Without further ado, I return us to the summer fruit frenzy. August is the month for peaches, and if you find yourself in possession of a few extra, I think I have an idea of how to use them.
Ok, I have another confession. You all know I love pie. What you may not know is that I love pie filling just a little bit more than the crust. Yes, I’m one of those people that scoop the filling out of the crust or leave the crimped edges for the crust-lovers to eat (I’m the same way with pizza).
Though I am getting better at appreciating a good crust. Especially since whenever I make pie, I always make my own crust. I now finish my entire piece of pie almost every time! However, one thing I really am not ready for is double-crust pie. Nope, can’t do it. I need an open-top pie or a crumble pie; baby steps here people.
I am all about this crumble pie. Fresh peaches, salted caramel, crumb topping…yeah, this is practically my perfect pie. It could be your perfect pie too. Do me a favor and make this pie. Make sure to drizzle each piece with extra caramel.
Ohhhh yes. Summer just got slightly more tolerable.
Salted Caramel Peach Pie
Adapted from Evil Shenanigans
Makes one 9” pie, 10-12 servings
For the dough:
1 ½ cups all-purpose flour
1 Tbsp packed light brown sugar
½ tsp salt
8 Tbsp (1 stick) butter, cubed and chilled
3-5 Tbsp ice water
For the crumble:
½ cup all-purpose flour
½ cup sugar
¼ tsp salt
¼ cup (half a stick) butter, cubed and chilled
For the filling:
6 medium peaches, peeled, stone removed, and sliced
¼ cup cornstarch
¼ cup salted caramel (I used this brand)
½ tsp vanilla
¼ tsp cinnamon
1/8 tsp nutmeg
salted caramel sauce, for garnish
First make the crust. In a large bowl combine the flour, brown sugar, and salt. Whisk to combine then add the cubed butter and, using your fingers, rub it in until the mixture looks like coarse sand and no large pieces of butter remain.
Add the water, a tablespoon at a time, until the mixture forms a shaggy ball. Turn the dough out onto a lightly floured work surface and press the dough into a disk. Flatten the dough, fold it in half, and flatten it again. Repeat this process 4 times, then wrap the dough in plastic and chill for 1 hour.
Once chilled, pull the dough out of the refrigerator and let stand for 5-10 minutes to warm up. Roll out on a lightly floured surface to 1/8-inch thick, about a 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
Press the dough into a greased 9” pie plate and trim the dough so that ½” of dough hangs over the plate’s edge. Tuck the dough under and crimp the edges. Cover with plastic wrap and chill until ready to fill and bake.
Next, prepare the crumble. In a medium bowl combine the flour, sugar, and salt. Add the butter and rub it into the flour mixture with your fingers until the mixture resembles coarse sand. Cover and chill for 30 minutes before using.
Lastly, prepare the peach filling. In a medium bowl combine the sliced peaches, cornstarch, salted caramel sauce, vanilla, cinnamon, and nutmeg. Gently toss to coat, then allow to stand for at least 10 minutes at room temperature.
Preheat oven to 425 F. To assemble the pie, fill the pastry crust with the peach filling, then evenly spread the crumble over the top. Bake for 12 minutes, then reduce the heat to 350 F and bake for 45 to 55 more minutes, or until the crumble is deeply golden brown and the filling is bubbling all over. Allow to cool to room temperature before serving. Garnish with extra caramel sauce and enjoy!
Izzy was very confused and frightened by the amount of loud noises that surrounded our apartment last night. Between random fireworks and a few thunderstorms, poor bunny say unhappily in her cage staring at me, her bulging eyes begging for it to stop.
Poor thing. I’d offer her some condolence pie, but that probably wouldn’t be a good idea. We had dinner with Luke’s parents last night, and I developed a headache as we left, so I wasn’t too happy with all the noise either. Getting a migraine on the night of July 4th must suck. Luckily mine was just a common headache.
