Friday Pieday // Derby Pie

I had never heard of Derby Pie until just a few weeks ago when I was on the hunt for new exciting ideas for Friday Pieday. As soon as I saw it I was so intrigued, it's basically like a chocolate chip cookie in a pie crust with pecans. My family isn't super big fans of nuts in their baked goods but the recipe was so unique and easy so I figured we could make some substitutions for the nuts.

This one did not disappoint. It was so fast and simple and we basically had everything on hand to make it too which is the best in my opinion. Josie and Zeb were big helpers and we decided to use white chocolate chips along with the dark instead of the nuts…and we figured since we made some adjustments we could change the name too. How's - The Seahawks Are Going to the Superbowl Again Pie…or Championship Pie? :) pretty excited about our Hawks over here guys!

We went with a pre-made crust on this one which made it extra easy and the kids had fun doing most of the work, also I should mention this is a one bowl pie - practically unheard of!!

It turned out pretty perfect, I'd say my little pie maker was quite pleased with herself! The pie literally tastes like a cookie in a pie crust, you can eat it with a fork or with your hands, I am positive a scoop of ice cream would not be bad on it either but we stuck with just the pie this time.

Definitely a score all around on this one - I am sure we will be making it again and again! Happy Friday you guys, I hope you have the sweetest weekend!

Derby Pie or Championship Pie :)

1/2 cup melted butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup flour
1 cup chocolate chips
1 cup white chocolate chips (or pecans)
pie crust (we used a pre-made crust)

Mix the melted butter and sugar in a bowl until the sugar melts a bit and then add the eggs and vanilla and mix well.

Add the flour and salt and combine well and then stir in the chocolate and white chocolate chips. Pour the mixture into the pie crust and bake at 325 degrees for 1 hour.

Let cool at least 1-2 hours before serving.

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Friday Pieday // Rum Raisin

This weeks pie was kind of a flop. I can't really put my finger on it exactly but we were all a little off and sick and even though it was my birthday my choice of birthday pie was not a big hit. 

For some context you should know that I have a huge love affair with Haagen-Dazs Rum Raisin ice cream - my dad got me started on it as a child and so the flavors are so nostalgic for me. The moment I saw this Rum Raisin pie in the Southern Pie Book I knew I would have to try it! 

It had a yummy cream cheese crust and a rich custard filling infused with the flavors of spicy rum and sweet raisins. We topped it off with homemade whipped cream but Chris was in bed with a stomach bug and so he didn't try it and because of that the whole experience wasn't quite the same as the past few weeks. The kids were all great sports and had a piece and Simon actually liked it the best but mostly everyone was super into the whip cream and there was a ton of pie leftover. 

I had dreamed of making this one for Thanksgiving and who know I might try it again but I don't think I will make it again anytime soon, I will just stick to enjoying my favorite ice cream on occasion by myself…these photos of Josie trying out the pie are kind of hilarious though!

So should I post the recipe, would you try a Rum Raisin pie? Next week I am getting a second pick so lets see if I can redeem myself! Happy Friday!

Friday Pieday // Salted Caramel Apple

This week Grandpa stopped by with a big bag of apples from his tree and the moment he slung them up onto the table I announced "well I guess we're doing an apple pie this week than". I've been itching to get my hands on some dough and knew that the salted caramel apple pie from The Four and Twenty Blackbirds Pie Book sounded just about perfect for that.

Now I am not going to beat around the bush - this pie was a major labor of love. I have only attempted homemade pie crust a handful of times and so I must've read this (lengthy) recipe like forty times before diving in. I will admit that Josie and I made the homemade caramel and the dough on Thursday evening to make sure we could in fact pull of this masterpiece by Friday night and I am so glad we did. Even starting early we were in the kitchen for at least three hours before pulling the finished pie from the oven, both of us beaming and oohing and ahhing with pride. I also want to interject here and publicly admit that we had grilled cheese for dinner because I was way to tired to fix some sort of fancy dinner too…the main course was basically dessert tonight!

This was a really good apple pie, in fact I got a "I think this is the best apple pie I've ever had" out of Chris and that was a huge compliment. The caramel and the salt are really subtle only enhancing the apple pie but not stealing the show. The all butter crust was a ton of work, done all by hand per the books instructions but it paid of too. It had a nice flake and bite and I definitely think I will try it again. I am loving testing out all these different recipes and so I am not willing to admit it's my go to or anything just yet…but it was really really good!

It's daddy's birthday weekend so we added some candles and some big scoops of vanilla ice cream too before digging in. My little baker was in her element tonight sharing the pie with the family! Still loving this new tradition so so much - and next weeks my birthday so I get to choose, I've got just the one all picked out!

Happy Friday!! xoxo

Salted Caramel Apple Pie - from Four and Twenty Blackbirds Pie Book 
(I found the recipe posted HERE and since it is so in depth I am too tired to write it all out tonight so I thought I would just link you over until I get a chance. I will note that the crust they reference is not the same as in the book though just an fyi)

Friday Pieday // Mixed Berry Cream with a Shortbread Crust

After last weeks somewhat spur of the moment idea to start a friday tradition of making a pie with Josie, I was a little bit taken back by just how much fun she (and I) had. It was one of the things she just kept talking about over the weekend and several friends and family asked her about it too so I ended up reserving a few more pie cookbooks at the library and we picked them up mid-week.

