Apple Pear Pie with A Crumble Topping for PIE DAY!

Hip! Hip! Hooray! Today is Pi(e) Day!!! All things PIE are celebrated today as the date 3.14 marks the beginning of a very famous number called "Pi" (3.141592653).  Bakers every where rejoice as this day of "Pi" gives us all the freedom to create, master and enjoy the delicious existence of PIE.  A group of such bakers (including myself) have gotten together to gather a collection of a variety of recipes which feature and honor PIE for all of you out there that also LOVE and ADORE pie just like we do! A HUGE bundle of gratitude goes out to Terry of Love and Confections for organizing this fantastic group of bakers to come together with all things PIE for this fabulous holiday of all holidays. You are fantastic Terry for orchestrating all of us! Please be sure to scroll to the bottom of this post to see the list of links to all the delicious pies our group has baked up for this very special, special day.

  I choose to bake an Apple Pear Pie with Crumble Topping.  Apples and pears make up the filling along with just enough sugar to sweeten the fruit along with sprinkling of cinnamon and then topped with a tender crumble of butter, sugar and flour. A master piece of a pie.

This particular pie was developed from a vision of mine for the perfect pie.  I wanted it to have a delicate and flaky crust which was then filled with sweet yet slightly tart fruits of apples and pears and then crowned with a lovely tender and crumbly topping.  After combining 3 different recipes together I was able to create my dream of a pie.  Life is good.  Or even better, "life is Pie-LICIOUS"! :-) 

I used Ina Garten's Perfect Pie Crust recipe for my pie crust (which is flaky, delicious and fool proof) and then I used the two recipes below to complete my lovely pie of all pies. I was quite delighted with the end result.

Apple Pear Pie with Crumble Topping

Filling Ingredients - 
(slightly adapted from Taste of Home)
3-4 large baking apples - peeled, cored and sliced
3 large ripe pears - peeled, cored and sliced
1 tsp fresh lemon juice
1 cup sugar
1/4 cup flour
1 tsp cinnamon

Crumble Topping Ingredients - 
(slightly adapted from Bourbon and Boots)
3/4 cup flour
3/4 cup sugar
1/2 cup butter, cut into cubes

Prepare a single pie crust using a recipe of your choice or even a store-brought crust is fine too.   Line a pie plate with said crust and place in refrigerator while you prepare the filling and topping.

Preheat oven to 375 degrees F.

In a large bowl combine all of the filling ingredients - gently toss together to incorporate fully. Set filling mixture aside as you prepare the crumble topping. 

In a medium bowl combine flour and sugar.  Using 2 knives or a pastry cutter, cut butter cubes into the flour and sugar until the butter is pea sized and uniform.  

Pour filling mixture into prepared pie shell and then carefully spoon topping over the fruit evenly.  Place pie onto a foil lined cookie sheet and bake for 50-60 minutes or until pie is golden brown and filling is bubbly.  If the pie crust edge looks like it is getting too dark, cover the edge with a piece of tin foil.

Cool pie for at least 2 hours before slicing and serving.  A scoop of vanilla ice cream always goes well with this pie. 

Happy Apple Pear Pie with Crumble Topping Baking!

Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!


Enjoy a slice from the Pi(e) Day Bloggers:

• Apple Pear Pie with Crumble Topping from Baking and Creating with Avril
• Apple Rhubarb Strawberry Pie from Food Lust People Love
• Buffalo Chicken Shepherd's Pie from Healthy. Delicious.
• Chocolate Mousse Pie from A Day in the Life on the Farm
• Chocolate Silk Pie from Famished Fish, Finicky Shark
• Coconut-Pistachio Pie from The Spiffy Cookie
• Curried Lamb Potpie from Culinary Adventures with Camilla
• Fresh Strawberry Pie from Taste Cook Sip
• Hillbilly Apple Pie from My Catholic Kitchen
• Kentucky Derby Pie from Kelli's Kitchen
• Mixed Berry Slab Pie from Making Miracles
• Peach-Blueberry Pie from The Redhead Baker
• Salted Honey Pie from girlichef
• Sicilian Ricotta Pie from Cake Duchess
• S'Mores Brownie Pie from Cheese Curd in Paradise
• Strawberry Daiquiri Pie from Love and Confections
• Thin Mint Pie from Amy's Cooking Adventures
• Top Secret Derby Pie from A Kitchen Hoor's Adventures
• Triple Berry Pot Pie from {i love} my disorganized life
• Vegetable Pot Pie from Sew You Think You Can Cook

Mini VERY Berry Pies

 

I can honestly say that I may have discovered a new favorite recipe for pie crust.  Yup, that's right - pie. crust.  In all of my baking life (....that would be approximately 33 years of such a life as I started baking at the young age of 8) I have always kept an eye out for a delicious, foul proof, FLAKY and easy recipe for pie crust.  I have come across many a pie crust recipe that was either too dry, too difficult to make and even just plain old yucky tasting. 

