Blueberry Pie Recipe from SpyMom

Guess what? SpyMom (that would be MY mom) made a pie. A glorious pie. One so simple and sweet, delightful to eat. SpyMom dubbed it "perfectly imperfect" in its final look, but judging by the little heart-shaped dollop of blueberry juice on top (do you see it?), I'd simply call it "perfectly lovable".

Happily, she was willing to share the recipe, which she has adapted from a version (I'm not sure which) of the Boston Cooking-School Cookbook.

Oh, and as an aside about the final result: it's the type of pie that is perfect with ice cream, but it also makes for fantastic breakfast-eating, too.

Of course, as SpyMom cautions, this pie was made with fresh New Jersey blueberries, and that's really what makes the pie. Since it's so simple, use the best blueberries you can--you won't regret it! 

Blueberry Pie

• 1 double-crust pie dough, unbaked. 
• 4 cups fresh blueberries, washed
• 3 tablespoons flour
• 1 cup sugar
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter 

Preheat oven to 425 degrees f. 

Line the pie pan with half of the dough (for a bottom crust).

Mix the flour, sugar, and salt in a large bowl. Add the blueberries and lemon juice and toss well.

Pile the mixture into your prepared bottom crust, and dot the top with cut-up pieces of butter.

Roll out the top crust and drape it over the pie. Crimp or flute the edges to form a seal. Make several vents on top to let the steam out while baking.

Bake for 10 minutes at 425 degrees, and then reduce the heat to 350 degrees F. Bake for 30-40 more minutes, or until the top is browned.

Pillsbury Bake-Off Countdown: Carrot Cake Tart

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Laura Majchrzak of Hunt Valley, Maryland, is clearly a genius. Need I say much more than the blessed, wonderful, lovely words "Carrot Cake Tart"?

As Laura puts it, "Love carrot cake? Love pie? Bake them together in an ultimate dessert with cream cheese frosting and over-the-top caramel drizzle!"

Carrot Cake Tart

Serves 12

For the tart

• 1Pillsbury® refrigerated pie crust, softened as directed on box
• 1/4cup LAND O LAKES® Unsalted Butter, melted, cooled slightly
• 1cup packed light brown sugar
• 1/3cup light corn syrup
• 2LAND O LAKES® Eggs
• 2/3cup Pillsbury BEST® All Purpose Flour
• 1teaspoon McCormick® Ground Cinnamon
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 1 1/2cups shredded carrots
• 1/2cup raisins
• 1/2cup Fisher® Chef’s Naturals® Chopped Pecans

Frosting

• 2 packages (3 oz each) cream cheese, softened  
• 2 tablespoons Unsalted Butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon Pure Vanilla Extract

Garnish

• 12 whole Fisher® Praline Pecans
• 1/2 cup Hershey’s® caramel syrup
• 12 carrot curls, if desired*

Procedure

1. Heat oven to 350°F. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges.
2. In large bowl, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on medium speed until blended; beat in eggs until blended. Add flour, cinnamon, baking soda and salt; beat on low speed until blended. Stir in carrots, raisins and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.
3. Bake 30 to 40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack, about 1 hour. Remove side of pan; place tart on serving plate.
4. In medium bowl, beat cream cheese and 2 tablespoons butter with electric mixer on high speed until smooth. Add powdered sugar and vanilla; beat on low speed until creamy. Frost cooled tart. Place praline pecans evenly around edge of tart. Refrigerate 1 hour.
5. To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Orange Cream-Chocolate Tarts

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Riddle me this. When a creamsicle and a fudgesicle and a pie all come crashing together, what do you get? 

Probably something like these orange cream chocolate tarts, a sweet invention by Lenore Klass of Koloa, Hawaii, whose creation is a finalist in the Pillsbury Bake-Off this year.

As Lenore puts it, "Wow! Here's an individual dessert guaranteed to dazzle! Flaky pastry holds a hidden chocolate layer topped with a creamy orange filling."

