Tuesday, November 24, 2015

Thankful For Pie + Recipe!

Today, here at Bravelets HQ, we have our Thanksgiving Office Potluck. And boy, am I excited!!! Thanksgiving is a wonderful holiday, filled with the best food and amazing people. One of those amazing people this Thanksgiving is our Graphic Designer, Mallory. She has gone above and beyond to make this little pies for the office. I am OBSESSED. Just look at them! They make me want to eat dessert first!

She was gracious to slip me the recipes, which I will now share with you. Pie-making comes naturally to some and to others, well, we will try our best. Apparently, it's a simple recipe...

Pumpkin Pie
1 can pumpkin pie filling 1 can 12 oz evaporated milk 2 eggs 3/4 c sugar 1 tbsp cinnamon 1/2 tbsp ground ginger 1/2 tbsp ground clove 1 box of pre-made crust Topping – whip cream
1. Preheat oven to 425 2. Slice and arrange pie crust in muffin tin - just like apple pie 3. In a small bowl mix together sugar and spices 4. In a large bowl whisk eggs 5. Add pumpkin pie filling to egg mixture, mix thoroughly 6. Stir in the sugar mixture 7. Slowly stir in the evaporated milk 8. Once its all mixed together, pour a bit into a smaller pouring container and fill up muffin tin 9. Bake at 425 for 15 minutes 10. Reduce heat to 350 and bake for 40-50 minutes 11. Let cool for 2 hours, top with whip cream and serve immediately or refrigerate

Cherry Pie
1 can cherry pie filling 1 box premade pie crust 1 egg + water sugar
1. Preheat oven to 400 2. Slice and arrange pie crusts in muffin tin as in previous recipes 3. Spoon cherry pie filling into muffin tin, filling to the top 4. Slice left over pie crust into long strips to create a lattice pie crust 5. Arrange lattice over top of the muffin tin, trim around 6. Make an egg wash by mixing egg and 1 tbsp of water in a small bowl 7. Spread egg wash on top of each lattice crust 8. Sprinkle with sugar 9. Bake at 400 for 18-22 minutes

Apple Pie
FILLING
8 cups of tart apples (6-8) cut into small bite-sized pieces
3/4 cup of flour
1 1/2 cups pf sugar
2 tbsp of cinnamon
4 tbsp of chilled butter, cut into equal portions
2 boxes of pre-made pie crusts 

CRUMB TOPPING
4 tbsp of butter (slightly softened)
1/2 cup of brown sugar
1/2 cup of flour


1. Preheat oven to 400 2. Unroll pie crust and using a glass, cut the mini pie crust (each pie roll cut about 7 for me) 3. Spray muffin tin with Pam 4. Set mini pie crust into the muffin tin, making sure pressed against sides evenly 5. Peel apples and dice into small bite sized pieces, put in large bowl 6. Toss with apples the sugar, flour, & cinnamon, make sure all apples are covered 7. Spoon apple filling into muffin tin and fill to the top - don't worry it will cook down 8. Top with a slice of butter 9. Make the Crumb topping by mixing all the ingredients in a separate bowl 10. Top the filling & butter with the crumb topping, make sure the filling is covered 11. Bake at 400 for 18-22 min







These were a hit out our team lunch, and I know you will love them too!

Be brave,
Kat

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