Tuscaloosa Tollhouse Pie

This is one of my new favorite pies. Practically a chocolate chip cookie in pie form.

Delish!

Tuscaloosa Tollhouse Pie
Baked Cookbook

1 ball of classic pie dough (1/2 recipe)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, softened, cut into cubes
1 tablespoon whiskey
3/4 cup walnuts, toasted and chopped
1 1/4 cups semi-sweet chocolate chips

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the flour and sugars together until combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.

Fold the walnuts and 3/4 cup of the chocolate chips into the filling.

Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining 1/2 cup chocolate chips.

Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.

The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Baked's Classic Pie Dough

I figured I should post the dough recipe for all the Baked pies I've been making. Here it is. I really do like it, very flaky and buttery.

Classic Pie Dough
Baked Cookbook

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies of 1 (9-inch) double crust pie

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
3/4 cup ice cold water

In a medium bowl, whisk the flour, sugar and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Bourbon Chocolate Pecan Pie

I love pecan pie. I remember my grandmother making it, in true southern fashion. Some people say its way too sweet for them. But I love it. Let's be serious. When I saw this recipe in the Baked Cookbook, I knew I was going to have to try it. I brought it to Thanksgiving, where other people just loved it to death as well!

Please ignore the picture. Bad lighting.

Bourbon Chocolate Pecan Pie
Baked Cookbook

1 ball of classic pie dough, chilled
2 cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 tablespoons sugar
4 tablespoons firmly packed dark brown sugar
3 tablespoons unsalted butter, melted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
1 cup (6-ounces) semisweet chocolate

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding over any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F. Coarsely chop 3/4 cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 1/4 cups pecan hales on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Rhubarb Pie Tartlets

Loved these little pie tarts. The crust is very unique in that it has cornmeal in it, which gives a crunchier texture. Very good. The rhubarb filling is perfect. I had some farmer's market rhubarb that made a very tangy filling, which was perfectly offset with the crust here.

Rhubarb Pie Tartlets
Brown Eyed Baker

For the Cornmeal Pâte Brisée Crust:
2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (8 ounces) unsalted butter, cold, cut into small pieces
¼ to ½ cup ice water

For the Rhubarb Filling:
1 to 1½ pounds rhubarb (about 5 cups ½-inch diced)
½ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
¼ teaspoon salt
½ teaspoon vanilla extract

1 egg, lightly beaten (for the egg wash)
Sanding sugar or granulated sugar, for sprinkling

1. Make the crust. Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour.

2. While the crust chills, make the rhubarb filling. Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

3. One at a time, roll each disk of dough into a 14-inch circle. Using freehand or an upside-down bowl, cut out 5-inch circles and place on a large, parchment-lined baking sheet. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 375 degrees F.

4. Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), leaving about an inch border around the edge. Fold the border over the rhubarb mixture, overlapping where necessary and pressing gently to adhere the folds.

5. Brush the edges of the dough with egg, and sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.

Rhubarb Berry Tart

This is really a mix between a tart and a crisp. The topping is that of a crisp, but there is a crust below the filling. I baked it in a 9 inch round cake pan. This was really the perfect mix between crust, filling and strudel topping. For the filling, I used mostly rhubarb and cherries. Yum, a really great, tart combo!

This tart was apparently from the LA Times. I will certainly make this again. It was the perfect summertime dessert. And I couldn't stop eating it. Winning!

Rhubarb Berry Tart
Baking with Lisa

For the almond crust:
2 sticks unsalted butter, softened
3/4 cup + 3tbsp sugar (I used half brown sugar and half granulated)
1 egg yolk
1 whole egg
1/3 cup almond meal (super easy to make: just grind whole almonds in a food processor or coffee grinder)
3 1/4 cup all purpose flour
1/2 tsp baking powder

1. Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment until creamy. Add the egg yolk until it is incorporated, then add the whole egg and mix until thoroughly combined, scraping down the bowl as needed.

