Blueberry Pie

So this pie has quite a story behind it.  Months ago before I owned Baking: From My Home to Yours by Dorie Greenspan, I was browsing through the book in Barnes and Noble.  As soon as I saw the picture of her blueberry pie, I knew I had to have that book and I had to try that recipe.  Fast forward to June 17, the day I went into labor.  I made both Dorie’s blueberry pie and my old favorite peach pie for a cookout that Ben and I were going to that evening.  We brought the pies to the get-together, but ended up leaving for the hospital just 45 minutes after we had arrived.  We left the pies there but the rest of the guests felt bad eating them without us, so they froze them and planned to bring them back to us after the baby had arrived.  They did just that and let me say, I am SO glad no one at the party ate that blueberry pie.  It was AWFUL.  And not just because it had been frozen for a week, it was just not a good pie!  The filling was actually gritty from the large amount of flour and sugar intended as a thickener, and the lemon flavor was far too strong.  What a disappointment!  I was so looking forward to a perfect blueberry pie but that was not it.

I told my great friend Chelle about the disappointment, and we decided to try another blueberry pie recipe “together”.  (I mean “together” in the internet sense because she lives nearly 5 hours away, but we had a great time anyway ) I’m really glad I gave it another go because this recipe was just what I was hoping for.  The pie crust is the one I have always used and it has never failed me.  Plus, it can be made in a stand mixer in a matter of minutes, which I love.  I do a lattice on almost every pie I make so I decided to try something different this time and I thought the little heart cut-outs were a cute touch.  The pie filling tasted fantastic!  The blueberry flavor was perfect, and the lemon and cinnamon added a nice complexity.  The filling was also juicy without being too runny.  So, while I am disappointed in my first pie failure, I’m glad I ended up finding this recipe and having some fun with my friend

Blueberry Pie

Ingredients:

2 rolled-out rounds basic pie dough

4 cups blueberries

1 tbsp. fresh lemon juice

¾ cup sugar

3 tbsp. cornstarch

½ tsp. finely grated lemon zest

¼ tsp. salt

¼ tsp. cinnamon

1 tbsp. cold unsalted butter, cut into pieces

1 egg

1 tbsp. water

 

Directions:

Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds.  Set pan aside in a cool place until ready to fill.

 

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly.  In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon.  Sprinkle the sugar mixture over the berries and toss to distribute evenly.  Immediately transfer to the dough-lined pan.  Dot with butter pieces.  Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds.  Crimp the dough rounds together to seal the edges.  Be sure to cut vents in the top crust to allow steam to escape during baking.

 

Refrigerate the pie until the dough is firm, 20-30 minutes.  Position a rack in the lower third of the oven and preheat to 375°.  In a small bowl beat the egg and water with a fork to make an egg wash.  Brush onto the top crust just before baking.

 

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes.  Transfer to a wire rack and let cool completely to set, 1 to 2 hours.  Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving. 

 

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.

Source: adapted from Williams Sonoma

Strawberry Hand Pies

As soon as I saw these ingenious little goodies on Katie’s blog, I knew I absolutely had to try them.  I had quite a love for hand-held pies when I was a kid, and my dad would buy them from the store for me as a treat sometimes.  I also knew that my husband would love them, because he loves fruit pie, especially the crust, and these have a higher crust-to-filling ratio than regular pie.  Plus, who can really resist such a cute, hand-held treat?  I certainly can’t.  Well, these little babies delivered!  I was pretty amazed at how quickly they came together.  Such a fun summer treat!  I will definitely try these again with other fillings as well - blueberry, peach, etc.  So many delicious possibilities!

Strawberry Hand Pies

Ingredients:

For the pie dough:

½ tsp. vanilla extract

6-8 tbsp. cold buttermilk

2 ½ cups all-purpose flour

2 tbsp. sugar

½ tsp. salt

2 tsp. lemon zest

2 sticks (1 cup) cold butter, cut into ¼” pieces

powdered sugar, for dusting

 

For the filling:

4 cups fresh strawberries, hulled and quartered

4 tbsp. sugar

2 tsp. fresh lemon juice

 

For finishing:

2 large eggs, lightly beaten

turbinado sugar for sprinkling (optional)

 

Directions:

To make the pie dough, in a small bowl, combine vanilla and buttermilk.  Stir to combine and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt and lemon zest.  Mix to combine.  Add in butter and mix on low speed until the mixture resembles coarse meal and pieces are less than pea sized.  Add buttermilk mixture and stir until the dough comes together.  Transfer the dough to a powdered sugar-covered surface and shape into a flat disk.  Wrap the disk tightly in plastic wrap and refrigerate for at least one hour.

 

In a medium bowl combine the strawberries, sugar, and lemon juice.  Mix well and set aside.  Meanwhile, place the pie dough onto a powdered sugar-covered surface.  Cut the disk into 12 equal sized pieces.  Gently form each section into a small disk.  Roll out disks into 6-inch circles, about 1/8” thick.

 

Preheat oven to 400°.  Line baking sheets with parchment paper.  Place a dough round onto a prepared baking sheet.  Spoon about 3 tablespoons of the strawberry mixture into the center.  Using a pastry brush, brush the edge of half of the dough round with the beaten egg.  Fold the dry edge onto the egg-brushed edge forming a semi-circle shape.  Press the edges together to seal with the tines of a fork.  Repeat with the remaining dough rounds and strawberry filling.  Brush the tops of the pies with the egg mixture and sprinkle with sugar, if using.  Use a small knife to make a 1-inch slit in the top of each pie to allow the steam to escape.

 

Bake in the preheated oven until the tops begin to turn golden brown, about 20 minutes.  Let cool on baking sheets 7-10 minutes, then transfer to a wire cooling rack to cool completely. 

