Blueberry Pie with Homemade Pie Filling

Todays Blueberry Pie

Real whipped cream on top!

Today’s Blueberry Pie Filling

I had at least 4 cups of frozen blueberries in my freezer and decided it was a good day to clean out the freezer and make a Blueberry Pie.

Tomorrow it’s supposed to be a complete wash out so a little pie and ice cream just might make being in a little more comforting.

Hubby watches football in the fall so I know this Saturday he’ll be living the “GoodLife” in his man cave having some easy baked turkey and cheese roll ups and pie for dessert.

Here’s how I made the filling 

4 cups frozen blueberries washed well

1cup sugar

1/2 cup corn starch

1 cup water 

1pkg. Pillsbury refrigerated pie crust

 

Place sugar ,water and corn starch in a 3 qt.Sauce pan.  Whisk to blend.  Turn heat to medium heat and bring to a complete boil. Whisk continuously as it will start to thicken.  Turn heat to low and keep whisking for a few minutes(3).  Place blueberries in thickened mixture stirring constantly. Allow to cook for approximately 5 minutes.  Mixture should be thick.

Remove from heat add 1/4 tsp. Ground cinnamon, 1 tsp. Lemon juice and 2 tablespoons butter. Stir well so all us incorporated.  It will be thick like pudding.  Allow to cool completely.  Cover and refrigerate until you are making the pie.  It will keep in refrigerator for 5 days.

When baking pie set pie on lowest rack in oven.  Bake 425° for 10 minutes.  Lower temperature

To 375° and cover edges with foil.  Bake 50 minutes making sure blueberries are bubbling through lattice.

****Note:  you must bake at least 50 minutes or blueberry pie will be very liquid.  Allow to cool completely or refrigerate until ready to serve.  Serve alone it with vanilla ice cream or teal whipping cream.  Enjoy!

                        Before Baking 

 

No Bake Lemon ice box pie

Betty Crocker recipes have always been a go to for me when I need an easy and family friendly dessert.  I have her cookbook from the sixties which I received at my bridal shower.  Her recipes always are easy to follow.  

Enjoy!

Here’s another great summer pie to cool you off.  Light and refreshing this lemon pie requires no baking and can be easily made.

You might even like to take it to a summer pot luck.  Everyone seems to love lemon.

I topped it with Cool whip and dusted it with graham cracker crumbs and a garnish of lemon slices.

Please Note:

I do not use unsalted butter so I do not use additional salt if recipe call for it.

Ingredients

Crust

• 1 1/2cups graham cracker crumbs (10 to 12 whole crackers) 
• 1/4cup packed light or dark brown sugar 
• Pinch of salt 
• 6tablespoons unsalted butter, melted 

Filling

• 8oz cream cheese, softened 
• 1can (14 oz) sweetened condensed milk 
• 1/2cup freshly squeezed lemon juice 
• 1tablespoon grated lemon peel
  
  

Note:

1- 8 oz. Container Cool whip or 1 pt. Of beaten heavy cream( optional) to top the pie if desired,

In a medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.

2

In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.

Serve plain or with whipped topping,

Adapted from Betty Crocker 

Peach sauce or pie filling

PEACH PIE

3 cups sliced yellow peaches skin removed 

1 cup granulated sugar

1 cup water

1/3 cup cornstarch 

1T butter

1 tsp. Vanilla extract

1/4 tsp. Cinnamon ( add more if needed)

1 package refrigerated pie crust

In a medium saucepan place sugar, water and cornstarch. Stir well so sugar is incorporated .  Heat on medium heat while whisking until it comes to a full boil.  Allow to boil for approximately 10 minutes. It’ll be bubbling,

 Add sliced peaches and cook another 3 to 5 minutes.  Remove from heat add butter and cinnamon while stirring .  

Note:***I used a whisk to stir while it thickened.  Cool completely and store in refrigerator or freezer or use for cobblers , peach pie or topping for ice cream.

Follow instructions on the box of pie crust for fruit pie. Make sure to prick edges before baking.  Instead of a double crust I made a lattice design which was a nice change.  Sprinkle with cinnamon or cinnamon sugar on top as I did.  A nice touch!  Enjoy!

Bake it at 375° for approximately 50 minutes.  Cover edges as not to brown.  I did not and it browned a little more than my usual pie does but it was not burnt,

So yummy!

Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon!

Lemon sponge pie!

 

 This pie was my brother's favorite. 

He passed away almost 9 years ago and although I miss him everyday making this pie honors his memory. 

Hi Everyone:  Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven. 

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered  sugar,  1 tsp. vanilla).  Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside

Cream sugar and butter..  Add flour,egg yolks,lemon rind,and juice.  Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell.  Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..


Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor.  A great anytime dessert!    

It really is quite easy using refrigerated Pie crust.  (I used Pillsbury refrigerated pie crust).  A big hit!!!

Happy Baking,
 From my kitchen to yours,

6/12/11
3/23/13
8/8/15

6/5/16

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Apple pie(Granny Smith)

In all my years of baking I don’t recall ever making an apple pie with ALL Granny Smith apples.  My favorites have been Gala and Macintosh apples to bake a pie.

I’m sold!  This pie was delicious and sliced perfectly after I allowed it to cool approximately 30 minutes.  It was still warm.  

I loved the texture and taste was fabulous.  

Todays ingredients 

3 lb. Firm Granny Smith apples
3/4 cup sugar 

3 tablespoons minute tapioca ( ***you can substitute flour for tapioca)

I package Pillsbury refrigerated pie crusts((2) room temperature 

I tablespoon cinnamon 

3 tsp. Butter cut in slices 

10” glass pie dish

While you are prepared your pie remove pie crust from refrigerator.  (***Room temperature is easier to handle crust)

Set oven to 425°.

Remove skin from apples and slice.

Place sliced apples in a large bowl, add sugar, tapioca, butter and cinnamon. With a large wooden spoon toss all ingredients to coat apples.

Roll out one crust and using a rolling pin stretch crust slightly to make it thin and a little larger.  ***You want it to extend over pie dish so that is why I’m suggesting to roll the unbaked crust larger than it comes out of  pie crust sleeve .

Place crust on the bottom of a medium size glass pie dish. Crust should extend over pie dish edge.

Add apples to unbaked crust.  

Roll the other crust large enough to meet top crust.  Pinch to seal. Prick edges and center several times with a fork so steam can release.

I did not want a messy oven so just in case I placed my pie on a cookie sheet to bake.  Wise choice!

Bake 425° for approximately 45 minutes.  Cover crust edge with foil or crust cover after baking for 10 minutes so it will not brown too quickly.

I found that 45 minutes was perfect for this size pie. It browned evenly.

I had a nice piece warm.  Hubby had his warm with vanilla ice cream.

This pie was delicious!

Enjoy!

Blueberry buttermilk pie.

This pie was delicious but much too sweet for my taste.

*******The original recipe called for 2 cups of sugar.  I cut back to 1 1/2 cups and I felt it was still too sweet.

I would imo use 1cup of sugar next time.

Read my notes to see where I adapted the recipe.

Enjoy!

• 1 - 9-inch pie crust, homemade or store-bought

• 3/4 cup blueberries, fresh or frozen and thawed

• 3 large eggs

• 1 cup buttermilk***(I use I tsp. Vinegar in 1 cup

Milk to make my buttermilk)

• 4 tablespoons butter, melted

•

1/2 tablespoon lemon juice ***( I used 1tsp.lemon extract)

• 1 teaspoon vanilla extract

• 2 Cups sugar(*** I used 1 1/2 cups of sugar)

• 1/2 cup all-purpose flour

•

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325 degrees.

2. Scatter blueberries evenly in prepared pie crust***.(fork sides so crust doesn’t shrink)

3. In a large bowl, whisk together eggs, buttermilk,

melted butter, lemon juice, and vanilla extract.

4. In a medium bowl, whisk together sugar, flour, and

salt to get all clumps out.

5. Add flour mixture to egg mixture and stir until

smooth. Pour mixture over blueberries

6. Bake for 50-60 minutes or until golden brown and it

just has a little jiggle in the center when you shake

it.

7. Cool pie on the counter for 30 minutes and then

refrigerate for at least 2 hours before serving.

***Check pie after 45 minutes.  Every oven is different.

****Note:  I put all ingredients except blueberries in my blender and pulsed until all liquid.  I then poured it over blueberries in crust.

***I adapted this recipe for my convenience and what I had in my pantry and refrigerator.

Adapted from Spicy southern kitchen

Pumpkin cheesecake bars

This is my daughters recipe that she said is fabulous.

Unfortunately we are not able to spend Thanksgiving with her this year.  Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year.  I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.

Happy Thanksgiving!  M.j.

P.s.  like me she had to give it a taste test!!!😋

• 1 1/2 cups graham crackers crumbs
• 1/3 c white sugar
• 6 Tbsp melted butter

Filling

• 6 packages (8 oz each) cream cheese , softened
• 2 1/4 cups granulated sugar
• 1 1/2 tsp vanilla
• 6 eggs
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 Tbsp pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

FROM MY DAUGHTERS KITCHEN TO YOURS,

HAPPY THANKSGIVING!

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.