Exclusive Recipe Featured in “The Everyday Cooks Cookbook”!

ANOTHER BIG ANNOUNCEMENT!!! I have an exclusive recipe being featured in “The Everyday Cooks Cookbook” by my friend Angela Kudlets, who is the mastermind behind the wildly popular blog “Your Next Great Dish” which features recipes, restaurant reviews and more! I am so honored to be the featured guest in her “Featured Guest Spotlight and Recipe” section! What recipe of mine is being featured exclusively!?

My “Top Secret Peanut Butter Pie”!!!

The ONLY way for you to get this FABULOUS recipe is to buy Angela’s cookbook! I can not wait to see it in print! The homemade crust, smooth filling, perfect meringue and secret topping will have your taste buds singing! You can PREORDER your cookbook NOW at –

https://yournextgreatdish.com/cookbook/

So – do it! Ha! I also had the pleasure of recipe testing some recipes for Angela and I have a feeling her cookbook will be a HUGE – and delicious – success!

Blaise

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Chew This! Mini Baked Apple Pies

Mini Baked Apple Pies

Thank you to all of those who pick up a copy of “The Courier-Times” on the first and third Sunday’s of each month to check out my newest “CHEW THIS!” column features and recipes. Really means a lot to me. I appreciate your support and dedication. My newest column, last Sunday, was a recipe for “Mini Baked Apple Pies”! When I tested these, my taste testers went crazy!

Highly recommend you try these…

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 4th 2018 edition. By: Blaise Doubman

A Mini Twist on Apple Pie
Blaise Doubman

Spring is just around the corner and with a new season, new recipes always enter my mind. Spring, to me, means not only warmer weather and flowers blooming, but also fresh fruits and garden planting season, lemonade and brisk evenings. I have been on a “pie quest” for several months now, trying to learn more about pies, their history, different crusts, fillings, new and delightful taste combinations, not to mention delightful recipe tests – and I have still a way to go, but continuous learning is the way of life. Take your basic apple pie for example. There are literally hundreds, if not thousands, of different ways that people make their apple pies! Some people add raisins to their filling, while others add a little blueberry or a twist of lemon. Some people pile their apples high and add maple syrup over the top before placing on the crust, while others cook down the apples until almost a thick glaze forms around the bottom and dots butter over the top before placing on the crust. And, let us take the crust for example! Do you make your crust with lard? Butter? Shortening? A combination? Do you add cheese? Mayonnaise? I am fascinated by this and why people use and add what they do.

When developing the recipe, I am sharing here today with all of you, I wanted something basic and simple, but something that was new yet familiar. You can, by all means, make your own pie crust for this recipe, but I wanted to make it easy. As Food Network star Nancy Fuller always says, “Scratch made is best, unless you are stressed”. And that is so true! Do not be intimidated in the kitchen by making your own pie crust and do not be ashamed of buying refrigerated pie crust! A shortcut is a shortcut and there is nothing wrong with wanting to save time! I wanted this recipe to make mini pies that were baked in the oven and not fried. You can fry them if you wish. I also wanted to create a glaze for them, but these are also delicious eaten plain. They are also delicious crumbled up on vanilla ice cream but that is another story. I love recipes that are familiar, foolproof, delicious and flavorful and I hope you will enjoy these mini baked apple pies.

Mini Baked Apple Pies

These hand pies can be made with homemade dough rather than refrigerated dough, can be made with your favorite fruit filling and can be deep fried if desired. That is the beauty of this recipe, it is very versatile! The finished pies should be kept covered at room temperature and will last up to 3 days.

2 boxes refrigerated pie crust, at room temperature
1 can (21 oz) apple pie filling
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
3 cups confectioner’s sugar
¼ cup whole milk, plus 2 tablespoons
1 large egg white, lightly beaten

Start by preheating your oven to 425 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl blend and mash the apple pie filling with a fork. Add in the ground cinnamon and pure vanilla extract, stirring to incorporate.

