Turkey Pot Pie

Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.

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Turkey Pot Pie

Step 1: Prepare Crust

Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Chicken & Veggies

To a large pot, add:

1 cup water

2 cup carrots, peeled & diced 1/4”

1 tsp salt

Bring to a boil over high heat, cover and reduce heat to medium.

Simmer for 5 minutes, then add:

2 cups potatoes, peeled & diced 1/4”

Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.

Step 3: Gravy

To a large skillet, add the following to make a roux:

1/2 cup butter

1/2 cup flour

Cook for 2-4 minutes on medium heat, until mixture just begins to brown.

Whisking continuously, add:

3/4 cup milk

2 cups chicken broth

Once smooth, also add:

1 tsp salt

1 tsp ground thyme

1/4 tsp garlic powder

1/4 tsp pepper

Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.

Step 4: Assemble

To the pot of cooked potatoes & carrots, stir in:

1/2 cup frozen petite corn

1/2 cup frozen petite peas

Allow to rest for 1 minute, then drain completely.

Stir in:

2 cups leftover turkey, cut into 1/2” cubes

Fold in:

Sauce (Step 3)

Fold together until just combined.

• Divide between the two prepared bottom crusts

• Cover with prepared top crust

• Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle

• Brush top with:

heavy cream (or milk)

Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.

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Brenda’s tips

• Serving size: 2 - 9” pies, 6-8 servings each

• Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.

• Substitute cooked chicken for the leftover turkey:

  • Oven roast 1 lb chicken breast and cut into 1/2” cubes

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Window to B’s kitchen . . .

Chess Pie with Toasted Meringue

This Chess Pie is topped with a beautiful mountain of meringue.

Chess pie originated in the South and is a dense custard baked pie. There are many minor variations, and our version includes a toasted golden meringue to finish it off.

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Chess Pie with Toasted Meringue

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Separate Eggs

Prepare the separated eggs, select:

3 eggs

Separate (using two bowls).

• The 3 yolks will be used to make the chess filling, step 3.

• The 3 egg whites will be used to make the meringue, step 4.

Step 3: Prepare pie filling

Preheat oven to 350F.

To the bowl of a stand mixer, add:

1/2 cup butter, softened

1 cup sugar

Cream on medium speed until lightened in color. Then add:

3 egg yolks

Mix on low speed until combined. Add:

1/4 cup flour

1/8 tsp salt

Fold together until just combined. With mixer running on the lowest speed, slowly pour in:

1 (12 oz) can evaporated milk

1 tsp vanilla

Stop mixer to scrape sides, then mix until just combined.

Pour pie batter into prepared, unbaked pie shell.

Bake at 350F for 55-60 minutes. Place baked pie on a cooling rack, allow to cool completely.

Chill for about 2 hours.

Step 4: Prepare the meringue topping

Note: as the meringue will be used on a cold pie, this method ensures that the egg whites are cooked while creating the meringue, as it will not get hot enough later in the process for food safety.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

3 egg whites, room temperature (from Step 2)

1/2 cup sugar

Place bowl back over double boiler. Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg white mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Finish the pie

1. Top pie: Spoon the prepared meringue over the top of the cooled chess pie

   • DO NOT smooth out the meringue, instead:

   • Using the back of the spoon, create a few signature peaks over the surface

     • How to: push the back of the spoon into the meringue and lift the spoon straight up, the meringue will momentarily stick to the spoon causing the creation of a peak

2. Toast meringue using one of the following methods:

   1. Torch: Use a kitchen torch to toast the meringue

   2. Oven: Preheat oven to Broil (450F-500F), oven racks should be at normal level

      • Place prepared pie in center of oven

      • Carefully watch the pie to prevent burning - the meringue should be toasted within 1 to 3 minutes

        • As needed, use a potholder to turn the pie for even browning

      • Remove from oven as soon as meringue is golden

3. Allow to cool completely, then serve.

BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.

