Showing posts with label pies. Show all posts
Showing posts with label pies. Show all posts
Monday, August 18, 2025
Monday, January 31, 2022
Impossible Chicken and Broccoli Pie
I needed something quick to have to eat before I left for Tennessee.
Monday, July 12, 2021
Strawberry Pie
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Please join me for one of my all time favorite pies! My daisies and my limelight hydrangeas (thanks for the recommendation, Mary !) are from my garden.
Monday, June 28, 2021
Black Raspberry Whipped Sensation Pie
Is it hot enough for you where you live? It's toasty in Texas, and I've made us a Blackberry Whipped Sensation Pie. It's cool enough on my patio to sit and enjoy some.
Monday, September 2, 2019
Raspberry Pie
It's still summertime in Texas and our weather is still hot and muggy. Raspberry pie is in order. I received a free sample of Downton Abbey, The Bates' Tea in my Republic of Tea catalogue. The tea as described in the catalogue is that of plum pudding...baked fruit and spices with vanilla in a black tea. It's very tasty! The plant in my lady head vase is called a Zamioculcas Zamiifolia...whew, that's a mouthful!!! When I bought this at the nursery, the man told me that it doesn't need a lot of light and to only water it about every two weeks. I keep it on my coffee table in a basket with some other plants, and it has done very well. I do think I'll have to move it to a larger pot soon.
I don't have a teacup with raspberries, but I thought my Strawberry Fair teacup from Johnson Brothers would fit the bill.
My son, Tim, came over this past week to celebrate his birthday. He wanted a strawberry pie, and we ate the whole pie. Here he is with his wife and daughters.
Happy Labor Day. However, Let's remember to keep those in the path of Hurricane Dorian in our prayers, and those families who lost loved ones in the Odessa, Texas shooting.
Yield: 6-8
Fresh Raspberry Pie
Since raspberries are my very favorite, I used my favorite strawberry pie recipe, but used raspberries instead. It's sweet and tart! This time instead of a regular pie crust, I used a chocolate cookie one.
ingredients:
- 4 cups fresh raspberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- pinch of slat
- 2 tablespoons light corn syrup
- 1 cup water
- 3 tablespoons raspberry gelatin
- 1 baked pie crust
instructions:
How to cook Fresh Raspberry Pie
- Combine sugar and cornstarch in a saucepan, and stir to combine. Add the salt, corn syrup, and water, and mix together. Cook until the mixture is thick and turns clear . Remove from heat and add the raspberry gelatin, and stir until it's dissolved. Cool.
- Add the raspberries to the baked pie crust. Pour the cooled syrup over the berries, coating all the berries. Chill.
- At whipped cream if desired.
NOTES:
Instead of adding the berries to the syrup, I decided that the best way to avoid breaking them apart was to add them directly to the baked pie crust, and then adding the syrup. It works out much better this way.
I am sharing this with these lovely parties:
Monday, October 10, 2016
Mini Apple Pies
Let's have tea on the patio today because it's such a pretty, Fall day in Texas! I've made us some mini apple pies to enjoy. Let's have one, shall we?
I'm using my Johnson Brothers Harvest Time teacup. Isn't it such a lovely, vintage pattern?
These little pies make your home smell delicious! I hope you get a chance to make some soon.
yield: 10- 15- mini pies
Mini Apple Pies
These mini apple pies are the perfect after dinner dessert or teatime treat!
INGREDIENTS:
- 2-3 Granny Smith Apples (I used Gala), peeled, cored and cut into 1/4" diced apples
- 1/3 cup packed brown sugar
- 1/2 t. cinnamon
- some freshly grated nutmeg
- a pinch of allspice
- 2 T. butter
- 1 T. cornstarch
- 1 box of pie crust, which has two crusts in it (I had to use a third pie crust, also)
INSTRUCTIONS:
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Melt the butter in a medium skillet over medium heat. Add the diced apples, spices, and cornstarch. Cook about 3-5 minutes so the apples start to soften and the cornstarch thickens the sauce. Once the apples are almost tender, remove from the heat and let cool to room temperature.
- Unroll one of the pie crusts and using a rolling pin, roll it out about 1/2 inch larger in diameter, this is to ensure covering the mounds of filling.
- Unroll the second crust, then spoon on a tablespoon of the apple filling. Repeat around the whole crust, leaving enough space to seal and cut around each mound of filling. You should be able to fit 10 mounds of filling. (I had to use another crust and was able to get 5 more pies).
- Brush the egg wash around the filling and out to the edges using a pastry brush
- Place the larger crust over top and gently press down between the mounds of filling
- Cut around each of the mounds of filling with a 2 ½ or 3 inch round cutter. I used my Pampered Chef Cut 'n Seal.
- Lift up each apple pie cookie and place on the lined baking sheet. Press to completely seal the edges on each one, then crimp the edges with a fork. (I didn't need to do this since I used the Cut 'n Seal).
- Brush the tops with the egg wash, then cut slits in the top of each crust for steam to escape. 10.Bake 15-18 minutes, until golden brown.
