Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
Combine sugar, 2 tablespoons flour, nutmeg and cinnamon in large bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8 to 10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Cool pie 30 minutes; serve warm. Store refrigerated.
Recipe Tip
If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.
Crisco Pastry for 2-Crust Pie (or 2 store bought crusts)
6 large cooking apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1 TBS butter
Line a 9 inch pie dish with pastry Pare, core, and slice apples. Place the apples in the pastry-lined pie dish.
Combine sugar, flour, and cinnamon – sprinkle over the apples. Dot with butter (very, very important!). Place top crust over apples and gently cut slits in the top crust for the steam to escape. Seal the edges carefully, trying to keep a neat pattern of uniform “pinches.”
Bake at 400 degrees for 30 to 40 minutes or until crust is golden brown.
APPLE PIE RECIPE VARIATIONS: Dutch Apple Pie
Add 1/2 tsp nutmeg to sugar mixture in the apple pie recipe above. Combine with apples and 1/2 cup whipping cream. Proceed as directed above, but rather than just topping the apple mixture with the other crust – cut the crust into strips and create a lattice top for the pie. When using a lattice top crust, be very careful not to overcook the pie. A dark brown lattice crust is nothing short of a pie-tastrophe.
Cheese Apple Pie
Substitute 1/2 cup shredded cheddar cheese for the cinnamon. Proceed as you would for the basic pie recipe.
TIPS:
Use a Pie Crust Shield to keep the edges of your crust from becoming darker than the rest of your crust. Personally, I don’t like the crumbled aluminum foil technique – too cumbersome – but if it works for you, go for it. Just protect those edges!
Whatever you do, if at all possible, serve your apple pie with great vanilla ice cream or frozen yogurt.
For the absolute best pie crust – as in the kind that refuses to fail, you’ll need to know only one recipe: Classic Crisco Pie Crust
If you bake a lot of pies, you’ll love the Magic Dough 18×24.5-in. Pastry Mat, pictured above. This dough mat has lots of features! It’s thin, flexible, lightweight and has an exclusive anti-slip backing so it stays in place on your countertop. It has a nonstick surface, so it easily releases dough (no flour needed) and anti-bacterial construction. Measurement equivalents are printed right on the mat. When your work is done, simply roll it up, slip it back into its storage tube (included) and put it away.
Now tell me that’s not too cool for school.
The recipes used in this post are a few of my favorite “golden oldies.” They’re from a wonderful little cookbook in my cookbook collection from 1973: “Crisco’s Favorite Family Foods Cookbook.” It’s been in our family forever. My grandmother gave it to my mom, then she passed it along to me. I absolutely cherish the heirloom cookbooks and recipes in my collection. If you have any floating around your family, take it from me – you’ll want to hang onto and protect them.
They’ll mean more to you as the years go by. As a bonus, a lot of classic recipes simply can’t be beat!
Mix brown sugar, cornstarch, egg yolks (save the whites for the meringue) and milk. Cook on medium heat until thick, add vanilla and margarine. Pour into a baked pie shell.
Meringue: Beat egg whites, then add sugar and the marshmallow creme.
Cover the pie with the meringue and bake in oven at 375 degrees until browned.
Actress Sara Ramirez (Dr. Callie Torres, Grey’s Anatomy) shared her Key Lime Pie and Chai Drink recipes recently with In Style Magazine. Apparently she’s more than just a beautiful and talented actress – she knows her way around the kitchen.
I can’t wait to try her Key Lime Pie and I’ll be trying her Chai drink immediately – is tonight soon enough? I’ve had a Chai Tea Latte addiction since I could first utter the words, “Starbucks,” so this sounds like something I’ll lose myself in. Plus, I’m in love with the Almond drink she uses in the recipe.
It’s all good!
Key Lime Pie Recipe
Serves 8
2 cups graham cracker crumbs
1/2 cup sugar, plus 2 tbsp, divided
4 tbsp unsalted butter, melted
4 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh key lime juice or regular lime juice
3/4 cup chilled heavy cream
Sliced limes for garnish
Preheat oven to 350 degrees F. Combine graham cracker crumbs, 1/2 cup sugar and butter. Press mixture over bottom and up sides of 9-inch glass pie plate. Bake crust in middle of oven for 10 minutes; let cool.
