Flaky Nectarine Pie | The Biggest Little Farm #FoodnFlix

Have you ever cried watching a documentary about farming? I mean, if you had, it'd be okay. I mean, we've all done it. Right? No? Just me? That's fine. I'm okay with possibly being the only person who cried while watching this month's Food 'n Flix selection...a documentary...called The Biggest Little Farm. The Biggest Little Farm tracks the life of John and Molly Chester as they start on the daunting "adventure" of a lifetime in 2010. And as John tells us in the film, it all begins with a promise to their rescue dog, Todd {sniff}.

Mixed Berry Crumb Pie with an All-Butter Press-In Crust

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Before I get into this delectable berry pie, I wanted to let  you know that I'll be working with Land O'Lakes, Inc. as an ambassador through the end of the year. I can't tell you how excited I am to be working with a company whose products I grew up seeing my grandma and my mom use, and that I always have in my own kitchen. I hope you and your family enjoy the recipes that I develop using Land O Lakes^® Butter and other products over the next six months as much as my family does!

Let's talk pie today. More specifically, let's talk pie crust, which seems to be the part of the pie that scares off most would-be pie makers. I can't tell you how many times I've heard someone say that they just can't make crust because they can't roll it thin enough or wide enough, or it breaks apart when after they worked hard at rolling it out and try lifting it into the pan. I get it, really. But let me tell you, there's nothing like the satisfaction of a biting into a pie that YOU made entirely from scratch.

Blueberry Thyme Pie inspired by North of Here

Today I'm hosting a book tour stop for the novel North of Here by Laurel Saville. The story centers around 4 characters and is divided into sections, each of which contain a period of interaction between 2 of them that trickle outwards and affect all of them. And while I did enjoy the way it was broken up, and the eloquent writing, I wasn't as fond of the book itself.

I don't know what it is, but lately I've found myself choosing books that are a bit unsettling. I'm very much an escapist reader by choice and want to be transported away from the dismal and despressive. But this book lays both on heavy. Plus, the main characters are an entirely unlikable bunch, with Dix being the only port in the storm.

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.

Do I need to tell you how much I adore pie? If you've visited me before, probably not. But just in case this is your first time here, I have something to tell you. PIE IS MY JAM! When forced to choose between pie and cake, I'll choose pie every time. I love it so much that I devote the last Friday of each month to it. And, when it came time for me to put on my big girl panties and start contributing to our Thanksgiving (extended) family meal, I brought homemade pie.

Now that we're clear on my feelings for pie, you'll understand why I immediately jumped at the chance at partnering with The Greek Gods brand Greek-Style Yogurt to make a Thanksgiving-inspired pie featuring their yogurt. That and the fact that you can find a carton of their Honey Greek Yogurt in my fridge at all times.

One of my favorite things to eat when I want a lighter breakfast option, or even a midday snack, is a serving of the honey Greek yogurt with fresh fruit and granola. I've tried all sorts of combinations—my favorite being peaches so ripe they drip down your arms when you try to slice them and honey almond granola. But since I don't think peaches when I think Thanksgiving, that combo was out (but you can bet I'll be making a peach version of this pie next summer).

Initially it was a toss-up between spiced apples and a variation on a pumpkin pie, but since those are both regulars in our holiday dessert spread already, I decided to go with cranberries instead. I am so glad that I did. By first tossing the cranberries with some honey and vanilla, it "tames the tart" a wee bit, plus the honey accents the honey Greek yogurt in the creamy custard that the cranberries wind up suspended in after baking.

As a nod to that breakfast I enjoy, I made the crust from the same main ingredients that go into granola—oats and nuts. The results? A festive pie that has earned its spot on our Thanksgiving menu this year...and probably every menu in the future!

The Greek Gods® brand Greek-Style Yogurt and Kefir are gluten-free and contain live and active cultures. Plus, The Greek Gods® brand Greek-Style Yogurt and Kefir are made with milk from cows that are not treated with growth hormones.

Interested in learning more? Connect with The Greek Gods Yogurt: website | facebook | twitter | instagram | pinterest

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

Roasted cranberries suspended in a sweet Greek yogurt custard make up the filling of this pie with a nutty-oat crust that is perfect for the holidays.

by Heather Schmitt-Gonzalez

Prep Time: 90 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert soy-free vegetarian cranberries yogurt honey Christmas Thanksgiving pie American fall winter

Ingredients (8 to 12)

for the cranberries:

• 2 cups whole cranberries
• 2 tablespoons honey
• 1 vanilla bean, seeds scraped (use pod for something else)
• pinch of fine sea salt

for the crust:

• 2 cups toasted nuts (any one or a combination)
• 1 cup rolled oats
• 4 tablespoons (2 ounces) unsalted butter, melted
• 2 tablespoons granulated sugar
• pinch of fine sea salt

for the yogurt custard:

• 1 cup granulated sugar
• 3/4 cup milk
• 3/4 cup (6 ounces) The Greek Gods Honey Greek Yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• whipped cream (as much as you like), to serve

Instructions

make the cranberries:

Preheat oven to 400° F. Line a baking sheet with parchment paper.

