Category Archives: Pies

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Red White and Blue Pie

In honor of the 4th of July, of course. Impress your guests by bringing out this pie after the cookout is done.

MAKES: 8 servings

Ingredients

  • 1 cup honey
  • 1/4 cup plus 1-1/2 teaspoons cornstarch
  • 1-1/2 cups water
  • 4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
  • 1 pint fresh or frozen unsweetened blueberries
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked. Do a search on our site for the recipe.
  • 1 pint fresh or frozen unsweetened strawberries
  • 4 ounces cream cheese, softened
  • 3 Tbsp honey
  • 1 pint whipping cream
In a large saucepan, combine the honey, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved.Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold strawberries into remaining gelatin mixture; cool to room temperature and set aside.Meanwhile, in a small bowl, beat the heavy whipping cream on high until stiff peaks form. Gradually drizzle in 2 Tbsp honey and keep beating until all is mixed in. In another bowl, beat cream cheese and 1 Tbsp honey until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours.

Carefully spread strawberry mixture over cream cheese layer. Chill for at least 4 hours.

Nutritional Facts

1 slice: 460 calories, 15g fat (9g saturated fat),21mg cholesterol, 161mg sodium, 79g carbohydrate (56g sugars, 3g fiber), 3g protein

THIS RECIPE SPONSORED BY:

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peanut butter chocolate banana pie
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Banana Cream Pie

Banana Cream Pie

Makes a 9 inch pie.

Without all the processed, pre-packaged ingredients typically used in banana cream pies.

Ingredients:

Mash bananas with the juice from 1-2 fresh lemon slices, or 1/2 tsp ascorbic acid (vitamin C) so the bananas don’t turn

brown. Mix bananas with the prepared vanilla pudding. Either layer the banana mix with the whipped cream, or fold the whipped

cream into the banana pudding mix. Put into prepared pie shell and refrigerate. Before serving, garnish with chocolate shavings

or cocoa powder.

Note: The problem with garnishing this pie with fresh bananas is that they will usually turn brown and yucky before

you get a chance to eat the entire pie. Unless you think you can eat it all in one sitting, or you are going to have at least 8

guests helping you eat it, we wouldn’t recommend using fresh bananas on top of the pie.

Variations:

Chocolate / Peanut Butter Layer: Make the chocolate pudding recipe on page 8, add about 1/2 cup of peanut butter to it

and optional walnuts and use it for the bottom layer of the pie. (See photo above.)

Blueberries: Sprinkle some blueberries in between layers of bananas, pudding and whipping cream and then sprinkle

some blueberries on top as well. Don’t mix the blueberries with any of the filling unless you want a purple pie.

THIS RECIPE SPONSORED BY:

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Rum Pie

Makes one 9 inch pie.

This pie makes a beautiful Christmas dessert.
You can make this as an alcohol or non-alcohol version. Typically rum pie uses highly processed gelatin. Some people are worried that unsafe manufacturing practices might lead to contamination of gelatin products with diseased animal tissues including those that might transmit mad cow disease. This risk is probably low, but why take the chance, and besides, gelatin still goes through processing and packaging in plastics.

This is a bit of a time-consuming pie, but so worth it. It’s also a beautiful dessert for Christmas dinner and is light.

1 – 9” graham cracker crust

1/4 cup organic (non-gmo) cornstarch

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar,
or 3/4 tsp stevia

3 eggs, separated

1 1/4 cup almond milk

1 cup heavy organic cream

3 Tbsp rum liquor or 1 Tbsp rum extract

1/4 cup chopped maraschino cherries or fresh cherries.

Mix cornstarch, 1/2 of the sweetener and salt in top of a double boiler. Beat egg yolks, milk, cream and add to cornstarch mix. Cook in double boiler, stirring often, until thick. Remove from heat, stir in flavoring. Chill until cool but has not set up yet.

