TBT - Southern Style Peach Cobbler

Okay, one more Southern recipe before I let Mardi Gras go.  I remember having an entire week off of school for Mardi Gras.  So it's kind of a week long celebration for me still.  Southern Style Peach Cobbler is so good, so easy.  It's topped with a pie crust instead of a crumb crust.  But still full of ripe, sweet, juicy peaches.  Find the full recipe here.

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BC Blueberry Pie

I lived in British Columbia (Vancouver) for a little under a year.  I loved it.  The climate, the culture, the food.  I seriously do.  There is such a diversity in the cultures there.  And being on the Pacific Coast, you get all kinds of fresh seafood.  But one of my favorite things there are the blueberries.  Huge, plump, sweet blueberries.  There are stands all over the place.  And then there's Granville Market.  Isles and isles of big fresh blueberries.  I found a restaurant there that serves fresh blueberry pie.  And I became addicted to it. That's right, I had to make it for myself.

We're not talking canned pie filling blueberries.  This pie still has those plump blueberries that pop in your mouth when you take a bite.  Holy cow, I'm drooling as I'm writing this!  The trick is to cook only half your blueberries to make a simple sauce.  That way you still get that "pop" when you bite into a fresh fruit pie.  It's an open pie (one crust) and if you want to really fill the shell, you can add another cup of uncooked blueberries.  Personally, I like to fill the rest of the shell with whipped cream.

BC (British Columbia) Blueberry Pie

Ingredients:

1 prepared 9 inch pie crust, baked and cooled
4 cups fresh blueberries
1 Tbs. flour
1 Tbs. butter, melted
1 Tbs. lemon juice
1/2 cup white sugar

Directions:

1. Combine flour, butter, lemon juice, and sugar in a medium saucepan. Add 2 cups of the blueberries and cook over medium heat. Stir frequently until sauce begins to boil and berries begin to pop open.  Remove from heat.

2. Add remaining 2 cups of blueberries and stir gently to combine.  Pour immediately into cooled pie crust.  Refrigerate for at least 2 hours or until pie has chilled and is set up.  Serve with whipped cream.

Makes 1, 9 inch pie

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Sweetheart Pie

Today's pie is brought to you by my little sister, Lizzy.  She is 9 months pregnant, due any day, and took some time to make this pie for this series.  Say it with me, AW!  That's sisterly love.  I'm excited to be an aunt again.  Anywho, she makes this super tangy raspberry and key lime pie.  A nice little twist on a traditional key lime pie.

This is yet another pie that uses a meringue.  Notice though how Lizzy's meringue differs from my mom's meringue.  Lizzy chooses to swirl her meringue around on top, while my mom chooses to make peaks.  Either way, it's a lovely way to top a tangy fruit pie.

Sweetheart Pie

Ingredients: 

Crust:

1 cup flour
1/3 cup + 1 Tbs. butter, cubed
3-4 Tbs. water
1 Tbs. honey

Meringue:

6 egg whites
1 + 1/8 cup granulated sugar

Filling:

4 cups frozen raspberries
3 Tbs. cornstarch
2 Tbs. key lime juice
1 Tbs. sugar, honey, or agave nectar (optional)

Directions:

1. Use a pastry cutter or two knives to cut butter into flour until the butter is in pea-sized chunks. Add two tablespoons of water and mix with a fork. Add honey and mix. Add one to two more tablespoons (depending on altitude and humidity) of water and mix with hands. Form dough into a ball and place in a ziploc baggie. Refrigerate for at least thirty minutes.

2. In a medium bowl, beat egg whites until they start to stiffen. Gradually mix in increments of sugar, while continuously beating until stiff peaks form. The meringue is done if it does not fall off of a spoon when held upside down. Set meringue aside in fridge.

3. Combine filling ingredients in a sauce pan and stir to coat evenly. Bring to a boil, stirring constantly. Lower heat and let simmer for five minutes, still stirring.

4. Keep filling on warm and heat oven to 300 degrees Fahrenheit. Roll dough out to 1/4 inch thick on a floured surface and place in a pie dish. Make crust by going around the edge and pushing your thumb between your two pointer fingers and make divets.

