Skip to content

Monthly Archives: December 2013

Everyone Loves Pie {Week 51}

German Chocolate Pie

I hope your Christmas was full of love and warmth and some good things to eat! Food is never scarce this time of year, it is? Goodness. It’s a real good thing that Christmas only comes once a year! This Christmas Eve, after church, and a big dinner of my mom’s beef brisket, sweet potatoes, green beans and home made rolls, we all dug into this pie. German chocolate pie. A buttery flaky crust filled with gooey chocolate, coconut, and toasted pecans. It was rich, and sweet, and full of deliciousness! A perfect Christmas treat!

———————–

German Chocolate Pie

Ingredients:

recipe for a 9 inch single crust
1 1/2 cups shredded coconut
1 cup chopped pecans
4 ounces of semi-sweet or bittersweet chocolate
1/4 cup butter
1 1/4 cups half and half
1 1/2 cups sugar
3 Tbs cornstarch
1/2 tsp salt
2 eggs, lightly beaten
1 tsp vanilla extract
Directions:
Preheat the oven to 375 degrees. Prepare the crust and fit it to a 9 inch pie pan and crimp the edges.
Combine the coconut and pecans in a medium bowl and mix well.
Break the chocolate into small chunks. Put the chocolate and butter in a small saucepan on medium heat until melted. Add the half and half, stir well, and set aside.
In a separate bowl combine the sugar, cornstarch, and salt. Add the eggs and vanilla and stir well. Add the chocolate mixture and stir until combined. Pour this mixture into the pie shell, and sprinkle the coconut-pecan mixture over the top.
Put the pie into the preheated oven and bake until the filling is puffed up, lightly browned, and fairly firm – 45-50 minutes. Cool to room temperature.
:: Carrie ::

Everyone Loves Pie {Week 50}

20131223-104100.jpg

This French Coconut Pie (#50!) went to Beth’s mom and dad, Tom and Jean. They have been behind us 100% from the very beginning, when we had this crazy dream to build our own company. They’ve spent many hours helping us with all sorts of things, from making little wooden recipe boxes, to packing orders, to fixing us lunch. We’ve said it many times before, but we have the best families! Also, Beth’s dad recently had shoulder surgery, so I thought a little bit of pie would make it feel all better!

Tom and Jean, from the bottom of our hearts, thank you for all you do for us! (and Merry Christmas!)

————————

French Coconut Pie

Ingredients:

1 9 inch uncooked pie crust
3 eggs, beaten
1 1/2 cups sugar
1 cup flaked coconut
1 stick butter, melted
1 Tbs white vinegar
1 tsp vanilla
1 pinch salt

Directions:

Prepare the pie crust and fit to a 9 inch pie pan. Mix all the filling ingredients well and pour into the pie shell. Bake at 350 degrees for 1 hour. Let the pie cool completely before slicing.

:: Carrie ::

Barnwarming

Whitney Buckner Photography_Barn Warming 2013 (5 of 54)

A few weeks ago we hosted an open house in our work studio!

It’s been a while since we moved into the barn, and you know how it is, it just takes a while to feel settled. We feel like it’s our home now, and we are so thankful for a place to call our own, and for all it has done for our business! If you missed out on reading about how we decided to renovate a 100+ year old barn for our work space start by clicking right here. And, to read about how the whole project progressed click here, and here, and finally here.

It has been a big year of transition for us, in a lot of ways. A lot of really good ways. We’ve grown from just the three of us, to a staff of nine (plus a few extras who help out pretty often). Our product line has been steadily growing all year long, and our list of retailers who carry our products has literally exploded. It’s hard for us to wrap our minds around the growth we have seen. It’s SUCH a blessing.

Whitney Buckner Photography_Barn Warming 2013 (15 of 54)

We know that we are so lucky to be able to do what we do, and we wanted to have a day of sharing it with all our family and friends.

Whitney Buckner Photography_Barn Warming 2013 (1 of 54)

Also, we knew that a lot of people were really curious to see the barn, so we opened it up to everyone. And, everyone came!

Whitney Buckner Photography_Barn Warming 2013 (34 of 54)

Whitney Buckner Photography_Barn Warming 2013 (17 of 54)

Whitney Buckner Photography_Barn Warming 2013 (22 of 54)

Whitney Buckner Photography_Barn Warming 2013 (41 of 54)

Whitney Buckner Photography_Barn Warming 2013 (8 of 54)

Whitney Buckner Photography_Barn Warming 2013 (37 of 54)

Whitney Buckner Photography_Barn Warming 2013 (47 of 54)

Whitney Buckner Photography_Barn Warming 2013 (38 of 54)

Whitney Buckner Photography_Barn Warming 2013 (54 of 54)

A big huge thanks to Whitney for snapping all of these really great photos!

Also, thanks to everyone who came by to see what we have been up to and for supporting us and our dreams in so many ways!

Whitney Buckner Photography_Barn Warming 2013 (52 of 54)

♥♥♥

Karen, Beth, and Carrie

Everyone Loves Pie {week 49}

pecan cheesecake pie

Pie number 49. Oh boy, we are SO close to finishing the year! This pie went to my big brother, Mike, for his birthday! Mike is a big fan of cheesecake, so I thought it would be right up his alley. This recipe comes from Southern Living, and I’ve made it in the past and it was a big hit.Cream cheese is good in pretty much anything, but put it with a sugary sweet filling and top it with pecans and you’ve got yourself a winner!

————————————–

Pecan Cheesecake Pie

Ingredients

1 recipe for a single pie crust
1(8-oz.) package cream cheese, softened
4large eggs, divided
3/4 cupsugar, divided
2 teaspoonsvanilla extract, divided
1/4 teaspoonsalt
1 1/4 cupschopped pecans
1 cuplight corn syrup

Directions

Fit piecrust into a 9-inch pie plate. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350 on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

:: Carrie ::

Everyone Loves Pie {week 48}

Salted Caramel Apple Pie

Woah. This one was good.

For our family Thanksgiving feast I made a really delicious black bean, corn, and quinoa salad (which is a family favorite) and it got stuck in my mom’s refrigerator and we forgot to get it out when it was time to eat. Oops. I guess there was just so much food that no one missed it. It’s okay, we ate it later, don’t worry! I also made this salted caramel apple pie, which only lasted a little while on the dessert table. We devoured it, and it was out of this world good! Seriously. I’m not taking the credit here. I ran across this recipe really early on in the year and decided it would be a perfect pie for Thanksgiving. It comes from Four and Twenty Blackbirds, a pie shop located in Brooklyn, NY, which I’m thinking would be a fun place to visit next time we are in the city! It’s your classic apple pie, but pumped up a notch with a sweet and just a little bit salty caramel sauce mixed in with the apple filling. Really, it does taste like a caramel apple. It is just as good as you are imagining!

I’ll warn you – this recipe is not easy as pie. The caramel sauce takes some time on the stovetop, and you need to be careful not to burn it. The sugar and butter mixture will go through some really strange consistency changes on it’s way to caramel goodness. I ruined it the first time, and had to start over, so don’t give up! It’s a little tricky, but take it slow and steady, and you’ll be just fine. It’s worth it!

—————————————–

Salted Caramel Apple Pie

(from Four and Twenty Blackbirds)
INGREDIENTS:
1recipe your favorite (2-crust) butter pie crust
Salted Caramel:
1cup white sugar
1/4cup water
1stick (1/2 cup) fresh unsalted butter
1/2cup fresh heavy cream
1 1/2teaspoon sea salt
Apple Filling:
4to 6 lemons
5to 6 medium to large apples
Apple Filling Seasoning:
1/3cup raw sugar (castor, unrefined, large granule sugar)
2tablespoons flour
1/4teaspoon ground cinnamon
1/4teaspoon ground allspice
1/8teaspoon freshly grated nutmeg
Assembly:
1egg beaten
raw sugar, for sprinkling on top
1teaspoon sea salt (flake)
DIRECTIONS:
To make the pie crust:
Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.

To make the salted caramel:

Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
Cook’s Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start over.

Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream – the mixture will bubble rapidly and steam – be cautious as the sugar will be very hot.

Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.

To make the apple filling:

Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples.

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:

In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:

Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).

Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook’s Note: Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

Let the pie cool, then slice and enjoy.
——————————————

:: Carrie ::