pie

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | 0 comments

A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

soggy bottom

Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

 

Click here for my Homemade Ginger Liqueur Recipe

 

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
Course: Dessert
Keyword: alcohol, apple, pie
Author: Beth Cato

Ingredients

Skillet base:

  • 1/4 cup unsalted butter half cube
  • 1/2 cup brown sugar packed

Pie:

  • 2 prepared rounds of piecrust dough bought or made
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons flour
  • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
  • 1/4 cup ginger liqueur

For top:

  • 1 egg slightly beaten with 1 teaspoon water, for egg wash

Instructions

  • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
  • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
  • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
  • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
  • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
  • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
  • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
  • OM NOM NOM!
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Bready or Not: Maple Nut Pie Bars

Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

Bready or Not: Maple Nut Pie Bars

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

Bready or Not: Maple Nut Pie Bars

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Bready or Not: Maple Nut Pie Bars

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Bready or Not: Maple Nut Pie Bars

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Bready or Not: Maple Nut Pie Bars

Modified from Brownies & Bars Magazine.

 

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.
Course: Dessert, Snack
Keyword: bars, maple, pie
Author: Beth Cato

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter room temperature
  • 3 eggs room temperature
  • 1 1/4 cups mixed nuts chopped
  • 3/4 cup brown sugar packed
  • 3/4 cup pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
  • In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
  • As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
  • Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
  • Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
  • OM NOM NOM!
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Bready or Not: Pumpkin Pie Snickerdoodle Bars

Posted by on Oct 31, 2018 in Blog, blondies, Bready or Not, cookies, pie, pumpkin | Comments Off on Bready or Not: Pumpkin Pie Snickerdoodle Bars

Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?

Bready or Not: Pumpkin Pie Snickerdoodle Bars

And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

 

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!
Course: Breakfast, Dessert, Snack
Keyword: bars, pie, pumpkin, snickerdoodle
Author: Beth Cato

Ingredients

Cookie Layer

  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 cups brown sugar packed
  • 2 eggs room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar

Pumpkin Pie Layer

  • 1/2 cup unsalted butter 1 stick, room temperature
  • 1 cup white sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice heaping
  • 1 cup all-purpose flour
  • 15 ounce pumpkin puree

Topping

  • 2 Tablespoons white sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
  • To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
  • Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
  • Spoon together the topping and add it evenly over the top of the dough.
  • Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
  • Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.
  • OM NOM NOM!
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Bready or Not Original: White Chocolate Macadamia Nut Pie

Posted by on Sep 5, 2018 in Blog, Bready or Not, chocolate, pie | Comments Off on Bready or Not Original: White Chocolate Macadamia Nut Pie

Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Hawaii is a major setting in Roar of Sky, and I did a research trip to Oahu and the Big Island last year. That included a stay at a lovely bed & breakfast on a macadamia nut farm near Kona. I’ve loved macadamia nuts my entire life, but there’s nothing like cracking through those double layers of shell to eat a macadamia nut fresh off the tree.

If you love macadamia nuts as well, get ready to bliss out. This month you’ll get recipes for:
White Chocolate Macadamia Nut Pie (today)
White Chocolate Macadamia Nut Cookies
Lemony Macadamia Nut Bars
Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional)

Bready or Not Original: White Chocolate Macadamia Nut Pie

Macadamia Nut Pie. This pie is unquestionably decadent, but it is so very worth it.

I looked at about five recipes to formulate my own original take on this recipe. I confess, I was pretty nervous about this experiment.

Bready or Not Original: White Chocolate Macadamia Nut Pie

After all, I didn’t want to waste these delicious nuts, even if I did buy two big bags at a good price from the Kona Costco during my novel research trip. Not like I can fly back there to stockpile nuts again soon (alas).

Bready or Not Original: White Chocolate Macadamia Nut Pie

For years now, I’ve loved white chocolate macadamia nut cookies–hence I am featuring that recipe again next week. To me, that pairing of chocolate and nuts is sheer perfection. I just wasn’t sure how it would translate to pie.

The results genuinely surprised me.

Bready or Not Original: White Chocolate Macadamia Nut Pie

That’s because the white chocolate melded with the corn syrup and brown sugar during the baking process, creating a kind of smooth caramel sauce.

Caramel and macadamia nuts is an awfully good pairing, too. But a very sweet one. This pie necessitated the purchase of a tub of vanilla ice cream.

Bready or Not Original: White Chocolate Macadamia Nut Pie

I then served the pie to my husband with ice cream on the side, and I spooned caramel from the pie plate over both. Oh yeah.

