Peach Blueberry Crumble

So last week I brought you a Peach Mango Pie and this week I am bringing you a Peach Blueberry Crumble. Besides the blueberries and it being a crumble the other big difference is that I used fresh fruit for this crumble.

First thing I needed to do was peel the peaches. To make it easy I opted to blanch them. I brought a pot of water to a boil and then added the peaches for about a minute. While the peaches were boiling, I placed a colander in my sink and ran cold water over it. Once the peaches were ready, I transferred them to the colander and let the cold water cool them down. It was then easy to peel off the skin using a paring knife and then slice the peaches into wedges. Along with the peaches, I folded together blueberries, lemon juice, lemon zest, sugar and flour. After letting it sit for a few minutes I transferred it to a 9-inch pie dish.

Next, I made the crumble topping. If you have a stand mixer, I highly suggest using it to make the topping. I opted to use my hand mixer instead and it took much longer to get the consistency – small peas – I needed and some of the mixture went flying out of the bowl while I was mixing it.

Once it was right though I used my fingers to create large crumbs and sprinkled it evenly over the fruit.

I baked it in a 350 F preheated oven until the topping turned a golden brown and the juices were bubbling. While this takes about 45-50 minutes to achieve, it won’t be that long before this dessert makes your home smell AH-MAZING! And since peach season is slowly winding down this would be a great dessert to make in the fall with apples and dried cranberries. I would just reduce the amount of cranberries to maybe 3/4 – 1 cup and the flour to 1/4 cup.

Peach & Blueberry Crumble

Ingredients:

For the Fruit:

3 large ripe peaches (about 2 lbs.)

1 pint of fresh blueberries (2 cups)

Zest & juice of 1 lemon

1/2 cup sugar

1/3 cup flour

For the Crumble Topping:

1 cup flour

1/3 cup sugar

1/4 cup light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

1 stick cold unsalted butter, diced

Vanilla Ice Cream, for serving

Directions:

Preheat the oven to 350 F.

Bring a pot of water to a boil, add the peaches and boil for 1 minute. Transfer them immediately to cold water. Peel the peaches and then slice them into thick wedges and place them in a large bowl. Add the blueberries, lemon zest, lemon juice, sugar and flour. Gently fold everything together using a rubber spatula. Let the mixture sit for a few minutes before transferring to a 9-inch pie dish.

Add the ingredients for the crumble topping to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles peas. Using your fingers to clump the mixture together into large crumbles and sprinkle evenly over the fruit.

Bake for 45 to 50 minutes, until the crumble topping begins to brown and the juices from the fruit are bubbly.

Let cool for a few minutes before serving.

Peach Mango Pie

Summer is a great time to make pies with all kinds of fruit being in season. Although, if you prefer to enjoy your fruit as a snack and want to ensure that you are using the ripest fruit possible there’s nothing wrong with using frozen. That’s just what I did for this Peach Mango Pie. I happened to have frozen peaches (leftover from another recipe) and mangoes (I was planning on making smoothies) in my freezer so I decided to put them to good use.

While you can bake with frozen fruit, I opted to thaw out the peaches and mangoes beforehand. Once they were defrosted, I stirred together flour, cinnamon, ginger and nutmeg in a large bowl and then added in the peaches and mangoes. I gently folded everything together. I always opt to use refrigerated pie crust, it’s a great short-cut and foolproof. After rolling out 1 of the pie crust and extra inch or two I pressed it into a 9-inch pie plate and filled it with the peach mango filled and then drizzled it with fresh lime juice.

I then decided to get a little fancy and cut the other pie crusts into strips to make a lattice design. I used to be a bit intimated by making a lattice pie but after making a few of them I have the pattern down pat.  Finally, I brushed the top of the pie with an egg white wash, sprinkled turbinado sugar over it and placed it on a baking sheet to bake in a 375 F preheated oven. 

Once it cooled a bit it was time to slice into it. The peached and mangoes were a wonderful complement to each other and that squeeze of lime juice over the filling really brightened the flavors of the fruit.

