pie

Strawberry Slab Pie

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

Are we on team fruit pie or team cream pie? You can’t cheer for both- it’s the rules. Me? I’m almost always team cream pie. Give me custards and peanut butter and French silk chocolate fillings any day, but during the summer, fruit pies win all the quality points. This strawberry slab pie is divine for so many reasons: fresh summer berries, a flaky two-layer crust situation, and about 16 sliced opportunities to go “a la mode.”You’re going to want to make this treat, so let’s dive in on the how-to.

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

Have you heard of slab pie? I’ve shared two varieties on this site before, but I’m really proud of the simplistic deliciousness of this one. No fussy sauces and a no-fail crust situation make this is a really easy dessert option when serving a crowd in the summer. Because this pie is prepared in a jelly roll pan, we’re able to cut a whole lot more slices to serve all the crazy people we want to love on. You can make it in advance or leave it out in the hot sun- heck, you can almost just eat the thing with your bare hands. (I may or may not be speaking from experience, and you better not judge me.)

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

To make this strawberry slab pie we start with the crust. Flour, salt, and sugar are incorporated with butter and shortening until clumpy, pea-sized nibs of fat exist throughout. Add ice water until the dough comes together and then refrigerate it all. When you’re ready to assemble the pie, roll out half of the dough to work into the bottom of your pan. Fill the crust with your sugared, vanilla-scented berries and then top with a second rolled-out piece of dough. Crimp the edges, vent the top, and pop that sucker in the oven for a nice, long bake.

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

I love a metal jelly roll pan for this kind of pie, but you could also squeeze it into a quarter sheet pan or even a 9×13″ baking pan. Some adjustments will be required and baking time may differ depending on the material of your pan. Metal always works great for me, but the key is to make sure the insides of your pie are bubbling. We don’t want a runny pie! This strawberry slab pie tastes terrific with a scoop of vanilla ice cream or some fresh whipped cream, but this is totally optional. The only requirement for this pie is that you serve it to friends! Your neighbors! Anyone that matters big time to you! Pie are meant for sharing. (Edit: social distancing rules still apply. Don’t come at me for encouraging you to share dessert.)

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

Happy hump day to you all and happy baking. I hope this post finds you peacefully in process wherever you happen to be. All my love!

If you like this strawberry slab pie you should check out:

Triple Berry Slab Pie
Caramel Apple Slab Pie
Strawberry Rhubarb Pie
Berry Streusel Pie
Peach Berry Pie

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Strawberry Slab Pie

Strawberry Slab Pie by Wood and Spoon. This is a make-ahead feed-a-crowd kind of recipe featuring fresh summer fruit, vanilla, and loads of flaky butter pie crust. This pie ends up being berry pie bars that are easy to serve large groups and almost require no plate or fork. Learn how to make large batch pie with simple homemade filling on thewoodandspoon.com by Kate Wood.

This strawberry slab is two layers of flaky pie crust filled with vanilla-scented summer strawberries. Learn how easy it is to serve a crowd with this recipe!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 120
  • Yield: 16 servings 1x
  • Category: Dessert
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold
  • 14 tablespoons (200 gm) shortening, cold
  • 10 tablespoons ice water

For the filling:

  • 2 pounds strawberries, halved or quartered into 1” sized pieces
  • ½ cup brown sugar
  • ¼ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1 egg
  • Demerara sugar, if desired

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
  3. Add 6 tablespoons of ice water and pulse, add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the filling:

  1. Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl. Set aside while you prep your pan.

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared fruit into the pan and spread out to fill evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
  4. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.


Fudgy Brownie Tart

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box? This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom and baked briefly while we mix up the filling. Chocolate and butter are melted together first and then eggs and sugar are whipped together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter that comes together in a brownie-like consistency. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

The final product is a simple fudgy brownie tart that feels special enough for your favorite events but easy enough for a weekday treat. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream, but I prefer it with a single fork and a great cup of coffee. Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends, all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

If you like this fudgy brownie tart you should try:

Flourless Chocolate Cake

Molten Caramel Chocolate Cakes

Chocolate Caramel Crumble Cake

Brownie Ice Cream Sandwiches

 

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Fudgy Brownie Tart

Fudgy Brownie Tart by Wood and Spoon by Kate Wood. This is a graham cracker press in butter crust with a melted chocolate and cocoa powder brownie milk tart. It's rich with the addition of Red Diamond Coffee and tastes best with a. sprinkle of flaky sea salt. Learn more about this simple holiday dessert recipe for a crowd on thewoodandspoon.com.

This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • 1/2 teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 6 tablespoons (90 gm) unsalted butter
  • ½ cup (125 gm) chopped dark chocolate (70%)
  • ¾ cup (150 gm) sugar
  • 2 large eggs
  • ¼ cup (35 gm) all-purpose flour
  • ¼ cup (30 gm) cocoa powder
  • ½ teaspoon salt
  • ¼ cup strong-brewed Red Diamond coffee

Instructions

To prepare the crust:

  1. Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.

To prepare the filling:

  1. In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.

 

Black Bottom Pumpkin Pie

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

What are the traditions you’re looking forward to in the coming months? Is there a recipe or a feeling that you anticipate this time of year, some kind of moment that just kinda makes it feel like home? I recently had an editor at a magazine ask me a similar question, and it got me thinking. Growing up there was coffee cake on Christmas morning, leftover slices of cake for breakfast the day after my birthday, and eggs stuffed with coins hidden in the backyard on Easter, but now, as an adult with my own family, I kinda get to call the shots. I’m finally in the position to be the tradition creator in my own house, so what do I pick? What foods and songs and formalities are going to stick around for the long haul?

