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Pies & Tarts

French Apple Tarte #EasterSweetsWeek

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple.  This French Apple Tarte is simply delicious.

French apple tarte on a baking sheetThis post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

About a year ago, I met, my now good friend, Fanette who is originally from France.  Like me, Fanette loves to eat dessert and I find myself yearning to know what her favorite French desserts are!

golden apple tarte on a baking sheet

When it was time for me to choose a recipe for #EasterSweetsWeek, I found out one of the sponsors, Rainier Fruit, was supplying us with fresh Washington Apples.

I knew this was the perfect opportunity to make a French Apple Tarte using an authentic French recipe.

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

golden apple tarte on a baking sheet

I showed Fanette a few recipes I found online, however none of them were truly the authentic way to make a French tarte… know in France as a Tarte Tartin.

So, she dusted off her French baking cookbook and found the perfect recipe for me to use.  However, it was all in French.  Thank goodness for Google Translate!

golden apple tarte on a baking sheet

The dough for the French Apple Tarte was very similar to our American pie dough.  However, when rolling out for the crust of this tarte it would be much thicker than American pie dough.

I also used a food processor to put together this dough, however the actual recipe in the French cookbook said to put it together by hand on the counter.  Either way though I think would be okay since it produced the same result.

golden apple tarte on a baking sheet

The most unusual part of this tarte is that it bakes upside down from how it’s actually served.  The crust winds up on the bottom and the beautiful apples are on top when the tarte is cut and served.

Think of a pineapple upside down cake… but as a French Apple Tarte!

golden apple tarte served on a plate

If I were to make this tarte again, I’d be sure to stuff more apples into the pie plate before baking.  They shrink up a bit and I don’t like how there are holes of apples in the finished tarte.  Oh well.  It was still caramelly, tarte, and delicious.

Is caramelly a word?  Probably not.  Oh well.

Of course, no French Apple Tarte would be complete with out some fresh cream.   I didn’t include the recipe for chantilly cream below, however it’s super simple to make.

Heavy cream in a bowl, whisk until fluffy.  If you don’t want to whisk by hand, use a stand mixer with the whisk attachment.  Easy peasy.

french apple tarte with chantilly cream on a dark plate

I really hope you try and love this French Apple Tarte as much as I do!

French Apple Tarte

Ingredients

  • 250g all-purpose flour
  • 40g granulated sugar
  • 1/8 tsp salt
  • 125g unsalted butter, room temperature
  • 1 egg white
  • 50ml water
  • 22-26cm pie plate with tall sides
  • 1.5-2lbs fresh apples (about 4-5)
  • 50g granulated sugar
  • 50g graunlated sugar (you need this amount twice - it's not a typo)
  • 3 Tbsp water
  • 40g unsalted butter, cubed
  • 1/2 tsp white vinegar
  • 20g unsalted butter, cubed

Instructions

Crust
  1. In a food processor, add the flour, sugar, and salt and pulse together.
  2. Add the butter and pulse on and off until the consistency is like coarse ground crackers.
  3. Pour in the egg white and water and pulse until the dough comes together in a ball.
  4. Turn the ball out onto a piece of plastic wrap and gently press into a disk.  Cover with plastic wrap and chill for one hour.
Apples  & Caramel
  1. Preheat the oven to 450F degrees.
  2. Butter the pie pan and set aside.
  3. Peel, core and quarter the apples and place in a bowl.
  4. Toss the apples in 50g sugar and set aside.
  5. Take the chilled dough out of the cooler to come slightly to room temperature while you prepare the caramel.
  6. In a heavy bottom pan, over medium-high heat, whisk together the water and 50g sugar.  Cook until the sugar turns a rich, golden brown stirring occasionally.  This will take 5-8 minutes depending on your stove.  Be careful, once the sugar starts to turn brown - it goes quick so keep an eye on it.
  7. Once the sugar turns golden brown, add the 40g cubed butter and vinegar and mix until incorporated.
  8. Pour the caramel into the buttered pie pan so that it covers the bottom of the pan.
  9. Place the apples, cut side up, into the bottom of the pan.  Place them in tight because they will shrink a little during baking.  Make sure the apples are level in the pan.
  10. Add the remaining 20g cubed butter to the top of the apples.
  11. On a lightly floured surface, roll the dough out until it's the size of the top of the pie plate.
  12. Carefully move the dough over to the pie plate and cover the apples.  Pat the dough so it's tight against the apples.  Press the sides down into the pan creating a seal - if you don't do this, juices will come out instead of staying inside where we want them.
  13. Bake for 35-45 minutes or until the crust is dark golden brown.
  14. Remove from the oven to a wire rack and allow to cool completely before removing from the pan.
  15. To remove, place a serving platter on top of the pie dish and quickly flip it over.  The tarte should slide out.
  16. Serve apple side up with chantilly cream.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

