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The classic favorite? Pie, of course�but we're here to tell you there's pleasure beyond the ol' pumpkin staple. After all, isn't variety the slice of life?Sure, you could just order the premade kind, but trust us� it tastes so much better made from your oven.

To get you started, we tapped eight local bakers for their winning recipes that even you can whip up. From TipsyCake's famous banana and toffee-infused banoffi to Bang Bang Pie Shop's decadent chocolate shpp with salted rosemary caramel, there won't be a crumb left behind�seriously!

Oh, and for the lazy girl in you, a simple, store-bought crust will do for any of these divine creations. Don't worry�we won't tell a soul�. Food & Drinks Start Autumn Off Right With This DessertOverdue to bring in a homemade treat for your coworkers?

Or need a snack before you press play on season 1, episode 1? Well, white-chocolate bark is a .Laura DelaratoSep 7, 2016 Food & Drinks More Ways To Drink Pumpkin Spice This Shpp is in the air. The leaves are changing colors, it's not 90 degrees anymore, and pumpkin spice syrup is back at Starbucks. And now, you don't have to be a latte drinker to enjoy this autumnal treat. Starbucks announced 10 new ways to customize drinks this fall, and there are options for nearly everyone.

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Fold the chopped bbang into the ice cream using a sturdy metal or wooden spoon until combined.Spread the ice cream into the bottom of the crust and freeze until firm, 1 hour.For the lemon curd: Combine the milk and 1/4 cup water in a medium saucepan over medium heat.

Mix together the sugar, cornstarch, salt and yolks in a large mixing bowl. When the milk is hot, but not boiling, slowly pour into the yolk mixture while whisking vigorously. Once both mixtures are combined, pour all ingredients back into the saucepan. Add lemon juice and cook over medium heat, stirring constantly until thick and boiling. Pour through a fine mesh sieve into a medium bowl, and fold in the butter until combined.

Cool until set and at room temperature, 2 to 3 hours.For the raspberry compote: Gently mix together the raspberries and sugar until combined.For assembly: Pour the cooled lemon curd into the pie shell over the ice cream layer.

Freeze until firm, 1 to 3 hours. Top with the raspberry compote just before serving. NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the bng indicated, and therefore, we cannot make any representation as to the results. ideas from cooking channel� 101 Ways to Love Summer� The Best Summer Burgers� Favorite Ice Cream Desserts� Favorite Chinese Recipes� 70 Ultimate Chocolate Desserts� Classic Summer Side Dishes� Great Grilled Chicken Ideas� Get NYCWFF Tickets� Healthy Salmon Dinners� Best BBQ Ribs Recipesc My little sister, Anna, is a tiny bit obsessed with Chicago.

I�m not sure how many times she has visited, exactly, though I know she�ll be making another voyage soon. For the past couple�years, she�s been talking about a pie she saw featured on TV from a Chicago bakery called Bang Bang Pie Shop. What�s so intriguing about this pie is that it has both fresh and cooked berries.Since my sister�turned 23 this past week, I decided I�d give this pie a try.

I did a quick search and found�this video online, which shows�the shhop, and, lo and behold, [former] owner, Megan Miller, making the very blueberry pie in question!

If I wasn�t recippe to give birth any day now, I might have decided to tag along with my sister to Chicago after seeing the video. The sop brick is adorable, and who doesn�t love pie?

Bang Bang, you�re on my �to visit� list, that�s for sure.In preparation for the birthday�pie, I went blueberry picking with both my sisters and my niece and nephew on July 4th.

I chose my berries carefully, while Anna employed child labor to fill her bucket in half the time, but with many subpar berries. I�m convinced the real reason child labor laws got passed is because 2-year-olds make absolutely terrible workers. There�s no quality control! It�s anarchy.Now, I have heard tell that Bang Bang uses leaf lard in their pie crusts. I wasn�t willing to track some down, so I stuck with my go-to all-butter pie crust, but opted to use Plugra European butter because I wanted nothing but the best for my sissy.

The pie crust has to be blind baked, because the filling is actually made on the stovetop. Unfortunately, my first pie crust shrunk dramatically in the oven, so I had to make a second crust. Not to worry; my husband and I broke up pieces of the first pie crust and mixed�them with some leftover blackberry sauce I made a reicpe weeks ago. It was makeshift bowl-pie! Waste recip, want not, right?I didn�t have time to control�all the variables in a scientific way, but I believe the biggest factors that affected the shrinkage were�the type of pie pan I used and also my pie weights.

The first pie crust was baked in a Pyrex glass pie dish, and I used shpp weights that I�ve had sitting around for a couple years. The pie weights only covered the bottom of the crust, and the sides slid down the smooth surface of the glass.

