Bonnie’s Peach Pie

One of our friends shared this recipe with us a couple years ago, and it will definately change your view of Peach Pie. after this recipe, it will be hard to eat peaches any other way!

Use freestone peaches. Alberta works well, but other types with good flavor are fine.

Use 9 inch deep dish Marie Calendar pie crust.

Bake pie crust at 400 for 10 – 12 minutes until lightly brown.

Peach glaze

2 cups of pureed peeled peaches (takes about 3 medium sized peaches)

3 TBS lemon juice

3 TBS corn starch

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

1 pinch of kosher salt

Put corn starch, lemon juice, salt and peaches in the blender. Puree until fairly smooth (add a few tablespoons of water if needed).

Put mixture in a pot on the stove over medium heat. Stir in sugar and bring to a boil. Gently boil until thick, then let cool in the frig.

Cream Cheese filling

3/4 cup softened cream cheese

1/2 cup powdered sugar

Stir cream cheese and sugar together, then spread on bottom and sides of baked pie crust

Peach filling

Peel and slice 5 or 6 medium peaches (about 4 cups).

Layer peaches on top of cream cheese filling about half way up the side of the pie crust.

Spread a layer of glaze over peaches.

Add another layer of peaches until peaches are about 1 inch above the top of the pie crust.

Spread remaining glaze on top of layer.

Put pie in frig for 1 – 2 hours or more to set.

***Pie is best served the same day. Once pie is cut, it should be eaten within a few hours, as peaches will make the crust soggy.

Creamy Blueberry Pie

My friend in Ohio made this blueberry pie for me and it is so good - she brought it over while Jeremiah was still in Utah and besides the small piece the boys had I had the whole rest of the pie. It's best served warm. The recipe is from Allrecipes.com.

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup butter

(I also added 1 lemon, juiced, to the sour cream mixture and 1 tsp cinnamon to the brown sugar/butter mixture)

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.

Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Boston Cream Pie

I made this for the sister missionaries when we had them over for dinner and it was delicious. They even asked for the recipe so they could make it themselves. It is way easy and pretty cheap too. Of course, it is from the kraftfoods.com website, which I love!

Boston Cream Pie

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

Beat pudding mix and 1 cup milk with whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Meanwhile, cut cake horizontally into 2 layers with serrated knife. (*Note: A standard cake mix makes 2 yellow cake rounds. You can freeze one by wrapping it in saran wrap then foil for up to a month. Just defrost and serve as you like. My 2 rounds ended up really round on top, so I cut both of them in half horizontally and used the bottoms of both cakes for the 2 layers in this cake. My kids loved eating the top halves!).

Stack cake layers on serving plate, spreading pudding mixture between layers. Microwave chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

My blue ribbon apple pie

So for those who don't read my family blog, I entered an apple pie contest today and won first place. The recipe consists of different parts of different recipes that I found and then tweaked to my liking. The crust is Barefoot Contessa's, the filling is from a recipe on Food Network that got rave reviews except I used different apples and added a few more spices and a little more brown sugar, the streusel is from a caramel apple recipe except I added extra spices and pecans, and the idea for the spiced whipped topping came during one of my sleepless episodes (how does anyone sleep when they're pregnant?!). Anyway, the judges loved it. Enjoy!

Apple Pie with Pecan-Cinnamon Streusel and Spiced Whipped Cream

Crust:

12 Tbsp (1 ½ sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbsp sugar
1/3 cup very cold vegetable shortening
6 to 8 Tbsp ice water

Filling:

6 to 8 variety apples, peeled and sliced (about 5 cups)
Juice from ½ of a lemon
½ cup sugar
½ cup brown sugar
6 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1 tsp vanilla extract

Streusel topping:

2/3 cup crushed cinnamon graham crackers
¼ cup packed brown sugar
3 Tbsp all-purpose flour
½ cup pecans
6 Tbsp cold butter, diced

Whipped Topping:

1 cup whipping cream
2 1/2 Tbsp powdered sugar
½ tsp pumpkin pie spice
½ tsp vanilla

Crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Set second pie crust aside.

Filling: Combine all ingredients in a large bowl. Fill pie crust with apple mixture.

Streusel topping: Combine graham crackers, brown sugar, and flour in a food processor fitted with a steel blade and pulse a few times to mix. Add pecans and diced butter, pulsing until the butter is the size of peas. Sprinkle over apples after apples have been placed in the pie dish. Top pie with latticed pie crust and flute the edges. Brush edges and top of pie with egg wash (1 egg mixed with 1 Tbsp water).

Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned.

For whipped topping, mix whipped cream with a stand mixer fitted with a wire whisk until soft peaks form. Continuing to whisk, gradually add powdered sugar, vanilla, and pumpkin pie spice. Continue whisking until stiff peaks form. Top with pie once pie has cooled to room temperature.