Brownies:

Cakes:

 

Candy:

 

Cookies:

 

Baked Desserts:

 

No Bake Treats:

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Traditional apple pie with tart green apples and an all-butter crust is the perfect dessert for any occasion!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

I usually only make apple pie during the holiday season.  It’s one of those desserts that is really so simple to make, but is a huge crowd-pleaser.

One of the tools I use to make this apple pie so easy to make is an apple-peeler-corer-slicer! The one I have is from Pampered Chef, however I’ve seen them in Walmart, on Amazon online and in Bed, Bath, and Beyond.  If you make apple pie, you must get one of these!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

In about 20 seconds, one apple is completed peeled, cored, and sliced… perfect for pie!

Seriously… it’s a dream.  Get one here or here! (affiliate links)

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Once you’ve got your apples ready, you can start adding all the ingredients that make the pie perfection.

Brown sugar, cinnamon, nutmeg, vanilla, a pinch of salt and BUTTER.  SO MUCH BUTTER! 

Apple Pie | The JavaCupcake Blog https://javacupcake.com

For the crust you can either go simple with just a few slits in the top for ventilation or you can be creative!

Lately, I’ve been following @karinpfeiffboschek on Instagram and her pie crust game is ON FIRE!  You need to check her out! 

Personally, I like a simple crust only because I know my family doesn’t really care what the crust looks like… they’re interested in what’s under that crust!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Using cookie cutters to cut a few shapes in the crust adds a simple, fun, seasonal, festive flair to the pie and takes no time at all to do.

Finishing off the crust with an egg wash and sugar will help brown the crust and give it a sweet crunch!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Bake this apple pie until it’s a caramel golden brown, let it cool, then slice it up and EAT IT!

The combination of spices, sweetness of the sugar, tartness of the apples and the buttery, flakey crust make this apple pie PURE PERFECTION!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Apple Pie

Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Ingredients

Pie Crust

  • 2 All Butter Pie Crusts
  • 1 egg
  • 1 Tbsp water
  • sugar
  • coarse sugar (I use Sugar in the Raw)

Filling

  • 5lb bag of green apples
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 Tbsp vanilla extract
  • 1 lemon - zested & juiced
  • 1/4 cup all purpose flour
  • 1/3-1/2 cup cubed unsalted butter
  • 1 8" or 9" pie plate

Instructions

  1. Preheat oven to 375 F degrees.
  2. Prepare first pie crust according to directions above.
  3. Gently place pie crust in pie plate and press into the plate. Trim excess dough off the edges. Chill until ready to fill.
  4. Peel, core, and slice the apples and place them in a large bowl.
  5. Add lemon zest, lemon juice, sugars, vanilla, salt, and flour. Toss together until completely coated.
  6. Pour apples into prepared cold pie crust. Gently press the apples into the plate so no pockets of space are left and apples fill the entire crust. Place small cubes of butter across the top of the pie. Use as much or as little of the butter as you want - there's no right amount of butter to add here.
  7. Chill while preparing top crust.
  8. Prepare second crust according to directions in recipe above. Roll out the dough and use cookie cutters to cut out a couple shapes in the top. You can skip this step if you prefer to just put a few slits in the top for vent holes.
  9. Gently place second crust on top of apples and butter. Trim off the extra crust and crimp the edges together.
  10. Place extra dough cut-outs on top or slit the dough in a few places to vent.
  11. In a small bowl, mix together the water and egg. Brush the egg wash over the entire surface of the pie.
  12. Sprinkle generously with coarse sugar.
  13. Place the pie on a baking sheet and bake for 15 minutes at 375F degrees. Reduce heat to 325 F and continue baking for 45-70 minutes or until the crust is dark, golden brown.
  14. If the edges begin to burn, cover them with a pie crust cover or tin foil.
  15. Allow pie to cool completely before serving.

 

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

All Butter Pie Crust

This simple, buttery and delicious recipe for easy-to-make all butter pie crust will be your go-to recipe once you try it!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Most people who follow my blog know that I hate making pie crust from scratch.

