Monday, July 3, 2017


Now, isn't this pretty? Here's a Blueberry Pie recipe - a summer classic - from CosmoCookie. According to Meghan, the filling is rich and tart and the crust 'tastes like flaky butter'. Give it go, folks, and put your fork in it! 

Note: The recipe calls for 4 cups of blueberries - make sure you get the juiciest and choicest blueberries you can find. Try the farmer's market instead of your local grocery store as the ones they stock tend to be tasteless frauds. In a pinch, frozen Maine wild blueberries are preferable to so-called blah 'fresh berries'. 

Sunday, July 2, 2017


Okay, it's not time to celebrate quite yet but in case you need some dessert ideas for the coming holiday, here's an American Flag Pie recipe from King Arthur Flour via their blog Flourish (flour + nourish). Now, this is the way to impress friends and family this Fourth of July! Does it look like a lot of work? Maybe. But this decorative strawberry and blueberry pie looks both patriotic and delicious. The perfect dessert to celebrate Independence Day! 

Thursday, June 29, 2017


via Petee's Pie Company

July 4th is rapidly approaching, do you know where your pies are? Celebrate our nation's independence and impress your friends by serving pie. It doesn't matter if you make it from scratch, order it from your neighborhood pie shop, or purchase it pre-made from the grocery store -- get your pies, folks! 

I'm planning to bake two pies - Smitten Kitchen's Strawberry Rhubarb and Butter & Scotch's S'mores - but if baking isn't your jam then try my favorite NYC pie shop Petee's Pie Company. You can order their NY Sour Cherry pie made from the freshest locally sourced ingredients. Their sour cherries come directly from Samascott Orchards, a family owned and operated farm in Kinderhook, NY. If don't like cherry pie then choose from dozens of others.

Celebrate accordingly with 10% OFF any order placed through July 1st with code REDWHITE&PIE. Offer valid for online orders only.

Follow this link to 
order now

Don't live in NYC? Ship pies to yourself HERE! 🚚💨

Wednesday, June 28, 2017

Southern Living's Key Lime-Buttermilk Icebox Pie

via Southern Living
I love icebox pies in the summer! I found a stack of enticing recipes at Southern Living and I plan on making every single one by summer's end. They're my new obsession! The first recipe I tackled was for Key Lime-Buttermilk Icebox Pie. I swapped out the Buttery Cracker Crust for a gluten-free graham cracker crust and used Manhattan Key Lime Juice since it's impossible to find key limes in New York City. The results were spot-on, the tart deliciousness of key lime pie and the creaminess of frozen ice cream! 

Key Lime-Buttermilk Icebox Pie
1 (14-oz.) can sweetened condensed milk
1 Tbsp loosely packed lemon zest
1/2 cup Key lime juice
3 large egg yolks
1/4 cup buttermilk
Buttery Cracker Crust, baked *
Vegetable cooking spray
Sweetened Whipped Cream
  1. Preheat oven to 325º F. Whisk together the first 3 ingredients in a bowl.
  2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on the surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
  3. Bake at 325º for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 5o 6 hours. 
  4. Top with Sweetened Whipped Cream.
*the crust recipe calls for 6 Tbsp of melted butter but I would reduce to 5 Tbsp, otherwise the mixture is too wet.

Tuesday, June 27, 2017

Smitten Kitchen Strawberry-Rhubarb Pie

The following Strawberry-Rhubarb Pie recipe from Smitten Kitchen is the next pie on my baking agenda. It's Deb Perelman's new and improved recipe (no saggy bottom pies for her)... and doesn't it look absolutely scrumptious? I want a piece! Follow @smittenkitchen on Instagram --- nothing short of pure eye-candy. 

via smitten kitchen

Wednesday, March 8, 2017


via Cooking Contest Central

March 8th is National Peanut Cluster Day so I'm featuring Beth Royals' Peanutty Pie Crust Clusters recipe, $1,000,000 winner of the 2014 47th Pillsbury Bake-Off contest. 

Peanutty Pie Crust Clusters
1 Pillsbury refrigerated pie crust, softened as directed on box
1 bag (12 oz) white vanilla baking chips (2 cups)
1 Tbsp Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 Tbsp Jif Creamy Peanut Butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
  1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds Cut-Rite Wax Paper.
  2.  Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large non-greased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
  3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.