Bourbon & Berries Cocktail

Happy Christmas Eve Eve 🎄

Cranberry & Blackberry Bourbon Cocktail | via Pies Before Guys

I love that Christmas is on a Tuesday this year. The long weekend gives us *four* whole days of festivities. Which means extra servings of pie, mimosas, Christmas tunes, and lots of this Cranberry & Blackberry Bourbon Cocktail. And an excuse to break out my fancy gold cocktail shaker. Continue reading “Bourbon & Berries Cocktail”

Summertime Apple Blackberry Mini Pies

I’m a planner…like the ‘bring a cooler of snacks to the beach’ type of planner. Some people throw a granola bar or banana in their bag in case hunger strikes. I, on the other hand, think a mini-pie works excellently as a summer snack.

The convenience level is off the charts: handheld, portable, can be eaten hot, cold, or at room temperature. Also—delicious (which is a given).

With summer in full swing, naturally I’m snacking on these Apple Blackberry Mini Pies. Calories don’t count if you’re at the beach, right? I have a feeling we’re on the same page.

Let’s take a quick poll:
Do you like summer?
Do you like happiness?
Are you sad there’s not a mini pie in your hand?

If you answered yes to all the above, you need this recipe in your life immediately.

Apple Blackberry Mini Pies

Filling Ingredients:

1 prepared double all-butter crust
3-4 medium baking apples (I like a mixture of golden delicious and granny smith)
2 tbsp fresh lemon juice
1/2 cup granulated sugar
1 cup fresh blackberries
1/4 cup packed light brown sugar
1 1/2 tbsp all-purpose flour
1/8 tsp cinnamon
1/8 tsp allspice
Pinch of fresh cracked black pepper
Egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
Demerara sugar for sprinkling


Make the crust: Roll out your prepared double pie crust, arrange on a baking sheet, and refrigerate while you prepare the filling. This will make it easier to cut your dough circles.

Start the filling: Prepare the apples by peeling, coring, and thinly slicing. I prefer cutting the apples in quarters and using a mandolin to slice to 1/4 inch or less. Sprinkle your apples with lemon juice and 2 tbsp of granulated sugar. Set aside to soften slightly and release some of the juices, about 20 to 30 minutes.

Prepare your dough circles: While the apples are softening, pull our your refrigerated dough. Using a 3-inch and a 4-inch biscuit cutter, cut eight circles of each size from your dough. You should have a total of 16 discs. Lay your circles back on a baking sheet and refrigerate while you finish preparing the filling.

Finish the filling: In a small bowl, toss the blackberries with 2 tbsp of granulated sugar. In a separate bowl, whisk together the remaining 1/4 cup of granulated sugar, brown sugar, flour, cinnamon, allspice, and black pepper. Drain the apples of excess liquid and toss with the sugar mixture to coat.

Assemble mini pies: Place the 3-inch rounds on a baking sheet line with parchment paper or foil, and brush the outer 1-inch circle with egg wash. Stack 2 to 3 apple slices on each round and add a few blackberries in the center hole. Top with the 4-inch crust circle over the apples and press the top and bottom crust edges together with the a fork. Chill the rounds in the refrigerator for 10 to 15 minutes to let the pastry set. In the meantime, position an oven rack in the center position and preheat the oven to 400 degrees.

Remove your mini pies from the refrigerator. Brush with the egg wash to coat, then cut an X-shaped steam vent in the center, and sprinkle with demerara sugar. Place the baking sheet on the center rack of the oven and bake for 30 minutes, or until the pasty is golden brown and the apples are tender.

Allow to cool on a wire rack for about 20 minutes. Serve warm, at room temperature, or on your beach towel with your toes in the sand. Obvi I’m partial to the last option.

Recipe adapted from the lovely Four & Twenty Blackbirds Pie Book.

5 Patriotic Pies to Wow Your Friends

To quote my British coworker, “that American holiday is next week, right? …what’s it called again?” Apparently “the 4th of July” is a tough one to remember 😂

If you can remember the name or not, it’s right around the corner. Time to break out your American flag tank and whip up a red, white, and blue pie.

