• Fruit, Pie 10.05.2011 1 Comment
    5 cups pie cherries- fresh or frozen.  If frozen, do not thaw (pitted)
    3/4 cup sugar
    2 tablespoons water
    3 tablespoons cornstarch
    3 tablespoons lime juice (from 2 small limes)
    zest of one lime (Optional)
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    pinch of salt
    2 tablespoons butter

    Combine 2 cups of the cherries in a saucepan with the sugar and 2 tablespoons of water.  Cook and stir occasionally over medium high heat until the sugar melts and the blueberries are soft and mushy- about 5-7 minutes.

    In a small bowl or measuring cup, combine the 3 tablespoons cornstarch with the 3 tablespoons lime juice.  Mix well until fully combined, and then add to your saucepot.  Cook and stir constantly until thickened.  It will become very thick.

    Add the remaining cherries, zest if using, cinnamon, ginger, salt and butter.  Stir until well combined and the butter is melted- this mixture will be thick.

    Scoop the mixture into your prepared pie crust, add the top crust and cut three vents into the crust.  Brush the top with milk and sprinkle with cinnamon sugar.

    Bake in a 375ºF oven for 30 minutes.  Reduce the heat to 350ºF and bake for an additional 30 minutes, or until the filling is bubbling up through the vents and the crust is a beautiful golden brown.  Allow to cool completely before slicing into it- it slices more cleanly if you can wait a whole day.

  • 1 recipe of Judy’s Flaky Pie Crust
    4 1/2 cups fresh blueberries
    1 cup sugar
    2 1/2 tablespoons cornstarch
    pinch of salt
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon
    2 tablespoons lemon juice
    1 egg white beaten with 1 tablespoon water
    2 tablespoons sugar

    Roll out two pie disks with the dough.  Place one in the pan, cutting off the excess, cover and refrigerate for 30 minutes.  Place the other disk in between sheets of plastic wrap and chill as well.

    Preheat oven to 400ºF.

    In a mixing bowl, combine the blueberries, sugar, cornstarch, salt, nutmeg, cinnamon and lemon juice.  Mix well to combine.

    Remove the pie dough from the fridge.  Pour the blueberry mixture into the bottom crust, scraping the bowl clean to get all the spiced sugar mixture into the pie.  Cover the blueberries with the other dough piece.  Cut off the excess dough, and pinch the edges together, fluting as desired.

    Cut four vents into the pie crust top using a sharp knife.  Brush the entire pie with the beaten egg white, and then sprinkle with the sugar.  Set the pie onto a baking sheet to catch the drips while baking.

    Bake at 400ºF for 35 minutes.  Reduce the heat to 350ºF, and bake for an additional 45 minutes, or until the filling is nice and bubbly, and the crust is golden brown.

    Allow to cool for at least 1 hour before serving.

  • Coco-nutty Pumpkin Pie

    1 disk pie dough
    2 cups pumpkin puree
    1 (14 oz) can coconut milk
    2 eggs
    3/4 cup sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon cloves
    1/4 teaspoon freshly grated nutmeg

    Preheat oven to 425ºF.

    Roll out your pie dough and line a 9 inch pie plate with it. Crimp the edges as desired.

    Beat together the pumpkin puree, coconut milk and eggs. Add the remaining ingredients and mix well. Pour into your pie crust carefully and place into the hot oven. Bake for 15 minutes.

    Reduce oven temp to 350ºF. Bake pie for an additional 50-60 minutes, or until the filling seems set when jiggled, and a knife inserted near the middle comes out clean.

    Allow to cool for 2 hours before cutting into the pie. Serve at room temperature or chilled with lightly sweetened whipped cream.

  • 1 9-inch unbaked pie shell (try Judy’s Flaky Pie Crust for a no-fail recipe)
    2 cups pecans, coarsely chopped
    3 large eggs
    1 cup sugar
    1 cup corn syrup (I like Karo’s brown sugar syrup)
    5 tablespoons butter, melted
    1 teaspoon vanilla
    1/2 teaspoon salt
    1 cup bittersweet chocolate chips (use good quality 60% cacao chips)

    Preheat oven to 375ºF.

    Place the pie shell in a 9-inch pie plate. Brush with egg yolk, if desired. Set aside for a minute.

    Place pecans on a baking sheet and toast in the preheated oven for about 7 minutes, stirring occasionally, until nicely toasted, but not burnt.

    Whisk together the eggs, sugar, corn syrup, melted butter, vanilla, and salt in a large mixing bowl. Mix well. Stir in the toasted nuts and chocolate chips.

    Place the empty pie shell in the oven for just a minute to warm the pie crust. It should be hot to the touch. Pour the filling in, and bake in a 375ºF oven for 35 to 45 minutes. The edges will be firm, but the center will still seem quivery, almost like gelatin. Let cool on a rack for at least 2 hours before cutting. Serve with lightly sweetened whipped cream.

