Follow my recipe for strawberry rhubarb but make mini hand pies instead! Divide each of the pie crust discs into four equal pieces after you roll them out. Place about a 1/4 cup in the center of each the cut outs and fold the dough around the filling, like you're tucking it into bed! Bake at 375 degrees for 35 minutes. Follow the link below for the original recipe and modify with the above changes!
http://www.lexieruse.com/new-blog/2014/3/21/strawberry-rhubarb
One more for the season, always my favorite!
R.S.V.P.'s open for the next NYC Cake Club tomorrow at 12pm! Go to our NYC Cake Club page to reserve your space!
Made famous in the 1950's, the grasshopper pie is almost like a lost treasure. When I set out to make the pie, I had no idea the adventure I had ahead of me. From making my own creme de menthe-you don't have to, this is my overly ambitious self coming through, to all of the different steps, what a time. The end result was more delicious than I had anticipated and I would absolutely do it again. Follow the link to Martha's recipe!
Apple pie holds a special place in my heart, it was the first thing I ever baked from scratch at age 12. I had received a first edition Betty Crocker cookbook from my grandmother Eloise and chose her apple pie recipe as my first adventure. The experience wasn't daunting to me but mid way through I realized this challenge was much more than I had in mind. I pushed through and the results were worth the effort. I was on a half day from school and my mom was out running errands all afternoon. She came home to a house smelling like spiced butter and was surprised. She savored her slice in disbelief thinking how did my little 12 year old self find the motivation to bake this pie? Her beaming proud hugs and kisses came first, then the discovery of a clogged sink....whoops. I have fine tuned the recipe and method over the years, it's a delicious and easy recipe. I indulged in using leaf cutouts this time and the results were beautiful. No need to pressure yourself, simply rolling out the dough for a lovely full double crust works well too.
Recipe-
For my pie crust recipe
Filling ingredients-
3pds various apples peeled and sliced into 1/4" pieces(I prefer Granny Green Smith)
2tbsp lemon juice
1/4 cup sugar
1tsp cinnamon
1/4tsp nutmeg
1/4tsp all spice
2tbsp cornstratch
1/8tsp salt for filling
For crust top-
2tbsp melted butter
Sanding sugar for dusting
Prepare pie crust. Combine all filling ingredients together in a bowl. Toss till combined and place in refrigerator for about 20 minutes.
Pull one disc of dough out of the refrigerator and roll out onto a lightly floured surface to a 9" diameter. Place directly into pie dish. Take your apples and begin to outline them around the outer perimeter of the pie crust shell, creating a circled pattern. Roll out second dough disc and place on top of apples or-
If using the leaf cutouts be sure the dough is properly chilled, roll out onto floured surface and use cutouts. Return the cutouts to the freezer for at least 20 minutes to firm back up. Create leaf lines with a sharp pairing knife after they have been frozen. Pop them back in the freezer for ten more minutes and then pull them out to decorate. Brush each leaf with a little water before sticking onto the pie. I began by doing a patten around the crust edge then circled the design out from the center.
Whichever top crust you use; spread melted butter onto the top crust and sprinkle with sugar.
Preheat your oven to 375º. Place pie onto a baking sheet and place into oven. Bake for 25 minutes then reduce oven temperature to 325º and bake for another 25 minutes. Remove from and allow to cool for several hours or until juices have set. The longer you wait the more your pie will set.
A sneak peak at a recipe I will be posting this week! This apple pie is delicious!
