Monday, July 30, 2012

Pie # 52: Sour Cherry and Peach Pie

I saved this for last because I love peaches and I love sour cherries. Naturally, they are perfect combination.  I discovered after I placed this pie in the oven, that the original recipe actually calls for a crumb crust topping... I can't wait to try that next time!

On another note, this is officially my last pie! (Finally!) Lot's of big changes are about to occur in the next year... I turned 25 (today), I start a new job in a few weeks, and I am now planning to attempt a new bread recipe each week. I will start this new "bread" experiment as soon as I return to the States. (My current job is also pretty awesome, as it has paid for me to work in London for the Olympics.) I'm looking forward to this new adventure and everything it brings to the table - literally and figuratively. Until next time, enjoy this final pie recipe.

Sour Cherry and Peach Pie
Shout-out to Ken Haedrich for the great recipe!
(Printable version)

All-Shortening Crust

4 cups peeled and sliced peaches
2 cups sour cherries
2/3 cup sugar
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons corn starch
Big pinch of nutmeg

Combine all the filling ingredients and pour into unbaked pie shell. Cover with a lattice top crust and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 - 60 minutes longer or until the filling is bubbly.

Again, this pie is excellent for breakfast. Serve with a big scoop of vanilla ice cream so you get dairy along with fruit.

Friday, July 27, 2012

Pie # 51: Chocolate Caramel Pie

This pie is very, very rich. When Steven ate his first piece, he said he could eat the entire pie in one sitting. If you love the chocolate and caramel combo, make this pie. I found this recipe in The Little Book of Pies & Tarts by Country Living. I will admit: I used a different (much easier) caramel recipe :)

Chocolate Caramel Pie
(Printable version)

Oreo Crust (I bought mine)

5 ounces bittersweet chocolate, finely chopped
4 large eggs yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 recipe Caramel Sauce (or buy your own!)

Place chocolate in large bowl and set aside. Whisk yolks 2/3 cup brown sugar, corn starch and salt in a medium bowl; set aside.

Heat the cream, milk, and 4 tablespoons of butter in a medium saucepan over medium-high heat until mixture begins to boil. Whisking constantly, pour into egg mixture. Return custard to saucepan and cook over medium heat until it comes to a boil, stirring continuously. Cook for one more minute and stir in the vanilla. Strain into the bowl with chocolate and mix well. Allow to cool to room temperature.

Make caramel sauce by melting 1/4 cup butter and 1 cup brown sugar in the microwave. Add 1/2 cup heavy cream and microwave on high until bubbly (1-2 minutes).

This was my first caramel attempt... I knew I had to find an easier recipe.

Pour caramel sauce into pie crust and chill in fridge for 10 minutes. Pour chocolate filling over the caramel sauce and chill for 2 hours or overnight before serving.

Thursday, July 26, 2012

Pie # 50: Raspberry Pie

I made this pie without measuring anything. TRUTH. I guess this means I'm officially a "pie baker." All the measurements below are guesstimates of what I actually used... If I had to do it over, I would have added more sugar. The raspberries were tart!

Raspberry Pie


6 cups raspberries
3/4 cup sugar
4 tablespoons corn starch
1 teaspoon salt

Mix all filling ingredients and pour into unbaked pie shell. Cover with pie lid and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 - 60 minutes longer or until filling bubbles.

FAIL: this is the only picture I took.
Let cool before serving. I think it's great for breakfast :)

Tuesday, July 24, 2012

Pie # 49: Chocolate Cream Cheese Pie

 This is another version of chocolate cream pie... except richer and creamier. If you're a chocolate-pie-lover, you need to make this pie. If you're more of a fruit pie person (like myself) make it anyway :)

Chocolate Cream Cheese Pie
from Ken Haedrich's Pie
(Printable version)

Graham Cracker Crust

2/3 cup sugar
4 large egg yolks
1 cup semisweet chocolate chips
1 1/2 whipping cream
1/2 powdered sugar
Four 3-ounce packages of cream cheese (softened)
1 1/2 teaspoons vanilla extract

Combine regular sugar and egg yolks over a double boiler. Cook, whisking non-stop, until the mixture is thick and creamy. Scrape into medium-size bowl and let cool.