  • Pie 14.11.2007 No Comments

    2 cups milk
    1/4 cup melted butter
    4 eggs
    1 cup packed brown sugar
    1/2 cup Bisquick Heart Smart
    1 tsp vanilla
    1 cup sweetened coconut flakes, toasted
    1/2 cup sweetened coconut flakes- not toasted

    Preheat oven to 350ºF. Spray a 10″ pie plate or a deep dish pie plate with cooking spray.

    Combine milk, butter, eggs, brown sugar, bisquick, and vanilla in a blender. Blend together for about 20 seconds. Add the toasted coconut and pulse to combine.

    Pour the blended mixture into the pie plate. Sprinkle the top with the un-toasted coconut flakes. Bake in a 350ºF oven for about 45 minutes, or until a knife inserted near the center comes out clean.

    Chill before serving for best flavor.

  • 1 pie crusts — (9 inch) baked
    2 packages fresh cranberries — (12 ounce)
    1 cup sugar
    1/3 cup cranberry-apple juice
    1/4 teaspoon salt
    3 tablespoons cornstarch
    1/3 cup water
    1 teaspoon fresh ginger — grated
    2 tablespoons butter
    1 teaspoon vanilla extract
    3 egg whites
    1/2 teaspoon cream of tartar
    1/3 cup sugar
    1/2 teaspoon lime rind — finely grated

    Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.

    Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries “pop”.

    Pour the cranberries through a mesh strainer and discard skins/solids.

    Return the drained mix to the saucepan and add the cornstarch and water.

    Stir well over medium-high heat and then add ginger.

    Bring this mixture to a boil and cook for 2 minutes, stirring constantly.

    Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.

    Pour this mixture into your pre-baked pie crust.

    Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).

    Add the lime rind and beat slowly until just blended.

    Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.

    Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.

    Cool completely on a wire rack before serving.

  • 1 9-inch unbaked pie shell
    1/2 cup butter, melted
    1 1/4 cups sugar
    3 eggs, beaten
    1 teaspoon vanilla
    3 tablespoons flour
    1/2 teaspoon ground cinnamon
    1 pinch salt
    1 cup buttermilk
    1 cup raisins

    1. Place raisins in a heatproof bowl. Pour boiling water over them to cover. Set aside for at least 30 minutes to plump.

    2. Preheat oven to 400ºF.

    3. Roll out dough pastry as necessary and place in pie dish.

    4. Using a hand mixer, beat the melted butter and sugar together.

    5. Add the eggs and vanilla and beat well.

    6. Add the flour,salt, cinnamon, and buttermilk. Beat until thick and creamy.

    7. Drain raisins from liquid, and add the plumped raisins to the buttermilk mixture. Mix in with a spoon and pour into the pie shell.

    8. Bake at 400ºF for 10 minutes. Reduce heat, and bake at 350ºF for another 50-60 minutes.

    9. Pie will turn a nice golden brown and will not jiggle when shaken. A knife inserted into the middle will come out clean when pie is done.

  • 8 ounces cream cheese
    2 cups pumpkin puree
    1 can sweetened condensed milk
    3 eggs
    1 teaspoon pumpkin pie spice ( I used a combination of cinnamon, cloves, ginger, and nutmeg)
    1 9- inch unbaked pie shell

    Preheat oven to 350.
    Combine cream cheese& condensed milk until smooth.
    Stir in pureed pumpkin,spice& eggs,mix until well combined.
    Pour into pie shell.
    Bake for 45 minutes or until knife inserted 1″ from the edge comes out clean.
    Serve warm and enjoy!

  • Cranberry Pecan Pie

    pie pastry
    1 cup cranberries, fresh
    3 large eggs
    2/3 cup sugar
    1 cup dark corn syrup
    6 tablespoons unsalted butter, melted
    1 teaspoon vanilla extract
    1/4 teaspoon mace
    pinch salt
    3/4-1 cup pecan halves

    Roll out the pie crust until it 1/8″ thick and press into a 9″ pie pan. Flute the edges and set aside.
    Preheat oven to 350*. (325* if using glass pan).
    Process the cranberries until finely chopped; arrange over the bottom of pie shell and set aside.
    In a large mixer bowl, beat the eggs till frothy.
    Mix in the sugar, corn syrup, butter, vanilla, mace and salt.
    Pour the egg mixture over the cranberries.
    Arrange the pecan halves on top of pie in circles, beginning with the outer edge and working your way to middle, covering completely.
    Bake for 45-50 minutes, or until the pie is golden brown and almost set. it will still be a little shaky but will firm up as it cools.

  • Recipe courtesy Phyllis Bartholomew, Columbus, Nebraska

    2 cups all-purpose flour
    1 cup cake flour
    2 tablespoons super rich butter powder, optional*
    1 cup shortening
    1 whole egg
    1 tablespoon apple cider vinegar
    1/2 teaspoon salt
    1/3 cup ice water
    1 (10-ounce) package frozen red raspberries, thawed
    2 cups canned pitted sour cherries in juice
    1 1/4 cups sugar
    3 tablespoons cornstarch
    1/4 teaspoon salt
    2 tablespoons butter

    Milk, for brushing crust
    1 tablespoon sugar, for sprinkling

    For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.

    Preheat oven to 400 degrees F.
    For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
    In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.

    Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
    Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.

    Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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