Tag Archives: pie

Fried Pineapple Pies

Fried Pineapple PiesI had big plans for Pi Day, the day on which we celebrate both pie and math, which falls on March 14th (aka 3.14, aka tomorrow). For months, my plan had been to make an Old-Fashioned Pineapple Pie, the sort of southern grandma food that makes my heart sing. I had read about this dessert sometime last year and decided that I would aim to have it perfected by today, but as usual, my plans never play out in the linear fashion that I’d prefer.Fried Pineapple PiesMy attempt at Pineapple Pie was ostensibly fine. The crust was golden, the filling was set, the crimp was maybe my best ever, but when I went to try a slice, all I could think was how…soft…it was. The flavor was good and I suppose I’d prefer that it be soft over crunchy, but still. It was just so…soft.Fried Pineapple PiesI was ready to go back to the drawing board, looking over my (long) list of recipe ideas when I noticed “fried pies” tacked onto my future-pie-inspo. That’s when it hit me: while I may not want an inch-thick layer of pineapple filling, a little bit folded into a crispy southern-style fried hand pie seemed like a very good idea.Fried Pineapple PiesNow, having made these Fried Pineapple Pies twice, I can confirm that they are indeed a very good idea. A phenomenal idea, really. The combination of sweet, tangy, lime- and ginger-spiked pineapple filling and flaky fried crust is one of the best things to come out of my kitchen this year!Fried Pineapple PiesThe crust and filling come together ahead of time—the filling in five minutes on the stovetop and the crust in the bowl of a food processor—and are then combined shortly before frying. Pineapple filling is doled out by the tablespoon before being folded into a triangle. The pies are sealed with egg and crimped with a fork before being lowered into a pot of 350F oil. Two or three minutes later, they are lifted out, golden and flaky and begging for a dusting of confectioner’s sugar before being eaten warm ❤Fried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesFried Pineapple PiesA few things about the crust before I get to the recipe:

  • If you don’t have a food processor, you can absolutely make this dough with a pastry blender (or two forks) in a mixing bowl.
  • The dough will stay soft even after a multi-hour chill. This is because there’s a fair amount of buttermilk in relation to the flour and butter, but rest assured that a chill will allow it to roll like a dream.
  • Don’t stress yourself out about keeping the dough cold after you shape the pies. I don’t know about you, but I don’t have space for two sheet pans full of raw hand pies in my fridge. If these were being baked, I’d probably advise you to make a greater effort at chilling before cooking, but I’ve had no issues letting these pies sit at room temperature before they hit the oil. The crust still fries up nice and flaky. Love that.

Fried Pineapple PiesNo need for words on the pineapple filling—it’s basically the same as the filling in my Coconut Pineapple Cake and Pineapple Sweet Rolls! Sweet, tart, jammy, and so deliciously easy.Fried Pineapple PiesWell, I think that covers the pie portion of Pi Day. Maybe someday I’ll figure out how to properly celebrate the math…but probably not.Fried Pineapple Pies

Fried Pineapple Pies
makes 20-22 hand pies

Crust:
4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, very cold, cut into pieces
1 cup buttermilk

Filling:
16 ounces (2 8-ounce cans) canned crushed pineapple in juice
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
zest of 1 medium lime
2 tablespoons fresh lime juice
2 tablespoons unsalted butter

To Seal:
1 large egg, beaten

For Frying:
canola oil, safflower oil, shortening, or other oreferred frying fat

For Garnish:
2-3 tablespoons confectioner’s sugar

One Hour to Three Days Ahead:

Make the dough. Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and process until the largest pieces are the size of small peas. Add buttermilk and process until dough clumps, stopping to scrape down the bowl if needed. Give dough a knead or two before dividing it in half, forming each into a disk, and wrapping them in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Dough will remain slightly soft even after chilling.

Make the filling. Combine crushed pineapple in juice, sugar, cornstarch, ground ginger, salt, and lime zest and juice in a medium saucepan over medium heat. Cook, stirring frequently, until juices are clear and mixture thickens slightly, about 5 minutes. Remove from heat and stir in butter. Let cool to room temperature before chilling in an airtight container in the refrigerator.

When You Want to Fry:

Line a baking sheet with parchment. Set aside. Line another baking sheet with paper towels and set a cooling rack over the top. Set near where you will be frying.

Flour a surface and a rolling pin. Remove one disk of dough from the refrigerator. Roll dough to 1/8-inch thickness. Use a ruler and a large, sharp chef’s knife to slice the dough into 4×4-inch squares. Stack squares on a plate. Chill scraps and squares while you roll and cut the second disk of dough. Scraps may be kneaded lightly and re-rolled.