Whisk together egg yolks, condensed milk and lime juice. Pour mixture into crust. Place on baking sheet and bake for 15 minutes, or until center is set. Cool on wire rack for 1 hour. Refrigerate 4 hours or overnight.
In medium bowl beat cream until frothy. Add 2 tbsp sugar and continue beating until stiff peaks form. Spread over pie and garnish with lime slices.
Chai Drink Recipe
Serves 8
“Sometimes I like to put extra nutmeg in, but you can really play around with the ingredients until it suits your taste,” says Ramirez.
8 cups cold almond non-dairy beverage (found in your grocer’s natural food or dairy section, or next to soy milk)
3 tbsp maple syrup
2 tsp Splenda (or 8 packets)
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
Combine all ingredients in a large pitcher. Working in batches, fill blender with ice cubes. Add almond beverage and blend on high speed. Divide chai drink among 8 glasses. Garnish with cinnamon stick, if desired.
One of my most beloved people to ever walk the planet (she’s still walking it and doing so in style) is my aunt Penny. She’s one of the people responsible for my odd sense of humor, obsession with coffee, extreme love of animals, and killer passion for cooking. She’s a great little cook but she once blew it big time with a cherry pie.
Crust? Perfect.
Presentation? Lovely.
Cherries? Unpitted.
It’s only by the grace of God she didn’t crack a few teeth. He looks after people like Penny and me.
Needless to say, we’ll never let her forget that. Below is a deliciously simple and simply delicious Cherry Pie recipe that’ll wow your household. Just be sure to pit the cherries, okay?
As-Easy-As “Bing” Cherry Pie Recipe
Bottom Crust: (9 inch) refrigerated pie crust in oven-safe aluminum pie pan
Pie Filling: 5 cups fresh California Bing cherries, pitted, 1 cup sugar, and 1 Tablespoon tapioca flour
Crumb Topping: 1/2 cup regular rolled oats, 1/4 cup white sugar, 2 tablespoons all-purpose flour, 1 tablespoon butter – melted, 1/2 tsp ground cinnamon, 1/2 tsp salt
Vanilla ice cream (optional)
Directions
Preheat the oven to 400 degrees F.
Remove the refrigerated pie crust from its wrapper.
Pit the fresh California Bing cherries. You may wish to use a simple cherry pitting tool (available at most grocery stores) and wear an apron to protect your clothes from juice spatter.
Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust.
Combine the crumb topping ingredients in a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling.
Place in the oven and bake at 400 degrees F for 15 minutes. Reduce temperature to 325 degrees F and bake for another 30 to 40 minutes until bubbly and browned on top. Allow to cool to room temperature.
The recipe below is for Fluffy Blueberry Pie and couldn’t be easier to make – this I promise. I also promise that it is so delicious, you’ll fight for the last bite. You can substitute peeled, sliced peaches for the blueberries and the pie will be just as remarkable. Either fruit would make an ideal Easter Pie recipe or a simple dessert for warm summer nights.
In a heavy saucepan, combine marshmallows and milk. Cook, stirring constantly, over medium-low heat until marshmallows are melted and mixture is smooth.
Allow to cool for about 10 minutes, stirring several times.
Stir in 3-1/2 cups of the blueberries (or peaches, if you go that route). Take out and set aside 1/2 cup of the whipped topping. Fold remaining topping into blueberry mixture.
Pour into crust. refrigerate for at lease 2 hours. Top off with the remaining blueberries and reserved whipped topping.
Once your familiar with the recipe, you’ll want to try out different fruit. I would imagine that raspberries would be amazing and blackberries would probably have your family throwing themselves at your feet. Note to self: Put blackberries on the grocery list….
Below is the outstanding recipe for Professional entrant Linda Hundt’s APC/Crisco National Pie Championship 2009 Best of Show pie, Tom’s Cherry Cherry Cherry Berry Pie. The annual event will be held this year April 23-25, 2010.
Tom’s Cheery Cherry Cherry Berry Pie Recipe
by Linda Hundt
Crust: One and one-half cups of flour
One-quarter tsp baking powder
One-half tsp salt
One tsp sugar
One-half cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp pie crust. Freeze until ready to use.
