Jenny's Apple Custard Pie

Ingredients for Pie

2 tbsp. unsalted butter

2 lbs.  apples 

(Pink Lady or Honeycrisp are good options) (4 to 5 apples) (sliced for pie)

2 tbsp. sugar

1 tbsp. dark rum (optional)

1/4 tsp. table salt (divided)

2 eggs

2 egg yolks

1 cup heavy cream

1 tsp. vanilla

1/8 tsp. nutmeg

1 blind baked pie crust

Ingredients for Topping

1 cup sliced almonds

1/3 cup sugar

2 tbsp. unsalted softened butter

pinch of salt

Preheat oven to 325 degrees.  Melt butter in sauté pan.  

Add apples and 2 tbsp. of sugar. Sauté until apples are soft but not mushy.  Stir in rum and salt. 

Spread apples over the bottom of the blind baked pie crust.

Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and 

remaining 1/8 tsp. salt.  Pour over apples in pie crust. 

Bake pie about 30 minutes at 325 degrees

 until custard is barely set in the centre.

For the almond topping combine almonds, sugar, softened butter

 and a pinch of salt in a bowl. 

Remove pie from oven and sprinkle with topping.

Return pie to oven and bake for another 15 to 20 minutes until custard is almost set but still slightly jiggly in the centre.  Cool pie completely before slicing. Can be refrigerated but remove from fridge to serve at room temperature.

NOTE:  Topping can be varied.  Another variation would be a topping that would be used for apple crisp (flour, sugar and butter OR flour, oats, sugar and butter). 

Other nuts could be used for the topping as well.

Enjoyed this pie at Jenny's in Boylston on a Pre Christmas Visit 2024.

GF Pie Crust

 This recipe makes 1 pie crust.  To make a 2 crust pie make two individual recipes as doubling the recipe can be tricky.  The original recipe calls for 1 egg yolk.  I used 2 egg yolks and all of the cold water/3 tbsp.

Ingredients

1 1/3 cups GF all purpose flour

pinch of salt

1 tablespoon powdered sugar

7 tablespoons cold butter, cubed

2 tablespoons cold cream cheese, cubed

1 egg yolk (I used 2)

2 -3 tablespoons cold water

Pulse together flour, salt and powdered sugar a few times in a food processor.

Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.

Combine egg yolk and 2 tablespoons of water in a small bowl.  Sprinkle over the flour mixture and pulse a few more times to combine.

Pour mixture into a bowl and press together to form a dough.  If the mixture seems too crumbly, add the remaining tablespoon of water.

Form the dough into a flattened disc, wrap in plastic wrap and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out.  It can also be frozen for up to 4 weeks.

Roll and bake according to your recipe's directions.

This is a GF apple pie made for Ethan on the Labor Day Weekend 2024. Most of the apples were from a tree in Kuusamo but I picked  7 apples from the Lakehouse Apple Tree.

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Kathy's Frozen Lemon Pie

Crust

1 cup flour

2 tbsp sugar

1/4 tsp salt

1/2 cup butter

Mix flour, sugar and salt.  Cut in butter until crumbly.  Place 1/3 cup in small baking dish: press remaining mixture into greased and floured 9 inch pie plate.  Bake both in preheated 375 degree oven 12 to 15 minutes or until golden.  Cool on rack.  Crumble mixture in baking dish.

Filling

2 egg whites, at room temperature

2/3 cup sugar

1/4 cup lemon juice

1 cup heavy cream, whipped

Blueberry Sauce (recipe follows)

In small bowl beat egg whites until soft peaks 

form.  Add sugar and lemon juice:

 continue beating about 6 minutes or until stiff peaks form and mixture is glossy.  Fold in cream.  Turn into baked shell: sprinkle with crumbs from baking dish.  Freeze until firm: cover tight.  Remove from freezer about half hour before serving.  Spoon 1 cup sauce on top: serve with remaining sauce.  Makes 8 servings.  

