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pie

Food & Recipes

Pie Week #2 // Apple

September 2, 2016

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Whew. Coming in right under the gun and posting a second pie recipe before the week is over. I made this pie twice in the last week, and I’ve found that pie making is quickly becoming one of my favorite things to do. First, because it’s relaxing and second, because there is nothing like the look of delight on someone’s face when you say that yes, you brought them pie, and yes, it’s from scratch.

Oh, and it’s a great way to use up all the apples that have been coming my way from my aunt and mother-in-law.

I’ve realized that making pie allows me to cater the pie to my exact preferences, too. Take, for example, this apple pie. Joe and I both agree that we like the apples to be soft and free of any crunch, with a hefty dose of cinnamon and a crust that’s deeply golden brown and covered in coarse sugar.

Is that your kind of applie pie? Then this recipe is for you. And me.

This pie series has already been so much fun I can hardly handle it. And now that I’ve been making crust for a while (video to come, I promise!) I don’t need a recipe, just a couple measuring cups and a little extra time.

Pie Week #2 // Apple
Author: 
Serves: 8 servings
 
Ingredients
  • Pie crust for a double-crust pie
  • 10 cups peeled and sliced apples
  • ⅓ cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 egg yolk, whisked
  • 1 tablespoon half and half or heavy cream
  • 1 tablespoon coarse sugar (turbinado)
Instructions
  1. Heat oven to 375°F. Lightly grease/butter the bottom of a 9-inch deep dish pie plate. Set aside.
  2. Roll out half the pie crust to form the bottom crust. Drape pie crust into the bottom of the pie plate and press gently into the bottom and sides of the plate, leaving the crust hanging over the edge of the plate.
  3. In a large bow, combine the slices apples, sugar, corn starch and cinnamon. Stir until evenly combined and spoon apples into pie crust, mounding apples slightly in the center.
  4. Roll out the second half of the pie crust and drape over the apples. Press the crusts together and roll/crimp as desired. Use a sharp knife to cut a few slits on the top of the pie to let steam escape.
  5. In a small bowl, whisk together the egg yolk and half and half or heavy cream. Brush on pie with a pastry brush. Sprinkle top of pie with the coarse sugar.
  6. Bake pie 45 minutes at 375°F. Reduce heat to 350°F and bake 45 minutes to 1 hour more, until filling is bubbly and crust is deep golden brown. If necessary, cover the edge of the pie crust with a pie shield or aluminum foil to prevent over-browning during the last portion of baking. (For the record, I didn't need to)
  7. Cool at least 1 hour before cutting into slices to serve.

 

Food & Recipes

Strawberry Pie // Week 1

August 24, 2016

StrawberryPie

Last weekend I promised to make three pies for a friend of my sister-in-law. Sure, I thought, no big deal! But my pie-making skills (specifically my crust-making skills have gotten a little rusty and I realized quickly that I needed to use it or lose it. I had certainly lost “it.”

Being the stubborn one that I am, I made over 12 batches of crust (?!) and researched countless methods before landing on a recipe that that was easy, flaky, and perfectly delicious. I’ll share that method with you in a separate post (because if you’ve made pie crust before, the method might below your mind) but today I’m sharing with you a recipe for strawberry pie.

Consider Espresso and Cream your go-to destination for pie through the end of the year, because I’ve committed to making and sharing one recipe per week throughout the remainder of 2016. I want to get back into the kitchen, get back to this blog’s roots, and dust off my pie-making skills. A little culinary challenge is good now and again, right?

Naturally, I decided to kick off this pie challenge with one of my husband’s all-time favorites, strawberry pie. He’s been begging me to make a strawberry pie all summer. My requirement: strawberry pie must always be easy and packed with strawberries. We’re talking a very high strawberry-to-glaze ratio since I really dislike Jell-o-type consistency.

Joe really dislikes whipped cream, but I can’t make a strawberry pie without it, so I made a stabilized version that allowed me to top the pie with real whipped cream in advance without it weeping/falling.