Filling: Four and one-half cups Montmorency tart cherries –frozen
One cup sugar
One-quarter cup cornstarch
One-half tsp real almond extract
One tsp fresh squeezed lemon juice
One-half tsp orange zest
One-half cup dried Michigan cherries
One and one-half cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
Crumb Topping: One cup sugar
One cup all purpose flour
One-quarter tsp salt
One stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.
It’s not just Saturday. It’s not just UK plays basketball this afternoon day. It’s not just another exciting NFL weekend. Today is National Pie Day! To kick things off with a taste of peanut butter, below is the 2009 APC/Crisco National Pie Championship Best of Show pie by Amateur entrant Phyllis Szymanek.
Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.
Peanut Butter Filling: 3/4 cup powdered sugar
1/3 cup Jiff creamy peanut butter
3 TBS softened butter (unsalted)
¼ cup chopped peanuts (save small amount for garnish)
Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts.
Filling: 2/3 cup sugar
3 TBS corn starch
1 TBS Pillsbury All-Purpose Flour
1/2 tsp salt
3 cups milk
3 egg yolks, lightly beaten
3/4 cup Jiff Peanut Butter
1 ½ tsp vanilla extract
6 small (.55 oz) frozen Peanut Butter Cups, chopped
In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.
From The American Pie Council (APC):
This year, the APC is encouraging pie lovers to show their “pie-triotism” by sharing a pie with a hero in their life. Whether it’s baking or buying a pie for a member of the military or their family, the local fireman, teacher or your parent, the gift of pie is a sincere gesture of kindness. APC members are also offering coupons on to make buying or making a pie more affordable, as well as offering their own special pie day activities. For details, go to www.piecouncil.org or friend us on Facebook.
The APC/ Crisco® 2010 National Pie Championships are April 23-25 at the Omni Championsgate Hotel in Celebration, Fla. Commercial, Professional, Amateur and Junior Chef pie makers will compete throughout the weekend. The Great American Pie Festival sponsored by Crisco® is held in conjunction with the championships, April 24 and 25 at Lakeside Park in Celebration and is free and open to the public.
* Special thanks to the American Pie Council for use of the picture as well as the amazing recipe!
This beautiful, delicious, and surprisingly guilt-free dessert is JUST the thing health-conscious cooks are looking for this Christmas. We want to serve beautiful and yummy desserts, but we don’t want to fall off of the healthy bandwagon we’ve been fighting so hard to stay on! Think of this Key Lime Pie recipe as a rope to hang on to.
CRUST
2 cups Fiber One® original bran cereal
1 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
FILLING AND TOPPING
2 tablespoons cold water
1 tablespoon fresh lime juice
1-1/2 teaspoons unflavored gelatin
4 oz (half 8 oz. package) 1/3-less-fat (Neufchâtel) cream cheese, softened
4 containers (4 oz each) Yoplait® Fiber One™ Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
DIRECTIONS:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
Nutrition Info:
1 Serving: Calories 180 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 16g (Dietary Fiber 9g, Sugars 4g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Sigh. Is this Refurbished Accolade™ Stand Mixer Juniper Berry not the most breath-taking piece of culinary beautifulness you’ve ever seen? I’m totally weak in the knees and can think of nothing but getting my dough-covered hands all over it.
Features:
High-Performance, 400-watt motor delivers the power to mix everyday household recipes including double batches of batter and cookie dough, quick breads, pizza dough, and basic white bread dough. Includes flat beater, dough hook, stainless steel wire whip. Pouring Shield not included, Pouring Shield sold separately Tilt-head design, Stainless steel bowl with ergonomic handle, Locked rotor protection Soft start mixing feature, Electronic speed sensor, Hinged hub cover for easy use of attachments Dimensions: 14.0″H x 14.5″W x 8.5″D, 22 lbs.
….and it’s UK blue!
On Thanksgiving morning, as a tradition, I make these amazing puff pastries that I fill with a homemade whipped topping. Each year when I make the pastry (as well as the rest of the year when making homemade bread, doughnuts, pizza crust, etc.) I think what a difference a stand alone mixer would make. The dough could be getting all kinds of a beat down while my hands are free to chop, cut, blend, throw chocolate into my mouth… you know, the necessities.
Click through the link above to learn more. These beauties are available in every color you could imagine, making them more than just one of a kitchen’s greatest appliances – they’re killer decor!
I know I don’t have to tell you what wonderful Christmas gifts they’d make. You’d truly light up someone’s world. (Michael, dear, are you listening?…)
