Category: pie

Apple-cranberry pie.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Apples for apple-cranberry pie.

Peeling apples for apple-cranberry pie.

As a food blogger and someone who just loves to eat in general, there are a few things I hear from people a lot. One is usually something like “How do you stay so skinny?” Now in my mind I am far from skinny, but also do people assume I eat every single thing I make in it’s entirety? And two, which really bothers me: “I don’t have time to do all that!”

Yes, yes you do.

Apple-cranberry pie; like apple pie with cranberry sauce!

I’m busy too. Trust me. I have a lot going on in my life. But it’s a matter of priority. Some people will always choose to drive through a fast food restaurant, others will make homemade hamburgers. That’s just the way it is. Some people won’t ever try to do it, so they won’t realize how it really doesn’t take 6 hours and it isn’t all that difficult. However, if I want something, I want to make sure its the best it can be. Sometimes, yes, I use shortcuts like frozen pie crust, and that’s okay. That is TOTALLY OKAY. But Jay can sniff out a frozen crust from a mile away- and he prefers homemade. So if I know I’m making a pie ahead of time (and not at 3 a.m. when I can’t sleep), I try to put aside extra time to make a homemade pie crust. Especially if it’s for a holiday dinner.

This pie was new for me, and I wanted to share it with you because it’s a great Thanksgiving pie. And Christmas pie, too, really. It’s like cranberry sauce and apple pie rolled into one. It’s dessert and a side dish. It’s totally unexpected. And it’s also adapted from Cook’s Illustrated, which I happen to trust immensely when it comes to recipes.

Apple-cranberry pie.

I hope you’ll try it this year for the holidays. Maybe you’ll come to love it so much, you’ll never buy a frozen crust or store-bought pie ever again. And yes… I continue my tradition of being horrible at folding pie crust.

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Maple, brown butter & bourbon apple pie… with walnuts.

Maple brown butter bourbon apple pie with toasted walnuts.

Wow. That’s a mouthful and a half, huh? It didn’t start out being all of that. It started out simple: bourbon apple pie. And then I said to myself, let’d add some toasted walnuts. But this finished pie is a result of me letting Jay get all up in the kitchen with me while I was making it. I mean, it’s only fair- it was HIS pie. I don’t eat apple pie.

I know. Blasphemy. I LOVE apples, though, if that counts for anything.

Granny Smith & Ginger Gold apples for a fall apple pie (with maple, brown butter and BOURBON)

I’m a purist. I prefer things to be straightforward and to the point. My cupcakes are never (and never will be) green tea and macaroni and cheese cupcakes with tangerine frosting and Maldon sea salt flakes. I like things to be good, original, sturdy. My apple pies are usually just that; apple pies. I add the spices, sure, and sometimes I’ll throw in some brandy or bourbon, but for the most part it’s a basic apple pie. Jay, on the other hand, likes to throw all kinds of things into his food. He comes up with these crazy (to me) ideas right before making whatever he’s making, or while he’s making it, and it’ll go from a basic brisket or barbecued chicken to something recognizable but yet completely new… with all these ingredients I never would’ve thought to add. And it comes out amazing. So he decided- as I was slicing apples- that it would be fantastic to add brown butter to it. Oh… and some maple syrup, too.

So that’s what I did. And it smelled quite fantastic the entire time.

For this pie, we chose a mix of Ginger Gold (kind of a Golden Delicious variety, a cross between them and an Albemarle Pippin) and Granny Smith, the classic apple pie apple. We decided to make this pie randomly the night before, so we grabbed about 2 1/2 lbs. of apples to be on the safe side. This pie uses 5 apples, which is (usually- unless you have HUGE apples) less than that.

Maple brown butter bourbon apple walnut pie... whew, what a mouthful!

