Easy Caramel Apple Galette

Have you ever had a galette? I find it best described as: a pie with a sun roof.

Caramel Apple Galette - Easy, rustic, delicious dessert | via Pies Before Guys

Get this…a galette is a low-maintenance, approachable dessert.

They’re basically a down-to-earth rustic version of a pie. The best part? You really can’t mess it up.

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The only skills needed are the ability to fold your pastry over the filling—and you end up with an elaborately impressive looking dessert. Continue reading “Easy Caramel Apple Galette”

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”

Christmas Caramel Apple Pie

We’re almost there, guys. There are only a few tasks on my to-do list until it’s officially the holidays.

Unsolicited advice: embrace the treats, drink the wine, and blow off that workout class to finish wrapping your gifts–come January 1st you’ll be all about your lame healthy “resolutions”.

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Back to that holiday to-do list. If yours includes “make an awesome mouth-watering dessert,” I’ve got you covered. I can’t count the number of times I’ve made this beauty because it’s that good. Plus it’s perfect as a whole pie or a handheld mini pie. My only regret is this pie’s lack of berries. I mean come on…Berry Crustmas?! Missed opportunity.

Don’t worry, the homemade caramel makes up for it.

The Pre-Resolutions Treat: Salted Caramel Apple Pie

Ingredients:

7 baking apples (half Golden Delicious, half Granny Smith) peeled, cored, and thinly sliced
3 tbsp plus 1 cup granulated sugar
Juice of 2 lemons
1/4 lb (1 stick) unsalted butter, cubed
1/2 cup heavy cream
1/3 cup raw sugar
2 tbsp flour
1/2 tsp angostura bitters
1/8 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 tsp flake sea salt, plus more for finishing
1 egg, lightly beaten with 1 tsp water
Demera sugar, for finishing

Directions:

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

Make the caramel: Whisk 1 cup sugar and 1/4 cup water in a medium saucepan over medium heat. Cook (without stirring) until the sugar dissolves, about 2–3 minutes. Add butter and bring to a boil. Continue cooking until the mixture turns a deep golden brown, almost copper. Patience young grasshopper–this can take about 25 minutes. Remove from heat and carefully add cream, stirring until caramel is smooth.

Make the filling: Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A note from the pie enthusiast: A mandolin is a life saver for getting the perfect thin slices. Just don’t cut yourself…

Dredge the apple slices in the freshly squeezed lemon juice to prevent browning, and set aside to soften and release some of the juices for 20 to 30 minutes.

In a large bowl, stir 1/3 cup Demerara sugar with 2 tbsp flour. Sprinkle with bitters and add nutmeg, all-spice, cinnamon, kosher salt, and pepper. Drain apples, discarding juices, and toss in the spice mixture.

Sprinkle remaining flour and sugar over crust to prevent any soggy-ness. Tightly arrange apples in your pie dish, mounding them slightly higher in the center. Pour 1/2 to 3/4 cup of caramel sauce (depending on your sweet tooth) evenly over apples. Sprinkle with 1/4 tsp of sea salt. Assemble your lattice on top and crimp edges as desired (maybe add a few snowflake cutouts if you so desire).

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 baking sheet on the bottom rack, and preheat oven to 400 degrees.

Brush egg wash over crust to coat, then sprinkle with Demerara sugar and sea salt. Place the pie on the 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 and move pie to the center oven rack. Continue to bake until your pie is golden brown and the juices are bubbling, about 30 to 35 minutes longer.

Let pie cool completely for about 2 to 3 hours before serving. I prefer to serve this beauty warm, so feel free to place back in the oven briefly before serving. Scoop some vanilla gelato on top and watch this pie disappear.

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

Hap-PIE Thanksgiving

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May your plate be full of pie and your glass full of wine.

I have a few other #piegoals today too…

  • Transport three pies without ending up with a pie casserole in my trunk
  • Convince my family to eat dessert before dinner
  • Make sure everyone knows I’m thankful for pie
  • Sneak a second (or third) slice of pie
  • Manage to stay awake after all that pie
  • Contemplate what pie I’ll make next

Thanksgiving table of pie

I hope all your pies came out beautifully and taste even better. Have a dough-licous Thanksgiving. See you on the other side (with our fat pants on).

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Friendsgiving Essentials

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We can all agree that the only thing better than Thanksgiving dinner is TWO Thanksgiving dinners. So this week as everyone gets their to-do lists organized, we shall toast to the genius who created Friendsgiving.

Obviously the critical question on your Friendsgiving to-do list is: what pie am I making!? I would be seriously offended if that wasn’t your first priority.

Bourbon Pear Crumble | pieofthemonth.wordpress.com

But people also get hungry for non-pie foods (weird…), and thirsty for things that are not pie shakes (strange…), and they want to take instagram worthy pics (gosh humans are needy). So I’ve compiled a comprehensive list of Friendsgiving essentials for the overachiever in all of us.

Time to roll out the fat pants.

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Fill your plate

Friends don’t let friends get hangry.

  • The real reason I need fat pants is stuffing. If it was acceptable I’d probably eat an entire meal of the glorious dish. WOW your friends with this drool-worthy wild mushroom stuffing
  • No one says no to bacon—except maybe your one vegetarian friend—but that just means more bacon for you. Check veggies off your list with these bacon brussels sprouts. Yes, you do need these in your life right now.

Fill your glass

Drinks worthy of a toast.

Fill your already full guests

No one will judge if you eat dessert first.

Fill your camera roll

If you didn’t instagram, did it really happen?

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  • No matter which pie you choose, go all out with your pie crust: add some leaf cutouts, put something witty on top, craft a mind-blowing turkey out of dough…whatever floats your boat. Cue the impressed insta stories.
  • Note to self, take cute pics before your second helping of stuffing. Regardless, a cute banner takes your friendsgiving to the next level. Head to your nearest craft store and get to work. Stickers and pre-cut paper are your friend–or you can be a lunatic like me and cut scrapbook paper into the shape of leaves by hand (I don’t recommend it 😆).

Cheers to an epic Friendsgiving!

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.

All-Butter Pie Crust Recipe

All-Butter Pie Crust Recipe | Pies Before Guys

Some people fully believe the crust is by far the best aspect of a pie. I was not one of those people, until I stumbled upon this dough-licious flaky butter crust recipe. I’ve been known to bake the extra scraps of crust to eat like crackers—seriously, try it.

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The secret to the perfect crust is love and patience. Word to the wise, it’s absolutely worth it to make your crust the night before you plan to bake the pie. No matter how exhausted you are Friday night after a long week of work, you will no doubt thank yourself Saturday morning when your pie crust is ready to be rolled out.

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So take a peek at our favorite All-Butter Crust recipe courtesy of the lovely Four & Twenty Blackbirds Pie Book.

All-Butter Pie Crust

Ingredients:

For one single-crust (9- to 10-inch pie or tart)

1 1/4 cups unbleached all-purpose flour
1/2 tsp kosher salt
1 1/2 tsp granulated sugar
1 stick (1/4 pound) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tbsp cider vinegar
1/2 cup ice

For one double-crust (9- to 10-inch pie or tart)

2 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp granulated sugar
2 sticks (1/2 pound) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice

Directions:

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).

In a small bowl, combine the water, cider vinegar and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.