Posts tagged pie crust
peach + berry pie

despite basically being a cake pusher, i would much rather eat a pie. every birthday of my childhood i requested strawberry pie and when it comes down to it, i will ALWAYS pick a fruity pie over a slice of cake.

BUT i will admit, i’ve spent so much of my cooking career making cake, that i am not a great pie baker. so i am trying to step up my game. enter this gem of a summer dessert.

now, i understand the pureness of only using one fruit for a pie. but i’m a more the merrier kind of gal. so this pie offers up some of my favorite summer flavors.

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

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start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside.

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lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick.

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lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork.

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use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie.

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now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape.

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bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

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xo, a

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside. lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick. lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork. use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie. now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape. bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

caramel apple pie + whipped cream

i’ve been making apple pie longer than i’ve been making my own toast.

my earliest cooking memories are of making pies with my grandma evelyn for thanksgiving and christmas. we would always make two pies, ensuring that we had enough extra pie dough to sprinkle with cinnamon and sugar and bake into “cinnamon rolls.”

and when it came time to finally eat my slice of pie, i would DROWN it in whipped cream. straight up drown it.

well, apple season is coming in hot, and why wait for a holiday to indulge? it occurred to me as i was prepping this apple pie for it’s photo shoot that the salted caramel i had left over from the weekend might just take this already awesome pie to the next level.

and now i’m over here with a fat grin on my face, patting myself on the back. because basically, there is no turning back now. caramel apple pie is here to stay.

caramel apple pie + whipped cream

serves: 10-12

prep time: 20 minutes

active time: 10 minutes

bake time: 1 hour

total time: 1 hour 30 minutes

ingredients: 2 cups flour + a couple extra tbs for dusting the dough. .5 cup vegetable oil. .25 cup ice cold water. .25 tsp kosher salt. 6 large granny smith apples, peeled and sliced into wedges. .5 cup salted caramel. .75 cup sugar. 1 tbs cinnamon. .5 tsp nutmeg. 2 tbs cold butter. whipped cream for serving. plastic wrap. rolling pin. pie plate. baking sheet. wax paper, optional.

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start by preheating the oven to 425 degrees f. in a medium sized bowl, combine the flour, salt, oil and water.

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us a spoon to combine until you get a shaggy loose dough.

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use your hands to gently knead the dough until it comes into a ball.

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slice the ball in half and form each half into a disk. wrap each in plastic wrap and pop them in the freezer.

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then, combine the sugar, cinnamon and nutmeg well in a bowl.

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pour all but 2 tbs of the cinnamon and sugar mixture over the apples and toss well. set the apples aside.

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now, if you have wax paper, i like to rip two large square pieces and roll out my pie dough in between the wax paper so that there is no sticking while i’m rolling and it gives me a rough guide for how big i need my dough. if you don’t have any wax paper, lightly dust the surface you are working and the top of your dough disk with flour before you roll out your dough. roll the dough into a large enough circle to cover the bottom of you pie plate.

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when your dough is rolled thin and in a large circle, set the pie plate in the center and flip the dough into the plate. clean up any edges that are missing dough by cutting of parts that have too much dough and roughly patching it together. this dough is MUCH flakier than a butter or shortening dough, so it will be a bit shaggy. that is TOTALLY FINE!

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fill your pie filling with all the apples. cut up your butter into six small pieces and spread them evenly around the apples. drizzle the caramel evenly over the apples.

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set the pie bottom aside and roll out the second dough disk. gently place your second dough round over the top of the apples. use any excess dough to patch up any holes or cracks and then use your fingers to crimp the edges of your pie or use a fork to press the edges of the pie all the way around. slice a couple slits in the center of your pie so the steam can escape. sprinkle the top of your pie with the remaining 2 tbs of cinnamon sugar mixture. place the pie on a baking sheet to catch any sugar drips and place in the oven. bake the pie for 15 minutes at 425 degrees f. then reduce the temperature to 375 degrees f for 45 minutes.

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remove the pie from the oven and allow it to cool enough to serve. serve warm or at room temperature topped with a health helping of whipped cream. you can cover and reserve the pie in the refrigerator for up to 5 days, and let me tell you it is delicious cold with a cup of coffee for breakfast. you are welcome.

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xo, a

caramel apple pie + whipped cream

serves: 10-12

prep time: 20 minutes

active time: 10 minutes

bake time: 1 hour

total time: 1 hour 30 minutes

ingredients: 2 cups flour + a couple extra tbs for dusting the dough. .5 cup vegetable oil. .25 cup ice cold water. .25 tsp kosher salt. 6 large granny smith apples, peeled and sliced into wedges. .5 cup salted caramel. .75 cup sugar. 1 tbs cinnamon. .5 tsp nutmeg. 2 tbs cold butter. whipped cream for serving. plastic wrap. rolling pin. pie plate. baking sheet. wax paper, optional.

start by preheating the oven to 425 degrees f. in a medium sized bowl, combine the flour, salt, oil and water. us a spoon to combine until you get a shaggy loose dough. use your hands to gently knead the dough until it comes into a ball. slice the ball in half and form each half into a disk. wrap each in plastic wrap and pop them in the freezer. then, combine the sugar, cinnamon and nutmeg well in a bowl. pour all but 2 tbs of the cinnamon and sugar mixture over the apples and toss well. set the apples aside. now, if you have wax paper, i like to rip two large square pieces and roll out my pie dough in between the wax paper so that there is no sticking while i’m rolling and it gives me a rough guide for how big i need my dough. if you don’t have any wax paper, lightly dust the surface you are working and the top of your dough disk with flour before you roll out your dough. roll the dough into a large enough circle to cover the bottom of you pie plate. when your dough is rolled thin and in a large circle, set the pie plate in the center and flip the dough into the plate. clean up any edges that are missing dough by cutting of parts that have too much dough and roughly patching it together. this dough is MUCH flakier than a butter or shortening dough, so it will be a bit shaggy. that is TOTALLY FINE! fill your pie filling with all the apples. cut up your butter into six small pieces and spread them evenly around the apples. drizzle the caramel evenly over the apples. set the pie bottom aside and roll out the second dough disk. gently place your second dough round over the top of the apples. use any excess dough to patch up any holes or cracks and then use your fingers to crimp the edges of your pie or use a fork to press the edges of the pie all the way around. slice a couple slits in the center of your pie so the steam can escape. sprinkle the top of your pie with the remaining 2 tbs of cinnamon sugar mixture. place the pie on a baking sheet to catch any sugar drips and place in the oven. bake the pie for 15 minutes at 425 degrees f. then reduce the temperature to 375 degrees f for 45 minutes. remove the pie from the oven and allow it to cool enough to serve. serve warm or at room temperature topped with a health helping of whipped cream. you can cover and reserve the pie in the refrigerator for up to 5 days, and let me tell you it is delicious cold with a cup of coffee for breakfast. you are welcome.