5. Pour warm filling into crust and top with meringue, smoothing over the top with a spatula. For show, you can whip the middle of the meringue up to form a single peak.

6. Bake pie for thirty minutes or until the meringue is done and the crust is golden brown. Serve warm and/or a-la-mode. 

Makes 1, 9" pie

Serves 8

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Banana Cream Pie

There is one pie that everyone can agree on at Thanksgiving.  In the Cook family, that pie is Banana Cream Pie.  This is the one pie that gets eaten first when my mom takes it to any of the family gatherings.  And it is the most requested on Thanksgiving.

This is also a pie that has followed us around the country, from mountain climates and altitudes, to sea level and humid, here to Vegas where it is so intolerably dry that the air sucks every ounce of moisture out of everything.  So there have been adaptations several times.  But this pudding holds it's own.  It is firm, but oh so creamy.  And honestly, nothing beats a homemade pudding.  The secret is that you MUST combine the sugar, salt, and cornstarch before adding the liquids.  And you MUST whisk that mixture constantly.  If you don't, it'll clump and curdle and just be oh so nasty.

Banana Cream Pie

Ingredients:

1, 9" prepared and baked pie crust
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups whole milk
4 egg yolks
2 Tbs. butter
1 tsp. vanilla
3 bananas, sliced
Whipped cream

Directions:

1. Combine sugar, salt, and cornstarch in a medium saucepan. Whisk together slowly until mixed.  Slowly pour milk into mixture, whisking constantly to avoid lumps.

2. Cook mixture, over medium low heat, until pudding thickens and begins to boil.  Cook for 1 minute.  Pour half the mixture in with the eggs, whisking constantly.  Pour back into the hot pudding and cook for another minute.  Remove from heat.  Add butter and vanilla and whisk until butter has melted.  Allow pudding to cool slightly.

3. Layer sliced bananas in the bottom of the pie crust.  Pour warm pudding over the bananas.  Refrigerate for at least 2 hours or until pie has completely chilled.  Top with whipped cream when serving.

Makes 1, 9" pie
Serves 8

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Types of Pie Pans

Today I wanted to talk a little about the different types of pie pans, or plates, that are used.

Metal pans are lightweight, inexpensive and can last just about forever. You will find these used in most pies that are sold in stores and restaurants.  They heat unevenly, so pies made with these plates sometimes have portions of crust that are more done than others. Additionally, if you are using a very thin pan, you may have to reinforce the pan with a baking sheet or second pie plate, as it may not be strong enough to support the weight of a baked pie without bending. 

Glass pie plates retain heat and heat very efficiently, which means that they also distribute heat evenly and your pies will bake evenly in these. The bottom of the crust will also keep cooking for a few minutes after the pie comes out of the oven, which minimizes the risk of a soggy crust. These pans are quite durable and inexpensive, so if you are careful with your pans they will last you a very long time.

Ceramic pans are the most expensive type of pan, but are a favorite of many bakers. Ceramic offers the same heat-retention properties as glass, so your pie crusts will bake evenly. These pans also tend to be very pretty, with colorful finishes that make for a great presentation when you serve your pies.




So which one do I like?  I own both glass and ceramic.  I REFUSE to use metal pans. To me, they just look cheap (which they are), and for all the work that goes into a pie you should use a nice pie plate to show off your efforts.  

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Lemon Meringue Pie

My family has a handful of favorite pies.  And my mom would spend the week before Thanksgiving making one of each so that we all could have our favorite.  Lemon Meringue is one of them.  It's nice and tart, but rich at the same time.  And her meringue is awesome.  With all the moving around that we've done as a family, she's had to tweak it several times to adapt to different climates.  So whenever I need to make a meringue, my mom's the pro.  

Lemon Meringue Pie

Ingredients:

1 baked 9 inch pie shell

1 1/4 cups sugar

1/4 tsp. salt

4 Tbs. cornstarch

2 Tbs. flour

1 1/2 cups water

3 egg yolks beaten

1/3 cup lemon juice

1/2 tsp. lemon rind

2 Tbs. butter

Directions:

1. Combine sugar, salt, cornstarch, and flour in a medium saucepan.  

2. Add and lemon juice, whisk until smooth and completely dissolved.  Bring to a boil stirring constantly.  

3. Remove from heat pour about 1/2 cup of hot pudding into the beaten eggs.  Whisk together and return to rest of mixture, stirring and cooking for another 4 minutes.  Remove from heat and add lemon rind and butter.  Pour hot filling into cooked pie shell. 

