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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

2 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 
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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!
2 Comments

Big Guy Strawberry Pie

7/25/2016

2 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!
2 Comments

Pineapple Upside Down Pie

7/19/2016

7 Comments

 
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Jenna: Pineapple Upside Down Pie? 

*Legs in the air*
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Dr. Pomatter: Your hormone levels are rising beeeeautifully Mrs. Hunterson....

This pie was a challenge. I knew it would be. Pineapple Upside Down cake, in a pie? Do I turn it into a pineapple fruit pie? With maraschino cherries? Or do I stay true to the classic cake and somehow turn it onto a crust, so it's truly upside down? I opted for the latter. And boy I am glad I did! 
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There were a few issues with my crust edges baking off, so I've altered the recipe to make those corrections!

"Pineapple Upside Down Pie: Slices of round pineapples, bright red maraschino cherries caramelized in butter and brown sugar, baked into a vanilla cake, with a truly flaky crust baked right on top. Flipped over to turn upside down! Garnished with maraschino cherries on top. With the stem!"

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You'll need 1 truly flaky crust, butter, brown sugar, canned pineapple slices, maraschino cherries, milk, sugar, shortening, vanilla extract, and baking powder. Am I missing any ingredients? Maybe. So best to see recipe below. ;)
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Melt butter directly in your pie pan.
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Sprinkle brown sugar over melted butter.
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Lay pineapple slices atop brown sugar and butter. 
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Fill the openings with maraschino cherries. I used whole cherries, and it made my cake a tad pink, I'd recommend cutting them in half or slicing them into thinner pieces before placing them in your pie tin so your caramel color is a little more brown.
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Mix your cake batter...
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...until smooth like this!
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Gently spread cake batter over fruit...
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...and keep going...
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...and going... until all your batter is in the pie pan.  Smooth batter over any pieces of fruit poking out.
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Lay your truly flaky crust over the batter...
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...crimp up (remember you're going to flip this baby over, so the imperfections in the crimping need to be facing up so that when you turn it over the crimp facing up looks purdy! Here's my suggestion: Don't crimp to the edges to the edge of the pie pan. Crimp to the edge of the cake batter, but don't let your crimping hang off the edge of the pie pan like you would on a normal pie, or it MAYYYY (most definitely will) melt off mid bake, forcing you to piece together your crust edge for your final product...
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See what I mean? It's okay, we'll salvage those bits of crust later. Let pie sit for 10mins before turning over. But don't let it cool completely or your slices of pineapple might stick to the pan!
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Garnish with fresh maraschino cherry. With the stem!
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It turned out better than I had hoped! Delicious vanilla cake, topped with caramelized pineapples and cherries all over a TRULY flaky crust! Mmmmm...
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Recipe for Pineapple Upside Down Pie

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Ingredients:
-1 truly flaky crust (single)
-2 TBSPN butter
-1/4 cup brown sugar
-4 slices canned pineapple slices (1 whole, 3 cut into halves)
-5 maraschino cherries (cut in halves or thirds)
-3/4 cup all-purpose flour
-1 TSPN baking powder
-1/8 TSPN salt
-3 TBSPN vegetable shortening (or butter)
-1/3 cup granulated sugar
-1 egg
-1/2 TSPN vanilla extract
-1/3 cup of whole milk

Directions:
  1. Melt 2 TBSPN butter into your pie pan directly over very low heat. Be careful when taking off the stove (wear mits!)
  2. Sprinkle brown sugar over the butter while butter is still warm.
  3. Lay pineapple slices in a circular pattern, which whole slice in the middle, and half slices around. Place cherry slices to fill in the gaps of the pineapples. Set aside.
  4. To assemble the cake batter, whip shortening and sugar together until blended, add egg, then add milk and vanilla extract.
  5. Add flour, baking soda, and salt (sifted together of course) to the batter.
  6. Pour cake batter over the fruit, being careful as to not mix the fruit. Smooth over top.
  7. Lay truly flaky pie crust over the cake batter and crimp edges.
  8. Bake at 400F for 10 mins, then reduce heat to 350F for another 15-25. You'll know the cake is down when you insert a toothpick into the middle of the pie and the toothpick comes out clean.
  9. Place a large plate over the top of the pie, and flip everything over carefully. Let the pie pan stay in place over the cake for 10 mins, then remove the pie pan slowly, to reveal your Pineapple Upside Down Cake!
  10. SUGAR. BUTTER. FLOUR.
7 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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