T’s Spiced Cherry Pie

Pie Crust for 2 Pies

2 pounds frozen cherries

¼ cup cornstarch- mix in some of the cherry syrup after cherries have cooked

1/2 cup granulated sugar

1/2 teaspoon salt

3 teaspoons vanilla extract

1/4 teaspoon almond extract

½ teaspoon ginger

½ cinnamon

Pinch salt

1 Tablespoon freshly squeezed lemon juice

2 tablespoons unsalted butter, cut into small cubes

 

1 large egg

2 teaspoons of water

2 Tablespoons sparkling sugar, optional

 

Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.

Prepare the lattice strips after you fill the pie with the cherry filling.

 

Preheat oven to 425 degrees.

 

For the Cherry Pie Filling:

Combine the cherries, sugar, salt, vanilla, almond extract, ginger, cinnamon, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the cherries start to soften. Scoop out some of the juice and stir in the cornstarch. Add the cornstarch mixture back into the cherries and cook until juices have thickened. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature. Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. If you have too much juice, don’t put it all in the pie crust. Top with cubes of butter. Cut strips of the other pie crust and make a lattice covering on the pie.

 

For the Egg Wash:

In a small bowl, beat together the egg and water until well combined. Brush the top and edges of the crust with the egg wash and sprinkle with sugar, if using. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling. Place the pie plate on a wire rack and cool for at least 2 hours before slicing.

German Chocolate Pie

1/4 cup melted butter

2 tablespoons Dutch Processed Cocoa

2 large eggs

1 large egg yolk

1 14-ounce can sweetened condensed milk

1 1/2 teaspoon vanilla

1 teaspoon salt

1 cup coconut

1 cup semi-sweet chocolate chips

1 cup chopped pecans

1- 9" fresh or frozen pie crust. Pre-bake the crust at 400 degrees for 8 minutes. 

Pre-heat oven to 350 degrees. Whisk together the first seven ingredients. Then fold in the last 3 and pour filling into the partially baked pie crust. Bake for 45 - 50 minutes until the pie is set. A slight jiggle in the center is okay! Cool on the counter for 2 hours. Store pie in the refrigerator.

Toasted Coconut Pie

1 3/4 cups sweetened flaked coconut, toasted or untoasted 

3 large eggs, room temperature + beaten

1 ¼ cups granulated sugar

½ cup salted butter melted + completely cooled

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

1 unbaked 9-inch pie shell or frozen pie shell

 

Preheat the oven to 350 degrees. Spread the coconut into one even layer on a large baking sheet, and bake for 8-12 minutes, stirring a few times so that the coconut browns evenly. Watch closely, burns easily!  Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet. In a large bowl, combine the eggs, sugar, butter, lemon juice, vanilla, and coconut. Pour this mixture into the pie shell. Carefully transfer the pie into the oven and bake for 45-55 minutes, or until set and golden brown. If the edges begin to brown too quickly, lightly cover them with tin foil. Allow the pie to cool before slicing. The pie can be served at room temperature, cold, or slightly warm.

Denise’s Key Line Cheesecake

 Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

1/3 cup melted, butter

 

Heat oven to 325 degrees. Blend all ingredients together and press into the bottom of a 10” x 3” springform pan.  Bake for 15 – 17 minutes, edges should be turning brown. Remove from oven and allow crust to cool.

 

Filling:

 

6 eggs

1 cup butter, melted

2 cups sugar

2 tablespoons vanilla

2 pounds cream cheese, must be softened

1-ounce white cream do cacao

¼ cup key lime juice

 

Directions:

 

Heat oven to 375 degrees.

Place all ingredients into a stand mixer and use the wire whip attachment. Whip on medium speed until the batter is smooth and there are no lumps.  Pour this mixture into the cooled crust and bake the cheesecake for 15 minutes. Then reduce the oven temperature to 250 degrees and cook the cheesecake for 50-55 minutes until the center is firm to the touch.  Turn off the oven and allow the cake to cool in the oven with the door closed for 30 minutes. Chill for 4 hours, thin slice, and serve. ** Although I have found this cheesecake tastes even better after freezing it!

