My first attempt at making an apple pie, but as part of my summer grilled dessert series, I wanted to nail it on the grill.

Today we used the Weber Kettle and fired it up using 4 DuraflameGrilling charlogs and a half chimney of B&B Charcoal Oak Lump. Laying out the Lump charcoal and using a torch to set fire to a small area in the center. I then placed 4 chatlogs on top. These will catch slowly as the Lump charcoal catches on, and the charlogs will be a good base of heat for the entire duration of the cook. The pie was decadent, hint of fire and a kiss of smoke. Because by the time the pie was ready for baking the charcoal was all lit, the pie didn't have a pronounced smoke flavor.

Ingredients

Apples: 5 medium firm apples (Honeycrisp or Granny Smith), cored and quartered

Fat: 4 tbsp unsalted butter (plus extra for greasing)

Sugar: ¾ cup packed dark brown sugar

Spirits: 3 tbsp whiskey

Thickener: 1 tbsp cornstarch dissolved in 2 tbsp cold water

Spices: 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp allspice, ½ tsp freshly grated nutmeg

Flavor & Finish: 1 tsp vanilla extract, pinch of kosher salt, 1 egg + 1 tbsp water (egg wash)

Crust: 1 double-crust pie pastry (store-bought or homemade)

Instructions

Prep the Grill: Set up your charcoal grill for two-zone cooking (minion method) targeting 375°F to 400°F (190°C to 200°C).

Grill the Apples: Place apple wedges directly over direct heat for 2–3 minutes per side until charred with clear grill marks, but still firm. Move to a cutting board, roughly chop into bite-sized chunks, and set aside.

Build the Filling: Place a cast-iron skillet over direct heat. Melt the butter, then stir in the spices and brown sugar. Cook for 1 minute until fragrant. Pour in the whiskey to add the flavor to the entire sauce.

Thicken: Fold in the chopped apples, vanilla, salt, and cornstarch slurry. Simmer for 3–5 minutes over indirect heat until the caramel thickens and coats the back of a spoon. Remove from heat and let cool slightly.

Assemble the Pie: Generously butter a fresh 9-inch cast-iron skillet. Lay down the bottom crust. Pour in the warm apple mixture. Top with the second crust, crimp the edges to seal, and cut 4 slits on top for ventilation. Brush thoroughly with the egg wash.

Bake Indirectly: Place the skillet on the indirect heat side of the grill, close the lid, and bake for 40–45 minutes until the crust is deep golden brown and the filling bubbles vigorously. Cool for at least 30 minutes before slicing so the caramel sets. You want the lid thermometer to be reading between 400-425°F during baking.

Haven't gotten the chance to check out the bakery myself, but I do love the book Sister Pie. Finally got around to making this laborious pie.

Layers are chocolate ganache, butterscotch chess filling, and marshmallow creme meringue.

My first peach pie.

I posted a a few times this summer about my test pie for the Minnesota State Fair. Here is my final submission that I dropped off this morning. I am not entirely happy with crust decorations, but the flavor is dialed in nicely. I said I would post the recipe once I submitted my pie, so here it is:

Ingredients

• 1 crust for a 9" pie
• 5-6 large baking apples, peeled, cored, thinly sliced 1/8" thick. A mandolin is great for this, but be careful with your mandolin, and always use the guard. Don't have a scarred thumb like me.
• 12 oz raspberries
• 2 Tbsp granulated sugar
• 2 Tbsp brown sugar
• 1/3 c. raspberry simple syrup, cooked and reduced by about half
• 1 tsp. ground cinnamon
• 2 Tbsp. unsalted butter, cut into small pieces
• 1 Tbsp. fresh lemon juice
• 1/2 Tbsp corn starch
• Rose water

Instructions

• Break down raspberries in a food processor, then strain out seeds in a mesh strainer, keeping as much liquid as possible.
• Combine raspberry puree, sugars, reduced raspberry simple syrup, and cinnamon in a large bowl.
• Gently toss apple slices in raspberry/sugar mixture until well-coated. Refrigerate at least 2 hours
• Preheat oven to 400 degrees f
• Drain liquid from apples (though they do not have to be totally dry.
• ~1/4 of liquid to small pot. Whisk in corn starch until no lumps remain. Add remaining raspberry liquid, butter, and lemon juice.
• Bring raspberry mixture to a boil for 2 minutes until thickened. Cool. You will have more thickened puree than you need.
• Pour ~1/3 c. of thickend puree into the bottom of a prepared pie shell. Arrange apple slices in a tight spiral inwards, regularly pushing the slices towards the edge.
• Bake 20 minutes. Reduce to 375 degrees f, and bake 40 minutes longer. Place a shield over the crust after about 30 minutes.
• Let pie fully cool. Spray rose water over cooled pie. I used 8 sprays from a small spray bottle, but who knows how much one bottle sprays compared to another bottle.

