Author: Ashton

• Prepare and bake 1 pie crust according to package directions for one crust baked shell. Cool completely.
• Microwave 4 squares of the white chocolate and milk for about 2 minutes or until almost melted. Stir until melted completely.
• Beat cream cheese, powdered sugar and orange peel in a small bowl until smooth. Beat in white chocolate mixture.
• Fold whipped cream into mixture. Spread in bottom of cooled pie shell.
• Top with raspberries, drizzle with melted white chocolate.
• Refrigerate 1 hour or until serving time. Store in refrigerator.

To roll out the pie dough

• Place the pie dough on to a well floured surface and press it down into a flat circle.
• Add flour to the top of the dough and your rolling pin, then roll the pie dough out, flipping it a few times throughout the process and re-flouring.
• Roll the dough into a round circle that will cover your 9-inch pie pan.
• Gently lift the pie dough on to the pie pan and press it down lightly, trimming and crimping the edges as desired.
• Place the pie pan in the freezer while you make your brownie filling.

To make the peppermint brownie filling

• Preheat your oven to 350 degrees.
• In a medium-large mixing bowl, add melted butter, granulated sugar and brown sugar. Whisk together (or using a hand mixer) until combined.
• Add the eggs, vanilla extract and salt. Mix until combined.
• Add the cocoa powder and mix (carefully) until well combined. This part can be messy!
• Add the flour and mix until fully combined.
• Fold in ¾ cup of the peppermint baking chips. Reserve the rest for topping.

To assemble the peppermint brownie pie

• Remove the pie crust from the freezer and pour the brownie batter into the pie pan. Gently smooth it out until it is evenly covering the pan.
• Sprinkle the reserved peppermint chips over the top of the brownie, then place it in the oven.
• After 15-20 minutes of baking, I highly recommend covering your pie crust with aluminum foil or a pie crust cover to protect it from burning. The crust will bake before the brownie is done.
• Bake for a total of 45-50 minutes, or until a toothpick pricked in the center of the brownie comes out clean.
• Remove it from the oven and allow it to cool, then store it covered at room temperature.

• Place an oven rack in the center of the oven. Heat the oven to 350 degrees.
• Remove Wholly Wholesome Pie Shell from the freezer, and let thaw at room temperature for at least 10 minutes.
• In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.
• Place the pie crust on a sheet pan lined with parchment paper and press a floured fork into the crimped edges to make the pie look more homemade. Pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.
• Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.

• Preheat oven to 400°F.
• Remove Wholly Wholesome Pie Shell from the freezer, and let thaw at room temperature for at least 10 minutes.
• Add first four ingredients to a blender and blend until fully incorporated. Let the mixture sit at least 10 minutes.
• Add remaining ingredients to the blender, blend until the mixture is smooth.
• Pour pumpkin pie mixture into the thawed pie shell.
• Bake for 30 minutes (pie will appear underdone).
• Let cool, then refrigerate at least 5 hours uncovered to allow pie mixture to firm up.
• Enjoy with your favorite whipped topping.

• Preheat oven to 375 degrees F (190 degrees C). 
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one Wholly Wholesome pie crust. Pour berry mixture into the crust, and dot with butter (or vegan butter of your choosing). Cut remaining Wholly Wholesome pie dough into 1/2 – 3/4 inch wide strips, and make lattice top. Make the lattice as simple or decorative as you like, have fun with it! Crimp and flute edges or press together to make lattice edges blend into the rim of the pie crust. 
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. 
• Let cool and enjoy! 

Procedure:

• Bake off one Wholly Wholesome Organic Traditional Pie Shell and cool, set aside. 
• Prepare Cream and refrigerate for three hours. 
• Clean and slice in a way that it can be laid on top of the custard cream as pictured, set aside. 
• Assemble “tart” by taking chilled cream and filling baked shell. Be sure to smooth the top. Place fruit as desired on top of the cream, covering the entire surface.  
• Serve immediately. In the unusual case of leftovers, they should be refrigerated.  

For Pie Shell:

• Unwrap Wholly Wholesome Organic Traditional Pie Shell 2pk, thaw 1 shell on the counter for 10-20 minutes. Place the remaining pie shell back in freezer.  
• Use a fork to prick sides and bottom of thawed pie shell to release air when baking. Bake empty pie shell at 400 for 10-14 minutes.  
• Cool baked pie shell before filling. 

For Cream:

• Whisk together sugar, arrowroot, and salt first, then egg yolks and milk until fully combined.  
• In a saucepan cook the mixture on medium heat, whisking constantly, until the pudding has completely thickened and large bubbles are forming and popping, about 5-8 minutes. Be sure to scrape sides if needed while whisking.  
• Once it’s at the desired consistency, remove from heat and immediately pour the cream through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg. 
• While still hot, whisk in the butter and the vanilla extract in until fully combined. 
• Let the bowl with strained cream cool to room temperature, covered with a piece of plastic wrap directly on the top of the cream. Place in the refrigerator to chill for at least 3 hours or overnight. 

