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!
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.
Pennsylvania Peach Pie
- 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
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!
You ever have those moments where you realize that time is going by WAY TOO FAST? I cannot believe it is already July! I spent most of June across the pond, my 30th birthday/4th of July weekend in NYC, and now it is only a few short weeks before I get to meet a lot of my food bloggy friends in PA for the Big Summer Potluck 2: This Time We’re Going Sans Gluten.
In the blink of an eye, summer may be a memory so I’ll need to savor every moment of it….like this concoction of summer rhubarb, fresh strawberries, and delicate raspberries. Served a little bit warm…oooo child! Hold on, let me get you right up into that pie.
Can you smell the buttery crust and sweet berries? If only this was a scratch and sniff photo blog. Now THAT would be something.
Go swimming, catch fireflies, watch a sunset, have a water balloon fight, roast a marshmallow….and make sure to relish every delicious moment summer has to offer.
Oh! And an announcement! I will now be offering my pie recipes in both US customary and metric measurements. My UK friends said they loved my pies, but wished they could make them…and who am I to leave anybody out? Pie for all!
- A basic flaky double pie crust
- 1 cup (227 g) rhubarb, chopped into small 1/4” pieces
- 1 1/2 cups (340g) fresh strawberries, quartered
- 1 1/2 cups (340g) fresh raspberries
- 1/2 cup (113g) sugar
- 1/2 tsp cinnamon
- 3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
Preheat the oven to 425 degrees Fahrenheit (215 degrees Celsius). Blind bake the bottom crust for 15 minutes. Set aside to cool.
Lower oven heat to 375F (190C). In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the bottom crust. Lattice the top crust over the top and crimp the edges.
Bake for 45-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
AND WE’RE BACK! This week’s post comes from the lovely Jill at Home Sweet Hopkins. When she’s not working on her house, reading to meet her goal of 111 books in 2011 or loving on some Boston Terriers, she is taking us on all sorts of fun food adventures.
I presented the challenge of a No-Bake pie to blog about since summer has hit. Heat and humidity do not a happy baker make. Jill stepped right up to the challenge and I found myself drooling at the site of the photos.
Happy 4th of July!
Well, hello there, For Your Pies Only readers. I’m Jill and I have a confession to make. This simple, simple pie recipe was a huge challenge for me. When I bake, I do like to make everything from scratch. The problem is, I hate baking anything that requires the use of my rolling pin. The dough always comes out either too dry or too wet to roll out properly. I hate making pie crust because it always falls apart on me. My go-to when making a fruit dessert is to make a crumble or buckle, not a pie.
This time, I decided I was up for the challenge. After many tries, I made a pie crust that turned out great. You would think that the filling would be the easy part after that, right? Nope. The pie filling is so very easy and yet the first time I made it, I failed. Whomp whomp. I ended up with blueberry soup in a pie crust. Sounds…delicious? I tweaked the recipe a little bit, made sure i used fresh blueberries instead of frozen and I ended up with this perfect 4th of July treat. Take a tip from me:
Blueberry No-Bake Pie
- 2 cups fresh blueberries
- 1 cup sugar
- 2 tablespoons corn starch
- 1/2 cup water
- 1 prepared pie crust (you can buy it, we won’t tell)
Homemade Whipped Cream Ingredients (optional, but really…who’d go without it?)
- 8oz heavy whipping cream
- 4 tablespoons sugar
…where social media and passionate food lovers meet!
My Alma Mater, Syracuse University, has an alumni speaker series and their most recent speaker was amazing food blogger Marla Meridith. She runs her own site called Family Fresh Cooking which is all about whole, organic, sustainable, yummy foods that are accessible to everyone. While the amount of butter and sugar on our blogs might compare to be different, we share many an interest. We both get excited about new foods and ingredients, creating foods and showcasing them…an art within itself, feeding family and friends and using social media to get our story out there.
Marla’s presentation was great and I learned really valuable food blogging tips:
- If you want to run with the big dogs, attend a conference that deals with your focus and learn from the big dogs. Nothing can replace learning from those you admire. No matter what your interest is, this piece of information applies. Conferences are a great way to network and learn. I am so excited that I will be attending the Big Summer Potluck part deux event this summer and get to meet more of the food bloggers I look up to!
- When not blogging, community building is essential. Boost others up as much as they boost you. I love this and totally agree. Are you looking for ideas on how to build online community and use social media to market yourself? There are tons of books, but the ones I have read and loved are Trust Agents and UnMarketing. I would consider these must reads for people starting out in using social media to promote ANYTHING.
- Stick to a schedule. The thought being that your readers know when you post and look for it! Sticking to a schedule creates a sense of trust, reliability, and excitement for your readers. This is something I am definitely going to work on!
Thank you Marla for such great information and I plan to put it to good use!
As if one day of awesome presentation wasn’t enough, I snuck into Anthony Rotolo's Social Media in the Enterprise class back up on the Syracuse University campus the next day. I just had to meet these great women from the Wegmans social media team.
What is Wegmans you say? I would say 95% of my ingredients for the pies you see on this blog come from there. Wegmans is the happiest place on earth! It is a Northeast supermarket chain and anyone who has ever visited one can probably tell you how amazing it is. Also, if they don’t have one near them, they will tell you how much they miss Wegmans. I made a friend in a city without a one merely because I flashed my Wegmans card when getting money out of my wallet and she got excited because she had one too. Alec Baldwin’s mom refuses to move from Syracuse to L.A. because she would have to leave Wegmans. People are so in love with Wegmans (in class they called them Wegmaniacs…*points to self* guilty) and one of the best things about the company is that they love their customers back!
Numbers are nice…smiles are better.
How can you not love a company like that? They totally mean it too. To get an idea of just HOW amazing they are, you have to read about the time my friend Kelly Lux tweeted about a product she loved and how Wegmans gave her the royal treatment. The best part is that Kelly’s story is not the exception, it’s the rule.
After connecting with them a lot on Twitter, I couldn’t wait to hear them speak. If you love Wegmans, I truly encourage people to talk to them on their blog or their Twitter and tell them @SunnyinSyracuse sent you ;)
I definitely feel like I got to learn from the big dogs this week and it gave me a boost to get things going for the weeks ahead!