You won’t need big slices of this pie. It’s just too rich. The good news is, it keeps well in the fridge for up to a week.

Bready or Not Original: White Chocolate Macadamia Nut Pie

Come back next week for one of my favorite cookie recipes, and please preorder Roar of Sky!

Bready or Not Original: White Chocolate Macadamia Nut Pie

This incredible pie is loaded with macadamia nuts and goodness. The white chocolate melds with the other ingredients to create a kind of caramel sauce. Be warned: this pie is RICH. Cut small slices. Pair it with a scoop of vanilla ice cream, and use the extra sauce from the pie plate as a topping! Pie keeps well covered in the fridge for at least a week.
Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian
Keyword: chocolate, macadamia nuts, pie
Author: Beth Cato

Ingredients

  • 1 deep dish pie crust 9-inch unbaked, homemade or store-bought

Filling:

  • 2/3 cup white chocolate chips
  • 2 cups macadamia nuts raw, coarsely chopped
  • 4 eggs room temperature
  • 1 cup light corn syrup
  • 1/3 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 400-degrees. Place a cookie sheet in the oven to heat up as well; this will help prevent a soggy bottom on the crust.
  • Place white chocolate chips and macadamia nuts in the unbaked pie crust, and place it in the fridge to chill.
  • In a mixing bowl, lightly whisk the eggs, then add the corn syrup, brown sugar, vanilla, and salt. Pour the filling over the white chocolate and macadamia nuts. Cover the pie crust edges with foil.
  • Bake for 15 minutes at 400-degrees. Remove the foil.
  • Reduce the oven temperature to 350-degrees and bake for another 25 to 30 minutes, until the top is lightly brown and the filling is set. Cool to room temperature before cutting.
  • OM NOM NOM!
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Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Posted by on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | Comments Off on Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

If you need a dessert that is no bake and no fuss, here’s a pie recipe to come to the rescue: No Bake Chocolate Peppermint Pudding Pie!

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This is chocolatey. Minty. Smooth. All the things.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

The filling works with either graham cracker or Oreo crusts. You can’t go wrong with either, honestly.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

There is something liberating about a good no-bake pie at this time of year. Oven space is at a premium–as is time. This pie comes together in about 15 minutes or so, depending on the speed of your burners.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This easy no-bake pie requires short cooking time on the stove to create a delicious dessert. A Bready or Not Original.
Course: Dessert, Snack
Keyword: chocolate, mint, no bake, pie
Author: Beth Cato

Ingredients

  • 1 graham cracker crust or Oreo pie crust
  • 2 boxes chocolate fudge pudding (NOT instant) or other chocolate pudding; 1.3-ounce
  • 3 Tb cocoa powder sifted
  • 1 teaspoon white sugar
  • 2 1/2 cups milk
  • 1 Tb vanilla extract
  • 2 teaspoons peppermint extract
  • 1 Tb butter
  • 4 ounces Cool Whip about half small container
  • crushed peppermints optional

Instructions

  • Set out the crust so that it's ready.
  • In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.
  • Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.
  • Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).
  • Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.
  • OM NOM NOM!

 

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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Bready or Not: No-Bake Maple Pecan Pie

Posted by on Nov 8, 2017 in Blog, Bready or Not, maple, no-bake dessert, pie | 2 comments

I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.

Bready or Not: No-Bake Maple Pecan Pie

Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.

Bready or Not: No-Bake Maple Pecan Pie

No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.

The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.

Bready or Not: No-Bake Maple Pecan Pie

This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.

Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.

Bready or Not: No-Bake Maple Pecan Pie

Modified from Southern Plate.

Bready or Not: No-Bake Maple Pecan Pie

This recipe makes a no-hassle pecan pie with only 15 to 20 minutes of stovetop time, plus a few hours for the pie to chill. Use a store-bought graham cracker crust, and it's all the more convenient. This is the perfect holiday pie--it's fast to make, and absolutely delicious. Modified from Southern Plate.
Course: Dessert, Snack
Keyword: no bake, pie
Author: Beth Cato

Ingredients

  • 3/4 cup brown sugar light or dark, packed
  • 3/4 cup unsalted butter 1 1/2 sticks
  • 1/4 cup pure maple syrup
  • 1/4 cup honey
  • 3 Tablespoons milk or cream or half & half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole pecans
  • 1 graham cracker crust homemade or store-bought

Instructions

  • Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.
  • Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.
  • Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.
  • Keep pie stored in fridge. Pie keeps well for at least a week.
  • OM NOM NOM!
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