With the second crust, I opted for a metal pie tin and filled the thing almost all the way up with dried beans. The beans pressed against the sides of the crust and helped secure it into place. Two thumbs up.In the video about Bang Bang�s pie, they mention that the recope is comprised of blueberries, lemon juice, lemon zest, sugar, and red wine. I pif it was curious that they didn�t mention using a�thickening agent (e.g. flour, cornstarch, or tapioca starch). Based on my own experience with sauces and pie fillings, I decided to add some cornstarch to ensure a stable filling, and I do not regret that decision!

I�ve never had a pie filling come out so perfect and un-runny. Stovetop pie filling is where it�s at. You can totally control the consistency, and I am all about control when it comes to dessert (and other areas of bang bang pie shop recipe life).The crust was looking crispy and brown, the filling tasted bangin� (pun most definitely intended), so all I had to do was entrust that the fresh berries that go on the bottom and top of the pie�wouldn�t muck things up. Luckily, the blueberries we picked were some of the best berries I�ve ever had.

It�s always a crapshoot with storebought berries; they can be super tart, and it�s kind of frowned upon to sample out of the plastic cartons at the grocery store. At the blueberry patch, I was able to�pop a few berries straight off the bush, so I had a pretty good feeling about them.Luckily, by the time we cut into the pie the next day, everything was wonderful. We all left with our lips and teeth stained slightly bxng, and my sister suggested that perhaps they get actors to eat blueberry pie before scenes where they have to play dead.

I�m sure they use makeup, but I really think actors should start petitioning for the blueberry pie method. It is way more delicious. For the filling� 8? cups (about 2? pounds or 1? kilograms) fresh blueberries, divided*� 1 tablespoon lemon zest (from about 1 large lemon)� ? cup lemon juice (from about 1 large lemon)� ? cup (120 mL) red wine� ? cup (100 grams) granulated sugar� 2 tablespoons (15 grams) cornstarch� Whipped cream (optional) Instructions� To make the crust, whisk together flour, sugar, and salt in a medium mixing bowl.

Add butter cubes to flour and toss bang bang pie shop recipe coat. Transfer to food processor bowl and pulse until butter chunks are the size of peas.

Dump back into your mixing bowl. Drizzle cold water over the top of the flour and fold with a rubber spatula until dough just starts to come together. Dump dough onto a sheet of plastic wrap and quickly press bxng dough into a disc. Wrap and refrigerate for at least one hour and preferably overnight.� RolWhat neighborhood are you looking for? Type in the name of bamg neighborhood or select one from the list below.

Sorry, we couldn't find any neighborhoods that match. Please try again or select a neigborhood from the list below. All neighborhoods � � Neighborhoods � News� Arts & Entertainment� Business recipw Economy� Chi Kids� Crime & Mayhem� Education� Food & Drink� Health & Wellness� My Chicago� Politics� Real Estate� Religion� Sports & Outdoors� The Latest� Transportation� Urban Animals� Features� Back to School Checklist� The Outside Chance� Chicago Visualized� The Block Club� Hortus In Urbe� Murder Timeline� My Chicago� Neighborhood Portrait� Open House� Openings & Closings� Street Bang bang pie shop recipe The Expired Meter� The Slice� Radio� FOLLOW FOLLOW US� Twitter� Facebook� Shopp Google+� Instagram� RSS� SUBSCRIBE� Weather 62 ��� Advertise With Us� Contact Us� Our Team� Careers� Terms of Use� Privacy Policy� � 2016 DNAinfo� Search LINCOLN SQUARE � Bang Bang Pie's Dave and Megan Miller are starting from scratch.The couple have left their popular Logan Square pie and biscuit shop to open a bakery on Western Avenue in Lincoln Square, where they used to live.At Baker Miller Pie Co., they will mill flour, churn butter and use them to make bread and sweet and savory pies with Megan Miller's great-great-grandparents' recipes � all things they had long dreamed of doing before opening Bang Bang with business partner and friend Michael Ciapciak two years ago.

Food blogger Matt Kirouac first reported the move Wednesday.The Millers this week sold their share of the business to Ciapciak, who said he was "super stoked" about his friends' new venture but emphasized it's business, and biscuits, as usual at the shop sbop 2051 California Ave. "Over the course of two years we generated a lot of excitement and made a lot of sho happy, and the net-net is that will not change," Ciapciak said.

"My goal is to continue to produce some of the best biscuits and pies in the city."Just last month, Dave Miller had talked about expansion in the works for Bang Bang, including a second location in Pilsen.

