Pineapple Rhubarb Pie

For the pie crust:
In a food processor pulse 3 1/2 C flour, 1/4 C sugar, 1 tsp. salt. Add 1 stick of cold butter, pulse three times until combined. Add 2 more diced sticks of butter, pulse three times, or until the mixture resembles coarse meal. Add 1 T cider vinegar. Gradually pour in 1/3 C ice water, pulsing about 4 times until combined. Turn out onto a clean surface and press into a disk, wrap with plastic wrap. refrigerate for 1 hour before rolling out. When ready divide into 2 equal parts.
In a bowl combine: 4 1/2 C cut up rhubarb, 1 can crushed pineapple , drained 1 1/3 C sugar, 6 T flour.
Place 1 portion of the rolled dough into a 10" pie plate. Pour in the filling. Dot the top with butter ( about 2 T). Place top crust on. Make a few holes on the top of the crust for venting. Brush the top lightly with milk and sprinkle with 1/2 T sugar. Bake for 1 hour at 350 degrees or until golden and bubbly.

Lara's Apple Pie

Lara at recipe Shoebox inspired me to try this pie crust. It was an excellent pie. Thank you for the wonderful no fail crust recipe. The apples tasted great as well.
Excellent keeper recipe.

Cook's Illustrated Blueberry Pie

Best Blueberry Pie with Foolproof Pie Dough
Cook's Illustrated (July/August 2008)

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Blueberry Filling

6 cups fresh blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

1. FOR THE PIE DOUGH: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4 inch round biscuit cutter, cut round from center of dough. Cut around 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around pin and unroll over pie, leaving at least 1/2 inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with times of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heating baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Apple Tart

Today is the Feast day of Saint Anne, so in honor of her I made an apple tart. You can check here for the recipe.

Blackberry One Crust Pie

For this pie I used 1 package of store bought pie crust and placed each piece into seperate pie plator. Fro the filling i used 3 quarts of fresh blackberries, 2 C sugar and 1/2 C flour. Mix up the filling and split between the 2 pie crusts. Top with a few pats of butter on each pie. For the topping: Combine with a pastry blender, 1 C flour, 1 C brown sugar and 5 t butter. Cut in the butter until you have pea sized pieces. Split between the 2 pies and bake at 375 degree for 1 hour or until bubbly.

Strawberry Rhubarb Pie

Mix together:

2-3 C rhubarb

1/3 C flour

3 C sugar

3 lb. strawberries, sliced

Place the above in a pie crust , dot with butter and top with another pie crust. bake in a 475 degree oven for 45-60 minutes or until golden and bubbly.

Cherry Pie

In a pie dish place 1 pie crust. I used 1 1/2 jars of Orchard Cherry Pie in a jar by Heritage Foods. I then topped the pie with a crumb topping. For crumb topping in a bowl 1/2 C flour, 1/2 C brown sugar, 1/4 C oatmeal, cut in 3T cold butter, sprinkle on top of the pie. Top the pie with 1/4C sliced almonds. Bake in a preheated 375 degree oven for 60 minutes or until bubbly. These are excellent cherries!

Homemade Fresh Pumpkin Pie

First you need to bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan with 1" water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor. Next you need to press the pumpkin through a sieve, I did this twice and then I cooked the pumpkin down on the stove over low heat for 30-45 minutes.
Fresh Pumpkin Pie
2 eggs, slightly beaten
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp cinnamon
1 tsp. ginger
1 tsp. cloves
1 C evaporated milk.
1 single crust pie dough

Mix filling ingredients in order given in a blender. Pour into pie shell. Bake in preheated 4250 oven for 15 minutes. Reduce temperature to 3500 and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired. Makes one 9-inch pie.

Apple Pie

For the crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
1 T vinegar
Directions
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
For the filling you need 5 C chopped apples, 1 c sugar, 1T each: cinnamon, nutmeg and allspice, 3T flur and 1 T lemon juice. Place filling in the bottom shell and dot with butter. Place top crust on and poke some holes. Brush milk or heavy cream on top and sprinkle sugar on top. Bake in a 375 degree oven for 55 minutes or until golden and bubbly.

Blueberry Pie

Pastry for a 2 crust pie
6 C fresh blueberries
1 C sugar
1/2 c flour
1 tsp. ground cinnamon
1 T lemon juice
1 T. lemon zest
2T butter
Preheat oven to 425 degrees F. In a prepared pan, place bottom crust. In a large bowl toss all remaining ingredients except for the butter. Place filling ingredients into the bottom crust. Place pats of butter on top of filling and finish with top crust. Make slits in the top crust. Brush top crust with milk and sprinkle on 1/2 T sugar. Bake for 40-45 minutes or until the pie is golden and bubbly.

Black Raspberry and Thimbleberry Pie

Crust: 2 C all purpose flour, 1 tsp. salt, 6T cold butter, 4T shortening, 1/4 C-1/2 C cold water. For the crust sift flour and salt into a bowl. With pastry blender cut in butter and shortening until pea size crumbs appear. With a fork stir in enough water to bind the dough. Gather into 2 balls and refrigerate for at least 20 minutes. Filling: 5 C berries, 1/2-3/4 C sugar, 3T flour.
Place 1 rolled out crust into the bottom of a pie plate, filling ingredients, top with a few pats of butter, then top crust, place a few holes in top. Brush top crust with milk and sprinkle on a tablespoon of sugar. Bake at 375 degree F for 70 minutes or until bubbly.

Mock "Apple "Pie

2T lemon juice
1 pinch of salt
1 1/4 C brown sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. cream of tartar
1 [inch ground nutmeg
3T all purpose flour
Peel the zucchini. Cut in quarters lengh twise, then remove the seeds and cut crosswise( as you would cut apples for apple pie). Toss together 4 C chopped zucchini, lemon juice and salt. Place mixture in a frying pan and cook until tender crisp. In a separate bowl mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to the sugar mixture and mix well. it will be a bit runny , but that is ok. Place filling into a 9" pie crust and dot with butter, place top crust on. Bake in a 400 degree f oven for 40 minutes or until golden brown.

Mini Iceberg Peanut Butter Pies

1 Cup Peter Pan® Creamy Peanut Butter, divided
1 Pkg. (4 oz. each) mini graham cracker pie crusts (6 pie crusts per pkg.)
2 Cups vanilla ice cream, or your favorite ice cream flavor, slightly softened
Chocolate syrup, optional
Reddi-wip® Original

Directions
Spread about 2 tablespoons peanut butter evenly over each pie crust with the back of spoon.
Place 1 scoop (about 1/3 cup) ice cream over peanut butter in the middle of each crust. Place in freezer for 15 minutes, or until ice cream is firm.
Heat the remaining 1/4 cup peanut butter in microwave-safe container on high 30 seconds or until melted.
Drizzle peanut butter and chocolate syrup, if desired, over each pie. Top with Reddi-wip and serve immediately