The Pie Hole

davegan:

After this evening’s news about Steve Jobs, I thought I’d post my favorite apple pie recipe as an homage to the late visionary. 

Ingredients

• 6 large apples (Granny Smith are great), cored and sliced
• 3/4 cup maple syrup
• 1 -2 tbsp lemon juice
• 2 tsp cinnamon
• 2 1/2 tablespoons cornstarch
• 1 pie crust (to save time, there are some vegan store-bought ones if you look)

Directions

• Preheat oven to 350°F.
• Core and cut apples into chunks.
• Boil water in a large pot and add apples
• Turn down heat to medium and simmer apples for 8-10 minutes or until soft.
• Save 1/4 cup of water used for cooking apples for later use.
• Drain apples and place in large bowl.
• Mix apples with maple syrup, cinnamon, and lemon juice and set aside.
• In a saucepan, add “applewater” and corn starch.
• Stir continuously until mixture is very thick, then add cornstarch mixture to the rest of the ingredients.
• Mix well and pour into the pie crust and bake for 30-40 minutes.

Adapted from: How it All Vegan - I really recommend this book because the recipes are great and there are a lot of basic, staple recipes in it that I come back to time and time again!

cuteyummyyummy:

Last week, I got a bug to make pie.  First, I should tell you: I read cookbooks.  I read them as you would a novel. At the end of my day, when I am in bed and doing my late-night reading, very often I bust out a cookbook.  Food porn, you know?  I found myself reading the whole pie section in my Better Homes & Gardens cookbook.  It occurred to me that I had not made a great foray into pie-making.  When I was in high school, and obsessed with baking, I was obsessed with cakes.  Although there were about two times that I tried out pies, I remember that they did not turn out as well.

So I made the decision that I would start with the most sought after: amazing apple pie.  I’ve never had apple pie that was amazing.  My mother isn’t big on baking so we were more into store-bought pies, which are fine (microwave it and it’s pretty good!).  But most of the time, I could do without apple pie.  It really made me wonder what I was missing out on.

So I did a bunch of research.  Best crust recipe, best apple pie recipe, etc.  And I came up with this: A crust recipe from my favorite food blog, Smitten Kitchen.  I’m on her site, like everyday.  I also found a highly recommended apple pie recipe on allrecipes.com.  Coincidentally, I don’t usually like to use recipes on that site because they are usually not what the cook originally sent in (allrecipes.com edit the recipes) and you have to read comments to get the best out of the recipe.  But, I was gung ho on making the pie, so I did it!

The end result?  Heavenly, mind-blowing, buttery, flaky, sweet pie.  My tiny apartment was filled with the scent of cinnamon.  It was like the pie made everything sugary and tender.  I couldn’t wait until it was completely cooled off.  After 15 pie dreaming minutes I cut into it.  The best pie I’ve ever had in my entire life.  My dinner guest and I ate our dessert in silence.

As soon as you can, make this pie.  It’s a bit of tedious work, but it is certainly worth it.  It’s excellent cold too (yes, there were several late-night sneaky bites).  It’s good with cake batter ice cream.  And, the third piece is just a delicious as the first.  Fuck, I ate a lot of pie.

All Butter, Really Flaky Pie Dough
From: Smitten Kitchen

Makes enough dough for one double-, or two single-crust pies.

I didn’t have a pastry cutter, so I ended up using a fork and then my fingers.  I was putting my pastry in the fridge or freezer frequently because it was a hot day and it kept losing it’s cool.

STUFF!

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

MAKE IT!

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
2. Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.
3. Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.
4. Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
5. Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Apple Pie by Grandma Ople
from: Allrecipes.com

I did do some modification. The point of the recipe below is that it’s different from a traditional apple pie.  But, what I wanted was traditional so I added cinnamon, nutmeg and vanilla to the heated batter.  Also, I sliced my apples super thin.  My biggest complaint about applie pies is that the apple slices are just too big and chunky.  The slices I made were mandolin-thin.  I also covered the edges with foil while I baked it.  I was a bit paranoid that I would burn it.  Finally, I used simplyrecipes.com’s lattice tutorial.

STUFF! 

• 1 recipe pastry for a 9 inch double crust pie (see above :)
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

MAKE IT!

