Mixed Berry Cobbler

This recipe for Mixed Berry Cobbler had my family raving.

My 5 year old devoured it and kept on asking for more day after day!

I am not a huge fruit/dessert gal, but I have to say....I kept going back for more too!

You will need:

7 cups, combination of berries,

(strawberries, blackberries, blueberries, & raspberries) fresh or frozen

2 tablespoons fresh lemon juice

1/2 cups plus 4 tablespoons sugar, divided

3 tablespoons cornstarch

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

6 tablespoons butter, chilled and cut into pieces

3/4 cups heavy cream

To Make:

Preheat oven to 350°F.

 Combine berries and lemon juice in a bowl. 

Mix 1/2 cup sugar with cornstarch; pour over berries and stir gently. 

Place berries in a 2-quart or 9 x 9-inch baking dish.

Place flour, 3 tablespoons sugar and baking powder in a large bowl. 

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. 

Stir in cream to make a soft dough. 

Drop by spoonfuls over fruit. 

Sprinkle with remaining 1 tablespoon sugar.

 Bake about 55-60 minutes or until top is well browned and juices are bubbly.

Mixed Berry Crumb Pie

I've done it!

I've made the BEST berry pie ever and nailed the crumb crust as well!

And I'm going to tell you all how to do it too!

You will need: 

Crust:

1 recipe for Pate Brisee

1/4 cup heavy cream ( to glaze pie edges)

Filling:

1 cup sugar

1/2 cup all purpose flour

1/2 tsp cinnamon

1 cup blackberries

1 cup raspberries

1 cup blueberries

1 cup hulled and quartered strawberries

(*optional* )

you can also just buy this bag of fruit and save time*

Cinnamon Sugar Crumb Topping:

1/2 cup all purpose flour

1/3 cup firmly packed dark brown sugar

1 tsp ground cinnamon

1/4 tsp salt

5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes

Directions:

Preheat the oven to 425 F.

Line a baking sheet with parchment paper and set aside.

To prepare the pie shell, on a clean, lightly floured surface, roll out half the dough with a rolling pin until it forms a 10 inch circle.

Wrap the remaining dough in plastic wrap and reserve in refrigerator for future use (up to 5 days) or freeze it.

Place the rolled out dough into the pie pan and crimp the edges. Brush the edges with heavy cream to get a nice golden brown finish.

Set it aside while you make the filling.

In a small bowl, whisk together the sugar, flour, and cinnamon. Wash and dry all of the berries thoroughly. Place berries in large bowl and sprinkle them with sugar mixture, making sure they are all coated.

Place berries evenly along the bottom of the pie crust.

Now make the crumb topping.  

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or food processor, incorporate the butter by cutting it into the flour until the butter forms smalls, pea sized pieces.

 Sprinkle the crumb toppings over the berry filling, covering it completely.

To bake, place the pie plate on a lined baking sheet and bake for 15 minutes. Reduce heat to 375 F and continue baking for 40 minutes or until crust is golden brown and juices are bubbling.

Transfer to a wire cooling rack and allow pie to cool for 1 1/2 hours before serving. 

This is best served at room temperature. 

It will keep at room temperature overnight.

You can store it in the refrigerator for up to 4 days.

To warm it, place in 350 F oven for 10 minutes.

Recipe Source: Perfect Pies and More by Michele Stuart

Uncle Roy's Apple Pie

Uncle Roy’s Apple Pie
I saw this recipe in People magazine years ago and immediately tore it out and placed it in my recipe book. Well, I forgot all about it until now.
I am SO glad that I tore it out in the first place because this recipe is my new favorite apple pie recipe! The flavor of it is incredible and the crumb topping is the icing on the cake!

You will need:

2-2 ½ lbs Granny Smith apples (6-8 apples)

½ cup sugar

2 Tbsp flour

1 tsp cinnamon

1/8 tsp nutmeg

¼ tsp salt

1 9 inch pie crust

Crumb Topping:

½ cup light brown sugar (packed)

1 cup flour

½ cup butter (1 stick), cut into 10 slices

 To Make:

Preheat oven to 400 F.

Peel and slice apples thinly. 





 In a large bowl, mix together sugar, flour, cinnamon, nutmeg, and salt.
Add apples and toss until combined. 
Put apples in pie crust. 
Place on a foil lined baking sheet.

Put brown sugar and flour in a bowl. 
Using a pastry cutter or food processor, cut in butter to form crumbs. 
Sprinkle crumbs on pie.

Bake pie for 45 minutes or until apples are tender and crumbs are golden brown. Cover top with foil if topping starts to get too brown.



Take out of oven and let sit to cool and set, about 4 hours.
Enjoy your masterpiece!

