Two Pie Recipes from Chef Bohanan + the Twelve Pies of Christmas!

Peggy's on the Green Boerne-PiesChef Bohanan has given us all an early Christmas gift! We are very excited to share two special recipes with you from our friends at Peggy’s on the Green! We shared a tidbit about their Twelve Pies of Christmas fundraiser a few weeks back and it’s almost time to partake in this delicious opportunity to support the Boerne Education Foundation. Can’t wait until December 10th for the first pie? Try your hand at making your own Peanut Butter Pie with Chef’s recipe. In the mood for Apple Cider Cream Pie instead? We have you covered there too!

Peggy's on the Green Boerne-PieFrom December 10th through the 23rd, each day a different house made pie will be featured on Peggy’s menu. For every $8.95 slice of pie ordered, the profits will be donated to the Boerne Education Foundation, a nonprofit whose mission is to provide opportunities for excellence in education, promote innovation in teaching and partner with the community to enhance the quality of education.


Peggy's on the Green Boerne-PieParade of Pies for 12 Pies of Christmas Campaign

12/10 Peanut Butter (Recipe Included)

12/11 Banana Cream

12/13 Key Lime with Chocolate Crust

12/14 Mixed Berry with Almond Orange Crust

12/15 Chocolate Tart with Candied Cranberries

12/16 Lemon Meringue

12/17 Bourbon Chocolate Pecan

12/18 Salted Caramel Apple

12/20 Apple Cider Cream (Recipe Included)

12/21 Caramelized Ginger Peach with Almond Crust

12/22 Blueberry-Lemon Curd with Cornmeal Crust

12/23 Pumpkin Chiffon


“Growing up, pie served as great comfort food that brought our neighbors and family together around the table.” — Chef Mark Bohanan


Peggy's on the Green Boerne-Apple Cider Cream PieApple Cider Cream Pie



1 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon sugar

1 teaspoon kosher salt

4 ounces unsalted butter, cut into 1/2-inch dice and chilled

3 tablespoons cold milk

1 teaspoon apple cider vinegar


2 cups apple cider

1 cup sugar

1/2 cup sour cream

1/4 teaspoon salt

4 large eggs

1 cup heavy cream

1/2 teaspoon cinnamon


In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and

pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk

and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes

together. Turn the dough out onto a work surface, gather up any crumbs and pat into a

disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.

On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch

thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1

inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15


Heat the oven to 425 degrees. Line the crust with parchment paper and fill with pie

weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until

the crust is barely set. Remove the parchment and pie weights. Cover the edge of the

crust with strips of foil and bake for about 15 minutes longer, until the crust is just set

but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool.

Lower the oven temperature to 350 degrees.


Peggy's on the Green Boerne-Peanut Butter PiePeanut Butter Pie


8 ounces Nutter Butters


4 tablespoons unsalted butter, melted

1/2 cup creamy peanut butter

4 ounces cream cheese, room temperature

1/2 cup plus 2 tablespoons confectioners’ sugar

1 3/4 cup heavy cream

1 teaspoon pure vanilla extract

1/4 cup salted roasted peanuts, coarsely chopped

Heat the oven to 350 degrees. In a food processor, pulse the cookies with 1/4 teaspoon of salt until finely ground. Scrape the cookies into a 9-inch pie plate. Stir in the melted butter, 1/2 tablespoon at a time until the crumbs are the texture of wet sand;

you may not need to use all of the butter. Using your fingers, press the crumbs evenly over the bottom and up the side of the pie plate. Freeze the crust for 15 minutes. Bake the crust for about 10 minutes, until lightly golden. Let cool on a rack.

In a medium bowl, combine the peanut butter with the cream cheese, 1/2 cup of sugar and 1/4 teaspoon of salt and mix until thoroughly blended. In another bowl, whip 3/4 cup of the heavy cream until stiff. Whisk the whipped cream into the peanut butter mixture. Spread the peanut butter filling in the crust in an even layer. Refrigerate until chilled, about 30 minutes. In the same whipped-cream bowl, whip the remaining 1 cup of heavy cream and 2 tablespoons of sugar with the vanilla until stiff. Spread the whipped cream over the pie. Sprinkle the pie with the chopped peanuts, cut into slices and serve.


Boerne Visitor Center BuildingHappy Thanksgiving to Our Friends!

Hopefully this blog post finds you in a happy place filled with loving friends and family with Thanksgiving preparations well underway! Smells of turkey and traditional sides wafting through the house and plenty of people floating around the kitchen willing to be “taste testers” are very present in my house for sure. Happy Thanksgiving from our home here in Boerne to yours, wherever you are!