After much experimenting with crusts, crumbs, and apples, Allysa came up with this recipe as a teenager and has been making it for her family ever since.
Crust
11/3 cups all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
Filling
3 tablespoons sugar
1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
3 cups peeled, cored, and sliced tart apples, such as Granny Smith
Crumb Topping
21/4 cups all-purpose flour
11/2 cups light brown sugar, unpacked
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
MAKES ONE 9-INCH PIE
Preheat oven to 425 degrees.
To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll out the dough to fit into a 9-inch glass pie dish. Fold the edges under all around the rim and crimp.
To prepare the filling: In a large bowl, combine the sugar, the flour, and the cinnamon. Add the apple slices and toss gently until coated. Transfer the apple mixture into the pie crust.
To prepare the topping: In a medium-size bowl, mix together the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping over the apple mixture until well covered. Bake at 425 degrees for 10 minutes, then turn down the oven to 375 degrees and continue baking for an additional 25–35 minutes or until golden brown on top. Serve warm with sweetened whipped cream, if desired.
There’s nothing better for dessert at a summer gathering than blueberry pie. We’re always asked to bring one whenever invited to a barbecue or picnic. Try this recipe with your favorite berry, or better yet, do a mix!
Crust
11/3 cups all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
Filling
1/2 cup sugar
11/2 tablespoons cornstarch
2 pints fresh blueberries
Crumb Topping
21/4 cups all-purpose flour
11/2 cups unpacked light brown sugar
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
MAKES ONE 9-INCH PIE
Preheat oven to 425 degrees.
To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll out the dough to fit into a 9-inch glass pie dish. Fold the edges under all around the rim and crimp.
To prepare the filling: In a large bowl, combine the sugar and the cornstarch. Add the berries and toss gently until coated. Transfer the berry mixture into the pie crust.
To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping over the berry mixture until well covered. Bake at 425 degrees for 10 minutes, then turn down the oven to 375 degrees and continue baking for an additional 25–35 minutes or until golden brown on top. Serve warm with a scoop of your favorite vanilla ice cream, if desired.
This pie is as refreshing as it is unbelievably simple. We like to use “plain ol’ limes” for ours, as Key limes are not easily available throughout the year. Fellow baker Ailie Alexander came up with the cookie crust that we think makes the perfect companion to our zingy filling.
Crust
4 tablespoons (1/2 stick) unsalted butter, melted
11/2 cups gingersnap cookie crumbs
Filling
11/2 fourteen-ounce cans sweetened condensed milk
6 egg yolks
1 cup fresh lime juice (more if desired)
1 tablespoon grated lime zest
MAKES ONE 9-INCH PIE
Preheat oven to 325 degrees.
To make the crust: In a small bowl, combine the butter and the cookie crumbs. Press firmly into a 9-inch glass pie dish. Bake for 10 minutes. Remove from oven and cool on rack for 10 minutes.
To make the filling: In a medium-size bowl, on the low speed of an electric mixer, beat the milk, the yolks, and the lime juice. Taste to see if the mixture is tart enough. Add more lime juice if desired. Add the zest and incorporate. Carefully pour filling into the prepared crust. Bake for 25–30 minutes, or until the middle has set nicely.
Allow to cool for 20 minutes. Refrigerate for at least 2 hours before cutting and serving.
We tried many pecan pie recipes when we first opened the bakery. Fellow baker Kathryn McCann brought us a recipe from her Texan grandma; this recipe was the hands-down winner, and we’ve been serving it ever since.
Crust
11/3 cups all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water
Filling
1/3 cup (51/3 tablespoons) unsalted butter, very soft
3/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 cup light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
11/2 cups coarsely chopped pecans
MAKES ONE 9-INCH PIE
Preheat oven to 375 degrees.
To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll out the dough to fit into a 9-inch glass pie dish. Fold the edges under all around the rim and crimp.
To prepare the filling: In a medium-size bowl, cream the butter and the sugar. Add the remaining ingredients, except for the pecans, in order, one at a time, beating well with each addition. Stir in half the pecans. Carefully pour filling into the prepared crust. Sprinkle the remaining pecans evenly over the filling. Bake for approximately 50–60 minutes or until filling is fairly set. (Filling will firm up as it cools.)
Allow pie to cool for 2 hours before cutting and serving. Serve with sweetened whipped cream if desired.
Here’s a southern favorite that our customers clamor for, particularly around Thanksgiving. Jennifer added a few twists of her own to this durable standard to make it a delectable treat any time.
Crust
11/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
2–3 tablespoons ice water
Filling
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 cup sugar
1/4 cup firmly packed light brown sugar
11/2 cups mashed sweet potato, fresh or canned, well drained
2 large eggs, at room temperature
1/2 cup milk
2 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon salt
MAKES ONE 9-INCH PIE
Preheat oven to 400 degrees.
