Pies and Tarts Archives - Page 5 of 7

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.

Memory Lane

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.

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.

Now, Your Turn

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.

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 Pie

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.

Making the Pie

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.

Assembling the Pie

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.

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!

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

Caramel Apple Pie

Print Recipe

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:

4–1/2 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:

1–1/2 cups (300 gm) sugar
6 tablespoons water
1 cup (240 mL) heavy cream, slightly warmed
1–1/4 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 6–7 large golden delicious apples)
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons sugar
1 egg

Cook Mode Prevent your screen from going dark

Instructions

To prepare the pie crust:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
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.
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:

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:

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:

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.
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.
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.
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.

Cherry Gateau Basque

13 Comments / Cakes, Pies and Tarts

I know, I know. You see the title of this blog post, and if you’re like 99% of the people on this earth, you’re like, “What the heck is cherry gateau Basque?” Well, fear not, because we’re going to get all up in this bizznazz, okay?

When You’re the Weird One.

If you do weird stuff in a small town like, say, write a food blog, people tend to notice. In my little town of Selma, AL, this is me. I am the self-proclaimed weirdo dessert lady. To be honest, if you’ve gotta be known for something in a small town, I hardly think that being the over-zealous-on-social-media-baker-chick is the worst option. You could be the guy who peed his pants at the softball field… Or the girl who got set up on a date with a distant cousin. Yikes.

The thing is, I think I have fooled people into thinking that I actually know something about food. All of my ranting and posting and sharing of desserts may give the illusion that I know what I’m doing in the kitchen all of the time, but when it comes to actual skills, I’m still very much a student, learning new recipes and techniques one bite, one failure, one stick of butter at a time.

I trick you into thinking that I know more than I do by writing 500+ words a week about layered cakes and no-churn ice cream. You think I have these worldly skills because I use words like brown butter and reference things like laminated dough and acetate sheets. But at the end of the day, I’m a girl with an oven and a screenful of edited photos that may or may not make me seem a lot more legitimate than I actually am. (Hint: they do.)

Cherry Gateau Basque

So here I am, sharing this cherry gateau Basque with you today. I’d seen it in magazines and had read about it in French novels, but up until a month ago, I’d never made one. Is it a cake? Is it a pie? Truthfully, before starting this journey, I didn’t know a cherry gateau Basque from a Pepperoni Hot Pocket. I even had to Google the pronunciation of the word, because, okay, who can pronounce stuff like “gâteau Basque” when they’ve only had five days of practice with the French language? Still, I was determined.

But, What Is It?

After a few practice rounds and a little internet research, here’s what I know about this dessert. Gateau Basque is a French dessert that originated in (duh) the Basque region. Traditionally, this dessert is filled with preserved cherries or cream and has a buttery, cake-like pastry dough surrounding the gooey filling. The dough is rolled like a pie and fitted into a cake pan before smearing on the filling and topping with an additional sheet of pastry. After baking, the cake is golden and buttery, with a smooth, glossy top and a sliver of sweet fruit peeking through each slice. I was rather unsure when I set out to make this cherry gateau Basque, but I loved the outcome so much that I’ve decided to share the results with all of you. After all, we’re learning and feeling our way through the dark together, right? So let’s dive in!

How to Make It

To make this cherry gateau Basque, we start by making the pastry dough. Room temperature butter is creamed with sugar before an egg and a yolk are added. Next, toss in the dry ingredients and stir only until the mixture barely comes together. Divide the dough in two and roll each half in between its own two sheets of parchment paper until it is thin, smooth, and just barely larger than a 9″ cake pan. Allow to chill in the fridge while the oven preheats.

When ready to bake, prepare your pan with a little butter. Carefully remove the parchment paper from one of the dough rounds and gently press it into the cake pan as if you were lining a pie tin with a sheet of pie dough. Next comes the cherry preserves. I chose a tart cherry jam, but you can use any variety that you enjoy eating. Smear the preserves just shy of the edges of the pan and top it with the second sheet of dough. Trim off any excess dough and pinch the two sheets of pasty together to keep the cherries inside. Gently smooth the top of dough with your fingers and brush with an egg wash before baking.

Serving the Cake

Once golden and slightly cooled from the heat of the oven, remove the finished cherry gateau Basque from the pan and allow it to come to room temperature. After cooling, you can decorate the cake with a dust of powdered sugar and a handful of sliced seasonal fruits like nectarines, plums, peaches, and cherries. I think a dollop of whipped cream or creme fraiche would be mega yummy here too, but go for whatever revs your motor. This cherry gateau Basque is delicious all on it’s own, no fancy toppings required.

Learning new recipes and techniques is challenging at times and it’s not without a fair share of failures. But if you find something that strikes your fancy, maybe even this cherry gateau Basque, I hope you’ll give it a try. I really think you can make this dessert, so if you’re up for rolling and filling and munching on fancy pants French desserts that trick your friends into thinking you’re a pro, this cherry gâteau Basque is 100% for you. Give it a try and let me know what you think! And don’t forget to vote for the SAVEUR blog awards! You can find me among the nominees in the “Best Baking and Sweets” category, but be sure to check out the other categories as well. Have a terrific weekend and happy baking!

If you like this cherry gateau Basque, you should try:

Cherry Lime Hand Pies

Black Forest Ice Cream Cake

Strawberry Rhubarb Pie

Strawberry Fig Pop-Tarts

Cherry Gateau Basque

Print Recipe

Cherry Gâteau Basque is a traditional French dessert made of two layers of pastry filled with cherry preserves. This is a cake meets pie and is perfect for filling with summer fruit!

