Sunday, October 30, 2011

Guest Post: Berry's Pie Pantry

Thanks to my brother Quinn for this field work. I sure wish I had been there with him!

This is in Prescott just off the main drag. It is a very unassuming little restaurant with only ten tables with three very busy servers and a LONG line of people waiting outside to get in. They have an appetizing breakfast and lunch menu, then close at 4:00. I ordered a delicious hot turkey with chilies, cheese and grilled onions with a delicious side of chicken tortilla soup. Since the name IS the Pie Pantry, I couldn't leave without pie, but I was too full, so I took a whole pie home for the whole family.

This is a chocolate meringue pie. I've never had meringue on chocolate. The chocolate was some of the best I've had...more like molded smooth pudding than fluffy dream cream. The meringue looked nice, but didn't add or detract from the quality of the pie. Next time I'm going for a slice of German Chocolate pie.

Thursday, October 27, 2011

8 lb apple pie

October is harvest time for my Gordon and Fuji apple trees. Every year they get bigger and bigger. These are great baking apples because they are nice and juicy, bake quickly and are not too sweet. Aren't they pretty to look at?

Since I have a handy dandy apple slicer, corer, peeler, it takes no time at all to get the fruit fixed up for the filling. I'm using a deep 10" dish so I can really pack the apples in high and thick.

With this many apples, I made the edge extra thick since I knew it would be in the oven for an hour or so. I sealed it well so my delicious juices would not all drip to my un-appreciative oven floor.

After it was baked I put in on the scales. It weighed in at 8 lbs. My goal is a 10 lb apple pie. I feel like doing it right now!! Too bad there are already 2 pumpkin pies in the fridge. Sometimes I just have to stop myself.

Saturday, October 22, 2011

Persian Lime Pie

You almost always hear "Key Lime Pie." But key limes are not always available, and the perfectly good substitute, Persian limes, grow in my backyard! Here is a recipe with a different twist on the common sweetened, condensed milk, lime juice and whipped topping lime pie. I have to say that although this was a delicious pie, it maybe wasn't worth the extra work. You can try it and decide for yourself.

Persian Lime Pie

1 ready to fill pastry crust, baked
2 (14 ounce) cans sweetened condensed milk
1 cup lime juice (not bottled)
2 large eggs, lightly beaten
1/2 cup sour cream
2 tablespoons powdered sugar

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325 degrees for 18 to 20 minues or until set. Chill 5 hours or overnight.

Combine sour cream and powdered suar. Spread evenly over pie.

Thursday, October 20, 2011

Lucious Lime Pie

As summer fades away, it's sad to say good-bye to the cool cream pies. Not that you have to, but there are so many fall pies, who has the time for cream? Anyway, when I saw a late season raspberry sale, I had to accessorize my cool lime pie with them.

Raspberry Lime Pie
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
1 (8-ounce) tub frozen whipped topping, thawed
1 cup fresh respberries, rinsed and drained.
1 ready-to-fill pastry or graham cracker crust

Stir together sweetened condensed milk and lime juice; mixture will thicken. Fold in whipped topping. Spoon into pie crust and garnish with berries. Chill.

Tuesday, October 18, 2011

Rollie Pollie Addictions

Having leftover pie dough is a very good thing! With the leftover dough, you can make rollie pollies which are rather addicting. Just rollout the dough, sprinkle cinnamon and sugar over all, then roll them up and slice them. Lay them on a pie tin and bake about 10 minutes on 400. It doesn't take long for the family to realize they are out of the oven and ready to devour. Betcha can't eat just one!

Sunday, October 16, 2011

Pie Pin Cushions

My beautiful and talented Sister-in-law crocheted these super fun pin cushions for some of us sisters when we were together recently. Once she had the basic pattern, she figured out how to make the different flavors. They look good enough to eat. I will always think of her whenever I grab for a pin at my sewing table. Thank you dear Suzanne.

Saturday, October 8, 2011

Apple Pie Diva

Did you notice there is no "after" picture of this beautiful pie? That's because it imploded in the oven. Luckily, the flavor was still amazing. Apple pies are like that. You can come out with something that looks near perfection but the apples are crunchy or squishy. Or you can burn the crust but the apples are perfect. Cooking apple pie is an art I have yet to master but you can believe I will keep trying! I read recently that there should be a large enough vent for you to stab an apple with a knife to test for doneness. Can't wait to try it.

Monday, October 3, 2011

Black Bottom Banana Cream Pie rises to the top.

If you haven't visited the Cooking Light Cream Pie page, it's a must! There are so many yummy, lower calorie pie recipes. This pie was a favorite at our little get together with friends. We were saying good bye to a wonderful family that we will miss desperately and wish them the best in their new adventures.

This is a great twist on the traditional Banana Cream Pie. Try it out!