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.
So many wonderful pies! Thanks for hosting!
I linked up my Chess Pie Bars with Dark Chocolate!!
I linked up a gluten free banana pie.
Awesome Apple Pie (a la Alton Brown)
For the crust:
6 ounces unsalted butter
2 ounces vegetable shortening
5 to 7 tablespoons applejack
12 ounces all-purpose flour
1 tsp salt
1 TBS sugar
For the filling:
3 to 3 1/2 pounds apples
1/2 c sugar
3 TBS tapioca flour
2 TBS apple jelly
1 TBS apple cider
2 tsp freshly squeezed lime juice
1/4 tsp kosher salt
1/4 teaspoon freshly ground grains of paradise
Directions
For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Sprinkle in 5 tablespoons of the applejack, and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Divide dough in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons then let cool. Combine apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
Roll out 1 dough disk into a 12-inch circle, and put in pie pan, crimping and trimming the edges as necessary. Put apple mixture in pan. Roll out the second pie dough and place this dough over the apples. Brush the top crust with the reduced juice everywhere except around the edge of pie. Bake in 425 oven for 50 minutes. Cool thoroughly.
I also don’t have a blog, but will share a recipe for Sweet Potato Pie here. After all, what is Fall without using Sweet Potatoes : )
Ingredients
1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup
Special equipment: steamer basket
Directions
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
Grandma’s Current Butter Tarts
My Grandparents were British, but immigrated to USA in late 1940s. Early their marriage in 1930s, they owned & operated a small bakery in Guelph, Ontario, Canada. This is their most requested tart, according to Grandma , so was a staple on our holiday table. It is simple, yet elegant tasting recipe wich was past down to my generation. Will freeze successfully. ENJOY!
Filling Ingredients:
1 Cup Sugar (White granulated)
1/4 Lb Butter
2 Lg. Eggs
1 Cup Currents (dried)
1 teaspoon Pure Vanilla (If you follow TidyMom, try using Cheryl’s Homemade Vanilla :>))
Put aside UNBAKED 12 homemade tart shells or Purchase frozen shells shells (slightly larger than standard muffin tin size). May also subsitiute 36 mini muffin size shells -I make from Pillsbury refrigerated rollout pastry.
PREHEAT OVEN to 350 degrees. Oven rack in middle position.
Cream Butter and Sugar well, then add Eggs one at a time, beating well after each addition. Add Vanilla and Currents.
Add filling to UNBAKED pastry shells, filling about 2/3 full since they RISE as they bake.
Bake the larger tarts 30 minutes, testing for doneness/firmness @ about 25 min. If using mini muffins shells, bake 15-20 min, testing for doneness/firmness @ 15 minutes. Baking time varies with size of pastry shell & ovens.
I posted two pies and included the words you stated above!
I don’t have a blog, but I love to create and bake!!! What a wonderful prize offering!!! Thank You!!! 🙂
Creamy Banana Cream Pie
1 deep dish 9 inch pie shell, baked
3/4 c sugar, divided
1/4 c corn starch
1/4 tsp salt
1 egg
2 egg yolks
2 1/2 c milk
1 Tbsp butter
1 tsp vanilla
3-4 bananas
1/2 c coconut, toasted
1 c whipping cream
1/4 c powdered sugar
Bake pie shell, according to directions on package or make your own from scratch. Allow to cool. Set Aside.
In a medium bowl, whisk together 1/2 c sugar, corn starch and salt. Add egg and yolks and whisk or mix with hand mixer until smooth.
In a medium saucepan, add milk and remaining 1/4 c sugar and heat just until it starts to boil, stirring occasionally. Remove from heat and drizzle into egg mixture slowly while whisking briskly, when you have added about half the milk, stop and start pouring egg mixture back into pan whisking constantly, return to heat and whisk until thick. Remove from heat, add butter and vanilla, whisking it until smooth and creamy.
