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.
I tweeted this contest!
Love it! I did a blog post, put in the required text, added the button to the blog post too!
Take a a look at:
http://love2sew4fun.blogspot.com/2011/11/blackberry-pie-recipe-love-pie-party.html
Blackberry Pie Recipe!
Yum
gaileee at yahoo dottith com
I don’t have a blog so here is my pie recipe (From Organic Gardening):
Knock-Your-Socks-Off Pumpkin Pie
Knock-Your-Socks-Off Pumpkin PieGinger Pastry (recipe below)
1 (15-ounce) can organic pumpkin
1 1/3 cups heavy whipping cream
1/2 cup sugar
3 large eggs
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
Streusel Topping (recipe below)
Whipped cream (optional)
1. Preheat the oven to 350°F.
2. On a floured surface, roll the Ginger Pastry into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the pastry to 1 inch beyond the pie plate. Fold the edges under the crust. Crimp decoratively, forming a high-standing crust (about 1/2 inch above the rim of the dish). Freeze for 15 minutes.
3. Line the crust with foil and then fill with pie weights (dried beans work well). Bake 10 minutes. Remove the foil and beans and bake another 10 minutes, or until the crust is set and light golden brown. Cool on a wire rack.
4. In a large bowl, whisk together the pumpkin, 11/3 cups heavy whipping cream, sugar, eggs, honey, cinnamon, cloves, allspice, nutmeg, and salt until thoroughly combined. Pour into the prebaked piecrust.
5. Bake for about 50 minutes or until the filling begins to set. Remove from the oven and let stand for 10 minutes to set slightly. Meanwhile, make the Streusel Topping. Sprinkle the topping over the pie. Return the pie to the hot oven. Bake for 10 to 20 minutes more or until the pie is set and the streusel is golden brown. Serve with whipped cream, if desired.
Makes 1 (9-inch) pie
Ginger Pastry
Ginger Pastry Pie Crust1 1/3 cups all-purpose flour
2 tablespoons sugar
2 tablespoons fresh gingerroot, peeled and minced
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup cold unsalted butter
1 egg yolk
2 tablespoons ice-cold water, plus more as needed
1. In a large bowl, stir together the flour, sugar, gingerroot, allspice, and salt.
2. Using a pasty blender, cut in the butter until the mixture resembles coarse meal.
3. In a small bowl, combine the egg yolk with 2 tablespoons water.
4. Add the yolk mixture to the flour mixture and toss with a fork until the mixture forms moist clumps. (Add additional cold water, 1 teaspoon at a time, if the dough is too dry.)
5. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for 20 minutes or up to 24 hours. Allow the dough to sit at room temperature about 10 minutes before rolling into a piecrust.
Makes 1 (9-inch) piecrust
Streusel Topping
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon ground ginger
1/2 cup cold, unsalted butter
3/4 cup pecans, chopped
1/3 cup crystallized ginger, finely chopped
1. In a medium bowl, combine the flour, brown sugar, and ground ginger.
2. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans and crystallized ginger. Sprinkle the topping over the pie as directed in the pie recipe.
Makes about 2 1/2 cups
Did the little linky thing. Didn’t have a pie graphic, so I used your widget for my pie graphic! More advertising eh?
Thanks!
gaileee at yahoo dottith com
P.s. I did add the line…. in my blog post!
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”
Thanks!
gaileee at yahoo dottith com
I linked up my “A Very Southern Blueberry Pie”. Thanks for the opportunity!
I just put the link on facebook. Can’t wait to make the apple butter pumpkin for thanksgiving!
Wow, look at all those gorgeous links so far!
I linked up my Mini Mason Jar apple pies!
Thanks for the email Cheryl! Here are a couple of my family’s favorites:
PECAN PIE TARTS
Filling:
2 Eggs
1/2 tsp Salt
1 1/2 Cup Brown Sugar
1/2 Cup Butter
1 tsp Vanilla
3/4 Cup Chopped Pecans
Beat Eggs, Salt, Brown Sugar, Butter and Vanilla until smooth. Add pecans and mix well.
Crust:
1 Cup Butter
3 oz Cream Cheese
2 Cups Flour
Mix all ingredients until well blended and of a consistency that you can handle, adding more flour bit by bit if needed.
