Recipe Testing–Nectarines, Nilla Wafers and Vanilla Pudding

What to do, what to do?????

I’ve had a grande long weekend!  Rob and the girls went off to NYC for a family affair and I didn’t want to chance upsetting my back any further so I stayed behind.  They sent me this awesome picture!

So what did I do?  Well I caught up on Season 3 of Downton Abbey and then Season 1 and 2 of Sherlock.  I did the BBC proud :) They both pissed me off to be honest and now I must wait for the next seasons.  If you haven’t watched them do so now.  They are both on Amazon Prime, not sure about Netflix.

I also decided it was time to test some recipes but since I didn’t want to have to buy anything, I used what was on hand.  It’s amazing what one can find in a baker’s pantry; instant vanilla pudding, Nilla Wafers, and nectarines.

I made the crust using 3 cups of crushed Nila wafers, 1/4 cup of sugar and 1/3 cup melted butter.  Pressed into a 8” tart pan and baked at 350 for 25 minutes.  I had some left over so I did the same in a 6” tart pan.

I then made the instant vanilla pudding but then added a teaspoon of real vanilla bean paste to make it actually taste like vanilla pudding.  I was then going to make caramelized nectarines.  As I sliced into the first one I knew I was in trouble.  They had gone bad :(  I hate when that happens!  So with the smaller of the two tart shells, I melted some chocolate and covered the baked shell, then I covered with the vanilla pudding.  Dessert was made and it was delish, not pretty but delish!

Whilst I was out the next morning I bought some more nectarines and continued with my original plan and et voila!

 

Recipe: Caramelized Nectarine Pie

• 3 cups Nilla wafers
• 1/4 cup sugar
• 1/3 melted butter
• 1 package instant vanilla pudding
• 1 tsp vanilla bean paste
• 3 large nectarines sliced
• 2 tbsp butter
• 1/2 cup sugar
• 1/4 apple juice

1. In the bowl of a food processor, blend wafers, sugar and butter together until it starts to come together.
2. Press into an 8” tart shell and bake at 350 for 25 minutes. Take out and let cool completely.
3. Next up, make the pudding as per box directions and then add 1 tsp vanilla bean paste.
4. Finally the nectarines. Put butter and sugar into a cast iron pan and heat until sugar and butter melt.  Add nectarines and coat completely.  Cook for 2-3 minutes then add the apple juice.  Bring to a simmer and cook until the nectarines are fully cooked. (They will start to look translucent/clear).
5. Now lets pull it all together.
6. Spread the vanilla pudding over the cooled tart shell.
7. Then spiral the nectarines around the top of the pudding.
8. Chill and serve!
9. Enjoy!

So for a weekend to myself, I really enjoyed the silence!  I need to work on my spiraling technique however (it’s been a while, school actually).  But it’s still pretty :)

This beauty is off to friends and will get the 411 on the overall taste from them, however I did try one of the nectarines after they were caramelized and OH EM GEE.  The leftover syrup will be used on some vanilla ice cream soon soon!

I love testing recipes.  The inspiration hasn’t come around lately so I embraced it when it did. I hope you like it too!

Thanks for looking!

Blueberry Pie Pockets

I saw these in one of the King Arthur Flour e-newsletters and knew I had to make my own.  I also made them before all the rib trauma, but I’m starting to get back in the saddle so to speak!

It’s amazing what you take stock in when you are injured, or more precisely what you take for granted.  My body hurt but still “ached” every time I saw another runner out doing what my body couldn’t.  As I sit here and watch the men’s finals of the US Open tennis, I can’t wait to hit with a friend tomorrow.  It’ll be gentle and slow, as the main goal is to test out the ribs.  But I can’t freaking wait.

I also can’t wait to share these little “devils” with you.  This is definitely for those who prefer more crust and less filling.  It’s kind of like a pop-tart but soooooooooooooo much better!  I used my favourite short crust but instead of using water to bring it together I used sour cream. Not going to lie, this may be my new favourite!  Then I mixed up some blueberries and had myself an awesome little breakfast treat!