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

 Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

 Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

 

kneadedlove:

There are many food preferences that I can deal with without any grumbling or judgements, but I just do not understand people who don’t like Pie. During a drive from the Thousand Islands region back to Brooklyn a couple years ago, I delivered a diatribe that lasted for probably twenty minutes about Pie. It may have featured my belief that baking a cake is all well and good, but if you want to tell someone you love them, you make Pie. Even if the situation isn’t as extreme as that, Pie is still more meaningful. Pie is sincere, heartfelt, comforting, unpretentious, and delicious. Pie is the best dessert treatment for most seasonal fruit. Pie makes people happy. My father called my mother the Pie Queen, possibly his highest compliment. This is a man who never gave false praise, especially when it came to food. 

Today marks six months since my father died. It is cold and rainy and my driveway is still not usable. I’ve spent hours listening to Ray Charles and then switched to Richard Thompson, all while wearing my apron and doing the one thing that is most likely to make me feel better: baking. 

These apples may not be the prettiest and most perfect, but they are fresh and real, grown without anything strange ever done to them: I picked them at my mother’s house. And when I was done picking apples, I walked behind the barn and harvested elderberries. 

The apples and elderberries together made an amazing color— the berries started to stain the apple slices almost immediately, and this intensified after I added the sugar and stirred up the filling. Because this filling is a mix of apples and berries, I used a combination of cornstarch and tapioca granules as thickeners. The only other ingredients in the filling are the juice of one lemon and some cinnamon. 

This is not an I Love You Pie, it is a Thank You Pie. Yesterday morning a friend went to Whole Foods in Boston with a list, then drove to Vermont and delivered groceries to me. He was coming up anyway, but his grocery shopping for me was a huge help. He even bought parrot food for my mother. Beginning to restock my fridge after having to throw out so much food because of losing power for days feels great. I once again have dairy, which means I can make some gelato base and begin to build up my inventory.

So here I am, in the woods, on a cold, rainy, and sad day. But I have pie. It’s a start. 

(Source: kneadedlove)

chippedbowl:

I love peaches.  They are my favorite fruit, and this is my favorite pie.

The crust has the perfect level of sweetness, and is super easy to make. Feel free to use this crust for other pies, too.

What I love about this recipe is that you don’t have to peal the peaches before you add them to the filling.  The skin adds a great flavor and color to this pie.

The hardest part of this pie is rolling out the crust topping and making slices to put on top of your filling.  But trust me, you can handle it.   

And even if your pie does not look perfect because you are not an artist, it will still taste amazing.

Peach Pie, adapted from Healthy Happy Life

Ingredients

• Pie Crust:
  
  • 2 cups white flour
  • 1/2 tsp baking powder
  • 1 Tbsp sugar
  • 1 cup vegan butter, cubed
  • 1/3 cup soy milk
  • 1/3 cup water
  • extra flour for dusting/pressing out
  Filling:
  • 4 peaches, roughly diced and sliced 
  • 1/3 cup soy milk
  • 1 Tbsp corn starch
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
  • 1/3 cup lemon juice
  • 2 tsp real vanilla extract
  • 1/4 cup melted vegan butter - cubed (optional)
    

Directions:

1. Preheat oven to 350F.  Grease the bottom of a pie dish.
2. Crust. Combine flour, baking powder and sugar.  Add butter and blend well with a hand mixer.  Add water and milk 1/4 cup at a time.  Knead mixture by hand on a floured work area until a nice consistent dough forms.
3. Divide crust dough in half. Place half in the fridge to cool.
4. Press other half into pie dish.  Bake in oven for 10 minutes.
   
5. Peaches. Fold the peaches into the filling ingredients.
6. Pull the crust from the oven and pour in peaches. Dot with your 1/4 cup cubed butter (if using). Grab chilled dough (other half) and roll out. Slice into strips. Arrange in a grid on top.
7. Bake at 350 for 55 minutes. Cool for 10 minutes. Serve warm.

breakfast-brunch-dessert:

Fried Apple Pies
Tart shell: 

• 1 cup unbleached all-purpose flour 
• 6 tablespoons cold butter 
• 1/4 cup ice water 
• 1/2 teaspoon salt 
• 1 teaspoon sugar

Filling:

• 2 cups peeled apples, chopped to 1/2” squares 
• 1/2 cup apple cider 
• 1/4 cup sugar 
• 1 teaspoon cinnamon 
• zest and juice of 1 lemon 
• big pinch salt 
• 2 tablespoons flour

Directions

1. In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.  
2. Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes. 
3. Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.  
4. Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees. 
5. On a lightly floured surface roll 1/3 of the dough into a 10 – 12” oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.

