Culinary Cafe

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Posts Tagged ‘pie’

Fresh Strawberry Pie

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Fresh Strawberry Pie

Prep Time: 0

Yield: 1

Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.

Ingredients

  • 4 pints (about 3 pounds) fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping

Instructions

  1. Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  2. Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  3. Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  4. Stir in berry puree, making sure to scrape the corners of the pan.
  5. Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  6. Transfer to a large boil and in lemon juice.
  7. Let cool to room temperature.
  8. While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  9. Add berries to cool jell and gently fold to coat berries with glaze.
  10. Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  11. Refrigerate pie until chilled, about 2 hours.
  12. Pie should be served within 5 hours of being made to keep it from turning into mush.
  13. Added whipped cream as you serve!
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http://www.culinarycafe.com/2011/06/18/fresh-strawberry-pie/

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Walnut Crumble Pumpkin Pie

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Walnut Crumble Pumpkin Pie

Prep Time: 0

Yield: 8

Walnut Crumble Pumpkin Pie

This pumpkin pie is a delicious take on an old time favorite. The sweet crunchy topping and graham cracker crust make it something new and wonderful for your guests.

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons cold butter
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1/2 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F.
  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
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http://www.culinarycafe.com/2010/11/10/walnut-crumble-pumpkin-pie/

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Sour Cream Apple Pie

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Sour Cream Apple Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Sour Cream Apple Pie

This Sour Cream Apple Pie is my kids favorite apple pie. This pie reminds me of an apple cheesecake but it is so much easier to make.

Ingredients

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped, peeled baking apples
  • 1 (9 inch) unbaked pie shell
  • 3 tablespoons cold butter or margarine
  • 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon. split 1/4 in pie filing and 1/4 in topping

Instructions

  1. In a large bowl, cream sugar and sour cream until smooth. Add eggs and stir well. Stir in 2 tablespoons flour, vanilla, 1/4 tsp cinnamon and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
  2. Meanwhile, combine brown sugar. 1/4 tsp cinnamon and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
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http://www.culinarycafe.com/2009/11/25/sour-cream-apple-pie/

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Frozen Peanut Butter Pie

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Frozen Peanut Butter Pie

Prep Time: 0

Yield: 1

This decadently rich pie is extremely easy to make but don't tell your family or they will have you making it every night. Drizzle with chocolate syrup before serving for an additional wow factor.

Ingredients

  • unbaked pie crust
  • 1 cup creamy peanut butter
  • 1 - 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 8 oz package Cool Whip, thawed

Instructions

  1. Blind bake your pie crust at 400F for 15 minutes. Before baking poke crust or use pie weights to keep crust from bubbling up. Let crust cool before adding filling.
  2. Whip peanut butter with cream cheese until smooth. Add powdered sugar carefully and whip until incorporated. Add the thawed Cool Whip or if you are as impatient as me I put my Cool Whip in the Microwave for 1 minute to soften it enough to use. Whip until smooth, the sides of the bowl will most likely have to be scrapped.
  3. Pour filling into crust and smooth with a knife or spatula. Freeze for at lease one hour before serving. Can be topped with addition whipped cream but it is not needed.
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http://www.culinarycafe.com/2009/09/11/frozen-peanut-butter-pie/

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Beef and Guinness Pie

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Beef and Guinness Pie

Prep Time: 0

Yield: 6

This is a hearty Irish variation on steak and kidney pie. This recipe showcases one of my favorite beers that also accompanies the recipe quite well.

Ingredients

  • 3 tbsp. tomato paste
  • 3 1/2 cups beef stock
  • 4 lbs. beef chuck, cut into 1" cubes
  • 1 1/2 lbs. white mushrooms, cleaned and quartered
  • 1 large yellow onion, peeled and sliced
  • 6 cloves garlic, peeled and chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 cups Guinees stout or any other stout beer
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 1

Instructions

  1. Preheat oven to 325º. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake sirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
  2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thicknes, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearming sprigs, if you like.
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http://www.culinarycafe.com/2009/08/17/beef-and-guinness-pie/

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Cabbage and Bacon Pie

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Cabbage and Bacon Pie

Prep Time: 0

Yield: 6

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

Ingredients

  • 6 russet potatoes, peeled and quartered
  • 14 tbsp. butter
  • 6 tbsp. flour
  • 5 cups milk
  • 2/3 cup chopped fresh parsley
  • Salt and freshly gound black pepper
  • 1 head savoy cabbage, chopped
  • 1 cup beavy cream
  • 2 scallions, trimmed and finely chopped
  • 1 1/2 lbs. baked ham, diced

Instructions

  1. 1. Preheat oven to 400º. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30-35 minutes.
    2. Meanwhile, melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8-10 minutes. Add parsley and salt and pepper to taste and set aside.
    3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
    4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.
    5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potates through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30-35 minutes.
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http://www.culinarycafe.com/2009/08/17/cabbage-and-bacon-pie/

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Mango Pie

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Mango Pie

Prep Time: 0

Yield: 0

This pie goes great with a giant glass of Mango Iced Tea.

Ingredients

  • Pastry For 9" Two Crust Pie
  • 5 cup Fresh Mango, Sliced
  • 1 tsp. Lemon Juice
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp. Cinnamon
  • 2 Tbsp. butter

Instructions

  1. Heat oven to 425°.
  2. Prepare pastry.
  3. Mix mango and lemon juice. Stir together sugar, flour and cinnamon. Mix with mango.
  4. Turn into pastry lined pie pan; dot with butter.
  5. Cover with top crust, which has slits cut into it; seal with flute.
  6. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking.
  7. Bake 9-inch pie for 35-35 minutes or until crust is brown and juice begins to bubble through slits in the crust.
  8. Serve warm with vanilla frozen yogurt as a side dish.
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http://www.culinarycafe.com/2009/08/17/mango-pie/

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Honey Pecan Pumpkin Pie

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Honey Pecan Pumpkin Pie

Prep Time: 0

Yield: 8

This pie has a touch of honey in the filling, in the topping and in the crunchy coating for the pecan garnish.

Ingredients

  • 1 Basic Pie Crust
  • 6 tablespoons sugar
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Pinch of salt
  • 1 cup pecan halves (about 4 ounces)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon allspice
  • 1/4 tsp salt
  • 1/8 tsp ground ginger
  • 1 15-ounce can solid pack pumpkin
  • 1/3 cup honey
  • 1 cup whipping cream
  • 4 large eggs
  • 1 cup chilled whipping cream
  • 2 tablespoons honey

Instructions

  1. Make pecans:
    Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)

    Make pie:
    Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.

    Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.

    Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)

    Make topping: Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.
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http://www.culinarycafe.com/2009/08/17/honey-pecan-pumpkin-pie/

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