Thank you Tillamook for sponsoring this post. Visit your local grocery store to buy Tillamook Ice Cream today!
Time to take the guess work out of dessert this holiday season. I’m happy to partner with Tillamook to showcase their Old Fashioned Vanilla Ice Cream which is the perfect scoop for all your pies! Five pie recipes from no bake, pie bars, galettes and traditional pies all in one easy place to find.
Tips for Stress-Free Baking
Whether you’re hosting a holiday gathering or need the perfect dessert to bring to a friend’s house, look no further. It’s easy to stress about baking, especially if it’s not something you do regularly. Here are some quick and easy tips to help you keep turned STRESSED into DESSERTS!
Pickup your favorite store bought pie dough ~ homemade is amazing, but there are so many options out there these days, it’s an easy shortcut
Ice cream make everything better! Whatever pie you choose to make, don’t forget a tub of Tillamook Old Fashioned Vanilla Ice Cream. Tillamook uses more cream than air in their premium ice cream, making each bite smooth and creamy and perfect to top any pie!
No Bake! Not all pies are equal and not all pies need to be baked. Choose a no bake pie option to alleviate some oven space and make ahead!
Lose the pie crust! Who says all pie has to have pie crust? A shortbread type crust works perfectly as a pie base. Try a simpler pie bar to serve at your next gathering.
Go free!! A galette is the easy pie in my book! Free form, one layer, no crimping or lattice tops. It’s pie made simpler!
5 Ultimate Pie Recipes
So what will it be? Pie? Galette? No Bake? Pie Bars? Phyllo Pie? I have a recipe for each!
No Bake Pumpkin Pie
One of my favorite hacks to pies is creating a no bake version. These little individual No Bake Pumpkin Pies are a cross between cheesecake and pie and no baking required! A simple mix of Biscoff cookies and butter create the base while the filling is a blend of cream cheese, pumpkin pie spices, pumpkin and whipped cream. A little fridge time and your dessert is ready. Top with some vanilla ice cream for an ultra decadent dessert.
Cranberry Pie Bars
These Cranberry Pie Bars can absolutely double as breakfast! So fast and easy to make. No pie dough required, no chill time, just pure sweet and tart flavor of fresh cranberries and a hint of orange. Cut these up and display on a serving platter for guests while scooping up some creamy Tillamook Old Fashioned Vanilla Ice Cream on top.
Phyllo Pear Cups
I know phyllo dough isn’t traditional pie dough but it is used very heavily in my Lebanese culture. I thought it would be lovely to incorporate a simple phyllo cup and fill it with some cooked pears and top with vanilla ice cream and caramel. This dessert is elegant but also can be so incredibly easy to prepare ahead and even have guests assemble at your event.
Persimmons are one of my all-time favorite fruits. There are many different varieties but Fuyu are the most common here in the States and is the best to cook and bake with. It was natural to pair one of my favorite fruits with one of my favorite types of pies, the galette! A galette is a free form pie, just one layer and much thinner than a traditional pie. It is rustic and forgiving and the perfect avenue for fruit and ice cream.
Apple Crumb Pie
The most traditional for last! Apple pie! Not just any apple pie, but a SOGGY-BOTTOM FREE apple pie! One of the most important things in pie making is getting the ultimate crisp crust. Something that will hold all that fruit and then ice cream on top without falling apart is vital. The key is to bake it long enough and using a metal pie pan also helps. I know this pie isn’t the fanciest but a crumb topping will have my heart forever over a traditional pie crust top.
Tillamook to top all your Pies
Whether you prefer traditional pie, no bake pie or something completely unconventional like the Pear Phyllo Cups don’t forget to top them all with the ultimate rich and creamy Tillamook Old Fashioned Vanilla Ice Cream. Click here to find out where you can purchase some tubs for your holiday gatherings and elevate your dessert.
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Sprinkle a sheet of parchment paper with flour and roll out your pie dough into a round/oval shape about 1/8″ thick. You don’t want your pie dough to be paper thin where it will seep but also not very thick.
Place parchment paper on a heavy sheet pan.
Once your dough is rolled out into your desired round or oval shape, mix your semolina and granulated sugar together and sprinkle on your dough, leaving about an inch border to fold over.
Spread your creme fraiche over the semolina mixture.
Slice your persimmons in circles, about 1/4″ thick.
Begin fanning your persimmons around the edges of the galette, gently overlapping until you find your way to the center.
Sprinkle 2 Tbsp of your raw sugar over your persimmons.
Fold over your edge to enclose your persimmons and seal everything in.
Brush your crust with heavy cream then with your last tablespoon of raw sugar, sprinkle the crust.
Bake for 35-45 minutes until crust and persimmons are browned.
Remove from oven and mix apricot jam with your water and brush over warm persimmons. Serve warm with ice cream.
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