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Crust
amounts for 9” two crust pie (8” two crust pie) (1 crust pie)
2 c. flour (1½ c.) (1 c.)
1 t. salt (3/4 t.) (1/2 t.)
2/3 c. shortening (1/2 c.) (1/3c.)**
¼ c. water (3 T.) (2T.)
** I've found that the key to doing this right is WEIGHING the shortening (my amounts are slightly light):
124 g (93 g) (62 g)
Mix flour and salt. Use pastry blender to cut in shortening. Make moat in flour and sprinkle on the water. Stir minimally, only until moistened. Roll on floured waxed paper.
Following fillings are for 9” pies. For 8” pies, use ¾ these amounts
For all except strawberry pie:
Make crust for 2-crust pie
Mix all ingredients except butter and fill crust
Dot top with butter
Add upper crust with steam holes cut; sprinkle with a little sugar
Bake as directed, check pie about 10 minutes before end time… remove if crust is getting too dark
Sour Cherry (edited March 2023)
3 (about 15 oz) cans TART* cherries, 1/3 cup canning liquid reserved… you can drink the rest if you’re a hard-core sour cherry lover like me
OR about 5 cups pitted fresh TART*,** cherries
3/4 c. sugar
1/2 t. almond extract
3 T. quick-cooking tapioca
1½ T. butter
Bake at 425 F for 35-40 min.
* I grew up calling these cherries “sour”, but a recent shopping challenge has taught me that the rest of the world calls them “tart”. If you’re looking for them on a shopping app… best look for tart cherries!
** A-HA! Just read a cherry pie recipe from the New York Times... Melissa Clark calls them "sour". Take THAT Dillons/Kroger (nods smugly).
Rhubarb
4 c. diced rhubarb
1 1/3 c. sugar
1/3 c. flour
1½ T. butter
Bake at 425 F for 40-50 min.
Blueberry
4 c. fresh blueberries
½ c. sugar
3 T. quick-cooking tapioca
½ t. ground cinnamon, optional
1½ T. butter
Bake at 425 F for 35-40 min.
Blackberry
4 c. blackberries (fresh or frozen)
1 ½ c. sugar
¼ c. flour
1 ½ T. quick-cooking tapioca
1½ T. butter
Bake at 425 F for 35-40 min.
Strawberry Cheesecake Pie
Heat oven to 450 F.
Make a one-crust pie and bake crust about halfway (maybe 10-15 minutes?). If using tweaks, bake until nearly done.
TURN OVEN DOWN TO 350F.
FILLING WITH TWEAKS:
Mix with a hand mixer:
8 oz. cream cheese, ROOM TEMP.
1 egg
½ c. sugar
½ t. vanilla
1/4 t almond extract (optional - if adding nectartines)
2 T cream
Pour into pie crust and bake 20-25 minutes. Remove from oven and let cool.
1 1/4 lb fresh strawberries, washed, hulled, and sliced… or can sub in 1-2 nectarines or peaches for part of the strawberries
1/4 c sweetener of choice
2 T water
2.5 g unflavored gelatin sprinkled on top of 2 T water
Puree 120 g of the fruit, 2 T water, and sweetener with immersion blender or in small food processor. Place in small saucepan. Once gelatin has bloomed (give it a few minutes on water), add to fruit purée. Heat gently to 137 F on an instant read thermometer (it won’t take very long). Remove from heat and let cool for 5-10 minutes. Mix with remaining fruit. If it’s still runny (and you’re afraid it will run off the fruit and pool on top of the pie, put it in the fridge and cool some more, stirring every 5-10 minutes until it starts to set. Then pour over pie and chill. [Using gelatin was my idea to reduce the heat applied to the fruit purée in an attempt to keep it fresher… I think it worked(?). I haven’t tried chilling the fruit separately from the pie for serving over 2-3 days, so I’m not sure how “solid” the gelatin will get.]
If serving to a large group, pour strawberries into crust immediately before serving. Otherwise, just spoon strawberries over individual slices before serving.
ORIGINAL FILLING:
Mix with a hand mixer:
8 oz. cream cheese, room temp.
1 egg
½ c. sugar
½ t. vanilla
Pour into pie crust and bake 10 minutes. Remove from oven and let cool.
1 qt. fresh strawberries, washed, hulled, and sliced
½ c. water
2/3 c. sugar
2 T. + 1 t. cornstarch
¼ c. water
Simmer ¾ c. strawberries in ½ c. water for 3 minutes. In a small bowl, blend sugar, cornstarch, and ¼ c. water. Add to strawberries on stove. Bring to a boil and boil one minute (or until quite thick and clear), stirring constantly. Cool and add rest of strawberries.
If serving to a large group, pour strawberries into crust immediately before serving. Otherwise, just spoon strawberries over individual slices before serving.
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