Peach Mango Pie

Ingredients:

1 box refrigerated pie crusts (2 count)*

1 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

3 cups thinly sliced peeled peaches, fresh or frozen**

3 cups, peeled & sliced mangoes, fresh or frozen**

2 teaspoons fresh lime juice

1 egg white

1 tablespoon water

Coarse sugar

*You can also make your crust from scratch

Directions:

Preheat the oven to 375F. Whether you are using a store bought or homemade pie crust roll out one of the crusts into a 12-inch circle and then place in a 9-inch pie dish. Set aside.

If using frozen fruit, thaw the fruit and then drain. You can thaw the fruit in a colander in the sink to make it easier to drain.

In a large bowl whisk together the sugar, flour, cinnamon, ginger, nutmeg and salt. Add in the frost and toss to coat with the flour mixture. Transfer the mixture to the pie dish and drizzle with the lime juice.

Roll the other pie crust into a 12-inch circle as well and place on top of the filling. Cut slits into the top crust and then trim and crimp edges of the pie. Whisk together the egg white and water and then brush over pie. Sprinkle with the coarse sugar.

Place the pie on a baking and bake in the preheated oven for 50 minutes. If the edges of the pie begin to brown too quickly cover with foil for the last 20 to 25 minutes. Cool on a wire rack.

Recipe from Better Homes & Gardens

No-Bake Blueberry Lemon Pie

I came across the recipe for this no-bake pie at the perfect time. I was randomly watching an episode of Michael Symon’s Symon’s Dinners Cooking Out on the Food Network and it looked and sounded delicious and the following weekend it was one of those scorchers where turning on the oven was out of the question, so I decided to make this for Sunday dessert. If you have read some of my recent posts, you will see that this has been a theme as of late… me avoiding the oven!

While the recipe called for making the blueberry puree on a grill, I opted to make it on my stovetop. I combined fresh blueberries, sugar, fresh lemon juice and salt in a small saucepan and heated it over medium heat to bring it to a boil. I then lowered the heat to low so the mixture could simmer. Ultimately the blueberries began to burst, and the mixture began to thicken. I then transferred the mixture to my food processor and processed it until it was smooth. Finally, I transferred it to a container and let it cool to room temperature before covering it and refrigerating it. Since the puree needs to be completely chilled before using it, I opted to make the puree early in the day so it could be ready by the time I made the pie.

Next, I made the crust. While you can buy graham cracker crumbs, I opted to crush graham crackers into crumbs. I placed them in a resealable bag and used a rolling pin to crush them. I used two full sleeves of crackers. After combining the crumbs with melted butter, sugar and salt I pressed them on the bottom and up the sides of a 9-inch springform pan.

And finally, I made the filling. I started by whipping heavy cream until stiff peaks formed. Next, I whisk together warm milk and unflavored gelatin and let it sit for a few minutes so it could bloom. With a hand mixer I beat together cream cheese, sugar, lemon zest and lemon juice until it was smooth. I then added in the milk mixture and half of the whipped cream and continued beating until it was smooth. I then folded in the remaining whipped cream with a rubber spatula. Next, I poured it into the prepared crust and smoothed the top. I spooned the chilled blueberry puree in thin lines on top of the cake and then used a toothpick to drag the puree in the opposite direction of the lines.

I let it chill in the refrigerator overnight. The next day when it came time to slice it it held together perfectly.  And the flavor was refreshing for these hot summer days! The lemon flavor was spot on and it wasn’t overly sweet. And thanks to the whipped cream the pie has a much lighter texture than cheesecake even though cream cheese was used to make it. If you have some of the blueberry puree leftover it would be perfect to drizzle on each plate before serving.

No-Bake Blueberry Lemon Pie

 

Ingredients:

Blueberry Puree:

1 cup fresh blueberries

2 tablespoons sugar

Juice of 1/2 lemon

Pinch of salt

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs*

1/4 cup sugar

12 tablespoons unsalted butter, melted

Pinch of salt

Filling:
2 cups heavy cream

1/2 cup whole milk, warmed

1 .25oz. packet unflavored powdered gelatin

2 8oz. packages cream cheese, at room temperature

2/3 cup sugar

Zest and juice of 2 lemons

* Approximately 2 sleeves of graham crackers.

