Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Pies’ Category

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

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!

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.

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.