Pies and Tarts

Strawberry Fig Pop-Tarts

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

In college, my friends used to joke that I had a tape worm. Now, to be fair, 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.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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!” 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 Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

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? 

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.comThese 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

 

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Strawberry Fig Pop-Tarts

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
  • 11/2 cups (300 gm) sugar
  • 11/2 ounces of strawberry gelatin ( like Jell-O)

For the glaze:

  • 1 cup (125 gm) powdered sugar
  • 23 teaspoons milk
  • ½ teaspoon vanilla
  • food coloring, if desired

Instructions

To prepare the pastry:

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

To prepare the strawberry fig preserves:

  1. 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

  1. 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).
  2. Place one tablespoon of cooled filling on top of half of the rounds.
  3. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
  4. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. 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!

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Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

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.

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. I talked different and 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.

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

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.

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. I felt like 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. I desperately wanted my own identity, one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”

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

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.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

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 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.comEvery 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.

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.

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

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 over the course of a few nights without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey because 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.

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

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

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

 

Bruleed Key Lime Pies 

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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Honey Mascarpone Tart

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
  • 12 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)

Instructions

To prepare the crust:

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

To prepare the filling:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

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.

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.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.comGalettes 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?

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. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

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?

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

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. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

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

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Chicken Pot Pie with Cornmeal Cheddar Crust

Cheddar Cornmeal Chicken Pot Pie recipe by The Wood and Spoon Blog by Kate wood. Adapted from ina garten's recipe, this pot pie is made in a skillet or dutch oven and it super simple. The pie crust has cheddar cheese and corn Meal, thyme, rosemary, and other herbs and is flaky from butter and shortening- it ends up tasting like a cheese straw! The filling has peas, pearl onions, and carrots and is thickened by a roux made of flour and butter. Find this comfort food recipe to serve for a cold weather family dinner on thewoodandspoo.com . pastry, pie.

Cherry Lime Hand Pies

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

Cranberry Pear Mini-Pop Tarts

cranberry pear mini pop tarts recipe by the wood and spoon blog by kate wood. this recipe makes mini hand pie type pop-tarts filled with bits of pears (or apples!) and cranberries. They are baked in the oven until golden and flaky and the whole thing gets topped with a powdered sugar glaze. This is a great way to use leftover pie crusts or to make individual pie crusts. Find the recipe at thewoodandspoon.com

 

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Tomato Galette with Basil Pesto and Feta

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

Instructions

  1. Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
  2. 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.
  3. Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
  4. 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.
  5. 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.
  6. 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. 
  7. Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
  8. 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.

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Cherry Lime Hand Pies

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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. 

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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.

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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.” 

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.” 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.”

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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 Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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.

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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!

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.

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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.

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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. 

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

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

cranberry pear mini pop tarts recipe by the wood and spoon blog by kate wood. this recipe makes mini hand pie type pop-tarts filled with bits of pears (or apples!) and cranberries. They are baked in the oven until golden and flaky and the whole thing gets topped with a powdered sugar glaze. This is a great way to use leftover pie crusts or to make individual pie crusts. Find the recipe at thewoodandspoon.com

Berry Almond Streusel Pie

Berry Almond Streusel Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

 

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Cherry Lime Hand Pies

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 11/2 teaspoons)
  • 1 egg
  • Turbinado or sparkling sugar (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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.

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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 with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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.

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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. 

Blueberry Galette with a Cornmeal Crust Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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

Berry Almond Streusel Pie

Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Blueberry Lemon Crumb Bars

Blueberry Lemon Bars Recipe by the Wood and Spoon Blog by Kate Wood. This is a simple shortbread crust summer berry fruit bar. The shortbread is lemon zest scented and the blueberry filling is full of more zest and lemon juice. The crumbles on top of buttery and add a crunch to this juicy fruit bar. Make a small or large batch for a crowd. thewoodandspoon.com

Blueberry Cornbread

Blueberry Cornbread Recipe by The Wood and Spoon Blog by Kate Wood. This is a cornmeal and flour skillet cake made with fresh blueberries and sugar. A simple, one bowl cake recipe made in a cast iron skillet, speckled with summer berries and sprinkled with powdered sugar. You can serve this with honey butter or whipped cream as dessert, or eat thick slices of it for breakfast. Find the recipe at thewoodandspoon.com

Strawberry Almond Skillet Cake

Strawberry Almond Skillet Cake Recipe A tangy, fluffy sour cream and vanilla cake baked in a cast iron skillet with juicy strawberries, sliced almonds, and a sprinkle of sugar. This is a simple, quick and fast recipe that is easy to put together and can be made ahead. This cake is served with whipped cream and is dusted with powdered sugar. Bake this Southern- style cake for summer parties, bbq, and gatherings. Substitute the sour cream with buttermilk if desired. Wood and Spoon Blog Recipe

