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.
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.
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.
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
posted 6 years ago
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
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.
My all-time favorite pumpkin pie recipe is from the Moosewood cookbook's No Fault Pumpkin Pie. It's a little soft-ish compared to some, but just the right amount of sweet and spice to me.
When I make fruit fillings for pies, crisps, or cobblers, I've been sweetening with apple juice concentrate or maple syrup, and thickening with tapioca starch (to be grain free). It's been working well for us.
The maple/bourbon flavors for the pumpkin pie reminds me that I found organic, bourbon barrel aged maple syrup that I've been wanting to try. Pumpkin pie might be the perfect opportunity!
I found this lovely thread when I was looking for a place to post this:
Bake a crust.
Fill it with pitted cherries, cooked or raw.
Fill it with homemade cherry jello.
When set, cover in whipped cream.
Location: Boudamasa, Chad
posted 6 months ago
French cherry pie is good for thin slices, artistic merit and delicate flavor:
Make a sweet crust.
Pour a thin layer of custard in the bottom.
Arrange one layer of halved cherries as artistically as you like.
Paint the top with melted jelly (not jam!), any flavor you like.
Cool in the fridge, eat cold.
I'm gonna give love to crumbles. The pie that needs no crust! I don't have a recipe on hand, but the crust is replaced with a mixture of oatmeal, brown sugar, and butter. Sprinkle it on top of your filling before baking. Its the reason i expand my blackberry plants every year. More BlackBerry crumble!
It may be more of a cobbler, but those that are timid to make a pie from scratch-give it a try. Its quick. Its easy. Its good.
This is not my picture. I make them in individual small cast iron skillets (6" diameter?) and top them with ice cream.
I love pies - all kinds, even the sickly sweet ones like pecan pies. So does my hubby. Years ago he was complaining that an ordinary 9-10 in pie didn't last long enough. After the umpteenth complaint, I got peeved enough to make him a large-enough pie. I dug out an old-fashioned enameled dish pan, and spent the next 2 hours peeling and slicing tart apples to fill it 2/3rd's or more full. I added enough sugar and cinnamon to satisfy his sweet tooth and mixed up an oatmeal crumble top with milk, spices, salt, and more sugar and then baked it at 350F till top was browning nicely and the apple filling was soft. I should've called it The Harried Cook's Revenge! It took him 3 days to eat it. He didn't complain again about small pies for several decades. He rarely eats any pies these days due to type 2 diabetes.
Cherry pie is my hands down favourite - with a caveat. The filling must be made with tart cherries, sufficient sweetness w/o being cloying, and the crust must be a good lard pastry. The commercial offerings have disappointed me for years, and I rarely/never eat them.
My mom's grape pie (or her strawberry-rhubarb pie that I don't have the recipe for)!!! This goes into a standard 9" pie shell:
4 cups prepared concord grapes (has to be concord for the right flavor)*
1 cup sugar
1/3 cup flour
1/4 tsp salt
1 tablespoon lemon juice
2 tablespoon butter.
mix together and bake @400 for 25 minutes.
Then mix (for the crumb topping):
1/2 cup flour 1/2 cup sugar, mix. Cut in 1/4 cup butter, cover top of pie and bake 15 minutes more.
* to prepare grape filling. wash whole grapes, slip skin from grapes (pulp will just pop out as squeezed gently. Put skins in a bowl and set aside. put pulp in small saucepan. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes. Press cooked pulp through a wire mesh strainer into a bowl to remove seeds. Add the skins.
1/ In a large pie plate put a layer of rhubarb and then shake a little flour over it.
2/ Spread a second layer of rhubarb and if it feels moist, shake flour over it too. (about 5 1/2 cups of chopped rhubarb - fresh or frozen)
3/ Lightly sprinkle with nutmeg.
4/ In a medium bowl, mix 1 cup brown sugar and 1 Tbsp of flour. Then beat in two large eggs and a generous tsp of vanilla. Pour it over the pie.
Bake in 400 degree oven for 15 min then 350 degree oven until it's set (about 45 min more).
Sooo.... my mother learned this from her mother and we think it came from the generation before that. I made my mother choose the quantities she wanted, and then measured them in order to write this recipe down. When my Aunts found out I had a "written copy" of this recipe, I was threatened with no more dinner invitations if I didn't give them both copies. We think it was called "Grandmother's Rhubarb Pie" because it was from my Aunts' grandmother, and she was removed from school at the age of 7 when her own mother died and expected to keep house for the family and so she never learned to read or write, so the recipe was passed down orally.