4. Make Meringue. 

Meringue

Ingredients:

6 egg whites

¼ tsp. cream of tartar

¼ tsp. salt

¾ cup sugar

Directions:

1. Preheat oven to 375 degrees. 

2. Beat egg whites & cream of tartar with an electric mixer, with a whisk attachment.  Beat until soft peaks form, gradually add sugar, 1 Tbs. at a time.  Beat until stiff peaks form.  Pile on hot filling, lift with spatula to form peaks.  

3. Bake at for 10-15 minutes or until golden.  Let cool for 2 hours, serve.

**Tip: Keep the filling hot until the meringue is ready to put on top so the meringue dose not weep.**

Makes 1, 9" pie

Serves 8

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Pumpkin Pie

Sing it with me, "It's the most, wonderful time of the year!"  Pumpkin Pie time!  It is glorious.  Simply my favorite time.  I'd rather have Pumpkin Pie for  my birthday "cake" than an actual cake.  I think I was born in November for a reason.

Have you seen that episode of Friends where Monica wants Phoebe's recipe for chocolate chip cookies? Monica claims that they are the best cookies she's ever had.  They spend hours and days trying to figure out the recipe because it was actually Phoebe's grandmother's recipe, and her grandmother is dead.  At the end of the episode, Phoebe tells Monica that her grandmother got it from a French ancestor - Nestle Toullose.  Or spelled correctly, Nestle Toll House.  Yeah, this is one of those recipes.  Supposedly has been passed down through my family.  Pretty sure my ancestor's name was Libby.  :)

Pumpkin Pie

Ingredients:

1, 9" prepared, unbaked pie crust
2 eggs, beaten
1 can pumpkin
1 can evaporated milk
3/4 cup sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla

Directions:

1. Preheat oven to 425 degrees.

2. In a large bowl, beat together eggs, pumpkin, evaporated milk, sugar, pumpkin pie spice, and vanilla.  Pour into prepared pie crust.

3. Bake at 425 degrees for 15 minutes.  Reduce heat to 350 degrees and bake for another 40 minutes.Or until knife inserted in center comes out clean.  Allow to cool completely on a wire rack before serving.

Serves 8

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Apple Pie

For the year that The Hubs and I were dating, and then the whole first year we were married, he would brag about the apple pies that his Grandma J would make. I hated apple pie growing up because they were always too sweet and mushy for me. I hate canned apples (used for making pies).  Well, the first Thanksgiving that we were married, I endeavored on a quest to make an apple pie from scratch.  Apparently I nailed it because every time I make this pie, The Hubs is drooling during preparation, baking, and the time it takes to cool.





The secret to my apple pie is that I use several different types of apples.  Gala and Granny Smith are my go to apples, and I ALWAYS put one Golden Delicious in - it's a bit softer than the rest, so it just gives it more added texture.  I also like Honeycrisp, Fuji, and Braeburn.  And if I absolutely must, I add a Red Delicious.  So this is the makeup of a typical Apple Pie for me:

2 Gala
2 Granny Smith
1 Golden Delicious
1 Honeycrisp or Braeburn
2 Fuji

And if I could tell you one thing to buy to make preparing this pie easier, it would be a lovely apple corer/peeler.  They can either suction to your countertop (that's what I have) or they can clamp onto it.  They are so handy to have because you stick the apple onto the prongs, crack the handle, and it will peel, core, and slice your apples for you.  All I do afterwards is cut the apple in half to have smaller slices.  This has taken me from a 1 hour prep time (peeling and slicing every apple) to literally 15 minutes or less.  

Apple Pie

Ingredients:

8 medium apples
1/2 cup sugar
1/4 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
Dash of salt
2 Tbs. butter, cut into cubes
Pie crust recipe for 2 pie crusts

Directions:

1. Peel, quarter, core, and thinly slice apples. Place in a bowl and cover with cold water and 1 Tbs. lemon juice to prevent apples from becoming dry, brown, and mushy.

