pie crust

Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

If you’ve followed this blog for any amount of time you know that I’m more than a little excited about today’s post. I’ve long been a teensy bit of a Francophile, and today I’m sharing a delightfully fancy, all-too-beautiful French apple frangipane tart. It’s the kind of treat that feel effortlessly elegant, simple and complex all in one bite, and after we dive into it I think you’ll feel the same way.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Frangipane is decidedly French and particularly traditional around the Christmas holiday. Made with butter, sugar, eggs, and ground almonds, frangipane is a sweetened filling often used in a variety of French tarts, cakes, and pastries. I often see the filling paired with pears, but with the abundance of beautiful pink apples I’d been seeing at the store, I decided an apple frangipane tart was entirely necessary.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This whole idea of an apple frangipane tart came from working with Millesima USA, an online European fine wine retailer. They specialize in rare bottles and have an extensive selection of premium wines. I made my first order with them just before Thanksgiving and decided to create a dessert that would pair well with one of their many beautiful French wines. With the help of a friend, I ended up selecting two white wines from Chateau Fuisse, and let me tell you- they were DELICIOUS. The ordering process was incredibly simple and the bottles shipped to my local ABC store for free. In my small town of Selma, AL, I had gained access to Europe’s most extensive online library of wines. Talk about feeling fancy. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

So here it is: my fancy pants French dessert that just begs for a seriously  good glass of wine. To make this apple frangipane tart for yourself, we’ll start with the crust. Traditionally, frangipane tarts use a press-in pastry crust, but I decided to opt for my favorite pie crust. I love the extra butter and flake it lends this dessert. To make it, combine flour, sugar, and salt in a large bowl before cutting in butter and shortening. Add ice water to the mixture until a shaggy dough comes together that you can chill until you’re ready to bake. Roll out of the dough on a floured surface and lay into a fluted tart pan. I used one with a removable bottom, but that’s totally optional here. Par-bake the crust briefly to allow the bottom to cook, and in the meantime you can whip up your filling! 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Softened butter and sugar are combined in a large bowl. Eggs, vanilla, and almond extract come next followed by the salt and almond flour. While the pie crust continues to bake, you can set your filling aside and slice the apples. I used 3 medium-sized pink lady apples, primarily because they bake well and have a beautiful pink skin. You can peel the skin off if you prefer, but I just couldn’t miss out on that color! Just thinly slice the apples and keep the little sections of slices together so that they’ll arrange pretty in the tart. When the crust is done baking, remove it from the oven and spread the frangipane inside. Gently lay fanned out sections of apples in the frangipane, pushing down just a tiny bit. Pop the apple frangipane tart back in the oven to bake for another 45 minutes. The filling will puff and turn golden by the time its done. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Allow the apple frangipane tart to cool slightly before cutting and serving. You can certainly make this a day in advance and barely re-warm slices to serve. The crust is ridiculously flaky and the filling is perfectly sweet. The apples definitely taste best on the day of baking, but you can revive any dried out fruit by heating a bit of apricot or orange marmalade and brushing it on the fruit. It’s like an instant pick-me-up for a day-old dessert, and it adds a little sticky shine to the fruit too. This dessert is an elegant treat to serve at your upcoming holiday suppers, and you better believe it tastes splendid with a quality bottle of wine as well. I’ll link to the ones I picked out from Millesima so that you can try them for yourself. Whether for holiday parties or New Year bashes, Millesima is my new go-to source for special bottles worthy of celebrations. Check out there retail space online and don’t hesitate to ask questions if you’re new to the online ordering! My experience was seamless, and I’m happy to brag on them a ton.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Give this apple frangipane tart and try and let me know what you think! Tune in later this week for a pepperminty treat and a last-minute holiday gift guide for the special gals in your life. Happy Baking!

If you like this apple frangipane tart you should try:

Berry Rhubarb Tart

Strawberry Pretzel Tart

Honey Mascarpone Tart

Strawberry Fig Pop-Tarts 

Caramel Apple Pie

 

This post is sponsored by Millesima USA. All opinions are my own. Thank you for supporting brands that make Wood & Spoon possible. 

