mini heart pie pockets

the goods:

basic pie dough:

1 and 1/4 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold, cut into cubes

5 tablespoons very cold water

1/4 cup strawberry jam

1 egg whisked with 1 tablespoon water

raw sugar 

In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, or 2 butter knives, cut the butter into the flour mixture until butter is the size of peas. Add water a few tablespoons at a time, stirring dough with a fork until it comes together. Form into a disk and wrap in plastic. Refrigerate for 1 hour. Roll dough out to an even thickness, (fairly thin). Using a heart shaped cutter (smallest you have), cut out as many hearts as you can (preferably an even number). On half the hearts, drop a 1/2 teaspoon of jam in the center. Dab outer edges of hearts with egg wash and place a topper on each jam-filled heart. Use a fork to seal the edges together. Place on a parchment-lined baking sheet, cut tiny slits or x's in the hearts, brush with egg wash and sprinkle with raw sugar. Bake at 370 degrees for 15-20 minutes, until golden.

key lime pie

the goods:

2 packs graham crackers

1/4 cup light brown sugar

1/2 cup unsalted butter, melted

8 large egg yolks

2 cans (14 ounces each) sweetened condensed milk

1 and 1/4 cups fresh key lime juice

1 cup whipping cream

1 teaspoon granulated sugar

key lime slices for garnish

In a food processor, pulse graham crackers, brown sugar, and a pinch of salt until you have fine crumbs. add the melted butter and pulse to combine.

Preheat oven to 350 degrees. Press the crumbs evenly over the bottom and up the sides of a pie pan (9-10 inches). Bake for 10 minutes, until just set. Let cool completely.

In a bowl, whisk together the egg yolks with the condensed milk, lime juice, and a pinch of salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temp to 325 degrees and bake for 20-25 minutes, until set around the edges and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.

In the bowl of a stand mixer fitted with the whisk attachment, whip cream and sugar together until stiff peaks form. Pile onto pie and garnish with lime slices.

candy apple pie

the goods:

crust:

1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)

3 tablespoons sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping

apple filling:

5 granny smith apples (peeled, cored, and sliced very thin)

5 tablespoons butter

1/2 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

cream cheese top:

8 ounces cream cheese, softened

1 teaspoon vanilla

1 egg

1 tablespoon fresh lemon juice

1/4 cup sugar

whipped cream topping:

3/4 cup heavy whipping cream

2 tablespoons sugar

1/2 cup caramel ice cream topping

Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.

In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.

In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.

Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.

Mississippi mud pie

 

the goods:

 

cookie crust:

16 ounces chocolate sandwich cookies such as Oreos (30-45 cookies), crushed

5 tablespoons unsalted butter, melted

 

flourless chocolate cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces dark chocolate (60 to 70 percent), chopped

2 tablespoons instant espresso powder

1/4 cup coffee, at room temperature

1/4 teaspoon salt

1 tablespoon pure vanilla extract

6 large eggs, separated, at room temperature

1 cup sugar

 

chocolate pudding:

3/4 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 and 1/2 cups whole milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces dark chocolate (60 to 70 percent), chopped

 

whipped cream:

1 and 1/4 cups heavy cream

2 tablespoons granulated sugar

 

 

Make the cookie crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan. In a food processor, process cookies into very fine crumbs. Add melted butter and pulse until combined. Pour crumb mixture into prepared pan and press evenly with bottom of a measuring cup or glass, into bottom and up sides. Transfer to freezer for 10 minutes, then bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack to cool.

 

Make the flourless cake: Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds. Transfer to a mixing bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form. Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and bake for 38 to 42 minutes until cake is set but jiggles slightly. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

 

Make the chocolate pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly. Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours and up to overnight.

 

Stir pudding to loosen and pour on top of cake. Using an offset spatula, spread pudding into an even layer. Transfer to refrigerator for 30 minutes.

 

Prepare whipped cream: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 2 minutes. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over pudding layer, working all the way out to the sides. Unmold cake and serve immediately.

strawberry-jam hand pies

 

the goods:

 

2 sheets frozen puff pastry, thawed

2/3 cup strawberry jam

1 large egg yolk, lightly beaten

1 tablespoon lemon juice

1/3 cup confectioners' sugar

 

On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles or squares, and press tightly to seal edges. Freeze pies until firm, 30 minutes.

 

Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.

cherry pie with almond crumble

the goods:

1 cup plus 1 tablespoon all-purpose flour, divided

3/4 cup granulated sugar

1/2 teaspoon fine salt, divided

6 cups drained jarred sour cherries (from three 24-ounce jars)

1 teaspoon pure vanilla extract

1 homemade or store-bought pie crust (see below)

1 large egg white, lightly beaten

1/2 cup light-brown sugar

1 stick (1/2 cup) cold unsalted butter, cut into pieces

1/4 cup almonds

basic pie dough:

1 and 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, cold, cut into pieces

4 to 5 tablespoons very cold water

Stir together flour, sugar, and salt. Cut the butter into flour mixture. Add water and mix with a fork until dough pulls together.

