Pie High

Pie Baking Guide | King Arthur Flour

noreply@blogger.com (Kathleen Milazzo) — Sun, 01 Nov 2015 17:29:00 +0000

Pie Crust Guide | King Arthur Flour

noreply@blogger.com (Kathleen Milazzo) — Sun, 01 Nov 2015 17:28:00 +0000

Favorite Custard Pie

noreply@blogger.com (Kathleen Milazzo) — Tue, 05 Feb 2013 19:50:00 +0000

1 9-inch unbaked pastry shell
4 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp. vanilla extract
2 1/2 cups milk
1/4 tsp. ground nutmeg

     Put pastry shells in baking pan and double over a piece of heavy tin foil. Heat oven to 450 and then put pan in oven for 8 minutes. Take foil off and bake another 5 minutes. Remove from oven and put on the side.

     Separate an egg, beat this yolk with the 3 other eggs till mixed. Add sugar, salt, and vanilla, blend and then add milk while stirring. Take and beat the egg white from the first egg and beat until you get peaks, then blend this into the egg mixture.

     Pour this filling into the crust and cover the edges from burning with foil. Heat oven to 350 and bake for 25 minutes. Take off the foil from the edge and return to oven to bake for another 15 to 20 minutes. Test for doneness with a knife in the middle that comes out clean. Transfer to wire rack to cool down and use nutmeg to sprinkle over the top. Pie should be stored in the fridge. photo credit: Storm via photopin cc

Blueberry Cherry Pie

noreply@blogger.com (Kathleen Milazzo) — Sun, 07 Feb 2010 02:48:00 +0000

This berry pie is indeed berry delicious and so easy to put together.

9 inch pastry for a double crust pie
2 cups cherries, pitted
2 cups fresh blueberries
3/4 cup sugar
1/4 cup all purpose flour
1/8 tsp. ground nutmeg
1 tbls. butter or margarine

Preheat oven to 375 degrees. Place your bottom crust into your 9 inch pie plate, trim if needed at edges. In a bowl combine the cherries and blueberries. In other bowl mix flour, sugar, and nutmeg then stir into fruit and let settle for 10 or so minutes. Put this all into the pie plate and dot the top with butter. With the other pastry, make a lattice top and put on your pie sealing and fluting the edges. You might want to cover the fluted edge with foil as this tends to burn if you don't. Bake for about 45 minutes till contents is bubbly and pastry is browned. Serves 6-8.

Photo by Mr. Garin

Banana Chocolate Cream Pie

noreply@blogger.com (Kathleen Milazzo) — Mon, 01 Feb 2010 08:03:00 +0000

3/4 cup sugar
1/4 cup cornstarch
1\4 cup and 1 tablespoon of cocoa powder
1\4 teaspoon salt
2 cups milk
2 beaten egg yolks
1 teaspoon vanilla extract
3 sliced bananas
1 8 inch graham cracker crust
1\2 cup whipped cream

Combine sugar, cornstarch, 1\4 cup cocoa, and the salt, mix in the top of a double boiler. Mix in 1\2 cup milk and the egg yolks and stir until mixture is smooth, then add the rest of the milk.

Cook this over boiling water for 5 minutes or till thick. Remove from heat and stir in the vanilla extract. Let cool a little.

Take 1\3 of the slices of bananas and spread on bottom of the crust. Take a spoon and put half of the cocoa mixture on top of the banana slices, add another layer of 1/3 banana slices and again cover with the chocolate, add the rest of the bananas and top with whipped cream.

Pie will serve six.

Perfect Peach Pie

noreply@blogger.com (Kathleen Milazzo) — Mon, 01 Feb 2010 07:58:00 +0000

1 Cup sugar
1/3 Cup cornstarch
Dash salt
1 beaten egg
1/2 Teaspoon almond extract
6 Cups peeled and sliced peaches
1 9-inch deep dish unbaked pie crust

1/4 Cup sugar
1/4 Cup light brown sugar
1/2 Cup flour, all purpose
1/4 Cup margarine

Preheat oven to 375 degrees.
Combine 1 cup sugar, cornstarch and salt in bowl. Put in the egg and almond extract and mix well.
Add peach slices and toss to coat well. Gently put peaches in piecrust.
Make a crumb topping by mixing 1/4 cup sugar, brown sugar and flour in bowl. Cut in the margarine with 2 butter knives till crumbly.
Sprinkle crumb mixture over peaches and bake for about 30 minutes till browned. Serves 6.

Strawberry Pie

noreply@blogger.com (Kathleen Milazzo) — Mon, 01 Feb 2010 07:31:00 +0000

STRAWBERRY PIE

Strawberries are abundant in the summer time. Below you will find two recipes that are delicious.
This is the best ever strawberry pie and is easy to make.

Bake pie shell according to package directions. I like to use Pillsbury pie crusts or Pet pie shells in the pan.
Wash and slice one pint of strawberries.
Combine in a saucepan the following and cook until thick, stirring constantly:
3/4 c. sugar 3 Tablespoons cornstarch dash of salt 1 c. water 1 Tablespoon butter
When thick stir in 2-3 drops red food coloring.

Stir in strawberries and add to cooked pie shell. Chill for 2-3 hours. Top with cool whip, then enjoy yourself and sit back to receive all the compliments on your best ever strawberry pie.
If you like, you can layer strawberries, then layer bananas, then another layer of strawberries and make your best ever strawberry and banana pie

Easy Yogurt Pie

noreply@blogger.com (Kathleen Milazzo) — Fri, 22 Jan 2010 23:50:00 +0000

Hello, I hope you all are doing well and in the mood for a yummy cream pie. Don't let the yogurt deter you from making this. My husband hates yogurt, he says it tastes like dirt to him, but he does like this pie. So when I make it at home I just say it's a cream pie and my family gobbles it up.

Before you make it decide what flavor you want. I like strawberry banana yogurt, so this is what I use to make it.

1 ready grahmcracker crust
1 container of strawberry banana yogurt
1 average size container of cool whip
1 banana
a few fresh or frozen strawberries*

Thaw the container of cool whip in your fridge till soft enough for mixing. Slice the banana and place slices on the bottom and sides of the crust. Using a bowl larger than the cool whip container, place the cool whip inside the bowl and stir in the yogurt. When done mixing pour into pie crust and top with the strawberries any way you want. Or you can cut the berries into small pieces and mix them right into the cool whip and yogurt mixture. Place covered pie bake into fridge for at least a couple hours till it sets a bit more solid. Serves 6-8.

* Fresh strawberries look a lot prettier, but can be sour sometimes. Plus strawberries should be kept cold in a fridge but we all know that's not how the stores display them. Frozen strawberries get a little mushy when thawed but the taste is better.

You can leave out the banana or you can make any flavor pie you want. Experiment and have fun with it!

Photo by Hilsborough