Still, it was not fun. I thought about burying my head in this pie, but then realized that might ruin the pie for others (including myself later on) so I re-thought my plan. Instead Luke and I watched Independence Day. Suiting, no?
Ok, so more about this pie. Like I mentioned earlier, I was looking for ways to use up extra ricotta (which generally means searching ‘ricotta’ on foodgawker) when I came across this recipe.
I was intrigued. A pineapple ricotta filling? Could it be good? Would it be good? I love pineapple, and I like baked ricotta, so it stood to reason that this pie and I would get along just fine.
Let me tell you, this pie exceeded all my expectations. The filling was sweet, but not overwhelmingly so, the ricotta mellowing the pineapple flavor, but leaving enough to be light and fresh.
If I have leftover ricotta again someday, I am sooo making this pie again.
Pineapple Ricotta Pie
Adapted from Buff Chickpea
Makes one 9” pie, about 12 servings
For the crust:
1 ¼ cups all-purpose flour
½ tsp salt
1 tsp sugar
½ cup (one stick) chilled unsalted butter, cut into pieces
1/8- ¼ cup ice water
For the filling:
1 pound (2 cups) ricotta cheese
1 cup heavy cream
1 cup sugar
1 Tbsp cornstarch
1/2 Tbsp plus 1/2 tsp vanilla extract
3 large eggs
1 (20-ounce) can of crushed pineapple (drained)
1/4 tsp cinnamon for dusting
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface and place on a sheet of plastic wrap. Flatten, and form a disc. Wrap, and refrigerate at least 1 hour before using.
Place the pineapple in a mesh strainer set over a bowl for at least 1 ½ hours, or preferably overnight. Discard the liquids. This will create a thicker pie filling and keep the crust crispier.
Add the ricotta to a large mixing bowl, and beat it smooth with an electric mixer. Beat in the heavy cream, sugar, cornstarch, and vanilla. Beat in the eggs, one at a time, making sure the texture is smooth. Finally, stir in the pineapple.
Preheat your oven to 425 degrees F, with a rack set in the lower third of the oven.
Remove the dough from the refrigerator. Roll it out on a lightly floured surface into a 10-inch circle. Place the dough round in a greased pie plate, and freeze for 15 minutes.
After the fifteen minutes has passed, remove the pie plate from the freezer, and pour the filling right to the top, leaving just a bit of room for the filling to puff up. Sprinkle the top of the pie with ground cinnamon. If you have some extra filling left over, as I did, you can pour it into a ramekin for a crustless version, and follow the same baking instructions.
Bake the pie at 425 for 15 minutes, then lower the heat to 350 degrees and bake another 30 minutes. The filling should be slightly puffed, golden, and set, not jiggly. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
Let’s call this post: The different angles of key lime pie. Because that’s pretty much all I can give you from the photos.
I made this pie as a request from my mom for Mother’s Day, and as such, could not cut into it before delivery. The delivery process also required a two-hour car ride with a bunny-filled cat carrier on my lap, so piping on awesome whipped cream decorations was out of the question too. Unless I wanted whipped cream ending up in random corners of Luke’s car.
Which I didn’t. So I give you a plain pie. With a funny bubble. What is up with that? It’s like a pie belly button or something. Every time I look at it, I want to poke it. I can feel my finger being drawn towards the computer screen. Luckily, I didn’t poke the actual pie, and it made it to my mom’s house safe and sound.
I’ve posted about key lime pie before here on Bashful Bao, but this is the traditional version, using egg yolks, lime juice and zest and sweetened condensed milk for the filling. My other version also incorporated egg whites, leading to a lighter, airier filling. This is the version most people think of when key lime pie comes to mind, though I think both versions are equally tasty.
Key Lime Pie
Adapted from Brown Eyed Baker
Makes one 9” pie (10 or so servings)
For the crust:
9 graham crackers, crushed into crumbs (about 1 cup cracker crumbs)
2 Tbsp sugar
5 Tbsp unsalted butter, melted
For the filling:
4 tsp grated lime zest
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
½ cup fresh lime juice
Preheat oven to 325 degrees F.