2. In a separate bowl, sift together the almond meal, flour and baking powder. Add the dry ingredients to the mixing bowl slowly and continue mixing until the dough is thoroughly combined. The dough should be slightly sticky but not wet. Divide the dough in half and shape each portion into a disc. Refrigerate one portion for at least an hour, and freeze the remaining portion to use later (thaw in the fridge before using).

3. Preheat the oven to 350F. Remove the dough from the refrigerator, and place on a lightly floured work surface (or between two sheets of wax paper). Roll out the dough into a circle slightly less than 1/4 inch thick. Fit the dough into a 9-inch pie or tart pan, and trim off any excess dough. With a fork, prick holes all over the dough to allow steam to escape during baking. Bake until light golden brown, 15 to 25 minutes. Cool on a rack.

For the streusel topping:
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 stick cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped

1. Measure the flour and the brown sugar into the bowl of a food processor and pulse until combined. Add the butter all at once, and pulse until the mixture looks like damp crumbs.
2. Empty the crumbs into a large bowl. Add the oats and nuts. Work them in with your fingers until the topping is stuck together in big clumps. Refrigerate until needed.

For the tart:
1 1/2 pounds fruit (I used a combo of rhubarb and halved cherries)
1/3 cup sugar (if the fruit is really tart, you can increase to 2/3 cup)
1/2 tsp cinnamon
3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
1 par-baked tart crust
1 recipe streusel topping

1. Preheat the oven to 375F. Place the tart crust on a baking sheet lined with foil. In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the tart shell and spread evenly (don’t worry if it looks over-full). With your fingers, sprinkle the topping over the fruit, making sure to cover the whole surface area.
2. Bake for 35-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
3. Cool the tart on a rack before unmolding. Serve warm, with vanilla ice cream.

Banana Cream Pie

I got my mind started on pies last week. Not sure what came over me, but all of a sudden I wanted to make and subsequently eat pie. I was having a hard time deciding what kind to make. Should I go with my favorite lemon? Or go with a fruit pie for summer? Spice suggested a cream pie. And Banana Cream Pie entered my mind.

Not sure I've ever had banana cream pie.  Now I have. And, let me tell you, it's delicious!


This was a great recipe. I used my favorite crust recipe and pre-baked it in the oven. It was my first time pre-baking a crust and it went pretty well. I ended up lining the top of the crust with tin foil and filling it with rice to keep shrinkage at bay. Worked like a charm! This recipe has you layer bananas on top of the crust and top with the custard, which was delicious!!! Will definitely be making this one again.


Banana Cream Pie
All Recipes

• 3/4 cup white sugar


• 1/3 cup all-purpose flour


• 1/4 teaspoon salt


• 2 cups milk


• 3 egg yolks, beaten


• 2 tablespoons butter


• 1 1/4 teaspoons vanilla extract


• 1 (9 inch) pie crust, baked (I halved this recipe)


• 4 bananas, sliced

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.


2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.


3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.


4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Caramel Apple Cheesecake Pie

Spice and I went apple picking several weeks ago. I had never been and was so excited to pick my own fresh apples! And not to mention all the goodies I was going to be able to make with all those apples! 



I ended up with about 14 pounds of apples and a bag almost too heavy to lug to the car. I had thoughts of apple desserts dancing around in my head on the way home and was faced with a HUGE stack of apple recipes I had printed out. What to try first?!

Well, it was not a very close contest with this dessert in the pack. Caramel? Check. Apples? Check. Cheesecake? Check. WELL! Don't mind if I do!



This dessert took a bit more time than some of my other desserts, but it was well worth it. There are several steps that take the extra time. The result is worth it! This pie was SO rich, with many flavors playing out in your mouth at once! I loved the cool, creaminess of the cheesecake mixing with the spicy apples and salty caramel. Let me talk for a second about this caramel...I have made caramel several times and never have I tasted such a perfect consistency and flavor. I will be using the caramel recipe for years to come. I had a lot left over after this dessert and have since used the leftover caramel for many recipes including cake balls and brownies. Definitely a great go-to caramel recipe.



