Pie Recipes from GourmetFoodPlaza.com

Pie Recipes A Collection of Pie Recipes from
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Pie Recipes: Slices of Summer, Fresh Berries are worth the effort

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Pie Recipes: Slices of Summer, Fresh Berries are worth the effort.

Apple and Berry Deep Dish Pie Recipe

Make this pie with your favorite berries. Mulberries were once rare, but are now available in season.

Apple and Berry Filling
2 lb	crisp tart apples, peeled, cored, and thickly sliced or diced.
8 oz	raspberries, mulberries, loganberries, or blackberries
2 tbsp	superfine or granulated sugar, or to taste

For the Flaky Pastry - Use Previous Pastry Recipe


Gently combine the apples with the berries and a little sugar to taste. If the apples are not juicy, add a tablespoon of water or lemon juice. Spoon the fruit into the pie dish, heaping it up well in the middle to support the pastry. Follow directions from pastry recipe for forming the pastry and baking instructions. Sprinkle with sugar and serve warm or at room temperature. Serves 6

Raspberry Pie Recipe

Avoid washing the fruit if possible. Pick it over well, checking for blemishes and foreign objects.

Raspberry Filling
8 oz	crisp tart apples, peeled, cored, and thickly sliced or diced.
1 - 2 tsp	raspberries, mulberries, loganberries, or blackberries
1 tsp	superfine or granulated sugar, or to taste

For the Flaky Pastry - Use Previous Pastry Recipe


To make the filling, mix the raspberries with the sugar and cornstarch. Spoon the fruit into the pie dish, heaping it up well in the middle to support the pastry. Follow directions from pastry recipe for forming the pastry and baking instructions. Arrange strips of pastry in a lattice on top. Sprinkle with sugar and serve warm or at room temperature. Serves 6

Cherry Almond Pie Recipe

If using frozen cherries, use them straight from the freezer. Sprinkle the slivered almonds over the pastry base
and increase the cornstarch to 1 tbsp.

Cherry Filling
1 lb	large black cherries, stoned, or frozen cherries
2 tbsp	slivered almonds
2 tsp	cornstarch
1- 2 tbsp	light brown sugar, or to taste

For the Flaky Pastry - Use Previous Pastry Recipe add 1/2 cup of ground almonds to pastry recipe


To make the filling, put a slivered almond into the cavity of each cherry. Mix with the cornstarch and sugar. Spoon the fruit into the pie dish, heaping it up well in the middle to support the pastry. Follow directions from pastry recipe for forming the pastry and baking instructions. Decorate the top with pastry leaves. Sprinkle with sugar and serve warm or at room temperature. Serves 6

Lemon Meringue Pie Recipe

A traditional old-time favorite recipe, with a delicious lemon filling made rich and creamy with the addition of butter

Lemon Filling
3	the juice and grated rind of 3 medium unwaxed lemons.
1/4 cup	cornstarch
1 1/4 cups	water
2	large egg yolks
7 tbsp	superfine or granulated sugar
1/4 cup	sweet butter, diced

Meringue Topping
3	large egg whites
3/4 cup	superfine or granulated sugar

For the Flaky Pastry - Use Previous Pastry Recipe

To make the filling, put the grated lemon rind and juice into a heatproof bowl. Add the cornstarch with about 1 to 2 tablespoons of the water. Stir to make a smooth paste. Bring the rest of the water to a boil in a medium-sized pan, then stir into the lemon mixture. When thoroughly combined, tip the contents of the bowl back into the saucepan and cook, stirring constantly, until the mixture boils. Reduce the heat and simmer, stirring frequently, for about 2 minutes until the mixture is smooth and thick.
Remove the pan from the heat and beat in the egg yolks and sugar followed by the butter. Spoon the filling into the pie shell and spread it evenly.

To make the topping, put the 3 egg whites into a non-plastic, spotlessly clean, grease-free bowl and beat until soft peaks form. Beat in the sugar, 1 tbsp. at a time, then beat well to make a stiff, shiny meringue. Gently spread the meringue over the lemon filling until completely covered. Bake for 15 to 20 minutes in the preheated oven until the meringue is a golden brown.

Follow directions from pastry recipe for forming the pastry and baking instructions. Serve warm or at room temperature.

Serves 6 - 8

Coconut Topped Berry Pie Recipe

New fashioned touches update this classic favorite. Serve with ice cream

Berry Filling
2 cups	blueberries
2 cups	sliced hulled strawberries
1	juice of lemon
1 tbsp	quick-ciiking tapioca
1/3 cup	granulated sugar

Topping
3 tbsp	all purpose flour
2 tbsp	brown or granulated sugar
1 tbsp	butter, cut into bits
1/4 cup	shredded or flaked coconut

For the Flaky Pastry - Use Previous Pastry Recipe

To make the filling, stir together blueberries, strawberries, juice of lemon. In another bowl stir together tapioca and sugar. Then stir into berries to evenly coat. Let sit 10 minutes so tapioca will soften. When filling has sat 10 minutes, stir and turn into shell and bake.

To make topping, using a fork, stir together flour and sugar. Cut in until crumbly, butter, into bits. Gently stir in coconut. Sprinkle topping over center portion of bubbly pie, leaving a 2 inch border of fruit showing around edge. Bake until topping is golden.

Follow directions from pastry recipe for forming the pastry and baking instructions. Serve warm or at room temperature.

Serves 8 to 10

Featured Books on Pies and Pastry

American Pie: Slices of Life (and Pie) from America's Back Roads

Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes

Pastry: The Complete Art of Pastry Making

American Pie: Slices of Pie
from America's Back Roads

Apple Pie Perfect: 100
Delicious and Decidedly Recipes

The Pie and Pastry Bible

Pastry: The Complete
Art of Pastry Making

Featured Products for Pies


Silicone Rolling Pin Navy	Cherry Pie Plate	Pyrex Glass Pie Pans	Mrs Andersons Pie Crust Shields

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