• pinterest
  • instagram
  • twitter
  • facebook
  • youtube
  • Customer Service
  • 888.881.9957
  • [email protected]
Kitchen Kneads

Kitchen Kneads

Kitchen Store

Search Website

Shop Products
Wishlist Login Track Your Order
  • Cooking Classes & Recipes
        • Upcoming Events
        • Private Events
        • Meet the Instructors
        • Blog
        • Recipes
  • Appliances
        • WonderMill
        • Slicers & Dicers
        • Waffle Makers and Griddles
        • Mixers
        • Pressure Cookers
        • Specialty Appliances
          • Pasta & Tortilla Makers
          • Ice Cream and Yogurt
          • Chocolate Melters
          • Bread Makers
  • Ingredients
        • Flour, Grains, Beans, & Rice
          • Flours
          • Grains
          • Rice
          • Beans
        • Herbs & Spices
          • Baking Enhancers
          • Leaveners & Thickeners
          • Jerky Flavoring
        • Decorations
        • Flavoring and Food Colors
        • Candy
          • Caramels
          • Cotton Candy
        • Vanillas
  • Chocolate
        • Milk Chocolate
        • Dark Chocolate
        • White Chocolate
        • Specialty Flavors
        • Cocoa
  • Cookware & Gadgets
        • Utensils
          • Measuring Cups and Spoons
          • Peel, Slice, Chop
          • Knives & Cutting Boards
          • Food Mills & Mashers
          • Spatulas & Spoons
        • Pots & Pans
          • Parchment & Baking Mats
        • Linens
        • Serving
          • Beverage Service
        • Specialty Tools
          • Thermometers, Timers and Scales
          • Funnels
        • Decorating Supplies
          • Chocolate & Candy Molds
        • Cleaning
  • Salt City Nut Company
        • Fresh Nuts
        • Seeds
        • Fruit
          • Flavored Chips
        • Nut Mixes
        • Nut & Candy Gift Boxes
          • Signature Collection
          • Premium Collection
          • Holiday Collection
        • Cashews
        • Pecans
        • Peanuts
        • Walnuts
        • Hazelnuts
        • Brazils
        • AlmondsAlmonds contain many health-benefiting nutrients. Almonds are rich in dietary fiber, vitamins, and minerals and packed with numerous health-promoting phytochemicals. A great source of vitamin E (about 170% of RDA) means almonds contain powerful lipid soluble antioxidants. Almonds are gluten-free. Such formula preparations are healthy alternatives for people with wheat food allergies and celiac disease.
        • Pistachios
  • Brands
  • About Us
    • Why Choose Us
    • Careers
    • Customer Service
  • Contact Us
  • My account

Apple Butter Pie: New Take on Fall Apple Flavor

Back in September I published this post on making and canning apple butter. If you were able to make some, you probably have the same question I did: “What do I do with all this apple butter?” It’s so good that I just kept on making it. Sure, it’s great spread on rolls or toast. Or my personal favorite: just eating it with a spoon. But there has to be more you can do with it. So I did some searching and some experimenting and I have for you today a recipe for apple butter pie that you’re gonna love. It’s kind of a mash between apple pie and pumpkin pie. That might sound kind of weird, but what I mean is that it has the texture and prep method of pumpkin pie, but with an apple-y cinnamon-y flavor. Trust me… it’s amazing.

Apple Butter Pie: New Take on Fall Apple Flavor

This will make a unique, but perfectly appropriate pie for your Thanksgiving table. The flavors are all there. Apples, cinnamon, and cloves all wrapped up in a creamy custard of culinary satisfaction.

Oh, and if you’re like I used to be and you can never turn out a good pie crust, I’ve got you covered. Head on over to my (super old and needs updated pictures) post on Always Perfect Pie Crust. I’ve seriously never been able to fail this one. Trust me, I’ve tried. Haha! I doesn’t matter how much you work the dough; it still ends up super flaky and tender.

Apple Butter Pie: New Take on Fall Apple Flavor

Pro Tip!

When baking pies, move your oven rack to the second-to-the-bottom spot. It took me embarrassingly long to figure this out, but this simple step ensures you a fully baked and nicely golden bottom crust without over-browning or burning the top edge of the crust. Seriously. No more covering the pie with foil or using pie crust shields (although those are pretty awesome and we do sell them, so you should forget what I just said and go get yourself some.) Anyway, all kidding aside, this method works for me and you need to do what works for you, be it lowering the oven rack or using pie crust shields. You may end up needing to bake the pie a few minutes longer to fully bake the filling if you choose to lower the rack, but even with those few extra minutes, the crust still turns out perfect.

I’m SO super excited for you to try this pie and I really hope you make it for your Thanksgiving feast to add something new and exciting, but with familiar fall flavors! Happy feasting!

[yumprint-recipe id=’152′]Apple Butter Pie: New Take on Fall Apple Flavor

Filed Under: Pie, Recipe Tagged With: Apple Butter Pie

November 8, 2018 by Dawn Mikesell Leave a Comment

Today we’ll walk you through how to blind bake a pie crust for any cold-filling pie recipe. This is a perfect way to get a perfectly flaky crust when you are making an unbaked filling like a cream pie.

Folks, I know ‘blind bake’ might be a foreign term. It means to pre-bake your pie crust prior to filling it. Primarily, this is used when you need to fill a pie crust with an unbaked filling, like a cream pie or a mousse based pie.