For those of you in the mood to be adventurous overachievers—I’ve scoured the internet for the best patriotic pie ideas. Dust off your star-shaped cutouts and get to work.

1. Seeing Stars
Patriotic Pies - Seeing stars

via The Recipe Critic

2. Red, White, and Berries

Patriotic Pies - Red, White, and Berries
via Simply Recipes

3. Star Spangled Slab

Patriotic Pies - Star Spangeled Slab pie
via Wife Mama Foodie

4. Mini Stars

Patriotic Pies - Mini star pie

via eHow

5. American Flag

Patriotic Pie - American Flag

Last but not least, one of my favorite pies of all time. And I promise it’ll be a show stopper at any BBQ.

Fine more red, white, and blue pie ideas on our Pinterest board →5 Patriotic Pies to Wow Your Friends

Blackberry Key Lime Pie

I have big news.

I just discovered that Key Lime Pie is delicious.
I know, I know, I’m late to the party. Let’s just pretend I’m fashionably late.

For years, I overlooked Key Lime Pie as simply another basic custard #iwaswrong, and my world has since been turned upside down.
Upon request, I made a batch of mini key lime pies early last week. (Obviously I’m a fan of all things mini). I was blown away…key limes are mini. Is this a well-known fact that I somehow never learned?? Had I known, I would have tried this pie years ago.

After topping these adorable pies with a dollop of whipped cream I was blown away for the second time. THEY. WERE. DELICIOUS. Maybe I had really low expectations (or I just overreact easily). I was shocked.

Which is how I found myself baking key lime pie for the second time this week. As the adventurous human I am, I added a blackberry swirl mostly because—how pretty is a pink pie? Lime in love.

Now I leave you with one final thought: If you’ve never had a slice of Key Lime Pie, stop everything you’re doing and make this beauty. RIGHT NOW. Go go go. No excuses!

Blackberry Key Lime Pie


1 1/2 cups finely ground graham crackers, GF if desired (12-15 graham crackers)
5 – 8 tablespoons unsalted butter, melted
1 cup blackberries
1 (14 oz) can sweetened condensed milk
3/4 cup key lime juice (about 20-25 limes)
4 large egg yolks
1 tbsp key lime zest
1/4 teaspoon salt
drop of green food coloring (optional)
fresh whipped cream (optional)


Make the crust: Preheat the oven to 350 degrees. Crumble the graham crackers in a food processor or in a bag with a rolling pin until finely crushed. You can easily make the pie gluten-free like I did by using gluten-free graham crackers.

In a bowl, pour the butter into the graham cracker crumbs and mix with hands until the butter is incorporated and the texture resembles wet sand (but more delicious). Firmly press the crumbs against the sides and bottom of a 9-inch pie pan.

Chill the crust for at least 15 minutes to help prevent crumbling when serving. Bake the crust for 10 minutes, or until lightly browned. Remove and allow to fully cool before filling. Leave the oven on.

Make the filling: Using a blender, puree the blackberries until very smooth. Spoon through a fine mesh strainer and discard seeds. Set aside.

In a large bowl, whisk together the milk, lime juice, yolks, zest, and salt until fully blended and frothy. If desired, add a drop of green food coloring — because it feels right. Put the pie crust on a baking sheet and pour approximately 3/4 of the filling into the crust.

To the remaining filling, add the blackberry puree and mix until combined. Place spoonfuls of the blackberry mixture on top of the green mixture in your pie crust and swirl in using a small spoon or knife.

Bake for 20 to 25 minutes, until the filling has just set and the custard is smooth and not browned. Remove the pie and place on a wire rack to cool at room temperature for at least 20 minutes before refrigerating. I recommend refrigerating for at least 4 hours. Before serving, top with blackberries, thin key lime slices, and fresh whipped cream, if desired. This pie can be refrigerated for up to 1 week covered in plastic wrap.

FYI—pink pie pairs excellently with a cold glass of rosé. Just sayin’…