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Fresh Strawberry Pie – Perfect Mother’s Day Dessert

May 9, 2012 - Written by Diana

This year peak strawberry season and Mother’s day collide.  I found some strawberries at a farm market and made the Fresh Strawberry Pie from Pat Sinclair’s Baking Basics and Beyond.  The pie was fantastically delicious, though really, I just needed a spoon to eat the strawberries and sauce out of the pot.  In fact, I wanted to lick the drippings off the stove – if I didn’t worry about burning my tongue.  I brought it to my daughter’s college house for her friends (and us) to share.  We all loved it – it’s a bit messy, but ohhhhhh soooo good.  Enjoy!!

Crust – Pastry for a 9 inch single crust pie (included in the book)

Fresh Strawberry Pie – Perfect Mother’s Day Dessert
 
Prep time
Cook time
Total time
 
Fresh Strawberry Pie – delicious sweet strawberries in a sauce and pie shell.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 quarts (1.2 kg) strawberries
  • 1 cup (200g) sugar
  • 3 tablespoons (23g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • ¼ cup (59ml) water
  • ½ teaspoon (2.5ml) balsamic vinegar, if desired
  • Sweetened whipped cream
Instructions
  1. Wash berries, remove stems, and slice. Place 2 cups(300 g) sliced berries in medium bowl and crushed using potato masher until juice is released. Reserve remaining sliced berries. Set aside several whole berries for garnish.
  2. Mix sugar and cornstarch together in small bowl. Stir into the berries and let stand about 15 minutes to draw out more juice. Place crushed berries, water, lemon juice and vinegar in medium saucepan. Cook over medium heat about 5 minutes, stirring constantly, until mixture comes to a boil and is thick and clear. Reduce heat and continue cooking 1 minute longer, stirring constantly. Cool to room temperature, stirring occasionally.
  3. Place remaining sliced berries in baked shell. Pour the sauce over them and stir a little. Refrigerator pie until sauce sets. Serve with whipped cream. Garnish with fresh strawberries.
Notes
The cook time includes the pie shell baking. If you don’t have a potato masher you can use a fork for mashing. The thickened juices splatter and are very hot, so use a spoon with a long handle. Cooking after the sauce becomes clear is needed for a firm filling.

 

Baking Basics and Beyond was sent to me for review.

National Pie Day – January 23, 2010

January 23, 2010 - Written by Diana

Today is National Pie Day – Are we prepared?  I don’t know if I will have time to make one, but I might just find one to pick up when I go out.  We didn’t have many pies growing up in the house, but I married into a pie family.  It’s a tradition that any leftover pie from Thanksgiving is consumed with breakfast the next morning.  It’s a fruit serving, right?  We did eat pot pies though.  It was a special treat to have pot pies with chunks of meat, veggies and gravy in a delicious crust. Pot pies are pies, right? Is a quiche technically a pie?  It has a crust.  I sometimes go crustless with them, does that make it not a pie?   A Boston Cream Pie is a cake, but it has pie in the name. What’s your definition of a pie, what do you like best?

 

I’m printing the recipes for two winning pies.  First there’s the 2009 APC/Crisco National Pie Championships Professional award-winning recipe by Linda Hundt from DeWitt, MI called "Tom’s Cherry Cherry Cherry Pie". I have also included the Amateur Best of Show award-winning recipe by Phyllis Szymanek from Ohio called "Category Five Peanut Butter Pie". (Ohio and Peanut Butter a great combination.) This years APC/Crisco National Pie Championships are taking place April 23-25, 2010 in Celebration, Fla. Most entry forms need to be submitted on April 7, 2010 or April 9, 2010. 

 

 Tom’s Cheery Cherry Cherry Berry Pie

By Linda Hundt from DeWitt, MI

APC_Champ5 

Crust:

Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.”   Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together.  Pat into disc, wrap and refrigerate for at least one half hour.  Roll out on floured surface and make and crimp piecrust.  Freeze until ready to use.

Filling:

Combine frozen cherries, dried cherries, sugar, cornstarch.  Stir constantly on med-hi heat until boiling. Add blueberries.  Boil for one minute or until thickened. Add almond extract, lemon juice and zest.  Pour blueberries in bottom of pie shell and pour cherry mixture over them. 

Crumb Topping:

Mix together all crumb topping ingredients by hand or a pastry blender until crumbly. Cover filling with crumb topping.  Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

 

 

Category Five Peanut Butter Pie
By Phyllis Szymanek, Toledo, OH

APC_Champ6

Crust:

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray.  Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned.  Let cool.

Peanut Butter Filling:

Mix first three ingredients in a small bowl.  Spread into the bottom of cooled pie shell and sprinkle with peanuts.

Filling:

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat.  Gradually stir in milk until smooth; bring to a boil.  Cook and stir for 2 minutes.  Remove from heat.  Gradually stir in one cup of hot filling into the beaten egg yolks.  Return all to saucepan, stirring constantly.  Return to a boil; cook and stir for 2 minutes.  Remove from heat.  Add vanilla and peanut butter.  Let cool, fold in 5 chopped peanut butter cups.  Pour into cooled pie shell.  Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts. 

Pumpkin Cheese Pie

November 7, 2009 - Written by Deb Ng

Deb's pumpkin pie

This is another of those recipes I found somewhere or other and tweaked to make it my own. This recipe makes enough for two pies. As I was baking these pies yesterday, the UPS man rang my doorbell, which he doesn’t usually do. He said he just wanted to tell me the smells coming from my house were “super amazing.” Here’s to a holiday season filled with good smells and good foods.