 

Toffee Almond Pie

1 pie crust for a 9” pie, from scratch or a refrigerated pack of two

3 large eggs

1/3 cup sugar

1 cup light corn syrup

1/4 cup unsalted butter, melted

1/4 teaspoon salt

2 teaspoons cornstarch

1 cup toffee bits

6 ounces (about 1 2/3 cups) sliced almonds

 

Preheat oven to 425°F.

Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.

Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.

Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)

Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the almonds are very toasted and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing 

Teri’s Chocolate Torte

 1/3-cup water

½-cup sugar

1 tablespoon instant espresso coffee granules

1-stick butter- cut into cubes

12-ounce good quality bittersweet chocolate- that has been broken or chopped into small pieces.

2 tablespoons vanilla

6-eggs

 

Butter an 8” cake pan and then add a circle of parchment paper or waxed paper to the bottom of the pan and butter the pan again.

 

Mix sugar, coffee, and water into a saucepan.  Over medium heat bring the water, coffee granules, and sugar to a rolling boil, and then remove the pan from heat.  Then add the chocolate and butter to the sugar mixture and let it sit for 2 minutes.

After two minutes, stir the chocolate until smooth.  Next whisk in the eggs one at a time and then add the vanilla.  Pour mixture into prepared cake pan and then place the cake pan in another pan and fill the pan with 1½ cups hot water.  Bake in a 325-degree oven for 45 minutes.  The cake will be slightly puffed and soft to the touch.  Remove the pan from the water bath and cool in the pan on a rack for one hour; then turn the cake out onto a platter.  Chill until serving- cake is best at room temperature.

Rich Pumpkin Pie – Our Thanksgiving Pumpkin Pie

 2 -8” pie crusts, unbaked

3 eggs

1 cup evaporated milk

1 cup sugar

1 cup pumpkin, fresh

1/8 teaspoon salt

½ cup butter, melted

½ teaspoon each of cinnamon, nutmeg, allspice, and ginger

¼ teaspoon cloves

¼ teaspoon fresh grated nutmeg

 

Topping: 1 cup heavy cream

 

Beat eggs, milk, and sugar together.  Mix in all other ingredients and pour the mixture into pie crusts.  Bake in a 400-degree oven for 40 minutes.  Serve with fresh whipped cream.

Florida Key Lime Pie

 Filling:

8 large egg yolks

2 – 14 ounce can of sweetened condensed milk

2/3 cup key lime juice

 

In a double boiler combine all ingredients and cook stirring constantly over low heat until reaches 160 degrees.  This takes about 10 minutes.  Pour into cooked 9” graham cracker crust. 

 

Meringue:

12 tablespoons sugar

4 egg whites

 

Beat egg whites until stiff, and then add 4 tablespoons of sugar and beat until glossy.  Then fold in 8 tablespoons of sugar.

**Whisking in a small amount of the sugar helps to set the egg whites and then the remaining sugar is folded in to retain the air you have beaten into the whites.  If you over beat it will liquefy and be thin. 

Spread the meringue on the filling to cover the edges of the crust.  To set the meringue place pie in a low oven of 275 degrees for 15 minutes or until colored.  Consistency should be like a marshmallow- firm to the touch but soft with a crisp coating.  

 

The Best Key Lime Pie

 Crust:

1½-packages graham crackers- crushed

¼-cup sugar

4-tablespoons melted butter

 

Mix all the crust ingredients together.  Press graham cracker crust into a buttered 10” pie

Pan and bake crust in a 375-degree oven for 10 to 12 minutes.

 

Filling:

8-eggs yolks      

2-(14-ounce can sweetened condensed milk

2/3-cup Key lime juice

 

8-egg whites

1-tsp. Cream of tartar

2/3-cup sugar

 

 

Combine egg yolks, condensed milk, and Key lime juice in a heavy saucepan.  Cook over low heat, stirring constantly, until the mixture reaches 160 degrees.  Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 – 4 minutes)

Pour hot filling into the shell and immediately spread meringue over the filling, sealing to the edge.  Bake at 300 degrees for 20 minutes.  Yield one 10-inch pie.

 

 

*For a smaller pie without as much filling- make ½ of the filling recipe and make an 8” or 9” pie crust!