2. Preheat oven to 450 degrees.

3. Make your pie crust, placing one crust in the bottom of a 9 inch pie pan.

4. In a large colander, drain apples. Combine sugar, flour, cinnamon, nutmeg, and salt in a bowl and add apples. Stir to coat apples. Pour apples into crust lined pie pan.

5. Place butter cubes over the apple mixture. Place second pie crust on top of apples, seal crust, and flute. Cut 4 slits in the crust to allow pie to vent.

6. Cover outer edges of pie with aluminum foil, folded over edges to prevent burning. Remove aluminum foil during remaining 15 minutes of cooking. Cook for 40-50 minutes or until mixture is bubbling up through vents. Allow to cool for 2 hours before serving.

Makes 1, 9" pie
Serves 8

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Fresh Peach Pie

There is nothing on this earth like a fresh peach grown in Utah. Since I was a child, I have grown up with these delicious orbs. Utah peaches are firm yet soft, sweet, juicy, and my mouth just waters thinking about them. My great uncle lives in Brigham City, Utah, and has an orchard of peaches and pears.  Every year between August and September my family gathers there to help him harvest and then they all take home some of each. My mom cans them and makes frozen fruit cocktail out of them. I make peach pies and jam. My Grandma Cook used to make peach pie for me - not the cooked fruit kind, but fresh fruit.

This pie is made with a Graham Cracker Crust and filled with sliced fresh peaches and a nice sauce, also made with peaches.  The sauce holds everything together and is sweeter than the peaches, so you get a nice balance of everything.  When I make the graham cracker crust, I put a smidge of ginger in the mixture, just to add another dimension to the pie.  Top it off with a dollop of whipped cream and it is heavenly.  It is a chilled pie, so it's perfect for hot Summer days as well.  Here's a tip, if you cannot find some ripe peaches when you want to make this, you can use frozen peaches instead.  

Fresh Peach Pie

Ingredients:

Prepared Graham Cracker Crust
1 cup sugar
3 Tbs. cornstarch
2 medium sized peaches, peeled and mashed to make 1 cup
3/4 cup water
1 Tbs. lemon juice
1 Tbs. butter
Pinch of salt
6-8 medium sized peaches, peeled and sliced

Directions:

1. Combined sugar and cornstarch in a medium size saucepan.  Whisk to ensure cornstarch is mixed in.  Add mashed peaches, water, and lemon juice.  Mix well until sugar and cornstarch are fully dissolved. Cook over medium heat until mixture begins to boil and becomes transparent and thick, stirring constantly. Remove from heat and add butter and salt. Allow to cool.


2. Fold peaches into cooled sauce. Pour into graham cracker crust and refrigerate until pie is cold (at least 2 hours). Serve with whip cream.

Makes 1, 9" pie
Serves 8

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Pie Crusts

There are a few types of pie crust that you need to be familiar with when making pies.  They vary in difficulty and in texture.  They are a Traditional Pastry Crust and a Graham Cracker Crust (or Crumble Crust).  I'm also including Sarah's recipe for Gluten Free Pastry Dough for those that are interested.



The Traditional Pastry Crust is made using a fat (typically shortening or butter) and flour.  It can be savory or sweet, but the typical pie crust is savory (using salt instead of sugar).  When making this type of crust, you use a pastry cutter, or two knives, to "cut" the fat into the flour.  This takes practice.  Practice, practice, practice.  But if you are patient, and your guinea pigs willing, you will end up with a fantastic crust.  My biggest piece of advice when making this is to not overdo the water.  You will be tempted!  But DO NOT!  The dough should not be sticky, but moist enough to hold itself together.  I have also learned that refrigerating your dough is an important step.

Graham Cracker Crusts, or Crumble Crusts, are simply made of exactly that - crumbs!  Mostly you would use graham cracker crumbs, but I've also used cookie crumbs.  Most often used are Oreos, shortbread cookies, or sugar cookies.  This type of crust uses the crumbs as your dry ingredient, and butter as your fat.  They do not have to be baked, but baking them does solidify your fat and dry the crust out.  BUT, they should not be used as a base for pies that need to be baked for a long period of time.  Generally, Crumble Crusts are good for pies that do not require baking such as pudding pies or fresh fruit pies.






