Celebrate Pi Day With Apple Berry Pie

Wednesday, March 14th, 2018 by

It’s pretty safe to assume that we don’t need a reason to bake pie. We could eat it all day, every day. But if you’re hesitating at all, you’ll be relieved to know today is Pi Day. What is Pi Day you may ask?

Pi Day is the annual celebration of the mathematical constant Π. To be a little more specific, Pi is the ratio between the diameter and circumference of a circle. We celebrate this holiday today, on March 14 (3/14), because 3.14 are also the first three digits of Π!

Generally, Pi Day is celebrated with pie. Creative right?!? Well… maybe not, but who cares? Not only are pies delicious, but they’re usually a circle too. For us, festivities include activities such as baking pie, talking about pie, eating pie, and maybe even a pie in the face (be careful though, not everyone is a fan of that last one ;-D). So, like you, we’ll totally use Pi Day as an excuse to get at some scrumptious, pie.

This recipe for Apple Berry Pie was concocted by our resident baker and shipping expert Lori. Lori’s Apple Berry Pie is chock-full of apple slices and whole berries: cherries, blueberries, and raspberries. We would say it tastes like an explosion of tart, fruity goodness, but that would not do justice to how good this pie truly is!

This Apple Berry pie’s filling is gooey and sweet, with a crumble on top adding a satisfying spicy crunch to the fruit inside. It’s so tasty, we bet you’ll be having a slice for breakfast with your coffee or tea! Give it a try with our March Roaster’s Blend. The combination of piquant Panama Boquete & sweet City Roast Costa Rican coffee perfectly complements the fruity spice of this delectable pie. They go together like two pies in a pod. Give this tasty recipe a try, and let us know what you think in the comments below!

 

Ingredients:

1 frozen pie crust

For the fruit:

2 cups blueberries                             2 cups raspberries

1 cup cherries                                   2 apples, chopped

2 tablespoons flour                            1 tablespoon bourbon

½ teaspoon clove                              ½ teaspoon black pepper

½ teaspoon salt                                ½ teaspoon ginger

½ teaspoon chile powder                    1 teaspoon cinnamon

For the topping:

¾ cups + 2 tablespoons butter (in liquid form)

½ cup of brown sugar

1 ¼ cup rolled oats

½ cup flour

1 teaspoon cinnamon

½ teaspoon salt

 

Directions:

  1. Preheat the oven to 350 degrees. Place the pie crust in a baking dish. Toss the apples with the flour and spices and spread in a single layer in the baking dish.
  2. Whisk the butter and brown sugar together until smooth. Place the rolled oats, pecans, flour, cinnamon, and salt in a large bowl. Add the coconut oil and brown sugar mixture; stir until combined.
  3. Pour the oat mixture over the apples to cover them evenly. Bake for 40-50 minutes until the topping is browning slightly. Let stand for 15-20 minutes.

 

Behind the Flavor: Black Forest Cake

Monday, June 22nd, 2015 by

Black Forest Splash

We unveiled a new flavor this month: Black Forest Cake, inspired by this delicious rustic version the traditional German dessert. While we feel Black Forest Cake coffee does the flavor justice, we did eat the cake pictured above in the name of research and feel slightly guilty that we didn’t share. So, here’s the recipe, adapted loosely from Butter and Brioche, baked by our shipping supervisor Lori.
While kirsch liqueur is traditionally used in the cherry topping, we skipped that step with store-bought cherry pie filling, but gave it a hillbilly twist, adding moonshine-soaked cherries on top. Consider it the rural New Jersey version.

Black Forest Cake Newsletter

Ingredients
For the cake (three layers):
  • 2-1/2 cups flour
  • 2/3 cup + 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • Pinch of salt
  • 2 cups sugar
  • 2 large eggs (room temperature)
  • 1-1/3 cup sour cream (room temperature)
  • 1/2 cup (one stick) butter, melted
  • 2/3 cup + 3 tbsp boiling water
For the frosting:
  • 17.5 oz mascarpone cheese
  • 6-8 tablespoons confectioners’ sugar
  • 2/3 cup + 3 tablespoons cup heavy whipping cream
For the cherries:
Directions
Bake the cake:
  1. Heat an oven to 350 F. Grease and line three 7 inch cake pans.
  2. In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Stir to combine.
  3. Add the sugar, eggs, sour cream, butter and hot water. Stir gently until the batter is uniform and smooth.
  4. Divide between the three prepared cake pans.
  5. Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before leveling any domed tops and assembling.
Whip the cream:
  1. Beat the mascarpone and confectioners’ sugar until creamy. Add the cream and whip until thickened and spreadable, being carefully not to over whip and split the mixture.
Put it all together:
  1. Place the first cake layer on a serving platter. Spread a thick layer of the mascarpone cream frosting on-top. Place cherry topping over the frosting and gently press in to indent.
  2. Place the second cake layer over the first and repeat the layering process as before.
  3. Top with the third cake layer. Decorate with a generous amount of cherry filling, adding some moonshine cherries (recommended) to the mix. Refrigerator before serving.