Blackberry Pie

Cook’s notes: We made this pie for a potluck recently, and it was very popular with guests as well as easy to make. Simple ingredients let the berry flavor shine through. I reduced the sugar by 1/2 cup, and it was still delicious. Next time, I’m tempted to cram 4 boxes (6 oz) of berries in it. Blackberries are very high in fiber. According to the allrecipes site, each slice (1/8 pie) has 4.6 g fiber. I would definitely make this delicious pie again.

 

Excellent berry pie

Tips: Frozen or fresh blackberries can be used. Make sure that you combine the berries with the sugar and flour well until you no longer see any white coating on the berries.

Yield: 1 pie, 9-inches

4 cups fresh blackberries (3 x 6-oz boxes)
1/4 cup white sugar
1/2 cup all-purpose flour
2 x 9-inch pie crusts (store-bought), made without lard
2 tablespoons milk

Combine 3.5 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup uncoated berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk.

Bake at 425 F (220 C) for 15 minutes. Reduce the temperature of the oven to 375 F (190 C), and bake for an additional 20 to 25 minutes.

9 Apple Pie

Cook’s notes: This is a truly amazing pie. Roll the top crust out, because you have a lot of apples to fit in there! This pie is a hit at Thanksgiving or any holiday.

Mile-high apple pie...with almost no sugar

Pastry for a 9-inch double crust pie (I use two store-bought pie shells without lard)
2 Tbsp all-purpose flour
1 Tbsp brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
9 apples — peeled, cored and sliced: use 3 Fuji, 3 Granny Smith, and 3 Gala apples
1 Tbsp lemon juice
1 Tbsp butter
Heat oven to 425 F.

In a large bowl mix together flour, brown sugar, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow mixture to sit for 10 minutes.

Pour apples into pastry-lined pie plate (bottom shell). Dot with butter. Cover with top crust. Seal edges and cut steam vents in top crust.

Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.
Adapted from a “No Sugar Apple Pie” recipe

Tried and Liked: Apple Pies in Muffin Tins

Ehow has an excellent article on making Mini Apple Pies. I followed their directions and got 6 apple pies from 2 pie crusts and 2 Granny Smith apples. Tips for following this recipe:

• Heat the oven before you begin the apple prep.
• Thaw frozen pie crusts and then roll them a little thinner
• Increase the cinnamon to 1 tsp.
• Check the pies after 16 minutes to make sure they don’t get too brown.

Cool the pies before taking them out of the muffin tins. And then enjoy eating a whole pie all by yourself.

Ozark Apple Cake

1 large egg
1 large egg yolk (discard the egg white)
1/2 c white sugar
1/4 c firmly packed light brown sugar
1 tsp vanilla extract
1/2 cup + 1 T flour
1.5 T baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 c apple (any type, about 1 large), peeled, cored, and chopped into chunks
1/2 c chopped pecans or walnuts

Heat oven to 350F and coat a 9-inch glass pie pan with cooking spray.

Using an electric mixer, cream egg, egg yolk, and sugars until light and airy, about 2 minutes. Blend in the vanilla. Mix in flour, baking powder, and spices. Stir in apples and nuts. Spread batter in prepared pie pan and smooth the top.

Place the pie pan in the center oven rack and bake until the top is dark golden brown, about 30 minutes. The apple chunks will be visible through the top. Cool on a wire rack.

Serve warm or room temperature with ice cream or whipped topping. Serves 6 to 8

Cook’s Notes: You could also try this with pear and almond. Although Haedrich recommends this served slightly warm, it is also great right out of the fridge, stone cold, for breakfast.

Source: Haedrich, Ken. Pie: 300 tried-and-true recipes for delicious homemade pie. Boston, Mass.: The Harvard Common Press, c2004.

Apple Crisp with Macadamia Nuts

Topping:
1/4 c all-purpose flour
1/4 c sugar
1/4 c firmly packed brown sugar
2 T chopped macadamia nuts
1/8 to 1/4 tsp ground cinnamon
1/4 tsp nutmeg
2.5 T chilled stick butter, cut into small pieces

Apple filling:
6 peeled, cored, and thinly sliced Rome and Granny Smith apples (3 of each kind, about 5 cups)
6 tsp apricot preserves

Heat oven to 375°.

Use an electric stand mixer to combine dry topping ingredients in its bowl; stir well. Add butter pieces, mix until topping resembles sandy crumbs; set aside.

Prepare the apples (wash, peel, core, and slice).

Coat an 8-inch square baking dish with cooking spray; layer apple slices in the dish. Drop apricot preserves by teaspoonfuls onto apple slices, and sprinkle evenly with the topping. Bake for 35 minutes or until bubbly and golden.

Yield: 6 servings (serving size: about 3/4 cup)

Cook’s Notes: Absolutely fabulous dessert. The hardest part is peeling and slicing the apples. We brought this to a small gathering of friends, and there were no leftovers.

Source: Jean Kressy, Cooking Light, January 1995

Caramel-Pecan Apple Slices

Cook’s Notes: Awesome with vanilla ice cream. Easier to make than apple pie, but these glazed apple wedges have the same great flavor. If you miss the crust, serve with shortbread or ginger snap cookies. The best cinnamon comes from Penzeys. Total time: 15 minutes.

1/3 cup packed brown sugar
2 Tablespoons butter (no substitutes)
2 large apples
1/4 cup chopped pecans, toasted
Ground cinnamon

Peel, core, and slice each apple into 16 wedges.

In a large skillet, cook and stir the brown sugar and butter over medium heat until sugar is dissolved and butter is melted.

Add apples to the skillet. Cook, uncovered, over medium heat for 5 to 7 minutes, stirring occasionally. Apples should be tender but not mushy. Sprinkle with cinnamon and stir in pecans. Serve warm. Yield: 6 servings.

Source: Adapted from a recipe by Carol Gillespie, Simple & Delicious (Nov/Dec 2006). This is a wonderful recipe magazine, with lots of photos.