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

My guess is a lot of Moms feel worn out by the pressure to create these Pinterest-worthy parties and moments and foods for their kids around the holidays. We have access to so much, and it’s impossible not to look around and feel compelled to do and create like all of the women we see around us. To be honest, the performer in me has a hard time with just enjoying the moments that arise. Instead, I really struggle with this inner drive to do more, make things better, and spin this web of magic for my kids, especially around the holidays. In an effort to be more mentally and emotionally present, I really want to loosen my grip these few months and make more of the time by sharing me. Less garland, fewer appetizers, a messier house, but a happier Mom. A less frazzled Kate.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving, and we’d fight over the leftover slices in the days following. Here, as a self-proclaimed Southern transplant, I took a note from all of the old charity league and church cookbooks and added a black bottom to an otherwise normal pie. What we’re left with is a fudgy layer of chocolate topped with traditional pumpkin pie filling, all wrapped in snug to my favorite shortcut of the holiday season: Diamond Nut’s Pecan Crust.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

Similar to the graham cracker crusts you’ve seen in stores for ages, Diamond’s pecan and walnut crusts are pre-made crusts made with their premium nuts. Each crust is mildly flavored and can be used in a number of ways to up the ante on your favorite pie recipes. Because each are ready to use, the pie making process is so much more simple, leaving you with less hours to log in the kitchen and more time to just be present.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

This black bottom pumpkin pie is mildly spiced and perfectly sweetened. I prefer to serve mine with large dollops of whipped cream, but you could very well skip that if you’d prefer. As a garnish, I opted for some chocolate shavings and candied pecan pieces, but again, totally unnecessary. The pecan pie crust and yummy autumnal filling is all the flavor this black bottom pumpkin pie requires.

To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy is prepared and spread into the bottom of the ready-made pecan crust. Next, a filling made with canned pumpkin puree, eggs, sugar, and just enough spice is stirred in a single bowl and poured on top of the set ganache bottom. This black bottom pumpkin pie bakes in a preheated oven in about thirty minutes and cools in the fridge over the course of an hour. I like to serve slices at room temperature with a cloud of fresh cream. YUM.

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

Many thanks to Diamond for sponsoring this post. I want to hear about the traditions you guys are dreaming up for your families this time of year. Our time is limited, and I so desperately want to be intentional with every minute. I hope this season is full of lots of love for you all, and I can’t wait to hear how you enjoy this black bottom pumpkin pie. HAPPY BAKING!

If you like this black bottom pumpkin pie you should try:

Sweet Potato Pie with Meringue Topping

Pumpkin Cheesecake Tartlets

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pull-Apart Bread

 

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Black Bottom Pumpkin Pie

Black Bottom Pumpkin Pie is a creamy baked fall custard pie with a fudge chocolate bottom and pecan pie crust ready made from Diamond nuts. Topped with whipped cream and chocolate shavings this is a great holiday / Thanksgiving alternative for chocolate lovers. This pie is a simple one to make and bakes up without cracks! Learn more about the recipe on thewoodandspoon.com

This black bottom pumpkin pie has a chocolate ganache layer topped with a simple pumpkin filling and is baked in a pecan pie crust!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 9 Servings 1x
  • Category: Pie
Scale

Ingredients

For the ganache:

  • 3 ounces heavy cream
  • 3 ounces semisweet chocolate chips or chopped chocolate

For the pie:

  • 1 Diamond Pecan Pie Crust
  • ¾ cup pumpkin puree
  • ¾ cup evaporated milk
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons all-purpose flour
  • 11/4 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch of cloves

Instructions

  1. Start by preparing the ganache. Gently heat the cream on the stove or in the microwave until it is steaming and almost bubbling. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments. Pour the mixture into the bottom of the prepared pie crust and put it in the fridge or freezer to firm up to fudge consistency.
  2. Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugars and vanilla and stir to combine. Add the flour and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.

Cheddar Apple Pie

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

My favorite recipes are the ones that evoke memories. Nana’s banana bread. My mom’s baked spaghetti. Mimi’s chicken and dumplings. The foods that come attached with a series of moments or a special person are the ones that I find most comforting. They just taste like home. Since this is the first recipe of the *official* fall season (let’s be honest, I’ve been secretly dreaming of fall via my denim-filled online shopping carts and cozy coffee creamer choices for about a month now), I thought I’d go all out and share a super fallish recipe: cheddar apple pie.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Apple pie, for me and likely every other Thanksgiving-celebrating American, is an incredibly nostalgic recipe. One of my first real baking experiences was spent with floury hands in a bowl of pie dough destined to encase a gooey apple and cinnamon filling. My Mimi, who makes apple and pumpkin pies every Thanksgiving, first let me saddle up at the counter with her as a middle schooler. With two forks and some serious forearm endurance, we cut fat into dry ingredients, pat together clumps of shaggy dough, and gingerly rolled out thin slabs to fit inside of the glass dishes. It was a technique and recipe she had used for years, and I learned how to make pie dough by studying her methodical movements over the edge of the counter.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Pie dough is still sometimes a mystery to me, and although I have a favorite classic recipe, an all-butter recipe, and even a savory cornmeal dough, I’m always tinkering with the ingredients and technique to try out new combinations. Still, very few pie crusts taste as good to me as the ones that hold my Mimi’s apple pie filling, because you just can’t beat nostalgia.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

