Pies & Tarts Archives - Barefeet in the Kitchen

Puff Pastry Baklava

Mary Younkin — Mon, 02 Oct 2023 08:30:00 +0000

Puff pastry baklava bites are delightful, bite-sized treats that offer a modern twist on the traditional Greek dessert, baklava. These miniature pastries are made by filling buttery, flaky puff pastry cups with a sweet honey and nut filling.

About 20 years ago, my brother-in-law introduced me to baklava by way of a Christmas gift. It was his favorite food at the time, so we picked up an enormous tray of baklava and carefully gift-wrapped it for him.

On Christmas Eve, he opened his gift and the joy was palpable. He shared it with us and I loved it from the first bite. Since then, I’ve happily enjoyed baklava at every opportunity.

Baklava with Puff Pastry

My friend Lynne made this baklava while visiting me once upon a time (and I happily devoured the delicious results) but I’ve never so much as tried my hand at making it at home. As you already know, I rarely spend that kind of time on a single recipe. (Not that it never happens, but it’s a rarity for sure.)

The moment I saw Baklava Bites in the Brilliant Bites cookbook, I knew I’d be making them as soon as possible. It’s such a smart idea! Flaky, buttery, puff pastry forms the shell for an irresistible filling of roasted nuts, honey, and warm spices.

Baklava Bites

My friend Maegan has a brand new cookbook out and just flipping through it is enough to make my mouth water. You likely know her as TheBakerMama on Instagram, where she has been creating spectacular boards for years now.

Her latest cookbook is Brilliant Bites: 75 Amazing Small Bites for Any Occasion. The recipes for Baklava Bites and the Chocolate Hazelnut Babka Bites caught my eye right away. They’re terrific shortcuts to the flavors we love. And yes, I’ve made both recipes already.

The baklava bites are easily made with puff pastry instead of phyllo dough for a near-effortless way to enjoy baklava. Filled with crunchy nuts, cinnamon, and honey, this is an amazing dessert that tastes so much fancier than it actually is.

Every time I open one of Maegan’s books I immediately want to call a friend and plan a get-together. There’s something extra fun about sharing small bites and boards with friends on a night at home, isn’t there?

Puff Pastry Baklava

You’ll need the following ingredients to make this recipe:

roasted mixed nuts
puff pastry
butter
honey
lemon juice
cinnamon

Easy Baklava Recipe

Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.

Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.

In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined.

Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.

Bake for 15 minutes, or until the nuts are lightly toasted but not burned, and the pastry is golden brown.

Let cool in the pan for 5 minutes before transferring the bites from the pan to the parchment-lined baking sheet.

Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.

These bites can be made in advance and stored in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Serve at room temperature.

Bite Size Desserts

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups.

Salty pretzels, buttery toffee, and rich chocolate are layered into this easy to make Chocolate Covered Pretzel Toffee. The combination is irresistible.

Rich, chocolatey, and nutty with plenty of light, flaky coconut, Almond Joys are easier than you’d expect to make at home.

Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge. This is a simple recipe for creamy peanut butter fudge with chocolate on top and it tastes just like the ever-popular buckeye candies.

Baklava Bites

Servings bites

Calories 153kcal

Ingredients

2 cups roasted mixed nuts finely chopped
1 puff pastry sheet thawed
1 tablespoon butter melted
½ cup honey divided
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 375°F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.
Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.
In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined. Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.
Bake for 15 minutes, or until the nuts are lightly toasted but not burned and the pastry is golden brown. Let cool in the pan for 5 minutes before transferring the bites from the pan to the parchment-lined baking sheet.
Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.

Notes

These bites can be made in advance and stored in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Serve at room temperature.

Nutrition

The post Puff Pastry Baklava appeared first on Barefeet in the Kitchen.

Nantucket Christmas Cranberry Pie

Mary Younkin — Tue, 15 Nov 2022 09:30:00 +0000

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This recipe was sent to me by a reader, Maureen. She saw our Cranberry Christmas Cake on Facebook and it reminded her of this pie. She thought we might like it and she was right.

Cranberry Pie

The sweetly tart combination proved to be irresistible! My whole family LOVED this pie and I even ate it again for breakfast. That’s how much I enjoyed it.

If you can’t decide whether to make cake or pie, this recipe is your answer!

Crunchy pecans are added to a mixture of tart juicy cranberries and sugar, then topped with a buttery batter to make ta dessert that’s a little bit cake and a little bit pie.

Is it a pie-like cake? Is it a cake-like pie? I don’t know but I do know that it tastes phenomenal!

Christmas Cranberry Pie

Have you ever made cranberry pie before? I admit that it’s not the first thing I think of when I think of pie but it makes total sense.

We eat a lot of cranberries around the holidays and even more pie so why not put the two together?

This Cranberry Pie recipe is also far less fussy than your typical Christmas Pie. Instead of rolling a delicate pie crust, you simply pour the cranberry filling into a pie pan and top with a batter made from butter, eggs, sugar and flour.

