Dessert Recipes

Flat Bottom Pie

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Happy Labor Day Weekend Everyone!  Are you headed to any parties this weekend and looking for a recipe that will impress the masses?  Well, this is it.  This fresh pie is as delicious as it is beautiful.  It’s cool too because it has a flat bottom and the pie crust cups over the filling putting a new twist on the classic pie we’re all used to seeing.

I recently made this pie with berries but peaches are in season now so I encourage you to use the same method for a peach pie.  Mmmmmm.  And don’t buy pie crust.  This time around I want you to try this SUPER easy pie crust recipe.  You can do it!  Make it all from scratch.  You’ll feel proud and and you’re sure to receive many accolades for your effort!  Enjoy!

EASY Pie Dough

  • 1 cup flour
  • 1/2 tsp salt
  • 3 Tbsp sugar (turbinado is best)
  • 1/2 tsp vanilla extract
  • 1 stick (1/2 cup) cold, unsalted butter, cut into small pieces
  • 6 tablespoons ice cold water

In a mixing bowl, mix together the flour and salt; add sugar, cut or work the butter into the flour with your fingers until you have large pea-size chunks scattered throughout. Add vanilla. You can also mix in a stand mixer with the paddle attachment on low speed

Add the ice water slowly while stirring with a fork, (or in mixer) until just combined. Be careful not to overwork the dough. Flatten into disk and refrigerate each for at least 15 minutes.

Filling

  • 2 1/2 cups berries (or peaches!)
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1-2 Tbsp flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp cold unsalted butter cut into pieces
  • 1 large egg, beaten
  • 1 Tbsp sugar (turbinado is best)

Preheat oven to 400 deg. Line a large baking sheet (I use a round baking sheet) with parchment paper or foil.

Stir together the berries, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.

On a floured surface, use a floured rolling pin and roll out the pie dough into a large circle. Move the dough circle to the prepared baking sheet and chill in the refrigerator until firm, about 15 min.

Add the fruit mixture onto the center of the dough but leave a 1-inch border. Fold the edges of the dough over the fruit, then dot the fruit filling with the butter pieces. Brush the edges of the dough with the beaten egg, and sprinkle with sugar.

Bake the pie until the crust is golden and the filling is bubbling, 25 to 30 minutes. Serve warm with vanilla bean ice cream.

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