Category Archives: Pies

blueberry pie

Have you ever suffered from writer’s block? I certainly have…. but what I have right now is a little different from that.

It just happens that the day that I actually bake something for you to post on the blog is also the day when I write an amazingly witty blog post to complement my delightful recipe…. in my head. I am in my kitchen, happily listening to the Florence + the Machine Pandora station, covered in flour, dishes flowing out of my sink, and composing the most amazing blog post in my mind.

And then by the end of the day, and certainly by the time I actually sit down to write, I forget it all.

I know I must sound crazy. That’s probably because it’s true.

The good thing is, even though my writing isn’t great, this pie is. I was very, very nervous about it given that for some irrational reason pie dough scares me. I am always afraid it won’t turn out. I am like the mother of a newborn in the way I fuss over it – but this time I tried to let all of my fears go and just follow the instructions in Dorie’s wonderful recipe. If there is anything I’ve learned yet as a baker, it’s to just trust Dorie.

Who is Dorie? Well, it is not who you might be thinking. Her name is Dorie Greenspan and she is a James Beard award-winning cookbook author and baking guru. She wrote Baking: From My Home to Yours, which is also where I got the blueberry muffin recipe in my last post, and like I said before, her recipes never, ever fail me. You really should buy a copy if you want to learn to bake or love to bake. It’s an essential in any cookbook collection.

Trust me when I tell you that you absolutely can make a beautiful, homemade pie from scratch that blows Sara-you-know-who’s out of the water. And, just so you know – I am not a pie crust person. I really could care less about it. In fact, most of the time I just eat the filling out of pies, leaving the crust behind, and then I hand it over to my husband. Who is a (weird) lover of pie crust. Not this time. This crust is the perfect balance of flakiness and buttery goodness.

I think this may be one of my most favorite things I have ever baked. It is just that good, people. And so summery. Did I also mention – blueberries are in season… and fresh ones are essential to making this pie as delicious as it can possibly be?

Because this recipe is somewhat long and Dorie does a wonderful job of explaining each step very thoroughly, instead of copying the recipe here I will just provide a link for you to read the recipe elsewhere. Please do not let the length intimidate you. It really is not difficult and the steps can be divided up. Make the crust the day before and then the next day make the filling, assemble, and bake the pie. The recipe can be found here.

Have I convinced you to make this yet? I hope so. Because you need this in your life. Live dangerously – go get in your kitchen and make a pie!

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peanut butter cookie pie

Sometimes in life, the simplest things are best.

A glass of ice water on a hot summer day. The sound of rain falling on your roof when you’re falling asleep.

A simple, straightforward peanut butter cookie pie.

A basic pie crust filled with peanut butter cookie dough. Straight up gooey peanut butter heaven.

It’s like a giant peanut butter cookie in pie form. Simplicity for peanut butter lovers at its finest.

Sometimes, though, simple won’t do.

You need to mix it up a bit.

How about some vanilla bean gelato?

There. That’s better. What’s a pie without ice cream?

But wait….. something’s missing…

Chocolate sauce.

Perfect. Absolutely perfect.

Sometimes, in life, a little excess is okay. Sometimes, a little more chocolate sauce is all we need.

This pie is impossibly easy, incredibly delicious, and as equally as impressive. Perfect for these last, lingering winter days since it’s served warm. Make it today – you won’t be sorry!

Peanut Butter Cookie Pie

Makes 8 servings

  • 1 prepared pie crust (I used Marie Calender’s)
  • 1 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1 cup Reese’s peanut butter chips

Preheat your oven to 35o degrees. In the bowl of your stand mixer (or a medium bowl if using a hand mixer), combine the sugar, flour, peanut butter, and butter, starting on a slow speed and increasing to medium speed, until mixed well. Next, add the eggs, vanilla, and peanut butter chips, and mix to combine. Pour the filling into the pie crust and bake for 45 minutes or until the pie is firm in the middle.

Serve with vanilla ice cream (I used my favorite Talenti Vanilla Bean gelato) and chocolate sauce, warm from the oven.

Recipe source: Loosely adapted from this recipe at Culinary Concoctions by Peabody.
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