Nantucket Pie

The resulting pie is begging to be served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Of course, it’s also perfectly delicious all on its own!

When you’re surrounded by decadent, sickeningly-sweet desserts during the holidays, Nantucket Cranberry Pie is a nice change of pace. It’s still plenty sweet and pleasantly rich without being cloying or heavy.

It works as a dessert and as a fun breakfast or brunch dish. I’m not too big on sweets and this pie was just right for me!

Fresh Cranberry Recipes

This pie is a fabulous way to cook fresh cranberries but frozen cranberries work just as well!

Many of us snack on dried cranberries all year long but don’t do much with the fresh berries until it’s time to make Cranberry Sauce around Thanksgiving and Christmas.

I love our traditional Homemade Cranberry Sauce and all the new versions I’ve experimented with over the years like this Hot Pepper Cranberry Sauce.

Fresh cranberries are great for so much more than just sauce! I’ve enjoyed exploring different ways to use these tart berries.

Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

This Cranberry Spice Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic the ever-popular Cranberry Christmas Cake.

Some more of our favorites include Overnight Baked Oatmeal with Fresh Cranberries and the Cranberry Pepper Jam that has become a staple for every cheeseboard we make.

Fresh cranberries are also fantastic in many savory dishes like One Pan Cranberry Chicken and Cranberry Sausage Stuffing.

I’ve made this pie with all-purpose flour and a blend of gluten-free flours. It turned out great both ways.

I’ve listed the gluten-free flours I used in the recipe below but if you’re not after a gluten free recipe, feel free to just substitute each of those ingredients with all-purpose flour.

For more pie recipes you might love, check out my Pumpkin Cheesecake Pie, Lemon Angel Pie, and German Apple Pie.

Apple Pie Bars with Bourbon Caramel Sauce are another fun and tasty take on traditional pie. For a simple yet beautiful pie bursting with seasonal berry flavor, try this Deep Dish Berry Pie.

Check out all of the Gluten-Free Dessert Recipes on this website!

Cranberry Pie Recipe

Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10″ pie plate.
Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream.

Nantucket Christmas Cranberry Pie

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 430kcal

Ingredients

Filling Ingredients

2 cups fresh or frozen cranberries
½ cup sugar
½ cup chopped pecans

Topping Ingredients

¾ cup butter softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup all-purpose flour*

*Gluten-Free Alternative

⅔ cup brown rice flour
⅓ cup tapioca starch

Instructions

Preheat the oven to 350°F. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

Notes

If you do not have a 10″ pan, a 9″ pan will work fine, it will simply need about 10 extra minutes of baking time.

Nutrition

{originally published 12/12/13 – recipe notes and photos updated 11/15/22}

The post Nantucket Christmas Cranberry Pie appeared first on Barefeet in the Kitchen.

Cheesecake Pumpkin Pie

Mary Younkin — Wed, 26 Oct 2022 08:30:00 +0000

Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin to make this Cheesecake Pumpkin Pie.

As much as this dessert looks fancy, this is a very simple pie recipe that results in an unforgettable finish for any meal.

Cheesecake Pumpkin Pie

Pumpkin is fair game for me year around. My family LOVES pumpkin. We eat Pumpkin Pie Oatmeal all year long, and yes, I do mean in the spring and summer too.

Pumpkin Oatmeal is one of my youngest son’s favorite breakfasts, so pretty much any time I open a can of pumpkin, he’s likely to ask if there will be any pumpkin leftover to make oatmeal.

I’ve made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that pie off the table.

This recipe takes two of life’s best things, cheesecake and pumpkin pie, and combines them to create a pumpkin lover’s dessert experience that’s unlike any I’ve had before.

I’ve always loved pumpkin-flavored cheesecake too and realized recently there was a way to enjoy pumpkin cheesecake I’d never thought of before: simple vanilla cheesecake layered with spiced pumpkin pie filling all baked in a delicious crust.

One of my favorite things about cheesecake is the graham cracker crust. Making your own graham cracker crust for a cheesecake or pie is so much easier than many people think and the taste is phenomenal.

All it takes to make a homemade graham cracker crust is a good amount of crushed graham cracker crumbs mixed with melted butter and light brown sugar then pressed into a pie plate and baked.

The sweet buttery crust is the perfect vehicle for the layers of rich pumpkin pie filling and creamy cheesecake layer.

Pumpkin Cheesecake Pie

I can’t believe I never tried layering pumpkin pie and cheesecake filling before. Cream cheese and pumpkin are a terrific match! The two textures and flavors complement each other so well.

The cream cheese layer is nothing more than cream cheese, sugar, eggs, and vanilla all mixed together in sweet perfection. As a bonus, this cream cheese base is a fantastic starting point for any cheesecake variations you want to try. You could even simply top the cream cheese layer with fresh fruit, spread it into your graham cracker crust, and call it a day.

In this recipe, though, we amp things up a little by adding layers of delicious pumpkin-y goodness to the cheesecake.