Directions:

Blueberry Puree: In a small saucepan combine the blueberries, sugar, lemon juice and salt. Stir together and then heat over medium heat until the mixture begins to boil. Reduce the heat to low and simmer the mixture until the blueberries begin to burst and the mixture thickens. Transfer to a food processor (or blend) and puree until smooth. Pour into a bowl and allow to cool to room temperature before covering and refrigerating until completely cold.

Graham Cracker Crust: In a medium bowl combine the graham cracker crumbs, sugar, melted butter and pinch of salt. Stir together to combines and then pour into a 9-inch springform pan and press the mixture in the bottom and up the sides of the pan evenly to make the crust. Use the bottom of a measuring cup or glass to smooth the bottom.

Filling: In a large bowl beat the heavy cream with a hand mixer on medium speed until stiff peaks form. Transfer the whipped cream into another bowl.

In a measuring cup whisk together the milk and unflavored gelatin. Let stand for 3-5 minutes so the mixture can bloom.

In the large bowl combine the cream cheese, sugar and zest and juice of lemons. Beat with a hand mixer on medium speed until the mixture is smooth. Add in half of the whipped cream and the milk mixture and continue mixing until smooth. Fold in the remaining whipped cream with a rubber spatula until both are incorporated. Transfer the mixture to the prepared crust and smooth the surface. Spoon the chilled blueberry puree in the lines across the surface of the filling. Using a toothpick or wooden skewer drag the puree in the opposite direction of the lines to create a swirled pattern. Chill for at least 3 hours, or overnight before slicing and enjoying.

Recipe from Food Network

White Chocolate Raspberry Mousse Pie

Happy Pi Day! Last year for Pi Day I made a delicious Peanut Butter & Chocolate Mousse Pie, this year, coincidentally, I made another mousse pie in honor of the day, a White Chocolate Raspberry Mousse Pie. So, how did I come up with this flavor? Well, while brainstorming for a pie flavor to make I decided to make a spin on my favorite cheesecake from The Cheesecake Factory, a white chocolate raspberry cheesecake. The end result, a delicious take on my favorite cheesecake that’s much lighter and doesn’t require baking (except for the crust that is).

I will say, I did have some concerns about making this pie. I opted to use gelatin to set the mousse and I was concerned about two things happening; that it would give the pie a weird texture and/or that it wouldn’t work and that the pie wouldn’t set. Neither happened I am happy to say. I did leave the pie out of the fridge for a little too long and it got a little too soft, but, placing it back in the refrigerator solved that problem quickly.

White Chocolate Raspberry Mousse Pie

Ingredients:

For the crust:

24 Oreos

4 tablespoons unsalted butter, melted

For the Raspberry Sauce:

12oz. fresh raspberries

3 teaspoons water, divided

1 teaspoon cornstarch

2 tablespoons sugar

For the White Chocolate Mousse:

2 tablespoons orange juice

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream, divided

6 oz. white chocolate, chopped*

For the whipped cream topping:

1/2 cup heavy cream

1 tablespoon Confectioners’ sugar

1/2 teaspoon vanilla extract

*Don’t use white chocolate chips, they don’t melt the same as white chocolate and you will end up with a mousse that isn’t smooth.

Directions:

Preheat oven to 350F. Spray a 9-inch pie plate with non-stick spray and set aside.

For the Oreo Crust: In the bowl of a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse a few times to combine. Transfer to the prepared pie dish and press the crumbs in an even layer on the bottom and up the sides of the pie dish. Bake in the preheated oven for 10 minutes. Transfer to a wire rack and let cool completely.

For the Raspberry Sauce: In a small bowl stir together the cornstarch and 2 teaspoons of the water, set aside. In a small saucepan combine the raspberries, the remaining teaspoon of water and sugar over medium heat. Stir and mash the raspberries. Once the mixture begins to simmer stir in the cornstarch mixture. Let the mixture simmer for a few minutes to thicken. Strain through a fine mesh sieve and allow the sauce to cool completely.

For the White Chocolate Mousse: In a medium saucepan add the orange juice and sprinkle the gelatin on top. Let this sit for 5 minutes. Add 3/4 cup of the heavy cream and heat over low heat stirring until the gelatin has dissolved. Add the chopped white chocolate and continue to stir until the chocolate has melted and the mixture is smooth. Transfer to a bowl and let cool for a few minutes before refrigerating. Refrigerate for about 30 minutes, stirring occasionally, until the mixture has thickened but isn’t set. Beat the remaining 3/4 cup of the heavy cream until stiff peaks form and then gently fold into the white chocolate mixture.

