Category Archives: pie and tart recipes

Easy and tasty pie and tart recipes for dessert.

Pumpkin Pasties

It’s Harry Potter Week and we’re celebrating this magical wizard all week long! Come back each day for more magical stuff!

Hello, and welcome to Harry Potter week! In celebration of Harry’s birthday at the end of July, this whole week is dedicated to Harry and his magical wizarding world. With fun recipes, crafts, and trivia, this is bound to be a fun few days for all my fellow Potterheads!

Today we’re kicking things off with a tasty Harry Potter-inspired recipe. Direct from the Hogwarts Express, these Pumpkin Pasties are sure to please wizards and muggles alike. Though they’re not quite as exciting in the summer as they would be in the fall, these tasty pumpkin pockets are the perfect snack for when you’re sitting down to watch or read Harry Potter for what’s sure to be the billionth time by now.

Though I’m not a huge pumpkin fan, I really liked these pasties. A little sweet, little spice, and a touch of brisk fall air makes these Pumpkin Pasties a must-have for those looking to have the full Harry Potter dining experience!

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Pumpkin Pasties

Ingredients:

Pasty Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cut into small pieces
  • 3 tablespoons vegetable shortening, chilled and cut into small pieces
  • 4 tablespoons ice water

Filling

  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pumpkin pie spice (optional)

Directions:

  1. Place the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to combine.  Scatter the butter and shortening over the flour mixture.  Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
    Tip:  Your butter and shortening need to be VERY cold.  I cut mine into pieces then put them in the freezer for about 10 minutes before adding them to the flour. 
  2. Transfer the mixture to a large mixing bowl (it will be very crumbly, it’s okay!).  Sprinkle 4 tablespoons ice water over flour mixture.  Toss together until it starts clumping together.  I found it best to just go in there with my hands and mix the dough until it all gathered together.  Gather dough into a ball, then pat it into a disk.  Wrap in plastic wrap and refrigerate at least 1 hour.
  3. Combine pumpkin, sugar, nutmeg, cinnamon, and pumpkin pie spice in a bowl.  Mix well and set aside.
  4. Preheat oven to 400 degrees F.  Roll out dough 1/8 in. thick.  Cut out circles with rim of glass or biscuit cutter (I used a 3 in. round biscuit cutter).  Place cut disks on parchment-lined baking sheet.
  5. Place 2 tablespoons of filling in center of each circle of dough.  Moisten edges of dough with water.  Fold dough over filling and crimp edges together with a fork.  Cut slits on tops to make vents.  Sprinkle with raw sugar, if desired.
  6. Bake for 30 minutes, or until lightly browned.  Serve warm!  With a 3 in. cutter, this recipe made about 10 pasties.

    Screen Shot 2016-07-18 at 8.40.28 AM

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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9 Delicious Apple Pie Recipes

Whenever I need a little pick-me-up, there’s nothing that will do the trick like rewatching old episodes of Pushing Daisies. I know I’ve talked about this show a bazillion times on The Hob-bee Hive, but I just can’t get enough of the whimsy…I mean, look at these costumes, the sets, THE PIES!!!


I’m obsessed.

lee pace obsessed pushing daisies youre obsessed

Speaking of pie, my very important calendar of miscellaneous holidays has reminded me that this coming Friday is National Apple Pie Day…and, naturally, there’s only one way to celebrate…

ApplePieRecipes

Whether you’re a traditionalist and like a good ol’ fashioned pie or you’re up for trying new things (apple pie fries!), this collection of 9 Apple Pie Recipes is sure to put you in the baking mood!

lee pace fat pushing daisies overeating im gonna get fat arent i

Starring:

Salted Caramel Apple Pie Bars: http://sallysbakingaddiction.com/2014/07/03/salted-caramel-apple-pie-bars/

Apple Pie Fries: http://cincyshopper.com/apple-pie-fries/

Mini Caramel Apple Hand Pies:  http://theglitterguide.com/2013/11/04/recipe-file-mini-caramel-apple-hand-pies-with-freutcake/

Cinnamon Apple Pie: http://natashaskitchen.com/2011/03/09/cinnamon-apple-pie-recipe/

