Peach Pie - Week 38

My personal favorite is the Peach Pie.

I had to wait until the year was underway to make my favorite pie to take advantage of the fresh peaches that abound in the stores in early fall.  Its simple sweet taste with cinnamon and nutmeg in a flaky crust makes it irresistible.  I enjoy this pie warm with a scoop of vanilla ice cream. 

Ingredients:

1 Pie pastry – double crust
5 cups peaches, peeled, sliced
2 T. lemon juice
½ c. flour
1 c. sugar
½ t. cinnamon
¼ t. nutmeg
½ t. salt



Directions:
Place the sliced peaches in a large bowl, and sprinkle with lemon juice.

In a separate bowl, mix flour, sugar, cinnamon, nutmeg and salt. Pour mixture gently over peaches and mix gently.

Pour into crust.

Cover with top crust, and cut several slits in the top crust to vent stem.

Bake at 450 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for 30 additional minutes or until juices begin to bubble through vents.

Now that I shared my favorite, what is your favorite pie?

Peach Custard Pie - Week 36

A great way to introduce Greek yogurt to your diet with tasty fresh peaches.

In the early fall when fresh tasty peaches hit the produces shelves, it is a great time to enjoy them for dessert. This recipe helps with the guilt by incorporating healthy Greek yogurt in its recipe. In the past few years, Greek yogurt has increased in popularity for its added health benefits.  Greek yogurt is strained which removes some of the milk, sugar, and lactose. Along with calcium and the live bacterial cultures that are also found in regular yogurt, it also contains a high dose of protein.  

However with the tangy taste of Greek yogurt, it may take some getting used to; this is pie is a good way to introduce Greek yogurt to your family.

This also uses a tasty pretzel crust that blends well with the sweet goodness of fresh peaches.

Ingredients (Crust):

1-1/2 cups crushed pretzels

1/3 c. sugar

½ c. butter, melted

Ingredients (Filling):

1 cup sugar

¾ c. milk

¾ cup plain Greek yogurt (6 oz.)

2 eggs

2 T. flour 

2 t. cornstarch

1 t. vanilla

1/2 t. salt

(6 oz.) 2 cups sliced peaches, peeled                        

Directions (crust):

Mix crushed pretzels, sugar and butter together.

Place in a pie plate as desired. Bake for 8 minutes at 375 degrees.

Directions (Filling):

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt. Whisk until smooth.

Arrange peaches in crust and pour the filling on top.

Bake for 40 minutes at 375 degrees.

There are many recipes that substitute Greek yogurt for cream. 

Do you have a favorite recipe that you have tried?

Grilled Pina Colada Pie - Week 29

Pie can be made anywhere; even on the grill with this simple summer recipe.

Our family loves our outdoor cooking. My husband is a great outdoor chef. He would rather be outdoors or in his garage (man cave) than stuck in the house; so, when it is his turn to cook, he usually fixes it outside. He makes a mean "bacon chili" and also a great "campfire lasagna".  When I needed a well-seasoned cast iron skillet, I turned to him for the  right equipment. 

For my pie challenge, I committed myself to making homemade crust for every pie. However, I do recommend the use of a premade crust for this one. On the hot afternoon that I made this, I had a difficult time keeping my crust together and the finished pie ended up messier than I would have liked.

The original recipe called for a 400 degree preheated grill, and I tried to achieve that, but fell short. I just cooked it a little bit longer. Also, the recipe was not clear on how much pie this made; and, YES, I discovered to make ONE pie you need to use only half a small box of instant pudding, and half a pineapple. I suppose you could make 2 pies, and double the recipe. I could see making a different type of pie with the other half of the pudding as most of my family doesn't care for coconut. 

I definitely don't recommend using canned pineapple because fresh pineapple is so delicious and canned pineapple just wouldn't be the same.

I hope to try another grilled pie and update this post. In the meantime, here is the pie as I made it:


Ingredients:
1 pastry crust
½ pkg instant vanilla pudding
¾ cup milk
½ Pineapple
½  cup sweetened shredded coconut
½ t. rum extract
1 egg
1 T. water






Directions:
1. Place pie crust in 8” cast iron skillet
2. Mix pudding with milk and let stand for 5 minutes
3. Cut pineapple into chunks and mix into pudding. Stir in coconut and rum extract.
4. Place mix in crust
5. Mix egg with water and brush edges of pie crust.
6. Place cast iron skillet on preheated grill at 400 degrees. Bake for 20-25 minutes.

Notes:
I recommend using a premade crust.
This recipe uses HALF of a small box of pudding
If you cannot maintain 400 degrees on your grill, you can keep it in for a longer period of time.

Grilling is part of summer.
What are some foods that you've tried on your grill?

All-American Pie - Week 25

Celebrating Freedom!

