Mini apple pies

Mini apple pies are the definition of cute.

Makes ~9 mini pies

For the pie:

2-3 granny smith apples, cored and cut into very small pieces

1 1/2 tablespoons ground cinnamon

1/4 teaspoon nutmeg

3 tablespoons granulated sugar

2 teaspoons white wine vinegar

pinch salt

For the crust:

2 store-bought pie crusts (from my experience, it's better to use a high-quality crust, as the pies will be much more flakey and yummier).

... or make your own!

1 egg 

Preheat the oven to 375°F. In a large bowl, mix your cut apple slices with the cinnamon, sugar, nutmeg, salt, and vinegar. Set aside.

On a lightly floured surface, roll out your pie crusts and, use a 3-inch (or anywhere around that diameter) cookie-cutter to make small rounds. Create a small bowl with the dough in your hand, then scoop a small amount of apple mixture into the center of the dough. Brush water around the outside of the dough, then stack a second circle over the dough and seal it by pressing the edges together. Using a fork, create little indentations around the outside of the mini pie. Set on a parchment-lined baking tray.

Scramble your egg and brush it liberally onto the tops of the mini pies. Finally, use a sharp knife to make air pockets on the tops of the mini pies. Bake for 15-20 minutes, or until the tops of the mini pies are golden brown. 

A buh buh buh... low-fat cheesecake like woah

I really like cheesecake a lot a lot a lot.


For the cheesecake:

1 1/2 pounds (24 ounces) Neufatel cheese, room temperature
1 cup granulated sugar
4 eggs
1/3 cup whole milk
1 1/2 teaspoons vanilla extract

For the crust:

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons butter, melted

For the sauce:

2 pints fresh strawberries
1/4 cup granulated sugar
zest of 1/2 lemon

Preheat oven to 200°F. Mix together graham cracker crumbs, sugar, and melted butter. Using a fork, press the crumb mixture firmly into the bottom of a 9 1/2 inch springform pan. Pat evenly to coat the bottom and sides of the pan.  Set aside.

In a large bowl, beat Neufatel cheese on medium speed with an electric mixer until fluffy, about two minutes. Blend in sugar and then eggs, one at a time, beating after each addition. Add milk and vanilla extract, and beat another two minutes. Pour mixture into prepared crust. Set pan on baking sheet. Bake at 200°F for two hours, then turn heat up to 300°F and continue to bake for another 30 minutes. Cool completely on a wire rack, chill thoroughly before serving.

While cheesecake is cooling: Prepare strawberries by cutting off stems and slicing each berry in half or quarters. In a medium pan bring the cut strawberries, lemon zest, and sugar to a boil. Once boiling, turn heat down to simmer and heat for 15 minutes. Add cornstarch if necessary to thicken the sauce. Allow to cool completely, then serve on top of cheesecake. Wahoo!

Fudge pie

Hello, all! While Boston has been experiencing some pritty whacky weather this season, I've had the good fortune of going to California for a couple days. It's been a blast and a half soaking up the sun, being with friends, and doing lots of outdoorsy stuff. Meanwhile, I made this pie back in BeanTown right before I left so I could share it with you all. I am obsessed with this pie for two main reasons: 1) it's chocolate; 2) it's chocolate. Like, actually who doesn't want a chocolate pie. Come, now. It's soooo chocolate-y and decadent, but like other pies out there it's not so insanely rich that you keel over after one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top is a nice balance to the dark chocolaty center, and the crust provides nice textural contrast. This is definitely one of my most prized reciPIES, so if you're even thinking twice about making it, you should get off your computer right now and go do it.


Makes 1 9-inch pie

For the crust:

one store-bought pie crust (Pillsbury, anyone?)

For the filling:

6 ounces good semisweet or bittersweet chocolate (chocolate chips will work just fine, too)
1/4 teaspoon instant coffee powder
1 cup granulated sugar
1/8 teaspoon salt
1 stick unsalted butter
3 large eggs
1 teaspoon vanilla extract

For the whipped cream:

1 pint heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).

Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, coffee powder, and butter.

Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

Beat the cream, extract, and sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Recipe adapted from Real Simple.