To which I respond: "Wow! Get in my mouth, you beautiful thing." Here's the recipe. 

Orange Cream-Chocolate Tarts

Makes 6 tarts

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water  
• 4 Egg Yolks, beaten
• 1/2 cup sugar
• 2 tablespoons grated orange peel
• 1/4 cup freshly squeezed orange juice
• 1 1/2 teaspoons lemon juice
• 1/4teaspoon salt
• 3 tablespoons butter
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 1/4 cups whipping cream
• 1box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/4 cup semi-sweet chocolate baking chips

Procedure

1. In small bowl, soften gelatin in cold water. In 2-quart heavy saucepan, stir together egg yolks, sugar, 1 tablespoon of the orange peel, orange juice, lemon juice and 1/8 teaspoon of the salt. Cook over low heat, 8 to 10 minutes, stirring constantly, or until slightly thickened; remove from heat. Add 2 tablespoons of the butter, gelatin and 1 teaspoon of the vanilla; stir until butter is melted. Fill large bowl with ice water; place saucepan in water. Cool egg mixture, stirring occasionally, about 10 minutes or until thickened.
2. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup of the whipped cream; refrigerate. Carefully fold orange mixture into remaining whipped cream. Refrigerate while preparing tart shells.
3. Heat oven to 425°F. Cover outsides of 6 (6-oz) custard cups or ramekins with foil; spray with Crisco® Original No-Stick Cooking Spray. Place cups upside down on 15x10-inch pan with sides. Unroll pie crusts; roll each into 12-inch round. Using 4 1/2-inch scalloped or round cookie cutter, cut 3 rounds from each crust. Place dough round over back of each custard cup, pressing dough to fit around cup. Prick dough several times with fork.
4. Bake shells 10 to 13 minutes or until golden brown. Cool 15 minutes. Carefully remove shells from cups; place open side up, on cooling rack.
5. In small microwavable bowl, microwave chocolate chips and remaining 1 tablespoon butter on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Stir in remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Brush thick coating of chocolate mixture over bottom and up side of inside of each shell. Let stand 5 minutes or until set.
6. Evenly divide orange filling among shells. Top tarts with reserved whipped cream and remaining 1 tablespoon orange peel. Refrigerate 1 hour (filling will be soft). Store covered in refrigerator.

Scouting Sweetness: Neapolitan Cream Pie in a Samoas Cookie Crust

Recently, I was handed a secret spy mission by a super-sweet establishment.

Oh, you've probably heard of them...or at least their cookies.

Yup: I'm talking about the Girl Scouts. Of Western Washington, to be specific. When these sweet Scouts announced their recipe contest, in advance of their cookie sale to the public (March 2-18, and you can find them via cookie locator, as well as an app, which will be updated closer to the date of the sale), I knew I had to be part of it.

But before anything else...I received a super secret spy package (spoiler: it included cookies). Cue the "Mission: Impossible" music, and off to baking.

Would I make a grasshopper pie, using a Thin Mint crust? Would I make Samoas cupcakes? Would I make 'em into milkshakes and call it a day?

No, no, no.

First, I tried a lemonade cake festooned with the lemony crescent meltaway cookies known as Savannah Smiles...and while it was tasty, it was a little garish, and not quite special enough.

And then, it hit. Perhaps inspired by recent CakeSpy contest winner Molly, mixed with a little bit of these candies that I adore, I decided to go for a Neapolitan Triple-threat. 

And O.M.G. was this thing good. Employing a Samoas cookie crust, which became crisp and caramelly and so rich it almost (but not quite) hurt, it got even better with three flavors of milky, creamy pudding on top--and then got even more delicious (and cuter, in my opinion) with a garnish of whipped cream and even more cookies on top.

If you're scouting sweetness, you've certainly found it with this recipe!

