pie recipes Archives - Page 3 of 6 - One Hundred Dollars a Month

Blueberry Custard Pie

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By Mavis Butterfield on March 5, 2014 · 6 Comments

I’ve been cooking a lot lately out of the Simply in Season cookbook and loving the recipes. Just like almost all of the recipes in the book, this one wasn’t complicated and I had everything I needed at home, so it didn’t even require a trip to the store. And as a bonus, the pie was totally delicious. If you don’t count the cook time, it took me 15 minutes {pie crust making time included} to put this pie together. Easy peasy!

Ingredients

1 pie crust {Homemade Pie Crust Recipe}
2 cups blueberries {can sub other berries/fruits too}
1/4 cup sugar
2 eggs, beaten
1 1/4 cups milk
1/4 cup sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 450 F.

Fit the pie crust into a greased 9-inch pie dish. Fold the edges over and crimp as desired. Pour blueberries into the pie shell. Sprinkle with 1/4 cup sugar.

In a medium mixing bowl, whisk together the eggs, milk, sugar, and vanilla. Pour over the fruit. Bake at 450 degree oven for 15 minutes. Reduce heat to 350 and continue baking until custard is set, about 30 – 45 more minutes.

Simply in Season is an easy to read cookbook full of delicious recipes. The book is broken down by seasons so you’ll know exactly what meals to prepare as the fruits and vegetables start to roll in from your garden or at the local produce stand. It’s awesome!

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Rustic Apple Galette

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By Mavis Butterfield on September 10, 2013 · 3 Comments

I love galettes {or pie frisbees as my kids call them} because they taste just as delicious as a pie, but look so much more fun. I mean who doesn’t want to eat a pie frisbee?

Ingredients

3 Granny Smith apples, cored and cut into 1/4-inch slices {I leave the skins on, but you can peel if preferred}
1/2 cup sugar {plus extra for dusting on crust}
1 tablespoon flour
1 teaspoon cinnamon
1 pie crust {I used My Favorite Pie Crust Recipe}
1 egg

Directions

Preheat oven to 350 degrees. Prepare pie crust dough or use refrigerated pie crust. Roll out dough on flour dusted parchment paper until about 14 inches wide. Carefully lift parchment paper and transfer the dough to a baking tray (some excess dough might hang off the edge. That’s totally normal}.

In a small mixing bowl, combine sugar, flour and cinnamon. Place apples in a large bowl and cover with the sugar mixture, tossing to coat. Pour coated apples onto middle of rolled out dough on pan. Spread apples out in a circular shape about 10 inches wide. Pull dough up and over apples on all sides, leaving middle exposed.

Mix up an egg wash using the egg and water. Beat until well combined and then brush on top of crust. Dust with sugar.

Bake for about an hour or until golden and bubbly. If you want to prevent a soggy crust, you can first bake at 400 for about 10 minutes on the lowest rack, and then move to the middle rack and reduce heat to 350 for the remainder of the baking time. That will help firm up the bottom of the crust. Serve hot and preferably with ice cream!

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Thanksgiving Recipes – Homemade Pumpkin Pie

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By Mavis Butterfield on November 19, 2012 · Leave a Comment

I think there must be something in the Thanksgiving rule book stating pumpkin pie must be served on Thanksgiving day. Don’t you think? I mean, have you ever not had pumpkin pie at Thanksgiving? It’s right up there with serving a turkey.

Well, all I can say is this, if pumpkin pie and turkey was good enough for the Pilgrims, then it’s good enough for me.

Here is how to make a pumpkin pie from scratch-

Ingredients for the Custard

2 cups pumpkin puree
1/2 cup brown sugar {I used light brown sugar}
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Ingredients for the Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I used Crisco}
1 teaspoon salt
6 tablespoons cold water

Directions for the Pie

Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

When the pie crust is almost done chilling, combined all the ingredients for the custard in a large mixing bowl or give it a whirl in a blender until smooth {I love using our Blendtec* for this}.

Then remove the pie crust from the refrigerator, roll out 1 crust and line a pie plate with it and crimp the edges of the crust. Roll out the second pie crust to 1/4″ and using a leaf shaped cookie cutter* cut 12 dough leaves out. Brush the dough leaves with an egg wash {1 egg, 1 tablespoon water} and set aside.

Brush the top 2″ of of the pie crust with an egg wash as well.

Pour custard filling into the crust lined pie plate and add dough leaves around the edges and one in the center as well.

Bake at 375 degrees for 50- 55 minutes or until the center of the pie is set. Carefully remove the pie from the oven ans let it cool.

Serve this baby with a giant scoop of vanilla ice cream or whipping cream. Whichever you prefer.

Find these colored pie plates right here* on Amazon.com.

* Direct link to Amazon.com product

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Thanksgiving Dessert Recipes – Cranberry Apple Pie

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By Mavis Butterfield on November 14, 2012 · 10 Comments

Last night I served the Handsome Husband a slice of this Cranberry Apple Pie, and he totally freaked out and asked for another slice before he had even fished his first one. Now how is that for an endorsement?

Make this pie for Thanksgiving, and people will be raving about it for YEARS.

Ingredients for Pie

4 large tart apples, sliced thin {I used Granny Smith}
2 cups cranberries {fresh or frozen}
3/4 cup brown sugar
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon

Ingredients for Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water

Directions

Preheat oven to 400 degrees

Combine filling ingredients in a large bowl and toss to coat. Pour filling into crust lined pie plate and add second {flattened} crust. Crimp edges of pie crust together {or break out the leaf cookie cutters} and brush with egg wash. Sprinkle a little bit of coarse sugar* over the top.

Place pie on a lined cookie sheet and bake at 400 degrees for 45 minutes or until juices are bubbling.

I used a pie protector* on this pie because I was worried about the decorative edge browning to early.

I also used mini leaf cookie cutters.*

Looking for more pie recipes? Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie* By Ken Haedrich rocks! The book has great reviews and it has 300 pie recipes in it to keep you busy all year long.

*Direct link to an Amazon product.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.