To assemble: Spoon half of the white chocolate mousse into the cooled Oreo crust and drizzle with the cooled raspberry sauce. Repeat with the remaining white chocolate mousse and more of the raspberry sauce (you want to leave some of the raspberry sauce to drizzle on top once you top the pie with whipped cream). Using a toothpick swirl the sauce into the mousse. Refrigerate for at least an hour.

Before serving, make the whipped cream. Combine the heavy cream, confectioners’ sugar and vanilla in a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Transfer to a piping bag fitted with a large star tip (or to a resealable bag and snip off the corner) and pipe dollops of the whipped cream along the edges of the pie. Finish by drizzling the remaining raspberry sauce over the whipped cream.

Keep the pie refrigerated until serving. Store leftovers in the refrigerator.

Apple Cranberry Pie

Are you deep into prepping for Thanksgiving? Or, are you just showing up somewhere with an empty belly and possibly a bottle of wine in hand? Or, maybe you are like me, you bring the desserts? If you are the latter, today I am bringing you a pie that’s quick to prepare and combines two traditional flavors of Thanksgiving… Apples & Cranberries.  Simply stated an Apple Cranberry Pie.

Now, cranberries are not a favorite among many. Most prefer it in the canned jellied form when it comes to eating it with their holiday meal, and don’t get me wrong, I won’t pass up a slice or two of it, but, even though fresh cranberries are tart and not enjoyable to snack on like a blueberry, they can be turned into a delicious sauce. While I don’t go all out and cook a Thanksgiving meal, I will whip a batch or two of cranberry sauce around this time of the year. For this pie, I used some of the same ingredients I use in my cranberry sauce (orange zest & ginger) along with the traditional sugar, cinnamon and nutmeg from apple pie to create a filling that would allow both fruits to complement each other.

When it comes to making pies, I take a major short-cut and use store-bought pie crusts. It’s fool-proof and a great time-saver. The one time I decided to make a pie crust from scratch it didn’t bake evenly and even though my pie filling was delicious the failed crust just took away from it. One day I will attempt to do it again though. For this pie, I opted to use a frozen pie crust as my bottom crust. In a large bowl, I folded all the pie ingredients together and then spooned it into the crust.

Since I was planning on making a decorative top crust I let two refrigerated pie crusts come to room temperature and then lightly rolled them out on a floured surface before slicing them into strips to create a lattice design on the pie. I also cut out a few leaf and acorn designs to apply to the crust. I then brushed it with a beaten egg and sprinkled it with turbinado sugar. I used turbinado sugar since I had it on hand and it gives the crust a nice golden color, but, you could use regular sugar instead. Alternatively, if you are not planning on making a decorative top crust, you can use 2 refrigerated pie crusts to make your pie. Simply roll out one into your pie dish, fill it and then top it with the second pie crust. Seal the edges, cut slits into the top crust, brush with an egg, sprinkle with sugar and then proceed to bake it.

I placed the pie on a baking sheet and baked it in a 400 F preheated oven for 20 minutes. I then lowered the oven temperature to 350 F and tented the pie with aluminum foil so it wouldn’t brown too quickly on top and baked it for an additional 35 minutes. I removed the foil for the last 5 minutes so the pie could get a nice golden color.

After letting the pie cool completely it was time to slice into it and enjoy a piece. And I must say all the flavors worked well together. The orange zest helped to cut the tartness of the cranberries and the sugar, of course, brought out the sweetness of both the apples and the cranberries. I was also about to taste hints of the cinnamon, nutmeg and ginger.

Another great thing, the pie held together perfectly when sliced. No runny messes.

Happy Thanksgiving!!!

Apple Cranberry Pie

Ingredients:

1 box refrigerated pie crusts (2 count)

3 large Granny Smith Apples, peeled & sliced 1/4 inch thick

1 1/2 cups fresh cranberries

3/4 cup sugar

1/2 tablespoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 teaspoons orange zest

1/3 cup flour

Egg Wash:

1 egg, beaten

Sugar

Directions:

Preheat oven to 400 F.

Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly into the dish.