 

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Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This apple frangipane tart is a classic French almond tart with a flaky pie crust and beautiul apples on top! Serve as a fancy sliced treat this holiday!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 13/4 cups (240 gm) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1/3 cup (70 gm) chilled vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) unsalted butter, ice cold
  • 6+ tablespoons ice water

For the filling:

  • 6 tablespoons (85 gm) unsalted butter, room temperature
  • 2/3 cup (135 gm) sugar
  • 2 large eggs, plus one for the egg wash
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 11/2 cups (145 gm) almond flour
  • ¼ teaspoon salt
  • Approximately 3 medium-sized baking apples (I used pink lady)
  • 3 tablespoons sliced almonds, toasted, optional
  • Powdered sugar, optional

Instructions

To prepare the crust:

  1. Combine the all-purpose flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the shortening and butter into the dry ingredients until pea-sized clumps exist throughout. Add about ¼ cup of ice water and use a fork to bring the dough together. Add additional water, 1 tablespoon at a time, to get the dough to come together. The dough should be tacky but not sticky wet, and should pack together without dry pieces flaking off. Press into a round disk being careful not to overwork the dough and wrap in plastic wrap. Allow the pie dough to chill at least two hours or up to a week prior to baking.

To prepare the tart:

  1. Preheat the oven to 375. Remove the chilled dough from the fridge and allow to sit out for 5 minutes. Using a floured rolling pin on a floured surface, roll the dough out into a flat, 1/8” round that is about an inch larger than your tart pan on all sides. (I use a 9” metal tart pan with a removable bottom.) Roll the dough back up on the pin loosely and move it into the tart pan, gently pressing the dough into the edges of the pan. Leave and inch excess on all sides and trim off any excess. Fold the lip of the dough under and keep pressing the dough into the sides of the pan. The dough may shrink in the oven, so build the edge up 1/8-1/4” above the lip of the pan. Line the pan with a sheet of parchment and fill it with pie weights or dried beans. Par-bake the crust in the oven for 15 minutes. In the meantime, prepare the filling.
  2. Cream the butter and sugar in a large bowl on medium speed until combine, about a minute. Add 2 eggs and the extracts and stir to combine. Add the almond flour and salt and stir to combine. Prep the apples by washing and quartering them. Make thin slices throughout each quarter and keep the sections together to arrange in the tart. Whisk the extra egg in a small bowl with a little bit of water.
  3. When the pie crust is done par-baking, remove it from the oven and use a pastry brush to whisk a layer of egg all over the crust. Spread the filling into the crust and then arrange the apples on top. I like to take small sections of apples, fan them while in my hand and then place them where I want on the tart. The filling will puff while baking so there is no need to press them in deep. Fill the top of the tart with apples and then place the tart back in the oven. Decrease the heat to 350 degrees and bake for approximately 45 minutes, or until the crust and filling have bronzed. Remove the tart from the oven and sprinkle the almonds on top. Allow to cool slightly before dusting with powdered sugar, if desired. Tart is best served the day it is made, but if you’re heating it up a day later, consider warming a small bit of orange or apricot jam in a bowl to brush on top of the apples. The apples will dry out oven time and can be revived with a little brush of melted jam.

Peach Lattice Pie

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Happy Monday, y’all! I hope you’re slaying this week with so much joy and buckets of fun. Today I’m sharing a classic recipe for peach lattice pie along with a gift guide for the Dads that we’re celebrating this upcoming Father’s Day. Let’s get started!

You know, we don’t spend enough time loving on the guys around here. It’s not uncommon for me to roll my eyes or poke fun at my husband on the pages of this blog, but the truth is that he’s a killer dude and dad, and he deserves all the gratitude and recognition my wallet has to offer. Thus, I give you the gift guide for the Dads who have everything. No need to stress over the perfect present- I’ve done it for you.

