Tuesdays with Dorie BWD: Mulled-Butter Apple Pie
November 27, 2023 at 5:04 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 3 CommentsTags: baking, pie
Swapping out stuffing for bread pudding wasn’t the only renegade move I made this Thanksgiving. I also traded our holiday staple pumpkin pie for Mulled-Butter Apple Pie. What is mulled-butter? It’s browned butter steeped with a cinnamon stick, a cardamom pod, black peppercorn, star anise, ginger and orange zest. This spiced butter coats the heap of apple slices (I used a combo of gold rush and cameo apples) that fill the double-crust pie. Dorie tells us to taste the filling for sweetness before we turn it into the crust, and when I did that, I thought what my apples really needed was not more sugar, but more spice. The mulling spice mix has some similarities with Chinese five-spice, which I have a jar of ground, so I added in a couple shakes of that to my filling.
I baked a half-sized pie in my little (about 6.5″) pie plate and while I was initially kind of sad about not having a slice of pumpkin pie, this came out so nicely, I couldn’t not be happy with it. The crust had great color and the filling held together just right. I decided that pumpkin pie can happen in December and I enjoyed every bite of this one.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Raspberry Cheesecake-Chocolate No-Bake Pie
August 22, 2023 at 7:23 pm | Posted in BWD, cheesecakes, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, pie
Ok, well, there was a little bit of baking that went on to create this Raspberry Cheesecake-Chocolate No-Bake Pie. I opted to crank the oven for a few to make a homemade Chocolate Tart Dough crust, because even though there is a layer of dark ganache hiding inside this tart, more is more if chocolate is involved. Dorie goes with strawberries as the fruit component in her tart, but I found some black raspberries at the market and couldn’t resist swapping them here (also, I am not the biggest fruit and chocolate fan, but razzies I can do). I didn’t have quite enough to also use them as the second surprise layer hiding beneath the filling, so I just spread raspberry jam on top of the ganache and saved my black raspberries to tumble on top of the finished tart.
I am often suspicious of no-bake cheesecakes, because sometimes “no-bake” means the filling is set with gelatin, which I don’t like. This one thankfully skips that, and is kind of mousse-like, with whipped cream and melted white chocolate folded into cream cheese and sour cream. It is really a very sophisticated and lighter cheesecake for Summer 2023.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Cottage Peach and Strawberry Cobbler
July 11, 2023 at 9:32 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, pie
Of course I bake a pie every now and then, but in the summer when I buy too much fruit (if there even is such a thing) at the farmers’ market, what I really like to bake are cobblers, crisps and crumbles. So much easier than pie, IMO, and every bit as good, with whatever fruit you have in abundance. I took Dorie’s Cottage Berry Cobbler and, taking inspo from her “Playing Around” variation, swapped a combo of peaches and strawberries for the mixed berries. If you wonder what a “cottage cobbler” is, the cobbler biscuits here have cottage cheese in the mix…a sweeter take on the Cottage Cheese Biscuits we made last year. Diane pointed out a typo in the cobbler biscuit recipe, which I saw too late, so mine didn’t have quite the amount of flour they should have had. The cobbler was totally delicious anyway, but mine definitely looks like it came out of an old cottage kitchen oven…the biscuits didn’t hold the same modern, cool-looking and well-defined shape the photo in the book shows. There’s plenty of time left his summer to try again, though!
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Rhubarb-Bottom, Strawberry-Top Tart
June 13, 2023 at 7:13 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 4 CommentsTags: baking, pie
Right now is the right time, at least if you live around these parts, to be making this Rhubarb-Bottom, Strawberry-Top Tart. Dorie’s famous Sweet Tart Dough is the base of this springtime tart, with a layer of candied poached rhubarb hiding under a strawberry pastry cream. I halved a bunch more berries, tossed them in the rhubarb poaching liquid and let them land where they wanted to on top of the tart. I probably could have had triple the rhubarb going on in here, I love it so, but this was a delicious beauty.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
TWD BWD Rewind: Father’s Day Blueberry-Cherry Pie
May 30, 2023 at 5:12 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 5 CommentsTags: baking, pie
Well, I made this Father’s Day Blueberry-Cherry Pie last June, right on schedule with the TWD group, but then I didn’t feel like writing a post. Father’s Day is about to roll around again, so here she is. What I remember most about this pie was how much I loved the glaze on the top crust…that’s a good add to a double crust pie. Blueberry and cherry is a combo that’s hard to beat. I do think I added a little extra thickener to the mix. Pretty sure my dad would like a slice of this one.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Lick-the-Pot Chocolate Pudding Pie
March 14, 2023 at 12:01 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 4 CommentsTags: baking, pie
When I made my Lick-the-Pot Chocolate Pudding Pie, I didn’t realize that our TWD posting date would coincide with Pi Day– what a treat! I haven’t made a pudding pie like this in ages, and it was so simple to do. A crumb crust, pudding and whipped cream…no making pastry, prepping fruit, baking for two hours and then furiously scrubbing goopy bubble-over off your favorite sheet tray or the bottom of your oven.
