Skip to content

Everyone Loves Pie

Everyone Loves Pie {Week 44}

Ginger Peach Pie

Can you believe that we are 44 weeks into the year, and that there are only 8 more weeks left of 2013? Which also means that there are only 8 pies left too! I can already tell you that when I look at my list of “People to Make Pies for” that there are MANY more than eight still on the list. A year is not long enough.

Well, I definitely did not want to make it through the whole year without baking a pie for my Uncle Joe! My dad’s brother, a hard-working farmer, and an all around funny guy! He’s the uncle who, on a family ski trip, tied a red bandana to a tree limb somewhere on Peak 9 in Breckenridge, Colorado and offered twenty bucks to any of us who could find it. No one did, so maybe it’s still there! Keep your eyes peeled. I’m guessing the twenty dollars is still up for grabs!

It’s been REALLY busy around the farm lately – everyone working from dawn until dusk, and sometimes later, bringing in the harvest. I dropped off this ginger peach pie at Uncle Joe’s house last friday morning, and it was waiting for him when he came in for lunch. I received an awesome cell phone photo of a big piece of pie on a plate with a smiling face. I think he liked it!


Ginger Peach Pie


one recipe for a double pie crust
6-7 cups peaches, cut into 1/3-inch slices
1 tablespoon lemon juice
1/4 cup white sugar
1/3 cup brown sugar, packed
2 teaspoons ginger
3 tablespoons cornstarch
Prepare the pie crust. Roll out half of the pie dough and fit it to a 9 inch pie pan. Place the pie pan and the remaining dough in the refrigerator to chill. Peel and slice the peaches and place in a bowl. Toss peaches with lemon juice. Add sugars, ginger, and cornstarch and toss again to coat.
Pour the filling into the dough lined pie pan, then roll out the remaining dough for the top.
Brush crust with milk, water, or egg as desired for shine, and add a little decorative sugar. Place pie pan on rimmed baking sheet to catch any spills, and place in oven and bake for 20 minutes. Then reduce heat to 375 degrees and bake for an additional 30-40 minutes, or until filling is bubbly and crust is golden brown.
:: Carrie ::

Everyone Loves Pie {Week 43}


Each and every Thursday night I spend a few hours with a group of girls who have become near and dear to my heart. For the most part we all met through our church, one is a friend I’ve had since college, and one taught in the classroom right next to mine during my last couple of years teaching. Our lives are intertwined in multiple ways, and our weekly time together has done nothing but tighten those bonds. We spend time together in Bible study and discussion. We share what’s going on in our lives, we encourage each other, and we celebrate with one another. Sometimes we volunteer in community activities and just enjoy serving others along side of each other. I think each one of us would say that we look forward to Thursday nights every week, and if for some reason we miss a Thursday we feel like there has been a hole in our week. It’s of those things, that when I step back and take a look, I’m extremely happy to have in my life. This past Thursday I baked a chocolate chip oatmeal pie and brought it along to share with the group – because we also love to eat together, especially when it’s something sweet!


Chocolate Chip Oatmeal Pie

1 9-inch Pie Crust…1/3 cups Semi-Sweet Chocolate Chips…1/3 cups Softened Butte…2/3 cups Granulated Sugar
1 cup Light Corn Syrup
1 Tablespoon Vanilla Extract
3 whole Eggs
1 1/4 cup Old Fashioned Rolled Oats


Preheat oven to 350 F. Prepare the pie crust and press it into a 9-inch pie pan. Pour the chocolate chips evenly into the bottom of the pie crust. Set it aside.
In a large bowl, mix together the butter and sugar until smooth and creamy. Whisk in the corn syrup, vanilla, and eggs until smooth. Stir in the oats.
Pour the entire mixture evenly over the chocolate chips. Bake at 350 F for 45-60 minutes or until the pie is just set in the center. Keep an eye on it and make sure to cover the edges of the crust with a strip of foil if you need to keep it from browning too much. Let it cool completely before serving!

:: Carrie ::

Everyone Loves Pie {Week 42}

Eggs and Bacon Breakfast Pie

This pie was for our super-star employee, Morgan! It was Morgan’s birthday, which of course calls for a celebration. Morgan is a student at Mizzou, a division 1 athlete, and she works for us a couple of mornings each week. She sure is a busy girl! She’s also a 1canoe2 packaging and production MACHINE! I’m sure she holds the record for the number of cards sleeved in an hour. We love that competitive spirit, and we LOVE having her around.

