Posts Tagged ‘pie


tIME FOR PIE (and bread)

A can of peaches sits on the shelve, some pie crust dough is in the fridge, 2/3 left over from a holiday recipe. Can’t think of the last time I used a canned filling but a family member brought it home with other food from a community food bank. Once I put the peaches in the pie shell, it needed more  filling of some type. Several apples were sliced and added with a light grating of ginger and turmeric root. The sweetness of the canned peaches was enough without adding more sweetness. A simple lattice top completes the bake.


here are the sliced apples atop the canned pie filling.


the rolling and cutting of the lattice structure


the lattice has been applied to the pie




will go about 35 minutes, probably less

Not often I use a product with genetic engineering and fructose but I guess genetic engineers need something to do if they went to school for it.


SHIELDS UP ! I had to deploy the pie shield as the outer shell casing became too dark.


the bubbling pie emerges


the oozing bubbling filling


cool down cycle


Not a bad tasting pie , the apples off set the canned peach taste accented with the ground ginger and turmeric. Goes well with coffee.


Of course I had some dough fermenting, a bit interesting with this mix, some leftover cooked potatoes  were chopped and squished incorporated into the dough with the wire whisk on the mixer. The topping was a concoction of thyme zatar on one loaf and seed blend on the other. Mixed with a bit of water, butter and flour each of the coatings was brushed on each loaf before baking.



The bread was very moist, all of the potato was incorporated into the dough. Some of the filling from the pie previously baked had dripped onto the oven floor …. I SHOULD HAVE USED TIN FOIL UNDER THE PIE. Any ways the bread was very good, my good weakness !


cherry berry pie

Baking pies not  a typical mid summer recipe, maybe if your up late at night or have a cooler day in the forecast.

Adapted from Step by Step, Good Housekeeping, making a cooked fruit pie filling. (Not canned !)

Roll out your favorite double crust recipe, here we have these zippered circular bags (2 sizes, one for the bottom crust and a smaller one for the top), that you put the chilled dough in and then roll it, you could use plastic wrap as an alternative.

Let’s see… about 2 lbs. of cherries, (frozen) and 1 lb. of hand picked raspberries from the garden. I weighed out the cherries and let them thaw in the fridge overnight.

The frozen cherries were a blend of dark cherries and light sweet cherries, 3 lb bag , Wymans.

IMG_8347Drain the fruit and reserve 1 cup of the liquid, as it turned out, I only got about one cup from the drained fruit, the cherries were previously defrosted and the raspberries were recently hand picked.


IMG_8344Combine about 3/4 cup sugar, sweetened to your preference, and 1/3 cup cornstarch, with a dash of salt,  I would have upped the cornstarch as I like the pie sauce thick.

IMG_8345Stir and bring the mix slowly to a boil and simmer several minutes to incorporate the cornstarch. Remove from heat, Now your supposed to add additional sugar (skipped),and  butter to the sauce with the drained berry mixture.

IMG_8346Having the prepared pasty ready fill the pie, your supposed to cut the remaining dough and lattice it on top, no I didn’t do that.

IMG_8348As a traditional pie, I topped it with the remaining full crust, brushed with cream.

IMG_8349Vents were cut in the top…..

IMG_8350….and bake this bad boy at 375 degrees for 25 minutes with some type of and edge guard on the crust. We have one of those aluminum rings, remove and bake for an additional 25 minutes or till brown and bubbly. Not something you typically do on a hot summer day…

IMG_8362Cool it off… the filling was still a bit runny for my liking so the pie was refrigerated and it firmed it up when at fridge temperature.

IMG_8363Some like it a bit on the tart side , I’ll agree,  so a side of vanilla chocolate swirl ice cream goes on the side , or atop if you wish…

IMG_8366One of the few times I’ve had homemade ice cream to accompany a slice of pie… That’s another post…


Lemon Meringue Pie

I don’t often bake pies, somehow getting the crust just right seems to be something magical.

This one came out good, not overly sweet. Perhaps a practice run for Thanksgiving, maybe not……..

I have made this filling less the crust for lemon pudding.

Lemon Meringue pie
(or substitute Lime(add one or two drops of green food coloring))

This is a recipe that accompanied an Oster food processor.
This is a two piece bowl type that sits in top of an Oster motorized base that can also be used as
a blender.

Small capacity but it cuts down on the number of appliances instead  having a separate dedicated food processor.

1/2 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
6, 1 inch pieces lemon peel
place the above in the food processor bowl
process till lemon is finely grated


empty mixture into a 2 quart saucepan
now add to the food processor again,
1/2 cup sugar
1/3 cup lemon juice, preferable fresh squeezed
2 tablespoons butter, melted.
3 egg YOLKS
cover and process till smooth.

add to the 2 quart saucepan
add 2 cups water and heat constantly stirring
when mixture boils, cook and stir one minute.
The mix should be thick and glossy.

remove from heat an add to a baked pie shell


for the Meringue:
beat the three egg whites separated from above egg yolks used for lemon filling
add 1/2 teaspoons vanilla extract and
1/4 teaspoon cream of tartar
continue beating gradually adding sugar
till soft peaks form.
place the meringue on top of the lemon  filling
bake 12 to 14 minutes or until lightly browned.


IMG_3633IMG_3634I made the crust also in the food procesor, evidently it worked out well.

IMG_3627We have this plastic circular pouch that you place the pie dough in and zipper it up, then roll it out.

it makes it easier than using plastic wrap.

IMG_3628fluted the edge with my fingers.

Use a fork to perforate the bottom of the crust to prevent the crust raising off the pie pan.

Bake it before adding filling.

your favorite single crust recipe will do.


Crumb Top Apple Pie

Crumb Top Apple Pie

Crumb Top Apple Pie

Instead of the tradition double crust apple pie, I have been using this style for a while. Make a one crust pie dough recipe, season the apples, I used granny smiths, lightly with cloves, allspice etc.,lemon juice and a slight bit of sugar, preferable honey or corn sryup with a thickener ,constarch etc. If possible let the apples meld with the spices overnight. The top crust is a crumb topping, a combo of butter, brown sugar,  finely chopped nuts, (pecans) and flour. Assemble the pie as usual and top off with the crumb topping distributed evenly over the top . Bake at about 400 for 15 then reduce heat to about 350 till done. the top should be slighly brown and you should hear the apples bubbling slightly. If you like the apples with a slight crunch don’t over cook. This recipe works well because the apples are not overly sweet and more natural tasting with the contrast of the crunchy sweet topping like a strudel. You could also serve it with cream, ice cream, or whipped cream and garnish if you want to raise it to another level.


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