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foodisloving:

For the 1960s party that Jasmine and I held, I wanted to ensure an authentic food experience. In my research, I found that grasshopper pies, traditionally made with Oreo cookies and Cool Whip were a popular dessert during that time. Oreos and Cool Whip had recently been invented, and as with most new foods, everyone has to use them, at least for a little while!

After putting in the effort to make it and letting it settle in the freezer, I completely forgot to bring it out for the party! Despite the crazy temptation of having a whole pie to myself, I so far have managed to only eat 3 (small) slices. It’s good for a while in the freezer, and I’ve been serving slices to friends who come over for dinner or a snack :-)

Ingredients

• 16 whole hydroxy sandwich cookies (eg Oreos)
• 2 tbsp butter, Melted
• 24 whole large marshmallows
• 2/3 cup Half-and-half
• 2 tbsp Creme De Menthe liqueur
• 2 tbsp Creme De Cacao liqueur (I substituted hot chocolate powder)
• green food coloring, as needed
• 1 cup heavy cream
• extra cookie crumbs

Recipe

• Put the cookies and melted butter into a food processor or blender and pulverize
• Pour mixture into a pie pan and press into the bottom and up the sides of the pan in an even layer (this will be the crust). Set aside.
• Heat marshmallows and half-and-half in a saucepan over low heat, stirring constantly. 

• As soon as it’s all melted and combined, place saucepan in a bowl of ice and stir. This will cool down the mixture quickly. 

• Once cool, add creme de menthe and creme de cacao. In my case, I didn’t want to buy creme de cacao, so I used 2 tbsp high-quality powdered hot chocolate in order to impart a bit of chocolate flavor

• Taste and add more creme de menthe if needed. 
• For a richer green, add one to two drops green food coloring. Hey, it’s not like they cared about authentic color in the ’60s!
• In a mixing bowl, beat heavy cream until it peaks. 

• Pour cold marshmallow mixture into the whipped cream and fold together gently. I folded a little too much, which doesn’t hurt the flavor but makes it look less pretty.
• Pour filling into chocolate crust. It’s ok if you have extra filling, depending on the size of your pie pan.

• Sprinkle extra chocolate crumbs over the top (or i my case, I sprinkled more of the powdered hot chocolate instead of crumbs). Place pie in the freezer and freeze until very firm, at least two hours.
• Remove from freezer ten minutes or so before you want to slice and serve.

Verdict: I was very happy how this came out. Since the main ingredients are whipped cream and marshmallows, it’s a very light dessert. That makes it perfect for serving at a party (small or large) in which other food and drink is being consumed! 

anairofmansuetude:

Kiwi Pie!

ingredients:

12 kiwis, peeled
1 cup water
3 tbsp. cornstarch
1 cup sugar
Dash of salt
1 tbsp. lemon juice
1 tsp. butter
1-2 drops green food coloring
9-inch baked pie shell or Graham cracker crust

Cut nine kiwis in half. Arrange halved kiwis in pie shell. Blend the remaining 3 kiwis with water in blender or processor (or just smash them with a fork or other mushing device). In a saucepan, combine blended kiwi mixture with cornstarch, sugar and salt. Cook until thickened. Don’t let the cornstarch get lumpy! Nobody likes a lumpy green pie. Remove from heat and add butter and food coloring. Pour glaze over kiwis, coating them well. Chill until the pie is solidified. Trust me, it better to wait!

cabbieroo:

Caramel Pecan Silk Supreme Pie

2 deep dish pie shells (homemade or frozen)
1st layer: Carmel & pecans:
14 oz. Caramels
1/2 cup unsalted butter
1/2 cup whipping cream
2 cups pecans, chopped (small pieces, not finely chopped), and roasted

Put caramels, butter and whipping cream in saucepan. Cook over low heat,
stirring frequently until caramels and butter melt (use a whisk for this).
Remove from heat and stir until completely smooth. Stir in pecans. Pour into
baked pie shell. Refrigerate, covered, for several hours until firm.

