Tag: Pie

Pie Crust Design, These Pie Crust Masters Show you How it’s Done

There’s an art to creating a beautiful pie crust, and it doesn’t have to be intimidating. If you’re looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations. There’s really no reason you can’t master the basket weave, the leafy border, or the fluted edge! Have fun with these.
Pie Crust Design, These Pie Crust Masters Show you How it's Done

1. Pie Crusts Classics

Thomas Joseph shows us a nice range of pie crust design options – a leaf border, a braid border, a honeycomb top (a favorite!), a classic lattice top crust, and he makes it all look easy and doable. Listen up for some of his helpful little tips as well like, how to hide seams.

2. Harvest Leaf Pie Crusts

A really pretty video demonstrating a range of beautiful harvest leaf pie designs. There’s the a mega-leaf pie (cool & unusual!), and a couple of free-style approaches with medium leaves. They all bake up beautifully!

3. Twenty Pie Crimping Techniques

Watch this one for the corkscrew crust, and Caesar’s crown. Measuring spoon is brilliant as well, but I have to admit visibly flinching at the pearl crust ;)…

4. Cookie Cutter Crusts

There is so much that could be said about this video, so many questions I have! 😉 I like the way our Topless Baker friend uses little fondant/cookie cutter flowers to accent his pie, and he really goes for it. Double decker flowers and all! That part kicks in around the 5:15 minute mark – I’ll tee it up for you.

5. Hearts, Flowers, & Polka-dots

There’s a nice graphic sensibility to this collection of crusts. And, the lace technique is new to me. I really love how the ribbon-edged crust baked up – super inspiring! Trying to find the original source video for this one and will update the link when I do.

6. Nine Minutes of Pie Inspiration

There are some very strange pies in this one. But, perhaps there will be something in the mix here that will inspire your own creations in the coming months.

7. Savory Square Basketweave

I sort of love this square basket weave with the sesame sprinkle. For when your basketweave game is strong.

Source link

Make Ahead Vegan Samosa Shepherd’s Pie

This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd’s pie meeting the flavors of an Indian samosa. That’s where we’re headed. Shepherd’s pies are typically lamb or meat based, but this is a veg-friendly version.
Make Ahead Vegan Samosa Shepherd's Pie

The Process

Here’s how this shepherd’s pie comes together. It’s pretty straight-forward. You make a hearty, flavor-packed, vegan base using split peas (or lentils), chopped mushrooms, spices, and crushed tomatoes. Layer this under a thick slather of mashed potatoes and baked until the top is golden and a bit crusted. If I know the week ahead is going to be a crusher, I’ll assemble everything over the weekend, and all I have to do is pop it in the oven a bit later in the week. Give it a go, this has been on repeat all winter.


I forget to mention this in the video, but you can certainly create smaller, individual pies – they’re cute, and people love getting their own. And you can absolutely swap in sweet potatoes, just give them a quick peel first.

Source link

Easy Salted Maple Pie – Pie Baking Guide for Beginners

Photo by E. E. Berger

Welcome to this year’s Piglet Community Picks! Until the Piglet Tournament of Cookbooks kicks off in March, we’ll be posting weekly reviews of the best new books you cooked from in 2018—written by you. To see other reviews, head here. And to catch up on the books that made it into the main tournament, look no further.

Making pie has always seemed intimidating to me. Not quite soufflé-level intimidating, but stressful all the same (I’ve read too many horror stories about soggy crusts, I think). So I’m glad I had Lisa Ludwinski’s Sister Pie to guide me through my initial forays into pie making.

The book begins not by throwing you into the deep end, but by easing you in with a chapter devoted just to dough recipes. This is followed by a chapter just on how to roll out crusts, crimp them, and make lattice tops. Step-by-step pictures are included if you’re more of a visual learner.

Once you have the fundamentals down, the book moves into the pie recipes, sorted by the seasons they’re best in. I started with the Salted Maple Pie, an “Anytime Pie.” Not only was this one of the bakery’s “signature flavors,” but it also had no upper crust or lattice, making it seem like a relatively easy pie for a novice. It was already evening when I started, and I regretted not reading the recipe—with its various chilling and cooling steps—more carefully before starting. Still, seeing the pie crust (my first!) come together was exciting enough to keep me going.

After filling and baking, I had a pie with a flaky crust and a sweet filling that was almost like firm custard. My pie looked somewhat amateurish (I haven’t gotten the hang of crimping yet), but tasted wonderful. The book had led me, if not to supreme confidence in pie making, at least to the point where I was optimistic instead of worried.

Next, I tried making the Tomato, Olive, and Mozzarella Hand Pies. The dough for hand pies is slightly different in ingredient ratios from the sweet all-butter pie dough above, but the process is mostly the same. The pies were tasty, although I did find myself wishing that I had used a bit of tomato sauce as opposed to tomato slices, as the flavor wasn’t quite as strong and pizza-like as I’d have hoped. I suspect that the fault wasn’t with the recipe as written, but with my use of mid-winter tomatoes. I’ll happily try this one again when we reach tomato season.

