Easy Two Way Blueberry Pie

Ingredients
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie

Directions

Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter.


For the top

Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Or for a Dutch top

Ingredients
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1teaspoon lemon zest

Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning. Allrecipes

Dutch Apple Pie with Oatmeal Streusel

Ingredients
1 (9 inch) pie shell
5cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1teaspoon lemon zest

Directions

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning. Allrecipes

LIBBY'S® Famous Pumpkin Pie

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves or nutmeg :)
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Very Best Baking

Chocolate Cream Pie

Chocolate Cream PieInspired by Gourmet

Serves 8-10

Ingredients

For Crust
28 Nabisco FAMOUS Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
1/3 cup sugar
4 tablespoons unsalted butter, softened

For Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 ounces chopped bittersweet chocolate, best quality such as Ghirardelli
2 ounces chopped unsweetened chocolate, best quality such as Ghirardelli
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For Topping
3/4 cup chilled heavy whipping cream
1 tablespoon sugar
1 ounce bittersweet chocolate, grated or shaved

Directions

1. Preheat oven to 375 degrees.

2. Make filling: Combine sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together milk and egg yolks. Add milk mixture to saucepan in a slow and steady stream, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Immediately turn heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping whisk against the bottom and edges of pan where mixture is more likely to overheat.) Off the heat, immediately whisk in chopped chocolate, butter and vanilla extract.** Transfer filling to a bowl. Press a piece of saran wrap directly over surface of filling to prevent film from forming and refrigerate until cool, 1-2 hours.

3. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even it out). Bake for 10 minutes until crisp. Set on rack to cool completely.

4. Once filling and crust are cooled, spoon filling into crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one day.

5. Up to 3 hours before serving, make topping: Place heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread whipped cream over pie, leaving some of the chocolate filling showing around the edges. Sprinkle with grated chocolate and refrigerate until ready to serve.
onceuponachef

Coconut Cream Pie

In front of this title should read the most heavenly coconut pie that should ever grace your lips. I set out to find a coconut pie recipe for a man very dear to my family’s hearts, Papa Terry. I had been told a story a while back of how happy, a lady he and NaDonna knew, made him by making his favorite coconut cream pie. Well, I had never made one before but thought why not give it a shot. They were coming over for dinner that night so I got busy early in the morning fixing this pie. The whole day I continued to question my own sanity, why I would ever think making someone’s favorite dessert, that I’ve never made before was a good idea. Well, the truth in the end was, not only did he like love it, he thought it was the best Coconut Cream Pie he had ever had! So now when the temperature heats up and there are holidays to celebrate it now a definite request.

Original Recipe Yield 1 - 9 inch pie

Ingredients

• 1 qt half-and-half
• 1 can of creamed coconut  ( in the liquor department)
• 3 egg yokes
• 3/4 cup white sugar
• 1/2 cup corn starch
• 1/4 teaspoon salt
• 1 pkg frozen coconut , thawed
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed    or   the best way is 1 pint heavy whipping cream,1/2 tsp van, and 3/4 cup powder sugar blended well to make whipping cream 

Directions

1. In a medium saucepan,  make up three cups worth of liquid by combining 1 whole can coconut cream, then enough half and half to finish equaling the three cups. Then add eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 1 pkg of thawed frozen coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with  1/4 cup of toasted coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally. Allrecipes

Grandma's Rhubarb Custard Pie

If you’re so fortunate as to be related and live near my Grandmother, this time of year will have great meaning for you. It’s when, what I affectionately call, “THE LIST" comes out. Every year for many, many years now, my Grandmother has grown her own rhubarb. From the first stalk to the last, all season long she makes pies, and pies and pies. I have since moved away, as you all know, but every year when the birds come back, everything is green again, and the days begin to grow warmer, I long for my Grandmother's Rhubarb pies. So, of course this just means, like you, I must make it myself. Hey, I think we all could use getting our hands dirty a little bit or maybe I might be able to convince Grandma this year to mail me some of her fresh Rhubarb...will see.


Original Recipe Yield 1 pie

Ingredients

• 1 package (2 pieces) prepared piecrust
• 3 cups rhubarb, cut into 1 inch pieces
• 1 1/2 cups white sugar
• 1/3 cup cream
• 2 Tbs all-purpose flour
• 2 eggs, beaten

Directions

1. Preheat oven to 350 degrees 
2. Pour boiling water over rhubarb. Let stand 10 min and drain.
3. In a medium bowl, combine, sugar, flour, eggs,and cream. Mix well, then stir in rhubarb. .
4. Pour into unbaked pie shell. Cover with top crust and bake in preheated oven for 35 to 40 minutes

Grandma Ople's Apple Pie

What's more perfect than Apple Pie on the 4th of July! It's funny I can't remember if it was my Father who said that or  if I heard it from a movie. One phrase I remember my Father saying over and over again as a child was that the corn should be knee high by the 4th of July! One of my favorite memories from childhood is the Wisconsin Summer nights that were always comfortable. The temperature would decrease ever so slightly and there was a light scent of fresh cut grass and hamburgers on a grill in the air. As a teen I would come home and  unwind by sitting on the front steps all while taking in the joys of Summer. We lived on top of a hill and I could  look down at the valley below us. I remember there being another large hill on the other side of that valley that sat the most perfect tree I think ever seen. Completely secluded from any roads and surrounded  by a corn field. I loved how the evening sun would dance across that sweet little valley. For just a moment in time life would slow to a pleasant and peaceful bliss. Those nights were so refreshing for the soul. I hope this story helps you to  recaptures your own fond  memories of your childhood over of course a nice slice of Apple Pie.

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Allrecipes recipe with Publix Premium French Vanilla Ice cream