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.
Blueberry Rhubarb Custard Pie
- 1 Basic Flaky Pie Crust
- 3 cups fresh blueberries
- 1 cup diced rhubarb
- 1 Tablespoon lemon juice
- 1 cup white sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 tsp salt
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup cold butter
- 1 cup cold heavy whipping cream (optional)
- 1 Tablespoon confectionary sugar (optional)
- 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.
Other delicious blueberry pies!
Basic blueberry pie with lattice top
Disclosure: Kerrygold Butter provided the butter to me free of charge. All opinions expressed are my own and I have not been paid for my opinion, favorable or otherwise, or for recipe development.
When making goodies with maple syrup, I always like to use copious amounts of nature’s nectar. Bonus when adding booze. Am I right? Welcome to maple whisky spice pie.
I’ve been wanting to make a maple pie for ages, but never found a recipe that seemed to inspire. Then I found Crown Royal’s Maple Whisky and knew the time was right to make this sweet dream come true.
If you like maple sugar candy and you like whiskey and you like pie…then this is the dessert por vous!
Maple Whisky Spice Pie (adapted from John Phillip Carroll)
- single flaky pie crust
- 1/4 cup flour
- 2 Tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 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.
Caramel Apple Butter Pecan Pie
- 1 ¼ cup cinnamon graham crackers
- 1/3 cup butter, melted
- ¼ cup sugar
Apple butter filling
- 2 cups apple butter
- 1 12-oz can evaporated milk
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon nutmeg
Pecan crumb topping
- ½ cup packed dark brown sugar
- ¼ cup all-purpose flour
- ¼ cup chopped pecans
- ¼ cup butter
- ½ teaspoon ground cinnamon
- ¼ cup caramel