Aunt Lela’s Blueberry Pie

DSC03445
One of my Mom’s favorite foods from her childhood was her aunt Lela’s blueberry pie.  But sadly, nobody had the recipe.  Before my Grandmother passed away she gave me her recipe collection.  A hodgepodge of index cards and a notebook of recipes my Mom had typed up for her many, many years ago.  Imagine my excitement when I found a scribbled recipe for Lela’s pie!  It seems that splash of vinegar is what I needed to get mine to taste more like Lela’s.  It just takes it to another level.  I’ve tried it with lemon juice as well, but I think the vinegar makes the blueberries taste more… well, blueberry!
I want to share the recipe with you for Thanksgiving.  Make it, you won’t be sorry!
DSC03446

Some pie tips: My favorite pie pan is the USA pan.  It gets the bottom crust the most crispy and perfect!  Amazon sells them, or Bed Bath and Beyond.
I LOVE this silicone pie pan shield.  Works so much better than foil.  Sold at the same places.
If you want pictures of piecrust in the making, look at this post here.  If you have a food processor, I show how to make a crust in it here.  This is my favorite way to make them because it’s so fast and easy.  The most important thing to remember when making pie crust is to keep everything cold.  You want some chunks of butter so the crust gets flaky and if you are warming the dough with your hands that won’t happen.
Oh, and you’ll have some pie dough scraps.  Just brush them with a bit of butter, sprinkle with cinnamon and sugar, and bake.  Your littles will thank you! 🙂

AUNT LELA’S BLUEBERRY PIE

For piecrust:
2 1/4 cups flour
1 tsp salt
1 cup unsalted butter, cold & cut into cubes
8-10 T ice water

Pie filling:
3 cups blueberries (don’t thaw if using frozen)
1 cup sugar
2 T cornstarch
pinch salt
1 T white vinegar

Egg wash:
1 egg yolk
1 T heavy cream
1 T vanilla sanding sugar

Make the piecrust:
Mix the flour and salt together in a bowl with a fork.
Add butter and use a pastry blender to cut into the size of peas.
Add water and mix until just starts to come together.
Divide into 2 and wrap in plastic wrap.  Chill while you make filling.

Make filling:
Stir all pie filling ingredients together in a bowl.
Roll out one piece of dough on a lightly floured surface to about 1/4 inch thick.  Make sure it is bigger than your pie pan.
Fold into quarters and place in pie pan, unfold.  Pour filling in.
Roll out remaining dough and cut circle our of center if desired.  Top pie.
Use a sharp knife or kitchen shears to cut off extra dough.  Crimp edges with fingers.
Cut slits in top.

Mix the egg yolk and cream together and brush on top of pie.
Sprinkle with sanding sugar.
Bake at 425 degrees for 30 minutes, then lower to 375 degrees and bake for 30 minutes longer.  If your crust is getting too dark, cover the edges with foil or silicone shield.
Swat away hot pie thieves.

Aunt Lela’s Blueberry Pie

Ingredients

    For piecrust:
  • 2 1/4 cups flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold & cut into cubes
  • 8-10 T ice water
    Pie filling:
  • 3 cups blueberries (don't thaw if using frozen)
  • 1 cup sugar
  • 2 T cornstarch
  • pinch salt
  • 1 T white vinegar
    Egg wash:
  • 1 egg yolk
  • 1 T heavy cream
  • 1 T vanilla sanding sugar

Instructions

  • Make the piecrust:
  • Mix the flour and salt together in a bowl with a fork.
  • Add butter and use a pastry blender to cut into the size of peas.
  • Add water and mix until just starts to come together.
  • Divide into 2 and wrap in plastic wrap. Chill while you make filling.
  • Make filling:
  • Stir all pie filling ingredients together in a bowl.
  • Roll out one piece of dough on a lightly floured surface to about 1/4 inch thick. Make sure it is bigger than your pie pan.
  • Fold into quarters and place in pie pan, unfold. Pour filling in.
  • Roll out remaining dough and cut circle our of center if desired. Top pie.
  • Use a sharp knife or kitchen shears to cut off extra dough. Crimp edges with fingers.
  • Cut slits in top.
  • Mix the egg yolk and cream together and brush on top of pie.
  • Sprinkle with sanding sugar.
  • Bake at 425 degrees for 30 minutes, then lower to 375 degrees and bake for 30 minutes longer. If your crust is getting too dark, cover the edges with foil or silicone shield.
  • Swat away hot pie thieves.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/aunt-lelas-blueberry-pie/

