Fruit Slab Pie

A wonderful, big ol' pie!



Peach Slab Pie

One of the best things about a recipe like this, is that it can be made with your favorite berry or stone-in fruit; although the favored ones are sour cherries, blueberries and peaches.  I included a recipe for using apples, too, and I plan on trying them all. You can also use your favorite canned fruit filling, but I really like using fresh fruit best. 

If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. 

This type of pie is perfect for large gatherings, as it serves 15!   I like it best the first day, warm from the oven (preferably with a big scoop of ice cream), but it will keep for a few days.  Cover loosely with plastic wrap or waxed paper.

Ingredients:

 Crust:
4 cup flour
2 tsp. salt
1 Tbsp. sugar
1 1/2 cups unsalted butter, room temperature
1 to 1 1/2 cups cold water

Preheat oven to 350'F. 

Mix together the flour and salt.  Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized.  Add 1 cup ice water and mix until combined enough to hold together when squeezed.  Do not over mix or it will get tough.

Divide dough in half.  Roll one piece into a 18 -x- 13 – inch piece.  Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides).  Chill while assembling the filling.

Fruit Filling: (Your choice)

Blueberry Slab Pie

2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups) (Great with any of these fruit or apple filling, below)
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar

In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt.  Stir to combine.  Spread mixture over chilled pie shell.

Apple Slab Pie

Apple Filling: (alternate)
6 cups apples, peeled and sliced
1/3 cup flour
1 cup sugar
1/2 tsp. nutmeg
1-2 tsp. cinnamon (to your taste)

In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.

Spread mixture over chilled crust and set aside.

On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling.  Fold edge of bottom dough over top dough.  Pinch edges to seal.  Make slits in the top to let steam escape.

Bake  at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. 

Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
 
Icing:
1 cup confectioners' sugar
2 Tbsp. milk or light cream, approximately
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (for the Apple Slab Pie)

Mix confectioners' sugar and milk/light cream with vanilla to make thin icing.  Drizzle evenly over warm slab pie.

Serve warm with vanilla ice cream...and enjoy!


Be Encouraged!
For the entire law is fulfilled in keeping this one command:  "Love your neighbor as yourself."   -Galatians 5:14

Very Berry Pie

Mixed berries, flakey pastry...what's not to love?

This is such an easy, uncomplicated pie to make and is a wonderful blend of sweet and tart.  A truly impressive dessert for pie lovers!  

Yes, I'm a pie lover, pies of all kinds, made with my Mom's Flakey Pastry recipe, of course.  She used to make the best pies, chocolate, banana cream, coconut, and more!  Her pastry has been my "go-to" recipe since I learned to bake.  I still think it's the best I've ever eaten.

You don't have to make your own pastry, though.  This recipe is delicious with the store-bought kind, too.  I just can't help but be partial to Mom's, so I'm including her pastry, in case you'd like to try it.  Hint, hint! 

Ingredients:

2 unbaked Pastry crust - enough for top and bottom of a 9" pie plate. 
(Make your own, or buy the roll out type in the refrigerated section of your grocery store.)

Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time. 

Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Berry Filling:
5 cups strawberries, washed and sliced
1 c. fresh raspberries, rinsed
1 c. blueberries or blackberries
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. corn starch or flour
1/4 tsp. vanilla extract
Zest of 1 orange

Preheat oven to 400'F.

Roll out a little more than half the dough - line 9" pie plate and crimp edges. 

Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid.

In a large bowl, combine the rest of the ingredients minus the crust.   Spoon into unbaked bottom crust.

Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust.  Crimp sides together, and make slits on top to let steam escape.  If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar.  (The egg wash gives it a nice golden brown color.)

Bake 15-20 minutes at 400'F and then lower oven  to 350'F and bake for another 40-50 minutes or until golden brown and bubbly. 

Remove from oven and let sit 10-15 minutes before serving.


Be encouraged!

