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Favorite Cherry Pie (or other pie) recipe?  RSS feed

Posts: 116
Location: Colorado
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I seem to have misplaced my pie recipes, but I'll post a couple when I find them again.
I know I've got one for gooseberry pie and another for lemon pie. ... <lol> I was just thinking of cherries when I posted this thread, is all.

Anyone else want to share their favorite pie recipes? Any kind of pie (sweet or savory) is fine.
If you aren't willing to share the recipe, just go ahead and say what your favorite kind of pie is.

-Share, Improve, Preserve- Let's make this thread a great resource for all of us, and especially for those who have a big harvest and no idea what to do with it.
Posts: 644
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My favorites are apple and pumpkin pie. I basically use any old generic apple pie filling recipe. The difference is that I mix in a little brown sugar with the white sugar, cinnamon, and nutmeg. I also will sometimes use Fuji apples in place of Granny Smiths.
Varina Lakewood
Posts: 116
Location: Colorado
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Fresh Gooseberry Pie

Almond Pastry (I believe we just used an oil crust) for 2-crust pie
3 C fresh gooseberries
1 1/2 C sugar (We used half the amount of sugar as we were using dessert type [sweet] gooseberries, and it was still very sweet. If you are sensitive to tartness, use full amount of sugar.)
3 Tbls quick acting tapioca
1/8 tsp. salt
2 Tbls. butter or margarine

Crush 3/4 C. gooseberries and add to sugar, tapioca, and salt. Stir in remainder of berries. Cook and stir until mixture thickens.
Turn into pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Brush with milk.
Bake in hot oven (425F) 35-45 minutes, or until crust is golden. Serve slightly warm.

Almond Pastry: Before adding water to blended flour and shortening in making pastry for a 2-crust pie, add 1 tsp. almond extract. Also good for peach and cherry pies.

Raspberry Glace Pie

Baked 9" pie shell
1 qt. red raspberries
1 C. water
1 C. sugar
3 Tbls cornstarch
Few drops red food color
2 tsp. lemon juice
1 (3 oz) pkg. cream cheese (room temperature)
1 Tbls. milk
Whipped cream (opt.) (I don't use whipped cream with this. I do sometimes use sour cream on my portion of the pie, to bring out the flavor more.)

Wash berries gently in cold water, lift out and spread on paper toweling to drain thoroughly.
Place 1 C. berries and 2/3 C. water in saucepan; simmer 3 minutes. Run through strainer to remove seeds.
Blend sugar, cornstarch, and remaining 1/3 C. water. Add to cooked raspberries and cook until mixture in thick and translucent, stirring constantly. Remove from heat, add food color and lemon juice. Cool.
Comine cream cheese with milk and spread evenly over bottom of pie shell. Pour remaining berries into pie shell, reserving a few of the prettiest for garnishing. Spread cooled, cooked berry mixture over berries. Chill until firm, at least 2 hours. Serve garnished with whipped cream and whole berries.

Still looking for the lemon pie recipe.
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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Pumpkin pie

My Southern hemisphere spot makes this the season for pumpkin pie.
Here's a kind-of recipe:
Blind-bake an unsweetened short pastry crust. (I'm not into sweet)
I make big, deep, pumpkin pies

About 400g of your tastiest, orangest pumpkin, peeled.
1/2-1 cup Soft Brown Sugar
1/4 tsp Salt
1/4 tsp Allspice
1 tsp Cinnamon
pinch grated nutmeg
grind of black pepper
1/2 tsp Ground ginger
orange zest
3 Eggs - lightly beaten
1 cup cream

Preheat oven to 160-170c.
Steam pumpkin and mash till smooth. I use a stick blender. Add rest of ingredients, mix well.
I pass it throgh a sieve, but that's just me
Check flavour. Add more sugar or spice if desired
Pour into cooked base, bake for 30 min or till set. Cool and serve with whipped cream.
How about maple syrup in the pie and ground pecans/walnuts in the pastry?
I'm not into bourbon, but if you like that sort of thing...or maybe with a tumbler of whiskey. Or coffee.
Posts: 8019
Location: Currently in Lake Stevens, WA. Home in Spokane
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For us Yanks that may not be familiar with that new fangled metric sh stuff:
400g equals .8818 lbs (14.11oz) ...sounds like a pound to me. And 160-170° C = 320-338° F

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