Working with one square at a time, roll lightly on the floured surface just to expand another 1/2-inch or so. Drop 1 tablespoon of filling in the center of the square. Brush two meeting-edges with beaten egg and fold the square diagonally to create a triangle. Press to seal with your fingers before crimping with the floured tines of a fork. Place pie on parchment-lined pan. Repeat with remaining dough/filling. Don’t worry too much about dough becoming soft or sticky.

Pour canola oil (or other frying fat) into a very dry heavy-bottomed pot. Heat over medium heat until it reaches 350F.

Working with 2 pies at a time, fry them for 1-2 minutes per side, until golden, before using a frying spider to remove to prepared rack/pan. Repeat with remaining pies, letting the oil return to temperature as needed.

When all pies are fried, dust with confectioner’s sugar. Serve immediately, while warm.

Fried Pineapple Pies are best the day they are made.

Note:

If you do not have a food processor, this may be done in a large mixing bowl with a pastry blender or two forks.Fried Pineapple PiesFried Pineapple Pies

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Nutella Cream Pie

Nutella Cream PieI suppose this is a year of unconventional Thanksgiving pies here on E2 Bakes.Nutella Cream PieI usually go for traditional pastry crust pies this time of year (and there’s at least one coming your way), but then there was vegan pumpkin pie with toasted pecan crust. And now there’s Nutella Cream Pie.Nutella Cream PieMade with a graham cracker and hazelnut crust, a Nutella pudding filling, and topped with whipped cream and candied hazelnuts, this pie is basically the dessert of my dreams.Nutella Cream PieThis beauty has hazelnut flavor all over the place. We’re talking 2/3 cup toasted and blitzed into a buttery graham cracker crust…Nutella Cream PieNutella Cream PieNutella Cream Pieanother 1/3 cup that are lightly candied and scattered on top…Nutella Cream Pieand a creamy pudding filling that tastes like pure Nutella, but somehow even better.Nutella Cream PieNutella Cream PieNutella Cream PieDon’t ask me to explain how it’s possible to improve the flavor of Nutella—I can’t quite find the words.Nutella Cream PieYou’ll just have to make a Nutella Cream Pie and see for yourself.Nutella Cream Pie
Looking for more Thanksgiving Pies? Check out my light & fluffy Pumpkin Pie, Black Bottom Pear & Almond Pie, and Chocolate Buttermilk Pie!

Nutella Cream Pie
makes one 9-inch pie

Crust:
2/3 cup raw whole hazelnuts
6 full-sheets graham crackers
3 tablespoons light brown sugar
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted and cooled slightly

Nutella Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
2 cups whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup Nutella
2 tablespoons unsalted butter

Candied Hazelnuts:
1/3 cup raw whole hazelnuts
3 teaspoons granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar

Preheat oven to 350F. Make the crust. Scatter hazelnuts on a dry rimmed baking sheet. Bake 5-7 minutes, or until fragrant and toasted. Do not burn. Let cool 10 minutes.

Combine toasted hazelnuts, graham crackers, light brown sugar, salt and melted butter in the bowl of a food processor. Process until hazelnuts and grahams are broken down and the mixture is the consistency of wet sand. Press on the bottom and up the sides of a deep pie plate. Bake for 10 minutes to set. Let cool on a rack while you prepare the filling.

Whisk together sugar, cornstarch, and salt in a heavy-bottomed medium-large saucepan. Slowly whisk in milk. Place pan over medium heat and bring to a boil, whisking continuously. Boil one minute. Remove from heat. Slowly whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pan. Place pan over medium heat and whisk constantly until mixture boils for one minute. Remove from heat. Whisk in vanilla, followed by Nutella and butter.

Place a fine mesh sieve over a bowl. Push filling through the sieve and discard any solids. Transfer filling to prepared crust. Press plastic wrap to the surface. Chill at least six hours.

Make the candied hazelnuts. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate and let cool completely. They will be clumped together. Once cooled, place them on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Scatter candied hazelnuts over the top, as desired. Slice and serve pie.

Leftover pie will keep covered in the refrigerator for up to 3 days.

Nutella Cream PieNutella Cream Pie

Friday Favorites: Pie

I have a few questions for you.

