Pies and Tarts

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.

Making the Pie

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

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
  • Category: Dessert

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.

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White Chocolate Raspberry Tarts

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Learning new stuff as an adult is hard, right? As a kid, we pop off our training wheels or picked up a new instrument like it was no problem, with no hesitation at all. My kids race up and down stairs and climb on jungle gyms with no fear because it simply doesn’t exist for them. But us adults? Man, that stuff is for the birds.

This past week we traveled to Vail, Colorado for a few days of skiing with friends and our 6-year old, Aimee. This was my third time skiing in my life, and it never seems to get any easier. Physically, my body is okay with it, but mentally, I’m a train wreck. By the amount of fear in my eyes, you’d guess I was on a double black diamond with zero visibility, but in reality, I’m going 0.7 MPH on a slope that is basically flat. The anxiety is totally irrational, I know, but there’s no denying it’s there.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

At the same token, I’ve also taken up piano. Although I took lessons briefly as a middle schooler, 20 years away from the keys have faded most of whatever skill I acquired in that little time. Even so, I’m loving the chance to experiment and dabble in something that feels new. It’s challenging, no doubt, but the whole process also instills a sense of pride. Like, hey! Check out this old dog learning new tricks! We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing.

We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing.”

While it’s okay to stay in your wheelhouse and plug away at whatever your gifting is, it’s also incredibly fulfilling to step out of our comfort zones and into something new. When you succeed, even if it’s just skiing the beginner hill or playing something silly like “Chopsticks,” it changes something. You’re bolstered with a confidence to do more, press in, or risk it with something new. Do you know what I mean? Skiing is probably not for me, but I’m proud to say that trying new stuff isn’t just for kids. It’s for me and you too.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

White Chocolate Raspberry Tarts

These white chocolate raspberry tarts are a new-t0-me sort of thing. I’m no stranger to ganache (remember my tutorial from a couple of years ago?) , but I’ve never made fruit-flavored ganache. The slightest bit of fresh raspberry juice makes these white chocolate raspberry tarts the prettiest shade of pink, and I think they may be the perfect treats for any of your upcoming Valentine’s Day events. Would you judge me if I told you that I added the raspberries 100% for that aesthetic pink? (Spoiler Alert: I totally did.)

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Making the Tarts

To make them, we start with a simple press-in crust. Butter, powdered sugar, vanilla, and flour come to together in a crumbly, shortbread-esque crust that gets pressed into the bottoms of 6 teeny tart pans. I like the ones with the removable bottoms so that they all pop out nicely. After baking, the white chocolate raspberry tarts are filled with the ganache. Fresh raspberries are pressed of their juice and warmed on the stove with some heavy cream. The warm mixture gets sent through a sieve to remove any seeds and combined with the white chocolate. Once combined, the mixture is pale pink, smooth, and ready to pour into the prepared tart shells.

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

Once the ganache has set up, the white choclate raspberry tarts are ready for serving! You can decorate them with whipped cream, fresh berries, or even extra chocolate and dried roses like I did here. After all, what’s more romantic for Valentine’s Day than chocolate and roses? Give these little tarts a try and let me know what you think! Happy Valentine’s Day, y’all, and happy baking!

White Chocolate Raspberry Tarts by Wood and Spoon. These are white chocolate and raspberry ganache tarts topped with whipped cream and filled into a shortbread press in crust. These pink tarts are cute for Valentine's Day or any other pinkies out kind of event. Find the recipe and how to for these simple make ahead treats on thewoodandspoon.com

If you like these white chocolate raspberry tarts you should try:

Double Chocolate Ganache Tart
Blood Orange Swirl Cheesecake Tarts
Raspberry Streusel Cake
Berry Rhubarb Tart

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White Chocolate Raspberry Tarts

These white chocolate raspberry tarts have a fruit ganache filling and a soft shortbread crust. Plus they’re pink- so cute!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 120
  • Yield: 6
  • Category: Dessert

Ingredients

For the crust:

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 11/2 cups (180 gm) confectioner’s sugar
  • 11/2 cups (210 gm) all-purpose flour

For the filling:

  • Scant 2 cups (300 gm) white chocolate chips
  • 1 cup (140 gm) fresh or frozen and thawed raspberries
  • 1/2 cup (120 mL) heavy whipping cream

For decoration:

  • Fresh raspberries
  • Grated white chocolate
  • Lemon zest
  • Whipped cream
  • Whatever sounds delicious!

Instructions

To prepare the crusts:

  1. Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the vanilla and confectioner’s sugar and stir on low until combined. Stir the flour in on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4” tart pans with removable bottoms (I used about ½ cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it’s easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the filling:

  1. Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the raspberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the raspberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely began to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the raspberry seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Divide the mixture into each cooled tart shell and allow to set up until completely firm. I like to do this at room temperature as opposed to the fridge. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once the tarts have set up you can place in the fridge to chill (if you want) or just go ahead and garnish and serve! 