Source: adapted from Good Things Catered

Mmmm, Cherry Pie

As is obvious from the lack of recent blog updates, my surgery rotation has basically been controlling my life. I’ve been working 14+ hours most days and consequently have had no time to cook. Thankfully, Ben has temporarily taken over and has done a great job having dinner ready for me when I get home. This past weekend I had a day off and decided to make a cherry pie for my dad’s birthday celebration. I may have mentioned before - I LOVE cherries, and I love pie so this was a natural recipe for me to try. It was also a great excuse to try out my new cherry pitter which made this process very easy. The end result was awesome! The crust and the filling were both delicious. I actually thought this tasted best after chilling in the refrigerator one day, and will probably make it earlier with that in mind next time. Vanilla ice cream on the side is a must!

This recipe is from Williams Sonoma. I especially love the pie crust recipe because I was able to make it in my awesome KitchenAid Mixer which saved me some time and energy, a very important thing these days. The crust was very easy to work with and turned out just right. My only change is that I wove the lattice myself instead of using a lattice cutter as they suggest. I much prefer the look of the truly woven lattice, and it doesn’t take long at all so I don’t think a lattice cutter would be a worthwhile investment for me.

Cherry Pie
Ingredients:
2 rolled out rounds of pie dough, chilled (see recipe below)
1 cup sugar
2 tbsp. arrowroot
2 tbsp. corn starch
Pinch of salt
2 lb. sweet cherries, pitted
1 egg yolk beaten with 1 tbsp. milk

Directions:
Fit 1 dough round into a 9-inch pie dish and refrigerate for at least 30 minutes.

Position a rack in the lower third of an oven and preheat to 425°F.

In a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand for 15 minutes. Pour the cherry mixture into the pie shell.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb.

Lightly brush the lattice with the egg yolk mixture. Bake for 20 minutes, then reduce the heat to 350°F. Bake until the juices bubble thickly and the crust is golden, 55 to 60 minutes more; cover the edges with aluminum foil if they begin to darken.

Transfer the pie to a wire rack and let cool for at least 1 hour before serving. Cut into slices and accompany each with a scoop of vanilla ice cream. Serves 8.

Basic Pie Dough
Ingredients:
1 ¼ cups unbleached all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into cubes
3 tbsp. very cold water

Directions:
To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Roll out the remaining dough and cut into thin strips to weave a lattice top.

A Slice (or Two) of Heaven

What better way is there to finish off a cookout than with a fresh homemade fruit pie? I can’t think of any. Since there was a large crowd for dinner I decided to make both apple and peach pies. Both turned out wonderfully. The peaches were in absolutely perfect condition, so I’m really glad we chose that one.

I’ve made this apple pie recipe many, many times before and it has become my old standby. This crust turns out perfect every time. It is from a great cookbook we got as a wedding gift, Cook’s Kitchen Handbook. This book is great because it has step-by-step illustrations which were a great help the first time I ever made pie crust. Handmade pie crust is not difficult, but it does take patience. I prefer to use my hands to blend the butter and flour. I just always seem to get the best results that way.

For the peach pie I used the same pie crust recipe, but used the peach pie filling recipe from Williams Sonoma. The filling is absolutely to die for. There is quite a bit of liquid in the pie even after it is finished baking, so I would recommend putting it in the refrigerator so the liquid sets a bit.

Peach Pie
Ingredients:
For the crust:
3 cups all-purpose flour
½ tsp. salt
6 oz. butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Directions:
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.

Remove the dough from the refrigerator and let warm up a bit if necessary. Preheat oven to 425°.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb. Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more. Makes one 9-inch pie; serves 8.

Apple Pie
Ingredients:
For the crust:
3 cups all-purpose flour
½ tsp. salt
6 oz. butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water

For the filling:
2 lbs. peeled, cored and thinly sliced Granny Smith apples
1 Tbs. all-purpose flour
¼ c. sugar
¾ tsp. apple pie spice

Directions:
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.

To make the filling, add the apple slices to a mixing bowl. Add flour, sugar and apple pie spice and toss to coat evenly.

Remove the dough from the refrigerator and let warm up a bit if necessary. Preheat oven to 375°.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Put in the filling and smooth so the top is level.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb. Bake for 45 minutes or until pastry is golden brown and the fruit is tender. Cool on a rack. Serves 8.

Mississippi Mud Pie

aka YUM!!!!!! I have had this recipe on my “to try” list for a while, and decided this weekend would be the perfect opportunity to give it a shot. It’s dangerous for me to have a dessert like this just sitting in our house…they seem to have a mysterious way of vanishing rapidly We went down to Bloomington to have dinner with my family, so I brought this for dessert and left it there so as not to tempt myself. Everyone really enjoyed it.

I love this recipe. I don’t know what else to say except that it is absolutely delicious. It is another one from Williams Sonoma. The only change I will make next time will be to reserve a bit more of the chocolate mixture for spreading on top, and I have reflected that below. Another tip is that you really do not need a whole quart of ice cream for the filling. I just beat a cup or so at a time and kind of eyeballed how much would actually fit in the pie pan. I think I ended up using a little over 3 cups.

Mississippi Mud Pie
Ingredients:
1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust (see recipe below), made with chocolate cookies - (I used Oreos)
1/2 cup toffee bits
1 quart premium coffee ice cream, softened

Directions:
In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Alternatively, in a microwaveproof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners’ sugar and vanilla to the chocolate mixture and mix well. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.

Cookie Crumb Crust
Ingredients:
1 1/4 cups cookie crumbs, such as graham crackers, chocolate wafers or gingersnaps
5 Tbs. unsalted butter, melted
3 Tbs. sugar

Directions:
Preheat an oven to 350°F. In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish. Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Makes one 9-inch crust.