Fruit & Mixed Berry Pies and Crumbles

Once in a while, as those who know me may know, I go bulk when I am baking. No, that doesn't mean gaining weight (though that is a distinct possibility when there is baking in the house)! It means making a filling and using it in different ways, a little baker's secret I learned during the lean(er) years. This time it meant making up a delicious fruit medley with apples, pears and peaches and creating pies and "crumbles" a.k.a. apple crisps or brown betty. The berries came into play because I had a craving for another fruit crisp with a different flavor. So here you go, two-in-one recipe ideas. Note: I got a big bag of Envy and Cripp's Pink apples from Sam's Club so I used them in the pie mixture, but you can just as easily use Pink Lady, Fuji, Delicious, Mac, Gala or any other apple.

FRUIT PIES

Ingredients

• 6 apples - I like mixing varieties - washed, cored, peeled and sliced into chunks
• 2 peaches - washed, peeled and sliced into chunks
• 2 Bartlett pears (love this variety) - washed, peeled and cut into chunks
• 1/2 c golden brown sugar, 1/2 c white granulated sugar
• 2 tbsp ground cinnamon (we do love our cinnamon)
• 1/2 c water (enough to just cover the bottom of a medium to large sauce pan
• 1/4-1/2 c cornstarch mixed with approx. 1 c water
• Butter or margarine
• 1c. white sugar mixed with 1 tbsp cinnamon
• 4 prepared pie shells (I cheated and used commercial frozen shells)

Preparation

1. Cut fruit (as above) and place in sauce pan with water (as directed above). Simmer until soft (approximately 10-15 minutes), adding a bit more water to keep from scorching, then add sugars and cinnamon, stirring to combine. Simmer for an additional 10 minutes or so, stirring often until fruit releases its juice. Stir in cornstarch and water until mixture thickens to a pie filling consistency. Remove from heat.
2. Roll out pie shells and place in pie plates. This mixture will make enough for 2 pies plus a crumble (recipe to follow). Place about 2 big ladles-full of mixture in each pie shell and dot with butter or margarine. Cover with top pie shell and crimp edges, then score with a fork to let steam escape. 
3. If you use aluminium pie plates, like I did, place on a large cookie sheet (with sides). 
4. Sprinkle each with about 2 tbsp cinnamon/sugar on top and bake in 425 degree oven for 10 minutes, then reduce heat to 375 and bake for an additional 30-40 minutes, until the fruit is simmering on the edges and the pie crust is golden brown.
5. Cool slightly before serving with whipped cream or ice cream.

If you want to freeze the pies, like I did, let them cool thoroughly and then mix in foil and place each in a freezer (Ziploc) bag until you want to serve them. Then just unwrap and place on a cookie sheet, heating at 350 degrees until heated through. They will be like fresh once more.

FRUIT CRUMBLES

While the fruit pies are baking, ladle the remaining pie mixture into a pie plate. I found I had 2 extra pans left when I used the frozen pie shells, which was perfect for these 2 crumbles. Mix the rest of the cinnamon/sugar mixture (previous recipe) with about 2 c flour, 1/2 c brown sugar and 1/2 c butter or margarine. Mix into crumbs using a pastry blender or chop with 2 knives until crumbly (hence the name). Pour about 2 to 3 c of frozen mixed berries (I used a strawberry/blueberry mixture) into the other pie plate and then simply pour on and pat half the crumbs or crumbles on top of each. Place on a large cookie sheet. Once the other pies are finished, place these 2 'pies' on the cookie sheet and put in the heated oven (raise temperature to 400 degrees). The apple mixture crumble will take about 30 minutes to heat through and combine, baking until the crust is golden (as above) and the mixture is oozing out. The berry crumble (bottom) takes about an additional 10 minutes because the berries were put in frozen. If you use fresh mixed berries in season, they will take the same amount of time as the apple crumble. Don't under-cook, because the crumble will taste raw, but over-cooking will burn the crispy topping. Watch closely after 20 minutes.

This may be eaten right away with ice cream or whipped cream, or it may be wrapped in foil and Ziploc bags and frozen until you want a home-made treat without all the effort. Enjoy! If you want to freeze and reheat, follow directions in previous recipe.

Note: The cooked apple mixture also is delicious when placed on Pillsbury Crescents, rolled and baked as directed to make "Wormy Apple Crescents" with children. Just stick a couple of gummy worms in each crescent after they are baked. Kids love it! Imagine, 3 ways to use one recipe!

Homemade Canned Apple Pie Filling

Canned Apple Pie Filling

Canned Apple Pie Filling and Extra Syrup

I never really understood the mystique behind canning and why folks thought it so difficult! In our family, canning was a natural process of fall and the harvest, and I have been doing this for the past 30 years or more with various levels of success. My latest foray into canning included making apple pie filling for the first time. Any time I make something for the very first time is a joyous mix of experimenting and trepidation as I love to 'tweak' recipes. Fortunately, judging by the quality of the apple pie we made using the canned filling, the operation was a success :) Just sweet enough, thick with apples and full of taste. 