Author: Kate Wood, Adapted from Saveur Magazine
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes

Ingredients

10 tablespoons (140 gm) unsalted butter, at room temperature
½ cup (100 gm) granulated sugar
2 large eggs, divided
1 large egg yolk
2 cups (260 gm) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup tart cherry jam or preserves
1–1/2 cups of mixed fruit, cleaned and sliced for decorating

Cook Mode Prevent your screen from going dark

Instructions

In the bowl of a stand mixer, beat the butter on medium speed until light and creamy, about 2 minutes. Scrape the sides of the bowl, add the sugar, and beat for an additional 2 minutes until the mixture is fluffy. Scrape the sides of the bowl and add one whole egg and the egg yolk, beating on medium speed just until combined. Scrape the bowl and add the dry ingredients. Beat on low speed just until combined. Be careful to not overbeat.
Dump the dough out onto a lightly floured surface and divide the dough in half. Place one of the halves in between two large sheets of parchment paper and use a rolling pin to roll the dough out into an 11” circle. Set aside and place the second dough ball in between two separate sheets of parchment paper. Roll the second dough piece into a 9” circle. Place both on a flat surface in the fridge and allow to cool for an hour.
Preheat the oven to 375 degrees and move a rack to the upper third of the oven. Grease the insides of a 9×2” cake pan and trim a parchment paper round to line the bottom of the pan.
Remove the dough from the fridge and allow them to sit out for a few minutes to become pliable. Peel the parchment paper off of the 11” round dough and center it into the greased pan. Gently press the dough into the bottom of the pan and around the edges. Trim off any excess, allowing the dough to travel only halfway up the sides of the pan. Spread the cherry jam in the pan, leaving a ½” border around the edges of the pan. Peel the top parchment paper off of the 9” circle and use a paring knife to trace and trim a circle the diameter of the cake pan in the dough. Transfer the trimmed dough into the cake pan and pinch the edges of the two dough pieces together to seal in the jam. You can wet your fingers lightly to pat out the dough to make it as even as possible. Don’t sweat it if your dough isn’t perfect though.
Whisk together the remaining egg with 2 teasopons of water and use a pastry brush to paint a thin layer of the egg wash over the top of the pie. Place in the oven and bake for about 30 minutes or until the top is golden brown and set.
Allow the pie to cool in the pan for 10 minutes and then carefully move a paring knife around the border of the pie to release the edges. Invert the pie onto a cooling rack and then carefully flip back over onto your serving plate. Allow to cool completely.
Once ready to serve, garnish with sliced fruit or powdered sugar. Serve immediately.

Strawberry Fig Pop-Tarts

18 Comments / Pies and Tarts

Strawberry fig pop-tarts. Does your inner kid just squeal with delight? POP-TARTS, okay? Pop-tarts for grown-ups- finally!

In college, my friends used to joke that I had a tape worm. Now, I’ve never had a tape worm, but it’s my understanding that such creatures are not a joking matter. To be clear, if you currently have a tape worm, you also have my sincerest apologies. Truly.

The point is, I used to be able to eat like I was eating for five. Food would enter my body with zero care in my mind as to where it would go next. Dessert? Duh. Seconds? Of course, thank you for offering. I had an insatiable appetite, a voracity for food and the act of dining, but as luck and genetics would have it, you wouldn’t know it by looking at me. At my largest, I had decent curves and an enviable rack, so I typically ate without a care on the regular.

Body Changes

Today, status post a couple of kids and two months away from entering a new decade of life, I have a different understanding with my body. The understanding is that if I eat, I will be filled. If I eat more than I burn, I will gain weight. If I eat an extra helping of dessert every day this week, I will likely have a muffin top in my loosest jeans next week. My butter intake is directly related to the amount of cottage cheese that I will sport on my hind parts next summer, so I have to exercise self-control at times. That includes busting it at the gym, taking the stairs, and passing on seconds most days of the week. My rubber band waistline is not what it used to be, so I have to work hard if I want to keep my current wardrobe around.

Unfortunately, my desire for food has not changed. I dream about lunch at breakfast and cheat on my dinner with thoughts of dessert. I’m the girl who eats the gooey cheesy parts off their kids’ sandwiches and finishes their milkshake just in time to drink their husband’s. I’m not above eating French fries out of a greasy paper bag and a brownie “a la mode” is always an “a la HECK YES!”

“a la mode?” is always an “a la HECK YES!”

While I should maybe have some degree of embarrassment or cause for concern (after all, I am a dietitian!?!), food is just apart of who I am now. I love to make it, I love to eat it. I enjoy the beauty of God’s creation with every bite of macerated berry, shaved truffle, and caramelized shallot that enters my gullet, so while I work hard on the backend to keep my, um, backend looking good, the truth remains that I’m really just here for the food.

Strawberry Fig Pop-Tarts

Like these strawberry fig pop-tarts. A guilty pleasure indeed, but one that evokes a lot of the playful, childlike memories that I have of food: begging my mom to buy pop-tarts, but settling for toast instead; lusting after that 75-cent, foil-wrapped treat in the vending machine at school when all I had to spend was a quarter. Pop-tarts are a treat that now, as an adult, I don’t make room for in my diet, but when I get the chance to make some of my own, I don’t pass it up.

This recipe for strawberry fig pop-tarts is fantastic for two reasons. First, the filling is an easy peasy strawberry fig preserve that I love to make. Every year, I pick figs and quadruple the recipe so that I can preserve the fruit to enjoy all year round. The second reason you need these strawberry fig pop-tarts in your life is because the crust on these babies is really nothing more than my all-time favorite pie crust. So basically, when you eat these pop-tarts, you’re really getting pie with an extra helping of crust. YA WELCOME.

Making the Pop-Tarts

To make these strawberry fig pop-tarts, we start by making the preserves. Add some sugar to a pot of chopped or mashed fresh figs and cook until the sugar has dissolved. Add a few scoops of strawberry gelatin (I told you this was the easiest recipe) and cook for a few minutes until thick and bubbly. Let the preserves cool in the fridge while you make your crust.

Add some flour, salt, and sugar to the bowl of a food processor and pulse in some butter and shortening until pea-sized clumps form. The butter adds the flavor and the shortening adds the flake, so trust when I say that this is a crust worth writing home about. Add some ice cold water to the flour until it begins to form a dough. Divide the mixture in half, patting it into flat disks, and allow to chill in the fridge for a few hours.

Assembling the Pop-Tarts

Assembly for these strawberry fig pop-tarts can happen up to a week in advance. Roll out your dough on a floured surface and use a biscuit cutter to cut out the tops and bottoms of your dough. Spoon a bit of preserves on half of the rounds and use a fork to crimp the tops on to each one. Place the pop-tarts in the freezer to set up properly before baking.

Fresh from the oven, these pop-tarts can be messy, but doesn’t that make it taste better anyways? Allow the little pies to cool before adorning them with a spoon of glazed icing. I tossed on some sprinkles too because YOLO, right?

These strawberry fig pop-tarts are incredibly fun and delicious, likely the spunkiest dessert you’ll eat all year. Make these little buddies before the summer is up and don’t forget to just enjoy food from time to time. Be sure to check out my nomination for the “Best Baking and Sweets” category of the SAVEUR Blog Awards. You can vote as many times as you want from now until September 8 by heading to the link in the sidebar of my site. I’ll be popping in this weekend with another treat because I luh you guyz, so happy Monday and have a great week!