Unroll the pie crusts onto a lightly floured work surface. Using a cookie cutter, biscuit cutter or bottom of a narrow glass, cut out 6 circles from each pie crust. You should end up with 24 total circles and will have to work carefully in batches.

Place a heaping teaspoon of the apple mixture in the middle of each of the cut-out circles. Fold the circles over, crimping the sides tightly with a fork. Using the fork, poke the tops of each pie once to allow them to bake and steam evenly.

Brush the tops of each prepared pie with the large egg white. Place the pies onto the prepared baking sheets and bake, one sheet at a time, in preheated oven for 15 minutes. Once baked, remove from the oven and allow to cool only slightly before glazing.

In a large bowl whisk together, the confectioner’s sugar and whole milk to make the glaze. Drop the slightly warm pies into the large bowl of glaze and coat evenly. The easiest way to do this, is by using two forks and working carefully. Place the glazed pies onto the parchment lined baking sheets and allow to cool completely and allow the glaze to set up before serving and enjoying.

Ask and Answer: I posted a picture of some homemade croutons awhile back on my social media and several people wanted the recipe, so I thought I would share it here with everyone. The secret to good homemade croutons is in the kind of bread you use, and it may not be what you think! The secret? Hamburger buns! Take a pack of hamburger buns, cut into desired size and place on large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and choice of seasoning mix, if any. Toss together with clean hands. Bake in 425-degree oven until crisp, stirring every 5 minutes. Desired baking time, and crispness, is up to you. I bake mine about 20-25 minutes, stirring and flipping the croutons often. Serve in air-tight container for 3 days.

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Chew This! Cinnamon Roll Apple Pie

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about “Cinnamon Roll Apple Pie” and it is FABULOUS! It was a joy and nothing short of pure pleasure to develop this recipe! I must have made this countless times and my recipe testers were always happy to try a sample. This pie uses cinnamon rolls straight from the refrigerated section and even utilizes the frosting that comes with each! No need to make a pie crust, the cinnamon rolls are the bottom AND top crust! Fabulous, right!? The cinnamon and maple filled apple mixture pairs perfectly with the cinnamon rolls and warm vanilla frosting. I am highly recommending you serve this at your Thanksgiving table! People will beg for the recipe and countless memories will be made! This is so simple, why not serve two?

Also my “Ask and Answer” feature contains my recipe for “Drop Biscuits”! These are so simple and so easy AND can be quickly transformed into dumplings for chicken and dumplings, beef and dumplings, turkey and dumplings, in NO TIME flat!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Cinnamon Roll Apple Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 5th 2017 edition. By: Blaise Doubman 

A New Twist on a Classic Pie
Blaise Doubman

It is so hard to believe that Thanksgiving will be here in just a couple of short weeks! 2017 has really flown by for me, how about for you? I love this time of year when there is a cold snap in the air, people start preparing for the Holidays and the long winter months ahead. There is something really comforting and soothing to me about the types of food that is prepared around this time of year too, such as warm bowls of soup, fresh baked breads, roasted vegetables, casserole dishes, homemade pies and cinnamon coffee. The time of year may be cold outside but I also find it warm inside with family and friends, sharing memories, good times and good foods. I love looking back over my childhood Holidays and remembering who brought what to the dinner table and who shared what recipe with me from their kitchens.

One of my favorite late Fall seasonal desserts would have to be apple pie. I have made apple pie in all different forms, sizes, flavors and textures. I have made hand held mini apple pies, apple slab pies, deep dish apple pies, with cornflakes sprinkled along the bottom to prevent a soggy pie and apple pies on a stick! My latest favorite version though would have to be my “Cinnamon Roll Apple Pie”! There is nothing to making the crust to this because the bottom and top crust is refrigerated cinnamon rolls! How easy is that? The filling is packed with flavor and the icing on the cake? Or pie in this case, is the icing or the frosting that comes with the cinnamon rolls! You use the already made frosting to frost the pie! It really is as good as it sounds! Bring this to your Thanksgiving table and people will be begging for more!