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Brenda tips:

• Serving size: 8 slices

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• Based on a recipe from John’s great aunt

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Window to B’s kitchen . . .

Caramel Apple Tart

Incorporating fresh apples and a buttery shortbread crust, this apple tart is the perfect fall dessert.

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Caramel Apple Tart

Step 1: Apples

Select, wash and peel:

2 apples

Toss with:

1/4 cup sugar

1 tsp cinnamon

Set aside.

Step 2: Sweet Shortbread Crust

Preheat oven to 350F.

To the bowl of a food processor, add:

1/2 cup butter

1/2 cup sugar

1 cup flour

1/4 tsp vanilla

Process for about 1 minute, or until the dough begins to form into a ball.

To mold the crust, press the shortbread into the bottom and up the sides of a 9” round baking pan.

• Use either a tart pan, a springform pan or a pie plate

Transfer to oven and bake for 10 minutes at 350F.

While baking, continue to Step 3.

Step 3: Cream Cheese Filling

To the bowl of a stand mixer, add:

1 (8oz) pkg cream cheese

1/4 cup sugar

Mix on medium speed until creamy, scraping bowl sides as needed, then add:

1 egg

1/2 tsp vanilla

Mix on low speed until combined.

Step 4: Assemble & Bake Tart

1. Remove par-baked shortbread crust from Step 2 from the oven

2. Pour the cream cheese filling from Step 3 over the par-baked shortbread, spreading to cover full surface

3. Arrange the cinnamon-sugar apple slices from Step 1 over the surface of the cream cheese, following a pinwheel design

4. Place filled tart back in hot oven (350F) and bake for 50 minutes

5. Once baked, remove from oven and allow to cool completely

Slice & serve, drizzled with plenty of Brenda’s Salted Caramel Sauce.

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Brenda’s tips:

• Serving size: 8

• If a food processor is unavailable, the shortbread can be prepared by hand. Simply cream the butter and sugar prior to incorporating the flour and vanilla.

• Alternate apple topping:

  • To a skillet add:

    1/4 cup butter

    3 apples, peeled & diced

    Sauté until apples are slightly tender, then stir in:

    1/2 cup brown sugar

    1 tsp cinnamon

    Allow to simmer for ~1 minute.

    In a separate bowl, whisk together:

    1/2 cup cold water

    2 tsp corn starch

    Stir into simmering apples to thicken. Cook for 1 minute. Remove from heat. Use in place of the sliced apples.

• This recipe can be made in a pie tin for individual serving tarts

Pumpkin Pie Squares

Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.

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Pumpkin Pie Squares

Step 1: Crust

Preheat oven to 350F.

To a medium mixing bowl, add:

1 cup flour

1/2 cup oatmeal

1/2 cup brown sugar

2 Tbsp sugar

Sift together. Using a fork, cut in:

1/2 cup butter, softened

Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.

Bake at 350F for 10 minutes.

While baking, continue to Steps 2 & 3.

Step 2: Filling

To a bowl of a stand mixer, add:

1 (15 oz) can pumpkin pureé

3/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Turn mixer to low speed until combined. Add:

2 eggs

Mix on low speed until combined, scrape sides. Add:

1 (12 oz) can evaporated milk

Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.

Set aside.

Step 3: Topping

To a small mixing bowl, add:

1/2 cup brown sugar

1/2 cup walnuts, coarsely chopped

2 Tbsp butter, softened

Stir together until combined.

Step 4: Assemble & Bake

Pour the prepared pumpkin filling (Step 2) over the baked crust.

Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.

Return the filled 13”x9” pan to the oven.

Bake at 350F for 20-30 minutes, until a toothpick comes out clean.

Allow to cool completely, cut into squares and serve.

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Brenda’s tips:

• Serving size: 12 (3”) squares

• *Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream

• Prepare 1.5x the recipe for a sheet pan (15”x10” pan)

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Window to B’s kitchen . . .

