Apple Cranberry Pastry Cream Pie

I found this recipe ages ago from Better Homes and Gardens, and am just finally getting around to making it.  I feel like this is a theme in my kitchen lately.  "I can't wait to make this recipe" quickly turns into "I'll get around to it eventually". If I had my way, I'd bake and create all the time!  But then I'd also have a refrigerator full of sweets and treats.  Which sounds amazing, but my jeans wouldn't thank me.  This pie, though!  I made only a few changes from the original pie.  I used my own favorite crust recipe, and I made a lattice top.  The pastry cream at the bottom of the pie gives an interesting flavor contrast to the classic apples and tart cranberries.  Initially I was going to add more cranberries, but decided to stick with the recipe.  The cranberries, as a result don't overpower the pie, but are a nice tart colorful addition.

Apple Cranberry Pastry Cream Pie

2 layer 9-inch pie crust

Pastry Cream:

1 cup milk

1/4 cup granulated sugar

2 egg yolks

3 Tablespoons granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon vanilla

Apple Cranberry Filling:

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 Tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil.  In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined.  The mixture will be very thick.  Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan.  Continue to cook over medium heat, whisking constantly, until the mixture is thick and bubbly.  Remove from heat and stir in the butter and vanilla.  Transfer to a bowl and cover with plastic wrap. Place in the refrigerator until you are ready to assemble the pie.

For the apple cranberry filling, place the sliced apples and cranberries in a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, allspice, and salt, and toss together until the apples are evenly coated.

Preheat the oven to 375F.

Fit the bottom crust into a 9-inch pie plate.  Spread the pastry cream over the bottom of the crust.  Spoon the apple cranberry filling over the pastry cream.  Use the top crust to make a lattice, or simply place the top crust over the pie.  Seal and crimp the edges.  If not making a lattice, cut several slits into the top of the pie to let steam escape during baking.  Place the pie in the oven and bake for 80 to 90 minutes, or until the filling is bubbly in the center.  Cover the pie loosely with foil if the crust starts to get too brown.  Remove the pie from the oven and let cool before slicing and serving.  Makes 8-10 servings.

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Pineapple Strawberry Pie

I am so excited about this pie!  I absolutely love fresh fruit, and pineapple is one of my favorites.  I also really love fresh strawberries and fresh pineapple together.  I made a strawberry rhubarb pie a few weeks ago, and the strawberry just called to me from that pie.  So I decided to combine strawberry and pineapple in a fabulous pie!  I modified this Fresh Pineapple Pie recipe just slightly.


Pineapple Strawberry Pie

2 Layer 9-inch pie crust
3 cups (26 ounces, 1 large) fresh pineapple, cut in bite sized chunks
1 pound strawberries, washed, hulled and sliced
1 1/2 cups (10 1/2 ounces) granulated sugar
1/4 cup (1 ounce) all purpose flour
1/8 teaspoon salt
2 large eggs
1 Tablespoon fresh lemon juice

Preheat the oven to 425F.  Roll out one pie crust layer and fit into a 9-inch pie plate.

In a large bowl, toss together the pineapple and strawberries.  For the filling, in a medium sized bowl, whisk together the sugar, flour, and salt.  Add the eggs and lemon juice, and whisk until combined.  Place half of the pineapple strawberry mixture in the pie crust.  Pour half of the filling mixture over it.  Layer the remaining pineapple and strawberry on top, then pour the rest of the filling mixture over the pineapple.  With the top layer of pie dough, make a lattice crust over the top of the pie and crimp the edges .  
Bake the pie for 50 to 60 minutes.  Check after 40 minutes, and place a piece of tin foil loosely over the top to prevent over browning, if necessary.  The pie is done when you see the filling bubbling in the center.  Remove pie from the oven and cool completely on a wire rack before slicing.  Makes 1 pie, 8 servings.

Enjoy!  -Cardamommy

Blackberry Pie with Vanilla Crumble

I picked up some blackberries the other day and decided to make a pie with them.  Initially, I thought I would do blackberry and apple together, but I chose to do just blackberries so they would really stand out.  I didn't add a lot of sugar because I think that the berries are just sweet enough, and I left out any spices as well.  This pie is simple and quick to throw together, and is the perfect berry dessert!  