If you like these strawberry fig pop-tarts, be sure to check out:

Cherry Lime Hand Pies

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Cranberry Pear Pop-Tarts

Blueberry Galette with a Cornmeal Crust

Peach Berry Pie

Strawberry Rhubarb Pie

Strawberry Fig Pop-Tarts

Print Recipe

★★★★★

5 from 1 reviews

Mini strawberry fig pop-tarts are made with buttery pie crust and homemade preserves, topped with a simple sugar glaze.

Author: Kate Wood
Prep Time: 45
Cook Time: 25
Total Time: 1 hour 10 minutes
Yield: 12

Ingredients

For the pastry:

2 1/4 cups (290 gm) of all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (113 gm) butter
1/2 cup (113 gm) shortening
5 tablespoons ice water

For the strawberry fig preserves:

2 cups figs (about 1 pound before stemmed), stemmed and quartered/ mashed
1–1/2 cups (300 gm) sugar
1–1/2 ounces of strawberry gelatin ( like Jell-O)

For the glaze:

1 cup (125 gm) powdered sugar
2–3 teaspoons milk
½ teaspoon vanilla
food coloring, if desired

Cook Mode Prevent your screen from going dark

Instructions

To prepare the pastry:

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

To prepare the strawberry fig preserves:

Add the figs and sugar to a large pot on the stove over medium heat. Mash and stir often until the sugar has dissolved and the mixture is well combined. Add the gelatin and bring to a boil, stirring frequently while the mixture cooks for about 7-8 minutes. Mash the figs more if you’d like and then pour the contents into a large canning jar or heat-proof container. Store in the fridge to cool.

To prepare the pop-tarts

Roll out one disk of pastry to ¼” thickness on a floured surface. Using a 3″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom).
Place one tablespoon of cooled filling on top of half of the rounds.
Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

Whisk together the powdered sugar, 2 teaspoons of milk, and vanilla. Add additional milk, 1 teaspoon at a time, until the desired consistency is reached. You want the glaze to be fairly thick but still pourable. Add food coloring if desired. Once pop-tarts have cooled completely, top each pastry with a bit of glaze and allow to set.

Notes

If you’d like, feel free to can these preserves! You can triple (or even quadruple!) the recipe and process several batches of cans. See the Ball website (freshpreserving.com) for more help on preserving
You will have extra preserves. Save them in an air-tight container in the fridge!

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

67 Comments / Pies and Tarts

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.

A Whole New World

When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.

I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. My accent was different, and I dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.

Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.

Change is Hard

But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. It was as if I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.

Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod, old Converse sneakers, and recipes that reminded me of home. Where was my own identity? The one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”?

Blossom Where You’re Planted

One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”

Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.

A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.

Honey Mascarpone Tart

Every summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.

A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.

Making the Tart

To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.

The Filling

Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey. YOLO, okay?

This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.

Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!

If you like this honey mascarpone tart, be sure to check out:

Strawberry Pretzel Tart

Pumpkin Cheesecake Tarts

Bruleed Key Lime Pies

Blueberry Galette with a Cornmeal Crust

Honey Mascarpone Tart

Print Recipe

★★★★★

4.3 from 9 reviews

This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.

Author: Kate Wood
Prep Time: 30
Cook Time: 240
Total Time: 4 hours 30 minutes

Ingredients

For the crust:

1/3 cup (70 gm) brown sugar, packed
2 cups (200 gm) graham cracker crumbs
¾ teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted

For the filling:

8 ounces (230 gm) mascarpone cheese
3 tablespoons brown sugar
3 tablespoons honey
1 cup plus 1/3 cup (320 mL) heavy whipping cream
1–2 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
¼ cup (40 gm) chopped pistachios, toasted (optional)
Additional honey for drizzling (optional)

Cook Mode Prevent your screen from going dark

Instructions

To prepare the crust:

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

To prepare the filling:

In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.

Notes

In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.

Tomato Galette with Basil Pesto and Feta

9 Comments / Food and Drink, Pies and Tarts

Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.

Tomato Galette

Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.

Galettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?

Making the Pie Dough

To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish.

Prepping the Galette

Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?

Assembling the Galette

After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.

While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing.

Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!

If you like this tomato galette, you should check out:

Blueberry Galette with Cornmeal Crust

Chicken Pot Pie with Cornmeal Cheddar Crust

Cherry Lime Hand Pies

Cranberry Pear Mini-Pop Tarts

Tomato Galette with Basil Pesto and Feta

Print Recipe

Made with a buttery pie crust, this tomato galette is a fresh way to use beautiful tomatoes, fresh basil, and feta cheese.

Author: Kate
Prep Time: 25
Cook Time: 40
Total Time: 1 hour 5 minutes

Ingredients

2 Roma tomatoes, sliced 1/8” thick
1 pint grape tomatoes, halved
3/4 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons prepared basil pesto
1 single pie crust, chilled (see notes)
½ cup crumbled full-fat feta cheese, divided
1 egg
1 tablespoon water
1 teaspoon pepper
1 teaspoon Italian seasoning
1 tablespoons grated parmesan cheese
Extra fresh basil, for sprinkling on the pie

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
Line a cutting board or dinner plate with two layers of paper towels. Spread the tomatoes out on the towels and sprinkle with the salt. Place an additional layer of towels on top and set aside.
Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
Pull your pie crust from the fridge and allow to soften for rolling slightly, if needed. On a floured surface, roll the pie crust out to a rough 12-13” circle. Be sure your circle isn’t larger than your pan. Carefully transfer the pie crust to the prepared baking sheet or pizza stone. See notes.
Spread the pesto mayonnaise on to the pie crust, leaving a 2” border around the outside. Sprinkle ½ of the feta cheese out on to the pesto mayo. Arrange your Roma tomatoes over the mayo and sprinkle the grape tomatoes on top, leaving them cut side up. Sprinkle the remaining feta cheese on top.
Crimp the border edges of the pie crust around the tomato filling. Simply pull up the edges and fold over themselves as if you were wrapping a present. Whisk together the egg and water to create an egg wash for your crust. Use a pastry brush to paint the crust.
Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is set and golden brown. Allow to cool slightly before slicing. This can be served warm, but is delicious at room temp as well.

Notes

See the link in my post or look in my blog archives for my favorite homemade pie crust. You’ll need only half of the recipe, so you can store the other half in the freezer for a later date.
To transfer your pie crust to your prepared pan, flour your rolling pin and carefully loosely roll the flattened pie crust back on to your rolling pin. Unroll it on to your baking sheet.