To make the crust, stir together the graham cracker crumbs and the granulated sugar in a medium bowl. While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the graham cracker and sugar mixture until evenly combined. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate with your fingers. Bake the crust until it is fragrant and beginning to brown, about 15 minutes; transfer to a wire rack to cool to room temperature.
To make the filling, whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at to thicken while the crust cools.
Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, but still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack and cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Garnish with whipped cream if desired. Cover pie and store in the fridge for up to 5 days.
Isn’t this the cutest little begging face you’ve ever seen? Starting around 7pm, Izzy starts making trips into her cage and striking this pose to remind me that feeding time is approaching. Cutest reminder ever.
Today is a special day. It’s Pi(e) Day!!
An entire day celebrating the grand splendor that is pie. I forget sometimes what a wonderful dessert pie is. It scares me slightly that since Thanksgiving, I’ve only made one pie besides this one.
Oh boy, I need more pie in my life. Especially pie like this.
The last time I made a buttermilk pie, the results were less than spectacular. The filling didn’t set properly, and the top bubbled up unevenly, which created a very sad looking pie.
So, I was a little hesitant to make another, but I don’t like little fears or disappointments lording over me, especially in the kitchen. So I tried again.
And I’m soooo glad I did. This pie is fabulous, and made my apartment smell amazing. The filling turns into a smooth, velvety custard with hints of cinnamon and nutmeg, and the top of the pie caramelizes beautifully. I may be in love with this pie. Ok, maybe I’ve just rediscovered my love of pie. I’m definitely going to try and put it in dessert rotation more often.
Brown Sugar Buttermilk Pie
Adapted from Every Day Food
Makes one 9” pie
For the crust:
1 1/4 cups all-purpose flour, plus more for rolling
1 tsp sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
¼ cup ice water
For The Filling:
3 Tbsps all-purpose flour
3 large eggs plus 2 large egg yolks
1 cup packed dark-brown sugar
1 1/2 cups buttermilk, room temperature
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted
To make the crust: Stir together flour, sugar, and salt. Cut in butter and knead with pastry cutter (or your fingers) until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with half the water and gather the ball of dough together. Add the rest of the water, a little at a time, as needed for the dough to hold together. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a piece of aluminum foil over dough and fill with coins or dried beans. Bake until edge is light golden, about 15 minutes; remove from oven and take off parchment and weights.
To make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium heat, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. Store in the refrigerator.
Getting a nice burst of citrus in winter is wonderful, especially since it’s practically the only affordable fruit this time of year. It’s even more wonderful when you get 12 limes for $2 at an Asian super market. How does that saying go? When life gives you limes, make key lime pie? (Even if the limes you get aren’t actually key limes, I’d go ahead and make the pie anyway, purists be damned.)
During my senior year of college, one of my housemates was obsessed with key lime pie, so I’ve made the dessert quite a few times. Every time I made it though, the filling never filled out the crust very well, always leaving an overhang of cracker crumbs that loomed ominously over the lime custard, so I went in search of a new recipe.
This recipe uses beaten eggs white to make the filling fluffier and more meringue-esque, while still retaining the tart, distinct lime taste. And it almost fills out the crust a little too well. That’s more like it.
Sadly, the lighter filling doesn’t hold together quite as well as a traditional custard, so my photos aren’t so amazing as I’d like. Still, this pie is a perfect winter pick me up.
Key Lime Pie
Adapted from Visions of Sugar Plum
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
3 large egg whites
4 egg yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 400 degrees F. In a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a greased 9-inch pie dish. Bake for 8-10 minutes or until golden brown.
In a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form. In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined – about 1-2 minutes. Fold egg whites into lime filling until combined.
Pour filling into pie crust. Bake 18-20 minutes or until light golden brown on top and filling is set. Cool on a wire rack for an hour before chilling completely in the refrigerator.