    Peanut Butter Smore’s Pie

    Peanut Butter Smores Pie

    I taught my 4-H kids how to make this for our last meeting.  It was pretty entertaining.   7 kids, 7 batches of chocolate ganache, graham cracker crumbs everywhere,  and sticky marshmallows.   I think they enjoyed it.  It seems how much kids enjoy making something is a direct link to how messy it is! 🙂  They were trying to think of a twist they could put on the name for it to be Halloween themed, any ideas?
    This is a rich, decadent pie so it will feed quite a few since you will only want a small piece… unless you’re a kid.  And then you might want a big piece.
    Of course, you might be full from licking the ganache off  your fingers and spatula.  Maybe.
    Peanut Butter Smores Pie

    Make sure you use a deep dish pie pan, or a tart pan.  Otherwise you’ll have leftover ganache that won’t fit.  That wasn’t a problem for any of the kids though…

    PB SMORE’S PIE

    For crust:
    2 cups graham cracker crumbs
    1/2 cup unsalted butter, melted
    1/4 cup sugar
    pinch salt

    For filling:
    1 cup heavy cream
    11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
    1/2 cup smooth peanut butter
    1 tsp vanilla extract

    For topping:
    marshmallows, large or small

    Prepare the crust: Combine the crust ingredients and stir until well combined.
    Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
    Bake at 350 degrees for 8 to 10 minutes.

    Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
    Stir until smooth.  Add the peanut butter and vanilla and combine well.  Pour into crust and refrigerate for 1-2 hours until firm.

    Top with marshmallows and toast.  Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.

    Peanut Butter Smore’s Pie

    Ingredients

      For crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup sugar
    • pinch salt
      For filling:
    • 1 cup heavy cream
    • 11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
    • 1/2 cup smooth peanut butter
    • 1 tsp vanilla extract
      For topping:
    • marshmallows, large or small

    Instructions

  • Prepare the crust: Combine the crust ingredients and stir until well combined.
  • Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
  • Bake at 350 degrees for 8 to 10 minutes.
  • Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
  • Stir until smooth. Add the peanut butter and vanilla and combine well. Pour into crust and refrigerate for 1-2 hours until firm.
  • Top with marshmallows and toast. Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/peanut-butter-smores-pie/

    Lime Mousse

    DSC00720
    I heart citrus.  Especially lime.  My friend made this for her daughter’s wedding reception and served it in tiny tasting cups with little tasting spoons.  It was super cute, and tasted even better.  Luckily she shared her recipe. 🙂
    I had some lime juice powder in my pantry so I decided to throw some in, and I liked the extra “limey” boost it gave, but it is definitely still delicious without it.   I made them parfait style for a get together, but next time I’m trying it in a springform pan for a holiday or family dinner.  I bet it would even be good frozen.

    LIME MOUSSE
    2 cups gingersnap crumbs
    2 T sugar
    5 T melted butter

    1 envelope (.25 oz) unflavored gelatin
    2/3 cup lime juice
    2 1/2 cups whipping cream, divided
    9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
    3 (8 oz) pkgs cream cheese, softened
    1 cup sugar
    2 T grated lime zest, plus more for serving
    2 tsp lime juice powder, optional
    green food coloring, optional

    Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
    Set aside.
    Sprinkle the gelatin over the lime juice and set aside.
    Bring 1/2 cup of the cream to a simmer in a small saucepan.  Remove from the heat and add white chocolate.  Stir until melted.
    Add the gelatin to the chocolate mixture and mix until well combined.  Set aside to cool.
    Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
    Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well).   Add white chocolate mixture and lime zest and mix well.  Fold in the whipped cream.
    Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
    Cover and refrigerate overnight.  Keeps well for several days.
    When ready to serve, top with some extra lime zest.

    Recipe Source: My friend Janine G.

    Lime Mousse

    Ingredients

      For the crumbs:
    • 2 cups gingersnap crumbs
    • 2 T sugar
    • 5 T melted butter
      For the mousse:
    • 1 envelope (.25 oz) unflavored gelatin
    • 2/3 cup lime juice
    • 2 1/2 cups whipping cream, divided
    • 9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
    • 3 (8 oz) pkgs cream cheese, softened
    • 1 cup sugar
    • 2 T grated lime zest, plus more for serving
    • 2 tsp lime juice powder, optional
    • green food coloring, optional

    Instructions

  • Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
  • Set aside.
  • Sprinkle the gelatin over the lime juice and set aside.
  • Bring 1/2 cup of the cream to a simmer in a small saucepan. Remove from the heat and add white chocolate. Stir until melted.
  • Add the gelatin to the chocolate mixture and mix until well combined. Set aside to cool.
  • Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
  • Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well). Add white chocolate mixture and lime zest and mix well. Fold in the whipped cream.
  • Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
  • Cover and refrigerate overnight. Keeps well for several days.
  • When ready to serve, top with some extra lime zest.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/lime-mousse/

