First book in a cozy mystery that has a little spice, a pinch of paranormal, and a clever mystery that must be solved to save the main character. Lottie Lemon is an independent woman with the ability to predict when something bad will happen to someone. She is also responsible for this fantastic Caramel Apple Cutie Pie recipe that makes single serve pies.
Book #1 in the Murder in the Mix series. A cozy mystery with (as stated on author Addison Moore’s website) humor and homicide. The characters are quickly established and plunged into a murder mystery that has the main character, Lottie Lemon, at risk of being charged. Now she must find out who killed her landlord before getting evicted is the leas of Lottie’s worries.
Cutie Pies and Deadly Lies by Addison Moore
Carmel Apple Cutie Pies
from a cozy mystery
Cutie Pies and Deadly Lies
by Addison Moore
Book Outline and Tone:
This series is set in Honey Hollow, Vermont. I believe if you let that name sink in, the town’s name will lead you to realize the name is a hint to sweet attraction between characters. The Murder in the Mix series is a perfect balance of a cozy mystery with a splash of romance and pinch of paranormal elements. When Lottie Lemon sees someone’s dearly departed pet, she knows that person is about to have an accident. The accident could be tripping on stairs or it could be far worse. Lottie sees her landlord’s former cat on the day her landlord takes her to court. Now the town and its police force believe it just might be Lottie that caused harm to her landlord in order to seek revenge.
The main character Lottie is a fantastic independent woman. She does not allow her attraction to two different men influence her actions. She takes the lead in the investigation even though PI Noah Fox and Judge Essex try to discourage her. Lottie has great friends and author Addison Moore has created a town that seems both inviting and intriguing. You will want to pick up the next book just as soon as you finish this one.
The Best Quote:
Here is an example of the mild spice. “His hair catches the light, and under those chocolate brown waves there’s a hint of fire in them, and it only intrigues me more.
Who knew I’d be so shallow as to be entranced by hair of all things? Okay so it’s not just the hair but the biceps I’ve watched bounce for the better half of the last hour, the way his tongue slips to the side of his mouth when he’s in deep concentration, and the way he looked morbidly determined while dismantling my bedframe.”
Point of View:
The novel is in third person, told through Lottie Lemon’s perspective.
The Author: Addison Moore
Addison Moore is a former psychiatric therapist turned full time writer. She is a best selling author with the New York Times, USA Today, and Wall Street Journal. She has also had her work highlighted in Cosmopolitan Magazine, I would guess that it is the touch of spice in her writing that sparked Cosmo to publish some of her work. She has a very colorful website wherein she labels her writing as “Humor with a side of Homicide.” Other features include a place to sign up for her newsletter, and highlights of all her books. Ms. Moore has a Facebook page that mostly highlights her new releases.
What is not to like?:
For a book #1 in a series, this was great. The author has to set up the location, the character as well as the murder. I felt author Addison Moore did a great job.
The verdict:
I am really looking forward to reading this series. So often cozy mystery main characters are so old fashioned, it can be difficult to relate to them, but Lemmon Lottie seems like a gal I would laugh with and be a great friend.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Caramel Apple Cutie Pies
Assemble the Ingredients
For the crust
For the caramel
For the apple filling
From the kitchen of the Cutie Pie Bakery and Cakery: Lottie’s Cutie Pies
Hello friend, Lottie Lemon here! I hope you enjoyed your visit to Honey Hollow. Fall is not only the best time to stop by our quirky little town but it just so happens to be my favorite season. Here’s the recipe for my bakery’s namesake cutie pies. It does have a number of steps but I promise it’s well worth the effort. I really hope you enjoy these pies. Hope to see you back in Honey Hollow real soon! Happy baking!
*Note: This pie crust requires an overnight chill time in the fridge or, in a pinch, 4 hours of chilling in the freezer will do.
*Note #2 Instead of using a standard 9″ pie pan this recipe calls for two 5″ pans. You can pick up disposable pie tins in this size, by the dozen, or in the baking section of your local grocery store. If you’d rather use one 9″ pan you can do that as well. You can also use store-bought dough to make the pies. I promise they will be just as delicious!
