I’ve shared with you before about Lemon Poppy Inc. Ali is so talented and makes the cutest little cookbooks. I have almost all of them, and I love them. The recipes are simple and delicious, and most don’t have different/unheard of ingredients. Ali has launched a kickstarter crowd funding project, so that she can publish Humble Pie, and she is more than half way to her goal. BUT, with crowd funding, it is ALL or NOTHING! SO, lets help a girl out! She only has 6 more days. Humble Pie is a dream that Ali has had for a long time, and she is trying to raise the bare minimum to make publishing this book possible. For pledging only $20 you can get a First Edition of Humble Pie, plus the e-book of it. Click over to Kickstarter to see what other options for donations are available.
Here is a sneak peek of what will be in the Humble Pie book.
SUMMER PEACH PIE
- 3 lbs. fresh peaches
- 1 cup sugar
- 1/4 cup flour
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 2 T. fresh lemon juice
Pastry for double crust
- 2 T. butter, cut into small pieces
- 1 T. milk
- 1 T. sugar Peel, pit and slice peaches.
Sprinkle peaches with lemon juice to prevent darkening. Combine sugar, flour and spices. Add peaches to sugar mixture and stir to combine. Line pie plate with pastry. Pour in peach filling. Dot with butter. Lay top crust over peaches, and trim and pinch the side as desired. Brush the crust with milk and sprinkle with sugar. Cover edges of crust with foil. Bake at 375º for 25 minutes. Remove foil and bake 20-25 more minutes.
PEANUT BUTTER CHOCOLATE CRUNCH PIE
Chocolate Crunch Crust:
- 1/3 cup butter
- 1 cup dark chocolate chips
- 2 1/2 cups crisp rice cereal
In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal with a wooden spoon until pieces are completely coated. Press into the bottom and sides of a 9″ pie dish (you might want to butter your fingers). Chill at least 15 minutes before adding filling.
Peanut Butter Filling:
- 1 cup heavy whipping cream
- 8-ounce package cream cheese, softened
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Whip heavy cream until you have soft peaks. In a separate bowl combine cream cheese, peanut butter, powdered sugar and vanilla. Mix until combined. Gently fold in whipped cream and mix until filling is light and fluffy. Pour into chilled Chocolate Crunch Crust. Keep pie chilled until ready to serve.
Chocolate Ganache Topping (optional)
- 1 cup dark chocolate chips
- 1/3 cup heavy cream
- 1 T. butter
Place dark chocolate chips in a glass bowl. In a small saucepan bring whipping cream and butter to a boil. Pour over chocolate chips and let stand for 1 minute. Stir together with a spoon until chocolate is melted and smooth. Pour over chilled peanut butter pie and swirl around with a spoon until the chocolate covers the top of the pie (leaving about a 1″ space between the ganache and the crust).
Peanut Butter Glaze:
- 1 T. creamy peanut butter
- 1 T. milk
- 3-4 T. powdered sugar
In a small glass bowl stir together the peanut butter and milk. Add powdered sugar until you have a thick glaze consistency (if you it runs off your spoon add a little more powdered sugar). Next, spoon peanut butter glaze into a small plastic bag, and barely clip the corner. Start with a small circle in the center and continue to make bigger circles until you reach the outer edge. With a toothpick pull from the center of the pie towards the crust. Continue until the topping looks like a spider web.
Don’t those pies look absolutely amazing?! Click here to head on over and help a girl out!!
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