For the past 10 years, every time I tried making it, I just couldn’t get the consistency or texture just how I wanted it.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Then, my fellow blogger and friend Dorothy over at Crazy for Crust posted a video and tutorial to make a pie crust that I had never seen before.

Her recipe used a food processor instead of cutting in the butter by hand.  I was intrigued and knew I needed to test this method for myself.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

What I found was that using a food processor took all the work out of making an all butter pie crust and was completely fool proof!

Even I couldn’t screw it up!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Using ice cold butter and ice cold water were the keys to creating that flaky crust.

The blades of the food processor cut the cold butter into the flour perfectly, making a soft dough perfect for all my holiday pies!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

One batch of this makes enough for one pie crust, which I really like.

I make the crust when I need it and don’t have to worry about the dough getting too warm while I’m making the filling or prepping other ingredients.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.comFor an apple pie, I make the bottom crust, fill the pie, chill it… THEN make the top crust!  I don’t even clean the food processor out between batches.

During the holiday season, this all butter pie crust works great with any fruit or custard pie.  It can be pre-baked or filled and baked.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

This all butter pie crust is the BEST crust ever!

Photos & Video by Frenchly Photography

Music by HookSounds

All Butter Pie Crust

All Butter Pie Crust

Yield: 1 pie crust
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 1/2 cup unsalted butter, diced and chilled
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2-4 tablespoons ice water
  • food processor
  • 8 or 9 inch pie plate

Instructions

  1. Dice cold butter into cubes and freeze for 10 minutes.
  2. Mix 1/3 cup water and 4-5 ice cubes together in a small bowl. Set aside.
  3. Mix together the flour and the salt in a small bowl then pour into the bowl of the food processor.
  4. Add the cold cubed butter and pulse together until the butter is crumbly.
  5. Add 2 Tbsp of ice cold water and pulse the dough.
  6. Add up to 2 Tbsp more of ice cold water and pulse until the dough comes together in a ball.
  7. Dust flour over a clean surface and place dough on top.
  8. Using a floured rolling pin, roll dough into 11-12 inch circle.
  9. Using the rolling pin, transfer the dough into the pie plate and gently press into the plate.
  10. Trim the extra dough off the edges.
  11. Crimp the dough edges.
  12. Fill and bake immediately.

 

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

Key Lime Pie

Tart key limes and farm fresh eggs paired with a buttery crust and smooth whipped cream make this Key Lime Pie the perfect summer dessert! Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

I’m super excited to share this recipe for Key Lime Pie with you because not only is it delicious, but it’s a part of #SummerDessertWeek and my ‘‘Farm to Fork’ series!

Scroll down to the bottom for all the details for #SummerDessertWeek!

Previously in the ‘Farm to Fork’ series I shared a recipe for Homemade Strawberry Preserves and Farmhouse Fresh Bread using ingredients from Good for You Farm.

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

For this Key Lime Pie, I used eggs I gathered at Good for You Farm.  GFY Farm is a veteran owned small farm in Virginia owned by my friends Marc & Sarah.  Marc is a Marine Corps wounded veteran who thrives every day he gets to build and work on his farm.

Sarah turned me on to farm fresh eggs so I knew I had to use them in a Key Lime Pie!

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

This pie is really simple to make.  There are only a few ingredients and takes no skill at all to make.  The filling is tart and creamy and paired with the rich buttery crust and smooth, light whipped cream… you can’t go wrong!

The sponsored products from our #SummerDessertWeek that  I used in my Key Lime Pie are:

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

If you don’t have access to fresh eggs from a local farm, no worries… you can still make this pie!  Try buying the organic eggs at your local store or maybe look around your area for a farm that sells them.  They really do make a magical difference in this recipe!

Happy Baking!

Photography by: Frenchly Photography

Key Lime Pie

Key Lime Pie

Yield: 8 servings
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

Base

  • 200 grams (7.1 ounces) graham crackers or vanilla wafers,
  • 100 grams (3.5 ounces) unsalted butter, melted
  • OXO 20-centimeter (8-inch) pie plate

Filling

  • 4 egg yolks
  • 400 grams (14.1 ounces) condensed milk (or one 397-gram (14-ounce) can)
  • Zest and juice of 8 key limes

Topping

  • 400 milliliters (13.5 ounces) whipped cream
  • 10 grams (1 teaspoon) granulated sugar
  • Lime zest, for sprinkling

Instructions

Base

  1. Place the crackers in a food processor and pulse until crushed but not too fine. Tip into a bowl, add the melted butter, and stir to combine.
  2. Press the mixture into the base of a 20-centimeter (8-inch) pie tin, pushing it up the sides of the tin to create a crust. Place in the fridge to set.
  3. Preheat the oven to 150 degrees centigrade/gas mark 2 (300 degrees F).

