Double Chocolate Raspberry Tart

Happy Easter everyone! Or national fruity jelly beans and chocolate rabbit day. Speaking of chocolate, have you ever tried a double chocolate raspberry tart? No? Well, you haven’t truly lived then.

Photo_3Heavy cream, white chocolate and raspberry filling spread over a coating of dark chocolate in a chocolate crust. Heaven in every bite. It was easy enough to make too! Both the white chocolate and the dark chocolate do have to be melted but if you like you can skip the double burner stove action and do 20 second increments in the microwave, stirring in between to make it quicker and easier.


I opted to make my own chocolate crust rather than a store bought one since I’d already tried a recipe before with one that turned out well. I will say, with the melted dark chocolate on top of the crust and the creamy raspberry filling there’s enough decadence and rich flavor that a store bought crust might do just fine! In any case, this pie is definite must try. You’ll thank me when you do.


Double Chocolate Raspberry Tart – Recipe by Caroline Bretherton

You will need:

  • 9 inch tart pan with removable bottom
  • 1 store-bought or homemade chocolate crust


  • 3 1/2 oz good-quality white chocolate, broken into pieces
  • 2 1/2 oz good quality-dark chocolate, broken into pieces
  • 1 cup heavy cream
  • 14 oz ras[berries
  • Confectioners sugar, for dusting


  1. Melt the white chocolate in a heatproof bowl, set over a saucepan of barely simmering water. Set the chocolate aside to cool.
  2. Melt the dark chocolate in the same way, then use a pastry brush to paint the inside of the tart crust with a layer of the chocolate. This will stop the crust from becoming soggy once it is filled with the creamy filling. Set the crust aside until the chocolate is set.
  3. Whip the cream stiffly. Fold the cooled white chocolate into the whipped cream. Crush half the raspberries and fold them through the cream mixture.
  4. Pile the filling into the crust evenly. Decorate with the remaining raspberries, dust with confectioners’ sugar, and serve. The tart will keep in an airtight container in the refrigerator for 2 days. The unfilled, cooked crust can be kept in an airtight container for 3 days.



Tiramisù Pie

Coffee, Kahlúa, and whipped cream? Who wouldn’t love tiramisú? This pie was specially requested and was gobbled up within 40 minutes at work. It’s not as tricky as you would think it is to make although there are definitely a few details to pay attention to. Photo_2

First off, do be careful when dipping the lady fingers in the coffee. They saturate extremely quickly and fall to pieces if you let them sit for even a few seconds. A brief dip is really all they need.


Secondly, I most definitely wanted to add more Kahlúa to the filling but resisted as I knew I’d be bring this in to work. As a result, there was probably less than a tablespoon in there. It still tasted delicious, but I would have liked a little more of the liqueur flavor. Photo_4

Thirdly, for the life of me I can’t figure out how this recipe would be solid after 6 hours in the fridge. I had to freeze it in order to eat it. Otherwise, it was a fantastically delicious pudding…anyone ever made tiramisú pie? I’ll be attempting this again in the fall in the form a Pumpkin Tiramisú pie so please, let me know any hints you might have!Photo_3

Tiramisù Pie – Recipe by Michele Stuart

You will need:

  • 1/2 recipe piecrust, prebaked
  • 9 – inch deep dish pie pan


  • 3 cups brewed strong coffee or espresso
  • 10 large egg yolks
  • 10 tablespoons sugar
  • 1 pound mascarpone cheese
  • Kahlúa to taste
  • 2 cups heavy cream
  • 24 ladyfingers
  • 2 cups whipping cream and cocoa powder for garnishing


  1. To prepare the filling, pour the brewed coffee into a bowl or baking dish, allowing it to cool completely.
  2. In a large bowl, using an electric mixer with a whisk attachment on high speed, beat together the egg yolks and sugar until they are smooth, frothy, and pale in color. Add the mascarpone and mix for approximately 1 minute. Finally, add the Kahlúa to taste and mix some more, until all the ingredients are blended together smoothly.
  3. In a separate bowl, beat the heavy cream until it’s stiff. Using a spatula, fold the whipped cream into the mascarpone mixture until everything is blended.
  4. To assemble the pie, layer the bottom of the pie shell with one-third of the cream mixture. Quickly dip each of the ladyfingers into the coffee (be careful not to oversoak the ladyfingers to the point of saturation).
  5. Arrange 12 of the ladyfingers over the cream mixture. Spread another one-third of the cream mixture over the placed ladyfingers. Dip the remaining 12 ladyfingers into the coffee and arrange them over the cream mixture. Spread the remaining one-third of the cream mixture over the final ladyfinger layer, smoothing out the top of the pie.
  6. Refrigerate the pie for at least 6 hours before serving. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle the whipped cream with a dusting of cocoa powder, and perhaps a few coffee beans.
  7. Tiramisù pie should be served cold. It can be stored in the refrigerator for up to 3 days.

