Rhubarb Pie

Warm weather means it’s rhubarb season! I didn’t actually have any fresh rhubarb on hand, but I did have a bunch of frozen rhubarb from last year. When I woke up this morning, I had the urge to bake something, and I asked Paul for his opinion.

Of course, his one-word answer: pie. He is a pie fiend. Loves it more than cake. There’s a reason I’ve made him birthday pies a few times (including this year!).

I was feeling pretty lazy today though as well, and didn’t want to go to the store for any ingredients, hence rhubarb pie!

This beautiful pie is a combination of two different recipes (this one and this one), and a little of my own twists. Rhubarb is such a unique flavour, and so tart, and I really liked the idea of highlighting the tartness.

This is such a good pie to welcome the warm months!

Ingredients

Yield: 1 9-inch pie

1 recipe Flaky Butter Pie Crust
5-6 c. chopped rhubarb (fresh or frozen and thawed)
2 c. sugar
½ c. flour
1 tsp. cinnamon
1½ tbsp. butter

Preheat oven to 450°F.

Roll out pie crust to cover a 9 inch pie plate. Trim edges. Set aside.

In a large bowl, whisk together the sugar, flour, and cinnamon. Toss in the rhubarb until well-coated.

Transfer the rhubarb mixture into the prepared pie plate. Roll out the remaining crust to cover the top of the pie. Crimp edges in a decorative fashion, and cut a few slits across the top of the pie.

Bake in the preheated oven for 15 minutes, then reduce oven heat to 350°F and bake for 40-45 minutes.

Advertisements

Chocolate Peanut Butter Bavarian Cream Pie

April means Paul’s birthday!

Paul’s birthday means some kind of chocolate and peanut butter concoction.

This year, he asked for Bavarian Cream Pie, and more specifically a with a Peanut Butter Bavarian Cream and a Chocolate crust.

However, any recipe I found did not include peanut butter anywhere, and I looked, hard. I finally decided to use a recipe for plain Bavarian Cream pie, and then add my own spin, so I am considering this recipe an original, because I changed it (fairly) significantly.

The original recipe is from this website, and I included all of my changes in the recipe below. I’m going to keep this post short, and sweet, kind of like this pie!

Happy Birthday to my love, Paul!

Ingredients

Yield: 1 9 inch pie

For the crust:

1½ c. chocolate cookie crumbs
1/3 c. sugar
1/3 c. butter, melted

For the filling:

1 pkg. unflavoured gelatin
¼ c. cold water
3 eggs, yolks and whites separated
½ c. sugar
¼ tsp. salt
1 c. milk, scalded
1/3 c. creamy peanut butter
1 tsp. vanilla
1 c. heavy cream

To make the crust, spray a 9 inch plate with non-stick spray. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press evenly into the pie plate, around the bottom and up the sides. Set aside.

To make the filling, whip the heavy cream in the bowl of a mixer fitted with the whisk attachment, until thick whipped cream. Transfer to a bowl, and place in the refrigerator to stay cold.

In a small bowl, add the cold water and sprinkle the gelatin over the water to soften. Set aside.

In a heat-proof bowl over a double boiler, whisk together the egg yolks, sugar, salt, and the milk until thickened enough to coat the back of a spoon.

Mix the gelatin mixture and peanut butter into the egg yolk mixture, and whisk until smooth and well-combined. Remove from heat, and let cool until slightly thickened.

In the bowl of a mixer that is completely dry, clean, and grease-free, whip the egg whites until stiff peaks, but not completely dry.

Fold the whipped cream, vanilla and the whipped egg whites into the egg yolk mixture until smooth. Pour into the prepared crust.

Refrigerate until set.

If desired, garnish with peanut butter and chocolate chip ganache. (A 1:1 ratio of heavy cream and peanut butter or chocolate chips, heated together and whisked until smooth)

Brown Sugar Peach Crumble Pie

It was Pi(e) Day last week! It kind of snuck up on me, and I didn’t realize that it was Pi(e) Day until the morning of!