Peach Lattice Pie and Father's Day Gift Guide

  1. Filson Duffel Bag– The manly choice for luggage, Filson’s rugged design is durable and time-tested, the perfect gift for a guy on the go. 
  2. World’s Best Dad Mug– Calling all “The Office” fans! You dad wants this Michael Scott-inspired mug. He needs it. He deserves it. 
  3. RIF6 Cube Mobile Projector– A 2 inch movie projector with built-in speakers and a LED display so that you can make a movie theatre out of your smartphone or computer wherever you are. 
  4. Lululemon Metal Vent Tech Shirt– This shirt contains Silverscent technology that inhibits the growth of odor-causing bacteria. No more stinky laundry here. 
  5. Toppling Timbers– LIFESIZE JENGA. Enough said. 
  6. Jack Rudy Tonic Trio– Quality small batch bar goods for your mixologist man.
  7. DJI Spark Drone– If your dude doesn’t have a drone yet, now is the time. 
  8. Craft Beer Glasses– Italian glassware fit for even the thirstiest of beer snobs.
  9. Espro Travel French Press and Mug– This is the on-the-go version of the double filter French press that I use at home. Get this for the guy who needs good coffee, even on the run. 
  10. Traeger Pellet Grill– My husband FLIPPED over this grill. With the versatility to grill, smoke, bake, braise, roast, and BBQ, Traeger grills provide consistent results and excellent taste, all wrapped up in a unique and aesthetically pleasing design. Check out their line of grills!

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

If you, like me, have found that the way to your Dad’s heart isn’t gift but food, I’ve got ya covered on that end too. Look no further than this peach lattice pie. With a bourbon and butter filled pie crust and a cinnamon scented peach filling, this peach lattice pie is the perfect treat to make for your guy this Father’s Day. 

To make this peach lattice pie, we start with the crust. The dry ingredients are stirred together before a healthy amount of butter is cut in. The seriously special part of this crust is the bourbon. Where normally we would add icy water to the butter and flour mixture, here, a smidge of bourbon is added to the water so that our crust just barely rings of those yummy caramel flavors. Once the crust comes together, set it aside to chill in the fridge while you prep your filling. 

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

A whole pound of fruit fills this peach lattice pie. Sugar, thickener, and the smallest bit of cinnamon round out the remaining ingredients that will stuff into the pie. Stir it all together and allow the fruit to get sweet and juicy while you roll out dough to line the pie plate. Scatter the filling into the plate and lattice the pie closed. Bake in the oven until the crust is golden, the fruit bubbling beneath it.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

I’m thrilled to be sharing this peach lattice pie from Amber Wilson’s new book, “For the Love of the South.” A fellow Southerner (she even graduated from my alma mater!), Amber captures the essence of the South with her words, recipes, and flavor combinations. Although there were a number of recipes that begged to be made, I knew this peach pie would be a surefire hit at home. I’m honored to share Amber’s work with you today, and I hope you’ll check out her book soon.

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

Don’t forget to love on the Dads in the coming week. Stay tuned for a second recipe that will be coming at the end of the week! Happy baking, y’all!

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

Peach Berry Pie

Peach Semifreddo

Berry Almond Streusel Pie

Peach Crumb Muffins

 

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Peach Lattice Pie

Peach Lattice Pie by Wood and Spoon blog. This is an all butter double pie crust with bourbon filled with cinnamon and vanilla bean peaches, all baked into a classic southern pie. the recipe is from Amber Wilson of "For the love of the south" cookbook. Find the recipe and how to for this chunky lattice summer dessert on thewoodandspoon.com by Kate wood.

This peach lattice pie has an all-butter crust that is spiked with bourbon and a cinnamon and lemon zest scented filling. A fun take on a classic Southern dessert, this peach pie is hard to beat!

  • Author: Amber Wilson
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
Scale

Ingredients

For the pie dough:

  • 21/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 sticks (8 ounces) cold unsalted butter, cubed
  • 2 tablespoons bourbon
  • 1 cup ice water

For the filling:

  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • Seeds of 1 vanilla bean
  • 1 pound unpeeled peach wedges (from about 4 peaches)
  • Pinch of sea salt
  • 1 heaping tablespoon cornstarch

For assembly:

  • 1 egg, for brushing
  • 1 tablespoon unsalted butter, cubed
  • Sugar, for sprinkling

Instructions

Make the pie dough:

  1. In a stand mixer fitted with a flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
  2. In a measuring cup, combine the bourbon and ice water. With the stand mixer on low speed, slowly dribble in the bourbon water one tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all of the bourbon water for the dough.) Pinch the dough between your fingertips ; it should be smooth, not sticky or crumbly. Gently press the dough together. Divide in half and gently shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.

