>Taste & Create: Mrs. B’s Lemon Meringue Pie


Just a short post today. This is the second recipe I made for April’s Taste & Create. I was paired with Jen of The Misadventures of Mrs. B and apparently she loves lemony desserts as much as I do. As soon as I found this lovely Lemon Meringue Pie I knew I had to make it. I have always been intimidated by meringue and was super-excited by the thought of finally tackling it!

In fact I was so excited that I made one huge mistake…. I cut the pie when the custard wasn’t quite set yet…. Oops!! So the first piece looked like crap, it tasted wonderful though! For the crust I used Dorie Greenspan’s recipe for Sweet Tart Dough (page 444 of Baking From My Home To Yours) or here. I used the juice of 5 lemons for this and that amount was ideal: the perfect flavor combination with the tartness of the crust and the sweetness of the meringue.

After some time in the fridge the custard set as it was supposed to and looked gorgeous. The recipe can be found here over at The Misadventures of Mrs. B, go check it out! I know I will be frequenting Jen’s blog from now on to see what other scrumptious dishes she comes up with!

>Dutch Appeltaart


Don’t forget to enter my giveaway for a chance to win a set of 4 silicone Le Creuset Multi-Coloured Prep Bowls and a Nordicware Multi Mini Bundt pan! Go here to check it out!!!

Growing up my mom always used to bake apple tart on special occassions such as birthdays, in fact the first thing I ever baked probably was a apple tart or Appeltaart as we call it in Dutch. When I baked my own I always made my dough from a box. But since I joined Tuesdays with Dorie I haven’t baked anything out of a box.

I also haven’t been baking Appeltaart since joining TWD…. A couple of weeks ago it was my moms birthday and she asked me to find a recipe for Appeltaart. I found her this recipe at Expatica.com. It was absolutely perfect!! Better than the box-version I knew, way better! We had two slight alterations: mom used craisins instead of currants and just a little bit more cinnamon.

Posted in Dutch, Pies. 4 Comments »

>Flowered Apple Pie for Taste & Create


Somewhere between typing up this post and publishing it I forgot to hit the ‘save’-button… I will tell you all about this pie and Dave of My Year on the Grill later tonight when I’m back home as well as my Adopt-A-Blogger-post that seems to have disappeared completely….

For now just letting you know that this is my entry for Taste & Create, where I was paired with Dave of My Year on the Grill.


I felt that it was time for me to have another go at Taste & Create, so I signed up in time and waited to be paired with another participant. I always enjoy finding out who I’m paired with and browsing their blog for yummy posts.

This time I was paired wit Dave of My Year on the Grill, oh my gosh does he have a lot of delicious recipes posted on his blog! What impresses me a lot is that he just moved from Kansas City to St. Thomas in the US Virgin Islands and just keeps on adding new posts…. I had just one tiny problem when it came to figuring out what to pick to make… Most of them were made on a grill and I do not own one… This problem was solved as soon as I spotted this gorgeous Flowered Apple Pie, it looked sooo pretty and I knew I had to make it!

Flowered Apple Pie
2 Granny Smith apples
1 pie crust ( I made my own using Dorie Greenspan’s recipe for Sweet Tart Dough, it can be found on page 444 of Baking From My Home To Yours, or here, and partially baked it)
100 grams marzipan paste
2 tbsp brown sugar
3 tbsp powder sugar or regular sugar (I used regular sugar)
2 tsp cinnamon
1/2 tsp orange zest (I used lemon zest)
2 or 3 tbsp butter, cut into very thin slices
orange reduction or apricot jam (I used strawberry jam because I ran out of apricot jam)

Choose 2 nice apples, wash, peel , cut into half and core them. Then cut them into 1/8 inch slices and have ready to top the tart with. (I actually quartered the apples before I saw that they had to be halved…. So then I simply proceeded to cut them into 1/8 slices).

In a food processor mix the cinnamon, brown sugar, lemon zest and marzipan paste until well combined (I accidentally added the regular sugar into this mix and only found out after I already turned on the food processor, so my pie was just a tad sweeter….)

Pour the mixture into the pie crust and top with apple slices, beginning at the edges.