This cheddar apple pie is a variation of sorts of a few different pie dough and filling recipes that I’ve used over the years. Here, the classic apple, sugar, cinnamon, and spice combination is complimented by a cheddar cheese and butter crust. Yes, we literally take a delicious block of Kerrygold aged cheddar cheese, finely shred it, and work all that goodness into the flour and butter. The final outcome is a crust whose flavor is subtle but entirely unique, a pairing that goes really well with the autumnal filling.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

If you’re new to pie making, don’t let this cheddar apple pie scare you. Adding savory elements to dessert is never really my favorite thing, but here, the cheese only barely scents the crust of what is otherwise an entirely sweet and cozy pie. Loads of sugar and apple pie spice bake in with juicy apples until the insides are bubbling and thickened. If you notice you crust starts to brown too much before the filling has had a chance to thicken up, just lightly drape it in a sheet of tin foil. I always like to bake the pie with a larger sheet pan or piece of foil directly beneath it to catch any bubbled-over juices as well.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Here’s a few more basic pie tips to help you out along the way! I want you to have the best luck with this cheddar apple pie, so for best results check out these tricks I always like to adhere to:

  1. Don’t overwork the dough! Cut your fat into the dry ingredients and stir in the water with as few steps as possible to keep your dough tender. If you work with it too long it will get tough.
  2. Work with a chilled dough. Slightly warm or less than cold doughs will slouch and not keep their shape in the pan!
  3. Know that all pie plates bake differently. I prefer to bake pies in my hearty metal pan because I find this yields the most evenly baked pies. Beware that pie crust tends to sag or shrink back in ceramic pie plates. I like to briefly freeze my bottom crust to help prevent this from happening.
  4. Leave a little hangover. When you roll out your bottom crust, you’ll need about a 1-2″ hangover of dough on all sides to give you enough to work with.
  5. Bake until the juices are bubbling! Bubbling juices in the center of the pie means that your filling will have had time to bake up. No bubbles means a runny filling.
  6. Be patient while you wait for your pie to cool. I like to let my pie come to room temperature throughout before cutting into it. You can speed up this process by placing it in the fridge.

Honestly, there’s probably a million other things I could say about pie baking, but I’ll leave you alone for now. In the meantime, many thanks to Kerrygold for sponsoring this delicious post. I hope you all pick up some of their fab aged cheddar and unsalted butter to make this cheddar apple pie. You won’t regret it! Happy fall, y’all!

If you like this cheddar apple pie you should try:

Caramel Apple Pie

Apple Frangipane Tart

Brown Sugar Apple Bundt Cake

Chicken Pot Pie with Cheddar Cornmeal Crust

Cranberry Pear Pop-Tarts

 

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Cheddar Apple Pie

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

This is a traditional cinnamon-spiced apple pie with a cheddar cheese and butter pie crust!

  • Author: Kate
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 240
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 21/4 cups (350 gm) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and diced
  • 1 cup shredded cheddar cheese
  • 1 cup ice water
  • 2 tablespoons apple cider vinegar

For the filling:

  • 4 lbs apples (I used about 7 fuji apples), peeled, cored and sliced 1/8” thick
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon apple pie spice
  • 2 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg white whisked with 1 teaspoon water

Instructions

To prepare the crust:

  1. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter until pea-sized clumps exist throughout. Pulse in the cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.  Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

  1. Preheat the oven to 425 degrees. Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples. Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired. Brush a thin layer of the egg white wash on top of the pie dough and place in the oven. Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

There’s a few things in life that just work together. Peanut butter and jelly. Jeans and a white tee. Me and any one of the Jonas Brothers. It just works, you know? Today I’m sharing a recipe with one such combo, a pair so fitting and delicious that I’m calling it one of my favorite surprises of the summer: blueberries and sour cream. This blueberry sour cream pie is all kinds of just right, and after I give you the lowdown I think you’ll agree.

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

If you’re anything like me, the sound of a blueberry sour cream pie is kinda weird at first. After all, isn’t sour cream reserved for baked potatoes? For cheesy French onion dip? Nasty tuna casseroles? NOPE. Sour cream does amazing, miraculous things to baked goods when given a little love (and sugar). Here, the sour cream serves as the base for a custard-y filling that is sweetened with sugar and loads of fresh berries. The end result is a cheesecake-like filling with just the right amount of sweet and tang.

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.comBlueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

The anchor for this blueberry sour cream pie is a walnut pie crust from my friends at Diamond. I’ve been using their nuts for years, so when they asked me to come up with a recipe using their new ready-made pie crusts I jumped at the chance. I was recently introduced to sour cream pies, and I knew Diamond’s Walnut Pie Crust was the perfect vehicle for that dreamy filling. The crust has great texture, baked up wonderfully, and kept my prep time for this pie under ten minutes.

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.comBlueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. I started to serve this pie with a little bit of whipped cream, but honestly, it needs no garnish. The simplicity of a great pie crust, cream filling, and fresh summer produce is about all we need.

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

I hope you’ll give this blueberry sour cream pie a try and let me know what you think! It’s an easy peasy recipe to round out these summer months, and I think you’ll love it. At the very least, pick up a Diamond Nut Pie Crust for whatever you happen to be cooking up this summer. They’re fab and would make a great shortcut for all your favorite summer pies. I’m going to leave the links below to some pie fillings that would taste great in these crusts, so give it a look and let me know what you think! Happy baking, y’all!

