect

Whisk sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour butter and salted pecans in the bottom of the unbaked pie shell.

Pour mixture on top of the pecans. The pecans will float to the top! Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

The pie should not be very jiggly when removing it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe.

Allow to cool for several hours or overnight. Serve in thin slivers.

Peanut Butter Pie

Posted: September 9th, 2010 | Filed under: Pie | Tags: homemade peanut butter pie, no bake peanut butter pie, peanut butter and chocolate pie, peanut butter pie | 2 Comments »

My sweet hubby loves peanut butter. I mean, I certainly like peanut butter but I don’t generally choose the baked good with peanut butter in it. But Ryan loves peanut butter. When we got married I bought a jar of peanut butter for our pantry. A small jar of peanut butter can easily last me a year. It was gone in two weeks. I was shocked. I picked up the empty jar and made Ryan look at it. He had this face like ‘what, thats a completely normal amount of peanut butter consumption.’  So now I buy multiple jars of the stuff at a time. Recently I realized that I had two jars of untouched peanut butter and was inspired to go on a peanut butter baking streak. I started with a peanut butter pie…

A light and fluffy chocolate covered peanut butter pie. It is cool and tasty and full of tasty creamy goodness.

Get ready for a couple more peanut butter delicious desserts…

Peanut Butter Pie

1 pie crust or gram cracker crust in a 10″ pie pan or 4 similarly prepared 6″ tarts

1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
1 8 ounce package cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar

Chocolate Glaze
3/4 cup semi sweet chocolate chips
1/3 cup heavy cream

Directions
In a bowl whip the cream with the granulated sugar and set aside. In your mixer beat the remaining ingredients until well blended. Reduce speed and slowly beat in the whip cream scraping down the sides of the bowl until just blended. Pour into your prepared pie crust and even out the top.

Prepare the glaze by placing the chocolate chips into a heat safe bowl and set aside. Bring the heavy cream to a simmer over medium heat and then pour over the chips and let stand for a minute then mix until smooth.

Smooth the glaze over the peanut butter pie and chill for several hours before serving.

Alyssa’s Diner-Style Chocolate Pie

Posted: July 25th, 2010 | Filed under: Pie | Tags: chocolate pie, diner style chocolate pie, diner style pie | 1 Comment »

I know that I went on and on about the amazing pie at Royer’s Round Top Cafe… but here is the truth. They were missing one thing. Nowhere on the menu is chocolate pie. Now they do have a stellar chocolate chip pie (which I fully intend on recreating) but no chocolate pie. And I’m sorry, but chocolate pie is delicious, and essential. Now you all know how much I love the cookbook by the Baked boys, and I’ve been wanting to make the “diner-style chocolate pie” for way too long. A little while back posed the perfect situation for such a thing to happen. I had made a quiche for dinner and in doing so I made homemade pie crusts. I only used one for the quiche, and I really don’t like freezing them, so I thought to myself… “Self, what do you want to do with that pie crust in there?” It was already late, and I didn’t want to run to the grocery store, so I popped open a few cook books and lo and behold, there it was, a very tasty chocolate pie. Now chocolate I definitely had on hand. Plenty of it. And all of the other needed ingredients. So with a few tweaks and changes, there it was, a lovely chocolate pie covered in whipped cream and sitting in a beautiful butter pie crust.

I made a scalloped edged pie crust, it was really pretty, I’m not going to lie. And I chose to go with out any chocolate malt, and instead use unsweetened dark chocolate.

We shared it with friends – it was amazing.

Alyssa’s Diner Style Chocolate Pie

adapted from Baked

FOR THE CRUST

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks cold unsalted butter, cut into small pieces

1/3 cup plus 1 tablespoon ice water

FOR THE FILLING

1/2 cup sugar

3 tablespoons chocolate malt Ovaltine

1 teaspoon salt

1/4 cup cornstarch

5 large egg yolks

2 cups whole milk

1/2 cup heavy cream

5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped

2 teaspoons whiskey

1 teaspoon pure vanilla extract

FOR SERVING

2 c heavy whipping cream

1/4 c confectioners sugar

2 tbsp vanilla extract

Make the crust: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Make one large dough disk and refrigerate for 1 hour or over night. Roll the crust out to 1/4 inch or so thick. Trim or fold under edges and scallop edges if you please. Line the inside with parchment paper and use pie weights to keep bubbles from forming. Bake at 350 for 20-30 min, or until golden brown. Take out and let cool to room temperature.

Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.

Add chocolate, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.

For the whipped cream: In a cold mixing bowl beat whipping cream, sugar, and vanilla together until soft peaks form. Spread on top of the pie.

Serve to friends, or just eat it yourself. Either works!

Apple Pie

Posted: March 15th, 2010 | Filed under: Pie | Tags: apple desserts, Apple pie, apples, homemade apple pie, homemade pie, homemade pie crust, pie crust | 2 Comments »

I know it has been too long since a new post… but life over here has been very crazy and very busy lately, and those two deprive me of much time to sleep or bake. (Both of which are important.) But that is okay… because I get a nice little mini break from a little bit of the craziness this week. So this weekend we went out and had fun. Especially Saturday night, when Denton’s NX35 had a FREE Flaming Lips concert! Which was way fun. It was colder out than we expected, but it was fun. So while waiting for the band to start we were sitting on the blanket with friends when I realized I would have a little time today to make something yummy. So I started to ask… what would you like for me to bake tomorrow? And Ryan, without missing a beat, replied “I would like an apple pie. Please.” And so that is what we have today. It took me awhile to remember the last time I made a true apple pie. And I can’t honestly remember making one… now, I have tried apple tarts, apple crumbles, apple cake, apple bread, all kinds of apple-y goodness, but I’m not sure I’ve ever just made an honest to God true American apple pie. So here it is… and let me tell you… I like apple pie. Why haven’t I been baking these babies more often? I mean.. you go apple pie. You hit the spot. And you know what I like about the apple pie? Its not too hard, and it is so rewarding. Watching that thing bake up all nice and golden brown and bubbly… what is not to love about it? And I have to say, yummy. Yummy. Really yummy… especially topped with a little bit of fresh whipped cream and vanilla bean caramel. Really, a great way to end such a great weekend.

Enjoy.

Apple Pie

1 Recipe Pate Brise

Filling:

3 pounds baking apples (I used granny smith) peeled, cored, and cut into 1/2 in thick slices

3/4c sugar

1/4c all purpose flour

1 1/2 tbs fresh lemon juice

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp coarse salt

2 tbsp unsalted butter

For the top of the crust:

1 egg yolk

1 tbsp heavy whipping cream

Fine sanding sugar (for sprinkling)

For the toppings:

Vanilla bean caramel

Whipped cream

Make the Pate Brise according to recipe, and you will need both discs – one for the top, one for the bottom. While the discs are chilling, make the filling. In a large mixing bowl combine all filling ingredients except for the butter. Take out your chilled pie dough discs and roll out to 1/8 inch thick (at least 13″ in diameter) and press into a 9″ glass pie plate. Put filling into the pie plate over the dough and dot with the butter. Place the second dough round over the pie. Trim the crust overhang to an inch, press to seal, then fold under and crimp edges. Make several 3″ slits in the top of the crust. Refrigerate pie for 20 min. Preheat oven to 400 degrees F.

Whisk egg yolk and heavy cream together, brush over top crust. Sprinkle with sanding sugar. Place in the oven. Bake for 10 min and and reduce to 375. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 70-85 min. Tent pie with foil if browning too quickly.

To cool; transfer pan to a wire rack, let cool completely, at least 4 hours. Store pie at room temperature, do not refrigerate, which makes crust soggy.

Blueberry Fried Hand Pies

Posted: February 22nd, 2010 | Filed under: Pie | Tags: blueberry hand pies, blueberry pie, fried blueberry hand pies, fried hand pies | 2 Comments »

This weekend was exhausting… and super fun. On Wednesday I got a call from a friend… “Hey… I need help figuring out food for a party…” And let me tell you… for this couple, you just can’t say no. So on went my little food brain… think think, what can I make…. I love the challenge of menu planning – I do. Its fun.

