Pumpkin Whoopie Pies
I do not remember whoopie pies growing up, and as an adult - chronologically, anyway - I'm not really crazy about them. They're like chocolate-covered pretzels. I just don't get the concept. My childhood store-bought treat of choice was always a Langendorf Lemon Pie. They only cost a dime back in the days of 29¢ loaves of bread. I still remember that tart lemon filling...
But just because I don't care for one thing doesn't mean I'm not up to trying something different. Homemade treats are infinitely better than their mass-produced, chemical-laced, store-bought counterparts, so, after coming across a recipe for Pumpkin Whoopie Pies on Epicurious, I thought I'd give them a whirl.
I'm rather glad I did.
These are little pumpkin cakes with a sweet bourbon cream cheese filling. The flavors of fall in a hand-held treat. It doesn't get any better on a Sunday afternoon...
Pumpkin Whoopie Pies
cakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1 cup packed brown sugar
- 1/2 cup neutral oil
- 1 (15-ounce) can pumpkin
- 1 large egg
- 1 tsp vanilla
filling:
- 8 ounce pkg cream cheese, softened
- 6 tbsp unsalted butter, softened
- Pinch of salt
- 1 1/2 cups powdered sugar
- 1 tbsp bourbon
for cakes:
Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt, and spices in a bowl.
Mix sugar, oil, pumpkin, egg, and vanilla, then stir in flour mixture.
Using a #30 scoop or tablespoon, drop a scant scoop of batter or 2 scant tablespoons of batter onto a lined baking sheet to form a mound keeping them about 2 inches apart. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of about 32 cakes.
Bake until springy to the touch, about 14 minutes. Transfer cakes to rack to cool.
for filling:
While cakes are baking, beat cream cheese, butter, and salt in a bowl with mixer until smooth. Add powdered sugar and bourbon and mix on low speed until smooth.
assemble whoopie pies:
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cakes, then top with other half of cakes.
These were definitely fun little treats. I can envision a mini-version for Thanksgiving!
Because our house is always bereft of desserts on Thanksgiving...
Pear Crumble
Fresh pears. Yum. I had picked up 4 pears - 2 bartlett and 2 reds - on a whim, and when I got home, decided it was dessert-time!
I started off by peeling the pears and then slicing them fairly thin. I put them into a bowl with about a quarter cup of flour and the same of melted butter. I added in about a half-cup of brown sugar and a tsp of vanilla - and a tad bit of nutmeg. After it was all mixed, I placed it in an 8"x8" pan and topped it with about 2 cups of pumpkin granola.
I covered it with foil and placed it into a 350° oven for about 40 minutes.
It's a no-brainer simple concept. Just about any granola will work - as will just about any fruit.
The beauty of a dessert like this is you really can't screw it up. It's fruit and a bit of sugar with a topping. You can add ice cream on top, or whipped cream - or serve it as-is. Warm or cold.
Delish.
Hard Cider Apple Crepes
Well, I finally did it! I used a bottle of Bad Seed Hard Cider I have had since last Christmas! I received it in a Christmas Pollyanna from one of my more favorite foodie people, Debbie Koenig who wrote the fantastic Parent's Need To Eat, Too cook book! (I just ordered another copy for a new new-born family!) We're practically related through my sister-in-law who is not a blood relation to either of us. Families are great.
But I digress...
I started off with a bazillion different ideas of what to do with it. Since I don't really drink, I needed something to make with it - dinner, dessert, sweet, savory... I had pretty much settled on a savory pork and apple stew once the weather turned a bit cooler, but then I bought a bag of honeycrisp apples.
4 pounds of apples. Two apple-eaters. Quick. Make a dessert.
Okay.
Normally, honeycrisps wouldn't be my first choice for a cooking apple, but they were what were in the kitchen. I'm a make-do kinda guy. And that cider has been mocking me long enough.
