Dear NYC, Pie for Now 

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The scariest thing about change is the uncertainty…in our case—WHEN WILL WE HAVE OUR NEXT PIE?!

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Fortunately we have plenty of pie memories to hold us over. As I sat in a rented mini van (not a regular mini van, a cool mini van) halfway into my 850 mile drive somewhere in Pennsylvania with no service to snapchat sad selfies, I reminisced on my favorite things about New York. Most of these memories involved a slice of pie, a glass of wine, and the amazing people I got to call roommates, neighbors, and friends. And I decided we deserve a pat on the back for 23 successful pie get-togethers.

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In true pun-loving fashion I couldn’t leave New York City without embracing a farewell pie pun. It made the teary-eyed hugs so much easier, don’t you think?

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This month we left it to a vote and happily ended up with this Lavender Blueberry Pie. I know it sounds like it should be a candle scent, but with a scoop of ice-cold gelato it was perfect for a summer night.

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We may have finished the last slice of pie, but I know our adventures will continue. NYC–it’s not goodbye forever, just Pie for Now.

May Pie Club: Long Weekend Vibes

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I don’t know what’s harder: going to work after a long weekend or resisting the urge to devour this whole pie in one sitting.

Somehow I managed to do both.

Summer finally decided to grace New York City with its presence, and it’s had me craving all the colorful fruits. Cue the inspiration to bake this Nectarine Blueberry Pie.

Tonight we may or may not be blending the leftovers into pie shakes and watching our newest guilty pleasure: Coupled (it’s Tinder IRL!). Yes, both of those things are as amazing as they sound, and yes, you’re invited if you bring wine.

Nectarine Blueberry Pie

Ingredients:

1 double all-butter crust prepared
3 cups nectarines, sliced
3 cups blueberries
Pinch finely grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp ground allspice
Pinch ground cloves
1/2 tsp kosher salt
Dash Angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing

Directions:

Make the crust: Roll out your prepared pie crust, arrange in pie pan, and refrigerate while you prepare the filling.

Make the filling: Combine the fruit, lemon zest and juice, allspice, cloves, salt, and bitters in a large bowl and stir well. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.

Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.

Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry. Sprinkle with the desired amount of demerara sugar.

Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days. But let’s be real, what are the chances it will even last that long?

Recipe courtesy of the lovely Four & Twenty Blackbirds Pie Book.

Peanut Butter and Chocolate Mini Pies

Mondays are for Mini Pies

Mondays are hard, but I’ve found a flawless solution to make them a breeze: bribery. Getting out of bed is a lot easier when you bribe yourself with a mini pie for breakfast.

This recipe tastes great for whatever pie size you’d like, but a mini pie is exponentially cuter. Don’t ask me why. It’s a scientific fact. An ordinary pair of gym shoes are not exciting, but a pair of baby gym shoes? Now those are down right adorable. Or a puppy wearing baby gym shoes? I’m melting at the cuteness.

Speaking of cute, my friend at work had an adorable baby and has been sending aww-worthy snapchats from maternity leave. Well, today she’s back! To celebrate I fetched this recipe, because like I said: mini pies make Monday’s better.

So put on your big girl pants, and get yourself through the work day with a few of these peanut butter & chocolate beauties.

Peanut Butter & Chocolate Mini Pies

Ingredients:

1 (14.3 oz) package whole Oreos, about 36 Oreos
1/2 cup butter
3/4 cup heavy cream
1/2 cup peanut butter, creamy
4 ounces cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup bittersweet chocolate chips or pieces
1/4 cup heavy cream

Directions:

Make the crust: If using a cupcake pan, line pan with foil or paper liners. Finely crush the Oreos in a food processor, blender, or a Ziploc bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a cupcake pan or pie pan. Freeze crust for 10 minutes until set.

Make the filling: Whip the heavy cream until stiff peaks form using your stand mixer or a whisk. Scrape from bowl and set aside.

In a stand mixer or a hand mixer, cream together the peanut butter, powdered sugar, and cream cheese. Once fully combined, add the whipped cream and mix together. Pour filling into the shell, and return to the freezer.

Make the topping: Heat the cream over medium-high heat until it is scalded. Pour it over the chocolate pieces in a heatproof bowl. Allow to sit one minute, then whisk together to form a ganache. Pour the glaze over the mini pies (or pie) and top immediately with crushed Oreos. Refrigerate for 15 minutes to set the ganache before serving.

Cover in plastic wrap and refrigerate to store. These beauties will be good for up to one week.

April Pie Club: Notorious P.I.E.

Yesterday’s motto was: going up, on a Tuesday ♫ — and I am proud to say we were successful. Although I love a casual Tuesday bash as much as the next gal, the real cause for celebration was Christine’s birthday.

I’m sure you’ll be shocked to hear we had pie. Occasionally I feel like I’m force feeding pie to my friends. It’s like: “I know you’re really full and you already had a lot of wine, but now you must eat this slice”…but then I had a bite of the chocolaty goodness that was last night’s pie and I forgot all about it.

This Derby Pie was a chocolate bar, crossed with a mint julep, wrapped up in a butter crust, and topped with a birthday candles for good measure. I promise it was as delicious as you’re imagining, and then some.

So next time you’re contemplating a Tuesday bash, embrace it wholeheartedly. Maybe someone will show up with a delicious pie. Never turn down pie.

Until next month, when it’s gonna be May and JT memes will overrun your newsfeed. Also, we’ll probably have pie.