In a large bowl, gently mix the remaining pie ingredients with a rubber spatula until well incorporated. Spoon the filling into the prepared pie dish.

Top the filling with the second pie crust and press the edges together to seal. Cut 4 slits in the center of the top crust. Brush the pie with the beaten egg and sprinkle with sugar.

Place on a baking sheet and bake for 20 minutes. Lower the oven to 350F and tent the pie with aluminum foil and bake for an additional 35-40 minutes. Or until the filling begins to bubble. If desired, remove the foil for the last 5 minutes of baking so the crust can brown a bit more.

Let cool on a wire rack.

Recipe first appeared on Bead Yarn & Spatula

Peanut Butter & Chocolate Mousse Pie

It’s Pi Day! A day not only to celebrate the irrational number pi – 3.14 – but also a great excuse to enjoy a slice of pie or a slice from a pizza pie! Truthfully, it’s never crossed my mind to make pizza to celebrate the day. Maybe I should do that next year. For this year though I am bringing you a pie that is probably among the top 5 pies I have ever made. If you didn’t know, I am not a big pie eater. I love dessert, but I am not partial to desserts that are overly sweet or over the top (like those crazy milk shakes that were all the rage a few years ago) and unfortunately, I find a lot of pies to be extremely sweet. But this one I am bringing you today is just the right amount of sweetness and pairs two things that always go well together… peanut butter and chocolate. It’s a Peanut Butter & Chocolate Mousse Pie.

To begin I made the crust for the pie. In my food processor I pulsed 12 graham crackers into crumbs and then added in sugar and melted butter and pulsed everything together a few more times. I then transferred the mixture to a 9-inch springform pan and pressed it into the bottom and up the sides of the pan. I used the bottom of a glass to get the crumbs spread out evenly and the sides of the glass to press them evenly along the sides. I placed the pan on a baking sheet and then baked the crust in a 350 F preheated oven for 10 minutes. I then let it cool on a wire rack while I worked on the chocolate mousse.

To make the chocolate mousse I combined semi-sweet & bittersweet chocolate chips along with vanilla extract, a pinch of salt and instant espresso coffee in a small bowl. I boiled heavy whipping cream in a small saucepan and then poured it over the chocolate chip mixture and stirred everything together to melt the chocolate chips. I continued stirring until the mixture was smooth and then let it cool to room temperature stirring it occasionally, about 10 to 15 minutes. In a medium bowl I whipped additional heavy whipping cream along with confectioners’ sugar until it was stiff.

I then gently folded the cooled melted chocolate into the heavy whipped cream. I continued folding the two together until they were well incorporated and no streaks of either the whipped cream or melted chocolate remained. I made sure to scrape the bottom of the bowl as I folded.

I then spread the chocolate mousse into the cooled graham cracker crust and refrigerated it while I made the peanut butter mousse.

To make the peanut butter mousse I beat heavy whipping cream in a medium bowl until stiff peaks formed and I set it aside. In another medium bowl I beat together cream cheese, creamy peanut butter, vanilla extract, confectioners’ sugar and milk until smooth.

Then, I folded the two together just as I did the chocolate mousse, until no streaks of the peanut butter mixture or whipped cream remained, and once again I made sure to scrape the bottom of the bowl as I folded.

I then spread the peanut butter mousse over the chocolate mousse…

And placed the pie in the refrigerator overnight so both mousses could set.

Now, you could enjoy the pie as is, but I decided to spruce it up a little. I melted semi-sweet chocolate chips and creamy peanut butter in the microwave and put each in a piping bag, snipped off the end and drizzled each on top of the pie. I then made whipped cream and piped dollops of it around the pie using a Wilton 1M tip and finally I quartered 3 Reese’s Peanut Butter Cups and placed them on top of the whipped cream. By the way, I had no clue that Reese’s Peanut Butter Cups had gotten so small. The packaging is still the same size, but I am sure the candy itself has shrunk a little since I was a kid.

I kept the pie refrigerated until about 15 minutes before slicing and stored the leftovers in the refrigerator. This pie is delicious. It’s the perfect amount of each the peanut butter mousse and the chocolate mousse. Both complement each other very well, as peanut butter and chocolate always do, and neither mousse overpowers the other.