A basic blend of pumpkin puree and spices comes together to make the pumpkin later. I used my Homemade Pumpkin Pie Spice blend and can’t recommend it enough.

The two fillings get layered together on top of the prepared graham cracker crust and baked until set. After removing from the oven, chill the pie in the fridge for several hours or even overnight.

Cheesecake Pumpkin Pie Recipe

Kitchen Tip: I use this pie plate to make this recipe.

Preheat oven to 325°F. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
Pour ⅓ of this mixture over each pie crust. (This was approximately 1⅓ cups of the filling into each crust.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture evenly between the two pies and use a spatula to smooth it across the cheesecake layer.
Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!

More Pumpkin Recipes

I love cakes of all kinds and have a special place in my heart for cakes with pumpkin. From Pumpkin Bundt Cake with Vanilla Icing to Layered Pumpkin Coffee Cake, I just can’t get enough, especially in the fall.

For more pumpkin treats, check out our Layered Pumpkin Coffee Cake and the Incredible Pumpkin Mousse. These Pumpkin Caramel Layer Bars and this Pumpkin Zucchini Cake are on my list to try soon as well.

If you’re looking for another dessert to serve along with your pumpkin holiday treat, your guests are sure to love this Classic French Silk Pie.

Check out all of the Gluten Free Dessert Recipes on this website!

Cheesecake Pumpkin Pie

Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings – 2 pies / 8 servings each

Calories 266kcal

Ingredients

Crust Ingredients

1½ cups graham cracker crumbs about 16 crackers worth (gluten free crackers work fine)
¼ cup butter melted
2 tablespoons light brown sugar

Cheesecake Layer

24 ounces cream cheese softened
¾ cup white sugar
3 eggs
1 tablespoon vanilla

Pumpkin Pie Layer

¾ cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

Instructions

Preheat oven to 325°F. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again.
Pour ⅓ of this mixture over each pie crust. (This was approximately 1⅓ cups of the filling into each crust.) Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. Divide the pumpkin mixture evenly between the two pies and use a spatula to smooth it across the cheesecake layer.
Bake for 35-40 minutes, until the center looks almost set. A knife inserted should come out mostly clean. Cool at room temperature and then refrigerate for 2-3 hours or overnight. Top with whipped cream, just before serving. Enjoy!

Nutrition

{originally published 10/21/13 – recipe notes and photos updated 10/26/22}

The post Cheesecake Pumpkin Pie appeared first on Barefeet in the Kitchen.

Sheet Pan Pecan Pie

Mary Younkin — Thu, 16 Dec 2021 12:17:04 +0000

Layers of toasted pecans, a rich gooey filling, and a flaky, buttery pastry crust make this Easy Pecan Pie a heavenly dessert. Made with either a homemade crust or a store-bought one, this is a pie that you’re going to love.

Sheet Pan Pecan Pie

After turning this easy pecan pie into a sheet pan pie, you just might never make a traditional pecan pie again.

The sweet filling is nicely matched with the flaky buttery crust and since there’s a more balanced crust to filling ratio, it doesn’t seem nearly as overwhelmingly sweet as traditional pecan pie.

There’s just something fantastically easy about a sheet pan pie recipe. I love how easy it is to feed dessert to a crowd with a sheet pan dessert.

Sheet pan desserts like the Texas Sheet Cake, Monster Cookie Bars, Cinnamon Toast Bars, and my Aunt Judy’s Almond Bars are some of my family’s favorite recipes.

Pecan Pie Filling

The gooey, rich filling coats an abundance of chewy pecans to fill this pie with so much terrific flavor.

If you’re a fan of traditional pecan pies, you’ll likely love this simple sheet pan version of the classic holiday pie.

And if you love pecans as much as we do, save these recipes for Sea Salt Pecan Toffee and Pecan Praline Blondies too. Your holiday baking is going to be delicious this year. Don’t forget these Praline Pecans, either!

Pecan Pie Ingredients

1 pie crust
eggs
light corn syrup
light brown sugar
butter
vanilla extract
pecan halves

I was fortunate to have a whole lot of help in the kitchen this past Thanksgiving. My youngest niece and oldest nephew both spent countless hours preparing food with me. There was a whole lot of fun and laughter involved.

Meredith loved being in the photos and she reminded me so much of my older nieces (and definitely made me laugh) when she realized that “helping” meant being the first person to taste-test all the recipes first.

There are definitely perks to helping the cook, kiddo.

Pecan Pie Bars Recipe

Preheat the oven to 350°F. Line a 9×13 pan with parchment paper. Roll out the pie crust to fit the pan and crimp the edges. Place the crust in the freezer while preparing the filling.
Combine the eggs, corn syrup, brown sugar, butter, and vanilla in a mixing bowl. Whisk to combine. Stir in the pecans.
Take the crust out of the freezer and pour filling into the crust. Transfer to the oven and bake for 45-50 minutes, until the center is set and the crust is golden.
Cool completely before cutting into squares.