 

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Blueberry Galette with a Cornmeal Crust

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
  • 11/4 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
  • 34 tablespoons ice water, more if needed

For the filling:

  • 3.5 cups (525 gm) of blueberries
  • 11/2 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)

Instructions

To prepare the crust:

  1. 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:

  1. Preheat the oven to 375 degrees. Line a flat baking sheet or stone with a piece of parchment paper.
  2. Combine the blueberries, lemon juice, lemon zest, sugar, cornstarch, and salt, tossing together to combine. 
  3. Roll the cornmeal crust to a rough 12-13” diameter circle. Move the rolled out crust to the parchment paper.
  4. Pour the filling into the center of the circle, leaving a 2” border around the rim of the circle. 
  5. 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.
  6. 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.
  7. 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. 

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Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

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.

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.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

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.

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. I want to 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. 

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

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 Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie. I’m sharing this recipe today along with some fellow blogger friends who are also posting berry pies today. Together, we make up the self-proclaimed #piesquadparty, so if you’re looking for some lattice loving and sweet, syrupy berry fillings, you have come to the right place. I’ll be sharing the links to their recipes below, so be sure to check them out.

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. 

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

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!

To see more of the #piesquadparty, check out:

Strawberry and Nectarine Streusel Pie by The Cloudy Kitchen

Raspberry Rhubarb Pie by The Farmer’s Daughter

Blueberry Pie with a Brown Butter Crumble and Lavender Lemon No-Churn Ice Cream by TermiNateor Kitchen

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

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

Berry Almond Streusel Pie

Mixed Berry Pie

Strawberry Pretzel Tart

Strawberry Pretzel Tart

Cranberry Pear Pop-Tarts

cranberry pear mini pop tarts

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

 

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Peach Berry Pie

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Derby Pie Bars

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

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.

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. 

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe

Derby Pie Bars Recipe
Photos by 509 Photo

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 Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

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.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.

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 is topped with a sprinkling of mini chocolate chips before being slathered in gooey, brown sugar pecan pie filling. Made with butter, brown sugar, a swig of bourbon, and more than a handful of pecans, the pie filling layer of these bars is sweet and not for the faint of heart. 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 love boozy desserts, crumbly crusts, and serving decadent treats at your Kentucky Derby party, these bars are practically begging to be made.

Derby Pie Bars Recipe by The Wood and Spoon Blog. This buttery shortbread bar is based on favorite Kentucky recipe. With a crumble crust, bourbon pecan pie and brown sugar filling, and a drizzle of chocolate these simple bars bake up quickly and are enjoyable for a crowd. Get the recipe in time for the Kentucky derby at www.thewoodandspoon.com.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. While we may not actually share these bars on our anniversary this year, I am delighted to pass the recipe along to you. 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.

Derby Pie Bars Recipe

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

Kentucky Bourbon Balls and Homemade Chocolates

Homemade Chocolates

Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Pecan Toffee Bars

Pecan Toffee Blondies

Crispy Butter Pecan Cookies

Crispy Butter Pecan Cookies

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Pecan Cake with Burnt Sugar Frosting
Pumpkin Pecan Cake with Burnt Sugar Frosting

 

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Derby Pie Bars

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

Instructions

To prepare the crust

  1. 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.
  2. 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

  1. 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.
  2. 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.

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Recipe Adapted From: Once Upon A Chef

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

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 Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

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.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

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.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

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

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.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braided pie top. thewoodandspoon.com

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

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

cranberry pear mini pop tarts

Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream

 

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Strawberry Rhubarb Pie

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 21/2 cups trimmed)
  • 11/2 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Recipe Adapted From: Epicurious

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Hey friends! I’ve got your weekend entertainment round-up here, complete with a few things to read and a bright and cheery strawberry pretzel tart that is just begging to be made.

This week was a cluster in our house, thanks to sick babies, unfinished to-do lists, and an underwhelming amount of time spent making myself looks presentable (Sorry, Brett. I swear I’ll change out of these sweatpants eventually.) Luckily, a few hours spent snuggling with my sick Aimee girl on the couch (read: trying not to let me brain melt from Lysol fumes and watching back to back episodes of “Paw Patrol”), I reacquainted myself with the interwebs and got caught up on what was going on in the world. For example: apparently Donald Trump is president? What? And someone announced the wrong winner for “Best Picture” at the Oscars? And Ryan Gosling is the world’s most perfect human? (Okay, kidding, guys. I’m not that out of touch.) Here’s a few things that have my eye this week:

50 Things We Learned About Feeding Kids in the Past 6 Years

This little article from Bon Appetit Magazine has so many truths in it. If you’re a parent, you have to give it a read. I promise you’ll identify with something. I’d like to add a few of my own learned lessons to the list:

  1. A tub of baby wipes is a legitimate tableware item.
  2. No one will known that there is Crown Royale in your water if you are drinking it from a Yeti cup.
  3. Squeeze packs counts as vegetable servings.
  4. (More seriously) Find a reason to celebrate at least once a week. Set a date and make a mealtime a party. It’s good for morale.