Peanut Butter & Chocolate Mousse Pie

Ingredients:

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1 stick unsalted butter, melted

 

For the Chocolate Mousse:

3 ounces semi-sweet chocolate chips

3 ounces bittersweet chocolate chips

1 teaspoon vanilla extract

Pinch of salt

1/2 teaspoon instant espresso coffee*

1 1/2 cups heavy whipping cream

2 tablespoons confectioners’ sugar

 

For the Peanut Butter Mousse:

1/2 cup heavy whipping cream

4 oz. cream cheese (1/2 of an 8oz. block)

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 cup confectioners’ sugar

1 tablespoon milk

 

To Decorate:

1/4 cup semi-sweet chocolate chips

3 tablespoons creamy peanut butter

1/2 cup heavy whipping cream

2 tablespoons confectioners’ sugar

 

*It’s not necessary to use the instant espresso. I had it on hand and coffee enhances the flavor of chocolate.

 

Directions:

Preheat the oven to 325 F.

For the graham cracker crust: Combine the graham cracker crumbs, sugar and melted butter in a medium bowl and then press into the bottom and up the sides of a 9-inch springform pan. Place on a cookie sheet and bake in the preheated oven for 10 minutes. Let cool on a wire rack until ready to use.

For the chocolate mousse: Combine the semi-sweet and bittersweet chocolate chips, vanilla extract, salt and instant espresso in a heatproof bowl. Stir together and set aside. In a small saucepan boil 1/2 cup of the heavy whipping cream. Pour over the chocolate chips and stir until the chocolate chips have melted and the mixture is smooth. Allow to cool to room temperature, stirring occasionally. Beat remaining 1 cup of heavy whipping cream along with the confectioners’ sugar until stiff and then fold into chocolate. Spread the chocolate mousse into the bottom of the graham cracker crust and refrigerate while making the peanut butter mousse.

For the peanut butter mousse: In a medium bowl beat the heavy cream until stiff peaks form. Set aside. In another medium bowl beat the cream cheese, peanut butter and vanilla extract until smooth. Add the confectioners’ sugar and then the milk, beating until the mixture is smooth and everything is combined. Fold in the whipped cream. Spread the peanut butter mousse over the chilled chocolate mousse in the crust.

Refrigerate the pie at least 6 hours or overnight before decorating or serving.

To decorate the pie: In a microwave safe bowl melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring between each interval. Once melted transfer to a piping bag and snip the end (or a resealable bag and snip off a corner) and drizzle over the pie.

In another microwave safe bowl melt the peanut butter in the microwave 20-second intervals, stirring between each, until the peanut butter is a pourable consistency. Transfer to a piping bag and snip the end (or a resealable bag and snip off a corner) and drizzle over the pie.

In a medium bowl beat the heavy whipping cream and confectioners’ sugar together until it’s stiff. Transfer to a piping bag fitted with a large star or round piping tip and pipe dollops of whipped cream around the pie.

Slice and enjoy!

Store leftovers in the refrigerator.

Chocolate Mousse modified from Epicurious

Peanut Butter Mousse modified from Wishes and Dishes

Apple Crumble

While pumpkin and pumpkin spice does dominate as the flavor of the Fall, there’s another fruit that is just as delicious… Apples. One of my favorite things to do in the Fall is to go apple picking. And while I have had to forgo many activities due to the pandemic, thankfully apple picking wasn’t one of them. I’ll admit though that this year I haven’t been snacking on my apples as much as I have in the past. I think that’s partly due to the fact that I am working from home. I have been snacking on other things instead, whereas an apple was my snack for my drive home. It’s all good though, it just means I can bake with them instead. Last year I made an Apple Crumb Pie that was a hit! I actually ended up making two of them for Thanksgiving. And this year I am bringing you a recipe for an Apple Crumble that’s just as good. You get all the flavors of apple pie without the fuss of making a crust and with the added deliciousness of a crumble topping.

After peeling, coring and chopping the apples I tossed them with sugar, flour, lemon juice, cinnamon and salt. I then transferred them to a baking dish that I greased with unsalted butter.

To make the crumble topping, using a handheld mixer, I beat together a stick of softened unsalted butter with brown sugar until fluffy and then added in flour and salt and continued beating the mixture until large pieces began to form.

