Lemon Raspberry Pie

by , on
Jul 28, 2019
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Hey guys! It’s been a while since I’ve done a good summer pie, and I’m ready to fix that. Today it’s lemon raspberry, and it’s a perfect summer treat. If you like key lime pie, this is totally going to be your thing.

This pie is super simple, same as most key lime pie recipes, and it’s also really refreshing. It starts with the crust, which you can definitely do with graham crackers if you prefer, but I’m using vanilla wafer cookies. I just think they add that vanilla flavor that helps to mellow out the tart filling.

Hey everyone! It’s mid-week, and it’s pie time. I don’t make pies that often, and there’s a reason- it’s just a lot of work. Truth be told, I really am not a huge fan of recipes that involve rolling something out, and that includes pie crust. It is what it is guys.

But today, I gotta say, this pie is too good to not share. And I’m using a couple of shortcuts along the way to make that pie life a little bit more manageable. The first is, you guessed it, store-bought pie crust. I have a wonderful pie crust recipe that I love, but listen. I’m just not always ready to do the whole shebang. You guys get it, right? Right. So today we’re using that refrigerated, rolled up crust, and it’s legit really, REALLY good.

The other major shortcut I’m using here is canned dulce de leche. I’ve made it myself a few times, and it’s really good, but the canned stuff is really good too you guys. And more importantly, making it from scratch takes a LONG time. Even recipes that just use straight sweetened condensed milk usually require that you cook it for 3+ hours. It’s too much! We just want pie! One thing I do recommend is adding a healthy pinch of salt to the dulce de leche before spreading it into your pie crust- it goes a long way.

So, here’s how things come together on this one. First up, roll the crust into an oblong shape that fits into our rectangle tart pan. You can definitely use a round tart pan as well here, totally doable. Then, we’re blind baking the crust until it’s completely cooked. You will absolutely want to line the crust with foil, and then fill it with the pie weights of your choosing- either pie weights, beans, rice, or even sugar (it becomes lightly toasty, and it’s really nice to use later).

Up next is a healthy layer of our dulce. Spread it evenly in the bottom of your crust.

The dulce is thick enough that we can actually pour the chocolate layer right on top without any chilling. Onto that chocolate layer- it’s a simple ganache. You’ll use bittersweet chocolate, heavy cream, vanilla extract, and salt, and heat it until super smooth and silky. Pour it over the crust, and chill for about an hour.

In the meantime, we’re topping this bad boy with a Swiss meringue. You cook the egg whites and cream of tartar, and sugar over a double broiler, and then you whip it up slowly while it cools, until it’s some beautiful silky cloud of sugar. Add a bit of vanilla, and a pinch of salt, and heap it high on the pie.

And then ya know, torch it baby! By the way, if you don’t have a torch, you can put under a broiler set oven, but keep a VERY close eye on it!

This is a very sweet pie you guys, it’s indulgent, and it’s totally worth it. Enjoy!

Dulce de Leche Chocolate Meringue Pie

Servings 12 slices

Ingredients

For the dulce layer:

  • 1 pie crust, fully baked and cooled, in a shallow tart pan
  • 1 can dulce de leche
  • 1/2 tsp. salt

For the chocolate layer:

  • 1 cup heavy cream
  • 12 ounces bittersweet chocolate, roughly chopped
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

For the meringue layer:

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 3/4 tsp. salt

Instructions

For the dulce layer:

  1. In a small bowl, stir together the dulce de leche and salt until combined. Spread a generous, even layer into the bottom of your cooled crust. Set aside. 

For the chocolate layer:

  1. In a microwave safe, medium bowl, heat the heavy cream until boiling in the microwave. Pour in the bittersweet chocolate, vanilla extract, and salt. Let it sit for a couple of minutes to allow the chocolate to start melting, and then whisk until completely smooth. Pour over the dulce layer in the tart crust. Cover with plastic wrap, laying the plastic directly onto the chocolate layer, and chill for at least an hour. 

For the meringue layer:

  1. In a large heat-safe bowl over a double-boiler, whisk the egg whites, cream of tartar, and sugar for about 5-8 minutes, or until the sugar is dissolved. Transfer to a stand mixer, and whisk on medium speed for 10-15 minutes, or until the mixture is cool, and has stiff peaks. Beat in the vanilla and salt. 

  2. Pile the meringue on top of the chilled pie, and use a fork to fluff the meringue and create peaks. Use a torch to toast the top of the meringue, or place the pie under a broiler in the oven for 2-3 minutes until it has become toasted. Enjoy! 

Hey guys! It’s been a while since we’ve gone to the savory side of things on here, so I think it’s about time.

I’ve been watching the newest season of The Great British Bake Show, and first of all, if you aren’t watching this, get on it. It’s like a breath of fresh air compared to American food competition shows. Everyone is super nice to each other and the whole thing feels way more wholesome.

Steak Pie 2

And anyways, every time I watch a season of this show, when it comes to pastry week, those savory pies give me a craving. On Sunday morning a while back, I was watching the latest season, and the bakers where making savory pies that were KILLING ME. I had to have one.