Today, I had a good plan. I knew my milk was closing in on its expiration date, so I decided to make pancakes. Lots of pancakes. Because that’s what I do with extra milk. I don’t drink it…I make pancakes. Except that today I didn’t make pancakes, because my milk had already gone bad.
After taking a whiff, I contemplated whether I could still cook with it. Is that a bad thing? That I stood in front of my sink debating how smelly is too smelly when it comes to milk? Thankfully, my rational side won out, and I poured it down the drain. I should not be that desperate for pancakes.
Instead of pancakes, I’ll eat pie. That’s a rational decision, no? Preferably, chocolate pumpkin pie. I wanted to make this recipe for Thanksgiving soooo bad, but Luke told me to keep it traditional. Boooooring. But I still made a great “normal” pumpkin pie. And totally forgot to take pictures of it. Sorry about that.
Chocolate and pumpkin may not seem like an intuitively awesome combo, but trust me when I tell you, it’s amazing. It actually blew me away a little by being so amazing. I mean, I was expecting a certain level of amazingness, but this pie was definitely 4 levels above my expectations.
Hopefully this pie will open other doors to new pumpkin pie combos. And if not, at least I have a great complement to that “traditional” version.
Chocolate Pumpkin Pie
Adapted from Pink Parsley
For the Crust:
2 cups finely ground graham cracker crumbs
3 oz (6 Tbs) unsalted butter, melted
1 Tbs granulated sugar
2 Tbs packed light-brown sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
3 oz bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the Pie:
6 oz semisweet chocolate (preferably 55 percent cacao), chopped
2 oz (4 Tbs) unsalted butter, cut into small pieces
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 Tbs cornstarch
1 tsp vanilla extract
1 tsp kosher salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of ground cloves
Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a 9 inch pie plate. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
To make the filling, melt the butter and semisweet chocolate together in a large bowl (either using a double boiler, or in the microwave, cooking at 30 second intervals and stirring well after each).
In a medium bowl, whisk together the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves. Whisk about 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into the crust. Bake until the center is set but still just a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours, but preferably overnight.
Note: I ended up with extra filling. I baked some in ramekins, and some in tartlet pans with extra pie crust I had leftover from other recipes. These little guys baked for about 15-20 mins.
I hope everyone had an enjoyable and delicious holiday. We went to Luke’s uncle’s house (they live in the same town, so no long holiday driving) and spent the day with his family. I celebrated Thanksgiving with his family last year too, which makes me feel more grown up than I think I actually am… maybe that’s because I don’t consider myself to be too grown up yet. Hopefully a full time job in the near future with help with that sentiment.
It’s always interesting to become part of a different family’s celebrations, you get to experience the holiday through different traditions, perhaps eating strange new side dishes and meeting fascinating people.
I truly love Thanksgiving, not only because it brings families together, but because of…you guessed it…the food, specifically the desserts. I made two pies this year, and completely forgot to take pictures of one, so here’s what I have for you.
I love pie. All kinds of pie. I contemplate having pie at my wedding, though I doubt that would go over too well with the groom. Apple pie is one of my favorites, but only if it’s a crumb pie. I know double-crusted apple pies are more traditional, but a crumbly, sweet brown sugary topping all over my apples definitely tickles my taste buds more than another crust layer.
Apple Crumb Pie
Adapted from Nutmeg Nanny
For the Filling:
6 cups apple chunks (I used 2 Golden Delicious and 2 huge Crispin apples)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice
For the Topping:
1 1/4 cup flour
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup butter, melted
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside for 10-15 minutes while you prep the dough.
Fit your pie crust into a pie plate. You can even use store bought pie crust if you prefer. Fill pie crust with prepared apple chunks.
In a medium bowl, combine the dry topping ingredients. Pour cooled melted butter into bowl. Toss and cut until small to medium sized chunks form. Break up large chunks as needed. Using a spoon, sprinkle crumb topping over entire pie.
Cover pie loosely with foil. Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes. Cool and enjoy.