Sometimes, you just need pie.
And when a group of food bloggers simultaneously come to that conclusion, Pie Party is the result.
Last year it was a spontaneously organized Twitter party that morphed into 1500+ people on Facebook all talking about pie.
Lucky for me, a fellow CampBlogAway alumi just came out with her second pie book, Not So Humble Pies
Kelly Jaggers is the mastermind behind Evil Shenanigans, an exploration of all things tempting and delicious.
So when I looked for inspiration, flipping through her book was the solution.
So many tempting choices, how was I to choose?
I’m confident enough in my skills to sub out one of my gluten free pie crusts for any of her recipes.
It’s the combinations of flavors that attracted me to this book.
Imagine, Salted Peach Crumble Pie. Yup, I’m saving this one till the peaches come in later this summer.
Lemon Pistachio Tart in a lavender short crust. This one is on the list too, just as soon as I harvest some fresh lavender this year.
Chipotle Peanut Butter Cheese Pie? Maybe, but Fiona isn’t a peanut butter fan and I always make a recipe exactly as written the first time.
Hmmm, oh wait! I have a container of organic strawberries. That means, Triple Berry Cream Puff Pie is the one.
Cream Puff Pie , a set on Flickr.
Inspired by Kelly Jaggers new book, Not So Humble Pies, this series shows the step by step creation of a fabulous summertime special dessert, Triple Berry Cream Puff Pie with Custard Filling
Ready in 50 minutes!
- 135 grams (½ cup) water
- 57 grams (4 Tablespoons) butter
- 3 (¼ teaspoon)grams salt
- 10 grams (1 Tablespoon) sugar
- 41 grams (¼ cup) whole grain flour mix
- 36 grams (¼ cup) white flour mix
- 2 eggs
- Preheat oven to 400 degrees
- Bring water, butter, salt and sugar to a boil in a small saucepan.
- Add both flour mixtures all at once.
- Cook, stirring constantly till the mixture comes together in a ball.
- Continue to cook for 1 minute
- Remove to a stand mixer’s bowl
- Cool for 5 minutes
- Add one egg and beat well to incorporate
- Repeat with second egg.
- Smooth the mixture into a 9” pie plate making sure to brush the dough up the sides.
- Bake in preheated oven for 10 minutes
- Reduce the heat to 350 and continue to bake for 20-25 minutes more or till well browned and crisp.
- Remove from oven and cool on wire rack.
Once you have the pie shell made and in the oven, it is time to make the Custard Filling
Once the shell and custard are done,
Layer the shell with the custard, top with an assortment of fresh berries of your choice
Then add whipped cream for true decadence.
Have you seen the NPR mention of pie?
Just in case you would like something a bit different, check out these other pie inspirations:
Need to adjust to a gluten free crust:
Tart Cherry Lattice Pie
And so many more are on Sweet Remedy’s site