Up today we have a perfect book for making some really UNIQUE and wonderful pies, for everyday and special occasions! And it's another e-book review!
This is a wonderful little book- it has pies, pies in jar, flip pies (aka turnovers), petit pies and even pie pops! All are from the High 5 Pie Bakery in Seattle, WA. Dani Cone's business started with her love of eating pie with a cup of coffee. Using her Grandma Molly’s all-butter pie crust recipe, she started a bakery to create classic and innovative pies. They are sweet and
savory, and all adorable!This book has 40 recipes, that are for any baker, no matter what their level. The recipes include apple pie, potato-dill-cheese, caramel-pecan, cranberry-nut, ham-Gruyere-onion, peach-ricotta-honey, broccolli-cheddar-mushroom and even raspberry mint chocolate! Hungry yet? I am!
Cutie Pies has straightforward recipes, that are simple to make and provide luscious results! You'll love the full flavors that assault your senses and make you beg for more! The mouthwatering, full-color photographs, in the book will encourage you to try every recipe! This book is definitely on my recommended list for the year!
Here's one of the recipes from the book that immediately caught my eye, as the blackberries around us are all over the vine!
Double Blackberry Pie
Serves eight
Ingredients/ Crust:
2¼ c. flour
½ tsp. salt
¼ tsp. sugar
½ c. shortening
¼ c. butter, chilled
5-7 tbsp. cold water
Instructions/ Crust:
1. Combine flour, salt, and sugar.
2. With a pastry blender or fork, mix in shortening and butter until fine crumbs form.
3. Sprinkle water over crumbs.
4. Stir with fork until dough holds together.
5. Line pie tin or seal dough in plastic and chill for up to three days.
Ingredients/Filling:
6 c. blackberries (frozen is fine)
1 c. sugar
3-4 tbsp. quick-cooking tapioca
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. lemon juice
3 tbsp. blackberry liqueur or cordial
Instructions/ Filling:
1. Rinse berries and drain dry.
2. In large bowl, stir together sugar, tapioca, cinnamon, and nutmeg.
3. Add berries, lemon juice, and liqueur; mix gently.
4. Let stand 15 minutes to 1 hour to soften tapioca, stirring gently now and then.
5. Fill pie crust.
6. Bake in 400° oven on lowest rack until pastry is golden and filling is bubbly (about 55-60 minutes).
Disclosure / Disclaimer: I received this e-galley for review purposes, free of charge, from Andrews McMeal Publishing via NetGalley ! No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book!
Double Blackberry Pie
Serves eight
Ingredients/ Crust:
2¼ c. flour
½ tsp. salt
¼ tsp. sugar
½ c. shortening
¼ c. butter, chilled
5-7 tbsp. cold water
Instructions/ Crust:
1. Combine flour, salt, and sugar.
2. With a pastry blender or fork, mix in shortening and butter until fine crumbs form.
3. Sprinkle water over crumbs.
4. Stir with fork until dough holds together.
5. Line pie tin or seal dough in plastic and chill for up to three days.
Ingredients/Filling:
6 c. blackberries (frozen is fine)
1 c. sugar
3-4 tbsp. quick-cooking tapioca
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. lemon juice
3 tbsp. blackberry liqueur or cordial
Instructions/ Filling:
1. Rinse berries and drain dry.
2. In large bowl, stir together sugar, tapioca, cinnamon, and nutmeg.
3. Add berries, lemon juice, and liqueur; mix gently.
4. Let stand 15 minutes to 1 hour to soften tapioca, stirring gently now and then.
5. Fill pie crust.
6. Bake in 400° oven on lowest rack until pastry is golden and filling is bubbly (about 55-60 minutes).
Disclosure / Disclaimer: I received this e-galley for review purposes, free of charge, from Andrews McMeal Publishing via NetGalley ! No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book!
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