Posts tagged pie
It’s 3.14–yes, Pi day! My tween needed to make a pie to take into her class so we brainstormed something that included some of her favorite ingredients: Nutella, pears, and white chocolate. Since the pie is headed to school, I, of course, had to make one for us to sample at home (sans the white chocolate and speckled with pecans and cranberries instead).
I tweaked this recipe from The Lovely Cupboard for my version.
Prep time: 20 minutes + 20 minutes baking
Servings: 8 pieces
1 unbaked pie shell
2 pears (apples would work well too)
3 tablespoons Apricot perserves
1/2 tablespoon fresh lemon juice
1 cup Nutella (or more!)
Toppings: white chocolate chips, pecans, cranberries
- Place the unbaked pie dough into your pie or tart pan and press around the edges and up the sides to create the crust. Prick the crust with a fork a few times.
- Spread the Nutella over the bottom of the unbaked pie crust. This took more time than I thought it would–Nutella is sticky!
- Put the pie crust into the fridge while preparing the rest of the ingredients.
- Peel and slice the pears into thin pieces.
- Take the pie crust out of the fridge and layer the pears onto the Nutella.
- Mix the lemon juice in the preserves and warm in the microwave. I heated it for 30 seconds on high. Use a cooking brush (or spoon) to spread the preserves over the pears.
- Sprinkle the pears with topping, if using.
Kids’ reactions: The tart without the white chocolate chips was definitely the frontrunner versus the pie. My kids preferred the thinner crust too. I think next time I’d toss the pears in the marmalade and lemon juice before putting them on the pie to minimize the amount of liquid on day two.
Gearing up for the big Thanksgiving holiday? Here are some recipes to make quick appetizers, yummy sides, and desserts for the big day. Also, if you’re looking to learn a little bit more about the first Thanksgiving, check out my post at WanderingEducators.
Forget the crackers and cheese tray: These appetizers will impress your guests, without you spending hours in the kitchen.
Throw together these quesadillas for a quick pre-meal munchie for guests.
Maggie Long of the Ann Arbor’s Jolly Pumpkin Café & Brewery serves this edamame spread with pizza pieces, you could use sourdough bread slices.
Crisp pita chips to go along with this hummus that uses peanut butter in place of tahini sauce.
Looking to tweak your stand-by holiday sides just a little? These recipes will give you some ideas.
Use your hand-held blender and extra milk to make your potatoes extra creamy.
Update your green bean dish with this recipe. Bonus: it won’t take up oven space.
Looking for a no-fail roll recipe? This IS it.
Along with pumpkin pie, why not try some of these tempting sweets too?
Michigan’s premiere pie maker, Wendy Achatz, passed along this simple recipe. Start peeling the apples…
Use a pre-made piecrust in a tart pan for something a little fancier than pie. And don’t worry, this dessert only looks hard to make.
Why not put the pumpkin in cookies instead of pie this year? Just Baked’ s Pam Turkin shares her recipe.
Usually, I save this for Christmas, but my teen has been begging for us to have this on Thanksgiving too.
2-½ cup pastry flour
1-teaspoon sea salt
½ cup all natural palm fruit oil
½ cup cold butter
Mix oil and butter into flour mixture with fingers until crumbly.
½ cup chilled water.
Do not over mix at this point. Dough will be sticky. Cover with plastic wrap or wax paper and allow to rest in refrigerator for 1 hour.
Divide dough in half. Roll out onto a lightly floured surface into an 11” circle to fit pie pan.
7 cups thinly sliced Northern Spy apples
½ c. sugar
¼ c. brown sugar
¼ c. flour
½-1 t. cinnamon
3 T. butter
Toss until apples are well coated; pour into bottom crust and dot with butter.
Roll out top dough disk, cover pie and crimp edges. Flute top crust for steam to escape while baking.
Brush top crust with water or egg and sprinkle with 2 T. sugar.
Bake at 375 degrees for 1-¼ hours or until golden brown and apple are tender.
If apples are not tender yet crust is becoming too dark, lower over temperature to 350 and continue to bake until apples are tender. Insert a fork into the middle of pie to test the tenderness of apple slices.
*Note that Wendy Achatz suggests using Northern Spy apples. I couldn’t find any at the grocery store so you might need to substitute another variety.
Special thanks for Wendy Achatz for sharing her recipe with MKES!