Recipe:

• 2 1/2 cups flour
• 1 cup cold unsalted butter cut up into small pieces
• 1 tbsp sugar
• 1 tsp salt
• 1/4 to 1/2 cup sour cream
  
• In a saucepan, heat the following ingredients until warm and thickened.
• 1 cup blueberries
• 1/4 cup sugar
• 1 tbsp corn starch

1. In the bowl of a food processor, pulse the butter into the flour/sugar/salt mixture.  Make sure the butter still has some larger pieces, this makes the flakes.
2. Add the sour cream until it just comes together.
3. Remove from processor onto floured board and form into ball.  Wrap in plastic and chill for an hour.
4. After chilling and rollout to 1/8th inch thickness.  Cut into squares.
5. Put into pairs, on one side add dollop of blueberries.  Cut small slits into the second piece and place over top. Use a fork to seal around the edges.
6. Brush with egg wash, sprinkle with some sugar, bake at 350 degrees for 20 minutes.
7. Let cool a bit and enjoy!

These are so yummy!

Now that I’m on the mend, I’m trying to be good too.  So these were my last treat that I indulged in.  I’m in a group of fellow bakers who have decided to take back control of sugar.  I would like to inspire you to join me or not and make these really tasty treats :)

Thanks for looking!

3.14

That’s Pi!  You know that silly little number everyone knows but few know why.  It’s also March 14th and an excuse to combine the two and celebrate with…

YES THAT’S IT… PIE!

So for those who need a quick refresher, PI is a mathematic constant that is the ratio of any circle’s circumference to it’s diameter.

HUH? Oh sorry, what was I thinking. You want the definition of the other PIE.  Pie is a baked good that uses pastry dough, usually in a circle dish that encases a filling either sweet or savoury. And for our purposes today, sweet!

When Dorothy at Crazy for Crust asked if I wanted to take part I immediately said yes.  I love a good play on words :)  I also immediately thought of this pie.  I’ve shared several pie recipes on here so I wanted something I hadn’t thought of in years.  My mother use to make this tart, a thinner version of pie, all the time.  It’s so simple too, which I love.

I’m sharing an apple apricot tart.

Recipe:

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioner’s sugar
• 1/4 teaspoon salt
• 2 tsp lemon zest
• 1 stick plus 1 tablespoon unsalted butter, cut into small pieces
• large egg*
• 4 apples thinly sliced
• 1 jar apricot preserves

1. In food processor, combine flour, sugar, salt, zest and butter.  Until it looks like oatmeal.
2. Combine the egg until it just starts to come together.  Press into tart shell.
3. Slice apples into thin slices and place into tart shell in circles.
4. Cover with apricot preserves
5. Bake at 375 for 30 minutes.
6. Sprinkle with icing sugar
7. Enjoy!

{Nutrition Data per serving: Calories: 232; Carbs: 38g; Fat: 8g; Protein: 3g}

See! it’s so simple and oh so tasty.  I ate that piece and childhood memories came flooding back!

So hop around and join us for PIE day!

1. Bake it with Booze  Amaretto-Cherry / Brandied Apple with Cheddar Cheese Crumb
2. Kristin's kNook Caramel Apple Galettes
3. Something Swanky  Baltimore Bomb Pie
4. Crazy for Crust  Carrot Cake Pie
5. The Domestic Rebel  Grasshopper Thin Mint Pie
6. BruCrew Life  Banana Split Brownie Pie
7. Shugary Sweets  Irish Banana Cream Pie
8. Mandy's Recipe Box  Reese's Fudge Pie

Thanks for looking!

Linking with:
Cast Party Wednesday
Mrs Fox's Sweets
These Chicks Cook
Success U
Full Plate Thursday
It's a Keeper Thursday
Sweet Treat Thursday

A French Canadian Christmas Tradition–Tourtière

Something a little savory today!