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

 

If you like this blueberry sour cream pie you should try one of these:

Strawberry Pretzel Tart

Berry Almond Streusel Pie

Chocolate Caramel Pecan Tarts

Pumpkin Pecan Tart with Maple Whipped Cream

 

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Blueberry Sour Cream Pie

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on thewoodandspoon.com

This blueberry sour cream pie has a walnut pie crust, a sour cream custard filling, and is topped with sugared blueberries and a quick crumb topping!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 Servings 1x
  • Category: Pie
Scale

Ingredients

For the pie:

  • 1 Diamond Walnut Pie Crust
  • ¾ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup sugar
  • 3 tablespoons flour
  • 11/2 teaspoons vanilla
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • 2 cups blueberries

For the crumb topping:

  • ¼ cup flour
  • 3 tablespoons sugar
  • 3 tablespoons salted butter, at room temperature
  • 3 tablespoons finely chopped walnuts

Instructions

  1. Preheat the oven to 375 degrees. Place the pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, lemon zest, and salt. Beat on medium speed for 4 minutes. Pour the blueberries into the prepared crust and pour the batter over top of them. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, and butter with the back of a fork. Toss in the walnuts and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!

Berry Slab Pie

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Where does the time go? One day I’m trying on shorts in preparation for the first day of summer and the next I’m testing recipes for pumpkin cakes and pecan pies. Although I’m usually ready for the coming season, these past few months have been an absolute blur. With the end of summer just around the corner, I say we look the other way and keep noshing on berry-flavored treats and frozen citrus cocktails. Does that sound good? Cool! Then a berry slab pie is coming your way.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

I love a slab pie for a number of reasons. There’s no better way to feed a crowd with a load of sweet summer produce than with a sheet pan pie that can easily be sliced for guests. Here, with three types of berries and an all-butter crust courtesy of Kerrygold, this berry slab pie is a crowd pleaser that is perfect for the last of these summer days.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

To make this berry slab pie, we start with the crust. Flour, salt, and a bit of sugar are pulsed together with loads of butter until pea-sized clumps exist throughout. We bring the dough together with some ice water and apple cider vinegar and allow it to chill in the fridge. Once the dough is cold, preheat the oven and roll the dough out onto a floured surface. Fit the dough into a jelly roll pan and begin to prep your filling.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Blueberries, raspberries, and strawberries are tossed together with sugar, cinnamon, and lemon zest. Scoop the mixture into the prepared pie dish and set it aside while you roll out the top piece of dough. I chose to lattice strips of dough on my berry slab pie, but you can easily opt to roll out the sheet of dough and vent the top instead. Place the pie in a preheated oven and bake until the juices are bubbling and the crust is golden brown.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

A few things to know about this berry slab pie: first, you really have to roll out your dough well. A jelly roll pan requires a really big crust, and even though this recipe makes loads of dough you’ll still need to take care to roll it out large enough. Second, feel free to adapt this filling according to your preferences! You can use fresh or frozen berries and even sub in certain varieties of berries. Finally, be sure to taste test the berries before you fill your pie so that you can add more or less sugar as needed. If you find your berries aren’t super ripe you may require a few extra tablespoons of sugar to sweeten up the filling.

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

Let’s bask in these last few days of summer and fill up on yummy treats like this berry slab pie. Many thanks to my friends at Kerrygold for sponsoring this post. Pies are only as good as the ingredients we put in them (especially when it comes to butter!), so for optimal taste I always trust Kerrygold. Pick up a few sticks at the store and give it a try yourself! Happy Tuesday and Happy Baking!

If you like this berry slab pie you should try:

Peach Berry Pie

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Caramel Apple Slab Pie

 

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Berry Slab Pie

Berry Slab Pie by Wood and Spoon Blog. This is a triple berry pie with blueberries raspberries and strawberries, scented with cinnamon and layered flat in a sheet pan. This summer pie serves a crowd and has an all-butter pie crust. This make ahead dessert is great for outdoor parties and picnics. Learn how to make this lattice on thewoodandspoon.com

This berry slab pie is baked in a jelly roll pan and feeds a crowd! Features strawberries, blueberries, and raspberries!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 11/2 tablespoons sugar
  • 1 teaspoon salt
  • 13/4  cup (400 gm) unsalted butter, cold
  • 10+ tablespoons ice water
  • 2 tablespoons apple cider vinegar

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 1 tablespoon lemon zest
  • 8 cups (about 900 gm) mixed berries (I used chopped strawberries, blueberries, and blackberries)
  • ¼ cup (35 gm) all-purpose flour
  • 1 tablespoon cinnamon
  • ½ cup (100 gm) sugar
  • 1 egg

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the butter, just until evenly dispersed and pea-sized clumps form.
  3. Pour the apple cider vinegar into the ice water. Add in 6 or 7 tablespoons of ice water mixture and pulse, adding in an additional tablespoon of water until a dough begins to form. I usually need 9-10 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the pie filling:

  1. Combine the lemon juice, zest, and berries in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared fruit into the pan and spread out to fill evenly. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Kale Swiss and Sausage Quiche

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

Full disclosure: I’m writing this post a week in advance. With baby just around the corner, I can’t really afford to do anything in real time, so if I happen to give birth in the next few days you’ll just have to forgive any inconsistencies in my life status, okay? Or at least pretend I’m Marty McFly and I just took a trip into the future to prepare this recipe in advance. 

I’m slowly losing my mind. 39 weeks pregnant, near-100 degree temps that have kept us indoors, and two little crumb-snatchers under my feet most days of the week has me slowly turning into a crazy person. In an effort to make our last few days as a family of 4 special, I’ve been extremely lenient with the kids, allowing extended bedtimes, extra dessert, and more than enough summer movie watching. Unfortunately, I think they’ve identified I’m a giant sucker now and have been running WILD ever since. If I had any control or say-so in my house a month ago, it’s completely gone now, so just pray for me, okay?