"But we do not belong to those who shrink back and are destroyed, but to those who have faith and are saved." - Hebrews 10:39

Chocolate Ribbon Pie

 A Quick and Easy Dessert

This past Sunday, we celebrated my daughter's and her husband's birthdays, and this year I decided to bake two pies...my daughter's favorite Banana Cream and an experiment for my son-in-law! Don't worry, I love him, and he loves to try new desserts I make. LOL!

This pie looked so pretty in this picture I saw online (left) and chocolate is a favorite of Mike's. I knew right away that was the perfect "new" pie for him! I was right (yay) he loved it and so did everyone else. That's always a relief!

There are many different flavored puddings to try on this recipe...and I'm thinking I'm gonna try them all! LOL! You can also use a cookie crust, refrigerated pie crust or graham cracker one. Any one of those choices will make a delicious pie.

(Disclaimer) I did take photos, but something is wrong with my computer and it won't let me download them. Ugh! The above pic is pretty much how mine looked, except my crust was a homemade one.  I also have a picture of my daughter and son-in-law holding their pies. I'll keep trying to figure out what's wrong and change the above picture to my own.

Ingredients:

Use your favorite 9" pie crust, or make your own.

Cream Cheese Layer:

4 oz. cream cheese, softened

2 Tbsp. sugar

1 Tbsp. milk

1 cup whipped topping

In a small bowl, beat the cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping. Spread evenly onto crust. 

Pudding Layer:

3.9 oz. pkg. instant chocolate pudding mix

1 3/4 cup milk

In a small bowl, whisk pudding mix and milk for 2 minutes. (I use a wire whisk)  Let stand for 2 minutes or until soft-set. Pour over the cream cheese mixture and chill until set.

Just before serving, garnish with remaining whipped topping and chocolate shavings for sprinkles.

Yields: 6-8

Be encouraged:

"In the world you will have tribulation, but take heart; I have overcome the world."   -John 16:33

Blueberry Hand Pies

A New Favorite Dessert

My neighbor loves to bake and share her goodies with the neighborhood. So, a couple of weeks ago, she showed up at my door with Blueberry Hand Pies!  I had never had a hand pie before and blueberries are a favorite fruit of mine, so how could I refuse?  I mean, I would never want to offend...LOL!  I found this photo online because I ate mine before I thought of taking a picture, sorry!

Anyway, a week or so went by and she invited me over to help make Apple Hand Pies.  Oh yes, without hesitation, I was at her house by 9 AM the next morning. We made the pies a little differently by filling and folding them corner to corner, then crimping. We ended up with 16 of these wonderful pies! 

She had the filling all ready to go, and said she used 2 apples, chopped up with cinnamon, a little nutmeg and sugar. My brain immediately started thinking of adding caramel, walnuts, raisins...well, you get the picture. Heehee.

This recipe is from the King Arthur Baking Company, and let me tell you, that site has a lot of tasty looking food on it.  I encourage all my fellow "foodies" to take a look!  

Invite a friend over to make these with you, they are so fun to do together! 

INGREDIENTS:

Pastry:

2 cups unbleached flour
3/4 tsp. salt
1/2 tsp. baking powder
16 Tbsp. butter, cold (2 sticks, cut up)
1/2 cup sour cream

How to Make the Pastry:

Whisk together the flour, salt and baking powder.  Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in larger, pea-sized pieces.

Add the sour cream, and stir until the mixture starts to come together in chunks.  Turn out onto a floured work surface and bring it together with a few quick kneads.

Pat the dough into a rough log and roll into an 8"x 10" rectangle.  Dust both sides of the dough with flour. Then starting with the shorter end, fold it in three...like a business letter.

Flip the dough over, give it a 90 degree turn on your work surface and roll it again into an 8"x 10 rectangle. Fold it in three again.

Wrap the dough in plastic wrap and chill for 30 minutes before using.