House of Stark Apple Pie

YEAH it is!!! Tonight is premiere of the greatly anticipated fourth season of Game of Thrones!!!! In case you can’t tell, I’m extremely excited. To commemorate the occasion, I’m making a pie using the sigil of House Stark (they weren’t treated too nicely in the last season so they at least deserve a pie in their honor).


I had a few apples laying around so I decided to go with a classic apple pie for the filling. I followed a recipe by Caroline Bretherton in her cookbook Pies: Sweet and Savory. However, instead of using the dough for the trimmings to form a crisscross pattern, I used it to make a cutout of the House Stark sigil: a Direwolf.  Photo_3


Rolling out the dough quite thin, I used a print out of the sigil and traced it using an exacto blade. To get it to stick to the apple pie itself, I egg washed the top of the pie and gently pressed the cut out onto it. Also, I cut out one of the diamonds of the wolf’s fire to make the necessary vent for the filling to breathe.



While cutting the dough I discovered a very helpful trick. First roll out the dough you’re going to use for the cut out and then pop it in the freezer for 5 minutes. It really helps! You don’t want it completely frozen, just a smidge more than chilled. If your dough starts to stick to the blade or tug when you’re cutting, throw it back in to freeze for another 5 minutes.  Photo_5


Game of Throners what do you think? Did I do well for the Starks? Just remember, Winter is coming tonight!!!!

PS. If you love pie and Game of Thrones as much as I do, here’s another one for you.

Apple Pie – Recipe by Caroline Bretherton

You will need:

  • 9 inch shallow pie dish
  • 1 recipe pie dough
  • 1 tbsp milk to glaze


  • 2 1/4 tart apples
  • juice of 1 lemon
  • 2 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon, or to taste
  • 1/4 tsp grated nutmeg, or to taste
  • 1/2 cup granulated sugar, or to taste


  1. Roll out two-thirds of the dough on a floured surface to a circle, 2 in larger than the dish.
  2. Using a rolling pin, drape the dough over the dish, then gently push it into the contours. Trim any excess dough, then chill for 15 minutes, until firm.
  3. Peel, quarter, and core the apples. Set eau quarter, cut-side down, on a cutting board and cut into slices, then put them in a bowl nd our not he lemon juice. Toss to coat.
  4. Sprinkle the flour, cinnamon, nutmeg, and sugar over the top and toss to coat.
  5. Arrange the apples in the dish so that it is slightly mounded in the center. Brush the edge of the dough with water. Rolling the rest of the dough to an 11 inch circle. Drape it over the filling and trim the top crust. Press the edges together to seal, crimping with the back of a knife as you go.
  6. Cut an “X” in the top crust. Gently pull back the point of each triangle to reveal the filling. Roll out the trimmings, cut into strops, and moisten. Lay on the pie in a crisscross pattern. Brush the top with the milk, sprinkle sugar over the top, and chill for 30 minutes. Preheat the oven to 425˚F.
  7. Bake for 20 minutes. Reduce to 350˚F and bake for 30-35 minutes. Insert a skewer to check that the apples are tender. Serve warm.

Broccoli and Cheese Quiche

This is my favorite quiche of all time. Simple, easy and delicious. My mom used to make this recipe when I was a kid and it stuck with me. Broccoli, green onion, and some swiss and colby jack cheese. Photo_3

I had some left over pie dough in the freezer that I made a few days ago but not enough for a full pie so I busted out my mini pie pans, perfect for your own personal quiche! Photo

You don’t even have to defrost the broccoli. Layer cheese on the bottom of the crust, dump the broccoli and green onion over it, cover with beaten eggs and milk and sprinkle with some shredded cheese. Maybe a little more shredded cheese…Photo_2

These are absolutely delicious, easy to make and adorable in their own in little pie pans. If it’s been one of those days, or one of those weeks even, this quiche is the perfect comfort food for you.


