Pies To Blow Your Mind And Taste Buds Away

The coronavirus pandemic has led to a tsunami of homemade baked goods on social media platforms. Stuck at home all day, people have turned to baking to provide them some relief, and give them a break from eating the same food for weeks on end. They’re making cakes, bread, pies, and whatnot.

So, we’re here to help you Instagram some homemade baked goods, and this time, we bring you pies!

Here are 3 pies that’ll taste good and look good too!

WHICH PIES SHOULD I BAKE?

CRANBERRY APPLE PIE

Pies To Blow Your Mind And Taste Buds Away

INGREDIENTS

FOR THE CRUST

  • 3 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. shortening, cut into chunks
  • 1 tbsp. white vinegar (or apple cider vinegar)
  • 6 tbsp. ice water, divided

FOR THE FILLING

  • 2 egg whites, divided
  • 1/2 c. butter
  • 3 tbsp. all-purpose flour
  • 1/4 c. water
  • 1/2 c. white sugar
  • 1/2 c. packed brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 4 Granny Smith apples, peeled, cored and sliced
  • 2 c. fresh cranberries
  • Coarse sugar, for sprinkling (optional)

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INSTRUCTIONS

  • Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Add shortening and gradually work into flour with a pastry cutter until it resembles a coarse meal, 2 to 3 minutes.
  • Add vinegar and 4 tablespoons ice water. Toss mixture gently, then add remaining ice water until dough begins to come together. (You may need to add more water 1 tablespoon at a time, until all flour is moistened.)
  • Separate dough in half and form two evenly sized balls. Wrap each in plastic wrap and press down to slightly flatten each (this will make rolling easier later). Transfer to refrigerator if using within 24 hours; otherwise transfer to freezer.
  • When ready to use dough, remove from freezer and thaw 15 to 30 minutes before rolling out one ball as the bottom and crust and slicing the other into a lattice.
  • Make the filling: Preheat oven to 350°. Place bottom crust in your pan and brush with egg white (reserve the rest to brush on top of the pie). Place in the freezer while you prepare the filling.
  • In a saucepan over medium heat, melt butter, then stir in flour to form a paste. Add water, sugars, cinnamon, nutmeg, and allspice and bring to a boil; reduce temperature and let simmer.
  • Meanwhile, combine apples and cranberries in a large bowl. Add brown sugar mixture to apples and toss to coat, then arrange apple cranberry mixture in a mound in pie dish and cover with a lattice crust. Brush with remaining egg white and sprinkle with course sugar, if desired.
  • Bake until apples are soft and crust is deeply golden, about 1 hour.

REESE’S TIGER PIE

INGREDIENTS

FOR THE CRUST

  • Cooking spray, for pan
  • 20 oreos
  • 1/4 c. unsalted butter, melted
  • pinch of kosher salt

FOR THE CHEESECAKE

  • 16 oz. cream cheese, softened
  • 3/4 c. powdered sugar
  • 1 1/2 c. cold heavy cream
  • 1 c. chocolate chips, melted and cooled
  • 3/4 c. smooth peanut butter

FOR GANACHE AND TOPPING

  • 1 1/2 c. semisweet chocolate chips
  • 1 1/2 c. heavy cream
  • 1/2 c. peanut butter, melted
  • 2 c. chopped Reese’s

INSTRUCTIONS

  • Grease an 8″ springform pan with cooking spray and line bottom with parchment paper. Make the crust: In the bowl of a food processor, pulse Oreos into fine crumbs. Add butter and salt and pulse to combine. Press mixture into prepared pan and refrigerate while you make the filling.
  • In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form.
  • Divide cream cheese mixture into two bowls. To one, fold in melted chocolate chips. To the other, fold in peanut butter. Dollop scoops of each into springform pan until full. Swirl with a butter knife and refrigerate until firm for 5 hours, or up to overnight.
  • Make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes, then whisk until completely smooth.
  • Pour ganache over cake until completely covered. Then pour over melted peanut butter in thick stripes.
  • While the ganache and peanut butter are still warm, press chopped Reese’s into the sides of the cake. Refrigerate 1 hour before slicing.

DEATH BY CHOCOLATE PIE

Pies To Blow Your Mind And Taste Buds Away

INGREDIENTS

FOR THE CRUST

  • 24 Oreos
  • 1/4 c. melted butter

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FOR THE FILLING

  • 12 oz. semi-sweet chocolate chips
  • 1 1/2 c. heavy cream, divided
  • 1/4 c. powdered sugar, sifted
  • 1 tsp. pure vanilla extract

FOR THE GANACHE

  • 12 oz. semi-sweet chocolate chips
  • 3/4 c. heavy cream
  • Flaky sea salt, for garnish

INSTRUCTIONS

  • Make Crust: In a food processor, pulse Oreos into coarse crumbs. Add butter and blend until completely combined.
  • Press crumb mixtures onto bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
  • Make Filling: Add chocolate chips and 3/4 cup cream to a microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Cool to room temperature, then stir in sugar and vanilla and set aside.
  • In the bowl of a stand mixer, beat remaining 3/4 cup cream until soft peaks form. Beat in chocolate mixture 1/3 at a time until well mixed. Spoon filling into chilled pie crust and smooth top. Refrigerate until firm, about 6 hours.
  • Make Ganache: Just before serving, add chocolate chips and cream to a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread over top of pie and let cool. Sprinkle with flaky sea salt.

The recipes for these pies are from Delish.

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