    Chocolate Pecan Pie

    On Thanksgiving my hubby looked at me with a longing in his eyes and asked…
    “Are we having your chocolate pecan pie tonight?”
    I felt a little bad saying no, but in my defense he did wait until that day to ask : )
    I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift.  It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).
    This is such an easy pie to make, whips together fast, and is even better the second day.
    While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )
    CHOCOLATE PECAN PIE
    One unbaked piecrust
    1 cup corn syrup
    1/2 cup sugar
    4 T unsalted butter, melted
    1 tsp vanilla
    3 eggs
    1 cup semi-sweet chocolate chips
    1 1/2 cups pecan halves
    Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
    Stir in chocolate chips and pecans.
    Spread in unbaked piecrust.
    Bake at 325 degrees for 55 to 65 minutes or until set.  Cool completely.
    Store in the refrigerator until ready to serve.  Serve with whipped cream.
    Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury 
    Chocolate Pecan Pie

    Ingredients

    • One unbaked piecrust
    • 1 cup corn syrup
    • 1/2 cup sugar
    • 4 T unsalted butter, melted
    • 1 tsp vanilla
    • 3 eggs
    • 1 cup semi-sweet chocolate chips
    • 1 1/2 cups pecan halves

    Instructions

  • Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
  • Stir in chocolate chips and pecans.
  • Spread in unbaked piecrust.
  • Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
  • Store in the refrigerator until ready to serve. Serve with whipped cream.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/chocolate-pecan-pie/

    Marionberry Pie (and how to make a lattice crust)

    It’s official.  Summer is gone.  But luckily my freezer has been replenished with a plethera of berries to last through the winter, and then some.
    My hubby’s favorite pie is marionberry, and I can’t say I blame him. : )
    So I always make sure we have some stashed in the freezer for a winter berry fix.
    If you don’t have access to them in your area, all I can say is I’m sorry.  They are soooo delicious.  They are similar to blackberries, (only better!) so I would substitute those if you don’t have any.
    MARIONBERRY PIE
    1/4 cup clearjel* (or flour)
    3/4 cup sugar
    pinch salt
    zest of 1 lemon (or orange)
    6 cups marionberries, fresh or frozen
    1 T lemon juice
    pie crust, a double batch of my recipe, or enough for a double crust
    Egg wash (egg mixed with 1 tsp water)
    sanding or coarse sugar, for sprinkling
    Fill bottom of pie pan with crust, leaving an overhang.
    Mix in a large bowl the clearjel, sugar, salt, and lemon zest.
    Toss in the berries and lemon juice.  Pour in pan.
    Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).
    Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.
    Starting at one end, fold back every other strip and lay a strip going to opposite way. Like so:
    Fold strips back down:
    Now do the same, alternating which strips to fold back:
    When you get about halfway I find it’s easier to start working from the other side, from the middle out.
    Brush with egg wash and sprinkle liberally with sugar.
    Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.)  Cool before slicing.
    Recipe Source: My Stained Apron
    *Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don’t have it.
    Marionberry Pie

    Ingredients

    • 1/4 cup clearjel* (or flour)
    • 3/4 cup sugar
    • pinch salt
    • zest of 1 lemon (or orange)
    • 6 cups marionberries, fresh or frozen
    • 1 T lemon juice
    • pie crust, a double batch of my recipe, or enough for a double crust
    • Egg wash (egg mixed with 1 tsp water)
    • sanding or coarse sugar, for sprinkling

    Instructions

  • Fill bottom of pie pan with crust, leaving an overhang.
  • Mix in a large bowl the clearjel, sugar, salt, and lemon zest.
  • Toss in the berries and lemon juice. Pour in pan.
  • Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).
  • Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.
  • Starting at one end, fold back every other strip and lay a strip going to opposite way.
  • Fold strips back down Now do the same, alternating which strips to fold back
  • When you get about halfway I find it's easier to start working from the other side, from the middle out.
  • Brush with egg wash and sprinkle liberally with sugar.
  • Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.) Cool before slicing.
  • *Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don't have it.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/marionberry-pie-and-how-to-make-a-lattice-crust/