Blueberry Sauce

2/3 cup sugar

1 tbsp cornstarch (see note)

dash of salt

2/3 cup water

2 cups blueberries, partially thawed 

and drained if frozen

In medium saucepan mix well sugar, cornstarch and salt: stir in water until smooth.  Stir over moderate heat until thickened and clear.  Add blueberries: bring to boil. Remove from heat:  chill.  Can be made a day ahead and refrigerated.  Makes 2 cups.  Note: Increase cornstarch to 1 tbsp plus 1 tsp if using frozen berries.

Grandmaman and Grandpa first tasted this yummy dessert as we planned our Adventure 50 2024 River Cruise with Gerry and Kathy......... a lovely end of summer day dessert on G and K's covered deck.

 

Cranberry Meyer Lemon Pie with Gingersnap Crust

Sadie made this delicious pie for 

Papa's 69th birthday

 when we visited for New Year's.

This recipe can be made GF by simply using GF cookie crumbs.  All other ingredients are GF.  Also if you don't have Meyer lemons substitute some of the lemon juice with orange juice.

Crust

2 cups gingersnap (or vanilla or graham or.....)cookie crumbs

6 tbsp unsalted butter, melted

3 tbsp light brown sugar

1/4 tsp salt

Preheat oven to 350 degrees F.  Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor.  Pulse until the crumbs are moistened, then transfer to a deep 9 inch pie dish.  Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.

Bake for about 12-13 minutes or until crisp and slightly darker.  If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot.  Let cool.

Crust can be baked up to 1 day ahead.  Wrap tightly and refrigerate until needed.

Filling

1 12 oz package fresh cranberries

1 1/2 cups granulated sugar, divided

3 large eggs

2 large egg yolks

2 tsp finely grated Meyer lemon zest

1/2 cup fresh Meyer lemon juice

pinch of kosher salt

3/4 cup unsalted butter, room temperature, cut into pieces

Fresh whipped cream, for serving

Add cranberries, 1 cup granulated sugar, and 1/4 cup water to a saucepan over medium-high heat.  Bring to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes.  The texture should resemble cranberry sauce.  Puree in the food processor (or blender) until it's as smooth as possible.  This may take 3-4 minutes.  Use caution blending hot liquids.

Add the eggs, egg yolks, Meyer lemon zest, Meyer lemon juice, salt, and remaining 1/2 cup sugar to the food processor and pulse a few times to combine.

Scrape the mixture into a double boiler (don't let the top pan touch the water) at medium heat.  Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165 degrees.  Don't rush this step.

Remove the pan from the heat.  If needed pour the curd through a fine mesh strainer.  Let cool until barely warm.

Beat the curd with an electric mixer on medium-high speed, adding softened butter one piece at a time.  Be sure each piece of butter is fully incorporated before adding in the next.

Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in colour, about 6 minutes.

Pour the curd into the prepared crust and smooth out the top.  Gently bang the pie dish on the counter to remove air bubbles, then chill until firm, at least 8 hours or overnight.

Pie can be made 2 days ahead.  Cover and keep chilled until ready to serve.

Sugared Cranberry Garnish (optional)

2 cups Fresh Cranberries (can also use other berries....Sadie added Blackberries)

1 1/3 cup Granulated Sugar, divided

2/3 cup water

Add 2/3 cup granulated sugar and water in a small saucepan and cook over medium-high until the sugar is dissolved.  This is a simple syrup.

Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.

Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet.

Let sit for one hour until the cranberries feel tacky.  Don't rush this step or the sugar won't stick well.

Add the remaining 2/3 cup granulated sugar to a small bowl.

Gently roll the cranberries in the sugar until well coated.

Place the sugared cranberries on a plate to dry and set up for at least 30 minutes.

Store in an airtight container in the refrigerator for up to 1 week.

Finishing Touch

Top the pie with sugared cranberries right  before serving.  Serve with fresh whipping cream on the side.

