This is honestly one of my favorite food days. I know it gets sort of exhausting with the whole “national peanut butter sandwich day” or “strawberry shortcake with basil pesto day,” etc., etc.. But Pi Day is 100% LEGIT.
I’ve always wanted to put pink peppercorns in a pie; I’m so glad I finally did it.
Since the rainy season hit LA and California really hard this year, we have been blessed with beautiful rhubarb. Crisp, beautiful, bright pink rhubarb. I’m so into it.
I have a batch leftover that I need to use up today or tomorrow so let me know if you have any delicious rhubarb ideas! I’ll make ‘em!
I really want to make sandwich scones. Because Cindy made a version a month ago or so and I can’t stop thinking about them. Like roasted rhubarb in a scone. SHIIIITE that’d be good.
I’m gonna be honest with you…I made these mini pies because I needed to make something that I knew would work.
For the past few weeks, I’ve had a cake and pan dulce recipe in rotation, recipe testing them whenever I have some time. And OMG they’ve been so stubborn and annoying. I made the cake four times. And the pan dulce…well, I’ve lost count at this point.
Luckily, the cake is at a great place but the pan dulce…eh, not so much. Especially after I went to Boyle Heights and had a REALLY good one. It made me realize I’m not that close. The top isn’t as crunchy, not as crisp as it should be. The foundation is nearly perfect tho so maybe after a weekend of rest and relaxation in Chi-town, I’ll be ready to figure out how the hell I’m supposed to make the top shatter-in-your-mouth-amazing.
But these pies…are perfect.
They caramel is chai-spiced. Oh yes. I think chai-spiced everything is delicious but caramel just makes complete sense. The cardamom and cinnamon and cloves all work their magic with apples.
I was sort of shy to use apples in a pie but we’re way too early to do rhubarb and strawberries and too late for persimmon or pear. Apples though still look good!
They’re my year around pie go-to.
I made them mini because I put these mini pie dishes in my Amazon basket and accidentally didn’t remove them when I bought something else. Oh well…so I used them!
Los Angeles! Just a heads up, tomorrow I’ll be in Echo Park at Shout & About signing books and handing out holiday cookies from 11am to 1pm. Stop by!
Now, for this tiramisu pie! I made this pie a few times to recipe test it, pretty normal stuff, but after I finally nailed it, I loved it SO much that I decided it was going to be my Thanksgiving pie.
It was really easy to make, which is why I made it, and right before I started to make it, I remembered that a friend of mine is gluten-free. Luckily I found out that you can totally make this pie with gluten-free ginger snaps and it’ll be just great.
I needed a tablespoon less butter but it worked! I was pumped to find that out.
The pie goes like this: chocolate cookie crust on the bottom and up the sides of the pie pan. Then it’s filled with an espresso cream custard that is SO good. At the end of making the espresso cream, I mixed in a few tablespoons of rum and it is BOMB. It tastes just like tiramisu. Then, the pie is filled and chilled. Right before serving, you pipe on some mascarpone cream and top it with a bunch of cocoa powder.
Thanksgiving is only like three days away!!! LAWD!
I’ve made this pie SO many times. It took me a good amount of times to get the miso caramel exactly how I like it but I FINALLY nailed it.
This pie is so delicious. The miso only makes it a little weird but no so weird that people will really even notice. The miso adds a nice, subtle savory element to it that makes you want to just eat more and more and more.
Think about it like this: you put salt in caramel. So instead of salt, we’re adding miso. That’s it. It works really well together.
When it comes to the mix of apples, I threw in a few Granny Smith to add some tartness and it was really lovely. The vanilla helps too. A few weeks ago I splurged on some vanilla paste for the very first time–which might be crazy to some–and now I can’t believe I’ve lived without it for so long.
Yesterday I drove up a super windy road to the prettiest Spanish-style house way up in the Hollywood Hills. There was a garden, gigantic pool, beautiful seating areas everywhere and a kitchen the size of my apartment. I was lucky enough to team up with HauteLook and Le Creuset to host a cooking demo for these tasty lil’ veggie mini pot pies.
The day started with me getting there to set everything up and put all of my ingredients into pretty little Le Creuset cocottes. There was lunch and refreshing mocktails from A Vintage Splendor. The demo was super casual, like talking to a bunch of friends. We talked pie crust (I used this one but added no sugar), what the low-down is on roux, why thyme is probably the most important herb in fall, and lots more!
There was also a super pretty and fun DIY with A Fabulous Fete where we made the most gorgeous gift boxes that I wish I could build for each and every one of you.
A bonus though is that I’m hosting an amazing giveaway with Le Creuset X HauteLook on my Instagram right now! Here’s what you can win from Le Creuset:
Set of 2 Mini Cocottes
Revolution Spatula Spoon
Le Creuset Signature Round Dutch Oven
My favorite corgi on Instagram passed away on Monday. It’s sort of weird to admit this but I cried…like kinda cried myself to sleep. I don’t know what it was. Maybe it had to do with all the other sad stuff in the world, my sad family stuff that I never talk about or maybe it had to do with the fact that Loki the corgi was only five years old and that’s not that much older than Amelia.