Melt chocolate chips in microwave. Beat the cream until soft peaks form. Add the powdered sugar and beat briefly again. Refrigerate.

In a large bowl, beat cream cheese until light and creamy. Add vanilla and custard and beat until mixture is combined. Add chocolate and blend on low speed until evenly mixed. Fold in about half of the whipping cream.

Pour filling into pie shell and refrigerate for 4 hours or overnight.


Thursday, July 19, 2012

Pie # 48: Cherry Almond Pie

This pie was probably my best seller at work. Co-workers continued to slice away large chunks of this pie at a time until I only had one piece left to take home with me. This recipe is the perfect combination of tart and sweet. I was surprised that this recipe only had one minor difference compared to my basic Cherry Pie recipe: Almond Extract. I would love to remake this pie with a toasted almond crumble top to add more almondy flavor.

Cherry Almond Pie
from Taste of Home Baking Classics
(Printable version)

All-Shortening Crust Recipe

4 cups tart pie cherries (pitted)
3/4 cup sugar
1 tablespoon butter
1/4 cup corn starch
1/3 cup cold water
1/4 teaspoon almond extract

Combine filling ingredients and pour into an unbaked pie shell.

Cover with top pie crust and cut vents. Brush with melted butter and sprinkle with raw sugar. Bake at 400 degrees for 15 minutes. Reduce heat to 350 and continue to bake for 45-60 minutes or until juices bubble.

SO GOOD. I promise :)

Wednesday, July 18, 2012

Pie # 47: Pear Raspberry Pie

This pie has a very mild flavor and it isn't too sweet - perfect for friends and family who don't enjoy a sugar-rush. (Again, a shout-out to Ken Haedrich and his book Pie for the great recipe!)

Pear Raspberry Pie
(Printable version)

All-Shortening Crust Recipe

5 1/2 cups peeled, cored and sliced pears
2 cups raspberries
3/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground ginger
2 1/2 tablespoons butter, cut into small pieces

Combine pears, raspberries, sugar, lemon juice, zest, and ginger in a large bowl. Mix well and allow to juice for 10 minutes. Mix in corn starch.


Pour fruit mixture into unbaked pie shell. Cover with pie crust and bake at 400 degrees for 25 minutes. Reduce heat to 375 and bake for 35 - 40 minutes or until filling bubbles. Remove from oven and allow to cool.

This is such a simple recipe with fantastic results - enjoy!

Tuesday, July 17, 2012

Pie # 46: Summer Corn Pie

You can tell my list of pies to make is getting low if I start whipping up strange recipes. This is another one found in Ken Haedrich's Pie. It smells just like corn bread (one of my favorites) and the light flavor is perfect for a summer potluck. 

Summer Corn Pie
(Printable version)

Store-bought or All-Shortening Crust Recipe

1 1/2 cups corn kernels (fresh or frozen - thawed)
2/3 cup light cream
3/4 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
Pinch of ground nutmeg
4 large egg yolks
2 large eggs whites

Partially bake your pie shell. Allow to cool completely.

Combine half of the corn, light cream and sugar in a blender and process until the corn is chopped up but not turned into a smooth puree. In a large bowl, whisk the whipping cream, vanilla, salt, nutmeg and eggs yolks together until evenly blended. Stir in corn mixture and remaining kernels.

Beat egg whites with mixer until they hold soft peaks. Add whites to the filling and gently fold together until mixture is smooth and uniform. Pour into pie shell.

Bake at 350 degrees until the top is dark golden brown and the filling is set, 45-50 minutes. To check of doneness, give the pie a little push. The filling should not move in waves.

Refrigerate for 3 hours or overnight before serving.

Monday, July 16, 2012

Pie # 45: Mock Apple Pie

A few different people had recommended this recipe to me before I found it in my favorite pie recipe book (Pie by Ken Haedrich.) I promise you, even though there are zero apples in this pie, it definitely tastes like an Apple Pie.

Mock Apple Pie
(Printable version)

All Shortening Crust Recipe
(I bought a crust because I made this for a party... I definitely wasn't going to waste a homemade crust on drunk people.)

36 Ritz Crackers, coarsely broken
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons fresh lemon juice
grated zest of 1 lemon
2 tablespoons butter cut into small pieces
2 tablespoons ground cinnamon

Prepare your pie shell. Pour crackers into unbaked pie shell.