Cinnamon Roll Apple Pie

I have made this pie using Granny Smith apples as well as McIntosh. I find that the type of apple used in this pie is up to the person who will be eating it. Most all apple pie recipes call for Granny Smith apples but I have found during my experimentation that several diverse types of apples can be used in baking perfectly fine and the results are delicious. I do find that the McIntosh apples bring out more sweetness to the pie, while Granny Smith brings out a certain tartness that pairs nicely with the ground cinnamon. Experiment and even use a combination of apples!

6 Granny Smith apples, cored, peeled and sliced thin
2 refrigerated cans regular size cinnamon rolls
¼ cup white granulated sugar
¼ cup light brown sugar, packed
2 tablespoons corn starch
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1 teaspoon salt

Start by preheating your oven to 350 degrees F. Spray your pie dish with non-stick cooking spray. This recipe was developed using a 9-inch pie dish but will work with an 8-inch. This recipe will also work using a deep-dish pie dish, just adjust the cinnamon roll slices accordingly.

In a large bowl combine the prepared apples with the white granulated sugar, light brown sugar, corn starch, maple syrup, ground cinnamon and salt. Stir to combine.

Open both cans of refrigerated cinnamon rolls and cut each roll in half.

On a lightly floured surface with a lightly floured rolling pin, roll out each cinnamon roll half until slightly thicker than a sheet of paper. Place a layer of the flattened cinnamon roll halves along the inside of the prepared pie dish, flattening them together to create a bottom crust.

Pour in the apple mixture and spread evenly.

Place the remainder of the flattened cinnamon roll halves along the top, crimping and closing off any holes that may appear, to create a top crust.

Cover with aluminum foil and place in preheated oven for 40 minutes.

Carefully remove the aluminum foil and baking another 7 minutes.

Remove the pie from the oven and while still warm, frost the top with the frosting containers that come with each refrigerated cinnamon roll tube. Spread evenly.

Serve warm and alongside vanilla bean ice cream.

Ask and Answer: Janet Ward, a member of my Blaise the Baker Facebook community, wanted to know where she could find my recipe for “Drop Biscuits”. I am sharing that recipe here for her and for all of you. Start by preheating your oven to 400 degrees F. Line two large baking sheets with parchment paper. In a bowl combine 1 ½ cups white all-purpose flour with 2 teaspoons baking powder, pinch of salt and 1 stick (4 oz) cubed unsalted butter until the mixture resembles coarse pebbles. Add in ¾ cup whole milk and stir gently until combined. Drop the dough in ¼ cup measurements all along the prepared baking sheets. Bake, one sheet at a time, in preheated oven for 18 minutes or until golden brown. This recipe can also be used in making “Drop Dumplings” – just drop the dough by tablespoon size amounts into boiling chicken stock and cook until dumplings are floating and still tender in the middle.

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Rigatoni Pie

I first discovered this recipe on “The Food Network” Facebook page and I knew immediately I wanted to try it. I was not sure I would have the patience though to individually place all the rigatoni pastas into the cake pan – but you know what? It was really easy. Might have taken 4 minutes total! Super easy and the end result is really impressive! 

This is the perfect recipe for entertaining and the perfect recipe to make with your kids! You can use meat in this recipe – hamburger, sausage, lamb – just make sure it’s precooked and that you add it after the tomato sauce but before the shredded cheese. Fabulous and delicious! 


Rigatoni Pie

1 pound rigatoni pasta
1 large jar pasta sauce, plus seasonings
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese

Start by spraying an 8-inch springform cake pan with non-stick cooking spray. Wrap the bottom with aluminum foil. Preheat your oven to 375 degrees F.

Boil the pasta in a large pot of salted boiling water for 8 minutes. Drain.