The book had led me, if not to supreme confidence in pie making, at least to the point where I was optimistic instead of worried.

Having tried two pie recipes, I decided to finish off by trying one of the salad recipes that end the book. The salad recipes began as staff meals that bakery customers saw and began ordering themselves, and I couldn’t help but be charmed by that. I tried the Two-Way Cauliflower and Barley Salad, which combines the titular vegetable both roasted and raw, in a tahini dressing. The salad had both the sweetness of roasted cauliflower and the crunch of the raw, and the dressing was creamy without being overwhelmingly rich. For me, the salad could have used more acid than just the tablespoon of lemon juice called for, but I found it enjoyable all the same.

Ludwinski runs pie-baking classes at her bakery, and this book makes it clear that she’s thought quite a lot about how best to teach someone the art. Sister Pie is excellent for beginners who could benefit from terms like “blind baking” or “pastry blender” being defined for them. And while I’m not quite at this kind of expert level (yet!), I have a feeling that the quality of the recipes will make it a rewarding book for experienced bakers, too. For anyone and everyone, Sister Pie is a keeper.

“The recipes are clearly written; the Rhubarb Rosemary Streusel Pie, the Malted Lime Pie, the Salted Maple Pie, and the Ginger Rye Shortbread all came together without a hitch. The photos are enticing. The story behind the book (the namesake bakery’s inclusive, people-first policies; and its Sister Pie-it-Forward program, where you can prepay for a slice of pie for another customer) is heartwarming. All of these combined make this a workhorse of a cookbook, and one that I will turn to, time and time again.” —Rosa

“As soon as I saw the Salted Maple Pie recipe in Sister Pie, I knew I had to have it. Like, immediately. So I rushed out and bought one ingredient I needed (heavy cream), and had it for dessert that night. And the next night. And the next night. It reminds me of the custardy chess pies I so loved while living in the South—but featuring one of my favorite northeast ingredients, maple syrup. Think your favorite stack of pancakes, reborn as your new favorite pie.” —Emma Laperruque

Have you baked from Sister Pie? Let us know what you loved making the most in the comments!

Source link

Chai Spiced Ruffled Milk Pie

Chai Spiced Ruffled Milk Pie

Makes 1 (9 inch) pie

chai spice:
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground cardamom
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, melted
2 cups finely chopped walnuts
1 1/2 cups light brown sugar, divided
2 cups milk
2 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
32 sheets filo dough, thawed

2/3 cup powdered sugar


1. Preheat oven to 350˚F.
2. Lightly grease inside of 9 inch springform pan, then wrap foil and place onto a baking sheet. Set aside.
3. Place all chai spice ingredients into a small mixing bowl and whisk together.
4. Place 2 sheets filo onto a clean surface, overlapping one another. Brush the top sheet with butter and top with 2 more sheet of filo and brush with butter.
5. Sprinkle 1/4 cup of chopped walnuts evenly over buttered filo followed by 1 tablespoon brown sugar and 1/4 teaspoon of chai spice.
6. Carefully scrunch together filo sheet from top to bottom, then tightly curl into a spiral.
7. Place stuffed and rolled filo into center of springform.
8. Repeat steps 4 to 6 with remaining ingredients, adding to the original spiral, with each ruffled log of filo until the springform is full.
9. Place pie in oven and bake for about 20 minutes.
10. While pie is baking, make custard base: Pour milk and vanilla into a saucepan and scald over medium-low heat.
11. In a mixing bowl combine remaining cup of brown sugar and eggs and whisk together.
12. Add 1/2 cup scalding milk to egg and sugar mixture and quickly whisk together to prevent scrambling. Whisk an additional 1/2 cup milk to mixture and whisk together.
13. Pour mixture back into saucepan with remaining milk and whisk together.
14. Cook mixture, constantly stirring, until just thick enough to barely coat the back of a wooden spoon. Stir in 1/2 tablespoon chai spice into milk mixture and remove from heat.
15. After 20 minutes remove pie from oven. Pour milk mixture evenly over pie and place back into oven for an additional 20 to 25 minutes or until custard sets and top of pie turns golden brown.
16. Remove from oven and cool for 10 to 15 minutes before unmolding from pan. Transfer to serving dish.
17. Combine powdered sugar with remaining chai spice and sift over ruffled pie. Serve.

Source link

Caramelized Peach + White Chocolate Oatmeal Skillet Cookie Pie

Caramelized Peach + White Chocolate Oatmeal Skillet Cookie Pie

RECIPE: https://www.halfbakedharvest.com/caramelized-peach-whole-wheat-white-chocolate-oatmeal-skillet-cookie-pie/

Co-op Holiday Recipes with Dale Mackay – Pumpkin Pie

Co-op Holiday Recipes with Dale Mackay – Pumpkin Pie

Recipe videos created for Coopfood.ca, showcasing recipes from Dale Mackay of Ayden Kitchen & Bar.

Nikon D800
Nikon 105mm f2.8 Micro Lens
Nikon 50mm f1.8g lens
Edited in Adobe Premiere Pro CC
Music licensed through premiumbeat.com

Our Top Recipes: Pumpkin Pie

Our Top Recipes: Pumpkin Pie

Video Recipes for Food.com using user comments to improve the most popular recipes.