I got home, and Paul was amazing and made dinner, so I figured I should contribute to dessert. I made this pie, and it was relatively easy to do. I just whipped up some pie crust, bought some beaches, and the crumble was extremely easy to make as well.

The pie does take some time to cool down and set, and Paul and I didn’t really wait, so the first few slices looked a little lackluster. I actually waited until the pie had completely cooled and set up before I took a picture of a slice. It was a really good pie, and quite simple to make.

I’m going to keep this post short and sweet (like this pie!) Go make it today!

Ingredients

Yield: 1 8/9 inch pie (depending on pie plate)

For the pie:

1 recipe Flaky Butter Pie Crust
7-8 medium sized peaches, sliced thinly
½ c. brown sugar, packed
½ c. flour
2 tsp. lemon juice
¼ tsp. cinnamon

For the crumble topping:

½ c. brown sugar, packed
1 tsp. cinnamon
¾ c. flour
1/3 c. butter, melted

Prepare the pie crust according to the recipe.

Preheat the oven to 400°F. Line a pie plate with the prepared crust.

In a medium bowl, combine the peaches, brown sugar, flour, lemon juice, and cinnamon until peaches are evenly coated. Spoon the peach filling into the crust.

In a small mixing bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until the topping is thick and crumbly. Sprinkle over peaches.

Bake for 20 minutes in the preheated oven. Turn the oven temperature down to 375°F, and bake for an additional 30-35 minutes. If the edges of the crust are starting to brown too much, put a pie shield or aluminum foil over the edges to prevent burning.

Allow pie to cool completely (for at least 3 hours) until filling is completely set. Serve with vanilla ice cream.

S’mores Pie

This is my first ever collaborative post! Paul helped me with this pie. He cooks dessert every once in a while, and one of his dessert specialties is pudding. I was just hanging around the house on the weekend, and then it hit me: S’mores Pie.

I don’t know where it came from, but I decided that I needed to make S’mores Pie, so this is a collaborative Sugar and Spice original recipe! Also, this is a no-bake recipe, so no turning on the oven, only the stovetop.

Paul and I came up with the recipe ourselves, and it is written below. I just whipped up the crust in about five minutes, and Paul did me a huge favour and made the chocolate pudding filling, then I made the same marshmallow fluff that I used for his birthday cake.

One piece of advice Paul made sure to tell me to write down is that you can’t stop stirring the pudding, or you will not get the silky consistency that you need in a good pudding.

I will say that the whole, uncut pie was so easy to photograph, but it was nigh impossible to get a clean slice, because of that gooey, delicious marshmallow. If I get a good (or at least acceptable) picture of the inside of the pie, I’ll update this post. Still, the pie was totally worth it.

Ingredients

Yield: 1 9-inch pie

For the crust:

2 c. graham cracker crumbs
½ c. butter, melted
½ c. sugar

For the filling:

½ c. sugar
1/3 c. cocoa
2¼ tsp. cornstarch
Pinch salt
1 egg, beaten
2½ c. milk
1/3 tsp. vanilla
2 tbsp. butter

For the topping:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

To make the crust, combine the graham cracker crumbs, butter, and sugar in a bowl. Press into a pie plate into an even layer across the bottom and up the sides. Refrigerate until needed.

To make the chocolate pudding filling, whisk together the sugar, cocoa, cornstarch, and salt thoroughly in a medium saucepan.

On medium heat, slowly whisk in the beaten egg and milk. Whisk constantly (and I mean constantly!), until boiling. Keep whisking approximately 5 minutes until the pudding is thick enough to fully coat the spoon back.

Remove from heat, and whisk in the butter and vanilla. Pour into the prepared pie plate and chill completely.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

Top the chocolate pudding filling with the marshmallow topping, and toast with a kitchen torch. Chill pie completely, then slice and serve.

Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.