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    • in Recipes

      Mini Apple Pies

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      There’s nothing better than classic apple pie, unless it’s having one all to yourself! These little individual pies are big on flavor, and their sweet, buttery pastry crusts bake to golden perfection.I return to this time-honored classic for every kind of occasion, but I especially enjoy making it on patriotic holidays. It somehow feels reverent and dignified, having an apple pie on our buffet on Memorial Day or July 4th. Its origins lie across the pond, but it has become an American symbol, perfected by the hands of our predecessors and steeped in tradition.Individual desserts have always felt special to me, so I decided this year we’d all have our own little apple pie. The apple filling formula is pretty standard and easy to mix up, but the crust recipe is different from regular pie crust. I learned to make pate sucrée in pastry class, and I’ve found it holds up well to nearly any type of juicy pie filling – and it’s perfect for mini pies!
      A food processor makes quick work of forming the dough and it helps keep it cool, as warm hands will melt the cold butter pieces dispersed throughout the dough. Once processed, it will need to rest 30 minutes before rolling. I used a large pastry cutter to stamp dough rounds from the pastry, but you could also flip over your mini pie pans and trim around them 1″ larger than the pan rims.
      These little pies will need to be vented, and you could do so by cutting a slit in the tops of the pies, but I wanted to make these extra-cute for our holiday.A reinforced vent hole can be made with two small, nesting cookie cutters. To do this, first cut a circle from the rolled pastry for a top crust; set aside. Then, use the larger cutter to stamp a shape from the rolled pastry (here, a star). Lay it on the top center of the circle. Use the smallest cutter to cut a vent hole through the stamped shape and pastry round. Now you’re ready to top a pie!
      After fluting the edges of the pie crusts together, cover the pies with egg wash using a pastry brush and immediately sprinkle with coarse sugar. This makes the top crust golden brown and crunchy!

      The thyme in my little herb planter is full of twisty green sprigs, so I added a pinch of chopped fresh thyme to the pie filling. This is optional, but I really love the flavor.I’m serving these pies directly from the little glass pans they were baked in. You can find the pans I used here, if you’re looking for a set of your own.Wishing you a safe and happy holiday weekend!

      Mini Apple PiesYields about eight 5-inch piesFor 8 pies, make two batches of pastry crust, or you can halve the pie filling recipe and make just one batch of pate sucrée to yield just 4 pies.Pate sucrée crust2 cups (10oz/284g) all-purpose flourPinch of salt7/8 cup (14 tablespoons/198g) unsalted butter, cold and cubed1/2 cup (3.5 oz./100g) fine granulated sugar1/2 teaspoon vanilla extract1 egg, slightly beatenPlace the flour, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.Apple pie filling1/2 cup (100g) granulated sugar1/2 cup (106g) brown sugar, packed3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg5 large, tart, firm apples, thinly sliced (tested with Granny Smith)1 tablespoon lemon juiceIn a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.Assemble the piesEgg wash (1 egg beaten with 1 tbsp. water)Coarse crystal sugarPreheat the oven to 375°F.Roll the dough on a lightly floured work surface using a floured rolling pin. Cut 7-inch rounds from the dough and fit inside the pie pans. Fill each pie with the apple filling until heaping. Gather the dough and re-roll to 1/4-inch thickness.Cut more pastry rounds to fit the top of each pie. Cut a vent in the center of each pie using a small cookie cutter (or cut 3 slits in the top of the pie using a paring knife). Top the pie with the crust and press edges of the crusts together and flute. Brush pies with egg wash then sprinkle with coarse sugar. Bake the pies for 15-17 minutes, or until the pastry turns golden brown.Allow pies cool before serving, or serve warm with scoops of vanilla ice cream on top.
      link Mini Apple Pies By Heather Baird Published: Monday, May 25, 2020Monday, May 25, 2020Mini Apple Pies Recipe LEGGI TUTTO

    • in Recipes

      Peanut Butter Pie

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      Classic no-bake peanut butter pie is rich and creamy with a crisp chocolate cookie crust. It’s quick to make and a real crowd-pleaser!It’s been over two months since we’ve eaten any kind of restaurant food or take-out, so I confess: I am a little sick of my own cooking. This past week my usual creative dinners were replaced with prepackaged ravioli, canned soups and pop-tarts for dessert. I simply ran out of steam and interest. However, I plan to do better next week armed with simple oldie-but-goodie recipes that I haven’t made in while. This peanut butter pie is one of those recipes, and a wonderful comfort food. Even though I have made it countless times, I have never posted it here. Today’s the day!
      When I say I’ve made this pie countless times, I do mean it. On one occasion – my parent’s anniversary party in 2017 – I made about 20 peanut butter pies with the help of my sister-in-law (and some ready-made crusts). I didn’t get any great pictures of the pies, but here’s a little photo collage of the menu and the sweets I made. I may have spent more time on the tiered cake than all of the pies – but the pies were the most raved about by the guests! This recipe truly is a crowd-pleaser.
      The pie begins with a cookie crust. Traditionally it is cream-filled chocolate sandwich cookies, but you can replace the cookie crumbs with equal amounts of graham cracker crumbs.
      Cream cheese and smooth peanut butter are the creamy foundation of this pie, along with a can of sweetened condensed milk. Then, whipped cream is folded in to make a cloud-like pie filling.
      The filling is poured into a chilled crust and refrigerated. At this point, you could call it a day and call the pie finished. If you’re looking for a little more eye appeal, you can dress it up with a topping of whipped cream and simple chocolate decors.
      This technique for making chocolate decors is one of my favorites, and you may remember it from these Tiramisu Cupcakes. It’s so easy to achieve by spreading chocolate on long strips of parchment paper, rolling the strips, and then chilling them.
      When you unroll the sheet, tah-dah! Beautifully curved chocolate pieces.

      I love how they look on top of this pie. It’s an extra step and completely optional, but a nice touch for a special occasion.

      Our family has a lot to celebrate this month with some Happy Birthdays and Mother’s Day next week. I have no idea what these occasions will look like for us. Even though our state is opening we are cautious because case numbers are still growing here. I can’t wait for the day when we can safely have a slice of this very pie together!Well wishes! xo

      No-Bake Peanut Butter PieYields one 9-inch pie20 cream-filled chocolate sandwich cookies, pulverized (about 2 cups)1/4 cup (57g) butter, melted1 package (8 oz) cream cheese, softened1 cup (270g) creamy peanut butter1 can (14 oz.) sweetened condensed milk1 teaspoon vanilla extract1 cup (240 ml) heavy cream, whippedToppings1/3 cup (80 ml) heavy cream, whippedChocolate decors or shavings (see video for technique)Pour cookie crumbs into a large mixing bowl. Add the melted butter and stir until crumbs are coated. Press crumb mixture firmly into bottom and up sides of ungreased 9-inch pie plate; chill while preparing the filling.In the bowl of an electric mixer, beat the cream cheese and peanut butter together until fluffy. Add the sweetened condensed milk, beating until smooth; mix in the vanilla extract. Fold in the whipped cream.Pour the mixture into the chilled crust. Refrigerate for 4 hours or until set. Garnish with additional whipped cream and chocolate decors, if desired.Variations:For a graham crust, swap cookie crumbs for graham crumbs in equal amounts.The heavy cream in the pie filling can be replaced with one 8 oz container of whipped topping (no judgement).
      link Peanut Butter Pie By Heather Baird Published: Friday, May 01, 2020Friday, May 01, 2020Peanut Butter Pie Recipe LEGGI TUTTO