Summer Blackberry Pie

blackberrypie

 

blackberrypie

CRUST

  1. 2 1/2 cups all-purpose flour
  2. 3 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 1 cup solid vegetable shortening, chilled
  5. 5 tablespoons ice water

FILLING

  1. 2 pints blackberries (1 1/2 pounds)
  2. 1/2 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon cold unsalted butter, cut into cubes

BAKING INSTRUCTIONS

  1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
  2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
  3. Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
  4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
  5. Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
MAKE AHEAD The baked pie can stand at room temperature overnight.

 

Georgia Peach Cobbler

18869

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup cold water
  • 3 pounds fresh peaches – peeled, pitted and sliced
  • 1/4 cup lemon juice
  • 3/4 cup orange juice
  • 1/2 cup butter
  • 2 cups white sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon white sugar
  • 1 tablespoon butter, melted

Directions

  1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
  3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
  4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
  5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Low Fat Key Lime Pie

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Perfect for those warm Summer nights!!

Prep: 20 minutes
Chill: 8 hours 

Ingredients

6 Tbsp.  coarsely chopped macadamia nuts1 9-inch  baked pastry shell1 6-oz. can  frozen limeade concentrate, thawed1 4-serving-size pkg.  vanilla instant pudding and pie filling mix2 8-oz. pkgs.  cream cheese, softened3/4 cup  powdered sugar3 medium  kiwifruit, peeled, halved lengthwise and sliced1 6-oz. carton  lime low-fat yogurt1-1/2 cups  frozen whipped dessert topping, thawed

Directions

1. Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.
2. In a small bowl, whisk together limeade concentrate and vanilla pudding mix.
3. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar. Add limeade mixture and beat well. Transfer 3/4 cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.
4. Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts. Makes 8 servings.

Easter Pastry Cream Pie

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Ingredients

  • 3/4 cup powdered sugar, plus extra for garnish
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange zest
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/3 cup toasted pine nuts
  • 6 sheets fresh phyllo sheets or frozen, thawed
  • 3/4 stick (3 ounces) unsalted butter, melted

Directions

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Pecan Apple Pie

pecan-apple-pie

Preparation Time:  30 minutes
Cooking Time:  50 minutes

Servings: 6

Ingredients

  • 1 Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 12 cups thinly sliced peeled tart apples
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup cold butter or margarine
  • 1/2 cup chopped pecans
  • 1/2 cup caramel ice cream topping

Directions

  1. Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
  2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375 degrees F for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

Banana Cream Pie

banana-cream-pie

Preparation Time:  10 minutes
Cooking Time:  15 minutes

Servings: 8

Ingredients

 

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

 

Directions

 

  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Banana Cream Pie with Chocolate Drizzle

banana-cream-pie-with-chocolate-drizzle

Preparation Time:  15 minutes
Cooking Time:  30 minutes

Servings: 8

Ingredients

 

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 2 (1 ounce) squares bittersweet chocolate
  • 2 tablespoons heavy whipping cream
  • 3 cups low-fat milk
  • 3/4 cup white sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons Irish whiskey
  • 4 bananas
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons Irish whiskey

 

Directions

 

  1. reheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
  2. Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
  3. Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
  4. Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
  5. In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
  6. Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
  7. Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
  8. Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.

Fudge Chocolate Cream Pie

fudge-chocolate-cream-pie

Preparation Time:  20 minutes
Cooking Time:  25 minutes

Servings: 8

Ingredients

 

  • 1 (9 inch) pie crust, baked
  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 egg yolks
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Directions

 

  1. In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
  2. Remove from heat and stir in chocolate, butter and vanilla. Stir until melted.
  3. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.