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pie

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Apple-Berry Pie

April 1, 2013

Apple_Berry_Pie_1

Hello, friends! I hope you all had a wonderful Easter weekend celebrating Christ’s resurrection with family. Joe and I enjoyed a long weekend together and spent time with my mom and Joe’s family, including his brother, Jason, and Jason’s wife, Ali, who made the long trek up here from Kansas City. Of course, we like to think that they came to visit us, but I think that the real pull had something to do with our identical twin nieces, Mckinley and Emersyn, who were born three weeks ago. I’ve shared a few photos on Instagram over the last few weeks, but I think this is the first photo of the girls that I’ve shared on Espresso and Cream. We couldn’t be more excited for Amber and Jake!

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Madison_Emersyn_1

And since I don’t have any idea how to transition from adorable babies to delicious pie, I’m just going to move right along and tell you that I made a pie this weekend for Easter dinner. As you probably already know, Joe and I had pie at our wedding in place of the more traditional cake. I created the recipes and my co-worker, Holly, made the pies on our big day. I shared the Cran-Raspberry Pie recipe right before our wedding but with the craziness of the wedding, I completely forgot to share the second pie, Apple-Berry.

My brother-in-law, Jake, has been asking for me to make the apple-berry version for a while now, so the pie served as my contribution to our family meal. I hate to say “best ever” because I’m always afraid I’ll find another dish I like better, but this pie really is quite delicious. It’s sweet and tart and the crust is incredibly buttery and flaky. It’s hardly health food, but in my book there is always a time and a place for fruit pie.

Apple-Berry Pie
I love this pie. Can I say it again? I love it. Probably because it combines my two favorite types of pie: berry and apple. Makes sense, doesn’t it? But seriously, I love the sweetness of the apples paired with the tang of the berries makes it, in my opinion, the perfect pie. Also, there isn’t a huge amount of sugar in the filling, just a 1/2 cup. But I don’t think you need any more than that.
Makes 8 to 12 servings
Ingredients
Pastry:
I used this pastry recipe, which is my go-to recipe for pie pastry from Sherry Yard’s book, Dessert by the Yard
Filling:
*4 large Granny Smith apples, peeled, cored and sliced 1/4-inch thick
*10 oz. fresh mixed berries (blackberries, raspberries and/or blueberries) or frozen and thawed mixed berries
*1/2 cup sugar
*2 tablespoons cornstarch
*1/2 teaspoon cinnamon
*1/4 teaspoon salt
Other:
*2 tablespoons milk
*2 tablespoons granulated sugar

Instructions
*Preheat oven to 375F. Lightly grease a 9-inch pie plate with nonstick cooking spray. Prepare pie crust as directed and refrigerate or freeze according to directions. To speed the process up, sometimes I freeze the dough for 30 minutes instead of refrigerate for the full length of time specified.
*Roll one of the dough discs out. Place one of the pie crusts into the prepared pie plate. In a large bowl, combine the apples and berries. In a smaller bowl, combine the sugar, cornstarch, cinnamon and salt. Toss fruit with the sugar mixture until evenly combined. Pour into pie crust. Top with second pie crust. Turn ends under and crimp edges as desired. Cut a small steam hole at the top of the pie crust or prick several times with a fork to allow steam to escape. Brush with the milk and sprinkle crust with the sugar.
*Bake for 50 minutes to 1 hour or until crust is deep golden brown and filling is bubbly. Cool at least 1 hour.

Happy baking!
Madison

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Chocolate-Pumpkin Pie (aka Pumpkin Spice Latte Pie)

October 15, 2012

Today, my friends, was the ultimate relaxing Sunday. In fact, Joe and I had an entire weekend full of relaxation, which was exactly what the doctor ordered. Both of us seem to be coming down with a bit of a head cold, and it was incredibly rainy/stormy for most of the weekend, giving us an excuse to do very little other than watch football, bake (things like this Chocolate Pumpkin Pie) and run some errands that have been on the to-do list for quite a while.

Another exciting development? Grinnell got a new restaurant this week. Joe and I have eagerly been awaiting the opening of Prairie Canary in our small town, since the owner is known around Des Moines for being quite the restauranteur. We swung by for brunch on Sunday, and although there were a few kinks to be worked out in the service department (understandable for it only being the third day open) the food did not disappoint. There were a bunch of vegetarian options (I had the tofu curry scramble) as well as options to please my meat eating husband (bacon and eggs, anyone?) If you’re in the Des Moines area, I think it’s worth the trip to Grinnell for dinner some night.

And that baking I did? Well, in addition to my weekly double batch of bran muffins, I also baked this Chocolate-Pumpkin Pie. Since we’re halfway through October, I thought it was high time to make some version of my favorite pie. Last year, it was Caramel Pumpkin Pie, and this year’s twist came from chocolate.

