Berries and Cream Pie Bars

      I thought after having graduated from college, summer would slightly fall in its excitement levels. I figured when I no longer had the pure bliss of finishing a year of strenuous mental work and serious stress balancing skills in sight, summer would just drift in without a major wave of happiness. However, I am finding a certain overwhelming joy with the world right now, and summer has not lost any of its excitement. Trips to see family and explore new places are in planning, there is camping to be done and I just can't help but want to be outside and do more with my days when the sun wakes up and hangs out with me longer.

        Part of summers serious bliss though, is the return of summer produce and farmers markets. I don't know if you guys have been eating fistfuls of blueberries too, but I can't seem to get enough.

        These bars are packed with blueberries, mildly sweet crumbles and crust, and a creamy blending of those two things brought together by some fruity yogurt. If you live in Colorado, I sincerely hope you have tried Noosa yogurt (if you don't live here, I know it is becoming increasingly available around the country). It is the most creamy, delicious, heaven sent yogurt and it is the perfect accompaniment to bring a mildly sweet and flavorful velvetiness to middle of these bars.

        They make a delicious snack, a tasty dessert topped with ice cream, or in the morning, use a little bit more of that yogurt to top for an easy breakfast. They are good at room temperature, but I absolutely loved them cold out of the fridge! It made them super refreshing for the hot summer days.

Note: If you don't have Noosa, as the recipe notes, any full-fat, flavored Greek yogurt will do.
Ingredients:
Crust/Topping
3/4 c sugar
1 tsp baking powder
2 C all-purpose flour
1 1/2 c old fashion rolled oats
1/2 tsp salt
1 c (2 sticks) unsalted butter, room temperature
1 egg

Filling
4 c fresh blueberries
1/2 c sugar
3 tsp cornstarch
2 large eggs
1 c (8 ounces) full-fat Greek raspberry yogurt (or sub other flavor, I think lemon would be awesome!)
       ---I recommend Noosa Yogurt if you can get your hands on it!
Juice and zest of 1 lemon

1. Grease a 9x13 pan and preheat the oven to 375F
2. For the crust: in the bowl of a food processor, combine the sugar, baking powder, flour, 1 cup of the oats, and salt. Pulse a few times.
3. Cut the butter into cubes and add it to the food processor. Pulse a few times until the mixture resembles a course crumble with pea sized clumps. Add the egg and pulse a few more times to incorporate. It will still have a crumbly texture.
4. Divide the crumbs in half and pour one half into the base of the greased baking dish. Press it down and around the sides to create a thick and even layer. Set the rest aside.
5. For the filling: Mix together the sugar, blueberries and cornstarch in a medium bowl and set aside. Meanwhile, whisk together the eggs, yogurt, and lemon juice and zest.
6. Pour the blueberries over the top of the crust and spread evenly. Pour the yogurt mixture over the berries, making sure it reaches all over the dish to the corners.
7. Top the berries with the second half of the crumbles, scattering them about in cover the entire dish. Finally, sprinkle the top with the remaining 1/2 C oats.
8. Bake for 35-40 minutes until the top has a slight golden brown. Allow the dish to cool before cutting. They can be served warm, room temp or (my personal favorite) cold from the fridge. Delicious with milk, yogurt or ice cream :)

Bonus: Here you can spot the two cactus I have managed to keep alive for a whole 6 months now! 

Love,
 Boulder Butter

Strawberry Crumb-Packed Pie

   There are a few foods I have been diligently craving lately...kale, avocados, mounds of salsa, carrots (an odd one, I know), peanut butter, and strawberries. Like lots and lots of strawberries. By themselves, on my salads, in biscuits, mixed in yogurt, with lemon curd...pretty much anywhere really. 

    I needed a solution to my addiction. So obviously, I made a strawberry PACKED pie, no room in rhubarb for this one (my apologies rhubarb, you can play later). I wanted a think, gooey, warm filling of small-diced strawberries, and big thick chunks mixed together. 

      Once that was settled, I knew the next step was deciding just what kind of pie I wanted this to be. Since I was indulging my food visions, I figured why would I dare stray away from my ultimate dessert love-struesel. This pie not only is COVERED with a generous topping of crumbles that can only mean love at first pie sighting, but also, the crust is formed by pressing these crumbs into the pie dish so they are also the base.