Make the filling:

  1. In a large bowl, combine the sugar, lemon zest, cinnamon and vanilla seeds and rub between your fingers to combine (this infuses the sugar). Add the peaches, sea salt, and cornstarch. Toss until the peaches are evenly coated.

Assemble and bake the pie:

  1. On a lightly floured surface, roll out one piece of dough, rotating in quarter-turns, until 12-14” in diameter and 1/8” thick. Gently fit the dough into a 9” pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1” overhang.
  2. Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the sides and bottom of the pie shell with a thin layer of egg white (reserve the remaining egg for brushing the top of the pie). Place in the fridge for 30 minutes.
  3. Meanwhile, roll out the remaining disk of dough, rotating in quarter-turns until 1/8” thickness. Cut the dough into six 1-1/2” wide strips. Place the strips on a baking sheet in the refrigerator until ready to use.
  4. Tumble the peaches into the chilled pie shell. Scatter the butter over the peaches. Place three strips of dough on top of the peaches horizontally. Then, one by one, place the remaining strips vertically, lifting every other horizontal strip to create a basket weave lattice. Trim the edges with scissors even with the bottom crust. Gently press to seal the edges of the pie dough so the top and bottom crusts seal together, then carefully roll the crust over itself so that the rolled edge sits on the lip of the pie plate. Crimp the edges. Beat the reserved egg and gently brush onto the edges and top of the pie. Sprinkle the top with sugar. Place the pie in the fridge for 20 minutes to set the pastry.
  5. Preheat the oven to 425 degrees. Line a rimmed baking sheet with a piece of foil.
  6. Place the pie on the lined baking sheet and bake in the oven for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the crust is golden brown, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Let cool on a wire rack for an hour if you can wait. Leftovers will keep at room temperature for 2 days or in the fridge for 3 days.

Chocolate Chess Pie

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

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

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

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

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

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

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

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

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

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

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

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

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

Cloudy Kitchen

Chocolate Cream pie with whipped peanut butter cream

 

Cook Til Delicious

Pear Cranberry Frangipane Tart


DisplacedHousewife

Five-Spice Cran-Apple Handpies

 

The Farmer’s Daughter

Apple Ginger Pie

 

 

Harvest and Honey

Apple Apple Pies


Lyndsey Eden

Maple Cream Cheese Pear & Pistachio Galette


Salvialimone

Tarta Tine with White Chocolate Caramelized Pears

 

TermiNatetor Kitchen

Brown Butter Chai Pumpkin Pie with Sugared Sage


Topless Baker

Apple & Blackberry Flower Lattice Pie

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

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

Mocha Hazelnut Cream Pie

Pumpkin Cheesecake Tarts

Banana Coconut Chocolate Cream Pie

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

 

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Chocolate Chess Pie

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

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

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

Ingredients

For the pie:

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

 

For the chocolate whipped topping:

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

Instructions

To prepare the pie:

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

 

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

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

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
Scale

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.

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

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

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 1x
Scale

Ingredients

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

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.

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

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 .

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
Scale

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. 

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 1x
Scale

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.

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 1x
  • Category: Dessert
Scale

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 2-1/2 cups trimmed)
  • 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

Recipe Adapted From: Epicurious

Pie Crust

Pie Crust Recipe BY The Wood and Spoon Blog by Kate Wood. This is a recipe for the best flaky butter and shortening pie crust recipe. Golden brown and slightly salty. This pie crust is made in a food processor but can also be made with a pastry cutter or the back of forks or knife. This pie dough can be used to make lattice pie, hand pies, pop tarts, or tart shells. This is a diverse pie crust recipe that can be frozen or stored in the fridge. better than store-bought pie dough. Find the recipe on thewoodandspoon.com

Let’s get one thing clear. I don’t do pie. Or pie crust.

Before I moved to Florida, dessert in our house meant one thing: Kone King. Our suburban neighborhood in Upstate New York didn’t have much to boast in the way of food but they definitely knew good soft serve ice cream. I can remember begging my parents to take me to Kone King after supper on warm summer evenings (read: any night of the year that they were open) where we would make bets on what the flavor of the day would be. Orange and vanilla swirl with sprinkles for me and black raspberry swirl for my parents. Twenty years later, I still think of Kone King just before I take my first bite of a new frozen treat. Will it measure up? Will this be the bite I’ve been waiting for? Usually, no, although there have been a few worthy contenders over the years.

