Easy As Pie

Happy Monday! I hope you all had a lovely weekend. I spent mine battling a cold that knocked me out for almost the entire weekend. I managed to make it to the farmer’s market outside my apartment to make a cabbage & vegetable soup which I’m crediting with why I feel better this morning.

Today I want to share.. not necessarily a recipe but thoughts on a quick pie that will look like you’ve slaved in the kitchen for hours. Hear me out. As we start to enter the holiday season, dinners and parties pop up out of nowhere. Sometimes you need to really win the party, right? Bring something everyone will rave about? At the very last minute?! Here it is. If you’re short on time, let these adorable pie cutters be your friend, grab some organic fruit filling and pre-made pie dough and go to work. Yes, hear me out. I love being able to roll out homemade pie dough and peel freshly picked apples from the orchard but sometimes (a lot of the time…) girlfriend does not have time for that.

My go to is cherry pie, which also happens to be my favorite! Roll out the pre-made dough into the pie plate. Insert filling. (Hint: for cherry pie, for homemade or pre-made filling, I always add a tiny bit of almond extract *heart eyes*).  Get creative with the designs. I obviously have a bit of an obsession with the leaf stamp but you catch my drift, the possibilities are endless.

I even baked a quick birthday pie for my dad when I was home in Ohio

However you end up designing your pie, I like to brush egg white along the crust to get it golden brown in the oven and bake. Usually start at 450 degrees for 15 minutes then take it down to 350 degrees for another 30. Take my advice, let the pie cool completely before you dig in, otherwise your filling won’t set properly.

Nothing can beat a homemade pie but this may be pretty darn close. Definitely a hit for last minute entertaining, too!

Cheers,