Posts Tagged ‘pies’


Key Lime with lemon meringue pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice
2 tablespoon grated lime zest
1/4 cup lemon curd (I use Dickinson’s Lemon Curd)

Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Swirl in slightly heated curde6a4ea3c-7836-4676-ac35-c148fa12a32d_1.5d5c4fe2d6f18e99828cd1ad45ed6d60




Bake in preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Remove from oven when complete.

While your pie is baking, mix the following meringue:

4 egg whites
4 tablespoons granulated sugar
1/2 teaspoon cornstarch
pinch salt

Beat egg whites until soft peaks form. In separate bowl mix sugar, cornstarch and salt. Add sugar mixture a little at a time to the egg whites, beating between additions.

Spoon the meringue over pie. Bake for Spoon into pie you’ve just removed from oven and lightly sprinkle another tablespoon of sugar because that will give you that caramelized look when you broil it.

Place back in oven and cook for another 5 minutes. Then put it on low broil for last 3-4 minutes for the browning effect.

May be eaten hot, or chilled. I prefer it chilled, especially in the summer.



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It isn’t your normal cherry pie. The glaze brings smooth, flavorful consistency which is unique to a cherry pie. The mix of sweet and tart cherries added while frozen keeps them plump.  You can just get a hint of the almond, and it is totally worth it.  Without even experimenting I am going to suggest you could add a bit of amaretto to this pie and it would work just great!

Try it.  You’ll like it.

2 pie dough crusts (you can make your own, or use store-bought.  In this case I bought the best prepared pie dough which is at Trader Joes. *pro tip, leave in wax cover to roll, otherwise you will get cracking.  This is the only downside to Trader Joes pie crust. Mrs. Fields is a good brand too)
3 cups Costco Private Selection Frozen mixed variety cherries.
1 box junket Danish Dessert, strawberry
Welchs white grape cherry juice
1 tsp almond extract
1 tsp cinnamon
2 Tbsp butter
2 egg yolks

IMG_1876IMG_1877Junket Danish Dessert

Cover 9 inch pie pan with a circular rolled pie dough.  Prick bottom.  Slice butter thinly and lay on bottom.  Prepare Danish dessert over stovetop using 1 cup white grape cherry juice and 3/4 cup water instead of just water (as directed by instructions on back of box).  When thick and clear remove from heat.  Add almond extract and cinnamon.  Stir in cherries and pour into prepared crust.

Design top as desired and then brush top dough with egg wash.  Bake as directed on prepared pie dough.  You will want to use a cover on sides and top of pie to prevent overbrowning during the baking process.

Serve with a dollop of vanilla bean ice cream dashed with a spritz of nutmeg.




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So I am a few days late for Pie Day, or Pi Day.  In discussing this phenomenon with a math geek I was informed that a pie is a circle.  But the formula for the area of a circle is Pi R squared.

Area of Circle:
area = PI r2

So to pay homage to the square in the pi, I created a square pie for Pi Day.

As is usual with pies, I just follow my heart.  I had some gala apples so diced 3 of them up, and about a pint of fresh blueberries.  I added sugar water, a dab of cinnamon, nutmeg, allspice and a touch of butter. Reduced down and then for kicks and giggles added a little bit of apple sauce to thicken it.

I then used frozen pastry dough, rolled them thin to line my square muffin pan.  Lined the muffin with a puff pastry cut to size, filled it with the fruit filling, and topped with dough that I had cut the pi symbol.  Baked at 350 for about 1/2 hour.

pi filling just starting pi filling pi 11024939_10206021054226441_1592815384_o

Happy Pi are Square day.  First square pie I’ve ever made.  and it was delicious.


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Fall is my most favorite time of year.  By far.  I love the crisp of the air, I love the changing colors in the mountains.  They say your most favorite season is the one you first fell in love with.  For me, this is true.  I fell in love during Autumn.  So besides that nostalgic rush of memory that revives and tingles my endorphines, I embrace the pumpkins and the jonathan apples and the Autumn brown/copper/orange/yellow/burgundy colors.

I decided I liked pumpkins so much I was going to use them as a container for my pumpkin desserts this year.  Because you normally have to cook pumpkin for about an hour I was concerned about the integrity of my “container” so I opted just to create the shell as a base and place my already cooked pumpkins into the scooped out base.  I had to choose a pumpkin that was large enough to set a pumpkin sized pie into the base.  Consequently I needed to cut about four inches from the center of the pumpkin so I could have a cover-looking sized cover for the top.

So if you are going to do this, choose a large enough pumpkin, make sure you clean out the bottom well enough to place a pumpkin pie.

It makes a delightful setting!  I did two pies:  one a traditional pumpkin pie with baked leaf pieces (you can dust with cinnamon sugar or glaze with an apricot or strawberry jam to make the shimmery ones) prior to cooking.  Not only are they easy to do, they are very tasty and compliment the pie.

I also did a pumpkin dessert.  Super easy and very tasty.  I love streusel-type toppings on just about anything.

Pumpkin Dessert

1 (18.25 ounce) package yellow cake mix
1/3 cup butter, melted
1 egg

1 (29 oz) can pumpkin
1/2 c brown sugar
2/3 c milk
3 eggs
2 tablespoons pumpkin pie spice

1/4 c butter, chilled
1/2 c white sugar
3/4 chopped walnuts or pecans

1. Preheat oven to 350 degrees and lightly grease a 9×13 inch baking dish.
2. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
5. Bake 45 to 50 minutes, until top is golden.

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