Apple
Blueberry Pie
This recipe was found in the Pillsbury Complete
Cookbook
Ingredients:
CRUST
|
|
1
|
Pastry for one-crust pie
|
FILLING
|
|
4 cups
|
Sliced peeled baking apples
|
2 cups
|
Fresh blueberries
|
¾ cup
|
Sugar
|
¼ cup
|
All-purpose flour
|
½ tsp
|
Cinnamon
|
1 Tbsp
|
Lemon juice
|
TOPPING
|
|
1 cup
|
All-purpose flour
|
½ cup
|
Firmly packed brown sugar
|
¼ tsp
|
Nutmeg
|
1/3 cup
|
Margarine or butter, softened
|
Directions:
1. Place
sheet of foil on oven rack below middle baking rack to catch drips. Heat oven to 425°F. Prepare pie crust for
one-crust filled pie using 9-inch pie pan.
2. In
large bowl, combine all filling ingredients; mix well. Set aside.
3. In
medium bowl, combine all topping ingredients; mix with fork or pastry blender
until crumbly. Spoon fruit into
crust-lined pan. Spoon topping evenly
over fruit.
4. Bake
at 425°F. for 50 to 70 minutes
or until apples are tender and edges are bubbly.
Apple-Raspberry Crumb Pie
This recipe was found in the Fall 2007 Betty Crocker
Fall Baking magazine
Ingredients:
CRUST
|
|
1 recipe
|
Pastry for Single-Crust Pie
|
FILLING
|
|
3 cups
|
Thinly sliced peeled cooking apples (3 medium)
|
½ cup
|
Sugar
|
2 Tbsp
|
All-purpose flour
|
½ tsp
|
ground cinnamon
|
2 cups
|
Fresh or frozen (thawed and drained) raspberries
|
½ cup
|
Cubed or crumbled pure almond pasted (from 7- or 8-oz
package)
|
TOPPING
|
|
½ cup
|
All-purpose flour
|
¼ cup
|
Sugar
|
¼ cup
|
Butter or margarine
|
½ cup
|
Sliced almonds
|
Directions:
1. Heat
oven to 350°F. Place pie crust in 9-inch glass pie plate.
2. In
large bowl, stir together apples, ½ cup sugar, 2 tablespoons flour, and the
cinnamon. Spoon into crust-lined pie
plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
3. In
medium bowl, mix ½ cup flour and ¼ cup sugar.
Cut in butter, using pastry blender (or pulling 2 table knives through
ingredients in opposite directions), until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
4. Bake
1 hour to 1 hour 15 minutes, covering edge of crust with foil after about 30
minutes, until apples are tender in center and topping is golden brown. Serve warm or cool.
Blackberry Pie
This recipe was found in the Better Homes and Gardens 75th
Anniversary Edition Cookbook.
Ingredients:
CRUST
|
|
1
|
Pastry for double-crust pie
|
FILLING
|
|
5 cups
|
Fresh or frozen blackberries
|
¾ to 1 cup
|
Sugar
|
1/3 cup
|
All-purpose flour
|
2 tsp
|
Finely shredded lemon peel or ½ tsp ground cinnamon
|
Directions:
1. Prepare
and roll out pastry for double-crust pie.
Line a 9-inch pie plate with half of the pastry.
2. In
large bowl, combine the sugar and flour.
Stir in berries and lemon peel.
Gently toss berries until coated.
(If using frozen berries, let mixture stand for 45 minutes or until fruit
is partially thawed but still icy.)
3. Transfer
berry mixture to the pastry-lined pie plate.
Trim bottom pastry to edge of pie plate.
Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.
4. If
desired, brush top pastry with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie
with foil. Bake in a 375° F oven for 25 minutes (or 50
minutes for frozen fruit). Remove
foil. Bake pie for 25 to 30 minutes more
or until filling is bubbly and pastry is golden. Cool on a wire rack.
