Friday Pieday: Raspberry Sour Cream Pie

Friday Pieday Graphic

The Secret Ingredient of Wishes came out this week and I could not be more excited! Shameless “buy the book” plug: Amazon | Barnes & Noble | Book Depository | Indie Bound

So to celebrate the release, I made a raspberry version of what has turned into my “good luck” pie. The original pie is a Blackberry Sour Cream Pie and I made it for the first time with two of my critique partners the weekend I found out I was going to have “the call” with my now agent. We were celebrating and being ever-so-hopeful and having a damn good time together. See? (There may have been a Manhattan or two and some Gilmore Girls watching involved too.)

Since then, I’ve made a few different versions of this pie, and while blackberry is still the usual favorite in my household (when I suggest pie, M always votes for it!) I decided to go with raspberry for this celebratory pie. The recipe I love is from Let’s Dish and it is amazing. I also used the remaining dough from the strawberry pie that I made a few weeks ago and had stored in the freezer.

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Ingredients

  • 1 recipe for a single crust pie, or 1 rolled refrigerated unbaked pie crust
  • 1 cup sour cream
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/8 teaspoon salt
  • 3 cups fresh blackberries or 1 (16-oz.) package frozen blackberries

Instructions

  • Preheat oven to 450 degrees.
  • Let frozen berries stand at room temperature for 15 minutes.
  • Meanwhile, prepare pastry and line 9-inch pie plate. Bake 8 minutes or until lightly browned. Cool on wire rack.

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  • Reduce oven temperature to 350 degrees.
  • In a large bowl combine sour cream, sugar, flour, and salt.
  • Add the raspberries (or blackberries) and stir gently to combine.

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  • Spoon filling into pre-baked crust. To prevent over-browning, cover edge of pie with foil.
  • Bake for 20-25 minutes if using fresh berries, or 50 minutes if using frozen berries. Remove foil.
  • Bake 15-20 minutes more or until filling is bubbly and appears set.

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Friday Pieday: Salted Chocolate Tart

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In THE SECRET INGREDIENT OF WISHES, the first pie Rachel makes with Catch is forced on her. She’s a convenient pair of hands. But more than that, Catch uses pie as a form of therapy for herself and others. So when Rachel shows up on her doorstep, a “stray” as Catch calls her, Catch does everything she can to keep Rachel in the kitchen, talking about her life, her fears, and eventually her ability, all the while pushing Rachel out of her comfort zone and into real life.

So when Rachel starts making pies all on her own, she doesn’t hold back. She starts experimenting with different flavor combinations like raspberry and peaches or a salted chocolate tart with a kettle chip crust. The chocolate tart (from What’s Gabby Cooking) first caught my eye on Pinterest and I knew this decadent (and delicious) dessert had to be in the book. So I worked it into a pivotal scene between Rachel and Ashe’s little brother Scott. (Chapter 34, if you’re interested!) In this scene, Rachel and Scott talk about their families and how Catch has become that for both of them.

Tart Final

Ingredients

For the Kettle Chip Crust
    • 1 “Sharing Size” (or 8.5 ounces in the US) bag Kettle Chips, Sea Salt flavor
    • 5 tablespoons unsalted butter, melted
    • 1/4 cup all purpose flour
For the Chocolate Filling
    • 1/4 cups heavy cream
    • 10 ounces semisweet chocolate chips
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
For the Chocolate Ganache topping
  • 8 ounces bittersweet chocolate chips
  • 1 cup heavy cream

Instructions

For the Kettle Chip Crust
    1. Preheat oven to 350 degrees.
    2. In a food processor, pulse the potato chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.
    3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
    4. Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.

Tart1

For the Chocolate Filling
    1. Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
    2. Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.

Tart2

For the Chocolate Ganache topping
  1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
  2. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
  3. Let the entire tart chill overnight in the refrigerator.
  4. Dust with flaky sea salt before slicing and serving.

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Friday Pieday: Strawberry Pie

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The Secret Ingredient of Wishes is set during the summer in a fictional North Carolina town. And for me, nothing says summer like juicy, sweet strawberries. And the only thing that could make strawberries better is to bake them into a butter, flaky crust and top it off with a good dollop of whipped cream.