Since Morgan works for us in the mornings we threw her a little breakfast birthday celebration. We all dug into this bacon and eggs breakfast pie. I guess you could call it a quiche, but I’m calling it a pie. It has a pie crust, and I made it in a pie dish, so it’s a pie. No matter what you call it, it was a great way to start the day. Happy birthday, Morgan!


Bacon and Eggs Breakfast Pie


Recipe for a single pie crust
1 wholeYellow Onion, sliced
2 TablespoonsButter
8 slicesBacon
8 wholeLarge Eggs
1 cupHeavy Cream Or Half-and-Half
Salt And Pepper, to taste
1 cup Grated Sharp Cheddar Cheese
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes until the onions are deep golden brown. Set aside to cool.Fry the bacon and chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a deep dish pie pan.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the pie is set and the crust is golden brown.Remove from the oven and allow to sit for 10 to 15 minutes before serving.

:: Carrie ::

Everyone Loves Pie {Week 41}

Peanut Butter & Chocolate ice cream pie

Peanut butter and chocolate. You can never go wrong with that combination. Ever.

Pie #41 was a peanut butter and chocolate ice cream pie, and it went to my sister-in-law Melissa, for her birthday! Melissa told me a while back, “I like pie…the kinds that are really bad for you.” Well, I’m definitely not claiming that this one is good for you, but it tastes really really good!

I don’t have a real exact recipe for this pie, because I sort of made it up as I went. I went to the grocery store knowing that I wanted to make Melissa an ice cream pie, and I basically just looked around the store for ingredients that I thought would taste good together. I knew that I wanted to make a cookie crust, and fill it up with ice cream, and I ended up going with oreos and peanut butter cup ice cream. But, the best part about making an ice cream pie like this is that the flavor combinations are pretty much unlimited!


Peanut Butter and Chocolate Ice Cream Pie


1 package of Oreos with peanut butter filling
1/2 gallon carton of Peanut Butter Cup ice cream (the one I used was called “peanut butter panic”)
1/2 stick of butter (or maybe a whole stick? Whatever you think)
1/4 cup of peanut butter
a bunch of cool whip
part of a Hershey’s extra dark chocolate bar
Crush up the oreos. I dumped them into a big ziplock bag and crushed them with my rolling pin. Melt the butter. Mix the oreos and butter together in a mixing bowl. I don’t really know exactly how much butter I used. Just add and mix until the mixture resembles something that you could press into a crust. Press the oreo and butter mixture into the bottom and up the sides of a pie plate, and then put it in the freezer for 15 minutes or so, until becomes firm.
Open the carton of ice cream and let it soften just a little bit. Remove the pie plate from the freezer and scoop the ice cream into the cookie crust and spread it around evenly. Melt the peanut butter in the microwave until it is pourable. Drizzle the peanut butter over the ice cream and place the pie back into the freezer until the peanut butter hardens.
Remove the pie from the freezer and top with a few scoops of cool whip. Or a lot of scoops of cool whip. Whatever you think. It’s your pie. Finally, chop up half of the Hershey’s bar and sprinkle it over the top of the cool whip, because it makes the pie look fancy. And, it tastes good! Put the rest of the chocolate bar in the refrigerator so you can eat it later. That’s definitely what I did!
Put the pie back into the freezer until you are ready to serve!
:: Carrie ::

Everyone Loves Pie {week 40}

crack pie

This past week we celebrated Zach’s birthday! Zach is the one who keeps our shipping department chugging right along. If you are one of our wholesale customers, chances are you have talked to him on the phone. He’s also is the office DJ, he loves eating meat, and he keeps us laughing. Not only was this week Zach’s birthday, but it also marked one whole year of working for 1canoe2! Oh how time flies.

Back in January, Zach came along to New York for our trip to the New York International Gift Fair. While we were there we made a stop at the famous Momofuku Milk Bar for some sweet treats. One of their most well known confections is crack pie – named so because it leaves you with feelings of euphoria, and cravings for more. Zach had a piece and fell in love. He proclaimed right there, on the spot, that he wanted crack pie for his birthday. And he didn’t stop talking about it, for nine months.

So that’s what he got! I hope it turned out just as good as he had been dreaming about. I will tell you though, the recipe is a little bit involved. It takes multiple steps. There’s a separate recipe just for the crust, that needs to be done in advance, and it also calls for a couple of ingredients that I had a difficult time finding in my local grocery store. And, the very last step is to put the pie in the freezer for no less than three hours before serving. It took some logistical planning, not something you can just whip up spur of the moment, but in the end I think it turned out pretty good!

Since it’s a little bit complicated, I’m not going to include the whole recipe for this pie. But, if you can get your hands on a copy of the Momofuku Milk Bar Cookbook, you’ll find everything you need inside. I have this book in my kitchen, and it’s FULL of all kinds of things that are yummy. You might even be able to find it at your library!

:: Carrie ::

Everyone Loves Pie {Week 39}


Pie #39 went to my cousin Ashley. I’ve been looking forward to making a pie for her, because she seems to be one of the biggest fans of this whole year-of-pies. She says she always looks forward to seeing who I give a pie to, what kind it is, and always has something nice to say about how it looks. Thanks, Ashley! And, she is no slouch at baking things herself. I’ve been impressed MANY times by her cupcake baking skills – always with home made buttercream frosting. Yum! Actually, I once brought a little cupcake from the famous Magnolia Bakery in NYC all the way home with me, just for Ashley. Because I knew she would appreciate it! One little cupcake, in a cute little box. It went through the metal detector at airport security, and right onto the airplane with me. I think the flight attendant was impressed that it sat on the fold-down table throughout the whole flight, and I didn’t eat any of it. Of course not. That wouldn’t have been right!

This one is called a Salted Honey Pie, and from what I heard, it was really good!


Salted Honey Pie


recipe for a single 9 inch pie crust
1/2 c butter melted
3/4 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
3/4 c honey
3 eggs
1/2 c cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)

Preheat oven to 350 degrees.

Prepare the pie crust, fit it to a 9-inch pie plate, and pre-bake the shell.

Melt butter andcombine withthe sugar, salt and cornmeal to make a thick paste.Addthe honey, vanilla and vinegar and mix together. Fold in the eggs, add the creamand blend. Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt.

:: Carrie ::

Everyone Loves Pie {Week 38}


We were talking the other day at our weekly staff meeting about our growth, as a company, over the past year. It’s a little bit mind-boggling to me. At this time last year, it was just the three of us. Beth, Karen and me. We had a few helpers here and there, mostly family members who didn’t mind folding cards and stuffing them into plastic sleeves every now and then. Our wholesale business was getting a good foothold, and our products were being sold in about 150 stores nationwide. Fast forward to this year and It’s not only the three of us, but we also have two other full-time employees, Zach and Haley, about seven other employees who come in two to three days a week, on a regular basis, and a little army of people that we can call in to help with packaging when we need them. In addition to the growth in our workforce, there is now OVER 700 stores that carry our line! Isn’t that crazy?! I know.

Out of all of those stores, there will always be one that has a real special place in our hearts. Poppy was one of the first stores to carry our products, and they are right here in our hometown of Columbia, MO. Liz and the girls at Poppy have been nothing but awesome to us. We LOVE that we can just stop in there at any time to drop off 1canoe2 goodies, to talk business, or just to say hello. It has been a fantastic partnership for both of us, but they have also become great friends! This past week I stopped by the shop on my way to the barn to deliver them a pie – a peach blueberry pie. And, I didn’t know it, but it was also Kim’s birthday! Perfect timing. It was meant to be.

To Liz, Lily, Kim, and the whole Poppy staff…Thank you! We love that you are our hometown store!

* We feel really lucky, and humbled, that there are so many stores, and store owners, who want to sell our products, and we appreciate them all so much. If you are one of those shop owners, thank you! If I could bake you all a pie, I would, but I just don’t think that’s possible!

** If you are wondering if you can find 1canoe2 in a store near you, go right up to the top of this page and click on the STORES section. We have been working really hard to try and get that big long list up to date, so take a look. Go visit one of our incredible retailers, and tell them that we sent you!


Peach and Blueberry Pie


1 recipe for a 9 inch double pie crust
5-6 ripe peaches
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking


Prepare the recipe for the crust, then divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where youre going to place the pie. This will catch any pie drippings without making a mess of your oven.

Roll out the dough for the bottom crust and fit into the pie plate. Gently pour the fruit filling into the pie dish. Roll out the dough for the top crust and fit to the top. I cut it into strips and made a lattice top, but you could also completely cover the pie with a full top crust. Just make sure to cut several small slits in the top so the juices and steam can vent. Brush the top lightly with beaten egg and sprinkle with cinnamon and sugar. If you want.

Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45 to 55 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.

:: Carrie ::

Everyone Loves Pie {Week 37}

vanilla crumb pie

Fall is here! At least it is on our farm. The corn is all turning a nice shade of gold, the air has felt a little cooler and crisper lately, and it is corn maze time! Every fall, during the months of September and October (and just a little bit of November) we welcome people from all around to come visit and try their luck at finding their way through the maze that we cut into one of our corn fields. It’s actually become quite the local attraction. It takes a lot of help to keep the whole operation up and going, and it wouldn’t be possible without the crew of friends and some family who spend their weekends working to keep it running strong! This past weekend was the first of the season, and on Sunday afternoon I delivered a vanilla crumb pie to the whole gang. I think they kind of liked it!


Vanilla Crumb Pie

1 Recipe for a single 9 inch pie crust
1/2 cupSugar
1 cup Water
1 Tablespoon Flour, Heaping
1/2 cupCorn Syrup
1 pinchSalt
1/2 TablespoonCornstarch
1/2 TablespoonVanilla
1 Egg
1 cup Flour
1/2 cup Sugar
1/2 teaspoonBaking Soda
1/2 teaspoonCream Of Tartar
1/2 cupButter
DIRECTIONS:First, prepare your crust. Fit into a 9 inch pie pan and place in the refrigerator to chill while you prepare the rest of the pie.For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Fill the prepared crust with the mixture.

Mix together crumb topping ingredients and evenly sprinkle over top of the pie filling.

Bake at 350F for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.

:: Carrie ::

Everyone Loves Pie {Week 36}

crisp coconut and chobolate pie


We sure are blessed to have a lot of family and friends who don’t mind spending a few hours here and there helping us get all those small things done. It’s all those things that if they were left up to us would consume ALL our time, leaving us no time for anything else. It’s things like packaging greeting cards, and tying bundles of recipe cards together, and just getting everything all ready to go in general – so that when you buy something, it can go right in a box and be sent straight to you!

Every couple of weeks or so, it seems, we have what we’ve come to call “work days” where we welcome helpers to the barn to do just that – help us out! These groups mostly consist of aunts, neighbors, friends, and usually our moms as well. A lot of work gets done (Thank you guys!), but there is also a whole bunch of chatting, and laughing, and it seems like they always have a pretty good time! We compensate them for their work, of course, and we like to feed them lunch too!

This week’s lunch included a pie – a crisp coconut and chocolate pie to be exact. This recipe was passed down to me from…Martha Stewart, and it is super simple and easy to make. It only has four ingredients, but you’d never guess that if you didn’t know. It’s actually kind of fancy! A buttery crisp coconut crust, filled with a silky smooth chocolate ganache. Cut the pieces small – this one is rich!


Crisp Coconut and Chocolate Pie

For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shreddedcoconut

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


Preheat the oven to 350F. In a mixing bowl, cut the butter into one-third of coconut until mixture forms a ball. Sprinkle the remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

:: Carrie ::

Everyone Loves Pie {Week 35}


Lemon raspberry icebox pie. Doesn’t that just sound like something you’d like to eat on a hot summer day? We’ve had such a mild, out-of-the-ordinary summer for the most part. But, the last couple of weeks have been hot and humid – the norm for summer weather around here. Karen’s birthday was this week, and I know she loves raspberries, and this pie sounded really good to me, so that settled it! We all dug into this after lunch at the barn on Tuesday – but not until it was bedazzled with sparkler candles, and we all belted out a cheerful rendition of “Happy Birthday” to Karen, of course!


Lemon Raspberry Icebox Pie


1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs sugar
3/4 tsp. kosher salt
4 Tbs butter, melted
1/4 cup heavy cream
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 pint fresh raspberries


For the crust: Toss the graham cracker crumbs, milk powder, sugar and salt in a medium bowl to evenly distribute. Whisk the butter and heavy cream together, and add to the dry ingredients. Stir together, or mix with your hands to evenly distribute. The mixture should hold its shape if squeezed tightly in the palm of your hand. Dump the mixture into a 9 inch pie plate and press into the bottom and up the sides until a crust is formed. Bake for 10-15 minutes in a 375 degree oven, until it slightly browns. After baking, let it cool to room temperature, or place it in the refrigerator to chill.
For the filling: Beatthe cream cheese and condensed milk in a bowl using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).Add in the lemon juice and continue beating for 1 minute.Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.Shortly before ready to serve, scatter the raspberries evenly over the pie. Serve with a spoonful of whipped cream.

:: Carrie ::