OLD FAVORITES, NEW RECIPES:
Each recipe is truly a living, breathing thing that continues to evolve over time. We are proud of the history of our recipes, inspired by Grandma Molly, and continue to use them as our starting point. From there, each recipe goes through many stages, phases, additions, experiments, and creations. To us, this is really the heart of baking, always striving to make things better and more delicious every single day...a little more butter, a bit of extra sugar, and of course one more pinch of salt, and who knows what next. With this in mind, we are happy to keep you updated on where we've come with our recipes and invite you to drop us a line and let us know where go with them from here.
Enjoy!
APPLE PIE
Ingredients:9” double pie crust
6-8 medium Granny Smith Apples
4 oz light brown sugar
1 tbsp cornstarch
1 ½ tsp cinnamon
½ tsp salt
¼ tsp nutmeg
pinch of ground cloves
1 egg, lightly beaten
1/8 cup raw sugar
Directions:
- Preheat oven to 425.
- Wash, core, and slice apples into ½” slices.
- Toss apple slices and all ingredients together in a glass or metal baking pan, at least 1” deep. Make sure apples are well coated.
- Bake apples for 20 minutes, remove from oven and stir.
- Prepare pie crust, rolling out bottom crust and top crust or lattice.
- Fill pie with apple mixture and top with lattice or flat top. Crimp edges.
- Lightly brush top with egg wash of one lightly beaten egg and sprinkle with raw sugar.
- Bake at 375 for 55-60 minutes or until golden brown.
- Serve and enjoy!
LEMON BLUEBERRY PIE
Ingredients:9” double pie crust
2 ½ lbs blueberries (fresh or frozen)
7 ½ oz sugar
¼ c + 2 tbsp cornstarch
3 tbsp lemon juice
2 tbsp lemon zest
1 cinnamon stick
pinch of salt
1 egg, lightly beaten
1/8 cup raw sugar
Directions:
- Preheat oven to 425.
- Toss blueberries and all ingredients together in a glass or metal baking pan, at least 1” deep. Make sure blueberries are well coated.
- Bake blueberry mixture for 30 minutes, remove from oven and stir.
- Prepare pie crust, rolling out bottom crust and top crust or lattice (crumb top works great too!).
- Fill pie with blueberry mixture and top with lattice or flat top. Crimp edges.
- Lightly brush top with egg wash of one lightly beaten egg and sprinkle with raw sugar.
- Bake at 375 for 55-60 minutes or until golden brown.
- Serve and enjoy!
CHERRY ALMOND PIE
9” double pie crust
2 ½ lbs tart pie cherries (fresh or frozen)
10 oz sugar
2 tbsp cornstarch
2 tbsp pure almond extract
¼ c slivered almonds
pinch of salt
1 egg, lightly beaten
1/8 cup raw sugar
Directions:
- Preheat oven to 425.
- Toss cherries and all ingredients together in a glass or metal baking pan, at least 1” deep. Make sure cherries are well coated.
- Bake cherry mixture for 20 minutes, remove from oven and stir.
- Prepare pie crust, rolling out bottom crust and top crust or lattice (crumb top works great too!).
- Fill pie with cherry mixture and top with lattice or flat top. Crimp edges.
- Lightly brush top with egg wash of one lightly beaten egg and sprinkle with raw sugar.
- Bake at 375 for 55-60 minutes or until golden brown.
- Serve and enjoy!
STRAWBERRY RHUBARB WITH GINGER PIE
Ingredients:
9” double pie crust
1 lb fresh rhubarb
10 oz strawberries (fresh or frozen)
1 ½ c sugar
6 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla
1tsp cinnamon
½ tsp granulated ginger
pinch of salt
1 egg, lightly beaten
1/8 cup raw sugar
Directions:
- Wash and cut rhubarb into ½” pieces, discard ends.
- Rinse and hull strawberries, cut into chunks if they are large.
- In a large bowl, mix together the rhubarb, strawberries, and sugar. Let sit for 1 hour.
- After 1 hour, strain the mixture and set aside ¼ cup of the liquid.
- In a medium bowl, whisk together cornstarch, cinnamon, ginger, and salt. Set aside.