Cherry Lime Hand Pies

2 Comments / Pies and Tarts

Everyone cue the candles and the birthday serenades. Today is my old man’s birthday and we’re celebrating with these cherry lime hand pies!

I read something in a book recently that struck a chord. In “Cold Tangerines,” the author, Shauna Niequist, talks about how we often think of our stories as being chiseled in stone- permanent and defined. Shauna suggests that instead, we ought to embrace the art of writing in pencil, living with a willingness to not plan our futures to death. Living in freedom because our story’s uncertainty is one of the few things we get to be certain of.

Once Upon a Time

Growing up, I wasn’t a serial dater or anything, but I certainly had my fair share of romances. In middle school, I had a boyfriend who I never actually spoke words to. We’d pass notes in Pre-Algebra and I’d clutch that sweaty piece of notebook paper in my hands until the gel ink bled and the paper curled to the shape of my palm. No amount of writing “Mrs. Katie SanPedro” on the cover of my spiral notebook could have validated that joke of a relationship, but for 12 year old me, that was it.

Later, at 17, I fell for the bad boy. I planned my lip piercing and changed my hair, all in an effort to become his girlfriend/groupie/MySpace profile picture. Thick eyeliner and a new playlist on my iPod wasn’t enough to lock him in, and it finally fizzled when I found out he made out with a girl at his high school prom (HINT: it wasn’t me). I’m kind of embarrassed for that girl now, but what she learned that year helped write the script for the years that followed.

Over the next 6 years, I fell in love twice and sold out entirely to the idea of being in love. I gave my heart away and planned my future with men who, deep down, I knew would never be my husband. I thought, “If I try harder or loosen up or love more fiercely, maybe it will work this time. Maybe he will be the one.”

Thankful for Being Wrong.

Thank God I was wrong.

I met Brett at an unassuming time in my life and something clicked. He wasn’t perfect. He looked, talked, and walked different from any guy I ever would have cast to play the role of “mine.” And he came with a past, a ledger of heartache and broken years, but he carried them with a sincerity that was raw and beautiful. His strength and self-assuredness allowed me the room to be vulnerable, the space to trust and feel hopeful again. I can remember thinking, “Ok, this is it. Now my life is beginning. This is when it starts.”

Marriage is… Work?

Now, 4 years into marriage and a few breaths away from a new decade, my life is still far from what I planned. Getting married, moving to a new town, and living with a man and two tiny humans that call you “Mama” is enough of a change of pace to trick you into thinking that you know where life is taking you. But amazingly, I’m still feeling my way through the dark at times. Bills, tired eyeballs, and a hell of a lot more work than 26 year old me thought she was marrying into are enough to assure myself that I am far from being able to begin writing in ink. I’m the leading lady of a story that will continue to be scribbled in pencil, the ending forever unknown, at least on this side of heaven.

But I’m starting to be okay with the unknown, or at least I’m trying to be. Each chapter I live makes me smile knowingly at the pages that came before it, as if I’m telling those former versions of myself, “Buckle up. You’re in for a ride, and you’re gonna want to stick around for the ending. Also, quit stressing. It’ll be okay.” I’m thankful that 12, 17, or 22 year old me didn’t plan my 29 year old today. I’m finally thankful for this pencil-written story.

Cherry Lime Hand Pies

To be honest, these cherry lime hand pies have zero to do with Brett’s birthday. He’s already requested mint chocolate sandwich cookies for his special day, but I’m sharing this recipe with you today because these little pies remind me of my bowl of cherries life that I live with him- different from how we both imagined it would be, but sweet and beautiful none the less. He’s proof that it’s okay to write in pencil and to trust in something bigger to jot out your endings. So happy birthday, you old man. These pies are for you.

I was inspired to make these cherry lime hand pies because of a certain sparkling beverage at America’s favorite chain drive-in. Cherry limeade will forever be the one non-alcoholic, non-milkshake beverage that I am willing to spend calories on, because, let’s be honest- it’s delicious. When summer’s bounty of cherries rolls through, I’m tempted to throw them all in a pie and be done with it, but these cherry lime hand pies are a cheeky and fun way to celebrate those juicy reds. So let’s dive in!

How to Make Hand Pies

To start, we need a perfect pie crust. No ordinary pie crust will do, so obviously we will make my favorite, perfect every time pie crust. You can make this ahead of time and freeze, if desired, or just make it a couple of hours in advance so that the dough can chill well. Next, we move on to the filling. Fresh cherries, lime zest, and a bit of cornstarch and sugar round out the majority of the ingredients. They all cook, popping and bubbling, on the stovetop until the whole lot of it becomes thick, rich, and syrupy sweet. Allow the mixture to cool in the fridge completely before you start to assemble your pies.

Filling Hand Pies

When you’re reading to start shaping and filling your cherry lime hand pies, roll out the dough to a thin sheet. Use a large biscuit cutter or a sharp rim of a glass to trim out rounds of dough. Plop a scoop of cherry lime filling right in the middle, and fold the dough over itself, crimping and sealing the edges as you go along. I use a rotary pastry cutter like this to crimp and seal my pies. Give each pie a brush of egg wash and a sprinkle of sugar for color and crunch and then bake them away in a super hot oven.

Baking the Hand Pies

Once baked and slightly cooled, these cherry lime hand pies are flaky, buttery, and full of super sweet juicy fruit. The lime isn’t the star of the show here, so don’t expect a tart hand pie. Instead, you’ll find that subtle lime flavor, cozied up in the background of those syrupy cherries, taking the edge off of what would otherwise be an ultra sweet dessert. Each bite of fruit is surrounded on both sides by flaky pastry, so you can celebrate that extra measure of buttery, flaky goodness. Who doesn’t love the crust the most anyways? So do yourselves a favor- skip the pies and jump straight to the hand pies. Personal dessert, no sharing, extra crust, summer fruit, everyone wins… you get the picture.

If you want an alternative to those summer fruit pies, I hope you’ll give these cherry lime hand pies a try. Make them for your next summer picnic or backyard shindig and think of me when you dive into all that ripe summer deliciousness. Oh, and don’t forget that there is still time to nominate blogs for the legendary Saveur Blog Awards. If you love the recipes, photos, and TMI life stories that you find on this site, I hope you’ll consider nominating moi. Love you guys times a million, always.