Broccoli and Cheese Quiche

You will need:

  • 1/2 recipe basic pie dough
  • 9-inch pie pan


  • 1 lb frozen broccoli florets
  • 1 cup green onion, sliced
  • 6 oz sliced swiss cheese
  • 6 oz sliced colby jack cheese
  • 1 cup shredded cheddar cheese to top quiche


  1. Preheat the oven to 375˚F.
  2. Prepare crust: Roll out the dough and fit it into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Prick the bottom of the crust 6 or 7 times with a fork, then place the rust in the refrigerator for 15 minutes.
  3. Meanwhile, beat eggs together with milk. Take chilled crust out of the refrigerator, and arrange the sliced cheeses on the bottom of the crust.
  4. Place the frozen broccoli and green onion into the pie crust on top of the cheese layer. Pour beaten egg and milk over the broccoli mixture until it is fully covered.
  5. Sprinkle shredded cheddar cheese on top.
  6. Bake in the oven for 45 minutes to 1 hour or until egg is set. Serve warm.

Blackberry Mini- Ramekin Pies

It’s officially spring!! Berries and claritin here I come. Photo_4

I tried this recipe once before with raspberries in my Lone Star pies. These blackberries were sweet enough that I didn’t have to add any extra sugar to compensate. I’d say of the two berries, I liked the taste of the blackberry mini pies better, although I prefer them in general over raspberries any day.


As delicious as these are, I must invest in a 5-inch circle cookie cutter. I only have a 4-inch one which resulted in much more filling than pie crust. The recipe says the dough will puff up a little over the filling but mine were too short to do so. These turned out great anyway, but I’d love to see what would happen with more crust to cover the whole ramekin. Photo_2

Since the circles were cut smaller than the recipe called for, I did have some extra dough. I cut out a few mini hearts to top of my dessert, perched on a dollop of whipped cream of course! Make sure to save a few blackberries to eat fresh with the alongside these tasty bites. Photo

Raspberry Ramekin Mini Pies - Recipe by Ashley English

You will need:

  • 1/2 Basic Pie Dough Recipe
  • 5 – inch circular cookie cutter
  • 8 ramekins, 3-inch size


  • 1 tablespoon unsalted butter
  • 4 half-pints raspberries (6 ounces each)
  • 1 cup sparkling or white wine
  • 1/2 cup granulated sugar
  • 2 tablespoons arrowroot powder or cornstarch


  • Ice cream (flavor of choice for serving)


  1. Preheat the oven to 375˚F.
  2. Prepare the crusts: Roll out the chilled dough into a 12-inch circle. Using a 5-inch cookie cutter, cut out 8 dough rounds. Re-roll scraps as necessary
  3. Lightly butter the ramekins, then line each with a dough round, tucking the rounds snugly up against the bottom and sides of the ramekin.
  4. Place the crust-lined ramekins in the refrigerator while you prepare the filling.
  5. Prepare the filling: Melt the butter in a medium-size saucepan. Add the raspberries and cook over medium heat for 5 minutes, until the berries begin to release their juices,
  6. Add the wine and stir to fully incorporate.
  7. Mix together the sugar and arrowroot or cornstarch in a small bowl and stir into the raspberry mixture.
  8. Simmer over medium-low heat 5 to 7 minutes, until the mixture thickens and becomes syrupy.
  9. Assemble the mini pies: Fill the crust in each ramekin with 1/4 cup of raspberry filling, and bake for 20 to 25 minutes, until the crusts have puffed up and the raspberry filling is bubbly.
  10. Cool at least 30 minutes before serving.
  11. Optional: Place a scoop of ice cream over each mini pie and serve immediately.

Shamrock Pie and Little Irish Love

“In Nomine Patris, Et Filii, Et Spiritus Sancti” - The Boondock Saints

Happy St. Patrick’s Day!!!! Back in the day, this fabulous holiday consisted of green pizza, green beer, at least one Irish Car Bomb and multiple viewings of The Boondock Saints and P.S I Love You. Or midterms…in which Boondock Saints still managed to play over and over again. Even though college is behind me, this day still calls for celebration! And definitely some dessert.  Since I’m not partial to Guinness floats myself, I figured a shamrock pie was in order. Photo_4

I used one of my favorite recipes from my Ashley English cookbook (triple berry) for the filling and made a shamrock top crust. I bought both a medium sized and small sized shamrock cookie cutter for the larger clovers to cover the filling and the smaller clovers to cover the edge of the crust. To give it a little more substance I still used an egg wash and sprinkled cane sugar on top.  Photo_5

