Inspired in part by Host the Toast
For Pie Crust:
1 store-bought butter pie crust, rolled out into pie pan and pre-baked in oven at 350 degrees for 10 minutes.
For Filling:
6 to 7 peaches (not too soft)
2 tbsp of cornstarch
1 1/2 tbsp flour
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup sugar
1/4 cup maple syrup
4 tbsp bourbon
1 tbsp water
3 tbsp plus 1 tbsp butter
1. Roast Peaches: Preheat oven to 375 degrees. Halve and pit peaches, and place on baking pan. Brush tops and bottoms with 1 tbsp of melted butter, and roast in oven for 10 to 15 minutes, until fragrant. Remove and let cool. When cool, peel peaches and slice. (Pre-roasting peaches not only makes it easy to peel them, but also ensures maximum flavor.) Place slices in a bowl.
2. Mix Filling: Toss peaches with cornstarch, flour, cinnamon and salt in a bowl. Meanwhile, in a heavy saucepan on the stove over medium-high heat, combine sugar, maple syrup, bourbon, and water. Stir until sugar dissolves, then allow it to boil. Leave it boiling, without stirring, until the caramel becomes a deep amber color. Once it does, remove from heat, and add butter. Stir until butter is completely melted.
3. Pour caramel sauce over peach mixture, and coat completely. Put mixture into pre-baked pie crust, and place in fridge while you assemble the crumble.
For the Crumble:
3/4 cup of chopped pecans (salted and roasted variety)
1 cup plus 2 tbsp flour
1/2 cup sugar
3 tbsp dark brown sugar
Dash of cinnamon
1 stick of butter
1. Mix together the pecans, flour, sugar, brown sugar and cinnamon. Cut butter into small cubes, and work into mixture until it becomes pebbly.
2. Generously spread crumble out across top of peach pie. Bake pie for 15 minutes at 400 degrees. Then bring temperature down to 350, and bake for another 40 to 45 minutes. Check often and if the crust is darkening too quickly, cover it with foil. Pie is ready when the top has turned a deep golden color and the house smells like a peach tree!
Let cool for at least 2 and a half hours.
Serve warm with vanilla bean ice cream on a crisp September evening!
Cinnamon’s Marionberry Pie
Filling:
6 cups of frozen marionberries, thawed (I used frozen for this recipe as fresh marionberries are just about impossible to find outside of Oregon because they are highly perishable.)
1/4 cup of cornstarch
1 cup sugar
Dash of cinnamon
1. Mix together the thawed berries, cornstarch, sugar, and cinnamon. Set aside.
Crust:
2 1/2 cups flour
1 tsp salt
2 tbs sugar
1 1/2 sticks of unsalted butter (cut into chunks)
1/2 cup chilled vegetable shortening (cut into chunks)
1/4 cup of cold tequila (secret ingredient!)
1/4 cup of cold of water
1 egg
1. Combine flour, salt, and sugar in large bowl. Add butter and vegetable shortening and cut into flour mixture with a pastry cutter. When mixture becomes pebbly, sprinkle cold tequila (make sure it's very cold) and cold water over mixture. Gently work in until dough comes together. Split dough into two even rounds and flatten into discs. Wrap in plastic wrap and refrigerate for 45 minutes.
2. Preheat oven to 375 degrees. Roll out one disc of pie dough and press into pie dish. Refrigerate crust for ten minutes, then bake crust for ten minutes in oven (refrigerating the crust beforehand ensures that it won't lose its shape during baking.)
3. Remove from oven and let cool slightly. Add marionberry filling. Roll out second disc of dough and cut lattice strips from it, or, if you're feeling more playful, use cookie cutters to create a fun topping (Cinnamon likes squirrel cookie shapes in particular.) Place shapes on top of pie. Crack egg and whisk it together in a small bowl. Wash egg over crust and pie top. Sprinkle with extra sugar.
4. Bake pie at 375 degrees for 55 to 65 minutes, until the filling bubbles and the crust is golden brown. I like to place the pie dish on a cookie sheet in case anything bubbles over. If the crust edge starts turning dark, cover with foil.
5. When ready, remove pie from oven. Let cool for at least three hours. Cut into wedges and serve with vanilla ice cream. Best enjoyed with an August sunset and good friends!