The first thing I did was make a syrup from the hard cider. It's a 22 oz bottle - just a tad shy of three cups - so I did a basic 2:1 liquid to sugar and put a scant 1 1/2 cups sugar in a pan with a couple pats of butter and the bottle of cider. I brought it to a boil and reduced it to about 1 cup.
I peeled and cored the apples and put them into the hot syrup and let them sit while I made the crepes. They got nice and soft but still held their shape.
I didn't add anything at all to the apples - no spices, no nothin'. I didn't need to.
I plced a few apple slices on the crepe and rolled them up. They then got a nice dousing of syrup.
The final result was a sweet apple without being cloyingly sweet. Honeycrisps are a sweet-crisp apple to begin with but sugar didn't overpower. And the crepe was perfectly light and tender. They really are just so easy to make...
It looks as if I'm going to need a new item to plan meals around... Time to search the cabinets...
Hard Cider Apple Crepes
syrup and filling:
- 1 22 oz bottle Hard Cider
- 1 1/2 cups sugar
- 2 tbsp butter
- 2 lbs apples, peeled, cored, and cut in 8ths
Bring cider, sugar, and butter to a boil in a heavy saucepan. Boil and reduce to about 1 cup. Stir in apples and bring back to boil. Turn off heat and allow apples to cool in syrup.
crepe:
- 1 cup flour
- 1 tbsp sugar
- Pinch of salt
- 3 large eggs
- 1 cup whole milk
- 6 tbsp butter, melted
- 1 tsp vanilla
Mix all ingredients in a blender and process until smooth.
Melt butter in small non-stick pan. Add about 2 tbsp batter to pan and swirl to thinly coat. Cook over moderate heat until edges are lightly browned and crepe is dry. Stack on plate until all are completed.
to assemble:
Place crepe on counter. Add about 4 apple slices to one end. Roll crepe and place seam-side down on plate and continue until all are made.
Spoon syrup over crepes and enjoy!
I highly recommend going out and getting a bottle of hard cider.
Soon.
And don't wait as long as I did to use it!
Peach Strudel
Peaches. Did I mention we had a lot of them? We still do - but they've been re-purposed!
I came upon this concept from Saveur. They made it with plum jam and ground walnuts. I made a fresh peach filling and used chopped walnuts. It really was quick and easy, although the dough does need to sit in the fridge for a good hour.
Peach Strudel
- 2 cups flour
- 1/4 cup sugar
- 4 tbsp butter
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, lightly beaten
- 1 cup walnuts
- 6 peaches
- 1/3 cup sugar
INST RUCTIONS
Process peaches and 1/3 cup sugar in food processor. Place in medium saucepan and cook until thick, stirring and making sure it doesn't scorch.
Process flour, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and 1/4 cup ice-cold water; pulse until dough forms. Form into a disk; wrap, and chill for 1 hour.
Heat oven to 37 5°. Cut dough into thirds; roll each into an 11″ × 7 ″ rectangle; line an 11″ × 7 ″ baking dish with a rectangle. Spread over half the apricot spread; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts.
Bake until golden, 25–30 minutes.
The peaches will get nice and thick - just like jam.
And then you cut them into little squares. And eat a lot of them!
Coconut Cheesecake
We're in a bit of a celebratory mood this evening, so it's time to break out the cheesecake! I actually made this a couple of days ago, because cheesecakes tastes a lot better when they're left to sit for a couple of days. It's not always easy to do, but 24 hours is pretty much the minimum.
Nonna really likes cheesecake and she really likes coconut, so I thought a combo of the two would be something fun. I was right. It's fun. And really creamy and yummy, too!
I made it a bit differently than my usual cheesecake. Since I put in a whole can of Coco Lopez, I added another egg and cut back on the sugar because the coconut cream is sweetened. The crust was pre-baked to make it crisper and the whole shebang was baked at a low temperature to keep it from cracking.
I have a nasty habit of over-mixing my cheesecake batter - whipping too much air into it - and having them rise too much and then fall. This one is made in a food processor, so the extra air wasn't incorporated.