Blackberry Pie with Vanilla Crumble

Blackberry Filling:
1 layer 9-inch pie crust
5 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup all purpose flour
2 teaspoons lemon juice

Crumble:
1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Preheat the oven to 350F.  Roll out the pie crust to fit a 9 inch pie plate.  Place the crust in the pie plate and crimp the edges.  Set aside.

In a large bowl, combine the blackberries, sugar, flour, and lemon juice.  Stir until blended.  Set aside.

For the crumble topping, stir together the flour and sugar.  Stir the vanilla into the melted butter.  Pour the melted butter over the flour mixture and toss with a fork until crumbly. 

Pour the blackberry mixture into the prepared pie crust, then sprinkle the crumble topping evenly over the top.  Bake in the preheated oven for about 45 minutes, or until the filling is bubbly and the crust and topping are golden brown.  Let cool before serving.  Makes 8 servings.

Enjoy!  -Cardamommy

Shaker Lemon Pie

The first time I made a shaker lemon pie was a couple of years ago, and I was so excited about it.  Then I ate some and was not so excited about it.  It was so bitter and terrible that we had to throw out most of the filling, and just eat the crust.  So, here we are, round two, and I am so excited to share it with you!  The first time I made this pie I used regular lemons and I think that was part of the problem.  They may also not have been sliced thinly enough.  So this time, I used meyer lemons and sliced them with a mandolin.  The pie was so incredibly tart and lemony with just a touch of bitter from the peel.  It was fabulous.  Definitely on the make again list!  Note:  The lemon mixture needs to sit overnight, so plan ahead when making this pie.

Shaker Lemon Pie

2 layer 9-inch pie crust
3 meyer lemons, sliced thinly (use a mandolin if you have one), and seeds discarded
2 cups granulated sugar
1/2 teaspoon salt
4 eggs
2 Tablespoons butter, melted
3 Tablespoons all purpose flour

In a medium bowl, combine the lemons and sugar, and toss together until well combined.  Cover the bowl with plastic wrap and let sit at room temperature overnight.

When ready to bake the pie, preheat the oven to 425F.  Fit the bottom crust into a 9 inch pie plate.

Beat together the eggs, salt, and butter.  Whisk in the flour.  Add the egg mixture to the lemon mixture and mix well until blended.  Pour the lemon filling into the pastry crust.  Cover with the top crust and seal and crimp the edges.  Cut several slits in the top crust.  Chill the pie for about 20 minutes.

Place the pie in the oven and bake for 30 minutes.  Cover the pie loosely with tin foil if the crust browns too quickly.  After 30 minutes, turn the oven temperature down to 350F and continue baking for 20 to 30 minutes.  Remove from the oven and let cool completely.  Chill before serving.  Makes 8 servings.

Enjoy! -Cardamommy

Blueberry Lemon Cheesecake Pie

So, a while ago, I made this Cherry Cheesecake Pie, and everyone loved it and begged me to make it again.  I thought it was good, but I felt that the canned pie filling detracted from the deliciousness.  So, I decided to make it again, but this time with my own pie filling, and it was so much better!!!  My husband loves all things blueberry, so this pie is for him (although he'll probably have to fight the rest of us for it!).  I used frozen blueberries, although I'm sure you could just as easily use fresh.  


Blueberry Lemon Cheesecake Pie

Blueberry Pie Filling:
1/2 cup granulated sugar
3 Tablespoons cornstarch
2 Tablespoons lemon juice
3 cups frozen blueberries (you could substitute fresh)

Cream Cheese Filling:
9 inch double pie crust, rolled out
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup granulated sugar
1 Tablespoon cornstarch
Zest of 1 lemon
1 egg

In a small saucepan, stir together the sugar and cornstarch until blended.  Add the lemon juice and stir until smooth.  Add the blueberries and cook over medium-high heat, stirring frequently, until the mixture starts bubbling.  Continue to cook, stirring constantly for about 2 minutes, or until thick.  Let cool.

Preheat the oven to 350F. Place one pie crust layer in a 9 inch pie plate.