  1. Have you watched Salt Fat Acid Heat yet? If not, get on it. Samin Nosrat is a freaking queen—a great chef, a delight to watch, and a woman who eats unapologetically and asks for seconds. If you are into food and feminism (and I hope you are!), you’re going to love this show.
  2. Do you love or hate Chris Kimball? I’ve been listening to the Milk Street podcast all week and I can’t decide how I feel about him. I mean, it’s not going to keep me from watching his show or making his recipes. He seems a little too…let’s say persnickety…these days.
  3. Have you started planning your Thanksgiving menu yet? The big day is only 27 days away! I’ve got a few new recipes coming your way (appetizers and sides included!), but aside from the turkey, we all know pie is the most important part 🙂 Here are a few holiday favorites from my archives to get you inspired before the biggest food holiday of the year.Friday Favorites: Pie

Cream Cheese Pie Dough

I started making this Cream Cheese Pie Dough in the spring of 2015 and haven’t looked back since. It’s made with two cold fats, cream cheese and butter, and has a little buttermilk for tenderness. This combination makes for an extra flaky crust—I’ve had friends compare this crust to having a pie wrapped in croissant dough. YUM.Friday Favorites: Pie
Pumpkin Pie

It’s just not Thanksgiving without Pumpkin Pie! My spin on this warmly-spiced classic involves folding whipped egg whites into the usual pumpkin custard. The resulting pie is lighter than most, but every bit as delicious.Friday Favorites: Pie
Chocolate Buttermilk Pie

If you are into soft, rich, dense chocolate things (and who isn’t?!), this is the pie for you. It’s super easy to put together and bakes up like a dream, and it’s so damn chocolaty it’s ridiculous. Put this one on the menu for sure. And vanilla ice cream. You’re going to want vanilla ice cream.Friday Favorites: Pie
Silky Smooth Sweet Potato Pie

This is a pie I didn’t know I wanted. I’ve always been pretty strict about only eating sweet potatoes in savory applications, but I am here to tell you that I was wrong. So, so wrong.

This pie, made with fresh sweet potatoes and just a hint of spice, is a new favorite of mine. I can’t wait to make it again this year.Friday Favorites: Pie
Black Bottom Pear & Almond Pie

This is one of my very favorite recipes on this site 🙂 Made by layering poached pears and homemade almond pastry cream over a puddle of dark chocolate ganache (AKA a “black bottom”), it’s absolutely delicious. This pie takes a little more work than the others on this list, but it is a guaranteed Thanksgiving Day showstopper.

Have you made any of these or any of my other Thanksgiving recipes? Let me know in the comments or on social media! And don’t forget to check back for a few new pies before November 22nd 🙂
Friday Favorites: Pie

Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb GaletteThis is the 300th post on this site. Three hundredth! That was fast.

Sweet Cherry Rhubarb Galette

May 2015.

Sweet Cherry Rhubarb Galette

June 2018.

It doesn’t seem like it was all that long ago that I purchased this domain and posted a picture of my hand nudging a miniature Sweet Cherry Rhubarb Galette across my now-familiar Carrara marble pie board. The post just said “Making a few adjustments…stay tuned.” It remained the only thing on this site until I posted my inaugural Cocoa Brownies five months later, followed by 298 more things.Sweet Cherry Rhubarb Galette
The fact that post #300 is a recipe for that same Sweet Cherry Rhubarb Galette is pure coincidence—I didn’t even know this was a milestone post until last night. I’ve sworn for the last two summers that I’d post the actual recipe, but two years ago I waited too long into cherry season, and I had a super difficult time finding rhubarb last year. This summer though, I’ve got plenty of both.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
You may be wondering why I chose to pair rhubarb with sweet cherries in the first place, instead of the usual strawberries. The answers are:

  • Been there, done that.
  • Because sweet cherries and tart rhubarb are MFEO. (Name that movie.)
  • I like to live on the edge.
  • It was an accident.

Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteBack when I made my first-ever batch of Cream Cheese Pie Dough, I had a fridge full of rhubarb and not one measly strawberry, or even a box of blueberries. What I did have though was a big bag of cherries and a hankering for pie…er, freeform pie. I stirred together a simple filling and folded a circle of pie dough up around it before baking it for the better part of an hour.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
The resulting galette was divine: sweet, tart, jammy fruit filling and the butteriest, flakiest crust ever to come out of my kitchen. Three years later, you’ve heard me wax on and on about that pie dough, but I don’t think I’ve ever mentioned that a Sweet Cherry Rhubarb Galette was the first thing I ever made with it.Sweet Cherry Rhubarb Galette
After 300 posts, you’d think I wouldn’t have left out any details, but I guess I still have a few things left to tell you. Chief among them, that you should go buy some cherries and rhubarb (and maybe some ice cream) and make yourself a galette.Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb Galette
makes 1 galette, about 8 servings

1 1/2 cups sweet red cherries, pitted and halved
1 1/2 cups chopped rhubarb (1/2-inch dice)
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe Cream Cheese Pie Dough, or other good pie dough
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine cherry halves and chopped rhubarb in a large mixing bowl. Add sugar, nutmeg, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Use a slotted spoon to remove cherry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Do not trim crust further as it will shrink while baking.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.Sweet Cherry Rhubarb Galette

No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered

Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.No-Bake Peanut Butter Pie