In a medium saucepan heat the pasta sauce and add in whatever seasonings you desire. I added minced garlic, red pepper flakes, basil and a pinch of sugar to mine. Let come to slight boil. Simmer for 15 minutes.

Arrange rigatoni pasta in springform pan. The easiest way to do this is turn rhe pan sideways – arrange the pasta building it “up” – sideways – until you reach the top of the pan. Not all of the pasta will fit. That is ok!

Carefully pour the pasta sauce over the rigatoni and level out with a spoon. You may not use all the sauce. Be sure the sauce covers a majority of the top.

If you want to use meat – layer on top now.

Evenly sprinkle with both cheeses.

Place pie on a baking sheet covered with aluminum foil. Place aluminum foil on top of the pie, tenting it slightly. Place in preheated oven for 30 minutes.

After 30 minutes remove from the oven and remove aluminum foil. Place back into the oven for 30 more minutes to brown and melt the cheese.

Remove from the oven and allow to rest for 10 minutes. Gently undo the springform pan from the pie.

Cut the pie into pieces and serve.

Enjoy!

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Chew This! Chocolate Chip Cookie Pie

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

I am so excited to share this recipe with everyone. Well recipes – there are two here that I am sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering…

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites!


Chocolate Chip Cookie Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 19th 2017 edition. By: Blaise Doubman 

A chocolate chip cookie – in pie form!
Blaise Doubman

I love experimenting with different types of chocolate chips cookies and over the years I think I have made just about every kind imaginable! I have made giant chocolate chip cookies with potato chips and candy pieces added and I have made miniature chocolate chip cookies using mini chocolate chips and sprinkled sea salt. Chocolate chip cookies of all shapes, sizes and textures have passed through my kitchen and into the hands, and mouths, of my taste testers. A lot of the creations are not even a cookie, by definition of the term. Some of their favorites? Chocolate chip cookie dough cheesecake, chocolate chip cookie dough brownies and crumbled chocolate chip cookie pudding. It seems that I have managed to transform my love for chocolate chip cookies into just about everything – including now, a pie!

I happened to think to myself one day, why is there not a pie that is basically a giant chocolate chip cookie? The crust would have to be delicious, thick enough to stand up to a giant cookie filling the inside of it and it would, of course, have to be simple yet taste amazing! I have a pie crust recipe that I always turn to, but for this I wanted something different. Enter my good friend Dorothy Boulanger. She gave me a pie crust recipe that a friend of hers had given her in 1979. This recipe was different because there is no rolling out of the pie dough, no transferring from surface to pie dish, no pre baking necessary and no fat used – cooking oil is called for in the recipe! I was highly skeptical at first but promised her I would give it a try. I am so glad that I did! It is simple, easy, foolproof and delicious! For something different in taste and texture, give this recipe a try! Shoutout and special thanks to my friend Dorothy Boulanger for the fabulous pie crust recipe. I will be adding this recipe into my pie crust recipe rotation schedule.

Chocolate Chip Cookie Pie

This pie crust is amazing! There is no rolling, proofing, pre baking or hassle! This crust recipe is enough for one pie crust. It can easily be doubled to make a double pie crust – one for the bottom of your pie and one for the top. When making the chocolate chip cookie dough filling, feel free to substitute butter for the solid vegetable shortening. Also feel free to add different types of chocolates or stir in your favorite toasted nuts.

For the pie crust…
1 cup white all-purpose flour
1 teaspoon salt
4 tablespoons pure vegetable oil
2 tablespoons cold milk

For the chocolate chip cookie filling…
1 stick unsalted butter, softened
4 tablespoons solid vegetable shortening
½ cup white granualted sugar
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
¾ cup white all-purpose flour
1 ½ cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Lightly grease an 8-inch or 9-inch pie dish with non-stick cooking spray and preheat your oven to 325 degrees F.

