Black Sesame Pumpkin Pie


This is what you do when you have extra black sesame paste.


1 1/4 cups flour
1/8 teaspoon salt
1/2 cup refrigerated black sesame paste
1 large egg, lightly beaten

2 cups canned pumpkin
3/4 cup packed light brown sugar
3 eggs beaten
1 1/4 cups heavy cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg


Whisk together the flour, sugar, and salt. Using a pastry cutter, cut the chilled black sesame paste into the dry ingredients.  Add the egg and stir the dough together with a fork. Form a disk and wrap in plastic wrap.  Refrigerate for 30 minutes.

On a lightly floured surface, roll the dough 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges.  Freeze for 30 minutes while you preheat oven to 400 degrees F.

Remove pie shell from freezer. Line pie shell with foil and fill with pie weights. Bake on a baking sheet on the center rack for about 20 minutes. Remove parchment paper with pie weights. Bake for 10 minutes more until it is slightly browned.  Cool on rack for 10 minutes while you make the filling. Lower the oven temperature to 350 degrees F.

In a separate bowl, whisk together the pumpkin, brown sugar, eggs, heavy cream, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes.

Cherry Easy Pie


This is the cherry on top of the “cherry on top”.


  • 22 oz fresh cherries (pitted)
  • 1/8 cup melted butter
  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of salt


  • Cherries in a greased and sugared deep glass pie dish.
  • Whisk together the remaining ingredients and pour over the cherries.
  • Everything in the preheated oven until golden brown about 40-45 minutes at 350 ° C.

I got the recipe here.

High Apple Pie


This ain’t no weekday pie, bitches.


Pie Crust:

3 cups all-purpose flour

4 oz butter

1 cup water

1 tsp. sugar

½ tsp. salt


6 cups thinly sliced apples (mixture of tart and sweet is best)

1 tablespoon lemon juice

½ cup granulated sugar

¼ cup flour

¼ cup brown sugar

½ tsp cinnamon

¼ tsp nutmeg

dash of ground cloves

1 tablespoon butter



This is one of the best pie crust tutorials I’ve ever seen. Use this. After the dough has been refrigerator for about an hour or so make the filling.


In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.


Roll out bottom of pie crust and lay it into the pie plate. Add apple mixture. Roll out top layer of pie crust and place on top, folding and crimping the edges. Brush with egg wash, and cut holes for ventilation, sprinkle some sugar on top.

Bake in 375 degree oven for approx. 50 minutes.