Toss all of the ingredients for the cranberries together in a medium bowl. Lay them out on the prepared baking sheet. Slide into preheated oven and roast until the cranberries begin to pop and release their juices, 8-10 minutes. Cool completely.

make the crust:

Combine nuts, oats, butter, sugar, and salt in a food processor and process until finely ground, ~3 minutes. Dump into the bottom of a 9.5-inch pie plate and press into the bottom and up the sides. Refrigerate for at least 30 minutes. Clean the bowl of the food processor for later use.

Preheat oven to 350° F. Set plate on a baking sheet and bake until golden, 20-25 minutes. Let cool completely.

make the yogurt custard and finish the pie:

Preheat oven to 350° F. Scrape the cooled cranberries into the bottom of the crust and spread evenly.

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt in the bowl of the food processor and process until smooth. Pour into the crust over the cranberries.

Set the pie on a baking sheet, then slide into preheated oven and bake until the filling is set, 45-50 minutes. Allow to cool on a wire rack. Store cooled pie, covered, in the refrigerator for up to 2 days. Serve cold or at room temperature with a big pile of whipped cream on the top.

Have you ever used Greek yogurt in a pie? If so, was it in the filling or the crust (or both)? I'd love to hear how you'd use Greek Yogurt to transform a favorite Thanksgiving pie this holiday season...and so would The Greek Gods Yogurt! Enter your favorite pie recipe using Greek Gods Greek-Style Yogurt in their Fall Pie Recipe Contest for a chance at winning some great prizes.

25 Pies for your Thanksgiving Table

I have a very special treat for today's edition of #FridayPieDay—a Thanksgiving inspired roundup featuring 25 pies that would be perfect for eating alongside coffee after the big meal this year! Thanksgiving just so happens to be my favorite "food day" of the entire year. I spend at leas) an entire month pouring over books and magazines (old and new) with a Thanksgiving theme planning out my menu for the year.

This year I thought it would be fun to help other Thanksgiving feast lovers out there do the same. Starting today and lasting throughout the month of November leading up the big Thursday, I've got a whole lot of roundups like this one. Each roundup will feature 25 ideas for one aspect of the big meal, be it the turkey, the sweet potatoes, the vegetable side dishes, or the bread and rolls. I'll even share ideas for desserts beyond pie and mains beyond turkey...in case you (unlike me) tire of the American turkey and pie tradition.

What better way to kick of the Thanksgiving planning than with pie? Go ahead, put on your menu planning hat—it's time to get started!

Chocolate Lovers Pecan Pie by Floating Kitchen

Amish Peanut Butter Pie from Nutmeg Nanny
Apple Cider Pie
Apple Hand Pies from Cooking on the Front Burner
Blue Ribbon Coffee-Toffee Pecan Pie from Shockingly Delicious
Bourbon Pumpkin Pie with Salted Brown Butter Pecan Streusel from Sweet Peas and Saffron

Date Crumb Pie

Caramel Apple Slab Pie from Eazy Peazy Mealz
Chocolate Lovers Pecan Pie from Floating Kitchen (pictured)
Coconut Sweet Potato Pie with Spiced Graham Cracker Crust
Cranberry Pecan Pie from Barbara Bakes
Dad's Sweet Potato Pie from Joy the Baker

Fluffy Pumpkin Pie by Bake Love Give

Date Crumb Pie (pictured)
Fluffy Pumpkin Pie from Bake Love Give (pictured)
Low-Sugar Pumpkin Cheesecake Pie from Kalyn's Kitchen
Maple Pumpkin Pie from Hoosier Homemade
Mini Deep Dish Pumpkin Pies from Chocolate Moosey

Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping by Keep It Sweet Desserts

Mom's Apple Pie from Tried and Tasty
Pumpkin Biscoff Mousse Pie from Frugal Foodie Mama
Pumpkin Pie with Sesame Snaps
Purple Sweet Potato Pie from It's Yummi
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping from Keep It Sweet Desserts (pictured)

Sour Cherry Apple Pie with Cheddar Cheese Crust by Hola Jalapeño

Sister Schubert's Sweet Potato Pie from The Kitchen is My Playground
Sour Cherry Apple Pie with Cheddar Cheese Crust from Hola Jalapeño (pictured)
Spiced Maple Pecan Pie with Star Anise
Turtle Pecan Pie from Growing Up Gabel
Whiskey Caramel Apple Pie

Find more pie ideas for Thanksgiving on my Thanksgiving Food and Inspiration Pinterest board!

