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Hey everyone! Can you believe it's already March? This year is already flying by, except it does feel like it's been winter for about a year. We are having another snow storm today!

But now that it's March it means that Pi day is coming up!!! We wanted to remind you about our wonderful For the Love of Pie book that you can buy from our Etsy shop to prepare for the festivities of the day! I decided to remind you with this slab pie recipe, which is new! So make this, and buy the pie book for more pie recipes!

I made this last weekend while we were in California for Alicia's son's baptism. It was a hit!

This recipe is so straightforward and easy, and it will feed a lot of people, so it's perfect for a big party (like you know, a Pi day party?) You'll need a half sheet baking pan to bake your blueberry slab pie. Then, you just use our classic pie crust recipe for the crust, and the blueberry pie filling recipe I shared with you here. Then, top it with the crumble recipe below and bake it at 400 degrees Fahrenheit for 40 minutes.

One tip I'd give you is don't try to transport it immediately after it comes out of the oven. That part was stressful for me.

I hope you all enjoy March 14, or Pi day, or PIE day with this great blueberry slab pie recipe. Then don't forget to click the link on our sidebar to visit our Etsy shop to buy our Pie recipe book, For the Love of Pie. You can also buy our hot cocoa bomb book because if March 14 turns out to be a cold and snowy pie day, you'll need some hot cocoa bombs to go with your pie!

     I'm finally getting down to the last of my pears!  I don't know how Lindsey is doing on hers, but she is going to share a recipe with you next week.  But, here is one last pear recipe from me! 

     A few days ago, I was watching a cooking show where someone made a pear pie!  Since I have had pears coming out of my ears of late, I of course latched onto that idea!  I figured it couldn't be that hard, and guess what!  It wasn't! 

     My pears had reached their peak ripeness!  They were so juicy and sweet.  I had to handle them gently so I wouldn't bruise them.  They were not crisp like an apple at all. 
      I used my vegetable peeler to remove the skin of the pears.  Then, I quartered them, removed the cores and sliced them into a bowl.  I made the slices sort of thick so that they would hold up in the oven.  
      Next, I tossed the pears with the corn starch, sugar and spices very gently.  Then, I put them into the pie crust.  Easy as that.  I didn't cook the pie filling in advance because the pears were already so soft that I didn't want them to get mushy.  They started creating their own juicy sauce right away.  That sauce thickened in the pie perfectly in the oven. 

      I used my standby pie crust recipe, except I used buttery flavored Crisco.  After I rolled out the top crust, I cut some leaf shapes into it before placing it on the pie, instead of cutting in the normal slits. 

      Once the pie is baked, just plop on a scoop of ice cream and enjoy it warm and delicious! 

     Hi everybody!  
     Here is what happened.  
     I had some key limes that I needed to use up.  I didn't have any avocados to make my favorite Avocado Key Lime Pie, so I decided to dream up something a little different.  I have always loved Lemon Chiffon Pie, so I thought, "Why not a Key Lime Chiffon Pie?"  Whelp!  This is how I did it! 

      This recipe is something you can probably whip up from basic pantry items, as long as you have the limes.  I did use actual key limes, but I am starting to think that I like regular limes better than key limes, so I I think that you could use either/or. 
       Key limes seem more tart to me, so if that is your taste, you are going to love this pie that is creamy, without the cream and sweet and tart all at once.  
     I say without the cream because the only dairy in this pie is 4 Tablespoons of butter!  To get that fluffy, creamy texture, I used Swiss Meringue.  I describe in the recipe how to make it, but I also gave you instructions in the Baked Alaska post. 

    Even though the pie itself doesn't have a ton of dairy, I think the next time I make it, I will put on a layer of Whipped Cream because it will help with the tartness.  I prefer the sweetness!  
​     Since I didn't have any whipping cream when I made this recipe, I added a few maraschino cherries on top just to give it a little something.  See the before and after below:

     After you put the pie all together, be sure to refrigerate it long enough to let it set. Um, we didn't wait that long, but it was still delicious! 

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     I recently have seen ads for Cracker Barrel restaurant advertising their Cinnamon Roll Pie.  That sounded intriguing to me, so I got on line and checked out just what this thing is.  Surprisingly, it turns out that their pie is actually cinnamon rolls baked in a pie crust.  Interesting and probably good but it sounds very starchy to me.  The idea got my wheels turning though and I thought, "What if the Cinnamon Rolls were the crust of the pie?" 
     Well, obviously, I didn't want to go to all of the trouble of baking a batch of cinnamon rolls just to mash them into a pie crust.  I went to the store and bought some canned cinnamon rolls and smooshed them into the bottom of my pie dish. It took 2 tubes of them to cover the bottom and the sides.  Sometimes you have to cut the cinnamon rolls in half to fit them around the sides of the dish. 

     I prebaked my cinnamon roll crust by placing another pie dish in the center and adding weight.  You a can get pie weights, or use beans or something.  I didn't want my cinnamon rolls to rise up and get puffy.  They did puff a bit, but that was okay, they still had the crust shape with room to add a filling.  I baked it at 400 degrees for 20 minutes. 
     When the crust was out of the oven, I filled it with some of my home canned pie filling, just one jar. 

     Then, I topped the pie filling with a cinnamon streusel topping!  

      Next, I popped the pie back into the 400 degree oven for another 15 minutes until the streusel was brown and toasty.   

       But, there was one thing missing!  You can't have cinnamon rolls without the ooey, gooey frosting!  So, I used the frosting from the cinnamon roll tubes to drizzle on top of the pie! 

     Finally, we ate it for dessert after a great chicken dinner with roasted vegetables!  This seems like such an All American Meal to me and the pie was the perfect ending.  Everyone pronounced the pie a success!  I think it will be a terrific breakfast pie as well! It is kind of like a breakfast apple streusel or coffee cake.  it would be perfect on Christmas morning.  

     Let me know if you give this pie a try!  I hope you love it! 
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