Quickly slice 2-3 bananas (2 if large, 3 if small) into pie shell, pour pudding over top of bananas. (Or you can stir the slices into pudding as well) Place in refrigerator to cool for at least an hour.
Toast coconut, place on a parchment or foil lined baking sheet, and bake for 4-7 minutes at 350. Stirring half way through. Ovens vary a lot, so watch closely.
Whip cream with powdered sugar until peaks form. Spread over top of cooled pie, sprinkle with toasted coconut and place banana slices around edge of pie, if desired.
I added the link to my Buttermilk Pie. It’s a great Thanksgiving pie. Oh, I also added all the necessary links to my post 🙂
I entered my brandy apple mini pies with cornmeal crusts–so good!
I also entered my Brie and Pear Tart… which is just a fancy word for pie, right?
I linked up my Chocolate Date Walnut Tart!
I linked up Praline Liqueur Pecan Pie.
I entered my Ambrosia Pie! It’s my family’s favorite holiday pie! It’s quick to put together, easy enough for children to assist, and is refreshing and light compared to all of the other desserts served this time of year:)
I entered my pie and included the necessary links! Fun fun!
I linked up my gluten-free, dairy-free Chocolate Kumquat Icebox Pie with Sour Cream Crust. Thanks!
I do not have a blog, but here is my favorite pie recipe:
Shoo-Fly Pie:
* 1 pie shell
*1 cup molasses
*3/4 cup hot water
*3/4 teaspoon baking soda
*1 egg, beaten
*1 1/2 cups all-purpose flour
*1 cup packed brown sugar
*1/4 cup shortening
Directions:
*Preheat oven to 400 degrees F (200 degrees C).
*To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
*To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
*Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
I don’t have a blog, but here’s the recipe for my favorite thanksgiving pie, a cranberry pear tart.
Crust
2 cups flour
¼ tsp. salt
¼ tsp. baking soda
⅓ cup low-fat buttermilk, at room temperature
¾ cup granulated sugar
⅓ cup unsalted butter, softened
1 tsp. vanilla extract
Filling
8 oz. fresh or frozen cranberries
¾ cup granulated sugar
2 strips lemon rind
2 pears, peeled, halved and cut into ¼-inch slices
To make Crust:
1. Stir together flour and salt in large bowl. Dissolve baking soda in buttermilk. Beat sugar and butter in mixing bowl with electric mixer until fluffy. Beat in buttermilk mixture and vanilla. Add flour mixture, and beat until soft dough forms. Shape 1/3 of dough into disk, and seal in plastic wrap. Shape rest of dough into larger disk, and wrap. Chill 1 hour or overnight.
To make Filling:
2. Combine cranberries, sugar, lemon rind and 1/2 cup water in saucepan over medium heat. Bring to a boil, and cook 10 minutes, or until thick and syrupy. Stir in pears, and cool.
3. Preheat oven to 350°F. Flour rolling pin and work surface well. Take out large dough disk, roll into 12-inch circle and transfer to 9 1/2-inch fluted tart pan with removable bottom. Gently press dough into pan, letting excess flop over rim. Spoon filling into crust.
4. Roll small dough disk into 10-inch circle, and cut into 1/2-inch-wide strips. Lay half of strips 1 inch apart over filling. Place remaining strips 1 inch apart on diagonal to form lattice. Seal lattice to crust by pressing rolling pin around rim of pan, so pan edge cuts through dough. Remove excess. Bake 55 to 60 minutes, or until golden and bubbly. Cool 20 minutes on wire rack. Remove from pan, and cool fully on wire rack.
Cheryl, Thanks so much for hosting such a fun Pie Party!
I linked my recipe for Thanksgiving apple pie with crumb topping. Worth the wait every year!
Cheryl,
Love the pie recipes already posted but here’s my absolute favorite, especially for the holidays. You can substitute bourbon for the Kahlua, or omit entirely – but it’s really good with it in there!
