Category Archives: pie
Not every recipe will be successful.
This one was saved by the peaches and the vanilla that managed to bring it through even despite the problems. I don’t often talk about failures here, part because failures are only interesting to read for so long and part because I like to put recipes up that work, that I love and want to enjoy again with friends. But, I made a promise that I would talk about what happened to those peaches and this is that story.
A friend of a friend offered me some peaches from her mini-orchard of…
I thought this came out beautifully. I used a combination of whole-grain flours and added cardamom, which boosted the flavor considerably. I love crumbles for their simplicity – toss fruit with sugar, top with a mixture of flour, oats and more sugar. However, to cut down on at least some of the sugar, I used one of the stevia-sugar products, Sun Crystals, to acquire the same sweetness without as many calories. Now if only there was such a thing for brown sugar!
This one from Bakerella we can both agree on. It’s easy and doesn’t call for any expensive ingredients. (Actually, I probably made it more expensive because I don’t like using margarine.) The original recipe made 3 pies! If I had 3 pie dishes, I’d consider it because he goes through pies so fast. And, most importantly, this one got the highest reviews after the maple pecan. I loved the filling and he loved the end result.
I normally refer you to Food Network for Alton’s pie crust, but this time, I’m reprinting it below with how I make it.
Every so often, I post a recipe from Latviešu ēdieni by Ņina Masiļūne.
My husband has been jonesing for these little pastries for a while and earlier this week, he decided he’d make them for dessert on one of the nights we had a full Latvian meal. They’re not very sweet, relying primarily on the natural sweetness of carrots and the rye crust can be very difficult to cook just right, but they are interesting little pastries nonetheless.
Okay, these little minis are really little brothers to my German Chocolate Pie with a few changes. What I love about these is that they’re fast, single-serving pies with plenty of crust and room for topping.
Now I loved the German Chocolate Pie, but it was just on the edge of being too sweet. I decided to try semi-sweet chocolate instead of sweet chocolate and was amazed at the stronger, richer flavor. The sweetness was just perfect.
Now, I’m used to having this at restaurants (like the aforementioned two) and I remember it being this creamy, pale chocolate with chunks of pecan and coconut. I’ve never made such a pie before (not that I’d let that stop me) and started hunting around for a recipe.
This is not the light, creamy, soft chocolate pie I was expecting. (Maybe I should have looked for a “silk” pie?) Instead, this is a dark, rich and extremely good pie.
Every year, I make my dad a pecan pie, his favorite. Still, I like to change things up as well, so every year, I use a different recipe.
I’m not a huge fan of pecan pie, so I usually don’t miss not having a slice. This time, however, the remains of the filling in the bowl were so good, I wished I’d made two pies — or at least some mini pies for myself and my husband. It was that good.
In fact, this time, I really didn’t alter much. It was almost perfect as written and I only tweaked it slightly. I just wish I’d had enough filling left over to make myself a mini pie!