Crumb crusts are the easiest and tastiest, IMO. I didn’t actually have the spice cookies called for, but I had some Teddy Grahams and a jar of pumpkin spice, so I made do. Watching a bowl full of teddy bears get zipped up in the food processor was highly entertaining. Making a luxe chocolaty tempered egg yolk pudding on the stovetop is the hardest part of this pie, but it really isn’t hard. The pudding is called “lick-the-pot” so sneaking a chef’s treat spoonful before filling the pre-baked crust and chilling the pie in the fridge is a must.
A mascarpone-whipped cream topping finishes the pie off, diner-style. Dorie says to serve the pie as soon as possible after the topping goes on, but I find that mascarpone is great way (and also the tastiest way) to stabilize whipped cream, and that it holds up for a couple of days without issue. I sprinkled some cookie crumbs and chocolate speckles all over the top for some extra pizzaz.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Everyday Dorie: Chicken-Chili Tamale Pie
May 14, 2021 at 3:35 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 CommentsTags: everyday dorie, pie, savory
I made this Chicken Chili-Tamale Pie a while ago when I happened to have a little bit of blue cornmeal I was trying to finish off. Of course I took pictures of it (or it didn’t happen, right?), but it took me forever to find them in my photostream. I knew I’d made it while it was still cold out, but the photo evidence was nowhere to be found. Well, turns out I had to really keep scrolling back, because I did make it in November…of 2018! What a warped sense of time (and zero photo organizational skills) I have.
This savory pie does require you to make two recipes in one…a fully-cooked chili and then a cornbread batter to top it. Having some leftover (or rotisserie) cooked chicken or turkey to use up will shave some time. You could also just serve-up the chili as-is, since it has plenty of veggies, spice and beans, in addition to the shredded chicken. The cornbread blanket is a fun and tasty twist though. I’ll try to not let another two and a half years fly by before I make it again!
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.
Everyday Dorie: Mediterranean Shepherd’s Pie
March 26, 2021 at 8:11 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 4 CommentsTags: everyday dorie, pie, savory
My usual Saint Patrick’s Day dinner is a shepherd’s pie. Well, this year’s been unusual, so I made it with a twist. This Mediterranean Shepherd’s Pie was like Ireland on vacation. And wouldn’t we all like to go on vacation right about now?
This shepherd’s pie has the standard mashed potato blanket on top, but what’s underneath has some surprises. The filling is a mix of sound meat and sausage (I used the turkey versions of both), much like you’d expect, but it’s unexpectedly flavored with sumac, cumin, za’atar and harissa. While I normally use peas and carrots as the veg in my pies, here I added in spinach and winter squash. This was so satisfying and good and I loved the spices. I just made half a recipe, but I still got four pretty hefty servings out of it. I’d never really though about the flexibility of shepherd’s pie before, but now that I’m wise to it, I’ll make it more than once a year!
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.
Tuesdays with Dorie DC: Chocolate-Pecan Pie Cookie Bars
November 5, 2019 at 8:36 am | Posted in cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies, pie
Dare I say that I like these Chocolate-Pecan Pie Cookie Bars even more than I like pecan pie? These have heaps of pecan and chocolate pieces, with just enough goo to hold them together. And the base is Dorie’s Sweet Tart Dough, which is so easy to work with. I didn’t even need to roll it out or to chill it before baking it here…I whizzed the dough up in the food processor, pressed it into the pan, weighed it down and it was ready to blind bake right away. The cookie bars are easier and faster to make than pie, and they cool faster, too. (That means you can be eating them faster!)
I made a half recipe in a loaf pan, but if you have a big crowd to serve, go for the full 9-inch square because they’ll be gone fast. If you need to make them in advance, they seem to keep just fine for a few days in the fridge.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.
Tuesdays with Dorie DC: Sweet Potato Pie Bars
November 20, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 5 CommentsTags: baking, cookies, pie
In my family, you cannot get away without having pumpkin pie on the Thanksgiving dinner table. Specifically Grandma W’s pumpkin pie recipe. But it is not yet Thanksgiving (and in reality I’m not going to my parent’s house this year, and therefore I can do whatever I want without my father losing his sh_t), so I’m going to play around a bit. These Sweet Potato Pie Bars are just a little bit of a deviation from my family’s Thanksgiving norm. They are flavored pretty similarly to pumpkin pie, and I added a pinch of cloves to the recipe’s cinnamon and nutmeg, making them even more alike. I used a whole roasted sweet potato and puréed it (like lovielou did) because I think it’s more tasty than the canned stuff, and it made a nice thick filling because it’s also less watery.
The sweet potato filling gets baked over a base of sweet tart dough. You can serve these as is, or add toasty marshmallows on top. Truth be told, I’ve never been crazy about marshmallows, so I made a mascarpone-whipped cream concoction, spiked with rum because I know my father would approve of that, to swirl on top. I liked these cold from the fridge. Although Dorie says they’re best the day they’re made, I thought they held up really well for the three days it took us to eat them.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already. Happy Thanksgiving!
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