Sunshine Lemon Pie

Ingredients

For the pie

• 1 whole lemon, washed & seeds removed 
• 4 large eggs
• 1/2 cup butter, melted 
• 1 teaspoon vanilla 
• 1 1/2 cups sugar
• 1 (9 inch) piecrust, unbaked 

For the topping

• 1 cup whipping cream
• 2 tablespoons sugar (white or brown)

1. Prepare  pie crust. (a graham crust would be extra delicious)

2. Pre-heat your oven to 350 degrees.

3. Wash your lemon well then cut up and remove all the seeds. (No need to peel it, you will blend the whole lemon!) Place in your blender.

4. Add the eggs, butter, vanilla and sugar. Blend until smooth. Pour the mixture into your piecrust. Bake for about 40 minutes or until set.

5. Let the pie cool, then chill in the fridge.

6. Place a bowl and beaters in the freezer for 20 minutes . Pour in your whipping cream and sugar. Whip until peaks form. Sadie says brown sugar in the whipping cream makes it extra yummy.

7. Slice pie and serve chilled with a dollop of whip cream on top. This can be enjoyed warm (it just won't be as firm) or at room temperature.

Sadie and Jenny made this pie for Mother's Day 2021.

Peaches'n'Cream Pie "the easy way"

Sadie is celebrating pi day March 14, 2021

Recipe for the Peaches'n' Cream Pie "the easy way" (Thanks Jill)

1 can sliced peaches

Crust

3/4 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 pkg. vanilla pudding (not instant)

1 egg

1/2 cup milk

Topping

8 oz cream cheese

1/2 cup sugar

3 tbsp peach juice

1 tbsp. sugar

1/2 tsp. cinnamon

Combine ingredients for crust.  Beat for 2 minutes. Pour into a deep 10 inch pie plate.  Drain sliced peaches (reserving juice) and arrange slices on pie crust base.  Blend cream cheese, sugar and juice.  Beat for 2 minutes and spoon on pie.  Top with sugar and cinnamon.  Bake at 350 degree for 30 minutes.

 

Rhubarb Custard Meringue

Ingredients

one 10" unbaked unpricked pie shell (GF or regular)

Filling

2 1/2 cups chopped rhubarb

1 cup white  sugar

2 tbsp. flour (GF or regular)

1/2 tsp mace (or 1/4 tsp nutmeg)

2 egg yolks

1/2 cup light cream or milk

1/4 cup melted butter

Meringue

3 egg whites

1/2 tsp. vinegar

1/8 tsp. salt

6 tbsp white sugar

1/2 tsp vanilla

1 tsp white sugar

Filling:  Combine the rhubarb with the sugar, flour and mace.  Put the rhubarb into the pie shell.  Whisk the egg yolks together with the cream and the melted butter.  Pour this custard mixture over the rhubarb.

Place on a rack set in the lower part of the oven at 450 degrees.  Bake 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.

Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.  Add the 6 tbsp sugar and vanilla.  Stir the meringue onto the pie.  Sprinkle with the 1 tsp sugar.

Bake an additional 4 minutes at 425 degrees until delicately browned.  Cool and serve as soon as possible.

Chicken/Turkey Pot Pie

This recipe is in two parts, the filling and then a choice 

between a bisquick topping or a savoury pie pastry of your choice.

Filling

1 medium onion, chopped

1/3 cup butter

1/2 cup flour

1 tsp. salt

1/4 tsp pepper

2 cups cubed cooked turkey or chicken

1 3/4 cup chicken or turkey broth

2/3 cup milk

1 cup shredded cheddar cheese

1 cup frozen peas

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Add the turkey/chicken, cheese and peas.  Cook until the cheese is melted.  Set aside and keep warm.

To finish either prepare a piecrust of your choice or a bisquick topping as follows.

Piecrust

Line a 9 inch pie plate with a bottom pastry.  Pour hot filling into the crust. Place a top pastry over the filling, trim, seal and flute the edges.  Cut slits in pastry.  Brush top with milk.  Bake at 375 for for 40 or 45 minutes or until crust is golden brown.