Easy Pecan Pie

When flipping through my friend Christy Denny’s new cookbook, Scrumptious, this Easy Pecan Pie caught my eye right away. If you know Christy (a.k.a. The Girl Who Ate Everything) you know that she is all about delicious eats.

There are endless recipes tucked inside that you’re going to love. The Jalapeno Popper Bread is next on our list to make.

But back to this pecan pie? It’s everything I want in a very simple, easy to make, absolutely delicious dessert for a crowd.

Slab Pies

Slab pies are typically made on large baking sheets, approximately 18×13 inches in size, creating delicious desserts capable of feeding a crowd with minimal effort. (These pans are often called a half-size baker’s sheet.)

I’ve tweaked this version to create a simplified slab pie that you can make in a 9×13 pan (this covered one is my forever favorite) or a quarter-size sheet pan.

To make this recipe in the original larger size, just double the ingredients. The baking times do not need to be adjusted for a larger pan.

Once you’ve fallen in love with a great slab pie, I’m willing to bet you’ll be as obsessed as I am.

This German Apple Pie is next on my list to convert to a slab style. You’ll definitely want to try this Apple & Blueberry Slab Pie with Ginger Crust too.

Sheet Pan Pecan Pie

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 317kcal

Ingredients

1 pie crust recipe homemade or store-bought
3 large eggs
½ cup light corn syrup
½ cup light brown sugar
¼ cup butter melted
2 teaspoons vanilla extract
2 cups pecan halves

Instructions

Preheat the oven to 350°F. Line a 9×13 pan with parchment paper. Roll out the pie crust to fit the pan and crimp the edges. Place the crust in the freezer while preparing the filling.
Combine the eggs, corn syrup, brown sugar, butter, and vanilla in a mixing bowl. Whisk to combine. Stir in the pecans.
Take the crust out of the freezer and pour filling into the crust. Transfer to the oven and bake for 45-50 minutes, until the center is set and the crust is golden.
Cool completely before cutting into squares. Enjoy!

Nutrition

The post Sheet Pan Pecan Pie appeared first on Barefeet in the Kitchen.

German Apple Pie

Mary Younkin — Mon, 18 Oct 2021 09:59:30 +0000

Have you tried a German Apple Pie? This is an apple pie like no other you’ve tasted.

With little more than fresh apples, cream, sugar, and spices this pie is loaded with so much flavor you’ll hardly believe how easy it is to make.

Love this recipe? PIN IT to your Dessert Board to save it!

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This apple pie has the distinction of being not only the most memorable apple pie I have eaten but also being the easiest apple pie I have ever made.

I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth as well.

I typically serve this pie at room temperature, completely by itself.It really does not require whipped cream or ice cream, although it is delicious with both as well.

The German apple pie will hold well in the refrigerator for several days.

I’ve been making this pie for a few years now and every time we make it, it receives glowing reviews.

If you haven’t tried a German Apple Pie, I highly recommend putting this one on your list for the holidays.

If you are looking for more gluten-free options, you can check out all of the Gluten Free Dessert Recipes here!

Kitchen Tips: I use this apple slicer and this pie plate to make this recipe.

This is the gluten free pie crust recipe I use most of the time. If you are not in need of a gluten-free crust, this all butter pie crust recipe here is a great alternative.

German Apple Pie Recipe

Press the pie crust into the bottom of a deep 9″ pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth.
Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.
Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes.
Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving.

Awesome Apple Desserts

Warm slices of baked apples covered with cinnamon brown sugar streusel topping are all that’s required to make an old-fashioned apple crisp. This crisp recipe is not at all soupy, with soft apples covered with just enough crunchy topping to mdake it perfect.

Crisp apples are caramelized and then layered in between a buttery brown sugar crust and a strudel topping before being baked into these chewy sweet Apple Pie Bars with Bourbon Caramel Sauce.

For a terrific dessert that will feed a crowd, try an Apple Slab Pie too.

Tart cranberries and apples are mixed with brown sugar and spices to fill this flaky buttery crust and make this Cranberry Apple Tart.

Piping hot, tender Baked Apples, filled with dried fruit and soft pecans, baked with brown sugar and spices; this is an awesome dessert that you can make in the slow-cooker.

This lightly sweetened and spiced Apple Cake is filled with chunks of apple, then drizzled with warm caramel sauce just before serving.

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet Apple Brownies.

German Apple Pie

Rich, smooth, and creamy German Apple Pie is like no other apple pie you’ve ever tasted. Recipe gently adapted from and with thanks to Uncle Jerry’s Kitchen via A Duck In Her Pond.

Servings servings

Calories 286kcal

Ingredients

6 medium apples peeled, cored and sliced, I used granny smith apples
1 cup sugar
¼ cup all-purpose flour*
½ teaspoon kosher salt
2 teaspoons cinnamon
1 cup heavy cream
1 prepared pie crust *

*Gluten-Free Alternative

¼ cup brown rice flour
gluten free pie crust see recipe in notes

Instructions

Press the pie crust into the bottom of a deep 9″ pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.
Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!