Pumpkin and chocolate have long been one of my favorite combos, and adding a little bit of melted semi-sweet chocolate to the custard base gave the filling an extra smooth texture and sweet, creamy flavor. Joe said this was the best pumpkin pie he’s ever had and likened it to a Pumpkin Spice Latte in pie form. Sounds like a ringing endorsement if you ask me!

Chocolate Pumpkin Pie
Inspired by Martha Stewart’s Triple Chocolate Pumpkin Pie

Ingredients
Crust from Desserts By The Yard by Sheri Yard
*2 1/2 cups flour
*2 tablespoons sugar
*1 teaspoon salt
*1 tablespoon white wine vinegar or apple cider vinegar
*16 tablespoons (2 sticks) butter, cut into small pieces
*1/2 cup ice water
Filling
*6 ounces semi-sweet chocolate chips
*4 tablespoons unsalted butter, cut into pieces
*15 ounces (1 can) pumpkin puree
*1 can (12 ounces) evaporated milk
*3 large eggs
*3/4 cup brown sugar
*1 teaspoon vanilla extract
*1 tablespoon corn starch
*1 teaspoon ground cinnamon
*3/4 teaspoon ground ginger
*1/4 teaspoon nutmeg
*1/2 teaspoon salt
*1/4 cup milk chocolate chips, melted (can substitute semi-sweet if desired)

Instructions
*Preheat oven to 350°F. In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse with on-off turns until the mixture resembles a coarse meal. Combine the vinegar and ice water. Slowly add the ice water to the flour-butter mixture and pulse with on-ff turns until the mixture just comes together. Divide into two portions and wrap in plastic wrap. Refrigerate for at least 30 minutes.
*Meanwhile, prepare the filling. In a medium saucepan over medium heat, combine the butter and chocolate chips. Melt, stirring frequently, until chocolate and butter are melted and smooth. Remove from heat.
*In a second bowl, combine the remaining ingredients except the milk chocolate chips. Stir until well combined and smooth. Add the chocolate-butter mixture to the pumpkin mixture, stirring until smooth and well combined.
*Remove one of the dough portions from the fridge. Roll out onto a lightly floured surface into a 1/4-inch thick circle. Transfer to a 9-inch pie pan. Crimp the edges with your fingers. Pour the filling mixture into the unbaked pie shell. Bake for 55 to 60 minutes, or until the edges are set and the center is still slightly jiggly. Cool for 30 minutes on wire rack. Refrigerate for at least 8 hours or overnight. Before serving, drizzle with the melted milk chocolate. Makes 8 servings

Happy Baking!
Madison

Key Lime Pie

February 27, 2012

Hey, everyone! Hope you had a wonderful weekend and thank you so much for awesome feedback on last Friday’s post. It was so refreshing to hear that I’m not the only one who struggles with feeling the pressure to do things perfectly. Sometimes we just need one another to remember how normal (or crazy!) we all truly are.

Moving on to lighter, but still important, matters, like pie. When we were in Salt Lake City a couple weeks back, we enjoyed an amazing meal. One of those lengthy eating experiences where you order appetizers, salads, entrees and desserts. Call me crazy, but I don’t usually get all that excited about desserts at restaurants. Unless the restaurant is known for something specific, I find restaurant desserts to be overrated and overpriced.

But our dessert that night was different. Our server brought out the most amazing slice of key lime pie I’ve ever tasted. In fact, I forgot that I ever even liked key lime pie until a week and a half ago. Now, I feel quite differently. Something about the smooth simplicity, cutting tang of the limes and the almost-frozen chilled temperature was to die for.

When I searched the internet for the perfect recipe to recreate my experience at home, I knew it needed to be simple and classic. Naturally, I went to Gourmet, still my first true magazine love, for the recipe. Simply put, Gourmet never steers me wrong.

Why have I never made key lime pie before? (If you haven’t made it before, either, you should be asking yourself the same question) It’s ultra-simple, quick to pull together, and killer-good. Oh, and in other news, we’ve got over half a pie left. Someone help me before I eat it all myself!

Key Lime Pie
Recipe from Gourmet magazine, 2003
Ingredients
Crust
*5 tablespoons butter, melted
*1 1/4 cups graham cracker crumbs
*2 tablespoons sugar

Filling
*1 (14-ounce) can sweetened condensed milk
*1/2 cup key lime juice (or, if you can’t find key lime juice sub freshly squeezed non-key lime juice)
*4 egg yolks

Instructions
*Preheat oven to 350°F.
*In a small bowl, combine the butter, graham cracker crumbs and sugar. Stir until well combined. Press mixture into the bottom and up the sides of one 9″ pie plate. Bake for 10 minutes.
*Meanwhile, in a second bowl, combine the sweetened condensed milk, lime juice and egg yolks. Stir until well combined. Pour mixture into baked pie crust and bake for 15 minutes. Remove from oven and cool on wire rack.
*Once pie is cooled, place in the fridge and refrigerate for at least 8 hours. Cut into slices to serve. Makes 8 servings

Happy Baking!
Madison

Caramel Pumpkin Pie

November 7, 2011

This weekend Joey and I got together with a group of young couples at our church on Saturday night to share what we are thankful for, what God is doing in our lives and eat pie. Pretty awesome, right?