PS: I took the “cheater way” out with a packet of Danish Dessert in the filling. I’ve never made a strawberry pie this way before, but it turned out great and was the perfect glaze for the strawberries.

Strawberry Pie
Author: 
Recipe type: Dessert
Serves: 8 slices
 
Ingredients
  • 1 (9-inch) pie shell
  • 1 (4.75-ounce) package Danish Dessert Strawberry (see above for more details)
  • 1¾ cups water
  • 6 cups sliced strawberries (halved or quartered, depending on size)
  • 1 cup heavy whipping cream
  • ¼ cup water
  • 1 teaspoon unflavored gelatin
Instructions
  1. In a medium saucepan over medium-high heat, combine the water and Danish Dessert mix together. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from heat and stir in the strawberries to coat evenly.
  2. Pour strawberry mixture into pie shell and refrigerate for at least six to eight hours.
  3. To make the whipped cream: Place heavy cream in the bowl of a stand mixer or a bowl with a hand mixer. Beat whipped cream until soft peaks form.
  4. Dissolve the gelatin in the ¼ cup of warm water and stir to combine. Pour mixture into heavy cream and continue to whip on high speed until stiff peaks form. Spoon whipped cream on top of pie and store for up to 24 hours.

 

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Classic Apple Pie with Ultra-Flaky Pie Crust

July 7, 2014

Classic Apple Pie (1) | Espresso and CreamUpdate: We went in for another scan on Thursday before the long weekend and got some strange news. Things on our ultrasound looked very normal, pretty much a 180-degree change from our scan on Monday. The doctor and the ultrasound tech didn’t know what to make of it all, so I’m chalking it up to God. Sound good? We’ve been told to still expect miscarriage, but that we now have a legit reason to hope. So we’ve been playing a very strange waiting game until Wednesday, and your continued prayers would be much appreciated.

I hope you all had a wonderful Fourth of July weekend! Joe and I spent a lot of time working on the house, in the yard, and even painted our office, a room that I’ve intentionally left out of the E&C house tour because I’ve disliked it so much. We’re a long way from revealing the final product on the blog, but I’ll be sharing some sneak peaks Instagram as we pull the room together.

A few weeks back I made a pie and I would be lying if I said the crust was anything worth eating. Truth be told, it was horrible. Sometimes pie crust is hard and scary, isn’t it? Well, I was determined to have success the second time around because that first attempt was just haunting me. With a new sense of resolve, I went back the the kitchen to make another pie crust for a classic apple pie. The result was amazing, if I do say so myself. It was flaky and tender and perfect enough to bring over to Joe and his friends, who needed a break from painting a house on a hot day.

Classic Apple Pie (2) | Espresso and CreamI based my pie crust on one of my favorite recipes from Sherry Yard in her fabulous baking book, Desserts by the Yard. Over the years I’ve made great pie crusts and horrible pie crusts. And I think that if I had to recap what makes success versus failure, it would be in the way the liquid is incorporated into the dry ingredients. Sometimes I’m feeling impatient and I dump the water in rather quickly, in two or three additions. The problem with doing this is that the water doesn’t get evenly incorporated into the flour mixture and I end up needing to add more water than the recipe calls for.

But when I’m patient, adding just a drop or two at a time and constantly using a fork to stir the flour mixture as I add water, that’s when I have the most success, when the magic of tender, flaky pie crust happens. So give yourself a few extra minutes to incorporate your liquids into your dry ingredients and you’ll be blessed with the end product.

