Posts Tagged With: dessert

Beyond the lattice | Flourish – King Arthur Flour’s blog

berries, crowd pleaser, dessert, pie, pie crust, summer, tips + techniques

Beyond the lattice | Flourish – King Arthur Flour’s blog.

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Fall Pies & Tarts


Fall pies & tarts

When the leaves turn, so do our appetites: from barbecue and cookout foods to casseroles, comfort foods and rich flavors of fall. Greet the season with open arms (and mouths!) with apple to maple pecan pies.

Get Cooking:

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Pies & Tarts – Submit your best pie recipe, and you could win $500!


Contest Deadline – March 31, 2013

Top Prize: $500

Of all the sweets in the world, the pie stands alone in its universal appeal. The smell of baking apples, the bubbling of cherries, the vision of mile-high meringue make us hungry for pies and tarts.

Does your recipe feature seasonal ingredients like apple or pumpkin? Do you have a secret family ingredient, or a recipe that’s a family tradition? To enter, simply send us your best pie or tart recipe with 12 ingredients or fewer, and tell us the story behind your pie or why you love it. You could win $500.

Show us your pies or tarts in these categories:

  • Fruit Pies: They can be round, square, mini or hand-held pies. Single fruits or combinations are fabulous. We like classics but love new flavors too, so feel free to add cheese to the crust or herbs and spices to the fruit.
  • Tarts: Thinner than pies, tarts showcase great pastry crust. Use this category for full-size, min-size or hand-held versions.
  • Custard, Cream or Nut: Here’s a category for those mouthwatering pecan pies, chocolate cream pies, pumpkin pies and regional favorites like buttermilk, silk or vinegar pies. Got a great hybrid, like a layered pie of nuts and custard? This is your chance to show off.

Contest Rules

You may enter more than one recipe. If you email or mail your recipe, be sure to print the name of the contest as well as your full name, street address and phone number, including area code, with each entry. Be specific with measurements, directions and the size of cans, packages and pans so others can successfully make your recipe. Include a few words about the origin of your recipe. Share any compliments it’s received, plus any variations you recommend. If any duplicates are received, the entries with the earliest postmarks will be considered.

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Individual Apple Pies

So Simple and Elegant – No directions needed!



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Caramel Banana Ice Cream Pie Recipe


photo by Taste of HomeWith six ingredients and a  prepared graham cracker crust, this pie is easy to make and  luscious, too. Guests will enjoy  the symphony of caramel, banana and toffee bits.

This recipe is:

Contest Winning


Caramel Banana Ice Cream Pie Recipe

  • Prep: 20 min. + freezing
  • Yield: 8 Servings


  • 1/4 cup plus 1 tablespoon caramel ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold 2% milk
  • 2 packages (3.4 ounces each) instant banana cream pudding mix
  • 1 quart vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • 1 English toffee candy bar (1.4 ounces), chopped


  • Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
  • Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
  • Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.

Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49

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Orange Chiffon Tart

Source: Dessert – The Grand Finale
Active Time:  15 Minutes
Total Time:  3 Hours 10 Minutes Serves 10
Rec Image

2 cups all-purpose flour
11 tablespoons cold unsalted butter, cut into cubes
2 tablespoons sugar
2 egg yolks
1 tablespoon cold water
1 tablespoon grated orange zest
1 egg white, beaten
Orange Filling
6 juice oranges
6 eggs
1/2 cup sugar
16 tablespoons unsalted butter, cut into cubes
4 oranges
1 cup sugar
3/4 cup water
Heavy cream, for serving

Combine the flour, butter and sugar in a food processor and process to a coarse meal.  Add the egg yolks, water and orange zest (rind) and pulse until the mixture comes together.  Remove from the processor and wrap in plastic wrap.  Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Roll out the pastry to line a 10-inch tart pan that has a removable base.  Place a piece of foil, parchment or waxed (greaseproof) paper over the pastry and scatter with baking weights, dried beans or rice.
Bake for 15 minutes.
Remove the tart shell from the oven and remove the weights and paper.  Brush the pastry with a little beaten egg white and return to the oven.  Bake for 10-15 minutes, until golden.  Remove from the oven and allow to cool.
Orange Filling:
Juice the oranges and strain the juice through a sieve to remove all of the pith.  Place in a a nonaluminum saucepan with the eggs and sugar.  Whisk together over low heat until the mixture thickens enough to coat the back of a wooden spoon.
Place the mixture in a food processor.  With the motor running, add the butter cubes, piece by piece.  When all of the butter is worked in, pour the mixture into the pastry shell.  Cover with plastic wrap and refrigerate for 2 hours.
Slice the oranges as thinly as possible and remove any seeds.  Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar.  Bring to a boil and remove from the heat.
Using a pair of tongs, dip each slice of orange in the syrup and place on a wire rack.  Allow to cool slightly.
Remove the tart from the refrigerator, remove plastic wrap and arrange the orange slices decoratively over the top. Serve immediately with cream.
                                            Recipe reprinted by permission of Weldon Russell. All rights reserved.
                                                        Nutrition Information Serves 10 – Facts Per Serving:
Calories: 597 Fat. Total: 35g Carbohydrates, Total: 64g
Cholesterol: 254mg Sodium: 50mg Protein: 9g
Fiber: 4g % Cal. from Fat: 53% Fat, Saturated: 0g
©1998- 2012
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Fresh Cherry Pie Recipe

