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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

7 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!
7 Comments

Big Guy Strawberry Pie

7/25/2016

4 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!
4 Comments

Got My Vote Rhubarb Compote Pie

7/3/2016

1 Comment

 
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This pie was on the menu board at ART, but was cut before opening night on Broadway. It's 1 of a few delicious-sounding pies that were booted sometime during previews (Scott, I'd love to know why!). It was replaced by Humble Crumble Rhubarb Pie (coming soon...). I can see how this pie might not have been a hit with Joe's diners (it's complex and has a pudding-like texture). But. It is GOOD people! With the lemon and strawberries that I added to the rhubarb compote, it tastes like strawberry lemonade. In a pie. It's sweet and tart, and MUST be served with a scoop of vanilla ice cream atop. This pie definitely got my vote!

Compote is a sauce made from cooking fruit with sugar. I knew a traditional compote wouldn't be thick enough to hold up in a pie, so I did have to add some thickening agents. And while the title of this pie didn't mention any strawberries or lemons, I knew rhubarb on its own would be very sour and not have enough depth to hold up on its own in a compote. This pie was tricky. You can't overcook the compote or the whole fruit will completely dissolve, but you do need to add your thickening agents and give them enough time to firm up the sauce. It was a delicate balance, but it paid off...
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Start with 1lb. of rhubarb...
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...chop into 1in. long pieces.
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Add 1/2 cup of sugar, juice and zest of 1 small lemon.
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Mix 5Tbspn of cornstarch with 1 cup of water.
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Cut up 1 pint of washed strawberries...
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...add them to the rhubarb when you can poke through the rhubarb with a fork. Cook for 2 more mins.
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Let cool to room temperature before filling your blind baked truly flaky crust.
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Once your crust and compote is cool, pour compote into crust. 
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MUST let firm up in fridge for 4+ hours. (Best to let stand overnight, that's when I cut into mine!)
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Slice, and enjoy!! MUST serve with a scoop of vanilla ice cream. "He gave me ice cream!"
1 Comment

    Author

    Waitress-wannabe. Baking hobbyist. Doggy mommy. Baking pies of all kinds inspired by the movie and musical WAITRESS.

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