Recipe Source: Lori Loughlin, People Magazine, March 2011

Corn, Tomato, and Cheddar Pie

Corn, Tomato, and Cheddar Pie

This recipe is incredibly delicious.

I love how the flavors of the corn, tomatoes, lemon and chives all blend.

Pair this with a green salad and dinner is going to be great!

What you will need:

2-Pie crust, ingredients and recipe follows, OR you can just cheat like me and use a premade pie crust (Pillsbury makes a great one!)

1 3/4 pounds tomatoes

1 1/2 cups corn from, about three ears of corn, roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

Pie Crust

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces) cold butter

 cut into cubes or grated

 and then frozen

3/4 cup whole milk

 To Make:

                                                    Preheat oven to 400 F.

If you are making the pie dough: 

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

If making your own crust, divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.

Layer half the tomatoes, then half the corn, half the chives. 

Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. 

Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature.

Source: Smitten Kitchen

Pecan Pie

She did it again.

It's amazing how the Pioneer Woman convinces me to make things that I'm not even into!

I saw her make this on tv and it just looked so good, so I had to try!

It was super easy and very tasty!

Careful though.....it is super sweet.

Pioneer Woman’s Pecan Pie

Ingredients

1 whole Unbaked Pie Crust

1 cup White Sugar

3 Tablespoons Brown Sugar

½ teaspoons Salt

1 cup Corn Syrup

¾ teaspoons Vanilla

⅓ cups Melted Butter (salted)

3 whole Eggs Beaten

1 cup (heaping) Chopped Pecans

Preparation Instructions

Get your pie crust all ready and rolled out.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. 

Cover top and crust lightly/gently with foil.

 Bake pie at 350º for 30 minutes. 

Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. 

If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. 

Required baking time seems to vary widely with this recipe. 

Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. 

Serve in thin slivers.

Source: Pioneer Woman

Fabulous Blueberry Pie

So I always have trouble with rolling my pie crust's out. They are NEVER big enough to fit in the pan. Well, let me say that I finally did it! I used this recipe for the crust, Pate Brisee from Martha Stewart. If you don't want to make a crust, then just feel free to get the store bought ones. 

Anyway, so I made a yummy Blueberry Pie! It was definitely the best one I've ever made!

 

Fabulous Blueberry Pie

To make this you will need (these ingredients are JUST for the pie, not the crust)

flour, for dusting

2 pounds (about 7 cups) fresh blueberries, picked over and rinsed

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp ground cinnamon

1 Tbsp fresh lemon juice

1 large egg yolk, for egg wash

1 Tbsp heavy cream, for egg wash

fine sanding sugar, for sprinkling

To make:

Preheat oven to 400 F

On a lightly floured surface, roll out 1 dish of dough to a 13" round, about 1/8 " thick. Fit dough into a 9" pie plate.

*look at all that beautiful crust overhand, ah yea......It makes me so proud!*


In a large bowl, toss together blueberries, sugar, cornstarch, cinnamon, and lemon juice until well combined. Pour mixture into pie plate, piling in center.

On a lightly floured surface, roll out remaining disk of dough.  Then place on top of pie filling and trim dough to a 1" overhang. Fold edges over and crimp with a fork.

In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough and edge of pie shell. Generously sprinkle with sanding sugar.
Refrigerate or freeze entire pie for 30 minutes.

Transfer pie plate to a parchment lined rimmed baking sheet and bake until crust begin to brown, about 20 minutes.
Reduce heat to 350 F and continue baking until crust is deep brown and juices bubble, about 55 minutes. (If crust browns too quickly, then tent the pie with foil or cover edges with foil or use one of these cool pie crust shields, found here).

Transfer to a wire rack and let cool at least 3 hours. 

Gingerbread Raspberry Snowflake Tart

Gingerbread Raspberry Snowflake Tart

I found this recipe for a gingerbread tart and it was really different because you make it with a gingerbread crust. It gets nice and brown when you bake it, but it's not burnt, it just cooks that way because of the gingerbread. If you are a fan of raspberry and gingerbread, then you will love this.

To make:

2 1/4 cups flour, + more

1 1/2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp pepper

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup (1 stick) butter, room temp.

1/3 cup unsulfured molasses

2 egg yolks, plus 1 egg white

1 1/4 cup raspberry jam

To make:

Sift flour, baking powder, ginger, cinnamon, cloves, pepper, and salt in a bowl of electric mixer. Add sugar; mix on med-low speed until combined.

Add butter; mix until combined, about 2 minutes.

Add molasses and egg yolks; mix until dough just comes together, 30 seconds.

On a lightly floured surface, roll out 2/3's of dough to a 12" round, 1/4" thick. 

Fit into a 10" tart pan with a removable bottom.

Spread jam over shell; refrigerate 30 minutes.

