4th Annual #LovethePie Party & Whirlpool Range Giveaway {ended}!
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Pie lovers from all over the internet will gather here this week to celebrate the great American icon sharing recipes at Love the Pie and a chance to win a new Whirlpool range.
“People love to make pie for a variety of different reasons. For some, it’s a welcome, tactile relief from the tedium of their nine to five job. For others, it’s about creating a family tradition or a legacy they can pass on to their children. For still others, it’s all about sharing and the sheer joy that comes from making a pie and giving it away to a neighbor or friend.” ~ Ken Haedrich, The Pie Academy
Pie Fun Facts:
According to a 2008 survey by Crisco® and American Pie Council:
• Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
• Pie just isn’t for after-dinner dessert. Thirty-five percent of Americans say they’ve had pies for breakfast. Pies as lunch (66%) and midnight snacks (59%) also have a popular following.
• When asked what dessert Americans would prefer a friend or family member bring to their house for a holiday dinner, pie was the winner with 29%. Cake (17%) and cookies (15%) rounded out the top-three spots.
• More than one-third of Americans have eaten pie in bed
• Nearly one in four women believe that they make the best pie – better than Mom or Grandma
• Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
If you ask me, the best thing about Thanksgiving is choosing which pie to sample first.
Ok, so many pies are baked right? You could bake some really amazing pies in a new Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System .
About six weeks ago, I got all new Whirlpool appliances in my kitchen. I love opening the 29 cu. ft refrigerator and being able to easily see the food inside, no more left overs are left in a dark spot behind the milk. I love how I can run a small load in the Dishwasher using only the Top Rack Wash Option and how it automatically selects the right wash and dry settings for my load by using two separate sensors to measure temperature, soil level and load size! I love all the extra counter space I gained by installing my new microwave over my range, and it’s SO easy to clean with the CleanRelease® non-stick interior. But my biggest love has to be my new range with induction and convection cooking!
Here are a few of the features of the Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
- AccuBake® Temperature Management System Achieve uniform baking results every time with the AccuBake® temperature management system. A built-in sensor monitors oven temperature and controls the cooking elements to deliver consistent, delicious results every time.
- TimeSavor™ Plus True Convection Cooking System Seal in flavor and juices with the TimeSavor™ Plus true convection cooking system. A rear fan and a third heating element in the back of the oven circulate hot air over, under and around food to bake quicker than an oven without true convection. TimeSavor™ Plus true convection cooking roasts up to 30% faster.
- AquaLift™ Self-Clean technology delivers easy and odor-free oven cleaning in only 50 minutes. Our most energy-efficient cleaning self-cleaning cycle available uses water and low-heat to release baked-on foods from the bottom of the oven. When the cleaning cycle is complete, soils and excess water can be easily removed with a dry towel.
- Induction cooking technology This advanced cooktop offers faster, more efficient cooking technology and easier cleaning. The 9″ 3,200-watt Induction Boost element even boils water in half the time by transferring energy directly into any magnetic cookware.
- Rapid PreheatRapid Preheat uses all of the elements and a rear fan to heat the oven quickly and efficiently. Now you can save time when single-rack baking with 25% faster preheating.
- EasyView™ extra-large oven window Keep the heat inside your oven while checking on dishes through the industry’s largest window available. Now you can keep a close eye on cooking progress without opening the door or disturbing oven temperature with the new EasyView™ extra-large oven window.
Amazing right?! I love being in the kitchen, but now, I never want to leave the kitchen!
My friends at Whirlpool love pie too and would like to give one lucky TidyMom reader the same range I have and love, Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
To help you bake those pies, my friend Ken Haedrich, one of the country’s foremost baking authorities and bestselling author, would like for you all to join The Pie Academy (it’s FREE). The Pie Academy is is an online community dedicated to the idea that anyone can learn to make great pies from scratch.
Ken would like to give one lucky TidyMom reader signed copies of his bestselling Pie book and The Old Farmer’s Everyday Baking Almanac along with a Le Creuset Pie Plate.
Some pretty fabulous giveaways! right?!
How to Enter:
Required:
1. Write and post a recipe on your blog featuring a pie, tart or cobbler. (can be an old post…just PLEASE be sure to link back AND follow #2 below)
2. Include the line below in your blog post. (you MUST include this line to be eligible for prizes)
“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”
3. Add the link to your pie post to the inlinkz widget below then use the Rafflecopter widget at the end of this post to enter the giveaway . *you can link up to 2 posts
4. Don’t have a blog? no problem…..leave your recipe in the comments on this post (one recipe per person/email address) then be sure to use the Rafflecopter widget at the end of this post to enter the giveaway.
Ok, ready to link up? I will keep the linky open thru November 19, 2012. Anyone can participate in the link up, but the prizes will ship to US addresses only. You must follow the directions in the Rafflecopter widget at the very end of this post to be entered in the giveaway.
– if you have any question you can email me at tidymom (at) charter (dot) net
Loading InLinkz …
If you don’t see the widget, be patient because it might take a minute to load
Disclosure: I have a working relationship with Whirlpool Corporation. As part of that relationship, I was thrilled to have Whirlpool be the official sponsor of Love the Pie 2012 . As always, all opinions and views are my own. Giveaways sponsored by Whirlpool and Ken Haedrich.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
I’ve linked up one of my favorites – Apple Cider Pie. thanks 🙂
I have linked up my recipe above and added the necessary line above to my blog post!
So it’s no secret pie crust and I don’t get along. I made a crust-less pie (aka pie bars) for your party Cheryl!! All linked up and ready to win 😉
Thanks for this FUN contest! I can’t wait to peruse PIES!!!!
Shared Minnie’s Pie from the movie, The Help! Easy and delicious! Great giveaway!
Amanda
I saved my Vanilla Praline Pumpkin Pie post for today – just for this! 🙂 Linked up and entered. Can’t wait to see all the fabulous pie everyone links up.
I’ve shared my new favorite pie…Perfect Pecan! It’s so amazing and I can’t wait to see all of the other fabulous recipes!
Sharing an old family recipe – My grandma Zola’s Chocolate Meringue Pie. I think old family recipes are the best!
We wanted to add a fun pie into the mix by making Turkey’s out of Turkey Pot Pie! Can’t wait to check out all the yummy pies linked up!
This recipe was given to me by my late sister in law, whose grandmother gave it to her. a family favorite at Thanksgiving and good memories of those who passed it on.
Fun party! Added my pie…
Thanks for hosting this party Cheryl and congratulations on this being your 4th Pie Party Anniversary!
Love your annual pie parties. I don’t have a blog. I need to remedy that. Here is my recipe:
Sausage and Egg Quiche Pie
1 lb ground fresh sausage
1 small onion
8 large eggs
16 oz. sour cream
3 cups grated sharp cheddar cheese
Salt and Pepper to taste
2 Deep Dish Frozen Pie Crusts or make your own.
Preheat oven to 350 deg.
Brown sausage and onion till done and drain.
Pour sausage in bottom of both pie crusts evenly.
Whisk together eggs, sour cream, cheese, salt and pepper. Pour over sausage. Bake pies 35-40 minutes until knife inserted in center comes out clean or till eggs are set. This is a very simple and good recipe as it is. You can add other seasonings or ingredients, use bacon or ham, different cheeses, add veggies. Make it your own.
Glazed Pineapple Pie
Ingredients
1 can (20 ounces) crushed pineapple
1 tablespoon lemon juice
1 tablespoon butter, melted
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Directions
Drain pineapple, reserving 1 tablespoon juice for glaze. In a large bowl, combine the pineapple, lemon juice and butter. Combine the sugar, flour and salt. Add to the pineapple mixture; toss gently to coat and set aside.
Line a 9-in. pie pan with the bottom pastry. Sprinkle with coconut. Spread pineapple mixture over coconut. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 35-40 minutes or until golden brown. Cool 20 minutes on a wire rack.
For glaze, combine confectioners’ sugar, vanilla and reserved pineapple juice until smooth. Spread over the top of warm pie. Serve warm or at room temperature. Yield: 6-8 servings.
I shared my favorite recipe of all time that won my husband over- My Mexican Pie!
I love all of the recipes linking up so far!! I submitted one for caramel apple pie! ::fingers crossed::
I linked my Chocolate Chip Pecan Pie to the party and added the Line to the post (right before the recipe) 🙂
I also shared my go to Shepherd’s Pie!!
I also entered my Homemade Pumpkin Pie (from A Jack ‘O Lantern Pumpkin) and added the links 🙂
Added my pie and your links into my pie post!! Thanks so much for the linky, I can’t wait to see who wins!! 😀
I linked up my pie recipe! Dark Chocolate S’mores Pie…it’s divine!
I shared my Cranberry Apple Pie. Can’t wait to see all the delicious pies this year!
This is AWESOME! I’ve shared my Cheddar Cheese Apple Pie that is made with cheddar cheese in the crust. Yum!
My second pie is an Upside-down Lemon Meringue Cream Pie. The crust is a meringue shell and it was so tasty!
Both recipes have the required comment added. Thanks!
Thanks for the party Cheryl! I linked up a Snickers PB Brownie Pie. YUM!
I also linked up my coconut french silk pie with the required links!
I linked up Crack Pie 🙂
My 2nd pie is an Apple Crumb 🙂
Esther Stahl’s Buttermilk Pie (OLD, OLD, OLD family recipe-copied from her handwritten recipe card)
1 cup buttermilk
1 egg
1 cup sugar
2 tablespoons flour
1/4 stick butter)
1 teaspoon vanilla
pinch of salt
Beat all together until smooth
Pour into unbaked pie crust
Bake until firm
Bake at 350
Great party- LOVE Pie. I have included my recipe for French Apple Pie & included your text with links.
I linked up my pie! It’s Apple Crumble Pie and it is the yummiest apple pie. My husband who hates pie loves this one! I personally love pie so…I love this post!
Southern Egg Custard Pie
Ingredients:
1 pint plus 2 tablespoons milk
6 eggs (Large)
2 tablespoons butter (Not Margarine)
1/4 teaspoon salt (Not Sea Salt)
1 cup less 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
dash of nutmeg to taste(optional)
Directions:
Cream butter, sugar and salt for 20 minutes
Add 3 eggs and mix at medium speed with electric mixer for 1 minute.
Add other 3 eggs and beat 3 more minutes on high speed.
Stir in milk and blend well.
Add vanilla and nutmeg; stir until blended
Pour into large unbaked pie crust.
Cook ten minutes at 450 degrees then turn oven down to 325 degrees and bake for 25 minutes longer or until knife blade comes out clean in center of pie.
No Blog….so here’s my recipe!
Sugar Cream Pie (my favorite ever pie my grandma made….other than her chocolate lol)
1 pint half & half
1 Cup Sugar
1 Tablespoon Oleo
3 Tablespoons cornstarch
2 Tablespoons flour
1/2 teaspoon vanilla
pinch of salt
Cook the above in a double boiler until thick. Pour into baked pie shell and sprinkle with cinnamon.
Don’t have blog though I should……..here is my Lemon Meringue Pie Recipe (Great Giveaways):
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
3 egg whites
1 teaspoon lemon juice, optional
6 tablespoons granulated sugar
Combine the sugar, constarch, flour and salt. Stir in hot water once it’s mixed well. Please over medium heat and bring to a boil while stirring. Reduce heat to low and cook for about 8 to 10 minutes. Sir 1/3 cup of the hot mixture into the beaten yolks then erturn to hot mixture in pan. Again, bring to a boil while stirring and cook for about another 4 minutes. Add the butter and lemon peel. Then, add 1/3 cup of lemon joice. Pour into baked cooled pie shell.
Beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving. It’s simply DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
No Blog so here comes my recipe:
Ingredients:
2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple
Directions:
1. Preheat oven to 425 degrees F.
2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
3. Cover edge of the crust with a three inch strip of aluminum foil.
4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.
Voila…simple but very tasty indeed!!!!!
Chocolate Silk Pie (from the Pioneer Woman) http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/
Ingredients
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-1/2 cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
I linked up Mississippi Mud Pie, posted links and followed.
Cindy’s Blueberry Yam Walnut Crusted Pie:
1 can (15oz.) yams
1 can (12 oz.) evaporated milk
2 large eggs
1/2 cup sugar
1 teas. cinnamon
1 teas. nutmeg
1/4 teas. ginger
1 cup Fresh Blueberries
1 1b. bag of crushed walnuts
Pre-heat oven to 350 degrees
In a large bowl, mix together the first 8 ingredients. Pour into a oil sprayed 9-in. pie pan or tart pan.
Top with the crushed walnuts.
Bake for about 60 minutes.
Cool completely and top with Whip Cream.
Linked 2nd pie with required links in post.
My all-time favorite pie (adapted by my dad from a family friend’s recipe:
Huckleberry Pie Recipe
Berry filling:
2/3 cup water
1 cup berries
½ teaspoon salt
¾ cup sugar
2 ½ Tablespoon cornstarch
Directions:
Boil down, add a pat of butter, then fold in 2 cups of berries.
Crust:
1 packet graham crackers (crushed)
1/3 cup butter
3 Tablespoons sugar
2-6 oz of cream cheese
Directions:
Mix and press into a pan. Bake at 350 degrees F for 13 minutes. Line with 2-6 ounces of cream cheese. Fill with berry mix.
I linked up the Carmel Apple Crumble Pie and Mini Mason Jar Apple Pie
My Favorite Apple Pie
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced
DIRECTIONS:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
Shared Chocolate Chess Pie and the best pie crust I’ve ever made!
Linked up some decadent chocolate cranberry minis.
APPLE CRISP PIE
5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch
.
Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans
Preparation:
Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell.
In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together.
Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.
Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn’t getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary.
I’ve linked up one of our family favorites, and one that not many people seem to be familiar with–Swiss Apple Pie. It’s the best of apple & cherry in one pie!
I just LOVE your pie, looks so delicious.
I added a very non traditional pie, but have a real pie coming up later in the week.
I also linked up a Cherry Pie made from fresh cherries.
I adaped this from anther recipe I found. It won 1st place last year in a local Holiday Recipe Contest! I would love to do my baking in this awesome stove!
Pecan Cheesecake Pie
Ingredients
• ½ (15 oz.) package refrigerated piecrusts
• 1 (8 oz.) package cream cheese, softened
• 4 large eggs, divided
• ¾ cup sugar, divided
• 2 tsp. vanilla extract, divided
• ¼ tsp. salt
• 1 ¼ cups chopped pecans
• 1 cup light corn syrup
Instructions
1. Preheat oven to 350.
2. Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
3. Next, combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
4. Pour the cream cheese mixture into piecrust.
5. Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
6. In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
7. Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
8. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
9. Cool completely on a wire rack (about 1 hour).
10. Serve immediately, or cover and chill up to 2 days
Wonderful giveaway and what a great collection of pies!!!