Filling

  1. Whisk the egg yolks with the condensed milk in a bowl. Add the lime juice and zest and whisk again. Pour into the prepared base.
  2. Bake until just set, 25 to 30 minutes. The filing will have risen and may have started to color around the edges.
  3. Remove from the oven and leave to cool at room temperature, then chill in the fridge for at least 2 hours before serving.

Topping

  1. With the whisk attachment on your stand mixer, beat on high the whipped cream and sugar until medium to firm peaks form.
  2. Cut the pie into wedges and serve with whipped cream and a sprinkling of lime zest

Notes

Recipe slightly adapted from Paul Hollywood.

 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

Pies of Summer:

Sweet Summertime Cakes:

No Bake Treats:

Baked Desserts:

 

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year’s event! Throughout the week we’ll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Prize #1

Dixie Crystals Giveaway

Prize #1 — Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

 

Prize #2

Prize #2 — Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!

 

Prize #3

Prize #3– OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.

 

Prize #4

Prize #4 — Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5

Prize #5 — General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.

 

Prize #6

Prize #6 — Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

 

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

 

Fresh Fruit Dessert Pizza | JavaCupcake.com

Fresh Fruit Dessert Pizza

It’s fresh fruit season and I love finding new ways to serve fruit to my family!  This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!

Fresh Fruit Dessert Pizza | JavaCupcake.com

OXO provided the tools to make this dessert pizza, however all the opinions are my own.

When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit.   However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The Fresh Fruit Dessert Pizza begins on a sugar cookie crust.  It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!).  The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!

The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.

Fresh Fruit Dessert Pizza | JavaCupcake.com

I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza.  It cut perfectly thin and even slices!

The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan.  This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.

I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter.  I didn’t have to transfer the cookie off the pan to serve.  It was perfect!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture.  It has added brown sugar and cinnamon to give a  richer flavor.

To be honest, I could probably eat the sauce just by itself with graham crackers or apples!  It’s so yum!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

It’s actually big enough to help serve each slice.

Fresh Fruit Dessert Pizza | JavaCupcake.com

This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!

Enjoy!

Photography by Fanette Rickert Photography

Fresh Fruit Dessert Pizza

Fresh Fruit Dessert Pizza

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

Crust

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Sauce

  • 8oz cream cheese
  • 2 cups powdered sugar
  • 1/3 cup dark brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract

Topping

  • Fresh fruit - sliced thin
  • Kiwi
  • Strawberry
  • Mango
  • Blueberry
  • Raspberry

Tools

  • OXO Non-Stick Pro Pizza Pan
  • OXO Complete Grate & Slice Set
  • OXO 4" Pizza Wheel for Non-Stick Pans

Instructions

Crust

  1. In the bowl of your stand mixer, cream the butter until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth.
  10. Roll out dough in to a circle until it is the size of the OXO Non-Stick Pro Pizza Pan.
  11. Fold in half and gently transfer to the OXO Non-Stick Pro Pizza Pan.
  12. Poke the dough with a fork to create air holes.
  13. Bake for 6-8 minutes or until the edges just begin to brown. DO NOT OVER BAKE!
  14. Allow to cool completely.

Sauce

  1. In a bowl, combine the cream cheese, sugars, vanilla, and cinnamon.
  2. Beat together until incorporated and smooth.
  3. Scrape the sides of the bowl to ensure everything has been incorporated.
  4. Mix on medium-high for 30 seconds.

Topping

  1. Peel the kiwi. Clean the berries and dry.
  2. Using the OXO Complete Grate & Slice Set, cut the kiwi and strawberry into thin slices.
  3. Peel the mango and slice into long, thin pieces.

Assembly & Serving

  1. Spread the sauce over the top of the cookie leaving about 1/4" of the crust exposed along the edge.
  2. Get creative!! Place the fruit on top in a decorative manner!
  3. Use the OXO 4" Pizza Wheel for Non-Stick Pans to cut into pieces and serve immediately.