 

 

Because I have been brought up to share well with others I will be sharing this fabulous pie crust recipe with all of you....including a beautiful berry filling and lovely streusel topping.  All of which will come together as Mini VERY Berry Pies!! Happiness. 

 

 

 

My happiness all started when I found out my May assignment for the Secret Recipe Club.  I was given the blog called, The Wimpy Vegetarian.  Let me tell you there is NOTHING wimpy about Susan's blog.  It is packed with gorgeous food and brilliant recipes. I was honored and delighted to have spent this past month browsing through Susan's recipes.  She is truly a talented lady in the kitchen and has a long list of amazing accomplishments in the cooking world.  I may just need to invite her over for tea the next time she ventures over to my neck of the woods.  Susan, you are amazing and you are always welcome in my home!

 

 

 

 

I almost made Susan's recipe for Peaches and Honey Frozen Yogurt as I would love a nice big bowl of frozen yogurt.  I then switched gears and planned on making her lovely Kale and Cauliflower Tart with Cheddar Cheese Crust - oh my goodness, what a beautiful looking savory tart it is! But then all bets were off when I read through her recipe for Mini VERY Berry Tarts as I was intrigued with the crust.  The pie crust is not only made in the food processor but it has CREAM CHEESE as one of the ingredients (along with butter, flour, salt, ice water and FRESHLY SQUEEZED LEMON JUICE!).  And then as I read through ingredients for the streusel topping for the mini pies I discovered that GROUND FLAX SEED was tossed in with the oats, brown sugar, butter and flour.  At the moment I have a tiny bit of an obsession over flax seeds.  I like to add it to everything. 

 

 

I was so pleased with how my mini pies came out.  Not only did they look good but the crust was over-the-top d'lish! Flaky.  Yes, very flaky.  And light not too dense at all.  The filling was also quite good although I do think that once berries are in season here in Southern NH, the filling will be even better.  I loved the streusel topping too.  I poured in those ground flax seeds with delight over knowing that my girls would get some extra nutrition when they ate their pies.  Happy mommy over here!

 

I made my pies in my favorite mini pie pans but Susan suggested making them in mini muffin pans.  What a great idea as the recipe will provide happiness for many more people than just 4 hungry mouths. 

 

 

Mini VERY Berry Pies
(recipe from The Wimpy Vegetarian)

Crust Ingredients:
1 1/3 cup flour
1 Tbsp granulated sugar
1/2 tsp salt
6 Tbsps unsalted butter, cut into 6 slices, well chilled
2 Tbsps cream cheese, well chilled
2 Tbsps + 1 tsp very cold water
2 tsps. freshly squeezed lemon juice

Streusel Topping Ingredients:
1/4 cup quick cooking oats
1/4 cup ground flax seeds
1 Tbsp flour
pinch of Kosher salt
2 Tbsp firmly packed brown sugar
2 tsp cocoa nibs (which I omitted as I didn't have on hand)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
3-4 Tbsps unsalted butter, softened

Filling Ingredients:
2 Tbsps granulated sugar
2 Tbsps flour
pinch of Kosher salt
2 1/2 cups fresh berries, rinsed and dried (I used cut up strawberries and blueberries - Susan used blackberries and blueberries)
2 Tbsp cream cheese
1 Tbsp coconut milk

Directions:

1. Preheat oven to 375 degrees F.  And then prepare pie crust. In the bowl of a food process add in flour, sugar and salt.  Pulse all together for a couple of times.  Add in chilled butter and cream cheese and pulse all together until slightly bigger than small pea sizes form - about 10-12 pulses.  Drizzle in cold water along with the lemon juice as the food processor runs.  Pulse just until the dough starts to come together forming moist crumbs that clump together.

2. Dump crust mixture onto a large piece of plastic wrap and form into a disc.  Wrap disc tightly and refrigerate for at least 30 minutes.

