Tag Archives: pie crust

Pie Week: If it’s Tuesday, it must be time for Bananas Foster Fried Pies

Bananas Foster Fried Pies. No fooling. It's Bananas Foster. In a Fried Pie.


What do you get when you combine six gregarious bloggers with one fabulous pie dough recipe? Pie Week, of course! Kirsten at Comfortably Domestic inspired us when she posted a recipe for fabulous “no excuses” pie dough made in a food processor in mere minutes. Needless to say, I had to give it a shot. My last few attempts at pie dough failed miserably. Too dry. Too wet. Too flavorless. Too pathetic. Father, forgive me for I had sinned; Pillsbury pie dough from the dairy aisle had become my ‘go to’ for all things pie. But not anymore. Using Kirsten’s pie dough as our common denominator, the following bloggers decided to unite and shout our love of pie from the rooftops.

Want to know who’s participating?
MondayKirsten from Comfortably Domestic
Tuesday – Jeanne from Inside NanaBread’s Head (hey, that’s me!)
WednesdayKat from Tenaciously Yours
ThursdayMads from La Petite Pancake
FridayMegan from Wanna Be A Country Clever
SaturdayAllison from Decadent Philistines Save the World

Each of us will be posting our own pie selection using Kirsten’s amazing pie dough recipe as the common thread. My contribution came to me when I was contemplating what to do with a bowl of rapidly ripening bananas. A few minutes later, I was rummaging through my pantry and accidentally ran into a bottle of Bacardi. What? Like you’ve never done that before. But hey… this isn’t about me and my burgeoning booze stash. It’s about PIE, so let’s get to it!

The cast of characters - all laid out and ready to roll. Ha! I kill me.

NanaBread’s Bananas Foster Fried Pies:
Kirsten’s pie dough (link above; I doubled it)
3 tablespoons of your favorite rum (or more, to your taste)
24 individually wrapped Kraft caramels
1/2 cup of evaporated milk
1/2 teaspoon of vanilla extract or vanilla bean paste
1 ripe banana (ripe but still firm works best)
1 egg plus 2 tablespoons of water (for egg wash)
Oil for frying, approximately 24 ounces
powdered sugar for dusting

Start by placing a small skillet on the stove; add the rum, then turn heat on to medium. Once it starts to bubble lightly, use a long kitchen match or long-neck butane lighter to flame the rum and burn off the alcohol. Please be careful here. I don’t want anyone to get burned. Allow the rum to flame until it goes out on its own; reduce to 1 tablespoon. Pour the rum into a heatproof bowl and set it aside.

Unwrap your caramels and place them in a microwaveable bowl; add the evaporated milk. Heat in 30 second intervals, stirring or whisking each time, until the caramels are melted and incorporated into the milk. Add the rum and vanilla; whisk until smooth. Set it aside and let it cool until it’s the consistency of creamy peanut butter. If you need to speed up the process, put it in the refrigerator. Just check it every 5 minutes to make sure it doesn’t get too firm.

While your caramel is cooling, flour your work surface and roll your pie crust thin (approximately 1/8th to 1/16th of an inch). You don’t want it too thick or it won’t fry properly and nothing is worse than a gummy fried pie. While we’re talking about rolling pie dough, I have to say that Kirsten’s version rolls beautifully. No jagged edges. No tearing. I could roll it thin and still pick it up to move it around without it tearing. So far, it’s a solid A+.

Look how smooth and perfect Kirsten's pie dough turns out.

Using a bench scraper (or a knife), cut the pie dough into 5″ squares. In a small bowl, whisk the egg and water for your egg wash. Working with four squares at a time, use a pasty brush or your fingers if you’re not fussy like me and brush each square with egg wash to help seal your edges.

Which came first - the caramel or the banana?

Place one tablespoon of caramel into the center of each square. Slice your banana on a bias to make longer, uniform pieces approximately 1/2″ thick. Place one slice of banana on top of the caramel on each square. Fold into a triangle and gently press the edges to seal. I like to let mine sit for a few minutes to give the egg wash time to do its thing. Using a fork, dip the ends of the tines in flour and gently crimp your fried pies. Set the crimped pies onto parchment or waxed paper and allow them to rest while you assemble the rest of the pies.

Make sure your oil is at 300F before you start frying.

In a large heavy-bottomed pan, heat 1″ of oil to 300F. I use canola oil, but you can use whatever you prefer. Once your oil is hot, fry the pies one at a time until they are golden brown on each side. I like to use a flat frying ladle and spoon hot oil over the top as they’re frying. This helps create those gorgeous bubbles in the dough. Check it out. (PS – I love the morning light at my kitchen window.)

Now that, my friends, is a perfectly fried Fried Pie.

Drain the fried pies on paper towels to absorb the oil and allow them to cool. To serve, dust lightly with powdered sugar and drizzle lightly with the remaining caramel sauce. If it’s too thick to drizzle, microwave it for 15-30 seconds, or until it softens enough to drizzle easily. Or you could skip the powdered sugar, add a scoop of vanilla ice cream, and drizzle caramel over that. Or you could skip the powdered sugar and the extra caramel and just eat these plain or with whipped cream. Trust me; these are plenty sweet on their own. Must be all those buttery sweet caramels. Mmmmm… caramel.

Crispy, chewy, sugary, gooey. It doesn't get any better than this.

If there are any pies left over {go ahead…I’ll wait until you stop laughing} wrap them in parchment or waxed paper and slip them into freezer bags. Store in the freezer for up to 2 weeks. To reheat, unwrap the pies and place them on a baking sheet. Bake at 350F for 10 minutes, or until they are warmed through. Could you microwave them instead? Sure, but baking will help restore that crispy crust to the outside. And I’m all about crispy, flaky pie crust.

Thank you, Kirsten, for sharing your recipe with the world and for inspiring our pie shenanigans this week. See what you started? And speaking of – be sure to check in with Kat, Mads, Megan and Allison as Pie Week continues. There’s no telling what those ladies are up to, but it’s sure to be delicious!

Pie Week, Day 1 – click here to see Kirsten’s Monday entry – Apple Tart with a Cheddar Streusel Topping It’s sure to be an All-American family favorite.

Up Next: Kat at Tenaciously Yours tackles her first pie…EVER! Can’t wait for Wednesday to see it. Let’s just say they don’t call her ‘tenacious’ for nothing.

*UPDATE* November 16th is “Love the Pie” Party Day at www.TidyMom.net. Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press and browse the pie links bloggers are sharing. If you love pie like I love pie, you will not want to miss it!

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Mom’s Raw Peach Pie – Two Ways

Mom's Raw Peach Pie - on brown sugar biscuits or cinnamon sugar pie crust

Summer reminds me of fresh fruit – strawberries, blueberries, watermelon and peaches – and hot summer weather reminds me of my mother’s raw peach pie. It’s what I call a “freestyle” recipe. She made it every summer when peaches came in season. It’s a family favorite and a perfect summer treat because it’s easy, light, refreshing and delicious. Mom always made hers with pie crust, but for the sake of shortcake lovers, I’m giving you TWO versions to choose from. One is made with cinnamon sugar pie crust and one is made with brown sugar biscuits. I have a personal favorite, but I’ll let you decide which one sounds best.

There are only a few basic ingredients:
fresh peaches – peeled and sliced
sugar – to sweeten the peaches
whipped cream – I prefer homemade
your favorite biscuit mix OR pie crust recipe
cinnamon sugar to sprinkle on your biscuits/pie crust
brown sugar (optional, if you’re using the biscuit method)

To prep your raw peach pies, begin by peeling and slicing your peaches. Sample a few slices to determine how sweet your peaches really are. If they need it, add a few tablespoons of sugar, give them a good stir, and place them in the refrigerator to macerate for at least one hour. If you don’t need extra sugar on your peaches, e-mail me immediately and let me know where you’re buying yours. Our peaches smell fabulous, but they’re not very sweet.

The next step is deciding which crust appeals to you – are you a biscuit guy/gal or a pie crust person? If you’re making pie crust, simply use your favorite recipe, roll the dough into a rectangle and place it on a baking sheet. Brush the pie dough with melted butter and sprinkle generously with cinnamon sugar. Bake at 425F until the crust turns a beautiful shade of light brown, as if you’re baking a pie. Remove from the oven and allow the pie crust to cool to slightly warm or even room temperature. Can you cheat and use that store-bought brand that comes in a box and rolls out? Absolutely! Who’s going to know except you?

If you are a biscuit lover, grab your favorite biscuit mix. I prefer Pioneer Buttermilk Baking Mix, but if you are a loyal Bisquick user, that works, too. Depending on how many people you’re serving, measure the biscuit mix into a bowl. Add 2 tablespoons of brown sugar for extra flavor (this is dessert, after all), stirring to combine it with the biscuit mix. Then add enough milk or buttermilk to form a nice biscuit dough. Place it on a floured surface and roll it to approximately 3/4″ thick. Cut into round biscuits, placing them on a baking sheet. Brush the tops with melted butter and sprinkle generously with cinnamon sugar. Bake at 425F until they are fluffy and light brown. Remove from the oven and allow them to cool to slightly warm or even room temperature.

While your pie crust or biscuits are baking, beat up a batch of homemade whipping cream. I like to use one pint of really cold heavy cream, 1/4 cup of granulated sugar and 1/2 teaspoon of vanilla bean paste. You can use vanilla extract. It works just as well, but I love those vanilla bean flavor flecks you get with vanilla bean paste, so if you can find it, use it. You’re worth it.

To assemble, grab a serving bowl or plate and begin with a layer of pie crust or biscuit. If you’re using biscuits, I like to split them in half. If you’re using pie crust, just grab your slab of cinnamon sugar crust and break it into serving dish size pieces. Top your crust of choice with a big spoonful of sweet peaches and a dollop of whipping cream, then create another layer. You can stack them as high as you like; the sky and gravity are the limits. Or you can just pile cut biscuits or pie crust into the bottom of a bowl and top it with peaches if presentation is not high on your priority list. It’s your bowl; do whatcha’ wanna do. Now for the big flourish – top with a generous blob of whipped cream and you’re done. Grab a spoon and a glass of ice tea and enjoy the best summer and my Momma has to offer. Thanks, Mom.

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Nothing says fall like apple dumplings.

Homemade apple dumplings with ice cream & cinnamon apple cider syrup

There’s no recipe here, at least not formally. I just wanted to share this photo of the apple dumplings I made today. We’re having our friend Kaki over for dinner, and I made these for dessert. Thought she’d like them. They’re just Granny Smith apples that I peeled and cored, then stuffed with a mixture of softened butter, cinnamon and sugar. That pie crust was made from a batch I had in the freezer. When I make pie crust, I like to make a big batch and freeze some for last-minute stuff like this. I cut out a leaf for each with a cookie cutter, brushed them with melted butter, then sprinkled them with sugar. It’s just that simple. You don’t even have to use homemade pie crust. I’ve done this same thing with those Pillsbury rolled crusts from the dairy case. Nothing goes better with hot apple dumplings than Blue Bell Homemade Vanilla ice cream. Man, that’s good stuff. To top it all off, I bought a small bottle of local MacIntosh apple cider, mixed in a little cinnamon sugar, and reduced it down to about 3/4 of a cup. Now it’s cinnamon apple cider syrup. That’s going over the top of the ice cream and dumplings right before I serve them. Mmmmm…warm apple dumplings with vanilla ice cream and cinnamon apple cider syrup. This is one of the many things I love about fall. Well, this and flannel pajama pants.

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