Pie Crust Directions
In a large mixing bowl combine flour and salt,
then cut in butter until mixture is crumbly.
Add ice water a bit at a time until dough forms a firm ball.
Wrap in plastic or place in a covered bowl and refrigerate overnight (or 4 hours in the freezer if you’re in a pinch).
Divide dough into 4 equal pieces.
Roll out all 4 pieces into circles to about 1/8 of an inch to fit two 5 inch pie pans.
Place your dough into the pie pans and press your edges in a decorative manner. I like to crimp the dough around the periphery so that it has a nice scalloped edge.
Take a fork and poke holes into the bottom and sides of the dough to prevent bubbling.
Place the pie pans into the freezer for 10-15 minutes to get the butter to firm up once again and keep the dough from losing shape in the oven.
Just prior to using the dough, preheat oven to 375°
At this point you’re going to want to blind bake 2 of your pie crusts so that the bottom of your pie isn’t soggy or undercooked when your pie is ready to eat. This process is super simple. (Keep two of the circles refrigerated during this process. You can keep them from drying out by covering them with parchment paper, top and bottom.)
Place a layer of parchment paper over the bottom of your pie and extend up over the sides.
Fill the center of the pie with dry beans or rice.
Bake shell for 10 minutes. Carefully remove the parchment and the beans or rice. Place back in the oven for 10 minutes.
Caramel Sauce Directions
Pour sugar into a medium-size saucepan over a medium to low heat. Stir constantly until sugar melts, brown and bubbling.
Quickly add butter and stir until butter is completely melted. *Use caution when adding the butter! The melted sugar will bubble extra once the butter is added. I like to wear long sleeves or gloves when doing this step.
Keep stirring constantly and slowly add heavy cream. Once cream is added let sit for about 1 minute while boiling once again. Bubbling mixture will rise in the pan.
Turn off the stove and place the saucepan onto a cooling rack until close to room temperature.
*Note: Keelie likes to cheat in this area and use store-bought caramel sauce, and there’s no shame in her cheating game. Feel free to follow suit if you like! You can easily find caramel sauce around the ice cream section of the grocery store.
Apple Filling Directions
Preheat oven to 400°
In a large bowl add apple slices,
lemon, sugar, flour, cloves, nutmeg, cinnamon, and vanilla. If you’ve decided to use the chopped walnuts, add them during this step.
Fold together all ingredients with a spatula until well combined. Fill the two pie pans with the apple mixture (inside of the crust that has been blind baked).
*Drizzle 1/4 cup of caramel into each pie (You’ll want to save the rest of the caramel to drizzle over individual slices. Trust me, this will be amazing.)
Carefully place the uncooked circles of dough over the top of the pie and crimp the top crust along the rim of the pie pan. With a sharp knife cut four slices (1 inch each) into the center of the pie crust, an equal distance from one another.
Note: You can also get fancy and weave a lattice with the top pie crust if you wish. With a sharp knife, slice the uncooked crust into ½ inch strips. Alternate laying strips horizontally and vertically weaving horizontal strips over and under the vertical.
Now is the perfect time to make the egg wash!
With a baker’s pastry brush (my preference is the silicone variety) or with a napkin rolled tight, dip into egg mixture and gently wash the top of the crust on both cutie pies.
I recommend adding a bit of turbinado sugar to the top crust.
Place pies onto a baking sheet and then into the oven.
Bake for 40-45 minutes until the apple mixture is bubbling.
Set pies out to cool for an hour or two.
Be sure to use your caramel reserves for extra drizzles. Enjoy!
Caramel Apple Cutie Pies
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- ½ tsp salt
- 1 cup chilled butter (cubed)
- ½ cup ice water
Caramel Sauce
- 1 cup sugar
- 6 Tbsp unsalted butter (salted if you'd like your caramel to have a savory tang)
- ½ cup heavy cream
Apple Filling
- 7-8 apples, (any kind you prefer) peeled, cored, and sliced thin.