I am joining the following parties:
Monday, July 27, 2015
Tomato Tart and Cooking Camp
This Nana is having one of her favorite Summer time treats out on the patio. I've posted this recipe before, which you can find here, but will share it again. It's such a perfect meal, with pie crust, garlic, cheese and tomatoes....so simple, but sooooo delicious! The recipe for the Tomato Tart is at the end.
My friend Rosie gifted me with several teacups from her late Mother's collection, as she knew that I would use and love them. Isn't this Strawberry by Royal Grafton, a beauty?
Yes, the kids and I are still busy at our weekly Cooking Camp! Here are the little sweethearts after making our Teddy Bears at the Beach cupcakes. You can find directions here. We've made these before, but the kids have fun creating their little scenes.
We also made Caterpillar Cheese Balls. You can use a favorite cheese ball recipe, and divide it into 8 balls, roll in parsley, leaving one ball plain. Add some pretzels and raisins and there you have it! This adapted version came from my Great Balls of Cheese cookbook, by Michelle Buffardi. Each family of kids took one of the caterpillars home to share with their family.
We also made Hot Buttered Soft Pretzels, which was a recipe from King Arthur Flour. You can see that the pretzels are all labeled by one of my campers. We want everyone to be sure to get their own!! This is a quick yeast dough recipe, with only a 30 minute rise. The kids loved these and afterwards I took the little bakers to my neighborhood pool to cool off! You can find the recipe for the pretzels here.
Tomato Tart
1 refrigerated pie crust
1 garlic bulb
1/2 t. olive oil
1 1/2 cups shredded fontina cheese
4 large tomatoes
1/2 t. salt
1/4 t. pepper.
Press
refrigerated pie crust on bottom & up sides of a tart pan. Bake at
450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal.
Bake
garlic at 425 degrees for 30 minutes, or until the garlic is tender.
Test it with a paring knife. Squeeze pulp from garlic cloves into
bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350 for 30-45 minutes or until lightly browned. I like to add some minced fresh basil before serving.
NOTE:
In place of the garlic bulb, I often just sprinkle the crust with
garlic powder. Also, in place of the fontina, which can be pricey, I'll
sub an Italian blend shredded cheese.
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Wednesday, August 6, 2014
Tomato Tart
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I
cut this recipe out of a 2003 Southern Living magazine. It is a recipe
of Carolyn Lemley, who along with her husband, grow tomatoes in east
Texas & sell them at the Dallas Farmers Market. I love this recipe
because it showcases tomatoes & not the mayonnaise, etc, that are
often ingredients in other tomato pies. It truly is delicious and one of my very favorite Summer recipes. I hope
you'll try it!
1 refrigerated pie crust
1 garlic bulb
1/2 t. olive oil
1 1/2 cups shredded fontina cheese
4 large tomatoes
1/2 t. salt
1/4 t. pepper.
Press
refrigerated pie crust on bottom & up sides of a tart pan. Bake at
450 degrees for 9 minutes or until lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil. Fold foil to seal.
Bake
garlic at 425 degrees for 30 minutes, or until the garlic is tender.
Test it with a paring knife. Squeeze pulp from garlic cloves into
bottom of baked pie crust.
Sprinkle 1/2 cup of fontina cheese over the garlic.
Slice tomatoes & place on folded paper towels. Sprinkle with salt & pepper & let stand for 10 minutes.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Bake at 350 for 30-45 minutes or until lightly browned. I like to add some minced fresh basil before serving.
NOTE:
In place of the garlic bulb, I often just sprinkle the crust with
garlic powder. Also, in place of the fontina, which can be pricey, I'll
sub an Italian blend shredded cheese.
I am sharing this with:
Monday, March 3, 2014
Chocolate Raspberry Mousse Pie
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I received some lovely yellow roses and thought I'd use them for the centerpiece for today's tea. A dear friend of mine gave me this pretty Mary Engelbreit teacup and the pretty napkins. Won't you join me for some Chocolate Raspberry Mousse Pie and a cup of tea? We had temperatures in the 80's over the weekend and today it's freezing after some sleet and hail. I'll light the fire for us!
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Chocolate Raspberry Mousse Pie
- can (12 fl. oz.) evaporated milk
- 2 large egg yolks
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips
- 1 container (8 oz.) frozen whipped topping, thawed, divided
- 1 container (6 oz.) or 1 1/3 cups fresh raspberries, divided
- 1 (6 oz.) prepared 9-inch chocolate crumb crust
Whisk together evaporated milk and egg
yolks in medium saucepan. Heat over medium-low heat, stirring
constantly, until mixture is very hot and thickens slightly; do not
boil. Remove from heat; stir in morsels until completely melted and
mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes
until cool. Gently stir in 2 cups whipped topping.
Refrigerate for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.
Refrigerate for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.
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Isn't this teacup so cheery and fun? I love the pretty detail with the checks and the polka dots!
I am sharing this with these lovely parties:
Make It Pretty MondayTea Time Tuesday
Tuesday Cuppa Tea
Inspire Me
Friends Sharing Tea
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Fresh Cut Friday
Seasonal Sundays
Monday, July 29, 2013
Dutch Blueberry Apple Pie with Sugar Cookie Crumble
How about some pie and a cuppa tea in the garden today? I've saved you a slice! I'm using my Brentwood by Adams, English Ironstone.