Hazelnut and Chocolate Pie

I wasn't initially going to post this, the first time I made it I wasn't super impressed with it. It was good, but not great. But then I made it following suggestions from Food Network's reviews (it's a Giada recipe, surprise surprise) and it's so much better. It's rich and easy to make. The only pricey thing is the hazelnuts, I found a bag at Trader Joe's for $5.99 but I've made it twice and only used half the bag, so it really isn't all that pricey. If you can't find hazelnuts I'm sure you could use a different nut but I can't guarantee how it will turn out. To toast the hazelnuts, preheat the oven to 350 degrees and place on a baking sheet for about 10-12 minutes. Wrap immediately in a kitchen towel and let steam for about 1 minute, then let cool. Once cool, you rub them in the towel and the skin is supposed to come off. Mine didn't all come off, but it isn't a big deal.

8 ounces semi-sweet chocolate chips (I was more generous, I maybe added 1 1/2 cups total)

1 cup hazelnuts, skinned and toasted

1/4 cup all-purpose flour, plus more to dust the pie dish

3/4 cup sugar

1/4 cup hot water

4 eggs

1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

I also added 2 Tbsp chocolate syrup

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon (and chocolate syrup). Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.

The recipe also supplies a recipe for whipping cream for this dish. I made it, but you can use Cool Whip, it isn't too different.

1 cup heavy cream

2 Tbsp powdered sugar

2 tsp vanilla extract

1/4 tsp cinnamon

In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.

**Funny story, when I made this the first time I made it for the elders who were coming over for dessert. I eyeballed the ingredients for the whipped topping because I was in a hurry and I was using pure vanilla extract (my sister-in-law bought this for me, I've never used anything except imitation vanilla). I accidently poured more than I should have into the whipped cream but figured it would just be extra vanilla-y. I didn't know that the pure vanilla extract contained 35% alcohol...needless to say the whipped topping had that alcohol taste to it. And not only did I feed it to the elders, but I let my kids eat it like it was ice cream! I'm going to hell... =)

Dutch Apple Pie

I know everyone makes apple crisp or buys apple pie or makes it or whatever, but give this one a chance. It's a Dutch recipe which means the crust is sweet and like a cookie instead of a bland pastry (no offense). It's very easy and my favorite. In fact, I don't eat apple pie besides this one. No others compare. (And, I made it for the Hjelms one time for Christmas, but used a spring pan--at the time I had no idea what the spring pan was for and thought I'd give it a try--anyway, I am nervous how that one turned out. Don't judge me for that one, try just one more time!!!)

Appeltaart
Ina Robertson

Crust
1-2/3 cup flour 2/3 cup butter

1/2 cup sugar 1 egg

Filling
4 sour apples 1/4 cup sugar
1/2 cup raisins 1/2 tsp cinnamon

Beat egg, save half. Mix 1/2 egg with flour, margarine and sugar. Knead mixture till it is of even texture. Make a ball out of it. Use half the ball to line (bottom and sides) a 9" pie pan (can be deep dish). Peel apples and remove core. Slice thinly. Mix apples with raisins, sugar and cinnamon. Put mixture in pie pan. Make strips out of the remainder of the dough. Put criss-cross across the pie and attach to the dough on the sides. Brush the remaining egg on the dough strips. Bake in 300 F oven for 1-1/2 hour. If the crust gets brown too fast, lower temperature. Pie is done when crust is golden

Peanut Butter Pie

So I have been married to Bryan long enough to know that he will love anything that includes peanut butter and chocolate. And I also know that any Pearson who calls themself a Pearson loves the same combo. Heck! Any American who calls themself American should love this yum-o treat (and you can make it low-fat!). And, if it couldn't get any better, the recipe makes TWO pies, so you can bring one to your potluck or whatever and keep one for yourself and no one would be the wiser!!!

1 cup powdered sugar
1 cup reduced fat creamy peanut butter (you can use regular fat creamy, but don't use chunky!)
1 (8 oz) block reduced fat or regular cream cheese, softened
1 (14 oz) can fat-free or regular sweetened condensed milk
12 oz. frozen whipped topping, thawed (fat free, reduced fat, or regular)
2 premade Oreo pie crusts (see - this is so easy! The pie crust is PREMADE!)
Chocolate syrup or fudge - you all know which one I prefer

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until creamy and smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between two pie crusts; chill 8 hours or until set. You can refrigerate it or freeze it - we by far prefered it frozen. Drizzle with syrup or fudge topping - and maybe some crushed up Reese's PB Cups!!!

Fresh Strawberry Pie

1 quart strawberries (set aside 1 cup for another use)
3/4 cup water
1 cup sugar
3 TBS corn starch
1 tsp. lemon juice
2 1/2 TBS. strawberry jello

Wash and drain berries. Crush the 1 cup of berries for the glaze. (I usually use a fork to mash them) Simmer crushed berries and water for 3-4 minutes. In another bowl combine sugar, cornstarch and jello. Add to cooked fruit and cook until it is thick (like jelly) and it is clear. (When you first combine them all it is a cloudy red color, cook until it is a clear red color.) Add lemon juice, set aside to cool slightly. Slice remaining berries into baked pie shell. Pour glaze over berries in pie shell. Chill overnight and serve with whipped cream.


NOW, you need to know that it took me 3 or 4 times to really get this down. The hardest part is not burning the gelatin, and also not under cooking it. If you over cook it, it is hard as rock when it sets up. Under cooked, it still tastes great but will be basically liquid with strawberries. (still edible though!) Good luck!