Category Archives: Last Slice of Pie

Rustic Berry Tart

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Rustic Berry Tart 

  • 1 pre-rolled pie crust 
  • 4 cups of fresh berries, such as: strawberries, raspberries, blueberries
  • ½ cup of sugar, plus a little extra for the crust
  • Zest from half a lemon
  • Sprinkle of nutmeg
  • Sprinkle of cinnamon
  • 1 egg – egg whites only

 

  1. Remove pre-rolled pie crust from the refrigerator and allow it to sit fifteen minutes.
  2. Preheat the oven to 425 degrees.
  3. In a large mixing bowl, add berries, sugar, lemon zest, nutmeg, and cinnamon. Gently fold together to combine.
  4. Roll out pie crust onto a parchment paper lined baking sheet.
  5. Spoon the fruit mixture onto the center of the pie dough, leaving a 2-inch border. Gently fold over the border towards the center, pleating as you move around the tart.
  6. Place tart in the refrigerator for 30 minutes to firm the dough back up.
  7. Remove from refrigerator. Brush the dough edge of the tart with egg whites and sprinkle sugar around the edge.
  8. Bake at 425 degrees for 10 minutes. Lower the heat to 375 degrees and back for another 30 minutes or until fruit is bubbly and crust is golden.
  9. Remove from the oven and allow to cool 10 minutes before serving.

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Shrimp Salad

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Shrimp Salad

  • 2 pounds of shrimp, cooked, peeled, and deveined
  • ½ cup of mayonnaise
  • ½ teaspoon liquid crab boil
  • ¼ cup finely diced celery
  • ¼ cup of peeled and finely diced cucumber
  • Salt and pepper to taste

Chop the shrimp into 1-inch pieces. Mix together all of the ingredients in a large bowl. Cover and chill until ready to serve.

Strawberry-Citrus Sangria

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strawberry sangria

Strawberry-Citrus Sangria

  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 (750-milliliter) bottle pinot noir
  • 3/4 cup sugar, or more to taste
  • 3/4 cup orange liqueur
  • 1 pint of strawberries, thickly sliced
  • 6 ounces soda water, chilled

Place the orange and lemon slices in a pitcher.  add the wine and sugar and mix well.  Add the liqueur and mix well.  Add the strawberries.  Chill for 3 to 10 hours.  Add the soda water before serving.  Serve over ice in glasses.

Grasshopper Pie

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Ingredients:

  • 24 regular marshmallows
  • 2/3 cup of half and half
  • 2 tablespoons of creme de cacao
  • 2 tablespoons of creme de menthe
  • 1/2 a pint of whipping cream
  • 1 1/2 cups of finely ground chocolate graham crackers
  • 1/3 cup of white sugar
  • 6 tablespoons of butter, melted
  • prepared whipped cream or Cool Whip
  • 1 teaspoon chocolate crumbles
  • 1-2 mint sprigs, for garnish

Directions:

  1. Mix graham cracker crumbs, sugar, and melted butter or margarine until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F for 7 minutes. Cool and chill for about 1 hour.
  3. Melt the marshmallows in the half and half in a double boiler. Remove the mixture from the heat and let it cool.
  4. Whip the 1/2 pint of cream and mix it into the filling mixture.
  5. Pour the filling into the chilled crust.
  6. Refrigerate pie to set for at least one hour.
  7. Before serving, spread prepared whipped cream over the top of the pie.
  8. Sprinkle the cookie crumbs and garnish with mint.

Coffee Chess Pie

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Ingredients:

  • 1 cup packed light brown sugar
  • 1 cup cold coffee
  • 1/2 cup unsalted butter, melted and cooled
  • 2 tablespoons of sugar
  • 1/4 cup of espresso powder
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 9-inch ready made pie crust

Directions

  1. Preheat the oven to 425 degrees F.
  2. Make coffee syrup by whisking brown sugar and coffee until sugar has dissolved and mixture has reduced by one-third. Cool.
  3. In a large bowl, mix the butter, sugar, espresso powder, and vanilla together. Mix in three eggs, then stir in the cornmeal, salt, and heavy cream until smooth.
  4. Slowly stir in the egg mixture with the coffee syrup until combined. Pour the filling into the pie shell, which is on a parchment lined baking sheet.
  5. Beat the last egg and brush it along the edge of the pie.
  6. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

Peach Pie

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Ingredients:

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream

Directions:

  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; cover the top or make a lattice crust. Trim, seal and flute edges. If covered, add four slits for steam. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
  4. If desired, serve with vanilla ice cream.

Pie Dough

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Rolled Out Pie Crust

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water

Directions:

  1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  2. Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
  3. After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, roll outwards from the center of the dough. Every once in a while you may need to gently lift under the dough to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  4. When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
  5. If you are only making a single crust pie, use a pair of kitchen scissors or a paring knife to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or a fork to crimp the edge of the pie crust.
  6. If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork. Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.