Tag Archives: fruit pie

sneak peak

7 Dec

hi friends,
well it’s been quite a busy last couple of weeks and this one is no different. well, it’s a little different. this weekend two very dear and talented friends of mine are getting hitched! one miss amy seeley and mr. christopher messenger (go check them out!) have given me the humbling opportunity to bake pies for their small, intimate wedding. i am beyond honored that they picked me! i’m making several different pies for their day so today i thought i would share a little peak into what i’m baking up for them!
photo 1(1)
today-spiced citrus pear pie.

pear makes a wonderful winter pie. it’s flavor is delicate enough that it pairs well with lots of things without tasting like too much is going on. and the skin is soft enough that you don’t have to peal all of the fruit and adds a little more structure to the filling.

so make this pie this weekend and have it with a glass of champagne and toast to chris and amy! may their happiness last lifetimes.

piespiced citrus pear pie:

double crust recipe of ‘a day for pie’ crust.

7 cups of sliced pears. (this usually is about 6 medium sized pears and peal only half of them. i used anjou but really any kind will do.)
1/3 cup sugar
zest of one lemon
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardamom
2 dashes of nutmeg
1 tablespoon lemon juice
2 tablespoons orange juice
2 tablespoons cornstarch

milk or an egg for brushing on top for an extra pretty crust

preheat oven to 400. prepare your crust as usual. break into two even sized balls and roll them out. place one in the pie dish and save the other to place over top of the filling. pop this in the fridge until you’re ready to use it. peal half of the pears and then slice them all and put into a large mixing bowl. add sugar, zest, spices, and juices. let sit for 5-10 minutes to let the juices ruminate. mix cornstarch in well and pour into dish. cover with the top crust. dip your fingers into water and pinch the crusts together. cut a few slits in the top crust for ventilation. make sure you cut some slits along the edges so you can see when the juices are nice and thick and bubbly. brush top with milk or egg wash and sprinkle with sugar and cinnamon. put into preheated oven and bake for 30 minutes. turn oven down to 375 F rotate pie 180 and bake for an additional 30 minutes or until you can see that the juices are thick and bubbly.

*this tastes even better on snowy mornings in front of a glowing christmas tree. but most things do, i guess.


apple pie

18 Oct

apple pie and i have a history. it’s a bit messy. almost two and a half years ago my son was born. while this is typically the happiest day of any parent’s life, shepherd’s birth was a little scary. he was born 7 weeks early and spent the first two months of his life in the hospital. while this in and of itself was beyond difficult, many other parts of  our lives were shaken and pretty crumbly. to put it briefly- i was in a dark place. depressed. for a good long while. and i tried baking to make myself feel better. it had always worked in the past so, why not now? but i burned everything, or under cooked it or forgot obvious ingredients like baking soda yielding utterly flat cookies, or pathetic cakes, or turned my last apple pie into applesauce that tasted horrible. i tried to enter a pie into the state fair for one last ditch effort. i thought maybe some steak in my efforts to bake a pie that wasn’t disgusting would help knock me out of my funk. so i baked a bunch of pies and did a pie tasting and every.single.pie. was a bust. like gross. the fruit was super mushy, or not sweet enough or the crust was off or, made me wish i was eating worms instead, the list goes on. it was bad. so i swore off of baking pies in a pity party cluster. and i haven’t even attempted an apple pie since then. shepherd got out of the hospital and fast forward through a lot of other super hard junk and we moved up here to kansas city. and by god’s grace life really changed. the clouds parted and we all started to feel like ourselves again.  i started baking again, stopped rendering things inedible and then, with much trepidation i attempted the apple hand pies just a few weeks ago. they worked! no mush! no burning! no inedibleness! huzzah! had the curse been broken from me and the dreaded apple pie?! so tried it. i baked my first apple pie in two and a half years. and guys. this apple pie was so good for my soul in so many ways. it was delicious. it smelled perfect. the crust was gorgeous and the apples were the right amount of crisp and soft. the flavor was right. i feel now like i’m back in action! i can now call myself a pie baker again and not feel like i’m lying. this apple pie healed a multitude of wounds, culinary and otherwise. so here’s my recipe. now getting to baking.

use the “a day for pie” pie crust- but double it. this pie has a pretty lattice top crust

7 cups pealed, cored and sliced apples. slice the apples about 1/4″ thick
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/3 cup sugar
zest of 1/2 lemon
juice of one lemon
1 1/2 tablespoons cornstarch
2 tablespoons of butter sliced into several pieces
1 egg or some milk for a little wash to brush on top to make it pretty and golden.

peal, core, and slice your apples. put them in a large mixing bowl and add spices, sugar, zest and juice and let sit for 10-15 minutes to create all the lovely juices that make pie wonderful. preheat the oven for 400 F

while the apples are juicing, divide your prepared pie crust into two parts- one slightly larger than the other. roll out the larger and place it in the pie dish. next, roll out the smaller one into a 13×18 rectangle and cut into 12 1″ strips (i like to use this). pour apples into dish and cover with butter slices.