That was a long way of saying that frozen dairy is my thing. It’s my jam. It’s the butter to my bread and the frosting to my cake. I know ice cream and am crazy about it in a weird way that would probably make most people feel a little uncomfortable. My husband even orders extra yogurt when we go out and I dig in to his once I’ve polished off mine. I’m not embarrassed about it; that’s just part of our routine and 75% of the reason why I’ve decided to spend my life with him.

When I married Brett, I didn’t understand why he didn’t like ice cream as much as I did. That first time, in fact, that he let me finish his yogurt, I remember thinking that it was a really sweet gesture. But alas, Brett was not being generous. He was simply sparing his stomach from the internal apocalypse that was imminent upon finishing his cup of frozen bliss. God bless the people who have dairy intolerance. Let’s have a moment of silence for them.

So what was I supposed to serve my dairy-hating man friend? I posed this question to him one day. His response?

Pie.

Pie? Your favorite is pie?

Ok. I can work with pie. But… But, how? I had never made pie crust from scratch in my life. Isn’t that why they make that delicious processed pastry in a box at the grocery store? Or that perfectly patted out graham cracker crumble in a tin? My future husband, the man I so desired to please and serve well, liked a dessert that I really had no idea how to go about making.

Pie Crust Ingredients

So I set out to learn. I started small with crumb based crusts and along the way I ground and patted my way to sweet Oreo glory and buttery Biscoff bliss. My Mimi gave me a lesson on pies at Thanksgiving and after six sticks of Crisco were sacrificed on behalf of my apple and pumpkin pies, I scarfed down more than my share of pie with little hesitation (or dignity).

There were a few not-so-glamourous moments too including an apple crumb pie with a doughy center (???) and a banana cream pie that never really set up (but thank goodness, we’ve since resolved that). Even after the lesson from my grandmother, there were still times I found myself covered in flour and wanting to dump my pie in the trash.
That is, until it happened. The day that me, my deep dish pie pan, and a few stalks of rhubarb walked the hall of victors to the glorious podium of success. A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked around a tart and juicy filling of berries and rhubarb. Perfectly set slices of pie were shared with friends and it was agreed that this was a recipe for the books.

So this recipe for pie crust is for my husband. Yes, it’s just the crust, but it’s the product of hours in the kitchen and it’s a gesture that says, “Honey, I respect that you don’t know crap about ice cream and that you prefer pie. So here, this is yours.”

Try this recipe next time you’re looking to make a pie. Trust me one this one. And stay tuned for another recipe later on this week. (HINT: it’s a pie!)

Pie Crust Dough

 

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Pie Crust

Pie Crust Recipe BY The Wood and Spoon Blog by Kate Wood. This is a recipe for the best flaky butter and shortening pie crust recipe. Golden brown and slightly salty. This pie crust is made in a food processor but can also be made with a pastry cutter or the back of forks or knife. This pie dough can be used to make lattice pie, hand pies, pop tarts, or tart shells. This is a diverse pie crust recipe that can be frozen or stored in the fridge. better than store-bought pie dough. Find the recipe on thewoodandspoon.com

A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked- this is the only recipe for a double pie crust that you’ll ever need.

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 15
Scale

Ingredients

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

Instructions

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
  5. When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan. This is enough dough to fill a deep dish pan as well. Prior to baking, brush with an egg wash, if desired. This is done by whisking 1 egg with 1 tablespoon of water and lightly brushing crust prior to use.

Notes

  • This recipe makes a double crust. If you want extra dough for decorating the top, I recommend doubling the recipe and saving leftover crust for a future pie! The dough freezes nicely when wrapped well.
  • Chilling the dough is essential. If your dough gets too warm while you are rolling it out or decorating the top, you may not get as flakey of a crust as you might desire. So work swiftly!
  • Patch up holes or tears in the crust with leftover dough. Even small holes on the bottom of the pie plate can make a burned and sticky mess of your pie and you’re not going to want to waste a drop of this deliciousness!
  • You can easily substitute the shortening for butter and visa versa, however I cannot vouch for any other substitutions. Unless you’re super anti-shortening or anti-butter, I strongly recommend this combination for a buttery, flaky crust.

Recipe Adapted From: Bon Appetit