For Christmas, I got a beautiful new pie pan and I really wanted to use it, so today I made an Apple and Blackberry pie. It is my dad’s favorite kind of pie, and after trying it, it is definitely one of my favorites as well. Here is my new pan:
Inside of the pan it says, “Everyone loves pie”. Well, most people. I love it anyway. I got my recipe from Epicurious.
2 cups self-rising flour
9 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
2 tablespoons (about) ice water
2 pounds tart green apples (such as Granny Smith), peeled, quartered, cored, cut into 1/4-inch-thick slices
1 1/2 cups frozen unsweetened blackberries, unthawed
1/3 cup plus 2 teaspoons sugar
2 tablespoons all purpose flour
Sweetened whipping cream
Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream.
I highly recommend this recipe it’s sooo good! What’s your favorite pie? I find it too difficult to chose only one.
If you recall, I made key lime pie a couple months ago and I decided to revisit the idea. I think you should try this recipe:
Original recipe makes 1 pie (Or make your own)
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
I loved my key lime pie and so did my classmates!
Today I made some mini apple tarts and brought them into class. I love these because they are pretty much apple pies, in cupcake containers! I love the idea of them and I found them pretty tasty, so if you like apple pie, you should try this out. Here is the recipe thanks to: http://allrecipes.com/recipe/apple-pie-by-grandma-ople/
Original recipe makes 1 – 9 inch pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
I have always wanted to make this but never really had the time. So I decided to try it out. It was super easy! Plus, it tasted great! I will list below, the recipe from the website, however I made some changes after reading some of the comments. I will post my changes underneath. Here is the website’s recipe:
5 egg yolks, beaten
1 can of sweeten condensed milk
1/2 cup of key line juice
I made my own but, one graham cracker crust
1. Preheat oven to 375 degreess Fahrenheit.
2. Combine egg yolks, condensed milk, and line juice. Mix well and pour into your crust.
3. Bake for 15 minutes, allow to cool, top with whipped garnish and like slices if desired.
It’s that easy. Here are my changes.
4 egg yolks, beaten
2 cups of sweetened condensed milk
1 cup of key lime juice.
Same directions and this worked out perfectly.
I highly recommend this, sorry my post is a little late by the way.
Thanks to: http://m.allrecipes.com/recipe/12698/easy-key-lime-pie-i
So I’m a big fan of lemon. I previously made lemon bars and this recipe reminded me of them. I really liked this recipe and so did my class. If I were to suggest anything it would probably a little more butter in the crust, but that’s just me. Thanks to: http://www.photographybyme44.wordpress.com and, http://allrecipes.com/recipe/down-under-lemon-tart/. Here’s the recipe:
Original recipe makes 1 9- or 10-inch tart
2 1/2 cups all-purpose flour
7/8 cup butter
3/4 cup confectioners’ sugar
1 egg yolk
1 1/2 tablespoons cold water
3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
2 tablespoons minced lemon zest
3/4 cup fresh lemon juice
1/2 cup cream
Place flour, butter, and confectioners’ sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don’t over cook, or cracks will appear. Cool and serve.