 

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

Four Berry Pie

Raspberries, blueberries, strawberries and blackberries make this Four Berry Pie a delightfully delicious dessert for your next family dinner!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

I was provided with product from OXO, however the recipe and thoughts are all my own. 

With Summer quickly approaching, berries are becoming less expensive at the grocery store enticing me to buy them! When OXO offered me a 14 Piece Glass Bake, Serve & Store Set, I knew I had to use the Glass Bakeware pie plate to make a Four Berry Pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.comBoth the Glass Bakeware and the SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change!

So I can prep the berries in the baking dish, pop the lid on, and freeze until I’m ready to bake the pie!  Easy and convenient!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

If you prep too many berries to fit into your pie plate… no worries!  Just pop the extra into a SNAP Glass Food Storage container with lid and store in the fridge!

These containers are stackable and nestable so they take up less room in the fridge and while storing!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

So let me tell you about this pie.  It’s TO DIE FOR.

Typically, I don’t eat more than one of whatever it is I bake.  Since I bake so often, I don’t always need to eat an entire cake or a dozen cupcakes… just one is fine.

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

But this Four Berry Pie was different.  After I served a slice of it to my family, I hoarded the rest for myself!  Yeah.  It was THAT good!

I’m not kidding either.  I ate half a pie all by myself!

Not in one sitting though.  Over the course of 4 days I ate half a pie.  Breakfast.  Lunch. Snack, Dessert.  It didn’t matter what time of the day it was, I was going to enjoy this pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

The berry flavor is sweet and tart without being over powering.   The sugar on the crust creates a crispy top that is the perfect contrast to the soft berries.

Get your own  14 Piece Glass Bake, Serve & Store Set and make this Pure Pie Perfection!

Happy Baking!

Four Berry Pie

Four Berry Pie

Four Berry Pie Recipe Type : Dessert Cuisine: American Author: JavaCupcake Prep time: 60 mins Cook time: 55 mins Total time: 1 hour 55 mins Serves: 1 pie

Ingredients

  • Crust
  • 1 cup unsalted butter, diced and chilled
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice water
  • 1 egg + 1 Tbsp milk, whisked
  • 1/2 cup Sugar in the Raw
  • OXO 9" glass pie plate
  • Filling
  • 6-7 cups of mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
  • 1 lemon, zested and juiced
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Crust
  2. Preheat oven to 400F and place rack in the center.
  3. Cut the butter into cubes and freeze for 20 minutes.
  4. Fill a 1 cup measuring cup with ice water and chill for 20 minutes.
  5. Once the butter and water are ice cold, get out your food processor. Pulse together the flour and salt in the food processor.
  6. Add the cold butter cube and process together until it resembles a course meal and no large chunks of butter remain.
  7. Spoon 3 Tbsp of water into the dough and mix until combined. Add 1-2 Tbsp more if the dough is too dry. Mix after each additional Tbsp. The dough will not come together as a complete ball, but you should be able to tell if it is crumbly or wet.
  8. Turn the dough out onto a floured surface and press into a ball. Divide the dough into two parts.
  9. Roll each piece of dough into a circle at about 12" wide (for a 9in" pie).
  10. Gently transfer one crust onto the OXO 9" glass pie plate and press into the sides.
  11. Filling
  12. In a large bowl, combine the 6-7 cups of mixed berries with the zest of of a lemon and the juice of half of the lemon.
  13. Sprinkle the flour, cinnamon, and salt over the fruit and toss to coat.
  14. Pour the filling into the crust.
  15. Crust
  16. Cut a few of your favorite shapes out of the second crust and set aside the cut-outs.
  17. Carefully place the crust over the berries, completely covering the entire pie plate.
  18. Trim the excess crust off the sides then crimp the edges together.
  19. Place the cut-out crust pieces on top.
  20. Brush the egg/milk mixture over the top of the crust making sure not to leave any puddles of egg.
  21. Sprinkle generously the entire crust of the pie with Sugar in the Raw.
  22. Chill the pie in the freezer for 20 minutes before baking.
  23. Bake
  24. Place the pie on a baking sheet and bake for 50-60 minutes. You'll know the pie is done with the filling is bubbling and the crust is a rich golden brown.
  25. NOTE: If the edges start to get too dark before the center, cover the edges with foil to prevent burning.
  26. Allow the pie to cool to room temperature to allow the filling to set before cutting.
  27. Serve with a scoop of vanilla ice cream!

Notes

Pie Crust Originally from Crazy for Crust.

 

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