March Madness

March Madness starts next week! Ok, ok, I know that audience for this blog is primarily women aged 25-34, but it would be entirely sexist to assume that there aren’t at least a few women out there who are beyond excited to watch some basketball. Everyone likes to watch the University of Kentucky win, AMIRITE? Check out this link to get your bracket filled out before the whole shebang starts. And Go Cay-uts.

The Piglet

If basketball doesn’t do it for you, maybe cookbooks are more your thing. We are knee deep in the quarterfinal round of Food52’s tournament of cookbooks! 16 notable publishings from this past year face off in a NCAAstyle tournament to determine the best cookbook of the year! I’ve got my money on “Dorie’s Cookies” to take the whole thing.

La Pitchoune

Brett and I have some traveling coming up. I’m not going to tell you where or when we’re going, because, geez, I don’t really know who could be reading this! Maybe some Charles Manson psychopath character has been following this blog for some time just waiting for me to reveal my actual location. SORRY CHARLIE, NOT TODAY. But for future vacay planning purposes, I’m keeping this idea on the back burner: Julia Child’s summer home in Provence France that is now a vacation rental and cooking school. You sleep where she slept, cook where she cooked, and no, this is not a drill. Amazing, right?

Strawberry Pretzel TartStrawberry Pretzel Tart

If you’re planning to make a few treats this weekend, keep this strawberry pretzel tart in mind. This is a brown sugar and pretzel crusted tart, adapted from my favorite pretzel pie crust. It’s filled with a no-bake cheesecake filling of sorts and topped with sliced strawberries. With less than 30 minutes of active prep time and requiring less than 10 ingredients, this strawberry pretzel tart is a cinch to make and quite the looker. With spring strawberries just around the corner, this is the tart you’ll make from now until the very last taste of summer. Count on it.

I adapted this recipe from one printed in the newest issue of Bake from Scratch. Bake from Scratch is a newer publication, dedicated to baking culture and the recipes, bakeries, and movers and shakers that make our world a little bit sweeter. You may remember that I was featured in a previous issue as one of nine baking bloggers to follow in 2017 (!!!), and while I am incredibly honored to have been featured, I’m really just thrilled to have a seat at the table. Getting to bake and write and interact with all of you is more fun than all of the basketball games, cookbooks, Provencial summer homes that the world has to offer.

Keep this strawberry pretzel tart on your list of weekend plans and save a slice for me! Let me know if you’re reading or doing anything extra fun this weekend and take a peek at the links I shared with you! Happy weekend and cheers to you!

Strawberry Pretzel Tart

Strawberry Pretzel Tart

You may also like:

Strawberry Shortcake 

Meyer Lemon Cheesecake

Cookie Butter Mousse

Berry Almond Streusel Pie

Vegan Coconut Lime Ice Cream Cake 

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Strawberry Pretzel Tart

This strawberry pretzel tart has a sweet and salty pretzel crust, a no-bake cheesecake filling, and is topped with fresh strawberries.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Dessert

Ingredients

For the pretzel crust

  • 5 ounces (ends up being about 11/2 cups of crumbs) of pretzels
  • 1/4 cup (55 gm) brown sugar
  • Heaping 1/4 teaspoon salt
  • 1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the cheesecake filling

  • 18 ounce block (225 gm) of cream cheese, at room temperature
  • 3/4 cup (150 gm) sugar
  • 1 teaspoon vanilla
  • 1 cup (240 mL) heavy whipping cream
  • 1 lb (450 gm) of strawberries, hulled and sliced

Instructions

To prepare the crust

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

To prepare the cheesecake filling

  1. Beat the cream cheese, sugar, and vanilla on medium speed in the bowl of a stand mixer until smooth and without lumps. Scrape the sides of the bowl as needed.
  2. In a separate bowl, whip the heavy cream using a whisk or whisk attachment of a stand mixer until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Once fairly integrated, add the remaining whipped cream and continue to fold until uniform. Take care not to overwork the mixture as this can cause it to lose its fluffiness. Spread the mixture out into the bottom of the cooled tart crust. Allow to chill in the fridge until ready to serve. Once ready to eat, arrange the sliced berries to decorate the top of the tart. Serve chilled.