- To the strawberries, rhubarb, and sugar mixture (strained) in the large bowl, add lemon juice, the ¼ cup of reserved liquid, and vanilla and toss well.
- Add contents of medium bowl (dry mix) to large bowl, mix well so that fruit is thoroughly coated.
- Prepare pie crust, rolling out bottom crust and top crust or lattice (crumb top works great too!).
- Fill pie with strawberry rhubarb mixture and top with lattice or flat top. Crimp edges.
- Lightly brush top with egg wash of one lightly beaten egg and sprinkle with raw sugar.
- Bake at 375 for 55-60 minutes or until golden brown.
- Serve and enjoy!
LEMON MERINGUE PIE WITH ITALIAN MERINGUE
Ingredients:
For the filling:
1 ¾ C cold water
1 ½ C granulated sugar
¼ C cornstarch
3 TBS flour
¼ tsp salt
5 egg yolks, lightly beaten
½ cup fresh lemon juice
1 TBS lemon zest
2 TBS sour cream
For the meringue:
7 egg whites
2 C granulated sugar
½ C water
Pre baked pie crust
Additional items: Candy thermometer, blow torch and pastry brush.
Directions:
In a medium sauce pan combine the water, sugar, cornstarch, flour and salt. Over medium-high heat bring to a boil, whisking constantly. Boil for one minute.
In a separate bowl, lightly beat egg yolks. Quickly temper some of the hot mixture with the yolks, about two ½ cups
Add the tempered egg yolks back into the hot mixture and continue to whisk. Add lemon juice. Continue whisking, at this time you can lower the heat if the mixture is boiling rapidly. Continue to whisk until desired thickness is reached. *
Turn off burner, and add in lemon zest and sour cream. Whisk to incorporate.
Pour into cooled pie shell. Cover top with saran wrap and place in walk-in until completely cooled, about 2 hours.
* After adding the eggs, it needs to be boiled for at least one additional minute, usually more. Turn heat down and continue whisking until the mixture will coat the back of a spoon. When you run your finger across it will leave a defined line. Usually not more then 5 minutes. Mixture needs to look THICK, like cream pie consistency
Italian Meringue
Important: Egg whites need to be at room temperature. Take them out of the refrigerator 30 minutes prior to making meringue and make sure all of your equipment is clean and grease free.
In a small sauce pan combine 2 cups of sugar and water. Attach candy thermometer.
Over med-high heat let mixture reach boiling, without stirring. Brush down the sides of the saucepan with a wet pastry brush to avoid crystallization.
Once the sugar mixture starts to heat up, around 200, start beating egg whites on medium speed.
Once syrup reaches softball stage at 240, remove from heat. *
When the mixture stops bubbling, pour a steady stream of syrup into egg whites (soft peak stage) with the mixer running, avoid the whisk attachment and sides of mixer, as it will splatter and harden. Once all incorporated, turn mixer up to high and beat until meringue is stiff and glossy and the mixing bowl is cool to the touch.
Top cooled pies with meringue and use blow torch to toast. Let the pies set for up to one hour before slicing.
* On the candy thermometer it will show you where softball stage begins and ends, between 235 and 240 degrees. If you take the syrup off the heat a couple of degrees before softball stage (240) it will continue to cook and reach proper the temperature. This is good if your meringue is not quite ready for the syrup ( the egg whites needs to be at soft peak stage when syrup is added). It gives you a little leeway, instead of taking the syrup off the heat once it has reached 240 degrees, and running the risk of overcooking the syrup.
HIGH 5 PIE'S SIGNATURE CREAM PIES
Ingredients:1 C whole milk
1 1/2 C half and half
8 egg yolks
1 oz corn starch
1/2 C sugar
1/2 t salt
1 oz unsalted butter
1 T vanilla extract
Options:
Banana Cream Pie: 2 mashed bananas, 1 tsp cinnamon
Chocolate Cream Pie: 6 oz bittersweet chocolate, chopped
Coconut Cream Pie: …well, we’ve got to keep that one a little secret!
Directions:
- Combine the half and half and milk in a large pot. Heat on medium high until mixture is steaming and hot to the touch. Do not let boil.
