Pies & Tarts

blackberry peach pie

Hello, friends.

It’s been a while.

Bear with me for a little life update.

 If you follow my facebook presence, you know that tlc suffered a big setback in May, due to my own idiocy, bad Internet in Turkey, and my tendency to not back anything up. Thanks to the old WordPress-hosted version of the blog and the glory that is this Internet archive, I managed to recover or re-post everything except my two most recent recipes.

So if you’re looking for the banana bread two ways or the mouth-watering deliciousness that was the big crumb coffee cake–I’m sorry. Hopefully I’ll remake them one day, but for now, I’d like to just move on and keep churning out new things. If you’re looking for the originals, however, this is the brown butter banana bread, this one is the Earl Grey banana bread, and here is the coffee cake. I wish I had written down the tweaks I made somewhere else, but really, I lost everything with all three recipes.

The fact that I only lost those two posts, though, is 1) a miracle considering how much more I could’ve lost, and 2) an indication of how deeply neglected this blog was for most of this year. I still baked and cooked plenty between January and now. Birthdays, dinner dates, and study breaks always brought me back to the kitchen. But nothing ever quite made it into written form.

Simply put: I had a rough winter. And after that rough winter, I had a magical, incredible, inspiring 9 1/2 weeks in the beautiful city of Istanbul.

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Studying abroad in Turkey was a once-in-a-lifetime experience in a place that will forever find its way into my dreams–a place that I miss every day.

What I wouldn’t give for another sunset along the Bosphorous; for another cone of thick, creamy, rich pistachio ice cream from Ali Usta; for another smile and cup of çay from the heartwarmingly welcoming family of the Ortaköy Mantı Evi.

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Unfortunately, a side-effect of studying abroad was, as I mentioned, terrible Internet, which meant I couldn’t even upload photos for a throwback post if I wanted to.

Follow that spring up with losing my old blog and a lackluster summer with nearly nobody to bake for, and it isn’t surprising that I lacked motivation.

That is, until this pie.

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It started at the boyfriend’s house earlier this month. We went fruit-picking at a nearby farm, and found ourselves facing the fattest, sweetest blackberries I’ve ever seen in my life, followed by line after line of yellow and white peach trees.

Peaches and blackberries? Now that’s a combination begging for pie, we mused.

Wait…pie? Brilliant.

We headed back to his house and immediately started on the dough, using the ever-reliable smitten kitchen’s recipe.

Next: a mixture of yellow and white peaches, blackberries, and basil, all freshly picked that day. Two kinds of sugar, a splash of vanilla and lemon, some cornstarch for thickness, and the requisite pinch of salt. 45 minutes in the oven, and then…

Summer pie, part 2: now with blueberries!

A post shared by Aneesa S. (@neesersaurus) on

 

Pie. Sweet, warm, fresh pie with an earthy, herby touch that makes you want to bury your face in it as soon as it comes out of the oven.

We dug into it after a few hours of cooling, pairing each slice with a generous scoop of ice cream.

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When I made it again a couple weeks later, tempted by the extra-ripe peaches quickly browning on my kitchen counter, I only had a tiny box of store-bought blackberries to work with. Nowhere near the same effect.

Blueberries were thrown into the mix, the lemon was swapped with lime, and after many fingers tested the mix, I had the very satisfying recipe you’ll find below.

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Round 2 of my new favorite pie, this time latticed and shared with a friend in her brand-new apartment.

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The filling is forgiving and very much dependent on the fruits you have handy, so I highly recommend adding and stirring and tasting until you get a sweet, juicy flavor with just the slightest hint of basil underneath.

And move quickly–the season is almost up!

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Until next time, here’s wishing you sunny days, cool nighttime breezes, and an abundance of summer fruit before fall sneaks up on us.

 