2nd layer: French Silk
2 cups powdered sugar (10X), sifted
1/2 lb. Unsalted butter, softened
4 eggs
4 (1-ounce) squares unsweeted chocolate, melted and cooled
1/4 teaspoon vanilla extract

Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time,
beating well after each addition. Add melted chocolate; stir in vanilla
extract. Mix well; spread on top of cool, firm caramel layer. Chill until
ready to add cream cheese layer.

3rd layer: Cream Cheese 8 ounces Philadelphia Brand Cream Cheese, softened 2 
Tablespoons milk or half-and-half 2 Tablespoons sugar 3 cups thawed Cool
Whip Whipped Topping (will use part of an 8 oz. container)

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Carefully spread over chocolate mixture.

Decorative Topping: Whipped cream 2 cups whipping cream, whipped until
stiff peaks form a few caramels, melted 1 square of chocolate, melted

Using pastry bag (or sandwich-type bag with corner snipped off), “Pipe” one
continuous line of whipped cream around edge of cream cheese mixture, next
to crust. Next, put dollops of whipped cream all over pie (circle shape ,
about 1 inch.

recipecardbox:

Chocolate Banana Cream Pie

Source - http://allwomenstalk.com/13-ingredients-and-directions-of-chocolate-banana-cream-pie-receipt/

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions of Chocolate Banana Cream Pie:

• Preheat oven to 350° F. Grease 9-inch pie plate.

• Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

• Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

• Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.

• Spread 1 cup pudding over cookie crust (saveremaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

breakfast-brunch-dessert:

Chocolate Secretariat Pie
Pie crust: 

• 8 tablespoons (1 stick) unsalted butter, room temperature 
• 1/2 cup plus 1 tablespoon confectioners’ sugar 
• 1 large egg yolk 
• 1 teaspoon pure vanilla extract 
• 1 1/4 cups all-purpose flour, plus more for rolling 
• 1/4 cup unsweetened cocoa powder

Directions

1. In a stand mixer, with the paddle attachment, cream the butter and sugar until well combined, about one minute. Add the egg yolk and vanilla and beat on medium until smooth. Add the flour and cocoa powder and beat on low until just combined.  
2. Remove the dough from your mixer, form it into a disk, and saran wrap it. Chill the dough in the refrigerator for one hour.  
3. Remove the dough, unwrap it and roll it out, on a lightly floured surface, into a large circle about 3/16th of an inch thick – i.e. roll it out thinly in a circle that will at least fill your pie pan. Transfer the crust to the pie pan and press into the sides (don’t worry if it breaks in the process, just piece it back together and no one will ever know). Refrigerate for 30 minutes.  
4. Prick the crust all over with a fork, then cover with parchment paper and pie weights and blind bake for 15 minutes at 325 degrees. After 15 minutes, remove the parchment and weights, and return to the oven to bake another 5-10 minutes, until the crust looks dry and set. Remove from the oven and let cool before filling.

Filling:

• 1 stick butter, cut into half inch slices 
• ½ cup brown sugar 
• ½ cup white sugar 
• 1 egg 
• 1 egg yolk 
• 1 tsp vanilla 
• ½ tsp salt 
• 2/3 cup all purpose flour 
• 1 ¼ cups toasted pecans, chopped 
• 1 ¼ cups chocolate chips

Directions

1. Heat three quarters of your butter in a skillet over medium heat. Cook, swirling constantly, until the butter browns (it will literally turn brown and will smell toasty when done), then remove from heat and pour into a glass bowl containing the un-melted butter. Stir the butter until it is all melted, then whisk in the sugar, salt and vanilla. At this point your mixture will take on a heavenly smell! When the sugars are incorporated, add the egg and yolk and whisk until the mixture is smooth – about 30 seconds. Allow the mixture to rest for a few minutes, then whisk again for 30 seconds. Repeat three times. Your mixture should be smooth and shiny.  
2. Stir in the flour and half of the nuts with a wooden spoon (do not use your whisk) until just combined. Set aside.  
3. Spread the chocolate chips and remaining nuts in an even layer on the bottom of your cooled crust. Top with your batter, attempting as even a layer as possible.  
4. Bake at 350 degrees for 35-45 minutes. The pie is done when the top is golden brown and the filling is set.

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cakeattorney:

So, my boyfriend REALLY loves this apple pie. According to him, it’s the Best Apple Pie in the world.