Roll out remaining dough between lightly floured pieces of parchment paper to a 10" round, 1/4" thick. Transfer round and parchment to a baking sheet and refrigerate or freeze for 30 minutes.

From round, cut out dot shapes with metal pastry tips, and snowflake shapes with cookie cutters. Refrigerate round on baking sheet until firm, 30 minutes.

Lightly beat egg white; brush rim of tart shell.

Carefully slide dough round over shell; press edges to adhere.

Refrigerate or freeze until firm, 30 minutes.

Preheat oven to 375 degrees F and transfer tart to a rimmed baking sheet. Bake until crust is golden brown, about 50 minutes to an hour.

Let cool completely on wire rack.

Apple Raspberry Crumb Pie

 Raspberry Apple Crumb Pie

My husband requested this pie for his birthday and I found this recipe at Betty Crocker. I thought it turned out very well, especially the crust, but I was not too fond of the almond paste. It made the pie too sweet for me, so I think next time I make it, I will skip that part and instead throw in more raspberries!

You will need:

Pie crust recipe, Pate Brisee, found here

3cups thinly sliced peeled cooking apples (3 medium)

½ cup sugar

2 tablespoons Gold Medal all-purpose flour

½ teaspoon ground cinnamon

2 cups frozen raspberries (from 1-lb bag), thawed

½ cup cubed or crumbled pure almond paste (from 7- or 8-oz package) Almond Crumb Topping

½ cup Gold Medal all-purpose flour

¼ cup sugar

¼ cup butter or margarine

½ cup sliced almonds

To make:

I made the Pate Brisee pie crust recipe first, I froze one of the discs and then did this below.

Heat oven to 350°F.

 Place pie crust in 9-inch glass pie plate  for one-crust filled pie.

 In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon.

 Spoon into crust-lined pie plate. 

Sprinkle with raspberries.

 Sprinkle almond paste over raspberries.

In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. 

Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. 

Stir in almonds. Sprinkle evenly over almond paste.

Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. 

Serve warm or cooled.

Source: Betty Crocker

Pate Brisee

Pate Brisee

So I read Martha Stewart's Pie book and this is the recipe she uses to make each pie crust, so I gave it a go and it turned out wonderful!

You will need:

2 ½ cups all purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) cold unsalted butter, cut into small pieces

¼ to ½ cup ice water

Pulse flour, salt, & sugar in a food processor ( or whisk together by hand

in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or

your fingertips) until mixture resembles coarse meal, with some larger pieces

remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture

just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at

a time, and pulse (or mix with a fork).

Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in

plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,

well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in

refrigerator before using).

Tip: When prepping the dough to go into the pie plate, roll the whole thing up

onto the rolling pin and then carefully unroll/drape it over the pie plate and gently

press it in.

Source: Martha Stewart's Pies and Tarts Cookbook

blueberry pie!

I can't believe I never posted this! 

This was my crowning achievement this summer!

Paddy’s Blueberry Pie

Ingredients

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 (15 ounce) packages refrigerated pie crusts or your own recipe
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter or 2 tablespoons margarine
• 1 large eggs, lightly beaten
• 1 teaspoon sugar
• Ingredients for double pie crust-
• 2 1/2 cups flour
• 2 sticks butter, cut up
• 1 tsp salt
• 1/2 tsp sugar
• Food Processor

                                                     Directions for Pie Crust: 

Process all ingredients for 10 seconds until it looks like oatmeal. Then pour 1/4-1/2 cup ice water in gradually. Wrap in saran wrap into 2 flat circles & chill at least 2 hours or overnight. Then roll  between 2 pieces of wax paper.

(If you're doing a single pire crust, bake at 425 F for 10-12 mintues)

Pie Filling :

1. SPRINKLE berries with lemon juice; set aside.

1. FIT half of pastry in a 9-inch pie plate.
2. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
3. Pour into pastry shell, and dot with butter.
4. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
5. Place pastry over filling; seal and crimp edges.
6. Cut slits in top of crust to allow steam to escape.
7. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
8. Cover edges with aluminum foil to prevent overbrowning, if necessary.

Pumpkin Pie

Pumpkin Pie

 As the weather gets chilly, this is the perfect dessert!

• 1 Pillsbury single pie crust (or your own recipe if desired)
• 1 15-oz. can pumpkin
• 3/4 cup sugar
• 1 to 1-1/4 tsp. ground cinnamon
• 1/2 to 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. ground nutmeg
• 1/4 to 1/2 tsp. ground cloves
• 3 slightly beaten eggs
• 1-1/4 cups milk
• Sweetened Whipped Cream (optional)

Directions

1. Prepare and roll out Pastry for Single-Crust pie (below). Preheat oven to 375 degrees F.

2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, top with whipped cream.