Posted by Hannah Marshall on Sunday, September 2, 2012,
In :
Fruit Pies
Sour Cherry Pie Happy Labor Day, internet! Labor day kind of snuck up on me this year and, when I realized that it had in fact arrived, there were immediate waves of guilt and shame for not making more fruit pies this summer. So, the end-of-summer fruit pie frenzy combined with my lingering frustration at having (somehow) never successfully made a cherry pie spawned this: My inaugural sour cherry pie. The weird thing is, I'm not even that huge a fan of cherry pie, but it was beginning to dri... Continue reading ...
Posted by Hannah Marshall on Thursday, July 26, 2012,
In :
Fruit Pies
Nectarine Blueberry Pie This is a catch-up post - I made these little pies awhile back and never got around to posting them. The truth is, I'm not a huge fan of crumb toppings, so I wasn't especially proud to have used one in this case, but it actually worked really well for this pie. I find that crumb toppings are often on the sparse side, so I really layered it on here. Throw on some ice cream, and you really can't go wrong (provided you have good nectarines to begin with). I used a crea... Continue reading ...
Posted by Hannah Marshall on Saturday, July 14, 2012,
In :
Fruit Pies
Cherry Peach Pie Good morning, internet. Today is the first of what may be many posts about combination fruit pies or, fruit pies that combine multiple fruits (think "strawberry rhubarb"). I've recently had several experiences that have reaffirmed my belief that cabin fever is great for culinary creativity - so is having an arbitrarily stocked kitchen (*note: only true sometimes - other times disastrous). A combination of these two circumstances have fostered some of my best (and many of m... Continue reading ...
Posted by Hannah Marshall on Monday, July 9, 2012,
In :
Fruit Pies
Mango Pie Welcome to summer - let the fruit pies begin! I maintain that mangos make the perfect fruit pie and, after a week of long & uncomfortably hot summer days, it was time to start tapping into some of the silver lining of summertime. For me, that means mango pie. I think this is my favorite pie. It's absurdly simple to make, the mangos do all of the flavor labor (ha) and, given a healthy amount of post-cooking set-up time, it always comes out beautifully. I used Martha Stewart's pate ... Continue reading ...
Posted by Hannah Marshall on Saturday, April 21, 2012,
In :
Fruit Pies
Mini Strawberry Pies
Very simple: These are just individual strawberries (albeit, freakishly large ones) tossed in sugar and wrapped in a pastry crust. Adorable, easy, fun to decorate. You're welcome. Continue reading ...
Posted by Hannah Marshall on Monday, March 12, 2012,
In :
Fruit Pies
Nutella Pear Pie
I based this pie on this tart recipe from The Lovely Cupboard. I placed the nutella/pear filling in a flaky cream cheese crust (as opposed to a more shallow crumbly tart pastry) and beefed up the filling accordingly. I am realizing that I've likely been mis-categorizing some of my pies, tarts (and galettes - which are apparently something I've made and just been calling "free-formed tarts"...). I have been drawing distinctions between these based largely on the fillings rath... Continue reading ...
Posted by Hannah Marshall on Tuesday, March 6, 2012,
In :
Fruit Pies
Rhubarb Pie & Nobel-worthy Cream Cheese Crust
Let the record show that this is the first time I've ever actually done anything with rhubarb. That said, there aren't a lot of moments in which I wish my life were more like the Girl Scouts, but I'd be lying if I said I didn't half way wish I got a badge for each time I break new ground with my pie-baking. I will say however, that if there were an imaginary Girl Scout badge for correctly estimating how much rhubarb will give you 4 cups when cho... Continue reading ...
Posted by Hannah Marshall on Saturday, January 7, 2012,
In :
Fruit Pies
Pineapple Pie
Somewhere in my culinary developmental past I had decided that I was ‘not a pineapple person’. I suspect it was related to (1) a pineapple’s strikingly weaponized exterior (2) my aversion to fruit on pizza. In that order. That said, I was wrong. After being served multiple pineapple desserts recently, I’ve decided that pineapple is the BEST. So, I felt compelled to make it into a pie.
 
For these little pies I tried two different methods for making the filling. Because ... Continue reading ...