Filling:

2 cups blueberries, fresh or frozen                              

2 Tbsp. corn starch or 1 Tbsp. Instant ClearJel

1/3 cup granulated sugar

1/8 tsp. salt

1 Tbsp. lemon juice

To Make the Filling: (This can be made the day before)

 

If you're using fresh berries, rinse and drain well.  Place fresh or frozen berries inn a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combing.

Place the saucepan on a burner set to medium-high and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.  Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken...about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.  You can make the filling ahead of time, and refrigerate until you're ready to use it.  

Preheat oven to 425'F; place a rack on the middle shelf.  Line a baking sheet with parchment paper.

To Assemble the Pies:

Roll dough into a 14"x14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.

Divide the fill among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled square.

Use a knife to cut a vent into each of remaining eight squares; or use a decorative cutter of your choice.

Top each filled square with a vented square and press along the edges with the tines of a fork to seal.

Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet . (If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes or until firm.)

Bake the pies for 18-20 minutes, until they are a light golden brown. Remove them from the oven and let cool for 20 minutes before serving.

Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.

Yields: 8 delicious hand pies!

Be encouraged!

"You are chosen and loved" Ephesians 1:4

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Chocolate Fudge Pie

A must for chocolate lovers everywhere!

We have a different kind of birthday tradition in our house...it's "Birthday PIE!"  Once my kids started asking for their favorite desserts for their big day, it seemed it was usually some kind of pie...apple, banana cream, pecan, peach and now we've discovered this wonderful, rich, chocolate fudge pie!

My daughter and her husband have birthdays within days of each other and she always asks for her Banana Cream Pie, and Mike's a chocolate lover (like me) so I make him some kind of chocolate dessert every year.  That's how I found this pie and, oh wow, this was delicious!

 

You may want to cut smaller slices, because this is a rich pie, but Your chocoholic friends will think they died and went to chocolate heaven! 

Ingredients:

2 eggs, beaten
1 1/4 cup sugar
1/4 cup flour
1/4 cup cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla extract
1 pinch salt
1 unbaked pie shell

Heat oven to 350 degrees F. Combine all ingredients well and pour into the unbaked pie shell. (Yes, it's that easy!)

Bake until set, about 30 minutes. If not set in that length of time, bake 5 minutes longer and remove from oven, but be careful not to over-bake. Cool before cutting.

Be Encouraged!

"Gentle words are a tree of life."  -Proverbs 15:4

Lemon Meringue Pie

That classic sweet-tart dessert!

This pie is just a wonderful treat for all lemon lovers! 

Full disclosure here!  I haven't made this pie in almost 10 years and had totally forgotten about it! So, because I didn't have a photo of the one I made, I had to use a stock photo from Google...it's from the Betty Crocker website. I figured this one would do because this recipe is from my Betty Crocker cookbook! 

I do remember the pie was so easy to put together and really did look just like this picture.  I was careful to follow all directions and tips (located at the bottom of the page). Hope you'll give it a try, I really think you're going to love it!

Ingredients:
9" Baked Pie Shell (use bought or homemade)
1 1/2 cups sugar
1/3 cup plus 1 Tbsp. cornstarch
3 egg yolks, slightly beaten (reserve egg whites at room temperature for meringue)
1 1/2 cup water
3 Tbsp. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring (if desired)

Bake your favorite pie shell. Set aside.

Heat oven to 400' F. 

Prepare Filling:
Stir together sugar and cornstarch in medium saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color. Immediately pour into baked pie shell.

Meringue Recipe:
3 egg whites (make sure there isn't any yolk in them...not even a little bit)
1/4 tsp cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. (Do not under-beat) Beat in vanilla.

Heap meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Place the pie in the oven and toast until the meringue is lightly golden-brown, 5 to 7 minutes. Err on the side of lightly toasted to prevent overcooking the meringue and having a weepy pie. For best results, cool pie away from draft for about an hour, then refrigerate about 4 hours or until filling if set.