Next, make the pie crust by combining the white all-purpose flour with the salt in a bowl. In a measuring glass, pour in the pure vegetable oil and the milk, but do not stir together. Take the vegetable oil and milk mixture and pour into the combined flour and salt. Stir together lightly with a fork, using a light hand. Once the dough is ready, it will form into a ball and appear to be moist but not sticky in touch. Take the dough and press it into your lightly greased pie dish. Press the dough evenly all over the bottom and up the sides.

To make the chocolate chip cookie dough filling combine the softened unsalted butter with the solid vegetable shortening in a large bowl until smooth and creamy. Add in the white granulated sugar, light brown sugar and pure vanilla extract. Beat until smooth and creamy in texture and light in color. Add in the 2 large eggs and beat well before adding in the white all-purpose flour.

Finally, gently fold in the flour coated semi-sweet chocolate chips.

Place the chocolate chip cookie dough filling into the unbaked and prepared pie crust. Smooth out the top, being sure that the dough is level inside the pie.

Place in preheated oven for exactly 70 minutes.

Once the pie has baked, remove from the oven and allow to cool to room temperature before cutting and serving.

Ask and Answer: My search for the perfect peanut butter pie is something that my social media followers have been asking and wondering about lately. My search came to an end when a local resident shared with me a confidential recipe for one of the areas most famous peanut butter pies. I am not allowed to share the recipe, although I am allowed to share the “special crumb topping” that really makes the pie even more delicious. A combination of peanut butter and confectioner’s sugar, mixed until crumbly will melt in your mouth and top the best pies!

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Banana Cream Pie in a Glass

Who does not love banana cream pie? I was experimenting with pies a few weeks ago and the crust did not work out, so I made the crust into one of the layers in a parfait! My taste testers LOVED the idea and thought the taste and texture was almost better than the original pie! Flip around this recipe to make whatever flavors you desire! So fun and so elegant. Plus – a portable pie!? Score!


Banana Cream Pie in a Glass 

1 box instant banana pudding mix
3 cups whole milk
4 large bananas, sliced thin
1 cup crumbled graham crackers
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
2 cups whipped cream, homemade or bought

In a large bowl combine the instant banana pudding mix with the whole milk. Whisk together and let stand for about 3 minutes.

In a large bowl combine the crumbled graham crackers, melted unsalted butter and ground cinnamon until sand-like in looks and texture.

Start putting together the dessert by sprinkling a layer of crushed graham crackers into the bottom of the desired number and size of glasses. 

Next layer in the banana pudding, sliced bananas and whipped cream. Keep layering until the mixtures run out and you are left with a layer of whipped cream on the top. 

Sprinkle some crushed graham crackers on top of each right before serving. 

Enjoy! 

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Chew This! Tomi’s Chocolate Chip Peanut Butter Pie

I am on a quest to find the perfect peanut butter pie and I think I have found it with this delicious (and easy) recipe! Shoutout and special thanks to Tomi White for sharing this fabulous recipe with me! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think. I love recipes like this that are not just simple and easy, but full of taste and flavor. I highly recommend trying this!


Tomi’s Chocolate Chip Peanut Butter Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 6th 2016 edition. By: Blaise Doubman 

The Quest for Pie and Tomi’s Peanut Butter Pie
Blaise Doubman

Did you know that the Pizza King on Broad Street in New Castle made homemade pies? I did not until just recently! Where have I been? A friend of mine, Cindy Blackburn, told me about their homemade peanut butter pie one afternoon, and literally before I could get back to my car, I was calling Pizza King and ordering one for the next day! My Grandma Barbra has been making peanut butter pie for years, from a recipe of Paula Deen’s, and I try and stay away from it, because one bite leads to me usually finishing off the pie on my own. I even have a recipe for it myself that leads towards a peanut butter pie that is thicker and denser than most. Needless to say, the peanut butter pie from Pizza King was fabulous! It was flavorful and surprisingly light. When I picked it up, it was warm and the meringue on top was still dewy and fresh. I have asked around for the recipe, but it seems to be a closely guarded secret. If you are reading this, and know the recipe, email me! Ha! I have since tried to duplicate the recipe and have come pretty close. I will not give up though! Experimenting with peanut butter pie does not sound like such a bad job, right? I still need to figure out the secret to their crust…