     I know most of the time if someone told you the important qualities of pie were the struesel and lots of fruit, you would respond-"Don't be silly, just make a cobbler and forget the crust." But I am stubborn and wanted my fruit surrounded everywhere with happiness. So today, I introduce you to The Strawberry Crumb Packed Pie.

Filling

1 3/4 lb. hulled strawberries

1/2 C granulated sugar

2 TBSP cornstarch

Juice and zest of 1 lemon

Crumb Base and Topping

1 C all-purpose flour

1/2 C granulated sugar

1/2 TSP ginger

1/4 TSP salt

1/2 C almond meal (or roughly chopped almonds)

8 TBSP (1 stick) butter, unsalted, room temperature

1. Preheat the oven to 425F (at high altitude) or 400 (at sea level) and place a rack in the lower third of the oven.

2. In the bowl of a food processor, pulse 1 lb. of the strawberries until finely chopped. Using a knife, rough chop the other 3/4 lb. into large chucks.

3. In a medium bowl, mix together all of the strawberries, filling sugar, cornstarch and lemon juice and zest. Set them aside to rest.

4. Clean out the food processor and prepare the crumbs by combining the flour, sugar, ginger, salt and almond meal. Pulse the processor a few times to mix everything together. Cut the butter into chucks and add them to the flour mixture. Pulse the mixture a few times until you have crumbs around the size of large peas. 

5. Scoop half of the crumb mixture into a 9" pie plate and press it into the bottom and edges. (It is sticky, so a wadded paper fowl may help press it down without getting it all over your hands.) Add the strawberries and spread them evenly over the bottom. Sprinkle the remaining crumbs evenly over the pie. 

6. Bake for 35-40 minutes until the filling is oozing out and the top has golden brown bits. Allow the pie to cool for 2-3 hours before cutting. Serve with whipped cream or vanilla ice cream.

*You can do this recipe by hand, but a food processor makes it faster. If you don't have one, just cut the strawberries by hand. Then mix together the dry ingredients in a small bowl and cut the butter into the mixture until you have crumbs.

Love, 

    Boulder Butter

Shaker Lemon Pie

    I have heard of this pie for a long time, and have always wanted to try one. However, it is not common to walk into a pie shop and see this beauty shinning on the counter. Although it should be there-ready to turn into lemon goops of happiness on my spoon. Since that is the case, I decided with lemons in full seasonal swing, I would make this pie myself. 

    The neat thing about this pie is that it uses the WHOLE lemon. Unlike another way to use whole lemons in tarts by pureeing in a food processor, in this pie the lemons are macerated as thin slices in sugar for a long time. Some of them dissolve almost completely and some remain in full rings; this creates an experience of texture as you dig into the pie. The top rings candy and form these chewy delicious bits, the inside melts together to a sweet lemon custardy-curd like filling and the piecrust creates the perfect flakey vehicle of balance. 

    This pie is what I dream my breakfast could be every day. Sub flaky piecrust for toast and lather on lots and lots both of lemon curd AND lemon marmalade. Sub in ice cream or whipped cream for your yogurt. I will be sad to return to my toast when it is all gone...and I love toast.

Ingredients: 

1 9" single pie crust

4 small or 2 large lemons
1 3/4 C sugar
1/4 TSP salt
4 eggs
4 TBSP melted butter
3 TBSP flour

Instructions:
1. Wash and dry the lemons thoroughly. Zest them and place the zest and sugar into a large (non metal) bowl. Slice the lemons very thinly by hand or using a mandoline and remove the seeds.
2. Bring some water to a boil, then add the lemons for one minute, then quickly remove and add them to ice water to quickly cool for 1 minute. Strain them lemons to remove most of the excess liquid. Add the lemons to sugar and zest and stir to combine. Let them sit at room temperature for 6 hours (the will form a thickened, syrupy lemon sugar mixture during this time. 
3. When the lemons are ready to go, preheat the oven to 425F, roll out and prepare your crust, place it in the pan and put it in the fridge while you finish preparing the filling. 
4. In a separate bowl, whisk the egg until frothy. Add the butter and flour and mix to combine. Finally stir that into the lemon mixture. 
5. Pour the filling into the piecrust and bake for 30 minutes at 425F, then turn down the heat to 350F and bake for 15-25 more minutes until the filling is set. Remove and let the pie cool for at least 30 minutes before serving. 
*It is fine and good warm, and you will not be able to resist its smell, but believe me enjoy it warm, then store it in your fridge and wait for the true treat to come once it is cold the next morning! Or if your ridiculously patient, you can wait to cut into it until then...I definitely was not.