- While milk/half and half mixture is heating in a large bowl gently whisk together the 40 egg yolks. Whisk in the following ingredients in this order:
- Add sugar. Whisk to combine.
- Add salt. Whisk to combine.
- Add cornstarch. Whisk to combine. Set aside.
- When milk mixture has come to proper temperature, turn off burner. Slowly temper the hot mixture with the egg mixture until all the milk has been added to the egg mixture.
- Strain everything back in the pot and continue to heat on medium-high heat.
- Whisk until thick, approximately 15 minutes. Make sure filling reaches a rolling boil for about 2-4 minutes. Once filling has reached the desired thickness, turn off the heat. Filling will hold ridges when stirred.
- At this time, for Banana Cream Pie, add 2 mashed bananas and 1 tsp cinnamon.
- Add butter and vanilla.
- At this time, for Chocolate Cream, add 6 oz chopped bittersweet chocolate
- Whisk to incorporate.
- Pour the filling into a sheet pan, and immediately cover with saran wrap. Refrigerate until totally cool, about 2 hours.
- Serve and enjoy!
S'MORES PIE
Ingredients:
1. Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
6 TBS butter
2. Chocolate Filling
14 oz chopped bittersweet chocolate
6 TBS butter
1/4 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp salt
3. Swiss Meringue
4 egg whites at room temperature
1 cup sugar
1 tsp vanilla extra
1 cup mini marshmallows
Directions:
- Pre heat oven to 350
- Melt butter in microwave.
- Mix graham cracker crumbs and sugar in large bowl. Slowly add in melted butter and mix to incorporate. Press firmly into pie pan and bake for 8 minutes. Set aside and let cool.
- In a double boiler melted chocolate and butter together, whisk until smooth. Remove bowl from heat and let cool for 5 minutes.
- Once cooled whisk in eggs and sugar until well blended. Add salt and vanilla extract.
- Pour mix into cooled graham cracker crust and bake for 12-15 minutes. The edges will be set, and the middle will be slightly loose. Let cool for 2 hours, or until tart is completely cool to the touch.
- In a double boiler add eggs whites and sugar. Turn temperature on med, and whisk until the sugar has dissolved completely. (You can test this be rubbing some of the mixture in between your fingers, it will be ready when you can no longer feel any sugar granules.)
- Once all of the sugar has dissolved pour into standing mixer and beat on high until soft peaks form. Add in vanilla extract.
- Beat again until you are at firm peak stage, or at your desired consistency.
- Fold in mini marshmallow and top the cooled pie generously.
- Torch the meringue tips until in smells like toasted marshmallows!
- Serve and enjoy!
VEGAN DOUGH
Ingredients:
(1 double 9” pie crust)
2c flour
¾ c vegetable shortening (cold)
1 tsp salt
1 tsp sugar
4-8 tbsp ice water
Directions:
- In a medium bowl, whisk together flour, salt, and sugar.
- Pour contents into a food processor and add shortening.
- Pulse until mix forms large pea-sized crumbs.
- Add ice water 1 tbsp at a time, pulsing after each tbsp.
- When dough has come together and is slightly wet, remove from food processor.
- Form dough into a patty and wrap tightly in plastic wrap.
- Chill dough for at least 1 hour in the refrigerator, and up to 2 days.
GLUTEN FREE DOUGH
Ingredients:
1c sweet rice flour
1c garbanzo bean flour
1c sorghum flour
1c tapioca flour
½ c oat flour
½ c sugar
1 tsp xantham gum
1 lb butter, cold
4 eggs
2 tsp vanilla
1 ½ - 3 tsp ice water
Directions:
- In a large bowl or electric mixer, combine flours, sugar, and xantham gum.
- Add in 1 lb butter, chopped.
- In a medium bowl, whisk together eggs, vanilla, and 1 ½ tsp ice water. Add to flour and butter mixture and mix well.
- Dough should come together and will pull away from sides of bowl. If it is still dry and crumbly, you can add a little more water.
- Form dough into a patty and wrap tightly in plastic wrap.
- Chill dough for at least 1 hour in the refrigerator, and up to 2 days.