    Hamburger Pie

    I know what you’re thinking.  Really, I do.  Hamburger pie?!
    Are you crazy?!  Well, that’s besides the point.  You really have to try this to understand.
    My mom made this many a night for dinner in our house and it remains a comfort food for me and I suspect most of my 4 siblings as well.  It’s also something she made to take dinner to someone in need.  I don’t know of anyone who’s ever tried it and not loved it, but we’re not cookin’ for celebrity chefs round these parts either ; )  So try something different, you just might be surprised.  And another bonus, you probably have everything to make it on hand!
    Oh, and my kitchen re-do is entering the 3rd week, but I have hope! Wish us luck!
    HAMBURGER PIE
    Recipe source: my mom
    1 pound hamburger
    1/2 cup chopped onion
    1 can (16 oz) green beans, drained
    1 T sugar
    1/4 tsp pepper
    1/4 tsp oregano
    1 can (10 oz) condensed Tomato soup
    2  Piecrusts, uncooked
    Cook hamburger and onion in a skillet.  When meat is well browned, add green beans, sugar, pepper, oregano, and soup.  Line a pie pan with one of the crusts and fill with hamburger filling.
    Top with other crust and crimp edges shut.
    Cut a few slits in the top of crust.
    Chill until ready to bake or bake immediately.
    Bake at 400 degrees for 25 minutes.

    Apple Tart with Hazelnut Crust and Crumble

     
    This is one of those things you serve and listen to the sound of forks scraping plates without any talking.  I made it recently for our annual Irish dinner party and it was once again a big hit.  I know it’s hard, but try to let it cool to room temperature before digging in.  That way the apples retain all of that yummy sauce they make.
    APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
     
    CRUST:
    1 cup chopped hazelnuts
    1/2 cup unsalted butter, at room temp
    2 1/2 T sugar
    1 1/2 cups flour
    1 large egg, beaten
    1/2 tsp vanilla extract
    FILLING:
    4 to 5 large apples, (combination of sweet and tart is best)
    1 cup sugar
    2 T cornstarch
    2 tsp cinnamon
    3 T unsalted butter
    TOPPING:
    1/2 cup brown sugar
    2/3 cup flour
    1 tsp cinnamon
    1/2 cup unsalted butter, cold
    1/2 cup chopped hazelnuts
    To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade.  Pulse 8-12 times until resembles coarse crumbs.  Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
    Grease a 10 inch deep pie pan, or tart pan.  With floured hands, press the dough onto the bottom and up the sides of pan.  Chill for 30 minutes.
    Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
    Let cool on a wire rack while you prepare filling.
    Make filling: Peel, core, and slice apples.  Combine with sugar, cornstarch, and cinnamon.  Toss fruit to coat.  Spoon into crust and dot with butter.  Bake for 20-25 minutes, or until fruit is tender.
    Make topping:  Combine brown sugar, flour, and cinnamon.  Cut butter in until it resembles coarse crumbs.  Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden.  Let cool to room temperature.
    Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson
    Apple Tart with Hazelnut Crust and Crumble

    Ingredients

      CRUST:
    • 1 cup chopped hazelnuts
    • 1/2 cup unsalted butter, at room temp
    • 2 1/2 T sugar
    • 1 1/2 cups flour
    • 1 large egg, beaten
    • 1/2 tsp vanilla extract
      FILLING:
    • 4 to 5 large apples, (combination of sweet and tart is best)
    • 1 cup sugar
    • 2 T cornstarch
    • 2 tsp cinnamon
    • 3 T unsalted butter
      TOPPING:
    • 1/2 cup brown sugar
    • 2/3 cup flour
    • 1 tsp cinnamon
    • 1/2 cup unsalted butter, cold
    • 1/2 cup chopped hazelnuts

    Instructions

  • To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade. Pulse 8-12 times until resembles coarse crumbs. Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
  • Grease a 10 inch deep pie pan, or tart pan. With floured hands, press the dough onto the bottom and up the sides of pan. Chill for 30 minutes.
  • Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
  • Let cool on a wire rack while you prepare filling.
  • Make filling: Peel, core, and slice apples. Combine with sugar, cornstarch, and cinnamon. Toss fruit to coat. Spoon into crust and dot with butter. Bake for 20-25 minutes, or until fruit is tender.
  • Make topping: Combine brown sugar, flour, and cinnamon. Cut butter in until it resembles coarse crumbs. Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden. Let cool to room temperature.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/apple-tart-with-hazelnut-crust-and-crumble/

    Gingersnap Pumpkin Cream Pie

    I’ve had a pumpkin cream pie recipe in my pile of recipes to try for a couple of years now.  I finally decided to try it, but I decided to do my own twist on it.  I love gingersnaps.  I don’t make them very often, I always seem to make them spicier than most people like. (Ironically, I think green bell peppers are hot!)
    So I buy a huge tin of Pepparkakor, Swedish gingersnaps, every Christmas season. Yum!
    And my little Lucy goose loves them too : ) I think this is a great use of them.  I actually prefer 2 cups of cookie crumbs instead of the 1 1/2 cups, since I really want to taste the gingersnaps more, but I assumed most of you would like it this way.  If you prefer, you could also just use a pre-made graham cracker crust.