I didn't top it because I thought it would have enough flavor on its own, but just about any fruit from strawberries to papaya would work.
Coconut Cheesecake
Crust:
- 2 cups coconut
- 1 pkt graham crackers, broken (8-9 crackers)
- 1/4 cup sugar
- 1/2 stick butter
Fillling:
- 4 8 oz packages cream cheese
- 1/2 cup sugar
- 1 15-ounce can Coco Lopez Cream of Coconut
- 1 tsp vanilla
- 1 tsp coconut extract
- 5 large eggs
- Pinch salt
For crust:
Preheat oven to 350°. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and sides of 9" spring form pan. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°.For filling:
Blend cream cheese in processor until smooth. Add sugar and process to blend. Scrape bowl. Add cream of coconut, vanilla, coconut extract, and salt. Blend Add eggs 1 at a time, blending after each addition. Pour filling into cooled crust.Bake cheesecake 10 minutes. Reduce oven to 250°. Bake until center is softly set, about 1 1/2 hours longer. Turn off oven and let cheesecake cool in the oven 1 hour. Refrigerate overnight.
Homemade Ricotta
We're planning dessert for Wednesday. I had an idea for s broiled peach with fresh ricotta and a warmed honey and pistachio topping. Victor suggested figs and balsamic.
I started drooling.
Decisions, decisions... I decided I had to make both and see which one I liked best. Actually, I decided that a balsamic reduction with pistachios would work with either, so I nixed the honey completely.
Victor made the homemade ricotta today, so I went to work...
I sliced a peach and a couple of figs in half and sprinkled them with demerara sugar. Under the broiler they went until the sugar crystallized and the fruit was heated through- just a couple of minutes.
I topped each piece of fruit with some homemade ricotta and then drizzled everything with a balsamic reduction. The final act was chopped roasted and salted pistachios.
Both of them were stellar...
Fresh Ricotta
- 1 cup heavy cream
- 3 cups whole milk
- 1 1/2 cups buttermilk
- 1/2 tsp salt
Add all ingredients to a heavy pot and simmer 15-20 minutes. Remove from heat and allow to sit for 30 minutes.
Scoop curds into a cheesecloth-lined sieve and drain about 30 minutes. Squeeze to remove as much whey as possible.
Cover and chill.
Balsamic reduction is pretty basic. Place balsamic vinegar in a pot and bring to a boil. Reduce by at least half, until it is syrupy. Be careful not to burn it and use the vent or open windows...
So the question is... which one will be dessert on Wednesday?
Find out Wednesday...
Figs and Balsamic
I love me some fresh figs. And added to vanilla ice cream, what could be better? Adding demerara sugar and balsamic vinegar, that's what!
After cutting the figs in half, I coated them with the demerara sugar and put them under the broiler until the sugar melted and made a nice glaze. Onto the ice cream they went, and then the whole thing was lightly drizzled with a good balsamic.
Slightly out of the ordinary and extraordinarily good.
We're eating well, tonight...
Polenta Pound Cake with Cherries
I had a 2-pound package of fresh cherries in the 'fridge just screaming to be made into a dessert. And I had a magazine with a polenta pound cake with blueberry sauce. A dessert was born.
The pound cake recipe looked solid - it just needed a few tweaks. The blueberry sauce just looked too expected. The cherries, on the other hand, mixed with key lime juice, was the UNexpected.
I went to work.
I reworked the cake recipe, made up the cherry sauce recipe, and smiled at every bite. The polenta adds a nice little bite to the cake. It changes the texture juuuuuust a tad in a really good way. The pinch of thyme adds a slight hint of savory that plays off the cherries and key lime. I used dry thyme because my herb garden is still in its infancy. If you use fresh, use more.