 Recreate some favorite childhood memories with these fresh cherry pies. This  recipe creates enough dough and filling for two pies, so you can save some for  later or serve a crowd! Pitting cherries might seem a lot of work, but that’s  what kids are for — free labor.
  • 1 pound unsalted butter
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup ice water

For the  pie:

  • 5 cups fresh cherries, pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 1 1/2 cup sugar, plus more for topping
  • 1/2 teaspoon salt
  • 1 egg

For the  dough:

Dice the butter finely and place in the freezer. When the butter is frozen,  combine the flour, sugar, salt, and butter in the bowl of a food processor and  pulse until still small beads of butter remain. While pulsing, slowly drizzle in  the water until the dough starts to come together. Remove from the food  processor and knead by hand until the dough has formed.

For the  pie:

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small  saucepot over medium heat. In a bowl mix the dry ingredients together and add to  the cherries. Once the cherries release their natural juices, bring the mixture  to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes.  Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch  pie tin with the dough. Place half of the filling in the tin. Top the tin with  another round of ¼-inch-thick pie dough. Cut a few slices into the top of the  pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown  color, remove from the oven, brush with the egg wash, and top with some sugar.  Return to the oven and continue baking for the remaining time. Let cool before  serving and enjoy!

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Summer Berry Pie

 Rec ImageSource: America’s Test Kitchen by
Makes one 9-inch pie, serving 8 to 10
Click here to find out more!
Berries are not sold in standard half pint containers. When shopping for ingredients, use the weights on the containers as a guideline, but make sure to measure out the berries (gently, to avoid bruising). If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable.

For the Graham Cracker Crust:
9 graham crackers, broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and warm
For the Berry Filling:
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
3 tablespoons cornstarch
1/8 teaspoon table salt
1 tablespoon lemon juice from 1 lemon
2 tablespoons red currant jelly
For the Whipped Cream:
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract

FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees F.
In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.
FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).
FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
Cut pie into wedges and serve with whipped cream.
                                            Recipe reprinted by permission of America’s Test Kitchen. All rights reserved.
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Lemon Sponge Pie


Makes: 8 servings

Prep: 25 mins
Bake: 450°F   12 mins to  14 mins
Bake: 425°F    10 mins
Bake: 350°F    20 mins to  25 mins
Cool: 1 hr
1 recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
  • 2 eggs
  • 1/3 cup butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • Candied Lemon Slices (see recipe below) (optional)
Directions1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.

2. Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).

3. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.

4. Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.

5. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.

Candied Lemon Slices
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 lemons, thinly sliced
DirectionsIn large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool.

Nutrition Facts  (Lemon Sponge Pie)

  • Servings Per Recipe 8,
  • Calories 351,
  • Protein (gm) 5,
  • Carbohydrate (gm) 44,
  • Fat, total (gm) 18,
  • Cholesterol (mg) 75,
  • Saturated fat (gm) 8,
  • Monosaturated fat (gm) 5,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 27,
  • Vitamin A (IU) 340,
  • Vitamin C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 48,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 194,
  • Potassium (mg) 99,
  • Calcium (DV %) 50,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Easter Pie

EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues.”

6-8 Servings
Prep: 25 min. + chilling
Bake: 55 min. + cooling


  • CRUST:
  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg


  • In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs.
  • Add eggs; stir until moistened and mixture forms a ball.
  • Cover and refrigerate for 1 hour.
  • On a lightly floured surface, roll out dough to a 10-in. circle.
  • Place in a 9-in. pie plate; flute crust.
  • Refrigerate.
  • For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth.
  • In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture.
  • Gently mix in remaining ingredients. Pour into the crust.
  • Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean.
  • Cool. Store in the refrigerator.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.
© Taste of Home 2012
Categories: Sweet Pies, Sweet Side of Pies | Tags: , , , , , , | Leave a comment

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