In a large bowl or a food processor, beat together the cream cheese, sugar, and cornstarch until smooth.  Add the lemon zest and egg and beat until well combined and smooth.  Pour the cream cheese mixture into the prepared pastry crust and smooth the top.  Gently spoon the cooled blueberry pie filling evenly over the top of the cream cheese mixture.

Cut the remaining pie crust into 1/2 inch strips and arrange in a lattice over the top of the pie.  Seal and crimp the edges as desired.  Bake in the preheated oven for 50 to 60 minutes, or until the blueberry filling is bubbling and the crust is golden brown (if the crust browns too quickly, cover loosely with foil).  Remove the pie from the oven and let cool completely on a cooling rack. Serve at room temperature, or chill before serving.  Makes 8 servings.

Enjoy!  -Cardamommy

Buttermilk Lemon Pie

I found this recipe at chow.com, and originally thought it was not a success, and I almost threw away the recipe.  I tasted a sliver and wasn't really impressed because it tasted overwhelmingly of eggs.  I was planning on serving this pie the next day, however, and decided to just go with it.  When I served it the next day it tasted so much better, and everyone who ate it loved it!  So I kept the recipe and decided to share it! This pie is sweet and custardy with the perfect touch of lemon.


Buttermilk Lemon Pie

1 9-inch pie crust
2 cups granulated sugar
2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup buttermilk
4 eggs
4 egg yolks
2 teaspoons vanilla extract
1/2 cup (1 stick) butter, melted
Zest of 1 lemon

Preheat the oven to 350F.  Fit the the pie crust into a 9 inch pie plate and trim and crimp the edges.

In a large bowl, whisk together the sugar, flour, and salt until combined.  Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth.  Add the melted butter and lemon zest and whisk until completely incorporated.  Pour the filling into the prepared pie crust.

Place the pie in the oven and bake for about 50 to 60 minutes, or until the filling is just set in the middle and the top is golden brown.  The pie may puff up a bit at the end of baking, this is okay.  Remove the pie from the oven and let cool completely.  Cover the pie and refrigerate overnight.  Serve the pie at room temperature, or chilled.  Makes 8 servings.

Enjoy!  -Cardamommy

Cherry Cheesecake Pie

I've had my eye on this pie for a while now, and I am so incredibly glad that I made it.  Because it was amazing.  I don't often make cheesecake, but this one spoke to me.  Partly because it was a pie, and partly because it was gorgeous!  I am so happy with the way it turned out.  It was so simple to put together, just like a pie.  My husband rightly suggested that you can make this pie with any kind of fruit topping you'd like.  I'm pretty sure that I'll have the opportunity to try out lots because everyone loved it, and I totally can't wait to make it again!  

Cherry Cheesecake Pie

9 inch double pie crust (I used this one, or use a refrigerated crust)

2 packages (8 ounces each) cream cheese (regular or neufchatel), room temperature

1/2 cup granulated sugar

1 Tablespoon cornstarch

1 egg

1/2 teaspoon almond extract

1 can (21 ounces) cherry pie filling (or any other flavor pie filling)

Preheat the oven to 350F. Place one pie crust layer in a 9 inch pie plate.

In a large bowl or a food processor, beat together the cream cheese, sugar, and cornstarch until smooth.  Add the egg and almond extract and beat until well combined and smooth.  Pour the cream cheese mixture into the prepared pastry crust and smooth the top.  Gently spoon the cherry pie filling evenly over the top of the cream cheese mixture.

Cut the remaining pie crust into 1/2 inch strips and arrange in a lattice over the top of the pie.  Seal and crimp the edges as desired.  Bake in the preheated oven for 50 to 60 minutes, or until the cherry filling is bubbling and the crust is golden brown (if the crust browns too quickly, cover loosely with foil).  Remove the pie from the oven and let cool completely on a cooling rack. Serve at room temperature, or chill before serving.  Makes 8 servings.