3.  Prepare streusel topping.  In medium size bowl combine oats, flour, ground flax seed, salt, cocoa nibs and spices until blended all together.  Add in softened butter with a fork or pastry cutter.  Mix and mash until all the ingredients are well blended and small crumbs form.  Place topping into refrigerator until needed.

4. Take out the chilled disc of crust from refrigerator and allow to come to room temp as you prepare berry filling.  In a large bowl add in flour, sugar and salt - mix all together.  Add in  1 cup of berries and slightly mash them with a fork.  Add in remaining berries along with cream cheese and coconut milk, making sure all ingredients are well blended together.

5. Roll out pie crust to desired size.  If you wish to use a mini muffin pan a circle cookie cutter will come in handy to make the right size crust for all the muffin cups. No need to grease your pan or pie plates.   Divide berry filling amongst your prepared pie crusts and then top evenly with streusel topping.  Bake in preheated oven for 27-30 minutes - until crust is a golden brown and filling is bubbly.  Cool for a good 15 minutes before serving.  Vanilla ice cream goes nicely with these little treasures. Enjoy!



Happy Mini VERY Berry Pies Baking!



Rustic Peach Tart with Crumble Topping

Although I am on the verge of all things apple and pumpkin in my baking world I want to continue celebrating Summer by offering a perfect PEACH of a recipe.  Easy, beautiful, completely delicious and packed with peaches!

 

 

You start with a lovely crust made in a food processor (or a pastry cutter - either one is fine). And then keep in mind the word, "COLD".  The butter you use should be COLD and then the prepared pastry should be kept COLD in the refrigerator while you make the crumble topping.  A perfect crust comes from all things COLD.

 

 

Beautiful peaches are sprinkled with a crumbled topping allowing for the perfect sweetness to top off the tart. Ahhhh, the magic of peaches.  Grab a hold of the last couple moments that Summer still suggests and make this rustic tart.  It will be well worth it.  I promise.  

 

Rustic Peach Crumble Tart

             (recipe from Farm Flavor)

 

Pastry Ingredients:

 

2 cups all-purpose flour

1/4 cup sugar

1/2 tsp kosher salt

2 sticks unsalted butter, COLD and diced

1/4 cup ice water

 

 

Filling and Crumble Ingredients:

 

4 cups sliced and peeled FRESH peaches

1/4 cup sugar (white or brown is fine)

2 Tbsp all-purpose flour

1 Tbsp tapioca (flour will work fine if you don't have tapioca)

1/4 tsp kosher salt

1/4 tsp ground cinnamon

4 Tbsp unsalted butter, COLD and diced

 

1. Make pastry by placing DRY pastry ingredients into food processor fitted with a steel blade.  Pulse a couple of times to combine together. 

 

2. Add in COLD diced butter and pulse 12-15 times or until butter is the size of peas.  Add in iced water through the feed tube as the food processor is on.  Pulse several times - stop just before dough comes together.

 

3. Turn dough onto a well-floured surface and shape into a disk.  Wrap in plastic wrap and refrigerate for at lease 1 hour.

 

4. Make crumble topping by adding 1/4 sugar, flour, tapioca, salt and cinnamon into bowl of food processor.  Pulse a couple of times to combine ingredients.

 

5. Add in COLD butter and pulse until mixture is crumbly.  Keep crumble topping in refrigerator until needed to sprinkle over peaches.

 

6. Preheat oven to 450 degrees F.  Roll out COLD pastry dough into approximately an 11-inch circle onto a lightly floured piece of parchment paper.  Transfer onto cookie sheet.

 

7.  Cover dough with peaches, leaving about a 1 1/2 -inch border.Sprinkle crumbled topping over peaches.  Gently fold the pastry border over the peaches, pleating to make a circle. 

 

 

 

 

                                                                                 



Bake for 25 minutes, or until crust is lightly browned and peaches are tender.   Cool for at least 20 minutes before serving.

 

Enjoy!

 



 

 

 

Happy Rustic Peach Tart with Crumble Topping Baking! 

 

 

 

 

 

 

 

A Goodbye Pie.....A Raspberry Cream Pie at that!

I hate, HATE, hate goodbyes.  There is nothing fun about them. AT ALL.  I prefer hellos over goodbyes....don't you?

A couple of weeks ago I had to say goodbye to not one, not two, not three but FOUR people that I adore - my parents, my sister and her sweetie pie. Before I said "goodbye" I invited all of them over for some dinner and dessert.  I figured I would be better off doing the deed of saying goodbye on a full tummy.  I made a chicken casserole for dinner and then to finish off the meal I served pie.  A fabulously EASY and super YUMMY pie.  Yes, I made PW's Raspberry Cream Pie. 

