Three Babes Bakeshop Apple Crumble Mini Pies

Makes 6


Pie Crust
¼ pound plus 1 tablespoon butter, plus about 2 tablespoons for greasing muffin tin
⅓ cup ice water
1½ teaspoons vinegar
1½ teaspoons granulated sugar
½ teaspoon fine salt
1½ cups all-purpose flour
Crumble Topping
1 cup rolled oats
½ cup all-purpose flour
3 tablespoons…

Read More »

Fresh Strawberry Pie

This is my baking mentor Barbara Hiken’s mother’s recipe for fresh strawberry pie. We used to make the pie at the restaurant and people loved its homey goodness. It is not too sweet, the berries carry the flavor, and it…

Read More »

Luscious Fruit Curds

portrait of citrus courtesy of bon appetit
Lemon Curd is a thick, soft and velvety creamy custard made from fresh fruit juice that has a wonderful tart yet sweet citrus flavor and thick smooth texture. It is almost like the…

Read More »

Spinach Tofu Quiche


Sesame Crust
1 12/3 cups whole wheat pastry flour or white spelt flour
1/4 cup light olive oil
1 tablespoon white sesame seeds
1/3 cup plain chilled sparkling mineral water
Spinach filling
1 (14- to 16-ounce) container firm tofu, drained
1/3 cup…

Read More »

Chocolate Cake of the Month: Little Ricky’s Sachertorte

a beautiful box designed for shipping and easy carry on
Invented by Austrian Franz Sacher, a boy working in the royal kitchen on a day when the pastry chef was absent and a special dessert was needed in the palace,…

Read More »

Favorite All-Butter Pastry Crust

In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness). Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry. Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.

Read More »

Bake and Freeze Holiday Desserts

Fresh is best. How many times have we heard that culinary mantra? When it comes to Thanksgiving and Christmas desserts, most especially the pies, almost everyone I know gets up especially early on Thanksgiving morning to prepare and bake the pies first so the oven will be free for the turkey or prime rib. It is the advent to the season that has long been associated with our beloved tradition of serving a feast on holidays devoted entirely to eating.

And a feast is not complete without special desserts, made even more so by the fact that they are homemade.

Read More »

Freeze and Bake Apple Pie

Thanksgiving and Christmas would not be complete without a beloved homemade apple pie. This pie is assembled and frozen raw in a 2-inch deep ceramic pie dish that is able to go directly from the freezer into the hot oven.…

Read More »

Classic Pumpkin Pie

Thanksgiving and pumpkin pie. A tradition. I used to think heavy cream too rich an addition to the custard, having grown up on using the old Libby’s recipe calling for evaporated milk, but the cream stabilizes the custard perfectly for…

Read More »

Maple Pecan Pie

Preheat the oven to 350º. In a large bowl with a whisk or electric mixer, beat the eggs, then add the sugar, melted butter, syrups, vanilla, and salt. Stir in the pecans. Pour into the prepared pie shells. Bake in the center of the preheated for 45 to 50 minutes, or until the crust is golden brown, and center is puffed and firm, but still a dash wiggly. A thin knife inserted into the center will come out clean. Place on a rack to cool completely; it takes about 3 to 4 hours.

Read More »