It’s All About the Pie

April 4, 2014, In: Baking, Entertaining, Food and Drink, Pie
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We must have a pie. Stress cannot exist in the presence of a pie.
― David Mamet

Blueberry Cream Pie

There’s a scene in Men in Black 3 where Agent J tells K that they need some pie. His grand daddy always told him “if you got problems that you can’t solve, helps to get out of your head. Pie, it’s good.”

Indeed.

Here’s the pie lineup with links to all the recipes. The peanut butter pie recipe and our Mom’s “Never Fail” crust recipe are listed both below.

A tip before we start, pie crust likes to be cold! When not in use, keep your dough in the refrigerator. I like to use aluminized steel pie pans and put them in the freezer for about an hour before I start, that way they are super icy cold. (I purchased my pans from William-Sonoma around Thanksgiving awhile back. Unfortunately they are no longer available.)

cherry pie

We made six pies:

  • Cherry
  • Kentucky Bourbon Chocolate Pecan
  • Peach
  • Blueberry Cream
  • Apple Pear Cranberry
  • Peanut Butter Banana Cream

chry_pecan_peach

The cherry pie came from Better Homes & Gardens. One of our guests commented that this was possibly the best cherry pie she has ever had.

Possibly the best pecan pie I’ve ever had came from Bourbon & Boots. I made this one last Thanksgiving and was in love. It didn’t require Karo syrup like a typical pecan pie and it had me a little worried about turning out right. No worries at all, it was amazing! How can you go wrong with add bourbon and chocolate?

The peach pie recipe was from Wives with Knives. Peaches weren’t in season so we substituted frozen. We thawed them slightly and drained off the extra water so the pie wouldn’t be too watery.

apl_pb_bb

Apple pie isn’t my personal favorite, but you have to have it. You know… “as American as apple pie,” it’s a classic. I discovered this recipe which combines apple, pear and cranberry and the combination is fantastic. I made it for Thanksgiving as well. You’ll have a big mound of filling but don’t panic, it will bake down. The recipe came from Camille Styles.

Blueberry cream came from the baker chick. Again on this one, since blueberries weren’t in season we substituted frozen and it worked out just fine. Frozen blueberries can be expensive but I’ve found Target usually has the best price on them.

Lastly, the peanut butter banana cream pie. Our guests ate this one up first, enough said. I found the original recipe online but modified it considerably. My recipe is listed below.

Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie

Ingredients

    Graham Cracker Crust
  • 1 1/2 Cups Ground Graham Cracker Crumbs
  • 1/3 Cup White Sugar
  • 6 Tablespoons Butter, Melted
  • Pie Filling
  • 2 Cups Heavy Cream
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Peanut Butter
  • 1 Banana Peeled
  • 1 Tablespoon Honey

Instructions

    Graham Cracker Crust
  1. Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into a pie plate.
  2. Chill in the freezer for about an hour.
  3. Pie Filling
  4. Place cream and sugar in a chilled mixing bowl. Mix on high for 1-2 minutes. Add vanilla and beat for an additional 1-2 minutes until peaks form. Set whipped cream aside.
  5. In large bowl, combine banana and honey. Beat to a liquid consistency. Add in peanut butter until combined.
  6. Fold whipped cream into peanut butter mixture.
  7. Pour filling into prepared graham cracker crust. Freeze for 1-2 hours. Thaw at room temperature for 15 minutes before serving.
http://cu-rio.net/last-but-not-least-the-pies/

Would you like more pie? Follow our pie board on Pinterest!

I always use my Mom’s pie crust recipe. I was surprised the first time I read the ingredients, it calls for egg and vinegar. I thought this was strange, but it worked. Then I saw a pie competition on Food Network and one of the contestants was talking about how her pie crust recipe called for egg and vinegar. Go figure! Give it a try, but remember, pie crust likes to be cold! When not in use, keep your dough in the refrigerator. Also, plan ahead, this recipe needs to refrigerate an hour before it can be used.

Mom's No Fail Pie Crust

Ingredients

  • 5 Cups Flour
  • 1 Teaspoon Salt
  • 2 1/2 Cups Shortening
  • 1 Egg
  • 1 Teaspoon Vinegar
  • 1 Cup Water

Instructions

  1. Sift together flour and salt. Cut in shortening.
  2. In a cup, put egg and vinegar. Beat. Add water to make 1 cup.
  3. Stir egg mixture into the flour mixture. Make a ball and chill for one hour.

Notes

Makes two double and two single crusts.

http://cu-rio.net/last-but-not-least-the-pies/

We topped our pies with vanilla ice cream and homemade whipped cream. Homemade whipped cream is an absolute must in my mind and it’s surprisingly simple. You know I’ll be talking more about that in another post 😉

I hope you give some of these pies a try and you’ll let me know how they came out. I’m always interested in feedback and any tips you might want to share.

Salute, Denise

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Denise + Sharleen

Two sisters dedicated to living a creative and inspired life. Our goal is to share fresh ideas, connect with like-minded people, teach something new, and bring beauty to everyday moments.

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