Up until I moved to Ottawa ten years ago I had never heard of Tourtière.  After hearing about it, I thought OK, meat pie.  But I was promptly corrected at every turn and was taught about this French Canadian delicacy.

Very good friends of ours made it for us at my first Christmas in Ottawa and I loved it.  In essence it is a meat pie.  There is no sauce to speak of but the mixture of spices with ground pork and veal make it a truly wonderful savory treat. 

When I asked Gail if I could share her recipe, this was her response:

“Our pleasure.  It is an authentic French-Canadian recipe from around the Quebec City area from the early 20th century at least, if not earlier.  Many members of the family make it because it is delicious and so easy.  The flavourings are also typical of old French and Italian medieval recipes when strong spices disguised the taste of meat that was going off!”

So the “going off” is a bit of a turn off, no doubt.  But rest assured this is a delicious cold evening meal, served with roasty potatoes and salad and, of course, a nice bottle of wine!  Even the girls loved it (no wine for them!) and to be honest, they don’t like much.  Our next door neighbour’s daughter was over too and she only likes rice and chicken, so when she said it was really yummy, I knew we had a winner!

Recipe:

• 1/2 lb ground pork
• 1/2 lb ground veal
• 1 small onion minced
• 1 clove garlic
• 1/2 tsp salt
• 1/2 cup water
• 1/2 tsp powdered savory
• 1/4 tsp celery salt
• 1/4 tsp powdered cloves
• 1/4 tsp ground cinnamon
• 1/2 cup plain bread crumbs

1. In a large saucepan, add onions and garlic and heat through.
2. Add remaining ingredients except for the bread crumbs and bring to boil.  Cook for 20 minutes uncovered.
3. Do not allow the pan to go dry.
4. Add bread crumbs and remove from the heat.  Let cool.
5. Season with salt and pepper if desired.
6. In an already prepared uncooked pie shell, fill with the cooled meat.  Cover with pastry top and add decorative pastry cutouts for venting. 
7. Bake at 425 F for 30 minutes or until pie crust is golden brown.
8. Can be eaten immediately or frozen when cooled and reheated in microwave or oven.  (it was delicious for lunch the next day)
9. Enjoy!

This truly is a wonderful and very traditional French-Canadian meal and I hope you give it a try.

Thanks for looking and thanks Gail for sharing!

(sorry about the not-so-great pictures, I haven’t mastered the art of indoor at night picture taking)

Treat Day Wednesday / Love the Pie Day

I did have an awesome treat day planned but then remembered an equally awesome idea from Cheryl at Tidy Mom.  So I’m combining my Treat Day Wednesday with her Love the Pie Day.

Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press

The favourite pie in our house is Lemon Pie.  Another simple idea that warms the heart and the first one that came to mind.

So in honour of the two great days, I give you mini lemon pies.

Recipe: Lemon Curd (adapted from the Joy of Cooking)

• 3 large eggs
• 1/3 cup sugar
• grated zest of 1 lemon
• 1/2 cup lemon juice
• 6 tbsp unsalted butter

1. In a medium sauce pan, whisk eggs, sugar and lemon until lightened in colour.
2. Add lemon juice and butter.
3. Cook over medium heat until the butter is melted and the mixture thickens, simmer gently for a few seconds.
4. Pour mixture through a sieve to make it a smooth curd.
5. Let cool, cover and refrigerate to thicken.
6. Add to a pre-baked mini pie shell (I used store bought).
7. Drizzle with white chocolate!
8. Enjoy

That’s it, it’s so simple.

Thanks for looking.

Linking with:
Let's Do Brunch
These Chicks Cook
Recipes I can't Wait to Try
Full Plate Thursday
It's a Keeper Thursday
Sweet Treats Thursday

Thanksgiving Dessert Number One! Pumpkin Pie

This year I made the traditional and not-so-traditional!  First up is the standard and to be honest my least favourite.  Abby and Rob love pumpkin pie.  Abby actually circled the table until she got some.