Tips from Grammy:
-Egg whites beat up best if room temperature. Be sure to cleanly separate the whites from the yolks, because even a smidge of yolk will prevent the whites from beating up properly. 
-Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.
-Use a frozen or bought pie crust in this recipe to save time and elbow grease.
-Get your creative groove on when you spread the meringue on top—use the back of a spoon to make swirls and peaks, or pipe it on with a large swirl tip, that will look amazing once they brown in a hot oven or under the broiler.


Be encouraged!
"As a father pities his children, so the Lord pities those who fear him." Psalm 103:13

Banana Cream Pie

There's nothing like my mom's Banana Cream Pie!

My mom was the best pie maker I ever knew, and I'm not just saying that because she was my mom!  Her crust was tender and flaky, melted in your mouth good, and her Banana Cream Pie was one of my favorites. I'm so thankful that she taught me how to make those wonderful pies of her, and so is my family.

I have been so blessed to be able to hand down her recipes and share them with my kids and grandkids...and now with you!  My daughter is obsessed with this pie and will have no other for her "birthday pie".  She didn't even want me to put this on the blog...thinks it should be copyrighted. 

Anyway, I know you can use a frozen crust, or buy one in a can...even make a Graham cracker crust. But, in all fairness to mom, it won't be the same. You can tell I'm hooked on my mom's way. I mean, why mess with perfection?  

Ingredients:

1 9" prebaked pie shell (recipe below)
Mom's Vanilla Cream (recipe below)
2-3 medium ripe bananas, sliced

Vanilla Cream                                                    

6 Tbsp. flour
1/2 c. granulated sugar
1/2 tsp. salt
2 eggs
2 c. milk
1 tsp. vanilla
2 Tbsp. butter

Combine flour, sugar, salt and eggs in saucepan and stir until smooth; gradually add milk and continue to stir constantly over medium heat, until  thickened. If it looks lumpy, use a wire whisk and it will smooth out nicely.  

Add vanilla and butter; stir until butter has melted. Store in refrigerator until ready to use. 

Mom's Flaky Pastry for 1 9" crust:
1 c. flour
1/2 c. shortening
1/2 tsp. salt
3-4 Tbsp. cold water (I add ice to it before I use it to make it really cold)

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal. Then add cold water (start with 3 Tbsp.)  If it's still dry add more, 1 Tbsp. at a time. Roll out on floured surface, using enough flour so the dough won't stick.

Bake 9-11 minutes or until lightly browned. Cool completely, about 30 minutes.

Assembly (layering bananas and cream)
Arrange banana slices from one or more bananas in cooled, baked shell, covering the bottom with them. Spoon half of the cream over bananas, then slice the other banana (sliced) onto cream. Cover that layer with the rest of the cream.

Cover loosely with plastic wrap and refrigerate until set, at least 3 hours.  Before serving, top with whipped topping.

​​SMLXL

Store in refrigerator. 

Be encouraged!
"All those whom the Father gives me will come to me. He who comes to me I will in no way throw out. For I have come down from heaven, not to do my own will, but the will of Him who sent me."  -John 6:37-38

"Shortcut" Peach Slab Pie

The best of both worlds!

A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. I had never heard of Slab Pies until we moved to the south. What a great way to make a pie for a lot of people!  

A regular pie just doesn't go far enough, and there are usually no leftovers...but a slab pie feeds everyone!  They're easy to take on a picnic or to a party too, just cut them and place on a plate.  This is my new favorite way to make pies!  Can you tell?  Hehe!

I didn't have any fresh peaches in the house, but I found pie filling and sliced peaches...voila, let there be slab pie!  Next time, I'm going to make apple or blueberry and use fresh fruit for my filling.  Still,  for a quick and really yummy dessert...this'll do!


