May Pie Club: Long Weekend Vibes


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


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


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


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


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.

May Pie Club

You probably have never heard the phrase:

Pie before dinner, never been thinner.

Because I just made that up, but it’s the new mantra for my life. Of course, this resulted from our May Pie Club where we were too full for dinner, but more than ready for pie.

May Pie Club |

Said pie was on fleek. It didn’t hurt that we topped that round beauty with a scoop of ice cream–lactose-free of course. The gorgeous guest of honor was filled with sweet, delicious blueberries and nectarines.

Blueberry + Nectarine |

We might get crazy next pie club and make two pies for obvious reasons including: we like pie. Catch us next month devouring pie in Prospect Park.