Blueberry-Bourbon Pie

Blueberry Pie

Amazing Blueberry Pie

Cook’s notes: This is an excellent variation on the Cherry-Bourbon Pie.

Make the crumble topping with a stand mixer.

Instead of cherries, use 6 cups of frozen organic wild blueberries — that’s 2 x 12-oz. bags


Best Recipe: Bourbon Apple Pie

Cook’s notes: Welcome the return of Autumn with this amazing pie. I forgot the cinnamon, and it still turned out delicious.

Make a double recipe of the all-butter pie crust:

Filling: Follow the recipe on the blog, but reduce the brown sugar to 1/3 cup. And remember the cinnamon!


Best Recipe: Cherry-Bourbon Pie

Cook’s notes: Makes one 9-inch pie that is simply amazing. I made the All-Butter Pie Crust and reduced the sugar in the filling. In fact, this may be one of the best pies ever. It has a pie crust and a crumble topping. It’s even good served cold straight from the fridge the next day. If you don’t have bourbon, or you don’t want to cook with alcohol, you could substitute 4 teaspoons vanilla extract mixed with 8 teaspoons of water.

Best. Pie. Ever.

Best. Pie. Ever.

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup (1/2 stick or 4 Tbsp) chilled unsalted butter, cut into 1/2″ pieces

Nonstick vegetable oil spray
1 pie crust, homemade or store-bought

3 x 24.7-oz. jars (drained weight 12 oz.) pitted sour cherries in syrup, drained well (about 6 cups) — Trader Joe’s brand
1/2 cup sugar
1/4 cup (2 oz) bourbon
3 Tablespoons cornstarch
2 Tablespoons fresh orange juice
1 Tablespoon finely grated orange zest

Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it’s completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.

Heat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy clean-up in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1.25 to 1.5 hours (75 to 90 minutes). (The juices will begin to ooze out of crust and onto foil-lined sheet.)

Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it’s set will result in a runny filling). Cover and let stand up to 1 day at room temperature.

Adapted from Bon Appetit


Best Recipe: All-Butter Pie Crust

Cook’s notes: This is a wonderful recipe I adapted from Williams-Sonoma. I make it with my stand mixer, and it is a lovely crust, very easy to make and delicious.

Yield: makes one single pie crust (9-inch pan) or two mini pie crusts (6-inch pan).

IMG_04021-1/4 cups unbleached all-purpose flour
1 Tablespoon sugar
1/4 teaspoon kosher salt
8 Tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tablespoons very cold water (measure out from a glass of ice water)

Fit a stand mixer with the flat beater (paddle attachment), and stir together the flour, sugar and salt in the mixer bowl. Add the butter cubes and mix on medium-low to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)

Lightly flour the work surface, and flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. (To make two mini pie crusts, divide the dough in half at this point.) Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round of the desired size about 1/8 inch thick.


Blackberry Pie

Cook’s notes: We made this pie for a potluck recently, and it was very popular with guests as well as easy to make. Simple ingredients let the berry flavor shine through. I reduced the sugar by 1/2 cup, and it was still delicious. Next time, I’m tempted to cram 4 boxes (6 oz) of berries in it. Blackberries are very high in fiber. According to the allrecipes site, each slice (1/8 pie) has 4.6 g fiber. I would definitely make this delicious pie again.


Excellent berry pie

Tips: Frozen or fresh blackberries can be used. Make sure that you combine the berries with the sugar and flour well until you no longer see any white coating on the berries.

Yield: 1 pie, 9-inches

4 cups fresh blackberries (3 x 6-oz boxes)
1/4 cup white sugar
1/2 cup all-purpose flour
2 x 9-inch pie crusts (store-bought), made without lard
2 tablespoons milk

Combine 3.5 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup uncoated berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk.

Bake at 425 F (220 C) for 15 minutes. Reduce the temperature of the oven to 375 F (190 C), and bake for an additional 20 to 25 minutes.


Banana Pudding Pie

Cook’s notes: This recipe is quite easy and very flexible. When you have ripe bananas, and it’s too hot to bake banana bread, pudding pie is a great alternative. This lovely summer dessert can also be made with strawberries instead of bananas. The plain yogurt cuts the sweetness of the instant pudding. Also, I was very excited to find the truwhip brand whipped topping in my local market: it has better ingredients that a standard brand of whipped topping. It’s still a treat, not health food, but pudding pie needs whipped topping.

For a tropical-tasting pie, use whipped coconut milk for the topping.

1 x 9-inch graham cracker pie crust
2 to 3 ripe bananas, peeled and sliced
1 cup milk (we like 2%)
1 cup plain, fat-free yogurt
1 box instant vanilla pudding
Whipped topping or whipped cream

Place banana slices in the graham cracker crust. Whisk the milk and yogurt together. Whisk in the pudding mix. Pour pudding over the bananas. Refrigerate for about an hour. Serve immediately with whipped topping.


Shaker-Style Lemon Pie

Cook’s notes: Start the recipe on the day before you wish to bake; the sliced lemons need time to macerate in the sugar. Food writer P. Allen Smith says, “This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar, and a sprig of mint for a beautiful presentation. It’s a delicious taste of summer anyone would want to try.”

Day 1 Ingredients
4 large lemons
2 cups of sugar (or less)

DAY 1 Steps
Zest each lemon over a large plastic (or non-reactive) bowl. Cut off and discard the remaining lemon peel and white pith. Slice each lemon into thin slices, removing seeds. Pour any juice created during this step into the large bowl. Combine lemon slices, zest, juice, and sugar in the large bowl. Gently combine with a rubber spatula or wooden spoon. Fully coat the lemon slices with the sugar.

Cover the mix of lemon parts and sugar. Refrigerate for 12 to 24 hours.

Day 2 Ingredients
2 deep dish pie crusts (store-bought frozen crusts made without lard work great)
2 Tbsp butter, softened
4 eggs, beaten

DAY 2 Steps
Heat oven to 375F. If crusts are frozen, thaw them.

Spread the softened butter on the bottom pie crust, as if you are buttering bread.

Add beaten eggs to lemon mixture; mix well. Pour mixture into crust, arranging lemon slices evenly. Cover with the top crust. Cut several slits near center.

Bake for 45 minutes. The pie may need an additional 15 minutes in the oven until done: crust is golden and the filling doesn’t jiggle.

Adapted from a recipe originally printed in Norma MacMillan’s book In a Shaker Kitchen: 100 Recipes from the Shaker Tradition with refinements from Nigella Lawson’s book How To Eat.