Pumpkin Cheese Pie

Ingredients

Nitty Gritty

1. Preheat oven to 425 degrees F. Beat pumpkin, condensed milk, eggs, cream cheese, spices and salt in large bowl until smooth. Pour into crusts.
2. Bake for 40 minutes until knife inserted comes clean.

Serve with a healthy dollop of freshly whipped cream.

Deb’s Holiday Apple Pie

November 7, 2009 - Written by Deb Ng

Deb's apple pie

When my mother in law called me the other day and asked me if I could bake an apple pie for her party today, I took it to be a great compliment. My mother in law is one of the best Chinese home cooks in the U.S. and she’s very picky about the foods she serves to her guests. Every holiday she calls me and asks me to make my apple pie – but I usually make two so she can enjoy one at home after her guests leave.

This is a recipe I found online but tweaked over the years. My family loves it and I hope yours does too. I use a prepared crust because I haven’t mastered the art of making a pie crust yet, but by all means, use your homemade crust as I’m sure it’s much better than what you can buy in the supermarket.

Deb’s Holiday Apple Pie

Ingredients

Nitty Gritty

1. Preheat oven to 425 degrees F . Melt the butter in a saucepan. Stir in flour to form a paste. Add water, sugars, cinnamon and vanilla and bring to a boil. Reduce temperature and let simmer.

2. Place apples in a large bowl and mix with butter and sugar mixture leaving out enough of the mixture to brush over the top crust.

3 . Place the bottom crust in your pan and fill with apples. Cover with the top crust. Brush the crust with the left over butter mixture.

4. Bake 15 minutes . Reduce the temperature to 350 degrees F  and continue baking for 35 to 45 minutes.

My favorite dessert in the world is Apple Pie A la Mode, so I like to service this warm with a scoop of vanilla ice cream melting over the top. My mother in law likes it with some freshly whipped cream. However you try it, I hope you enjoy it as much as we do.

Weightloss Wednesday: Low Fat Chocolate Peanut Butter Pie Recipe

October 1, 2008 - Written by Deb Ng

Low Fat Chocolate Peanut Butter Pie

I created this low fat chocolate peanut butter pie recipe because my family loves the full fat version, but I’m inclined to cheat after I make it.  I decided to make a less fattening pie for regular weekend family dinners, while bringing out the full monty on holidays.

A couple of small notes. If you truly want this to be a low fat dish, you can make your own graham cracker crust substituting margerine or Brumble and Brown for butter. You can also substitute Splenda for sugar. Graham cracker crust recipes abound on the web and finding one will be no problem. You can also buy a prepared crust, but I have yet to find one that’s low fat.

I use reduced fat peanut butter on this page because that’s easiest for most people. You can also use PB2 which will greatly cut down on the fat in this recipe. I love PB2 for baking because it still gives food that peanut butter flavor but is a lot lower in fat and calories than reduced fat peanut butter.

One final note – The original recipe calls for keeping the pie in the fridge, but I find it gets too mushy that way. I like to keep in the freezer and remove 30 to 60 minutes before serving. It’s too mushy and messy otherwise.

I’ll stop talking now.

Low Fat Chocolate Peanut Butter Pie

Ingredients:

The Nitty Gritty

1. In a medium sized bowl beat the cream cheese, peanut butter and Splenda until smooth and creamy. Gently fold in 3 cups of the whipped topping. Pour into the graham cracker crust using a spatula to even out.

2. Place pie in freezer for an hour or so to harden.

3. If using hot fudge sauce, soften in the microwave, or squeeze out chocolate syrup and use a spatula to spread over the  top of the pie.

4. Place pie in freezer until 30 to 60 minutes before serving.

5. Just before serving, spread the remaining whipped topping over the pie. Drizzle with softened peanut butter and hot fudge sauce or syrup.

 

Image via Kevandem’s Flickr Photostream (because my own pie didn’t look so pretty.)

 

Weightloss Wednesday: Low fat Chocolate Peanut Butter Pie Recipe
 
Prep time
Total time
 
1 graham cracker crust 1 cup reduced fat peanut butter 8 ounces fat free cream cheese, softened to room temperature ½ cup Splenda 4½ cups fat free non-dairy whipped topping – which will be divided Fat free hot fudge sundae topping or chocolate syrup The Nitty Gritty
Author:
Recipe type: Dessert Pie
Serves: 8
Ingredients
  • 1 graham cracker crust
  • 1 cup reduced fat peanut butter
  • 8 ounces fat free cream cheese, softened to room temperature
  • ½ cup Splenda
  • 4½ cups fat free non-dairy whipped topping – which will be divided
  • Fat free hot fudge sundae topping or chocolate syrup
Instructions
  1. In a medium sized bowl beat the cream cheese, peanut butter and Splenda until smooth and creamy.
  2. Gently fold in 3 cups of the whipped topping.
  3. Pour into the graham cracker crust using a spatula to even out.
  4. Place pie in freezer for an hour or so to harden.
  5. If using hot fudge sauce, soften in the microwave, or squeeze out chocolate syrup and use a spatula to spread over the top of the pie.
  6. Place pie in freezer until 30 to 60 minutes before serving.
  7. Just before serving, spread the remaining whipped topping over the pie.
  8. Drizzle with softened peanut butter and hot fudge sauce or syrup.