This can be tricky, but really only if the dough gets warm! If you chill it for as long as the recipe says, you should be fine. If the dough warms, the shamrock shapes will stretch and distort, stick to the surface you have them on, and shrink when they bake. Once you’ve rolled out your dough, put it in the fridge for 10 minutes or so. Then cut out your shapes, put them on a cookie sheet and chill them again for another 10 minutes. After that is when you can place them on the top of the filling. I started on the outside and worked my way in. I gotta say, it’s pretty snazzy and tastes just as good as it looks!Photo_2

Shamrock Triple Berry Pie – Recipe adapted from Ashley English

You will need:

  • 1 recipe basic pie dough
  • 9-inch pie pan


  • 3 cups blueberries
  • 1 1/2 cups blackberries
  • 1 1/2 cups raspberries
  • 3/4 cup granulated sugar
  • 1/3 cup arrowroot powder or cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt

Egg Wash:

  • 1 large egg yolk
  • 1 tablespoon cold water
  • 2 tablespoons turbinado sugar or other coarse sugar, for topping.


  1. Prepare the crust: Remove one dough disk from the refrigerator. Roll the dough out on a lightly floured surface and fit it into the 9-inch pan.
  2. Trim the crust overhang 1 inch, crimp the edges decoratively as desired, then place the crust in the refrigerator while you prepare the filling.
  3. Prepare the filling: Combine all the ingredients for the filling in a medium-size bowl. Stir with a large spoon to mix well, mashing the berries gently with the back of the spoon to release their juices. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.
  4. Pour the mixed berry filling into the chilled crust.
  5. Assemble the pie: Roll the remaining dough disk into a 12-inch circle. Using medium and small shamrock cookie cutter, press enough shamrock shapes to cover the pie (medium) and adorn the edge (small).
  6. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the shamrocks and edges of the crust. Sprinkle the turbinado or other coarse sugar over the pie.
  7. Meanwhile preheat the oven to 425˚F.
  8. Transfer the pie pan to a rimmed baking sheet lined with parchment paper or aluminum foil to catch overflow juices. Bake for 15 minutes.
  9. Reduce the oven temperature to 375˚F and bake an additional 25 minutes, until the crust is golden and juices are bubbling in the center of the pie.
  10. Cool at least 4 hours before serving.

Banoffee Pie


Juliet: “Banoffee pie??”

Andrew: “No…Thanks.”

Juliet: “Thank God! you would’ve broken my heart if you’d said yes.” – Love Actually

I came across a recipe for Banoffee pie in my new cookbook and was instantly reminded of the scene in Love Actually where Juliet offers Andrew a slice and is enormously pleased when he says no. Since she loved it so much, I figured I had to try it for myself!

I discovered, Juliet was right. It’s delicious. Andrew was missing out.


First off, bake the crust! The recipe says to just chill it, but mine fell apart where it wasn’t touching the caramel layer. Enough was left that it still managed to be a crust on the bottom but I would bake it for 10 minutes or so at 350˚F next time and then chill. Secondly, don’t be afraid of the caramel. This recipe calls for condensed milk along with butter and sugar so it’s quite easy! Photo

I took this pie into work and it was devoured in 10 minutes at our lunch break. It was simple to make and absolutely delicious. Definitely take the time to make the vanilla wafer crust! In my opinion, mixed with the caramel, it was the best part of the pie.Photo_3



Banoffee Pie – Recipe by Caroline Bretherton

You will need:

  • 9 inch round springform pan or tart pan with removable bottom

For the Cookie Crust:

  • 9 oz vanilla wafers
  • 7 tbsp unsalted butter, melted and cooled

For the Caramel:

  • 4 tbsp unsalted butter
  • 1/3 cup light brown sugar
  • 14 oz condensed milk

For the Topping:

  • 2 large, ripe bananas,
  • 1 cup heavy cream, whipped
  • a little dark chocolate, to decorate


  1. Line the tart pan with parchment paper. To make the cookie crust, put the cookies into a sturdy plastic bag, and use a rolling pin to crush them finely; you should have about 2 1/2 cups of crushed cookies.
  2. Mix the cookies with the melted butter, and pour them into the prepared pan. Press them down firmly to create a compressed even layer. Cover and chill.
  3. To make the caramel, melt the butter and sugar in a small, heavy saucepan over medium heat. Add the condensed milk and bring to a boil. Reduce the heat and summer for 2-3 minutes, stirring constantly. It will thicken and take on a light caramel color. Pour the caramel over the cookie crust and let set.
  4. Once set, remove the cookie and caramel crust from the pan and transfer to a serving plate. Peel and slice the bananas thinly into 1/4 inch disks, cut slightly on a diagonal, and use them to cover the surface of the caramel.
  5. Spread the cream over the bananas using a spatula until smooth, then decorate with finely grated chocolate and larger chocolate curls made by grating the chocolate with a vegetable peeler. The pie will keep in an airtight container in the refrigerator for 2 days.