If you like these cherry lime hand pies, check out:

Cranberry Pear Mini Pop-Tarts

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Peach Berry Pie

No-Churn Cherry Chip Ice Cream

Black Forest Ice Cream Cake

Cherry Lime Hand Pies

Print Recipe

These cherry lime hand pies are flaky, golden pastries filled with juicy cherries and tart lime zest. The perfect personal dessert!

Author: Kate Wood
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes
Yield: 7

Ingredients

1 Recipe Pie Dough (See Notes)
¾ Pound Sweet Cherries, stemmed, cored, and quartered
Juice of 1 lime (about 2 tablespoons)
½ cup sugar
1 tablespoon cornstarch
Zest of 1 lime (about 1–1/2 teaspoons)
1 egg
Turbinado or sparkling sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Add the cherries and lime juice to a medium saucepan over medium heat. Cook, stirring occasionally, for 15 minutes until the cherries have softened and the juices have released.
In a separate, smaller bowl, whisk together the sugar, cornstarch, and lime zest. Add the sugar mixture to the cherry mixture and whisk to combine. Cook, stirring occasionally, until thickened, about 3-4 minutes. Remove to a heat safe dish and allow to cool completely to room temperature on the counter or in the fridge.
Once the cherries are cooled, roll out the pie dough until it is 1/8” thick. Use a 4” biscuit cutter (see notes) to cut out flat circles of dough for the hand pies. Combine the scraps and, avoiding overworking the dough, re-roll it and continue cutting circles. Place the circles on a parchment paper lined baking sheet. Work quickly so that your dough stay chilled. If it gets too warm, put the sheet pan in the freezer or fridge briefly.
In a small bowl, whisk the egg with 1 tablespoon of water. Use a pastry brush to paint the perimeter of each dough circle. This will help your edges to stick and crimp together nicely. Spoon out 1 tablespoon of cherry lime filling into the center of each circle and fold them in half, pinching the edge of each half circle to seal. You can use a pastry cutter or the back of a fork to crimp the edges to further seal. Place the sheet pan of hand pies in the freezer to firm up for 2 hours or until well frozen.
When ready to bake, preheat the oven to 375 degrees. Brush the hand pies with the egg and water mixture and sprinkle with the turbinado sugar if desired. Using a paring knife, cut three small slits in the bottom half of each pie to vent the filling. Bake in the preheated oven for 25-30 minutes, or until the pies are golden and well baked. Allow to cool briefly before enjoying.

Notes

See my blog archives for my favorite pie dough. You will need ½ of that recipe. You can save the remaining half in the freezer wrapped in plastic wrap and aluminum foil.
If you don’t have a 4” biscuit cutter, you can use a glass or a bowl with a 4-4-1/2” diameter as your stencil and cut the circles out with a knife. I used a rim of a martini glass for my stencil! Do not use a smaller cutter or stencil, as you will not have enough room to put adequate filling in your pies.

Blueberry Galette with a Cornmeal Crust

13 Comments / Pies and Tarts

Happy (almost) Fourth of July! If you’re reading this from the States, I hope you’re feeling more patriotic than Mel Gibson circa the Benjamin Martin days. I hope you’re sporting your baddest jean shorts, your stars and stripes bikini top, or maybe a super slick handlebar mustache. Spit some watermelon seeds, fire up the grill, soak up all the sun and PBR that your body can tolerate. Just be sure that if you’re looking for something red, white, or blue to make on this razzle dazzle of a day, you consider this blueberry galette with a cornmeal crust.

Summer Treats

Something about the Fourth inspires me to berry-filled desserts. The colors, the ripe and juicy fruits, and the illusion that you’re choosing something “healthy” for bathing suit weather just makes me want to saddle up to every pie, turnover, and trifle that comes my way. Popsicles, ice cream cones, and cookie sandwiches are great, but on this most American of holidays, we need something that feels like a down-home, true-blue dessert. This blueberry galette is just the ticket.

Blueberry Galette

Ok, ok, I know some of you are thinking, “A blueberry galette? What about a pie? What about hand pies?” Yes, I hear you. But galettes are totally in the mix for a number of reasons. First, the prep and bake time for this galette is far less complex than a traditional double-crusted fruit pie. No crimping edges, no messy lattices, nothing. Just fold up the edges of your galette and you’re done. Second, we bake this galette in the oven, so there’s no fussing with a pot of hot grease for hand pies or turnovers. And third, the top of the galette is open and exposed, so we get to admire all of the fresh summer goodness that we’re about to enjoy. It leaves very little to the imagination, but honestly, I’m totally okay with that.

If you’ve never made a galette or pie before, this is the perfect way to get your feet wet. They’re faster and must easier to prepare, but still offer the delicious tastes and textures of a traditional pie. Sounds like a win to me.

How to Make a Galette

To make this blueberry galette, we start with prepping the cornmeal crust. I adapted the recipe for this dough from my cheddar cornmeal crust that I use to make the world’s most decadent pot pie. It’s nothing more than a little flour, cornmeal, salt, sugar, and fat… just what the doctor ordered. If you prefer a traditional pie crust, I’ve got you covered on that right here. This cornmeal crust is completely make-ahead, so you can prep it and store it in the fridge for a few days, or pop it in the freezer for a later time. The cornmeal may sound unusual, but just know that it pairs spot on with the blueberries. The flavor and texture difference is subtle, but that buttery crust flecked with little crunchy bites of cornmeal is a texture like no other.

Cornmeal Crust

Once our cornmeal crust is made, we get started on the filling for the blueberry galette. Toss a few cups of blueberries with some lemon zest, sugar, cornstarch, and salt. Dump that filling into the center of your rolled-out pie dough and fold up the crust over the edges of those sweet berries. A brush of egg for color and a sprinkle of sugar for crunch and this blueberry galette is ready for the oven.

The hardest part of making this blueberry galette is waiting for it to cool off enough to eat it. We want the filling to set up a little so that we don’t have a soupy mess on our hands, but if you’re eager to dive in, there’s no shame in getting dirty. Cut into it quickly and you’ll have some spillage, but it will still taste fantastic. Scout’s honor. I like to top each slice of my blueberry galette with little scoops of ice cream or dollops of whipped cream, but take it dairy-free if you’d prefer. There’s enough delicious flavor, texture, and sweetness to admire in this galette all on its own, so you won’t miss the addition of cream.

Let’s take that all-American dessert of pie and make it even better with this fuss-free, mouth-watering blueberry galette. Less time spent in the kitchen means more time celebrating, watching fireworks, and loving our people, so let’s just do it, okay? Happy Fourth of July to you and happy baking!