Classic Apple Pie with Ultra-Flaky Pie Crust
Serves: 12
 
Ingredients
  • PIE CRUST INGREDIENTS (for 2 crust pie)
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup vegetable shortening
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup ice water
  • PIE FILLING
  • 6 cups thinly sliced Granny Smith apples (peeled and cored)
  • 6 cups thinly sliced Golden Delicious apples (peeled and cored)
  • 1⅓ cups granulated sugar
  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • TOPPING FOR PIE
  • 2 tablespoons milk
  • 1 tablespoon granulated sugar
Instructions
  1. To make Pie Crust: In a large bowl, combine flour, sugar and salt until well combined. Break up the shortening into small pieces and add the shortening to the flour mixture. Cut the butter into small pieces. Add the butter to the flour mixture, too. Use a pastry cutter to cut the butter and shortening into the flour mixture until the butter and shortening are the size of peas.
  2. Gradually add the ice water (1 spoonful at a time) to the flour mixture, using a fork to mix the water into the flour mixture as you add spoonfuls of water. This is key, slowly adding the water. It ensures that you get the flour mixture evenly hydrated without having to add too much water.
  3. Divide dough into two portions and gently press into rounds. Wrap in plastic wrap and refrigerate at least 1 hour.
  4. Roll one of the dough rounds out onto a floured surface to form the bottom crust. Press crust into the bottom of a 9-inch pie plate.
  5. In a very large bowl, combine the apples, sugar, brown sugar, flour, cinnamon and salt. Stir until well combined. Pour mixture into crust-lined pie plate. (There will be a lot of apple mixture since it bakes down and loses volume.)
  6. Roll out second dough round onto floured surface. Top pie filling with second crust. Roll edges of pie crust together to seal. If desired, crimp edges. Cut two to three slits on top of pie crust for steam to escape.
  7. Heat oven to 375F. Place a metal baking sheet under pie plate to catch any excess liquid. Brush top of pie with the milk. Sprinkle with the 1 tablespoon sugar. Bake 55 to 65 minutes or until crust is deep golden brown and filling is bubbly. Cool at least 1 hour. Cut into slices to serve.

 

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Healthier Peanut Butter Pie (175 calories per slice!)

March 30, 2014

Healthy Peanut Butter Pie | Espresso and Cream 1

How was your weekend, friends? Joe and I soaked up every ounce of the beautiful weather we had this weekend, and for the first time it felt like Spring really is on its way! We also finally got around to buying bikes! It’s been a long time coming, since my last bike was something purchased in middle school. Since Minneapolis has so many beautiful bike trails, we knew we were missing out.

Moving right along…Let’s talk about pie, shall we?

At our house, healthier desserts will always have a place at the table. I have found over the years that the less sugar I eat, the less I’m able to tolerate super sweet things. That’s not to say that my sweet tooth has disappeared completely. In reality, I find that I need to have a little something sweet every night.

One of my favorite desserts is peanut butter pie. It’s also a dessert that I don’t indulge in frequently because it’s usually quite unhealthy and loaded with fat and sugar. This weekend when the craving for peanut butter pie hit me hard I decided to come up with a healthier version that I could enjoy more often.

Healthy Peanut Butter Pie 2 | Espresso and CreamOne of my favorite tricks for making healthy creamy pies is to use silken firm tofu for the base of the pie. Make sure that the tofu you buy is silken firm and not another type of tofu or you won’t be able to blend the tofu as smooth as it needs to be for this recipe. If you’re freaked out about using tofu in your pie, don’t be! I promise you can’t even taste the tofu, and it’s a great alternative to cream cheese or whipping cream.

Each slice of this pie clocks in at around 175 calories per slice, meaning you can have a piece every night of the week without feeling guilty in the least bit. An added bonus of the tofu? It means that each slice of this pie has 8 grams of protein!

One final note: The vanilla pudding and pie filling is really important for this recipe. It thickens the filling slightly and really gives the filling lots of great vanilla flavor. Although I’ve only tried this recipe with vanilla, I’m guessing that chocolate, white chocolate, cheesecake or banana flavors would all be really delicious!