Notes

Here is the gluten free pie crust recipe. If you are not in need of a gluten-free crust, this all butter pie crust recipe here is a great alternative.

Nutrition

{originally published 12/11/12 – notes and photos updated 10/18/21}

The post German Apple Pie appeared first on Barefeet in the Kitchen.

Classic Pumpkin Pie

Mary Younkin — Mon, 20 Sep 2021 11:31:14 +0000

My mom’s classic Pumpkin Pie recipe is one that you’re likely familiar with, straight off the side of the original can of Libby’s pumpkin puree, this is pumpkin pie the way I love it best.

Served warm or cold, with whipped cream, cool whip, or ice cream, pumpkin pie is one of the classic desserts that I look forward to eating each holiday season.

Classic Pumpkin Pie

And just like my sister, Jenny, I have to admit that there aren’t many things that beat a cold slice of pumpkin pie with a cup of coffee for breakfast the day after Thanksgiving.

Normally, I wouldn’t reach for my recipe notes when baking something straight off of the ingredient packaging, but watching my mom bake pumpkin pies with my youngest son last year was a lot of fun.

I started this website years ago to save our family recipes and if ever there was a food that reminds me of home, it’s the pies that my mom bakes for Thanksgiving each year.

I’m so happy to have this recipe saved in the archives here now, along with a peek into their baking day.

Libby’s Pumpkin Pie Ingredients

pie crust, homemade or store-bought
white sugar
kosher salt
ground cinnamon
ground ginger
ground cloves
eggs
pumpkin puree
evaporated milk

How To Make A Pumpkin Pie

This might be the easiest pie you’ll ever make. You’ll just stir together the pumpkin filling in a mixing bowl and pour it into the pie crust.

You can use a homemade (here’s a terrific gluten-free pie crust) or a store-bought crust. Both kinds will work nicely here.

I grew up watching my mom wrap foil around her pies to prevent them from over-browning. That method works great, though it can be a bit of a hassle.

Pie crust shields are a terrific and very simple option that I reach for whenever I’m only baking a pie or two. (My mom typically bakes 4-6 at a time, so foil makes sense.)

I’ve had this pie crust shield for years, but I’ve also heard good things about these silicone pie crust shields.

Classic Pumpkin Pie Recipe

Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.

Favorite Pumpkin Recipes

As the season changes and the mornings grow chilly, you’ll want to keep a container of this Pumpkin Pie Spice in the pantry. This Pumpkin Pie Oatmeal is a family favorite each fall.

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping.

Incredible Pumpkin Mousse is creamy, fluffy, melt in your mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Last but not least, this Pumpkin Cheesecake Pie starts with a layer of creamy vanilla cheesecake poured over a simple graham cracker crust. The cheesecake is topped with a creamy pumpkin layer to create this memorable pie.

Classic Pumpkin Pie

Straight off the side of the can of Libby's pumpkin puree – this is pumpkin pie the way I love it best.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 262kcal

Ingredients

1 prepared pie crust, homemade or store-bought
3/4 cup white sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 ounce can of 100% pure pumpkin (not pumpkin pie filling)
12 ounce can of evaporated milk

Instructions

Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.

Nutrition

The post Classic Pumpkin Pie appeared first on Barefeet in the Kitchen.

Peach Galette

Mary Younkin — Thu, 23 Jul 2020 09:15:00 +0000

Fresh peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette.

This was the first galette I made (almost ten years ago now) and I loved it from the first bite. A galette is lighter than a pie, not at all heavy with fruit or overly sweet with sugar. I love this method of baking fruit.

I followed Deborah Madison’s recipe for an all-butter crust and it was perfect. The outer crust was beautifully flaky and the bottom held up against all of the fruit juices during cooking.

You only need six ingredients to make a Peach Galette and it never fails to impress. I hope that your family loves this every bit as much as we do!

The beauty of a galette is that it doesn’t need to be perfect at all. It’s a simple crust topped with fresh fruit. Fold the sides in to contain the fruit and its juices as it bakes.

Galettes are one of those desserts that we call “rustic” and we get away with making them as messy as we like. There’s no pressure for perfection.

I find it easiest to roll out the dough on a slice of parchment paper and then bake it on the same paper. This eliminated the need to transfer the dough from one surface to another.

Peach Galette Recipe

Combine the dry ingredients in the bowl of a Kitchenaid mixer, or in any large bowl if you are using a handheld mixer. Add the cold cubed butter and mix with the paddle attachment until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
Add the ice water slowly, one tablespoon at a time, stirring with a fork or the mixer paddle attachment until the dough comes together when pressed in hand.
Wrap the dough in saran wrap and refrigerate for at least 15 minutes. While the dough is chilling, wash and slice the peaches.
Place the peach slices in a bowl and sprinkle with the cinnamon-sugar mixture. Toss gently and set aside.
Preheat the oven to 425 degrees. Once the dough has chilled, roll it out into a 14″ round. The beauty of a galette is the rustic appearance. It does not need to be perfect.
Brush the dough with the melted butter and then pile on the peaches. Fold the galette edges over onto the peaches.
Brush the edges of the dough with butter and then lightly dust the crust with sugar.
Bake at 425 for 15 minutes, then reduce the temperature to 375 for 40-45 more minutes.
When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving.

