There’s nothing better than a homemade pie made from scratch. Try my Blueberry Pie, Apple Pie and Blackberry Pie recipes next.

This cherry pie always gets rave reviews. We like to serve it with a scoop of vanilla ice cream – so good!

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How to Pit Cherries

My favorite way is to use a cherry pitter, an inexpensive kitchen gadget that quickly and easily removes the pits. To pit cherries without a cherry pitter, you can use a chopstick to push the cherry pits out. Or, just halve the cherries and pull the pits out. 

How to Make Cherry Pie

Make the cherry pie filling. Pit the cherries. I like to cut the pitted cherries in half, but you can leave them whole if you prefer. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, salt and almond extract. Stir until you no longer see any white cornstarch on the cherries.

Make the pie crust. Lay the bottom pie crust into the pie dish. (You can use a store-bought pie crust if you prefer.)

Add the cherry filling, including the juices. Pour the cherry filling and all juices from the bowl into the pie crust. Most of the cornstarch will be in the juice, so you want to be sure to add all of the juices to the pie for a thick pie filling. Scatter a few small pieces of butter on top of the filling.

Top with the top pie crust. You can make a lattice crust or you can place the top pie crust on whole and cut a few slits for steam to escape. Brush the top of the pie with an egg wash, made by mixing one egg with a tablespoon of milk. The egg wash helps the crust to brown in the oven and gives it a beautiful shine. For added sweetness and sparkle, you can sprinkle the pie with coarse sugar or granulated sugar before baking.

Bake at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40-50 more minutes, until the filling is very bubbly. Check on the pie partway through the baking time and loosely cover it with foil if the edges of the crust are browning too much.

Let the pie cool for at least 3 hours after it bakes before slicing and serving.

How to Use Frozen Cherries

You can make this cherry pie year-round using frozen cherries. Place the cherries in a colander set over a bowl and allow them to fully thaw. You can save any accumulated juices in the bowl for another use, or discard. Then use the thawed cherries in the recipe, without any other modifications. The filling may be a bit more juicy when using frozen cherries.

Make Ahead and Freezer Instructions

• To freeze cherry pie: The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.
• The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out.
• Cherry pie filling can be frozen for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

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The BEST Cherry Pie

This cherry pie recipe is simply the best! The cherry filling is sweet and juicy and can be made with fresh or frozen cherries. The pie crust is perfectly flaky and buttery. Brushing the top of the crust with an egg wash gives it a bit of shine and beautiful golden brown color.

Course Dessert

Cuisine American

Keyword cherry pie, cherry pie recipe

Prep Time 45 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Chilling Time 20 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 502kcal

Ingredients

For the Cherry Filling

• 6 cups sweet cherries 2 pounds, pitted and halved*
• ⅔ cup granulated sugar see note
• ⅓ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon almond extract optional*
• 1 tablespoon unsalted butter for dotting on the filling

For the Pie Crust

• 2 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• 7 tablespoons ice-cold water

Egg Wash + Sugar Sprinkle

• 1 egg
• 1 tablespoon milk
• coarse sugar or granulated sugar for sprinkling, optional

Instructions

Make the Cherry Filling

• Place the pitted, halved cherries in a large bowl. Add the granulated sugar, cornstarch, lemon juice, vanilla, salt and almond extract (if using). Stir to combine until you no longer see the white cornstarch. Set aside while you prepare the crust. The cherries will release some of their juices as they rest.

Make the Pie Crust

• Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter to cut in the butter.)
• Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8 to 10 times, until the largest butter pieces are the size of small peas.
• Add the ice-cold water and pulse just until the dough comes together. It may still be a little crumbly.
• Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
• On a lightly floured work surface, roll the second disk of dough out into a 12-inch round and transfer it to a pie dish. (To transfer the rolled out dough easily, wrap it around your rolling pin to help move it.)

Assemble the Pie

• The cherries will have released some of their juices. Stir the cherry mixture to make sure everything is well combined. Pour the cherries and all juices from the bowl into the pie crust. You want all of the juices in the pie because this is where most of the cornstarch is, which will thicken the filling.
• Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
• Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top crust. If putting the full dough round on top of the pie, be sure to cut a few slits in the top crust to allow steam to escape as the pie bakes.
• To make a lattice-top pie crust: Cut the second dough round into strips anywhere between ¾-inch and 1 ¼-inch wide. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with a little space in between. Then weave in the remaining strips of dough going the opposite direction on the pie. (See my apple pie recipe for step by step photos.)
• Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under and use your fingers or a fork to flute/crimp the edges of the crust as desired.

Brush with Egg Wash & Bake

• Beat the egg and milk together in a small bowl. Lightly brush the top of the pie crust with the egg wash. (You will not use all of the egg wash.) If desired, sprinkle coarse sugar or granulated sugar over the top of the pie.
• Place the pie in the refrigerator for about 20 minutes before baking. While the pie chills, preheat the oven to 400° F with a rack in the lower third of the oven.
• Bake the pie in the lower third of the oven at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for 40 to 50 more minutes, until the filling is very bubbly. (The filling must become very bubbly/boil to activate the cornstarch for a thick filling.) Start checking on the pie about halfway through the baking time and cover it loosely with foil as needed to prevent the crust from over-browning.
• Let the pie cool to room temperature for at least 3 hours before serving to allow the filling to thicken.

Notes

• You can adjust the amount of sugar added to the filling depending on how sweet or tart your cherries are and how sweet you like your pie.
• If making the pie with tart cherries, increase the sugar in the filling to 1 cup.
• Adding 1/4 teaspoon of almond extract to the filling enhances the flavor, but if you don’t have almond extract on hand you can omit it.
• To use frozen cherries: Place the cherries in a colander set over a bowl and allow them to fully thaw. You can save any accumulated juices in the bowl for another use, or discard. Then use the thawed cherries in the recipe, without any other modifications. The filling may be a bit more juicy when using frozen cherries.
• Store pie at room temperature for up to 8 hours, or in the refrigerator, covered with plastic wrap, for up to 3 days.
• Once completely cool, the baked pie can also be frozen, wrapped tightly, for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
• The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out.
• Cherry pie filling can be frozen for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.