Beat egg whites until stiff. Gradually add small amounts of the remaining half of the sweetener, beating well after each addition. Fold this into the chilled mix. Pour into shell, garnish with cheeries and whipping cream and keep refrigerated until ready to eat.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Homemade Graham Crackers

These Homemade Graham Crackers taste so much better than the store-bought processed variety. And they are super easy and quick to make. Eat like a cookie (dipped in milk of course) or as a nutritious snack. These are made with buckwheat which adds nutrient value to these crackers.

graham-crackersMakes 2 dozen.

1 1/4 cup all purpose (preferably unbleached) flour

1/2 cup cornmeal

1/2 cup buckwheat flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

2 tsp cinnamon

7 Tbsp butter, softened

1/4 cup honey plus 3 Tbsp

1/4 cup milk

1 tsp vanilla extract

Mix the first 7 ingredients together in a bowl.

Using a pastry cutter (or a food processor), cut the butter into the dry ingredients until well incorporated without any big lumps.

Add the honey, milk and vanilla and blend with a hand mixer (or food processor!) until the dough comes together to form a ball.

Chill the dough for at least one hour.

Preheat the oven to 350°.

Roll dough out onto a well-floured cutting board to slightly less than 1/4 of an inch thick.

Cut into rectangles approximately 1 1/2 inches wide by 3 -4 inches long.

Poke holes in the crackers with a fork to keep them from puffing up while cooking, then transfer them to your cookie sheet.

Bake for 12-13 minutes, or until the edges just barely get brown and depending on whether you like crunchy graham crackers or soft ones.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

DC-LOGO-vert   THIS RECIPE IS SPONSORED BY: DC HARDWOOD FLOORING OF COLORADO.

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Gingersnap or Graham Cracker Crust

With some pie fillings, a regular crust just won’t do. This crust adds flavor to pumpkin pies and most cream pies. You can substitute graham crackers as well. Do a search for our recipe for homemade graham crackers from scratch for an especially tasty snack or for crusts when you don’t want the processed crackers.

35-40 organic gingersnap cookies
(2 1/2 C when crushed)
1/2-3/4 stick of organic butter (just enough to make crumbs stick together.)

Crush cookies into fine crumbs. Add just enough melted butter to hold crumbs together. Press mix evenly into 9″ pie pan covering bottom and sides. Put in 400 degree oven for
5-10 minutes or until slightly browned and hardened.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Old-Fashioned Brandy Pecan Pie

This dessert will really take the chill out of a cold Thanksgiving day with the brandy as an ingredient. But if you are not an alcohol drinker, this recipe is just as good with vanilla as a substitute.

pecan-pie1 pastry shell: See below.
3 organic eggs
1 C. organic evaporated cane juice (sugar)
1/2 tsp sea salt
2 Tbsp organic butter, melted
1/2 C organic corn syrup
1/2 C whipping cream (heavy cream)
1 tsp vanilla
1/4 C. Brandy (optional and omit vanilla if using brandy)
2 C organic pecan halves

Heat oven to 375. In small bowl, beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla, brandy and pecans. Pour into pastry-lined pan. Bake 40-50 minutes or until filling is set and pastry is golden brown.

Pastry shell: 9″ pie pan. 1 1/2 C organic flour, 1/2 tsp sea salt, 1/2 C organic butter. Mix together and add 1 Tbsp of cold water at a time (may take up to 7 Tbsp) until moist and dough clings to bowl. Roll out to fit pie pan, poke holes in dough with fork before baking.

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Pie Crusts

The secret to a good pie is in the crust:                       

fluted-crustBasic Fluted Pie Crust: For 1 – 9” pie plate, bottom crust or shell only.