Enjoy!  -Cardamommy

Cinnamon Apple Crumble Pie with Brown Sugar Glaze

My oldest Hungry Puppy requested an apple pie, so we decided to make one together.  I love when my Hungry Puppies help out in the kitchen!  It's so fun for them to be hands on and participating in creating the food that we eat, and the math skills!  This pie turned out brilliantly!  I wasn't sure at first, but it is luscious.  I tried a new crust recipe this time and I adore it, so I'll link to the recipe I used, but you can use your favorite or even store bought (no shame, life is busy!).  I almost want to scrape off the apples and just eat the crust.  Almost.  I read an interesting article on apple pie recently that suggested only partially peeling the apples.  By the time they are fully cooked, the skin is so tender anyway that you don't even notice, and save yourself some time and effort.  The apple filling is moist and not overspiced, letting the apple flavor really come through.  The crumble topping provides a wonderful crunchy texture and the glaze caps it off with a burst of brown sugar sweetness.  Original recipe found here.

Cinnamon Apple Crumble Pie with Brown Sugar Glaze

9 inch unbaked pie crust, fitted into a pie plate (I used this one and it was amazing!)

Apple Filling:
3 1/4 pounds (about 6 to 7 large) apples, halfway peeled, cored, and sliced
2/3 cup granulated sugar
3 Tablespoons all purpose flour
2 teaspoons cinnamon
2 Tablespoons melted butter

Crumble Topping:
1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 Tablespoons cold butter, cut into slices

Brown Sugar Glaze:
2 Tablespoons butter
2 Tablespoons packed brown sugar
1 Tablespoon milk
1/2 teaspoon vanilla extract
1/2 to 3/4 cup powdered sugar

Preheat the oven to 400F.

Place the sliced apples in a large bowl, set aside.  In a small bowl, combine the sugar, flour, and cinnamon.  Sprinkle the mixture over the sliced apples and toss to coat evenly.  Pour the melted butter over the apples, and toss again, to coat.  Set aside.

For the crumble, in a food processor, place the flour, sugar, brown sugar, cinnamon, and salt, and pulse several times until blended.  Scatter the sliced butter over the top and pulse until the mixture resembles sandy crumbs.

Toss the apple mixture one more time, then arrange the apples in the crust.  Sprinkle all of the crumble mixture over the apples, letting it fall between the cracks and gaps in the apples.  Place the pie in the oven and bake for 40 minutes, covering loosely with foil to prevent the top from overbrowning.  Reduce the oven temperature to 350F and bake the pie for an additional 40 to 45 minutes, or until the apples are tender in the center and bubbling at the edges.  Remove the pie from the oven.

For the glaze, place the butter and brown sugar in a small saucepan and bring to a boil, stirring frequently.  Boil for several minutes, then remove from the heat and stir in the milk, followed by the vanilla.  Stir in the powdered sugar (starting with 1/2 cup and adding more as needed to reach your desired consistency) until smooth.  Drizzle the glaze over the warm pie.  Serve warm, or chill and serve cold.  Makes 8 servings.

Enjoy!  -Cardamommy

Cinnamon Honey Buttermilk Pie

I don't think that I have ever made a buttermilk pie.  Mostly, I think, because I was a tiny bit afraid that it would taste like buttermilk.  In a pie.  Now, don't get me wrong, I like buttermilk.  Just not in pie form, I don't think.  I once made a buttermilk chocolate pudding and I really wasn't a fan because I could really taste the buttermilk tang through the chocolate. This pie is so amazing!  It doesn't taste like tangy buttermilk, but has a wonderful custard flavor and the honey comes through very nicely.  Just lightly spiced with cinnamon, this pie is just perfect!


Cinnamon Honey Buttermilk Pie

9 inch unbaked pie crust
1/2 cup butter, melted
2/3 cup granulated sugar
1/2 cup honey
1/2 teaspoon salt
3 Tablespoons all purpose flour
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon cinnamon

Preheat the oven to 350F.  

Stir together the melted butter, sugar, and honey until smooth.  Add then salt and flour, and stir until combined.  Stir in the eggs and vanilla.  Add the buttermilk and cinnamon and stir until completely incorporated.  

Pour the mixture into the unbaked pie crust and bake in the preheated oven for 15 minutes.  Reduce the oven temperature to 325F, and continue to bake the pie for 40 to 45 more minutes, or until the filling jiggles slightly.  Remove the pie from the oven and let cool completely (and chill if desired) before serving.  Makes about 8 servings.

