Blackberry Pie

We are very lucky and blessed to be living in a place where berry farms such as strawberries, blueberries, and blackberries are in abundance when they are in season, where we can go pick them on our own, fresh and straight from the plant. Sure, the dark juices leave stains on your fingers but with the plump berries with their rich purple color and tasty sweet, tart flavor are well worth it!

My husband absolutely loves this particular blackberry pie recipe. It's from Better Homes & Gardens cookbook, the same cookbook where I made Strawberry Rhubarb Pie recipe. This is a simple yet delectable, yummy pie that the entire family will enjoy.

There is nothing like fresh picked blackberries right from the vine for a homemade pie. The one decision you will make...a scoop of vanilla ice cream or a dollop of whipped cream?

Ingredients:

1 to 1/4 cups sugar

1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca

6 cups fresh blackberries or frozen

2 basic pie crust recipe or any 2 store-bought pie crusts

milk (optional)
sugar (optional)

Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.

In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate.

Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.

If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

This blackberry pie is a real stunner!

Note:
For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: 8 slices

BLACKBERRY PIE

ingredients:

• 1 to 1/4 cups sugar
• 1/3 cup flour or 3 tablespoons cornstarch or quick-cooking tapioca
• 6 cups blackberries
• 2 basic pie crust recipe or any 2 store-bought pie crusts
• milk (optional)
• sugar (optional)

instructions:

1. Preheat oven to 375°F. Prepare and roll out the pie crusts. Line a 9-inch pie plate with pie crust; set aside.
2. In a very large bowl combine the sugar and flour or tapioca or cornstarch. Add the blackberries; gently toss until coated. (If using frozen fruit, let mixture stand for 30 to 45 minutes or until the fruit is partially thawed but still icy.) Transfer blackberry filling to the pie plate. Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge.
3. If desired, brush top pie crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 30 minutes (50 minutes for frozen blackberries). Remove foil. Bake for 35 to 40 minutes more or until fruit is tender and filling is bubbly in the center of the pie. Cool on a wire rack.

NOTES:

For added flavor, add ONE of the following to filling with the sugar: 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 to 1/2 teaspoon ground cinnamon or ground ginger, or 1/2 teaspoon finely shredded lemon peel. Or add 1/4 teaspoon almond extract to filling with the fruit.

Recipe from Better Homes & Gardens Cookbook (16th Edition)

Created using The Recipes Generator

Strawberry-Rhubarb Pie

I love a good fruit pie. I have made banana, cherry, strawberry, blueberry, blackberry pie many times but never a rhubarb pie. To tell you the truth, I have never even heard of rhubarb before, let alone taste it. You see, we don't have rhubarb plant in the Philippines. So to my beloved readers and followers back home, I can only describe rhubarb like a celery, only it's like pinkish or rosey-colored celery and it has a very tart taste.

This was my first Strawberry Rhubarb Pie and it came out delicious! The combination of strawberry and rhubarb baked together turned out amazing. It had just the right amount of sweetness and tartness, the two paired well together - a perfect balance. I didn't know I liked strawberry rhubarb pie until I made this one!

STRAWBERRY-RHUBARB PIE

Prep: 25 minutes

Bake: 50 minutes

Stand: 15 minutes

Makes: 8 slices

Ingredients:

1 1/4 cups sugar

3 tablespoons quick-cooking tapioca or cornstarch

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 pound fresh rhubarb, cut into 1-inch pieces (3 cups),

or one 16ounce package frozen cut rhubarb

3 cups sliced fresh strawberries

1 recipe for basic pie dough or store-bought pie crust

Directions:

1. For filling, in a large bowl stir together sugar, tapioca or cornstarch, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)

2. Preheat oven to 375°F. Prepare and roll out pie dough. Line 9-inch pie plate with one disk of pie dough.

3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie dough to edge of pie plate. Cut slits in remaining pie dough; place on filling and seal.

If preferred, make a lattice weave pattern. Cut strips in remaining pie dough; place on filling and seal. Crimp edge.


4. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until filling bubbles and crust is golden (45 minutes to 50 minutes more if using frozen rhubarb). Cool completely on a wire rack before serving...

or serve warm with a big scoop of vanilla ice cream or with a dollop of whipped cream topping. 

Enjoy!

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: Makes 8 slicesPin it

Strawberry Rhubarb Pie

prep time: 25 minscook time: 50 minstotal time: 75 mins

This pie is delicious! The combination of strawberry and rhubarb baked together had just the right amount of sweetness and tartness, a perfect balance.

ingredients:

• 1 1/4 cups sugar
• 3 tablespoons quick-cooking tapioca or 3 tablespoons cornstarch or flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups), or one 16-ounce package frozen cut rhubarb
• 3 cups sliced fresh strawberries
• 1 double crust pie recipe or any store bought pie crust

instructions:

1. For filling, in a large bowl stir together sugar, tapioca, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)
2. Preheat oven to 375°F. Prepare and roll out pie crust. Line 9-inch pie plate with one disc of pie crust. 
3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie crust to edge of pie with foil. Cut slits in remaining pie crust; place on filling and seal. Crimp edge. If preferred, make a lattice weave pattern. Cut strips in remaining pie crust; place on filling, seal and crimp edge.
4.  To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25-30 minutes more or until filling bubbles and crust is golden (45 to 50 minutes more if using frozen rhubarb). Cool on a wire rack.

