Chocolate Covered Strawberry Pie

I have news for you. Apparently I’m the worst pie blogger ever. Today is a big holiday in the pie world and I had no clue.

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It’s National Pie Day…according to my reliable sources at nationaldaycalendar.com. (Because I guess 3.14 is not celebration enough for this high maintenance dessert). Continue reading “Chocolate Covered Strawberry Pie”

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

Strawberry Balsamic Valentine’s Day Pie: Pies Before Guys

We all know pies before guys is the queen of all puns. And you could not possibly find a better day for this pun than Valentine’s Day. JK…it’s my motto every day. Whether you’re celebrating Galentine’s Day, Valentine’s Day, or both…you need this pie in your life asap.

I’d also like to clarify: there are no man-haters here. It’s simply in our Continue reading “Strawberry Balsamic Valentine’s Day Pie: Pies Before Guys”

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.

July Pie Club

Sometimes I think of pie puns and I think I’m hilarious, but you know how the saying goes: If at first you don’t succeed, pie pie again. This month’s pie was a dough-licious strawberry balsamic beauty.

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The lovely Saturday evening was a good day to pie hard—both in the pizza and dessert form. We each teamed up to make unique pizzas because eating pie for dinner every month is frowned upon.

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After stuffing our faces (is there any other way to eat pizza?) we devoured this berry red babe between sips of gourmet cocktails.

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Next month is a momentous occasion. It’s the one year pie-versary of Pie Club and the birthday of two devoted Pie Club members: Allison and Connor. Yippie Pie-Yay! We’ll be breaking all the rules and eating TWO pies in ONE day to celebrate these baes.

See ya in August. #PieFelicia