Enjoy!  -Cardamommy

Caramel Apple Crumb Pie

This is my 4th of July pie this year.  And while yes, I do realize that the 4th was on Friday, I feel that apple pie is relevant any time of the year.  So.  This pie is incredible.  The crust is perfection (of course it is my favorite crust, so I would say that anyway), the apple filling is nice and saucy, and the crumb and caramel topping?  Crazy delicious.  I'm a little bit sad that it's already gone.  Look's like I'll just have to make another one, right?   Original recipe found here.

Caramel Apple Crumb Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Apple Pie Filling:

5 or 6 large apples, peeled, cored, and sliced (about 1 1/2 pounds apple slices)

1 cup granulated sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

1/4 cup caramel sauce (use one with a thicker consistency or it will be too runny), plus extract caramel sauce to drizzle over the finished pie, if desired

Crumble Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/2 cup (1 stick) cold butter

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, combine the apple slices, sugar, flour, and cinnamon and toss together until apples are evenly coated.  Put the apples into the prepared pie crust and drizzle the caramel sauce over the top.  Set aside.

In a medium bowl, combine the flour and brown sugar.  Using a pastry blender or fork, cut in the butter until the mixture is crumbly.  Sprinkle the crumble topping evenly over the apples.

Roll out the second disk of pie dough and place on top of the apples, or make a lattice crust.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.  Place the pie in the preheated oven and bake for 60 to 75 minutes, or until the center of the pie is cooked through.  Cover the pie loosely with a sheet of tin foil if the crust gets too brown.  Remove from the oven and let cool completely before serving.  Drizzle with extra caramel before serving, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy

Blueberry Lemony Crumble Pie

My husband loves blueberries. I mean loves.  Probably his favorite fruit.  I made him this blueberry pie and he was in heaven.  Actually, everyone was in heaven.  It was devoured.  The lemony cornmeal crust and lemony crumble topping are perfect with the blueberry filling.  

Blueberry Lemony Crumble Pie

Lemony Cornmeal Pie Crust:
1 cup all purpose flour
2 1/2 Tablespoons cornmeal
1 Tablespoon granulated sugar
1 teaspoon lemon zest
1/2 teaspoon salt
6 Tablespoons butter, cold
2 Tablespoons shortening
1 Tablespoon lemon juice
2 Tablespoons ice cold water

Lemony Crumble Topping:
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon lemon zest
PInch of salt
1/2 cup (1 stick) butter, cold

Blueberry Filling:
2 pounds blueberries, fresh or frozen (if using frozen, thaw before using)
2/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cardamom

Preheat the oven to 375F.

For the pie crust, whisk together the flour, cornmeal, sugar, lemon zest, and salt.  Cut in the butter and shortening using a pastry blender or fork until mixture resembles coarse crumbs.  Add the lemon juice and water and toss the mixture together until a dough forms (if you need to add more water, it is okay to do so 1 teaspoon at a time until the dough comes together).  Press the dough into a round flat disk and place on a floured work surface.  Roll the pastry into a circle large enough to fit a 9 inch pie plate.  Transfer the pastry to the pie plate, then trim and crimp the edges.  Cover with plastic wrap and chill while you make the crumble topping and the filling.

For the crumble topping, combine the flour, brown sugar, granulated sugar, cinnamon, lemon zest, and salt.  Cut in the cold butter until mixture is crumbly.  Chill while you make the filling.

In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, and cardamom.  Stir until combined and the blueberries are evenly coated.  Pour the blueberry filling into the chilled pastry crust.  Sprinkle the crumble topping over the blueberries.  Bake in the preheated oven for 50 to 60 minutes, or until the blueberry filling is bubbly.  If the pie browns too quickly, loosely cover with foil.  Remove pie from the oven and let cool completely before cutting (I refrigerated mine until completely cold).  Makes 8 servings.