Bountiful Berry Black-Bottom Pie
This
recipe comes from Dani Cone’s Cutie Pies cookbook
Ingredients:
CRUST
|
|
1
recipe
|
All-Butter
Crust
|
FILLING
|
|
1
cup
|
Fresh or
thawed frozen blueberries
|
1
cup
|
Fresh or thawed frozen blackberries
|
1
cup
|
Fresh or
thawed frozen strawberries
|
1
cup
|
Fresh or
thawed frozen raspberries
|
4
Tbsp
|
Cornstarch
|
2/3
cup
|
Granulated
sugar
|
¼
tsp
|
Cinnamon
|
Pinch
|
Ground
allspice
|
1
cup (heaping)
|
Semisweet
chocolate chips
|
Crumb Top,
optional
|
|
Whipped
cream, optional
|
|
Directions:
1. Preheat oven to 375°F. Place a rack in the center of the oven.
2. To make the filling, in a large bowl,
mix together the blueberries, blackberries, strawberries, and raspberries.
3. In a small bowl, combine the
cornstarch, sugar, cinnamon, and allspice.
4. Pour the cornstarch mixture over the
berries. Gently toss to combine, making
sure that the berries are well coated.
Set aside.
5. Prepare All-Butter Crust and place in
pie pan. Trim edges to 1/2-inch beyond
edge of pan, then tuck under the crust and crimp.
6. Scatter the chocolate chips in the
bottom of the crust.
7. Spoon the berries on top of the
chocolate chips. Sprinkle the pie with
the Crumb Top, if using.
8. Bake for 30-40 minutes, until the
crust is golden brown. If the pie top is
browning too quickly, cover with foil for the final few minutes.
Cherry Almond Cutie Pie
This
recipe was found in Dani Cone's Cutie Pies cookbook.
Ingredients:
|
1
|
Recipe for All-Butter
Crust
|
|
1lb
|
Fresh or
thawed frozen tart pie cherries (2 ½ - 3 cups)
|
|
1
tsp
|
Vanilla extract
|
|
1
tsp
|
Pure almond
extract
|
|
1/3
cup
|
Granulated sugar
|
|
3
Tblsp
|
cornstarch
|
|
2
tsp
|
Cinnamon
|
|
Pinch
|
Ground allspice
|
|
¼ cup
|
Slivered almonds
|
Directions:
1. Preheat the oven to 375°F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick
pan spray.
2. To make the filling, in a large bowl,
combine the cherries, vanilla, and almond extract.
3. In a small bowl, mix together the
sugar, cornstarch, cinnamon, allspice, and almonds.
4. Pour the sugar mixture over the
cherries, and toss to thoroughly coat. Drain
the mixture slightly to avoid having too much liquid.
5. Roll out the dough. Cut 16 (5 ½ -inch) circles from the
dough. Reroll the dough scrap to make
all the circles, and avoid overhandling the dough.
6. Gently but firmly press each dough
circle into a muffin cup. For the edges,
use the fold-tuck-crimp method for each Cutie Pie.
7. Spoon the filling evenly into the
Cutie Pie shells, and set aside.
8. Bake for 25 to 30 minutes, until the
crust is golden brown. To see whether
the bottom is golden, too, use a butter knife to pop a Cutie Pie out of a
muffin cup. If the bottom is not brown,
bake a few minutes longer. If the pie
top is browning too quickly, cover with foil for the final few minutes.
Festive Cranberry Apricot
Pie
This recipe was found in the Better Homes and gardens 75th
Anniversary Edition Cookbook
Ingredients:
CRUST
|
|
1
|
Pastry for Double-Crust pie
|
FILLING
|
|
½ cup
|
Sugar
|
3 Tbsp
|
Cornstarch
|
1 ½ tsp
|
Pumpkin pie spice
|
¼ tsp
|
Salt
|
3 cans
(15 ¼ oz)
|
Apricot halves, drained and cut into quarters
|
½ cup
|
Dried cranberries, snipped
|
FINISH
|
|
1
|
Egg white
|
1 Tbsp
|
Milk
|
1 Tbsp
|
Sugar
|
¼ tsp
|
Pumpkin pie spice
|
Directions:
1. Prepare
and roll out Pastry for Double-Crust Pie.
