Blueberry Pineapple Chess Pie!!!

    

 I know if you follow my recipes and posts, you know I love blueberries and recipes that call for them!   My husband loves pineapple!   We both love pie so this "Blueberry Pineapple Chess Pie" seemed to be just perfect for us!!!  This is so good and it's also so easy!!!   Here is what you will need:

1 unbaked 9" deep dish pie crust

3 large eggs

3 Tbs. all purpose flour

pinch of salt

2 cups sugar

1 Tbs. fresh lemon juice

zest of 1/2 lemon

1 tsp. vanilla

1/2 cup melted butter (1 stick)

1  (8 oz.) can crushed pineapple, drained

1 cup fresh blueberries

Preheat oven to 350 degrees.

Beat eggs until frothy.  Add flour, salt and sugar and beat until incorporated.  Add lemon juice, vanilla, melted butter.   Fold in pineapple and blueberries.

Place the pie crust on a cookie sheet and carefully pour the filling in.  Place in the preheated 350 degree oven for 50 -55 minutes.
  

It should be set and just lightly browned when done.  Allow to cool slightly then slice and serve with a dollop of whipped cream!!!  Delicious!!! 

Strawberry Rhubarb Pie!

I get a lot of requests for a good "Strawberry Rhubarb Pie"!  According to my mother it was my grandfather's favorite pie.   He even liked just a good Rhubarb Pie without the addition of strawberries.  I do think the strawberries add something to it though.  Both strawberries and rhubarb come into season about the same time here in Kentucky so pairing them up is just natural.  The two flavors really do great things for each other!

It seems like it's hard to find good recipes for rhubarb.  This recipe is fairly easy to make. Here is what you will need:

pastry for a 2 crust 9 inch pie

3 cups fresh rhubarb, peeled and diced

1  1/2 cups strawberries, hulled and sliced

1  1/2 cups sugar

3  Tablespoons cornstarch

1/2 tsp. salt

1/4 cups butter, melted

1/4 cup sugar

Mix the strawberries and diced rhubarb and place in a 9 inch pie shell or crust placed in a deep dish pie plate.  Mix the sugar, cornstarch and salt and sprinkle evenly over the strawberries and rhubarb.  

Place the other pie crust over the top and crimp to seal the edges around the pie.  Trim it to fit.  Cut some slits in the top of the crust to vent the pie while baking.  Brush the top crust with the melted butter.  Sprinkle with the other 1/4 cup sugar. 

Place the pie on a baking sheet or cookie sheet in case of spillovers.  Place in a 350 degree oven for 25 to 30 minutes or until lightly browned. 

Allow to cool, slice and serve with a scoop of vanilla ice cream!  Delish!  



Apple Pie!

 

 

 

 

There is nothing more down home and comforting than "Apple Pie".  I guess that is where the saying "It's as American as Apple Pie" comes from!  It's really a fairly easy pie to make, but I do get asked about a recipe for it quite a bit, so I guess it's not something everyone already has.  This is my mother's recipe that she has made for years and it's got just the right blend of seasonings.   Here is what you will need:

 

 

Pie pastry for a two crust pie (use refrigerated or make your own)

1/2 cup sugar

1/4 cup flour

1/4 tsp. nutmeg

1 tsp. cinnamon

pinch of salt

6 cups apples, peeled and thinly sliced (preferably Gala apples)

4 Tbs. butter

1 egg white

1 Tbs. sugar mixed with a pinch of cinnamon

 

Preheat oven to 425 degrees.

 

Mix sugar, flour, nutmeg, cinnamon and salt in a mixing bowl.  Add in the apples and toss together. 

 

Line a pie plate with one of the crusts.  Add the apple mixture.  Dot the top with the butter cut in thin slices.  

 

A lot of apple pie recipes call for Granny Smith apples, but we prefer a little sweeter baking apple like the Gala.  It still holds up for baking, but doesn't require as much sweetening.  If you do use Granny Smith's which are more tart, you might need to add a little more sugar.

 

Roll the other crust out and cut into 1/2 inch strips for making a lattice top crust.  Make sure to crimp the top crust pieces down to the edges of the pie plate so they don't rise up and come loose during baking.

 

Brush the top crust with egg white.  Sprinkle the top of the pie crust with the 1 Tbs. sugar mixed with the pinch of cinnamon.  Place on a cookie sheet for baking. 