If you like this blueberry galette, check out the following:

Berry Almond Streusel Pie

Peach Berry Pie

Strawberry Pretzel Tart

Blueberry Lemon Crumb Bars

Blueberry Cornbread

Strawberry Almond Skillet Cake

Blueberry Galette with a Cornmeal Crust

Print Recipe

This blueberry galette is a juicy summer dessert scented with lemon and folded into a buttery cornmeal pie crust.

Author: Kate Wood
Prep Time: 30
Cook Time: 45
Total Time: 1 hour 15 minutes

Ingredients

For the crust:

1/2 cup (60 gm) cornmeal
1–1/4 cup (160 gm) flour
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons (85 gm) unsalted butter, cold and cubed
1/3 cup (70 gm) shortening, cold and cubed
3–4 tablespoons ice water, more if needed

For the filling:

3.5 cups (525 gm) of blueberries
1–1/2 teaspoons lemon zest (from about 1 lemon)
1 tablespoon lemon juice
6 tablespoons (75 gm) sugar
2 tablespoons cornstarch
1/4 teaspoons salt
1 egg
2 tablespoons sparkling or turbinado sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

To prepare the crust:

In a food processor (or a large glass bowl) combine the cornmeal, flour, salt and sugar, stirring until combined. Pulse (or cut) in the butter and shortening until well integrated and pea-sized clumps form. Add 2 tablespoons of ice water at a time, pulsing (or folding in) until the pie crust clumps together. Add the water little by little so as not to make it too moist. Be sure not to overwork the dough. Flatten the dough into a flat disk, wrap in plastic wrap, and store in the fridge until well chilled, at least 1-2 hours. You can make this ahead and freeze wrapped in tin foil as well.

To prepare the galette:

Preheat the oven to 375 degrees. Line a flat baking sheet or stone with a piece of parchment paper.
Combine the blueberries, lemon juice, lemon zest, sugar, cornstarch, and salt, tossing together to combine.
Roll the cornmeal crust to a rough 12-13” diameter circle. Move the rolled out crust to the parchment paper.
Pour the filling into the center of the circle, leaving a 2” border around the rim of the circle.
Carefully fold up the edges of the galette towards the filling, pulling the crust barely over the top of the outer edge of the blueberries. Fold them edges up over themselves, wrapping it up like a present.
In a separate bowl, whisk together the egg with 1 teaspoon of water. Use a pastry brush to paint the visible tops of crust. Sprinkle the crust with the sugar, if desired.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the insides of the blueberry filling is bubbling and looks slightly thickened. Allow to cool prior to slicing and serving. Serve with vanilla ice cream or whipped cream.

Notes

Allow the galette to cool well prior to slicing. This will help to ensure it sets up properly. You can speed this process up by letting it cool in the fridge.
Fresh berries may taste better and will look prettier, but frozen fruit is just fine here. Try it out!
You can substitute butter and shortening for each other in this recipe but it will affect the final outcome of the pie’s texture and color.

Peach Berry Pie

32 Comments / Pies and Tarts

In the few short days since summer began, we have been home resting, taking in the warm air, and baking up treats like the peach berry pie I’m going to share with you all today. I’m making a new effort to slow down in these moments that I have these summer months with my husband and darling babies.

Slowing Down

Aimee seems to run everywhere these days, jumping, dancing, or racing; walking is simply not an option. She sings and answers questions with logic, and with each passing day, I realize more and more how smart she’s becoming. We play and pretend, and she’s finally even gotten to the point where she will laugh at my jokes or a silly part in a movie.

In the quieter moments, she whispers to friends who aren’t there. She giggles with her brother and tries to put shoes on his chubby feet. She pats and soothes her babydolls, tenderly mothering them, even providing them with discipline, praise, and instruction. Now, more so than ever, I see so much of myself in her. The way she coos at George. When she tells me that I look beautiful like a princess. How she cheers for Brett when he finishes his supper. She’s a little lady in the making.

But there’s also the ugly… the parts of myself I see in her that make me cringe. She can be quick to frustration. Stubborn. Full of opinions. Contrary, at times, for no apparent reason… Just grouchy, just because.

I want to give Aimee all of the sweetness. Skills and manners and a sense of identity. I want her to have any goodness that I have to share and lock away the access to the parts of me that don’t bring life. I want to keep her good.

Learning from Our Kids

At the same time, I’m beginning to figure out that this tiny person might have a few things of her own that she could teach me- things that I need more of. I want to dance without embarrassment and not feel so serious all of the time. Or make time for quiet and daydreaming and whispering to the unseen. I want to take pleasure in small things like warm slices of fresh bread and the sound of the rain.

I wonder… what would it feel like to exist without the weightiness of adulthood? To be content and confident and willing to pop right up after falling flat on my face. What would it feel like to shrug off the small stuff and to allow myself time to take in the present? To quit busying myself with busyness. To loosen my grip on the need to control, to produce.

Aimee will continue to learn from me. She’ll pick up on habits and phrases and jokes. We’ll have silly moments and she’ll learn to count to 100 and before you know it, she’ll be grown. But for the time being, I want to try to be a little more like her. I don’t think we’re too grown up to change or to be someone different, and I refuse to believe it’s too late to be a better version of myself.

Someday I’ll teach Aimee to make pies. She’ll crawl up on the edge of the counter and steal sugared berries. I’ll teach her to cut fat into flour, quickly and methodically, just like my Mimi taught me. With four hands, we’ll wrestle the dough moving the rolling pin back and forth, using the leftover bits to cut out decorative flowers or stars. I’ll have to bite my tongue from correcting her too much, because deep down inside, I know that her small mistakes are more memorable than perfection. And we’ll sit cross-legged in front of the oven, watching it bubble and spill over, before sharing oversized slices from our seats in the kitchen.

Peach Berry Pie

Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie.

Making the Pie

To make this peach berry pie, we need a solid, double-crusted pie dough. My favorite, no-fail, ultra-buttery and flaky recipe is yours for the taking if you don’t already have a fave of your own. A few simple ingredients, including butter and salt for flavor and shortening for unmatched flakiness, make up the crust. The filling for this peach berry pie is equally simple. Sliced peaches and several handfuls of berries mix with cornstarch and sugar to create the quintessential summer pie- juicy, yet thick enough to stand up on its own.

