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what's inside:
pie recipes inspired by the movie and musical waitress.

sugar... butter... flour.

You're Beautiful Blueberry Pear Crumble Pie (in a jar!)

8/13/2016

12 Comments

 
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Something special this week! Beautiful: The Carole King Musical Tour is in town, and I thought it would be fun to make the cast some pies in a jar, inspired by the Waitress pies you get in the theater!

"You're Beautiful Blueberry Pear Crumble Pie: Sweet juicy blueberries baked with ripe pears, topped with a walnut and pecan crumble, and a pie crust music note. Baked to perfection in a mini mason jar."
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Choose your juicy pears. Barlett or D'Anjou are the best!
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Peel and chop pears...
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...add in blueberries...
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...to cornstarch, sugar, lemon zest and lemon juice.
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Prepare your walnut and pecan crumble topping.
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Prepare 4oz mason jars. (This recipe is for 12.)
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Spoon fruit mixture in each jar, filling it 3/4 of the way to the top...
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...till it looks like this!
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Spoon 2 TBSPN crumble right on top of the fruit mixture.
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Using a mini cookie cutter, cut out your shapes to top off the mini pies.
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Bake to perfection!
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Recipe for You're Beautiful Blueberry Pear Crumble Pie (in a jar!)

Yield: 12 jars 
​
Ingredients:
-1 truly flaky crust (single, will have some crust left over)
-5 ripe but firm Barlett or D'Anjou pears
-1 pint fresh or frozen blueberries
-1/3 cup o' sugar
-1/2 TSPN lemon zest (zest of 1/2 a lemon)
-1 TSPN lemon juice  (juice of 1/2 a lemon)
-1/4 cup cornstarch

Crumble Topping:

1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup lightly packed brown sugar
3/4 cup flour
1/4 cup oats (quick cook, not instant)
-1/2 stick melted and cooled butter
-1/8 TSPN baking soda
-1/8 TSPN baking powder
-1/4 TSPN salt


​+Extra equipment:  small cookie cutter


  1. Peel pears and cut into small 1/2 inch pieces, combine with blueberries.
  2. Add 1/3 cup of sugar, 1/2 TSPN lemon zest (zest of 1/2 a lemon), 1 TSPN lemon juice  (juice of 1/2 a lemon), and 1/4 cup cornstarch, and fold the mixture together. 
  3. Set mixture set aside.
  4. Combine chopped pecans, chopped walnuts, brown sugar, flour, oats, melted butter, baking soda, baking powder, and salt. Combine with your hands until mixture is crumbly.
  5. Spoon about 1/2 cup of fruit mixture into each jar, or until it's 3/4 way full.
  6. Put 2 TBSPN crumble on top of the fruit. 
  7. Cut shapes with the mini cookie cutter from the pie crust, and place on top of crumble.
  8. Bake at 375F for 25-35 mins, or until fruit becomes bubbly.
  9. Let cool before serving.
  10. SUGAR, BUTTER, FLOUR!
12 Comments

Lost Shepherd's Pie

7/30/2016

5 Comments

 
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This pie is as classic as savory pies get, yet it's pretty complex and has lots of moving parts. It's a little time consuming, but without a doubt worth the time. The different ingredients and layers in this pie are delicious, and I'm certain that this is a dinner favorite among Joe's Pie diners. This recipe uses lots of different veggies and requires some multi-tasting! You'll be running back and forth from your meat mixture to your mashed potato mixture until time for final pie assembly!

"A dinner pie with a layer of savory lamb, carrots, onion, peas, corn, garlic, and herbs, topped with a creamy layer of mashed potatoes. Baked and melted together into a beautiful dinner pie."

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You'll need to start with your beautiful veggies...
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...start with your potato to prepare the mashed potato layer first.
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Chop peeled potatoes into 1.5-2 inch pieces. Boil potatoes in plenty o' salted water until potatoes are cooked through (when you can easily pierce through the potato cube with a fork).
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Mince garlic, dice carrots and onions. Saute veggies in olive oil in a heavy-bottomed skillet until veggies have softened (about 15-20 mins).
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Mix hot potatoes with cream, butter, salt and pepper.
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Mix together with a handheld mixer until combined into a creamy texture. 
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Continue to cook on high-medium heat, and add 1 LB. of ground lamb meat to the veggies. Break meat apart and start to brown the lamb.
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Once lamb is broken up and incorporated with the veggies, add peas and corn.
Place all of meat and veggie mixture into the bottom of a glass pie dish.
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Dollop mashed potato mix onto the top of lamb meat mixture.
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Smooth mashed potato mixture over the meat and veggies to cover the meat completely.
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Bake to perfection!
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Slice into pie, and serve up!
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Recipe for Lost Shepherd's Pie
(Adapted from Alton Brown's Shepherd's Pie)

Ingredients:

For the potatoes:
-4 medium russet potatoes
-1/4 cup half-and-half
-2 TBSPN butter
-3/4 TSPN kosher salt
-1/4 TSPN freshly ground black pepper
-1 egg yolk

