Just fold all that deliciousness into a crust and bake till bubbling. Here are a dozen amazing spots to settle in for a slice—specialty bakeries, restaurants that lean heavily on pie, even a home-based entrepreneur who turned baking into a full-time gig. Plus, we’ve got summer holidays covered with a blue-ribbon recipe for Gravenstein apple pie. (The secret? Add blackberries!) Step Back in Time — Betty’s Fish N’ Chips When Susan Corso and her family bought Betty’s Fish N’ Chips 24 years ago, the only dessert on the menu was cheesecake. But Corso thought cheesecake with fish was a bad call. “I felt like lemon was the perfect match, so I took a basic lemon recipe and modified it, and...
A creamy chocolate dessert, in convenient serving size containers, ready in minutes thanks to pressure cooking. I’m making bittersweet sweets for my sweetie on Valentine’s Day. Pots de creme are a classic French custard, I use my Instant Pot for small, custard sized desserts. Pots de creme are easy to whip up, and pressure steaming the pots finishes them in about a half an hour. (I’m a pressure cooker, not a baker. I’m sticking with my strengths here.) You’ll also need some specific tools for this. First is wide 6 (8-ounce) jars or ramekins for the pressure cooking. I use Kerr half-pint wide mouth canning jars, which are the perfect size to fit in the pot. Also, I have a...
EASY PUMPKIN PIE BARS This is one of those recipes that I make several times a season. This recipe for Easy Pumpkin Pie Bars totally works for sweet potato too. It’s a really simple way to easily serve a larger group of people as well, rather than trying to slice up a pie. VIDEO INCLUDED BELOW: TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS: To keep this simple, we are using crescent roll dough as the crust. Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. You can use refrigerated pie dough or even puff pastry dough as a substitute. A...
s. The holiday has always been one I look forward to not just for the delicious food, but because it’s so much fun to celebrate with family and friends. Knowing our Thanksgiving celebration will look different this year has made me a little uneasy, but I’m holding fast to traditions that will make the day resemble something close to “normal.” For me, that means making our Herbed Butternut Squash Wellington and pumpkin pie, which my mom is always in charge of. These Mini Vegan Pumpkin Pies with Frosted Cranberries are perfect for a small Thanksgiving celebration! Rather than making a big pumpkin pie and dealing with serving utensils, I wanted to make individual vegan pumpkin pies that my guests could...
A great make-ahead dish! This brown butter pumpkin bread pudding is no-holds barred, decadent, and proud. Sour cream mixed into the pumpkin custard base adds tang that contrasts well with the richness of the brown butter. These puddings are simple, seasonal, and best of all, can be made well in advance of serving. If you’re feeling ambitious, be sure to check our our post on how to make homemade pumpkin purée, as well as our recipe for homemade pumpkin pie spice. To be honest, it doesn’t take much longer to make either, and the difference in flavour is remarkable! Use day old, or even stale bread for this recipe. Dry bread is better for soaking up all of that luscious...