To make the crust: In a large bowl, place the flour, the sugar, and the salt and, using a pastry blender, cut in the butter until pieces are pea-size. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll out the dough to fit into a 9-inch glass pie dish. Fold the edges under all around the rim and crimp.
Cover the shell with foil and line the foil with pie weights. Bake for 10 minutes. Remove from oven and carefully take out the weights and the foil. Cool on wire rack. Turn oven down to 350 degrees.
To prepare the filling: In a medium-size bowl, on the low speed of an electric mixer, cream the butter and the sugars until fluffy, about 3 minutes. Add the sweet potato, the eggs, the milk, and the bourbon and beat until well combined. Add the vanilla extract and the spices and mix well. Pour the filling into the prepared crust and bake for 45–55 minutes, until filling is fairly set or until a cake tester inserted into center of pie comes out clean.
Allow pie to cool for 30 minutes before serving.
When Allysa was growing up, her parents would host card games at their home, and friend Sally Terry would always bring one of her fabulous cheese pies. She finally divulged her secret recipe, and it became a tradition for Allysa and her mom, Geri, to bake these light custardlike pies every Christmas Eve, to be eaten the next day after Christmas dinner. The recipe calls for two pies, because as you will see, one is never enough!
Crust
12 tablespoons (11/2 sticks) unsalted butter, softened
3 tablespoons sugar
3 large eggs, at room temperature
3 cups all-purpose flour
3 tablespoons baking powder
Filling
1 pound (2 eight-ounce packages) cream cheese, softened
1 cup sugar
2 tablespoons flour
21/2 cups milk
1 tablespoon vanilla extract
4 large eggs, separated, at room temperature (see Note)
Juice of 1/2 lemon Cinnamon sugar for sprinkling
MAKES TWO 9-INCH PIES
Preheat oven to 325 degrees.
To make the crust: In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until smooth. Add the eggs and mix well. Add the flour and the baking powder, beating until just combined. Gather the dough into a ball, separate into two pieces, and wrap one piece in waxed paper and set aside. Roll out the dough on a lightly floured surface to fit into a 9-inch glass pie dish and fold the edges under all around the rim and crimp. Repeat with second half of dough in a second pie dish. Place the pie crusts on a jelly roll or cookie sheet.
To prepare the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese, the sugar, and the flour until smooth and creamy. Add the milk, the vanilla extract, and the egg yolks, continuing to beat at low speed until well combined. Stir in the lemon juice. In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold the egg whites into the filling. Using a a ladle, divide the filling between the prepared pie crusts. Lightly sprinkle with cinnamon sugar.
Bake for 45 minutes, until pies are golden on top and filling is relatively set. Remove from oven and cool for 1 hour at room temperature. Refrigerate overnight before cutting and serving.
NOTE: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
Here’s a made-from-scratch pie that’s equally good with a graham cracker crust or a butter-based pastry crust, such as the crust from our Sweet Potato Pie (p. 111).
Crust
1/2 cup (1 stick) unsalted butter, melted
2 cups graham cracker crumbs
2 tablespoons sugar
Filling
11/3 cups sugar
1/2 cup unsweetened cocoa powder
1/3 cup cornstarch
1/8 teaspoon salt
4 cups milk
1 ounce semisweet chocolate, finely chopped
1 tablespoon plus 1 teaspoon vanilla extract
MAKES ONE 9-INCH PIE
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs and the sugar. Press firmly into a lightly buttered 9-inch glass pie dish. Place on a baking sheet and bake for 10 minutes.
Remove from oven and allow to cool on rack.
Meanwhile, prepare the pudding: In a medium-size saucepan, mix the sugar, the cocoa powder, the cornstarch, and the salt. Add half the milk and whisk until the mixture is smooth. Add the remaining milk and continue whisking, over medium heat, until pudding thickens and comes to a boil, about 10 minutes.
Remove from heat and add the chocolate and the vanilla extract, stirring until chocolate melts completely. Pour immediately into prepared crust. Cool for 20 minutes on wire rack and then refrigerate uncovered for at least 2 hours until chilled. Served with sweetened whipped cream if desired.
A lovely, not-too-sweet summer dessert that’s equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Filling
4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked light brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
Topping
1 cup all-purpose flour
1/2 cup sugar
11/2 teaspoons baking powder
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, softened
Garnish
Cinnamon sugar for sprinkling
MAKES ONE 13 X 9-INCH COBBLER
Preheat oven to 350 degrees.
To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5–10 minutes. Pour into an ungreased 13 x 9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30–40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.