blackberry, blueberry, & peach pie
Print
Ingredients
  1. 1 pie dough, enough for the bottom and top of a 9-in pie (try Smitten Kitchen!)
  2. 4 medium peaches, very ripe (white, yellow, or a mix)
  3. 3 cups fresh blackberries OR 1 cup blackberries, 1 1/2 cups blueberries
  4. 1/2 cup dark brown sugar, packed
  5. 2 - 4 T white sugar (depending on how sweet the fruit is)
  6. 1/2 tsp salt
  7. 1 tsp vanilla
  8. Juice of 1/2 lemon
  9. 5-6 medium basil leaves, chopped finely
  10. 1/4 cup cornstarch
  11. 1 egg, whisked (optional)
  12. Coarse/sanding sugar (optional)
For the filling
  1. Slice your peaches thinly, then combine all of the fresh fruit in a large mixing bowl.
  2. Add the brown sugar, salt, and vanilla, then stir gently with a spatula so that all of the fruit is coated.
  3. Add 2 T of white sugar, all the lemon juice, and the chopped basil leaves, then stir well.
  4. Taste the filling, and add the remaining 2 T of white sugar as needed.
  5. Add cornstarch and stir well, making sure there are no lumps of starch anywhere.
Assemble and bake
  1. Preheat oven to 400F.
  2. Prep a 9-inch pie plate with your dough of choice. Roll out half of the dough, big enough so that you have some dough hanging over the edges of the plate.
  3. Using a slotted spoon, add your filling to the pie plate, spreading the fruit out evenly. Make sure you don't pour too much of the filling juices into the pie, or it'll get soggy and sticky.
  4. Roll out the remaining pie dough. You can cover your pie however you want; just make sure you cut some air holes if you decide to completely cover it.
  5. If you want, brush the top of the pie with the egg wash and sprinkle the top with sanding sugar. This will give your pie a nice glaze and sparkle. (I often skip the sugar, but definitely use the egg.)
  6. Put the pie plate on a cookie sheet, then bake it for 15 minutes at 400F.
  7. After 15 minutes, reduce your oven temperature to 375F and bake for another 30-40 minutes, until the top is golden brown and the filling is bubbling.
  8. Let cool for 3-4 hours before slicing and serving.
Notes
  1. Don't forget to taste as you go! The sweetness or tartness of the fruit should guide you. If it doesn't entice you, feel free to tweak the quantities until it does.
tlc. | tender love and cupcakes. http://tenderloveandcupcakes.com/

salted caramel apple pie [SBA & smitten kitchen]

(Originally posted: March 14, 2014)

Hey guys.

Guys guys guys.

Guess what today is?

It’s PI[E] DAY!! 😀

I can’t be the only one who geeks out over this.

In celebration of Pi Day, my dorm does a large Pi Day Study Break that includes a pie baking contest, a pie eating contest, and a pi recitation contest. And, of course, lots and lots of delicious pie for everyone to eat.

I’d never made a pie before, but I was feeling ambitious this year and figured I’d try my hand at one for the contest. Plus, looking at pie recipes is a lovely (read: dangerous) procrastination method when you’re spending upwards of 8 hours a day in the library.

Let me just say that I severely underestimated how long it would take me to make a pie for the very first time. My slight procrastination via baking turned into an entire afternoon of slicing, mixing, rolling, and carefully cutting, broken up by periods of waiting for the pie to chill again in the fridge so that I wouldn’t accidentally melt the pockets of butter in the dough.

Still, it was worth every second, as I realized when I checked on my pie in the oven and began shouting excitedly at my roommates.

Dear roommates: thank you for putting up with my sometimes loud, messy, and distracting baking endeavors.

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The final product was a mix of several recipes, parts of which I tweaked slightly, and other parts that I wish I’d tweaked.

I started with one of smitten kitchen’s staple pie crust recipes. Unlike most of the recipes I found, this one requires no shortening and still promises a tender, flaky crust.

The verdict? 10/10 would use again. Granted, I have a particular love of flaky pastry crust to begin with, but this one was actually fantastic. It’s very easy to make–only flour, butter, sugar, and salt!–even for a beginner. Plus it got nice and crispy on the outside while flaking perfectly on the inside and, arguably most importantly, did not crumble. I hate crumbly pie crust. It makes me feel like I’m eating a sad cheesecake hybrid.

Recommendations:
+ Get a pastry blender. Trying to cut cold butter into flour with a fork sucks from all perspectives.
+ No matter what recipe you’re following, keep the dough cold! Seriously, they’re not joking about this. I made a few mini pies with the extra dough, and the crust wasn’t as good because it had warmed up sitting on the counter for too long, melting all the cold butter chunks.
+ Make your dough early, both for convenience and because it’s ideally supposed to chill for a while. I did this on Wednesday night as my don’t-think-just-bake de-stressor after a CS final.

Behold: dough!

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For the filling, I went with salted caramel apple from Sally’s Baking Addiction. If you’ve been with me for a while, you know how much I love Sally’s recipes–trustworthy and always slightly offbeat. I knew I wanted to make an apple pie the first time around, but I wanted to make it unique, and this one fit the bill.

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Remember when I was raving about the salty sweet combination?

Yeah, really not surprising that I picked salted caramel. Or that I fell in love with this candy thermometer-free salted caramel recipe. The only change I made to the caramel was using sea salt instead of regular salt, adding an extra 1/2 tsp to kick up the salty edge. Other than waiting a while for the sugar to start caramelizing, this was incredibly quick and easy.