Line a 9-inch pie plate with half of pastry; trim.
2. In a
large bowl, combine the ½ cup sugar, the cornstarch, the 1 ½ teaspoons pumpkin
pie spice, and the salt. Stir in
apricots and cranberries. Spoon fruit
mixture into pastry-lined pie plate.
3. Roll
remaining dough into a circle about 12 inches in diameter. Using a 1- to 1 ½ -inch leaf-shaped cutter or
other desired cutter, cut 36 to 40 shapes from the dough. In a small bowl stir together egg white and milk. Brush egg white mixture over pastry shapes;
reserve remaining egg white mixture.
Stir together the 1 tablespoon sugar and the ¼ teaspoon pumpkin pie
spice. Sprinkle half of the pastry
shapes with the sugar mixture. Arrange
10 to 12 of the shapes, alternating brushed and sprinkled shapes, in a circle
in center of the top of pie filling.
Brush edge of crust with remaining egg white mixture. Evenly distribute the remaining pastry shapes
around edge of crust.
4. To
prevent overbrowning, cover edge of pie lightly with foil. Bake in a 375°F oven for 35 minutes.
Remove foil. Bake for 15 minutes
more. Cool on a wire rack.
Lattice-Top Cherry Pie
This recipe was found in The New Best Recipe Cookbook.
Ingredients:
CRUST
|
|
1
|
Recipe Pie Dough for Lattice-Top Pie
|
FILLING
|
|
¼ cup
|
Cornstarch
|
1 – 1 ¼ cups
|
Sugar, plus 1 tablespoon sugar
|
¼ tsp
|
Ground cinnamon
|
Pinch
|
Salt
|
3
|
Jars (24 oz) Morello cherries, drained (about 6 cups), or
fresh or canned sour cherries, pitted or drained
|
¼ tsp
|
Almond extract
|
Directions:
1. Remove
the dough from the refrigerator (if refrigerated longer than 1 hour, let stand
at room temperature until malleable).
Roll the larger piece of dough to a 15 x 11-inch rectangle about
1/8-inch thick; transfer the dough rectangle to a baking sheet lined with
parchment paper. With a pizza wheel,
fluted pastry wheel, or paring knife, trim the long sides of the rectangle to
make them straight, then cut the rectangle lengthwise into 8 strips 15 inches
long by 1 ¼ inches wide. Freeze the
strips on the baking sheet until firm,
about 30 minutes.
2. Roll
the smaller piece of dough on a lightly floured work surface or between 2 large
sheets of parchment paper or plastic wrap to a 12-inch circle. Transfer the dough to a 9-inch pie plate by
rolling the dough around a rolling pin and unrolling it over the pan. Working around the circumference of the pan,
ease the dough into the pan corners by gently lifting the edge of the dough
with one hand while pressing it into the pan bottom with the other hand. Leave the dough that overhangs the lip of the
pie plate in place; refrigerate the dough-lined pie plate.
3. Remove
the dough strips from the freezer; if they are too stiff to be workable, let
stand at room temperature until malleable and softened slightly but still very
cold. Form the lattice top and place in
the freezer until firm, about 15 minutes.
4. Meanwhile,
adjust an oven rack to the lowest position, place a rimmed baking sheet on it
and heat the oven to 500°F.
5. Mix
the cornstarch, sugar (taste the fruit and adjust the amount as desired),
cinnamon, and salt in a medium bowl.
Stir in the cherries and almond extract.
6. Turn
the cherry mixture into the dough-lined plate.