Enjoy!  -Cardamommy

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Malted Chocolate Marshmallow and Cream Cheese Pie

I haven't made very many pies lately, and I definitely haven't done a frozen pie in quite a long time.  This pie is a mish mash of several different recipes and ideas. It honestly felt a little out of control when I was making it.  It definitely turned out amazing though. A caramel chocolate chip pecan cream cheese layer is sandwiched between two layers of malted chocolate marshmallow filling and topped with whipped topping, caramel, pecans, and more chocolate chips.  This pie is cold and delicious, and not too difficult to put together!

Malted Chocolate Marshmallow and Cream Cheese Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

Malted Chocolate Marshmallow Layer:
8 ounces marshmallows (large or mini)
1/2 cup milk
Pinch of salt
1/2 cup semi sweet chocolate chips
1/4 cup malted milk powder
6 ounces (3/4 of an 8 ounce tub) Cool Whip (reserve the remaining cool whip) 

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup caramel sauce
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
2 Tablespoons mini chocolate chips

2 ounces (remaining 1/4 tub) Cool Whip
Caramel Sauce
Chopped Pecans
Mini Chocolate Chips

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.

In a medium bowl, combine the flour, granulated sugar, and salt.  Using a pastry blender or fork, cut in the butter until you have pea sized crumbs.  Press the pastry mixture evenly on the bottom and up the sides of the pie plate.  Bake in the preheated oven for about 15 minutes, or until lightly browned.  Remove crust from the oven and let cool completely.

For the chocolate layer, in a medium bowl or small saucepan combine the marshmallows, milk, and salt.  Heat on the stove or in the microwave, stirring often, until the marshmallows are melted and the mixture is smooth.  Add the chocolate chips and stir until melted and smooth.  Let cool to room temperature, then stir in the malted milk powder and fold in the Cool Whip.  Spread half of the chocolate mixture into the prepared pastry crust and place in the freezer while you prepare the cream cheese layer.

For the cream cheese layer, beat together the cream cheese, caramel sauce, sugar, and vanilla until smooth.  Stir in the chopped pecans and mini chocolate chips.  Remove the pie from the freezer and spread the cream cheese mixture evenly over the chocolate layer.  Carefully spread the remaining chocolate mixture evenly over the cream cheese layer and chill in the refrigerator until firm.

When ready to serve, top the pie with remaining cool whip.  Drizzle with extra caramel sauce, chopped pecans, and mini chocolate chips.  Makes 8 servings.

Enjoy!  -Cardamommy

Cinnamon Roll Pie Crust

This recipe today is just for the pie crust, because I think you can use it for just about any kind of pie you want.  Apple, cherry, blueberry, peach (oooooh, peach would be amazing!), whatever you like.  I found this recipe in a Food Network magazine, and reconfigured it to use my favorite home made pie crust instead of store bought.  It is amazingly delicious, and quite unexpected.  Also, it looks absolutely beautiful.  You will be sure to wow any and all who see it.  This recipe totally reminds me of these Cinnamon Roll Pastry Bites that I made forever ago.  Delicious!

Cinnamon Roll Pie Crust

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablespoons cold butter
6 to 8 Tablespoons ice cold water
2 Tablespoons butter, room temperature
1/2 cup granulated sugar
1 teaspoon cinnamon

In a large bowl, combine the flour, sugar, and salt.  Add the shortening and butter, and using a pastry blender or a fork or you fingers, cut in the shortening and butter until the mixture resembles coarse crumbs.  Pour 6 tablespoons of the water over the flour mixture and stir and press together until the dough comes together, adding more water if necessary, 1 tablespoon at a time.  Divide the dough into 2 equal pieces, form into disks, wrap in plastic wrap and chill until ready to use.

When ready to make your pie, roll out one disk of pie dough to fit your pie plate, then set aside while you make the cinnamon roll top crust.

Roll out the second disk of dough large enough to fit the pie plate.  Spread the butter over the rolled out dough.  In a small bowl, mix together the sugar and cinnamon, then sprinkle over the buttered dough.  Tightly roll up the pie dough like a cinnamon roll.  Trim about an inch or so off of both ends to make it even.  Cut the cinnamon roll log into 1/2 inch thick slices.  Place the slices cut side down in a tight circle on top of a piece of waxed paper dusted with flour.  Lightly dust the top with more flour, then gently roll out into a circle to fit the top of the pie plate and cover the filling.