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature.

blueberry-cream cheese hand pies

the goods:

dough:

2 and 1/2 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into pieces

1/4 cup ice water

filling:

8 ounces cream cheese, room temperature

3/4 cup granulated sugar

2 teaspoons lemon zest, plus 1 tablespoon lemon juice

1 large egg

10 ounces frozen blueberries

2 tablespoons all-purpose flour

2 tablespoons heavy cream

1 tablespoon sanding sugar

Pie dough: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add ice water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disk, wrap each in plastic, and refrigerate at least 1 hour.

Pies: Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.

On a lightly floured surface, roll dough out to 1/8-inch thick circle. Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes. Let cool completely on wire racks before serving.

icebox pumpkin-mousse pie

the goods:

crust:

30 chocolate wafers, such as Famous

2 tablespoons dark-brown sugar

5 tablespoons unsalted butter, melted

filling:

1 and 1/2 cups pure pumpkin puree (from a 15-ounce can)

4 ounces cream cheese, room temperature

1/2 cup packed dark-brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup pure maple syrup

1 cup cold heavy cream

topping:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

"i scream" graveyard pie

the goods:

16 graham crackers, broken into large pieces

1/2 cup (1 stick) unsalted butter, melted and cooled

1 pint vanilla ice cream, softened

1 cup roughly chopped Butterfinger "fun size" bars (about 8)

1 pint chocolate ice cream, softened

1 cup roughly chopped Mounds "snack size" bars (about 8)

2 tablespoons chocolate chips, melted

6 Milano cookies, halved crosswise

candy skulls or bones for decorating

20 chocolate wafers, such as Famous

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.

In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.

Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.

In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.

peach-blueberry pie

I wish I had more pictures of this pie to share, but as soon as the first slice was cut, it just kept going and going until it was all gone and by the time I made my way over to it, the plate was licked clean! Guess it was good! ;)

the goods:

dough (you'll need 2 of these):

1 and 1/3 cups flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup butter

3 -5 tablespoons very cold water

Stir together flour, sugar, and salt. With a pastry cutter, or two butter knives, cut the butter into the flour mixture. Add water and mix with a fork until dough pulls together. Form into a disk and wrap in plastic. Regrigerate until ready to use (up to 1 day).

filling:

1 and 1/2 cups sugar

5 tablespoons quick-cooking tapioca

1/2 teaspoon salt

3 pounds peaches, peeled and sliced

12 ounces blueberries

3 tablespoons fresh lemon juice

1 large egg, separated, white lightly beaten

2 tablespoons cold, unsalted butter, cut into small pieces

Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes while you roll out dough.

Lightly flour a rolling pin and work surface and roll out 1 dough round to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter. Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

raspberry mouse pie

the goods:

7 graham crackers

3 tablespoons fresh lemon juice

2 and 1/4 teaspoons powdered gelatin

5 cups fresh raspberries

1/2 cup plus 2 tablespoons

2 cups cold heavy cream

Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.

With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top.

Refrigerate until set, about 2 hours (or up to overnight).

Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into squares to serve.

easy strawberry icebox pie

the goods:

3/4 cup plus 2 tablespoons sugar

1/2 cup unsweetened cranberry juice

2 quarts fresh strawberries, hulled and thinly sliced, a couple of small strawberries reserved for garnish

1/4 cup cornstarch

1/4 teaspoon salt

prebaked graham cracker crust (store-bought - that's the "easy" part)

1/2 cup heavy whipping cream

In a medium saucepan over medium-high heat, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.

Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic and refrigerate until set, 6 to 8 hours or up to 1 day.

Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, and additional 30 seconds. Spread whipping cream over pie, leaving a 1 and 1/2-inch border. Garnish with strawberries.

peach crumble pie

the goods:

crust:

1 and 1/4 cups all-purpose flour, plus more for rolling

1/4 teaspoons salt

2 teaspoons granulated sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

filling:

3 pounds peaches, halved, pitted, and cut into 1/2-inch slices

2 tablespoons light-brown sugar

2 tablespoons all-purpose flour

crumble:

1/3 cup packed light-brown sugar

1/3 cup all-purpose flour

1/3 cup old-fashioned rolled oats

6 tablespoons cold unsalted butter, cut into small pieces

Make the crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees, Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.

Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

Transfer peach filling to pie shell, then sprinkle crumble evenly over top.

Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour and 15 minutes.

Let cool on a wire rack 1 and 1/2 hours before serving.