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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.

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.

Fudgy Brownie Tart

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.

Making the Tart

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. Bake it briefly while you mix up the filling. Chocolate and butter are melted together first. Next, the eggs and sugar whip 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. 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 just right for just about anything. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream; 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. It’s 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

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
  • Category: Dessert

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.

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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

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; it’s impossible not to look around and feel compelled to keep up with everyone 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

Black Bottom Pumpkin Pie

I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving. We’d fight over the leftover slices in the days following the holiday. 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. The good news is it’s 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 adaptive in flavor and can 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.

Making the Pie

To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy comes together to be spread into the bottom of the ready-made pecan crust. Next, a filling made with pumpkin puree, eggs, sugar, and just enough spice mixes in a single bowl. Pour it on top of the set ganache bottom. Finally, this black bottom pumpkin pie bakes in a preheated oven in about thirty minutes. Allow it to cool 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:

Pumpkin Cheesecake Tartlets

Sweet Potato Pie with Meringue Topping

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pull-Apart Bread

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Black Bottom Pumpkin Pie

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
  • Category: Pie

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.

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Brown Butter Pear Tart

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast.  Stay tuned for the brown butter pear tart and read on about our trip!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs. We also loved checking out the food truck scene at Rose Kennedy Greenway.

We arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season. Luckily, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there. Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking those out. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.)

Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. At one point, two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms. Clearly this Dorothy wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors; it offers texture and sweetness while still allowing the filling to sing.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

A Few Notes on This Tart

This brown butter pear tart features Kerrygold unsalted butter in two fashions. First, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious; I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

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Brown Butter Pear Tart

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 9
  • Category: Dessert

Ingredients

For the pastry dough:

  • 11/4 cup all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • 1 large egg yolk, white reserved
  • ½ teaspoon vanilla extract
  • 2 tablespoons of ice water, plus more as needed

For the filling:

  • ½ cup unsalted butter
  • 1/3 cup brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 23 large red pears, halved, cored, and sliced in 1/8” slices
  • Pomegranate seeds, about ½ cup
  • Toasted walnuts, if desired

Instructions

  1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
  2. When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
  3. When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
  4. Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

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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

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

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

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

Cheddar Apple Pie

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

A Few Tips:

  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 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

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
  • Category: Dessert

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!

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Double Chocolate Ganache Tart

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

At any given moment, if you open our fridge or freezer, there’s bound to be a few hidden gems. Tucked in the farthest corner, say, behind a jar of pickles and last nights leftovers, you’re likely to find a secret plate of dessert that no one knows about… except for me. If you, like me, live with a bunch of hungry little people, you know the importance of staking a claim on the good stuff while you have a chance, so today I’m going to share the recipe for this double chocolate ganache tart, a dessert that I stuck a flag in and called my own.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

When you’re raising toddlers, it seems as if they exist on the grass that they perceive to be not so green. Example: Aimee wants the toy George is playing with, and George wants to sit in Aimee’s chair. If George orders chicken, he wants Daddy’s sandwich. If Aimee asks for grapes she will eat Mommy’s cheese. It’s a never-ending back and forth of one-upping and musical chairs, and frankly, it’s exhausting.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

Listen. There are very few things that I can claim as mine. My time, my car, my body, and basically anything else that one would think they could manage on their own is up for grabs when kids are involved. So when I make something like this double chocolate ganache tart, you better believe I’m hiding it. I’m wrapping it in foil and hiding it behind scary leftovers. I’m labeling it as something terrifying like “vegan meatball mash” or “overcooked broccoli,” and when I’m certain the children have fallen asleep, I sneak to the fridge. Gingerly, as quiet as I can be, I unwrap it, take a few bites, and return it to the fridge before anyone knows I’m even in the kitchen. Stealth is of the utmost importance when food is involved, and this tactic is especially important when hosting guests like a mother in law, cousins, or a sweet-toothed sister. You gotta James Bond to and from the fridge if you want that dessert all to yourself.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

Double Chocolate Ganache Tart

So why is this double chocolate ganache tart so special? For one, it’s got the sweet and salty flavor vibe that you know is my jam. The crust here is a pretzel and brown sugar combo held together by loads of shimmery liquid gold (aka BUTTER). The crust bakes until it tastes like a caramelized crunch. The filling is rich with two layers of ganache, one white and one bittersweet, layered on top of one another in a balance of flavor that is almost too perfect to describe. I’m always one for a rich chocolate tart, but here, with the addition of the white chocolate, the flavor isn’t overwhelmingly bitter and it makes for a dessert that keeps you coming back for bite after bite.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

This double chocolate ganache tart is being brought to you today by my friends at Kerrygold! If a dessert calls for butter, I always depend on Kerrygold to up the flavor and quality. Here, butter holds together our deliciously salted crust. It also plays a role in smoothing out the ganache so that it totally melts in your mouth. Butter makes everything better, but especially the secret treats you sneak for yourself. You’ve earned quality butter, so definitely depend on it for this double chocolate ganache tart.

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

If you have a chance, I hope you’ll make this double chocolate ganache tart this week! In the meantime, I’m going to be developing my idea for a branded tupperware that is labeled “last week’s meatloaf.” You know, something to keep the wandering paws away. Don’t you think that would sell? Have a great week and pop by again later this week for a second recipe. Happy baking!

Double Chocolate Ganache Tart by Wood and Spoon. This is a pretzel and brown sugar crust filled with two types of ganache. First, a white chocolate ganache and then a rich dark chocolate ganache. Learn how to make easy ganache for this beautiful make ahead fruit and chocolate tart in a sweet and salty press in pie crust. Find the recipe on thewoodandspoon.com

If you like this double chocolate ganache tart you should try:

Chocolate Caramel Pecan Tarts

Brown Sugar Buttermilk Tart

Pretzel Millionaire Bars

Strawberry Pretzel Tart

Cookie Butter Pretzel Mousse

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Double Chocolate Ganache Tart

This double chocolate ganache tart features two layers of ganache and a sweet and salty pretzel crust.

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 120
  • Yield: 9
  • Category: Dessert

Ingredients

For the crust:

  • 5 ounces of pretzels
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the white chocolate ganache:

  • 1/2 cup (120 gm) heavy whipping cream
  • 6 ounces white chocolate, chopped
  • 1 tablespoon unsalted butter

For the dark chocolate ganache:

  • 1/2 cup (120 gm) heavy whipping cream
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
  3. Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Set aside to cool while you prepare your ganache.

To prepare the filling:

  1. Pour the white chocolate into a medium-sized mixing bowl. Gently heat the heavy whipping cream for the white chocolate ganache on the stove over medium-low heat. Once the cream around the edges of the pan start barely bubbling (don’t overheat it!), remove the pan from the stove and pour over the white chocolate. Whisk until smooth. Add the butter and whisk to incorporate. Pour the white chocolate ganache into the bottom of the pretzel crust and spread to smooth. Put the pan into the freezer or fridge to set up quickly while you prep your dark chocolate ganache.
  2. To prepare the dark chocolate ganache, repeat the process as used for the white chocolate ganache. When the white chocolate ganache is fairly set, pour the dark chocolate ganache on top and spread the smooth. Allow the tart to rest until the ganache is set. Garnish with fleur de sel and either fruit or additional pretzels. Enjoy!

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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

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

Blueberry Sour Cream Pie

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

Finishing the Pie

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

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
  • Category: Pie

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!

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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

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

Making the Pie

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

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

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
  • Category: Dessert

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.

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Cherry Almond Galette

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Can I be completely transparent? I’ve been sitting at my computer for 30 minutes typing and erasing words I think I want to share with you. I keep grasping at thoughts that I’d ordinarily be able to blab about incessantly, but for some reason I’m unable to explain it in a way that makes sense. Call it writer’s block or call it Mommy brain, but I’ll just go ahead and chalk it up to a whole bunch of feels that are hard to put to words. Here’s where it all started:

I made this cherry almond galette with my daughter. Always the kitchen helper, Aimee recently discovered how much fun the cherry coring tool was. She perched herself on a kitchen stool and plucked stems off of glossy Rainiers while I punched the pits out of the fruit and into the trash. Eventually, she convinced me to let her take over, and what was supposed to be a quick hour of baking turned into a day long cherry-stained date for two in the kitchen. I love to share in special moments like this with my kids, but raise your hand if there are times you just need to get. the. job. done.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

When Your Life is Not Your Own

This kind of thing happens all the time. Now, as a mother of three, I’m finding that my life and agenda are not my own. It could be because my schedule is dictated by bedtimes and breastfeeding schedules. It could be because my car, once spotless, is now littered with action figures and cereal crumbs. Even my office is slowly being taken over by a slew of broken crayons and crude drawings of rainbows and stick people. Whatever the reason, my time or my space, this season of motherhood has been one of the truest dying of self that I’ve ever experienced, so much so that my life is hardly recognizable from what it was even months ago.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.comCherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

“I need to know how to still be me.”

Although people always say that motherhood is instinctual, I’d argue that most of it is still really hard to figure out. Finding a balance of who I am as Kate versus who I am as Aimee, George, and Charlie’s Mom is basically an illusive teeter totter of grey area that I usually have zero clue how to navigate. Part of me feels incredibly selfish to want to maintain some semblance of self independent of my children, but the other part knows that in order to stay sane I need to know how to still be me.

So how do you do that? How do you fully embrace a new life you’ve been gifted, a life that you’ve chosen, and still maintain an identity that is even remotely recognizable? I just don’t know yet. I imagine the reality falls somewhere in-between and eventually I’ll be able to sum it up in a few words. For now it’s a mystery. I’ll fill you in if I ever figure it out, but for now, let’s just talk about the things I do know. Let’s get back to the cherry almond galette.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Cherry Almond Galette

These are seasonal cherries topped with an all-butter, almond and sugar-flecked pie crust. In between the two layers is a quick and dirty frangipane that sweetens the pastry and adds a hint of flavor and texture. Of course, you already know I made the crust with my love-you-long-time fave, Kerrygold. Their butter is unmatched when it comes to simple recipes like this, and when there is only a few ingredients to a dish you need to let each one sing. The crust is buttery and tender, and every ounce of thanks goes to that quality butter. Amen.

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Making the Galette

The frangipane filling for this cherry almond galette is delicately sweetened and flavored. I think that little bit of filling helps to keep the crust from becoming soggy. Plus, the almond flavor pairs perfectly with the cherries. Although I ordinarily don’t mind using frozen fruit, I kinda insist on fresh fruit when it comes to galettes because it always bakes so beautifully. Trust me on this.

While making this cherry almond galette may appear to be tricky, it’s actually incredibly forgiving and way easier than a full pie. Simply roll out your chilled dough and spread the frangipane filling into the center. Top the filling with loads of sugared cherries. The rustic nature of a galette practically begs for messy folds of dough; don’t worry too much about precision when you crimp the edges around the fruit. Just let it come together organically and I can almost promise it will bake beautifully. After all, remember that Aimee helped me make this galette. If a four-year-old can crush it, grown-ups can too, okay?

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.comCherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

Thank you for listening to me banter about motherhood. I hope my rambling hasn’t completely deterred you from giving this cherry almond galette a try. As always, thank you for supporting Kerrygold and other brands that make Wood & Spoon possible. I hope you’ll give their goods a try for all of your special bakes like this one. Happy Thursday and happy baking!

Cherry Almond Galette by Wood and Spoon. This is an all-butter pie crust filled with seasonal rainier and dark cherries and an almond meal frangipane filing. Top with ice cream and serve wedge slices as a summer dessert perfect for picnics and parties. Find more about this simple pie recipe on thewoodandspoon.com

If you like this cherry almond galette you should try:

Blueberry Cornmeal Galette

Tomato Basil Pesto Galette

Mini Strawberry Galettes

Cherry Lime Hand Pies

Black Cherry Chip Cake

Cherry Gateau Basque

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Cherry Almond Galette

This cherry almond galette has a sweet frangipane filling and an all-butter pie crust!

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the pie dough:

  • 11/4 cups (175 gm) all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • ¼ cup ice water
  • For the filling:
  • ¾ cup (90 gm) almond meal
  • ½ cup (100 gm) sugar, divided
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 4 cups (11/4 lbs) stemmed, pitted, and halved cherries
  • 11/2 tablespoons cornstarch
  • 1 tablespoon Grand Marnier or bourbon
  • 1 teaspoon orange zest, optional
  • 1 tablespoon turbinado sugar, optional
  • 2 tablespoons sliced almonds, optional

Instructions

To prepare the dough:

  1. Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the butter into the dry ingredients until they are reduced to pea-sized clumps. The remainder of the mixture should look like a sandy consistency. Pour in the ice water and use the pastry cutter or a large fork to bring the dough together into a shaggy mixture. Then dump the contents of the bowl out onto a clean counter and work it into a ball of dough. Do not overwork the mixture. Flatten out the ball into a disk and wrap in plastic wrap. Place in the fridge to chill for at least two hours and up to a week.

To prepare the galette:

  1. Preheat the oven to 375 degrees. Place a piece of parchment paper on a sheet pan.
  2. Combine the almond meal, ¼ cup sugar, vanilla, and half of the beaten egg in a small bowl into a pasty consistency. In a separate bowl, combine the cherries, remaining ¼ cup sugar, cornstarch, booze, and zest. Set aside.
    Use a floured rolling pin to roll the dough out onto a floured surface into a 12” circle. Spread the almond mixture in the center of the circle, leaving a 2” border around the perimeter of the circle. Dump the cherry mixture on top of the almond filling. Fold the edges of the pie dough up and over the cherries, gently pressing the dough to seal on top of itself as you fold. Use a pastry brush to brush a thin layer of the remaining beaten egg on top of the dough. Sprinkle the dough with the turbinado sugar and sliced almonds. Bake in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbling. If you notice you crust is getting dark and the inside juices aren’t bubbling at all you can make a little aluminum foil shield to cover the dough around the perimeter of your galette. Allow to cool and set prior to slicing and serving with ice cream!

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