Fudge Pie

 1 stick of butter

1 square unsweetened chocolate

1 cup sugar

2 eggs

1 teaspoon vanilla

½ cup flour

 

Vanilla Ice Cream

 

Put butter and chocolate in a glass mixing and melt them in the microwave- about 1 minute should do.  Mix butter and chocolate together well and then stir in all other ingredients in the order listed above.  Pour into a buttered glass 9” pie pan and bake in a 325-degree oven for 25 minutes.  Do not overbake!  Slice into wedges and serve warm with ice cream. This is even better with chocolate sauce drizzled over the pie and ice cream!

 

**Mrs. Wall’s Recipe

Chocolate Chess Pie

 1 ½ cups sugar

3 tablespoons cocoa

¾ stick butter,  melted

3 eggs, beaten

1 large can evaporated milk

1 teaspoon vanilla

dash salt

1-9” pie crust

 

Mix together and pour into pie crust.  Bake @ 350 for 30 minutes, reduce oven to 300 and bake until set and knife comes out clean.

 

*Recipe from Fran Douglas

Fran’s Buttermilk Pie

 9 eggs, room temp

3 ¾ cups sugar

¾ cup butter, melted

2 ¼ cups buttermilk, room temp

1 tablespoon vanilla

2 homemade 10” deep dish pie crusts

3 cups coconut

 

Beat all ingredients together.  Stir in coconut and pour into 3 pie crusts.  Bake @ 375 for 10 minutes and then reduce oven to 300 and bake for another 30 -35 minutes or until pies are set.

 

*Recipe from Fran Douglas

Double Chocolate Cream Pie Filling or *Mini Pies Filling

 2 1/4 cups whole milk

1/2 cup sugar

Pinch of salt

2 tablespoons cornstarch

3 tablespoons unsweetened Dutch Processed cocoa powder

1 large egg

2 large egg yolks

5-6 ounces semisweet or bittersweet chocolate, finely chopped

3 tablespoons unsalted butter, cut into pieces

1 ½ teaspoons vanilla extract

Lightly whipped cream, for serving

 

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar.   Remove from the heat.  In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.  Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.  Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes. In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.  Cook the pudding over moderate heat, whisking constantly, until it just comes to a boil, about 2 minutes.  Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter, and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth about 2 minutes.  Pour into cooked and cooled pie crust, cover with plastic wrap, and chill.  Just before serving top with whipped cream.

 

*For mini pies; pour filling into a cowl cover it with plastic wrap and chill.  Bake the Athens mini phyllo shells for 5-6 minutes.  Using a small scoop fill each shell with filling and top with whipped cream and serve.

 

Vanilla Cream Pie Filling

 ¾ cup sugar

¼ cup corn starch

¼ teaspoon salt

3 cups milk, I use 1 large can of evaporated milk as part of the 3 cups and sometimes part half & half or cream

3 egg yolks

2 tablespoons butter

2 teaspoon vanilla

 

1 uncooked pie crust

 

Mix sugar, cornstarch, and salt into a medium saucepan.  Add the milk and cook over medium heat until the mixture comes to a rolling boil.  Boil for 1 minute and remove from the heat.  In a small bowl lightly beat the 3 egg yolks and then add a large spoonful of the hot milk mixture to the eggs whisking.  Whisk the egg mixture back into the saucepan and return the pan to medium heat.  Cook until the filling comes back to a rolling boil.  Remove the pan from the heat and stir in butter and vanilla.  Pour into prepared crust and cover with plastic wrap.

Bittersweet Chocolate Truffle Caramel Tart

 1 recipe Ryan’s pie crust

Bittersweet Chocolate Truffle Topping

Caramel Filling

Whipped Cream

 

Tart Shell

2 cups flour

1 teaspoon salt

2/3 cup shortening- cold

¼ cup ice-cold Sprite, soda water, or cold water

 

Mix flour, salt, and shortening with a pastry blender until flour resembles coarse meal.  Add cold soda and mix with a fork just until the dough starts to form a ball.  Do not over-mix!  (You can also do this in the food processor- just do not over-mix once you add the water!)  Scoop dough out onto a floured surface and knead just to form dough into 2 balls, one larger than the other.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and carefully place dough into a tart pan.  Place a sheet of aluminum foil over the crust and fill the bottom with uncooked beans.  Bake crust in a 475-degree oven for 12 minutes, then carefully remove foil and beans, return tart to the oven, and cook shell for 5-7 minutes more or until crust is starting to turn golden brown. 