You can adapt the filling to your berry preferences. I love to use raspberries and strawberries with the peaches, but I had some leftover blueberries in the fridge that made it into the pie as well. As long as your berries are ripe, there is no need to adjust the sugar content of the pie. I used a lattice with a simple braid to top my peach berry pie, but you can skip that design if you’d like. Just slap the second half of dough on top, crimp the edges, and pop it in the oven for a golden, double-crusted peach berry pie that is sure to make your heart sing.

There’s some really neat recipes and tutorials coming up in the next few weeks, so if you haven’t already signed up to receive blog posts straight to your inbox, you can to do that in the side bar of this site’s homepage. Have a great weekend and please give this pie a try! If you do, be sure to snap a photo of it and share it with me here or on Instagram. Cheers!

If you like this peach berry pie, be sure to try:

Strawberry Rhubarb Pie

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Cranberry Pear Pop-Tarts

Banana Coconut Chocolate Cream Pie

Peach Berry Pie

Print Recipe

★★★★★

5 from 3 reviews

This peach berry pie is a double crusted pie with a sweet and gooey strawberry, raspberry and peach filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 9

Ingredients

1 double pie crust, prepared and chilled in fridge (see notes or link above)
2 pounds of peeled and sliced peaches
2 cups of mixed berries, sliced into ½” pieces (I used raspberries, strawberries, and blueberries)
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 egg yolk
1 teaspoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
In a large bowl, combine the peaches and berries. In a small bowl, toss together the brown sugar, the sugar, corn starch, and salt. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Spoon the fruitmixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

I like to prepare any lattice strips or braids ahead of time and keep the in the fridge while I am prepping my filling and pie pan.
Use any berries you’d like! Just make sure any large berries are cut into manageable pieces.
If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.

Derby Pie Bars

33 Comments / Cookies and Bars, Pies and Tarts

In two days, I’ll be celebrating my fourth wedding anniversary. Yes, I already know what you’re thinking. You think I’m going to spend the next few paragraphs spouting about marriage, right? About love. About how my husband is the best, or how married life is hard, or about any number of silly things that I may have learned over the course of the past four years. Well, joke’s on you! Today we’re talking all about these derby pie bars.

Our Kentucky Wedding

Brett and I got married on my grandparent’s farm in Kentucky the week before The Derby. It was a small, outdoor ceremony on a private corner of the farm’s rolling green hills. I shivered through the ceremony, half nervous, half chilled from the wet air that blew on that gray day. We said “I Do,” tried not to make out in front of all of our friends and family, and headed to the reception which took place in a tobacco barn a short walk away.

Like any good Kentucky party, we served stout bourbon cocktails and danced to the music of a five piece bluegrass band. Our caterer passed small plates of Southern-inspired dishes to our guests, while others picked at the dessert table filled with bourbon balls, lemon squares, and even a humble little wedding cake that was made by yours truly. The day contained more than a few nods to our families, heritage, and even the Bluegrass state itself, but on the week before the Kentucky Derby, one dish that we really should have served is derby pie.

Derby Pie Bars

If you’re not familiar, derby pie is fudgy, chocolate and nut-filled pie that is traditionally served that first Saturday in May at Kentucky Derby. Rich and chocolaty with a subtle crunch from walnuts, the original pie is decadent and one of the few desserts that just screams “KENTUCKY” to me. These derby pie bars are adapted from the original pie but have a few twists of their own that make them a delicious Southern treat you can enjoy all year round.

Making the Bars

To prepare these derby pie bars, we start with a shortbread crust. Sugar, flour, and the rest of the dry ingredients work in with a few tablespoons of butter to create a flaky bottom layer for our bars.

Once baked, the crust gets a sprinkling of mini chocolate chips. Next we slather it with a brown sugar pecan pie filling. The filled is made with butter, brown sugar, a swig of bourbon, and more than a handful of pecans. The whole thing gets baked in the oven, drizzled in chocolate, and cut into bite-sized bars. If you love pecan pie and chocolate, these bars are for you. If you need boozy desserts for your Kentucky Derby party, these bars are for you!

Brett and I have no plans to attend the Derby this year, but I absolutely adore any treat that reminds me of our wedding day. I hope that you’ll give them next week on Derby day and think of me! Stay tuned for next week, when I’ve got not one but TWO recipes to share with you guys! It will be a mouth-watering few days in these parts.

And on the off-chance that he’s reading- Brett, I love you. You make my life better and I’m grateful to be yours. Happy Anniversary.

If you like these derby pie bars, you may also like:

Kentucky Bourbon Balls and Homemade Chocolates

Candied Walnut Chocolate Chip Cookies

Pecan Toffee Bars

Crispy Butter Pecan Cookies

Pumpkin Pecan Cake with Burnt Sugar Frosting

Derby Pie Bars

Print Recipe

★★★★★

4.3 from 6 reviews

These derby pie bars are based on the favorite Kentucky pie. A shortbread crust, bourbon pecan pie filling, and a drizzle of semisweet chocolate make these bars rich, decadent, and delicious to serve a crowd.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 16
Category: Dessert

Ingredients

For the crust

¾ cup (90 gm) all-purpose flour
¼ cup (35 gm) corn starch
½ cup (55 gm) confectioner’s sugar
½ teaspoon salt
½ cup (113 gm) unsalted butter, cold and cut into teaspoon sized pieces

For the filling

¾ cup (170 gm) unsalted butter
¾ cup (160 gm) brown sugar
½ teaspoon vanilla
Pinch of salt
2 tablespoons good quality bourbon (optional)
2 tablespoons heavy whipping cream
3 cups (320 gm) coarsely chopped pecans
3/4 cup (130 gm) mini chocolate chips, divided

Cook Mode Prevent your screen from going dark

Instructions

To prepare the crust

Preheat the oven to 350 degrees. Line a 9” square baking pan with aluminum foil with enough overhang on each side to easily remove the bars from the pan once baked. Spray with cooking spray and set aside.
In a medium sized bowl, stir together the flour, corn starch, sugar, and salt. Using a pastry cutter or the backs of two forks, cut the diced butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps. Press the mixture evenly into the square pan and then chill for 5-10 minutes in the fridge. Then, bake in the preheat oven for about 15 minutes, or until the crust is set and then edges have just started to turn golden. Do not overbake. Set aside the cooked crust while you prepare the filling.

