Shoofly Pie

Ingredients:

  • 1 ½ cups flour
  • ½ cup dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  •  teaspoon salt
  • ¼ pound (1 stick) cold unsalted butter
  • ¾ cup molasses
  • ¾ cup boiling water
  • ½ teaspoon baking soda
  • 1 single crust pie pastry

Directions:

  1. Heat oven to 450 degrees.
  2. Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
  3. Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

Orange Cream Pie with Figs and Blackberries

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Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 5 egg yolks
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 6-ounce graham cracker pie crust
  • 1 8-ounce frozen whipped topping, thawed
  • 1 pint figs, quartered
  • 1 cup blackberries
  • 2 tablespoons of honey

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk together condensed milk, egg yolks, orange juice and lemon juice in a bowl; pour into pie crust.
  3. Bake 12 to 15 minutes or until center of pie is set.
  4. Cool completely; cover and chill at least 4 hours or up to 2 days.
  5. Spread whipped topping over chilled pie; garnish with figs and blackberries.
  6. Drizzle with honey.

Overnight Breakfast Pie

Ingredients:

  • 8 slices of bacon
  • 1/2 cup Panko bread crumbs
  • 5 eggs
  • 2 1/2 cups frozen shredded hash brown potatoes
  • 1 cup shredded Swiss cheese
  • 1/2 cup cottage cheese
  • 1/3 cup of milk
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottled hot sauce
  • sliced green onions optional

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, reserving one tablespoon drippings in skillet. Crumble bacon; set aside. Stir bread crumbs into the reserved drippings. Transfer to a small bowl; cover and chill until needed.
  2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl, beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot sauce. Pour mixture into the prepared pie plate. Cover and chill 2 to 24 hours.
  3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings.

Honey Balsamic Blueberry Pie

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Ingredients

  • Refrigerated pie crusts, 2 count
  • 7 cups of fresh blueberries
  • 1/4 cup cornstarch
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter, cut into 1/4 inch cubes
  • 1 large egg

Directions

  1. Prepare the filling: Place 1 cup of blueberries in a large bowl; crush with a wooden spoon. Stir in the cornstarch and vinegar until cornstarch dissolves. Stir in the sugar, next five ingredients, and remaining 6 cups of blueberries into the smashed berry mixture.
  2. Fit one of the two dough rolls into a greased 9 inch pie dish. Cut the second into 12 to 14 (1/2 inch wide) strips.
  3. Pour fruit into piecrust. Dot with butter cubes. Whisk together egg and 1 tablespoon of water. Lightly brush egg mixture around the edge of the pie. Arrange piecrust strips in a lattice design over filling. Trim excess dough and lightly press the edges together. Brush entire top of the pie with the remaining egg mixture. Freeze for 20 minutes or until dough is firm.
  4.  Preheat oven to 425 degrees.
  5. Bake pie on a foil lined baking sheet for 20 minutes. Reduce oven temperature to 375 degrees and bake for 20 more minutes. Cover pie with foil to prevent excess browning, bake another 25 to 30 minutes or until crust is golden or the filling in the center bubbles. Total time 65-70 minutes.
  6. Remove to a wire rack and cool for one hour before serving.

Kumquat Refrigerator Pie

Kumquat Refrigerator Pie

Ingredients:

  • 1 baked pie crust, 9 “
  • 1 (8 oz.) Cool Whip whipped topping
  • 2/3 cup pureed Kumquats
  • 1 can condensed milk
  • 1/2 cup lemon juice

Directions:

Beat condensed milk and whipped topping. Add lemon juice and beat until thickened. Add pureed kumquats, pour in pie shell and chill in refrigerator for several hours.

 

Kumquat Puree Preparation

Wash fruit, cut in half and remove seeds. Place in blender or food chopper (A blender makes a finer puree). Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more. When you use frozen puree .. defrost and drain the excess liquid before using.

Meyer Lemon Shaker Pie

Meyer Lemon Shaker Pie

  • 2 large lemons, preferably Meyers
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 4 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1 egg white
  • Coarse sugar, for sprinkling
  • Dough for one double-crust pie 

Thoroughly wash lemons, then dry with paper towels. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper thin as you can get them; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.

Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang.

Mix the macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour into prepared pie shell.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

Grasshopper Pie

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

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

 

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.