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.

 

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.

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.

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.