Recipe from Better Homes & Gardens

Created using The Recipes Generator

Peach Pie

Peach pie is my family's new favorite. This homemade goodness is everything you want a peach pie to be. A deliciously simple recipe that is easy to make and it is flavorful! Every time I make one, it is always gobbled up in no time. We like it even more with a scoop of vanilla ice cream on top. Yummy!

 PEACH PIE

INGREDIENTS:

2 disks of Basic Pie Dough

3/4 to 1 cup of sugar (depending on the sweetness of the peaches)

4 tablespoons of flour

1/2 teaspoon cinnamon or nutmeg

dash of salt

1 teaspoon vanilla extract

6 cups fresh peaches (peeled and sliced)

2 tablespoons of butter (cubed)

egg wash (made with 1 yolk and 2 tablespoons water)

sanding sugar*

DIRECTIONS:

1. Lightly flour a large piece of waxed or parchment paper. Place a disk of dough in the center. Rolling from center outward, form into a 12-inch circle. Transfer dough to the pie dish.

2. Preheat oven to 400°F.

3. Combine sugar, flour, spice, and salt. Add the sliced peaches, mix lightly. Add the peaches to the pie shell. Dot with butter.

Basic Pie Crust Recipe

I love this pie crust recipe from Martha Stewart. It is flaky and it tastes amazing...so much better than pre-made. Since I found this recipe I will never buy any store-bought pie crust again. It is easy to make and easy to work with. You can't go wrong with this recipe!

BASIC PIE CRUST RECIPE
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 2 9-inch pie crust disks

INGREDIENTS:
2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
1/4 to 1/2 cup ice water

DIRECTIONS:

Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (I like using butter).

1. In a food processor, combine flour, salt, and sugar.  Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. 

2. Sprinkle with 1/4 cup ice water.  Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.

3. Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.

4. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)
Makes 2 pie crusts disks.

*Note:
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.

Recipe from Martha Stewart

Yield: 2 9-inch pie crust disksPin it

Basic Pie Crust Recipe

A pie crust recipe from Martha Stewart. It is flaky and tastes amazing!

ingredients:

• 2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
• 1t easpoon salt
• 1 teaspoon sugar
• 16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
• 1/4 to 1/2 cup ice water

instructions:

Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter. (I like using butter!).

1. In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.
3. Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
4. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using). Makes 2 pie crusts disks.

notes

If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.

https://gourmetplatter.blogspot.com/2017/05/basic-pie-crust-recipe.html

Recipe from Martha Stewart

Created using The Recipes Generator

Black Forest Cheesecake Pie

My husband and kids have a sweet tooth. I mean they always have to have something sweet to eat or nibble after a meal, either cookies, pie, or candy just to satisfy their craving for sweets.

There are times when I don't feel like making them something that needs a lot of ingredients and takes a lot of time to make. This dessert fits the bill. It doesn't call for tons of ingredients and I am thankful for ready-to-bake pie crust and ready made pie filling in cans, it just makes everything much more easier. 

This cheesecake is creamy, chocolaty, and easy to whip in a jiff. The hard part is the waiting part as the pie needs to be refrigerated to set. But don't fret...all the waiting will be worth it and your patience will be rewarded, I guarantee it. 

BLACK FOREST CHEESECAKE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened*

1/4 cup granulated sugar

1/4 cup baking cocoa

1 egg

1/4 teaspoon vanilla extract

1 ready-to-eat graham cracker pie crust

1 cup frozen non-dairy whipped topping, thawed

1 can (21 oz.) cherry pie filling, chilled

DIRECTIONS:

1. Preheat oven to 350°F.

2. In small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. 

3. Add sugar and cocoa. Beat until combined.

Peanut Butter-Chocolate Banana Cream Pie

 This delicious pie is amazing and too good not to share. It is so easy and yummy to prepare I could eat a slice of it every day! My two kids declared this is "one of the best pies Mom has ever made"! Yeah, it's that good. This is a great and quick dessert to make for after-dinner meal, afternoon snack, for entertaining, or to bring to a party.

  

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Prep: 30 minutes (plus refrigerating)

Make: 10 Servings

INGREDIENTS:

35 vanilla wafers, finely crushed (about 1 cup)

1/4 cup butter, melted

2 oz. Baker's Semi-Sweet Chocolate, divided

1/2 cup creamy peanut butter

2 bananas, cut lengthwise in half, then crosswise into quarters

2 packages (3.4 oz each) Jell-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed (Cool Whip) whipped cream topping, divided

2 tablespoons Planter's Salted Peanuts, coarsely chopped

DIRECTIONS:

1. Heat oven to 350°F.

2. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate.

3. Bake 5 to 8 minutes or until golden brown. Cool completely.

4. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.

(*Note: I opted for grated semi-sweet chocolate as garnish on top of the pie instead of curls).

5. Microwave remaining 1 1/2 oz. chocolate and peanut butter in microwavable bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.