- ½ cup sugar
- 2 Tbsp lemon juice
- 1½ cups flour
- 1 tsp vanilla
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 tsp cinnamon
- 1 egg (for use in washing the crust to give it that shiny glow)
- 2 Tbsp milk (for egg wash)
- optional: *handful of chopped walnuts optional. About 1/4 cup.
Instructions
Pie Crust Directions
- In a large mixing bowl combine flour and salt, then cut in butter until mixture is crumbly. Add ice water a bit at a time until dough forms a firm ball.
- Wrap in plastic or place in a covered bowl and refrigerate overnight (or 4 hours in the freezer if you're in a pinch).
- Divide dough into 4 equal pieces
- Roll out all 4 pieces into circles to about 1/8 of an inch to fit two 5 inch pie pans.
- Place your dough into the pie pans and press your edges in a decorative manner. I like to crimp the dough around the periphery so that it has a nice scalloped edge.
- Take a fork and poke holes into the bottom and sides of the dough to prevent bubbling.
- Place the pie pans into the freezer for 10-15 minutes to get the butter to firm up once again and keep the dough from losing shape in the oven.
- preheat oven to 375°
- At this point you're going to want to blind bake 2 of your pie crusts so that the bottom of your pie isn't soggy or undercooked when your pie is ready to eat. This process is super simple. (Keep two of the circles refrigerated during this process. You can keep them from drying out by covering them with parchment paper, top and bottom.)
- Place a layer of parchment paper over the bottom of your pie and extend up over the sides.
- Fill the center of the pie with dry beans or rice.
- Bake shell for 10 minutes. Carefully remove the parchment and the beans or rice. Place back in the oven for 10 minutes.
Caramel Sauce Directions
- Pour sugar into a medium-size saucepan over a medium to low heat. Stir constantly until sugar melts, brown and bubbling.
- Quickly add butter and stir until butter is completely melted. *Use caution when adding the butter! The melted sugar will bubble extra once the butter is added. I like to wear long sleeves or gloves when doing this step.
- Keep stirring constantly and slowly add heavy cream. Once cream is added let sit for about 1 minute while boiling once again. Bubbling mixture will rise in the pan.
- Turn off the stove and place the saucepan onto a cooling rack until close to room temperature.
Apple Filling Directions
- Preheat oven to 400°
- In a large bowl add apple slices, lemon, sugar, flour, cloves, nutmeg, cinnamon, and vanilla. If you've decided to use the chopped walnuts, add them during this step.
- Fold together all ingredients with a spatula until well combined. Fill the two pie pans with the apple mixture (inside of the crust that has been blind baked).
- Drizzle 1/4 cup of caramel into each pie (You'll want to save the rest of the caramel to drizzle over individual slices. Trust me, this will be amazing.)
- Carefully place the uncooked circles of dough over the top of the pie and crimp the top crust along the rim of the pie pan. With a sharp knife cut four slices (1 inch each) into the center of the pie crust, an equal distance from one another.
- Mix the egg and milk to make the egg wash.
- With a baker's pastry brush (my preference is the silicone variety) or with a napkin rolled tight, dip into egg mixture and gently wash the top of the crust on both cutie pies.
- Sprinkle some turbinado sugar on the crust.
- Place pies onto a baking sheet and then into the oven.
- Bake for 40-45 minutes until the apple mixture is bubbling.
- Set pies out to cool for an hour or two.Be sure to use your caramel reserves for extra drizzles.
What would I do differently next time?
I expected to make 2 lil cutie pies, but I had enough apple filling and crust to make 4 pies with some apple filling left over. Next time I would plan to make turnovers with the extra pie filling.
Try these other wonderful desserts
Lemon Tea Cookies from Murder with Lemon Tea Cakes by Karen Rose Smith
Red ‘N White Strawberry Cookies from The Cereal Murders by Diane Mott Davidson
Pumpkin Chocolate Chip Cookies from Death of a Pumpkin Carver by Lee Hollis
Cocoa Snaps from Strawberry Shortcake Murder by Joanne Fluke.