#piefornow

March Pie Club: It’s Pie Thyme

Unless you’ve been living under a rock you know that Monday was the collision of two wonderful events: pi day and the bachelor finale. If this wasn’t intentional on ABC’s part, it was the most glorious coincidence I’ve ever seen. We celebrated the evening with juicy bachelor commentary, a glass of rosé, and a heaping slice of pie.

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This month’s pie was an adventurous leap. Rather than stick to a recipe, I went the experimental route. If we’re being honest, I mostly experimented because I thought of a great pun. Thus I bring you: The Balsamic Thyme Strawberry Pie, cause it’s always pie thyme!

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While picking up the ingredients, I met a friendly man at the fruit stand who gave me an extra carton of strawberries for free. So like any true adult would I put the strawberries to good use, and played with my food.

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Next month it looks like we’ll be baking up two pies in celebration of a few birthdays. For now, check out the recipe below.

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Balsamic Thyme Strawberry Pie

Ingredients:

1 double all-butter crust prepared
1/4 cup plus 3 tbsp granulated sugar, divided
2 lb fresh strawberries (or more) approx. 6 to 7 cups, quartered
1 small baking apple (I used Golden Delicious)
2 tbsp balsamic vinegar
2 dashes angostura bitters
3/4 cup packed light brown sugar
1 tbsp thyme (finely diced)
3 tbsp ground arrowroot
2 grinds fresh black pepper
1/2 tsp kosher salt
egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
demerara sugar, for finishing

Directions:

Roll out your prepared pie crust, arrange in pie pan, and refrigerate while you prepare the filling.

Rinse and quarter the strawberries, the sprinkle 3 tbsp of the granulated sugar over the berries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour. Peel the apple and shred on the large holes of a box grater. Drain the strawberries of excess liquid and combine with the shredded apple. Sprinkle the balsamic vinegar and Angostura bitters onto the fruit.

In a separate bowl, mix together the remaining 1/4 cup granulated sugar, brown sugar, thyme, arrowroot, black pepper and salt. Gently fold this sugar mixture into your strawberry mixture.

Sprinkle 1 tsp each of flour and sugar onto the base of your pie shell to help absorb the juices. Pour the filling into the pie shell, arrange lattice or pun-filled pastry round on top, and crimp as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.

Brush the pastry with the egg wash. If your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.

Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days. Serves 8 to 10. Although every pie is a personal pie if you try hard and believe in yourself.

February Pie Club:  Fab Ab’s 25th

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Rosemary is one of those herbs that genuinely makes anything better.

Rosemary cocktails? Killer.
Rosemary chicken? To die for.
Rosemary honey shoofly pie? Devoured.

So when Abby picked this pie recipe to ring in her 25th birthday, we were all intrigued. Needless to say it was everything we dreamed of. Mo honey, mo problems.

Between the dancing, laughter, and bites of pie I realized something wonderful. Of all the beautiful and amazing people celebrating, I truly only knew four before I moved to New York City (and only one lived here before I arrived). Through our pie filled journey of this big apple, we’ve built so many fabulous friendships. It’s why pie love NY.

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Now that I got a little introspective for a moment, back to your regularly scheduled pie puns. Yippee pie-YAY.

And with that I’d like to wish Abby a fantastic 25th birthday. It’s her birthday & she can PIE if she wants to. Cheers y’all!

January Pie Club: 1 Year of Blogging

Did you forego your New Year’s Resolution already? Oh don’t worry, us too. That’s typically what happens when you find yourself staring at a pie full of chocolate.

In other news, this is the second “January Pie Club” post we’ve created! It seems a little mind blowing that it has been an entire year since we created this pie devoted blog, and it’s a bit laughable to look back at last year’s January post. I like to think we’ve come a long way in a year.

Another change from last year is the addition of a Pie Club member with a January birthday. Ryanne naturally chose a southern treat for this month’s pie. This Mississippi Mud Pie is a deliciously simple combination that undeniably pairs well with lots of red wine.

With every new pie recipe I usually learn a thing or two, whether it’s about pie making techniques or discovering how to use new ingredients. This month I learned that making chocolate curls is a lot harder than it looks…

But the challenges keep life exciting, right? (I’ll keep telling myself that…)

Stay tuned for next month when we’ll be celebrating Abby’s 25th birthday! In the meantime, if all the pink and red hearts in the stores are starting to make you a little nauseous, remember our Valentine’s Day motto: Pies before Guys.

How To: Gingersnap Streusel 

Christmas cookies are my jam! It’s no shock that we love all treats, but when you add a dash of holiday to a cookie, we’re all in. For December’s Pie Club, we found it imperative to sneak a Christmas cookie or two into our pie. I’m sure you understand that sometimes one dessert just isn’t enough.

We scoured the Internet and our pie books, and became convinced that a Gingersnap Streusel topping would be the icing on the cake of our Apple Cranberry Pie. (Like the mixed dessert metaphor I just did there?)

It was so delicious that we felt it absolutely necessary to share. If your Christmas pie needs a little pizazz, whip up this bad boy. We promise it won’t disappoint.

HOW TO: Gingersnap Streusel

Full Recipe: Gingersnap Streusel

Ingredients:

  • 15-20 gingersnap cookies
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup unsalted butter (room temperature)

Directions:

  1. Put the gingersnaps in a food processor and pulse until the cookies are in small chunks
  2. Add cinnamon, brown sugar, flour, and butter. Pulse to combine.
  3. Sprinkle over the pie filling of your choice.
  4. Bake, serve, and enjoy the fact that you clearly have your #pieorities in order!