Steak Pie 1

Also, side note, why don’t Americans eat more savory pies? I don’t know why it’s not a thing here, outside of chicken pot pie that is, because savory pies are so flippin good. It’s like full on comfort food. Flakey pie crust, gravy, potatoes, meat? It’s the perfect meal.

Steak Pie 6

So anyways, onto this pie. Because there’s a lot of steps here (and I have a baby to tend to), I’m using a couple of shortcuts here. The first is store-bought pie crust. I know, I know, I’m a baker, and listen, it’s not that I CAN’T make a pie crust. It’s that I don’t always have the time, and you probably don’t either. Anyways, I also bought pre-sliced mushrooms for this, huge help because honestly chopping takes time.

Steak Pie 3

I baked mine in a braiser-style dutch oven. If you don’t have one of those, you can also bake it in a regular standard 6-7 quart dutch oven, or similar oven-safe pot. Or if you have a deep dish square-ish casserole dish, that would probably work as well.

Steak Pie 4

As for the steak, I used short ribs. They were at a good price at my store. Now, I’m gonna be honest, I’m not great at cooking red meat, so I don’t have a ton to go on here, but the short ribs worked really well for me. I hear that any type of stew meat would work well here.

Steak Pie 5

So anyways, I hope you guys enjoy this one, it’s one of my favs lately!

Steak & Ale Pie

Ingredients

  • 1 large yellow onion, cut into half-moon slices
  • 2 tbs. olive oil
  • 1 tsp. sugar
  • 4 garlic cloves
  • 1 1/2 pounds steak meat of your choice, I used short ribs
  • 2 pie crusts, prepared and rolled out
  • 8 oz. sliced baby bella mushrooms (or white mushrooms)
  • 1/2 can light beer, I used a pilsner
  • 1 tbs. tomato paste
  • 32 oz beef stock
  • 2 large yellow potatoes, cut into small cubes
  • 2 tsp. ground rosemary
  • 1 tsp. ground thyme
  • 3 tbs. cornstarch
  • 2 tbs. water
  • 1 egg
  • Salt & pepper to taste for the top of the pie
  • Salt, pepper, & garlic powder as needed, see recipe instructions

Instructions

  1. In a large saucepan, cook the sliced onions, olive oil, sugar, 1 tsp. of salt and 1 tsp. of pepper over medium-high heat until the onions are caramelized. This should take about 15 minutes, stirring occasionally. Meanwhile, mince the garlic cloves, and place them into a medium bowl. After the onions are caramelized, scoop them into the bowl with the garlic. Set aside. 

  2. Place your saucepan back on the stove, and return to medium-high heat. Cut the steak into bite-size cubes, and toss with the 2 tsp. salt, 1 tsp. pepper, and 2 tsp. garlic powder. Brown in your saucepan until the edges have reached a deep brown, and the meat is cooked through. Remove the steak from the pan, and place into a small bowl, set aside. 

  3. Preheat your oven to 400 degrees. Line your baking dish with the bottom pie crust, and prick with a fork. Bake for 15 minutes, until it's reached a light golden brown. Set aside. 

  4. Back on medium-high heat, add the sliced mushrooms, 1 tsp. salt, 1 tsp. pepper, and beer into your pot. Cook until the beer has reduced significantly, and then add the onions and garlic back into the pan. Stir in the tomato paste, and then the beef stock. 

  5. Add the cubed potatoes, 1 tbs. salt, 2 tsp. pepper, rosemary, thyme, and 1 tbs. garlic powder, and boil for about 10 minutes, or until the potatoes have cooked through. In a small bowl, stir together the cornstarch and water until combined. Pour into the boiling stew, and stir constantly until it becomes very thick. Stir in the cooked steak. 

  6. Pour the mixture into your prepared bottom crust in your baking dish. Place the top crust over the top, and slice vent holes. Beat the egg, and brush over the top of the crust. Sprinkle with salt and pepper lightly. Bake for 25-30 minutes, or until the top crust is golden brown. Serve hot. 

Steak & Ale Pie

Sometimes you just need something easy. 

This weekend I made fish tacos for some friends, with a bunch of homemade sauces and toppings, and I was cooking for several hours during the day. So when it came to dessert, I wanted something simple.

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This pie is about as easy as it gets, and you can actually make it in a bunch of flavors. It’s no-bake, but if you prefer a traditional pie crust you can definitely pre-bake one and use the same filling.

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I’ve personally made a peanut butter version, but you could also do vanilla, or a citrus flavor, which would be awesome. Today though, it’s all about chocolate. Because guys, everyone likes it, and if you don’t want a big ol’ slice of chocolate pie after stuffing your face with fish tacos, I just don’t feel like I know you!

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Basically, there’s only a few ingredients, and it only takes a few minutes to whip up. I threw it together just before serving dinner, and it was perfect. If you want to make another flavor variation, like peanut butter, replace the melted chocolate, or omit it and add fruit zest and extract. 

Enjoy!

