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Fresh Rhubarb Pie Recipe

Fresh Rhubarb PieMr.Picky was in need of a rhubarb pie, so I went to my favorite recipe Fresh Rhubarb Pie Recipe – Allrecipes.com.  This tastes like a million bucks and always turns out perfect.  If you have crust already made it takes maybe 10 minutes to put together.

I love the tartness of rhubarb against a flaky crust and a nice scoop of vanilla ice cream.  Ice cream is not my favorite but some dessert require ice cream and this is one of them.  Rhubarb is one of my favorite vegetables and I can’t wait to try a bunch of new savory recipes I came across.

Rhubarb Pie:

  • 1 recipe of a 9 inch double crust, I would recommend my never fail pie crust recipe
  • 4-5 cups rhubarb, chopped
  • 1 1/3 cup sugar
  • 6 Tbs flour
  • 1 Tbs butter

Preheat oven to 450 degrees.

Roll out first pie crust and place in a 9 inch pie plate.

Combine sugar and flour, and sprinkle the bottom crust with 1/4 of the mixture.

Add the chopped rhubarb and sprinkle evenly with the remaining sugar and flour mixture.

Dot the pie with small pieces of butter and cover with top crust.  Slice a few 2-3 inch marks on top of crust for steam to escape.

Place pie on lowest rack of oven, and bake for 15 minutes.

Reduce heat on oven to 350 degrees and continue baking for 40-45 minutes.

Serve warm or cold with a small scoop of vanilla ice cream.
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Blackberry Pie Bars Recipe

Blackberry Pie BarBlackberry Pie Bars Recipe | Key Ingredient was a new recipe I decided to try out for Christmas dessert.  At this point I had made fudge and all sorts of chocolates and needed a chocolate break.  I had all the ingredients on hand, thanks to my summer berry picking.  This dessert was just what I wanted.  Although it is awfully rich and only a small piece is needed.  It tasted like pie but in a less mess bar form, with a bit of flavor of a shortbread cookie. I doubled the  recipe produces a large 9×13″ pan full.  It made more than enough for the thirty of us to eat dessert at Christmas.  I then took the remaining half a pan to a group of 10 for dessert.  Some how I managed to still end up with a few pieces to bring home.  Next time I will follow the recipe if going to a smaller group. This recipe is simple but does use a lot of product and has some steps.  I was a bit worried that it wouldn’t turn out and I was going to waste all that butter and fruit.  Don’t worry it turned out amazing and was worth any effort needed to put it together.  I did alter the recipe even though it was the first time I made this, the sugar amount was a bit much and I was very glad I reduced the sugar.  I also substituted some butter for shortening because when I make pie crust I use shortening.  I hope you enjoy it, if you would like to try the original use the link above.

Blackberry Pie Bars:

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

Blackberry pie comes together with a crumble to produce a moist and wonderful pie bar.

crust and topping:

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1/4 cup shortening

filling:

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup flour
  • pinch of salt
  • zest of 1 lemon
  • 1/2 tsp vanilla
  • 2 cups blackberries (fresh or frozen thawed and drained)

Preheat oven to 350 degrees.  Grease a 9×9″ baking pan. Combine flour, sugar, and salt.  Cut in the butter and shortening until you form a crumb. Reserve 3/4 cup of this mixture for the topping (set aside).  Press the remaining mixture into the bottom of the pan. Bake the crust for 8-12 minutes.  Remove from oven and cool for at least 10 minutes. While the crust is baking whisk together eggs and sugar. Add in sour cream, flour,salt, lemon zest and vanilla whisking until smooth. Gently fold in berries and spoon the mixture evenly onto the crust. Sprinkle evenly with the reserved crust. Bake 45-55 minutes. Cool before cutting and serving.

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Grandma Ople’s Apple Pie

Grandma Ople's Apple Pie

 

Apple Pie by Grandma Ople Recipe – Allrecipes.com is Mr.Picky’s favortie apple pie.  Grandma Ople must be almost as good of a cook as my own grandma to come up with a recipe as good as this one.

I have made this recipe for years and it always turns out wonderful.  I use my never fail pie crust recipe and it turns out great.  With this recipe the apples are not overly sweet and do not become mush.  When making apple pie I would hesitate to use a different recipe.  If you haven’t tried it give a try the next time pie is calling your name.

Grandma Ople’s Apple Pie:

  • I recipe for a double 9 inch pie crust, try never fail pie crust
  • 1/2 cup unsalted butter
  • 3 Tbs all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 6-8 granny smith apples or other hard apple, peeled cored and sliced

 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water,cinnamon, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice or a crust with some wide slits cut into it. Gently

pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Preheat oven to 425 degrees, bake pie for 15 minutes.  Reduce heat to 350 degrees and bake an additional 35-45 minutes, or until apples are soft.

Never Fail Pie Crust

Pie crust, the great debate of bakers and fear of many including me.  I can make pie crust, just rolling it out to look perfect is the problem.  After trying many recipes this one seems to take the cake or shall I say pie.  This simple recipe which may seem strange but is an old one and good one.  It is tender and flaky and very forgiving.

This recipe yields a double crust for two large 10 inch pies, or I have even gotten 3 crusts from it when doing 9 x 13″ pie bars.  If you don’t need a double crust it is ok, tightly wrap up the unused portion and keep it in the freezer.  Now you have pie crust to use without the work.

This is how wonderful your crust can turn out.

This is how wonderful your crust can turn out.

Never Fail Pie Crust:

  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 cup shortening
  • 1 egg, beaten
  • 1 Tbs vinegar
  • 4 Tbs cold as ice, water

Never Fail Pie Crust

 

Mix together flour and salt.  With a pastry cutter, cut shortening into flour mixture until it is the size of small peas.

Add water, vinegar, and beaten egg.  Mix dough until just combined and comes together as a dough.

Split dough in two and wrap tightly in plastic wrap, I shape my dough into about 6″ pancake rounds so it will easily roll into a circle after chilling.  Refrigerate the portion(s) you wish you use for about 20 minutes before rolling out to desired thickness.

Never Fail Pie Crust

Freeze any unused portions for 2-3 months in the freezer, and thaw in the fridge before use.

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