Place your desired filling in the bottom crust in the pie plate, then very carefully holding the wax paper, flip the cinnamon roll crust over on top of the filling and gently peel off the wax paper.  If the cinnamon roll pieces separate slightly, it's okay.  Roll the overhanging edges together and crimp.  Bake as directed for your pie filling, covering the pie with tin foil if it browns too quickly.

Enjoy!  -Cardamommy

Ricotta Pie

I stumbled across this recipe in one of my many recipe binders.  It was one that I clipped ages ago with good intentions to try out and never did.  It looked very appealing, however, so I decided to make it right away.  I ended up changing the recipe almost completely, so it is kind of a combination of several recipes including my binder recipe and this one.  This pie turned out really wonderfully.  The texture is definitely that of ricotta, but the sweetness with the warmth of the cinnamon, the orange, raisins, and chocolate is just really good.  I don't think it is really like any other pie I've had before, and I would definitely make it again.

Ricotta Pie

2 layer 9-inch pie crust (I used this one)
24 ounces ricotta cheese
3/4 cup granulated sugar
4 eggs
1 Tablespoon vanilla extract
Grated zest of one orange
1/2 teaspoon cinnamon
3/4 cup golden raisins
1/2 cup mini semi sweet chocolate chips


Preheat the oven to 375F.  Roll out half of the pie dough and fit into a 9 inch pie plate.  Set aside.

In a large bowl, whisk together the ricotta cheese and sugar until combined.  Whisk in the eggs and vanilla until well blended.  Add the orange zest, cinnamon, raisins, and mini chocolate chips, and stir until combined.  Pour the ricotta filling into the prepared pie dough.  Set aside.

For the lattice crust, roll out the second half of the pie dough, and cut into 1 inch strips.  Lay half of the strips over the filling, about 1 inch apart.  Fold back every other strip about half way, then lay another strip across the center of the pie perpendicular to the others.  Unfold the strips over the center strip, then fold back the alternate strips and place another strip across the pie.  Repeat until the lattice completely covers the pie.

Bake the pie in the preheated oven for 45 to 60 minutes, or until the top is golden and just set.  Remove pie from the oven and let cool on a cooling rack.  Refrigerate until ready to serve.  Makes 1 9-inch pie.

Enjoy!  -Cardamommy

Cheddar Maple Apple Pie

I tend to like a little cheese with my apples.  Not all the time, but there it definitely appeals to me.  Add a little bit of cinnamon sugar with it and you have a winner.  I used to buy apple cinnamon cheddar cheese at a grocery store near where I used to live.  So delicious.  I thought about that cheese the entire time I was making this pie.  Tart apples are mixed with cinnamon and sugar, maple syrup and white cheddar cheese.  It was absolutely delicious.  The cheese didn't stand out quite as much as I would have liked flavor wise, but the pie was delicious none the less.  Original recipe from Better Homes and Gardens.

Cheddar Maple Apple Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Filling:

1/2 cup granulated sugar

4 Tablespoons all purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

7 medium granny smith apples, peeled, cored, and sliced

6 ounces (about 1 1/2 cups) shredded white cheddar cheese

1/4 cup maple syrup

Extra maple syrup for drizzling (if desired)

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, stir together the sugar, flour, cinnamon, and salt.  Add the apples and toss to coat evenly.  Add the shredded cheese and maple syrup and toss until evenly distributed.  Transfer the apple mixture to the pastry lined pie plate.  Roll out the second disk of pie dough and place on top of the apples.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.

Bake the pie in the preheated oven for 40 minutes.  Place a piece of tin foil loosely over the pie, and continue baking for about 30 minutes more, or until the filling is bubbling in the center of the pie (not just the edges, or the middle will not be completely done).  Remove from the oven and let cool completely before serving (I like to refrigerate mine until chilled before serving). Drizzle the pie with extra maple syrup, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy

Peanut Butter and Honey Pie

I found this recipe the other day and was immediately intrigued.  I knew that I had to make this pie, but it had to have peanut butter in it too.  I'm not a huge peanut butter fan.  Kind of a take or leave it type thing, and only creamy peanut butter.  That being said, I do have a sort of special weakness for peanut butter and honey together.  I made some peanut butter and honey cookies one time, and absolutely fell in love with the cookie dough (unfortunately they weren't as good when I baked them...).  So, I made the pie with a few changes, and I am loving it!

