Housewarming Party Chocolate Pudding Pie

Some friends of mine recently bought their own home in northern Virginia and had a housewarming party to herald the event. Not wanting to show up empty handed, I made a Chocolate Pudding Pie to bring. Unfortunately, the other desserts were also made of chocolate, but that didn't keep people from eating my pie. In retrospect though, I should have sucked it up and made a fruit pie even though they are more work. For the recipe, click here and omit all of the coffee ingredients.

Current Pie Tally: 116

4th of July Pie

Just as the Chocolate Pudding Pie is fast becoming my birthday pie (omit the coffee nonsense), this Cherry Blackberry Pie is quickly becoming my go-to Fourth of July pie. Sometimes I do the lattice-top crust, sometimes not. (I'll let you in on a little pie-makers secret I may have mentioned before: If the top crust starts cracking and falling apart, that's a great time to turn it into strips and do a lattice top.) As usual, it came out great. For the recipe, click here. I baked mine at 400F for 30 min and then at 350F for 40 min.

Current Pie Tally: 115

Sweet Tooth Blueberry Pie

This was the first straight blueberry pie I have ever made. I didn't care for it. It was too sweet. It needed tarter blueberries or a bunch of lemon juice or something. It did, however, set up very nicely.

Blueberry Pie

ingredients:
9" bottom crust and top crust, unbaked
3 pints blueberries
1 c. sugar
1/4 c. tapioca
1/4 t. nutmeg
2 T. maple syrup

Mix all the filling ingredients in a large bowl. Pour into bottom crust. Place top crust over the top, crimp and vent. Sprinkle with sugar. Bake at 425F for about 18 min. Reduce temperature to 350F and bake for 30 min more. Let cool.

Current Pie Tally: 114

Pies of Summer

I have a lot of catching up to do. I made three pies while at the beach in CT for most of July. The first was a Rhubarb Custard number that came out perfectly.

Rhubarb Custard Pie

ingredients:
9" bottom crust and top crust, unbaked
1 lb. rhubarb, sliced into 1/2" pieces
1.5 c. sugar
1/4 c. all-purpose flour
1/4 t. nutmeg
1/4 t. cinnamon
3 eggs

Mix all the filling ingredients, minus the rhubarb, in a large bowl. Fold in the rhubarb. Pour into bottom crust. Place top crust over the top in a lattice design. Sprinkle with sugar. Bake at 400F for about 20 min. Reduce temperature to 350F and bake for 25-30 min more. Let cool.

Current Pie Tally: 113