I cannot adequately express how I feel about the privileges that I have received from being an American. Every summer, our country celebrates our independence by setting aside a day during the summer where we gather with friends and family and have some fun. Picnic favorites are generally the menu of choice where we are spending the day outside with plenty of noise from laughter, and the pops & booms of fireworks. 

I took this picture of these girls releasing their toads for the race. I can only imagine these little guys relief when they were finally released from the clutches of the girls gloved hands. Every morning we wake up in America, we experience the same relief of freedom. Yes, we may bear burdens, but we are blessed to have a great nation.

Pinterest Inspiration...not mine.

This pie first called out to me on Pinterest before I had decided to challenge myself by making pie this year. When the time came to find the recipe, I clicked on the pin, and it took me to an old link with no pie. Thankfully, it appears to be simply cherries and blueberries; so I could improvise. And, like many over the top pins, my attempt fell a little short. It could be the fact that my sweet cherries were not bright red like the ones in the picture...or the fact that I had to transform my stars from the "Star of David" Christmas cookie cutter into the 5 point star. It was fun, and I think your attempt may be more successful. I recommend finding tart cherries to make your fresh pie, and possibly keeping the tin foil divider between the blueberries, and strawberries/cherries. 

Also, plan on a few extra minutes if you need to pit your cherries; it can be a little consuming for your patience and timewise.

Ingredients:

1 Double-Crust Pastry

4 cups fresh, rinsed and pitted cherries

3/4 cups sliced fresh strawberries

2 cups fresh blueberries, rinsed

3/4 + 1/2 cups sugar

3 T .+ 2 T. flour

2 T. + 1 T. lemon juice

1/2 t. + 1/2 t. salt

Directions:

In large mixing bowl,mix cherries, strawberries, ¾ cup sugar, 3 T. flour, 2 T. lemon juice, and ½ t. salt.

In medium mixing bowl, mix blueberries, ½ cup sugar, 2 T. flour, 1 T. lemon juice and ½ t. salt.

Spoon cherries in ¾ of the pie leaving one quadrant open, use tin foil barrier as needed. Spoon blueberries in remaining quadrant of the pie.

For top crust, cut small stars and stripes out of crust. Place stars over blueberries and stripes over cherries to resemble the flag of the United States of America.

Place pie shields around crust to prevent burning.

Bake on bottom rack for 10 minutes at 400 degrees.

Reduce heat and move to middle rack and bake for additional 45 minutes at 350 degrees.

I am hoping that next Independence Day,

 I will find that some of my friends try this one out for themselves.

What is your favorite thing to do during Independence festivities? 

Banana Cream Pie - Week 23

Old-Fashioned Banana Cream Pie is a tasty treat for the whole family.

Over the last 6 months, I've learned that there are wide range of "favorite pies" among family and friends. This pie is a common favorite.  My family was hesitant on declaring this on their favorite list too, until they tried it. I suspect that my husband was afraid that it would have fake-banana flavoring taste like banana laffy taffy (which I love, and he despises). However, there is nothing fake about this pie at all. The simple creamy flavors mix well with the fresh banana slices along with the crispy crust, which make it a tasty slice.

Meringue tops this pie, and I have found that it is really easy to make. The key is a chilled bowl and cooled egg whites.  However, it would also be delicious topped with whipped cream.

Ingredients (Pie):

1 pie pastry, baked

3 cups, milk, scalded

3/4 cup white sugar

1/3 cup flour

1/4 t. salt

3 egg yolks, slightly beaten

2 T. butter

1 t. vanilla

3 bananas

Ingredients (Meringue):

3 egg whites

3 T. sugar

1/2 t. vanilla

Directions (Pie):

In a heavy saucepan, combine sugar, flour and salt; gradually stir in the scalded milk. Over medium heat; stir constantly, cook until thickened. Cook for 3 additional minutes, stirring occasionally.

In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture. Cook for 2 additional minutes, stirring constantly.

Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. Slice bananas and scatter in baked pie shell. Pour warm mixture over bananas. Topped with whipped cream or Meringue.

Directions (Meringue):

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake at 350 degrees 10 to 15 minutes.

What is your all-time favorite pie? Do you think you could be convinced otherwise?

Out of This World Pie - Week 18

Colorful and refreshing pie that is out of this world delicious!

This pie feels like spring! And I just love the fact that it tastes so fresh with ingredients that you can get year-round. This is one of my go-to pies that I make whenever I need to take a pie to a fundraiser because it always stands out with its color and gets chose quickly. Plus it is super-easy.

Ingredients:

2 Pie shells - baked
1 can (21 oz) Cherry Pie filling
4 T. cornstarch
1 can (20 oz) crushed pineapple
1 cup sugar
2 pkg (3 oz) strawberry gelatin
6 bananas
2 T. lemon juice







Directions:
In large saucepan, Mix cherry pie filling, cornstarch, crushed pineapple, and sugar together. Stir occasionally, and bring to a boil. Add gelatin. Remove from heat. Slice bananas and toss in lemon juice to prevent browning. Add bananas to jello mixture. Pour into pie shells. Refrigerate for a couple of hours. Optional: Serve with cool whip.