Remove the lattice from the freezer and place on top of the filled
pie. Trim the lattice strips and crimp
the pie edges. Lightly brush or spray
the lattice top with 1 tablespoon water and sprinkle with the remaining 1
tablespoon sugar.
7. Lower
the oven temperature to 425°F. Place the pie on the baking sheet and bake
until the crust is set and begins to brown, 25 to 30 minutes. Rotate the pie and reduce the oven
temperature to 375°F; continue
baking until the crust is deep golden brown and the juices bubble, 25 to 30
minutes longer. Cool the pie on a wire
rack for at least 2 hours before serving.
Lemon Blueberry Pie
This recipe was found in Cutie Pies by Dani Cone
Ingredients:
CRUST
|
|
1
|
All-Butter Crust
|
FILLING
|
|
4 ½ cups
|
Fresh or thawed frozen blueberries
|
½ cup
|
Freshly squeezed lemon juice
|
1 ½ tsp
|
Lemon zest, plus additional for garnish, optional
|
¾ cup
|
Granulated sugar
|
¼ cup plus 1 ½ tsp
|
Cornstarch
|
Pinch
|
Salt
|
TOPPING
|
|
Crumb Top, optional
|
|
Whipped cream, optional
|
Directions:
1. Preheat
the oven to 375°F. Place a rack in the center of the oven.
2. To make
the filling, in a large bowl, toss the blueberries with the lemon juice, and
let soak for 15 minutes before draining.
3. In a
large bowl, mix together the lemon zest, sugar, cornstarch, and salt.
4. Add
the blueberries to the sugar mixture and toss to combine, making sure the
blueberries are well coated.
5. Line
a pie plate with the All-Butter Crust dough.
Finish the edge of the crust by using a fold-tuck-crimp method around
the edge of the pie plate.
6. Spoon
the blueberry filling into the crust.
7. Make
the Crumb Top, if desired, and sprinkle it over the top of the pie.
8. Bake
40-50 minutes, until golden brown.
9. If
not using the Crumb Top, serve with a dollop of whipped cream, if desired, and
a few pieces of lemon zest.
Lemon Meringue Pie
This recipe was found in The New Best Recipe cookbook
Ingredients:
CRUST
|
|
1 recipe
|
Prebaked Pie Dough Coated with Graham Cracker Crumbs,
fully baked and cooled completely
|
FILLING
|
|
1 cup
|
Sugar
|
¼ cup
|
Cornstarch
|
1/8 tsp
|
Salt
|
1 ½ cups
|
Cold water
|
6
|
Large egg yolks
|
1 Tbsp
|
Grated zest and ½ cup juice from 2 or 3 lemons
|
2 Tbsp
|
Unsalted butter
|
TOPPING
|
|
1 Tbsp
|
Cornstarch
|
1/3 cup
|
Water
|
¼ tsp
|
Cream of tartar
|
½ cup
|
Sugar
|
4
|
Large egg whites
|
½ tsp
|
Vanilla extract
|
Directions:
1. For the Filling: Mix the sugar,
cornstarch, salt, and water in a large nonreactive saucepan. Bring the mixture to a simmer over medium
heat, whisking occasionally at the beginning of the process and more frequently
as the mixture begins to thicken. When
the mixture starts to simmer and turns translucent, whisk in the egg yolks, two
at a time. Whisk in the zest, then the
lemon juice, and finally the butter.
Bring the mixture to a good simmer, whisking constantly. Remove from the heat; place plastic wrap
directly on the surface of the filling to keep it hot and prevent a skin from
forming.
2. For the Meringue: Mix the cornstarch
with the water in a small saucepan; bring to a simmer, whisking occasionally at
the beginning and more frequently as the mixture thickens. When the mixture starts to simmer and turns
translucent, remove from the heat.
3. Adjust
an oven rack to the middle position and heat the oven to 325 degrees. Mix the cream of tartar and sugar
together. Beat the egg whites and
vanilla until frothy. Beat in the sugar mixture, 1 tablespoon at a
time, until the sugar is incorporated and the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a
time; continue to beat the meringue to stiff peaks. Remove the plastic form the lemon filling and
return to very low heat during the last minute or so of beating the meringue
(to ensure that the filling is hot).
4. Pour
the hot filling into the pie shell.
Using a rubber spatula, immediately distribute the meringue evenly
around the edge and then the center of the pie to keep it from sinking into the
filling. Make sure the meringue attaches
to the piecrust to prevent shrinking.
Use the back of a spoon to create peaks all over the meringue. Bake the pie until the meringue is golden
brown, about 20 minutes. Transfer to a
wire rack and cool to room temperature.
Serve the same day.
Peach Pie with Candied
Pecan Topping
This recipe was found in the Better Homes and gardens 75th
Anniversary Edition Cookbook
Ingredients:
CRUST
|
|
1 recipe
|
Pastry for Double-Crust Pie
|
FILLING
|
|
½ to 2/3 cup
|
Granulated sugar
|
2 Tbsp
|
Quick-cooking tapioca
|
¼ tsp°
|
Ground cinnamon
|
¼ tsp
|
Ground nutmeg
|
6 cups
|
Thinly sliced, peeled peaches or frozen unsweetened peach
slices
|
TOPPING
|
|
1/3 cup
|
Brown sugar
|
2 Tbsp
|
Butter
|
1 Tbsp
|
Water
|
1 tsp
|
Cornstarch
|
¾ cup
|
Chopped pecans
|
Directions:
1. For
filling, in a large bowl stir together granulated sugar, tapioca, cinnamon, and
nutmeg. Add peaches. Gently toss until coated. Let mixture stand for 20 minutes, stirring
occasionally. (If using frozen peaches,
lest stand 45 minutes.)
2. Meanwhile,
prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the
pastry.
3. Stir
in peach mixture. Transfer peach mixture
to the pastry-lined pie plate. Trim
bottom pastry to edge of the pie plate.
Cut slits in the remaining pastry; place on filling and seal. Crimp edge as desired.
4. Place
pie plate on a baking chest. To prevent
overbrowning, cover edge of pie with foil.
Bake in a 375°F oven
for 25 minutes (or 50 minutes for frozen fruit). Remove foil.
Bake 25 to 30 minutes more or
until pastry is golden and filling is bubbly.
5. Meanwhile,
for pecan topping, in small saucepan combine brown sugar, butter, water and
cornstarch. Cook and stir over medium
heat until bubbly. Stir in pecans. Spread warm pecan mixture over hot
crust. Bake for 5 minutes more. Cool pie on a wire rack. Cover and refrigerate any leftovers.
The Very Best Apple Pie
This recipe was found in Cutie Pies cookbook.
Ingredients:
1
|
Recipe for All-Butter Crust
|
6-8
|
Medium Granny Smith apples
|
1 Tblsp
|
Cornstarch
|
¼ cup
|
Firmly packed brown sugar
|
2 tsp
|
Cinnamon
|
Pinch
|
Salt
|
1
|
Crumb Top, optional
|
Directions:
1. Preheat
the oven to 375°F. Place a rack in the center of the oven.
2. To
make the filling, peel, core, and cut the apples into 1/2-inch cubes.
3. In a
small bowl, mix together the cornstarch, brown sugar, cinnamon, and salt.
4. In a
large bowl, combine the apples and the cornstarch mixture, tossing to make sure
the apples are well coated.
5. Roll
out the dough for the bottom crust and place in pie pan. For the edges, use a fold-tuck-crimp method.
6. Spoon
the filling evenly into the Cutie Pie shells, and set aside.
7. If
choosing the Crumb Top option, sprinkle it over the apple filling.
8. Bake
for 45-50 minutes, until the crust is golden brown. If the pie top is browning too quickly, cover
with foil for the final few minutes.
9. After
the pie is cool, top with vanilla ice cream, if desired.
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