Posted by Hannah Marshall on Wednesday, November 16, 2011,
In :
Fruit Pies
Raisin Pie
Another Shaker pie. So so good.3 cups raisins 2 cups boiling water3/4 cup sugar3 TBSP cornstarch2 TSP grated lemon peel3 TBSP lemon juice2 TBSP vegetable oilpinch of salt> Plump the raisins by letting them soak in 2 cups of boiling water in a saucepan. Let stand for five minutes.
> Meanwhile combine the corn starch and sugar and stir into the raisins. Cook the whole mixture stirring constantly until it comes to a boil.
> Remove the mixture from the heat and stir in the lemon peel,... Continue reading ...
Posted by Hannah Marshall on Tuesday, November 15, 2011,
In :
Fruit Pies
Fresh Strawberry Pie
This is a recipe from a book of Shaker pie recipes that I received as a gift ( Thank you!!! ) and am currently obsessed with. There are many many more posts coming that feature Shaker pie recipes. 4 cups strawberries 1 cup sugar3 TBSP cornstarchpinch saltlemon juice2 tsp butterBlind bake the crust until golden brown. Crush enough of the berries to make 1 1/2 cups berry pulp and juice, then combine in a saucepan with the sugar, cornstarch, lemon juice and salt. Bring the m... Continue reading ...
Posted by Hannah Marshall on Sunday, October 16, 2011,
In :
Fruit Pies
Apple Pie
Filling
1/2 cup butter (1 stick)3 TBSP flour 1/2 cup sugar1/2 cup brown sugar1/4 cup water4 - 5 apples sliced cinnamon, nutmegMelt the butter in a saucepan and whisk in the flour to make a paste. In a separate bowl, mix together the sugar, brown sugar, cinnamon, nutmeg and water. Slowly add the sugar mixture to the butter whisking thoroughly until combined. Bring the mixture to a boil and then reduce the heat and let it cook for 5 minutes (whisking all along). Set this aside to coo... Continue reading ...
Posted by Hannah Marshall on Monday, October 10, 2011,
In :
Fruit Pies
Peach Cobbler
Summer's making its last stand around here, so I played along this weekend and made peach cobbler with my AC on.I used THIS recipe, which I loved. I also finally got to use my tapioca flour!Filling6 cups peaches (skinned, quartered, sliced)3/4 cup sugar1/4 cup tapioca flour (I used flour not 'quick cooking tapioca' because I don't know what that is, and the internet said they could be used more or less interchangeably). cinnamonlemon juice Note: As far as thickening agents are ... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Fruit Pies
Ginger Pear Pie
For the full sized version of this recipe, the ingredients are as follows:1/2 cup butter 3 TBSP flour 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup water ginger pears (varies by type, size, and preference)
> Melt butter in saucepan + flour = paste. + [white sugar + brown sugar + water + ginger ]. Bring to boil then simmer 5ish minutes. > Let cool a bit and then pour over pear slices. Let the mixture sit for 5 - 10 minutes before putting it in the pie and baking it. Before covering... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Fruit Pies
Nectarine Pie
5 nectarines (varies by nectarine size)2/3 cup sugar 4 TBSP flour 1 cup heavy whipping cream almond extract (vanilla extract) cinnamon nutmeg > In a bowl blend the cream + flour + sugar + cinnamon/nutmeg/almond/vanilla (in whatever combinations and ratios suit you). It’s really best to have a mixer (hand or stand) for this. The texture of the pie is really dependent on this mixture getting whipped until it thickens up - and that’s really tough to do by hand (I have tried and ... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Fruit Pies
THE Mango Pie 4 mangos 1/4 cup butter 3/4 cup sugar 1/3 cup flour nutmeg Slice mangos and strain them while you prepare the rest of the filling. In retrospect: You should save the mango juice that comes off of them - I bet it would be good in something. Like a straw. Melt butter > + sugar (mixing well) + flour > Mix (preferably with hand mixer) until the mixture is crumbly looking > Sprinkle it over the mangos and pour the whole mixture into the pie shell. Bake until you smell it, turn off the h... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Fruit Pies
Mini Apple Pie To make mini pies I tend to use the recipe for the full sized pie - I just slice the apples smaller. I’ve never gotten to the end of this without having either too much filling or too much crust. Obviously, aim for the former because you can just eat the remainder. 1/2 cup butter 3 TBSP flour 1/2 cup sugar 1/2 cup brown sugar 1/4 cup water 8 apples (depends very much on the size of the apples) cinnamon Melt butter in saucepan + flour = paste. + [sugar + brown sugar + water] > brin... Continue reading ...
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