Butternut, Burrata, and Rye Pie

Butternut, Burrata, and Rye Pie

For the past week I have been posting unique recipes to wow your guests this holiday season. I like the idea of taking a classic recipe and imparting a slight twist–just enough to make the consumers say, “What is that?”

What better way to end the week leading up to Thanksgiving than with my favorite pie of the series. This recipe, a Butternut Squash and Burrata swirled pie on a Rye crust, takes a classic pie recipe and transforms it into something completely new.  I often find butternut squash and pumpkin pies way too sweet. Besides cutting back on the sugar, the best way to combat their sweeties is to add some savory ingredients.

The recipe for the butternut filling stands up on its own, so if you are not that adventurous you can always leave out the burrata. You will be left with a pie that is an upgraded version of the classic.

The crust is a classic pie crust recipe with a bit of rye flour substituted for the all purpose flour. Burrata is an ultra creamy mozzarella cheese with a very mild flavor. It makes for the perfect addition to swirl into the silky sweet butternut custard. This is a pie for those who don’t eat desserts because they find them too sickly-sweet.

Make this recipe for your thanksgiving feast and you will surely inspire your family.

For another cool burrata baked good, click here.


Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

As you probably guessed, Key Lime Pie (and key limes) come from the Keys. Many southerners consider the Florida line to be the official end of the south, but it is south of the Mason-Dixon so it counts.

When key lime pie is done right (i.e. made with key limes) it can be magical. Refreshing yet sweet, and creamy and cool.

All of the traditional Savannah restaurants offer some version of key lime pie on their dessert menu. When I speak of traditional Savannah restaurants I am referring to the ones that have been around forever, like the Olde Pink House or Garibaldi’s.

Since summer has officially begun in Savannah, it felt natural to make a southern dessert that is inspired by the season. Note: it is not officially summer, but when you live this deep in the south, the heat makes it feel like summer arrives early.

And to be completely honest, I did not feel like making a pie crust so baking a version of the dessert without a pie crust was my approach for this one. What is just as good a pie crust? Cake!

The base flavors/components for key lime pie recipes are always the same, key limes, graham cracker, and meringue. This recipe includes all of the essential components. A graham cracker cake, key lime pudding, toasted meringue, and a graham cracker crumb.

As for a poke cake, the concept is simple. Bake a one-layer cake in a cake pan and once it is cool poke holes into and pour something delicious over the cake. I finish my version off with a slathering of meringue and a blow torch.


Blueberry Pie & Lemon Cookies

Blueberry Pie & Lemon Cookies

The end of summer inches closer day by day. Although I am ready for cooler days, I will not miss the beautiful bounty that summer brings. So as of late, when I bake, I find myself leaning towards the best fruits of summer. You cannot argue with the proposition that lemon and blueberry are some of the best summer fruits.

Although I am not the biggest fan of fresh blueberries—it’s a texture thing–I love the way they taste baked into something. Lemon is the perfect counterpart to balance the sweet fruit. The southerner in me always leans towards making a pie or cake, but when I make something so large, my husband has trouble eating all of it. A simple solution is to make something smaller: cookies. To meet in the middle, I created cookies that taste like pie using all of the best ingredients of summer.


A few tips for making better cookies:

  • Be careful not to overwork your dough, if you do your cookies will become tough.
  • To prevent overworking the dough, mix together your ingredients until they are just together.
  • Never kneed your dough.
  • To prevent cookie spread, chill your dough before baking. This allows the butter to harden back up.
  • Parchment paper is the perfect way to prevent your cookies from sticking to the pan.


Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.



Asian Pear Pie(s) + Coconut, Ginger, and Almond

Asian Pear Pie(s) + Coconut, Ginger, and Almond

This week Pi Day (not actually as in the baked good, but as in the mathematical constant) is among us, so instead of making one delicious pie, I made six mini pies. I get it, what does Pi have to do with Pie, and other than a name, nothing really. It is just a good excuse for the lovers of baking to bake ooey gooey pies.

Although I do have a confession — I didn’t even know Pi Day was a thing among bloggers and bakers until my friend and fellow blogger Maria [A Common Connoisseur] mentioned baking some hand pies for it. So in the word of Barney Stinson, “Challenge Accepted!”

Of course like most, I was keen on baking one of the classics: apple, peach, or pecan. Especially considering no matter how you prepare a classic, they rarely disappoint. But really where is the fun in that? I believe you should always try to challenge yourself when given the opportunity. Per usual, my inspiration for this recipe came about from seasonal ingredients I had handy around the house.

I absolutely love Asian Pears, they are crisp like an apple yet much juicer. Normally cooks feature them in salads because they pair delightfully with savory flavors, but the firmer flesh make them ideal for baking.

As for the flavor profile of the pie, I could not in good conscious add in a bunch of spices and mask the delicate flavor. Spring is almost here, so the combination of coconut and almond felt right, and there was no better way to add those flavors than through a crunchy buttery crumble on top.

The recipe calls for 6 mini pie pans, but if you did not have any mini pie pans this recipe would adapt perfectly into one large pie.

Coconut Pie Crust


  • 1 Cup of All Purpose Flour
  • 1/8 Cup of Cold Butter
  • 1/8 Cup of Coconut Oil
  • 1 Tablespoon of Light Brown Sugar
  • A Pinch of Salt
  • Ice Water for Binding


  1. In a medium bowl, mix together your flour, sugar, and salt.
  2. Into the dry mixture, cut in your butter and coconut oil with a pastry mixer. The end result should resemble course sand.
  3. Pour in enough water to bind the mixture into a dough.
  4. Cover and refrigerate for no more than thirty minutes before using.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Once ready to use, flour your hands and divide dough into 6 balls.
  7. One at a time, roll out each ball to a width slightly larger than the pie pan. Then place each rolled out piece of dough into each pie pan.
  8. After placing the dough inside of the pans, fill each pan with parchment paper then pie weights.
  9. Par-bake the crusts for about 10 minutes to ensure the bottoms are not soggy.

Pie Filling


  • 3 Asian Pears, peeled and cut into large chunks
  • 2 Tablespoons of Coconut Cream
  • 2 Tablespoons of Light Brown Sugar
  • 1 Teaspoon of Pure Vanilla Extract
  • 1 Teaspoon of Flour
  • A Pinch of Salt


  1. In a medium bowl toss together all of the ingredients, stir until fully combined.
  2. Set aside and let rest while you prepare the rest of the ingredients

Crumble Topping


  • 1 Cup of Almonds, roughly chopped
  • 1/2 Cup of Candied Ginger, finely chopped
  • 4 Tablespoons of Cold Butter
  • 3 Tablespoons of All Purpose Flour
  • 1 Tablespoon of Light Brown Sugar
  • A Pinch of Salt


  1. In a medium bowl, combine the almonds, ginger, sugar, salt, and flour.
  2. With your fingers, work in the cold butter until the mixture comes together as coarse chunks.

Asian Pear Pie


  1. Preheat the oven to 350 degrees Fahrenheit
  2. Divide your pie filling evenly among all six par-baked pie crusts.
  3. Equally top each pie with your prepared crumble topping.
  4. Bake for 35 minutes, or until the crumble topping is lightly golden brown.