Break off pieces of crust mixture and flatten into tart pan, cutting tops even with pan to make them smooth. Fill each tart 3/4 full with filling. Bake in 350 degree oven for 30 – 45 minutes or until center is set and crust is golden brown. Cool before removing from pan.
*** I live in FL where we’ve got high humidity and during the holidays when I typically make these it’s usually still hot out. I have found it best to break off a chunk of the crust mix to work with and refrigerate the rest until I’m ready to set up the next tart pan. You can also use this recipe to make a pecan tart pie using regular pie plates instead of the tart pans. I’ve honestly never counted how many this recipe yields, but I’ve always done at least 2 pans full (48 tarts total) and had crust and filling left over for more. This was my grandmothers recipe .. modified by her over the years (cream cheese in place of oleo for example) and remains a family favorite. Though she is no longer with us, each Christmas we remember her by creating all of her holiday favorites so that the wee ones in the family can grow up with “Nanny B’s Delicacies” just like we did.
Another pie recipe – though not an “heirloom” handed down from grandmother to granddaughter … this is one my sister concocted several years ago that we love and our boys love – it’s a pie for a quick and easy dinner (though we’ve been known to have a slice for breakfast on occasion too!):
MEAT PIE
Filling:
1 lb Ground Beef
15 oz Jar Tomato Sauce
Season All
Garlic Powder
Onion Powder
Paprika
Salt/Pepper
Topping:
Instant Butter & Herb Mashed Potatoes
Shredded Cheddar Cheese
Crust:
2 Ready to Bake Frozen Pie Crusts
Set pie crust aside while preparing other ingredients. Brown ground beef and drain grease. Reduce heat to low and add tomato sauce, mix well. Add spices to your liking and cover to simmer while you prepare the mashed potatoes.
Once mashed potatoes are done, fill each pie crust with half the meat mixture and top with half of the mashed potatoes. Bake according to pie crust directions. In last ten minutes or so of cooking, cover the tops of each pie with shredded cheddar.
*** My sister uses a quick shake of garlic and onion powder, lathers on the all spice and goes about half and half on the paprika. I on the other hand lather on the garlic and onion powder, go about 50/50 on the all spice and use very little paprika. It’s completely up to you. In lieu of onion and garlic powder you can use onion and garlic .. anything goes with this one! Be creative and try different things! My son loves when I put corn or peas in with the meat mixture, and when I cover the top with so much cheese it almost looks like pumpkin pie! LOL This is a fantastic quick fix meal for those nights when you’re getting a late start on dinner. If you’re a small family like we are and don’t eat the second pie, you can freeze it and you’ve got dinner ready for another night! YUM!
I’m enjoying all the recipes on the blog today … I think I’ve gained ten pounds just reading them!!
i linked up a berry cobbler!
I tweeted about “Love the Pie”! @amberborycki
I don’t have a blog so here is my recipe!
Chocolate Chip Cookie Pie
½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish
Preheat oven to 325. Melt butter then set aside. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles). Mix in sugars and flour. Slowly stir in butter and then chocolate chips. Pour mixture into unbaked pie shell. Bake for about 1 hour. This pie freezes beautifully. Serve warm with ice cream. So delicious!
This is such a simple pie and I am always asked for the recipe!
Just linked my real, homemade chicken pot pie. Thanks for the opportunity!
Just linked my Apple Tart with Cheddar-Streusel. We just celebrated Pie Week last week, so the timing was perfect! Thanks!
I posted “Love the Pie” on Facebook!
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”
Tweeted about #LovethePie @ComfortDomestic.
Shared the pie love by sharing your post on facebook, too!
Hi, I did numbers one, two and three. Key Lime Pie Tarts!! I love all the recipes and all the fun prizes.
great fun and giveaway. It won’t let me post my link… not sure why..
This is my favorite http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx Grandma Ople’s Apple Pie. Delicious!
Cheryl, What a fun party and great giveaway! I linked up a creamy pumpkin pie with Biscoff crust:)
I shared/linked to your pie party on facebook:)
Thanks for hosting!! I linked up Derby pie! 🙂
What a fun link party (with AWESOME prizes!) I can’t wait to try some of the delicious entries. I entered my Fool Proof pie crust and huckleberry pie.
