Fresh Peach Pie

Ingredients:

2 cups boiling water

1/2 cup cold water

2 1/2 cups sugar

3/4 cup cornstarch

1/8 tsp salt

1/4 cup lemon juice

1 Tbs butter

1 package orange jello

sliced peaches

whipped cream

pie shells

Directions:

Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.

Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.

Chill.

-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.

-Yields 3 to 4 pies

Blueberry Pie

• Ingredients

  • 1 recipe for pie crust yields 2 crusts
  • 6 cups blueberries, rinsed and well drained (2 lbs or 32 oz)
  • 1 tsp lemon zest  from 1 lemon
  • 2 Tbsp lemon juice freshly squeezed
  • 4 1/2 Tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 egg + 1 Tbsp water

  Instructions

  1. Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13" circle and transfer to a 9" wide pie pan.
  2. Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
     
     
     In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
     
     
     Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on natashaskitchen.com), pinch the edges to seal and crimp edges if desired.
     
     
     Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.
     
     
     from natashaskitchen

Blueberry Pie Bars

INGREDIENTS:

Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional and to taste

Filling
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar (or 1/2 cup if berries are sour)
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Add the sugars and whisk to combine.
4. And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
5. Set a heaping 3/4 cup crumble mixture aside.
6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
7. Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
8. Add the flour and whisk to combine.
9. Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
10. Blueberry Layer – In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.
11. Evenly distribute blueberry mixture over the filling.
12. Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
13. Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months

https://www.averiecooks.com/blueberry-pie-bars/#

Kentucky Derby Chocolate Pecan Pie

1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup pecans
6 oz pkg. semisweet chocolate chips
1/4 cup butter, melted
1 pie crust

Preheat oven to 325. Combine flour and sugar. Add eggs, vanilla, pecans, chocolate chips and melted butter. Mix and pour into pie crust. Bake 1 hour.

Pumpkin Pie (Low sugar, no crust)

This is delicious for breakfast, or anytime really! Thanks Rachel for developing this healthier option!

Ingredients:

1/2-3/4 cup sugar
1 tsp salt
1 TBS ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 large eggs
1 can (29 oz) pure pumpkin
2 cans (12 oz each) evaporated milk

Directions:
Preheat oven to 425 degrees F.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Poor into 2 greased pie tins or any type of baking dish.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean.
(May substitute 3 1/2 tsp pumpkin pie spice for cinnamon, ginger and cloves)

Adapted from Libby's Famous Pumpkin Pie Recipe

Chicken Pot Pie with a crust recipe (Martha Stewart)

INGREDIENTS

For the Crust

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3 to 5 tablespoons ice water

For the Filling

• 5 tablespoons unsalted butter
• 1 medium yellow onion, diced small (1 1/2 cups)
• 4 medium carrots, diced small (2 cups)
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour (spooned and leveled)
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• Coarse salt and ground pepper
• 3 cups shredded cooked chicken (15 ounces)
• 1/3 cup fresh parsley, chopped
• celery seed/dill/or other spices you like

DIRECTIONS

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
3. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
4. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley and other spices. Pour filling into a 2-quart baking dish.
5. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
   
   
   
   

   COOK'S NOTE

   Roll your dough a couple inches larger than your dish: Folding it up and over, pinching as you go, forms a beautiful decorative edge.

   To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425 degrees, 1 1/4 hours (1 hour for small pies).

   
   

   
   

Chocolate Truffle Pie

Oreo Crust:
20 oreos
1/4 cup butter
 
Truffle filling:
2/3 cup heavy cream
6 ounces bittersweet choc chips

Whipped Chocolate filling:
6 ounces bittersweet choc chips
1 ½ cups heavy cream
½ tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
¼ cup powdered sugar

For the Oreo crust, take the cream out of the oreos and puree the cookies. melt 1/4 cup butter and stir into the oreos. Press into pie tin and refrigerate.

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or microwave set on low power, heat the 6 ounces chocolate chips with ½ cup of the cream until the chocolate is melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add powdered sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Optional: Garnish with chocolate pieces/shavings. Serve immediately.

Standard Pie Crust from Ina Garten

3 cups flour into food processor
1 tsp salt
1 Tb sugar

Pulse a few times to mix

12 Tb very cold diced butter
1/3 cup very cold vegetable shortening

Pulse till butter size of peas

1/2 cup iced water down feed tube and pulse till begins to form a ball.

Dump onto floured board. Roll into ball and cover in saran wrap and refrigerate for 1/2 hour.