It was over the top D'LISH!  Simple ingredients along with a speedy assembly make this pie a lovely dessert. You can easily make this pie even faster than PW by using a pre-made crust or you can go right ahead and follow her recipe to the "T" and make your own cookie crust.

Want the recipe? Of course you do! :-)

Raspberry Cream Pie
(recipe from The Pioneer Woman, Ree Drummond at the Tasty Kitchen)

Ingredients:

25 whole Oreo cookies

4 Tbsp butter, melted

1 generous cup fresh raspberries

3 Tbsp sugar

2 containers (6oz. each) raspberry yogurt

1 package (3.4 oz.) instant vanilla pudding mix

1 cup heavy cream or whipping cream

extra raspberries for garnishing

Directions:

1. Make crust....(or purchase a pre-made Oreo crust)....preheat oven to 350 degrees F.  Place cookies in a food processor and "crush" or place cookies in a Ziploc bag and smash with a rolling pin.  Stir in melted butter until well combined.  Pour crushed cookie mixture into a regular pie pan and press down all over the pan and up the sides.  Bake for 3-4 minutes - just long enough to set.  Cool crust completely after baking to set.

2. Make pie filling....pour fresh raspberries into a medium size bowl.  Smash them with a fork, then sprinkle with 3 Tbsp of sugar.  Stir smashed raspberries and sugar together and then let sit for 15 minutes.

3. In a bowl of a mixer combine raspberry yogurt with the instant vanilla pudding powder.   Beat on low for 1 minute.  Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula.  Turn mixer on medium-high speed and beat for 2 minutes, or until mixture is thick.

4. Turn off mixer, then fold in fresh raspberries until just combined.  Pour this lovely creamy raspberry mixture into COOLED pie pan and spread evenly. 

5. Place pie in freezer and freeze for 2 hours, or until very firm.  Cut into slices and garnish with fresh raspberries if you wish.  ENJOY!.....I know you will. :-)

Happy Raspberry Cream Pie Making!

Rhubarb meets Strawberries....in a pie! - on a "Fruity Friday"

Strawberries are sweet and red.  Rhubarb is tart and greenish-red.  Mixed together they are lovely....especially with a little sugar and cornstarch and placed in a pie shell.  Strawberry-Rhubarb pie is lovely!  And oh yes, YUMMY yum YUM!!!! - especially made with a crumb topping.  

Strawberry-Rhubarb Pie

(recipe originates from Very Culinary)

Fruit Ingredients: 

4 cups rhubarb - ends trimmed and stalks cut into 1/2" pieces

2 cups strawberries - well washed and quartered

1 cup sugar

2 tbsp cornstarch

1/8 tsp salt

prepared deep-dish pie crust (I made mine from The Pioneer Woman's recipe or you can simply use a store bought pie crust....totally up to you).

Ingredients for the crumb topping:

3/4 cup flour

1/3 cup packed brown sugar

3 tbsp granulated sugar

1 tsp cinnamon

1/8 tsp salt

6 tbsp COLD unsalted butter (cut into small pieces)

Directions:

1.  Preheat oven to 400 degrees F.  Place oven rack to the lowest level. 

2. Gently mix together the prepared rhubarb and strawberries in a large bowl.  Add in sugar, cornstarch and salt.

3. Toss (gently) all together with a wooden spoon or a large plastic spatula.  Set aside.

4. Make the crumb topping in a medium bowl.

Combine well the flour, sugars, cinnamon and salt......

.....then add the COLD small pieces of butter.....

 ....then  your hands or a pastry cutter (one of my favorite tools in the kitchen) combine all ingredients together until large clumps form......

5. Place mixed fruit into prepare pie shell.

7. Top with crumb topping.  

Place your pie on a cookie sheet that has been lined with tin-foil (this will catch any of the juices that overflow from the pie - you don't want the juices to overflow onto your oven floor....it's a sticky mess).

8. Place in oven - reduce oven temp to 375 degrees F.  Bake until topping is browned and crust is lightly browned - about 1 1/2 hours.  Keep an eye on the crust for if it looks like it is getting too "browned" you will want to cover with tin-foil.

Cool (as long as you can stand to) and serve.  Vanilla ice cream goes lovely with this pie if you happen to have any on hand.

Such happiness!  Spring-time happiness at that!

Happy Strawberry-Rhubarb Pie Baking!

~avril :-)