Ingredients:

For the pastry:

2 cups of flour

200g (this is probably 1 stick) of butter in room temperature

1/4 teaspoon of baking powder

2 tablespoons of sugar

2 egg yolks

2 tablespoons of oil (like sunflower oil for instance, idk)

Cinnamon powder

For the filling:

6~8 apples, peeled and cored.

1 cup of sugar (I’d recommend using brown sugar if you don’t like your sweets TOO sweet)

The juice of one lemon mixed with one tablespoon of water

1 tablespoon of flour dissolved in water

For the frosting:

2 egg whites

6 tablespoons of sugar

You’ll also need:

A tart tin of maybe… 25 cm in diameter. 

1- You should start with the filling, so chop the apples into pieces and heat them with the rest of  the ingredients, minus the flour. Mix the apples with the sugar, then probably the apples will shed some water, so you should mix them and heat them until that water is gone. When this happens, throw in the flour dissolved in water, and mix them until the water evaporates. So the filling is ready, it should look like an apple jam, only not so gooey and with bigger apple pieces :D

2- Turn off the heat and leave the filling alone for a while. Let’s make the frosting! Separate the yolks from the whites of two eggs and store them in separate bowls. Save the yolk for later. Now, get a beater and start beating the egg whites until they’re firm (like snow :3, for instance). Keep beating and add one tablespoon of sugar at a time. It’ll start to get heavier and shinier, until you have a white frosting. Save it for later.

3- Now you’ll start making the pastry… Well, put all the ingredients in a bowl except for the cinnamon powder. Start mixing the stuff with your hands, until a firm pastry is formed. What I mean by firm is firm enough to line a tart tin. So, line the tart tin with a thin (as thin as you want it to be, really) layer of pastry. Even it out and make several little holes with a fork on the pastry (so it wont form bubbles).

4- Put the tart tin in the oven (low heat) for a little while (maybe 5~10 minutes) just so it can dry a little. Take it out of the oven (but don’t turn it off!) and sprinkle some cinnamon powder on top of the pastry. Tip the filling onto the pastry and spread the frosting on top of it. 

5- Now the tart tin goes back in the oven, (still low heat) and it stays there until the frosting is golden on the edges. Leave just a little peek of the oven door open (use a towel to keep it open). Keep checking the pie so it wont burn… When you feel it’s golden and firm enough, take the tart out of the oven!

That’s it :D

cuteyummyyummy:

I think this pie gave me super powers. Normally I’m a savage sleepyhead.  If it’s past 9pm and my head is leaning on something, I’m out.  Firstly, I started this pie a bit after 9pm because I’m insane.  Then the crust making, assembly, waiting for it to cool down, etc.  I didn’t get a slice until about midnight. And then I didn’t actually sleep until about 4 in the morning. And yes, it was because the wheels in my head were turning: What other kind of pie could I make?

It’s blueberry season, but I ended up getting getting frozen because I’m cheap. Note: when defrosting frozen blueberries, the blueberry juice gets everywhere and stains everything. Post Note: I need a new t-shirt.

I use a cup of butter for the crust.  It always looks like too much and it always tastes like heaven.

Note: When mixing the sugar mixture with the blueberries, the juice will still get everywhere. Post Note: Pray that the landlady won’t charge you for stained counters.

Pie dough is my favorite raw batter. Buttery and non-eggy glory. MMmmm.

Ooey gooey blueberry pie.  One thing I would do next time is add even more sugar.

For pie crust recipe, go here.  Smitten Kitchen has a great recipe and her directions are great (w/ photos!).

Blueberry Pie
from allrecipes.com

I put a full cup of sugar and doubled the amount of cornstarch. I also had about 1/2 cup of extra blueberries, but I think it could take one more cup to create a nice moundy pie. I also did a egg wash (1 egg yolk and 1 T heavy cream) that I brushed on the pie, and heated it for 1 hour in a 375 degree oven. Don’t forget to cover the edges with foil!

THE STUFF!

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

MAKE IT!

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

breakfast-brunch-dessert:

Butterfinger Pie
Crust:

• 14 cream-filled chocolate sandwich cookies (Oreos)
• 4 Tablespoons butter, melted

Filling:

• 23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
• 1/2 cup granulated sugar
• 2 Tablespoons cornstarch
• 2 cups whole milk
• 2 large egg yolks
• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1 1/2 cups whipping cream

Topping:

• 2 cups heavy whipping cream

Directions

1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you’re preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.

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