Arrange them nicely so it looks like a flower at the end. Just tuck them in nicely as if they were a rose’s petals.

When you’re done, top with the powdered sugar or regular sugar (I used one tbsp of cinnamon sugar for this).

Then top with the butter that you have cut into thin slices or small pieces.

Bake at 425 degrees Fahrenheit for 25 to 40 minutes (mine only needed 25 minutes), depending on how fast your apples will look baked. Some of the apple edges will begin to brown. Heat up the orange reduction or apricot jam a bit and brush it over the apple tart. (Here’s where I found out that I had run out of apricot jam, so I used what I had at hand: strawberry jam. I must say that it created a lovely pinkish hue over the apple pie).

Let cool at least 10 minutes before cutting.

Isn’t it pretty? And tasty too!!!

If you want to join in on the fun, go to Taste & Create and check out how you can sign up for next month and see what the other participants cooked/baked up. To see what Dave thought of my Salmon Skewers with Maple/Mustard Glaze go here and see what he did with my Garlic Noodles here.

>TWD: Banana Cream Pie


Amy of Sing for Your Supper picked Banana Cream Pie for this weeks TWD-recipe. I was excited, because this was a pie that I had actually made before and although it was a different recipe now I would have something to compare it to!

Last October I made my first Banana Cream Pie, that time it was for CEiMB and Heather from Randomosity and the Girl picked it.

For the pie I took the easy way out and bougth some puff pastry shells. The custard came together very easily: it did start to curdle just a bit, but that was soon solved by with some quick whisking action. After cooling down the custard was a bit too thick, so I thinned it by whisking in some cream as suggested in the P&Q.

This pie tasted okay, but I thought this custard tasted a bit too sugary/cinnamonny/eggy….. I’m not quite sure what it was that made me hesitant….. My dad loved it though!!. I actually preferred the one that I made last October, if you want to give that one a try, go here for the recipe!

Curious what my fellow TWD-ers thought of the Banana Cream Pie?? Check out the blogroll here!
Ow and one last thing: enter my giveaway (I know: another giveaway!!!), deadline is April 10th midnight Dutch time!!!

>TWD (Thursday with Dorie): Thanksgiving Twofer Pie


Thanksgiving has arrived….. So ofcourse Vibi of La Casserole Carée had no choice but to choose Thanksgiving Twofer Pie! Normally we post on Tuesdays, hence the name Tuesdays with Dorie.

Since this pie is a very good pie for Thanksgiving (you probably figured that out when you read the name….) our fearless leader of TWD L W allowed us to post this recipe late, but it should be posted by the 30th of November. Not wanting to break with traditions (even though they are not mine) I decided that since this is a Thanksgiving Pie I would bake it on Thanksgiving.

This pie actually consists of two pies: a pumpkin pie and a pecan pie. First you bake a single crust pie, than you pour the pumpkin filling on top of the crust. Sprinkle the pecans on top and pour the pecan filling over it. And into the oven…..

Once again there are heavenly smells emurging from the kitchen while the oven is doing its job…. When the pie came out off the oven I actually had to restrain myself from taking a piece of the pie immediately. I managed to practice my patience for 30 minutes….

When I scooped one piece out of the pie-shape, some kind of fluid came oozing out of the pie into the empty spot where that piece of pie used to be…. Maybe it should have stayed into the oven a bit longer?? I had already had it in there for 55 minutes…. The piece looks like a bit of a mess…..

As for the taste…. YUMMY!!! I love this pie!! Give me more….. O no, I can’t…. I promissed to bring the pie to work tomorrow…… It’s nice, sweet, creamy and smooth, maybe a bit too soft. But still: delicious!!!

My everlasting gratitude goes out to Vibi for picking this great recipe!! If you want to check out what the other TWD-ers baked up, click here…..
Happy Thanksgiving everyone!!
Posted in Pies, TWD. 7 Comments »

>CEiMB #3: Banana Cream Pie


O Happy Day, my copie of Food You Crave by Ellie Krieger arrived in the mail yesterday: just in time for this weeks assignment that I wasn’t making. So you all know how I spend yesterday evening: flipping through the book and droowling all over the beautiful pictures of tasty and healthy recipes!