Polenta Pound Cake
adapted from Fine Cooking magazine
- 1 cup unsalted butter, softened
- 1 2/3 cups cake flour
- 1/3 cup polenta
- 1/2 tsp thyme
- 1 1/3 cups granulated sugar
- 5 large eggs - room temperature
- 1 tbsp key lime juice
- 1 tbsp vanilla extract
Preheat oven to 325°. Butter and flour a 9x5-inch loaf pan.
In a small bowl, whisk together the flour, polenta, thyme, and salt.
Beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add key lime juice and vanilla. Reduce speed to low and slowly add the flour until just combined.
Spoon the batter into the prepared pan and smooth the top. Bake until a tester inserted in the center comes out with just a few small, moist crumbs attached, 75 to 90 minutes. Cool in the pan on a rack for about 15 minutes, then invert onto a serving plate or cutting board. Slice and serve warm or at room temperature, topped with the cherries.
Key Lime Cherry Sauce
- 1 pound fresh cherries, pitted
- 1/3 cup sugar
- 2 tbsp key lime juice
- pinch salt
Combine ingredients in saucepan. Bring to a boil and let boil uninterrupted for about 5 minutes. Cool and then chill. Serve cold or at room temp.
The cherries would totally rock over ice cream and the pound cake could be eaten out of hand.
Two separate concepts that just rock together.
Key Lime Coconut Cake
I don't really need an excuse to bake a cake, but it's always nice when I have one. And what better excuse than Mother's Day and Birthday celebrations?
Yesterday was Victor's mom's birthday, today, of course, is Mother's Day, and tomorrow is my mom's birthday. Our mom's were born 2 days apart in the same year on opposite coasts. They could not have been more different, yet they were both perfect examples of their place and time.
Victor's mom was the 10th of 11 children of Italian immigrants who came through Ellis Island and settled in Philadelphia. Her parents both died within a year of one another and the youngest four kids were raised in a Sons of Italy Orphanage just outside of Philadelphia until they were old enough to live with their older married-with-children siblings. My mom's paternal family was here in the early 1800's in North Carolina and Tennessee, before migrating to Missouri and finally to California in the late 1800's. The maternal side started in Ireland and made it to Galena, IL in the 1840's and ended up in California via Pueblo, Colorado, at the turn of the 20th century. She was the second of three kids.
Different as night-and-day.
There is one trait that both shared, however - dessert. My mom was Dessert Queen. We had dessert every night growing up and her cook books prove it. The Dessert binder is twice as big as the one for entrees, appetizers, and side dishes! Victor's mom loves her sweets, as well, and while she is diabetic, I keep her supplied in illicit goodies - in moderation, of course.
One of her favorites is coconut. She'll turn her nose up at chocolate cake and won't even look at a pumpkin pie, but mention coconut and she can lay skid marks with her walker heading to the kitchen. She likes her coconut.
I've made her a few over-the-top coconut cakes in the past. One, a couple of yeas ago, The Ultimate Coconut Cake from South Carolina, is a heart attack waiting to happen. You need a week to make it and two weeks to recover from a slice. Last year's Coconut Cake was a lot lighter - and actually more enjoyable.
This year, I decided to go single-layer and a little less caloric. Just because I can go multi-layered and overly-indulgent doesn't mean that I should. Almost 61 and starting to practice restraint. Does this mean I'm finally growing up?!? I didn't think so.
Oh well...
I picked up a bottle of key lime juice a couple of weeks ago and have been dreaming of a coconut key lime combo ever since. And today, it happened! (I used conventional limes for the zest.)
Key Lime Coconut Cake
adapted from Gourmet Magazine
- 1 1/2 cups sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tbsp grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup powdered sugar
- 1 tbsp Meyer's rum
Preheat oven to 350°F with rack in middle. Generously butter a 10" springform pan and line bottom with a round of parchment paper.
Toast coconut in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool about 15 minutes then turn out of pan and discard parchment.
Whisk together powdered sugar, remaining 2 tablespoons lime juice, and rum and pour over cake. Sprinkle with remaining coconut.