Peach Recipes

When peaches are in season, they’re about the only fruit I want to eat. You’re likely to find sliced peaches on my lunch plate any time we have them in the house.

There really are endless ways to use peaches. From Peach Jam to Peach Caprese Salads, Baked Peaches with Raspberries and Lemon Curd or Grilled Peaches with Ice Cream, Peach BBQ Sauce and Habanero Peach Jam over Brie, you’ll want to try them all.

Summer Pound Cake with Peaches is a deliciously gorgeous dessert or you can cool off with Honey Roasted Peach Frozen Yogurt. Peaches and Cream Oatmeal is a 10-minute weekday breakfast that the whole family loves. And when you have a little more time on the weekend, you’ll want to try the Peaches and Cream French Toast Casserole.

Peach Oatmeal Crunch has been a family favorite for quite a few years and the classic Southern Peach Cobbler will forever hold a place in all of our hearts. And for a spectacular treat, save a bit of cobbler and make Peach Cobbler Ice Cream.

Peach Galette

Sweet summer peaches are sliced thin and baked into a flaky pastry crust to make this easy galette. Topped with ice cream, it's a win with everyone.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 443kcal

Ingredients

Crust Ingredients

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold butter, cut into small 1/2" cubes
⅓ - 1/2 cup ice water

Filling Ingredients

5-6 medium peaches
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon melted butter, for brushing the dough

Instructions

Preheat the oven to 425 degrees. Combine the dry ingredients in the bowl of a kitchenaid mixer, or in any large bowl if you are using a handheld mixer. Add the cold cubed butter and mix with the paddle attachment until the butter is well combined and the dough forms crumbs in the bottom of the bowl.
Add the ice water slowly, one tablespoon at a time, stirring with a fork or the mixer paddle attachment until the dough comes together when pressed in hand.
Wrap the dough in saran wrap and refrigerate for at least 15 minutes. While the dough is chilling, wash and slice the peaches. Place the peach slices in a bowl and sprinkle with the cinnamon sugar mixture. Toss gently and set aside.
Once the dough has chilled, roll it out into a 14" round. Brush the dough with the melted butter and then pile on the peaches. Fold the galette edges over onto the peaches. Brush the rest of the dough with butter and then lightly dust the crust with sugar.
Bake at 425 for 15 minutes, then reduce the temperature to 375 for 40-45 more minutes. When the crust is nicely browned, remove from the oven and let cool for a few minutes before serving. Enjoy!

Notes

I like the leave the skin on the peaches because I prefer the look and the taste that way. Don't slice them too thin either. With medium-size peaches, I usually get about 10-12 slices from each one.

Nutrition

{originally published 8/6/11 – recipe notes and photos updated 7/23/20}

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Lemon Angel Pie

Mary Younkin — Wed, 13 Mar 2019 16:30:00 +0000

With little more than a handful of eggs, cream, sugar, and a lemon, you have what it takes to make this amazing Lemon Angel Pie.

I can not get over how simple and how fantastic this lemon pie recipe is.

When I first saw this recipe for Lemon Angel Pie on my friend Leigh Anne’s blog years ago, I knew that I needed to make it. With a name like “Lemon Angel Pie” and those creamy cold lemony layers, this was a guaranteed win with my family.

Lemon Pie

My favorite pie for as long as I can remember has been a Lemon Meringue Pie. While that will forever hold a special place in my heart, (thanks for all the years you’ve made that one for me, Mom!)

Lemon Angel Pie? This officially and beyond a doubt trumps the classic lemon meringue pie.

I have a well-established love for lemon desserts. From the unforgettable Layered Lemon Cheesecake to Sunburst Lemon Bars, Lemon Coffee Cake, Lemon Crinkle Cookies, Glazed Lemon Cookies, Creamy Lemon Fruit Dip, Homemade {5 minute!} Lemon Curd, Glazed Lemon Drop Cookies, Sweet and Tart Lemon Ice Cream, and Lemon Sorbet. I honestly don’t need an excuse to try another lemon dessert.

I have a long list of favorites and even more yet waiting to be tried. However, every single year, as winter turns to spring, I find myself craving lemon desserts.

There’s just something irresistible about a tart or tangy-sweet dessert. Over the past few years, Lemon Angel Pie has become one of our favorites though and I owe Leigh Anne a huge thanks for this one.

Lemon Pie Recipe

This pie may never be a beauty queen, but it is the most memorable pie I have ever made. Not one person has failed to sigh and smile as they take that first bite!