Ingredients:

Pie Crust:
1 1/2 cups shortening
3 cups flour
1 1/2 tsp. salt
5-6 Tbsp. ice water (add more if necessary)

Filling:
2 (21 oz.) cans Peach Pie Filling (w/extra fruit)
1 (15 oz.) can sliced peaches in syrup (drained)
dash of cinnamon (opt.)
sprinkle of sugar (depending how sweet you like it)

Glaze:  (totally optional)
1 cup confectioners' sugar
1 Tbsp. butter, melted
enough hot water to make a runny glaze

Instructions:

1. Put flour into a mixing bowl with the shortening, add salt.

Using a pastry cutter or fork, cut the shortening into the flour until it looks like coarse meal. Mix until dough is formed, a little crumbly, but will hold together when squeezed.

Divide dough into two equal parts.  Cover and refrigerate while making the filling.

Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.

Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.

Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges. (I didn't have any to crimp, oh well.)

With a paring knife, cut slits on top to vent. Place pie in oven, bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. 

Make glaze and gently pour over the pie in any pattern you wish.

Serve warm or at room temperature. Oh, and don't forget the ice cream! Haha!

Be encouraged!
"Do not be deceived: God cannot be mocked. A man reaps what he sows." - Galatians 6:7

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Chocolate Chess Pie

You need this in your life!

 

Why the name "Chess Pie?"  Well,  as one story goes, a Southern gentleman came home one evening and asked his wife, an accomplished but modest cook, what smelled so good. “It's jes' pie,” she replied. I don't know if this is true, but I think it's a great story! LOL!

I had never had Chocolate Chess Pie, until I moved south and visited a Golden Corral buffet restaurant.  You know, the ones with tons of food, a gazillion desserts and a chocolate fountain.  Well, they also have this chocolate pie that was like eating soft, delicious brownie in pie pastry.  I never even knew the name of it!  All I knew was that once I tasted it,  there was no way I was going to totally fill up on "real" food and miss my favorite piece of pie.  Best way to end a meal! 

This isn't a thick pie, but because it's rich, it works out perfectly.   Add a dollop of whipped cream, and you have the perfect dessert.
 
So, one evening I went in search for what would be the best recipe to make at home...because, this is what I do!  Ha!  Finally, I found a website that had "copycat" recipes, and to my delight, there it was Golden Corral's Chocolate Pie!  Am I happy?  You bet I am!


CHOCOLATE CHESS PIE (Golden Corral Copycat Recipe)
Makes 1 Pie

Ingredients:

1 1/2 cups sugar                                                      
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 9-inch, partially baked pie crust (pre-baked for about 5 minutes)

Preheat oven to 325'F.

Bake pie shell for 8-10 minutes or until bottom crust is just starting to brown. Remove from oven and let cool.

Combine the sugar, cocoa, flour, and salt. Blend in milk. Beat in eggs 1 at a time. Add butter and vanilla, beat until smooth.

Pour into a pre-baked pie shell.

Bake in the oven at 325 degrees for 55-60 minutes. Cool the pie completely before topping with whipped cream.

Homemade Whipped Cream: (if you want to garnish, but it doesn't need it)
2 cups heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla

Combine ingredients in mixer bowl and beat.  Chill bowl and beaters before whipping.

Be encouraged!

"If you hold to my teaching, you are really my disciples. Then you will know the truth, and the truth will set you free." - John 8:31-32

 

Two-layer Pumpkin Pie

Photo from Pinterest

A Perfect Holiday Pumpkin Pie!




I just found an old recipe I haven't seen in awhile!  This two-layer pumpkin pie is just delicious and perfect for the fall holidays.  Yes, I'm already thinking about my favorite foods for my favorite time of year.  I just can't help myself.

 

I don't know how I lost this recipe, but it's going back on the menu for Thanksgiving...it's that good!!!  In fact, I may not even wait until then, I'm just going to have to make it NOW!