Grab a plate and a fork, it's time for PIE! Pull a chair up to the table and help me dive deeper into the wonderful world of pie; from fruit pies to nut pies to cream pies to icebox pies and beyond...to savory pot pies and skillet pies. Whether it's a traditional round pie, a slab pie, or even a hand pie—it's going to be all about the pie.

Join me on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration. For more information and recipes, please check out my #FRIDAYPIEDAY page!

In true #FridayPieDay form, I have a couple of friends joining me today...and hey, pie is always better when shared, so please check out Stacy's Blueberry Pie with Polenta Shortcake Crust at Food Lust People Love and Kimberly's Twin Peaks "Sweet-Tart" Pie (aka Double Fruit Pie) at Coffee and Casseroles!

Find even MORE great pie recipes for Thanksgiving (and beyond) on my FridayPieDay Pinterest Board!

Fresh Baked Apple Pie on Natural Wood Background photo (in lead photo) via Shutterstock

Buttermilk Pie | #FridayPieDay

Buttermilk Pie may look like a Plain Jane, but looks can be deceiving. There's actually quite a bit of complexity in each bite—smooth vanilla-infused custard that's both sweet and tangy at the same time. Aside from the fact that it's delicious and fits in on the dessert table year-round, it's also ridiculously easy to make. If you can run a blender, you can make this pie. And while a homemade pie crust is something to be proud of, if that's not your thing, a storebought crust basically turns this into the easiest recipe ever.

I like it plain-jane-as-is, but try adding a fluffy dollop of whipped cream, dust it with powdered sugar, or serve it with seasonal fruit or a fruit compote if you want to dress it up a bit. I really don't think you can go wrong with this one.

Whiskey Caramel Apple Pie inspired by August: Osage County | #FoodnFlix

"My last refuge, my books: simple pleasures, like finding wild onions by the side of the road, or requited love."

August: Osage County is one of those movies I only really wanted to watch once in my life, but wound up watching twice. I saw it when it was first released on DVD. A tragic and heart-wrenching story with moments of humor that soon turned to disgust. The one character that I would have liked to see more of was the one that departed the screen early. I did think that the whole cast was pretty amazing and they played their parts to a T.

In simplest terms, August: Osage County is a drama that hints at dark comedy that is based on a Pulitzer Prize-winning play of the same name. The story takes place in Oklahoma and centers around the Weston family—the main characters being:

• Violet - mother, wife, pill addict with cancer who runs over with piss, vinegar, and a venomous tongue
• Barbara, Karen, and Ivy - the adult daughters, each with their own distinct personalities, paths, and problems
• Beverly - father, husband, poet, and alcoholic whose death brings them all back together

Cherry Crunch Pie

It's the last Friday of the month, and that means...PIE! My visions for #fridaypieday included not only posts that included new pie recipes, but also some that featured different techniques, pie making tool reviews and recommendations, the occasional pie shop review, and some pie-centered cookbook reviews. So, when I was offered a copy of The Norske Nook Book of Pies and Other Recipes, I accepted.

So, first a little history. The Norske Nook is actually a small-town café that was founded in 1973 in Osseo, Wisconsin by Helen Myhre. Her hard work ethic and sense of family made the farm-style meals and pies attract media attention, which in turn brought tourism to the small town. Jerry Bechard bought the café from Myhre in the late 80's, when she decided it was time to retire and write a cookbook.

The heartwarming story of the start of Norske Nook and the change of hands, and how it grew to its now four Wisconsin locations—the café in Osseo, plus three others in Rice Lake, Eau Claire, and Hayward—is found in the 9 page introduction written by Bechard. I recommend taking some time to sit down and read this intro before you dive into the reicpes. (I think) the insight will put you into the right frame of mind, as well as make Wisconsin a travel destination in your very near future.

Banana Cream Pie w/ Shortbread Cookie Crust

Can we talk cream pies for a second? Pie shells filled with a rich pudding-like custard, and sometimes topped with a big cloud of whipped cream...you know the ones I mean. I'm about to make an admission that may stun and amaze you. Here goes: I can't remember eating more than a single slice of cream pie in my entire 39 years of existence. And I haven't actually made one myself until now.

I came close once, with this Coconut NO-Cream Pie that I made (which means that I also ate some) to share over at my friend Bea's blog, The Not So Cheesy Kitchen. But no cream filling is slightly (and by slightly, I mean extremely) different than rich, magnificent, actual custard filling. Just sayin'.

I've mentioned several times that I'm more of a fruit pie kind of girl, with nut pies coming in a close second. And of course I grew up eating pumpkin pie around Thanksgiving every year, but that's nowhere near a cream pie consistency. To make a long story short (which I suppose I really didn't), I decided it was high time that I try making an honest to goodness cream pie in my own kitchen. I had to start with banana, because I knew that would be universally accepted (if my home were the universe).