Or  Easy Bisquick Dumpling Topping

Mix 1 cup bisquick, 1/2 cup bisquick and 1 egg.  Put hot filling into a casserole dish.  Pour bisquick mixture over filling. Bake at 400 degrees for 30 minutes.

I used my new fluted ceramic pie plate from 

Mother's Day for today's chicken pot pie with bisquick.

Kathy's Hash Brown Crust Quiche Lorraine

Hash Brown Crust

4 cups frozen shredded hash browns, thawed (1 pkg of Golden Grill Hashbrown)

2 tsp.  butter, melted

1 beaten egg

1 tsp salt

butter, for greasing

oil spray (or olive oil)

Egg Mixture

4 eggs

1 cup milk (preferably cream, but low fat will also work)

3/4 cup cream

seasoning salt

1 tsp Johnny's garlic spread

options-onion powder, cayenne, red pepper flakes, etc.

1/2 tsp salt

black pepper

Filling

1/2 tbsp butter

6 oz / 180g bacon, cut into large dice (5 or 6 slices)

1 small onion, diced

1 garlic clove, minced

3/4 cup grated cheese (cheddar or gruyere)

(actually any quiche filling)

Preheat oven to 425F.

Grease pie dish with olive oil.

Hash Brown Crust

Grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds.

Take a handful of the rinsed grated potatoes or the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl.  Repeat with remaining potato.  (You should have about 4 cups)

Add melted butter and salt and mix.

Pour the shredded potato into pie dish and spread over the base and side.

Pat down  until firmly packed.  Bake the crust for around 30 minutes.

Filling and Egg Mixture

Melt 1/2 tbsp butter in fry pan over medium heat.

Add onion, garlic and bacon and saute until the onion is translucent and the bacon is starting to brown but not crisp.

Remove from the stove and set aside to cool slightly.  Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche

When the crust is light golden brown remove from the oven and scatter the bacon onion mixture across the base, then the cheese.  Then pour the Egg Mixture in.

Baking the Quiche

Return the quiche to the oven and turn the oven down to 350.  Bake for 25 minutes or until set.  Let it rest for 5 to 10 minutes before serving.

Fresh Blueberry Pie

What a wonderful way to celebrate Barbara's birthday!  We enjoyed 
Linda's Fresh Blueberry Pie  with sparkling water and sparkling wine. Served with a choice of yogourt toppings. This has to be absolutely the world's best summer dessert.  The perfect combination of fresh and sweet. 

Thanks Linda for sharing the recipe!

Pie crust

glass pie dish/ oven 350/~15 mins or lightly browned

mix w a fork 1/2c any liquid veg oil w 2 T milk (I use skim)
and pour into pie plate .. swirl to coat

dry ingredients : 3/4 each white and whole wheat flour
1 T sugar and pinch of salt

whisk together
dump dry mix into pie late and blend with fork, then use fingers to press up sides and bottom... bake/ let cool 

Filling

original recipe calls for 1 c berries to cook with 3 c fresh berries
I never use less than 5 fresh and 8 fresh is really good 
but the more fresh berries req slight tweak w thickening agent
original recipe uses a slurry of 1/4c cool water/3T cornstarch... w 8 c berries that is not enough 

so I add 1/2pkg of Knox gelatine to the lemon juice

 so the pie will hold together

  better presentation
So the recipe:
prepare slurry of 1/4c water w 3T cornstarch... mix to blend
zest 1 lemon and put on top of bowl of 8 c fresh berries
place juice of lemon in bowl and sprinkle w gelatin
now
1c berries in large saucepan w 1/2c water.. simmer 3-4 mins (med heat through whole process)
add 1 c white sugar and stir to blend 
add slurry stirring continuously until mixture thickens and becomes clear ( on my gas range takes maybe 5 mins)
add lemon juice w gelatin and stir maybe 1 min more on heat
remove from heat 
let cool maybe 10 mins stirring occasionally 
add fresh berries stirring to coat w cooked mixture

Pour/dump into cooked pie shell
best if refrigerated over night
ENJOY

Pumpkin Pie

Jenny discovered this recipe in San Diego 2008.  