Yup those are maple leaves circling the outer edge!

Pumpkin Pie recipe! thanks Martha Stewart!

• 1/2 batch pate brisee
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 can (12 ounces) evaporated milk

Directions:

1. Roll out pate brisee and place in pie plate.  Bake at 375 for 15 minutes.  Remove set aside.
2. Mix the remaining ingredients in bowl until smooth.
3. Pour into pre-baked shell.
4. Lower oven temp to 325 and bake until custard is set.  Around 45 minutes.
5. Cool completely

You could serve this with whipped cream, which was my intention but forgot.  Ooops!  I had a few on this day!  Thank god for wine :)

My favourite holiday dessert includes apple.  Up next Caramel Apple Bundt Cake…stay tuned!

Thanks for looking!

Linking with:
The Kurtz Corner
Tea Party Tuesday
Get Your Craft On
Handmade Tuesday
Tempt My Tummy Tuesday
Hearth & Soul Blog Hop
Tuesday To Do
Crazy Sweet Tuesday
Let's Do Brunch
Share the Wealth Wednesday
Recipes I Can't Wait to Try

Peanut Butter Pie for everyone!

Sorry for two posts in one day, please forgive me but this one had to be shared.

I’ve had a tough week, at least I thought so.  I can’t continue with my current business direction, my hip started to hurt again and have basically been a little home sick for Canada.   I didn’t realize how much some things affect me, especially when I get hurt.  I mean I’ve been hurt before, I mean really.  I’ve had IT band syndrome, plantar fasciitis, and I’ve slipped a disc.  So why this more than other times? Probably because of the combination of the homesickness and finding out that I can’t continue with home backing.  Pity party of one please!

But then I read a post and then another and then another about something that happens everyday, a loss.  This time, however, it unfortunately rocked the world of a fellow blogger.  Jennie from In Jennie’s Kitchen, lost, very suddenly her other half.  Her husband died of a heart attack this past week and the online foodie community has come together at her request to make a Peanut Butter Pie.

At first the connection of all the peanut butter pies didn’t make sense.  I had read her post but in my selfishness, didn’t see her request.  Then I got up this morning and saw the overwhelming response! Then it hit me. 

WHY ARE YOU SO STUPID???

In the grand scheme of things, I’m pouting over nothing. 

Rob gave me the morning off.  I dropped Abby at work and he took Rowan and told me to go to the gym! He knew what I needed even when I didn’t. I’m so grateful for him and for my girls.  You never realize it when you should, it’s only when you lose something do you truly appreciate those things around you or you watch someone else in pain.

I feel for Jennie.  I’m so sorry for her loss.  I can’t imagine what’s going on in her mind.  I don’t even know her and I wish I could take her pain away.

But I don’t make this pie for just her request.  I make it for everyone who’s lost someone or something they’ve loved so deeply.

Appreciate all that’s in your world!  Go hug your loved ones (2 and 4 legged!)

I’m going to!

Thanks for looking!

Treat Day Wednesday: Butter Tarts–a true Canadian delicacy!!!

It’s Treat Day Wednesday and decided to retry the butter tarts I made for Canada day.  So what’s a butter tart?

No it’s not a mini sugar pie or a pecan pie without the pecans.  This is a true Canadian staple and for our July 1st, full on Canadian celebration in Cary, it was a must have!

My mother has been bugging me for weeks to bring the butter tart to the masses, or at least the couple hundred who stop by here when they can spare a moment.  Butter tarts are, in a word, delicious.  Not all butter tarts are created equal.  It’s not just about the filling or just the crust, it’s about how the two work together.  Butter tarts can be runny or not, have raisins (I think this is a travesty, but that’s my opinion) or not.  Just simply a gooey goodness that everyone should at least try once.