And what was way fun was having said friend join me in making everything. Said friend was Jeremy – husband for soon to be surprised birthday girl Kelley. And man did he get into it in my kitchen. We had a blast! He wanted to learn and participate and help – and every time I just instinctually tossed in a little salt here, water there, Jeremy would catch me off guard by giving me an accusing stare and saying… “So what did you put in there… I want to learn!”

So learn he did. He learned how to make all kinds of things – my favorite being the Blueberry Fried Hand Pies. Yum.  Fresh homemade filling, fresh homemade pie crust, cut and pressed to perfection. And Jeremy slowly but surely took over the hand pies! Before I knew it I wasn’t even allowed to touch them… because he was determined to do it. It was so fun! And I’m not going to lie… they were way delicious. So please enjoy… perfect for you next picnic, party, or Tuesday night.

Jordan was my lovely hand pie model. She is a doll and a half.

Happy Birthday Kelley – You are incredible and deserve every bite of pie you want.

(And stay tuned for more excellent recipes from the party.)

Blueberry Fried Hand Pies

Pear Raspberry Pie

Posted: February 13th, 2010 | Filed under: Pie | Tags: heart pie, heart shapped pies, pate brisee, pear raspberry pie, sweet pie crust, Valentine pie, Valentine's day pie | 3 Comments »

Even if it was the nine-hundred-and-ninety-ninth of July,

Even if it was August, even if was way down at the bottom of November, even if it was no particular day in January,

I would go on choosing you, and you would go on choosing me, over and over again.

Thats how it would happen every time, I don’t know why.

I guess I don’t know why I like you really, why do I like you? I guess I just like you. I guess I just like you, because I like you.

Awhile back Ryan picked up the book  I Like YouI, by Sandol Stoddard Warburg, I like to read it around Valentine’s Day. Its adoreable, and it alone reminds me of the many reasons why I like Ryan so much. In his interest I’ve been baking more not cakes. He likes cake, he does. But he prefers pie, tarts, chocolate mousse, plenty of things that just aren’t cake. So in honor of my sweet valentine, here is my Valentine’s Day dessert, Pear Raspberry Pie – baked in small mason jars with a little heart cut out…

I hope you enjoy your day o love… and I hope if you aren’t in love with someone, you are at least spending time with someone.

Pear Raspberry Pie

Lemon Icebox Pie

Posted: January 18th, 2010 | Filed under: Pie | Tags: Graham crust, Lemon, Lemon Icebox, Pie, Whipped cream | 1 Comment »

The weather here has gotten a little warmer… it was beautiful today. Bright and airy and blue skies (not that I could see them from my windowless office most of the day) and a light breeze. It just makes me want fresh bright flavors. Lucky for me… I ust made a lemon icebox pie for my sweet hubby.

Ryan was away most of the weekend… and I always like to have something he likes prepared for when he gets home… so I decided to make something I just knew he would love.

See… Ryan doesn’t really have a big sweet tooth… but he really likes lemon meringue pie and key lime pie… so why not take the best of both and make a beautiful lemon icebox pie… what a perfect dessert to go with such a beautiful day!

Lemon Icebox Pie with Lemon Scented Whipped Cream

Adapted from Emeril Lagasse

1 1/2 cups chocolate graham cracker crumbs

4 tablespoons melted unsalted butter

1 (8-ounce) package cream cheese, at room temperature

1 (14-ounce) can condensed milk

1/2 cup fresh lemon juice

3 1/2 tablespoons lemon zest

1 teaspoon vanilla extract

1 1/4 cups heavy cream

2 tablespoons confectioners’ sugar

Fresh berries, for serving, optional

Position rack in center of oven and preheat the oven to 350 degrees F.

In a medium bowl, mix together the graham cracker crumbs  and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown and firm, about 15 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.

Combine the cream cheese, condensed milk, lemon juice,  lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth (about five minutes). Pour into the cooled pie crust. Refrigerate overnight.

When ready to serve, place the heavy cream  and confectioners’ sugar in a chilled mixing bowl and whip until stiff peaks form. Top the pie with the whipped cream and berries.