Healthy Peanut Butter Pie 3 | Espresso and Cream

Healthier Peanut Butter Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This peanut butter pie is a healthier version of one of my favorite desserts. A slice of this pie comes in at around 175 calories per slice, and thanks to a secret ingredient (tofu!) each slice contains 8 grams of protein, too.
Ingredients
  • Crust
  • 1¼ cups graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • Filling
  • 2 (12 oz) containers silken firm tofu (make sure it is silken tofu for a creamy consistency)
  • ⅔ cup creamy or chunky natural peanut butter
  • ¼ cup sugar-free instant vanilla pudding mix (just the dry mix)
  • 3 packets stevia or other sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Instructions
  1. Heat oven to 350°F. In medium bowl combine crust ingredients until well combined. Press mixture into an 8- or 9-inch round pie plate. Bake 10 minutes. Cool 10 minutes.
  2. Meanwhile, in the bowl of a food processor, combine all the filling ingredients. Blend 2 to 3 minutes, scraping down the sides of the bowl as necessary, until smooth or nearly smooth. If you used chunky peanut butter, like I did, the mixture will not be completely smooth.
  3. Pour mixture into prepared crust. Refrigerate at least 2 hours. Cut into 10 slices to serve.

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Last Minute Recipes for Thanksgiving

November 26, 2013

Mini_Pumpkin_Pies_1

Thanksgiving is right around the corner! Although it is a week later than usual, I feel like this year Thanksgiving kind of snuck up on me out of nowhere. Usually I stick to a very strict policy that there are no Christmas decorations up until after turkey day, and absolutely no listening to Christmas music, either. But this year I’ve broken with convention and have our house fully decorated for Christmas. We even listened to Christmas music while putting up the tree. That said, I feel like Thanksgiving has gotten a little less attention this year than in years past.

I’ve been seriously slacking in the recipe department lately. Those of you who read Espresso and Cream solely for the recipes (this is a food blog, after all) are probably read to stop reading! I promise that although I’ve shared very few recipes here over the last few weeks, I’ve been developing more recipes than ever before, both at work and for a few side projects related to the blog. It’s been fun, but I’ve also missed sharing recipes with you all.

So today, I wanted to share a few of my favorite recipes that I’ve developed for Thanksgiving/holiday season. If you’re still looking to flesh out your Thanksgiving menu or already looking to December holiday parties, I would highly recommend all of the recipes below!

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The first project worth noting is for those of you looking to eat a little healthier this holiday season. I worked with Anytime Fitness for the second year in a row to develop three Thanksgiving recipes that keep portions and calories in check. That includes the mini pumpkin pies (above) garnished with a Greek yogurt “whipped cream” that are perfectly portion controlled and only 150 calories per pie. For the recipe, follow THIS LINK to download the Anytime Fitness Holiday E-Book.

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Already looking for cookies to make for a cookie exchange or holiday party? I worked on these amazing Crispy Quinoa Shortbread Cookies for the Tasteseekers Kitchen Blog (the blog published by The Kitchens of General Mills aka my workplace) that would be a great addition to any cookie platter.

Can’t get enough Pumpkin? Either can I! Here are a few favorite recipes that you just have to try:
Pumpkin Spice Latte Pie 
Slow-Cooker Pumpkin Swirl Cheesecake 
Three ways to use Pumpkin Spice Latte Mix

Not a fan of pumpkin desserts? That’s okay, too. I have worked on some really fun recipes that don’t contain pumpkin, too.
Peppermint Mocha French Silk Pie
Mini Malted Milk French Silk Pies 
Salted Peanut and Marshmallow Pie 

Appetizers are always so difficult, don’t you think? Here are a few quick and easy apps that pack a ton of flavor:
Cheesy Spinach-Artichoke Bites 
Mozzarella Stuffed Pretzel Bites with Jam
Crispy Buffalo Chicken Poppers

Happy Thanksgiving, friends! I’ll be taking some time off work, but I’ll be popping back in later in the week to share what we ate for Thanksgiving. I’m so very thankful for each one of you!
Madison

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