Salem’s Lot Vampire Pie


For the past couple weeks I’ve been reading Salem’s Lot by Stephen King, a book about a town taken over by dracula style vampires in the 70′s. Terrifying, exceedingly creepy and much better than all the teenage and young adult vampire fluff that’s come about since Twilight (although I admit I was all about Team Edward back in the day…). As such, I decided to do a “vampire pie” this week; cherry filling with little vampire cut outs. Photo_2

I used a recipe I have done before by Ashley English; a cherry vanilla pie for the Fourth of July. Anything red for the filling will do. For the cut outs, I used the extra dough left after cutting the edges of the crust and made small circles and triangles with a rounded edge. Connect them together and bam! very (very very) simple face with vampire teeth. I also made a bunch of those triangles to create a border of “teeth” around the edge of the crust.Photo

This time round, I only had 2 pounds of cherries instead of 3 pounds and I forgot to change the recipe for the lower amount of fruit. The filling turned out a little powdery; too much cornstarch and not enough cherries. Make sure you follow the measurements in the recipe or change it for the amount you have!Photo_5

This pie would be truly excellent around Halloween time, especially if the filling bubbles up through the cut outs! Gives it that extra creepy factor.Photo_5_2Cherry Vanilla Pie – Adapted from Ashley English’s “Cherry and Vanilla Pot Pie”

You will need:

  • 1 recipe basic pie dough
  • 9-inch pie pan
  • Egg wash
  • Coarse sugar (turbinado works well) for sprinkling


  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 3 pounds sweet cherries, pitted
  • 3 tablespoons arrowroot powder or cornstarch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt


  1. Preheat oven to 375ºF.
  2. Prepare the crust: Remove one dough disk from the fridge. Roll out onto a lightly floured surface and fit into your 9″ pie pan.Trim the crust overhang to 1″ and place the crust in the refrigerator.
  3. Roll out the remaining dough disk into a 12″ circle. Using different sized star cookie cutters, cut out as many shapes as you desire for your top crust. Place on a lightly floured pan and place in the refrigerator while you prepare the filling.
  4. Prepare the filling: Combine the cherries, arrowroot or cornstarch, sugar and salt in a medium -size bowl.
  5. If you opted for the vanilla bean, slice it open. Using the tip of a paring knife, scrape out the seeds inside. For vanilla extract, add the two teaspoons to the filling. Stir together with a large spoon to mix well, mashing the cherries gently with the back of the spoon to release their juices.
  6. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.
  7. Remove the crust from the refrigerator and pour the filling mixture into the pan.
  8. Fold the dough overhang under itself onto the lip of the pan and crimp decoratively as desired.
  9. Remove star cut outs from the refrigerator and egg wash each one. Then place decoratively on top of filling as desired. Egg wash the edges of the crust.
  10. Sprinkle the turbinado sugar evenly over the surface of the pie and bake in the oven for 55 minutes to an hour, or until crust is golden brown and juices are bubbling in the center of the pie.
  11. Cool at least 4 hours before serving.

Buttered Rum Shoofly Pie


Brown sugar, molasses, and rum. Buttered rum. Who could resist? Don’t let the odd name deter you. Supposedly, “Shoofly” (which I embarrassingly kept pronouncing “Shoo-flee” until someone corrected me), was drawn from the flies that had to be “shooed” away from the molasses.  Photo_8

This pie originated from settlers back in the day who had no fresh produce till spring and would turn to whatever nonperishable items were left after their trip cross country.  Photo_4_2

Shoofly pie was more cake-like than I expected. Tastes very similar to the filling of a pecan pie but is much “fluffier” in texture. The rum definitely added a unique flavor to the pie. If you would rather skip the alcohol, you can use 2 teaspoons rum extract or vanilla extract. Make sure to serve warm with a dollop of whipped cream! Photo_7_2

Buttered Rum Shoofly Pie – Recipe by Ashley English

You will need:

  • 1/2 recipe basic pie dough
  • 9-inch pie pan


  • 1 cup all-purpose flour
  • 1 cup (packed) light brown sugar
  • 1/2 cup (packed) dark brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 3/4 cup water
  • 1/4 cup dark rum*
  • 1 teaspoon baking soda
  • 1/2 cup molasses
  • 3 large eggs, beaten
  • Whipped cream or vanilla ice cream