 

Ingredients:

2 (8 oz.) packages cream cheese, softened
3/4 cup white sugar
1 tsp. vanilla
2 eggs
1 (9 inch) graham cracker, shortbread or regular pie crust
1 cup pumpkin puree (not pie filling)
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. ground nutmeg

Preheat oven to 325'F.

In a large bowl, combine cream cheese, sugar and vanilla.  Beat until smooth.  Blend in eggs, one at a time. 

Remove 1 1/2 cup of batter and spread evenly onto the bottom of crust; chill in freezer for a few minutes, while you make the pumpkin layer. 

Add pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.

Bake in preheated oven for 35-40 minutes or until center is almost set; it will spring back when touched.

Allow to cool, then refrigerate for 3 hours or overnight.

Top with whipped cream and a sprinkle of nutmeg, if desired.


"Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." - Ephesians 3:20-21

Fresh Peach Pie

This pie is a "peach!"

 Nothing says "summer" like a home-made peach pie!   And one of our favorite summer things to do is to visit the peach farm in South Carolina.  It's a great place to go, with a restaurant, antique barn filled with beautifully refurbished cars and hundreds of antiques, homemade cobblers and ice cream, festivals and many activities throughout the year.  If you haven't been to McLeod Farms in McBee, SC, and you live in the area, give it a try.   Be sure to eat at Big's while your there, best burgers ever!  Uh, no, I don't work for them, honest.  Haha!

 

Okay, back to this pie!  I believe it's the most delicious recipe I found, and of course, it's from my old Betty Crocker Cookbook.  I did add a little nutmeg to it because we love the taste of cinnamon and nutmeg together. 

Make sure you cool it for at least 2 hours before serving to prevent it from breaking up.  It's an easy recipe to follow and only takes about 30 minutes actual prep time.  The hard part is waiting for it to cool!  But, remember, patience is a virtue. 

Ingredients:                                      
Pastry for a 9", two-crust pie        
6 cups sliced fresh peaches, sliced (about 8 peaches)
(instructions on the easiest way to peel below)
1 tsp. lemon juice
1 1/4 cups sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. butter


How to peel peaches: Make sure they are fresh and ripe!

1.  Cut an X on the bottom of each peach.  Immerse in a large pot of boiling water for 30-40 seconds.  

2. Remove with a slotted spoon. Immediately place in bowl of ice water to cool the peaches and stop the cooking process.

3. Use a paring knife to peel the skin, which should easily peel off by just pulling on it. If stubborn areas of skin won't peel off, just return fruit to the boiling water for a few more seconds and repeat the process. (I had one stubborn one, who went back in.)

4. Cut peaches in half by cutting around the pit, and twisting the halves in opposite directions.  Use a sharp paring knife to remove pit.  Now, slice fairly thin.


Preheat the oven to 450'F.

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice; mix gently.

In a separate bowl, mix together the flour, sugar, cinnamon, and nutmeg. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal.  Lightly brush the top with a little heavy cream and sprinkle with sugar.  Cut slits to allow steam to escape.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350'F. and bake for an additional 40 to 45 minutes, until the crust is brown and the juice begins to bubble through the vents. (I always place my fruit pies on a sheet pan to catch any drips and save a big mess in my oven.) 

If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.  Cool before serving.

A Tip from Grammy:

-Serve warm with a scoop of vanilla or peach ice cream. It's the best!


Be encouraged!

"Get rid of all moral filth and the evil that is so prevalent and humbly accept the word planted in you, which can save you."    - James 1:21 

Fresh Cherry Pie

Perfect with whipped cream or ice cream!

While grocery shopping the other day, I saw that cherries were relatively cheap right now and it reminded me of this recipe from a few years ago.

This was my first cherry pie and I thought it would be much harder to make. Surprise! It was simple and made great use of my newly bought cherry-pitter...what a great little tool!
Oh my goodness, I had no idea this could be so easy to do, and is worth the extra effort of using fresh cherries.