Neapolitan Cream Pie in a Samoas Cookie Crust

For the Crust:

• 2 boxes of Samoas cookies--save 4-6 cookies, but with the rest, ground coarsely by hand or in a food processor
• 6 tablespoons butter, melted

For the filling:

• 1 large package instant vanilla pudding (5.1 ounce size)
• 1/2 cup milk
• 1/2 cup chocolate milk
• 1/2 cup strawberry milk

To Finish: Whipped cream, and lots of it.

Methodology:

1. Make the crust. Directions Mix the cookie crumbs and melted butter until well blended . Press mixture into a 9 inch greased pie plate (you need more butter or shortening to grease it because the caramel from the cookies will make them stick to the pan!). Also, you might want to flour or wet your hands first, because this business gets sticky. Bake at 375 degrees F (190 degrees C) for 5-7 minutes. Cool for at least an hour, or until the shell is at room temperature. You can put it in the fridge to chill more rapidly, too.
2. Divide the pudding mix into three equal portions. Place each portion in a medium-sized bowl.
3. First, mix 1/2 cup of strawberry milk with one portion of pudding mix, whisking until smooth; pour on top of  baked pie shell.
4. Next, mix 1/2 cup of regular whole milk with a second portion of pudding mix, whisking until smooth; pour on top of the chocolate pudding layer, and gently spread to cover the layer entirely.
5. Finally, mix 1/2 cup of chocolate milk with the final portion of pudding mix, whisking until smooth; pour on top of the milk layer, and gently spread to cover the layer entirely.
6. Finally, top it all off with a very generous helping of whipped cream right before serving. Garnish with your left-over Samoas!

Connect with the Girl Scouts of Western Washington online: http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW; the Twitter hash tag is: #GSCookieRecipe.

Batter Chatter: Interview with Christy Beaver, Co-Author of Mini Pies

Curious about the life of a pie-maker and cookbook writer? Here's an interview with Christy Beaver, co-author of Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats (you can find a recipe from the book here!):

So. Your book is out. How does it feel? It's surreal. I can't imagine how new parents feel, because I was totally overwhlemed with joy holding a cookbook.

What was the hardest part about developing recipes for a book? once you get past the standard flavors, developing creative flavors that push the boundries (just enough but not too much) was a fun challenge.

I have a friend (really, I do) who doesn't like Pumpkin Pie. I know, I know. What other pies might you suggest for Thanksgiving? I agree with Morgan (read her interview here). And the savory sweet potato might work for them.

What is your personal favorite recipe in the book? Aunt Jimma's chocolate pie. Its SO freakin' good and totally worth the effort. My second favorite is Verry Berry.

If your partner, Morgan, is expanding Mini Empire to the east coast, and you have a book now, does that mean it's a Maxi-Empire now? It will always be mini and adorbale. That way no one will see it coming when we take over the world.

Any advice for people who want to pitch / write a cookbook, now that you've had the experience? It's a lot of work, and totally worth it. You have to find a balance between being emotionally invested in your project and not bursting into tears once the editor gets ahold of it and changes everything.

What's next? More cookbooks, hopefully. :) We want to write one for mini cupcakes and one for scookies.

Buy the book: Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats.

Batter Chatter: Interview with Morgan Greeseth, Co-Author of Mini Pies

Curious about the life of a pie-maker and cookbook writer? Here's an interview with Morgan Greenseth, co-author of Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats (you can find a recipe from the book here!):

So. Your book is out. How does it feel? It feels amazing and surreal to finally hold the book in my own hands.

What was the hardest part about developing recipes for a book? Not gaining 10 lbs from testing all the pies! Luckily we had many volunteers to sample our batches and give feedback.

I have a friend (really, I do) who doesn't like Pumpkin Pie. I know, I know. What other pies might you suggest for Thanksgiving? Bourbon pecan works wonders, and many have stated that they haven't liked Bourbon Pecan until they tried ours. Sweet potato is a good alternate as well. Otherwise, chocolate pie because chocolate is delicious at any occasion.

