Tag Archives: Pie

Maple Pumpkin Pie

11 Oct

This was the pie that wasn’t supposed to happen.  It was 8 a clock on a Tuesday night and I was starving.  Munching on an apple, I impatiently stirred a pot of pasta when my boyfriend told me he would be right back, he was out of soda water.  Before I could yell at him to hurry up because I would gnaw my own arm off if I didn’t get a proper meal soon, he slammed the door shut. Two minutes later, he called me from the grocery store.  The man wanted a pumpkin pie and asked if he should buy one.  Why he thought it was a good idea to insult me with such a ridiculous question, I have no idea. So in my most calm voice, I said “ No, I’ll make you one”

Fast forward two hours later; I was on the ground clutching my hand because our new entertainment center slammed shut on my fingers.  With a bum hand, no pumpkin pie action would happen in our kitchen that night or at least I thought.  My boyfriend has the power of persuasion.  He offered to do everything; all I had to do was direct. An offer he knew I couldn’t refuse.  The next morning when the pie wasn’t a soupy mess anymore, I had a slice for breakfast. It was silky smooth with a hint of maple and tons of flavor from the spices.  Perfecto! Enjoy.

Makes 8 servings.


  • 1 8-inch deep-dish pie crust, either store-bought or homemade
  • 1 15-ounce can pumpkin pie
  • 1/2 cup sugar
  • 1/8 cup maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 3 eggs, lightly beaten
  • 1 cup milk


Preheat oven to 375 F.

In a bowl combine pumpkin, sugar, maple syrup, the spices, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate over night.

Adapted from here


Sky High Apple Cranberry Crumble Pie

2 Oct

Sky High Apple Cranberry Crumble Pie has a nice ring to it, doesn’t it? The apples and cranberries are mixed with brown sugar, cinnamon and lemon juice, making it taste like winter. Warm and homey.  You can either use a store-bought pie crust or one you made yourself.  Enjoy!

Makes one 8 inch pie


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling

  • About 4 granny smith apples
  • 1 1/2 cups fresh or thawed frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Salt

For the crumble

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup of whole raw almonds unsalted
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Make crust: In a food processor, pulse flour, sugar, and 1 teaspoon salt until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 1 large disk.  Refrigerate until firm, at least 1 hour.

Make Topping: In a clean food processor, pulse together the all-purpose flour, sugar, brown sugar, ground cinnamon and the almonds until it resembles a coarse meal. Add the butter and pulse again until it looks like wet sand. Store mixture in the refrigerator until ready to top the pie.

Make filling:Core and peel the apples. Cut them into slices or wedges and transfer to a bowl. Toss in cranberries, granulated sugar, brown sugar, all-purpose flour, fresh lemon juice, cinnamon and salt.

Preheat oven to 400 degree’s F.

Roll out the pie dough: Remove the disk of dough from refrigerator and roll out on lightly floured surface to 12 inch round. Transfer to 8 inch pie plate. Trim overhang to 1/2 inch; turn edge under and crimp decoratively.

To assemble pie: Transfer the filling to crust, mounding in center. Pack topping over and around the filling. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until the crumb topping is golden brown and the juices are bubbling, 1 hour more.

Adapted from here and here

Blackberry Balsamic Pie

6 Sep

Pie sounds daunting to make but it’s actually one of the easiest dessert’s to whip up. And if you have a food processor, the crust can be made in minutes. When I saw the recipe for Balsamic Blackberry Pie on design sponge, I put everything I was doing aside and went to the kitchen.

An hour and a half later, I had the most amazingly delicious pie sitting on my counter, begging to be eaten.  I used the Vanilla Balsamic I picked up from TJ Maxx but really you can use whatever you have on hand.  You can find the recipe  here. Enjoy!

5 Minute Banana Cream Pie

2 Jun

I made this Banana Cream Pie for a BBQ I forgot about until the last-minute. I literally had 20 minutes to scrounge up a dessert.  That’s why I love instant pudding; it makes your life so much easier.  I crushed up Oreo’s for the crust, cut up some bananas and layered.  TADA! Easy and impressive. Taste good too!


  • 1 box of Instant Banana Pudding
  • About 25 Oreo’s
  • 4 tablespoons of melted butter
  • 3 sliced bananas


Make the pudding according to directions in a large bowl, set aside. Crumble the Oreo’s and mix in the butter. Smoosh into a 9 by 5 pie plate.  Layer the bananas on the bottom of the crust, add the pudding then the bananas then the pudding. That’s it! Refrigerate until ready to eat.



Strawberry Cream Pie

1 May

I love strawberry season

You can't go wrong with pie

For the past month, I feel like I have been living in limbo.  I am in between moves again and I can’t wait for things to get settled.  To ease the stress, I made a pie. A Strawberry Cream Pie to be exact. I found the recipe on the lovely gingerbreadbagels blog.  Lindsey is so funny and talented.  If you have time, go by and check out her recipes. Every single one of them is a winner.

Adapted from here 


  • One pre-made pie crust or make your own
  • 2 pints strawberries, stems removed and sliced
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract

Crumb Topping

  • 2 1/2 Tablespoons brown sugar
  • 2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg (about 1/16th teaspoon)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup plus 2 1/2 Tablespoons all-purpose flour


Pre-heat oven to 375 degrees F.

Roll the pie crust over a 9 inch pie plate. Crimp the edges with your fingers or a fork. Set aside in fridge while you make the filling.

In a large bowl mix together the sugar and flour. Add in the two large eggs, the sour cream and vanilla extract. Mix until combined. Take the pie plate out of the fridge and place the sliced strawberries in the bottom of the crust. Pour the filing over the top. Now on to the crumb topping.

In a medium bowl, stir together the dry ingredients.Then add the melted unsalted butter.
Mix  until ingredients are all clumped together. With your hands, sprinkle the topping over the pie. Let it bake for one hour and 10 minutes. Do not eat until it has cooled completely. I’m talking four or five hours. Trust me. Enjoy!

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