Cinnamon’s Gingersnap Pumpkin Pie
(Inspired by Dorie Greenspan’s Sour Cream Pumpkin Pie and Bubby's Homemade Pies' Gingersnap Crust)
Crust
1 ½ cups of gingersnap cookie crumbs
3 tbs of sugar
pinch of salt
4 tbs of melted butter
Preheat oven to 350 degrees. Mix all ingredients together, gathering it into a large clump. Press the cookie crumb dough into a pie dish, and refrigerate dish for 30 minutes. Then bake pie dish for about 8 to 10 minutes, until crust becomes fragrant. Remove from oven and set aside.
Pie Filling
2 cups of canned pumpkin
3 eggs
1 cup of brown sugar
2 tbs of melted butter
1 ½ cups of heavy whipping cream
1/3 cup of sour cream
1 ½ tsp ground ginger
1 ½ tsp cinnamon
Pinch of cloves
Pinch of nutmeg
Pinch of salt
3 tsp vanilla extract
1 tsp of honey
Preheat oven to 450 degrees. Combine all ingredients in large bowl, then pour into prepared, partially baked gingersnap crust. Bake at 450 degrees for 10 minutes, then lower oven temperature to 300 degrees. Bake for 40 to 50 minutes longer, until pie only slightly jiggles in the center. Remove and place in the refrigerator for at least four hours. Serve with fresh whipped cream, and enjoy!
8 ounces of Imperial Pumpkin Ale or just Pumpkin Ale (I used 10 Barrel Brewing Co.'s delicious Big Ol' Pumpkin Imperial Ale, which has an ABV of 9.3, but feel free to use whatever seasonal beer you want to, so long as the IBU content isn't huge -- otherwise the caramel will be bitter.)
(makes just over 30)
For the Cupcakes
4 cups flour
1 teaspoon of baking soda
1 tablespoon plus 1 teaspoon of baking powder
1 teaspoon of salt
2 teaspoons of cinnamon
1 tablespoon ground ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
2 sticks of unsalted butter
2 1/2 cups of light brown sugar
4 eggs
1/2 cup of heavy cream
1/2 cup of half and half
1 3/4 cups of canned pumpkin
Preheat oven to 350 degrees and line muffin tins with paper cupcake liners. Sift together flour, baking soda, baking powder, salt, and spices in large bowl.
In separate large bowl, use an electric mixer to cream butter and brown sugar until fluffy. Add eggs one at time while mixing. When combined, add flour mixture in three batches, alternating with additions of heavy cream and half and half until all ingredients are combined. Add pumpkin, and beat until just combined.
Divide batter among lined muffin tins, filling about three-quarters of the way. Bake for 15 to 20 minutes until golden brown.
For the Cream Cheese Frosting:
1 1/2 sticks of butter, room temperature
8 ounces of cream cheese
3 1/2 cups of confectioners sugar, sifted
1/2 teaspoon of vanilla extract
With an electric mixer, beat butter and cream cheese until fluffy. Add sugar, half a cup at a time, mixing until smooth. Add vanilla. Once cupcakes are cool, spread frosting onto cupcakes.
For the Pumpkin Ale Caramel:
8 ounces of Imperial Pumpkin Ale or just Pumpkin Ale (I used 10 Barrel Brewing Co.'s delicious Big Ol' Pumpkin Imperial Ale, which has an ABV of 9.3, but feel free to use whatever seasonal beer you want to, so long as the IBU content isn't huge -- otherwise the caramel will be bitter.)
2 tablespoons of unsalted butter
1 1/2 cups brown sugar
1 cup of heavy cream
Pinch of salt
1 teaspoon of vanilla extract
Heat the pumpkin ale in a medium saucepan and bring to low boil. Cook, uncovered, until reduced by about half.
Add the butter and brown sugar and cook, stirring occasionally, until mixture is thick and syrupy -- about 10 to 15 minutes. When it becomes this consistency, stir in the cream. Cook about five minutes more, until thickened. Remove from heat and add vanilla. Let it cool and thicken. Liberally drizzle caramel over frosted cupcakes.
Pair the finished cupcakes with a cup of hot coffee on a cold October morning and watch the leaves fall.
(Makes one drink)
2 ounces of strawberry lemonade
1 1/2 ounces of tequila (optional)
1 ounce of lime-flavored sparkling soda water (Talking Rain or La Croix are tasty!)
3 basil leaves
1 to 2 strawberries, sliced up
(If leaving out the tequila, replace with more soda water and lemonade)
Place the basil leaves and strawberries into a high ball glass and muddle together with a muddler or the back of a spoon. Add the strawberry lemonade and tequila, and stir together well. Top off with the lime-flavored soda water, and you've got an elegant and delicious sipper sure to please everyone in the bridal party!
