Tag Archives: pie

Labor Day is for Blueberry Pie!

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Labor Day is here! I can hardly believe how quickly the summer flew by. Can you? But to make the best of the last blueberries of the season, you need to make this delicious blueberry pie and lavender ice cream from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe, and the lavender ice cream is a beautiful combination. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Have a great holiday weekend xx

Blueberry Pie with Lavender Ice cream
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve with lavender ice cream.

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole Milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Tarte Tatin: a classic dessert

OLYMPUS DIGITAL CAMERA I sort of missed pie day…oh well.  I thought I would share my all time favorite pies: Tarte Tatin! With it’s caramel-y crispy top and buttery goodness, it’s just out of this world. Although technically not a pie, it has all the elements with a French twist. This dessert is always a crowd pleaser, if you master this it is a sure fire way to impress your guests at your next dinner party. OLYMPUS DIGITAL CAMERA

Tarte Tatin
Serves 8

For the Pie Crust*:

– 1 cup all purpose flour
– 2 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 1 stick butter chilled and cut into cubes
– 1/4 teaspoon salt
– ¼ cup ice water

Pie crust Preparation:

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces, about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball, about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

Caramel top:

In an 8″ iron skillet place 1/4 cup sugar and 3 tables tablespoons butter. Place on medium heat until sugar and butter are the color of caramel, a dark amber. Watch closely so the sugar does not burn. Once you have the desired color pull off the heat and set aside.

For the filling:

– 8 granny smith apples
– 1/4 cup sugar

Peel and slice the apples into equal slices and toss with sugar in a large bowl.

To Assemble Tarte Tatin:

Place apple wedges in a circular fashion on top of the caramel top in the skillet, forming a beautiful pinwheel design. Stack the apple round and round until all the wedges are incorporated. Roll the pie dough into a 10″ circle, to about 1/8″ thickness. place the dough on top of the apples, and fold the excess dough under itself.

Place the skillet into a 350 F degree oven for 60 minutes or until the filling is bubbling around the edges.

Remove from the oven and let the tarte cool for 15- 20 minutes.

Then carefully invert the tarte onto a platter. If some of the apples shift don’t worry, you can simply rearrange them into the pinwheel, serve with fresh whipped cream. OLYMPUS DIGITAL CAMERA *pie crust can be made up to 2 days ahead

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