Buttermilk Chess Pie

       When I was a kid, My Grandfather used to come down to Atlanta to spend Thanksgiving with us. During one of his visits, my dad, sister, grandfather and I were driving in the car, and we got into a discussion of everyone's favorite types of pie. (For the record, mine was apple with crumble topping at the time.) Dad and Hattie listed theirs and finally Grandfather named "Chess Pie." Much to Grandfather's disappointment, none of us had even heard of Chess Pie. We inquired as to what it was and Grandfather explained "It is like pecan pie, without the pecans." To this, my Dad responded, "So you mean it is just the goop?" At this moment, my Grandfather become endearingly indignant, and in a deep tone spoke the voice of a wise pie sage, "It is so much more than just goop, Scottie." The three of us of course burst out in laughter.

       Although it was the pie my Grandfather named as such an ultimately tasty treat many years ago, I only just now bought my large jug of buttermilk and went home ready to experience this pie. From when I finally looked up what was in it-cornmeal, eggs, lots of delicious buttermilk, and some bright citrus- I knew Grandfather had been right to take such a tone with us. It is so much more that just goop.

       It is a lusciously gentle lemon custard, just slightly and pleasantly textured by a small amount of cornmeal. The filling is reminiscent of a southern grain style pudding which is then baked inside a perfectly, flakey, buttery crust. The buttermilk gives the classic smooth, buttery, goodness so characteristic of its presence in baking. However, the biggest and most welcomed surprise was the top of the custard. Instead of being soft and pudding like, the sugar and cornmeal form an extremely thin sugar top crust. Therefore, when you first tap your fork down over the top to sink in, there is the smallest and most satisfying crunch. This is the Southern pie the majority of America still needs to find out about, because it is just gosh darn delicious. Thank you Grandfather for being the sage of pie eating, even when your younger generations were clueless!

Very slightly adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day

Ingredients:
1 9-10" unbaked pie crust (I used Back in the Day's but pick your favorite)
4 TBSP (1/2 Stick) unsalted butter, room temperature
1 1/2 C sugar
4 eggs
1 TBSP all purpose flour
2 TBSP yellow cornmeal
1 pinch of fine sea salt
3/4 C buttermilk (low-fat)
1 TBSP lemon juice
Zest of 1/2 of an orange and 1/2 a lemon

Oven Temp: Start 350 (first 10 minutes), down to 325 (last 45-55 minutes)

Instructions:

1. Roll out your pie dough to a 12" round and place it into a greased 9" baking dish. Cut off the excess piecrust and poke the crust with a fork. Allow the piecrust a final rest of an hour in the fridge.
2. When you are ready to bake, preheat the oven.

3. In a large mixing bowl, cream together the sugar and butter with a hand mixer (or paddle attachment in your stand mixer) until it is light and fluffy.

4. Add in the eggs in, one at a time, until they are fully incorporated.

5. Add the flour, cornmeal, and salt and beat on low until just incorporated.

6. Add the lemon juice, buttermilk, and zest and mix to combine.

7. Remove the crust from the fridge, pour in the mixture and bake at 350 F for the first 10 minutes. Then turn the oven down to 325 and continue to cook for 45-50 minutes, until the filling is set.

8. Remove the pie from the oven and allow it to cook for at least 2 hours at room temperature before cutting.

Buttered Bourbon Apple Pie

 A Tale of Fall: 
      Last week, my boyfriend and I were sitting on swings at Sloan's Lake, a favorite spot of mine in the Denver area, when he explained what he thought of fall colors. He said it was like the final ball before winter. The trees know the end of their season is coming, so they all adorn their most beautiful attire and nature is in one big celebration. I like that a lot. I am through and through an autumn person when it comes down to it and I particularly love October.

     The excitement of the holidays is on the horizon, but its still low key. I love fall festivals, pumpkins on people's porches, and little kids planning their costumes. I love the first warm soup of the season, getting to wear the new sweater my sister knitted me for graduation, and most particularly, I love the way the world looks.