Since we are still pretty new to our town and church, I knew I couldn’t bring just any old pie. I needed a pie that pulled out all the stops. And when I want a recipe that is sure to impress and go above and beyond without being complicated or overly fussy, I go to Gourmet Today. It a monster of a cookbook, coming in at just over 1,000 pages, and one that I’m realizing I don’t use nearly enough.

But before you think that this pie is just like a hundred other pumpkin pies, let me assure you it isn’t. The sugar and water are cooked until the mixture caramelizes, then gets infused with a hefty dose of heavy cream and spices that are substantial but not overpowering.

Edited on Monday to Add: The pie was a hit! There was only one slice left, and Joey took that problem off my hands on the way home from church.

Caramel Pumpkin Pie
Adapted slightly from Gourmet Today

Crust
*1 1/3 cups graham cracker crumbs
*4 tablespoons butter, melted
*3 tablespoons sugar
*1/4 to 1/2 teaspoon ground cinnamon

Filling
*2/3 cup sugar
*1/4 cup water
*1 1/2 cups heavy cream
*1 1/4 cups solid-pack pumpkin (not pumpkin pie filling)
*1 teaspoon ground ginger
*1 teaspoon ground cinnamon
*1/8 teaspoon nutmeg
*1/4 teaspoon salt
*3 large eggs, lightly beaten

*Preheat oven to 375°F. In a large bowl, combine the graham cracker crumbs, butter, sugar and ground cinnamon until well combine. Transfer mixture to a 9-inch pie plate and press into the plate and up the sides to form a shell. Set aside.
*In a large heavy saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Boil, without stirring, washing down sides of pan occasionally with a pastry brush dipped in cold water and gently swirling pan for even cooking until mixture is a deep golden carmel, about 10 minutes.
*Reduce heat to moderate and carefully add half of the cream (mixture will bubble vigorously), stirring until caramel is dissolved, about 2 to 3 minutes. Stir in remaining crema and bring just to a simmer. Remove from heat.
*Whisk together pumpkin, spices and salt in a large bowl. Whisk in hot cream mixutre, then eggs, whisking until well combined and smooth.
*Pour filling into prepared pie shell. Bake until filling is firm and just slightly wiggles in the center when the pie plate is touched, about 40 minutes.
*Cool pie compltely on a rack, about 2 hours.

Happy Baking!
Madison

Peanut Butter Pie for Mikey

August 12, 2011

I don’t personaly know Jennifer Perillo, nor did I know her husband, Mikey. But like thousands of others across the web, I was brought to tears after reading her touching post in the wake of her husband’s sudden and premature death.

When I first heard the news, I thought immediately to what we as a blogging community could do to offer love and support. Jennifer herself provided the answer: make Mikey’s favorite peanut butter pie on Friday and enjoy it with loved ones. Such a simple, meaningful and delicious call to action that hundreds of bloggers are answering today.

Joey and I will be enjoying this pie at home with a couple of friends who are staying with us tonight, counting our blessings and being thankful for each and every day we have with one another. Life is such a precious gift, and I hate thinking about how much time we waste being angry over petty things or how busy we get with superficial details.

And the pie? It’s as good as it gets. Quite similar to a giant peanut butter cup spooned into a chocolate cookie crust. I can’t imagine a better way to celebrate loved ones.

I hope you make time to eat peanut butter pie soon, too.

Peanut Butter Pie
Adapted from In Jennie’s Kitchen: Creamy Peanut Butter Pie 

Ingredients
*1 purchased chocolate cookie crust
*4 ounces milk chocolate chips
*1/4 cup chopped pecans
*1 cup heavy cream
*8 ounces cream cheese, softened
*1 cup creamy peanut butter
*1 cup confectioner’s sugar
*1 teaspoon vanilla extract
*1 (14-ounce) can sweetened condensed milk

Instructions
*Melt the chocolate chips in the microwave until smooth. Spoon mixture into the bottom of the prepared pie crust. Top with the chopped pecans. Refrigerate until ready to use. 
*In the bowl of an electric mixer, beat the heavy cream until stiff peaks form. Transfer to another bowl and refrigerate until ready to use.
*Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
*Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into pie crust. Refrigerate for three hours or overnight before serving. Top with additional chopped pecans, if desired.

Happy Baking!

Madison

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