Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Pies’ Category

If you love cookies as much as the Cookie Monster, consider adding them to pies. Make a cookie pie crust and you’ll have a delicious bottom layer for your next dessert. You can make a cookie pie crust with just about any type of cookies. Favorites that work well are Oreos, chocolate chip cookies, and ginger snaps. And, of course, bakers have always loved the graham cracker which is much more a cookie than a cracker.

Sure, you could run out to the store and make a pie crust with store bought cookies of any variety. But the cookie purist will want to try their hand at making the actual cookies that will become the pie crust. This recipe is very easy. All you have to do after you bake the cookies is let them cool. Then crush them up in a food processor or by hand and add melted butter. Fill the bottom of a pie plate with the mixture.

Chocolate Cookie Crumb Wafers

From thriftyfun.com

Makes 50 to 60 1 3/4-inch wafers. Note that thinner sliced cookies obviously produce more.

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1 3/4 sticks unsalted butter, slightly softened

3 tablespoons whole milk

1 teaspoon pure vanilla extract

Directions:

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of a food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14" long and 1 3/4" in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper.

Cut the log of dough into slices a scant 1/4" thick (If you're trying to emulate the store-bought wafers, slice as thin as you can - about 1/8" thick - and watch the baking time carefully, as it might be less.) and place them 1" apart on the lined sheets (gourmet cookies WILL spread).

Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don't, you're not baking them long enough, in which case, return them to the oven to reheat and bake a little longer, then cool again.

More Pie Tips:

• Buttermilk Pie
• Pineapple Chiffon Pie
• Apple and Oatmeal Pie
• Banana and Raspberry Pie
• Banana Coconut Cream Pie

Let's put cookies aside for a moment. Have you gone out strawberry picking?  Strawberry pie is a great summer treat!  This recipe goes one step further and turns your strawberry pie into a strawberry cream dream!  Light and refreshing, your friends and family will be asking for the recipe! (That is, if you're willing to share it!)

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

• 1 cup crushed cream-filled chocolate sandwich cookie

• 1/4 cup sugar

• 1/4 cup butter, melted

Filling:

• 8 ounces cream cheese, softened

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup mashed fresh strawberries

• 1 cup heavy whipping cream

• 1/4 cup confectioners' sugar

Directions:

1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
3. Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

Love strawberry recipes? We stumbled across this recipe for a Layered Strawberry Cheesecake Bowl - a must try!

I love how each new season brings a new flavor of pie to mind.  Summer is here, which is the perfect time to make a delicious cherry pie.  Fresh or frozen cherries can be used, and tart are the best as they nicely complement the nutmeg and cinnamon spices! It's the best use of that fruit basket you just received.

Ingredients:

Filling:

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract

Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions:

• In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

If you're loving this cherry recipe, you must attempt this recipe for Easy Cherry Cobbler.

For the dough

• 3 cups sifted all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup solid vegetable shortening
• 6 to 8 tablespoons ice water

For the filling

• 1 cup sugar
• 3 tablespoons quick cooking tapioca
• 1/4 teaspoon salt
• 6 cups fresh blackberries, washed and picked over, and divided

1. To make the pie dough: In a medium bowl, combine the sugar, flour, and salt. Cut in the shortening using a pastry cutter or fork until a pea size coarse meal forms. Sprinkle with the ice water while mixing gently with a fork until the mixture forms dough. The dough should not be wet but should form a ball when pressed together. A little more water may be added if needed.
2. Divide the dough in half. Form the dough into two flat discs. Cover with plastic wrap and refrigerate for at least 30 minutes, or until ready to use.
3. Preheat oven to 400 degrees F.
4. To make the filling: In a medium saucepan, combine the sugar, tapioca, and salt, stirring well to remove lumps. Add 3 cups of the berries and mix well. Cook over very low heat about 7 minutes, until sugar melts, stirring constantly. Increase the heat to medium and cook about 6 minutes, until mixture just starts to boil.
5. Remove from the heat, stir in the remaining berries, and let cool.
6. Place one ball of dough on a lightly floured work surface (you will need a surface at least 15 inches square). With a lightly floured rolling pin, roll from the center outward into a circle roughly 14 inches in diameter. Carefully fold the dough in half, then again to form a triangle. Place the dough in an ungreased 9 inch pie plate, positioning it so the point of the triangle is in the center of the pie plate. Gently unfold. Trim the edges to with in 1 1/2 inches or so of the rim.
7. Pour the cooled berry mixture into the shell. Roll the remaining ball of dough in manner described above. Lay the rolled pastry over the filling, and trim the edges to within 1 1/2 inches or so of the rim. Roll the bottom and top edges of the dough inward, pressing lightly to seal: with your thumb, indent at regular intervals to form a single fluted edge. With the tip of a sharp knife, cut several vents in the center of the top.
8. Place a sheet pan on the shelf below the pie to catch any dripping juice. Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 30 minutes, or until crust is golden brown and the juice comes through the top crust. Cool the pie on a wire rack 2 to 4 hours, until lit reaches room temperature or is just barely warm.

This is one of many gourmet desserts that we have recipes for. If you'd like to try more, see some tasty delicacies below:

• Blackberry Bars Recipe
• Easy Pineapple Upside Down Cupcake Recipe
• Easy Pumpkin Dessert