  1. Prepare the crust: Roll out the dough on a lightly floured surface and fit it into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Place in the refrigerator.
  2. Prepare the filling: Mix together the flour, sugars, spices, and salt in a large bowl. Using a pastry blender or two forks, cut in the butter until pea-size crumbs form.
  3. Bring the water and the rum to boil in a medium-size saucepan over high heat. Remove from the heat and pour the mixture into a medium-size bowl. Whisk in the baking soda and molasses.
  4. Add the eggs, beating well to combing, then stir in a little more than half of the prepared crumb mixture.
  5. Assemble the pie: Pour the molasses mixture into the chilled piecrust and sprinkle with the remaining crumble topping. Set the pie pan on a rimmed baking sheet and baked 45 minutes, or until the filling is set.
  6. Cool at least 1 hour before serving with whipped cream or vanilla ice cream.

*If you’d like this without alcohol, omit the rum and substitute 2 teaspoons rum extract or vanilla extract.

Strawberry Crumble Pie with Lemon Infused Whipped Cream

It may have snowed last weekend here in Seattle but I’m still pretending its spring. The strawberries at the store looked so delicious I decided on a strawberry crumble pie this week. Even on a cold, blustery day like this one, the lemon infused whipped cream plopped on top of this fruity pie brings springtime right to your door step. Photo_6

One thing I love about Ashley English’s recipes is that the pies are never overwhelmingly sugary. This strawberry crumble is perfectly balanced between sweet and tart. Although, make sure you test your strawberries first. If it’s the peak of the season and they’re deliciously ripe, maybe add a little less sugar. If it’s the beginning of the season, then the amount the recipe calls for should do you just fine. Photo_4

As for the lemon infused whipped cream, do not skip! It is absolutely amazing and extremely easy to make. Since it’s still just February, I couldn’t find lemon verbena but I was able to pick up some lemon grass. I let it sit in the refrigerator overnight; definitely worth it. This whipped cream is so delicious, a friend from work who doesn’t like lemons even loved it!


A very simple, easy recipe that’s perfect for a springtime dessert. Don’t forgot a dollop of that lemon whipped cream on top, it almost makes the whole pie! Photo_5

Strawberry Crumble Pie with Lemon Verbena Whipped Cream – Recipe by Ashley English 

You will need: 

  • 1/2 recipe basic pie dough 
  • 9-inch pie pan

Whipped Topping:

  • 1 cup heavy cream 
  • 2 tablespoons fresh lemon verbena, finely chopped*
  • 3 tablespoons powdered sugar (added after steeping) 


  • 1 1/2 pounds strawberries, stemmed and halved
  • 1/3 cup cornstarch 
  • 1/3 cup granulated sugar

Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 cup (packed) light brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter

* If lemon verbena is unavailable, substitute an equal amount of fresh lemon grass or lemon balm for a similar lemon taste. 


  1. Start the whipped topping: Combine the heavy cream and lemon verbena in a lidded container, such as a mason jar. Shake the contents vigorously. 
  2. Place the mixture in the refrigerator and steep for at least 4 hours. 
  3. Preheat the oven to 400˚F. 
  4. Prepare the crust: Roll out the dough on a lightly floured surface and fit into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively.
  5. Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes. 
  6. Line the crust with parchment paper and fill it with dried beans or pie weights. Bake 10 to 12 minutes, and then remove from the oven, leaving the oven on. 
  7. Remove the dried beans or pie weights and parchment paper from the crust, and cool it completely before serving. 
  8. Prepare the filling: Combine the strawberries, cornstarch and sugar in a medium-size bowl. Set aside. 
  9. Prepare the crumble topping: Combine the flour, salt, brown sugar, and butter in a medium-size bowl. Crumble together with either your hands or a pastry b;ender, leaving pea-sized chunks of butter in the mixture. Set aside. 
  10. Assemble the pie: Pour the strawberry mixture into the crust. Sprinkle the crumble topping evenly over the surface, packing down as needed to accommodate the entire amount. 
  11. Set the pie pan on a rimmed baking sheet and bake for 40 to 45 minutes, until the topping is golden brown. Cool the pie at least 1 hour before serving. 
  12. Finish the whipped topping: Strain the contents of the jar containing the cream and lemon verbena through a fine-mesh sieve. Discard the lemon verbena. 
  13. Using either a mixer or whisk, beat the infused cream and powdered sugar until billowy peaks form. Serve alongside the pie.