                                                                                                                                       

Caramel Filling

1 – 14-ounce package caramels

½ cup half-and-half or evaporated milk

¾ cup butter

 

In a small saucepan melt caramel, butter, and milk over low heat.  Let cool for a while and then pour into the cooled tart crust.

 Bittersweet Chocolate Truffle Topping

 

¾ pound bittersweet chocolate

1 cup whole milk or half and half

2 ounces unsalted butter

1 teaspoon vanilla

¼ teaspoon salt

 

Melt the chocolate, milk, and butter in a double boiler or a very heavy saucepan over low heat stirring constantly with a whisk.  When all is melted and mixed together, whisk in vanilla and salt.  Set aside, whisking occasionally until topping is room temperature and thickened, about 1 hour.  Then spoon this topping over the caramel and spread it out to the edge of the crust.  When completely cool place the tart in the refrigerator for several hours.  Take the tart out of the refrigerator 2-3 hours before serving caramel to come to room temperature.  Serve with a large scoop of whipped cream. 

Apple Pie

 1/3 to 1/2 cup sugar

¼ cup all-purpose flour

½ - 3/4 teaspoon ground cinnamon

½ teaspoon ground nutmeg, fresh ground if you have some

1/8 teaspoon salt

8 cups, peeled & thinly sliced tart apples (8 medium)

2-3 tablespoons butter

 

Pie crust dough for 2 pies

Egg wash -1 egg and a little water-beaten

 

Peel apples, keeping them in a bowl filled with cold water and a little lemon juice so the apples won’t turn brown.  When all apples have been peeled and sliced, drain off all the water and mix in all other ingredients listed except the butter and mix well.  Pour apple mixture into an uncooked pie crust and dot with butter.  Place a larger pie crust over the top fold the top crust under the bottom crust and crump crust together with your fingers.  Make several slits on the top of the crust and then brush on the egg wash.  I usually cut 3” long strips of foil and fold it over the pie crust edges.  Bake pie in a 425-degree oven for 40 -50 minutes.  Be sure to remove the foil for the last 15 minutes of baking!  The top of the pie should be bubbling out of the slits when the pie is done.

Ivan & T’s Pie Crust

2 cups flour

1 teaspoon salt

2/3 cup cold butter, cubed or cold shortening (I quit using shortening years ago!)

¼ - 1/3 cup ice-cold Sprite, soda water, or cold water

 

Directions:

Mix flour, salt, and butter with a pastry blender until flour resembles a coarse meal.  Add cold soda and mix with a fork just until the dough starts to form a ball.  Do not over-mix!  Scoop dough out onto a floured surface and knead just to form dough into 2 balls.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and use it as pie recipe states.

 

Or:

Use a food processor, and mix the dry ingredients with a couple quick pulses. Then add in cubed or grated cold butter and pulse just until it resembles coarse cornmeal. Add in the cold water and mix just until the dough starts to form a ball. Do not overwork the dough!  Scoop dough out onto a floured surface and knead just to form dough into 2 balls.  Let the dough rest covered with a towel for a few minutes.  Then roll out the dough and use as the pie recipe states.

 

For the cooked crust- place the pie crust on the pie plate and using a fork prick holes in the bottom and sides of the crust if you have them place pie weights on top of the crust or carefully line the pie crust with a piece of foil and then pour some dry bean over the bottom of the crust.  Bake in a 425-degree oven for 8 minutes and then carefully remove the foil and bake for another 6-8 minutes or until the crust is light brown.  Set aside to cool.

 

This recipe makes two pie crusts.  If only making one pie I always make the extra crust and use it to make the cinnamon rolls recipe below.

 

 

**Cinnamon Rolls

 

Roll out leftover dough into a rectangle.  Spread softened butter over the dough and then sprinkle it with cinnamon and sugar.  Starting along the long side of the rectangle roll the dough up and then slice ½ - 1-inch slices.  Place these on a cookie sheet and bake them in a 450-degree oven for 10- 15 minutes.  