Notes

  • Pretzel crust is best eaten within two days of preparation. It maintains its delicious flavor for several days but the crust can become soggy.

Did you make this recipe?

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

Adapted from: Bake From Scratch

Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

Guess what!? It’s still the month of chocolate around these parts, so you’re getting hit with another decadent, chocolatey treat today. This hazelnut mocha cream pie is a simple, cool and creamy treat that is so good, I think it might make your heart skip a beat. 

My heart already had its fair share of excitement this week, given that we celebrated Valentine’s Day on Tuesday. Brett and I drove to Birmingham to attend a pop-up dinner hosted by our good friend Mac Russell of Shindigs Catering. Shindigs turns fresh, local food into tastebud spankin’ Southern inspired dishes, and I knew this special dinner wouldn’t disappoint. While there were multiple highlights throughout the six courses of dining, you have to know my heart exploded during the dessert course: tiramisu with Nutella coffee. Even just typing the words makes my mouth water.

Mocha Hazelnut Cream Pie

Lucky for me, I get a coffee and Nutella fix with this week’s #monthofchocolate dessert. This hazelnut mocha cream pie is officially my new BFF. A cinch to make and inspired by my favorite peanut butter pie, this little fancy has a chocolate graham cracker crust, a hazelnut and espresso cream cheese filling, and is all topped off with espresso whipped cream and crunchy toasted hazelnuts. This pie is cloud-like with layers of fluffy whipped filling, and the rich, creamy flavors of the chocolate hazelnut spread is offset perfectly by the tangy cream cheese and bite from the espresso.
Mocha Hazelnut Cream Pie

To whip up this pie, we start with a quick bake of the chocolate graham cracker crust. You can skip this part and go straight for a store-bought chocolate cookie crust, but it’s so easy to whip one up- why bother!? While the crust cools, we beat together cream cheese, Nutella, and a bit of sugar, and then fold in some whipped cream that we’ve already dissolved a bit of espresso in. The filling gets topped with a few more dollops of espresso whipped cream, a drizzle more of Nutella, and some toasted hazelnuts before chilling to completion in the fridge. 

Hazelnut Mocha Cream Pie

Hazelnut mocha cream pie takes less than 30 minutes to prepare from start to finish, but you wouldn’t believe it by the taste or looks of it. This pie is easy to beautify and even easier to love, as the coffee and Nutella flavors are a favorite to most these days. You can try different variations of this pie by omitting the espresso, using a pastry crust instead of a cookie crust, or even by opting for cookie butter or peanut butter chocolate spread in place of the Nutella. I love testing out different versions of this pie as it almost always turns out rich, fluffy, and sweetened to perfection. If you try out any versions that are especially delicious, let me know in the comments section below!

Next week is a super special week for me, as it will be my one year blogiversary! I could not be more thrilled to celebrate a year writing to you all, and I have just the thing to celebrate with. (Hint: it has to do with chocolate. Shocking, right?) Stay tuned until next week and have a terrific Thursday! Cheers to you! Hazelnut Mocha Cream PieMocha Hazelnut Cream Pie

For another mocha treat, check out this no churn mocha brownie fudge ice cream

no-churn mocha brownie fudge ice cream

 

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Hazelnut Mocha Cream Pie

This hazelnut mocha cream pie is a light and creamy icebox pie flavored with Nutella and espresso. A chocolate cookie crust and coffee whipped cream makes this pie a sweet treat to feed a crowd!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Category: Pie

Ingredients

For the crust

  • 11/2 cups chocolate graham cracker crumbs (I finely crumble 11/2 sleeves of graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 cup sugar

For the pie filling

  • 11/2 cups heavy whipping cream
  • 11/2 teaspoon espresso powder
  • 8 ounces (1 block) cream cheese, room temperature
  • 1/2 cup hazelnut spread (I use Nutella)
  • 1 cup confectioner’s sugar
  • 1/4 cup granulated sugar

For the topping

  • 1 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1/4 cup granulated sugar
  • 1 tablespoon hazelnut spread (optional)
  • 1 teaspoon cream or milk (optional)
  • 2 tablespoons chopped hazelnuts, toasted (optional)

Instructions

To prepare the crust

  1. Preheat the oven to 375 degress.
  2. Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.

To prepare the pie filling

  1. Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
  2. In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
  3. In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
  4. Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.

To prepare the topping

  1. Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.

Notes

Notes

  • Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
  • Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
  • To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.

Did you make this recipe?

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