 

Bake at 425 degrees for 15 minutes.  Reduce heat to 350 and bake for 30 more minutes. 

 

The top crust should be nice and brown. 

 

Serve with a scoop of vanilla ice cream!





Peachy Cream Cheese Pie!

Fresh peaches are probably my favorite summer fruit and love to make desserts with them.  This is a really easy fresh peach pie that gets an extra richness from a layer of cheese cake like filling.  It's a no bake pie also, which makes it easy peasy. 


Here is what you will need:


1 deep dish graham cracker crust (the one that says 2 extra helpings works best or you can make your own)***
1 (8oz.) pkg, cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1 cup water
3/4 cup sugar
2 Tbs. cornstarch
1 (3oz.) pkg. peach flavored gelatin (Jello)
4 cups peeled and sliced fresh peaches

***You can combine 2 cups graham cracker crumbs, 3 Tbs. sugar and 1/2 cup melted butter and press it into a deep dish pie plate for the crust.  Refrigerate for about an hour before using after you press it in the plate.

Beat the cream cheese, powdered sugar and vanilla together until fluffy. 

Spread in the pie crust and place in refrigerator to chill while you prepare the rest of the filling.

In a saucepan over medium heat, mix the sugar, water and cornstarch.  Stir until it just boils and turns clear and thickens.   Add the peach gelatin to the mixture and cook for about a minute stirring constantly and making sure it's smooth.  Remove from heat and add the peaches.  Allow to cool.

Pour over the chilled cream cheese layer and refrigerate until set.

Serve garnished with whipped cream!



Peachy Blueberry Pie!

To me, the combination of fresh peaches and fresh blueberries is just wonderful and right now, in my area, both are available.   This pie, which is so easy to make,  combines the two in just the right proportions.   Here is what you need for this:

1 cup sugar, plus 2 Tablespoons

2 Tablespoons cornstarch

1 tsp. cinnamon

3 cups fresh peaches, sliced (about 4 nice size peaches)

1 cup fresh blueberries

1/2 cup butter, divided

pastry for a double crust pie (9 inches)

In a bowl, mix 1 cup sugar with cornstarch and cinnamon.  Toss the sliced peaches and blueberries with the mixture. 

Line a pie plate with 1 pie crust.  Add the filling.  Dot with 1/2 of the butter (1/4 cup).

  

Make a lattice crust with the other pie pastry over the pie.  Melt the other 1/2 of the butter and brush the top crust with it.  Sprinkle the 2 Tbs. of sugar over the crust. 

Place the pie on a cookie sheet for even baking.   Place in a 300 degree oven for 1 hour.   This is a lower temperature than some recipes call for with a longer baking time, but we find that this type of pie doesn't bubble over as much at this lower temperature. 



Remove from oven and allow to cool slightly and serve warm with a scoop of vanilla ice cream!





Kerry's Cherry Pie!

 

 

 

Cherry pie is my husband's birthday pie.  When his mother was living, she always made him a cherry pie on his birthday.  The first year his birthday came along after his mother's death, which was sudden and very hard on him, I told my mother that his birthday would be a reminder of his mother being gone, because she always cooked his favorite dinner and made his cherry pie.  Every year since then, my mother has made that cherry pie and cooked that dinner, if not on his exact birthday, one day during the week of his birthday and he really looks forward to it.   Last week was his birthday, so he got his cherry pie.  Here's what you will need to make it:

 

 

pie pastry for two pie crusts  (you can use refrigerated or make your own)

1 can cherry pie filling

1/2 cup sugar

1/2 cup water

1 Tbs. cornstarch

1/2 tsp. almond flavoring

1/4 stick of butter, melted

sugar for sprinkling the top

 

Mix sugar, water, and cornstarch in a pan and bring to a boil, add the cherry pie filling and cook just until it bubbles.   Add the almond flavoring.  Place pie pastry in pie plate.  Pour cherry filling into crust.  Cut the other crust in 1/2 inch strips and lay in a lattice pattern over the top of the pie.  Crimp the edges with your fingers or with the tines of a fork, trimming the crust around the edges. Brush the lattice crust with melted butter and sprinkle with sugar.  Place on a cookie sheet and in a 300 degree oven for 1 hour.

 

This type of pie does best with the lattice crust so that it doesn't bubble over and also cooking at this lower temperature for a longer time keeps it from bubbling over and making a messy looking pie.

 

 

Cherry Pie!