The cake came out perfect. It had a great lime flavor, a great coconut flavor, and the little bit of rum in the icing sent it right over the top.
I had two pieces and could have gone back for another. Nonna said "This is really good" after every bite. Her plate was so clean we could have put it back in the cupboard.
Watching someone thoroughly enjoy something is the best thanks in the world. It really does make it all worthwhile. And since my mom is no longer around to spoil, I guess Nonna is gonna have to be the surrogate.
Somebody has to do it.
Lemon Cake
It's so nice to have a man around the house - especially a man who knows his way around the kitchen!
While I was working, Victor was creating - and what a creation it turned out to be - a pecan-topped lemon cake based on his apple cake recipe. Genius.
This is a bit drier than a traditional layer cake and would work equally-well as a breakfast or coffee cake.
And any cake that one can eat for breakfast, lunch, or dinner is a perfect cake in my not-so-humble opinion!
Pecan-Topped Lemon Cake
- 3 cups flour
- 2 cups sugar
- 1 cup oil
- 1/4 cup lemon juice
- 4 eggs
- 2 tsp vanilla
- 3 tsp baking powder
- 1 cup chopped pecans
- 3 tbsp sugar
Preheat oven to 350°.
Combine flour, sugar, baking powder and set aside.
Beat together eggs, lemon juice & vanilla. Add oil, mix in flour mixture.
Pour batter into a well-greased springform pan. Top with pecans and sprinkle sugar on top.
Bake at 350° for 1 to 1 1/2 hours or until cake tests done.
Cool before slicing.
I see more of this in my future...
Birthday Brochettes
It's a birthday cake. baked in our own, newly-fixed oven. Yes. newly-fixed, not new.
We started talking last night and by this morning we had decided that we just couldn't justify all new stainless steel appliances. The clincher really was the refrigerator. It works. It works really well. And it wouldn't fit downstairs. We couldn't just throw it away and trying to sell it was more hassle than we wanted to deal with. I was even channeling my inner-hillbilly and trying to figure out how it would fit on the back deck, the shed, the powder room... It wasn't going to work.
I went online at 8:00am and in two hours time we had a very nice guy come out and replace the $96.00 element. We then went online and ordered a new upper dishwasher basket to replace the broken and rusted one that is currently there.I broke out some soap and water and for less money than we were going to spend in DC this weekend - a lot less, in fact - we have fixed, clean, and looking-new appliances.
It was fun dreaming about brand-spankin'-new kitchen stuff, but even we have to put a foot into reality once in a while. Besides... we're awaiting a bid on new doors, storm doors, insulation, and a new front window from our friends at Sharpe Builders. The money press downstairs just hasn't been producing and when ya borrow money, the bastards want it back. With interest.
So... we're happy with our decision and happy we have a working oven, again - a perfectly-calibrated oven, I might add.
The Birthday cake is a recipe Victor came up with for my birthday. It's based on Tyler Florence’s Chocolate Cracked Earth Cake.
Victor’s Flourless Chocolate Raspberry Cake
Ingredients
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick butter
- 9 large eggs, separated
- 3/4 cup granulated sugar
- 1 pt raspberries, mashed with a fork
- 1/4 cup strong espresso coffee
Directions
Preheat the oven to 350°. Butter a 9-inch springform pan.
Melt chocolate and butter together.
Beat egg yolks and sugar in a mixing bowl until light yellow in color. Stir in a little of the chocolate mixture into the egg yolk mixture to temper the eggs then mix in the rest of the chocolate mixture. Stir in coffee and raspberries and mix well.
Beat the egg whites until stiff peaks form. Fold into the chocolate mixture.
Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 35 to 40 minutes. Let stand 10 minutes, then remove sides of pan.
But that's dessert. Dinner was really good, too!
It included a really good Brussels Sprouts and Rice Casserole that Victor got from his friend, Jenni.