The Southern Pie Book was one of the ones on the list and late Wednesday night Josie sat with me on the couch pouring over the gorgeous photos of all the amazing pies. I'd been eyeing some of the more fallish options for this week but the moment she laid eyes on this berries and cream delight her mind was made up. She HAD to have this pie and so it was settled - a final hurrah to the end of summer and perfect for this nice string of sunshine we are having still here in Seattle. We collected our ingredients on thursday and this morning she was buzzing around the kitchen, it's friday pieday!!

Zeb was really eager to get in on the action this week too and Josie was very sweet to let him help us. 

I just love it when I can find something that really make their hearts sing - making pies and serving them to the family is pretty much one of Josie's love languages, I can tell. Daddy was proudly exclaiming to the boys that their sister might be a famous pie maker someday and they are so lucky to be experiencing her very first creations.

We all decided it was an incredible pie, light and creamy with just the perfect hint of orange and the yummiest shortbread crust - this one is a winner so make sure to bookmark it for next summer!

I wonder what me and my famous pie maker will whip up next week? Happy Friday!!

Mixed Berry Cream Pie from The Southern Pie Book

Shortbread Crust:

1 (7.25-oz.) package of shortbread cookies
2 Tbsp. Sugar
1/4 cup of melted butter

Preheat the oven to 350 degrees. Process the cookies in a food processor for 30 seconds, add sugar and pulse again. With the processor running, pour the butter through food chute and process until blended.

Press the crumbs into a 9-inch pie plate and bake for 10 minutes until lightly browned. Let cool for about 30 minutes while preparing the filling.

Filling:

2 cups fresh strawberries
1 1/2 cups fresh blueberries
1 (6 oz.) package of fresh raspberries
2 Tbsp. Sugar
2 Tbsp. orange liqueur such as Grand Mariner
1 tsp. orange zest
1 1/2 cups heavy cream
3/4 cups powdered sugar
8 oz. container of marscapone cheese
1 tsp. vanilla extract

Combine 1 cup of strawberries, 3/4 cup blueberries and half of the raspberries in a bowl, mashing with a potato masher until chunky. Stir in the sugar, liqueur and zest and cover and let stand for 30 minutes. Drain well reserving the liquid, cover and chill the remaining berries.

Beat the cream, powdered sugar, marscapone cheese and vanilla at high speed with an electric mixture until stiff peaks form. Spoon half of the cream mixture into the prepared crust. Top with drained mashed berries and then the remaining half of the cream. Cover and chill for at least 3 hours until firm

Uncover and top with the reserved berries and drizzle with the reserved liquid just before serving.

Friday Pieday // Chocolate Peanut Butter Pretzel

With my older two heading back to school this week I've been brainstorming a few fun new things to do with my younger two during the day. Josie has a huge sweet tooth (just like her mama!) and I thought it would be fun to start a Friday tradition of trying out a new pie recipe with her as a special end of the week treat for our guys. 

I checked out First Prize Pies from the library and handed it to Chris to pick out our first recipe. I was not surprised when he landed on this Peanut Butter Pretzel icebox style pie, Josie and I had so much fun this afternoon making it together.

After dinner tonight Josie presented it to the table and we all oohed and ahhed as we broke into the delicious treat. Salty, chocolaty, peanut butter cream - we all agreed it was really yummy and Levi said it was the best pie he's ever had!

I am already looking forward to next Friday's masterpiece, Josie said she wants to try something with strawberries!! Happy Friday, everyone!

Chocolate Peanut Butter Pretzel Pie (Trifecta Pie)  from First Prize Pies

Pretzel Crust:

8 ounces salted pretzels
8 tablespoons unsalted butter, melted

Filling:

3/4 cup heavy cream
4 ounces cream cheese, room temp
1/2 cup creamy peanut butter
1/2 cup powdered sugar

Topping:

1/2 cup bittersweet chocolate chips
1/4 cup heavy cream

Make the crust: Grind the pretzels in a food processor until finely ground, pour in the butter and use your hands to blend until the texture of wet sand. Press into a nine nice pie pan and chill the crust in the fridge or freezer until ready to use.

Make the filling: in a stand mixer with the whisk attachment whip the cream until stiff peaks form Set aside and using the paddle attachment mix together the cream cheese, powdered sugar and peanut butter until fully incorporated. Add in the whipped cream and mix until blended and then pour the peanut butter cream into the crust and smooth the top with a spatula. Put it into the fridge or freezer for 15 minutes to set up.

Make the topping: Put the cream and chocolate chips in a microwave safe bowl and heat on medium for 1 minute. Let stand for 1 minute and then blend the chocolate and cream together to make the ganache. Pour over top of the peanut butter layer and spread with a spatula and then sprinkle with pretzel pieces for garnish. Chill in the fridge or freezer until ready to serve.