Cherry Pie

I was recently given some cherries by my father-in-law. He has a sour cherry tree in his yard and offered me some so I took him up on the offer. Not only were they free..he pitted them for me! I took this bag of cherries then on my way home I thought, what in the world am I going to do with them? My first thought, of course, was cherry pie!

This recipe is adapted from Allrecipes.com. I had to increase the amount of cornstarch and am not sure exactly how much I ended up using. You may need to add a little more to get your filling to thicken. Just remember it will thicken a little more in the oven as it's baking. I think I ended up thickening it a bit too much becasue it was very thick when I took it out of the oven...it was still super tasty nonetheless!

Cherry Pie

4 C sour cherries, pitted

2 C sugar

4 Tbsp Cornstarch

2 Tbsp butter

1/4 tsp almond or vanilla extract

2 pie crusts

Place cherries, sugar and cornstarch in medium, a non-aluminum pan. Stir and let sit for 10 minutes. Bring to a boil over medium heat; stirring constantly. Lower the heat and simmer until the juices have thickened and become transluscent- about 2-3 minutes. Remove from heat and stir in butter and extract of choice. Pour into pie shell and bake in preheated 375 degree oven  45-50 minutes or until cust is golden brown.

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Peanut Butter Pie

I have not been part of the blogging comminity for very long but I have to say that the outreach of strength, support and encouragment I have seen this week has been amazing! A member of our blogging community lost her husband this week to a sudden heart attack. Her request to the blogging community was to make a peanut butter pie today in memory of her husband, as it was his favorite.

 I, along with many other bloggers, made that pie today for Jennie, Mikey and their two young children. It was really touching to see just how many people were honoring her request. Those that were not able to make a pie today were just as gracious to leave a kind word of sympathy and encouragement for her. What an amazing community this is and I am so glad to be a part of it!

I used Jennie's recipe from her blog In Jennie's Kitchen (with a few minor changes) and let me just tell you, it was amazing! I have never had peanut butter pie before and after making this, this will be the only recipe I use. And each time I use it, I will think of Mikey. Jennie made her own Oreo crust and I have to admit that I cheated and bougt a store bought Oreo crust! Because the pie shell was smaller I had quite a bit of peanut butter filling left over. Rest assured it did not go to waste! I think I ate half of it then the rest I kept to use as ice cream topping!

Peanut Butter Pie - In memory of Mikey

1/2 C milk chocolate chips

1 cup heavy cream

8 oz. cream cheese

1 C creamy peanut butter

1 C confectioner's sugar

1  14 oz. can sweetened condensed milk

1 tsp vanilla extract

1 tsp freshly squeezed lemon juice

Melt the chocolate in microwave.  Pour over bottom of cookie crust and spread on the bottom and up the sides of the crust. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  With the low speed gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the pie shell.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

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Shared with these great blog parties: Sweets for a Saturday, Church Supper

Lemon Sponge Pie

I had never heard of this pie before moving to Harrisburg. It seemed to be another popular pie there. It's funny how food can differ so much in the same state! This recipe was gien to me by the same co-worker who gave me the recipe for the shoo-fly pie. It's very light and fluffy. It's like lemon meringue pie with the meringue mixed in instead of on top.

Lemon Sponge Pie

Zest of 1 lemon
Juice of 1 lemon
1 C sugar
1 Tbsp flour
2 egg yolks
1 Tbsp butter
1 C milk

Preheat oven to 350. Mix all ingrediants together then fold in whites of two eggs beaten stiff. Pour into unbaked pie crust. Bake for 30-40 minutes.

Bumble Berry Pie

Can you tell I'm cleaning out the 'pie' section of my recipe box? Yet another recipe I have not tried. I remember clipping this because I loved the name but didn't understand what bumble berry had to do with the apples, rasperries, blueberries and rhubarb that are in the pie! Well, I did some reasearch and found that Bumble Berry is a term used mixed berries. It all makes sense now!