There were actually several steps involved - several things needed to be cooked before being combined and cooked - but it really was a good dish and I know I'll be making it, again.
Brussels Sprouts and Rice Casserole
- 1 pkg (10 oz) frozen brussels sprouts
- 1/4 cup water
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/4 tsp salt
- 1/8 tsp pepper
- cooking spray
- 1 cup cooked long-grain rice (or any rice you have - must be cooked)
- 1 oz thinly-sliced prosciutto or ham, cut into strips
- 1/4 cup breadcrumbs
- 1/2 cup grated parmesan cheese (or other hard cheese)
Preheat oven to 375°.
In pan, combine brussels sprouts and water, cover, bring to a boil, reduce heat, and simmer for 5 minutes. Uncover and cook another minute, then drain.
In saucepan, melt the butter, add the flour and whisk until incorporated, gradually adding the milk. Bring to a boil and cook about 3 minutes until thick. Add salt and pepper (add any other seasonings as you like) and set aside.
Spray a medium-sized baking dish with cooking spray, pat the rice into the bottom of the dish, arrange the sprouts on top of the rice, sprinkle the ham/prosciutto over the sprouts, and pour the sauce over the ham. Combine the breadcrumbs and the cheese and sprinkle over the sauce and then bake and enjoy.
Bake and enjoy, I did! This was a bit of a surprise hit. I knew it would be good because Jenni always sends good recipes. But it was really good.
The brochettes were filet tip roasts from the grocery store that had a bbq sauce on them. I cut them into chunks and then skewered them with onions, peppers, and mushrooms. Since the meat was already sauced, I didn't add anything else.
A great birthday dinner - and cake is coming up!
Apple Pie
I had an apple-craving, yesterday. And while any normal person would just buy an apple and bite into it, I had to buy a lot of them and make a pie. The normal person would get instant satisfaction. I get sustained satisfaction for days and days.
I win.
I just love fresh-baked pies. Hell - I loved fresh-baked anything. And it really doesn't take that much effort to do. Really.
I made the pie dough and wrapped it to set while I got the apples together. Letting the dough rest for 30 minutes or so really helps to make a better crust. The flour has a chance to properly absorb the liquid and it gives the gluten a chance to relax.
So... I made my favorite basic pie dough and set it aside while I worked on the apples.
I used a combination of granny smith and fuji apples. I like mixing apples and getting a few different textures and flavors in the pie. It's a personal preference, for sure. Some apples are better eating out of hand and some are better cooked or baked. I find that if I use half granny smith, I can pretty much use any other apple that strikes my fancy. Fujis are a sweeter apple, so they balance the granny well.
And I know you'll find this hard to believe, but I don't really follow a recipe for the apple pie filling, but I'll do my best to write down what I did. I cooked the apples a bit first, because fujis tend to not soften as much as others in the oven. And, since I didn't allow the filling to cool before I put it in the pie shell, I had to work quickly to get the top crust on, crimped, and sealed. Had I let the filling cool, I would have had the time to make a prettier crimp. Not that it mattered, though - the end result tasted great - and I wasn't entering it into a contest.
Apple Pie
- 4 granny smith apples. peeled and sliced
- 5 fuji apples, peeled and sliced
- 6 tbsp butter
- 1/3 cup flour
- 3/4 cup sugar
- 1 tsp vanilla
- 1 heaping tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
In large skillet, melt butter. Add fuji apples and saute briefly. Add granny smith apples, sugar, flour, vanilla, and spices. Cook about 5-5 minutes until syrupy. If you're smart, allow filling to cool to room temperature.
Roll out pie crusts and place first crust in pie plate. Fill pie plate completely. Top with second crust and crimp edges to seal.
Place on cookie sheet - it will boil over - and bake at 425° for about 45 minutes.
Serve warm or at room temperature.
Do not refrigerate fruit pies! It will make the crust tough and soggy. Cover lightly and leave on the counter. Really.