To prepare the filling

Combine the butter, brown sugar, vanilla, salt, and optional bourbon in a small saucepan. Cook over medium-low heat, stirring until the butter and sugar have dissolved. Once melted and no graininess from the sugar exists any longer, increase the heat to medium and bring to a boil, boiling for 3 minutes. After three minutes have passed, remove the pan from the heat. Add the chopped pecans and heavy cream to a medium sized bowl and stir in the butter/brown sugar mixture until evenly combined.
Sprinkle ½ cup of the mini chocolate chips over the cooked crust. Spread the warm filling over top of the chocolate chips and smooth out. Bake in the preheated oven for about 20 minutes, or until the edges and parts of the center are bubbling and the bars have turned caramel in color. Allow the bars to cool completely prior to removing from the pan (you can speed this process up in the fridge). Remove from pan by pulling out the foil liner. Melt the remaining chocolate chips in a microwave on low heat in 15 second increments or over a double boiler. Drizzle bars with chocolate and allow to set. Cut into 16 bars and serve at room temp.

Notes

Be sure to allow bars to cool completely prior to cutting. You can place them in the fridge or freezer briefly to expedite this process.
The drizzling chocolate can seize up if it gets too hot while melting. Be sure to melt on low heat and (if microwaving) in short increments so that you get smooth chocolate.

Recipe Adapted From: Once Upon A Chef

Strawberry Rhubarb Pie

10 Comments / Pies and Tarts

Spring- the onset of blooming trees, baseball games, and berry-filled desserts like this strawberry rhubarb pie. While the rest of the world debates whether or not to wait until Memorial day to break out their shorts and white denim, I’ll be licking my sticky fingers free of this gooey, fruity pie and soaking up every last minute of sunshine and 70 degrees these days have to offer.

This past weekend was filled with quintessential spring moments (I’m looking at you, backyard picnics!), and this stir crazy mama couldn’t be happier about it. Being cooped up indoors through the winter months is tough on morale when there’s no escaping the chaos that comes with two children under two. There’s no quick stops for sno-cones, no trips to the pool, no long walks in the stroller to survive the witching hour. Thankfully, spring shows up all sunshiny and pastel-colored to revive us from our winter comas of cold and gray. All the signs of new life are enough to make anyone hopeful for the coming months.

Strawberry Rhubarb Pie

We’ve got some really fun plans lined up these next few weeks including some friend reunions, a bucket list trip (more on that later!!!), little George’s first birthday (ALREADY!?! HOW!?!), and Brett and I’s fourth anniversary. I’ve been gearing up for these days for months now and I can’t wait to share the details with all of you. To start this new season off on the right foot, I think we should dive in head first with this strawberry rhubarb pie.

A Little on Rhubarb

I can already hear some of you. “Rhubarb? What even is that? I can’t cook with rhubarb!” Yes, I hear you. I’ve been there. I know. But if you love the fruity sweetness of summer berries, then you will adore the way that these tart little rosy stalks of rhubarb round out the flavors of your favorite pies, galettes, and tarts. If you’re new to rhubarb, let’s take a look at the basics first:

It’s a vegetable. Ha! Can you believe it? Because it is prepared more frequently in sweet dishes, most people think it is a fruit, but alas, it’s not!
This stalky fruit (er, vegetable) looks like a cross between celery and swiss chard. With rose colored stalks and bright green ends, rhubarb is a beauty to behold. Don’t eat the leaves though! The toxins in the tops of the stalks can actually have poisonous effects.
You probably don’t want to eat rhubarb raw. It’s incredibly tart, and best eaten after the fruity floral flavors have been cooked into existence.
To prepare the stalks for use, trim off the leaves and any ruddy ends similar to how you would prepare celery. Wash the stalks well and use a vegetable peeler to remove any blemishes.

OK, now that you know everything there is to know about rhubarb, let’s talk pie of the strawberry rhubarb variety.

Making the Pie Dough

This strawberry rhubarb pie is one of my favorites to prepare. The filling is sweet and fragrant with just enough tart kick from the rhubarb to make each bite pop. I always use my favorite pie crust which is buttery and flaky enough to be eaten all on its own. Each bite of this pie is sweet, floral, and tart with buttery, slightly salty morsels of crust, making nearly every aspect of taste present in this pie. This is the pie that your friends will taste and say, “What is that flavor!?!” It’s unique yet familiar and 100% delicious.

You can make the crust for this strawberry rhubarb pie a few days ahead of time and store in the fridge wrapped in plastic wrap. I like keep an extra recipe of double pie crust wrapped in foil in my freezer so that if the mood strikes to have some pie, I’m already set with a crust. Keep your dough chilled prior to its time in the oven to ensure that you get the flakiest, most tender crust ever.

Sugar Modifications

If you find your strawberries are a bit tart or under-ripened, you may need to add an extra 1/4 cup of sugar. However, if your berries are juicy and ripe, I think you’ll find these proportions of sugar to fruit are perfect. In a pinch, you can use frozen berries and rhubarb, just let them thaw prior to using in the pie. If you need additional help on how to work with rhubarb, check out this post here.

If you haven’t gotten the spring fever yet, this strawberry rhubarb pie is sure to do the trick. Please give it a try and let me know what you think! I have adored reading stories and seeing photos of baking successes you’ve had from recipes on this site, so please keep ’em coming!

Y’all have a great week and enjoy this strawberry rhubarb pie! Cheers!

If you like this strawberry rhubarb pie, you may also like:

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

Strawberry Shortcake

Strawberry Rhubarb Pie

Print Recipe

This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 90
Total Time: 2 hours
Yield: 9
Category: Dessert

Ingredients

1 double pie crust, prepared and chilled in fridge (see notes or link above)
1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 2–1/2 cups trimmed)
1–1/2 pounds of strawberries, hulled and halved into similar sized pieces (about 5 cups)
1/2 cup (100 gm) packed brown sugar
1/2 (100 gm) cup sugar
1/4 cup (30 gm) cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg yolk
1 teaspoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
In a large bowl, combine the rhubarb and strawberries. In a small bowl, toss together the brown sugar, the sugar, corn starch, cinnamon, and salt. Add the dry ingredients to the rhubarb and strawberries and toss to combine. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Spoon the rhubarb and strawberry mixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

Search “Pie Crust” in the search bar of my site, or look in the “Pie” folder archives for my favorite recipe for a double pie crust. In a pinch, you can use a store bought refrigerated crust. Pie crust can be prepared ahead of time and stored in the fridge for several days prior to use.
If your berries are under-ripe or too tart, consider adding an additional 1/4 cup of sugar.

Nutrition

Serving Size: 9
Calories: 340
Sugar: 26
Sodium: 344
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 51
Protein: 4
Cholesterol: 20

Recipe Adapted From: Epicurious