It just doesn't get any more refreshing than this!

Pastiera Easter Grain Pie - Week 15

The fruitcake pie of Easter.

The grain contained in this pie is symbolic of Christ's resurrection. A grain of wheat lies dormant and then comes to life in the spring. I have found some reports that this pie originates from the 8th century when a group of nuns came from Greece to Naples, Italy. They used the whole grain to represent the resurrection of Christ. It has been a tradition in Italian culture since then.

I was actually excited to make a wheat pie because of my Kansas connection. However, I am sad that I was unable to find the wheat berries that I needed in town. Even the local health food stores and the co-op couldn't help me out. I may have been able to find them elsewhere, but when I found out that barley would taste basically the same, I caved and used them instead.  

The result was interesting, however my family wasn't fond of this pie. Maybe, we aren't Italian enough? 

I had given a second Easter grain pie to another family for pie-it-forward. They were polite and told me it was good. When I cornered their 11 yr old daughter to ask her honest opinion, she was so sweet and didn't want to reveal her actual opinion. 

I had to make my own candied fruit, but I am sure the packaged candied fruit would taste the same. I found these directions to make candied fruit. I used pineapple, lemon rind, orange rind, and apple. The candied fruit itself was good, but the finished pie did remind me of fruitcake.

Here is the recipe:


Ingredients:

Unbaked Pie crust (bottom and lattice top)
3 cups water
1/4 whole wheat berries (or 1/2 cup pearl barley)
3 eggs
1/2 cup sugar
4 0z. mixed candied fruit
12 oz. Ricotta cheese
1/2 t. vanilla extract
1/4 t. cinnamon
1/2 t. grated lemon zest
1 t. grated orange zest
1/2 T. shortening
1/2 t. salt
1 T. powdered sugar, for dusting



Directions:
Good Friday: Soak wheat berries in water. (Barley does not need to be soaked.)

Saturday: Bring 3 cups water to boil in large saucepan. 
Drain wheat berries and add them to boiling water and boil for 40 minutes.
Meanwhile, beat eggs. Gradually add sugar to eggs. Mix in fruit, ricotta, vanilla, cinnamon, lemon rind, and orange rind. 
When wheat is ready, drain in a colander and rinse with warm water. 
Place 1/2 cup cooked wheat in a small bowl, and mix in shortening and salt, until shortening is melted. 
Add to ricotta mixture. Spoon filling into bottom crust. 
Cover with lattice strips, and crimp edges. 
Bake at 375 degrees for 45 minutes or until crust is golden brown. 
Sprinkle pie with powdered sugar. 
Cool to room temperature and refrigerate.

Easter Sunday: Ready to serve. 

He is risen Indeed, Alleluia!

Next Easter, I plan on making pie again. 

However, it will be one of our tried and true favorites. 

What favorite dessert do you enjoy at your Easter dinner?

Millionaire Pie - Week 13

 This rich, creamy dessert stands up to its name.

I love food names that sensationalizes the food item. Some other things that came to mind: Neiman Marcus Dip, Ultimate Dessert, Best Ever Corn Casserole, or Angel Food Cake.  When I was first married, I tried a "Champion Casserole".  I must have misread something in the directions because there was nothing champion or winning about it. We had a good laugh when we were trying to eat it and I exclaimed that "I figured it had to be good, it is a CHAMPION casserole!"



This is another easy as pie recipe. It will take you minutes to get it in your freezer to have ready for your next meal.  The recipe calls for it to be chilled, but I placed mine in the freezer and then took it out 30 minutes before serving.

One of the treats that I discovered while I was shopping for ingredients is the large jar of maraschino cherries.  I am anxious to find more recipes to use my entire jar, maybe a pineapple upside-down cake.

The coconut is optional, however it adds the perfect texture for this pie; so I highly recommend it. Pecans are optional too; I did not use them, but I know you nut-lovers will want to add them to yours.









Ingredients:

2 graham cracker crusts
1 - 15 oz. can Mandarin Oranges, drained
1 - 20 oz. can Crushed Pineapple, drained
1/2 cup Maraschino Cherries, chopped
1 - 14 oz. can Sweetened Condensed Milk
1 - 8 oz. container whipped topping
1 cup coconut flakes, optional
1 cup chopped pecans, optional








Directions:
Mix all ingredients and pour into pie crusts. Chill for a couple of hours and serve.

This pie would be an enjoyable addition to Easter dinner.

I also think this pie recipe is another great candidate for substitutions. 

I would love to try it with peaches and pineapple. 

What do you think would taste splendid in your Millionaire Pie?