Sweetheart Pies

With Valentine's Day just around the corner, I'm sure many of you are–like me–anxious about what to get your loved one. Believe it or not, I happen to dislike the Holiday. It's riddled with awkward moments and too much money is wasted on stuffed bears, prix-fixe meals and roses. I do, however, LOVE Valentine's day candy...especially those chalky-pastel tooth breakers called Sweethearts. Every Valentines day, I look forward to an envelope addressed to me in my mothers distinctive handwriting. Inside is a perfect (albeit squished) box of Sweethearts conversation hearts. The perfect valentine! They're also about fifty cents a pop, making them perfect for those of you on a budget. This year I was so inspired by the chatty candy that I decided to make some for my husband Tom. The only glitch is that he happens to hate Sweethearts, so I improvised and made him the one thing I know he loves...pie! These Sweethearts inspired pies are easy to make and the perfect way to say I love you. I've included a simple pie crust recipe, but you can always use the store bought dough if your short on time. You can also vary your pie filling for your sweetie. I used apple (Tom's favorite), blackberry, and banana-Nutella (my favorite) fillings, but you can try any filling with these mini pies.

Flaky Butter Pie Crust
Makes enough dough for two single-crust pies, or 9 Sweetheart Pies

INGREDIENTS

2 1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

2 sticks very cold unsalted butter, cubed into 1/2 inch pieces 

1/3 cup ice water

DIRECTIONS

1. In a large bowl, combine flour, sugar and salt. Use a pastry blender or a large fork to cut the butter cubes into the flour, working quickly and incorporating all of the flour mixture until the butter pieces are the size of tiny peas. Make sure you don't over-work the butter. Visible chunks of butter = tasty flakiness!

2. Using a rubber spatula, slowly drizzle the ice water into the flour mixture. Stir until the dough just begins to pull together, drizzling more water if needed. (You might not use all of the water.) Pull dough together into a ball. Divide the dough in half and place each half on a large piece of plastic wrap. Form the dough into a disk and chill in the fridge for at least one hour, before rolling it out.

Make the Pie Fillings

makes enough to fill 3 pies each

Blackberry: Combine 1 small package (about 1.5 cups) of washed blackberries, 1 tablespoon sugar, 1 tablespoon corn starch, 2 tablespoons water and a pinch of salt in a small saucepan. Cook until blackberries are broken down and juices thickened. Cool completely. 

Apple: In a small bowl, combine one peeled and diced apple, 1/2 teaspoon sugar, 2 teaspoons cornstarch and 1/4 teaspoon cinnamon. 

Banana & Nutella: Thinly slice one banana. Spoon out 1 tablespoon of Nutella on pie dough then layer 5-8 banana slices on top. 

To make the Sweetheart Pies you'll need your dough, the prepared pie filling, small alphabet cookie cutters and a 4" heart cookie cutter. 

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Unroll one of the chilled disks of dough onto a lightly floured work surface. Roll out until dough is about 1/8" thick, rotating the dough often so it doesn't stick. Using the heart cookie cutter, cut 9 hearts out of the dough and place about 2 inches apart on the cookie sheets. 

2. Spoon out two heaping tablespoons of the filling into the center of each heart, leaving a 1/4" border of dough all around. Roll out the additional disk of chilled dough and use the heart cookie cutter to make 9 more hearts. Use your finger to lightly dab water around the edges of the filled pies, then place the remaining dough hearts on top, sealing the edges with your fingers. Use a fork to crimp the edges together.

3. Lightly flour your work surface and gather remaining dough scraps. Roll out dough into a 1/8" sheet and use the alphabet cookie cutters to create your message. Use a scant amount of water to affix letters to the pies. 

4. Make an egg wash by whisking an egg with 1 tablespoon of water. Use a pastry brush to brush the wash all over the top of the pies. Bake for 35 minutes, or until edges are a deep golden brown.  

And for a personal touch, I decided to write Tom a Valentine's Day message and fold it into a little pocket to hold the sweetheart pie. Just cut a piece of parchment paper into an 8x8" square and write your message. Then place a pie in the folded pocket (see folding instructions below) and give to your sweetie pie! 

Giving Thanks!

Whoa! Thanksgiving, you really snuck up on us this year, now haven't you. I know the Holidays are stressful, but there's no need to fret over the small things because this Thursday is all about spending quality time with friends and family (and one giant bird). If you do happen to need some inspiration for your Holiday get-together, here's some of my favorite Thanksgiving things.

1. Oak Leaf Pillow  2. Thanksgiving Dessert Plates  3. Manzanita Candelabra  4. Turkey and Gravy Stamped Silver Plated Vintage Silverware  5. Keep Calm and Give Thanks Poster  6. Pattern Tea Towels  7. Wishbone Neaklace  8. Fleur-De-Lys Glasses

I've also included a download of some fun place cards, so feel free to save it and print on heavy card stock.

"It's Peanut Butter Jelly Time, Peanut Butter Jelly Time!"

This past weekend, I entered my newly conceived "Lunch Box" pie into the Stone Barns Harvest Fest Annual Pie Contest. Check out the amazing winners! While I went home a big fat loser, the event (and weather) couldn't have been more perfect. This pie was created as an ode to the last days of concord grapes being in season, and the official start to lunch box season (back to school). The name of the pie came naturally when I realized just how much this grape pie with flaky peanut butter crust and peanut crumble tasted like a PB&J. Here is the recipe...enjoy!