Key Lime Pie in a Jar

This recipe is inspired by Chef Curtis Stone’s Gwen Key Lime Parfaits he made on the HBO show Selena + Chef.

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Key Lime Pie in a Jar

Step 1: Prep

1. Set out 4 (8 oz) wide-mouth mason jars.

   • Alternately use regular mason jars, ramekins, or even glass cups

2. Prepare the limes, select:

   3-4 limes

   Zest the limes, reserving all the zest in a resealable container and storing in the refrigerator until needed for the streusel and garnish.

   Juice the limes to accumulate:

   1/2 cup lime juice

   Set aside for Step 2.

3. Prepare the separated eggs, select:

   2 eggs

   Separate (using two bowls).

   • The 2 yolks will be used to make the lime curd, step 2.

   • The 2 egg whites will be used to make the meringue, step 4.

Step 2: Make the lime curd

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove and bring to a boil.

While heating water, to the top bowl (removed from the double boiler*) add:

2 whole eggs

2 egg yolks (from Step 1)

3/4 cup sugar

• Optional: For a sweeter curd, put in an additional 2 Tbsp sugar

1/2 cup fresh lime juice

Set bowl over heated water, reducing stove temp to medium-low.

Whisk mixture continuously for 5 to 8 minutes, until light and fluffy and thick enough to coat the back of a spoon.

Remove bowl from double boiler, set aside to cool 5 minutes.

Whisk in, adding individually:

6 Tbsp butter

When butter is fully incorporated, divide the curd among prepared mason jars.

• Each serving will be ~1/2 cup

Cover each jar and refrigerate at least one hour, or until chilled and set.

Step 3: Make the streusel

Set aside a baking sheet.

In a small mixing bowl combine:

1/3 cup flour

2 Tbsp sugar

1 tsp lime zest

1/2 tsp baking powder

1/8 tsp salt

Sift together, add:

2 Tbsp butter, softened

Using a fork, cut the butter into the dry ingredients. Add:

1/2 tsp water

Cut together to form small and medium-sized clumps.

Spread streusel onto prepared baking sheet:

1. Preheat oven to 350F

2. Place baking pan into freezer for ~10 minutes while oven heats

3. Remove from freezer and bake for 15 minutes, or until golden brown

Set aside and cool.

Step 4: Prepare the meringue topping

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

2 egg whites, room temperature (from Step 1)

3/8 cup sugar

Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Assemble

Remove mason jars from refrigerator:

1. Spoon streusel over chilled curd

2. Cover the streusel with meringue

3. Using a kitchen torch, gently torch meringue until lightly browned

4. Garnish with the reserved lime zest

5. Repeat for each mason jar

Serve immediately, or take the dessert with you to go — it’s the perfect dessert for picnics!

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Brenda tips:

• Serving size: 4 (8 oz) wide mouth mason jars

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• You can complete Steps 1 and 2 up to 4 days before eating.

  • Store the Lime Curd in the refrigerator in the covered jars

  • Store the Streusel Topping in an airtight container at room temperature.

  • 45 minutes before eating, make the Meringue Topping.

  • Assemble together in the jars.

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Window to B’s kitchen . . .

Frozen Mint Pie

Frozen Mint Pie

Step 1: Chocolate Pie Crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms.

Lightly press into a ball.

Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate.

Bake at 350F for 10 minutes.

Set aside to cool.

Step 2: Whipped Cream

In a medium mixing bowl, combine:

1 cup heavy cream

1 Tbsp sugar

Whip until stiff, set aside.

Step 3: Mint Filling

To the bowl of a stand mixer add:

4 oz cream cheese

Set speed to 3, mixing until smooth and creamy, ~1 minute. Then add:

3.5 oz marshmallow cream

1/4 tsp peppermint extract

1/8 tsp green food color

Mix on low speed until combined. Scrape down sides and mix 10 seconds longer.

Fold in:

Whipped cream (Step 2)

Set aside.