Ultimate Pecan Pie
Ingredients:
2/3 c. dark corn syrup
1/2 c. sugar
1/2 c. butter
4 eggs
1 tsp. vanilla
1 T. Kahlua (optional)
1 c. chocolate chips
1 1/3 c. flaked coconut
1 c. pecans (lightly toasted)
1 9″ unbaked pie crust (recipe follows)
Whipped cream, optional
To toast pecans: Heat oven to 350. Spread pecans on a baking sheet & bake for 5 minutes or until fragrant.
In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly (about 10 minutes).
Meanwhile, on a lightly floured surface, roll out pastry for crust to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.
In a large bowl, beat eggs, flour, vanilla and Kahlua with electric mixer on medium speed until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly.
In pastry shell, layer coconut, semisweet chocolate pieces, and pecan pieces. Pour egg mixture over all, spreading evenly. Cover edge of pastry shell with foil.
Reduce oven temp to 325 degrees. Bake for 1 hour. Remove foil; bake for 20 minutes more or until filling is set in center and slightly puffed. Cool completely on a wire rack. Serve with whipped cream, if you like. Makes 8 to 10 servings.
Single Pie Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 – 5 tablespoons cold water
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
I linked up and did the other requirements! Thanks for the awesome giveaway!
Chocolate Caramel Popcorn Cream Pie
9″ Baked Pie Shell
Large Package Instant Chocolate Pudding
2 Cups Cold Milk
2 Cups Crushed Caramel Popcorn
4 Cups Cool Whip
Blend Pudding and Milk thoroughly. Add Caramel Popcorn (except 3 T). Fill Pie Shell with Pudding Mixture. Top with Cool Whip. Sprinkle remaining Caramel Corn on top. Refrigerate for 2 hours. Serve cold. Serves 8.
I don’t have a blog but I love pie! I would like to share one of my family’s favorite recipes! This pie was inspired by the Almond Joy candy bar.
Almond Joy Cream Pie
1/3 cup flour
1/4 tsp. Salt
3 egg yolks, beaten
1 1/2 tsp vanilla extract
2 cups milk
2 Tbsp. Butter
1/3 cup chocolate chips
1 1/2 cups coconut flakes
1 tsp. Almond extract
1/4 cup almond slices
1 prepared pie crust, baked
In sauce pan, mix flour, sugar, and salt. Slowly add milk. Cook over moderate heat, stirring until mixture thickens and boils. Cook for 2 minutes. In a small bowl, lightly beat egg yolks. Stir in small amount of hot milk mixture. Add egg yolk mixture to milk mixture. Bring to slow boil and cook 1 minutes more. Add better and vanilla. Remove from heat. Stir in chocolate chips until melted and smooth. Add almond extract, almond slices and coconut flakes. Cool slightly, pour into crust. Sprinkle with coconut flakes and almond slices to garnish. Cool completely. Serve with whipping cream.
Perfect Pie Crust
2 1/2 cups flour
1 tsp salt
1 Tbsp vinegar or vodka
1 cup lard
1 egg, beaten
1/2 cup cold water
Mix dry ingredients, cut in lard until combined crumbling. In a small bowl, mix egg, water, and vinegar/vodka. Pour over flour mixture. Using pastry blender, mix well handling as ltitle as possible. Makes 4 single crusts or 2 double crust.
Roll out to desired thickness. Place in pie plate, pierce bottom and sides to allow steam to escape and minimize bubbles. Trim excess from over hanging the sides of the pan. Bake at 450* for 1o minutes for a single crust.
I linked up the cranberry pecan pie with the required link in my post. Thanks for hosting.
I linked up my Gluten-Free Sweet Potato pie! Thanks for such a fun party and giveaway 🙂
Such an awesome giveaway. I linked up my Pumpkin Cheesecake Brownie Pie. Thank you so much for the fun opportunity!!!
