Tag Archives: pie

Country Apple Galette

24 Feb

I saw this Jacques Pepin recipe last fall in Food and Wine Magazine (October 2011) and immediately bookmarked it.



I still had a fear of the pie crust last year – I hadn’t had a lesson with my mom yet where she taught me her pie crust recipe. But I desperately wanted to make something apple pie-like for Robb since that’s his fave. This recipe was awesome because the crust gets made in 10 seconds in the food processor!!!


I got to use my apple peeler/corer/slicer that my mom gave me last year! I love this thing and HIGHLY suggest it if you don’t have one. This is the ultimate tool for someone who works with apples a lot. And some of the best baking apples that I used are: honeycrisp, pink lady, and granny smith.



I really liked that the crust for this open-faced pie was made quickly in the food processor. No mashing the Crisco into the flour mixture by fork! Even though making pie crusts by hand are easy, too. IMG_1295


Luckily for my lack of perfectionism, this crust is free-form and you can shape it however you like. It can be rectangle, square, round, whatever! Mine are mostly oval with some deviations 🙂


The apple-cinnamon-sugar mixture tastes amazing – but with the honey in the mix, too, it’s out of this world!!!!


I know my edges look burnt – but that was just the sugar that leaked out over the sides of the crust.


OMG sooooooooo good. This is an awesome apple pie alternative if you have some friends come over. It’s easy to assemble and looks great for a casual meal.


Country Apple Galette



  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup ice water


  • 4 Golden Delicious apples
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey, preferably wildflower
  • 1 tablespoon unsalted butter, cut into small pieces


In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away – which is what I normally do.)

Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.

Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.

Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

NOTE: The buttery pastry can be refrigerated overnight if you want to make the crust ahead of time.

Chicken Pot Pie

11 Nov

The first chilly weekend came earlier this fall and I decided it was time to make some Chicken Pot Pie. I cant believe I’ve never made it before. I was definitely surprised to find out how easy it was. Duh….why wasnt I doing this for the past few years?

I went onto AllRecipes.com and did a lot of research and read a lot of reviews….and picked what sounded like the best recipe – “Chicken Pot Pie IX”. Robb and I both wanted a recipe that would not be too watery or too complicated.

And neither of us wanted to use potatoes either since we try to limit our carbs as much as possible. So we made sure our recipe did not include potatoes. And I used fresh mushrooms from the farmers market and sauteed them up prior to adding so they added to the flavor.

I roasted my own chicken in the oven (more on simple oven-roasted chicken later….) instead of boiling or buying a pre-roasted chicken. I wanted the flavor of the chicken to be perfect. I also wanted to make my own pie crust, since I know that it tastes the best 🙂

The filling was so easy to make. It came out nice and thick and had a stellar taste.

I put the top on the pie and couldnt resist using extra dough to make a goofy shape to put on top of the pie…..just like my mom does. Although my mom’s decorations on her pies are outstanding. And mine just looks…….really pathetic! hahaha I believe I thought I was putting a chicken on top of the chicken pot pie. Get it?????? 🙂

And look at how it came out after it baked its little heart out…….

It was so good. I will now let you look at some of the pictures of deliciousness……..

This chicken pot pie recipe is the BOMB. It’s simple enough where you can add in a lot of your favorite ingredients/vegetables (I added corn and sauteed mushrooms) and customize to your liking. Dont fear the pie crust – you can use storebought if you like and that is perfectly allright.

This dish tastes hearty and delicious and is perfect for that chilly sunday dinner.

Chicken Pot Pie


  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cupsliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  •  2 (9 inch)unbaked pie crusts


Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (Or you can roast your chicken in the oven to cook and then cube into pieces, which is what I did – just make sure to cook the veggies!)

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Combine with chicken, carrots, peas, and celery.

Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ice Cream Pie

27 Sep

Hurry up! It’s still warm outside to enjoy this awesomeness!!!

This is an old family recipe that my mom’s been making all my life. Everyone LOVES this treat in the summertime. I watched my brother, Pat, take down FOUR pieces in one sitting this past summer….it was quite impressive I gotta say.

My mom used to make it with Starbucks Java Chip ice cream – coffee ice cream with chocolate chips. But they no longer make that flavor – so we improvise!

This couldnt get any easier…..Make an oreo crust, dump ice cream in, and make sauce for top! It’s fabulous and so yummy when it’s hot outside. There are also different variations on ice cream….strawberry, vanilla, chocolate, coffee, mint chocolate chip…..you can really use any flavor you like! However, I recommend using premium ice cream.

Above is the cookie crust…..below is the softened iced cream poured into the crust. I used coffee ice cream and made my own “chips” by grinding up chocolate chips in the food processor and incorporating.

Next is the homemade chocolate sauce. You can cheat by buying store-bought sauce, but it wont sit right on the pie and wont adhere. (You will see pics of it later on – my mom tried to use it a couple times recently in a pinch.)

You can see how the sauce lays thickly on top of the pie. It is supposed to look similar to this.

Here is the side view of the pie as we devoured it.

Here is a slice of an ice cream pie my mom made this summer. You can see how her store-bought sauce doesnt adhere well to the pie.

Below is what remains of a Dulce de Leche ice cream pie my mom made this summer. Our family’s favorite was the Java Chip cake with oreo crust…..but sometimes, it’s a really really tough choice when the Dulce de Leche with vanilla oreo crust is offered as well. In that case, we mostly choose to have a SLIVER OF EACH 🙂

I cant tell you how simple and delicious this ice cream pie is. I encourage you all to come up with your own option for flavors and report back to me!! I am thinking about trying a strawberry version next summer.

If you are an ice cream lover – this is for YOU!

Ice Cream Pie

Pie Ingredients:

  • 18 whole oreos (approx)
  • 3 tblsp melted butter
  • 1 quart (or more) of ice cream (choose your flavor), softened a little

Sauce Ingredients:

  • ½ cup sugar
  • Small can evaporated milk
  • 2 squares bakers chocolate


Crumble oreos in processor or blender until they are crumbs. Mix with melted butter and press into 9” pie plate. Freeze and then fill with ice cream (flavor of your choice).

Put back in freezer to harden and then make sauce.

Combine chocolate, sugar, and evaporated milk in saucepan. Stir and cook on stove until thick – it will take a while and feel like nothing is happening, but will suddenly thicken and come together. Chill the sauce for a couple hours. Spread over top of pie. Voila!

Other flavor combos:

–       Chocolate Oreos with java chip ice cream and chocolate sauce

–       Vanilla oreos with dulce de leche ice cream and caramel sauce

–       Strawberry ice cream with berries and chocolate sauce

–       Chocolate oreos with mint chocolate chip ice cream and chocolate sauce

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