The meringue crust is simply the airiest, lightest, slightly crunchy crust you can imagine. I adore it. The layers here are lighter, fluffier, and creamier than a classic lemon meringue pie could ever hope to be.

I teased you with this pie on Instagram for weeks when we first discovered it. I keep making it because I can not get enough of it.

I have fallen in love with this crazy easy meringue crust and I already have plans for more angel pies all summer long!

The meringue crust is so EASY to make, please don’t be intimidated! I even snapped a few pictures for you to illustrate it.

Basically, you whip the eggs until they are fluffy, add sugar, stir, and scoop it into the pie pan. Less than 10 minutes start to finish and you’ll have a perfect meringue crust headed into the oven.

Here are a few more lemon desserts you might like:
Luscious Lemon Poke Cake by Love From The Oven
Gooey Lemon Cake Bars by Shugary Sweets
Lemon Pudding Bars by The Baker Mama

Check out all of the Gluten-Free Dessert Recipes on this website!

Lemon Angel Pie Recipe

Crust Directions: Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar.
Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.
Filling Directions: While the crust is in the oven, whisk together the egg yolks, ½ cup sugar, lemon juice, zest, and salt.
Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cooking time.) The whole process takes about 5 minutes. Let cool.
When both the crust and the lemon filling have cooled, whip the cream into peaks and whisk ½ the whipped cream into the lemon mixture.
Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of the remaining whipped cream over the lemon filling and smooth with a spatula.
Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days.

Lemon Angel Pie

Recipe lightly adapted from and with thanks to Your Homebased Mom

Course Dessert

Prep Time 20

Cook Time 50

Total Time 1 10

Servings -10 servings

Calories 383kcal

Ingredients

4 eggs separated
1 1/2 cups sugar divided
1/4 teaspoon cream of tartar
1/4 cup lemon juice about 1 large lemon worth
1 tablespoon finely grated and chopped lemon zest about 1 large lemon worth
1/4 teaspoon kosher salt
2 cups heavy whipping cream

Instructions

Crust directions:
Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
Remove from the oven and let cool completely. The crust will begin to crack and fall as it cools.
Filling directions:
While the crust is in the oven, whisk together the egg yolks, ½ cup sugar, lemon juice, zest, and salt. Microwave for 3-4 minutes, stirring every 45 seconds. (I microwave it five times for 45 seconds each, whisking until smooth between each cooking time.) The whole process takes about 5 minutes. Let cool.
When both the crust and the lemon filling have cooled, whip the cream into peaks and whisk ½ the whipped cream into the lemon mixture. Spoon the lemon mixture over the crust and spread with a spatula. Scoop dollops of the remaining whipped cream over the lemon filling and smooth with a spatula.
Refrigerate 12-24 hours before serving. The pie will keep nicely in the refrigerator for 2-3 days. Enjoy!

Notes

Pay attention to the times listed below when you are preparing to make this recipe. You’ll want to make this pie the day before you plan to serve it. If for some reason, your egg white mixture does not whip to soft peaks, the crust will still work! Just pour the mixture into the buttered pan. It might not be quite as fluffy, but it’s every bit as tasty. (This happened to me once when I added the sugar a little earlier than I should have.)

Nutrition

{originally published 4/28/16 – recipe notes updated 10/5/20}

The post Lemon Angel Pie appeared first on Barefeet in the Kitchen.

Apple Pie Bars with Bourbon Caramel Sauce

Mary Younkin — Tue, 14 Apr 2015 19:53:00 +0000

Crisp apples are caramelized and then layered in between a buttery brown sugar crust in these Apple Pie Bars with Bourbon Caramel Sauce. Strudel topping before baking turns into chewy sweet bars.

The first time I saw these Apple Pie Bars with Bourbon Caramel Sauce it was on my friend Tricia’s blog and I may have almost drooled onto my keyboard.

Serving these Apple Pie Bars topped with a scoop of Vanilla Ice Cream and a generous pour of Bourbon Caramel Sauce or Vanilla Bean Caramel Sauce makes this is a fall dessert recipe that simply can not be beat. I’ve made these apple pie bars twice in the past two weeks and they disappeared absurdly fast both times.

I served the bars warm from the oven the first night I made them and at room temperature the following day. They were even better the following day. If you can make yourself wait, I recommend making them the day before or the morning of the day you plan to serve them.

Check out all of the Gluten Free Dessert Recipes on this website!

