For Your Pies Only

Happy Pi Day! Bake up with a pi pie pan

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                          Happy pi day everyone!

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!

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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!

Top Pies of 2013 on ForYourPiesOnly.com

Here are the top viewed pies on ForYourPiesOnly.com this year! 

What was the best pie you ate this year?

Nutter Butter Nutella Pie

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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!

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Classic Pumpkin Pie

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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:

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Classic Pumpkin Pie

  • 1 single flaky pie crust
  • 3/4 cup of sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups of fresh pumpkin puree (not spiced) 
  • 12 oz. evaporated milk (1 can)

Directions 

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.

Crimping your crust is easy!

Crimpin’ ain’t easy….or is it? It’s easier than you might think!

Maple Whisky Spice Pie

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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. 

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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)

Ingredients

  • 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

Directions

  1. 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.
  2. Combine flour, sugar, nutmeg, cinnamon, and salt together in a medium bowl.
  3. 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.
  4. 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.
  5. Allow pie to cool for at least 2 hours or overnight before serving.
Caramel Apple Butter Pecan Pie

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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

Ingredients

Cinnamon crust

  • 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
Directions

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Yesterday I asked the Twitterverse: “Best Fall pie flavor: apple or pumpkin?” and these cute ladies at Pillsbury sent me a video response!

Pennsylvania Peach Pie

peach-pie-baking-recipe-pennsylvaniaMomma 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.

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Pennsylvania Peach Pie

Ingredients

  • Basic flaky double crust pie dough
  • 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

Directions 

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! 

Bluebarb Cherry Pie

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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*

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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!
  • Getting cast as Christmas Eve in Avenue Q
  • Being a smitten kitten and falling for an Irish Scotsman (he cooks, I bake…*swoon*) ♥  

        

Oh, and did I mention we’re really important people nerds?

        

There is even more goodness in store in the next couple of weeks, so stay tuned! Meanwhile, bake this delicious pie and treat yourself to a little ice cream with it. *wink*

Bluebarb Cherry Pie 

  • A basic flaky double crust
  • 1 cup blueberries (fresh or thawed from frozen) 
  • 2 cups dark cherries
  • 1 cup rhubarb, chopped into small 1/4” pieces
  • 3 Tablespoons corn starch
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg

Directions

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