1 1/2 cups flour

1/2 tsp salt

1/2 cup butter

Mix salt and flour. Cut in butter until crumbly. Sprinkle 7 Tbsp of cold water (1 Tbsp at a time) onto mixture just until moist and dough clings together. Roll out on a floured surface to fit the pie plate and the sides. Transfer dough to pie plate by draping it over the rolling pin on one end. Poke holes in dough on bottom and sides of plate to prevent bubbles during baking.  Make fluted edges as shone in photo to the right, or use a fork to make imprinted edges as shone in the photo below with the lattice top crust. Trim overhanging dough from edges being careful not to trim it too short because the dough will shrink a little when it bakes.

For Prepared Pie Shell:

A pie shell is baked ahead of putting the filling in it. A pie crust is baked with the filling in it. A pre-baked shell is used for pies that will not be baked and will set up in the refrigerator. Bake above crust for about 8-10 minutes at 350º or just until lightly brown and crunchy on the bottom.

lattice-crustFor a Bottom Crust with Lattice Top Crust: Use above recipe but use 2 1/2 cups flour and 3/4 cup butter. After rolling out the dough  in a circle large enough to fit the top of the pie, cut the dough into 1 inch strips and lay the strips across the top of the pie in a lattice fashion. Transfer to the pie once filling is added. Press the edges of the top crust to the bottom crust using a fork. You may have a little extra dough, just bake it for a snack with cinnamon and honey.

For Bottom and Full Top Crust: Use above recipe but use 2 1/2 cups flour, 1/2 tsp salt and 3/4 cup butter. Roll out into a circle big enough to fit the top of the pie. Transfer to the pie once filling is added. Press the edges of the top crust to the bottom crust using a fork. Trim any excess crust from edges and bake the remnants with cinnamon and honey for a snack. Waste not want not!

Graham Cracker or Cookie Crust: For 1 – 9” pie plate. Bottom crust only.

1 1/2 cups cookie or cracker crumbs. (Put cookies or crackers in a plastic bag and roll them with a rolling pin until very fine crumbs.)

Or make our homemade graham crackers on page 71 and skip the step above of crushing them into crumbs, you can press the cracker dough right into the pie plate. Or if you make a batch of graham crackers to eat, you can substitute the homemade crackers and crush them to make the crust while still having some crackers left to eat.

2 Tbsp sugar or evaporated cane juice

Combine crumbs, sugar and butter. Press into pie plate firmly. Bake at 375º for 10 minutes or until firm and lightly brown or crunchy. Let cool and add pie filling.

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Grandma’s Apple Pie

This apple pie has a special treat hidden in it.

6-8 large pie apples peeled, cored and sliced
1/2 C honey
1/2 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup raisins
pie shell, recipe follows

After slicing the apples, put them in a large pot with the honey and cinnamon and cover with a lid. Cook on low just until the apples are tender but not mushy. Some people like chunky apple pie, if so, don’t cook the apples quite so long, just until they are cooked but firm. Sprinkle walnuts and raisins on bottom crust. Pour apples on top, put top crust on and bake until top crust is brown, approximately 30-35 minutes at 350º.

9 ” Lattice Pie Crust:
1 1/2 C white flour
1/2 tsp salt
1/2 C shortening or butter

Mix flour and salt, cut in shortening until well mixed. Sprinkle 7 Tbsp cold water (1 Tbsp at a time) over dough until moist and clings to bowl. Divide dough into 2 pieces, one piece about 60% and the other about 40% of the entire batch of dough. Take the larger 60% piece and roll it out with a rolling pin until it fits the bottom of a 9″ pie plate with a little hanging over the top edge. Fit the dough to the pie plate with your fingers, stab it several times all the way around with a fork so the crust doesn’t get large bubbles in it, then trim off any excess dough hanging over the edge of the pie plate.

Top Lattice:
Roll out the remaining 40% of the dough thin enough to cover the entire top of the pie plate and in a round shape, as if you were going to cover the top of the pie with the entire piece. Cut it into 1/2 inch strips and lay the strips across the top of the apples in the pie plate in a criss crossed or lattice type pattern. Bake as directed above.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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