Apple Pie Cookies: http://omgchocolatedesserts.com/apple-pie-cookies/

Apple Pie Egg Rolls: http://www.spendwithpennies.com/apple-pie-egg-rolls/

Apple Pie Bites: http://theblondcook.com/2014/11/apple-pie-bites/#_a5y_p=3046884

The Best Apple Pie Ever: https://audreysapron.wordpress.com/2013/12/20/the-best-apple-pie-ever/

Apple Crunch Pie: http://www.spendwithpennies.com/the-best-apple-crunch-pie-ever/

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lime Mousse Tart with Blackberries

Sometimes in the dead of winter, there’s just nothing better than a little taste of summer.  If you’re craving the sweetness of the summer months or are looking for an easy summer dessert to bring to your next family gathering, this Lime Mousse Tart with Blackberries is a refreshing twist on the popular ice box pie.

This pie is so easy to make and most of the time is just spent waiting for everything to set.  It’s great to make in advance and keeps for up to a week in the fridge (then the crust starts to get a wee bit soggy).  You could also serve this with a tart Blackberry Sauce, but I think the limes give this pie enough tartness for my taste.

If you don’t like blackberries, you could also garnish with strawberries, as strawberries and lime are a winning combination.

Word to the wise, make sure your pretzels are ground super fine…almost to the point of looking like flour.  Otherwise you’ll have a chunky crust that is difficult to work with and it will take up a good portion of the tart pan.

Lime Mousse Tart with Blackberries Recipe

lime-mousse-tart-with-blackberries-recipe

Ingredients:

Filling

  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon finely shredded lime peel (zest of 1 lime)
  • 2/3 cup lime juice (need 2-3 limes, depending on size)
  • 1/4 cup granulated sugar
  • 2-4 drops green food coloring (optional)

Crust

  • 2 cups pretzels, finely crushed
  • 2 tablespoons packed brown sugar
  • 1/4 cup butter, melted and cooled

Topping

  • 1 1/2 cups whipping cream
  • Fresh blackberries

 

Instructions:

  1. In a medium bowl, combine sweetened condensed milk, lime peel, lime juice, and granulated sugar.  If desired, stir in food coloring until light green.  Cover and chill about 30 minutes or until slightly thickened.
  2. Preheat oven to 375 degrees F.  In a medium bowl, combine crushed pretzels and brown sugar.  Add butter; toss to combine.
  3. Press pretzel mixture evenly into the bottom and up the sides of a 9″ fluted tart pan with a removable bottom.
  4. Bake for 8-10 minutes or until firm.  Cool completely on a wire rack.
  5. In a clean bowl, beat whipping cream with an electric mixer on medium until soft peaks form.  Fold whipped cream into lime mixture.
  6. Carefully spoon mixture into prepared cooled crust.  Chill for at least 6 hours or up to 24 hours or until firm.
  7. Serve with whipped cream and fresh blackberries.

 

What’s your favorite ice box pie?
Do certain fruits work better than others?

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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The Best Blueberry Pie Filling

This is the filling to top all fillings.  Made with fresh blueberries and lemon zest, this will give you a glorious taste of summer anytime!

Blueberry Mini Pies!

WHAT YOU NEED:

2 pint blueberries

3/4 cup sugar

3 tablespoons cornstarch

3 tablespoons water

1 teaspoon lemon grind, grated

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoon butter
1 egg, well beaten with ½ pinch of salt for egg washing top of pie
Combine 1/2 the blueberries and the sugar in a pan.  Simmer on low heat until sugar is melted and mixture is very liquidy.  It only takes about 5 minutes, so watch it to make sure your sugar doesn’t burn.
Combine cornstarch and water in a bowl.  When blueberry mixture is ready, add the cornstarch mixture to the blueberries.  Cook over medium to low heat until mixture thickens.

Pour into a bowl and cool until warm.
Fold in remaining blueberries, lemon zest, cinnamon, nutmeg, and butter.  Let cool completely before adding it to your pie crusts.  This is also amazing over vanilla ice cream.

Enjoy!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Filed under pie and tart recipes