Tag Archives: Pie

Recipe: Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk pie is a classic Southern dessert. Its custard-like feeling is cool and creamy and perfect for Spring and Summer (think picnic).

This Buttermilk Pie with Blackberry Jam recipe is very versatile since it’s a breeze to make and you can really top with any jam you want.

Buttermilk Pie with Blackberry Jam

One slice may not be enough.


  • 1 TBSP flour
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 eggs
  • 1 stick of unsalted butter, melted
  • 1 TBSP grated lemon zest
  • 1 unbaked 10-inch pie crust
  • Pinch of salt
  • 1/2 cup blackberry jam


  1. Preheat the oven to 350F.
  2. In a large bowl, combine sugar, flour, salt and lemon zest.
  3. Whisk in the eggs, one at a time.
  4. Stir in the buttermilk and melted butter.
  5. Pour the buttermilk mixture into the pie shell and bake until the center sets (about 25-30 minutes).
  6. Let pie cool then spread jam all over top of pie.
  7. Slice and serve. Garnish with whipped cream (if desired).
Buttermilk Pie with Blackberry Jame

Buttermilk Pie with Blackberry Jam is perfect when you want a dessert that’s not too sweet.

While this isn’t on my current diet (beach season is quickly approaching), I will totally admit that I indulged in a couple slices a few weeks ago. One just wasn’t enough.

Buttermilk Pie with Blackberry Jam is perfect to take on a picnic or as a dessert to a friend’s dinner party. I guarantee it will be a hit and you most likely won’t have any left over.

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Posted by on June 21, 2017 in Cookin', Desserts, Recipes


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Recipe: Caramel Apple Hand Pies

Caramel Apple Hand Pies

Caramel Apple Hand Pies

Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.

I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.


For the Caramel:

  • 1 cup sugar
  • 6 TBSP unsalted butter, cut into cubes
  • 1/2 cup heavy whipping cream
  • 1/4 cup water

Caramel Apple Hand Pies

Caramel Apple Hand Pies encompass wonderful Fall flavors.

For the rest:

  • 4 pre-made pie crusts
  • 2 Granny Smith apples, finely chopped
  • 2 Honeycrisp apples, finely chopped
  • 2 TBSP cinnamon
  • 1 TBSP sugar
  • 2 egg yolks


For the Caramel:

  1. Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
  2. Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
  3. Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
  4. Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
  5. Set aside caramel to cool.

For the Hand Pies:

  1. Preheat oven to 400F.
  2. Caramel Apple Hand Pies

    Making the caramel from scratch is worth the effort.

  3. Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
  4. Set dough circles aside on a parchment-lined baking sheet.
  5. Toss apples with cinnamon and remaining sugar.
  6. Once caramel has cooled, add apples to the caramel and stir to incorporate.
  7. Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
  8. Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
  9. Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
  10. Bake hand pies for 12-15 minutes or until crust turns golden brown.
  11. Place on a wire rack to cool.

While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.

Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.


Posted by on November 8, 2012 in Cookin', Desserts, Recipes


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Recipe: Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

I’m probably biased, but I think Louisiana is home to the best strawberries on Earth. I’m planning on picking up a pallet in a couple weeks to really experiment with all things strawberries.

This past weekend, I picked up a couple pints from a local farmer’s market and decided to make a Strawberry-Rhubarb Pie. Unfortunately, I only had frozen rhubarb, but the result was still spectacular. Maybe because I also chose to throw in some fresh basil.


  • 2 pre-made pie crusts, thawed and rolled out (you can make your own if you want)
  • 2 pints fresh strawberries, sliced
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 1/4 cup fresh basil
  • 3/4 cup sugar
  • 1/4 cup flour
  • Strawberry-Rhubarb Filling

    Strawberry-Rhubarb Filling

  • 1 tsp orange zest
  • 1 TBSP butter, cut into small pieces
  • 1 egg


  1. Preheat oven to 400F.
  2. Pie Lattice Work

    Strawberry-Rhubarb Pie before baking.

  3. For the pie filling, mix together the strawberries, rhubarb, basil, orange zest, sugar and flour.
  4. Place one pie crust in a 9-inch pie pan or dish and press into pan. Snip the edges evenly, but leave some crust for a small overhang
  5. Add the filling and drop in pieces of butter on top.
  6. Cut remaining pie crust into 1/2-inch to 3/4-inch strips (with a knife or pastry cutter).
  7. Weave the pie crust strips over the top of the pie, fluting the edges.
  8. Whisk the egg in a small bowl and brush over the top of the pie.
  9. Bake pie at 400F for 15 minutes, then reduce heat to 350F and cook another 35-40 minutes (or until filling is about to bubble over and the crust is slightly browned.
  10. Cool pie on a wire rack for 2 hours.
  11. Serve with whipped cream or vanilla ice cream.

This really is the perfect pie for Spring and/or Summer. It’s fresh, light and has a nice tang to it. The filling actually reminded me of the taste of Gushers (the fruit snacks).

I ran out of time, but I was planning on topping mine with basil whipped cream. I think the basil whipped cream would give it an even better pop of flavor.


Posted by on April 2, 2012 in Cookin', Desserts, Recipes


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