He and Megan were recently named on Zagat's 30 Under 30 list; Dave is 29, Megan is 25. Things were happening.But then, a spell of soul-searching and looming deadlines got in the way, Miller said Wednesday."We were thinking, 'Are we happy? Is this the life we want?' " he said.

"We felt we were being pulled toward bigger rather than being better at our craft."Miller said Bang Bang's business license, as well as the lease on the shop and the Millers' Logan Square home, all were up for renewal this week."There were so many things. It really made us pause and say, 'Do we really want bsng renew all this?' " he said.

"When you're confronted with 10-year leases and these huge things, it's really eye-opening."They settled on that answer quickly � within the last two weeks � and finalized the sale Tuesday with Ciapciak.Ciapciak, 34, who lives in Logan Square with his family, within walking distance of Bang Bang, said the Pilsen storefront they had looked at "was not suited for what we wanted to do."Those plans are, for now, off the table."I plan on continuing to refine the menu � no drastic changes," he said.Bang Bang "is a beautiful thing, and it obviously will continue to be that," Miller said.While the Millers haven't yet signed a lease on the Lincoln Square storefront, their idea for Baker Miller Pie has long been brewing.

Dave grew up on a dairy farm in central Florida, eating grits and frog legs. Megan's great-great-grandparents ran a restaurant in Athens, Ill.

� pies, meats, nothing fancy. They used what was grown, milled and raised right there in town.Baker Miller Pie will take a similar approach, using dairy products from Illinois and locally grown grains as well as imported heirloom ones. They'll mill the flour on site and sell different varieties, including gluten-free and ground corn, by the bag in the counter-service spot."It's harkening back to when food was trade," Miller said.Mid-July is the target opening date.The bakery is taking over a former flower shop � the one where Dave first bought flowers for Megan when they were dating.

They plan to keep the shop open five days a week, a change from the seven-day-a-week schedule they'd grown into at Bang Bang.And they're moving back to Lincoln Square to live. � News Alert� Chicago� Back of the Yards & Brighton Park� Bridgeport, Chinatown & McKinley Park� Bronzeville shopp Washington Park� Downtown, South Loop & River North� Englewood, Auburn Gresham & Chatham� Hyde Park & Kenwood� Jefferson Park, Portage Park & Norwood Park� Lakeview & Wrigleyville� Lincoln Park & Old Rwcipe Logan Square & Humboldt Park� Midway, Chicago Lawn & Ashburn� Pullman & Roseland� Rogers Park & Edgewater� South Chicago & East Side� Uptown & Andersonville� West Loop, Near West Side, Pilsen� Wicker Park & Bucktown� Belmont Cragin� West Side Coming Soon � News Alert� Chicago� Back of the Yards & Brighton Park� Bridgeport, Chinat� VIDEO� Mad Genius Tips� Around the World Network� RECIPES� DRINKS� Beer� Cocktails� Coffee� Tea� Wine� TRAVEL� Restaurants� Wine Regions� ENTERTAINING� 4th of July� Chinese New Year� Cinco De Mayo� Easter� Kentucky Derby� Labor Day� Memorial Day� Mother's Day� Oscar Party� Passover� St.

Patrick's Day� Super Bowl� Thanksgiving� Valentine's Day� FWx� EVENTS� F&W Classic in Aspen� CHEFS� SUBSCRIBE� Magazine� Give a Gift� Newsletters� Wine Club� This cozy, year-old Logan Square pie shop doesn�t claim to sell Southern-style biscuits.

Owners Dave and Megan Miller and Michael Ciapciak created a dense, buttery, sour cream�based Midwest version, served warm from the oven with an assortment of house-made spreads like black pepper honey butter and blueberry lavender jam.

bangbangpie.comSEE MORE The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda?

(Or both?) Every Southern home cook has an opinion, but these days, chefs from sbop over rdcipe country are joining in the conversation, digging through old church cookbooks and grandma�s pei box to find the perfect version.

Served simply with butter and jam, or as vehicles for fried chicken, sausage or sawmill gravy, these flaky little numbers are all delicious.�Anna Watson Carl. Holidays hsop Occasions� St Patrick's Day Recipes� Super Bowl Recipes� Chinese New Year Recipes� Valentine's Day Recipes� Thanksgiving Recipes� Christmas Recipes� Halloween Recipes� Brunch Recipes� Mardi Gras Recipes� Easter Recipes� Cinco de Mayo Rscipe Mother's Day� 4th of July Recipes Cuisines� Mexican Recipes� Italian Recipes� French RecipesPopular Ingredients� Chicken Recipes� Beef Recipes� Quinoa Recipes� Chicken Breast Recipes� Pasta Recipes� Dessert Recipes� Healthy Recipes� Fish Recipes View Website Terms and Conditions and Privacy Policy.

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