Category Archives: Pies

Pumpkin Tart with Whipped Cream and Almond Toffee

This is a fantastic (although indulgent!) fall dessert.  It is a perfect upgrade to regular pumpkin pie – great for Thanksgiving and other special occasions!  Enjoy!

Pumpkin Tart with Whipped Cream and Almond Toffee

Slightly adapted from Southern Living, Nov 2014
Serves 16

TART
2 homemade piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup molasses
6 tablespoons unsalted butter, melted
4 large eggs
1 (12-oz.) can fat free evaporated milk

ALMOND TOFFEE
1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup sliced almonds
Parchment paper

WHIPPED CREAM
1 cup heavy cream
1/4 teaspoon pumpkin pie spice
1/4 cup powdered sugar

Directions:
1. Prepare Tarts: Preheat oven to 350°. Fit piecrusts into two 9-inch tart pans with removable bottoms; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into the two crusts.

2. Bake at 350° for about 50 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.

3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.

4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tarts with whipped cream; sprinkle tarts with toffee.

Nutritional info:
Calories: 450.0
Total Fat:27.3 g
Saturated Fat: 8.4 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 4.2 g
Cholesterol: 87.5 mg
Sodium: 206.7 mg
Potassium: 341.9 mg
Total Carbohydrat: 48.0 g
Dietary Fiber: 4.0 g
Sugars: 30.7 g
Protein: 8.1 g

Blueberry-Peach Galettes

This is one of my go-to desserts – I’ve been making it for probably more than 10 years now!  It’s best when you can use fresh in-season fruit, but it can also be made with frozen fruit.  And I like to use a homemade pie crust, but it can easily be made with a store-bought crust too.   This is so easy, and is always a hit.  Enjoy!

Blueberry-Peach Galettes

From Cooking Light, Sept 2001
Serves 16

Ingredients:
1 (14-ounce) package refrigerated pie dough (such as Pillsbury) (or use homemade)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar

Directions:
Preheat oven to 425°.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar.

Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned.

Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.

Nutritional info:
Calories: 153.5
Total Fat: 6.2 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 130.5 mg
Potassium: 133.7 mg
Total Carbohydrate: 25.8 g
Dietary Fiber: 1.5 g
Sugars: 12.2 g
Protein: 0.5 g

Berry Flag Tart

Ok, so I’m a little late with posting this… We made this as a dessert for our 4th of July cookout – but it’s still July, right?

In any event, this was SUPER tasty, and I would definitely make it again! For a smaller crowd, I’d probably make a smaller portion (maybe 1/2), but it was definitely worth the effort to make the whole recipe if you have to feed a crowd. Enjoy!

Berry Flag Tart
From Better Homes and Gardens, July 2014
Serves 24

Ingredients:

Crust:
3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 1/2 cups cold unsalted butter, cut into 1/2-inch slices
1/2 cup ice water
1 egg
2 tablespoons water
1/3 cup Swedish (pearl) sugar (I used white sparkly sugar – the type for decorating cookies)

Raspberry Filling:
5 6-ounce packages fresh raspberries (about 8 cups)
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup ClearJel or cornstarch (I used cornstarch)
Pinch salt

Blueberry Filling:
2 6-ounce packages fresh blueberries (about 2 cups)
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 cup granulated sugar
2 tablespoons ClearJel or cornstarch (I used cornstarch)
Pinch salt

Directions:
Crust:
1. In a food processor combine the flour, granulated sugar and salt. Cover and pulse to distribute ingredients. Add butter; pulse until mixture resembles very coarse cornmeal with a few large butter chunks still visible. While pulsing, add the water slowly. Continue pulsing until the water is evenly distributed but don’t allow the dough to form into a ball. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry ( 21 ounces). Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

2. Roll the large dough portion into a 17×12-inch rectangle. Transfer to a 15x10x1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15×10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut 4 more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, rerolling scraps as necessary. Place strips and stars on a parchment paper-lined large baking sheet. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

Raspberry Filling:
3. Place raspberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, cornstarch, and salt. Sprinkle sugar mixture over raspberries; toss to combine. Set aside.

Blueberry Filling:
4. Place blueberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, cornstarch, and salt. Sprinkle sugar mixture over blueberries; toss to combine.

Assemble:
5. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6×4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 1 1/4 hours or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

Nutritional info:
Calories: 244
Fat: 12 g
Saturated Fat: 7g
Polyunsaturated fat: 1g
Monounsaturated fat: 3g
Cholesterol: 38 mg
Sodium: 157mg
Carb: 32g
Fiber: 3g
Sugar: 15g
Protein: 3g

Fresh Cherry Pie

We’re finally in cherry season! Although they’re still a little bit expensive, it was definitely time to make pie! 🙂 Enjoy!