I then sprinkled the crumble topping over the apples.

And then baked it in a 375 F preheated oven for about an hour, until the mixture was bubbling.  After the first 20 minutes, I tented the dish with aluminum foil to prevent the topping from burning.

After letting it cool, I enjoyed some with vanilla ice cream.

 

Apple Crumble

Ingredients:

For the Apples:

1 tablespoon butter to grease dish

3 lbs. apples, peeled, cored & chopped

6 tablespoons sugar

2 tablespoons flour

2 tablespoons fresh lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

 

For the Crumble Topping:

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

1 cup flour

1/2 teaspoon salt

 

Vanilla Ice Cream, for serving

 

Directions:

Preheat the oven to 375 F. Grease a 2-quart baking dish the tablespoon of butter.

Toss the apples, sugar, flour, lemon juice, cinnamon and salt in a large bowl. Transfer to the prepared baking dish and set aside.

Make the crumble topping: In a medium bowl beat the butter and light brown sugar together until light and fluffy. Add in the flour and salt and continue beating until large pieces form.

Sprinkle the crumble topping over the apples and bake in the oven. After the first 20 minutes tent the dish with aluminum foil and continue baking until the mixture begins to bubble, about an hour.

Let cool for 20 minutes and then serve.

Recipe from Martha Stewart

Honey Pumpkin Crumble Pie

So, I am trying to bring you a new pumpkin treat every week. I am hoping up until the week of Thanksgiving. And with the way time has been flying by it will be here before we know it. This week I am bringing you a twist on your traditional pumpkin pie… A Honey Pumpkin Crumble Pie. Don’t worry, it’s not super sweet because of the honey and the crumble topping offers a nice texture and crunch thanks to the addition of walnuts. And while I love pumpkin pie, I will admit that it can be a tad bit dense, but this pie is creamier and lighter.

Honey Pumpkin Crumble Pie

                      

Ingredients:

2 large eggs

1 15oz. can pumpkin

1/2 cup sugar

1/4 cup honey

1 tablespoons pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 12oz. can evaporated milk

1 9-inch deep dish frozen pie crust

1/2 cup flour

1/2 cup chopped nuts (pecans or walnuts)

1/4 cup brown sugar

3 tablespoons unsalted butter, softened

Directions:

Preheat the oven to 375 F. Place the pie crust on a large baking sheet.

In a large bowl combine the eggs, pumpkin, sugar, honey, maple syrup, cinnamon, salt, ginger and cloves and using a hand mixer whisk together until just combined. Continue beating while gradually adding the evaporated milk. Pour the mixture into the pie crust and bake in the preheated oven for 25 minutes.

While the pie is in the oven make the crumble topping. In a medium bowl combine the flour, chopped nuts, brown sugar and butter. Using a fork or your hands mix the ingredients together until they are crumbly.

Sprinkle the crumb topping over the pie after the 25 minutes and then continue baking the pie for an additional 20 – 25 minutes. Until the crumble topping lightly browned and a knife inserted in the center of the pie comes out clean.

Cool on a wire rack and then cover and refrigerate until ready to serve.

Recipe from Mixing Bowl Magazine

Blueberry Lattice Pie

Truth be told I am not a big pie eater or baker; I may have mentioned that on here a few times before. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. My go-to is always Pillsbury refrigerated pie crusts. It’s been a no-fail for me and why risk a good thing. A bad crust can ruin any pie, even one with a delicious filling. With berries being in season I decided to try my hand at a Blueberry Pie. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. I then filled the crust with the blueberry filling. I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked.

Next, I worked on the lattice topping. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust. This small tool makes it super easy to make a lattice pie. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size.

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen. After cutting all the strips, I placed half of the strips on the pie close together. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. I repeated these steps until my pie was covered with the lattice design.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar.

I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn.

Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!

And as you can see, my filling was the perfect amount. It was also the perfect consistency; it wasn’t runny at all.

 

Blueberry Pie

Ingredients:

Store-bought pie crust, or your favorite homemade pie crust

4 cups fresh blueberries, washed and dried

1/2 cup sugar, plus extra for sprinkling on the pie

1/2 cup flour

1 teaspoon lemon zest

1/4 cup freshly lemon juice, from two lemons

1 egg beaten with 1 tablespoon milk for egg wash

 

Directions:

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Mix the ingredients together well. Set aside.

Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.

Bake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.

Cool on a wire rack to room temperature and then serve and enjoy!

Passion Fruit Pie

Happy Pi Day! That wonderful day on the calendar, 3/14, were we celebrate the irrational number Pi. Irrational because it cannot be expressed exactly as a simple fraction and therefore is an infinite decimal. What it is exactly though is the ratio of a circle’s circumference to its diameter, and regardless of the size of the circle, it will always be the same number. So, due to this fun math themed day I bring you a new recipe for pie. I am always stumped to come up with a new pie recipe for today. When I start searching for a recipe most of the ones I come across are some sort of variation of an apple or pumpkin pie. Both of which I prefer baking during the Fall months. And of course there are the berry pies, but, I think those are better in the summer months when berries are in season. So I run out of options quickly. This year I started to think about pies I’ve made and flavors that I haven’t come across and I thought to myself what about a Passion Fruit Pie.

I decided to follow the recipe for my go-to Key Lime Pie but switch out the key lime juice for passion fruit pulp. I purchased frozen passion fruit pulp and let it defrost in my refrigerator overnight. I also switched up the crust I use. Normally I make Key Lime Pie with a store bought graham cracker crust, but for this pie I decided to make a shortbread cookie crust. And that was my first step in making this pie.

Using my food processor I pulsed shortbread cookies, I used Keebler Sandies Classic Shortbread Cookies, into fine crumbs and then combined the crumbs with melted unsalted butter. Next, I pressed the crumbs into the bottom and along the sides of a 9-inch pie plate. After baking it in a preheated 350 F oven for 10 minutes I let it cool while I made the filling. While baking the crust beforehand isn’t completely necessary I decided to do so so that the crust would be firmer once the pie was done. This would minimize the chances of it crumbling when cutting a piece of the pie.

In a large bowl, using a handheld mixer, I beat egg yolks until they were light and fluffy. I continued beating the eggs while gradually adding in sweetened condensed milk. And finally, I added in the defrosted passion fruit pulp. Once the mixture was combined I poured it into the shortbread cookie crust and returned the dish to the oven for an additional 20 minutes. When done, the pie filling will be set.

I let the pie cool completely on a wire rack before transferring it to the refrigerator to chill before serving.

Before serving I whipped up a small batch of homemade whipped cream and decorated the top of the pie. To create the swirls I used a Wilton 6B piping tip.

This pie was delicious… It was the perfect texture and a wonderful combination of sweet and tart! And yes, pre-baking the crust did help in preventing it from falling apart when slicing into the pie.

Passion Fruit Pie

Ingredients:

For the crust:

1 3/4 cups shortbread cookie crumbs*

6 tablespoons unsalted butter, melted

For the filling:

4 egg yolks

14oz. can condensed milk

1/2 cup passion fruit pulp**

Whipped cream for decorating and/or serving

 

* I used about 15 Keebler Sandies Classic Shortbread Cookies. You could also purchase a 9-inch shortbread pie crust. If using a store bought pie crust there is no need to pre-bake it. Just fill it with the pie filling and bake as directed below.

** I purchased a frozen 14oz. package from Goya and left it in the refrigerator overnight to defrost.

 

Directions:

Preheat the oven to 350 F.

Combine the shortbread cookie crumbs and the butter in a medium bowl and mix them together. Once mixed, transfer to a 9-inch pie plate and press the crumbs in an even layer along the bottom and sides of the dish. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.

While the crust is cooling make the filling. In a large bowl, using a handheld mixer on medium, beat the egg yolks until they are light and fluffy. Gradually add in the condensed milk and continue beating until combined. Finally, add in the passion fruit pulp and continue beating until combined.

Pour the filling into the pie crust and bake for 20 minutes. The filling will be set.

Transfer to a wire rack to cool completely and then refrigerate for a few hours before serving and/or decorating with whipped cream.

 

Whipped Cream

  • Servings: About 2 cups
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Ingredients:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

 

Directions:

In a medium bowl combine the heavy cream and confectioners’ sugar and beat with a handheld mixer until soft peaks form. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate until ready to use.

 

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