Apparently breakfast pies can be a thing? I suppose if danish can be for breakfast, no reason you couldn’t have a fruit and granola type pie! Serve with some plain yogurt and a bit of honey for breakfast, or a pile of whipped cream or vanilla ice cream for dessert.
The correct amount is: Lots
The recipe I followed called for a 9″ pie dish, but I found that that made such a thick crust that there was practically no room for filling, so transferred over to a springform. Perhaps a 9″ deep-dish pie pan would work, but I don’t currently own one!
I did lots of the prep work the day before for this, baking the crust, stirring together the spices, etc., for the filling, and prepping the crumb topping. Not at all necessary, but it didn’t harm anything and meant pie with less waiting on a work day!
Ingredients:
Crust:
- 1 cup whole-wheat flour
- 3/4 cup old-fashioned oats
- 2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 8 tablespoons cold, unsalted butter cut into cubes
- 2 tablespoons cold apple cider (I used apple juice, already had it for something else)
Crumb Topping:
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 3/4 cup old-fashioned oats
- 1/3 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
- 1/4 cup walnuts, almonds or pecans, coarsely chopped (no thx)
Filling:
- 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired (I used mostly apples, and a pear)
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 2 tablespoons cornstarch
To make the crust, first grease a 9″ springform and set aside.
In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom.
Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining.
Drizzle in the apple cider and mix in. It can mostly, but not 100%, hold together if squeezed into clumps at this point.
Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for.
Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.
To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.
To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice.
I will never ever care enough to peel apples first, but you can if you want
Stir in the remaining filling ingredients until well combined.
Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.
Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden.
Let cool some before slicing.
Breakfast Crumble Pie
Sliiiiightly adapted from WBUR.
Crust:
- 1 cup whole-wheat flour
- 3/4 cup old-fashioned oats
- 2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 8 tablespoons cold, unsalted butter cut into cubes
- 2 tablespoons cold apple cider (I used apple juice, already had it for something else)
Crumb Topping:
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 3/4 cup old-fashioned oats
- 1/3 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
- 1/4 cup walnuts, almonds or pecans, coarsely chopped
Filling:
- 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 2 tablespoons cornstarch
To make the crust, first grease a 9″ springform and set aside.
In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom. Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining. Drizzle in the apple cider and mix in. Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for. Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.
To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.
To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice. Stir in the remaining filling ingredients until well combined. Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.
Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden. Let cool some before slicing.
Ingredients:
Whisk in the vanilla and salt.
Add the flour, stirring until evenly mixed.
Stir in the chocolate chips, then turn out onto the lined pan.
Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through. (Totally forgot the rotating and mine managed to cook evenly – good work, oven!)
Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.
Ingredients:
In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. (It’ll get much smoother if you actually let your cream cheese come to room temp!) Spread evenly over the crust.
In a large bowl (I used the same as from the crust) whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.
Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.
In a large bowl, cream together the butter and sugars.
Add the eggs and vanilla and beat until combined.
Add the dry goods mixture, starting beating on low to avoid a huge puff of flour in your face, beating until just combined.
Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans.
Ingredients:
Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.
Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips.
Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Don’t worry too much about drying off your apple slices, just shaking them off over the bowl is fine. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.
Bake 20-25 minutes, until golden brown.
Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar. Best right away, but I certainly kept eating it for a few days of leftovers!
Ingredients:
In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.
In a large bowl, cream the shortening, salt, and vanilla. It’s little enough shortening that you’ll just sort of have a mess in the bowl.
Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy.
Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.
Fold in the blueberries.
Gently turn out into the greased pan and sprinkle the remaining 1 tablespoon of sugar over the top.
Bake 1 hour, or until the cake passes the toothpick test. Because I used a slightly larger pan, I checked mine at 55 minutes and it was done.
Cool in the pan, then slice and serve.
A nicely fluffy cake, with sweet crunchy spots on top thanks to the sugar!
Put in the oven for 12 minutes.
Remove the pan with broccoli from the oven and use tongs to flip it. Lightly spray the empty half of the pan with cooking spray, then spread the shrimp in an even layer on the empty side.
Cook an additional 8-12 minutes, until the shrimp are opaque and pink,not gray.
Meanwhile, pour a few tablespoons of the remaining sauce from the shrimp into a small saucepan and whisk in the cornstarch until smooth. Add the remaining sauce and cook over medium heat, whisking frequently, until it thickens, about 5 minutes, then remove from the heat.
A reminder before you get started: eggs separate easier when chilled, but egg whites beat up better at room temperature, so separating them and giving them a chance to warm up helps; cream, on the other hand, beats up better when very cold, so throwing your bowl and beaters in the freezer ahead of time can’t hurt! There’s enough beating up things in this one that I sure would like the hypothetical Kitchenaid I have no room for in this kitchen!
To make the chocolate filling, beat the heavy cream until thick and creamy. Add the vanilla and 2 tablespoons of the powdered sugar and continue to beat until stiff peaks form.
In a separate bowl, beat together the cream cheese, 3/4 cup powdered sugar, and chocolate peanut butter until smooth.
Fold in the whipped cream by hand.
Pour gently into the graham cracker crust, cover, and place in the freezer for 3 hours, or fridge for 6.
After the pie is fully chilled, beat the egg whites until thick and foamy. Add the sugar and vanilla and continue to beat until stiff peaks form.
In the top of a double boiler, combine the marshmallows and milk/cream over simmering water. Cook, stirring constantly, until the marshmallows have completely melted.
Remove from the heat, and give the melted marshmallow mixture a minute or two to cool while you remove the pie from the freezer and maybe chuck some of your dishes in the dishwasher. Gently fold the marshmallow mixture into the beaten egg whites, then turn the whole fluffy mess on to the pie, spreading evenly over the top.
Place in the oven and turn on the broiler, cooking until the top is lightly golden. For me, at 4 minutes there was no difference, at 5 minutes the top was pretty burnt, but luckily like with campfire marshmallows, you can just peel the burnt surface off!
But for now, a spice rub mix that’s cook for whatever cuts you want – Ingredients:
Stir in the chocolate chips until evenly distributed.
Roll the dough into 1″ balls and place on lined baking sheets.
Bake 10-15 minutes, until the edges are golden brown, then transfer to wire racks to cool completely.
sparecake 