This is one of the best link parties to visit! SO many amazing pies. Thank you Cheryl! 🙂
Okay! just completed ALL of my entries. I’m excited lol. 🙂 I linked up 2 pie posts: Cracked Egg Pies and Mini Chicken Pot Pies. Thanks again and Happy Thanksgiving.
I linked up my blog post for Blue Ribbon Apple pie, inspired by Cook’s Country here: http://whatmattersmostnow.typepad.com/my-blog/2012/11/cooks-country-inspired-apple-pie.html
Thanks for the opportunity and all the great inspiration!
I linked up a Lemon Sponge Pie.
I just added a second pie – Spiced Maple Pecan w/ Star Anise. Thanks so much…there is SO much inspiration up there 🙂
I linked up my sour cherry pie recipe!
I don’t have a blog, but here’s my favorite pie….nice and yummy!…..AND easy!!!
My daughter’s Chocolate Truffle Pie
1/2 cup pecan pieces
One 6 oz ready to fill grahm cracker crust
17 caramel squares
1/4 cup evaporated milk
Truffle layer: 1&1/2 cup (9oz) chocolate chips
1 cup heavy (whipping) cream
3 Tablespoons stick butter
Sprinkle pecans on crust
Caramel layer: Put caramels in a bowl with evaporated milk and microwave, stirring every 10 second until smooth. Pour over pecans.
Truffle Layer: Heat chocolate chips, cream and butter in bowl in microwave, stirring every 10 seconds until chocolate is melted and smooth. Pour over caramel layer.
Refrigerate 4 hours or until set.
Spoon sweet whipping cream around edge if wanted, or can use cool whip.
Double Layer Pumpkin Pie
4oz cream cheese, softened
1Tbsp Millk
1Tbsp Sugar
1.5 c thawed Cool Whip
1 Graham Cracker pie Crust
1 c. cold milk
2pkg Jell-O Vanilla Instant pudding
1 can of pumkon
1tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1Tbsp milk and sugar in a large bowl w/wire whisk until smooth. Gently stir in cool whip. spread on the bottom of the pie crust.
Pour 1c milk in to bowl. Add pudding mix and beat with whisk until well-blended. Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate at least 3 hrs. Garnish with additional cool whip.
This is an awesome giveaway!! I posted my favourite pie!! Frango Mint!!
I linked up a pie with the required links! I am LOVING all these great pie recipes! Thanks for hosting this great Link up!
I blogged about my almond joy pie.
I just added my Strawberry Banana Cream Pie.
I’m amazed at all the yummy looking pies, I know where to come to try some new recipes.
Thanks so much for hosting! I linked up my No-Bake Pumpkin Pie & included all required links in my post. 🙂
What a fun contest! I’m sharing my Spinach, Brie and Prosciutto Tart with Pecan Crust. It’s a lovely savory pie. 🙂
My second entry is the Peach And Raspberry Frangipane Pie. My family’s favorite.
amy [at] utry [dot] it
Thanks for hosting this fun pie party again, Cheryl. I linked up my chocolate espresso pecan pie. Every thing looks wonderful that’s been linked up! Happy Thanksgiving to you:)
This is so fun to see everyone’s recipes in one place, YUM! I linked up a cranberry pear pie and a pecan cookie pie. I linked back and included the sentence about the contest. Thanks!!
I linked up two pies with the appropriate contest info sentence, thanks!
I would LOVE to win this! I shared my Sweet Potato Pie with Marshmallow Meringue 🙂
I also shared my No-Bake Peanut Butter Fudge Pie 🙂
I linked up the Cream Puff Pie from my blog (#125 above).
Thanks so much for hosting, Cheryl,and to Whirlpool ~ I just bought a new Whirlpool refrigerator last week and I LOVE IT!! I entered my Grandma’s Harvest Apple Pie recipe. : )
Just entered a second pie recipe {with appropriate link backs) for peach pie! Thanks again, Cheryl!