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

I have been taking shortcuts along the way to make life easier in a lot of other ways, including making leftover-friendly meals and treats that reheat beautifully. Today’s kale Swiss and sausage quiche is one such recipe, and I am thrilled to share it with you! Quiche is a kitchen workhorse, easily doubling as breakfast, brunch, snack, or dinner, and it reheats as deliciously as it tastes at room temperature. That means when my husband shows up late from work or my kids dawdle at the table and end up eating cold food it still tastes good. #GOALS.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

I’m sharing today’s recipe with my friends at Kerrygold! Yes, there’s butter in the pie crust, but the filling is also loaded with their nutty Swiss cheese. Along with Italian sausage, kale, and loads of herbs and seasoning, the makings of this simple egg and milk pie transform into a flavorful meal that will please just about anyone. Even my husband, a self-proclaimed carnivore who turns up his nose to anything containing greens, said the quiche was delicious. If that doesn’t speak volumes then I know nothing.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

To make this kale Swiss and sausage quiche, we start with the crust. Kerrygold unsalted butter gets cut into flour and salt to create an all-butter crust that is par-baked in the oven until golden and flaky. The filling, made with browned sausage, caramelized onions, and wilted kale, is made extra buttery with the addition of loads of shredded Swiss cheese. The egg mixture which contains little more than milk, salt, and pepper, is poured on top before the whole thing gets baked in the oven. This is a recipe you want smell-o-vision for because it is divine fresh from the oven.

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

This kale Swiss and sausage quiche is a simple make-ahead dish that is great for any occasion! Although these flavors tend to be more wintery, I love that this quiche is hearty enough even for my meat-eater hubby. Many thanks to my friends at Kerrygold for sponsoring this post. Please be sure to check out their ridiculous selection of butters and cheese next time you’re at the store. Happy Sunday and Happy Baking!

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

If you like this Kale Swiss and Sausage Quiche you should try:

Roasted Summer Vegetable Quiche

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

 

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Kale Swiss and Sausage Quiche

Kale Swiss and Sausage Quiche by Wood and Spoon blog. An all butter pie crust filled with a smoky Italian sausage, kale greens, and Kerrygold swiss cheese. topped with fresh tomatoes, balsamic glaze, and herbs. perfect for breakfast brunch or supper. find the simple fresh recipe on thewoodandspoon.com by Kate Wood

Kale Swiss and sausge quich is an all-butter pie crust filled with a Italian sausage, kale greens, and swiss cheese!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: Brunch
Scale

Ingredients

For the dough:

  • 11/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, chopped
  • 3 tablespoons ice water

For the filling:

  • 2 teaspoons olive oil
  • 1/2 pound ground Italian sausage
  • 1 small Vidalia or yellow onion, sliced
  • 4 ounces roughly chopped kale (about 6 cups)
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 cup milk
  • 5 large eggs, divided
  • 1/2 teaspoon pepper
  • 11/4 cup grated Swiss cheese

Instructions

To prepare the dough:

  1. Combine the flour and salt in a large bowl and use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps exist throughout. Add the ice water and gently fluff together until the mixture can come together into a dough that isn’t too wet but packs. You may need an additional couple teaspoons of water. Form the dough into a disk, wrap in plastic wrap, and refrigerate until chilled, at least an hour.

To prepare the filling:

  1. Heat one teaspoon oil in a large skillet over medium heat. Brown and break up the sausage until cooked through and browned. Remove from skillet, leaving any grease that may exist in the bottom of the pan. Add an additional teaspoon of oil and then cook the onions over medium heat until they are translucent. Add the kale, red pepper flakes, and 1/4 teaspoon of salt to the pan and cook until the kale is wilted and no longer producing moisture, about 3-4 minutes. Remove from the pan.

To prepare the quiche:

  1. Preheat the oven to 375 and roll out the chilled pie dough on a lightly floured surface until the dough is approximately 1-1/2 inches larger than your tart pan with a removable bottom on all sides. Roll the dough back onto the floured rolling pin and unroll the dough into the pan. Leave a 1” border on all sides and trim off any excess. Fold the sides under and pinch together, leaving 1/4” of dough extending over the sides of the pan. Place a crumpled piece of parchment paper into the bottom of the pan on top of the pie dough and fill the pan with pie weights, dried rice or beans. Par-bake in the oven for 10 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes or until the bottom no longer looks wet. In the meantime, whisk together the milk, 4 of the eggs, remaining 3/4 teaspoon of salt, and pepper in a large bowl. Once the pie crust is baked, crack the egg into a small bowl without breaking the yolk and use a pastry brush to brush the entire insides of the pie with egg white.  Sprinkle 1 cup of swiss cheese into the bottom of the baked crust and top with the browned sausage crumbles and the kale and onion mixture. Sprinkle the remaining 1/4 cup of swiss cheese and then carefully pour the egg mixture on top. Whisk together the egg you brushed on the pie crust and brush the entire rim of the pie crust with a thin layer. Bake in the preheated oven for about 35 minutes or until the top is golden and the insides are no longer jiggly. Cool slightly and enjoy!

Notes

The egg wash is entirely optional. The brushed egg white serves as an extra layer of protection for the crust and the whisked whole egg helps with browning. Neither are necessary so feel free to skip this step if needed.

Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

Another week, another dessert. That’s how we do things around here. If you live anywhere near the South, you know our peach season took a mini hit this year, but even so, the summer fruit favorite is beginning to pop up everywhere in all it’s juicy, fuzz-covered glory. To celebrate the unofficial fruit of the South (I just declared this on my own, BTW), we’re making this honey peach pie. Let’s chat the ins and outs.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

For starters, we have an all-butter pie crust. While my usual pie dough has a smidge of shortening in it, I absolutely LOVE using an all-butter crust when I want extra-rich flavor. This crust does not disappoint. Filled with Kerrygold butter and a smidge of sugar and salt, this crust is a terrific vehicle for a pie fillings of fresh peaches, brown sugar, and… honey caramel? Yep, there’s a honey caramel in here. This is a recipe adapted from Jeni Britton Bauer’s honey butterscotch sauce that she uses to top her ice cream, and it is divine. The filling truly sings of honey here, so be sure to use a variety that you really enjoy the flavor of. To finish things off, we have a brown butter crumble. You know I’ll top just about anything with crumble and will jump at the chance to brown butter, so this pie topping is actually an all-time fave of mine.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

To make this honey peach pie, we start by prepping all of the elements of the pie. I like to begin by making my pie dough so that it can chill while I prep the other ingredients. You can even make the dough up to a week in advance! Next, whip up the honey caramel sauce so that it can chill in the fridge as well, and then finish it all off by making the brown butter crumble. Once the prep work has been done, you take a few hours or even a day or two off before actually assembling the pie!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to bake your honey peach pie, start by filling a 9-10″ tart pan with a removable bottom with the pie crust. I like to roll my crust out several inches larger than the diameter of the tin on a floured surface and then roll the dough back onto my floured rolling pin. From there, simply unroll the dough into the pan and then trim the edges and crimp as desired. Toss the sliced peaches with the dry ingredients and immediately place in the pan with the drizzle of honey caramel. Top with the crumble and brush the crust with a beaten egg. This honey peach pie takes about 45 minutes to bake and another couple of hours to set, so be patient for best results.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

When you’re ready to serve this summer treat, make sure you have some ice cream or whipped cream on hand. I opted to top the whole things with extra slices of peaches and blueberries, but this was totally for aesthetic purposes. The tart is loaded with fruit and needs no further attention, just a few friends with empty forks so that you can dive right into this fruity stunner.

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

I’m sharing today’s recipe in collaboration with my favorite friends at Kerrygold. Both in the all-butter pie crust and brown butter crumble, quality butter is essential for this pie, so I trust Kerrygold to provide excellent product I can trust! Their butter has slightly lower water content than the average stick you’ll find at the grocery store which means more flake to every bite. Trust me on this one. As always, thank you for supporting brands that make Wood & Spoon possible and thank you for reading along! Happy Tuesday and Happy Baking!

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

If you like this honey peach pie you should check out:

Peach Lattice Pie

Peaches and Cream Biscuits

Peach Crumb Muffins

Peach Semifreddo

 

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Honey Peach Pie

Honey Peach Pie by Wood and Spoon. This is an all butter pie crust filled with a honey caramel and fresh peaches and topped with a brown butter crumble. This pie bakes up scented with honey and juicy peaches and the crust and crumble add a bit of salt to offset the sweet. This is a great summer recipe to use fresh produce and make homemade pie tarts. Learn more about this dessert for a crowd at thewoodandspoon.com

This honey peach pie has an all-butter crust, a honey caramel and peach filling, and a brown butter crumble topping!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 180
  • Yield: 1 Pie 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 11/4 cups (175 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 gm) unsalted butter, cold
  • 1 cup ice water
  • 1 tablespoon bourbon

For the honey caramel filling (Adapted from Jeni Britton Bauer):

  • 1 cup (200 gm) sugar
  • 2/3 cup honey
  • 11/4 cup (300 gm) heavy whipping cream
  • 4 tablespoons (55 gm) unsalted butter
  • Pinch of salt

For the brown butter crumble:

  • 6 tablespoons (85 gm) unsalted butter
  • ½ cup (100 gm) brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (140 gm) all-purpose flour

For the filling:

  • 1 egg
  • 11/2 pounds of ripe peaches
  • 11/2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions

To prepare the crust:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until pea-sized clumps exist throughout. Add the bourbon to the water and drizzle in a 1/3 cup of the mixture (sans ice) and use a fork to bring the dough together. Continue adding small bits of water until the mixture comes together enough for the dough to pull away from the bowl. The dough should be smooth- not sticky or crumble. Try not to overwork it. Pat the dough into a small disk, wrap in plastic wrap, and chill in the fridge at least two hours.

To prepare the honey caramel filling:

  1. Combine the honey and sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved. Stop stirring and continue cooking, stirring occasionally. As the mixture heats it will foam, make big clear bubbles, and then make tighter fine bubbles. Continue swirling the pan occasionally and watch as the caramel begins to slowly darken. Once the center has slightly darkened to a brownish shade, remove from heat immediately and carefully and slowly drizzle in the cream, stirring all the while. Add the butter and salt and stir until melted and combined. Place the mixture in a heat-proof bowl to chill in the fridge.

To prepare the brown butter crumble:

  1. In a small saucepan, melt the butter over medium-low heat stirring regularly. Continue stirring as you brown the butter. It will sizzle, foam, and then you’ll see small golden specks forming around the bottom and sides of the pan. Continue stirring to prevent the butter from burning until the mixture is fairly golden and smells deliciously nutty. Remove from heat immediately to a heat-safe bowl. Add the brown sugar, cinnamon and salt and stir to combine. Add the flour and fold until the mixture forms large clumps. Place the mixture in the fridge to chill slightly while you assemble your pie.

