|PB&J Baby Lattice Pies|
Through one of my favorite blogs, Juanita's Cocina, I found out about this new "book club" called "Pass the Cook Book Club." It's a group that picks a couple of recipes from a particular cookbook to make every single month. So every month bloggers will select one recipe, make it, and feature the recipe on their blog at the end of the month. Last month was Guy Fieri, but I just didn't have time to participate.
This month, the club selected recipes from the Picky Palate, which is one of the most popular and creative food blogs available. I've featured one of Jenny's recipes on this blog actually, her famous Oreo Stuffed Chocolate Chip Cookies. She's got so many creative dessert recipes, I was so excited to try out another one of her recipes for my blog this month!
Naturally, I chose her dessert recipe, Peanut Butter and Jelly Lattice Pies. This looked like a very easy recipe and appealing recipe, and I had all the ingredients on hand. Instead of using pre-made pie crust, I made my Easy Homemade Pie Crust. I was a little confused with her recipe because it didn't indicate which type of muffin pan to use, so I looked up her recipe on her blog and it used a mini muffin tin so I used that. Her recipe also stated that it made 12 mini pies, but I got an even 24 mini pies using her recipe. This is reflected in the recipe below.
While these pies were baking, the house smelled wonderful. It smelled like strawberry Pop-Tarts in the best way possible! Unfortunately, all of my jam oozed out during baking, and it made my pies very peanut-buttery, so I ended up putting a dollop of extra jam on the top when I served them up. I think next time I bake these, I'll put the peanut butter mixture on the top of the jam to hopefully prevent them from oozing out too much. I've also added these notes to the recipe below. I actually really liked the extra dollop of jam because it gave a fresh flavor that the cooked jam didn't add, so I would definitely add extra jam again when serving.
This was a fun recipe to make and to serve to others! I'm so happy that I found out about Pass the Cook Book Club and am already looking forward to next month. If you'd like to join the club or find out more information, please click the picture below to be taken to their page.
Peanut Butter and Jelly Baby Lattice Pies
slightly adapted from The Picky Palate Cookbook by Jenny Flake (page 179)
1 9” refrigerated pie crust, at room temperature (I used my Easy Homemade Pie Crust recipe)
1/2 c. creamy peanut butter
1 Tbs. sugar
1/2 c. strawberry jam preserves (or another flavor you like!)
1 large egg white
sugar crystal sprinkles, for sprinkling
powdered sugar, for sprinkling
strawberry preserves, extra for topping
Preheat the oven to 350 and spray a 24-count mini muffin tin with nonstick spray.
Unroll the pie crust onto a lightly floured countertop. With a 2 1/2 inch round cookie cutter, cut circles out of dough. Press the dough rounds into prepared muffin pan. Roll the scraps of dough to an even thickness and using a sharp knife, cut 1/4 inch strips for the lattice topping.
Add the peanut butter and sugar to a medium bowl and mix to combine. Drop 1/2 teaspoon of jam into each mini pie crust. Do the same with the peanut butter mixture. (I placed the jam on the top of the peanut butter mixture and it ALL oozed out. I'm changing this to put it on the bottom of the pie crust in hopes that it won't ooze out as much.) Use the pie strips to form a lattice top. Cut the excess dough from the edges of the pies. Add the egg white and 1 teaspoon water to a small bowl, whisk to combine. Brush over the tops of the pies. Sprinkle with the sugar crystal sprinkles and bake for 25-35 minutes, until golden brown.
Remove from the oven and with the top of a knife, loosen the edges where jam has oozed out. Let the pies cool for 5 minutes before removing from pan. Dust with powdered sugar to serve. (I skipped the powdered sugar and topped my pies with about 1/4 tsp. of more jam. Since the jam oozed out, the peanut butter overpowered the pies, so topping the pies with jam really helped!)
Wheeeee! I am SO glad you joined us! And now I'm convinced...I must make these!ReplyDelete
The lattice pies were my second choice, they sounds so good and they turned out really cute!ReplyDelete
These are too stinkin' cute!!ReplyDelete
That dollop of jam on top makes these darling pies all the more cute. My little girl would love to eat these with her friends.ReplyDelete
Oh yay, I'm glad I'm not the only one who made the pies!! I kind of tried to put the pb and jelly side by side in the crust, and it didn't ooze out too badly. I love your fix of adding a dollop of jam on top, the pies look fantastic :)ReplyDelete
When I saw the recipes for this month these didn't sound good to me, but now I am seeing your pictures and thinking I MUST make these soon!ReplyDelete
Ooh...I want like a dozen of these, please. :)ReplyDelete
Great job on these cute little pb&j pies, love them. Glad to have you cooking along with the rest of the group!ReplyDelete
I just love this recipe, the pies are just so darn adorable!! You did a beautiful job on your recipe, they look so delicious:-) Take care, Hugs, TerraReplyDelete
What a clever little tart! Love the idea and these look so cute. Bet they are delicious!ReplyDelete
Welcome Renee! I am so glad you found the club and are enjoying it. These little pies look awesome and Im kind of sad I didn't try them! They sounded a little weird to me when I was reading the recipe but now that I see it in action, I really wanna taste test! Can't wait to see what ya make next month. :DReplyDelete
So freakin' ADORABLE!!ReplyDelete