Cherry Berry Post-Vacation Pie

I ordered a pint of heavy whipping cream from the local dairy, so I was really feeling the pressure to churn out a pie before it went bad. Success! When my husband had a few work friends over, we all dined on warm summer pie and fresh whipped cream. Yum. I will publicly admit that I cut the air vent way off center, but aside from that it was fabulous. Here's the recipe:

Cherry Berry Pie (makes one 9" pie)

ingredients:
buttery pastry dough for bottom and top crust
3/4 c. white sugar
1 bag of cherries, pitted and halved (I did not weigh it; my husband bought them)
1 pint of blueberries
3/4 pint of red raspberries
4 T. arrowroot starch
a splash of fresh orange juice (not from concentrate)
juice from half of one lemon

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 400 F for 40 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.

Current Pie Tally: 142

4th of July 2014 Pie

This one is becoming a yearly tradition for the 4th of July. One of the perks of a rain day at the beach is that it gives you more time to make pie! A sumptuous berry delight as usual. Here is the recipe. I used lime juice instead of lemon and baked mine at 400 for 30 min, and then 350 for about another hour if I remember correctly. Enjoy!

Current Pie Tally: 141

Berrybarb Vacation Pie

I called the last one a Rhuberry Pie, so this one shall be named Berrybarb since it's slightly different. This is the first of the two pies I have to show for my recent 3-week vacation with family in CT. It came out great. Here's the recipe:

Berrybarb Pie (makes one 9" pie)

ingredients:
buttery pastry dough for bottom and top crust
1 c. white sugar
4 - 6 large stalks of rhubarb (about 1 lb.)
1 pint of blueberries
1 quart strawberries
4 T. arrowroot starch
a splash of fresh orange juice (not from concentrate)
juice from half of one lemon

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 400 F for 30 minutes. Reduce heat to 350 F and continue to bake for another 40-50 minutes. Cool and serve.

Current Pie Tally: 140

Rhuberry Pie Tastes Like Summer

The rhubarb I bought for a pie a week ago was starting to get mushy in my fridge, raspberries and blueberries were on sale, and my oldest son wanted to pick mulberries. So I present you all with this humdinger of a pie. It was sensational, dare I say PERFECT. My husband and I had no problem eating the entire thing ourselves every night until it was gone. And now that it is gone, I wish there was more. Might have to go restock on the ingredients! And now for the tantalizing recipe:

Rhuberry Pie (makes one 9" pie)

ingredients:
buttery pastry dough for bottom and top crust
1/2 c. white sugar
1/2 c. brown sugar
4 - 6 large stalks of rhubarb (about 1 lb.)
1 pint of blueberries
1/2 pint (6 oz) red raspberries
1/2 pint wild mulberries
1/4 c. arrowroot starch
a splash of orange juice (not from concentrate)
juice from 1 lime wedge
small amount of white sugar to sprinkle on top crust

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Sprinkle top crust with a small amount of sugar. Freeze pie for 10 minutes. Bake at 400 F for 25 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.

Current Pie Tally: 139

Academic Party Pie

I made this for my husband's department picnic about a month ago. It only took making another pie this past weekend to finally get my butt in gear and get my pie tally up to date. So, this Rhubarb Custard Pie was good, but not my best work. The edges of the crust burned (I should have put some tin foil around them) and the filling was just a shade underdone in the middle. I should have also taken the time to look up the post about the cooking adjustments I have made in the past. But hey, I made a pie and eventually posted about it with two little kids in the house! Steamroll forward, I say. Here's a link to the right way to make the pie.

Current Pie Tally: 138

Belated Pi Day Pie

This Strawberry Rhubarb Pie didn't come together until the day AFTER Pi Day. Oh well. Life with two kids - I need a weekend. What else can I say? I managed to get out to the store to get the pie ingredients on Pi Day, so that counts for something. I was a bit short on the rhubarb (maybe 1/2lb. under) and my son and I pilfered three strawberries from the quart before the pie came to fruition. As a result, I used one of my smallest pie dishes and used scant cupfulls of the sugars. It was drunkenly sliced into and enjoyed on the first date night my husband and I have had in about six months. I also should mention that I scored some major tacky points by then bringing said sliced-into pie over to our friends' house for dinner the next night. It's OK; they have kids too. They understand. For the recipe, click here. My only substitutions are that I used my own crust recipe and arrowroot starch instead of cornstarch. I also did not futz with any of that egg-glazed crust nonsense.

Current Pie Tally: 137

Snow Day Poker Pie

I made this tasty crustacean on one of our more recent snow days (probably about a month ago - shame shame negligent blogger). My husband was home from work to run interference with the children. The fact that we had some dudes coming over for poker that night added some extra motivation. It's always nice to have a few extra mouths to help eat a big pie. A pie is occasionally too much of an edible commitment when you only have two pie eaters in the house. I made the extra buttery crust again with this one - soooooooo good. And the topping came out crispity crunchety (that's a technical term). I also got to sit in for a few rounds of poker; my straight flush took a nice pot of money on one hand. Apple Crumb Pie - it's a win every time! Click here for the recipe. My substitutions are as follows: I used my own crust recipe (the one that involves an entire stick of butter); I used 3 T. of a mixture of fresh orange and lemon juice for the acid/liquid (frozen leftovers from the last one of these pies I made); I baked it for an hour and 10 minutes, because I used a large deep dish.

Current Pie Tally: 136