Holiday Pie Yogurt Toppers | Spoon Fork Bacon


We love the ease and convenience of individual FAGE total yogurt cups for breakfast or a snack. FAGE is all natural, and it’s protein rich texture makes for a perfect breakfast. During the holidays one of our favorite things to do is to recreate our favorite holiday pies as yogurt toppers. It’s a quick and easy way to dress up your plain yogurt. We love apple, pumpkin, and pecan pie, so we choose to make yogurt toppers inspired by those flavors. You can easily prep these for the entire week to have every day with your FAGE total yogurt.

For our apple pie yogurt topper we finely diced sweet and firm apples (like gala or honeycrisp) cooked with butter, brown sugar, cinnamon, and clove. Then we added some crushed to the top to act as crust, but you can also use actual pie crust, vanilla wafers, or graham crackers.

For our pecan pie topper we cooked pecans in a simple mixture of butter and brown sugar until completely coated and candied. We dusted the candied pecans with a light sprinkle of cinnamon.

Our pumpkin pie yogurt topper is made with pumpkin puree, cooked with butter, brown sugar, cinnamon, cloves, ground ginger, and all spice. We added a honey drizzle for an extra touch of sweetness.

We would love to hear what your favorite holiday yogurt toppers are!


Source link

Salted Butterscotch Apple Pie Cheesecake Bars

Salted Butterscotch Apple Pie Cheesecake Bars

Makes 20

apple filling:
2 sweet and tart apples, peeled, cored and finely diced
4 tablespoons light brown sugar
1 1/2 tablespoons tapioca flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 lemon, juiced
cheesecake filling:
2 (8 ounce) package of cream cheese, softened
2/3 cup superfine sugar
1/4 cup sour cream
zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup heavy cream

3 cups butterscotch chips
2 tablespoons coconut oil
sea salt flakes


1. Apple filling: Place all ingredients into a small saucepan and toss together. Place mixture over medium heat and simmer for about 15 minutes or until apples cook down a little and the overall mixture thickens. Remove from heat and cool completely.
2. Cheesecake filling: Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth and fluffy.
3. Scrape down sides of the bowl and set aside.
4. In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
5. Fold the whipped cream into the cream cheese mixture until fully incorporated.
6. Fold in cooled apple pie filling until just incorporated.
7. Assemble: Scoop the mixture into mini silicone ice cream molds (you can use paper Dixie cups too) and fit each with a mini wooden, popsicle stick.
8. Place molds in freezer until mixture sets up.
9. Place butterscotch chips and coconut oil into a double boiler and melt over medium-low heat until mixture is smooth.
10. Once the cheesecake bars have set, unmold them and quickly, but carefully dip each bar into the melted butterscotch and coconut oil mixture (you’ll have to work quickly because the frozen bars being dipped into the melted butterscotch will make it seize/harden pretty fast). Shake off any excess butterscotch and place each dipped bar onto a baking sheet lined with parchment.
11. Finish each bar with an extra drizzle of butterscotch and top with a sprinkle of sea salt flakes. Serve immediately or cover and place back in freezer until ready to serve.

Source link

Make Apple Butter Pie for Fall Baking Projects

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes—like this beautiful, golden apple butter pie from longtime community member thirschfeld. We couldn’t help but agree with community members who declared this the perfect fall treat, and got back in touch with Tom to tell us a bit more about it.

Photo by Jenny Haung

Pies have always seemed a little too labor intensive to me. I lean toward cobblers, clafloutis, and other desserts that didn’t require nearly as much effort. But now that I have an apple orchard and many different kinds of berries, I felt it was time to explore the world of pies.

I started by pulling out all my baking textbooks to learn about pie crusts. Double-crust pies are all about the ratio. After all, if you have a heaping amount of fruit with a thin crust you may have well have saved the effort and made a cobbler. To get the perfect crust-to-filling ratio, bake the pie in an 8-inch tin. Not only because they have the perfect-sized rims for crimping the crust, but also because they’re shallow enough so the fruit doesn’t overwhelm the crust (and vice versa).

Another consideration is choosing to use flakey, mealy, or short dough. I happen to like mealy—it’s a little more tender and easier to cut. In this crust, I use non-hydrogenated vegetable shortening to get the right texture and rise to the crust. Yes, the crust needs to rise just a little like a biscuit. And as long as you roll it out right away, there’s no reason to refrigerate the dough.

For the filling, I decided to forgo traditional apples. I grew up going to apple butter parties in the fall where we boiled the fruit down over an open fire in a copper-lined cast iron pot. The cinnamon was heavy (sometimes too much so), but the smoke smelled divine. If you make your own, I love a fennel version from William Woys Weaver’s Pennsylvania Dutch Country Cooking, and add add a little bit of flour to the apple butter if it’s runny.

As far as serving, whipped cream is always good, especially if it’s brown sugar whipped cream. And, seriously, eat it for breakfast using Edna Lewis’ recipe for coffee.

What’s your favorite fall dessert? Are you an apple pie fan?

Source link