- Fresh Berry Pie
- Strawberry Rhubarb Pie
- Rhubarb Torte
- Black Bottom Banana Cream Pie
- Spiced Peach Pie with Buttermilk Crust
- BONUS: Marshmallow Creme Fruit Dip
Fresh Berry Pie
Imagine making this pie with your own berries! You can! Our July/August 2008 issue of Hobby Farms includes a detailed article on growing strawberries, raspberries, blueberries and blackberries–in your backyard! Look for it online or on newsstands June 20 or learn how to subscribe today.
- 4 cups washed berries
- ½ to 1 cup sugar
- 1/4 cup white flour
- 2 tsp. quick-cooking tapioca
- Pie crust
Place washed berries in a large bowl. Mix dry ingredients and sprinkle over berries. Mix gently, and let stand for 15 minutes. Preheat oven to 450 degrees F. Line a pie pan with pie crust (I use ready-made). Pour the berries into the pie shell and cover with a well-pricked top crust. Bake the pie for 10 minutes, then reduce the heat to 350 degrees F and bake 35 to 40 minutes more, until the crust is golden brown. Let cool on a wire rack before cutting.
Never-fail Pie Crust
- 3 cups flour
- 1 cup shortening (butter or Crisco)
- 1 T. sugar
- 1 egg
- 1 tsp. salt
Fruit Filling Ingredients
- 1 1/2 cups sugar
- 1/3 cup flour
- 2 cups rhubarb, chopped
- 2 cups strawberries, chopped
Blend dry ingredients and cut in shortening. Beat egg slightly and add enough milk to make 1/2 cup. Stir into mixture until it sticks together. Makes 2, double-crusted pies.
Heat over to 425 degrees. Mix sugar and flour. Mix this, lightly through the fruit. Pour into a 9″ inch pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Brush the crust with milk and lightly sprinkle with sugar. Bake 40 to 50 minutes, or until crust is nicely browned and juice begins to bubble through the slits. (Covering the edge of the pie with 1 1/2-inch strips of aluminum foil will prevent excessive browning.)
A Variation: Mix in a few teaspoons of tapioca with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid. Instant tapioca works well; if you like, pulverize the beads in a blender before using. A tapoica fact: It’s gluten-free!
The yummy textures in this torte will make this one of your favorites.
Contributed by Karri Sandino
- 1/2 cup butter
- 1 T. sugar
- 1 egg, beaten
- 1 cup flour, sifted
- 1 tsp. baking powder
Custard Filling Ingredients
- 5 cups rhubarb, cubed
- 1 3/4 cups sugar
- 5 T. flour
- 4 egg yolks
- 1 tsp. butter
- pinch of salt
- 4 egg whites
- 8 T. sugar
Cream the butter and sugar. Add the egg, flour and baking powder. Mix well and press into a 9- by 13-inch pan.
Mix the rhubarb cubes with the sugar, flour, egg yolks, butter and salt. Mix well so rhubarb is coated. Pour on top of crust and bake for 35-40 minutes in 350 degree oven. When done, filling will have set some–won’t be too juicy–when you shake the pan.
Beat egg whites while gradually adding 2 T. sugar per egg white. When the torte is almost done baking, smooth the egg whites over the torte and bake about 10 minutes longer or until the egg whites are golden. Cool before serving.
- 6 oz. semisweet chocolate
- 2 T. whipping cream
- 1 frozen or home-made 9 inch pie crust, baked
- 2 cups whole milk
- 1/2 cup + 2 tsp. sugar
- 1/4 tsp. salt
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 cup whipping cream
- 1 T. unsalted butter
- 2 tsp. vanilla extract
- 3 large ripe bananas
- 1/3 cup chilled whipping cream
- 1/2 cup shredded sweetened coconut, toasted
Melt chocolate and the cream in heavy small saucepan over low heat, stirring constantly until smooth. Pour chocolate mixture into pie crust and spread with the back of spoon to cover bottom. Bring milk, 1/2 cup sugar and salt to simmer in heavy medium saucepan over medium heat, stirring to dissolve sugar. Whisk yolks and cornstarch in medium bowl until smooth. Stir in 1 cup of cream.
Gradually add milk mixture to yolk mixture, whisking constantly. Return custard mixture to saucepan. Cook over medium heat until mixture thickens and boils, stirring constantly. Turn off heat. Whisk in butter and vanilla. Strain custard into medium bowl. Place plastic wrap directly onto custard surface. Refrigerate until well chilled, at least 1 hour. (Can be prepared a day ahead). Thinly slice 2 bananas and arrange on top of chocolate layer in crust. Spoon custard over bananas. Refrigerate. In medium bowl, beat 1/3 cup cream with remaining 2 tsp. sugar until soft peaks form. Spread whipped cream over custard to cover completely. Cut remaining banana on diagonal into thin slices. Arrange slices slightly overlapping around the outer edge of pie. Garnish with coconut. Serves 6.
- 2 1/2 cups all-purpose flour
- 5 tsp. sugar
- 1/2 tsp. salt
- 6 T. unsalted butter, chilled and cut into 1/2 inch pieces
- 1/4 cup lard or solid vegetable shortening
- 3/4 cup + 2 T. (approx) chilled buttermilk
- 3/4 cup + 1 T. sugar
- 1/4 cup all purpose flour
- 11/2 tsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 3 3/4 – 4 lbs. ripe peaches
- 2 T. unsalted butter, cut into small pieces
- 1 egg, beaten to blend (for glaze)
Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off pulse until fat is reduced to pea-size pieces – about 25 pulses. Using on/off pulse, blend in 3/4 c buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water for 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes. Place 1 rack in center and 1 rack in lowest position in oven; preheat to 400 F. Roll out larger dough disk on floured surface to 12-13 inch round. Transfer dough to 9 inch diameter glass pie dish. Trim overhang to 3/4 inch.
Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12 inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 T sugar. Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature. Serves 8.
The simplest, best appetizer/dessert topping ever.
Contributed by Sarah Coleman
If all you want is something sweet and creamy to complement your favorite fruit, try this:
It’s simply …
- 1 7-oz. jar marshmallow cream
- 1 8-oz package cream cheese
Place cream cheese in small bowl; beat until fluffy. Fold in marshmallow creme. Mix well and serve with all kinds of fresh fruits (including your own berries!) and it is literally heaven on earth! Store in refrigerator. 1-1/2 cups.