Vanilla Bourbon Pumpkin Pie

Vanilla Bourbon Pumpkin Pie | A Bit of Bees KneesThe silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…

Ingredients
Store bought piecrust (or if you are feeling extra zealous –> pie crust recipe)
2  (15oz) cans of pumpkin puree
1 cup brown sugar + 1 tbsp extra for crust
¼ cup white sugar
½ tsp salt
4 tbsp unsalted butter (melted)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sour cream
3 eggs
2 egg yolks
2 tbsp Bourbon
1 tsp vanilla extract

Directions
-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving

For added excitement top with…

Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
* Beat with an electric mixer until soft peaks formVanilla Bourbon Pumpkin Pie | A Bit of Bees KneesVanilla Bourbon Pumpkin Pie | A Bit of Bees Knees


Oh My Peachy Pie

I promise you I’m not only eating pie (2 pie posts in a row eeek)! My Grandpa has a peach tree in his front yard and the little tree has exploded with peaches this year. I mean LOTS of peaches, about 200+! There are so many peaches that the branches are breaking! So Dan and I have been assigned the task of picking all the ripe ones during our lunch break each day.

Happy to help!
Peach Pie

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
20 small peaches (or 10 big peaches) skinned and sliced
1 cup sugar
1 tbsp lemon juice
1/3 cup flour
2 tbsp butter
1/4 tsp nutmeg

-Throw all ingredients into a medium sized pot, cooking on low heat.
-Stir until the peaches become soft and sauce begins to thicken.
-After the bottom crust is baked, pour the the filling into the crust until level with the pie dish.
-Place dough on top of peaches. Decorate as desired.
-Bake in the oven at 350F for 20 minutes or until the top crust is golden.
Peach PiePeach PiePeach Pie
^^^Dan Dan my peachy man


Strawberry Rhubarb Apple Pie & A Triple Birthday at the Cabin

Strawberry Rhubarb Apple Pie
Ahhh yes, it’s that time of the year again…Growers Direct had a huge mountain of Rhubarb last week so I “stalked up” get it? 😉 We spent the weekend at the cabin for a triple Birthday party (Dan, Bryce and my Broski), playing can-jam Frisbee, swinging in the hammock, creating cocktails and hiking to the secret rock. It was really nice.
My babe is a sucker for the strawberry rhubarb combo, so I wanted to make him extra happy for his birthday. I ended up not having enough filling to fill the pie, so I added two skinned/sliced apples on top. I mean that’s what I was planning on doing the whole time…

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
2 cups rhubarb, chopped
2 cups strawberries, cut in half (no stems)
2 small apples, skinned and sliced
1 cup sugar
2 tbsp minute tapioca
1 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 teaspoon vanilla bean paste (or extract)

-Throw all ingredients into a medium sized pot (except for the apples) and simmer until the rhubarb begins to breakdown and the sauce thickens. Add more tapioca if needed to thicken filling.
-Once the bottom crust has been baked, pour the the filling into the crust until level with the pie dish.
-Arrange apple slices on top of strawberry rhubarb filling.
-Place crust on top of apples. Decorate as desired.
-Bake in the oven at 350F for 20 minutes of until the top crust is golden.

Strawberry Rhubarb Apple PieIMG_0170-1
^^^Tahquitz Peak
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^^^Trail blazer Ev, leading the way…with beer in hand of course.
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^^^Playing games and poker around the table.

^^^A little clip from our weekend away.