Fresh Cherry Pie
Slightly adapted from Cooking Light, July 2008
Serves 12

Ingredients:
2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 recipe pie crust (for double-crust pie – see below)
Cooking spray
2 tablespoons water
1 large egg white
2 tablespoons turbinado sugar

Directions:
1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

2. Preheat oven to 400°.

3. Roll half of pie dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining dough into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Or just place over filling and cut holes for ventilation. Fold edges under; crimp.

4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar.

5. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.

Nutritional info:
Calories 302.1
Total Fat 12.6 g
Saturated Fat 6.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 224.2 mg
Potassium 162.8 mg
Total Carbohydrate 44.8 g
Dietary Fiber 2.9 g
Sugars 24.6 g
Protein 3.8 g
_________________________________________________________
Pie Crust
Adapted from Mom’s recipe
Makes 16 servings (enough for 2 pies, 8 slices each or one double-crust pie)

Ingredients:
2 cups all-purpose flour (I use ultragrain flour)
1 tsp salt
3/4 cup shortening (I use Spectrum organic)
4 Tbsp ice water

Directions:
1. Sift together flour and salt. Combine flour mixture with shortening using a pastry cutter, until it resembles coarse meal. **Alternatively** – mix sifted flour/salt in a food processor with shortening until combined.

2. Sprinkle 4 Tbsp (one at a time) of ice-cold water, toss with a fork. **If using food processor, pulse in water one Tbsp at a time until dough forms a ball.**

3. Work into 2 dough balls — can be used together for a double crust pie or individually for single crust pie. Roll dough out thin enough to fit a 9″ pie plate. Bake according to pie directions. Makes 2 piecrusts, about 8 slices per pie.

Nutritional info (per slice):
Calories: 137.6
Total Fat: 9.3 g
Saturated Fat: 4.5 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 145.6 mg
Potassium: 0.0 mg
Total Carbohydrate: 11.0 g
Dietary Fiber: 1.0 g
Sugars: 0.5 g
Protein: 2.0 g

Easiest Berry Crisp

Dessert! I’m always scrambling for a dessert to make when we have people over for dinner, since we rarely make dessert just for ourselves. I wanted it to be something tasty, but also easy-to-put-together, too – since we were having people over on a weekday (when we’re both at work all day). So, after searching through my *many* recipes, I found this one, and John and I agreed it would be a great dessert choice.

I was able to assemble everything before I left for work that morning, and I covered & refrigerated it during the day while I was gone. So, all I needed to do that evening was put it in the oven. Easy!

This was fantastic, and *SO* easy! I made a bit of homemade whipped cream to top it, and it was a big hit. Enjoy!

Easiest Berry Crisp
Slightly adapted from Whole Foods Market website
Serves 12

Ingredients:
6 tablespoons unsalted butter, at room temperature
1 1/2 pound (about 5 cups) organic mixed berries, such as hulled and chopped strawberries, blackberries, blueberries and/or raspberries
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/3 cup plus 1/4 cup dark brown sugar, divided
3/4 cup all-purpose flour, divided (I use ultragrain flour)
1 cup old-fashioned or quick-cooking oats

Directions:
Preheat the oven to 375°F. Spray an 8- or 9-inch-square baking dish or 9-inch pie plate with cooking spray.

In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup flour, cinnamon, and nutmeg, and toss until evenly coated. Transfer to the buttered baking dish.

To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.

Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.

**Note** To make half the recipe, use a 6×8 baking dish. In addition, the crisp can be assembled a few hours ahead and refrigerated. Bring baking dish to room temp before baking.

Nutritional info:
Calories: 164.0
Total Fat: 6.6 g
Cholesterol: 15.5 mg
Sodium: 1.2 mg
Total Carbs: 25.5 g
Dietary Fiber: 3.3 g
Protein: 3.1 g

Cranberry Tartlets

I’ve been planning to make this recipe for a few years (really!), and I finally got around to it now! Especially since Thanksgiving was only the week before our Christmas party, I still had some leftover homemade cranberry sauce, and this was still festive for the Christmas season!
Cranberry tarts - baked

Cranberry Tartlets
From Martha Stewart Living, Nov 2010
Makes 12

Ingredients:
12 (2 3/4-inch) squares of dough (1/2 single pie crust)
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
2 tsp sanding sugar or turbinado sugar

Directions:
1. Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
Cranberry tarts - pre baking

2. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.
Cranberry tarts  - egg wash Cranberry tarts - brushed ready to bake

Nutritional info:
Calories: 97.2
Total Fat: 5.5 g
Cholesterol: 20.4 mg
Sodium: 94.7 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.3 g
Protein: 0.6 g

Pie Crust

Since I’m posting recipes with pie crust, I thought I’d share my mom’s pie crust recipe! It’s always been easy to make, but it is even easier with my food processor. This dough works for almost any pie or quiche, and it freezes well (unbaked) if you don’t need it all at once. Enjoy!