What is your personal favorite recipe in the book? Very berry, hands down. The first time I tried it, I exclaimed "Holy crap this is good!" Well, more like "hum mum mmm mm uh mmd " because my mouth was full, but I had to let it out.

How did Susanne become such an expert on lemon meringue? I'm intrigued by the recipe intro. Susanne is my mother, and as they say, mothers know best. I grew up with this pie and it was the only pie I liked for years.

If Morgan is expanding Mini Empire to the east coast, and you have a book now, does that mean it's a Maxi-Empire? Although our empire has reached a vast audience, our operation is still as bite-sized as our treats ;)

Any advice for people who want to pitch / write a cookbook, now that you've had the experience? We were fortunate enough to have been asked to write the cookbook, so we don't have experience with pitching. But for those who want to write, I'd say three tips: 1. Make sure you have friends who'll test your treats. 2. Failed recipes are good things. They're help you create an even better recipe. 3. Mothers and grandmothers give some of the best baking advice.

What's next? We have a few secret things in the works and possibly a mini pie kit. 

Buy the book: Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats.

Hop to It: Grasshopper Pie in a Brownie Crust Recipe for Serious Eats

Comprised of a boozy, creamy mint filling in a chocolate cookie pie crust, Grasshopper Pie is a deliciously refreshing summertime dessert.

But when you swap out the chocolate cookie crust for a crumbled brownie crust, you've got something even more amazing. When you pour the hot filling onto the rich brownie crust, they meld together beautifully when chilled. If you serve it with a big scoop of ice cream on top (not excessive at all) it verges into brownie sundae territory, in the best way possible.

For the full writeup and recipe, visit Serious Eats!

Sweet Summer: Apple and Bing Cherry Galette Recipe from Macrina Bakery

Image: Macrina BakeryHappy July, indeed: it's time for Macrina's recipe of the month! This time, it's for something that sounds delectable even to those (like me) who are wary of fruit-based desserts: Apple and Bing Cherry Galette. Sweet with a bit of sour? Sounds pretty summery, and perfect to be paired with ice cream. Here's the recipe introduction:

I have fond memories of the first time we made this dessert. My friend Kay Simon, wine maker and co-owner of Washington's Chinook Winery, had stopped by the café with some bottles of Merlot that we'd ordered. She also brought along a surprise gift - five pounds of sweet, sun-ripened cherries from her neighbor's farm in Prosser, Washington. We popped a few into our mouths and started daydreaming of all the wonderful pastries we could make with the fruit. The end result was one of my favorite desserts.

Apple and Bing Cherry Galette Recipe

Serves 8 to 10

• 6 Granny Smith apples 
• 1/2 tablespoon freshly squeezed lemon juice
• 3/4 cup granulated sugar
• 3 tablespoons unbleached all-purpose flour 
• 1/2 tablespoon cinnamon
• 2 tablespoons unsalted butter, cut into small pieces
• 2 cups fresh Bing cherries, stemmed and pitted
• 1 tablespoon pure vanilla extract 
• 1/2 recipe Flaky Pie Dough, chilled (recipe follows)
• Egg wash made with 1 egg and
• 1 teaspoon water
• 2 tablespoons coarse raw sugar
• Vanilla ice cream, for serving

Preheat the oven to 375°F. Peel and core apples and cut into 1/2-inch slices (approximately 12 slices per apple).

Place apple slices and lemon juice in a large bowl. Add sugar, flour and cinnamon and toss until slices are evenly coated. Spread apples into a single layer on a rimmed baking sheet and dot with pieces of butter. Roast on center rack of oven for 15 minutes to release some of the juices and intensify the flavors. Set aside to cool.

Increase oven temperature to 385°F. In a large bowl, combine cooled apples, cherries and vanilla extract. Mix gently with a wooden spoon and set aside.

Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Gently transfer rolled dough onto a parchment-lined, rimmed baking sheet.