1 unbaked pie crust, homemade or store-bought
1 T. flour
1 t. sugar
Fit the pie dough into a 9" glass pie pan. Sprinkle the bottom of the dough with the flour and the sugar. Put into the refrigerator until firm, or about 30 minutes. Meanwhile, make the filling.
Filling:
2 cups blueberries
3/4 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
1 t. cinnamon
3 T. flour
1 t. lemon zest
juice from 1/2 large lemon
Sugar Cookie Crumble (recipe follows)
In a large pot, combine apples, blueberries, sour cream, both sugars, cinnamon and flour. Over medium heat, stir together and bring to a light boil (about 10 minutes). Reduce heat to a simmer and add lemon zest and juice, Stir together and then remove from heat.
Preheat oven to 400 degrees.
Pour filling into pie shell. Bake in oven for 10 minutes. Remove from the oven and add Sugar Cookie Crumble to the top, covering all the way to the edges of the pan to prevent berries from splattering.
Reduce heat to 350 degrees. Bake pie for an additional 40-45 minutes.
Remove and let cool. Serve with freshly whipped cream or vanilla ice cream.
Sugar Cookie Crumble: In a food processor, combine 1 cup sugar, 1 cup flour, 1/2 cup butter and a pinch of salt. Pulse together until combined.
NOTE: The next time I make this, I may not use a bottom crust and just bake it as a crisp!
Thank you for your visit! xo
Monday, June 24, 2013
Oreo Pie
For my tea in the garden, I've made some oreo pie. Would you care to share a slice and have a cup of tea?
My Mom gifted me with this darling teapot when we visited in Ohio. My Mom is the Queen of Thrift Shopping and found this little gem on one of her outings. Isn't it sweet? I call it the Cottage Girl Teapot.
This pie is so easy and perfect for a Summer treat! Here's how it's made:
1 package of vanilla instant pudding (I used sugar-free)
1 1/2 cups milk
1 (8-ounce) tub of frozen whipped topping, thawed
about 10 Oreos, crushed
1 Oreo cookie crust, store-bought or homemade
Mix the instant pudding with the milk with a whisk, until well blended. Add the whipped topping and blend well. Fold in the crushed Oreos. Pour into the cookie crust, cover and freeze for at least 6 hours.
When ready to serve, sit out at room temperature about 10-15 minutes for easier slicing. Enjoy!
I'll leave you with a view of my newest fairy garden that I've planted with my cottage teapot, some herbs and mini plants.
Thank you for your visit! xo
Wednesday, June 19, 2013
Strawberry Whipped Sensation Pie
Here's a close-up of the pattern, which has all my favorite colors.
You can zig-zag, or just straight stitch near the edge of the fabric and just pull the thread for a rustic finish. Homespun is great because there is no right or wrong side.
I sandwiched some lace in between the runner and the ruffle for some extra charm.
2 cups fresh strawberries, plus some extra for garnishing
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Oreo or chocolate cookie crust
MASH 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pie crust.
FROST with additional COOL WHIP. Cover and freeze for 6 hours.
If desired, garnish with additional strawberries before serving.
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Monday, May 27, 2013
Lemony Blueberry Layered Pie
I filled a glass teapot with fresh lemons and used these unusual flowers I found at the grocery store. The name of the flower is Eryngium, which I have never heard of. Don't they look like star bursts?
1 graham cracker crust for a 9" pie, store bought or for homemade, check here
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 oz.) box instant lemon pudding
2 t. Fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry pie filling
Combine cream cheese, sweetened condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.
Add pudding mix, lemon zest and lemon juice; mix until well blended.
Spoon about half of the pie filling into the bottom of the graham cracker crust. Spoon lemon filling on top and spread evenly. Cover and chill for at least an hour.
Spoon remaining pie filling on top just before serving.
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Thank you for your visit! xo
Monday, October 22, 2012
Rustic Apple Tart
INGREDIENTS
1 refrigerated pie crust (from 15-ounce package) |
My new $ Tree mug says, "Soothing pleasures are the best. Tea soothes the soul". |
1 egg white, lightly beaten
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
a little freshly grated nutmeg, if desired
3-4 apples, peeled and thinly sliced (I ended up using only three as they were large)
TOPPING (optional)
2 T. flour
2 T. brown sugar
1 T. butter
DIRECTIONS
1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
2. Mix sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white.
3. Mix flour and brown sugar together. Cut in butter until it forms crumbs. Sprinkle on top of the apples. If not using the topping, sprinkle the outside crust with about a teaspoon of sugar.
4. Bake about 40 minutes or until apples are tender. Cool slightly before serving.
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2. Mix sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white.
3. Mix flour and brown sugar together. Cut in butter until it forms crumbs. Sprinkle on top of the apples. If not using the topping, sprinkle the outside crust with about a teaspoon of sugar.
4. Bake about 40 minutes or until apples are tender. Cool slightly before serving.
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