Pie Crust
From Mom’s recipe
Makes 2 pie crusts, 8 servings each (16 servings total)

Ingredients:
2 cups all-purpose flour (I use ultragrain)
1 tsp salt
3/4 cup shortening (I use Spectrum organic)
4 Tbsp ice water

Directions:
1. Sift together flour and salt. Combine flour mixture with shortening using a pastry cutter, until it resembles coarse meal. **Alternatively** – pulse sifted flour/salt in a food processor with shortening until combined.

2. Sprinkle 4 Tbsp (one at a time) of ice-cold water, toss with a fork. **If using food processor, pulse in water one Tbsp at a time until dough forms a ball.**

3. Work into 2 dough balls — can be used together for a double crust pie or individually for single crust pie. Roll dough out thin enough to fit a 9″ pie plate. Bake according to pie directions. Makes 2 piecrusts, about 8 slices per pie.

Nutritional info (per slice):
Calories: 137.6
Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 145.6 mg
Total Carbs: 11.0 g
Dietary Fiber: 1.0 g
Protein: 2.0 g

Key Lime Pie

I’m usually not a huge fan of key lime pie, but we recently got a bag of locally-grown key limes in our Greenling basket, and I had also made some homemade graham crackers, so I thought I would give it a try. Our friends were still visiting, and their 12-year-old daughter was eager to help make some homemade key lime pie.

The result? It was fantastic! We’ll definitely be making this again when we have some fresh key limes!

Key Lime Pie

Key Lime Pie
Adapted from MyRecipes.com
Serves 10

Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
2 (14-ounce) cans non-fat sweetened condensed milk
1 1/4 cups Key lime juice
2 large eggs, lightly beaten
1/2 cup fat free sour cream (I use Lilly brand)
2 tablespoons powdered sugar

Directions:
1. Preheat oven to 325°. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.

2. Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Let cool for about 30 minutes at room temperature.

3. Combine sour cream and powdered sugar. Spread evenly over pie. Chill at least 4 hours.

Nutritional info:
Calories: 351.4
Total Fat: 6.6 g
Cholesterol: 60.4 mg
Sodium: 132.0 mg
Total Carbs: 63.8 g
Dietary Fiber: 0.8 g
Protein: 9.3 g

Honeyed Fig Crostatas

Figs, figs everywhere! Since we’ve been watering it more regularly, our fig tree in the backyard has been producing *tons* of figs! So, we were invited to a Labor Day cookout, and I thought this would be the perfect dessert, especially since we had so many fantastic figs! The verdict? It was a hit!

Fig crostata - done

Honeyed Fig Crostatas
From Food & Wine, Oct 2009
Serves 8

Ingredients:
2 1/2 cups all-purpose flour (I used ultragrain flour)
1/4 cup plus 1 tablespoon sugar
Kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 3 tablespoons ice water
1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
5 teaspoons honey
1 teaspoon fresh lemon juice
1/4 teaspoon thyme leaves, plus small sprigs for garnish
1 egg beaten with 1 tablespoon of water

Instructions:
1.In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
Fig Crostata - dough

2.On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper-lined baking sheet and refrigerate for 30 minutes.
Fig crostata - cutting out dough Fig crostata - dough rounds

3.Preheat the oven to 375. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
Fig crostata - filled Fig crostata - unbaked

4.Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.

5.Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.

Nutritional info:
Calories: 405.1
Total Fat: 18.7 g
Cholesterol: 69.8 mg
Sodium: 12.6 mg
Total Carbs: 55.3 g
Dietary Fiber: 5 g
Protein: 6.6 g

Nutritional info without figs:
Calories: 342.2
Total fat: 18.5 g
Cholesterol: 69.8 mg
Sodium: 11.8 g
Total Carbs: 39 g
Dietary fiber: 2.5 g
Protein: 6 g

Blueberry, Blackberry, & Strawberry Galette with Cornmeal Crust

One of my favorite things about having guests over? Dessert! And it’s probably one of John’s favorites, too! We occasionally make dessert for just the two of us, but that is a rare event, since it would take us all week to finish an entire dessert! So, having guests over is a great reason to make dessert, and having some fantastic berries available at this time of year makes this Berry Galette the perfect summer dessert! Our guests loved this!

Berry Galette - done

Blueberry, Blackberry, & Strawberry Galette with Cornmeal Crust
Adapted from Cooking Light, July 2008
Serves 10

Ingredients:
Pastry:
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Filling:
2 cups blueberries
2 cups blackberries
2 cups strawberries, halved or diced if large
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons fat-free milk
1 large egg white
1 1/2 tablespoons turbinado sugar

1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

2. Preheat oven to 350°.

3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.

4. To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).

5. Combine fat-free milk and egg white in a small bowl, stirring well with a whisk. Brush dough with milk mixture; sprinkle turbinado sugar evenly over dough.
Berry Galette - pre-baking

Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.

Nutritional info:
Calories: 301.9
Total Fat 9.9 g
Saturated Fat 5.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 25.2 mg
Sodium 79.2 mg
Potassium 140.6 mg
Total Carbohydrate 50.5 g
Dietary Fiber 4.9 g
Sugars 27.8 g
Protein 4.8 g