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Posts Tagged ‘Pie’

No Bake Blueberry Pie

Dear Readers,

A tennis friend in NC invited my husband and me to dinner at her home a couple of summers ago.  She served blueberry pie for dessert and it was scrumptious.  This is the recipe she graciously shared with me.  Thanks, Marty!

Blueberry Pie

4 cups fresh blueberries

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup water

1 tablespoon butter

Spread two cups of fresh blueberries in a store-bought graham cracker pie crust.  Cook remaining two cups of blueberries with sugar, cornstarch, salt and water over medium heat until thick.  Remove from heat and add butter.  Cool and pour over blueberries in crust.  Chill pie in fridge for a couple of hours before serving.

Note:  This can be made in a prebaked regular pie crust.  It is heavenly served with a scoop of vanilla ice cream!

Another Note:  Just recently made this pie and I cut the sugar to 1/2 cup and it was still sweet.  If your blueberries are tart, use 1 cup sugar; otherwise, you can easily reduce the sugar to 1/2 cup.  It saves calories and is healthier for you.

Keep smilin!

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Dear Readers,

It’s that time of year to enjoy locally grown strawberries and here’s a quick and easy recipe to highlight those luscious berries.

Strawberry Apricot Pie

1 – 8 oz. pkg. cream cheese

3/4 cup apricot preserves

1 pint strawberries

2 tablespoons water

1 – 9″ graham cracker pie crust

Mash softened cream cheese until smooth and light.  Gradually blend in half the preserves.  (It will not look like enough.)  Spread into the crust.  Place capped berries cap side down, well into the cheese mixture.  Melt the other half of the preserves with the water, and spoon 1/2 teaspoon over each berry.  Chill.

Enjoy and remember to always

Keep smilin’!

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Dear Readers,

I guess you can tell by now that Mimi’s favorite dessert is a great big piece of pie!  And there are so many summer fruits that make excellent pies.  There are peaches, strawberries, cherries, blueberries and blackberries available most of the summer.  Well, here’s a great recipe for blackberry pie using either fresh or frozen berries.  Try it and I think you will agree, it’s delicious!

Sour Cream Blackberry Pie

Pastry:

1 cup flour

1/2 teaspoon salt

1/3 cup shortening

2 to 3 tablespoons water

Filling:

1 cup sour cream

1/2 cup sugar

1 tablespoon flour

3 cups ripe blackberries

1 tablespoon lemon juice

Grated nutmeg

Combine flour, salt and shortening in a small bowl.  Cut the shortening into flour using pastry blender or two knives until shortening is the size of peas.

Sprinkle with water and stir with fork until mixture holds together.  Roll 1/8-inch thick on a floured board and line an 8- or 9-inch pie plate with it.  Chill.

Mix sour cream, sugar and flour.  Spread blackberries in pie crust.  Sprinkle lemon juice over berries and spoon sour cream mixture over the top.  Grate a sprinkling of nutmeg over the top.  Bake at 425 degrees for 10 minutes, then reduce heat to 325 degrees and continue baking about 40 minutes, or until berries are soft, juicy and bubbly.  Serves 6.

This recipe was originally printed in the June 24, 1990 issue of the Sunday Courier-Journal magazine.  My Dad sent me this recipe.  He was a real blackberry lover.  He used to tell great stories about picking blackberries near the railroad tracks when he was a kid.

Enjoy and

Keep smilin’!

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Mmm, Mmm Good Peach Pie

Dear Readers,

Okay, here’s another summer dessert that Mimi loves!  I try to bake at least 2 to 3 peach pies every summer.  My mother cut this recipe out of the newspaper about 30 years ago and I tried it and loved the results.  Peaches are plentiful at the farmers’ market right now and as we recently strolled past the stalls, my husband reminded me how much he loves my peach pie!  Baked one yesterday and it was delicious.

Hope you enjoy this recipe as much as my family does. (It’s also my son’s favorite pie.)

Fresh Peach Pie

Line a 9″ pie pan with an unbaked pie crust and fill with sliced, fresh, peeled peaches.  Then cream 1 cup sugar with 1/3 cup softened butter or margarine and add 1/3 cup flour, one beaten egg and 1/2 teaspoon vanilla.  Spread this mixture over the peaches and bake at 400 degrees for 15 minutes, then at 350 degrees for 45 minutes.

Note:  Don’t put too many peaches in pie crust as the filling can run over the side of the pie pan.  Also, if edges of crust brown too quickly, cover with a strip of aluminum foil.

Enjoy and

Keep smilin’! 

Note added on August 1, 2009:

Decided to experiment with this recipe using something other than peaches.  Today Mimi baked a pie with the  crust lined with 2/3 raspberries and 1/3 blueberries and the same filling.  It was great, hubby really enjoyed it and said that it was even better than the peach pie!

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Pumpkin with a Punch

Dear Readers,

 

Mimi has a great pumpkin pie recipe that makes its own crust.  Impossible, you say – not really!  General Mills printed this “Impossible Pumpkin Pie” recipe over 30 years ago and it’s a winner.

 

Impossible Pumpkin Pie

 

3/4 cup sugar

1/2 cup Bisquick baking mix

2 tablespoons margarine or butter

1 can (13 ounces) evaporated milk

2 eggs

1 can (16 ounces) pumpkin  (not pumpkin pie mix)

2-1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla

 

Heat oven to 350 degrees.  Grease 9″ or 10” pie plate.  Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater.  Pour into plate.  Bake until knife inserted in center comes out clean, 50 to 55 minutes.  Garnish with whipped cream if desired.

 

Note:  You can lower the fat and calories by using evaporated skim milk and lite Bisquick.  Tastes just as good, too!

 

I guess you’re wondering where the punch is.  There is none – but it does make an intriguing title!!!

 

Keep smilin’!

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