Caramel Sauce
From Food Network Magazine October 2010

 4 tablespoons unsalted butter
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream

Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter and cook, stirring, until combined, about 3 minutes. Remove skillet from heat and let sit 1 minute.



Caramel Apple Cheesecake Pies
Annie's Eats

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans (optional, I didn't add any extra)

To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

OMG Apple Pie

Growing up, I had my fair share of apple pies. Even as an adult, I have been known to enjoy a delightful apple pie. This guy takes the cake, though (or pie if you want to get specific here). It was so good, that it was gone in 3 days and I only had two slivers. Even Spice, who is admittedly not a big pie-person, loved it and had several slices.

I'm always in a debate with myself about what type of apple pie to make. In my world, there is the overly syrupy apple pie that you often find at diners, where the apples don't have even a hint of crunch left and you have a pile of oozing cinnamon-spice goop on your plate. Then there is the apple pie that has very little sugar and is just apples, spices and crust.



I strove here for a happy medium and think I hit the nail on the head! This apple pie is definitely sweet, spicy but doesn't have a syrup-like sauce that dribbles out of it. In my world, that means its pretty darn perfect!

The crust I used was from New Best Recipe, always a winner. It was flaky and buttery and completely melted in my mouth!

I waited until the day after I made the pie to try it, and even then, the first slice was a bit goopy (see picture below). It only got better with age, though! So if you can, wait a full 24 hours before cutting into this! I won't judge you if you can't, though. =)



I will certainly be making this apple pie again. Probably soon since Spice and I just went apple picking this weekend! Pictures to come soon!



Apple Pie
Adapted from All Recipes and Crust from New Best Recipe

Crust:

2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable shortening, chilled
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
6-8 tablespoons ice water

Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 1-second pulses. Turn the mixture into a medium bowl.

Sprinkle 6 tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together. Divide the dough into 2 balls and flatten each into a 4-inch disc. Wrap each in plastic wrap and refrigerate 1 hour or up to 2 days. 

Filling:

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1 tablespoon corn syrup
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1 teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon cloves
¼ teaspoon cardamom
Egg for brushing
Sugar for dusting

Melt butter in a saucepan over medium heat. Stir in flour followed by corn syrup to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature and let simmer for 5 minutes.

Meanwhile, combine apples, cinnamon, nutmeg, cloves and cardamom together in a large bowl.

Roll out one half of the pie dough and place in a lightly greased pie pan. Use a fork to poke several holes in the bottom of the dough.

Remove the sugar mixture from the heat and pour over the apples, mix to combine. Carefully fill the pie pan with the sugar-soaked apples, mounding slightly.

Roll out the second half of the pie dough and cover the apples. Close the sides and crimp as desired. Cut four lines in top of pie, slanting down.

Lightly beat the egg and brush over the top of the pie. Dust with sugar. Bake in a preheated 350 degree oven for 45-50 minutes. Remove and let cool on a wire rack.

That Loving Feeling

I'll say it, I miss home. I miss hanging out with my sisters all the time, I miss Peg and Jim being ridiculous, and I miss an endless pantry full of food (that I don't have to pay for!)

Time to time you are going to get home sick and after dealing with it for a few years now I know that the only cure for the sickness is  making something that reminds me home. This recipe is from my grandma, and I do not remember having a family gathering without it. In fact it was one of the recipes I made sure to master before I left for college knowing that I would need it and use it for the rest of my life. Eating these little guys gave me just the taste of home I was looking for and will hopefully hold me over until I get to see my fam at Thanksgiving.

Chocolate Pie is gooey and delicious and perfect. This recipe does not focus on the crust, in fact go ahead and buy a frozen or a cookie crust, nobody will care because all the focus will be on the perfect pudding filling.  You can top it with cream, berries, powdered sugar, or just eat it plain. I can promise you, you will not be disappointed.