She made it for Papa's birthday on Christmas Day 2015. Yummy.

1 pkg cream cheese, softened

2 cups canned pumpkin

1 cup sugar

1/4 tsp. salt

1 egg and 2 yolks, beaten

1 cup half and half cream

1/4 cup melted butter

1 tsp. vanilla extract

1/2 tsp cinnamon

pie shell 

whipped cream for topping

Preheat oven to 350 degrees. Put pie shell in freezer for 1 hour.  

Line with foil, place in oven, bake for 10 minutes.  

Remove foil and bake 10 minutes or until the crust is dried and beginning to colour.  

In bowl, beat cheese, add pumpkin and combine.  

Add sugar, salt, eggs, half and half and butter.  Beat until combined.  

Add vanilla and cinnamon.  

Pour in crust and bake for 50 minutes or until set.  

Top with whipping cream.

Tourtière

This recipe for the classic French Canadian meat pie is a combination of a few recipes and can be adjusted according to taste and to ingredients one has on hand.

2 lbs of ground pork (or 1 lb ground pork and 1 lb lean ground beef)

1 cup boiling water

2 tsp salt (or less)

3/4 tsp pepper

1/2 tsp  ground cloves

1/2 tsp cinnamon

1/2 tsp savory (optional)

1 bay leaf (optional)

2 onions

2 cloves garlic, minced (I like more)

1/4 cup fresh fine bread crumbs (skip for gluten-free)

Pastry for two 2 crust pies (gluten-free can be used)
(1 beaten egg with 1 tbsp. cold water or 2 tbsp. milk for top of pie crust)

In a heavy saucepan, combine the meat, boiling water, spices, onion and garlic.
  Cook over medium-high heat, uncovered, stirring continuously, for 10 minutes.
  Cover and simmer, stirring occasionally, for about 20 minutes or until liquid has evaporated but mixture is still very moist.  
Remove from heat and add bread crumbs.  Stir.  Taste and adjust seasonings.  
Let cool completely before filling pies.
Line pie plates with pastry and fill with the meat mixture.  
Cover with the top pastry, seal and flute edges.  Cut slits in top and brush the top with a combination of egg and water or milk.  
Bake in 375 degree oven for about 30 to 45 minutes. 

Blackberry Pie

Pick the blackberries as they ripen (black).  

Grandmaman put foil in the oven.

 The recipe we tried took 4 cups of blackberries.

 Sadie and Logan took turns mixing the sugar and cornstarch mixture in.  We used 1/2 cup of sugar but this amount could be increased for a sweeter pie.

 Once the pie crust was in the pie plate and the berry mixture poured in Sadie arranged the top crust with care.

 After crimping the edges Sadie used a knife to cut steam holes in the pie.

 Next Sadie brushed on a bit of milk and sprinkled a generous amount of 

sugar on for a special finish.

The pie was baked at 400 degrees for 20 minutes then we turned the oven to 350 degrees for about 30 more minutes to finish baking.  We remembered to put foil on the rack below the pie to catch the juicy drippings.

We served the pie with vanilla ice cream.  Yummy.  We all decided that blackberry pie is super delicious but somewhat tart and might be nice mixed with other berries such as blueberries for a more subtle flavor.

4 cups fresh blackberries

1/2 cup white sugar (or a bit more)

1/2 cup flour (or 3 tbsp tapioca or 3 tbsp cornstarch)

2 tbsp. milk

1/4 cup of white sugar (or a bit less)

double piecrust

Preheat oven to 400 degrees.

Combine berries with sugar and flour.

Place berries into an unbaked pie shell.

Cover with the top pie crust.

Crimp edges and cut vents in to let steam escape.

Brush top with milk and sprinkle with sugar.

Bake at 400 degrees for 20 minutes 

then finish baking for about 20 to 30 minutes 

until the filling is bubbly and the crust is brown.

Cool on wire rack and serve with ice cream.