Pile fruit onto center of the dough, leaving excess liquid in the bowl, and spread to cover about 8 inches, leaving a 3-inch border of dough around the filling. Lift border on top of the filling, tucking and folding the dough to create a gathered or pleated finish. Lift each of the folds up and brush underneath with egg wash to seal the crust. Brush all exposed dough with egg wash and sprinkle with coarse raw sugar.

Chill in the freezer for at least 30 minutes.

Place tart on center rack of oven and bake for 15 minutes. Reduce heat to 375°F and bake for 40 minutes more or until crust is golden brown. If the apples start to burn before the crust is ready, cover them with a small piece of aluminum foil. Let cool on the baking sheet for 20 to 30 minutes. Serve warm with vanilla ice cream.

Flakey Pie Dough
Makes enough dough for 2 double-crusted (9-inch) pies, or 2 (10-inch) rustic galettes or tarts.

• 5 1/4 cups unbleached all-purpose flour
• 1 tablespoon kosher salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/4 - inch pieces
• 1 3/4 cups solid vegetable shortening, chilled
• 1 cup ice water

Combine flour and salt in a large bowl and toss together.  Add butter and cut it into the flour until the texture is coarse and crumbly.  You can use a pastry cutter or your fingers, but I like to use 2 forks.  Break up the shortening and add it in small pieces.  Cut in the shortening until the dough is crumbly again.  Add ice water and mix just until the water is incorporated and the dough sticks together when pinched.  This dough will be quite sticky, so dust your hands with flour before handling it.  Pull dough from bowl onto a lightly floured work surface (chilled marble is ideal) and pat it into a block.  Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour before using.  Since this recipe makes enough dough for 2 pies or tarts, I recommend cutting it in half before chilling.

Flakey Pie Dough will last for up to 4 days in the refrigerator and for up to 1 month in the freezer.  If you freeze half or all of the dough, it’s a good idea to double wrap it.  Frozen dough needs to be fully defrosted before it’s used, and my preferred method is to transfer the dough to the refrigerator 1 day before I plan on baking with it.  The dough can also be defrosted at room temperature, but it needs to be re-chilled in the refrigerator for 1 hour prior to using.

Peeping Yum: Leftover Peeps S'more Pie Recipe for Serious Eats

Easter is over, which means that all of the Easter candy is available at extreme discount (so glad!). And here's a perfect way to use those surplus sugarcoated marshmallow creatures: Peeps S'more Ice Cream Pie.

Made by filling a buttery graham cracker crust with rocky road ice cream, this frozen delight gets a sweet finish with broiled Peeps nesting on top, making for a treat that is as much eye candy as it is sweet to eat.

For the full entry and recipe, visit Serious Eats!

CakeSpy Undercover: Cake Gumshoe Lanis Visits Sugarpie Bakery in Calgary

CakeSpy Note: The sweetest kind of correspondence? A letter that comes with love...and a good bakery tip. And here's a good one I recently received from Cake Gumshoe Lanis in Calgary, Alberta, Canada:

Dear CakeSpy,

I am writing you from Calgary, Alberta Canada. No lie, it has snowed 15 cm here today, on April 2nd. Being the good Canadian that I am, I trekked out to our Kingsland Farmers Market and what I found was awesome and I knew I had to share it with someone.

Here is the rundown: I leisurely walked into the market and came across Sugarpie Bakery. At first, I thought they were selling cake and cookie pops. I immediately asked the lady at the counter and she said, “Oh no, these are actual little pies, we call them pie pops.”

They were adorable and the April special was Key Lime Pie. I happily scooped one up and then bought my fruits and veggies and headed home. After supper it was the moment of truth, and I sunk my teeth into a delicate pie crust that was actually very sturdy. It was light and held the mini pie like a precious gift. There was a tart, delicious lime middle. I was impressed, and it was the perfect snack. The use of natural ingredients made all the difference. I shared with my sister, and she commented on the flaky goodness. I can't wait to go back and try their other flavours.

Sending love from the Great White North, Cake Gumshoe Lanis

Want more? Discover more sweetness at sugarpiebakery.ca.