To prepare the pie:

  1. Preheat the oven to 400 degrees. Roll the dough out on a floured surface using a floured rolling pin until it is 2” larger than your 9” tart pan with a removable bottom on all sides. Roll the dough back onto your rolling pin and unroll it into the tart pan. Carefully press the dough into the corners of the pan and trim off any excess around the edges leaving a 1” overhang on all sides. Fold the edges into the tart pan to create a thicker crust that extends about ¼” over the sides of the pan. Crack the egg into a bowl and, without breaking the yolk, use a pastry brush to brush a thin layer of egg white all over the dough on the bottom and sides of the pan. Place the crust in the freezer to set for 15 minutes.
  2. In the meantime, peel and core your peaches and slice them into ¾” slices. Toss with the cornstarch, brown sugar, and salt. Pour the filling into the prepared tart pan. Pour 1 cup of the of the honey caramel over the peaches. You can slightly rewarm to liquid consistency as needed. Sprinkle the brown butter crumble on top.
  3. Bake in the preheated oven for 15 minutes and then decrease the heat to 350. Bake for an additional 40-45 minutes or until the pie is set, golden, and bubbling under the crust. Allow to cool for 2-3 hours prior to cutting. Serve with ice cream or whipped cream.

Rhubarb Pop-Tarts

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

I have just a short word of encouragement for you this morning that I’ll break down into a few short sentences: the words you say to people matter. The things you speak over them can be transformative. The love and encouragement you give away to others can change the way they see themselves forever. If I’ve gone in way too deep for a Wednesday morning, let me back up a minute and tell you what precipitated all of this, and then we’ll dive into these rhubarb pop-tarts.

The other day, my my parents moved out of their home of 21 years and they sent their movers to drop a few boxes and pieces of furniture that were mine. I started sorting through the boxes and found stacks of old artwork and drawings as well as piles of old letters from my elementary years. Birthday cards, Valentines, and even a few pen pal letters were strewn about my living room as I laughed and teared up at all the love people had given me over the years.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

One letter in particular was really meaningful to me. I found an old hardcover journal with a hand-written inscription and a card from my third grade teacher, Mrs. Graham. In the letter, she congratulated me on the outcomes of a national writing test that I took and told me how proud she was of my accomplishments. The journal, per her letter, was for me to continue writing in, and she encouraged me to keep practicing and refining those skills as I continued on in school. “You are a terrific writer, Katie! Never stop!”

I don’t recall much about my first, fourth, or fifth grade teachers. My second grade teacher had a really long last name that I still can’t spell and a face that turned tomato red when she was angry with us. But I never forgot Mrs. Graham or that she believed in me. In moments when I’ve been scared to pursue a career as an author, as silly as it sounds, I’ve remembered her words and that there was someone out there who thought I had something good to say. Her words made me brave and honest and willing to share.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

I think about this a lot when I speak with my own children. We spend a lot of time calling out talents and characteristics in them both because I want them to feel empowered to let those parts of themselves shine. I want my daughter to be eager to befriend a new kid at school because she knows how friendly and kind she is to others. I want my son to be joyful and sprinkle the world with his silliness and laughter because he knows how clever he is. A new goal of mine is to let my mother, sister, friends, husband, hell,  EVERYONE, know what goodness and beauty they bring to my life so they’ll continue to share it with me and the other people they rub shoulders with on a daily basis. The words we share with others can empower them to rise up and be better versions of themselves. So let’s share freely.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

These rhubarb pop-tarts are another lovely little rendition of one of my favorite treats. I adore homemade pie crust and filling bite-sized bits of it with jam and icing has got to be one of the most fun ways to snack. These rhubarb pop-tarts are nothing more than flaky crust, a quick homemade rhubarb jam, and a sweet and floral honey icing, and they make for a delicious snack, breakfast or dessert.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

To make your own rhubarb pop-tarts, we start with the crust. Flour, sugar, and salt are combined before fat is cut into the dry ingredients. We bring the dough together with ice water and allow it to chill until firm. You can do this step in advance if you’d prefer, and homemade pie. crust also freezes nicely when wrapped tightly in plastic wrap and foil. Next, we make the jam. Fresh or frozen rhubarb can be cooked down with sugar until it is thick, flavorful, and bubbly. Allow it to cool completely before filling your tarts.

To shape the rhubarb pop-tarts, simply roll out the dough super thin and use a pizza cutter or sharp knife to cut out small squares. You can also use a small round cookie cutter if you’d prefer, but here, I’ve used a clean plastic sewing ruler like this one to make sure each of my squares are the same size. Trim out the squares, spoon jam on half of them, and then crimp a second square on top to seal in the filling. Allow the tarts to chill in the freezer prior to baking.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

After baking the rhubarb pop-tarts, the honey icing comes together quickly and adorns these simple treats. They taste best within two days, but you can make and freeze unglazed tarts for a few weeks and re-flake in the oven. Feel free to batch the recipe to serve a crowd, or keep the prep short and sweet to make just a few. These hand pies are a great way to use up the leftover rhubarb you may have floating around your fridge and freezer, so snap to it and get to baking! The season won’t last forever! Happy baking to you all and thanks for following along! Have a great week!