Step 4: Assemble Pie

Spoon Mint Filling into prepared Chocolate Pie Crust. Sprinkle with:

~1 Tbsp Chocolate shavings

Transfer filled pie plate to freezer and freeze until firm, ~2 hours.

Serve frozen.

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Brenda’s tips:

• Serving size: one 9” pie

• Substitute a graham cracker crust for the chocolate pie crust if desired

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Window to B’s kitchen . . .

Double Raspberry Pie

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

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Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously.

• Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

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Brenda’s tips:

• Serving size: one 9” pie, ~8 servings

• This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.

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Window to B’s kitchen…

Double Raspberry Pie after Step 3: Prepare Junkit + Raspberries + Bake

Apple Pie

Fresh Apple Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare apple filling

Peel, core & slice into a large mixing bowl:

6-9 apples, Yellow Delicious variety recommended

Set aside.

In a small mixing bowl, combine:

1/3 cup flour

1/3 cup sugar

1 tsp cinnamon

1/3 tsp nutmeg

Sift together, then sprinkle over sliced apples. Toss with apples to evenly coat. Layer apples in prepared pie shell, packing slices in tightly as they will bake down.

Step 3: Cover with a top crust OR streusel topping

Preheat oven to 350F.

Option 1: Top crust

Roll out one 9” top crust. Hand cut design or slit to allow release of air.

Cover apples in shell with prepared top crust. Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle. Brush top with:

~1 Tbsp heavy cream (or milk)

and sprinkle liberally with:

~1 Tbsp sugar

Option 2: Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Sprinkle handfuls over the apples in the crust.

Step 4: Bake

Bake at 350F for 60 minutes.

• Option 1: a golden brown top crust with slight caramelization (from the sugar) and fork-tender apples

• Option 2: the streusel will crisp up and fork-tender apples

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Brenda’s tips:

• Serving size: one 9” pie, approximately 8 slices

• Whenever using Streusel Topping, Brenda clumps the sandy mixture in fistfuls and places dime-sized chunks over surface. This creates a delicious texture on the finished pie.

Fresh Strawberry Pie

This is all you need for summer. 

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Today we’re featuring Brenda’s Fresh Strawberry Pie—a long time Saunders’ family favorite—made by Jill’s daughters. 

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Fresh Strawberry Pie

Make the pie crust of your choice. Prepare two 8" shells = fully bake and cool. Set aside.

Make the 'Junkit' sauce

In a medium pot, combine:

1 cup water, cold

1/4 cup corn starch

3/8 cup sugar

Whisk together.

Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously. *A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth. Set aside to cool.

Prepare:

4 cups strawberries, hulled & sliced

In a large mixing bowl, whip:

1 cup heavy cream

1 T sugar

Beat until whipped cream thickens.

Set aside.

In a large mixing bowl, combine:

1 (8 oz) package cream cheese

3/4 cup powdered sugar

Whip until smooth. Then beat in:

Junkit sauce

Fold in:

Prepared strawberries

Whipped cream

Pour into cooled pie shell.

Refrigerate ~1 hour. Serve.

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Brenda’s tips:

• Serving size: two 8" pies (or one 10" pie) 

• This pie is best served fresh. Don't let it sit in your fridge for days - just eat the whole thing!

• Brenda uses slight variations of this Junkit recipe anytime she wants to thicken fruit in desserts.

• For a non-dairy option, prepare only one 8” shell and fill it with the Junkit + prepared strawberries.

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Window to Jill’s kitchen…

Janice’s creation.

Emery’s creation.

Ma’s Pumpkin Pie

Brenda and I are really grateful you’re following along on this food blog journey. This project is something that Brenda’s wanted to do for 10 years - for various reasons it wasn’t until 2019 that it’s finally coming to life.

During a quick Labor Day weekend trip to visit the Drakes in Victor, ID, Brenda and I were cooking in her kitchen when she joked about putting a clause in her will about how I needed to publish all of her recipes online. After a good belly laugh I said something to the effect of, “You know, you can still be alive and share your recipes with everyone, right?”

When I returned to Austin I was laid off from my marketing job at a high-end shaving company. One of the first things I did was call Brenda. “It’s now or never. We’re either creating this food blog or not!” Nothing like being dramatic to get the ball rolling. Ha.

Since launching in October it’s been incredible to reconnect with all y’all over food again. Thank you for you love, support, feedback, and encouragement. From using Brenda’s recipes to teach classes on how to knead bread, to using Brenda recipes to incentivize your kids to finish chores, we love hearing your stories.

Here’s to a wonderful Thanksgiving. We hope it’s full of gratitude, love, and friendship for each and everyone of y’all.

xoxo, Brenda + Chelsea

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Ma’s Pumpkin Pie

Prepare one (unbaked) bottom pie crust for a 9" pie plate, or two 8" pie plates.

Fit the bottom crust into the pan, trim and finger crimp* edge. Set aside.

In a medium mixing bowl, combine:

1 can (15 oz) pumpkin puree (Libby’s recommended)

3/8 cup brown sugar

3/8 cup sugar

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1/16 tsp ground cloves

1/4 cup + 3 Tbsp heavy cream

1/2 cup milk

Mix with a wire whisk until smooth. Pour into the prepared pie shell(s). Bake at 350F for 60 to 90 minutes or until tests done, when a table knife or toothpick comes out clean. Cool. Serve.

Top with freshly:

whipped sweetened cream

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Brenda tips:

• Brenda believes Thanksgiving celebrations need pumpkin pie, and her Mom’s recipe is the best.

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Window to B’s Kitchen…

*Although not a pumpkin pie, (it’s Dad’s Favorite Cherry Pie) this gif teaches us how to use both of our thumbs to finger crimp pie crusts.

NOTE: we know pumpkin pies don’t have top crusts…you silly goose. We just wanted to show you how to finger crimp.

Dad's Favorite Cherry Pie

Brenda’s love of pies comes from her family. While each member of her 15 person family (remember, she’s one of 13 kids!!!) her Dad reallllllyyyyy loves pies. While cherry has always been considered his favorite, he’s known for letting the cherry pie rest for a few days while he enjoys all the other pies during Thanksgiving. He’s adamant that the melding of the sugar and cherries requires a couple days to reach perfection.

It might sound wild, but give it a try. He really does have it figured out!

This cherry pie recipe is very simple, but check out the “Window to B’s Kitchen…” to see how Brenda takes a regular cherry pie to an extraordinary cherry pie. Cutting designs, topping, trimming, crimping, cream & sugar . . . pie perfection! Pro Tip: these techniques can also be used on any pie.

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Dad’s Favorite Cherry Pie

Prepare one (unbaked) bottom and top crust to fit an 8" pie plate, fitting the bottom crust into the pan.

Into the prepared shell, pour:

1 can (21 oz) cherry pie filling

Sprinkle with:

2 Tbsp sugar

Cover with prepared top crust. Crimp edges together by pressing with a fork along the rim of the pie tin, catching both the top and bottom crust. Brush top with:

heavy cream (or milk)

and sprinkle liberally with:

sugar

Bake at 350F for 60 minutes.

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Window to B’s Kitchen…

Brenda recommends using a table knife to cut designs into the top crust, prior to placing it on the pie. This will result in a more beautiful pie and provide a vent for the steam that naturally builds during baking. Note: keep the crust on the bottom plastic wrap for easy transfer to the pie.

After cutting out the desired shape into the top pie crust, flip to cover the pie filling, remove plastic wrap, and trim the excess crust from the edges.

Using your thumbs, finger crimp the edges of the pie crust.

Brush the top of the pie crust with heavy cream (or milk) and sprinkle liberally with sugar.

Chocolate Mousse Pie

Every Thanksgiving in NYC Brenda would make this pie. You felt lucky if you were able to snag a sliver before it was fully consumed. Sometimes the pie pan would be licked clean (shhhhh, don’t tell Brenda).

Origin: Brenda developed this pie during her high school years. It even won a local pie contest. Keep in mind she grew up in Vale, OR; a very small farm town without a traffic light. This means there was some fierce competition by stay-at-home-mamas, and teenagers who were trying to get out of farm chores.

The only variation to this recipe has been the pie crust. Initially, she used a chocolate graham cracker crust, until succeeding in developing a baked chocolate crust with all the layers of tender flakiness you dream about.

Brenda’s dabbled in making tiny variations to the filling, but the original creation was so good she decided no improvement is needed.

Any chocolate fan* agrees this is the best chocolate mousse pie you’ll ever consume.

*This recipe makes one 9" pie. You might want to go ahead and double it before you even start. One for you and one to share.

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Chocolate Mousse Pie

Step 1: Fudge sauce

In a two quart saucepan, combine:

3 Tbsp cocoa

1 tsp shortening

3/4 cup sugar

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

1/4 cup cold butter

Cool to lukewarm (maximum temp 110F)**, then blend at medium speed with an electric mixer until sauce is creamy. Set aside to cool to room temperature.

Step 2: Chocolate pie crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball. Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate. Bake at 350F for 10 minutes. Set aside to cool.

Step 3: Whipped cream

In a medium mixing bowl, combine:

1 1/4 cup heavy cream

2 Tbsp sugar

Whip until stiff. Set aside.

Step 4: Assemble filling

In a separate medium mixing bowl, combine:

8 oz cream cheese, softened

3/8 cup sugar

1/2 tsp vanilla

Using an electric mixer, beat until smooth. Whip the fudge sauce (Step 1) into the cream cheese, mixing until well blended. Fold in the prepared whipped cream (Step 3). 

Step 5: Finalize

Spoon filling (Step 4) into cooled chocolate pie shell (Step 2). 

Top with:

1 oz chocolate shavings  

Chill. Serve.

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Brenda tips:

• Serving Size: one 9 inch pie

• Brenda recommends storing in the refrigerator. This pie will keep for days and days, and the crust never becomes soggy. 

•  12 oz Frozen Whipped Topping (thawed) can be substituted in place of making whipped cream (Step 3).

No thermometer? 

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

• **Lukewarm: this is less critical but can be determined by carefully feeling the outside of the pot of fudge sauce. If it is cool enough to touch without pulling away, the sauce should be cool enough to blend.

•  This is a super secret recipe, that’s why you just found it on the internet.

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Window to B’s kitchen…

Step 1: Whipping the fudge sauce

Step 4: Making the cream cheese mixture

Step 4: Mixing the cream cheese mixture and the fudge sauce

Step 4: Folding the whipped cream into the cream cheese and fudge sauce mixture

Discover & share this Animated GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

Step 5: Creating the chocolate shavings to top the pie with

Discover & share this Chocolate Mousse Pie GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

The final product . . . yum!

HOW TO: Roll Out Pie Crust

After you’ve made one of these five pie crusts, what’s the best way to roll them out? Today’s Brenda is teaching us, step by step, how to roll out pie crusts.

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1. Sandwich ball of dough between two layers of plastic wrap. Press firmly to flatten dough.

2. Roll with the intent to make a circle. Simply thinking a circle will improve the quality of your shape. 

3. Not yet a circle? Remove top sheet of plastic. Leveraging bottom plastic, fold dough edges in. Cover with top plastic.

4. Roll around edges to smooth out and improve circle. 

5. When complete, dough should be consistent thickness across full circle. 

6. Remove top sheet of plastic. Lift (keeping dough attached to other sheet of plastic), invert and place in pie plate. Use fingertips to smooth dough into pie plate, lightly pressing around the bottom and the rim. Remove plastic.

7. Using a table knife, trim crust along the outer edge of the rim. Brenda generally uses the dull side so as to prevent gouging the tin. Fill, cover with top crust and bake.

Pie Crusts

Brenda is known for her pies. Every Thanksgiving she lived in NYC she would host a pie party. She’d cook at least 8 different pies, and if my memory serves me right, each year she’d add more and more pies. She’d even send out a survey before each pie party asking for requests. Don’t believe me? When we first started this blog a friend commented,

“If you need testimonials, Brenda’s pies Thanksgiving 2014 changed my life.”

She claims growing up in a large family (she’s one of 13 kids), she grew accustomed to making lots of pies. She wanted to keep the tradition alive and the pie parties commenced.

All this pie making has lead to several pie discoveries for Brenda. The most important: generally, people will only notice crust that is too thick or undercooked. So the most important factor in determining which pie crust to make is elevation.

Keep in mind, Brenda will share all of her pie fillings soon, but for now, she’s sharing 5 … YES FIVE … pie crust recipes to get you started.

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Brenda’s tips:

I know my tips usually follow the recipe, however, there are a couple of very important things you must know before you start. 

• Serving Size: each of these recipes make 1 bottom and 1 top crust for a 10” pie (or about 2 bottom crusts for a 9” or about 3 for an 8”)

• Each of these recipes were written to be made by hand.

• Do not over mix! Pies should have flaky, crisp, yet tender crusts. To create, the flour’s gluten should remain dormant which means don’t mix the dough any more than necessary once liquid is added. The fat does need to be cut into the flour, but all that mixing should happen before the water is added. 

• Baking: many pie recipes recommend baking at 425F then reducing to 350F. Don’t do it. This results in pies that are beautiful on the outside and disappointing on the inside. Simply bake the entire time at 350F. Trust me.

  • Filled & baked generally need 60-70 minutes. No need to cover with tinfoil to prevent blackening the edges. Before baking, lightly brush the top with heavy cream (or milk) and dust with sugar for a beautiful, deliciously crinkly top.

  • Shell only: use a fork to pierce the sides & bottom of crust, then bake for 10 minutes. Cool, fill and serve.

 How to: Roll Out Pie Crust (being published Thursday!)

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1. Fast & Easy Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

3/4 cup oil

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp 

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

No need to chill, simply divide, and roll out in circles to fit pie plate & top. 

2. Buttery Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

1 cup cold butter, cut into 1/4” slices

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

Chill 30 minutes (up to three days), divide, and roll out in circles to fit pie plate & top.

3. Pie Crust for High Elevation 

In a mixing bowl, sift together:

3 cups flour

2 Tbsp powdered sugar

1/2 tsp salt

Then add:

2/3 cup oil

Cut together with a fork, set aside.

In a small mixing bowl, whisk together:

1 egg

1 Tbsp white vinegar 

3 Tbsp water

Fold the liquid into the flour mixture, until shaggy dough forms. Turn out on floured surface. Fold in half, press together firmly. Repeat three times. Lightly press into a ball. Dough may be more sticky than traditional pie crust. 

Chill (or don’t), divide, and roll out in circles to fit pie plate & top.

4. Shortbread Pie Crust

* Great for any elevation, enough to make a bottom crust

Cream together:

1/2 cup butter

1/2 cup sugar

Stir in:

1/4 tsp vanilla 

Cut in:

1 cup flour

Mixture will be crumbly. Press lightly into a 10” round pie plate. Pre-bake 10 min at 350F, then fill and finish baking (50-60 minutes).

5. Graham Cracker Crust

*Great for any elevation, enough to make a bottom crust

In a mixing bowl, stir together:

1/4 cup butter, melted

1 pkg graham crackers, crushed

3 Tbsp sugar

Mixture will be crumbly. Press firmly into a 9” or 10” round. Bake 350F for 8-10 minutes.  Note: one package contains 9 crackers.