Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ingredients:

Crust:

  • 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft As Silk)
  • 3 teaspoons sifted powdered sugar
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice cold water

Filling:

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Large granule sugar

Directions:

Crust Preparation:

  1. Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  2. Preheat oven to 425 degrees F.

Filling Preparation:

  1. Mix well in a large bowl the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla, and pour out into chilled crust.
  2. Dot the top of the filling with the butter.
  3. Brush edges of pie crust with egg white wash.
  4. Roll out the other piece of dough and place over filling. Crimp to seal edges.
  5. Brush with egg white wash and garnish with large granule sugar.
  6. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Frozen Lemonade Pie

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 7 tablespoons butter, melted

Lemonade Filling:

  • One 14-ounce can sweetened condensed milk, chilled
  • One 12-ounce container whipped topping, thawed
  • One 6-fluid-ounce can frozen lemonade concentrate, unthawed
  • 1 teaspoon candied lemon peel, for garnish

Directions:

  1. For the crust: Preheat the oven to 350 degrees F.
  2. In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
  3. For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
  4. Sprinkle with a little candied lemon peel and serve!

 

Strawberry Pie

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(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)

Strawberry Pie

  • 1 box of rolled 2-refrigerated pie crusts
  • 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
  • 1/2 cup granulated sugar, or more depending on sweetness of berries
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • Milk, as needed
  • Turbinado sugar, as needed
  1. Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
  2. Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
  3. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
  4. Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
  5. Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
  6. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.

Chicken Pot Pie

Hearty Homemade Chicken Pot Pie

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cups of milk
  • 2 uncooked pie crusts

Directions:

  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Black Cherry Bourbon Pie

Delicious Homemade Cherry Pie

Ingredients:

  • 5 cups stemmed and pitted fresh dark sweet or sour cherries (that’s about 2 pounds whole unpitted cherries)
  •  3/4 cup (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries
  • 1/4 cup of bourbon
  •  3 tablespoons tapioca starch
  •  ¼ teaspoon salt
  •  Grated zest from 1/2 lemon
  •  ½ teaspoon vanilla extract
  • 2 tablespoons of cream cheese
  •  2 tablespoons unsalted butter , cut into mini cubes
  • 1 refrigerated pie crust, 2 ct
  •  1 egg beaten , for brushing the top crust
  •  Coarse or granulated sugar , for sprinkling

Directions:

  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
  2. Make the cherry filling: In a medium bowl, mix together sugar, tapioca starch, and salt. Stir in cherries. Add bourbon and zest, vanilla extract, and mix to combine. Set aside for 10 minutes.
  3. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  4. Spread cream cheese across the bottom of the pie crust. Add cherry filling in an even layer, and dot with butter on top. Place the second crust over the filling, crimp the edges. Use either a lattice top or add four slits to a full top for the steam to escape. Brush the crust with the beaten egg, then sprinkle with sugar.
  5. Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  6. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
  7. Serve warm or at room temperature.

 

Apple Pie

Cinnamon Apple Pie

Ingredients:

  • 8 apples, skins on, quartered and cored
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup of flour
  • 1 double crust pie dough
  • 2 tablespoons cold butter cut up into tiny cubes
  • 1 egg beaten
  • sugar to sprinkle across the top of the pie

Directions:

  1. Slice the apples into pieces.
  2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
  3. Pour the mixture into an a pie crust. Mound high and dot with butter.
  4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
  5. Cover the pie and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 425 degrees.
  7. Brush the beaten egg across the top.
  8. Wrap around the edge with foil to keep from overbrowning.
  9. Bake on the middle rack of the oven for 20 minutes.
  10. Reduce heat to 375 degrees and bake for 30 minutes longer.
  11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
  12. Cool the pie for an hour.

Perfect Pecan Pie

Pecan pie with whipped cream

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

French Silk Chocolate Pie

Sweet Homemade French Silk Pie

Ingredients:

  • 1 refrigerated pie crusts, softened
  • oz unsweetened chocolate, cut into pieces
  • 1 cup butter, softened 
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 pasteurized eggs
  • 1/2 cup sweetened whipped cream
  • Chocolate curls, if desired

Directions:

  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Coconut Meringue Pie

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Ingredients:

  • 1 cup sweetened flaked coconut
  • 1 9-inch pie crust, baked and cooled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks, beaten
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Meringue:
  • 5 to 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Sprinkle coconut in crust; set aside. Stir together sugar and cornstarch.
  2. Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth.
  3. Cook and stir over medium-high heat until boiling and thickened, about 10 to 15 minutes. Remove from heat and stir in vanilla; pour over coconut in crust.
  4. For Meringue: In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar.
  5. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Spoon Meringue over hot filling, sealing carefully to edge of crust.
  6. Bake at 325 degrees until meringue is lightly golden, 15 to 20 minutes.

Pumpkin Pie

Pumpkin pie

Ingredients:

  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

Directions:

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.