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)

Crust:
Store-bought! Or All-Shortening Crust

Filling:
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.

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)

Crust:
All shortening crust (or store-bought)

Filling:
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.

Pie # 38: Sour Cream Rhubarb Pie

When I was little, this is the first pie I envisioned when anyone said they were “baking a pie.” It has been a family-favorite for as long as I can remember – I was so excited last week when I made it successfully on my own. This tastes wonderful with fresh or frozen rhubarb.

Sour Cream Rhubarb Pie

Recipe handed down from my mother who found it in Blue Ribbon Winners

(Printable version)

Crust:

½ recipe All-Shortening Crust

Filling:

3 tablespoons flour

1 ¼ cups sugar

½ teaspoon salt

1 egg, beaten

1 cup sour cream

1 teaspoon vanilla

½ teaspoon lemon extract

3 cups rhubarb cut into ½-inch pieces

Preheat oven to 400⁰.

In large bowl, combine flour, sugar, and salt. Stir in egg, sour cream, vanilla and lemon extract. Mix well.

Fold in rhubarb; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350⁰ and bake for 25 minutes. (Meanwhile, prepare crumb topping: combine all topping ingredients in bowl until crumbly.)

Remove pie from oven and sprinkle topping evenly. Bake for 15 more minutes or until topping is browned.

Cool before serving and store in refrigerator.

Pie # 31: Sour Cream - Blackberry Pie

This pie is being added to my "favorites" list immediately after I tell you about it. I've been getting tired of all the custard pies lately and craved some fruit this weekend. I called my mom and offered to empty her freezer. She gave me Boysen Berries. Not my favorite - but at this point, I'll take what I can get! This pie was such a success that it didn't even last 24 hours. I'm currently down to my last piece since I shared at work, the bf's work and with my parents. Make this for yourself and see how wonderful Boysen Berries can be! (Or any other berry you have around your house - fresh or frozen.)

Sour Cream - Blackberry Pie
(Printable Version)

Crust:
All Shortening Crust (1/2 recipe)

Filling:
2 large eggs
2 cups sour cream
3/4 cup sugar
1/3 cup flour
1/2 teaspoon vanilla
1/2 teaspoon grated orange zest (I used lemon instead)
Big pinch of salt
3 cups fresh or frozen berries

Streusel Topping
3 tablespoons flour
2 tablespoons packed brown sugar
1 tablespoon melted butter



Prebake your crust and cool completely.

Whisk eggs in large bowl until frothy. Add sour cream, sugar, flour, vanilla, orange zest, and salt. Whisk again until blended. Spread berries evenly in cooled pie shell. Slowly pour sour cream mixture over the berries.

Make streusel: combine flour and brown sugar in small bowl and mix with fork. Add butter, stirring with fork until topping is crumbly. Sprinkle evenly over the sour cream filling.

Bake at 350 degrees for 35 minutes. (I baked mine for 45 minutes because I used frozen berries.) when done, the filling will puff slightly and will no longer seem liquid-loose. Transfer to wire rack and cool. Serve at room temperature or chill in fridge.

Pie # 29: Apple Cheddar Pie

This has been on my list since the very beginning. Despite disliking cheese most of the time (I know, shocking!), I am able to enjoy a few slices when fruit is involved. As a kid I can remember eating sliced apples with cheddar as an after-school-snack; the salty and sweet combo is one of my favorites. I found this recipe in Pie by Ken Haedrich. My conclusion after tasting it last night is this: not one of my favorites, definitely a "different" and "unique" light flavor, it wasn't bad but not a pie I would make over and over again. However, if cheese and apples are your thing, feel free to give it a shot!

Apple Cheddar Pie
(Printable version)

Crust:
1/2 of All-Shortening Crust

Ingredients
Filling:
6 cups peeled and sliced apples (I used Granny Smith)
1/4 cup and 2 tablespoons sugar (separated)
big pinch of salt
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 1/2 tablespoons cornstach

Topping:
2 1/2 cups Cheez-it crackers (white cheddar flavor)
1/4 cold, unsalted butter
3/4 finely shredded sharp white cheddar cheese

Combine apples, 1/4 cup sugar, salt, lemon juice and lemon zest in large bowl. Allow to set for 10 minutes to juice.

Combine remaining 2 tablespoons of sugar with cornstarch in small bowl. Stir into apples. Pour the filling into the pie shell and bake at 400 degrees for 30 minutes. Turn oven down to 375 degrees and bake for 10 more minutes.

Meanwhile, make crumb topping. Combine crumbs with chunks of butter in the food processor. (Or if you're like me and don't have a food processor because your bff moved across the country, mix this up with a fork or pastry blender.) Add the cheese and mix a bit more.

After the pie has baked for a total of 40 minutes, remove from oven and sprinkle the topping evenly. Pat down with your fingers and bake for another 20 minutes or until the filling is bubbling.

Cool for 30 minutes to 1 hour. Pie is best served warm. (I heated mine in the oven at 350 for 5-6 minutes before I served.)

Thanks, Mom for helping me keep my crust from burning!

Pie # 19: Crumble Apple Pie

I made this recipe up. I mean, I'm sure it exists in real life, but I was too lazy to look anything up. I used the pie filling from my traditional apple pie recipe and mixed up some goodies for the crumble top. Here is how it went: (Printable Version)

Crust:
All shortening crust (half recipe)

Filling:
Same as Apple Pie

Crumb Topping:
Oatmeal
Brown sugar
Flour
Butter
Cinnamon
(And no, I did not measure, but if I had to guess: 1/4-1/3 cup everything and 1 teaspoon cinnamon.)

Mix ingredients for filling and pour into unbaked pie shell.

Mix together ingredients for crumble top and sprinkle over filling. Bake at 425 for 15 minutes, reduce heat to 350 and bake for another 45-60 minutes.

Voila! Crumple Apple Pie!

Pie # 9: Peach Cream Pie

I've been a terrible blogger. If you know me on Facebook, however, you should be aware that I have still been baking pies! Finding time to both bake and blog has been difficult. Now that I have the afternoon off and my house is relatively clean, I don't feel guilty about blogging while I enjoy a beer. (No judging.)

Before I delve into this pie, know that it came out of the oven mediocre. I thought this pie recipe would be great because I love, love, love sour-cream rhubarb pie. This Peach Cream has the same basic idea: sour cream with fruit and sugar. The difference, though, is that peaches are already pretty sweet on their own. Since I am a tart pie-lover, this peach edition was too sweet for me.

Recipe from Taste of Home: Baking Classics. (Printable version)
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold butter

Filling:
4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)
1 cup sugar (divided)
2 Tablespoons flour (I used corn starch)
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Combine ingredients for crust in bowl. Use pastry blender to cut in cold butter until pea-size chunks form. Press into pie plate. (Waaaaaaaaaay easier than adding water and rolling it out!)

Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.

 

Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.

While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.