Peanut Butter and Honey Pie

Pie Dough:
1 1/4 cups all purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons cold butter
4 to 6 Tablespoons ice cold water

Peanut Butter and Honey Filling:
1/2 cup peanut butter, melted
1/2 cup butter, melted
3/4 cup granulated sugar
2 Tablespoons white cornmeal (if you don't have white, you can use yellow)
1/4 teaspoon salt
3/4 cup good quality honey (I use a delicious raw local honey)
3 eggs
1/2 cup milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Preheat the oven to 350F.  

For the pie dough, mix together the flour, sugar, and salt.  Cut in the shortening and butter with a fork or pastry blender until pea size crumbs form.  Add the cold water, one tablespoon at a time, tossing the mixture together after each addition, until the dough starts to come together.  Form the dough into a disk, and chill for about 1 hour.  After the dough has chilled, place it on a floured surface and roll it out large enough to fit a 9 inch pie plate.  Transfer dough to the pie plate.

Four the Peanut Butter and Honey filling, pour the melted peanut butter into the prepared pie crust, and smooth evenly along the bottom of the crust.  Place in the refrigerator so the peanut butter can set up while you make the honey filling.

In a large bowl, whisk together the melted butter, sugar, cornmeal, and salt until blended.  Whisk in the honey, then the eggs, one at a time.  Add the milk, vinegar, and vanilla extract, and whisk until completely incorporated.  Remove the prepared pie crust from the refrigerator, and gently and slowly pour the honey filling over the peanut butter.

Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is golden brown and the middle is set, but still has a slight wobble.  Remove pie from the oven and let cool completely on a cooling rack.  Chill until ready to serve.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

German Chocolate Pie

As soon as I saw this pie in a recent Taste of Home magazine, I knew I had to make it (although I did make a few changes).  And soon!  I'm usually not a fan of nuts, but I really like coconut pecan cooked frosting.  Something about it just makes my tummy smile.  This pie starts with my favorite pastry crust, filled with luscious chocolate and topped with a coconut pecan layer.  This pie was a big hit at my house.  My oldest Hungry Puppy (who isn't a super fan of chocolate) loved this pie. This pie does not disappoint!

German Chocolate Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter

Chocolate Filling:
4 ounces German Chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Coconut Pecan Layer:
1/2 cup packed brown sugar
1/2 cup whipping cream
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.  Set aside.

In a medium bowl, combine the flour, sugar and salt.  Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.  Pour mixture into the prepared pie plate, and press on the bottom and up the sides of the plate.  Bake in the preheated oven for about 15 minutes, or until the crust is very lightly browned.  Remove from the oven and set aside.

To make the chocolate filling, place the German chocolate and unsweetened chocolate in a microwavable bowl, and heat in the microwave in 30 second intervals, stirring well after each interval, until melted and smooth.  Remove chocolate from the microwave and stir in  sweetened condensed milk, eggs, and vanilla extract until well blended.  Pour the chocolate mixture into the crust and return to the oven and bake for about 18 to 20 minutes or until just set in the center.  Remove from the oven and let cool for about one hour.

For the coconut pecan layer, place the egg yolks in a medium bowl.  Place the brown sugar, whipping cream, and butter in a saucepan and heat over medium heat until mixture is boiling, stirring frequently.  Very slowly pour about 1/2 to 3/4 cup of the brown sugar mixture into the egg yolks, whisking constantly.  Return the brown sugar mixture to the burner, and pour the egg yolk mixture into the pan, whisking constantly.  Continue to cook the mixture over medium heat until thickened slightly and just starting to bubble.  Remove the saucepan from the heat and add the vanilla extract, coconut, and pecans.  Let cool slightly, then pour over the the chocolate filling layer.  Place the pie in the refrigerator and chill for 4 hours, or overnight until cold.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy