I hope you all have a mathematically wonderful 3.14 day. Today is pi day, not to be confused with National Pie Day on January 23rd. While this day is more about math and less about pie, who doesn’t like another excuse to have a slice of pie?
In the summer of 2013, I noticed on Twitter that someone was tweeting about a Kickstarter for a pi pie pan. I was really excited as when I previously made a pi shaped pie, I had to make the mold myself from aluminum foil. Pi Pie Pan supporter Garrett Heath (@pinojo) reached out to me and asked if I would like to try one of these new pi pie pans. Of course I said yes!
These pans are great. You can use them for all sorts of baking wonderfulness. Pies, brownies, quiches, pan pizzas, the pie is the limit with these pans! And no, they did not pay me to say that, nor did they ask me to write this post, I am just excited that a quality product like this exists. So if you are in the market for some wonderful and irrational pi(e), this pan is for you!
When making pies with this pan, my only advice would be to make a bit extra filling. In this cherry pie recipe, it originally calls for 4 cups of cherries, but I used 6 for the actual pie to fill it to the top. You can use the same pie dough recipe that you may normally use.
If cherry pie isn’t your style, but you would still like a delicious pie on pi day, you could try making a square pie (get it? pi r squared?) and try this square Shepherd’s Pie which will also help you kick off your St. Patrick’s Day weekend if you’re celebrating. Or you can also head on over to my pal Cam’s blog: ‘Culinary Adventures with Camilla' where she has a full list of different kinds of pies by awesome bloggers.
Will you be celebrating pi day? Feel free to link up your pie recipes in the comments!
Right before Thanksgiving, one of my Facebook friends posted the recipe for a Nutter Butter Nutella Pie by Crazy for Crust. It looked so amazingly delicious that I decided to make it for Thanksgiving. The results were sinfully decadent. I used a bit more whipped cream in my peanut butter layer than the original recipe called for. And definitely take Dorothy’s (from Crazy for Crust) advice: throw this puppy in the freezer for optimum serving goodness.
Head on over to Crazy for Crust and check out this recipe and many others…and then run, don’t walk to make this pie. You won’t regret it!
Recently someone asked me if I had a link on my blog to a pumpkin pie recipe. While I have made several pumpkin pies in my baking existence, never have I once put one here. Some I have made with maple syrup (and when I’m feeling more saucy…maple whiskey), some I have made with condensed milk, evaporated milk, milk milk…however, without further ado, my basic pumpkin pie recipe:
1. Preheat the oven to 425. Roll out bottom crust and place into 9-inch standard pie pan. Place in refrigerator.
2. Combine sugar, salt, and spices in small bowl. Beat eggs into a large bowl. Stir in the pumpkin and then the sugary spice mixture. Stir in the evaporated milk.
3. Gently pour the filling into the chilled pie crust.
4. Bake on the center oven rack for 15 minutes. Reduce the temperature to 350, rotate the pie 180 degrees so that the side of the pie facing the back of the oven is now facing the front. Continue to bake for 40 to 50 minutes. If the crust starts to get too brown, cover outer edge of crust with tin foil or use a crust guard.
Happy National Blueberry Month! When I was a little girl, blueberries were one of those foods that were on my “no way” list, but as I’ve gotten older, I can’t seem to get enough of them! Whether in a pie, in a drink, or topping my cereal, blueberry season has become one of my favorites!
Before we get to the pie..yes, it’s certainly been a while since my last pie recipe. For reasons beyond explanation, I have been oven-less for almost a year now. A baker without an oven is like a fish out of water. I’ve missed baking pies for you! Baking seasons have come and gone without a pie in sight.
My very sweet friends and family have offered their kitchens, but it’s hard to make someone else’s kitchen your “test kitchen” with all of your favorite tools and spices without packing like you’re going away for a week. Often, before you get the final recipe, I’ve made the pie 2 or 3 times just to make sure I have it right. I lucked out however and had a mini vacation in a house with a beautiful kitchen all to myself! And thus, a new pie was born.
Inspired by Bunny’s Warm Oven’s Blueberry Custard Pie, my version combines my two favorites: blueberry and rhubarb. Using a delicious all Kerrygold Irish buttery crust, I added a little bit of my Grandma’s signature “add nutmeg” move and some fresh whipped cream topped with a raspberry, and voila! A delicious patriotic looking dessert for your table.
handful of fresh raspberries for garnish (optional)
Roll out bottom pie crust and place into a 9 inch pie pan. Preheat oven to 425°F.
Place rhubarb and berries in a large bowl. Add lemon juice and stir.
In a medium sized bowl, mix together sugar, flour, nutmeg, cardamom, and salt. Add in beaten eggs and sour cream, mixing until completely blended.
Pour berries into pie crust and pour the custard mixture on top.
Using a pastry blender or fork, cut the cold butter into the brown sugar and flour for the crumble topping. Sprinkle over top of pie.
Place pie on the center rack and put a piece of aluminum foil (about the size of a baking sheet) underneath the pie or a baking sheet on the rack below to catch any juice spills. Bake for 25 minutes at 425°F.
Reduce the temperature to 350°F. Rotate the pie 180 degrees so the side of the pie that was facing the back of the oven is now facing the front of the oven. This is where I put on my crust shield. Continue to bake 35 to 40 minutes, until golden brown and juice should be bubbling thickly.
Allow cool for at least 2-3 hours before serving. Use a chilled mixing bowl and pour in the heavy cream. Beat with mixer until it holds soft peaks. Add in confectionary sugar and beat in thoroughly. Do not over mix or your cream will separate into butter! Spread over pie and top with fresh raspberries for garnish.
Thank you so much Mike Orso from Nick Orso’s Body Shop for the very sweet shout out on your morning radio show! Thank you again for your donation to bring pies and compassion to the residents of Newtown, CT. I was very happy to help Beth Howard show the pie love back to you.
1/2 cup (1 stick) unsalted butter, room temperature
4 egg yolks
1 1/4 cups pure dark maple syrup
2 Tablespoons maple whisky
1 cup heavy whipping cream
Preheat the oven to 450°F. Roll out the dough and place into the pie pan. Trim and decorate the edges as you see fit. Prick the bottom several times with a fork. Brush lightly with one egg and a splash of milk (optional). Prebake crust for 12 minutes. Take out and set aside to cool.
Combine flour, sugar, nutmeg, cinnamon, and salt together in a medium bowl.
Put butter in a large bowl and beat until smooth and creamy. Add flour mixture and beat until evenly mixed. Add the egg yolks and beat again until fully combined. Whisk in maple syrup and whisky. Add cream and whisk mixture until smooth. Pour into prepared pie shell.
Bake for 10 minutes and then reduce the temperature to 325°F and continue to bake for 45 minutes, or until a knife or toothpick inserted into the center comes out clean. Remove pie and set aside to cool.
Allow pie to cool for at least 2 hours or overnight before serving.
Sometimes things come together in a perfect storm. As I sit and listen to the winds of Hurricane Sandy/Frankenstorm/Noreastercane outside, inside I am enjoying a slice of this much more pleasing mixture of ingredients in my new Caramel Apple Butter Pecan Pie…in a cinnamon graham cracker crust of course!
I must be honest…I love butter…in fact, I love BUTTERS…salted, unsalted, compound butters, nut butters, and FRUIT butters! That being said, when Musselman’s contacted me to see if I would like to create a recipe using their delicious apple butter, I jumped at the chance!
I was not fully prepared for the party in my mouth this pie brings. It came out so well in fact that I think it will be gracing my Thanksgiving table this year!
You want to know what the best news is? Musselman’s is giving one of YOU, my lovely readers, your very own jar of apple butter! Or, if you can’t wait to see if you’ve won, Musselman’s also has a limited time offer coupon that you can use to grab a jar pronto.
If you would like a chance to win a Mussleman’s prize pack including a jar of Musselman’s Apple Butter, a hand-crafted kitchen tool and recipe cards to make your own delicious fall treat, please leave a comment telling me what you would make with your own jar of apple butter.
You can earn a second entry by following me on Twitter and leaving me a comment saying that you’ve done so or that you already do (thank you!).
Contest ends November 9th 11:59PM EST. Winner will be drawn at random.
Momma said good things come to those who wait. When it comes to peaches, nothing could ring more true. Once upon a time, a peach farmer told me the sweetest, juiciest, best peaches come at the end of the summer and I’ve heeded his advice ever since. Then last summer I went to the Big Summer Potluck in Pennsylvania and had my first Pennsylvania peach…think, peach to the next level, to the nth degree, peach turned up to 11!! When the weekend ended and there were leftovers, I packed as many peaches as I could fit into my basket and savored them.
Baking has been a challenge as of late. I’ve been busy with the full time job, performed for sold out audiences in a local production of Avenue Q, and I’m still adventuring with that handsome Irishman along with other general summer goodness. When all the madness quieted down and I was prepping for a first weekend with no plans other than baking, we had a rainstorm, and a “brown-out”/power outage. Thank you mother nature for frying the computer in my oven, rendering it useless. *insert big sadface here*
However, when I saw Pennsylvania peaches in the supermarket, I knew I needed to beg, borrow, or steal time with an oven as I would NOT let summer pass without making them into a pie.
5 large Pennsylvania peaches, peeled, pitted, and sliced into 1/3 inch slices
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat oven to 425°F/220°C/gas 7.
In a large bowl, stir together sugar, flour, nutmeg, and cinnamon together. Add peaches and toss until fully coated with the sugar mixture.
Roll out bottom crust and put into 9-inch pie pan. Pour in fruit. Roll out top crust and place on top, making small cuts to vent for steam (or create a lattice like I did). Brush top crust with milk.
Bake for 25 minutes, then reduce heat to 350°F/180°C/gas 4. Rotate pie 180° so the pie facing the back of the oven now faces the front. Place tinfoil around the edges if the crust is browning too much. Bake for another 30 minutes, until the crust is golden brown and the juices thicken. Optionally, you can sprinkle sugar on the top of the pie 15 minutes in to baking at the reduced heat.
Let the pie cool for at least 2 hours before serving…if you can wait that long!
Greetings pie lovers, I cannot believe we are almost in May! Impatient for summer, I baked a blueberry rhubarb cherry pie. It baked a little runny, but the pie fairy delivered it to the declaration of “All the better to eat with ice cream!”. I have discovered that people love pie in any form. Don’t worry, I’ve altered the recipe to ensure yours does not have the same fate. *smiles*
The weather has been so very up and down. Some days have been cold and dark and dreary, causing me to want to stay home under the covers of my bed watching movies. Other days have been in the 70’s and 80’s and then I throw on a sundress or my running sneakers and spend as little time as possible in front of a computer screen. It has been great for my rhubarb patch!
But you didn’t come here looking for weather reports…on to the good stuff!
Back in December, I declared that 2012 was going to be a great year. Here is the tally so far:
Reuniting with an old friend
My first trip to Texas
Upstate NY/NYC shenanigans with my younger brother
Lots of time outdoors with the awesome weather
Training for my first 5k
Attending the 140cuse conference with great social media speakers!
What a grand holiday. It’s like Halloween shenanigans, but without all the slutty pumpkins. Initially when deciding what pie I would make for St. Patrick’s Day, I thought I’d choose an Irish booze and go to town, but then I couldn’t make up my mind. Guinness? Jameson? Bailey’s? How silly. Why not all three?! Yes!
A dark chocolate Guinness pie, laced with Jameson caramel sauce, and topped with Bailey’s whipped cream, just for you.
(Warning: Sampling your ingredients while baking may cause slanted photos like these.)
You may be asking yourself, why did I not call this an “Irish Car Bomb” pie and well…it’s just not nice. How can I be pie people and not be nice? So, call it what you wish, but this Pub Pióg is one awesome addition to any St. Patrick’s Day celebration. Please pie responsibly today!
St. Paddy’s Pub Pie
1 Oreo cookie crust
3/4 cup plus two Tablespoons granulated sugar
3 1/2 Tablespoons cornstarch
1/8 teaspoon salt
2/3 cup Guinness
1 cup whole milk
4 large egg yolks
2 Tablespoons unsalted butter
2 teaspoons vanilla extract
3 ounces of unsweetened dark chocolate, coarsely chopped
1/3 cup caramel sauce (I used a Wegmans brand dessert topping)
2 Tablespoons Jameson
1 cup heavy whipping cream
1 shot of Bailey’s Irish Cream (or use the entire travel size bottle like we did)
A pie holiday AND an Irish holiday this week meant that For Your Pies Only was baking up a storm over the weekend! I sadly was so preoccupied with the Instructables Pi Day contest last year (check out last year’s Drunken Apple Pi(e)) that I totally missed out on making an Irish themed pie. Well this year, you get TWO! One today & one tomorrow.
Today in celebration of Pi Day, I bring you a SQUARE PIE! (‘Cause you know…pies r squared?). This was my very first time making a shepherd’s pie AND my very first time cooking lamb…which smells quite lamb-y on the stove top, just sayin’.
My pie sous chef, Scott, helped pipe the mashed potatoes on the top to make it oh-so-pretty.
This pie is super easy to make & for obvious reasons, perfect for Pi Day AND St. Patrick’s Day celebrations! Enjoy it in good pie health :D
I actually included the link to the caramel sauce recipe as a live link in the ingredients section, but here it is again! Super easy, you just have to have all your ingredients prepped before you make it.
Wait, there are only four days left in the month of February and this is the first recipe I’ve posted? Shame on me! You may have been wondering where I’ve been (or maybe not, but I am going to tell you anyway).
Probably the biggest change in my life has been my commitment to getting healthier in 2012. I’ve been working on it for a while, but instead of working out 1-2 times a week, I’m now hitting the gym 3-5 times a week. I downloaded a Couch to 5K app to my iPhone, logging my calories/exercise/weight loss on my LoseIt app, and have been using them simultaneously with my RunKeeper app. I pin at least one inspirational item every morning and every night to my Pinterest fitness board just to set myself in a positive mindset.
I’ve also signed up for my first 5k run. In May, I will be running the Komen Race For A Cure (I know, I KNOW). I signed up literally right before the news broke of their less than awesome actions. While I won’t be fundraising for them, I am keeping my head in the game because this is for me. I’m not putting this off any longer.
I now sleep better, I have more energy, different pains have gone away, and I am a 24 hour smile party due to all the endorphins. The weight loss is a bonus; only a couple pounds away from losing 40 pounds!
But never fear! I am still baking quite a bit, just taking one slice instead of two (or three) now. I’ve also been in search of the perfect brownie recipe so I’ve made several batches in the past month.
It’s been a while since I’ve had a savory pie on the blog and this one is inspired by a salmon pie I ate by the seaside in Whitstable, UK. Watching the sun set on one of my last nights in England over the summer; it was one of my favorite food memories of 2011.
Preheat oven to 400°F. Roll out bottom crust, prick several times with a fork, cover with tinfoil and fill with pie weights. Partially blindbake the crust for 15 minutes. Lower temperature to 375°F, remove weights, and continue to bake for another 7 minutes. Take out and set aside to cool.
Wrap salmon in aluminum foil, seasoned with garlic, salt, and butter. Place in 400°F oven on a cookie sheet and bake for 30 minutes. Take out of oven and shred.
While the salmon bakes, bring chicken broth to a low boil. peel potatoes and cut into 1/4” cubes and place into chicken broth. Add onions, parsley, thyme, and leeks. Cook until potatoes are tender, but not mushy. Stir in cream. Spoon out several tablespoons of liquid into a separate bowl and whisk in the flour. Salt & pepper to taste.
Spread shredded salmon into the bottom of the pie crust. Pour potato & leek mix over the top of the fish. Cover with top crust, brush with a little bit of egg beaten together with milk. Bake at 375°F for 30-40 minutes or until the top crust is nicely browned.
Orange Creamsicle Pie & Nutty Pistachio Graham Cracker Crust
You may be wondering who this smiley, orange and blue guy is and why he’s muscling in on my photo of this Orange Creamsicle Pie. He’s Otto the Orange, mascot to Syracuse University. Why is he on the blog today? Well, for one…I live in Syracuse, NY…aka “Orange Country”, and because SU is my alma mater, AND because tonight the SU Orangemen’s basketball team play tonight against the Pittsburgh Panthers. Orange fans will be avidly watching to see if SU will win, making a new record for opening the season at an undefeated 20-0!
Amidst the snow and cold, I am hoping this bright and sunny Orange Creamsicle Pie will bring us some luck. As an added bonus, I used my brand-new-never-owned-one-in-my-life-until-now food processor to make the pistachio graham cracker crust. The pain of hand-shelling those pesky pistachos was totally worth the 10 seconds of blitzing the crap out of them in the food processor. Seriously.
Let’s Go Orange!!
Orange Creamsicle Pie by Ken Haedrich
Pistachio Graham Cracker Crust
3/4 cup chopped pistachios
2 Tablespoons packed light brown sugar
2 Tablespoons flour
1 cup graham cracker crumbs
1/4 teaspoon cinnamon
Pinch of salt
1/4 cup unsalted butter, melted
Orange Creamsicle Filling
2 cups fresh squeezed orange juice
2 cups sweetened condensed milk (about one and a half 14 oz. cans)