This past weekend Josh gave me his very cute cold so I’ve been trying to lay up in bed and rest. I got some good rest on Saturday AND also was able to decorate the kitchen for the holiday season. I can’t wait to show little glimpses of the kitchen because it’s almost all done and ready. I probably won’t be able to do that until January because we’re still waiting on a few pieces to arrive to get it up and fully running. I’m grateful that I can now make tea and dinner (on the stove-top only)—it feels so nice!
I baked this cranberry apple pie at my apartment and it was inspired by a cable knit sweater. Billy was like, the top should really feel like a sweater. And I couldn’t agree more but I didn’t really know how to do that. We settled on strips of braids and simple strips going only in one direction.
Making Thanksgiving pies has always been so important and fun for me. Every single year I post a good handful of pies for people to choose from, so I wanted to highlight a few from the past that might work for your big eating day. ALSO, as a reminder, if you are making-pie-allergic, this pandowdy is truly the best option for you!
1. Butterscotch Pumpkin Pie – This is maybe my favorite pumpkin pie I’ve ever made. It is easy to make, delicious and simple.
3. Rose Apple Pistachio Tart – This is beautiful and will take you a VERY long time to make. But it will be worth it. This is both delicious (hello pistachio butter!) and beautiful.
4. Miso Caramel Apple Pie – I love the savory quality miso adds to sweet pies and desserts. This pie has miso added to the caramel and it is SO good. It’s one of those subtle flavors that people will hardly pick up on but they’ll keep eating it and won’t know why.
5. Tiramisu Pie – I made this last Thanksgiving with gluten-free cookies (for the crust) because one of my bestest friends is gluten-free and no one could tell! I love this pie because it’s soft and flavorful and full of chocolate. Yum.
6. Classic Sweet Potato Pie – I love a sweet potato pie. I like it cold with ice cream. It’s not everyone’s favorite and a lot of people love it for its nostalgic qualities and I can’t blame them. Pile on that marshmallow topping and torch it!
7. Walnut and Angostura Pie – This is like a pecan pie but a little different. It has walnuts, probably my all-time favorite nut (I do love pecans tho!) with just a hint of angostura bitters. It’s an unexpected flavor but it SO delicious.
8. Brûléed Pumpkin Pie – You honestly could do this with even a store-bought pumpkin pie. All you have to do is sprinkle sugar on the top and torch it. It adds a nice crispness to it and everyone is like “oooo” + “ahhhh.”
9. Caramel Pear Pie with an Oat Crumble – I love texture everything. The oat crumble on this pie is SO good. Just make sure you use the right pears or else it can be a bit watery. You could also make this with apples and it would be just as delicious.
10. Mini Caramel-Chai Spiced Apple Pies – Say your Thanksgiving is gonna be small this year. Ours is gonna be tiny and I can’t wait to make a few things and just chill. This would be perfect for a smaller Thanksgiving gathering. You can also just make this and throw it into a 9-inch pie dish and you’d be good to go.
And of course, if you need some help with PIE 101, here’s a helpful post that I posted a long time ago!
Hii from Thanksgiving land. Are you guys ready for the big day?
I imagine you’re sort of putting together your meal plan together.
So every year (including this one), I push pie recipes onto you all. A lot you email me, tag me in your pie photos and I absolutely love them all. I know that some of you all don’t love assembling pies. There’s the rolling the crust out, the latticing, the decorating. It’s kind of a lot. I get it. It can get kinda frustrating if you’ve never done it before.
Well, this recipe is for all of you who want to skip doing all that but still want a pretty pie! A pandowdy is not something I invented, it’s an old school American dessert that originates in Pennsylvania.
I honestly had never heard of it until Josh told me about it. He said that his mom made them all the time. I guess it makes sense I’d never heard of it; my family isn’t from the United States so this isn’t something my grandmother or great grandmother would have ever made.
Are you guys chilling this weekend? After a little bit of a crazy few weeks, I was lucky enough to be able to relax most of the weekend. I slept, I tried to stay cool (it was literally 105F every single day, help us all!), tried to stay away from the crazy fires, washed clothes and went to a bbq for a friends birthday. It was all good.
This weekend I’m headed to Seattle for Create + Cultivate and I just learned that Issa Rae is the keynote speaking and it has me a little scared/shy/excited to meet her!! EEEE! I love her so much. I’m actually leaving before she hits the stage so who knows if I get to meet her BUT if you haven’t watched Insecure DOOO ITTT!
It is my favorite show on TV right now; it has be DYING every single episode. And every time an episode is done I’m like UGGGHHH I wish there was more!
Let’s turn our attention to this late-summer galette because it is SO good. At the base of the galette, underneath the peaches is a baklava-type of mixture and it is B O M B. It’s spiced and crunchy and flavorful. It gives the entire thing such a good flavor and texture.
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
I’m not going to lie to you and tell you this is one of those easy recipes that you can throw together on a whim…because it’s not.
It’s one of those things you make when maybe you’re feeling angsty and need to get lost in the process for awhile. You need to be a patient person. Maybe someone who likes to listen to music and think about their life…
If you are, then this is for you.
It also helps tremendously if you make the pistachio butter and pie crust the night before. And I’ll even go far as to say that you can use store-bought pie crust, too because this is a good amount of work.
Some people on the Instagram said they tried to make roses out of apples already and their apple slices kinda snapped and wouldn’t roll correctly.
Here are some tricks I found:
1. First step – Use nice crisp apples. I used a combo of Granny Smith and these fancy Pink Pearls Josh found at the market.
2. Send step – Get you a mandolin. You can’t do this without one.
3. Third step – Mandolin the slices thinly, until they’re bendable. This will depend on your apple. Test a few slices, see if you can roll them up, if not, then they need to be thinner.
ALSO, the thinner they are, the better they are to use at the start of your rose. I found this was key. The thicker slices can be used at the end when they don’t have to be so bendable. Does this make sense?
4. Get other people involved – This goes much quicker if there’s more than one person involved. Obvious advice, I know, but seriously get some helpers!