The first time I made zapple pie, I served it for dessert when the neighbors came to visit. They didn't believe that it was made with zucchini and not apples. It's a great way to use up those giant club-sized zucchini. One zucchini about a foot long should be enough for one nine inch pie. Don't use young zucchini – they taste too much like veggies. [Read more…]
The best pie crust recipes start with the best ingredients, handled with care. Basic cookies and cakes are easy, but a perfect pie crust really shows off the skills of the baker. Pies have always been a part of my family's holiday traditions, and we also baked many pies at our family catering business, so over the years I've made a lot of pie crusts. These are some of my favorite “go to” pie crust recipes, along with tips for perfect pies. I've also included links to the pie recipes currently on the website. The nut, shortbread, coconut, graham cracker and cookie crust recipes make enough for a generous 9-inch pie crust or a thinner ten inch pie crust. [Read more…]
Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling. Back at the family catering business, we had a regular restaurant client called the Three Little Pigs. They used to order rhubarb pie every single week from the beginning to the end of the rhubarb season, so I've made a LOT of rhubarb pies over the years. The custard and rhubarb combination is still my favorite. (Rhubarb pie can also be crazy expensive to buy! Better to make your own!) [Read more…]
I had a vision. When I started brainstorming about this post, I thought, “What would make a better Thanksgiving dessert than combining some of my favorite flavors into a cranberry walnut pie?”
Alas, recipe attempt #1 was a complete bomb. It turned out way too sweet, and the texture was just wrong. The rest of the family refused to eat it, so I ended up eating pie for a week. Ugh. Thankfully, round two went much better. I ended up with a pie/bar cookie hybrid that goes together without a fuss. The “secret ingredient” raspberries add a little extra natural sweetness so you can cut back on the sugar and win over those who may not be big cranberry lovers. Cranberries have some natural pectin (which is why cranberry sauce sets up), but adding cornstarch gives the filling a more velvety texture.
Husband and boys both gave it a thumbs up, and as much as I like pie and this version is tasty, I'm relieved that I won't be eating it for an entire week. [Read more…]
I love the taste of fresh picked raspberries, still warm from the sun. When I was a little girl, momma always maintained two raspberry patches – one red and one golden – and we spent many hours picking and preserving the luscious little gems. This raspberry cream pie recipe was one of my momma's favorites, which our family still enjoys. I've included a gluten free adaptation, which is shown in the photos. [Read more…]