Category Archives: Pie

Peanut Butter Pie No Bake

Peanut Butter Pie No Bake

Don’t have the time or energy to take the time to bake a pie.  No worries!  Whip up this Peanut Butter Pie No Bake in no time.  Ten minutes to make the crust and 10 minutes for the filling.  You could probably make it faster, 20 minutes isn’t much time out of our busy lives.

I used a chocolate wafer crust.  In the past I have used a graham cracker crust and even spent more time making a regular pie crust.  Totally your decision and what your family likes.

Make one 9 inch pie crust of your choice.  If you want to purchase a pie crust there will be no judgement from.  All personal preference.

Graham Crust

1/2 cup butter melted
1 1/2 cups graham crackers crushed
1/4 cup sugar

Mix everything together.  Pour into pie pan.  Using the heel of your hand press the crust down and up the sides of the pie pan.

Pie Filling

1 package 8 ounce cream cheese softened
1 cup peanut butter creamy or chunky  your choice
1/4 cup milk
1 cup powdered sugar
1 teaspoon vanilla extract
2 containers cool whip 8 ounces

In a large bowl add the cream cheese, peanut butter, milk, powdered sugar and vanilla extract.  Mix until creamy.

Fold in one container of cool whip.  Pour into pie crust.  Spread out.  Place in the refrigerator for 3 to 4 hours or over night.

Before serving spread the second container of cool whip on top of the pie.

The Peanut Butter Pie may be served as is, or garnish with chocolate topping, chopped nuts, chocolate chips, peanut butter chips or what about a cherry on top.  ENJOY!

http://www.candysfarmhousepantry.com/?p=2008  Apple Pie Homemade
http://www.candysfarmhousepantry.com/?p=1756  Ice Cream Banana Split Pie

 

 

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Apple Pie Homemade/No Fail Pie Crust

Apple Pie Homemade
Apple Pie Homemade
Apple Pie Homemade/No Fail Pie Crust
Apple Pie Homemade/No Fail Pie Crust

Traditional two crust Apple Pie made with my dear mother’s No Fail Pie Crust recipe.  Making your own pie crust is not rocket science.  Any one can achieve a beautiful tasting pie.  Simple ingredients and I will give you simple instructions.

If you enjoy a crumble topping over the dough crust, don’t despair.  Below I will share the link to Apple Pie Crumble.

If your still not sure about making your own homemade pie check out these links I have included on Use the Correct Pie Pan, Pie Making Tools and Pie In a Jar.

Earlier this fall I processed and canned my own apple pie filling.  If you decide to purchase a can of pie filling, no problem.  Maybe next year I can talk you into making and canning your own apple pie filling.  The link is included below.

No Fail Pie Crust

2 cups all-purpose flour
2 Tablespoons salt
2 Tablespoons sugar
2 cup shortening ( I use Crisco)
1/2 cup cold water

Place flour, salt and sugar in large bowl and mix.  Add shortening.  If you don’t have a pastry cutter no problem.  Use a fork and mix the shortening and flour until you have pea size crumbles.

Add cold water and continue to mix together.  At the end I always use my hands to finish making the dough.

You can wrap the dough at this point and store in the refrigerator up to 2 days.  Chill dough for 15 minutes.

Cut dough into 4 equal pieces.  This will make two double pie crusts.  Sprinkle flour onto your work service.  Roll out dough.  Place in your pie pan and trim the edges.

Add your pie filling.  I use one quart of homemade canned pie filling.  If purchasing your pie filling you will need 1 large can for a deep dish pie pan or 1 small can for small pie pan.

Roll out your second piece of dough.  Cover the filling.  Use your fingers to make a fluted edge or just take a fork and press down all around the edge.  All you’re doing is sealing the two crusts together.  Take a knife and cut off any excess dough.

Cut 3 slits into the top of the crust to help the steam escape.

Sprinkle the top with cinnamon if desired.

Don’t throw the pie dough away.  Make Cinnamon Sugar Pie Crisps, the link is below.  Want not waste not.  Kids will love them trust me.

Pre-heat oven on 350 degrees.  Place pie on a cookie sheet and place in oven.  Bake for 1 hour.

http://www.candysfarmhousepantry.com/?p=1729  Apple Crumb
http://www.candysfarmhousepantry.com/?p=699  Apple Pie Filling
http://www.candysfarmhousepantry.com/?p=1141  Use the Correct Pie Pan
http://www.candysfarmhousepantry.com/?p=1130  Pie Making Tools
http://www.candysfarmhousepantry.com/?p=727  Pie In a Jar
http://www.candysfarmhousepantry.com/?p=1003  Cinnamon Sugar Pie Crisps

Don’t forget to check out these posts.  ENJOY!

Apple Crumb

Apple Crumb Pie
Apple Crumb Pie

Apple season is just around the corner.  I couldn’t wait.  Apple Crumb Pie is one of the easiest treats to make for family, friends or just because.  Double the recipe to take to a potluck or luncheon.

Don’t forget to take some vanilla ice cream to top everything off.  Fifteen minutes to throw together and 35 minutes to bake.  See fast and easy.