I SUCK AT CRUST. Always. It starts off great, and then I always have some kind of problem, particularly with the top crust. This time, I was all set to make a covered pie, not this garbage-y lattice I have going on. But disaster struck and I was forced to do this. It was a HUGE DISASTER. I won’t even say what it was… but it sucked. And the shitty thing is, it looked pretty decent pre-disaster. *sigh*

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Mini cherry Pimm’s pies.

Mini cherry pies with Pimm's liqueur.

I told you. I have had a lot of cherries. I received an amazingly large shipment of beautiful Northwest cherries from Rainier Fruit Co, and while I used most of them for canning and preserving, there were a decent amount that got too soft or weren’t right for that purpose. And that’s okay- it happens! They were excellent for eating fresh right out of the bag. But I needed to bake.

You know how that is. When you just have to bake something, even if it is 90º?

Well, yeah. That happens to me, anyway. So I decided to bake up some mini cherry pies… with a twist: I added some Pimm’s No. 1 Cup to them.

Pimm's cherry pies.

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Peanut butter birthday pie.

For three people in my life, I have a rule. Only three people. The rule is: on your birthday, you get to pick one baked good- anything you want- and I will make it for you and you get the entire thing to yourself. You won’t be asked to share it. You can do with it whatever you want. Eat it all by yourself while watching TV, share it, bring some to work, smear it on your face and run around town naked, etc.

Okay maybe not so much that last one… Anyway

Oh look, sneaky highly edited preview wedding shot!

Sneaky wedding preview shot!

So, only THREE people get this privilege- there were four, but my Nana passed away almost 4 years ago. Today actually would’ve been her 97th birthday, and she would get whatever she wanted. But that happened regardless of what day it was, let’s be honest. Anyway, there are three people in the entire world who have this privilege and two of them (my parents) get it for an extra day each: Mother’s Day/Father’s Day as well as their birthdays. The third person is Jason.

But sometimes… even if they pick something on their own, I see a recipe that just screams their name. So they get two things.

Peanut butter pie topped with pretzels, crumbled chocolate cookies & peanut butter chips.

Jay has picked a variety of things over the years, sometimes cupcakes. Sometimes cookies. Sometimes pie. This year, he chose cheddar dill scones (I know, random). Which was fine by me. However I also had another trick up my sleeve: peanut butter pie. And since its not quite his birthday yet- it’s actually this Saturday, the 23rd- I could make more than one thing easily.

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Black bottom, a new rhythm.

I love pie plates. Whenever I see one, I’m drawn to it. Big ones, small ones, ruffled ones, plain ones. I love them all. I don’t even make pie that often, but for whatever reason I just love ’em. I don’t have all that many… maybe 6 or 7. But I just adore them. And really, when one has so many cute pie plates, they ought to be making more pies, amirite?

However pies are usually not my bag. I can make them just fine, but the crust is a pain in my ass & I’m always paranoid that the filling won’t set. I’m more comfortable with cakes than pies.

Black bottom oatmeal pie from a recipe by Four and Twenty Blackbirds pie shop.

Every once in a  while, though, a pie recipe crosses my path and I think “Holy crap that sounds good.” This is one of those. Truth be told most of the pie recipes from Four & Twenty Blackbirds are those kinda pies. Like that salty honey pie.

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Grateful for grapefruit pie.

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

Ruby red grapefruit pie with grapefruit scented whipped cream.

This time of year is a weird one. Isn’t it? I mean, it’s hot as hell but summer might as well be over. Even if there’s a few weeks left, every store is stocked with back to school supplies and I even saw a few COATS.

COATS, people. It’s 100 million degrees and they’re selling COATS. And probably boots. I mean, WHAT?!

I’m sitting here like, eff that. I’m wearing shorts and a tank top and I’m bakin’ up pies and fanning myself right next to the A/C vent like an 80-year-old lady. I don’t want a freakin’ coat.

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Sweet cherry cream pie for the 4th of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

Sweet cherry cream pie with coconut milk vanilla bean ice cream!

My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.

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