Apple Pie Bars with Bourbon Caramel Sauce

Crisp apples are caramelized and then layered in between a buttery brown sugar crust in these Apple Pie Bars with Bourbon Caramel Sauce.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Servings servings

Calories 351kcal

Ingredients

Crust

½ cup butter softened
¼ cup light brown sugar
1 cup all-purpose flour*

*Gluten-Free Alternative

⅔ cup brown rice flour
⅓ cup tapioca starch

Filling

2 tablespoons butter
4 granny smith apples peeled, cored and sliced thin
3 tablespoons light brown sugar
1 teaspoon cinnamon
1/16 teaspoon nutmeg
⅛ teaspoon kosher salt
⅓ cup water
tablespoon bourbon optional

Topping

⅔ cup all-purpose flour**
1 cup old fashioned oats
½ cup light brown sugar
½ cup butter softened
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup pecans chopped small

**Gluten-Free Alternative

⅔ cup brown rice flour

Instructions

Preheat the oven to 350°F. Generously grease a 10" square or 11×7 baking pan with butter and set aside. Beat the butter and brown sugar together until light and fluffy. Slowly add the flour and beat again until a soft dough forms. Press the dough into the bottom of the prepared baking dish. Bake for 10 minutes, until the crust is set, but not browned.
While the crust is baking, melt the butter in a large skillet over medium heat. Add the apples and sprinkle with the spices and the brown sugar. Cook until softened, about 5 minutes. Add the water and the bourbon and cook another 5 minutes until the apples and caramelized and the liquid is absorbed. Remove from the heat and set aside to cool for a few minutes.
Combine all of the dry ingredients for the topping in a mixing bowl and stir a few times to combine. Add the butter and beat on low speed just until the mixture forms clumps. Spread the apples over the crust and then cover with the topping. Press down lightly to form an even layer. Bake for 35-40 minutes, until the topping is lightly browned. Cool completely before serving. Slice the cooled bars.

Notes

Apple Pie Bars are delicious served with Bourbon Caramel Sauce (or Vanilla Bean Caramel Sauce) and Vanilla Ice Cream. Enjoy!

Nutrition

{originally posted 11/14/13 – recipe updated 6/20/22}

ONE YEAR AGO: 10 Easy Condiments {made from scratch}
TWO YEARS AGO: Lemony Garlic and Herb Halibut
THREE YEARS AGO: Homemade Vanilla Ice Cream {Philadelphia style}

The post Apple Pie Bars with Bourbon Caramel Sauce appeared first on Barefeet in the Kitchen.

Deep Dish Berry Pie

Mary Younkin — Sat, 31 Jan 2015 17:00:00 +0000

Flaky, buttery pie crust tops a pile of fresh berries in this easy dessert; a little time in the oven and everything is transformed.

This simple berry pie is a great way to highlight fruits as they come into season.

If you are lucky enough to have last year’s berries tucked in the freezer, this is an easy dessert year-round. Topped with whipped cream, ice cream, or simply eaten warm straight from the pan, any way you serve it, this is a treat.

The pie works beautifully with blueberries and blackberries both, and please don’t stress over the lattice crust. If I can roll out a crust and top this pie in about 5 minutes, so can you!

I’m almost always in favor of calling things “rustic,” making a very easy (and usually messy) crust works for me. Obviously, “pastry maker extraordinaire” has never been my goal.

For true inspiration, check out my friend Kirsten’s post with gorgeous step-by-step photos for making a perfect lattice pie crust!

This pie is one of the recipes I made with my sister, Jenny, last month. It’s so much fun having someone else’s hands to photograph!

Thanks again for playing in the kitchen with me, sis. Here’s hoping that one day we’ll be lucky enough to live in the same city once again.

If you’re looking for a gluten free recipe, you’ll want to use the pie crust recipe here. Check out all of the Gluten Free Dessert Recipes on this website!

Deep Dish Berry Pie

Recipe lightly adapted from Sunset Magazine

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 50

Servings servings

Calories 278kcal

Ingredients

Berry Filling Ingredients

4 cups fresh or frozen blackberries or blueberries
1 tablespoon fresh lemon juice
⅓ cup all-purpose flour or brown rice flour
¼ teaspoon kosher salt
¾ cup sugar
½ teaspoon ground cinnamon

Pie Crust Ingredients

¾ cup all-purpose flour (gluten free pie crust recipe here)
¼ teaspoon kosher salt
1 teaspoon sugar
½ cup cold butter cut into 1/2″ cubes
3 tablespoons very cold water

Instructions

Pie Crust Instructions

In a food processor fitted with a metal blade, combine all of the pie crust ingredients EXCEPT the water. Pulse until the mixture resembles course cornmeal.
Add the water and pulse a few more times, until the dough just barely comes together. Shape the dough into a small flat disk and wrap in plastic wrap. Chill at least 30 minutes.

Berry Pie Instructions

Preheat oven to 450°F. Combine all of the filling ingredients in a deep pie plate or 9" round baking pan and toss lightly to coat thoroughly.
Unwrap the chilled dough and roll out on a lightly floured surface, to about 1/8" thickness. Cut the dough into 1/2" strips and arrange over the berries in a simple lattice pattern. (See above photo for directions.)
Bake 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake until top is golden brown, about 45 minutes. Serve warm with ice cream or whipped cream. Enjoy!

Nutrition

{originally published 1/31/15 – recipe notes and photos updated 8/23/21}

The post Deep Dish Berry Pie appeared first on Barefeet in the Kitchen.