    GINGERSNAP PUMPKIN CREAM PIE
    CRUST:
    1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
    1/3 cup unsalted butter, melted

    FILLING:
    1 lg box vanilla pudding
    1 1/2 cups milk
    1/2 cup heavy cream
    1 tsp vanilla
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp cloves
    15 oz can pure pumpkin puree*

    FOR SERVING:
    whipped cream
    pumpkin seed brittle, optional

    Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
    Bake at 350 degrees for about 12 minutes. Let cool.
    To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
    Add the vanilla, spices, and pumpkin. Mix until well combined.
    Pour into the prepared crust and smooth out. Store in the refrigerator.
    When ready to serve top with whipped cream and pumpkin seed brittle, if using.

    *The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans.  Save some money and buy the big ones.  Schedule something on the menu to use the other half, or freeze for later use. 

    Gingersnap Pumpkin Cream Pie

    Ingredients

      CRUST:
    • 1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
    • 1/3 cup unsalted butter, melted
      FILLING:
    • 1 lg box vanilla pudding
    • 1 1/2 cups milk
    • 1/2 cup heavy cream
    • 1 tsp vanilla
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 15 oz can pure pumpkin puree*
      FOR SERVING:
    • whipped cream
    • pumpkin seed brittle, optional

    Instructions

  • Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
  • Bake at 350 degrees for about 12 minutes. Let cool.
  • To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
  • Add the vanilla, spices, and pumpkin. Mix until well combined.
  • Pour into the prepared crust and smooth out. Store in the refrigerator.
  • When ready to serve top with whipped cream and pumpkin seed brittle, if using.
  • *The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans. Save some money and buy the big ones. Schedule something on the menu to use the other half, or freeze for later use.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/gingersnap-pumpkin-cream-pie/

    HEAVENLY STRAWBERRY PIE

    Just looking at this photo I get hungry! I’m usually pretty “old-school” when it comes to pies and such, keeping them simple and letting the ingredients do the talking.  This is one pie though, that I can honestly say makes the strawberries even better. It helps of course, that these berries were picked the day before by myself at a local farm. See the inside of the berries in the pie? See all that red? That means goodness.  The more white you see, the less flavor you’ll taste.  So hopefully you can find some good fresh berries and make this today. You won’t be sorry!  Oh, and you’ll be glad it makes 2 pies.. trust me. 
    HEAVENLY STRAWBERRY PIE
    makes 2 nine-inch pies
    Recipe adapted from my childhood
    2 cups 7 up
    1 1/3 cups sugar
    1/4 cup cornstarch
    1 small package strawberry jello
    4-6 cups fresh strawberries, sliced thick
    2 baked pie shells (I used my pie crust recipe-Baked at 425 for about 15-18 minutes)
    Whipped Cream*
    Bring the 7 up, sugar, and cornstarch to a boil, stirring often until mixture thickens. Remove from heat.
    Add the jello. Cool thoroughly, but don’t refrigerate. Stir in the fresh strawberries.
    Pour into 2 baked pie shells. Chill until firm then top with whipped cream.
    *For quick whipped cream, just whisk by hand or use a hand mixer, on high, until fluffy. (soft or firm peaks, use your preference). For sweetened, just dust in powdered sugar halfway through to desired sweetness.

    Strawberry Rhubarb Pie with Oat Streusal

    It’s strawberry time! I picked some at a local farm this week and we’ve been enjoying all manner of berry dishes. I hope you enjoy this and more berry recipes to come!
    STRAWBERRY RHUBARB PIE WITH OAT STREUSAL
    Recipe by My Stained Apron
    unbaked pie shell (I use my trusty pie crust recipe)
    PIE:
    2 1/2 cups sliced rhubarb
    3 cups sliced strawberries
    1/2 cup sugar
    3 T corn starch
    TOPPING:
    1 cup oats
    1/2 cup brown sugar
    1/4 cup flour
    1/2 cup butter
    Mix pie ingredients together, let sit for a few minutes while you make topping.
    Mix oats, brown sugar, and flour together. Cut butter in with pastry blender, you want small pea sized lumps.
    Pour pie mixture into shell, sprinkle topping mixture over top.
    Bake at 400 degrees for 45 to 55 minutes.
    Let cool to room temperature before eating.
    Related Posts Plugin for WordPress, Blogger...