Growing up we would go out to visit my grandmother who lived just outside Port Hope in Ontario.  About an hour from Toronto.  Without fail we would stop at Betty’s Butter Tarts!  It certainly wasn’t for her disposition, that’s for sure. Sadly she made the best tarts on the planet and she new it.  Ok, let me rephrase.  She made the best butter tart filling, her crust was crap, and she could bake them to the perfect gooeyness. It became a game, who could get in and out without pissing her off.  Betty closed up shop a few years ago and sold the business.  The person who bought them just can’t do what Betty did. 

So now the challenge presented itself…to make the perfect butter tart.

I make a decent crust.  It’s taken years to get it just so.  Don’t kid yourselves there have been a few uggers, but usually I’m bang on.  So I’ve got the crust.  Now to find the great centre.

I made this first recipe for my Canada Day celebrations!  The second I made for treat day (a truer recipe).

Crust recipe can be found here

First up: Mum’s friend’s Filling:

• 1 cup sugar
• 2 eggs
• 4 tbsp whipping cream
• 1 tsp vanilla
• 3/4 cup butter

1. Combine together and bring to a boil on medium heat.  Boil for 3 minutes and pour into unbaked tart shells. 
2. Bake at 375 until shells are golden brown.  Approximately 15-20mins

These are ok but not a Betty’s rival.  These taste more like Sucre Cream in a tart shell.

Next up: Taken from the Joy of Baking online but originally from the Best of Bridge!

• 1/3 cup (70 grams) unsalted butter, softened
• 1 cup (215 grams) light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)

1. Cream the butter and sugar.
2. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream.
3. Fill the unbaked tart shells with the filling. Bake at 375 for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
4. Remove and cool completely.

These were much better, it still needs a little tweaking but I think we have a start!

After I wrote this, I found Betty’s Butter Tart recipe. I think I’ll wait to give them a try because we have just a few butter tarts in the house and my waist doesn’t need them :)

This was taken at Fort Bragg where we went for July 4th!  Don’t you love the girl’s patriotic outfits, got them the day before at the OshKosh outlet and I had to share :)

Thanks for looking!

Linking With:
Let's Do Brunch
These Chicks Cook
Share the Wealth Wednesday
Your Whims Wednesday
What's On the Menu Wednesday
It's a Keeper Thursday
Full Plate Thursday
Strut Your Stuff Thursday
Catch a Glimpse
Thrilling Thursday
Sweet Treats Thursday
Chic & Crafty
Sweet Tooth Friday
I'm Loving It Fridays
Foodie Friday
Party Mindie Style
Weekend Wrapup
Show and Tell Saturday
Foodie Friday

Strawberries, blueberries, raspberries and blackberries oh my…mmmmm Bumble Berry Pie

So I may have overdone it on the purchase of assorted berries this week…watcha think?

I mean they mostly get eaten when I buy one or two varieties, but this might have been a little overboard. The girls do love their berries but even they can’t eat this many.

What’s a girl to do? ooh ooh, I know I know…bake pie and not just any pie, bumble berry pie. At least that’s what my grandmother always called it.

So here goes…the recipe

Berries:

1. Add any and all berries you like. Strawberries, Blueberries, Blackberries, Raspberries.
2. Add sugar about 1/2 cup plus 1/4 cup lemon juice. The berries will get sour when baked, so add more sugar then you would think.
3. Add 1 tbsp flour (helps thicken the juices) I forgot :(
4. Let stand 30 minutes.

Pie crust: (makes enough for top and bottom crust)

• 2 1/2 cups flour
• 3 tbsp sugar
• 1 tsp salt
• 1 cup cold butter cut up into small pieces
• 1/2 cup ice water

1. In food processor, flour, sugar, salt and butter.
2. Pulse until it looks like dry oatmeal.
3. Add cold water and pulse until it comes together.
4. Take out on floured surface and knead until it isn’t sticky. Don’t knead too much or it will make the crust chewy.
5. Roll out and form into pie plate.
6. Pour berries into uncooked pie shell .
7. Cover berries with top crust dough; full or lattice cover.
8. Baste with egg yolk and dust with sugar, makes it nice and golden looking.
9. Bake at 350 until crust is golden brown. Cool Completely.
10. Enjoy!