If you like these rhubarb pop-tarts you should check out:

Blueberry Lemon Pop-Tarts

Raspberry Champagne Pop-Tarts 

Strawberry Fig Pop-Tarts

Cranberry Pear Pop-Tarts

 

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Rhubarb Pop-Tarts

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

These rhubarb pop-tarts are simple homemade hand pies made with flaky pie crust, a quick rhubarb jam and a simple honey glaze icing.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 20
  • Total Time: 180
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the pastry:

  • 2 1/4 cups (290 gm) of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (113 gm) butter
  • 1/2 cup (113 gm) shortening
  • 5 tablespoons ice water
  • For the Rhubarb Jam:
  • ¾ pound rhubarb, chopped
  • 6 tablespoons (75 gm) sugar
  • 1 tablespoon water

For the honey icing:

  • ¾ cup powdered sugar
  • 1 tablespoon honey
  • 1 tablespoon milk

For the rhubarb drizzle (optional):

  • ½ cup powdered sugar
  • 11/2 tablespoons rhubarb jam
  • 12 teaspoons of water, as needed

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the rhubarb jam:

  1. Combine all the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10minutes until the rhubarb has broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the pop-tarts:

  1. Roll out one disk of pastry to 1/8” thickness on a floured surface. Use a ruler and a sharp knife or pizza cutter to cut 3” squares out of the dough. Each Pop-Tart will require two pieces (one for top and one for bottom). You can gather any extract pieces of dough and repeat this process to get enough pieces.
  2. Place 2-3 teaspoons of cooled filling on top of half of the rounds.
  3. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
  4. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the icing:

  1. Whisk the powdered sugar, honey, and milk together. Add extra powdered sugar to thicken and extra milk to thin the glaze. Spoon a small amount onto each poptart. Follow up with the rhubarb drizzle, if desired. Again, combine the sugar, rhubarb jam, and water with a whisk. Add extra powdered sugar to thicken it and extra water to thin it. Drizzle on and enjoy!

Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

I’ve been spending the better part of the last few months nesting like crazy. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. NOT COOL, BABY. Although I’m no stranger to babies that come a little earlier than expected (I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

So bedrest. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is  no longer okay. I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. It turns out that bedrest can be kinda hard on Moms but awesome for kids who are lobbying for one more episode of PJ Masks.

But there is an entirely wonderful side to all of this too. Bedrest is just about the only thing that could force me to slow down. That means more snuggling, more bedtime story reading, more occasional catnaps, more stillness. I’m not great at sitting still and this bit of time has served as a little calm and reflection before the proverbial storm of a third child. Moreso than that, I’m reminded for the millioneth time of what wonderful community and friends we have here in Selma, AL. People come out of the woodwork to help when they find out you’re down for the count, and while I’m certainly not an invalid in need of 24-hr care, it’s heart-filling to know that people are willing and wanting to serve you. Needless to say, I’ve got lots of reasons for gratitude this week. Gratitude for time, gratitude for friends, and gratitude for this brown sugar buttermilk tart.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Let me give you the 411 on this treat that I’m sharing with my friends at Kerrygold. This is a no-bake cream tart situation featuring a salty graham cracker crust, a stovetop custard filling, and a tangy 2-ingredient fruit topping that can accompany any array of seasonal fruit that you may find in your fridge this month. It’s a make-ahead, fit for a crowd type of dessert that can be adapted to suit your preferences, and the flavors, while fairly simple and straight-forward, are comforting and fresh all at the same time.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

To make this brown sugar buttermilk tart, we start with the crust. Graham crackers, brown sugar, salt, and loads of melted Kerrygold butter are pulsed together until the mixture resembles a wet sand consistency. Press the mixture into the sides and bottom of a fluted tart pan and allow it to chill while you make the filling. The filling, as the name brown sugar buttermilk tart suggests, is a buttermilk-based custard sweetened with brown sugar and cinnamon. It thickens quickly on the stove with the help of some egg and cools to a soft creamy consistency. We pour this whole mixture into the prepared crust to cool.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Once you’re ready to serve this brown sugar buttermilk tart, adorn the heck out of it with whatever fresh fruit you fancy. Here, I used plums, blue and blackberries, and even some toasted coconut I had on hand. The fruit serves to freshen up the tart, so use ripe, ready-to-eat favorites of whoever you’re serving. To add even a bit more fruity tang, I recommend a quick fruity drizzle made by combining tart preserves with a bit of lime juice. The juice thins out the sweet preserves and balances it with a kick of acid. The whole thing works together super nicely and makes for an impressive treat that you can share.

I hope you’ll call on this brown sugar buttermilk tart in the coming summer months. It’s a great way to showcase summer fruit and something about it feels effortless yet elevated. For the crust and all of your other butter needs, I highly recommend Kerrygold. Their products serve stunning desserts like this well, and it’s an honor to partner with a brand I respect so highly. In the meantime, thank you for your prayers and support in the coming weeks! We can’t wait for baby girl to make an arrival and will be sure to share all about it when the time is right. Happy Thursday and Happy Baking!

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

If you like this brown sugar buttermilk tart you should check out:

White Chocolate Cheesecake Tartlets with Blood Orange Swirl

Pumpkin Pecan Tart with Maple Whipped Cream

Honey Mascarpone Tart with Figs and Salty Graham Crust

Strawberry Pretzel Tart

Lemon Almond Tart

 

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Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This brown sugar buttermilk tart is a sweet and salty no bake pie with a cream filling, a tangy fruit drizzle, and a salty graham cracker crust. Serve with your favorite seasonal fruit!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 120
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ½  teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 5 large (90 gm) egg yolks
  • ½ cup (100 gm) brown sugar
  • 21/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 13/4 cups (395 gm) heavy whipping cream
  • 2/3 cup (145 gm) whole buttermilk
  • 1 teaspoon vanilla bean paste

For the topping:

  • 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
  • ½ cup blackberry or raspberry jam
  • 1  tablespoon lime juice or water

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. Whisk together the egg yolks, sugar, cornstarch, and salt in a medium sized mixing bowl. Set aside.
  2. In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.

To prepare the topping:

  1. Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!