       So the other day, I decided it was time for a fall photo tour of my neighborhood. I really enjoy getting to walk around and observe nature. Taking it in on a conscious level is a practice in my daily life that brings me peace. However, some days I find trying to see and focus on it in unusual ways is equally important. I like to focus on the individual aspects and colors while working to absorb the uniqueness of nature. In fall, the practice of appreciation of the outdoors becomes extra special for me. So right now, these are some sights I am grateful for.

      I am also grateful for some things back indoors right now too though. One of which is the increased amount of pie I get to justify making (and by making, really I mean eating). Let's all be honest, a buttery, flakey crust surrounding anything makes it taste better. However, it tastes especially better when it surrounds tart, buttery, bourbon cooked apples. This pie guys is a perfect compliment of buttery crust, buttery insides and tart delicious apples. The crust is flakey and golden, not to hard to work with and beautiful. You can see the layers when you look at the pie pieces on top as you pull it out of the oven. Believe me, your eyes and nose will quickly remind you that you just got really hungry. The butter flavor is warm and smile inducing. The filling is tart and oh so perfectly apple happy. The light flavor of bourbon comes through to add a gentle dark caramelized, woody flavor to the apples. The spices enhance the flavors, but are gentle enough again that they really only make the apples shine that much more rather than steal the show. This ladies and gentlemen, is a true buttery apple pie, ready to highlight the season's most beloved fruit. It is time to celebrate with the trees in the final ball by using the bounty they give us in the most delicious way. 

Apple Filling: 
1 double pie crust*
    I made a double batch King Arthur's Favorite Pie Crust. 
    HIGHLY Recommended-so flakey and easy to work with. 
8 small granny smith apples, pealed, cut and thinly sliced (6 large)
4 TBSP all-purpose flour, divided
1/2 TSP nutmeg
1 TSP cinnamon
4 TBSP unsalted butter
1/3 C sugar
2 TBSP heavy cream+1 TBSP (for brushing the crust)
3-4 TBSP bourbon 
1 TSP vanilla extract
1/4 TSP salt

Instructions:

1. In a medium bowl, combined prepared apples, 2 TBSP flour, nutmeg and cinnamon. Stir until all the flour is dissolved. 
--My apples were from a friend who had already prepared them for apple pie and frozen them. Therefore when I defrosted them, they already had a significant amount of moisture to work the flour in. If needed, add one less TBSP of bourbon directly into the pan and add it to the apples first.

2. In a saucepan, melt butter, and then add the sugar. Stir around and let cook for 2-3 minutes until sugar. Then add the heavy cream, bourbon, vanilla, and salt. Stir together and let the mixture continue to cook.

3. Once the mixture has translucent bubbles, and has thickened, pour the liquid over apples in the mixing bowl and stir to coat. 

4. Next pour the apple and mixture all back into the pan and add 2 TBSP of flour. Mix together to thicken, and then bring the mixture to a gentle simmer to allow the liquid to reduce. 

5. Once very little liquid is left, the mixture is thickened, pour it all back into the large mixing bowl and allow it to cool completely.
6. When the apple mixture is cooled and your pie crust is made and rested, you are ready to bake. Preheat the oven to 400F and place the rack on a middle shelf.

7. Roll out the base dough of the crust and invert it into a greased pie dish. Place the filled pan in the fridge and get out the second half of dough. 
8. Roll out the second half in the same fashion, then using a cookie cutter, cut out as many shapes as you can from the dough.

9. Working quickly, remove the base from the fridge and fill it with the cooled apple mixture.  

10. Lay the dough cut outs around the edge of the pie and work in circles moving inward until the top is covered. It is good to have small gaps as these allow the steam to vent through the crust. 
11. Brush the crush with a light coating of heavy cream. 
12.  Place the pie into the oven and cook at 400F for 20 minutes. When that is done, do not open the oven, simply lower the temperature to 375 F and continue baking for 55-65 minutes, until the top has lightly browned and the insides are bubbling up between the cracks. 

13. Remove from the oven, allowing the pie to cool for 3 hours. This will give the filling time to finish setting and ensure the inside does not run when you cut into the pie. 

14. Reheat if desired, top with whipped cream or ice cream, and dig in to the flaky, apple filled, butter-laden goodness you have created!