For Your Pies Only

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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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! 

This is the 3rd installment of a series of peach pie entries. Click the links for the previous posts.

Peach Raspberry Pie

Mini Blueberry Peach Pies

With the last of my summer peaches, I made a Ginger Peach Pie with brown sugar which will become in the regular repertoire I think. Simple and delicious, just like a fruit pie should be.

Ginger Peach Pie

Ingredients

  • Double basic flaky crust
  • 6 peaches, washed and sliced in 1/2 inch pieces
  • 1 Tbsp lemon juice
  • 3/4 cup brown sugar
  • 1/4 cup white sugar 
  • 1/4 tsp ginger powder 
  • 1/8 tsp cinnamon
  • 2 1/2 Tbsp cornstarch

Directions

Preheat oven to 425°F/220°C/gas 7.

Roll out bottom crust. Place in fridge to rest while you make the filling.

Wash and slice peaches into large mixing bowl. Stir in lemon juice. In separate bowl, mix together all the dry ingredients. Mix dry ingredients into the peaches. Pour filling into the bottom crust.

Roll out your top crust and place on your pie. Make sure to cut holes or a design for steam venting.

Bake for 25 minutes. Lower heat to 375°F/190°C/gas 5. Rotate pie so that the side of the pie facing the back of the oven is now facing the front and continue to bake for another 30 minutes.  Let pie cool for at least an hour before slicing into.

This is the second entry in a series of peach pie entries. Click here to see entry #1.

Maybe the peach pies I am most proud of this summer were my Blueberry Peach Mini Pies brushed with Muscat Wine. These were a friend’s birthday gift and they were oh so yummy.

Mini Blueberry Peach Pies

(this recipe makes 6 mini pies)

Ingredients

  • double flaky crust
  • 7 peaches
  • 1 cup (225g) blueberries
  • 2/3 cup (150g) sugar
  • 1/8 tsp nutmeg
  • 3 Tbsp cornstarch
  • 2 Tbsp lemon juice
  • 1/4 cup (59ml) muscat wine for brushing (optional)

Directions

Roll out dough and cut pieces to press into the mini tins for the bottom crust. Place in refrigerator while you prepare the filling.

Preheat oven to 425°F/220°C/gas 7.

Peel and cut 6 peaches into 1/4 inch pieces. Mix together the peaches, blueberries and lemon juice.

In a separate bowl, mix together the sugar, nutmeg, and cornstarch. Stir in dry mixture into the fruit, making sure the fruit is well coated.

Bring the muscat wine to a boil in a small saucepan. Reduce by about half. Let cool slightly.

Pour filling into the bottom crust. Peel and thinly slice the last peach to decorate the tops of your pies.

Brush wine onto the peaches on the top of the pies. Place pies on baking sheet lined with aluminum foil to catch any drippings.

Bake for 25 minutes. Lower heat to 350°F/180°C/gas 4. Rotate pies so that the side of the pies facing the back of the oven are now facing the front. Continue to bake for another 40 minutes. Tent foil over baking tray if crust or peaches are starting to burn.

Zucchini-Squash Pie Combo With Rosemary & Sea Salt Garlic Crust

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Well, summer has unofficially come to an end. Kiddies are back at school and autumn festivals have started around here. There is apple picking, cider, and hot cinnamon donuts galore!

I have been working hard on a local Syracuse community theatre show where I play a disgruntled Princess Rapunzel.  It has been a hoot and a half. Last weekend we played to two over sold crowds.  They were turning people away! As an actor, a full audience is quite exhilarating and the other princesses and I had a great time.

When I haven’t been rehearsing, I completed training to be a Make A Wish Foundation Volunteer Wish Granter, donating 13 inches of my hair to Locks of Love, helping the Freshman move into my alma mater: Syracuse University, and signing up for the local ALS fundraising walk.  Phew!

zucchini-squash-pie-summer-cheese-lattice-baking-rosemary-garlic-sea-salt-crust-dinner-savoryDue to my busy schedule, lately I haven’t had much time to bake, much less write up my recipes! One night I had nothing planned and went on a complete baking binge.  I baked 2 full size pies, 6 mini pies and a tray of chinese chews cookies by She Wears Many Hats.  This pie was made that night for dinner.  I will tell you now that while I have made it with the impressive looking vegetable lattice, leaving the lattice off and just melting cheese on top, is just as delicious.

I hope you’re all adjusting to whatever new schedules you may be experiencing and if you have some leftover late summer squash, this pie is a perfect dinner solution!

Zucchini Squash Pie with Rosemary & Sea Salt Garlic Crust

Adapted from Martha Stewart’s Summer Squash Lattice Tart

Crust (this recipe makes a double crust): 

  • 3 cups flour
  • 1 stick cold butter (8 tablespoons)
  • 1/2 cup (60g) cold shortening
  • 1 Tbsp sea salt
  • 3/4 tsp dried rosemary
  • 1/4 tsp garlic powder
  • 1/2 cup (5 fl oz) ice water

Filling:

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 yellow onion, diced
  • 1/2 cup (60g) of your grated cheese of choice, I have used cheddar, havarti and bleu cheese…all delicious
  • 1/4 cup (2 fl oz.) heavy cream
  • 1 large whole egg & 1 yolk
  • salt & pepper to taste
  • 2 Tbsp. olive oil

Lattice:

  • 1 medium zucchini
  • 1 medium yellow squash
  • salt
  • olive oil for brushing

Directions for Crust: 

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Mulberry Pie

Ever eaten a mulberry before? Me neither, until this recipe. Recently, I was gifted a GIANT bowl of mulberries.  You can’t get mulberries from a store, they have to be lovingly picked from a mulberry tree. I wanted to get a pure taste of the mulberry pie flavors, so I planned on doing a basic berry pie recipe.  I looked up online to see how I would prepare these little black berry jewels and the common answer was to pinch or cut all the tiny green stems off.

I decided I would just pinch off the stems, but 2 and a half reruns of “Friends” later, my hands were stained purple and my repeated pinching caused my thumbnail to break skin on my pointer finger. Not enough to bleed, but definitely enough to hurt. Take a slice of advice from me…cut the stems, don’t pinch!

The result was a delicious berry pie that wasn’t too sweet and even though it looked really “seedy”, I wasn’t picking them out of my teeth like I might with a raspberry pie per say.

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And wait! How could I eat pie in the heatwave of the Northeast without ice cream? 

       

Mulberry Pie

1 double basic flaky crust
4 cups (2 lb.) mulberries
3/4 cups (170 g.) sugar
1/4 cup (75 g.) flour
3 tablespoons lemon juice 

Preheat oven to 200c/400f.
  Roll out bottom crust, press into pan and let chill in the refrigerator.  

Clean berries and snip the stems. Mix with sugar ,flour and lemon juice.  Let sit for 15 minutes.  Pour berries into the bottom crust.

Roll out remaining pie crust and either lay on top, cutting to vent or use cookie cutters to make shapes and decorate the top.
 
Bake for 15 minutes and then turn oven down to 175c/350f. Bake for another half hour, rotating halfway through or until top is nicely golden.