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This Spinach Quiche is one of my favorite recipes to make when I am having friends and family over for breakfast or brunch. Everyone loves quiche and this one is exceptional. It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onio…
This Spinach Quiche is one of my favorite recipes to make when I am having friends and family over for breakfast or brunch. Everyone loves quiche and this one is exceptional. It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onion, and melty Gruyere cheese. A few shortcuts, like using store bought…
The post Spinach Quiche appeared first on Two Peas & Their Pod.
Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original. What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets! What makes this the best vegan pumpkin pie? Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer […]
Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.
What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets!
Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer vegan pumpkin pie:
All you have to do is mix all of the ingredients above in a blender, then pour it into the crust and bake. The filling comes out creamy and beautifully flavorful: like a larger than life version of your grandma’s pie! Does it taste like coconut? Not really! It’s difficult to even detect a coconut flavor: you mainly just taste silky, pumpkin-spiced goodness.
The part of a vegan pumpkin pie with the most technique is the pie crust! We have a whole separate article about Vegan Pie Crust with all of our tips and tricks. But here’s a brief overview of the process you’ll follow:
For this vegan pumpkin pie recipe, you’ll need to use a pie crust shield. What is it? A pie crust shield is a shield that prevents pie crust from burning in the oven. It covers just the crust, so it allows the filling to bake as normal. Here’s what to know about using a pie crust shield:
The easiest way to season the filling for this vegan pumpkin pie is using store-bought pumpkin pie spices! But did you know you can also make them at home? If you don’t have pumpkin pie spice but have a stocked spice collection, it’s easy to make. Here are the spices you’ll need:
Add these together and it makes 1/4 cup pumpkin pie spice! Store it in a sealed jar and it lasts for up to 1 year, though of course it’s best at its freshest.
What’s the best topping for vegan pumpkin pie? Most people are used to a dollop of whipped cream: which certainly makes the entire experience complete. This pie is actually very delicious without whipped cream. But if you’d like the full experience, here’s what to do:
This vegan pumpkin pie is the crown jewel in our list of vegan Thanksgiving recipes! Here are some more favorites for the holiday:
Vegetarian, vegan, and plant-based.
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(5 votes, average: 5.00 out of 5)
Prep Time: 45 minutes Cook Time: 1 hour Total Time: 1 hour 45 minutes 
Yield: 8 Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.
Category: Dessert
Method: Baked
Cuisine: PieKeywords: Vegan pumpkin pie, vegan pumpkin pie recipe
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed! This post was created in partnership with ALDI. All opinions are our own. Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet? Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only). What makes the best apple pie recipe? Of course, “best apple pie recipe” […]
This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!
This post was created in partnership with ALDI. All opinions are our own.
Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet?
Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.
Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only).
Of course, “best apple pie recipe” is pretty subjective! Alex and I have designed this pie recipe to be exactly what we want in our perfect apple pie. Here’s what it’s got:
What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic! We used organic Gala apples from ALDI. Here are what we’ve found are the best apple varieties that hold their shape and flavor in apple pie:
All you really need for this best apple pie recipe is a pie pan and a rolling pin! But a few pieces of equipment are helpful if you have them. Here’s what we recommend:
Simplify it: If you’re craving simple: try our Apple Crumble recipe instead! It uses similar ingredients but is quick and easy to put together.
You’ll need to slice quite a few apples for this recipe. And we have a trick to make it faster! Here’s what to do: watch the 10-second video below! You’ll be surprised how quickly it is to slice the apple this way. (It’s my new favorite!)
The biggest area of technique in this best apple pie recipe is making the lattice crust! If you’ve never made a lattice pie crust before, it looks tricky but it’s actually quite simple. Here we’ll show you how to weave the lattice pieces, and then tuck them under to form with the bottom pie crust. Watch the 20-second video below to see how it’s done.
Alex and I have done all the recipe testing and error-proofing of this best apple pie recipe so you don’t have to! Here are a few things we learned about pie making through this recipe.
Of course, the best apple pie is perfection with a high quality vanilla ice cream topping. Or, top with homemade whipped cream (or a fancy version: bourbon whipped cream).
The recipe below might look a little daunting, but it’s actually pretty easy to make! Just follow the step by step instructions and hit us up on Instagram if you have any questions. Make sure to tag us and @aldiusa if you make it: we can’t wait to see your creations!
(8 votes, average: 5.00 out of 5)
Prep Time: 1 hour 15 minutes Cook Time: 1 hour Total Time: 2 hours 15 minutes 
Yield: 8 This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!
For the crust
For the filling
For the glaze
Make ahead / reheating instructions:
Category: Dessert
Method: Baked
Cuisine: AmericanKeywords: Best Apple Pie Recipe, Apple Pie, Apple Pie Recipe
A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes
There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]
The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.
There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.
Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.
I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.
So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.
If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.
Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.
Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!
Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).
This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.
Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.
Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.
Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.
Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.
Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.
Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.
Scroll down to see the step by step photos!
Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.
Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.
Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.
Lastly, add 1 cup evaporated milk, and whisk until smooth again.
Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.
Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.
Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!
The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.
This summer tomato pie is basically changing my life. Hence the title! And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with […]
The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.
This summer tomato pie is basically changing my life.
Hence the title!
And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with a more flavorful crust and a creamy, cheesy topping.
It’s a real winner.
Much like this green bean salad, Lacy has been making a tomato pie for a million years. Or, eh, since 2010. Feels like a million years though!
And unlike the green bean salad, she had actually told me about the tomato pie year after year and tried to convince me to make it.
I don’t know why I wouldn’t get on board.
Sometimes I’m like that with recipes. Something that I wasn’t interested in four years ago, something that didn’t have much appeal for me, ends becoming ALL I can think about. And it’s not like I hadn’t ever heard of a tomato pie, it just didn’t sound incredible to me. Until now.
Yes, file me under the worst.
Here’s how I started my own tomato pie. There had to be a twist of course, a little bit of trashing up.
I did a sharp cheddar herb crust. Lots of sharp cheddar, basil, oregano, chives, rosemary. Oh and some garlic powder for fun!
Layers of sliced tomatoes go on next – that’s nothing life-changing on its own. Then a mixture of more sharp cheddar, a little fontina, parmesan (triple cheese, what what!), mayo, herbs and breadcrumbs. Baked until hot and melty.
As a note, there is a lot of mayo in this recipe. I was not a huge mayo fan until I fell in love with it via summer BLTs. I know some of you will be turned off because you hate mayo too. Unfortunately there isn’t a great replacement here. Even doing half yogurt will yield a watery result in the pie. The good news is that there is so much cheese in the top layer, some mayo-haters may not even know it’s mayo!
The bad news is that you can’t really swap it out for anything (I use avocado mayo, btw)… but maybe you could just top it with tons of cheese.
This is RIDICULOUS. There is so much flavor. More flavor than I ever expected. The filling is reminiscent of white pizza and it’s such a great dinner idea.
Two people who I was unsure would enjoy it – my mom and Eddie – both loved it. Eddie actually ate an embarrassingly large triangle of the pie for dinner accidentally on purpose. I had made something else for dinner but set this out too and he couldn’t stop eating it.
This pie is incredible when you serve it with a greens salad. It serves a bunch because it’s a heavy (oh-so cheesy!) dish. It’s very rich and indulgent and a little slice goes a long way, trust me. Eat your veggies with it, pour a glass of chilled wine and ENJOY the tomato bounty!
This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It’s irresistible.
Very very into all the savory pies now.
The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.
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