Pre-heat oven 375 degrees.  Pull out a 8 or 9 inch baking dish.

4 apples peeled, core and sliced.  I use Granny Smith apples.
3/4 cup brown sugar packed
1/2 cup flour
1/2 cup oats old fashion
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter softened

Place apples in bottom of your baking dish.

Combine all the rest of the ingredients in a bowl.  Mix to combine.

Spread over apples.

Bake at 375 degrees for 35 minutes.

ENJOY!  Don’t forget the ice cream!

 

Blackberry Cobbler

Blackberry Cobbler
Blackberry Cobbler

When the blackberries are in season you have to take advantage of this berry goodness.  So far Blackberry Jam and Blackberry Scones have been made.  You can find those recipes on this blog.  Next was Blackberry Cobbler ( I actually just finished making a second blackberry cobbler).  Blackberries freeze really well, so we will be enjoying blackberries later this winter.

Blackberry Cobbler

1 stick butter melted
1 cup sugar
1 cup flour
1 cup milk
2 cups blackberries or more depending on size of pan.  I use a 12 inch pie pan.
1/4 cup sugar

Pre-heat oven 350 degrees.  Spray baking dish you will be using.

Melt butter.  In a separate bowl add sugar and flour.  Mix to combine.  Add milk and melted butter.  Stir to combine.

Pour batter into your baking dish.  Sprinkle blackberries over the top of the batter. Be generous with the blackberries.

Sprinkle top with 1/4 cup sugar.

Bake for 1 hour.  ENJOY!

 

 

 

 

 

Ice Cream Banana Split Pie

Ice Cream Banana Split Pie
Ice Cream Banana Split Pie

Summer is in full swing and keeping cool is a priority.  Add Ice Cream Banana Split Pie to your menu or snack time and everyone will crown you queen for the day.

Ice Cream Banana Split Pie takes no time at all to throw together.  Instead of heading out to the local ice cream shop stay home and treat yourself.

1 graham cracker crumb pie shell

8 inch pie pan
2 cups crushed graham cracker crumbs
1/4 cup sugar
1 stick butter melted

Combine crushed graham cracker crumbs and sugar.  Add melted butter.  Place in pie pan and using the palm of your hand spread out the cracker crumb and up side of the pie pan.

Bake at 350 for 10 minutes.  Cool.

TIP:  I make extra and save to sprinkle on top when preparing to serve.

Ice Cream Banana Split Pie

2 cups chocolate ice cream
2 cups vanilla ice cream
1 large banana
1 cup sliced strawberries
Chocolate sauce
Heaping Tablespoon whipped topping optional
In two different bowl add chocolate ice cream to one bowl and vanilla ice cream to second bowl.

Using a spoon stir ice cream until smooth.

Spread chocolate ice cream in bottom of pie pan.  Let chill if to soft.

Spread vanilla ice cream on top of chocolate ice cream.  Chill to harden.

To serve cut into slices.  Top with banana and strawberries slices.  Add chocolate sauce drizzled over the top.   Add whipped topping.  ENJOY!

 

 

 

No Bake Energy Bites Pie Crust

No Bake Energy Bites
No Bake Energy Bites
No Bake Energy Bites Pie Crust.
No Bake Energy Bites Pie Crust.
No Bake Energy Bite Pie Crust with Chocolate Filling
No Bake Energy Bite Pie Crust with Chocolate Filling

Everyone has jumped on the bang wagon of making delicious no bake energy bites, balls truffles, whichever name you choose to call them.

My grandkids love them and so does everyone else in the family.  Plus since it is summertime not heating up the kitchen is a big plus.

Take those energy bites one step further and make them into a pie crust and top with your favorite pudding filling.  Can you say mind-blowing deliciousness.  Why didn’t I think of this before.

1 1/2 cups old-fashioned rolled oats
1 cup shredded coconut
1/2 cup chocolate chips
1/2 cup peanut butter (creamy or crunchy doesn’t matter)
1/4 cup honey
1/2 teaspoon vanilla extract

In a large bowl combine everything.  Mixing and stirring until everything is combines.

Now at this point normally you would roll the mixture into balls.

Take your 12 inch pie pan.  Place the mixture into the pie pan and press down.  Press up the sides of the pie pan and around until the pan is full and even.

Make you favorite pudding filling from scratch ( you can find recipes on this blog) or using a box mix follow the direction for instant or cooked pudding.  Pour on top of the energy bites pie filling and cool.  ENJOY

Use the Correct Pie Pan

Use the Correct Pie Pan
Use the Correct Pie Pan

Earlier we learned how to use the correct tools for making pies.  Using the correct pie pan is just as important.  Listed are several different types of pie pans and why you should consider using them.

Have you ever noticed that pie pans have angled sides?  The reason is so the slices are easy to remove.  Tart pans most often have straight, fluted sides.  Not always, but most of the time a removable bottom.

Glass pie pans disperse heat and allows the crust to bake evenly.  Plus you can see the crust as it bakes and determine how much your pie crust has browned.

If using metal pie pan, make sure it is aluminum.  Aluminum doesn’t rust compared to stainless steel.