Chocolate Pie

Tooley Style

1.5 cups sugar
1.5 cups milk
1 beaten egg
dash of salt
4 tbsp corn starch
4 tbsp cocoa
chunk butter
1 tsp vanilla

In a large saucepan over medium heat whisk sugar and milk together. Once the mixture starts to heat up add in the beaten egg. From this point on you will have to whisk vigorously. Add in the cocoa and once it is completely incorporated add in the corn starch. It will start to thicken pretty quickly, keep on whisking until you reach the desired texture, which for me is super thick and creamy. At this point remove the pudding from the heat and stir in the butter and vanilla. Fill shell and let cool in the fridge for a hour or two (if you can make it that long)

As you can see I made mini pies, using a half batch of the above pudding recipe. This pudding keeps for about a week but I promise you it will not last that long.

Summer Berry Pie

Even in New York City, the Concrete Jungle, there are individuals and organizations devoted to bringing residents fresh, local produce. The Union Square Greenmarket is such a place. It is located on Union Square West between 15th and 17th streets from Broadway to Park Avenue South. I had the pleasure of shopping here one lovely Saturday several weeks ago (the market is open Mondays, Wednesdays, Fridays and Saturdays).



It was fun wandering through, talking to the vedors and picking out things to buy. So much fresh fruits and vegetables I didn't even know where to start! I ended up with some cherry tomatoes that were just about to burst in the hot shade they were set up under.



There were flowers everywhere as well! I specifically enjoyed the ginormous sunflowers! They were so large and vibrant!



I wasn't really there for flowers, however. I had another motive: Berry Pie! So of course, I headed straight for the berries which were lined up in several tents, row upon row!



For this berry pie, I wanted an assortment of blueberries, blackberries and raspberries. I found all of them at the market! My reasons for choosing a berry pie are pretty obvious: the rancid heat in the city makes me want to throw our oven down the stairs and squish it with the jaws of life. The only part of this pie you need the oven for is the crust, and even then its only for a few minutes. Saved!

This pie turned out great! I really enjoyed the jelly layer set up below all the berries. It contributed to the tang and the graham cracker crust worked itself in beautifully!

Summer Berry Pie

The New Best Recipe

 9 graham crackers (5-ounces), broken into rough pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and kept warm

2 cups (about 9 ounces) raspberries
2 cups (about 11 ounces) blackberries
2 cups (about 10 ounces) blueberries
½ cup (3 ½ ounces) sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon juice from 1 lemon
2 tablespoons red currant jelly (I used strawberry jelly)

For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.

In a food processor, process the graham crackers until evenly fine, about 30 seconds. Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to a 9-inch glass pie plate. Use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.

For the Filling: Combine the berries in a large colander and gently rinse; spread the berries on a paper towel=lined rimmed baking sheet and gently pat dry with additional paper towels.

In a food processor, puree 2 ½ cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into a small non-reactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups). Whisk the sugar, cornstarch and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.

While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Combine the jelly with the berries, pour the berry puree into the cooled crust, and distribute the glazed berries over the puree. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours up to 1 day. Cut the pie into wedges and serve with whipped cream.

Strawberry Rhubarb Pie

I had a craving for pie. I didn't know what kind. Just a craving. I like pie a lot. My favorite kind is lemon. No meringue. Just lemon. Odd, I know. But the rhubarb at the fruit stand was calling my name. And the strawberries.

True story. I have only made 2 kinds of pies in my life; lemon and apple. Both were great when I made them, so I wasn't too nervous about this adventure into pie-dom. I got my recipe from Smitten Kitchen. The pie turned out delicious. I had some issues, though.

I really didn't like the crust dough. I had such a difficult time rolling it out and getting it into the pan. Not to mention the lattice pattern. I think perhaps it needed more flour....but I think I will be going back to my old favorite: Martha Stewart's Pate Brisee. The filling was good, but was a little watery for me. Until the 2nd day. Then it was solidified to my content.