Here are the recipes for both types of crusts, including the Gluten Free recipe from Sarah.  Again, practice makes perfect.  Don't let pie crusts intimidate you.  If you go to my Amazon Store, you'll find pie plates, pastry cutter, rolling pin, and other items that you need to make pies.

Pastry Crust

For the original post, click here.

*This is a 2 crust recipe, simply divide in half for 1 crust.

Ingredients:

2 cups + 2 Tbs. flour
1 tsp. salt
2/3 cup shortening
6-8 Tbs. ice water

Directions:

1. In a medium bowl, mix flour and salt with a fork.  Make a well in the flour.  Cut shortening into cubes and place in well.

2. Using a pastry cutter or 2 knives, cut shortening into flour until pea sized pieces form.

3. Add 4 Tbs. water.  Toss mixture with a fork.  Add remaining water, 1 Tbs. at a time, tossing with a fork after each until dough can be formed into a ball with your hand.  **DO NOT ADD TOO MUCH WATER!** Dough should be only slightly sticky.  Leave ball in bowl and cover with plastic wrap.  Place in fridge for 30 minutes.

4. Remove dough from fridge.  Sprinkle flour on your counter to prevent dough from sticking.  Place dough ball in center and using a rolling pin, roll out dough in a circle, turning dough over every so often to prevent sticking.  Place your pie plate in the center of the dough to make sure you have plenty of dough left to hang over sides.  Gently overlap dough in half and lay in pie plate.  Unfold and trim any excess dough off.  *Tip: Your dough should drape from the top of the pie plate to just touch the counter.

5. For 1 crust pies, flute your crust by folding and pinching edges together.  Preheat oven to 475 degrees.  Pierce the bottom of the crust using a fork.  Bake crust for 8-10 minutes or until golden brown.  Cool on wire rack.  Fill with desired filling.

6. For 2 crust pies (top and bottom), after placing the bottom crust in the pie plate, fill with filling, place top dough over pie plate, and pinch edges together.  Flute.  Pierce holes in the top crust with either a fork or knife.  Bake according to directions.

Makes 2, 9" pie crusts

Graham Cracker Crust

Ingredients:

1 1/3 cup graham cracker crumbs (about 8 graham crackers)
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ginger (optional)
6 Tbs. butter, melted

Directions:

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon and optional ginger.  Stir until all ingredients are incorporated.  Add melted butter and toss with a fork until all crumbs are coated and small clumps start to form.

3. Press mixture into the bottom and sides of a 9" pie plate, smoothing out ridges and holes with the back of a spoon.

4. Bake for 6-8 minutes or until crust begins to brown.

Gluten Free Pastry Crust

Ingredients:

3 ½ cups gluten-free pie crust mix (Sarah uses Augason Farms brand)
½ tsp. salt
1 cup vegetable shortening (or any other substitute)
1/2 cup sour cream (Sarah uses Tofutti dairy-free brand)
2 eggs
1 teaspoon vanilla extract
¼ cup very cold water

Directions:

1. Add salt to pie crust mix. Cut shortening and sour cream into mix using a pastry cutter or 2 knives, until the mix resembles small peas.

2. Add eggs, vanilla, and water and stir into flour mixture until smooth. (I recommend mixing with your hands.)

3. Form 2-3 balls. Place one ball between two pieces of wax paper (or parchment paper) and roll out to fit your desired pie tin. You can also cover these with plastic wrap and let them chill in the refrigerator until you need them.

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Strawberry Rhubarb Pie

So I've introduced you already to my friend Sarah.  She is a caterer, a baker, a wife, and a candlestick maker!  Oh wait, no, that's not right.  She's also a teacher!  Yes, that's her other profession.  And she is amazing at all of them.  You should see some of the cakes she has made!  But one of the things that separates Sarah from the rest is that she chooses to cook Gluten Free and Dairy Free.  Let me give you a recap, from a previous entry, of why she chooses this:






"One of my family’s specialties is our homemade whole wheat bread. I have always loved this bread. However, when I reached the fine age of 13, I started to have allergic reactions to it: my throat would swell up and my stomach would hurt. Not knowing much about food allergies, I lived my life believing that these things were perfectly normal. When I got to be 16, I started to have worse symptoms: bloating, digestive issues, headaches. Finally I went to a holistic doctor. After being tested, I found out that I was intolerant to wheat. I stopped eating it and felt great. Over the years, I became lax and let it slip in every so often. But, as nature would have it, my body does not like that too much (imagine that!). One year ago (almost exactly), I decided that enough was enough—I was going to cut out wheat and gluten completely. Ever since then, I have felt wonderful. Even though it has been a trial, I have loved experimenting in the kitchen, making all sorts of gluten-free dishes. Now, being gluten-free is easy!"