Caramel Pecan Tart

 3 ½ cups chopped pecans

2 cups flour

2/3 cup powdered sugar

¾ cup butter, cubed and cold

½ cup brown sugar

½ cup honey

2/3 cup butter

3 tablespoons whipping cream

 

Bake pecans in a single layer on a baking sheet.  Bake at 350 degrees for 5 -7 minutes.  Cool nuts!  Pulse flour, powdered sugar, and ¾ cup butter cubes in a food processor 5-6 times or until the mixture resembles a coarse meal.  Pat mixture evenly on the bottom and sides of a lightly greased 11-inch tart pan with a removable bottom. 

Bake at 350 for 20 minutes or until edges are lightly browned.  Cool on a rack for 15 minutes.  Bring brown sugar, honey, butter, and whipping cream to boil in a 3-quart saucepan over medium-high heat.  Stir in toasted pecans, and spoon hot filling into the crust.  Bake in a 350-degree oven for 25-30 minutes or until golden and bubbly.  Cool on a wire rack for 30 minutes. 

 

*You can make this into a bar using a 9x13-inch pan.

Patrick’s Birthday Ice Cream Pie

 Crust

You can use a store-bought graham cracker crust or

6 – 8 vanilla sandwich cookies

1 package cinnamon graham crackers

¼ cup butter, melted

Crush cookies and graham crackers in a food processor or with a rolling pin.  Stir in melted butter and mix well.  Press mixture into a 9 or 10” deep dish pie pans and bake crust in a 375-degree oven for 8 – 10 minutes.  Let cool for a few minutes and fill.

 

Filling

1 carton Vanilla Ice Cream – softened a little and stir

2 Heath Bars- crushed

 

½ package caramels

¼ cup evaporated milk

3 tablespoons butter

 

In a small pan mix caramels, butter, and evaporated milk together; cook over low heat until caramels are melted, and all is mixed together.  Set it aside.

 

In cooled crust spread 1/3 of the ice cream, drizzle about ½ - ¾ caramel sauce over the ice cream, then spread another 1/3 of the ice cream, sprinkle all but about 1 tablespoon of the crushed Heath bar over ice cream, and add the last layer of ice cream, and then finally drizzle the top with the rest of the caramel and the Heath bar.  Freeze for several hours and then serve. 

**Tip- run a knife under hot water between each slice and it will be easier to cut!

Key Lime Pie

Crust:

1½-packages graham crackers- crushed

¼-cup sugar

4-tablespoons melted butter

Mix all the crust ingredients together.  Press graham cracker crust into a buttered 10” pie

Pan and bake crust in a 375-degree oven for 10 to 12 minutes.

Filling:

8-eggs yolks

2-(14-ounce can sweetened condensed milk

2/3-cup Key limejuice

8-egg whites

1-tsp. Cream of tartar

2/3-cup sugar

Combine egg yolks, condensed milk, and Key limejuice in a heavy saucepan.  Cook over low heat, stirring constantly, until mixture reaches 160 degrees.  Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 – 4 minutes)

Pour hot filling into shell immediately spread meringue over filling, sealing to edge.  Bake at 300 degrees for 20 minutes.  Yield one 10”inch pie.

*For a smaller pie without as much filling- make ½ of the filling recipe and make an 8” or 9” piecrust!

Crust:

1½-packages graham crackers- crushed

¼-cup sugar

4-tablespoons melted butter

Mix all the crust ingredients together.  Press graham cracker crust into a buttered 10” pie

Pan and bake crust in a 375-degree oven for 10 to 12 minutes.

Filling:

8-eggs yolks

2-(14-ounce can sweetened condensed milk

2/3-cup Key limejuice

8-egg whites

1-tsp. Cream of tartar

2/3-cup sugar

Combine egg yolks, condensed milk, and Key limejuice in a heavy saucepan.  Cook over low heat, stirring constantly, until mixture reaches 160 degrees.  Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 – 4 minutes)

Pour hot filling into shell immediately spread meringue over filling, sealing to edge.  Bake at 300 degrees for 20 minutes.  Yield one 10”inch pie.

*For a smaller pie without as much filling- make ½ of the filling recipe and make an 8” or 9” piecrust!