So when I needed a pie for a scene that marked a key turning point in Rachel and Ashe’s relationship, sun-warmed strawberry pie seemed like the perfect choice.  The pie starts as a peace offering of sorts, but winds up helping these two finally start to open up to each other. Because when you eat pie right from the pan with someone else, it’s hard to keep up emotional walls. (Chapter 12, if you’re interested!)

There are a ton of recipes out there (I have lots on my WISHES Pinterest board), but the one I’m fond of comes from The Little Epicurean. It is amazing. It’s also super simple to make.

Final Pie

Ingredients
• 5 cups fresh strawberries, rinsed, hulled and sliced in half/quartered
• 1/2 cup granulated sugar, or more depending on sweetness of berries
• 3 Tbsp cornstarch
• 1/2 tsp sea salt
• two pie crusts
• milk, as needed
• turbinado sugar, as needed

Ingredients1

  • For the crust, I used my go-to butter crust recipe, but The Little Epicurean has a recipe included with her strawberry pie too. (Or you can use a store-bought crust, but it’s so easy to make on your own, why would you buy one?)

Crust

  • Once you’ve prepared your crust and have lined the pie pan with the bottom layer, stick it in the fridge to chill. Then it’s onto the filling…
  • Combine strawberries, sugar, cornstarch, and salt in a large bowl. And mix together.
  • Pour strawberry mixture into the chilled pie crust. Cover with top crust and crimp the edges in whatever fashion works best for you. (You’ll see below that mine is a clumsy mess!)
  • IngredientsChill pie and preheat the oven to 450 degrees F.
  • Place chilled pie on baking sheet. Brush top of the pie lightly with whole milk and sprinkle with turbinado sugar. Then cut vent holes in the top crust to let the steam escape.
  • Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake for 15 minutes. Then rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let it cool on a rack before serving.

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Friday Pieday: Peach Habanero Pie

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Welcome to Friday Pieday! With the release of The Secret Ingredient of Wishes less than a month away, I’ll be sharing some of my favorite pie recipes that I used in the book. Unfortunately, I’m not Catch (the cranky but loveable pie maker in the book) and my pies are not magical. But I can promise the recipes will result in pies that taste pretty damn good. Let’s kick things off with the first pie to make an appearance in the book: Peach Habanero Pie.

Peaches and the-hotter-the-better peppers are two of my husbands favorite things. So when it came time to give swoony Southern gentleman Ashe a favorite pie, I knew just what flavors it would include. (While Ashe is not my husband, they do share some characteristics.) So of course I had to make one in real life and try it out. And boy, does this pie have a kick. So if you’re not a spicy fan, maybe cut down on the habaneros a bit.
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Ingredients
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • 9 tablespoons unsalted butter cut into ¼-inch cubes
  • 3 seeded minced habanero peppers
  • 10 peeled chopped fresh peaches
  • 3 tablespoons ice-cold peach nectar
  • 1 teaspoon salt
Instructions
  • Put the flour and the salt into the bowl of a food processor and pulse briefly once or twice to combine.
  • Add the butter and pulse 4 or 5 times, a few seconds per time, until the mixture resembles coarse crumbs.
  • With the machine running, drizzle the peach nectar into the dough, a tablespoon at a time, until the dough gathers itself into a crumbly mass.
  • You might need less or more than in the recipe.
  • Transfer the dough to a bowl, shape it into a ball and wrap it in plastic wrap.
  • Refrigerate for half an hour to hydrate the dough.

Pie Crust Preparation

  • Preheat the oven to 350 degrees F.
  • Put 4 of the chopped peaches in the food processor, and pulse for a minute to puree.
  • Add the minced habanero peppers a teaspoon at a time, and puree until smooth.
  • Put the other 6 sliced peaches into a bowl, and toss lightly with the habanero puree.

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  • Combine ⅓ cup of the flour with the sugar and ¼ cup of softened unsalted butter until it forms a crumbly mixture. This is the streusel topping.
  • Cut the dough in half, and roll each half into a 10 inch circle.
  • Fit one dough circle into a 9-inch pie dish.
  • Pour the peach-habanero filling into the bottom pie crust, and sprinkle with the streusel topping.

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  • Fit the top crust on to the pie, and crimp with a fork to seal the edges. (or, you know, use a heart-shaped cookie cutter and arrange the pie crust pieces over the top!)
  • Cut several slits into the top crust for venting the steam.
  • Bake for 50 minutes or until the the crust is golden brown and the filling is bubbling.

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