Bring water, sugar and cream of tartar to boil in a medium-size saucepan over high heat. Reduce heat to medium and simmer for 15 minutes. Remove from heat and stir in lemon juice and zest. Cool to lukewarm.

Slowly pour the cooled syrup over the cracker crumbs in the pie shell. Dot the filling with butter and sprinkle with cinnamon. Cover with rolled out pie crust and cut vents.

Bake at 425 for 30 - 35 minutes.

Trust me - it tastes just like apples :)

Sunday, July 15, 2012

Pie # 44: Coconut Peach Pie

I made up this recipe while I was in Hawaii a few weeks ago. We had purchased an overabundance of peaches at Costco and they had to be eaten. The ingredients are pretty basic... If I had to make it again, I would add coconut extract to the filling to add even more coconutty flavor.

Coconut Peach Pie
recipe from Yours Truly
(Printable version)

Store-bought! Or All-Shortening Crust

4-6 cups peeled, sliced peaches
2/3 cup sugar
3 tablespoons cornstarch

Crumble Top:
Shredded coconut (about 1 1/2 cups)
A few tablespoons of butter at room temp

Mix filling ingredients together and pour into unbaked pie shell.

Bake at 400 degrees for 15 minutes. Meanwhile prepare crumble top. Combine butter and coconut with fork until mixed well.

Remove pie from oven. Reduce heat to 350 degrees. Sprinkle crumble top over the pie and return to oven for 45-60 more minutes or until filling is bubbly.

Thursday, July 12, 2012

Pie # 43: Peach Lemonade Pie

I made this in Hawaii while on vacation, so I was unable to make my own crust or take too many pictures. But let me tell you: this pie was delicious! The faint hint of lemon made this a refreshing peach pie that I'll definitely make again.

Peach Lemonade Pie
from Ken Haedrich's Pie
(Printable version)

All shortening crust (or store-bought)

4 cups peeled, pitted and thinly sliced ripe peaches
1/3 cup frozen lemonade concentrate, thawed
1/4 cup sugar
2 1/2 tablespoons instant tapioca

Streusel Topping
3/4 cup flour
1/3 cup sugar
1/4 teaspoons ground cinnamon
1/8 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces

Combine all filling ingredients in a medium-sized bowl. Pour the filling into pie shell and bake at 400 degrees for 25 minutes.

Meanwhile, prepare topping. Combine flour, sugar, cinnamon, and salt with fork (or in food processor). Scatter the butter and continue to mix until fine crumbs form.

Remove pie from oven and reduce temp to 375 degrees. Spread topping evenly over pie and return to oven. Bake until filling is bubbly (about 25 minutes). My pie boiled over a lot - I recommend baking this on a cookie sheet.

Enjoy. This pie tastes like summerrrrrrr.

Monday, July 9, 2012

Pie # 42: Boiled Cider Pie

Don't make this pie. The end result was less than satisfactory. I feel like I need to blog about it though since I made it and I'm sure you want to hear allllll about a pie I'll never make again :)

Boiled Cider Pie
from Ken Haedrich's Pie
(Printable version)

1/2 All-Shortening Crust Recipe

3/4 cup boiled cider
3/4 cup pure maple syrup
3 tablespoons butter (cut into pieces)
Pinch of salt
3 large eggs, separated

Make your boiled cider: pour 7 cups fresh, preservative free apple cider into a large saucepan and boil until cider is reduced to 1 cup. (This takes a while. Plan on doing this a day before you make the pie.)


Warm boiled cider, maple syrup, and butter together until butter melts. Pour mixture into heat-resistant bowl and add salt. Let cool slightly. Put egg yolks in medium-size bowl and whisk a ladleful of the warm liquid into them. Repeat several times to temper the yolks then stir the tempered mixture back into the warm syrup.

Beat the eggs whites until they form soft peaks. Add to cider mixture. Pour into pie shell. Bake at 350 degrees for 40-45 minutes. To check if the pie is done, jiggle is slightly. The filling should not move in waves, just wobble a bit.

Note: The top should be a very dark brown.

Epic fail: I placed foil over the pie in the oven to keep the top from burning and catastrophe struck when part of the pie was stuck.