How to Blind Bake a Pie Crust

If you have made pie crusts, you know it’s a delicate process. When you fail to follow the proper technique you will end up with crusts that have breakage, bubbling, or shrinkage. You don’t just place the pie crust in the oven and hope for the best.

Even if you’ve tried other methods of blind baking, I encourage you to try this one as it’s the easiest method and I have been able to replicate its success without fail. When you use this method, you’ll find that you will not have shrinkage or break your pie crust.

How do you blind bake a pie crust?

There are not many rules, but let’s cover the basics:

Cold is Key

You’ll want to have your pie crust 100% cold before baking. When you use butter in your crust, it has a lower melting point than other fats, so it will shrink more than, say, shortening. So to make it simple, keep the pie crust cold so it will reduce the amount of the shrinking or melting you have experienced in the past.

What we did was chill the assembled pie crust for 4 hours in the refrigerator.

How to Blind Bake a Pie Crust

Pie Weights are Essential

Professional bakers and chefs use pie weights to get the best possible crust in their pies. While we offer pie weights on our website, you don’t have to own weights. They can be an added expense, especially when you might not bake enough. I suggest that once you get a sweet tooth for baking pies often enough, you can then invest in pie weights. However, you might already have some of the most commonly used pie weights:

  • Rice
  • Beans
  • Lentils

Regardless of what weights you use to bake the pie crust, you need to use parchment paper. Use it as a shield between your weights and the crust. As a side note, you won’t be able to make anything with the natural pie weights once you’re done baking the crust because they will have been baked to the point of being unable to be cooked.

Double Bake for Success

My first bake always starts with the pie weights which allows me to set the edges to a nice hue. The second bake allows me to ensure that the bottom of the crust has achieved the same crispy and thorough cook as the edges have in the first.

In order to achieve this, you need to mark the bottom of the crust with the tines of a fork (this is called docking). By doing this, it will prevent bubbling of the pastry before you bake it for the second time.

How Long do You Bake it for?

It takes about 40 minutes to fully bake a blind crust. Once you allow it to cool, you are ready to fill it with your favorite pastry cream, cream filling, or pie filling.

How to Blind Bake a Pie Crust

[yumprint-recipe id=’144′]

Filed Under: Pie, Recipe Tagged With: How to Blind Bake a Pie Crust

October 26, 2018 by Leave a Comment

Lemon Meringue Pie

Lemon meringue pie is one of those things that achieving perfection on seems to elude so many home cooks. I’m not afraid to admit that it’s something I tried once a few years ago. It was a complete disaster, with a meringue that was goopy and a filling that was so runny it looked like cream of lemon soup. I didn’t know what went wrong and it was no longer something I wanted to deal with. “Leave it to the experts,” I said. Until now, when I had the perfecting-of-lemon-meringue-pie fire reignited.

Lemon Meringue Pie

I did a lot of research before I attempted another pie. I didn’t want another failure. There’s much more to lemon meringue pie than I thought. Chemistry. Weather. Time. You need a firm, stable lemon filling. Too much lemon juice (the acid, really) and the corn starch won’t be able to hold as much moisture, resulting in a pool in the bottom of your pie pan. The corn starch is picky when it comes to heat. If cooked too long, the little starch molecules will essentially implode and release all the moisture they were holding on to.

Now let’s talk meringue. A big problem with meringue is its tendency to weep and break down, no longer holding its shape. A well made meringue will definitely make for a higher success rate. But aside from that, is there anything else that can be done? The method for applying the meringue seems a little bit controversial and probably is mostly a matter of what works for each individual.

Some swear by putting the meringue onto a piping hot filling. It makes sense. The heat from the filling will allow the bottom of the meringue to cook and firm up a little while the top browns in the oven. Others insist that the meringue should be put on a well chilled filling, then baked and served. I’m partial to the chilled filling method, but you can use whichever method works best for you.

Lemon Meringue Pie

So, here’s a real tip (or hack, if you will). Cake crumbs. A sprinkling of cake crumbs (or vanilla wafer crumbs or even graham cracker or bread crumbs if you have to) on top of the filling before you put the meringue on will help absorb some of the moisture between the filling and meringue will help to ensure a dry seal. You won’t even notice the crumbs. But it sure will help keep that meringue on top. Keep in mind that this won’t work the same if you use the hot filling method. This is just for the chilled filling method.

One more thing: Time. It doesn’t matter how perfectly your pie turn out. If you let it sit for too long, it will weep and become a puddle of lemon cream soup. Meringue pies are best eaten within a day of being made. This isn’t something you can make ahead of time. You can do the chilled filling method if you do need to make it in advance. When it’s time to serve the pie, whip up the meringue, bake it, and serve.

Okay, so now for the recipe.

[yumprint-recipe id=’58’] 

Lemon Meringue Pie

 

Save

Save

Save

Save

Save

Filed Under: Pie, Recipe Tagged With: Lemon, Meringue

March 3, 2017 by Dawn Mikesell Leave a Comment

  • 1
  • 2
  • Next Page »
  • pinterest
  • instagram
  • twitter
  • facebook

Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

 

Office

Monday9:30am - 5:00pm
Tuesday9:30am - 6:00pm
Wednesday9:30am - 6:00pm
Thursday9:30am - 6:00pm
Friday9:30am - 6:00pm
Saturday9:30am - 5:00pm
SundayCLOSED
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store

Payment Methods

Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads Ogden, UT Kitchen Supply Store
2022 | Kitchen Kneads | All Rights Reserved | Privacy Policy | Terms | XML Sitemap | Site by PDM