For the lamb filling:
-2 TBSPN olive oil 
-1 small/medium onion (chopped)
-2 carrots (chopped)
-2 cloves garlic (minced)
-1 LB. ground lamb 
-1 TSPN salt
-1/2 TSPN freshly ground black pepper
-2 TBSPN flour
-2 TBSPN tomato paste
-1 cup chicken broth
-1 TSPN Worcestershire sauce
-2 TSPN freshly chopped rosemary 
-1 TSPN freshly chopped thyme
-1/2 cup corn (fresh or frozen)
-1/2 cup peas (fresh or frozen)

  1. Peel 4 medium potatoes and chop into 2-inch pieces. Boil potatoes in a big pot o’ salted water until potatoes are cooked through.
  2. Strain potatoes and add 1/4 cup half-and-half, 2 TBSPN butter, 3/4 TSPN kosher salt, 1/4 TSPN freshly ground black pepper, and 1 egg yolk to the potatoes and mix with a hand mixer until creamy. Set aside.
  3. In a heavy-bottomed skillet, saute chopped onion, carrots, and minced garlic in 2 TBSPN olive oil, saute for 15-20 mins, or until veggies have softened.
  4. Add 1 LB. ground lamb and season 1 TSPN salt and 1/2 TSPN freshly ground black pepper. Break up meat until cooked through.
  5. Once lamb has cooked through, add 2 TBSPN flour, 2 TBSPN tomato paste, 1 cup chicken broth, and 1 TSPN Worcestershire sauce. Mix together and cook for another 5-7 mins until mixture thickens.
  6. Add peas, corn, rosemary, and thyme to lamb mixture and pour into a glass, deep dish pie pan.
  7. Dollop and smooth mashed potato mixture over meat mixture, and bake in pre-heated 400F oven for 25-35 mins, until meat mixture is bubbling and top of pie is starting to brown at edges.
  8. Let cool for 10-15 mins before slicing!
  9. SUGAR. BUTTER, FLOUR!
5 Comments

Big Guy Strawberry Pie

7/25/2016

5 Comments

 
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One from the A.R.T./Preview Pie Board... Big Guy Strawberry Pie... It's pure, simple, easy to bake, and filled with sweet juicy strawberries. Bake this and take this to your next summer picnic. Everyone will thank you for it. Promise.


"Big, whole, juicy strawberries, with plenty o' sugar, baked into a truly flaky double crust."

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Add sugar, tapioca starch, lemon zest and juice.
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Sprinkle bottom of your first pie crust with crust dust and minute tapioca.
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Fill your first crust with prepared strawberries...
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...and dot with butter.
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I wanted a little bit of color to peak out...
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...crimp the edges...
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...till it looks like this! (Brush with egg-white wash and sprinkle with sugar.)
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Bake to perfection!
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Bring to the nearest and soonest picnic, and share if you dare!

Big Guy Strawberry Pie


Ingredients:
-1 truly flaky crust (double)
-2 LBS (6-8 cups) fresh strawberries
-1/2 cup o' sugar
-1/2 TSPN lemon zest (zest of 1/2 a lemon)
-1 TSPN lemon juice  (juice of 1/2 a lemon)
-5 TBSPN tapioca starch
-1 TBSPN crust dust (1/2 part flour, 1/2 part sugar)
-1 TSPN minute tapioca
-1 TBSPN cubed butter
-egg white wash
-course white sugar
​+Extra equipment: small metal frosting tip, or small cookie cutter

Directions:
  1. Assemble your truly flaky crust into a pie shell, crimp edges, place in fridge.
  2. Wash your strawberries and cut stems off, leave small strawberries whole, and cut the larger ones in half.
  3. In a large bowl, combine strawberries with: 1/2 cup o' sugar, 5 TBSPN tapioca starch, 1/2 TSPN lemon zest, and 1 TSPN lemon juice. Set aside.
  4. Roll out your second truly flaky crust, and cut small circular shapes using metal frosting tip, or small cookie cutter.
  5. Take truly flaky crust out of fridge, and sprinkle 1 TBSPN crust dust and 1 TSPN minute tapioca over prepared crust.
  6. Place strawberries and their juices into truly flaky crust. Dot with 1 TBSPN cold cubed butter.
  7. Place second crust over pie pan and press down along crust seam to help seal in juices. Once sealed, crimp the edges.
  8. Brush top of pie with egg white wash, and sprinkle with coarse white sugar.
  9. Bake at 425F for 20 minutes, then reduce to 375F. Cook until strawberries and juice bubble and top crust is nicely browned (total time: 50-60mins). *If you notice your edges are browning too fast, take out mid-bake and cover edges with foil or silicone crust protector.
  10. Let cool and sit at room temperature for at least 4 hours before slicing!
  11. SUGAR. BUTTER. FLOUR!
5 Comments
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    Waitress-wannabe. Baking hobbyist. Doggy mommy. Baking pies of all kinds inspired by the movie and musical WAITRESS.

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