• Preheat oven to 425°F. 
• Use 1 of the 2 Rolled Dough to line the inside of a 9" pie plate.
• Melt the butter in a saucepan and stir in flour to form a paste.
• Add water, white sugar and brown sugar, and bring to a boil.
• Reduce temperature to low and let simmer.  
• Remove second rolled dough and set aside to thaw (this will be used as the topping of the pie).
• Fill main pie crust with apples and mounded slightly.
• Take second rolled dough that was set aside, unroll on cutting board and cut into long strips.
• Now, take those strips and cover apples in the main pie crust, weave in lattice design.  
• Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.  
• Bake 15 minutes in the preheated oven.  
• Reduce the temperature to 350°F. Continue baking for 45 minutes or apples have reached the desired tenderness.

• For the filling, Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples.  
• Pack apple mixture evenly into our pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping. 
• For the crumb topping, Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender. 
• Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples. 
• Preheat oven to 375°F. 
• Place pie on a sheet pan and bake for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.

• Preheat oven to 375°F. 
• If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes. 
• Remove pie shell from freezer and place on a cookie sheet. 
• If using fresh peaches, peel, pit and slice. 
• Place cold stick of butter into medium size bowl and slice into 1/4″ slices. 
• In separate bowl, mix together sugar, flour, salt and cinnamon. 
• Add sugar, flour, salt and cinnamon to butter and fork together until crumbly. 
• Sprinkle 1/4 cup of the dry mixture on the bottom of the pie shell. 
• Add peaches to the pie shell. 
• Add pecans and oat flakes to the remaining dry mixture and combine. 
• Pour dry mixture over peaches.
• Tent aluminum foil over pie, place in oven and bake for 45 minutes. 
• Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown. 
• Serve warm or once cooled. Can be served for up to 3 days.

• Prepare the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. 
• Preheat oven to 425° F. 
• Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds (if desired). 
• Bake pie in the preheated oven for 10 minutes. Lower oven temperature to 350°F and continue baking until the filling is set and the apples are tender, 30 to 35 more minutes. Cool and serve. 

• Preheat oven to 375 degrees. Make the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using a knife or kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom and sides of pie all over with fork. Freeze for 15 minutes. 
• Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans/rice and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
• Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges. 
• Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges. 
• Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving. 

• On a lightly floured surface, roll dough to 1/8 inch thick. 
• Using a 4" round cutter or bowl, cut out circles in the dough. 
• Ball up the leftover dough, and repeat steps 1 and 2 until all the dough is used. 
• Place the cutout dough on a baking sheet with parchment paper and place in the refrigerator for 15 minutes. 
• Preheat oven to 375 degrees.
• Place 1-2 Tbsp. of filling in the middle of each circle of dough. 
• Fold dough over in half and use a fork to crimp the edges. 
• Cut a small hole in the top of each pie to allow steam to escape. 
• Brush with egg wash and place in the oven for 22-25 minutes. 
• Remove from the oven and serve warm or at room temperature. 

• Place the sliced (or peeled) peaches in a large bowl. 
• Thoroughly blend brown sugar, white sugar, cinnamon, flour, cornstarch and salt with a wooden spoon and sprinkle over peaches. Stir peaches and dry ingredients together until fully incorporated in with the sliced peaches. 
• Pour the beer over the peaches, and gently stir to combine. 
• Place 4 8oz Ramekins on a baking sheet. Divide the filling evenly amongst the Ramekins. 
• Roll the pie dough out on a lightly floured surface, cut into four squares. Cover each Ramekin with a square of pie dough, crimping the sides. Brush with egg wash. 
• Bake at 400°F for 18-22 minutes or until golden brown. 

• Preheat oven to 350°F. 
• Leave Wholly Wholesome Traditional Organic Pie Shell out to thaw while you prepare the cake batter. 
• Prepare the cake batter per the instructions on the box. Add dark chocolate chips and chopped nuts if wanted. 
• Gently poke a few small holes in the bottom of the pie crust, being careful not to poke through the tin. 
• Pour half of the cake batter into one pie crust, and half in the other. 
• Place the pie crust on a cookie sheet and place in the oven. 
• Bake for 35 minutes at 350°F. After 35 minutes, turn oven down to 325°F and continue baking for another 12-15 minutes or until cake is finished. 
• Cool completely, then frost the cake. Enjoy!

• Preheat oven to 375°F. 
• Roll pie dough onto a lightly floured surface.
• Cut chocolate bar into pieces of 3 segments, vertically aligned. 
• Cut dough into rectangles big enough to fit 3 chocolate bar segments with extra room on all sides for crimping. (It’s recommended to keep the 3 segments together, as it’ll help the lollipop stick stabilize better later.)
• Knead and roll dough scraps to cut out more rectangles. 
• Place 3 chocolate bar segments and about 7-10 mini marshmallows on a rectangle of dough. 
• Add a lollipop stick, then top with another rectangle of dough. 
• Roll edges and crimp with a fork. 
• Place pie pops on a baking sheet and brush with beaten egg whites.
• Sprinkle with sugar. 
• Bake at 375°F for 12-15 minutes. 
• Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.