Learn the differences between pies and pandowdies, crisps and cobblers, buckles and grunts, in this complete fruit bake type breakdown.
This berry crumble recipe by Chef John delivers a summer dessert loaded with blackberries, raspberries, and blueberries topped with a buttery crumble.
Learn the differences between pies and pandowdies, crisps and cobblers, buckles and grunts, in this complete fruit bake type breakdown.
This is my absolute FAVORITE pie recipe. It's the reason I started this blog! A buttery crust filled with sweet apples and a crunchy sweet crumble on top. It's the perfect WOW dessert, especially with ice cream!
Crisp oat topping covers a layer of luscious blueberries that are nestled into a moist cream cake, all inside a flakey pie crust
Crumb topping for pie is such an easy recipe. This crumble recipe can also be used to top muffins or coffee cake!
Learn the differences between pies and pandowdies, crisps and cobblers, buckles and grunts, in this complete fruit bake type breakdown.
This apple crumble tart is a delightful combination of two classics – apple pie and apple crumble. Soft, cinnamon baked apples in a crisp shortcrust shell, topped with a delicious crumble.
Ingredients For the crust: 3 ¾ cups (470 grams) all-purpose flour 1 ½ tbsp sugar 1 ½ tsp table salt 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold ¾ cup very cold water For the apple filling: 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups) or sliced thin Squeeze of lemon juice ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are) 3 tbsp cornstarch 1 rounded tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground allspice ⅛ tsp table salt To finish: 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water Instructions To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 20 minutes before using. I make the crust first and let it chill while I cut the apples and mix everything together. To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside. To assemble the cobbler pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover. Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible). Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers. Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me). Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below). For this apple slab pie, you're really going to want to allow it to cool almost completely before serving. And this is going to be difficult because your entire house is going to smell delicious but try to wait. Attempting to serve this pie when it's still hot will result in a sloppy mess on your plate. Also to note, this pie is best served on the day you make it but if you're in a pinch, it can also be made in full one day in advance. Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the chilly garage), then reheat it at 300° F until warmed through (about 20 minutes). You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish - just watch it carefully to avoid burning that beautiful buttery crust.
Slab pie is so much easier to serve! This one has a scratch crust and a crumble topping and is full of blueberry pie filling!
Each time you take a bite of this Blueberry Crumble Pie, your taste buds will be saying thank you! It's an easy-to-follow pie recipe that combines a flavor-packed blueberry pie filling and a crisp brown sugar crumble that's baked in a homemade all-butter pie crust. It's absolutely delicious and a welcoming treat for summer!
Blueberry crumble pie is made with fresh or frozen blueberries and topped with a simple yet flavorful oat crumb topping.
Why choose between a crumble and pie when you can have both with this Blueberry Crumble Pie?! This Blueberry Crumble Pie has it all—jammy, crispy, crunchy, flaky, and sweet.
Bumbleberry Crumble Pie is a mix of leftover frozen fruits and berries leftover from other baking projects and smoothie making turned into a scrumptious pie.
Blueberry Crumble Cheesecake Pie served with a scoop of vanilla ice cream is the ultimate summer dessert.
You can make a beautiful lattice crust, a simple graham cracker crust you press in the pan, or an easy cobbler topping that you scoop right on top. You can pick the apples and slice them by hand, or you can pour a bag of mixed frozen berries into a bowl. There is a pie
No bake, Gluten Free, this Fig Honey Kefir Tart with Pecan Date Crust will make a great Summer dessert...
With all the be rries and fruits which are invading the market stalls, the b est way to use them is by making tarts, pies, muffins or cakes...
Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe. More like flour, butter,
I'm very pleased with how this strawberry tart has turned out. The Pâte Sucrée (sweet crust pastry) is crispy, delicate and crumbly. The Crème Patisserie (Pastry Cream) is rich and creamy with a good vanilla flavour. I don't want to boast, but this is as good as the strawberry tart that I love at a popular boulangerie patisserie in Perth. The recipe for the pâte sucrée and crème pâtissière are from the book, PS desserts. This book is great for a novice baker like me because it comes with step by step instructions (with photos) and helpful tips to making the basic components of a great dessert. This is in fact my first attempt on making Pâte Sucrée. It's not very difficult but does require a bit of attention. Strawberry Tart (Adapted from PS desserts) Crème Pâtissière 300 ml milk 225 ml thickened cream (35% milk fat) 100 grams caster sugar 1/2 vanilla bean, halved and seeds scraped 15 grams cornflour 60 grams egg yolk (about 3) Pâte Sucrée 360 grams butter, softened 150 grams pure icing sugar, sifted 4 egg yolks 50 ml cold water 500 gram plain flour, sifted a pinch of cooking salt Egg whiles, for brushing Note: Make Crème Pâtissière and Pâte Sucrée the day before. To make Crème Pâtissière: Combine the milk and cream in a saucepan. Add half of the sugar and the vanilla bean and seeds and bring to a simmer. In a electric stand mixer, whisk together egg yolk, remaining sugar and all the cornflour until mixture becomes pale and thick. Reduce speed of electric stand mixer to low, strain a little of the hot milk mixture through a sieve into the egg yolk mixture. Continue straining in the milk mixture, bit by bit. Pour the mixture back into the pan. Place over medium heat and bring to a simmer, whisking all the time with a hand whisk until the crème pâtissière is thick and shiny. (Note: The crème pâtissière will be a bit runny, but it will thicken further once completely chilled.) Transfer crème pâtissière to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until ready to use. You can store the crème pâtissière in the fridge for up to 1 week. To make Pâte Sucrée: Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter on low speed until smooth and the same texture. Add the icing sugar and mixing together on medium speed until combined, taking care not to aerate too much- you don't want it pale and fluffy. In a seperate bowl, combine the 4 egg yolks and water. While still mixing, add to the butter mixture bit by bit. At this stage, the mixture may look as through it has separated, but once the flour is added, this will be rectified. Now turn off the mixture, then tip in the flour and salt. On low speed, work in the flour and salt until the mixture comes together and is crumbly. Do not overwork at this stage as the gluten in the flour will activate and the pastry could become tough. Tip the contents of the bowl onto a work surface and, using the heel of your hand, smear the mixture away from you until it looks smooth and no patches of butter remain. Using a palette knife or scraper, scrap the pastry together into a mound. Divide the mound of pastry in half and pat each half into about 3 cm high rounds- you don't want a big boulder otherwise it will make it harder later to work the dough. Wrap in plastic wrap and refrigerate until chilled all the way through. (This pastry freezes well. Freeze the portion you don't use. Remove from the freezer and thaw overnight in the fridge before rolling out.) Roll out dough between 2 sheets of non-stick baking paper to a thickness of 5mm. Chill in freezer until firm, about 5 minutes. Place dough into tart tin and gently press it into the tin without stretching it. Do not trim the excess pastry but leave it overhanging. Reserve a little of the dough scraps for patching up the shell later. Freeze the tart shell until very firm. Preheat the oven to 160 degree celcius fan force. Carefully line the chilled tart shell with foil and fill with uncooked rice all the way to the top. Bake for 15 minutes or until the tart shell is golden brown all over. Remove from the oven, then tip out the rice and remove the foil. While the tart shell is still hot, patch up any holes or crackes with a smear of the reserved pastry scraps. Lightly brush the tart shell with egg white to seal. Return to the oven for 5 minutes to dry the pastry completely. To assemble: Fill baked tart shell with crème pâtissière and arrange fruit on top. (This is optional- I brushed with the tart shell with some melted chocolate before filling it with the crème pâtissière)
Gus and I have made it one year! That sounds a little ridiculous to say, considering we’ve been together for years, but we just celebrated our one year wedding anniversary. Should I tell you all the things I’ve learned one year in? I have a lot of marriage wisdom. Just kidding. I don’t have any. Thi
The other day I was doing my grocery shopping at the grocery store—which is where I get my groceries done—and I said to myself, "Self, you really need
I’ve never been big on baked lemon desserts…until this little tart came along. Most of the lemon desserts I’ve tried in the past have been made with what I assume is artificial fl…
An easy graham cracker crust that you can make from scratch with only a few ingredients. Can be used for both baked AND no bake recipes!
This homemade peach cobbler cheesecake combines two favorite desserts. Its decadent and sweet with layers of creamy cheesecake, a buttery crumble, and fresh caramelized peaches.
The moment I tasted the tart you see here, I danced around my kitchen in jubilation. I've been trying to recreate this recipe for almost as long as I've been cooking.
I love lemon in desserts. I also love biscuit bases. So here is a Gluten Free and Dairy Free Lemon Meringue Pie with a biscuit base... simple & delicious!
Apple strudel is a classic: a light dough, a dense filling of apples, which almost melts in the mouth. And then pine nuts, raisins and a generous sprinkling of cinnamon. To finish, icing sugar, like a dusting of snow.
When I decided to leave Cordon Bleu early, I erased the marks on May and June. I created two fresh, blank pages.
Adapted from Delicious Magazine.
