Blueberry Rhubarb Pie

Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.

1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top


1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.

2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.

3. Add the blueberries to the bowl.

4. Add the sugar.

5. Grind the cardamom pods. Discard the husks.

6. Add the cardamom and the vanilla to the blueberries and rhubarb.

7. Add the cornstarch, the tapioca, and the salt.

8. Stir gently to coat evenly. then put in the fridge for later.

9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.

10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.

11. Put 4 strips of dough horizontally across the pie.

12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.

13.Pre-heat the oven to 375F

Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.

Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.

14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.

15. Allow to cool fully.

16. Slice and serve.



Mini pies

Perfectly cute one bite mini pies. Would probably work with any fruit preserve. Dangerously easy to just eat the whole tray.

1/2 pie dough recipe.
1/2 pint pear butter
Pam or other non-stick spray



1. Pre-heat the oven to 375F.
Roll out the dough until fairly thin.

2. Spray the mini-muffin tin. Cut the dough roughly into squares or rectangle and push into the tin, making sure it’s all the way at the bottom”

3. Spoon in the pear butter.

4. Bake for 20-25 minutes.

5. Remove from the muffin tin with a chopstick and allow to cool.

Dark Chocolate Pie

Warning : cut into small slices and plan to share. This is very, very good and you probably shouldn’t have a whole, or a half a pie to yourself.

Ingredients :
For the Crust :
1 1/2 cup all purpose flour
1/2 cup almond flour
3/4 cup icing sugar
zest of 1 lemon
1/2 tea spoon vanilla caviar (or one vanille bean, scraped)
1 egg
1 egg yolk
2/3 cup unsalted butter, room temperature
pinch of salt

For the filling :
260g good dark chocolate
3/4 cup heavy cream
1/2 cup whole milk
1 egg


1. Combine the flour, almond flour and salt.

2. In the bowl of a mixer, combine the butter, icing sugar, lemon zest and vanilla.

3.Cream for a few minutes, until smooth.

4. Scrape down the sides of the bowl. Add the dry ingredients and the eggs.

5. Stir on low until it comes together as a dough.

6. Gather into a ball and wrap in plastic. Chill for a minimum of 3 hours.

7. Pre-heat the oven to 350F.
Roll out the dough on a floured surface to about 1/4 inch thick.

8. Cut a circle of parchment paper that is the same size as the bottom of your tart dish. Set it aside for now.

9. Carefully drape the dough into the tart dish. Gently fold and push it down into all the creases.

10. Then using your rolling pin, gently roll over the rim of the dish to cut the dough.

11. Remove the excess dough. You can recombine it to use later.

12. Attack the bottom of the dough with a fork and mark it all over.

13. Then cover with that parchment paper from earlier.

14. And add pie weights. I know, I need to get more. You can also use dry beans (just don’t try to cook them later).

15. Put in the oven for 20 minutes or until lightly golden. You don’t want this to be dark.
Then remove from the oven, remove the pie weights and parchment paper and allow to cool.

16. While that is cooling, Combine the heavy cream and whole milk in a pot.
Bring to a boil.

17. Pour the hot cream over the chocolate. Wait 30 seconds then whip until smooth. Add in the egg, while whipping to incorporate. Don’t stop whipping or you’ll have bits of scrambled egg in your ganache. The picture is just the cream over the dark chocolate. I was running out of hands to take a picture of the whipping process.

18. Pour into the cooked crust. Gently jiggle to spread around.
Lower the oven to 345F. Bake for 10-15 minutes

19. Allow to cool on a wire rack for 1 hour. The edges should be set but the middle should still have a slight jiggle to it when you take it out of the oven.

20. When the pie has cooled, -gently- remove the bottom from the side, then slide the pie off the bottom of the pan.

21. Slice, serve with fresh berries and some coulis of your choice and enjoy!

Apple Pie

I had been shying away for pies for years, for no good reason. My aunt makes the most amazing pies but it always seemed complicated to me. Then I decided I wanted apple pie. So I made this rustic version and it’s deeply satisfying…

Minot Doré is an apple brandy type of liqueur done by a local cider place. Feel free to substitute any apple liqueur of your choice.

2 1/2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
2 sticks frozen butter  (unsalted)
12 tablespoons Minot Doré
1/2 cup honey
3 tablespoons whole-wheat flour
1 tablespoon cinnamon
8-9 apples (I use a mix of Gala, Spartan and Empire)


1. In a large bowl, mix the all purpose flour, salt and sugar.

2. Grate the frozen butter using the coarse side of a box grater. I got this trick from watching the Micheal Smith shows. It works and it’s awesome.

3. Gently toss the flour and butter until the butter curls are covered in flour.

4. Add the Minot Doré. Make sure it is ice cold. Seriously. If it’s not cold enough by the time you get to this step, stick the flour and butter mix in the freezer until the liquor is cold enough. You will need to work quickly to knead the dough together without the butter melting from the heat of your hands.

5. Split into 2 parts, making sure one is slightly bigger then the other. Flatten into disk, wrap in plastic wrap and allow to rest in the refrigerator over night.

6. The next day, pre-heat the over to 375F. Peel, core and slice the apples. In this batch I sliced them a bit too thick, it’s better to make them half as thick as they are pictured here.

7. Add the honey, cinnamon and whole wheat flour to the apples. Make sure all the apple slices are covered.

8. Sprinkle flour on a work surface and unwrap the larger of the two pieces of dough.

9. Roll the dough until thin and flexible then transfer to the bottom of a glass pie plate.

10. Pour the apples (and any honey left at the bottom of the bowl) into the pie plate.

11. Roll the second piece of dough and cover the pie. Brush with a beaten egg and cut vents on the top.

12. Bake for 1 hour or until the crust is golden and you can see the juices bubbling around the vents. Allow to cool before cutting.