Ceramic or porcelain pie pans make a beautiful presentation.  They add a homey touch and style.  There are many beautiful ceramic and porcelain pie pans floating around.

Cast iron is one of my favorite to use when baking pies.  Rustic appearance.  Brown evenly and are heavy and durable.  Plus those cute little single serving cast iron pans are adorable.

Use muffin tins instead of being several small pans.  Tins come in different sizes and some are deep dish.  Use the tins with disposable paper for foil liners.  This helps with removing your pie.

You can use cake pans, remember the pie will be harder to remove.  I still like to use them, because they come in so many different sizes.

Foil pans come in handy for transporting for a meal, gift, bake sale etc.  Plus they come in different sizes and you don’t have to worry about getting your pie pan back.

Last but not least is your rimmed baking sheets.  These work great for making slab pies, turnovers, hand pies and pop tarts.

In a different post I show you how to make pie in a jar.  Don’t forget to look it up.

Now go make a PIE!

Pie Making Tools

Pie Making Tools
Pie Making Tools

Over the holiday season several people asked me questions about pie making and what I use to produce my delicious pies (their words not mine).  Starting with some of my favorite tools seemed a great place to start.

Measuring Cups:  For accurate measurements use a metal cups for dry ingredients and glass cups for liquids.  Always incorporate air into your flour before measuring.  A simple way to achieve this is to pour the flour from above with a spoon into your metal measuring cup.  Use a knife to level the flour.

Measuring spoons:  Use graduated set of measuring spoons.  Never use flatware, the measurements won’t be accurate.  I personally use metal measuring spoons.

Pastry Blender: Using your hands to mix the fat (shortening, butter, lard) with the flour has been used for ages.  Two forks can be used to cut in the fat.  Using a pastry blender is the easiest and best way to break down the fat and incorporate the flour.  Your mixture will look like pea size crumbs when finished.

Pastry Brush:  Use a pastry brush for egg washes and glazes.  Purchase a brush that has a tightly woven bristles.  Silicone brushes are designed to hold liquids for easy coating.  They are odor resistant and easy to clean.

Plastic wrap and Wax Paper:  Use plastic wrap when you want to store your dough in the refrigerator or freezer to chill.  Roll dough out between two pieces of wax paper.  Wrap in plastic wrap to chill.

Rolling Pin:  Important tool for pie making.  Use a nice heavy wooden rolling-pin or marble.  The weight makes it easier to roll out the pie crust.  You do want flaky pie crust.

Rolling Surface:  Clean Kitchen counter tops, dusted with flour works just fine.  Granite or marble is the perfect surface.  Unfortunately, I don’t have that option.  Roll the dough directly on the counter or roll the dough between two pieces of wax paper.  Remember to always lightly dust with flour.  Don’t use too much flour, your pastry will be chewy.

Pie Coming UP!

http://www.candysfarmhousepantry.com/use-the-correct-pie-pan/  Using the Correct Pie Pan.

Cinnamon Sugar Pie Crisps

Cinnamon Sugar Pie Crisps
Cinnamon Sugar Pie Crisps

Don’t be throwing away your leftover pie dough.  Make  a quick treat for your family.  It just might hold them over until the pies are baked.

Take your leftover pie dough and roll it out.  Cut into strips or any shape you like.  Spray baking sheet. Place strips on baking sheet.  Brush with butter. Sprinkle with a cinnamon sugar mixture.  Bake at 350 degrees for about 20 minutes or until dough is crispy.

Serve warm.  ENJOY!

Award Winning Blueberry Pie

Award Winning Blueberry Pie
Award Winning Blueberry Pie

Blueberry Pie  is not just for summer.  We love eating this pie during the fall and holiday time.  Serve with ice cream or top with cool whip.

I always freeze some blueberries when they are in season.

On a cool fall day, the aroma of a pie baking is heavenly.  Love it when each family member walks in the door,  sniffs the air and says, you made Blueberry Pie.

It all begins with the pie crust.  2 3/4 cups of flour, 2 Tablespoons buttermilk powder (optional), 1 1/2 teaspoons salt, 2 sticks butter, 10 Tablespoons cold water.

Mix flour, buttermilk and salt.  With pastry cutter blend in the butter until the flour is all crumbly.  Add cold water 1 tablespoon at a time. You want the dough to come together and form a ball.  Chill dough for 30 minutes.

Roll out bottom pie crust.  Place in your deep dish pie pan.  Roll out top crust and set aside.

Filling:  8 cups blueberries, washed and drained, 1/2 cup flour, 1 cup sugar, 1/4 teaspoon cinnamon, 2 Tablespoons lemon juice.

Toss the berries in 1/2 cup flour.  Next toss berries with sugar.  Add cinnamon and lemon juice and toss again.  Pour blueberries into pie pan.

Add top crust.  Shape edges and cut off extra dough.  I used a fall leaf decorative cutter to make the adorable leaf cut out in the center of my pie.

Bake for 15 minutes ar 375 degrees, reduce heat to 350 degrees and finish baking for another 50 minutes.  ENJOY!