Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Pie
This peanut butter pie is piled high with an incredibly decadent peanut butter cheesecake filling in a chocolatey crust and topped with ALL the Reeses Peanut Butter Cups, peanut butter chips, and drizzled with dark chocolate and melted peanut butter. It’s the pie that peanut butter dreams are made of.
This savory riff on a classic tart tatin is from Erin Jeanne McDowell's cookbook The Book on Pie, and is one of the best dinners I've had in recent memory. Pounds of cherry tomatoes are cooked down with fresh herbs, balsamic vinegar, and sherry then baked in puff pastry crust until the tomatoes char and the pastry turns a crackly golden brown. It's quite literally bursting with flavor from all directions. If you have the book, it's her alternate version of the Red Onion Tart Tatin.
Peanut butter, chocolate, bananas...you really can't go wrong with this classic flavor combo. This pie comes from Erin Jeanne McDowell's wonderful new cookbook The Book on Pie and is for all the peanut butter lovers out there. I describe a lot of recipes on this site as "decadent" and this one is no exception. A deliciously thick and creamy peanut butter custard wrapped in a black cocoa "all buttah" crust then topped with sliced bananas and homemade salted peanut brittle. My husband called it a giant Reece's peanut butter cup. Not mad about that!
If you cook onions slowly over low heat, they lose their sharpness and turn melty soft and sweet. That caramelization is what makes this French beauty a classic. I followed a recipe by André Soltner of Lutèce fame that can be found in NYT Cooking. The caramelized onions are combined with cream, eggs, a sprinkle of salt, pepper, and nutmeg, then baked in a savory tart crust. The result is pure buttery, flaky, onion magic.
This was my first time making an apple pie! And the first time I’ve ever made a lattice crust. While I’m sure it shows in the visuals, I was pretty happy with the results for a first attempt, and more importantly, it was everything I was hoping for in terms of taste. All the traditional fall flavors of tart apples, brown sugar, cinnamon, and cloves encased in a buttery, flaky crust.
Sweet, buttery shortcrust pastry filled with luscious almond frangipane filling and topped with even more sliced almonds. Simple ingredients but really big on flavor.
Well, here I am, living up to my previous confession that I can’t resist a recipe with cheese baked into it. This gorgeous pie by Erin Jeanne McDowel has a healthy quantity of cheddar cheese baked into the all-butter pie crust. I mean, how could I let that go unmade? The filling is a simple combination of tangy, smoky roasted tomatoes and corn, studded with spicy scallions and fresh basil. A mouthwatering balance of flavors, and the ultimate transitional meal as we go from summer to fall.
This one is a treat for kids of all ages. Creamy peanut butter ice cream, swirled with raspberry jam in a salty, caramely, crunchy, crust.
Bosc pears are poached in white wine and warm, autumn spices – clove, cinnamon, and vanilla – until transluscent, then nestled in a thick layer of frangipane (sweet almond custard) in this perfect-for-fall tart. I’d never made anything with frangipane before and now I want to make everything with it. Creamy, nutty, delicious.
The crispiest, butteriest crust, gouda cheese, and ripe heirloom tomatoes all melted together in a hot oven then topped with fresh basil. “Oh my god,” was all my husband had to say when he took a bite of this Tomato Gouda Galette. Need I say more?
An easy recipe for crispy, buttery, Blueberry Hand Pies. A classic summer treat.
These smooth Chili Lime Tarts are that perfect balance of sweet and tart, cool with just a touch of heat. (Just like you wish your boyfriend was.) In the same family as a key lime pie, the sweet shortcrust gives them just a bit more elegance than a graham cracker crust, and that hint of chili adds a bit of sophistication.
A few humble ingredients make for an indulgent entry or side dish you’ll want to make again and again.
A recipe for smooth, cool, and creamy Vanilla Custard Pie topped with freeze dried Strawberry and Mango sugars. A sure crowd pleaser.