now for the lattice top-it sounds difficult but once you start it’s super easy so bear with me.
look at that photo and you’ll see that there are vertical strips and horizontal strips. take 6 -7 strips of dough and place vertically on top of the apples. now gently fold every other strip down and place one of the remaining strips horizontally across the unfolded ones at the top. then take the folded strips and lay them back down over the new strip. then take the vertical ones you didn’t fold and fold them up now and add another strip and then fold them down and continue doing this until you’ve used all your stripes and covered the whole pie. in the photo i am about 1/3 of the way done.
now with wet finger tips pinch the ends to the bottom crust and remove any over hanging pieces.

brush with an egg wash (one beaten egg with a bit of water-don’t use all of it, just enough to cover all the dough) or milk and then dust with sugar. pop into a 400 F oven for 30 minutes then decrease the temperature to 375 F for a remaining 30-35 minutes or until the juices are thick and bubbling around the edges . remove from oven and let cool for at least one hour before serving.

eat it for all meals of the day. and share it with your friends because it’s delicious and not gelatinous and rejoice that it’s not two years ago. halleluiah!

apple hand pies

21 Sep

ladies and gentlemen fall officially starts tomorrow!! hot chai, scarves, leggings, sweaters, apple pie. fall is my most favorite season. and upon moving to the mid-west i finally started to experience it. i pretended fall in texas, but i get a real one up here in kc. my windows have been open and i’ve been chilly inside for the first september of my life! it is a glorious thing. one of my favorite things about fall is apple pie. well really it’s weather that sits in the 50’s and 60’s but apple pie makes it even better. and these little pies are fall’s best friend right in the palm of your hand. they’re warm, flaky and just the right amount of gooey. pop them into a picnic basket or just straight into your mouth. they’re pure happiness. for those of you in the warmer parts of the world… i do feel empathy for you. so sorry the sun steals away any sign of cool weather. but crank up the a/c put on a sweater and make one of these happy treats.

the apples need to be pre-cooked to get them to be gooey in their little pie crust pocket. but once you’ve done that tiny bit of leg work the perfect little hand pie will be coming out of your oven in no time.

so let’s keep this short and sweet. here is your recipe for fall apple hand pies.

adapted from ken haedrich’s book pie


2 1/2 large peeled and apples diced into bite size chunks
3 tablespoon lemon juice
3 tablespoons sugar
1 1/2 tablespoons of cornstarch
big pinch of cinnamon
big pinch of nutmeg
1 1/2 teaspoons lemon zest
1 1/2 tablespoons cold unsalted butter

combine the juice, apples, and 2 tablespoons sugar into a medium sauce pan. bring to a boil over medium-high heat, cover and cook for 2-3 minutes stirring a few times. stir remaining sugar, cornstarch, cinnamon, and nutmeg into apple mixture and cook for another minute. stir in zest and pour mixture out onto a plate to cool to room temp.


1 cup all-purpose flour

2/3 cup cake flour
2 tablespoons sugar plus a little extra for sprinkling
1/2 teaspoon salt
1/2 stick cold unsalted butter cut into small pieces
5 tablespoons vegetable shortening
1/4 cup cold water

milk or one beaten egg

put dry ingredients into food process or and pulse a few times. add butter, pulse 6-7 times, fluff with a fork, add shortening, pulse 6-7 times, fluff, add water a little at a time and pulse until coarse crumbs form. turn out onto floured surface. form into 6 equally sized small balls and roll out into 8″ circles. fill each circle with some of the apple mixture, fold over and with wet fingers pinch down the sides. place on a parchment paper lined baking sheet (or i use one of these baking mats) and brush with milk or an egg wash and poke a few tiny holes for ventilation. sprinkle with sugar and bake in a pre-heated oven 400 F oven for 10 min. turn down heat to 375 F and cook for an additional 20 minutes. sprinkle a little more sugar on top as soon as they’re out of the oven. let them cool until they’re cool enough to hold and then eat!

most favorite of favorites

14 Sep

and i have a lot of favorites because i’m indecisive and because lots of things are really really good in a pie. but for today this is my most favorite pie. ever. but, i fear this post may be a bit late for the juicy, delicious treats of summer that make this pie what it is. peaches and blueberries are a bit past their prime. but i shall post this recipe none the less because i think it’s delicious and a little bit hardy, which is what we need when we segue into fall right? right. so DEFINITELY have this for dessert tonight…and breakfast the next day and then for dessert after breakfast. it’s really that delicious.
also feel free to just eat pancakes. because those are delicious too. just as long as you eat these. they’ll straight up change you’re life. no, really. they will.

back to pie.

this fella is full of peaches and blueberries with a hint of basil. i feel that when you put fresh basil in things it makes it fancier. but don’t worry we won’t get too fancy. the cornmeal crust makes it earthy enough that you could even wear your long skirt and no shoes while eating it and not feel under dressed AND since it’s sweetened with honey it’s even practically healthy! man, this pie wins on all levels.