I posted my research on my Facebook page, and a friend and fellow foodie of mine, Tomi White, messaged me telling me that she had a recipe she thought I would enjoy. I love sharing recipes with family and friends and was anxious to try it! Tomi lives in Texas and is a caring and loving mother, daughter, wife and friend. I really enjoy talking about food and recipes with her, so when she said that she had a recipe for the pie I was seeking, I was thrilled! Shortly after, she sent me the recipe and I immediately tried it. Let me tell you… Oh! My! It was amazing! The texture, the taste, everything about it was everything I had been looking for. Was it the combination of the whipped cream with the peanut butter, or the chocolate that added in with the final flavor, or was the secret in the chocolate crust? Whatever it was, it was delicious! Shout out and special thanks to Tomi White for allowing me to share this recipe with all of you!

Tomi’s Chocolate Chip Peanut Butter Pie

In place of the Kahlua you can use 2 teaspoons of instant coffee granules dissolved in 2 teaspoons water. You can also substitute pure vanilla extract. The Kahlua has a coffee flavored note and will add to the chocolate, but if you are worried about alcohol please feel free to substitute. This pie is delicious prepared and served as is, but feel free to leave out the mini semi-sweet chocolate chips for a smoother finish to the pie. A homemade chocolate crust can be made with chocolate sandwich cookies in place of the prepared version, or use your favorite pie crust.

16 oz. tub whipped cream
8 oz. cream cheese, softened
1 cup smooth peanut butter
1 tablespoon Kahlua
1 cup confectioners’ sugar
1 cup mini semi-sweet chocolate chips, divided
1 chocolate cookie pie shell

In a large bowl mix together the softened cream cheese, smooth peanut butter, Kahlua and confectioners’ sugar. Once combined, add in the tub whipped cream and beat well.

After the mixture is smooth, gently fold in ½ cup of the mini semi-sweet chocolate chips.

Pour this mixture into the pie shell and mound it high in the middle.

Sprinkle the remaining ½ cup of mini semi-sweet chocolate chips over the top of the pie.

Place into the refrigerator for at least 3 hours before serving.

Ask and Answer: I received a couple of emails from readers who wanted to know if my “3-Bean Chili” could be made into “chicken chili”. Yes, of course it can be! Substitute the ground beef with cooked chicken and add in a little cumin to pair with the chicken. I like using rotisserie chicken for substitution in this recipe because it is precooked and has great added flavor.

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Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that is written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact donnacronk.com for ordering information! Her book is fabulous, and contains some great recipes!

Blaise

Black Raspberry Pie

My Mom, Darla, loves this pie! Actually my Grandma Barbra and Grandma Deloris both do too! You can use whatever crust recipe you want, I use my Grandma Barbra’s, and as long as you sprinkle the top with the brown sugar and Turbinado sugar mixture, and follow my instructions for the filling – you will have the perfect pie!

Black Raspberry Pie

6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling

Start by preheating your oven to 425 degrees F. Prepare your pie crust. Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.

In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well, but gently.

Pour this mixture into the prepared pie crust.

Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.

Brush the egg wash onto the pie using a pastry brush. Sprinkle the top with brown sugar and Turbinado sugar.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Place in preheated oven for 36 minutes. Once baked, remove and allow to cool completly at room temperature before serving and enjoying.

Store leftovers, covered, in the refrigerator.

Enjoy!

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Chew This! Old-Fashioned Pecan Pie

Happy “Chew This!” Monday… Yes, my column came out yesterday in “The Courier-Times”, but the link did not post until this morning. I apologize for the inconvenience. This recipe is worth the wait though! It is my recipe for “Old-Fashioned Pecan Pie” with a secret ingredient you many not have been expecting – ground cinnamon. Try it and let me know if this pie becomes a Holiday staple at your table – like it is for mine.

