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)

Crust:
All-Shortening Crust

Filling:
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.

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)

Crust:
Oreo Crust (I bought mine)

Filling:
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.

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

(Printable version)

Crust:

All-Shortening Crust Recipe

Filling:

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 :)

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)

Crust:
Graham Cracker Crust

Filling:
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.

Yum!