Chicken Pot Pie

1 pound chicken breast (or 3/4 of a rotisserie chicken)
1 cup carrots sliced
1 cup frozen green peas
1/2 cup celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cups milk
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F 
2. In a saucepan, combine chicken (not if using rotisserie), carrots, peas, and celery. Add chicken broth (any amount) to cover and boil for 15 minutes. Remove from heat, drain and save chicken broth and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed (and any other spices you like to make it flavorful like garlic powder). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and stir in the veggie/chicken mixture.
4. Put pie crust in pan. Fill with filling. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with egg.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Key Lime Pie

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:
Directions
Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:

Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Graham cracker crust (from pioneer woman)

1 1/2 package graham crackers (about 15 cookie sheets)

1/2 cup powdered sugar

1 stick butter, melted.

Blend up graham crackers in food processor (or smash in a big ziplock bag). Add powdered sugar and melted butter. Smash into pie plate and cook for 8-10 minutes at 300 degrees.

Pumpkin Pie in a Jar (No baking)

Graham Cracker crust

1 ½ cups crushed graham crackers (about 1 ½ packages) 

1/3 cup of sugar    6 TBS. melted butter

Mix together, press in ½ pint mason jars with fingers, and chill in fridge.  

Pumpkin Cream Pie 

1 cup pumpkin pureed

2 cups cold milk

2 boxes of instant vanilla pudding (3.5 oz)

1 tsp pumpkin pie spice 

1 cup frozen whipped topping thawed (Cool Whip) extra for top of pie

Combine all ingredients in a bowl and mix on low speed for 1 minute.  Spoon filling into mason jars on top of graham cracker crust.  Add Cool Whip topping.  Chill in fridge for at least 3 hours with lid on.   Makes about 12 jars. 

Lime merange tart from Barefoot Contessa

FILLING

cream:

1/4 lb butter

1 1/2 cups sugar

add:

4 eggs and mix

add:

1/4 cup lime zest

1/2 cup lime juice (4 or so)

1/8 tsp salt

Put into saucepan on low 6-8 min. Whisk at end. Put into bowl, chill with saran wrap right on top.

SHELL

mix:

1 1/4 cup flour

3 TB sugar

1/2 tsp. salt

put in freezer 30 min

then put in food processer with:

6 TB diced cold butter

2 TB cold crisco

pulse 10 times

add: 1/4 cup ice water.

mix till dough comes together

put on counter and form together. Wrap in saran wrap and put in fridge 30 min.

Put into pie/tart dish. Cover with buttered foil and beans to hold it down. Cook 10 min at 375. Remove beans and foil. Poke all over with fork. Cook 15-20 min. Cool

MERANGE

4 egg whites

1/4 tsp. cream of tarter

1/4 tsp. salt

whip and while whipping add 1/2 cup sugar slowly.

Assemble the crust then custard filling then merange (can pipe it on top). Cook at 425 for 4-5 minutes till merange starts to brown.

Banana Cream Pie

• Ingredients (This makes a small pie, or you can double the recipe and have a large pie with a bit of pudding left over)

• 2/3 to 3/4 cup white sugar
• 1/3 cup all-purpose flour or cornstarch
• 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. Can also mix pudding and bananas together, making sure that no bananas are exposed to air (they'll turn brown).

Purple plum pie

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.

From allrecipes.com

Lightly Lemon Pie

Mix together:

8 oz light cream cheese (Neufchatel) - softened to room temperature
1 can low-fat or fat-free sweetened condensed milk
Add:
1/2 C fresh squeezed lemon juice (2 large lemons)

Pour into shortbread crust (Keebler Ready-crust). Refrigerate until served and top with Light Cool Whip.

Apple Streusel Pie

Ingredients:

TOPPING
2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans

FILLING
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

2 recipes unbaked pie shells


Preheat oven to 350 degrees F.
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F for 50 minutes. Do not allow topping to get too dark.

Aunt Bev's Famous Apple Pie

Ingredients
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter

Directions
Preheat oven to 400 degrees F.
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F to allow the apples to cook without the crust burning (I just put aluminum foil around the crust when I first begin cooking it).

I like to put egg white on bottom pie crust and top of top crust. I also sprinkle top of crust with sugar.

Butterscotch Cream Pie

Make as directed for Vanilla Cream Pie but add brown sugar instead of white sugar and increase butter to 3 TBSP.

Chocolate Cream Pie

Make as directed for Vanilla Cream Pie but increase sugar to 1 cup and add in 2 squares of chocolate ( or 3 TBSP chocolate and 1 TBSP butter) to milk.