No Bake Chocolate Silk Pie

Ingredients

  • 16-20 graham crackers, completely crumbled
  • 2 tbs. sugar
  • 4 tbs. melted butter
  • 1 block softened cream cheese
  • 1/3 cup powdered sugar
  • 4 oz bittersweet chocolate, melted and cooled
  • 1 tsp. vanilla extract
  • 2 cups whipped cream (homemade or store-bought)
  • Chocolate shavings to sprinkle on top (optional)

Instructions

  • Mix together the graham crackers and sugar, and add the melted butter. Mix until completely incorporated.
  • Pour the graham cracker mixture into a 9 inch pie pan and press to the bottom and up the sides, and set aside.
  • Beat together the cream cheese and powdered sugar. Add in the melted chocolate and vanilla.
  • Fold in the whipped cream in parts until completely incorporated. Pour into your pie crust, top with chocolate shavings, and refrigerate for at least an hour.
  • Enjoy!
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Easy Quiche

by , on
Jul 12, 2015
in

I’ve got your Sunday brunch recipe right here. Quiche is seriously under-rated and not nearly common enough as far as I’m concerned. It’s super easy, and let’s face it, that’s what weekend life should be about. 

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If you’ve never made a quiche before, today’s the day to try it out. It’s the kind of thing that you can put anything into, so it’s perfect for any leftover veggies or meats that you have lying around. Plus, you can just use store-bought pie crust and it tastes just perfect. 

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I made this version with bacon, sweet red pepper, and cheddar, along with some other yummy things I had lying around. I think it can be easy to lose flavor in a quiche since there’s so much egg, so the key is to really build up flavors with every ingredient. I added caramelized onions that I cooked with some balsamic vinegar, some minced garlic, and a lot of black pepper to bring everything together. I like to sprinkle cheese and cracked black pepper on the top- once it’s baked up, there’s an amazing crust on the top from this!

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The best thing about this dish is that you don’t even have to heat it up- it’s great cold, at room temperature, whatever is easiest for you totally works. I’d say if there’s one thing to always do, it’s to add cheese to it. Always cheese. Enjoy! Here’s the aftermath of my photo shoot- 

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Easy Quiche

Ingredients

  • 1/2 yellow onion chopped
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • 3 cloves of garlic minced
  • 8 eggs
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 2 tsp. salt
  • 1 tsp. black pepper plus more to sprinkle on top
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 red bell pepper chopped
  • 1 jalapeno pepper seeds removed, chopped
  • 6-7 pieces of cooked crumbled bacon
  • 2 scallions chopped
  • 1 cup cheddar cheese one handful reserved for the top
  • 1 pie crust for a deep-dish pie

Instructions

  1. Preheat oven to 350 degrees
  2. Over low-medium heat, cook the chopped onions, olive oil, and balsamic until reduced and caramelized. Add garlic and continue cooking for a couple of minutes. Remove from heat.
  3. In a large bowl, beat together the eggs, milk, cream, salt, pepper, paprika, and chili pepper.
  4. Then, fold in the red pepper, jalapeno, bacon, scallions, and cheddar cheese. Add in the cooled onion and garlic mixture
  5. Pour the egg mixture into your deep dish pie crust. Carefully place your pie into the oven, and bake 45-60 minutes, or until a knife test in the center of the pie comes out clean, and the pie is set. Slice and enjoy!

 It looks like easy recipes are dominating for me lately!

While we try our best to get the new house unpacked and livable, baking has taken a bit more of a backseat. That being said, this recipe really packs in the flavor, and it looks amazing too! 

My soon-to-be-father-in-law just had a birthday, and while I’ve made him tons of traditional apple pies and ice cream over the years, this year I wanted to do something different (read: I didn’t have the time to make a whole homemade spread this year)

Anyways, I decided that puff pastry was the answer- and when ISN’T it the answer really? Here’s how it goes down- thaw your pastry, and get unfolded on a baking sheet. I lined mine with a silpat, but parchment paper will work too as it will kind ooz a bit, and dishes are for suckers!

Slice 2 granny smith apples as thin as possible- no peeling needed. Throw them in a bowl with 1/2 cup brown sugar, 1/4 regular sugar, and 1 teaspoon of cinnamon. 

Cinnamon Apples

Then, lay em out over the top of the pastry in rows, or however you prefer really. Overlap them, put them on top of each other, just get those apple slices on that baby. Leave some room on the edges for the pastry to puff up all pretty. 

Cinnamon Apple Tart

I brushed some butter with cinnamon and sugar onto the sides, but it’s wonderful either way! Bake it up, and enjoy the easiest pretty thing you’ve ever made!

Apple tart

 

Apple Butter Tart

Ingredients

  • 1 puff pastry crust
  • 2 large granny smith apples
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  • 1 tbs. melted butter + cinnamon and sugar for sprinkling

Instructions

  1. Thaw your puff pastry, and unfold it onto your baking sheet.
  2. Core your apples, or just slice around the core, and slice them as thin as possible.
  3. Toss the slices with your two sugars and the cinnamon
  4. Layer them on top of the pastry dough in some pretty fashion.
  5. Brush the edges with butter and sprinkle on some cinnamon and sugar
  6. Bake at 400 degrees for 15-20 minutes, or until the dough is fully cooked.

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