I dunno what it is but I know that I squeezed her really hard that night and yesterday I gave her a cookie I shouldn’t have (the vet says she needs to lose 1 to 2 pounds).
I nearly took the rest of the week off from posting but then I remembered that’s silly and that I have this Asian pear pie with apple and so many other good things to share with you.
Last week I made another pie where I took little bits of apple and folded them around one another to make roses and it seriously took me like 3 hours but I didn’t really mind one bit because I just zoned out and thought about all sorts of stuff.
I think I enjoy this process…building and assembling, building and assembling. I enjoy methodical, repetitive things, especially when they pertain to pie.
I’ve been wanting to make a basket weave-ish kind of pie topping. I think I did it with this. It’s actually MUCH simpler than it looks because you basically just cut the pie crusts in smaller strips and then place them side-by-side like you would one singular strip.
Summer is riiiiight around the corner. As in, it’s officially kicking off in a few weeks. At the start of summer, I’m headed to Mexico for my best friend’s wedding. I cannot wait. Josh and I are actually staying a few days after the wedding to just live a little and have a bit of a vacation on our own (more on this soon!).
In anticipation of summah being so very close, I teamed up with ALDI to bring you this very summer-y berry pie.
If you’ve been around here for a while, you know that I love pie. And I love pie crust even more. I’ve been wanting to do a very tightly wound lattice crust for a long time, so when I was strolling through ALDI the other day and saw their array of beautiful berries, I knew instantly what I was going to bake up.
The berries were bright and fresh. I bought a few containers and immediately went home to start working on this pie.
Lately I’ve been lucky enough to have it together so I actually shoot my blog posts a week or so before they go up. This leads to me not being super duper stressed about things not working out, recipe wise. It also makes it so my photo editing and writing timeline is a lot more chill. But last week I had the hardest time getting rhubarb (s/o to Whole Foods for making it happen!) and late last week I was on panel after panel so I was totally out of the kitchen.
Leaving my house is such an event! So two days in a row had me for a lil’ bit of a loop. Yesterday was the day to bake this much awaited pie and getting the topping just right was sort of stressful. I was covered in flour from head to toe and my socks which are black were like grey. But the pie worked! And I love it so much!
Today is pi day! One of the best days of the year and the day the internet throws up so many pie recipes that by the end of the day you’re probably sick of pie.
This one is pretty simple. Just rhubarb and pears and brown sugar. The meyer lemon zest gives it nice, fresh flavor.
Thanksgiving is undoubtably the most popular pie holiday of the entire year.
And I happen to love, LOVE pie. I love eating pie, but I’m pretty sure I love making it even more.
Here are some tips that I find helpful:
Common Problem: Dough Shrinkage
Dilemma: Have you ever rolled out the most perfect pie crust, crimped the edges to only be super bummed out after it comes out of the oven that the whole thing shrunk??!?!
Solution: Shrinkage happens for two reasons.
The first is too much water in the dough. When you wrap up the dough in plastic wrap, it should never be sticky. If it’s sticky, roll the entire thing in a few tablespoons of flour and knead it one more time AND then wrap it.
The second possible problem is that it didn’t have enough time for the gluten to relax. Most pie crust recipes will tell you to rest it in the fridge for an hour. Well, if you only let it rest for an hour, most likely it will shrink. Ideally it’ll rest for an entire night in the fridge. This also breaks up some of the work and makes pie-making a bit easier.
Common Problem: Pumpkin (or any custard) Pie Cracking
Dilemma: You make a pumpkin pie (or cheesecake) and it looks perfect when it come out of the oven and then BOOM! A DAMN CRACK! Many people will tell you that you probably baked it too long and this could be true. But if there was no crack in the oven then you probably baked it just right, but it was the drastic temperature change when you took it our of the oven that did you in.
Solution: First of all, cracking isn’t the worst thing that could happen—it’s totally edible and delicious. To avoid it from happening, turn the oven off, prop the oven door open and allow the pie to cool slowly, rather than taking it from the very hot oven to often times chilly (it’s November after all!) kitchen counter. I usually let it cool for about 30 minutes to an hour this way and then take it out and place it on the counter. If you have kids or dogs, have them avoid the kitchen for that time.
Common Problem: Being Flustered
Dilemma: If you’ve never made pie, the first time may stress you out so much that you may never want to make it again. It requires a good amount of steps. There are multiple components. The idiom “easy as pie” could not be further from the truth. But it’s not hard.
Solution: Make the pie crust the day before. This will allow you to concentrate on just the pie crust, which if you’ve never made it before, can be a confusing. You’ll have to have a bit of focus but I swear you can do it!
Make the filling, stick it in the fridge and then roll out the pie crusts. Organization helps a whole lot of pie-making. AND if all else fails, Tweet me and I’ll try and help! Also, if the pie turns out to be not the prettiest, top it with a scoop of ice cream and no one will care!
Now, here are some of my favorite pies to make for Thanksgiving!