Old-Fashiond Pecan Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 17th 2016 edition. By: Blaise Doubman 

Traditional Pecan Pie is America’s Favorite Pie
Blaise Doubman

Did you know that pecan pie is “America’s Favorite Pie”, as determined by numerous online polls? It comes as no surprise to me, because pecan pie is one of my absolute favorite desserts of all time! I’ve had my fair share of them too! I’ve tried buttermilk pecan pie, chocolate chip pecan pie, citrus pecan pie and custard-filled pecan pie, but nothing beats the original classic that so many Americans love eating – the old-fashioned pecan pie, just like their mothers and grandmothers made. Between my Grandma Barbra, my Grandma Deloris, and myself, I’m not sure who has the biggest “sweet tooth”. It would be a close call, let me tell you. This pie has been served in my family for years and years. It wouldn’t be a pitch-in, a Holiday or any kind of event, without this classic dessert staple.

In developing this recipe, I didn’t want to stray very far from the original that I so fondly remember from my childhood. I knew that I wanted to use my Grandma Barbra’s crust recipe – my absolute favorite and “foolproof” method of making pie crust – but the filling I wanted to add in something a little special. That’s where the ground cinnamon comes in. It gives the pie a little “warmth” and really pairs nicely with the pecans and sugary filling. It isn’t overpowering, but it’s there, and adds just that perfect little something that slightly updates a classic.

Old-Fashioned Pecan Pie

Traditional pecan pie needs corn syrup, it’s just a fact. You can substitute dark corn syrup, instead of the white, but the flavor will be slightly darker, with a more pronounced flavor. I have made pecan pies before, without the corn syrup, and instead used a mixture of maple syrup, molasses and heavy cream, but the finished flavor just wasn’t anything near what I was looking for. If you find that the bake time, could still use more time for baking, please add an extra fifteen minutes to the baking time, being careful not to over bake the crust. Allowing the pie to cool to room temperature, before placing it in the refrigerator, also will help set the pie filling.

For the pie crust…
1 cup white all-purpose flour
6 tablespoons solid vegetable shortening
3 tablespoons ice water
½ teaspoon salt

For the pie filling…
2 cups pecan halves
3 large eggs
1 cup white corn syrup
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon

Start by preheating your oven to 375 degrees F.

Make the pie crust first, by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork. Stir and mash together the ingredients until the mixture resembles small pebbles. Next, add in the ice water and mix together until a dough forms.

Once the dough has been formed, form it into a ball and place on a sheet of floured parchment paper. Take another piece of floured parchment paper, place on top, and roll the dough out to the size of your pie dish using a rolling pin.

Carefully remove the parchment paper from the top and flip the dough that’s on the parchment paper, dough side down, into your pie dish.

Remove the parchment paper, and carefully smooth out the dough. If there’s an excess dough on the sides, remove. Don’t worry if part of the dough rips or tears, there’s an easy solution for that. Just wet your fingers, and press the dough back together. This is what some people know as “water glue” for your pie dough. It works every time.

Once the dough is in the pie pan, using a fork, poke holes all over the bottom crust.

Place this in the preheated oven for exactly 27 minutes, then remove and cool slightly.

To make the pie filling, whisk together the large eggs, white corn syrup, brown sugar, pure vanilla extract, melted butter, salt and ground cinnamon.

Place the halved pecans inside the slightly warm pie shell evenly.

Pour the whisked mixture evenly over the pecans.

Take a large baking sheet, and place a piece of parchment paper on it. Then take the pie pan, placing it on the parchment lined baking sheet. This will prevent any pie overflow from going onto the floor of your oven.

Place in preheated oven for 50 minutes.

If you notice the pie browning quickly, tent the pie, or just the crust, with aluminum foil.

Once finished baking, remove and allow to cool. Refrigerate and serve. Store refrigerated.

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