(makes two pies)
2 pre-made, store-bought graham cracker crusts
2 14-ounce cans of sweetened condensed milk (I find Eagle Brand to be a tried and trusted standby)
8 egg yolks
1 ¼ cup of key lime juice (fresh squeezed, or from the bottle)
4 teaspoons lime zest
Whipped cream in a can
Lime peel twists (Lime peel strips twisted)
Preheat oven to 325 degrees. Combine sweetened condensed milk, egg yolks, key lime juice and lime zest in a bowl and stir until well-combined. Divide mixture between two graham cracker crusts, and bake for about 17 minutes. Remove pies, let cool completely, and then chill in fridge for several hours. Add whipped cream to top just before serving, along with a lime twist. Sit back, eat, and enjoy the summer!
(Peach Blueberry)
Makes one 12-inch double crust pie
For the Crust:
3 cups flour
9 tablespoons cold butter
6 tablespoons vegetable shortening
½ teaspoon of salt (or more, if you like your crust a little saltier)
½ cup of cold water
Mix flour and salt together. Cut butter and vegetable shortening into small pieces, then add to flour mixture. Cut butter and shortening into flour with a pastry cutter until mixture is pebbly. Add water a little at a time until it forms a dough. Split dough into two and roll into balls. Place in freezer for half an hour.
Preheat oven to 375 degrees and roll out one of the dough halves into a disc. Place and form into pie dish. Cut off excess edges and poke crust several times with a fork. Place back in freezer for 10 minutes, then place dish in heated oven for 10 minutes to pre-bake.
For filling:
Preheat oven to 400 degrees
5 to 6 Peaches, roasted, skinned, and cut into sixths (see below for how to do this)
2 cups frozen blueberries
1 plus 1/2 tablespoons corn starch
¾ cup brown sugar
¼ cup of flour
Pinch of salt
Dash of cinnamon
Zest and juice from ½ a lemon
3 tablespoons butter
Sugar
Mix peaches, blueberries, corn starch, brown sugar, flour, salt, cinnamon, lemon zest and lemon juice until just mixed. Pour ingredients into pre-heated pie crust. Sprinkle with slices of butter, then roll out remaining dough into disk and place on top, crimping to fit around the edges. Dust top with sugar, then cut five vents into top crust.
Place on baking pan in oven and bake for 10 minutes. Lower temperature to 375 degrees, and bake for another 40 or so minutes, until top is golden, and the house smells like heaven.
Take out and let cool.
Roasting peaches:
Preheat oven to 375 degrees (This can be done when you’re pre-baking the pie crust)
Halve peaches and place on baking pan. Coat with melted butter, sugar and a healthy helping of cinnamon. Bake for 15 minutes and then place in freezer to cool down. When cool enough, peel skins (should come right off) and remove pits. Cut into sixths, and add to pie filling.
Enjoy this beautiful summer pie!
(makes four mini pies)
For the Dough
1 1/2 cups of flour
1/4 teaspoon of salt
5 tablespoons of cold, unsalted butter
3 tablespoons of cold shortening
5 tablespoons of water
Mix flour and salt together. Cut butter and shortening into flour using a pastry cutter. When the pieces become small and gravel-sized, add water. Combine into eight small balls of dough, and wrap them in aluminum foil. Then put them in the freezer for fifteen minutes to half an hour before using.
For the Crusts:
Butter small tart pans. Take cold rounds of dough and roll out four of them into circular discs to cover the tart pans. Press dough into pans. Prick bottoms with a fork. Pre-bake for about 10 minutes at 375 degrees.
For the Filling:
Two cups of blueberries (recipes always say to use fresh, but sometimes you just can't get fresh blueberries. I think frozen ones do a pretty good job most of the time. Just make sure they're mostly thawed.)
Juice from half of a lemon
1/4 cup of brown sugar
1/2 cup of regular sugar
2 tablespoons of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
Combine all ingredients together in a large bowl. Taste for sugar vs. tartness, and add more of one or the other to balance out. Then divide filling among four tart pans.
Make lattice tops out of the remaining rounds of dough. Roll out, cut into strips, then weave them together on top of the filling. Brush the tops with water and then sprinkle sugar on top.
Bake pies at 350 for about 30-40 minutes. Pull them out and let cool for 20 minutes or more. Then, enjoy your hard work!
More delicious cozy recipes coming soon!
These pies look soooo good. 😃
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