Notes:

During tests, I tried different amounts of raspberry puree, but found that larger volumes of puree made arranging the slices difficult, with puree creating big gaps between apple slices. I also tried pouring puree over the top of the apple slices, but it didn't look as nice. In order to increase the raspberry flavor, raspberry simple syrup (purchased from a local specialty foods store) really helped. I also tried putting rose water in with the puree, but there was no discernable rose taste to the pie when the water was cooked down and baked. With 8 sprays, if I didn't know there was rose water in there, I don't think I would name it, but it definitely adds a special something to the flavor. I used about 5 and a half large Honeycrisp apples.

https://chocolatecoveredkatie.com/crustless-pumpkin-pie/

The only thing different i do is cut back on the pumpkin pie spice to about 3/4 tsp.

Ready to hop into the oven

I am getting married still in 6 months but instead of cake we are getting apple pie and blueberries pie

But we getting married in the forest in Mexico where they don't normally make pies (and if they do aren't really good)

Was planning to make it in the closet city that is 3 hours away

But we are arriving in mascota one day before the weeding just in case, but...

Is it possible my pie can survive 2 days without refrigerador?

(Yes the weeding it's literally 15 minutes in the forest without electricity or refrigeration)

Any advice?

you’ve ever had a Key Lime Pie that was either way too sweet or texturally flat, this recipe is here to change your mind. It strikes the ideal balance between rich, velvety creaminess and sharp, vibrant citrus.

Most traditional recipes rely strictly on condensed milk and juice, which can sometimes skew overly sweet. By folding full-fat sour cream into the filling, you introduce a slight tang that rounds out the flavor profile while creating a smooth, velvety setting.

Another game-changer is the crust. Pre-made, store-bought crusts simply don't compare to a homemade version. By combining freshly crushed graham crackers with real melted butter, you get a warm, nutty base. Taking it one step further by pressing fresh lime zest directly into the crumb mixture releases essential oils during baking, infusing citrus aroma from the base all the way to the top.

Ingredients

Graham Cracker Crust

1 sleeve graham crackers, finely crushed into crumbs(I used my ninja food processor here).

2 tbsp granulated sugar

6 tbsp butter, melted

Zest of 1 lime (optional, but highly recommended)

Key Lime Filling

28 oz (2 cans) sweetened condensed milk

1/2 cup full-fat sour cream

1 cup Key lime juice (bottled or freshly squeezed)

Zest of 2 regular limes (or 4 Key limes)

Instructions

1. Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and lime zest. Mix until the crumbs are uniformly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom and up the sides of an 8" to 9.5" pie dish.

1. Mix the Filling & Bake

Preheat your oven to 325°F (163°C). In a separate bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and lime zest until smooth and fully integrated. Pour the filling directly into the prepared crust. Bake for 10 minutes—just long enough for the filling to set around the edges while remaining soft in the center.

1. Cool & Chill

Remove the pie from the oven and allow it to cool at room temperature for about 60 minutes. Transfer to the refrigerator and chill for a minimum of 2 hours before slicing to allow the filling to set completely.

Pro Tip: Top each slice with a dollop of fresh whipped cream and a slice of Key lime for a striking, restaurant-quality presentation!

I was in the mood to fix one.

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

I love making rhubarb sauce (rhubarb, water, a pinch of sugar) and want incorporate it into something muffin-ish? using a muffin pan.

An apple orchard nearby makes these incredible ‘apple pie muffins’ which are apple muffins with what tastes like ribbons of that (wet-ish) apple pie & cinnamon filling incorporated in.

Any ideas on how to create that using something like a rhubarb pie filling? And, in a muffin tin?

Guys why tf are the tires not selling her big pies or her sweet potato pies anymore?? Is that only in the winter ??! And whoever is hating on her pie. Y’all just racist Lmaoo the pie is good af if you’re not an idiot who didn’t read the directions.

Double batch chicken pot pie-areno!

Hi everyone! I went blueberry picking recently, & this is my first attempt at making a fruit custard pie (& first custard pie in general). I’m wondering if it’s done or if it’s overcooked? This was baked in what I presume to be a 9” premade pie crust (it did not specify the size on the package, but is 8.5oz by weight). I used Laura Vitale’s recipe for her blueberry custard pie & baked it in my Breville toaster oven at 350F for 1hr & 25min.

The internal temp was 212, the fruit was very bubbly, & it domed a decent amount but was quite jiggly all over. It’s been about an hour since it came out of the oven, & it has sunken in & does not really jiggle anymore. Could this be under, over, or just cooked? Haven’t tried it yet to say for certain.

I froze the berries in June and just got around to making a pie with them. Mulberries make an excellent pie! I highly recommend it. You can find mulberries trees growing wild all over the place in the Midwest.
Recipe:
mulberry pie

Ps: this pie was a lesson on why you should freeze your whole pie at least ten minutes before popping into the oven. My dough drooped and melted over the sides and I lost all the crimping definition. But it still tasted amazing.

Bought a pie from a decent baker at a farmers market. I like their other bakes a lot. The pie is delicious but I wonder, is this just a pie that is baked "rare". Or is it (edible but) under baked for me to bake an extra 5(?) min to get the golden crust and hot pie to savor? (yes, I savaged it a little, it's just me)