So heads up, when you follow this recipe exactly it is Gluten Free and Dairy Free.  If you choose not to make it that way, you can.  Just use a regular pie crust recipe and the rest of the ingredients are very easy to adjust.  And when you are done, make sure you visit Sarah over at Swavory Stuff for more Gluten Free recipes!

Strawberry Rhubarb Pie

Ingredients:

1 prepared, unbaked Gluten-Free pie crust
2 cups strawberries, hulled and quartered
3 cups rhubarb, cut into ¾-inch pieces
4 Tbs. water
1 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 pinch fresh black pepper
3 Tbs. arrowroot (or tapioca starch or cornstarch)
1 tsp. orange zest
1 tsp. cornstarch or leftover pie crust flour
1 egg
1 Tbs. milk (I used almond milk)
1 Tbs. raw sugar

Directions:

1. Preheat oven to 425°F. Sprinkle 1 tablespoon of sugar over strawberries. Let sit for 1 hour.

2. Roll out one ball of pie dough into a 12-inch circle, about  1/8 of an inch thick. Place dough in pie pan and trim the edge, leaving 1 inch of overhang. Roll out the second ball of pie dough and cut into ½ -inch-wide lattice strips. Keep strips on wax (parchment) paper.

3. Heat water in a large sauté pan over medium-high heat. Cook rhubarb until it softens slightly, about 5 minutes. Remove pan from heat. Sprinkle rhubarb with lemon juice and let cool.

4. In a medium bowl, whisk together brown sugar, ¼ cup sugar, salt, black pepper and arrowroot starch.

5. Move the strawberries into the pan with the cooled rhubarb, using a slotted spoon and leaving behind most juices. Add orange zest, vanilla, and dry mixture to fruit mixture. Stir gently with a spoon.

6. Sprinkle 1 teaspoon gluten-free flour into bottom of prepared pie shell and spread around with your fingertips (this will help your filling from bubbling over). Pour filling into pie pan, arrange lattice on top and crimp edges. Lightly beat together egg and milk and brush pie top with it. Sprinkle with raw sugar.

7. Place pie in the lower third of the oven for 15 minutes. Reduce oven temperature to 350°F, move pie to center rack and continue to bake for 40 to 50 minutes, or until filling is bubbling and pastry is golden. During baking time, cover your pie’s edges with foil or a pie crust shield so that the edges do not burn.

8. Allow to cool for at least 2 hours. Serve with fresh whipped cream, vanilla ice cream, or just eat plain.

Makes 1, 9" pie

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Pie-tober

It's here!  I've been waiting all month for these next 2 weeks.  Everything pies.  For those of you in Canada, Thanksgiving is this month.  But for us in the United States, Thanksgiving is next month (November), and pie is an absolute staple on the American Thanksgiving table.  So I thought it would be nice to give everyone a kick start on their pie preparations for the holiday.  I'm going to be sharing pies, pie crusts, pie plates, and more pie stuff over the next 2 weeks.

And lucky me, I have some amazing women joining me for this series, sharing some of their favorite pie recipes.  I've been fortunate enough to call them all family in some way or another.  And we all share a passion for home cooked goodness.  Here's your line-up:

Yes, I am including my Grandma Cook in that line up.  She passed away in 1996, but I still use a lot of her recipes, including a few pies.  So I will be sharing one of those with you in this series.

Every day will be a new pie or some information on pies.  So make sure you visit everyday to load up on ideas.  Also, my Amazon Store will have links to things that I have stocked in my kitchen to make pies.  You can visit there and add things to your wish list for Christmas!  (Wow, did I just use that word?!)

And without further ado, I give you....

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