This weeks recipe was choosen by Heather of Randomosity and the Girl, she picked Banana Cream Pie. At first I didn’t want to make todays recipe. Normally when I make pies I go to my parents house and share it with them, but since they are out of town for two weeks that was not an option. But when I saw the fantastic results over at Heather and Holly I knew I had to make this pie.

So straight out of work I went to the supermarket to get me some bananas, whole weat mariabiscuits and gelatine, the rest of the ingredients I had in stock. We don’t have graham crackers here, so after some Internet research (you gotta love Google!!) I found out I could use these whole weat mariabiscuits and used 12 of them for the pie crust.

Unfortunately the supermarket didn’t have powdered gelatine, in fact I don’t think I have ever seen powdered gelatine in my life: I only now the gelatine in sheetform. So I wasn’t quite sure how much gelatine to use, I ended up using three sheets.

I’m not going to write down the entire recipe here, It can be found on page 276 of Food You Crave. The recipe was surprisingly easy: first you make the pie crust out of the biscuits, some butter and very little water, push it down in a pie plate, bake it for about 10 minutes and let it cool down.

Then you dissolve the gelatine in some water, you make a curstard out of egg yolks, non-fat milk, sugar, flour and vanilla essence. Mix in the gelatine water and let the custard cool down. Divide the sliced bananas over the pie crust.

Poor the custard over the crust and bananas and put in the fridge to set for 3 hours. Whip up some low-fat cream with a little sugar and pipe on top of the pie. Enjoy!

>Apple Cup Pie – inspired by Pushing Daisies


Here in Holland we have just started the first season of Pushing Daisies, a couple of weeks ago I saw the episode where Chuck made cup pies and thought: now, that’s a good idea. Then last week I stumbled upon this recipe at Cave Cibum and I knew I had to recreate it!!

Apple Cup Pies

2 1/2 cups flour
1 tsp sugar
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, frozen and cut into small cubes
about 3 ounces Gruyere cheese, finely grated (I used Cheddar, because it was prized down)
1/2 cup (or more) very cold water

2 large apples, peeled, cored, and chopped
2 tsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 tsp flour

1 egg, beaten
sugar for dusting

In a large bowl, combine flour, sugar, salt, and butter. Using the tips of your fingers, blend the butter into the flour until pea-size clumps begin to form. Add cheese and mix in. Add water and knead until the dough just pulls together (add a little extra water if there is a lot of extra flour in the bowl). Divide dough in half and pat each half into flattened disks. Wrap in plastic wrap and store in the fridge for at least an hour, or up to 2 days.In a medium bowl, combine chopped apples, sugar, cinnamon, nutmeg, and flour. Mix to ensure that the apples are fully covered in the mixture.

Using a 12-cup cupcake pan, grease alternating cups (so that any overflow or overhang from the cup pies does not get in the way of other cup pies) – the outside cups in one row, the inner cup in the next row, etc.On a floured surface, roll out one of the dough disks until it is about 1/4-inch thick. Using a large cup or biscuit cutter (about 4 1/2 inch), cut 6 circles and fit into the greased cups. Make sure to push them in so they fit into the bottoms and sides of the cups. Fill each pie with apple mixture, heaped up over the top of the pan.

Roll out the second half of the dough and use a smaller cup or biscuit cutter (about 3 1/2 inch) to cut 6 circles. Top each pie with the smaller circles and press the edges together to seal. Brush the top of each pie with beaten egg and dust with sugar, then cut some small steam holes in the tops.

Bake for 15 minutes at 425°, then reduce the heat to 350° and bake an another 15 minutes, until the dough is golden and the filling begins to bubble out (in fact, if your cupcake pan doesn’t have edges, you may want to set a sheet pan underneath to catch any drippings).Serve warm with ice cream, or at room temperature any time (especially handy for adding to a lunch).

These were very yummie, although I might add some raisins to the filling next time. The cheese was very subtle, I could hardly taste it…

By the way, this was dinner I mentioned in my last post: Stewed beed with red cabbage, apple sauce and mashed potatoes

Posted in Fruit, Pies. 2 Comments »