Monday, October 17, 2011

Pies, pies and more pies

With Thanksgiving coming up, I thought I would do a post with some of our favorite pie recipes.  These are the pies I made last year for Thanksgiving.  Yum!
My favorite pie crust recipe is posted here.  
My favorite pecan pie recipe is posted here.  
My favorite apple pie recipe is posted here.
My favorite pumpkin pie recipes is here.

Blueberry Pie
1 recipe crust for a double-crust pie.
5 c. fresh or frozen blueberries (it is less runny if you use fresh)
2/3 to 3/4 c. sugar
3 T. flour
2 tsp. finely zested lemon peel OR ½ tsp. cinnamon (I like to use lemon peel)
Line a 9-inch pie pan with pie crust.
In a large bowl combine the sugar and flour. Stir in berries and lemon peel or cinnamon. Gently toss until coated. Transfer berry mixture to the pie shell. Trim bottom pastry to edge of pie pan. Place top crust over filling and seal edges. Cut slits in top crust.
If desired, brush top of pie with milk and sprinkle with sugar. To prevent over-browning, cover edges with foil. Bake at 375 for 40 minutes (or 60 minutes if using frozen fruit). Remove foil and bake for 20 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.


Fresh Strawberry Pie
1 baked pie crust
8 cups medium fresh strawberries
2/3 c. water
2/3 c. sugar
2 T. cornstarch
Remove stems from strawberries, wash, and cut in half lengthwise. In a blender or food processor combine 1 cup of strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 ½ cups. In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes without stirring.
Spread about ¼ c. of the glaze over bottom and sides of baked pie crust. Arrange half of the remaining strawberries in pastry. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.



Razzleberry Pie
5 C. water
3 1/3 C. sugar
Bring to boil
Add:
1 pkg. frozen blackberries
Bring back to a boil.  Thicken ½ C. water with cornstarch (1 Tbsp.) Put back on stove until thickened.  Remove from heat. 
Add:
1 pkg. frozen raspberries
1 pkg. frozen blackberries
Pour into prepared pie crusts and refrigerate.  Makes 5 pies.



Rhubarb Pie
Pastry for 9" two crust pie
1 1/3-1 2/3 C sugar
4 C fresh rhubarb, cut up
1/3 C flour
3 Tbsp. orange juice
1/4 tsp. grated orange peel (optional)
2 Tbsp. butter
Stir together sugar, flour and orange peel.  Turn half of the rhubarb into pastry lined pie dish; sprinkle with half of the sugar mixture.  Repeat.  Dot with orange juice and butter.  Cover with top crust; seal and flute.  Cover the edge of the crust with foil until the last 15 minutes of baking.  Bake at 425 for 45 minutes.


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