Nutrition

Serving: 1/8 pie | Calories: 502kcal | Carbohydrates: 67g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 278mg | Fiber: 3g | Sugar: 32g | Vitamin A: 819IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg

Read Cherry Pie for the full recipe. Originally posted at Kristine's Kitchen

These homemade brownies are the best way to satisfy a chocolate craving. They’re incredibly fudgy, intensely chocolaty and chewy around the edges. Made with simple ingredients that you probably keep on hand in your kitchen, this brownie recipe is an easy dessert that you’ll be glad to have in your recipe collection.

I’ve added chocolate chips to the brownie batter for an extra burst of chocolate flavor. If you prefer nuts in your brownies, you can stir chopped walnuts or pecans into the batter before baking. Skip the box mix; this from scratch brownie recipe is even better and almost as quick to make.

Brownie Recipe Ingredients

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How to Make Brownies

This brownie batter is made in one bowl. Using an electric mixer to beat the eggs into the butter and sugar helps to make brownies with crackly tops, but you can mix the batter by hand if you don’t have an electric mixer.

1. First, prepare an 8×8-inch metal baking pan by spraying it lightly with cooking spray and lining it with a sheet of parchment paper. Leaving a little parchment overhang makes it easy to lift the brownies out of the pan when you’re ready to slice them.
2. In a large mixing bowl, beat together the melted butter, granulated sugar and brown sugar.

3. Add the eggs, vanilla and salt. Mix in with a hand mixer on low speed. Then increase the speed to medium and beat for 1 minute, or until the mixture lightens in color.

4. Use a rubber spatula to mix in the flour and cocoa powder until just combined. Fold in the chocolate chips and/or nuts, if using.

5. Spread the batter into an even layer in the prepared baking pan. Bake at 350° F for 25-32 minutes. Then let the brownies cool in the pan before slicing.

Storage Instructions

Store baked brownies in an airtight container at room temperature for up to 4 days. You can also freeze brownies for up to 3 months. I like to slice them into individual squares before freezing. Let them thaw at room temperature or reheat gently in the microwave.

When you need a quick, easy, oh-so-delicious dessert recipe, these brownies are the perfect thing! I’d love for you to try this brownie recipe! Then let me know how they turned out in the comments below.

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BEST Brownie Recipe

This Brownie Recipe makes the best rich, fudgy homemade brownies. This recipe is so quick and easy – you can have these brownies ready to bake in your oven in just 15 minutes.

Course Dessert

Cuisine American

Keyword brownie recipe, brownies, homemade brownies

Prep Time 15 minutes minutes

Cook Time 29 minutes minutes

Total Time 44 minutes minutes

Servings 16 brownies

Calories 186kcal

Ingredients

• 10 tablespoons unsalted butter melted
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup all-purpose flour
• ⅔ cup unsweetened cocoa powder sifted if lumpy
• ½ cup bittersweet or semisweet chocolate chips optional, and/or chopped walnuts or pecans, if desired

Instructions

• Preheat oven to 350° F. Grease an 8×8-inch metal baking pan with cooking spray. (Do not use a 9×9-inch pan or the brownies will be too thin and overbake.) Line the bottom and two opposite sides of the pan with a sheet of parchment paper, leaving a bit of overhang on the two edges of the pan.
• Place the melted butter in a large bowl. Add both sugars and mix in with a hand mixer* until combined.
• Add the eggs, vanilla and salt. Beat with the hand mixer first on low to combine, then on medium speed for about 1 minute.
• Add the flour and cocoa powder. Mix in with a rubber spatula until just combined, being careful to not overmix. Gently stir in the chocolate chips.
• Transfer the batter into the prepared baking pan and use the spatula to spread it out into an even layer.
• Bake for 25-32 minutes. For fudgier brownies, bake less (a toothpick should come out a little bit gooey). For more done brownies, a toothpick should come out clean.
• Let cool in the pan completely before slicing. Remove from the pan using the parchment overhang and cut into brownies.

Video

Notes

• If you don’t have a hand mixer, you can mix the batter by hand.
• You can double this recipe and bake in a 9×13-inch metal pan. You may need to adjust the cook time slightly.

Nutrition

Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 90mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 249IU | Vitamin C: 0.03mg | Calcium: 33mg | Iron: 1mg

Read Best Brownie Recipe for the full recipe. Originally posted at Kristine's Kitchen

The Best Lemon Bars

Lemon bars are the quintessential spring dessert. From their sunny yellow hue to their fresh, tart flavor, this lemon dessert recipe is the perfect way to welcome warmer days.

I’ve tried a lot of lemon bars over the years, many of them cloyingly sweet to the point where you almost couldn’t taste the fresh lemon flavor. When I set out to create this lemon bars recipe, I knew that I wanted the fresh lemon flavor to shine through. These lemon squares have a thick lemon layer that’s the perfect balance of sweet and tart. Using both lemon zest and a full cup of lemon juice in the filling ensures that the bars are bursting with bright lemon flavor.

The luscious lemon layer is baked atop a buttery shortbread crust that’s so tender it almost melts in your mouth. This texture is achieved by using powdered sugar to sweeten the crust, creaming it together with the butter.

Not only is this the best-tasting lemon bars recipe, it’s also incredibly easy to make! Watch my step-by-step recipe video to see the whole process. These lemon bars are one of my all-time favorite lemon desserts. Give them a try and I think you’ll agree that they are truly the best!

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Lemon Bars Recipe Ingredients

You are going to love the simple ingredient list for this recipe! Here’s what you’ll need, including ingredient notes.

How to Make Lemon Bars

Cream together the butter and powdered sugar using an electric mixer. Mix in the vanilla, followed by the flour and salt. The dough may be crumbly; this is ok.

