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 Print Prep time 40 mins Cook time 20 mins …
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 …Deb Ng
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
- *1 29 ounce can pumpkin
- 2 14 ounce cans sweetened condensed milk
- 3 large eggs
- 1 package of cream cheese – softened
- 1 teaspoon vanilla
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 (9 inch) unbaked pie crust
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 Ng
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
- 1 bottom and 1 top pie crust
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon of vanilla
- 2 teaspoons cinnamon
- 10 apples – peeled, cored and sliced (I like …