Strawberry Rhubarb Pie
From Smitten Kitchen

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 egg yolk and 2 tablespoons water, beaten (for glaze)

For Crust:
Combine flour, sugar and salt. Cut in shortening and butter until course meal forms. Blend in enough ice water, 2 tablespoons at a time, until moist clumps form. Form dough into a ball and then cut in half. Flatten into a disk and wrap in plastic. Refrigerate for about one hour.

For Filling:
Preheat oven to 400 degress F. Combine first 7 ingredients in large bowl. Mix to combine.

Assembly:
Roll out one dough disk on floured work surface into a 13-inch round. Transfer to a greased 9-inch pie pan. Trim off extra dough, leaving about 3/4 inch overhang.

Roll our second dough disk on floured work surface into another 13-inch round. Cut into fourteen 1/2 inch wide strips. Spoon filling into crust. Arrange 7 dough strips across filling, spaced evenly. Followed by the other 7 strips going to opposite direction. Trim ends to be even with the crust. Brush glaze over lattice pattern.

Place baking sheet under pan and bake for 20 minutes. Reduce oven temp to 350 degrees and bake for about 25 more minutes, until golden brown.

Chocolate Caramel Tart

This tart and I had some issues. I think it was me, though, and not the recipe, so I wanted to post it so I can try again.

In theory, it sounds delish! What is better than a buttery crust, caramel and chocolate...together?! Nothing I can think of beats that! The crust was easy enough. I had to make the caramel twice, though! How frustrating. I think I know how to do it, so next time it wont be as disastrous. I left out the peanuts, though, because I didn't want something to get in the way of the delicious caramel consumption. The chocolate layer never came out right, though. I think it was the cream I used. Anyways, I think you should make this and tell me how it turned out for you. And by you, I mean all 4 of my readers =D

Chocolate Carmel Tart
From Annie's Eats

For tart crust:
1 egg yolk
2 tablespoons very cold water
1 teaspoon vanilla
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons cold, unsalted butter, cut into chunks

For caramel:
Scant 1/2 cup heavy cream
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons salted butter

For chocolate ganache:
8 oz. bittersweet chocolate, chopped
1 cup, plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, at room temperature

To make crust, combine egg yolk, water and vanilla. Set aside. Combine flour, sugar and salt. Add butter and beat for several minutes. Add the egg mixture and beat again until combined. Make into a ball and refrigerate about 30 minutes.

Preheat the oven to 425 degrees. Unwrap dough and place on a well-floured surface. Roll out evenly to about 1/8 inch thick. Transfer to a greased tart pan (I used a pie pan), and press into sides, getting rid of any excess dough. Cover with foil and place baking beads on top. Bake for 5 minutes. Reduce oven to 350 degrees. Remove beads and foil and poke holes in dough with a fork. Return to oven and bake 15-20 more minutes. Let cool completely.

To make caramel (and I wish you luck here), bring heavy cream to a simmer in a small saucepan. Meanwhile, heat a medium skillet and sprinkle in about 3 tablespoons of sugar. When it melts, stir and add in another 3 tablespoons sugar. When that melts, add the remaining 2 tablespoons of sugar. Stir in the corn syrup and let boil until it reaches a caramel color. Stir in the butter and then the cream. Lower the temperature and let it boil for 2 minutes. Let caramel cool slightly before placing in the completely cool tart crust.

To make ganache, put chocolate in a heat-proof bowl. Bring the cream to a boil and pour half of it over the chocolate. Gently stir the chocolate and cream together. Pour in the remainder of the cream and stir. When ganache is smooth, stir in butter, piece by piece.

When caramel has thickened in crust. Pour the ganache over the top. Place entire tart in refrigerator for 30 minutes. Remove and let sit at room temperature until serving.