I also shared a link to your party on Facebook.
What a great idea for a blog party, I’m so glad I could get in on it this year. Even though this poor Canuck isn’t eligible for any of the prizes, I’m happy to have created a delicious pie to share on my blog, and that’s good enough for me! Thanks for hosting this fabulous party, I’ve found so many new pies to try!
No blog…but here is my recipe for pecan pies….
Pecan Pie
Ingredients
3 eggs
1 cup light Karo syrup
1 cup sugar
1 stick butter, melted
1 tsp. vanilla
2 cups nuts, chopped fine to medium
2 frozen pie shells (regular…not deep dish)
Directions
In bowl, beat eggs and sugar together.
Add Karo syrup, melted butter, vanilla, and nuts.
Pour into pie shells, and bake at 350 degrees for 35-40 minutes.
I tweeted about the pie party giveaway. https://twitter.com/sebh55/status/136942486949085185
I shared on FB. (Susan Brown Hatcher)
What a treat to have so many pie recipes right before Thanksgiving! Thanks for hosting this great idea for a blog party! I linked up my favorite family tradition. Blackberry Pie! So Yummy!
All those pies are making me hungry!
Linked up my Blueberry Almond Cream Pie!
What a great event!!
Shared it on Facebook!
Posted my Pie at Love Big, Bake Often
http://lovebigbakeoften.blogspot.com/2011/11/and-do-i-have-pie-to-share-blueberry.html
Tweeted it!
https://twitter.com/#!/lovebigbake/statuses/136958056977281025
Great prizes for such a great dessert! I added my chocolate-pumpkin pie 🙂
Oh my gosh, I’m drooooling! Maybe I could have all pie for Thanksgiving? hm…
Linked up 🙂 individual Spicy Apple Pies.
I gave this berry pie recipe to a friend and she won a local pie contest with it. I have never had a better fruit pie than this “Jumble Berry Pie.” I have given credit to the original source of the recipe below it.
Ingredients
Pie Crust (makes 3 single crusts)
2¼ cups flour
¼ cup sugar
½ tsp salt
8 oz cold butter, cut up
¼ cup cold water
Filling for One Pie
3 cups blueberries
2 cups sliced strawberries
1 cup raspberries
½ cup sugar + extra for sprinkling on pie crust just before baking
3 tbsp cornstarch
⅛ tsp lemon zest
Egg Wash
1 whole egg
1 tbsp water
How-to
Make the Crust
Pulse flour, sugar, salt and butter until butter is the size of coarse crumbs. Add water and pulse until dough begins to come together
Flour work surface. Form into a log. Will make 3 shells. If not using all of the crust, it may be wrapped and kept in freezer for several months
Take ⅓ of dough recipe and place on floured surface. Press into a disc and then roll out until it is big enough to fit into the pie pan
Prepare Filling & Bake
In a large bowl, add blueberries, strawberries and raspberries, sugar, cornstarch and lemon zest. Mix gently
Pour into bottom layer of pie dough
Take another ⅓ of dough and roll into a disc. Cut lattice strips with a pastry cutter. Weave top layer of dough in lattice fashion and pinch dough all the way around to seal
Brush with egg wash, sprinkle with sugar
Place on parchment-lined baking sheet and bake at 375º (regular oven) or 325º (convection oven) for 1 hour. Pie is cooked when juices are thick and syrupy. Let cool about 2 hours before serving
Note: Extra pie dough can be double-wrapped and frozen for later use.
http://how2heroes.com/videos/dessert-and-baked-goods/jumble-berry-pie
I finally linked up! 🙂
I linked up a fun butterscotch pudding pie turkey!!!! THanks for hosting.
tweeted
facebook shared!
All linked up 😉
I tweeted!
Trying to get the logo link to post correctly on my blog … don’t know why it’s not working? Where do I find the “widget” to post the link back? *somewhat confused*
Hi I just posted a lemon pie. Hopefully I did this correct. Look at all the pies. Wonderful I need to take a peek around. Thank you andi
I linked up! So many good pies, I can’t decide which one to try first!
Could not get the button to post, sorry, but I’ve put your link on my pie post and a link back in the widget. So I think I’ve done what I need to do to enter the contest. This is a great idea! ; )