Changes I made to the filling:
+ 3 Pink Ladies and 3 Granny Smiths, but they were only medium-sized. Still, plenty of apples.
+ No cloves, and instead added about 1/8 tsp more nutmeg.
+ Instead of 1/2 cup granulated sugar, I used 1/4 cup dark brown and 1/4 cup granulated.
+ Thick lattice because I like how it looks. You can do whatever you want here, of course.

I kept picking at the apples and caramel as I mixed them.

No shame.

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Into the oven, cue some shouting and dancing around the kitchen in excitement, then lots and lots of dishwashing (if you can figure out how to do this without making a complete mess of your kitchen, please tell me), and finally…

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omg PIE.

That’s my proud pie face, you guys. I stood there for a good couple of minutes just staring at it.

(Sheena captured the moment. Thanks, Sheena. <3)

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I won’t bother with the step-by-step in between parts, because both the SBA and the smitten kitchen recipes describe them far better than I can. Not to mention both ladies actually know what they’re doing with a pie.

I will, however, tell you that this pie filling is not everyone’s favorite. Sadly, I did not win the pie contest. The lemon flavor was overpowering for some, while others weren’t fans of the more pronounced spices. Personally, I love lemon, and I loved how unexpected and noticeable it was with every bite. If you’re not as much of a fan, make sure you scale back the citrus.

Mostly, though, I was sad about how much of the caramel bubbled out of the pie. There was a puddle of it forming on the baking sheet after only 20 minutes in the oven. So much salty sweetness! Wasted!

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Changes I would recommend:
– Less nutmeg. As in, maybe only 1/8 tsp for the whole pie. And more cinnamon. And cloves, if you like them. (I usually don’t.)
– Less lemon juice, or maybe substituting some orange juice in there for a slightly different flavor.
– Layer the apples with the caramel when filling the pie to avoid losing so much of it in the oven.
– More strips for the lattice, also to keep the filling inside as best as possible.

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All in all though, super pleased with this pie. I poured the extra salted caramel over a slice and happily devoured it. There’s nothing quite like the warmth and comfort of a good apple pie.

I’m already looking for excuses to make another one. Something tells me that my mother wouldn’t appreciate an entire pie sitting in our kitchen, though. Must find a way to get rid of it first.

Finally, in true celebration of today, here are some really awful pi jokes.

And then this last one, because I just can’t help it.

Happy Pi Day, happy Friday, and happy baking! 🙂

vegan key lime pie [blogilates]

As the weeks fly by and my blog continues to be neglected, I realize more and more that I am probably doing too many things for my own good. For those of you still reading: thanks for sticking around. I’ll figure this out eventually.

On to pie!

Well…sort of.

With the holidays coming up quickly, my favorite food sites have been flooded with fall spices, apple crumble, and pecan and pumpkin pies. But while my stomach says hot damn yes, my jeans say NO, and I find myself looking for healthy alternatives to eating a different kind of pie every week.

Enter the vegan key lime pie, courtesy of Cassey Ho at Blogilates. While it looks like pie and feels like pie, it doesn’t quite taste like pie–but it is still absolutely delicious, and good for satisfying a sweet tooth.

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The wonderful part: this deceptive “pie” is made from wholesome ingredients that will actually make it good for your health to be eating a slice. What?! I know. There’s also no actual baking involved–just a freezer.

The less wonderful part: the prep requires a food processor. If you’re like me, that means digging around on the top shelves of cabinets and sorting through all the kitchen appliances your mom owns but doesn’t actually use. Which then leads to extra cleanup. This dish also doesn’t keep for very long, and some people will be incredibly disappointed at the lack of actual pie. But we don’t need to worry about those people.

The ingredient list is short and simple: avocados, dates, walnuts, limes, and sugar. You can add tapioca flour, but that’s not something I have handy, so I ground two tablespoons of rolled oats instead. (Feel free to omit the flour altogether, though.)

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After soaking the dates in water for an hour, blend them with the walnuts to make the pie crust.

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Slice up your avocados and throw them into a food processor with the sugar and (optional) oats/tapioca, blend it all, and pour it over your crust.

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Garnish with coconut flakes, lime slices, and whole walnuts–and you’re done! Just pop it into the freezer until it’s firm.

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My family and I worked our way through this pretty quickly. I felt no guilt whatsoever. 😉

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Avocados aren’t in season anymore, but let me know if you find some good ones and try this recipe out!

And to anyone who is less than thrilled about a healthy vegan dessert: fear not. Butter, sugar, and chocolate will return soon.

Happy Sunday! 🙂