3rd annual Love the Pie Party! Link Up & Giveaways #LovethePie
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PIE: it’s simple, it’s American and come Thanksgiving…….. everybody saves room for it!
This History of Pie…….
The purpose of a pastry shell was mainly to serve as a baking dish, storage container, and serving vessel, and these are often too hard to actually eat. For hundreds of years, it was the only form of baking container used, meaning everything was a pie.
read the rest at What’s Cooking America
There are few things as American as apple pie, as the saying goes, but like much of America’s pie tradition, the original apple pie recipes came from England. Pies today are treats made around the world, filled with everything from sweet apples to savory chicken.
Today we are celebrating PIE!
“Love the Pie”
Time for everyone to link up your favorite PIE recipe!
What’s a PARTY with out prizes?
We have some GREAT sponsors who have been SO generous to provide some fabulous goodies for the Party!!
Wilton Pie Baking Tools (value $52.94)
1 winner
Cherokee USA Heritage Pie
Bags by Bloom Apron and potholders
Havard Common Press Pie Book (value $24.95)
Pillsbury Pie Crust Prize Pack
How to Participate in Love the Pie
You can copy the button in your post if you’d like.
**** GIVEAWAYS have ended – you can find all the winners in the Love the Pie recap ****
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 Cherokee USA, Le Creuset, Wilton, Bags by Bloom, Harvard Common Press and Pillsbury”
3. Add the link to your pie post to the widget and leave a comment letting me know you linked up. *you can link up to 2 posts
4. Don’t have a blog? no problem…..leave your recipe in the comments on this post
Extra Entries: (leave a comment on this blog post letting me know you did any of the following, total of 3 entries)
- spread the word about “Love the Pie” through social media outlets such as Facebook and Twitter
Sample Tweet: Join the fun @TidyMom for #LovethePie Share your pie recipes (and WIN) here: https://bit.ly/rP7MZ9
- Share the news about Love the Pie party with your friends on Facebook
Ok, ready to link up? I will keep the linky open for one week, thru November 23, 2011. Anyone can participate in the link up, but the prizes will ship to US addresses only
Official Rules: No purchase necessary. US Residents Only to win. Must be over 18. Giveaway will end on November 23, 2011 at 5 pm CST. Winners will be announced the following week . All winners with a valid entry will be selected at random using random.org. Winners will be notified by emailed and will have 48 hours to claim their prize. TidyMom and sponsors are not responsible for lost or undelivered emails. Thanks for participating! Happy cooking!!
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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.
Such a fun party! I’ve linked up a Sour Cream Pie with Orange Cranberry Sauce.
I shared my post with a link up on Facebook and Twitter.
I linked up my Chocolate Fudge Pie recipe. Happy Friday!
I linked up my Peanut Butter Cup Pie. It’s made with tofu. No kidding. So delicious and not too decadent (though it sure tastes decadent)! So easy too 🙂
I linked up with the amazing Deep Dish Winter Fruit Pie! Yum!
I just linked up my coconut cream pie from Pie Week on my blog! So fun!! 🙂
I’ve added my personal-sized apple pies. Thanks!
I linked up my easy-breezy Chocolate Peppermint pie! (made with peppermint ice cream–yum!) Thanks for sponsoring such a fun link-up–AND giveaway! 🙂
I shared my White Chocolate Bottom Brownie Pie!
I linked up my Potluck Apple Pie recipe! Such a fun giveaway event! Yum!
I tweeted – https://twitter.com/#!/ahensnest/status/137611550113546240
I shared the link on Facebook!
Also, my 2 favorite pie recipes are:
Sour Cherry Pie
1 pkg double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained OR 45 oz fresh pitted sour cherries
3 TBS quick-cooking tapioca
1 ½ c white sugar
Preheat oven to 400°. Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, and sugar. Let the mixture stand for 3 to 5 minutes. Meanwhile, prepare the other pie crust by either cutting it into 1/2 inch strips to make a lattice top or using a small cookie cutter. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Better Than Pumpkin Pie – Carrie Butler
1½ c peeled & cubed butternut squash
1 c brown sugar
1 c evaporated milk
Pinch each – allspice, cloves, ginger, nutmeg
1 tsp cinnamon
1 TBS cornstarch
1 egg, beaten
pie shell
Boil squash until squishy. Drain and cool. Combine all ingredients in blender and blend until smooth. Pour into pie shell and bake at 350 for 50 minutes.
This was the first pie I ever made (with yellow sunburst cherries) and it was FANTASTIC!
Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream
For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
What a great party!! I linked up my Apple Caramel Pie (#153)
I shared a post on Facebook telling friends to come join the party!
I tweeted about your great pie party on Twitter. Thanks for having us link up!! I’m loving everyone’s recipes!
http://alissakae.blogspot.com/2011/11/creamy-pear-pie.html
I linked up with this yummy recipe. It’s fun to see all these pies!
Wow, what a collection of pies! I just linked up my gluten-free, dairy-free Spiced Pumpkin Pie.
Shared the info on my facebook page.
http://www.facebook.com/DawnsDivineDelights
I linked up my Blondie Brownie Candy Pie (#165)!
I just tweeted about this link up! I couldn’t find a URL to post here but I tagged you so hopefully that’s ok!
And I shared the link on Facebook too!
Just found your site and thought I would participate. This is my favorite pie–delicious and easy! It’s rapidly become the pie people ask me to bake and bring. Enjoy!
Japanese Fruit Pie
I cup white sugar
1 stick melted margarine
2 eggs
1 tbsp. white vinegar
1/2 cup each: chopped pecans, golden raisins, sweetened flake coconut
1 unbaked pie shell–your favorite crust recipe or store bought for convenience
Preheat oven to 350 degrees. Mix all ingredients together, pour into pie shell. Bake 45 minutes or till set in center. Let cool totally and enjoy!
I just posted my Amazing Pumpkin Pie recipe to my blog and went to check out twitter. What did I see? A tweet about your Love The Pie Party. Thanks so much!
I posted my go-to Pumpkin Pie recipe and linked to your site. I was sent by SweetSugarbelle! I’ve never seen so may beautiful pies on one page! What a treat to win some of those items!
I also posted you on facebook!
Hi Cheryl!
I’ve linked up! So many great pies and recipies! Thanks for the chance to win in an amazing giveaway!
Possible Baker
I’ve also shared your pie party with my friends on Facebook!
Possible Baker
I linked up!! Would love to win the cherry red pie pan from Le Creuset. =)
Banana Cream Pie
9″ pie shell – one crust
1 cups flour
1/2 tsp salt
1/3 cup cold butter
2 Tbsp water
Mix flour and salt together. Cut in butter. Sprinkle with water. Gather dough together and press into a ball.
Roll out to 1″ larger than the pie pan. Fold pastry in half. Quickly transfer to pan. Unfold, and fit pastry loosely in pan. Avoid stretching. Trim off ragged edges leaving 1/2″ overhanging the edge of pan. Fold extra pastry back and under, and build up a high fluted edge to hold a generous amount of filling.
Prick pastry to prevent puffing during baking. (If pastry persists in puffing up, quickly reach in oven, prick again in two places). Bake at 475°F (very hot oven) for 8 min.
For the Banana Cream Pie you do not need to cool the pie shell before filling.
Banana Cream Pie
2/3 cup sugar
1/2 tsp salt
2 1/2 Tbsp cornstarch
1 Tbsp flour
3 cups milk
3 egg yolks, slightly beaten (save the whites!)
1 Tbsp butter
1 1/2 tsp vanilla
Mix sugar, salt, cornstarch and flour in saucepan. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into the egg yolks. Then blend the eggs into the hot mixture in the saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla.
Slice 2-3 large bananas, arranging them in a layer in the cooled pie shell. Pour the cream filling over the bananas. Chill thoroughly for 2 hours at room temperature and top with whipped cream.
OR
Perfect Meringue
3 egg whites
1/4 tsp cream of tartar
6 Tbsp sugar
1/2 tsp flavoring (if desired)
Note: This makes a very light, fluffy meringue easy to cut through. Remember, too long baking and incomplete blending-in of sugar causes “weeping!” For a smooth, clean cut, dip knife into hot water before cutting meringues. (Be sure to shake off excess water).
1. Beat egg whites with cream of tartar until frothy.
2. Gradually beat in sugar, a little at a time.
3. Continue beating until stiff and glossy.
4. Pile meringue onto pie filling, being careful to seal the meringue onto edge of crust to prevent shrinkage. If the filling is exposed to the heat (not entirely covered), it may weep.
5. Swirl or pull up points for decorative top. Bake until delicately browned. Cool gradually in a slightly warm place, away from drafts. A chill may make the meringue fall.
I linked up my GF Frost onthe Pumpkin Chiffon Pie recipe. Thanks for hosting!
I linked up to a recent Pumpkin Tartlet post!!
I found this online last year and have made it a number of times since. Hope it counts:
http://www.simplebites.net/how-to-makeclassic-tourtiere-qubec-pork-pie/
I also posted on facebook!
Cranberry Pie
350 for 35 minutes
1 – 9″ unbaked pie crust
1 1/2 c. whole fresh cranberries
1/2 c. brown sugar
1/3 c. chopped walnuts.
Topping:
1 egg
1/3 c. melted butter
1/2 c. white sugar
1/2 c. flour
Place berries in shell & sprinkle w/ brown sugar & nuts. Mix egg, butter, sugar & flour then spread over cranberries, making sure to get to edges of the pie crust.
I shared on Facebook !
I tweeted about this!! Yay!!
I linked up my post, and here’s the url: http://savorthismoment.blogspot.com/2011/11/its-time-for-pie.html
I’m loving all the pie recipes! Thanks!
I tweeted here: https://twitter.com/#!/abidiaSavorThis/status/139027658494328832
I’ve got one more. Cherry Cream Pie. http://savorthismoment.blogspot.com/2011/11/cherry-cream-pie.html
I linked up above #173… hopefully that is what you meant… if not here is the link to my blog as well
http://warfieldninjas.com/2011/11/christmas-gift-idea-pie-in-a-jar/
I Included the line my blog post
I Added the link to your pie post to the widget
I linked up my Chicken Pot Pie recipe! Thanks!
I linked up my mini apple pie recipe. Yum!
tweet, tweet!
I mean, Tweet, tweet, here is my link… http://twitter.com/#!/Funonadime/status/139229540043075584
I’ve made it – and ate it too. Apple Crumble Pie #180.
What a fantastic group of delicious looking pies – thanks for hosting!
Ooops – I mean #181! 🙂
Linked up my Pecan Pie filling!
I tweeted!