Teaching Point! This is what happens when you forget the flour. It’s really really runny.

Although still lovely, much easier to make a mess :)

Now off to the pool :)

Thanks for looking!

Linking with:
Chic & Crafty
Sweet Tooth Friday
I'm Loving It Fridays
Little Brick Ranch
Party Mindie Style
Recipes to Run on
Weekend Wrapup
Melt in Your Mouth Monday
Savory Sunday
mmmmMonday
Creative Bloggers Party & Hop
Get Your Craft On
Handmade Tuesdays
Tea Party Tuesday
Delectable Tuesdays
Tuesday To Do Party

Mini Key Lime Pies–Happy Birthday Nancy

You know when you are walking through the grocery store and something grabs your attention. Well that happened to me the other day.  I found fresh key limes.  I was introduced to fresh key limes when I went to Grande Cayman back in 1992 with my parents. Our host taught me how to make homemade key lime pie and have kept the recipe since then.  So when I saw the little limes, I thought must make pie!  My kids like lemon meringue like their dad, so this shouldn’t be a hard sell.

I also found mini ready made Keebler graham crusts, which makes them much more treat like!  You could easily make the crusts, but this is so much easier and they taste the same!

I love the key lime because it’s so fresh tasting and using the fresh limes is sooooo much better than using the stuff in the bottle. The only thing I hate about this pie is the squishing of the limes, they are slippery little suckers!

You can use either meringue or whipped cream for topping.  I use the meringue because the recipe calls for egg yolks and so I just use the left over whites, that way nothing is wasted.  See it’s good for the environment … kind of :)

Recipe:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg separated
• 1/2 cup freshly squeezed key lime juice
• 1 tablespoon grated key lime zest, plus more for garnish
• homemade or ready made mini pie crusts

1. Preheat oven to 350 degrees.
2. Combine milk, egg yolks, key lime juice and zest.
3. Pour into prepared mini crusts, set aside
4. Whisk egg whites until soft peaks, add 1 tbsp of sugar and continue whisking until stiff peaks
5. Top each mini pies with the egg white meringue.  Bake in oven until meringue starts to brown.
6. Cool for 10 minutes then place in fridge.

These are a nice light summer treat!  I hope you enjoy them.

Key Lime Pie is also my mother-in-law’s favourite dessert!  It’s her birthday on June 8th, so happy birthday Nancy!

Thanks for looking!

Linking with:
It's a Keeper
Strut Your Stuff
Catch a Glimpse Thursday
Thrilling Thursday
Sweet Treats Thursdays
Full Plate Thursdays
Chic & Crafty
Recipes to Run On
I'm Loving It Fridays
Sweet Tooth Friday
Foodie Fridays
Weekend Wrapup
Savory Sunday
So Sweet Sundays

Happy Memorial Day!!! Strawberry/Blueberry Tart

It’s gorgeous out, ribs are slow cooking on the smoker and we are spending the day at home with good neighbours!  So we need a dessert!  What do I have in the pantry?????

Graham cracker crumbs…check

Strawberries…check

Blueberries…check

Cream cheese…check (ok, it was in the fridge but same dif!)

et voila!  dessert :)

Crust:

• 1 1/4 cup graham cracker crumbs
• 1/3 cup melted butter
• 1/4 sugar

Mix, form into bottom of pie plate, bake at 350 for 15mins max, cool completely

Filling:

• 8oz softened cream cheese
• 3 tbls sugar
• 1 tsp vanilla

Combine and put into cooked pie crust

Add blueberries and strawberries (cut with a little sugar and lemon to hold the red colour) at will!

Chill until serving, serve with real whip cream for some pizzazz!  It’s a no calorie day too :)

Enjoy!

Happy Memorial Day and thanks for just being there!

Linked with:
Savory Sunday
Mouthwatering Mondays
Mangia Mondays
Mingle Monday
Made by You Monday
Get Your Craft On
Handmade Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday's Tasty Tidbit
Hearth & Soul
Tuesday To Do Party
Let's Do Brunch
It's a Keeper Thursday
Full Plate Thursday
These Chicks Cook
Frugal Girls Chic & Crafty

Individual Apple and Cherry Pies

Since we’ve moved to North Carolina we’ve had only family visit.  This past week was our first visit from friends.  Rob’s best friend Rob, who’s married to Karen (pause, pause, pause) Yes we are Karen and Rob and Karen and Rob LOL

My friend Karen, married to Doyle (we use their last names to not get confused) set Rob and I up.  So forever we blame them for everything … and thank them for everything!

They were down for a family wedding and decided to come an extra two hours down the road for a visit.  They rock!

When they arrived Thursday they got to partake in last week’s treat, Chocolate Lush.  But what to make for dessert on Friday when we smoked a pork shoulder (like the one I posted about previously)???  Doyle told me to buy something at the grocery store but you know I could never do that.  Many suggestions were bantered about from peach cobbler to apple pie, however when we were in the Williams Sonoma store (where I bought two cookbooks) I found their cherry pie filling. Rob’s absolute favourite filling.  Normally I’d make my own but cherries are not in season and one thing Williams Sonoma does well, is their prepared food.  They tried to sell me the pie crust too, but that I know I can do very well.  The cherries were a bit pricey which usually indicates how it would taste; at least I hoped!

On the way home from the store I told Rob that I got a surprise for dessert and he asked if it was Lemon Meringue pie, so if you’re counting that was the third pie type request.  I was at least on the right track ;)

As I’m not a fan of cherries, I didn’t want to make a full pie.  So I decided to make individual pies and that way I could make apple for me.

Pie crust:

• 2 1/2 cups flour
• 2 sticks unsalted butter cold
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 to 2/3 cup cold water

1. In food processor pulse flour, sugar, salt and butter until it looks like dry oatmeal
2. Slowly add the cold water until it forms into a ball.  Do not over pulse in mixer as it will make the crust chewy.  Depending on where you live your water amount will change.  Start with 1/2 cup and continue to add until the dough becomes a ball.
3. Take out of processor and on floured surface, kneed just until fully combined and not sticky.
4. Wrap in plastic wrap and chill for 1/2 hour
5. Take out and roll out until desired thickness (I like it a little thicker), put into pie plate or individual ramekins.

Apple Filling:

• 8-10 small applies ( I used Gala) but whatever your preference
• 1 to 2 tablespoons sugar (how sweet do you like it)
• 1-2 teaspoons cinnamon
• pinch of nutmeg
• lemon juice
• pinch of flour (optional)

1. Cut apples into thin slices or small cubes
2. Mix in sugar, cinnamon, nutmeg, flour and lemon juice
3. let stand, make dough

For individual pies, have the pie dough over hang the ramekins.  Divide the apple mixture into the individual pie’s and fold over the dough to form the top of the crust.  Brush with egg wash, sprinkle with sugar.  Bake at 350 for 30-40 minutes or until crust is golden brown.

When cherries are in season, I’ll do a post on the best cherry pie ever.  At least that’s what Rob tells me :)

Everyone thoroughly enjoyed the pies including Abby and Rowan.  Abby was all about the cherry where Rowan wanted apple.  Thumbs up from the girls always makes it worthwhile!

Thanks for looking!

Linked to:
Melt in Mouth Mondays
Make a Food-E Friend
Mingle Monday's @ Add a Pinch
Muffin Monday
Mangia Mondays
Mouthwatering Mondays
Get Your Craft On
Hearth & Soul Blog Hop
Permanent Posies - Tasty Tuesday Tidbits
Tuesday to Do Party

Featured: