Pies and Tarts

Salted Maple Pie

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

I can’t claim the recipe for this salted maple pie as my own, but I love it so much that it feels like my child. This pie, straight from a brand-spanking new book called “Sister Pie” is a winning treat that your falls need. Trust me. 

Something I’ve been learning about over the last five or so years of my life is how to celebrate others. There was a period of time in my life where my own insecurity prevented me from whole-heartedly cheering on the people around me. I guess I thought that if someone else was successful, hitting milestones faster than me, or achieving things I wanted in my own life it would somehow diminish my own gifts and the good things in my life. Like someone else’s advancement meant I was stuck behind. Obviously that type of mentality was gross and damaging for a number of reasons, but I think the thing I missed out on most was the opportunity to share in the joy of someone else’s successes.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

One of my favorite things about life in a small town is how friends, neighbors, and even complete strangers can come to feel like family. In the confines of a tiny city, it’s easy to recognize how closely your life is knitted to the people around you and wanting the best for them becomes an absolute no brainer. Their struggles become your struggles, their joys become your joys, and the triumphs and blessings in their lives will eventually trickle down to affect yours in a positive way too. When one person succeeds in a small town, everyone eventually shares in that reward, and I’ve found that taking part in their stories, investing passion and love into the things that are important to them, almost always feels like a shared victory in the end. This way of living, this crazy love and support for the people around you, is is one of the most heart-filling things I’ve ever experienced in my life, and if you’ve felt it too, I bet you’d agree.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

This notion of sharing with and loving your community is all over the “Sister Pie” cookbook. Just a pages into the book, and you’ll know that these gals are all about taking care of the people (and bellies) around them. The stories are great, but the recipes are crazy good, so much so that I knew I had to share one with you. The salted maple pie was my first bake from the book, and I have a feeling it’s one I’ll be making for years to come.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

With it’s rich, almost chess pie-like filling, equals parts sweet from maple syrup and salty from finishing salt, this salted maple pie satisfies my dessert cravings on so many levels. There’s the buttery, crispy pie crust, the gooey (think Crack Pie from Milkbar) filling, and those perfect little crunches of flaked salt to finish. I shared this pie with a group at our church and I literally had someone come up to hug me because it was so good. If you think food can’t bless the pants off of someone, think again.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

To make it, we start with Sister Pie’s crust. Their classic all-butter pie dough utilizes European style butter which has a higher fat percentage and less water. This means more flake and more flavor in your pie. The crust gets blind-baked until set and starting to turn golden, and in the meanwhile you can prep your filling. Just like with my favorite chocolate chess pie, this pie gets whipped up in a single bowl. Eggs, butter, maple syrup, cream, and a few other ingredients are stirred together until the crust is finished. Pour the filling in and complete the baking process until the filling it barely puffed and only jiggles a little when you shake it. Allow the pie to cool on the counter, about 4 hours, until set. Finish with a sprinkle (or two) of salt.

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

This salted maple pie is like a gooey autumnal hug. The flavors are cozy and complex, an extremely satisfying ending to any meal. I hope you’ll give it a try and check out the new “Sister Pie” cookbook! There’s loads of inspiration, both sweet and savory, within its pages and I think it’s one you’ll reach for for years to come. Happy reading, happy baking, and happy Wednesday!

Salted Maple Pie by Wood and Spoon. This is a decadent chess pie recipe from Sister Pie in Detroit! Made with eggs, maple syrup, and a buttery flaky crust, this pie is a sweet and salty lover's dream! Perfect for the fall and holidays, this pie would be at home on any Thanksgiving table. Find the recipe and how to for par-baking crust and knowing when this pie is done on thewoodandspoon.com by Kate wood.

If you like this salted maple pie you should check out:

Maple Apple Cake

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch

Mocha Hazelnut Cream Pie

Strawberry Pretzel Tart

Cookie Butter Pretzel Mousse 

 

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Salted Maple Pie

From the author: 

The Salted Maple Pie is our signature flavor at Sister Pie because it is an homage to the bakeries where I got my professional chops: Momofuku Milk Bar in Manhattan and Four & Twenty Blackbirds in Brooklyn. It is reminiscent of the addictive quality of both Milk Bar’s Crack Pie and Four & Twenty’s Salty Honey Pie. We created our own version of a classic chess filling with robust Grade B maple syrup from Imlay City, Michigan and highlighted with local heavy cream, eggs, stone-ground yellow cornmeal, and light brown sugar. On Saturdays at the shop, we’ll buy applewood-smoked bacon from the market to crisp up in the oven right before opening. It’s a match made in pancake breakfast heaven.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 9
  • Category: Dessert

Ingredients

  • 1⁄2 cup plus 2 tablespoons (1 1⁄4 sticks) unsalted butter, melted and cooled
  • 1 cup Grade B maple syrup
  • 3⁄4 cup packed light brown sugar
  • 1⁄4 cup fine yellow cornmeal
  • Heaping 1⁄4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3⁄4 cup heavy cream, at room temperature
  • 11⁄4 teaspoons pure vanilla extract
  • One 9-inch crust made with All-Butter Pie Dough, blind baked and cooled (see below)
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling top

Instructions

  1. Preheat your oven to 350°F.
  2. Make the filling: In a medium bowl, combine the melted butter and maple syrup. Whisk in the brown sugar, cornmeal, and kosher salt.
  3. Crack the eggs and yolk into another medium bowl. Add the cream and vanilla and whisk until combined.
  4. Slowly pour the egg mixture into the maple mixture and whisk just until combined.
  5. Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
  6. Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
  7. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 6 to 8 pieces, and serve.
  8. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

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All-Butter Pie Dough

From the author: 

This is our go-to dough, and it’s how each pie begins. Every pie baker, professional or at home, seems to have an opinion on the best combination of fats for the flakiest crust—is it lard, shortening, butter, or a mix? Our basic dough is a pure and simple ode to unsalted butter and all-purpose flour—we think it produces the best-tasting, lightest, flakiest pie crust.

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1
  • Category: Dessert

Ingredients

  • 21⁄2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted European-style butter, straight from the fridge
  • 1⁄2 cup ice-cold water-vinegar mixture (see below), or more if needed

Instructions

In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.

It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember

to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.

You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.

To Blind-Bake:

  1. Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

Notes

For the water/vinegar mixture, fill a 1-cup liquid measuring cup about halfway with ice, then add water and 2 tablespoons apple cider vinegar.

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Roasted Summer Vegetable Quiche

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

Today’s recipe is a roasted summer vegetable quiche, also known as your new throw-all-your-leftovers-into-a-one-dish meal. This is the no-frills, adapt-as-you-wish type of dish that you can enjoy as breakfast, lunch, or dinner. Truly, if it gets any simpler than this, I don’t want to know.

This roasted summer vegetable quiche came out of a desire to use up all of my fresh produce. All summer long we have subscribed to a farmer’s market basket, and as a result, our fridge has been stocked with some seriously random (albeit delicious) produce. Some weeks I’d have a baby eggplant, a bag of okra, a handful of greens, and a pint of tomatoes. Other weeks they’d deliver me a  Ziploc full of banana peppers, three giant zucchini, and fresh oregano. At the end of the week, I’d scrape together all the leftovers in my fridge and scour the Internet for a clue on what to do with them.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

This roasted summer vegetable quiche is the answer to all those leftovers. Nearly any forgotten tomato, chicken breast, or leftover sausage link would find a home nestled inside a buttery, flaky pie crust. If you’re in a dinnertime rut or just need to clean your fridge out, I really think that quiche is the answer!

To make this roasted summer vegetable quiche, we start with the crust. I’ve switched out my trusty, all-time favorite pie crust for an all-butter pastry. You can make this ahead of time, storing in the fridge or freezer prior to use. If you use a tart dish like I did, you’ll want to make sure you roll your dough out large enough to build the edge of the crust up an inch out of the pan. I find that pie dough shrinks pretty easily, particularly when using glass or ceramic dishes like I did. Fit the dough into the pan and par-bake until the crust is set and ready to receive the filling.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

The filling is just about as easy as it sounds! The eggs and dairy serve as the glue, holding together all the little morsels of savory veggies and meats your heart desires. Whisk four eggs with one cup of milk, salt and pepper, and a little bit of seasoning as well. I used cheddar and parmesan for my quiche, but you can really use whatever kind of melted shredded goodness you have on hand. Goat cheese, feta, and mozzarella would be killer here as well, just keep your proportions true to the original recipe and you’ll be in good shape. 

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

For this roasted summer vegetable quiche, I included 2 cups of cooked veggies. You can use 2 cups of just about any filling your heart desires, but it is important that it’s already been cooked. Vegetables and meats will often release a whole lot of juices which could attribute to a watery or undercooked mess. For convenience, I’ve given instructions on how to roast a pan of summer veggies below.

Bake the quiche in the oven until the crust and filling have begun to bronze. Serve warm with a fresh salad or even just on it’s own! This roasted summer vegetable quiche should be as easy to serve as it is to make.

Roasted Summer Vegetable Quiche by Wood and Spoon blog. This is an all-butter pie crust filled with a cheesy quiche! Milk, parmesan, and cheddar are the dairy and fresh cooked vegetables and herbs are the filling. What to do with leftover vegetables and meat? Chop it and bake into this wonderful quiche! Sausage, chicken, bacon, or other vegetables would be a welcome addition for this dish that is great for breakfast, brunch, lunch or dinner. Find the recipe and how to on thewoodandspoon.com by Kate Wood. recipe

I’m sharing today’s recipe with a bunch of other bloggers who are featuring tomato-filled foods on their sites! Thank you to Annie, Rebecca and Ruth for hosting this #wesaytomatoes round-up. Be sure to check out their site for the full list of recipes. I hope you enjoy this savory treat today and come back next week when we resume the onslaught of sugary treats. Love to y’all! 

If you like this roasted summer vegetable quiche you should check out:

Tomato Olive Rolls

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

Buttermilk Biscuits with Pepper Bacon, Cheddar, and Egg

 

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Roasted Summer Vegetable Quiche

This roasted summer vegetable quiche is filled with fresh summer veggies, melty cheese, and is served in a flaky all-butter pie crust. Substitute in your favorite filling options in this seriously adaptable dish!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 1 hour 10 minutes
  • Yield: 12
  • Category: Lunch
  • Cuisine: French

Ingredients

For the pie dough:

  • 21/2 cups (350 gm) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and chopped
  • ½ cup ice water, plus more as needed

For the quiche:

  • 1 cup (240 gm) milk
  • 4 large eggs, plus one extra for pie wash
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated parmesan
  • 2 cups roasted vegetables (see notes)
  • ½ cup shredded cheddar cheese

Instructions

To make the pie dough:

  1. Stir the flour, sugar and salt together. Use a pastry cutter or the backs of two forks to cut in the butter until there are pea-sized clumps throughout. Add about 6 tablespoons of the ice water into the flour mixture and begin to stir together. It will likely be dry and require more ice water, so keep adding water 2 tablespoons at a time until a shaggy dough comes together. Dump the mixture out on the counter and use your hands to form the dough into one ball. It should come together as a dough without feeling wet or too tacky. Cut the ball in half and flatten each half into a disk. Wrap each with plastic wrap and store in the fridge for at least an hour or up to a week. You will only need one half of the dough for this quiche. The other can be wrapped in foil and frozen for up to two months.
  2. To prep the quiche:
  3. Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than your 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides.  Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
  4. When ready to bake, place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights and bake for an additional 5-10 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
  5. Whisk together the milk, 4 eggs, garlic powder, salt and pepper. When the crust is finished baking, crack your additional egg in a separate bowl and brush a thin layer of egg white over the bottom of the crust. This will help to keep the crust from becoming soggy. Sprinkle the parmesan evenly over the crust and then spread out the roasted veggies. Sprinkle on the cheddar cheese and then carefully pour the egg mixture into the dish. Be careful to not overflow the tart or the eggs could run over the edge of the crust and into the bottom of your dish. Whisk together the egg from the egg wash and use a pastry brush to brush a thin layer over the exposed crust. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!

Notes

  • To roast your own veggies at home, cut a mixture of vegetables (I use eggplant, tomatoes, onion, bell peppers, and squash) into ½” sized pieces. You’ll need about 6 cups fresh vegetables to make about 2 cups roasted vegetables. Toss the chopped veggies with 3 tablespoons of olive oil on a large rimmed sheet pan. Sprinkle with salt and pepper and roast at 420 for about 20-25 minutes, tossing every 8 minutes or so, until the vegetables are tender and beginning to brown around the edges. You can make these in advance and store in the fridge until ready to use in your quiche!
  • As an alternate to the pie wash, you can reserve a small bit of egg white from one of the 4 eggs for the filling. Brush this over the bottom of the quiche and then add the remainder to the filling mixture.

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Stone Fruit Skillet Cobbler

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Today’s post is all about a summertime staple that should make your life easier. With so much going on, I think we should simplify these summer days so that we can spend a little more time actually enjoying them. If you’re up for taking a load off your proverbial plate in a beautiful and delicious way, look no further than this stone fruit skillet cobbler.

For starters, I just want to say “LOL” to the summer. It wasn’t long ago that the term “summer break” induced visions of binge-watching “Full House” and drinking Diet Cokes by the pool with my friends. Summer used to be primarily about tan lines and an extended curfew, those days when the biggest concern to be had was whether or not that bottle of Nair would destroy your bikini area. Let’s just have a moment of silence for the easy days of our youth, shall we?

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Of course in adulthood that reality changes as work schedules and managers and deadlines really don’t take a break. Even then, it’s easy to take the occasional long weekend or beachside snooze because you are on your own schedule. Instead, for me, it took having kids to remember that summer is no longer about beach lounging and googling things like, “where is Johnathan Taylor Thomas after Home Improvement,” because now you’re on kid schedule, and let me tell you- kid schedule is way more complicated. 

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Let’s say you have a couple of hours to kill and you want to take your kids to the pool. Once you factor in time for applying sunscreen, feeding them snacks, trips to timeout for stealing someone else’s diving rings, and then reapplying sunscreen, your time spent swimming is actually, well, none. This is also assuming that the trip wasn’t cut short at the hands of a diaper explosion or a sunscreen-in-the-eyes meltdown. If so, factor in a deficit of thirty minutes for time spent in that disgustingly wet public bathroom. RIP your daily morale.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Or let’s say you want to have an afternoon picnic, get out of the house for some exercise. If so, I sincerely hope you live somewhere north of the Mason/Dixon line or have chosen a cloudy day for this adventure, because your kid will not be having it. They’re going to be hot! They’ll be sweaty! Their legs will hurt, they’ll need some ice water, they’ll want to go home to collect 103 very important items that they left behind. Summer adventures with kids, in my experience, turn into misadventures, so just don’t say I didn’t warn you.

Lest you feel discouraged at the outlook of summers with kids, let me say that I do think this will all end up being worth it. The opportunity to watch those littles experience the freedom and newness of each summer for the first time makes for a memorable experience. I’m going to keep taking photos and biting my tongue when I want to freak out because there is sweetness in this season, even if it is in the midst of a little stress. And in the meantime, I’m working to scale back in other ways, a de-clutter of my to-do list, so that I can really try to focus on enjoying the moment I’m in, ya know? 

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

First up is this stone fruit skillet cobbler. This is an adaptable recipe that you can modify to fit whatever fruit you pick up at the farmers market or find lying in the nether regions of your freezer. You can make the dough for the biscuity/scone-like topping a few hours, days, whatever in advance and plop it on your fruit filling when the craving hits. The topping here is a combination of my favorite scone and my biscuit recipe. It’s tender, almost cakey, but super delicious in flavor. In place of some of the flour, I’ve added cornmeal for texture and to compliment the sweet fruit. When baked, this topping has crisp, buttery edges and a soft biscuit-like center that goes splendidly with a juicy fruit filling.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

I opted to use peaches, cherries, and plums for this particular stone fruit skillet cobbler, but you can really use whatever fruit you have on hand! The most important part is making sure to add the right amount of sugar. If you’re working with super sweet fruit, like strawberries, figs, or blueberries, you will likely require less sugar to add to the filling. In my case, the addition of tart plums required a smidge more sugar, so just be sure to adjust the recipe by a tablespoon or two as needed. I love to take whatever fruit is threatening to die in my fridge and throw it in mini, ramekin-sized portions for individuals treats as well. Just make sure your baking container is large enough to avoid an overflow of fruit syrup burning on the bottom of your oven. I learned this the hard way.

Stone Fruit Skillet Cobbler recipe by Wood and Spoon. This is a simple summer fruit dessert fit for any of your favorites- peaches, plum, berries, nectarines, cherries, etc! The topping is a biscuit / scone like topping scooped on top with cornmeal and butter. It's a simple make ahead dish that will let your summer produce shine. Find the recipe and how to on thewoodandspoon.com by Kate wood.

Moms, I’m giving you a badge of courage for taking these summer days in stride. As a reward, enjoy this stone fruit skillet cobbler and just give yourself a pat on the back for being freaking awesome, okay? Happy baking, y’all!

If you like this stone fruit skillet cobbler you should check out:

Cherry Gateau Basque 

Cherry Lime Hand Pies

Peach Berry Pie

Peach Crumb Muffins

Chocolate Budino

 

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Stone Fruit Skillet Cobbler

This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6
  • Category: Dessert

Ingredients

For the filling:

  • Two pounds of cored stone fruit (peaches, plums, nectarines, cherries, etc)
  • About ½1 cup (100 gm-200 gm) sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping:

  • 3/4 cup (105 gm) all-purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons sugar
  • 11/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons (70 gm) unsalted butter, cold and chopped
  • ½ cup (120 gm) heavy whipping cream
  • Extract sugar for sprinkling
  • Vanilla ice cream, for serving

Instructions

To prepare the cobbler:

  1. Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.

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Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world. 

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

These mini strawberry galettes are like little hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet, fruity filling, and a simple almond crumble on top, these mini strawberry galettes are the perfect treat to indulge in this summer.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet and use a large cutter or a glass to trace out equal-sized rounds. Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries that has just a bit of vanilla extract and some cornstarch to help thicken the juices. Gently fold the edges of the pie crust up over the outer rim of the fruit and press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble that I stole from this recipe. This step is optional, but I think it adds a little something special, don’t you think?

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

A couple things to know about this recipe:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small summer gathering, but certainly you can make a few more to serve a crowd.

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on thewoodandspoon.com

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts 

 

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Mini Strawberry Galettes

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 180
  • Yield: 7

Ingredients

For the pie dough:

  • 13/4 cups (210 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • Heaping 1/4 teaspoon salt
  • 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the streusel:

  • ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
  • 3 tablespoons (15 gm) almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

  • 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
  • 1/3 cup (65 gm) sugar
  • 11/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For assembly:

  • 1 large egg
  • Sliced almonds, for sprinkling
  • 3 tablespoons (15 gm) almond flour

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

  1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

  1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

Notes

  • Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up. 

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Raspberry Champagne Pop-Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

Do you ever wonder how you wound up where you are in life- the events and people and moments that have made you who you are today?

I went to college at Samford University in Birmingham, AL, and the four years I spent there were primarily focused on the tight-knit group of friends that I became apart of. There were best friends, a few who dated, sisters and brothers, and the relationships that formed in the midnights and bags of popcorn we shared somehow became deeply woven into who I was, who I am even today.  

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

In the years that have passed since graduation, some things have changed. There’s been marriage and children, brokenness and death. People have lost touch and moved away. But despite all the change and years that separate us from our 22-year-old selves, there’s still this unmistakable bond, a realness and connection that is so tangible and electrifying that I think you could feel it if you witnessed us together even just for a second. Truly, it’s a remarkable something unlike anything I’ve ever known.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood. Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

We gathered together, all of us friends with our spouses and children, at the lake this past weekend. We told the same jokes and played the same games. We shared meals together and held each other’s babies. We talked about how things used to be and made plans for the future, and for a few days, we were entirely different yet somehow exactly the same.

In the quieter moments of the weekend, I caught myself wondering what would be the sum of all the math we’ve been doing- the addition, division, and multiplication of our group that shaped who we are individually and together. The humans we’ve grown into are a product, in part, of the lessons we learned and experiences we shared during our time together, and watching my friends laugh and move and play like resurrected versions of the 20-year-olds I grew up with was a reminder that what we have is so rare and special that I’ll likely never replicate it again in my life, not even in a million years. Something about that togetherness felt almost holy, and the lump in my throat even now as I write this is proof enough that those relationships from my formative years have affected me to my core. They made so much of who I am today.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

Have you experienced this before? Do you have a friendship that is so intricately tangled with who you are that you can’t tell what belongs to you or was imprinted on you by them along the way? I’m ending our lake weekend away with friends feeling like the richest girl on earth and so sure of those relationships. I know I could go anywhere, for any length of time, and I’d be carrying those people with me, leaving traces of our story like pins on a map that tell of who we are and what we became together. It’s one of the best feelings I know.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

I won’t say much about these raspberry champagne pop-tarts. These mini pies are sweet and special, like a tiny celebration in a bite-sized form. With a simple fruit and booze filling and my favorite pie crust wrapped around it, these raspberry champagne pop-tarts are equal parts simple and delicious. Although the recipe for these raspberry champagne pop-tarts only yields a few, you can easily double it to feed a crowd- the perfect dessert for sharing at your upcoming summer celebrations. Give them a try and let me know what you think! Love to you all and have a great weekend!

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

If you like these raspberry champagne pop-tarts you should try:

Elderflower Champagne Cupcakes

Strawberry Fig Pop-tarts

Cranberry Pear Pop-tarts

Raspberry Streusel Cake

Berry Rhubarb Tart

Raspberry Lemon Linzer Cookies

Raspberry Rhubarb Crumb Cake

 

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Raspberry Champagne Pop-Tarts

These raspberry champagne pop-tarts have a raspberry champagne jam filling and a tender, flaky pie crust shell. A simple champagne glaze tops each one!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9

Ingredients

For the pastry:

  • 13/4 cups (210 gm) of all-purpose flour
  • 1/4 teaspoon salt
  • 11/2 teaspoon sugar
  • 6 tablespoons (85 gm) butter
  • 1/3 cup (70 gm) shortening
  • 5 tablespoons (approximately) of ice water
  • 1 large egg

For the raspberry champagne jam:

  • 1 cup (130 gm) fresh raspberries (or thawed from frozen)
  • 1/3 cup (80 gm) champagne
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • pinch of salt

For the glaze:

  • 1 cup (115 gm) powdered sugar
  • 23 tablespoons champagne

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. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the jam:

  1. Combine all of the ingredients in a small saucepan. Place the pan over medium heat and stir regularly to break up the raspberries until the mixture is thick and bubbly, about 8 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

  1. Whisk an egg in a small bowl for the egg wash and set aside.
  2. Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one teaspoon of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
  3. When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar and 2 tablespoons of champagne until smooth. You can add an additional tablespoon of champagne if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

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Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Let’s get started!

Essential Margaritas

Did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, equal parts elegant and simple, is nothing short of delightful, the perfect dessert to round out your weekends. 

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

To make it, we start with a simple crust. Almond flour and all-purpose flour and stirred with a bit of sugar before a generous amount of butter is cut in. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly into pea-sized chunks. Press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Strawberries and rhubarb are tossed with sugar, vanilla, and lemon zest. Cornstarch is added to thicken the mixture before is added to the prepared tart pan. Sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. While the tart may appear to be difficult to prepare, I can promise it is shockingly simple. Truly,this berry rhubarb tart makes the wait for rhubarb worth it.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate WoodBerry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Have a great weekend and enjoy some dessert this week! This berry rhubarb tart is not one to miss! 

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

 

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Berry Rhubarb Tart

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Ingredients

For the dough:

  • 11/4 cup (160 gm) all-purpose flour
  • ¾ cup (70 gm) almond flour
  • ½ cup (100 gm) sugar
  • 1 teaspoon salt
  • 11 tablespoons (155 gm) cold unsalted butter, cubed
  • 11/2 tablespoons milk or water

For the filling:

  • 8 ounces hulled and quartered strawberries (about 11/2 cups)
  • 8 ounces rhubarb, trimmed and cut into 1” pieces
  • ¼ cup (50 gm) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds
  • Whipped cream, for serving if desired

Instructions

  1. Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
  2. For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

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Recipe adapted from King Arthur Flour

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Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it. 

So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.) 

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:

  1. It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too. 
  2. Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
  3. Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing. 
  4. Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys.  Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny. 
  5. It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
  6. With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation; it’s not too late to be the person you want to be. 
  7. Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want. 
  8. As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
  9. Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
  10. Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.

To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.

I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this dessert ahead and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

If you like this strawberry icebox pie, you should check out:

Vegan Coconut Lime Ice Cream Pie

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Roasted Strawberry and Buttermilk Popsicles

 

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Strawberry Icebox Pie

This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) frozen strawberries
  • 11/4 cup (300 gm) heavy whipping cream
  • 114 ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

To prepare the crust:

  1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.

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Alphabet Cream Pie Tutorial

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Around here, we look for any reason to celebrate. Whether it’s Christmas Day, the neighbor’s cat’s birthday, or 5 days since someone in our home wet the bed, we hunt out reasons to throw a party like our lives (and sanity) depend on it. There’s something 100% fabulous about celebrating for little reason at all, and I love to find new treats to serve at these any-occasion gatherings. So unless you’ve been living under a giant rock or still haven’t mastered Instagram (shoutout to my husband!), you’ve probably seen the cute little layered cream tarts in the shape of numbers and letters all over the internet. They’re adorable, and I loved the idea so much that I hopped on that bandwagon to bring you a tutorial to make your very own alphabet cream pie. 

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Let me give you the quick scoop on these. I have no idea where they originated from, but I will tell you that they have taken over the internet. These desserts typically start with two sets of baked tart shells cut into the shape of numbers or letters. A cream filling is piped on each set of tarts that are then layered together and decorated with a million different treats: fresh fruit, macaroons, mini marshmallows, cookies, flowers, sprinkles, and the rest of the kitchen sink. Over time, the pastry cream barely softens the tarts so that you have a creamy layered dessert that is as beautiful as it is delicious. Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

I decided I didn’t want to fuss with tart shells and pastry cream. I wanted something I was more familiar with, something that would taste better, something way easier. So I introduce to you the alphabet cream pie: a few layers of buttery pie crust, filled with a simple lemon and vanilla bean whipped cream cheese, and topped with all of my favorite fresh fruit. Although this alphabet cream pie takes a step or two to make, it is the simplest version of this fancy pants treat that you will find and is incredibly fun to make. Let’s get started! Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

What You’ll Need:

Paper or stencil to trace letters/numbers

Paring knife or X-acto knife to trim out letters/numbers

Parchment paper for lining baking sheets

Piping bag fitted with a large round tip (I use Wilton 1A ) or a large plastic bag

1 Recipe for pie dough (see below)

1 Recipe for cream filling (see below) 

Items to decorate the pie

 

Directions:

You’ll need a stencil to trace out the numbers or letters for the alphabet cream pie. I printed out block letters on sheets of computer paper, cut them out, and used those to trace my letters onto the dough. You could also sketch it out on a piece of parchment paper. Using a stencil is vital so that your stacked letters match up. You’ll have enough dough to cover approximately two half sheet pans, so be sure that you letters aren’t any larger than what would fit on the pan- otherwise you’ll require more dough!

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Preheat the oven to 375 degrees, and roll the dough out on a floured surface to ¼” thick. If the dough is too hard, allow it to rest at room temp about 5-10 minutes.  Use a paring knife or a clean X-acto knife to cut out the letters. You’ll need two of each letter or number as they will stack one on top of the other. (Sidetone: I opted to do “HBD,” which is millennial shorthand for “Happy Birthday,” but you could just as easily do a number 16, 21, or 50 for a special birthday, or even just one single giant letter to celebrate someone awesome!) Place the letters on a parchment-lined baking sheet at least an inch apart. If the dough got soft and the letters smooshed a bit, just use the stencil to reorient the letter how it was meant to be shaped. Place the prepared pan in the fridge or freezer to firm up (5 minutes for freezer, 10 minutes for fridge) and then bake in the preheated oven for about 20 minutes or until the letters are barely puffed and golden. You can bake multiple pans in the oven, just be sure to quickly rotate the top and bottom pans about halfway through. Allow the letters to cool thoroughly on a cooling rack prior to use.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

When the letters have cooled, prepare the serving platter or workspace you’re going to assemble the pie on. Place about half of the cream filling in a large piping bag fitted with a large round tip. If you don’t have this, feel free to fill a gallon or quart sized plastic bag with some cream and snip the tip off of the corner of the bag. Your round dollops won’t be as perfect, but no one will care. Pipe a dot or two of cream under each letter (once it has chilled, this will adhere it gently to your serving platter), and then begin piping ½ tablespoon-sized dollops all over the letters. I prefer to use rows and columns, but you can do it however you please. Once you’ve covered the first layer of letters, place the second layer of letters gently on top and then repeat this process. Cover the letters entirely with dollops of cream, refilling your piping bag as needed.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

When you’ve completed the process, you’re ready to decorate! I use fresh fruit, like strawberries and blueberries, or even little candies. You are free to decorate with little cookies or edible flowers as well. If you use non-edible flowers, just wrap the stem or base of the flower touching the pie in a tiny piece of aluminum foil to keep them food safe. You can also color any remaining cream filling and use a star tip or another decorative piping tip to pipe on little colorful dollops of cream. The pie itself will keep in the fridge for a few days, but the items on top of the pie may begin to weep and bleed. As a result, I recommend eating this treat the day it is made.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

This alphabet cream pie is totally festive and the perfect treat to celebrate the birthdays, anniversaries, and everyday happenings in your life. Make it for someone awesome and top it with all of their favorite things. It will be the celebration pie to beat!

If you like this alphabet cream pie tutorial, check out:

Painted Sugar Cookies 

Marbled Sugar Cookies

Gold Splatted Lavender Vanilla Bean Sugar Cookies

Easter Cake 

 

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Alphabet Cream Pie

This alphabet cream pie is a take on those popular letter/number tarts that are taking over the internet! This is two layers of shaped baked pie dough filled with a lemon vanilla bean cream cheese whipped filling and topped with fresh berries. 

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 120

Ingredients

For the pie crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the cream filling:

  • 8 ounces (225 gm) regular cream cheese, at room temperature
  • ¾ cup (150 gm) sugar
  • 3 cups (680 gm) heavy whipping cream
  • 1 teaspoon vanilla bean paste or extract
  • 11/2 teaspoons finely grated lemon zest

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed and pea-sized clump exist throughout.
  3. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. I typically use about 6 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least one to two hours prior to use.

To prepare the cream filling:

  1. In a large bowl, beat the cream cheese, sugar, and lemon zest together until smooth, about 30 seconds. Add a few tablespoons of the cream and beat to incorporate. Add a bit more cream and beat to incorporate. Once the cream cheese mixture is thick and liquidy, add the remaining cream and the vanilla, beating until thickened and stiff peaks form. Refrigerate until ready to use, but best used immediately.

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Chocolate Chess Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

With Thanksgiving just around the corner, I figured y’all might need a sure thing. A dessert that is rich enough, easy enough, pretty enough, and able to feed enough mouths at your dinner soirees. A dessert whose plate gets cleaned and leaves party guests licking their forks and asking, “Who brought that?” This chocolate chess pies is most certainly a sure thing and I can’t wait to tell you all about it!

I’m guessing that a lot of you are puzzled about chess pies right now, and I’d bank that most of the confused folks reside somewhere north of the Mason-Dixon Line. Prior to moving to the South, I didn’t have a clue either. Ten years in Birmingham wasn’t long enough for me to dig up the deep Southern roots of chess pies, but upon marrying into my husband’s Alabama family I learned quickly that chess pies are king.Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Prepared with a single crust and a custardy filling made primarily of butter, sugar, and eggs, chess pies are rich, dense, and ultra-sweet. Although a number of variations of chess pies exist (Buttermilk! Pecan! Citrus!), anyone who is anyone knows that chocolate is the one to beat. If you disagree, we can’t be friends. Just saying.

A few years ago, I ran across my husband’s grandmother’s box of recipes. They were beautiful, worn with stains and torn edges, and spoke to the culture my husband grew up in. Brett’s Nana was a hard worker and spent a lot of time loving her tribe through the food she prepared- fried pork chops, skillet cornbread, and warm banana pudding. One of my husband’s favorites has always been his Nana’s chocolate chess pie, so finding that recipe was nothing short of a treasure. 

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

I adapted her time-tested notes to create this chocolate chess pie recipe. Using a bit less sugar and a tad more cocoa, I wound up with a pie that was nostalgic and special for my hubby, yet suitable for my own tastes. Even better, this chocolate chess pie is a cinch to make and bakes up terrifically every time. 

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

To prepare it, we start with the crust. Sure, you could buy a crust from the freezer section of the store, but GUYS, we are cool and proficient enough to make them ourselves. Check out my favorite recipe here or choose one of your own. A single crust is all that is required for this recipe, so save the other half of your double crust for later. Roll the dough into a shallow 9″ metal pie plate and crimp the edges. Give it a brush of an egg wash for color and gloss, and set it aside in the fridge while you prepare your filling. Cocoa powder, sugar, salt, and the tiniest bit of flour are whisked together in a large bowl before the liquid ingredients are added. Melted butter, eggs, and evaporated milk are stirred in next, whisked in until the mixture is uniform throughout. Pour the filling into the prepared pie pan and allow it to bake in the oven.

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

The hardest part of this chocolate chess pie is identifying when it’s done. After about 35 minutes, you should find that the pie has risen slightly and is only barely jiggly in the center half of the pan. The pie will definitely look underdone when you remove it from the oven, but just cross your fingers, say your prayers, and all will be well. Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

Once the pie has chilled to room temperature, you will have created the most perfect chocolate chess pie! Truly, you could stop there. You could give it a dust of powdered sugar or just throw it on the Thanksgiving table and call it a success. But I know you. Like me, you love to take things too far. So lucky for us (read: everyone who eats this pie), we instead go overboard and add a super fluffy, perfectly sweetened chocolate whipped cream. The billowy clouds of cream and air add another layer of flavor and a whole lot of flair to an otherwise dull-looking pie. Who doesn’t like whipped cream!?! Trust me on this one, okay? Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

I’m sure you’ve already got a stellar lineup of treats for this Thanksgiving, but I want to encourage you to give this pie a shot. It is excellent and 100% worth the very few minutes it will take to make it. And if you’re in the mood for more pies, be sure to check out the list of my blogger friends below who are sporting pie recipes today. The self-proclaimed #piesquad is back again, ready and raring for action, so give some recipes a try and let me know what you think! Happy Friday to you all!

Cloudy Kitchen

Chocolate Cream pie with whipped peanut butter cream

 

Cook Til Delicious

Pear Cranberry Frangipane Tart


DisplacedHousewife

Five-Spice Cran-Apple Handpies

 

The Farmer’s Daughter

Apple Ginger Pie

 

 

Harvest and Honey

Apple Apple Pies


Lyndsey Eden

Maple Cream Cheese Pear & Pistachio Galette


Salvialimone

Tarta Tine with White Chocolate Caramelized Pears

 

TermiNatetor Kitchen

Brown Butter Chai Pumpkin Pie with Sugared Sage


Topless Baker

Apple & Blackberry Flower Lattice Pie

Chocolate Chess Pie by The Wood and Spoon Bly by Kate Wood. This gooey fudge pie is a take on the classic Southern recipe. Make with a flaky pie crust and a cocoa powder fudgy filling, this pie is topped with chocolate whipped cream and chocolate curls. Definitely the prettiest pie you'll see this holiday season. Make this pie for Christmas or Thanksgiving as it serves a crowd and is great for sharing. Find the recipe and other old South recipes on thewoodandspoon.com

If you like this chocolate chess pie, you should check out:

Mocha Hazelnut Cream Pie

Pumpkin Cheesecake Tarts

Banana Coconut Chocolate Cream Pie

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

 

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Chocolate Chess Pie

This chocolate chess pie is a traditional southern favorite, rich and fudgy, with the added oomph of a fluffy chocolate whipped cream. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes

Ingredients

For the pie:

  • 1 recipe for a single unbaked pie crust (not deep-dish)
  • ¼ cup (30 gm) cocoa powder
  • 1 tablespoon flour
  • 11/4 cups (250 gm) sugar
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted
  • 3 large eggs, beaten
  • 3 tablespoons evaporated milk
  • 1/2 tablespoon vanilla extract
  • ½ tablespoon vinegar

 

For the chocolate whipped topping:

  • 11/2 cups (360 mL) heavy whipping cream
  • ¼ plus 2 tablespoons (75 gm) sugar
  • ¼ cup (30 gm) cocoa powder

Instructions

To prepare the pie:

  1. Preheat the oven to 350 degrees.
  2. Using a rolling pin, roll out the pie dough and transfer it into a 9” pie plate. Gently press the dough into the edges of the pan and trim off any excess. Crimp the edges as desired.
  3. In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until combined. Add the melted butter and sitr just to combine. Add the eggs, evaporated milk, vanilla extract, and vinegar and mix to combine. Pour the filling into the prepared pie crust and brush the crust with a bit of milk, beaten egg, or cream if desired. Bake the pie in the preheated oven for about 35 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Remove and cool to room temperature.
  4. Once cooled, prepare the whipped topping. Beat the heavy cream on medium speed in the bowl of a stand mixer fitted with a whisk attachment. Whip until frothy and slightly thickened and add the sugar and cocoa powder. Increase to high speed and beat until stiff peaks form. Spread dollops of the whipped cream on top of the pie and serve immediately.

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Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I can feel a change coming on. Summer has barely bid adieu, and I find myself searching for signs of a new season: changing leaves, the smell of bonfires, and cinnamon-spiced treats like this caramel apple pie. 

A few years ago, I traveled with my mom and daughter to Michigan for a visit with my nana and my great-grandmother. Aimee was only a few weeks old, and we had planned the trip to introduce her to Grandma Great and spend some time with just us girls. Those early days of Michigan September brought cool air and a few crunchy leaves, along with orchards full of brightly colored apples, ripe for picking, juicing, and preserving. We visited a nearby farm and snacked on doughnuts and apple cider before filing our baskets with a bounty of red, green, and yellow fruit.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I traveled home with several bags of apples and soon had filled our freezer with containers of homemade pie filling. That weekend was the last time I saw Grandma Great before she passed, but the memories of those days spent have stayed with me. So many slices of apple pie came before that weekend but not a single one has passed since that I haven’t thought of that time together. Five women, knit together by love and faith and blood, chatting over cups of cider and the gentle noises of bitty baby coos. The unwarranted and unconditional affection that exists within the bonds of a mother/daughter relationship is rare and beautiful in and of itself, but witnessing the intangibles of that of love, moving freely within the ties of 5 generations, was enough to take my breath away. Those hours of laughter and cheek kisses, teary-eyed stories, prayers and whispered songs  are gifts that I relive, even today, in the vibrant colors, smells, and tastes of this season. 

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Sweet reader, I hardly expect a caramel apple pie to swell your heart with love and a sense of belonging the way it does mine, but I know that those memories do, in fact, exist for you. Maybe you taste it in a slice of iced watermelon or the brine of a fresh oyster. Maybe you feel it when your fingers rub butter into flour, or in quiet the moments spent stirring a simmering pot of chicken noodle soup. Food has a way of melting and mixing into our stories, bringing up memories and feelings with something as simple as an ice cream cone or handful of popcorn. Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

So share your story. Honor it with your words and your time spent in the kitchen. Tell it to your children with a batch of chocolate chip cookies or syrup-soaked pancakes. Keep it alive with a sip of cider or a slice of pie. Let food be a thing that tells your story and connects you to your people, to your past.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is special. Dessert is always a great idea in my book, but there’s something about that first apple pie of the year that just really knocks my socks off. This caramel apple pie is exceptional, with a sweet and salty layer of homemade caramel coating all of that tangy autumn fruit. The whole thing is encased in my favorite pie crust, and because it’s prepared in a jelly roll pan, you’ll have pie to share with all your friends. Tell them they can thank you later.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

To make this caramel apple pie, we start by whipping up the crust. Homemade pie crust is worth the time and effort, so check out my blog post for the details and pass on that store-bought stuff, okay? While the pie crust is chilling in the fridge, we will whip up a homemade salted caramel sauce. Sugar and water cook on the stove, uninterrupted, until it turns from clear, to golden, to amber. Carefully whisk in some heavy cream, vanilla, salt, and butter, and allow it to cool briefly while you prepare the rest of the caramel apple pie.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Start by peeling and dicing the apples. Because this is a slab pie, we want our apples to be diced into 1/2″ chunks, as opposed to cut into large slices. I prefer to use golden delicious apples, but throw in whatever baking apples you have on hand. Toss the apples with sugar, spices and a bit of flour, and set them aside while you assemble the caramel apple pie. Roll out half of your crust large enough so that there is an overhang on all sides of a standard jelly roll pan. Transfer the pie crust into the pan and gently press the dough into all of the edges and corners. Patch any holes with extra dough and trim off any excess. Spread out the apple filling into the crust and drizzle the caramel evenly over the top of it all. Roll out your second half of pie crust to blanket the apples and pinch the two layers of crust together to seal the filling inside the pie. Vent the top of the dough and coat it with a thin layer of egg wash before baking.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Once out of the oven, this caramel apple pie is bubbly, fragrant, and golden brown. The crust is tender and flaky, a perfect combination for the syrupy apple filling. This caramel apple pie tastes and smells just like fall, the perfect dessert to welcome in this new season. Make this pie for your next football party, Thanksgiving, or just a regular old weeknight dessert. There’s no reason you can’t break out a special dessert just because, right? Share this slab with your people and tell them you love them. Everyone wins there. Happy fall and Friday to all of you- have a great weekend!

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

If you love this caramel apple pie, you should try:

Apple Crumb Cake

Apple Crisp Ice Cream

Pumpkin Cheesecake Tarts 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

 

Print

Caramel Apple Pie

This caramel apple pie is prepared in a sheet pan. Juicy apples and sweet and salty caramel are baked into a buttery, flaky crust.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes

Ingredients

For the pie crust:

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

 

For the caramel:

  • 11/2 cups (300 gm) sugar
  • 6 tablespoons water
  • 1 cup (240 mL) heavy cream, slightly warmed
  • 11/4 teaspoons salt
  • 4 tablespoons (55 gm) unsalted butter

 

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 6 cups (about 760 gm) of ½” peeled and diced baking apples. (I use about 67 large golden delicious apples)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 2 tablespoons 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 shortening and butter, just until evenly dispersed and pea-sized clumps form.
  3. Add 6 tablespoons of ice water and pulse, add in ad 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 caramel:

  1. Combine the sugar and water in a large saucepan (at least 6 quart) over medium-high heat. Allow the sugar and water to cook undisturbed about 10-11 minutes until the sugar has turned a deep amber hue. Carefully and slowly add the heavy cream in, whisking all the while to combine. Please note that the caramel will bubble and steam and sputter, so be sure to add the cream slowly and with care. Continue whisking and cooking until the caramel is smooth and well combined. Remove the pan from the heat and add the salt and butter, whisking until the butter is incorporated. Set aside while you prepare your pie ingredients.

 

To prepare the pie filling:

  1. Combine the lemon juice and apples 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 apples into the pan and spread out to fill evenly. Drizzle the caramel over the apples, being sure to distribute it evenly. You can re-warm the caramel slightly if needed.
  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. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the caramel inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!