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!

December Pie Club

Here at pie club, we love the holiday season. Holiday lattes at Starbucks? We buy two at a time. Strands of Christmas lights? The only lights we use in December. Christmas cookies? At least one a day, and we even put them in our pie. Cue this month’s Cranberry Apple Gingersnap Streusel Pie.

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One thing we love as much as Christmas is brunch. Between the cinnamon rolls, tater tot breakfast casserole, and mimosas—there was no room for complaints.

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Although it was a wintry 65 degree day in Brooklyn, we embraced the season and spread holiday cheer one slice of pie at a time.

As we continue our countdown to Christmas, we’re going to pass the time by putting our leftover pie into a milkshake. TBD if it tastes as good as it sounds. But really, what could go wrong?

Stay tuned for more pie in 2016. We’re still debating, but our New Year’s resolution will probably involve less pilates and more pie + lattes.

Friendsgiving - Love this pumpkin pie idea

Pumpkin Pie: Friendsgiving Edition

Friendsgiving is a great time to remember the pieorities in your life. Why are we thankful for pie?

  1. Pie will never call you fat
  2. Pie won’t stand you up
  3. Pie doesn’t judge when you take a second helping of stuffing
  4. Pie won’t make Wine feel like a third wheel
  5. Pie will always love you

Cue this year’s epic Friendsgiving, otherwise known as the pre-game to Thanksgiving—where we demolished not one, but two pie classics: pecan (courtesy of Meg) and pumpkin.

I’d love to share a beautiful photo of both pies side by side, but I’ll be completely honest with you: I have a one track mind. We served and ate all of both pies before even remembering we had a camera, so just trust me on this one.

By “all of both pies”  I literally mean there was not one crumb left to photograph so you’ll have to settle for a nice photo of our Friendsgiving banner, and dream about what Meg’s pecan pie must have looked like.

Fun banner to make for Friendsgiving this year

Thanksgiving round two is only four days away—so happy early Thanksgiving from our pie video and this pumpkin pie recipe to your table full of turkey. Until next month!

Friendsgiving Pumpkin Pie

Ingredients:

1 prepared double all-butter crust
6 tbsp unsalted butter
1 cup brown sugar
2 tbsp water
1/2 cup heavy cream
1/2 tsp vanilla extract
2 large eggs
2 large egg yolks
1/2 tsp kosher salt
1 2/3 cups pumpkin puree
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground cloves
1 tsp molasses
2 tsp fresh lemon juice
2/3 cup whole milk
1/3 cup carrot juice

Directions

Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate for 15 minutes. Then pre-bake (or “blind bake”) your crust.

Prep the filling: In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen.

Bring the mixture to a boil and continue simmering until the mixture smells caramelized and starts to darken. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in vanilla extract.

Position a rack in the center of the oven and preheat the oven to 350 degrees. Place the pre-baked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside.

In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and carrot juice; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper.

Pour into your pre-baked pie crust. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to over bake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature.

Happy Friendsgiving!

Happy One Year Pie-versary

It’s been twelve months since we first sat around the table to enjoy that peach pie in August 2014. The inaugural year of the Pie of the Month Club brought plenty of laughs, a lot of wine, and wonderful friendships. Thanks for always saving room for a slice of pie.

Cheers to another year!

Video: Frozen February

In my last post I mentioned there was a “a soon-to-be-shared stop motion Frozen dance party,” and I wouldn’t want to let anyone down. We’re throwing embarrassment to the wind and embracing our inner Elsa while we attempt to survive winter in NYC.

For the record, none of this was planned, but sometimes you just have to run with it. When life gives you 327 photos of a Frozen dance party, make something fabulous.