Bumble Berry Pie

2 pie crusts for 9 inch pie
1 1/4 C white sugar
1/3 C flour
1 tsp cinnamon
2 C thinly sliced baking apples
1 C fresh raspberries
1 C fresh blueberries
1 C fresh rhubarb cut into 1/2 inch pieces
1 egg white mixed with 1 tbsp water

Preheat oven to 350. Sift sugar, flour and cinnamon together. In a separate bowl, mix together the fruit. Add the dry mixture, tossing well but gently to mix. Pour into prepared pie shell, cover with remaining pie crust. Brush with egg wash and sprinkle with a small amount of sugar. Bake at 350 for 45-55 minutes or until crust is golden brown. Best served warm.

No Roll Pie Crust

I admit I've never tried this recipe. Not because I haven't wanted to but simply because I forgot about it. It was on the bottom of my recipe box. By the looks of it, it's been in there a while. I don't remember where I got this recipe from but would be willing to bet it was an old Taste of Home issue.  No rolling and you mix the crust in the pie plate and press it! How could I have forgot this?

No Roll Pie Crust

1 1/2 C all purpose flour
1 tsp sugar
1/2 tsp salt
1/2 C canola oil
3 Tbsp milk

Preheat oven to 375. Put all ingrediants into a 9 inch pie pan. Push the pastry up the sides and form a nice edge with your thumb and finger. Prick the crust with a fork to prevent bubbling of the pastry during baking. Bake for 15-17 minutes or until nicely browned. Let cool before adding the filling.

Shoo-Fly Pie

This is an all time classic and I absolutely love it. Now, in order to love it you need to like molasses. I mean REALLY like molasses! It is definitely a tradition in Lancaster County! Shoo-Fly Pie is said to have got it's name because the molasses in it attracts flies and when you sit it in the windowsill to cool, you're shooing the flies away! There are two types of Shoo-Fly pie. There's "wet bottom" and "dry bottom". Most people eat wet bottom which has a gooey bottom layer when the pie bakes. "Dry bottom" has more of a cake-like texture. This recipe is for a "wet bottom" pie and came from a former co-worker of mine.

Shoo-Fly Pie

1 C flour
3/4 C light brown sugar
2 Tbsp Crisco

Mix together and take out 1/2 cup for crumb topping and set aside.

1 C King's Syrup (molasses)
1 egg
3/4 C hot water + 1 1 tsp baking soda.

Preheat oven to 450. Mix all wet ingrediants and then add to dry ingrediants (minus 1/2 cup for crumb topping. Pour into a 9 onch unbaked pie crust. Sprinkle with crumb topping. Bake at 450 for 5 minutes then lower temp to 375 and bake for 30-40 minutes.

Chocolate Chip Cookie Pie

Unfortunately my husband is not a big sweet eater. I, on the other hand, could eat them all day long! Maybe it is fortunate for me that he is not because it keeps me from baking all the time. When I saw this recipe I knew I didn't care if he'd try it or not...I'm making it!! I'm thinking a gallon of milk may be necessary when eating this!



Picture from:
Nestle Toll House

 Chocolate Chip Cookie Pie

1 unbaked, 9 inch crust,( 4 cup volume), deep dish pie crust
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup real butter, softened
1 cup semi-sweet chocolate chips

Directions:  Preheat oven to 325 degrees. Beat eggs in a large bowl and beat on high speed until their foamy. ( about 1 minute)  Beat in flour, and both sugars. Beat in butter, and then stir in chocolate chips. Carefully spoon into the unbaked pie crust. Bake for 55 minutes. (check for doneness by inserting a knife halfway between center and edge and it comes out clean)  Let cool atleast 30 minutes to an hour before slicing! Serve with whipped cream or ice cream


Tricia's reviews and comments: I added 1 tsp of vanilla to batter and used milk chocolate chips rather than semi-sweet. It tasted like a huge chocolate chip cookie! It was rich but good. I am not a huge fan of chocolate chip cookies but if I was I could devour this in one sitting!