Lunch Box Pie

INGREDIENTS

PIE CRUST

All-purpose flour, for work surface 

2 cups flour

1 tsp. salt

1/3 cup chilled butter, cubed

1/2 cup smooth peanut butter

1/3 cup ice water

1 large egg 

CRUMBLE TOPPING

1 cup flour

1/4 cup chilled butter, cubed

1/2 cup light brown sugar

1/4 tsp. salt

1/2 cup chunky peanut butter

FILLING

6 cups Concord grapes, removed from vine and rinsed

1/2 cup sugar 

1/4 cup light brown sugar

3/4 tsp. grated lemon zest

4 1/2 teaspoons cornstarch

DIRECTIONS
1. To make the crust: In the bowl of a food processor, pulse flour, salt and butter until mixture resembles coarse meal and butter is at small pea sized chunks. Add peanut butter and pulse 5 more times. Sprinkle with ice water, and pulse until just incorporated. Add more water and pulse again until mixture holds together when squeezed. Be careful not to overwork. Turn mixture out onto a sheet of wax paper and form into a rounded disk. Fold up wax paper tight and refrigerate for 30 minutes. Rinse out food processor bowl to re-use for crumble.


2. To make the crumble: Combine flour, light brown sugar, salt, butter and chunky peanut butter in bowl of a food processor. Pulse until chunks are the size of large peas. Do not over-mix, or crumble will be too loose. Set aside while preparing the filling. 

3. To make the filling: Pinch the ends of each grape, removing the skins. Reserve both the pulp and skins in separate bowls and discard any accumulated liquid. 

4. Place the skinless grapes in a saucepan and bring to a boil. Boil until the seeds separate from the pulp and the grapes lose their shape, about 5 minutes. Strain mixture through a sieve into the bowl with the reserved skins and throw away the seeds. Let cool to room temperature and then chill for 1 hour. 

5. On a lightly floured work surface, roll chilled piecrust dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap and chill for 20 minutes. Roll out extra dough and cut out a shape of a sandwich with a sharp knife. Using a grape leaf cookie cutter, cut out 3 leaves from dough. Cover with plastic wrap, and chill. (Note: Be creative with your decorations! If you don’t have a grape leaf cutter, cut out circles to make a bunch of grapes)

6. Preheat oven to 450 degrees. Remove grape mixture from refrigerator. Stir in sugars, lemon zest and cornstarch. Pour into prepared pie shell. Beat egg with 1 tsp. water. Brush edge of pie shell with egg mixture, reserving the remaining mixture. Sprinkle crumble on top of filling, making sure to evenly cover the entire filling. Place decorative elements on top of the crumble and carefully brush with remaining egg wash. Transfer pie to oven; bake 10 minutes at 450 degrees. Reduce heat to 350 degrees, and continue baking until the crumble and crust turn a dark golden brown, about 35-40 minutes. Let cool overnight. Enjoy!


Oh, and just in case the title of this post means nothing to you, this is the incredible origin.

"Peaches Come in a Can..."

On a recent visit to one of the nicer restaurants in Westchester, I ordered the "fresh" blueberry & peach crisp. "Fabulous!" I thought. How can they go wrong with such a deliciously simple dessert? When my crisp arrived at the table, I immediately noticed that my peaches were not fresh as advertised. They were canned and rubbery. Why used canned peaches when they are finally in season and available! So today I am going to post how incredibly easy it is to make a crisp. This is possibly one of the best dessert options when you want something quick, easy and seasonal. It's also one of the few desserts that is perfect for every season. In the Fall you can make a traditional apple crisp. In Winter, a hearty cranberry & pear crisp. Spring boasts strawberries and rhubarb, and since it is Summer, today I will make a blueberry & peach crisp (without canned peaches). This crisp recipe will serve 10-12 people. 

INGREDIENTS
1 cup flour
1/4 cup sugar
3/4 cup light brown sugar
1/2 cup rolled oats
1/2 cup slivered almonds
8 Tbs. (1 stick) unsalted butter (chilled and cubed)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt

Filling
4 ripe peaches
1 pint of blueberries
1/4 cup cornstarch 

DIRECTIONS
In a medium sized bowl, combine the flour, sugars, oats, almonds, cinnamon, nutmeg, ginger, salt and cubed butter. (Wash your hands and prepare to get messy!) Use your hands to incorporate all the ingredients until you have a coarse crumble. You can also get the same result if you own a food processor. 

Peel and slice peaches into a large bowl.

Add blueberries and mix in cornstarch. Butter any baking dish that fits your fancy. I chose a pie dish, but a loaf pan, or even 10 small ramekins could work. 

Pour blueberry/peach mix into buttered dish and top with crumble. Bake for an hour at 325 degrees, or until the filling is bubbly and topping is golden brown.

Serve warm and even top it with a giant scoop of vanilla ice cream! 

Easy as pie crisp! 

I couldn't help but take a snapshot of all the beautiful packaging for my baking ingredients. Perhaps it's because many of these companies haven't "modernized" their historic labels, but there is some really beautiful packaging out there in the baking aisle. And if you really need to see some beautiful label graphics, check out Jamie Oliver's new Pantry Collection at Williams Sonoma, The Jme Pantry Collection.