Since I never made a pie with cherries,  I went straight to my trusty old Betty Crocker cookbook and, of course there it was, the recipe for Fresh Cherry Pie.  Now, I love Betty, but her pie looked a pit plain.  There were no signs of the spices I like to add to my fruit pies, so I've changed up her recipe and made it my own with flavors my family enjoys.  
Yes, I play with my food, and I encourage you to do the same! LOL!

Ingredients:

9" pie crust (enough for a top and bottom) homemade or store bought
   *Try my Mom's Flaky Pasty below, so tender and good! 
4 cups fresh, pitted cherries
1/4- 1/2 cup water (or cherry juice) I didn't have cherry juice, so the water worked fine
1 1/3 cups sugar
1/2 flour
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 Tbsp. butter

Heat oven to 425'F.

Place cherries in large saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.

In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the extracts and spices, if desired, and mix.  

Return the mixture to the stove and cook over low heat until thickened, stirring frequently.  Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more flour. Let cool while you prepare the crust.

Line a 9" pie plate with crust.  Turn cooled cherry mixture evenly onto the bottom crust, and dot with butter.  Cover with top crust and make slits for the steam to escape (or make a lattice top); seal the edges and flute. 

Optional for topping:  Brush top with milk, half and half or cream and sprinkle sugar for a pretty, glistening top.

Bake for 12-14 minutes until top starts to brown.  If the top and edges are getting too brown, cover loosely with aluminum foil to prevent burning.  Lower oven to 375' F. and bake another 45-60 minutes until top is golden brown and juices start to flow through the slits.  

Remove from oven and let cool completely.  In fact, it's best to wait at least 6 hours before cutting into it, so the juices will thicken more.

Mom's Flaky Pastry:
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.  Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Be encouraged!
God blesses those who mourn, for they will be comforted.  -Matthew 5:4

Farmhouse Strawberry Pie

Easy as Pie!

I was so happy to find this recipe from Shoney's Restaurant in the Midwest. It was a favorite of my husband's! Anytime we visited Shoney's he always had their famous Farmhouse Strawberry Pie for dessert. He was so thrilled when I found this original recipe and realized how easy it is to make this pie, and I made it for him often!

The only change I made to this recipe is the amount of strawberries I used.  It calls for a pint (2 cups), but once I placed them into the baked crust, it just looked really skimpy.  So, I decided to just add more until I liked the height of it, I pretty much doubled it. 

It's chilling in the refrigerator until later when we get home from dinner at his favorite restaurant, which works, because it's mine too.  "wink"   Then, I'll cut generous slices and top it with whipped cream.  I'll make sure to share pics with you all! Easy, refreshing and delicious!

Ingredients:
1 frozen (9-inch) pie crust, or ​make you own favorite one
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced (I ended up doubling this) 




Directions:
Pre-bake pie crust according to directions on package or prepare your own homemade crust.  (If you'd like to use my Mom's Flakey Pastry, scroll down.)  Cool to room temperature.   Prick the inside of the pie crust all over with a fork and bake at 400F degrees for about 10-15 minutes, then allow to cool completely. 

Wash and hull strawberries.  Then cut them in half (or maybe smaller depending on how big your berries are). 

In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.  Whisk together until thoroughly combined.  Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool.  (I put the pan into a bowl with a couple of inches of ice water.  This cools the glaze quicker and allows it to set up a bit.)

As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.  Whisk it occasionally as it cools. It will be thickened but still pourable. 

Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can. 

Chill pie in the refrigerator at least 2-3 hours before serving. 

When ready to serve, dollop each slice with some whipped cream. 

Mom's Flaky Pastry: (Make 1/2 recipe for this pie)
2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.  Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Just use half the recipe for this pie, and if you don't feel ready to try crust yet, use the Pillsbury ones, they're all ready for you to just roll out.


Be encouraged!
"But from everlasting to everlasting the Lord's love is with those who fear him, and his righteousness with their children’s children — with those who keep his covenant and remember to obey his precepts." - Psalm 103:17-18