this pie helped me meet my need to use the abundance of basil on my plant for something OTHER than pesto or one of the MANY different kinds of crostinis and salads floating around my fav food blogs these days. so i thought PIE!

so lets get to it! first the crust.

cornmeal crust

1 cup plus 3 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons cold unsalted butter cut into small pieces
1/3 cup cold vegetable shortening
1/4 cup buttermilk

put all dry ingredients into your food processor and pulse. add butter and shortening. pulse and fluff. add buttermilk and mix until dough starts to hold together. i then took the crumbs little by little and patted them into my pie shell. the crumbyness of the corn meal made this way easier than rolling it out.


3 cups blueberries (fresh or frozen, partially thawed…ya know since i lolly gagged with posting this)
3 cups peaches fresh- peeled pitted and sliced or frozen partially thawed
1/4 cup honey (just use your fav but i think a dark honey would be so good!)
1/4 plus 2 tablespoon cup sugar
a dash of nutmeg
2 dashes of cinnamon (a very technical amount, i know)
1 tablespoon of orange juice
2 tablespoons fresh chopped sweet basil leaves
2 tablespoons cornstarch

mix blueberries, peaches, honey, sugar, orange juice, and basil into a bowl and let sit for 10 minutes. mix in cornstarch and turn out into pie shell.

bake in a preheated oven at 400 F for 30 minutes and then turn the oven down to 375 F for another 30-40 minutes. let cool for an hour then slice that baby and scarf it!

the end of summer

10 Sep

it’s upon us. summer’s end is just around the corner. for lots of people this is a truly sad time. i however couldn’t feel less sad. i don’t like summer. it’s not glamorous for me. i sweat like a 700 lbs man. it’s gross. i HATE being hot. i HATE sweating and i HATE when it’s too hot out even to bake. since baking is my sanity saver, summer can be a truly crazymaker time in my life. so knowing that the promise of fall is here in kansas city my soul is skipping with joy.
however, i will miss the beautiful produce summer provides. fruit pies are my favorite and delicious fresh berries leave with the end of summer, so while some of you are clinging to these last days of sweltering, miserable, dry, sweat-inducing summer let us make my favorite summer fruit pie…

cherry blackberry pie.

i wish i loved all cherry pie. there’s something so…all-american about it. like baseball. another thing i wish i liked. but i don’t. somethings you can’t change. anyway, two bites into an all cherry pie and i feel i’ve met my seasonal quota for cherries. so this delightful little pie breaks up the cherryness of cherries with the tart, texture-ful (now a word) goodness of blackberries.

also, crumble top seems suiting for optimal baked cherry enjoyment. i had a DELICIOUS cherry crumble at a friends house this summer and decided that an oatmeal crumble top made me fall in love with baked cherries.

i mean who can say no to brown sugar, cinnamon, oats, and butter. no one. that’s who.

plus when you put a huge scoop of vanilla ice cream on top of this warm out of the oven even a summer hater like me wishes it could stay forever.

so without further ado i give you

cherry blackberry pie:

you’ll need one pie crust. you could use the one i gave you here. or you’re own. it’s whatev. as long as it’s delish. and ‘breved.

12 oz fresh pitted sweet cherries -or- one 12 oz bag of frozen sweet cherries (not in syrup) slightly thawed
20 oz fresh blackberries -or- 20 oz frozen blackberries (not in syrup) slightly thawed
1/2 cup plus 2 tbsp sugar
1 tbsp fresh lemon juice
grated zest of one lemon
1 1/2 tbsp cornstarch
1/4 tsp nutmeg
1/4 tsp ginger

preheat the oven to 400F.
gently mix the berries, 1/2 cup sugar, juice, and zest into a bowl and let sit for 10-15 min to let those delicious berry juices start to ruminate.
mix the cornstarch, 2 tbsp sugar, nutmeg, and ginger in a small bowl and stir into the berries just before pouring into chilled pie shell.
place pie in oven on center rack for 30 min.
meanwhile make the crumble topping:

1 cup all-purpose four
1/2 cup rolled oats
2/3 cup firmly packed dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/4” pieces.

put dry ingredients into food processor and pulse several times. scatter butter over top and pulse until the mixture resembles fine crumbs. empty crumbs into a mixing bowl and rub the crumbs between your fingers until you have large, buttery crumbs and pop in the fridge until ready to use.

remove pie from oven and carefully dump the crumble topping on top of the pie and pat down evenly.

pop back into oven at 375F for 35-40 min. keep an eye on it. if that topping starts to get too brown cover with foil for the last bit of baking.

let pie cool for an hour before slicing. serve with vanilla ice cream or homemade whipped cream.
if you don’t eat it all the moment it comes out of the oven store it in fridge. the crumble top will get a little soggy in the fridge so probably only keep it for 2 days.