Mamaw’s Apple Pie

It’s been chilly out for the last couple weeks, which by itself is quite lovely.  The leaves are starting to change, and I can make pumpkin flavored anything without people looking at me weird. The one bad thing about this time of year is that  even though it can get quite cold in the house, Read More …

Pâte Brisée (Tart Dough)

This recipe for tart dough is used in a majority of the recipes in my copy of Martha Stewart’s Pies and Tarts. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon granulated sugar 1 cup cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Instructions: Put flour, salt, and Read More …

Blueberry Tart

This recipe comes from the 1985 Martha Stewart’s Pies and Tarts cookbook.  This recipe can be made with either fresh or frozen blueberries. Ingredients: One 7 1/2 x 11 x 1-inch pâte brisée tart shell, baked and cooled 3/4 cup sour cherry jelly 1/2 cup granulated sugar 2 tablespoons grand marnier 2 pints blueberries, washed, Read More …

Libby’s Famous Pumpkin Pie

That’s right… the famous recipe on the side of the pumpkin cans.  And you know, I’ve not found a better pumpkin pie recipe. Ingredients: 3/4 c. granulated sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 2 large eggs 1 can (15 oz.) Libby’s 100% Pure Pumpkin 1 Read More …