Firmly press the dough into a parchment paper-lined 9×13-inch baking dish, using your hands or an offset spatula. Then bake the crust until barely golden brown.

Meanwhile, combine the granulated sugar and lemon zest in a large mixing bowl. Use your fingers to work the zest into the sugar until fragrant.

Whisk in the flour. Then add the eggs and lemon juice and whisk until well combined.

Pour the lemon filling over the baked crust. Bake the lemon bars until the center is set and jiggles only slightly when you gently shake the pan.

Let the bars cool at room temperature for about an hour. Then chill them in the refrigerator for at least 2 hours before slicing and serving. Sprinkle lemon bars with powdered sugar right before serving, if desired.

Find the full recipe including ingredient amounts and bake times in the recipe card below.

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Lemon Bars

These Lemon Bars are bursting with bright, fresh lemon flavor! The lemon layer comes together quickly in a mixing bowl using both lemon juice and zest for incredible fresh lemon flavor. The shortbread crust is buttery and sweet – the perfect complement to the tart lemon filling. This lemon dessert is quick and easy to make!

Course Dessert

Cuisine American

Keyword lemon bars, lemon bars recipe

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Cooling/Chilling 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 24 bars

Calories 211kcal

Ingredients

For the Shortbread Crust

• 1 cup unsalted butter at room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Lemon Filling

• 2 ¼ cups granulated sugar*
• 2 tablespoons lemon zest from 3-4 medium lemons
• ¼ cup all-purpose flour
• 6 large eggs at room temperature
• 1 cup fresh lemon juice from about 8 medium lemons
• powdered sugar optional, for serving

Instructions

• Preheat oven to 350° F. Grease a 9×13-inch glass baking dish with cooking spray and line with parchment paper, leaving a slight overhang on the two long ends (this can be used to easily remove the lemon bars from the pan).
• To make the crust, cream together the butter and powdered sugar with a stand mixer or hand mixer until well combined. Mix in the vanilla extract. Then mix in the flour and salt until combined. The dough may be crumbly.
• Firmly press the dough into the prepared baking dish. (This takes a bit of work but be patient and it will press out into an even layer.) Bake for 17-20 minutes, until barely golden brown. Set aside to cool for a few minutes.
• To make the lemon filling, add the sugar and lemon zest to a large bowl. Use your fingers to work the zest into the sugar until fragrant.
• Add the flour and whisk until well combined.
• Add the eggs and lemon juice and whisk until well combined.
• Pour the lemon filling over the warm crust. Use oven mitts to carefully return the pan to the oven and bake for 20-25 minutes, until center is set and jiggles only slightly when you gently shake the pan. Let the bars cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours before slicing and serving. To cut clean slices, lightly spray a sharp knife with cooking spray and wipe with a damp paper towel between cuts as needed.
• Sprinkle lemon bars with powdered sugar right before serving, if desired.

Video

Notes

• Using 2 1/4 cups granulated sugar in the filling makes lemon bars that have plenty of bright, tart lemon flavor. If you like your lemon bars on the sweeter side, add another 1/4 cup granulated sugar to the filling. Similarly, I’ve also made these bars with just 2 cups of sugar and we really enjoyed them this way – perfect for those of you who like tart lemon bars.
• Store lemon bars in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Place a sheet of parchment paper between layers of lemon bars to keep them from sticking together.

Nutrition

Serving: 1bar | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 42mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Read Lemon Bars for the full recipe. Originally posted at Kristine's Kitchen

Peanut Butter Cookie Recipe

If you’ve been searching for a classic peanut butter cookies recipe, look no further. These homemade peanut butter cookies, with their signature criss cross pattern, are one of our favorite treats to bake.

This easy cookie recipe calls for simple ingredients and the dough takes just a few minutes to mix together. You can roll the cookie dough balls in granulated sugar before baking for extra sweetness and sparkle, or bake them as is. Either way, these peanut butter cookies are truly irresistible.

Peanut Butter Cookies Recipe Ingredients

Here’s what you’ll need to make this peanut butter cookie recipe:

• Flour: Use all-purpose flour.
• Baking Soda: To make the cookies rise (puff up) in the oven.
• Salt: Enhances all of the other flavors.
• Butter: This recipe calls for unsalted butter; if you only have salted on hand reduce the added salt by 1/4 teaspoon. Let the butter come to room temperature before using.
• Brown Sugar: Using more brown sugar than white sugar produces a chewier cookie with subtle caramel flavor notes. The milder flavor of light brown sugar (vs. dark brown) works best here.
• Granulated Sugar: Adding a little granulated sugar helps the cookies to spread just enough as they bake.
• Peanut Butter: I like to use a regular no-stir creamy peanut butter, such as Skippy or Jif, when making peanut butter cookies. You can use natural peanut butter, if you prefer. The cookies will be a little drier, but still soft and chewy.
• Egg: You’ll need one large egg. Let it come to room temperature before using.
• Vanilla Extract: Adds a hint of sweet vanilla flavor.

Recipe Tips

• Use room temperature butter and eggs so that they incorporate easily into the dough.
• Use the spoon and level method to measure the flour to get an accurate measurement. Gently spoon the flour into your measuring cup and level it off. Scooping the flour directly with the measuring cup can cause too much flour to get packed in.
• You can bake the cookies right away or chill the dough for 30-60 minutes before rolling the cookie dough into balls. The cookies bake up perfectly either way. I have found that chilling the dough for much longer than 60 minutes causes it to dry out and makes it difficult to roll into balls.
• For extra sweetness and sparkle, you can roll the cookie dough balls in granulated sugar before placing them on the baking sheet.
• Crunchy peanut butter may be used instead of creamy if you prefer the extra texture.
• Be careful to not overbake the cookies, so that they turn out soft, moist and chewy.

Storage Tips

Peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days. These cookies also freeze wonderfully. Once cool, freeze in an airtight container (such as a zip-top bag with the air squeezed out) for up to 3 months. To thaw, place on the counter at room temperature for 10-15 minutes.

These peanut butter cookies are perfect for whenever a peanut butter craving hits. Enjoy one (or two!) with a cup of coffee or a cold glass of milk.

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Peanut Butter Cookies

These Peanut Butter Cookies are soft and chewy with rich peanut butter flavor. This recipe is easy to make, with no dough chilling required. The cookies freeze wonderfully; see the notes section below for storage tips.

Course Dessert

Cuisine American

Keyword easy peanut butter cookies, peanut butter cookie recipe, peanut butter cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 30 cookies

Calories 115kcal

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter at room temperature
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• ¾ cup creamy peanut butter
• 1 large egg at room temperature
• 1 ½ teaspoons vanilla extract

Instructions

• Preheat oven to 350° F.
• In a medium mixing bowl, combine the flour, baking soda and salt. Whisk until well combined.
• In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Beat with an electric mixer on medium-low speed until creamy.
• Add the peanut butter and mix on medium-low speed until incorporated. Then mix in the egg and vanilla until well combined.
• Add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed.
• The cookies can be shaped and baked right away, or you can chill the dough in the refrigerator for 30-60 minutes before baking them (cover the bowl with plastic wrap).
• To bake cookies, line baking sheets with parchment paper. Scoop rounded tablespoons of dough and gently roll into balls. Place on the prepared baking sheet, at least 2 inches apart. Use a fork to gently flatten each cookie by pressing it onto the top of the cookies in one direction and then the other, making a crisscross pattern on the top of each cookie.
• Bake cookies for 9-11 minutes, until just set (be careful not to overbake). Let cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to finish cooling.

Video

Notes

• Optional: For an extra touch of sweetness, roll the cookie balls in granulated sugar before baking. Place 1/4 cup of granulated sugar in a shallow bowl and coat each cookie dough ball in the sugar before placing on the baking sheet.
• Natural peanut butter may be used but the cookies will turn out a little bit drier.
• When measuring the flour, spoon it gently into the measuring cup and then level it off. Scooping directly with the measuring cup will pack in too much flour.
• Peanut butter cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. To thaw, place on the counter at room temperature for 10-15 minutes.

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 102IU | Calcium: 10mg | Iron: 0.4mg

Read Peanut Butter Cookies for the full recipe. Originally posted at Kristine's Kitchen

These oatmeal raisin cookies are one of our favorite cookie recipes. At first glance, they might not appear to be anything special, but they truly are. These soft and chewy oatmeal cookies are deliciously spiced with cinnamon and a touch of nutmeg. They’re studded with a generous amount of raisins, and plenty of old-fashioned oats help to give them their irresistibly chewy texture. They’re the best oatmeal raisin cookies I’ve tried.

Like most homemade cookies, these oatmeal raisin cookies freeze wonderfully. I usually enjoy a few right after baking the batch and then freeze the rest for later. They thaw on the counter at room temperature in just a few minutes.

Oatmeal Raisin Cookies Recipe Ingredients

Recipe Tips

• Let the butter and eggs come to room temperature before making the cookie dough. Room temperature ingredients will incorporate together more easily.
• Chill the dough for only 1-2 hours before baking. I’ve found that chilling the dough longer than 2 hours causes the edges of the cookies to brown before the centers are done. Not chilling the dough at all can cause the cookies to spread too much in the oven.
• You can soak the raisins in warm water for 15 minutes to make them extra soft and plump. This step is optional. Be sure to dry the raisins well by patting them between two layers of paper towels if you choose to soak them.
• You can add up to 1 cup of chocolate chips or chopped walnuts to the cookie dough, along with the raisins. You may wish to reduce the raisins to 1 cup if adding other mix-ins.
• You can halve this recipe to make fewer cookies.

Storage Instructions

• Room Temperature: Oatmeal raisin cookies may be stored in an airtight container at room temperature for up to 1 week.
• Freezing Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months. They will thaw in 15-20 minutes at room temperature or defrost them gently in the microwave.
• Freezing Cookie Dough: Scoop balls of cookie dough onto a parchment paper lined baking sheet and freeze on the baking sheet for 2 hours. Then transfer the frozen balls of cookie dough to a zip-top bag or other airtight container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.

These classic oatmeal raisin cookies are soft and sweet with a hint of warm spices. Enjoy them with a cup of tea or coffee, or a cold glass of milk.

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Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are soft and chewy, made with lots of oats and sweet raisins. They're easy to make and perfect for dessert or an afternoon snack.

Course Dessert

Cuisine American

Keyword oatmeal raisin cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Dough Chilling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 36 cookies

Calories 146kcal

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup unsalted butter at room temperature
• 1 cup packed light or dark brown sugar
• ⅓ cup granulated sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 3 cups old-fashioned rolled oats
• 1 ¾ cups raisins

Instructions

• In a medium bowl whisk together the all-purpose flour, baking soda, cinnamon, salt and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until creamy. Add the eggs and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
• With the mixer on low speed, mix in the flour mixture until just combined. Then mix in the oats and raisins on low speed.
• Cover and refrigerate the cookie dough for 1-2 hours before baking. (Refrigerating the dough for much more than 2 hours can cause the edges of the cookies to brown before the centers are baked enough.)
• When you are ready to bake the cookies, preheat oven to 350° F. Line baking sheets with parchment paper.
• Scoop rounded tablespoon sized balls of dough, shape into balls and place on the parchment lined baking sheets.
• Bake for 9-11 minutes, until barely golden brown around the edges and almost set in the center. Be careful not to over-bake the cookies. For the softest cookies you want to slightly under-bake. If baking two pans of cookies at once, rotate the pans halfway through the baking time.
• Let cookies cool on baking sheet for 5-10 minutes, then remove to a wire rack to cool completely.

Notes

• You can add up to 1 cup of chocolate chips or chopped walnuts to the cookie dough, along with the raisins. You may wish to reduce the raisins to 1 cup if adding other mix-ins.
• Cookies may be stored in an airtight container at room temperature for up to 1 week.
• To Freeze Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months. They will thaw in 15-20 minutes at room temperature or defrost them gently in the microwave.
• To Freeze Cookie Dough: Scoop balls of cookie dough onto a parchment paper lined baking sheet and freeze on the baking sheet for 2 hours. Then transfer the frozen balls of cookie dough to a zip-top bag or other airtight container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 72mg | Potassium: 102mg | Fiber: 1g | Sugar: 8g | Vitamin A: 173IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

Read Oatmeal Raisin Cookies for the full recipe. Originally posted at Kristine's Kitchen

If I were to make a list of comfort food desserts, this pecan pie would be right up there at the top of the list. Along with Apple Pie and Pumpkin Pie, it’s a favorite holiday pie, the perfect finishing touch for your Thanksgiving or Christmas meal.

If you love pecan pie, you are going to especially appreciate how easy this recipe is to make. To make the filling, you simply whisk a few ingredients together. Then add the pecans to an unbaked pie crust, pour on the filling, and bake!

This is the best pecan pie I’ve tasted. The pie filling is buttery and sweet, with hints of caramel and vanilla. Add in plenty of buttery, savory-sweet pecans, and this pie is guaranteed to be a favorite for years to come.

Read Pecan Pie Recipe for the full recipe. Originally posted at Kristine's Kitchen

My family loved this sweet potato pie so much, it’s giving our most-loved Pumpkin Pie Recipe some competition this holiday season!

Sweet potato pie is a classic Southern dessert, with a custard filling made with cooked mashed sweet potatoes, eggs, cream and spices. What’s the difference between sweet potato pie and pumpkin pie? Traditionally, pumpkin pie recipes have more spices and more sugar added. Sweet potatoes are naturally sweeter and richer in flavor than pumpkin, so you don’t need to add as many spices or as much sugar to make their flavor shine. Take one bite of this sweet potato pie and you’ll see what I mean.

Why You’ll Love this Recipe

• The filling is creamy and warmly spiced, with notes of caramel from brown sugar.
• It’s easy to make! Making the filling is as simple as boiling the sweet potatoes and then mixing the ingredients together. Then pour the filling into the unbaked pie crust and bake!
• Flaky pie crust. This sweet potato pie recipe uses my easy homemade Pie Crust. You won’t believe how quickly this all-butter pie crust comes together. If you’re really short on time, you can use a store-bought crust, but I encourage you to try this easy homemade recipe. It’s perfectly flaky and buttery.

Served with a spoonful of freshly whipped cream or coconut whipped cream, this sweet potato pie is the perfect dessert for your Thanksgiving or Christmas meal.

Read Sweet Potato Pie for the full recipe. Originally posted at Kristine's Kitchen

Apple desserts are some of my all-time favorites, and if I had to choose a most-loved apple recipe it would be this classic Apple Pie. When you’re not ready to commit to baking a pie from scratch, you can still satisfy your sweet tooth with this delicious apple cobbler. You’ll get the same sweet, cinnamon-spiced apple filling with just a bit less preparation time.

Apple cobbler can be made with a biscuit topping (like this Peach Cobbler) or a cake batter topping (like this Blueberry Cobbler). I tested this recipe both ways and we liked it best with a sweetened biscuit topping. The biscuits make this apple cobbler extra cozy and comforting, just like the old-fashioned apple cobbler grandma used to make.

Read Apple Cobbler for the full recipe. Originally posted at Kristine's Kitchen

Homemade apple pie is a classic dessert recipe that’s especially perfect for fall. But really, who wouldn’t love a slice of apple pie any time of year?

Making a pie from scratch can seem difficult, but it is actually really easy. If making pie dough from scratch intimidates you, don’t worry. I will walk you through the simple steps so that you can make your own scrumptious apple pie from scratch.

As I was testing this apple pie recipe, my whole family kept raving that it’s the best apple pie they’ve ever eaten. You’ll have to tell me which you like more, because I just can’t decide:  the juicy cinnamon-spiced apple pie filling or the buttery, flaky pie crust. This recipe is so good that I based my Dutch Apple Pie recipe off of it!

For Thanksgiving and the holidays, this delicious Pumpkin Pie Recipe is my other favorite (and it’s really easy, too!). You’ll also love my Blackberry Pie and Cherry Pie recipes. For an easy-to-make apple dessert try my Apple Crisp recipe. (more…)

Read Apple Pie Recipe for the full recipe. Originally posted at Kristine's Kitchen

As soon as there’s the slightest hint of a chill in the air in September, I break out the pumpkin and apple recipes. Isn’t fall baking the best? I recently shared my easy Apple Cake recipe, and this pumpkin cake recipe is another one you won’t want to miss!

The Best Pumpkin Cake

This pumpkin cake is everything I love about fall baking. It’s full of warm spice flavor with sweet notes of brown sugar. The cake is moist with an incredibly soft and tender crumb. A creamy, sweet and tangy cream cheese frosting is the perfect finishing touch. Slather on the frosting once the cake cools, then slice and enjoy. I couldn’t resist going back for just one more slice of this pumpkin spice cake, and I think you’ll feel the same way. (more…)

Read Pumpkin Cake for the full recipe. Originally posted at Kristine's Kitchen

Once of the first things I do when September arrives is make a batch of pumpkin pie spice. Filled with warm spice flavors, this simple spice mix is my favorite to have on hand for fall baking. It’s an essential ingredient if you love baking and pumpkin recipes.

You’ll need only five common spices to make this recipe, and you likely have all of them in your kitchen right now. As you whisk the spices together, you’ll be hit with the scent of Pumpkin Pie. That alone is enough to get me in full-on fall baking mode!

How to Make Pumpkin Pie Spice

This recipe is so simple! To start, combine the ground cinnamon, ginger, cloves, allspice and nutmeg in a small bowl. You’ll find the exact measurements for each of the spices in the recipe card below.

Whisk the spices together until everything is well combined. If there are any lumps of spices, use the back of a spoon to break up the lumps and then whisk again.

That’s it! You’ve made your own pumpkin pie spice, and it’s better than any pre-made spice mix you would buy at the grocery store.

Use Your Pumpkin Pie Spice in these Recipes

• Pumpkin Bread
• Pumpkin Pancakes
• Pumpkin Granola
• Pumpkin Cheesecake Bars
• Pumpkin Smoothie
• Pumpkin Waffles

If you like this recipe, you might also enjoy making Homemade Pumpkin Puree and crunchy Roasted Pumpkin Seeds.

(more…)

Read Pumpkin Pie Spice for the full recipe. Originally posted at Kristine's Kitchen

Baking a pie from scratch is one of my favorite ways to spend an afternoon. A homemade pie is such a wonderful way to highlight ripe, fresh fruits. In the summer, a fresh Blueberry Pie or juicy Cherry Crumble Pie are simply irresistible, but as the season shifts to fall I start craving apple and Pumpkin Pie.

This Dutch apple pie is dessert perfection. Instead of a traditional top pie crust, this Dutch apple pie is topped with a sweet crumble topping made from flour, sugar and butter. I’ve added a touch of cinnamon to both the topping and the filling because I love the way that cinnamon enhances the apple flavor.

The filling for this Dutch apple pie is the same as the apple pie filling that I make for my classic apple pie. It’s my absolute favorite apple pie filling, and the numerous five star reviews on that recipe show that you agree. It thickens up perfectly thanks to some all-purpose flour and has the perfect amount of sweetness plus a touch of warm spice from cinnamon and nutmeg. You are going to love it!

Why You’ll Love this Dutch Apple Pie Recipe

• Crumb Topping: I can’t resist the crumb topping on this pie, and I bet you’ll feel the same way! Buttery and sweet, it’s the perfect complement for the fresh apple pie filling.
• Perfect EASY Pie Crust: The pie crust is so easy to make and doesn’t require any dough chilling before you roll it out.
• Anytime Favorite: Fall is apple season and you’ll definitely want this pie on your fall baking list. It’s the perfect pie to serve on Thanksgiving! But don’t limit this deliciousness to the fall season. Since apples are typically available year-round, this Dutch apple pie is one you can make any time of year.

Dutch Apple Pie Topping

You’ll need 6 ingredients to make the crumble topping: all-purpose flour, brown sugar, granulated sugar, cinnamon, salt and butter. I use more brown sugar than white sugar because its lovely caramel flavor brings flavor complexity to the topping. The butter binds the crumbs together and helps the topping to turn a rich golden brown in the oven. A bit of salt makes all of the flavors pop.

This Dutch apple pie, with its homemade apple filling and buttery crumb topping is what dessert dreams are made of. Serve it with a scoop of vanilla ice cream or a spoonful of whipped cream and enjoy!

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Dutch Apple Pie

If you love apple pie, this Dutch Apple Pie is a must-make! The juicy apple filling is spiced with cinnamon and the crumble topping is sweet, rich and buttery. This pie is perfect for the holidays, but it's so good you'll want to make it year-round!

Course Dessert

Cuisine American

Keyword dutch apple pie

Prep Time 50 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 8 servings

Calories 470kcal

Ingredients

For the Pie Crust

• 1 ¼ cups all purpose flour
• 2 teaspoons granulated sugar
• ¼ teaspoon salt
• ½ cup cold unsalted butter cut into small cubes
• 3 tablespoons ice-cold water

For the Apple Filling

• 8 cups peeled apples, sliced ⅛ to ¼-inch thick 6-8 apples, 3.5 pounds
• 1 teaspoon vanilla extract
• ¼ cup all purpose flour
• ¼ cup to ½ cup granulated sugar amount depending on how sweet you want your pie, see note
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Topping

• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter cut into small cubes

Instructions

Make the Pie Crust

• Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
• Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 6-8 times, until the largest butter pieces are the size of small peas.
• Add the ice-cold water and pulse just until the dough starts to come together, adding 1-2 more teaspoons of ice water if the dough seems too dry. The dough should still look crumbly, but should hold together if you press it with your fingers.
• Transfer the dough to a lightly floured work surface and form it into a ball. Then roll it out into a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.)
• Trim the edges so that only ½-inch hangs over the edge of the pie dish. Fold the edges under and flute/crimp the edges.
• Place the pie crust in the refrigerator while you make the apple filling and streusel topping.

Make the Apple Filling

• Place the peeled, sliced apples in a large bowl.
• Add the vanilla, ¼ cup flour, granulated sugar and ¼ cup brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the topping.

Make the Topping

• In a medium bowl, combine the 1 cup flour, ½ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon cinnamon and ¼ teaspoon salt. Whisk to mix.
• Add the cold butter cubes to the bowl and use your fingers to work the butter into the flour mixture until it just starts to clump together and all of the butter pieces are worked into the flour and sugar mixture.
• By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the chilled pie crust. Arrange the apples into an even layer in the pie crust as best as possible.
• Evenly sprinkle the topping over the apples.
• Preheat oven to 400° F with a rack in the lower third of the oven. Refrigerate the pie while the oven preheats.
• Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 45-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and loosely cover it with foil as needed to prevent the crust and topping from over-browning. (I usually cover with foil about 10-15 minutes after reducing the oven temperature.)
• Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
• Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 3 days.

Video

Notes

• Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
• This recipe makes enough filling for a deep dish apple pie. If your pie dish is small, consider reducing the number of apples.
• Make Ahead & Freezer Instructions: The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out. The apple pie filling can be frozen for up to 3 months. Let it thaw in the refrigerator before using it. The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.

Nutrition

Serving: 1/8 pie | Calories: 470kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 226mg | Potassium: 187mg | Fiber: 4g | Sugar: 28g | Vitamin A: 777IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg

Read Dutch Apple Pie for the full recipe. Originally posted at Kristine's Kitchen

Meet one of our favorite apple desserts: Apple Cake! I’ve been saving this recipe for a while now, waiting to share it with you once apple season arrived. Now that it’s September, I couldn’t wait any longer to share this easy cake recipe with you!

This homemade apple cake is spiced with cinnamon and nutmeg to enhance the sweet apple flavor. I’ve used brown sugar as well as granulated sugar to bring notes of caramel to this soft, moist cake.

This apple cake is so good as is, it doesn’t need anything extra to make its flavor shine. However, adding a spoonful of freshly whipped cream on top makes it downright heavenly. Enjoy! (more…)

Read Apple Cake Recipe for the full recipe. Originally posted at Kristine's Kitchen

It’s hard to beat a slice of homemade pie, especially when it’s made with a flaky, buttery pie crust. If you’ve been intimidated by making pie crust from scratch, you are going to love this easy recipe. The dough comes together in just minutes, either mixed up in a food processor or by hand. You’ll need just four ingredients plus cold water, and the best part? You don’t have to chill this pie dough before rolling it out. It rolls out like a dream, ready to fill with your favorite pie filling (Apple Pie, anyone?) and bake. 

This recipe also includes how to make pie crust ahead, which is convenient if you plan to do a lot of baking around the holidays. I’m also sharing instructions for blind baking the crust before adding a pie filling, which you might wish to do if you want to make a pie with a no-bake filling or crisp the bottom crust up before adding Pumpkin Pie filling, for example.

How to Make the Best Pie Crust

• Use all butter: You can’t beat the flavor of an all-butter pie crust! Yes, some recipes call for using shortening to help make the crust extra flaky, but it’s not necessary. This recipe uses all butter and makes perfect flaky pie crust every time.
• Cold ingredients: Use cold butter and ice-cold water in the dough and keep the crust cold until it goes into the oven to bake. Keeping it cold ensures that the butter doesn’t melt and makes for a flakier pie crust.
• Visible pieces of butter: Whether you use a food processor or make the dough by hand, be sure to stop processing/cutting in the butter when the largest pieces of butter are the size of small peas. It’s these visible pieces of butter in the dough that will create pockets of steam as the crust bakes, which leads to maximum flakiness.

Pie Crust Recipe Ingredients

The ingredient list for this pie dough recipe is short and simple!

• All-Purpose Flour: Be sure to use the spoon and level method when measuring the flour. Spoon it into your measuring cup and then level it off. This will ensure that you use the correct amount of flour.
• Granulated Sugar: Just a little bit of sugar adds a touch of sweetness to the pie crust. If you are making a savory pie, such as Chicken Pot Pie, you can reduce the sugar to 1 teaspoon.
• Salt: A little bit of salt is essential for flavor. 
• Butter: Cut it into small cubes and keep it in the refrigerator until you are ready to add it to the dough. I always use unsalted butter. If your butter is salted, reduce the added salt by half.
• Ice-Cold Water: To help the dough come together.

Making the Dough

This recipe makes two pie crusts, for a double crust pie. If you are making a single crust pie, you can halve the recipe or freeze the second pie crust for later. Here’s an overview of the recipe steps. You can also jump straight to the full pie crust recipe in the recipe card below.

Food Processor

If you have a food processor, it the easiest, most foolproof way to make your pie crust. If you don’t have one, you can mix the pie dough by hand and use a pastry cutter to blend in the butter.

1. To start, combine the flour, sugar and salt in the bowl of the food processor and pulse a few times to combine them together.
2. Then add the cubes of cold butter and pulse 8-10 times, until the largest pieces of butter are the size of small peas.
3. Finally, add 6 tablespoons of ice-cold water. Pulse just until the dough starts to come together, adding one more tablespoon of water if the dough seems very dry. The dough should still look crumbly but should hold together when you press it with your fingers.
4. Transfer the dough to a floured work surface, gently shape it into a ball and then cut the ball in half. Shape each half into a round disk. At this point, you can roll the dough out right away, or store it in the refrigerator or freezer to use later.

To Make Pie Crust by Hand

To make the dough by hand, first whisk together the dry ingredients in a large mixing bowl. Then use a pastry blender to cut in the butter until the largest pieces are the size of small peas. Finally, use a fork to mix the cold water into the dough until the dough starts to come together. Transfer it to a floured work surface, cut the dough in half and shape each half into a round disk. 

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Pie Crust Recipe

Perfect pie crust, every time! This all-butter Pie Crust Recipe makes the best flaky, buttery homemade pie crust. Easy to make, and no chilling required before rolling out the dough.

Course Dessert, How To

Cuisine American

Keyword homemade pie crust, pie crust, pie crust recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 pie crusts (for one double crust pie)

Calories 337kcal

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup cold unsalted butter 16 tablespoons, cut into small cubes
• 6-7 tablespoons ice-cold water

Instructions

To Make Dough in a Food Processor:

• Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine the dry ingredients.
• Add the cold butter cubes to the food processor. Pulse 8-10 times, until the largest butter pieces are the size of small peas.
• Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
• Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk.

To Make Dough by Hand:

• Combine the flour, sugar and salt in a large mixing bowl. Whisk until well combined.
• Add the cold butter cubes to the bowl. Use a pastry blender, two forks, or your fingers to work the butter into the flour until the largest pieces of butter are the size of small peas.
• Add 6 tablespoons of ice-cold water. Use a fork to mix the dough until it comes together into a shaggy ball, adding one additional tablespoon of water if the dough seems too dry.
• Transfer the dough to a lightly floured work surface. Use your hands to shape it into a ball and then cut the dough in half. Shape each half of the dough into a round disk.

Using & Storing Your Pie Crust:

• Each disk of dough can be immediately rolled out into a pie crust (without chilling) or stored in the refrigerator or freezer for later. To store, wrap airtight in plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months. Thaw frozen pie crust dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.
• To make a pie, roll out a disk of dough into a 12-inch round and transfer it to a deep-dish pie pan. You can gently wrap the dough around your rolling pin or gently fold it into quarters to make it easier to transfer. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.

To Bake:

• Add your filling to the pie and then top with the second rolled out crust, if desired (cut slits in the top for steam to escape). Trim the edges so that only ½-inch hangs over the edge of the pie dish. Fold the edges under and flute/crimp as desired. Bake as directed in your recipe. Or, blind bake the pie crust empty if your pie recipe calls for blind baking.

To Blind Bake (Empty):

• To blind bake, prick the crust all over the bottom and sides with a fork. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or rice. Chill pie crust in the refrigerator for at least 30 minutes, until firm. Bake at 375° F for 20 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 10-12 minutes more, until golden brown.
• Let the pie crust cool and then fill it with your desired filling.

Video

Notes

• Recipe can be halved to make a single crust pie, or you can freeze the second pie crust dough for later.

Nutrition

Serving: 1/8 recipe | Calories: 337kcal | Carbohydrates: 28g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 12mg | Iron: 2mg

Read Pie Crust Recipe for the full recipe. Originally posted at Kristine's Kitchen

A fresh fruit pie is the epitome of summer desserts, and this blueberry pie is one of our all-time favorites. The blueberry filling is sweet and juicy, with hints of lemon and cinnamon to complement the natural sweetness of the berries. I always insist on a homemade pie crust when baking a pie, and my pie crust recipe is so simple and turns out perfect every time. The pie is finished with a sprinkle of coarse sugar for a pretty sparkle and an irresistible sweet crunch on the top crust. You’ll want to go back for a second slice! (more…)

Read Blueberry Pie for the full recipe. Originally posted at Kristine's Kitchen

Do you have a few favorite Christmas cookie recipes, ones that you make every year? These chocolate crinkle cookies are one of mine, along with Snowball Cookies and Gingerbread Cookies. We bake a batch of each, if not more, every year.

These chocolate crinkle cookies are a holiday classic, well-loved for their rich, fudgy flavor (almost like brownies!) and beautiful crinkle appearance. Making these cookies is really easy and requires just a few common ingredients. Before baking, you’ll roll the cookie dough balls in powdered sugar. My kids love to help with this part! We usually end up with powdered-sugar-coated kids, as well as cookies! As the cookies bake in the oven, they expand, forming crinkles in the powdered sugar coating. 

These crinkle cookies are perfect for adding to cookie plates or a holiday dessert table. They are a crowd-pleaser, and always disappear quickly. I haven’t met a person yet who doesn’t love them! (more…)

Read Chocolate Crinkle Cookies for the full recipe. Originally posted at Kristine's Kitchen

Today I’m sharing one of my very favorite Christmas cookie recipes: snowball cookies. If you’ve never tried these powdered sugar-coated delights, you need to add them to your holiday baking list. They become a fast favorite of just about everyone who tries them! 

You’ll love these cookies because:

• They have the best rich, buttery flavor and melt-in-your-mouth texture.
• Chopped pecans bring a subtle toasty, nutty flavor. 
• The cookies are dusted with powdered sugar for a pretty “snowball” look.

My family has always called these cookies butter snowballs. They go by many names, including Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Snowballs and Butter Balls. Whatever you call them, they are a classic! Their rich, buttery flavor makes it almost impossible to eat just one. (more…)

Read Snowball Cookies for the full recipe. Originally posted at Kristine's Kitchen

The Best Candied Pecans Recipe

I always look forward to making candied pecans at the holidays. They make a fun hostess gift, and they’re perfect for including in a charcuterie board or other snack spread at a holiday gathering. Besides eating them by the handful, my favorite way to enjoy candied pecans is to add them to a green salad.

My candied pecans recipe includes a generous amount of cinnamon, a touch of vanilla, and a bit of salt for the perfect balance of sweet and salty flavors. An egg white binds the sugar coating to the pecans and ensures that your candied nuts have plenty of crunch.

You’ll be surprised at how quick and easy this candied pecans recipe is. And when the pecans come out of the oven? Let’s just say that they have a tendency to disappear quickly! We couldn’t stop snacking on these – they’re deliciously addicting! (more…)

Read Candied Pecans for the full recipe. Originally posted at Kristine's Kitchen

Fresh, juicy peaches are one of the highlights of summer. Most of the peaches that make their way into my kitchen are eaten as is, but I always save a few for baking. This homemade peach cobbler is one of our favorite peach recipes.

I love cobbler recipes because they are easy to make and they let the bright flavors of fresh fruit shine. Some old-fashioned cobblers, like my Blueberry Cobbler, have a cake batter topping. Others, including this peach cobbler, have a classic biscuit topping. The sweet biscuits are the perfect complement to the juicy cobbler filling. A sprinkle of sugar on top of the biscuits adds a delicious sweet crunch. (more…)

Read Peach Cobbler for the full recipe. Originally posted at Kristine's Kitchen

Fruit desserts have my heart in the summer, and cobblers are some of the easiest fruit desserts around. While I love making a Blackberry Pie or Cherry Pie, there’s something about the simplicity of a cobbler that entices me to bake on a mid-week summer day. 

This blueberry cobbler recipe is everything I’m looking for in a summer dessert:

• It’s quick to make.
• It’s bursting with fresh berries.
• It’s perfect for serving with ice cream!

I especially love this easy blueberry cobbler because it’s a bit rustic and not fussy in the least. The blueberry filling is mixed up right in the baking dish. Then you’ll mix together a few ingredients for the topping, which you’ll pour over the berries.

The topping bakes up light and sweet and is the perfect counterpart to the juicy blueberry filling. Warm from the oven, this cobbler will call everyone to the kitchen. I’ll admit I had to sneak a taste, right from the baking dish! (more…)

Read Blueberry Cobbler for the full recipe. Originally posted at Kristine's Kitchen