PREPARATION

When you can, a lot of success comes with preparation. I tend to reuse throughly washed and sterilized jars, which, since I keep my canning in the fridge, is fine and dandy. They still seal solidly and provide a cost-effective means of canning. First thing is to sterlize the jars and lids/rings. You can do this in the dishwasher, if your heated dry setting is working (ours wasn't) or you can use the boil 'boil the jars and lids' method, which I was forced to do. Make sure they are submerged and boil for at least a minute, to make sure they are clean. When done, use a lifter or tongs to pick them out of the water and set them, upside down, on a clean towel on a counter. I usually heat them again by pouring in boiling water just before filling, to ensure the filling doesn't crack the jar.

INGREDIENTS

• 6 lbs apples (I used the equivalent of 18 apples since they were fresh picked)
• 1 c brown sugar and 3 c white sugar (I prefer a mix)
• 1 c cornstarch (call me a traditionalist and yes, jars are refrigerated, so...)
• 2 tsp to 1 tbsp cinnamon (we like cinnamon)
• 1 tsp salt
• 1/2 tsp ground cloves (it adds that certain 'something')
• approx. 9 1/2 c cold water (some like a mixture of apple juice and water)
• 3 tbsp plus 3 tbsp Realemon (for 2 different steps)

INSTRUCTIONS

1. Peel, core and slice apples. Yes this can be tedious if you are old-fashioned like me and don't have a corer or apple peeler, but it's worth it, just wait and see. Drop apples as cut into a big bowl filled with cold water and 3 tbsp lemon juice.
2. In a large non-aluminium pot, mix sugars, cinnamon, cloves and cornstarch. Add salt and water and mix well. Bring to boil until thick and bubbly (be patient and keep stirring. Like I said, it's worth it). Remove from heat and add 3 tbsp lemon juice. This makes the "syrup."
3. Get ready to start packing the jars: Making sure they are hot, stuff with some drained apples (just gently squeeze them over the sink) and pack down. Add some syrup, and repeat until jars are filled to within 1 inch of top. Run a knife around the edges and gently tap jars on countertops to remove air bubbles that would cause the apples to rise. Wipe off jars and put on the lids. Continue til all jars are full and ready to process. 
4. Can the left-over syrup for addings when making pies, to use with pancakes or waffles or to make apple crisp/brown betty, if desired.
5. Place jars in a bath of boiling water, letting them boil for about 20 minutes. I like to start the water and put in the jars to make sure the water doesn't spill over. They can sit in there while the water comes to a boil. 
6. Voila, beautiful canned apples!

The boiling water bath filled with jars of pie filliing and syrup

TRUE CONFESSIONS: I added the lemon juice before boiling the apple pie syrup and it didn't hurt anything! I also didn't blanch the apples like some recipes suggest and they tasted just fine-- a bit crispy like we prefer them. When packing the jars, I got excited and firmly packed them all, then had to run a fork and knife around and stab middle of the apples to add the syrup. The good thing was that the apples didn't rise and the jars weren't filled with just syrup and no apples! That meant I will add some additional syrup on top of the pies before putting on the top crusts, like I did when I made the one the other evening. The recipe made 4 LARGE jars of apple pie filling, enough for 6 pies. *Sigh* I never said I was perfect and let that be a lesson to all of you who think things have to be "perfect" in the kitchen!

Marshmallow Crispy Lemon Pie

                                                      Marshmallow Crispy Lemon Pie

I recently made this for a potluck at work and it caught everyone by surprise. I used simple ingredients, an easy as - well - pie, recipe and it came out delicious. So good I had to make one for us, too! I did make cooked lemon pudding as opposed to the instant variety. I prefer the texture and it holds much better. A few folks commented on the "homemade lemon curd." Who was I to disillusion them?

Ingredients

• 2 tbsp butter
• 1/4 c (half of the 3 oz pkg) dry JELL-O Lemon Flavor Gelatin
• 4 c mini marshmallows
• 3 c RICE KRISPIES or krispy rice cereal
• 1 pkg (3.4 oz) JELL-O Lemon Flavor Pudding and Pie Filling
• 1 1/2 c cold milk (we used low fat)
• Strawberries for garnish, if desired

Preparation

1. Microwave butter in large microwaveable bowl on high for 30 seconds or until melted. Add dry gelatin mix and marshmallows, tossing to coat. Microwave 1 minute, stir, and microwave an additional 15 -30 seconds, checking often to see if completely melted and mixture is blended. Add cereal and mix with wooden spoon sprayed with cooking spray.
2. Prepare Lemon Pudding mix as directed on  package. Allow to cool slightly.
3. Press cereal mixture onto bottom and side of a 9" pie pan that has been sprayed with cooking spray. It will be a thick layer.
4. Pour pudding mix on top.
5. Cover with a pie lid or plastic wrap and refrigerate at least 4 hours, until completely set.
6. Remove from fridge and cut using a hot knife. Garnish with strawberries before serving, if desired.

Bakewell Pudding

A simple dish, but classic and tasty all the same. Once again, from the BBC. This is said to be a dish prepared by mistake by a cook in a wealthy household many years ago, and it's remained a favorite since then.

Bakewell Pudding

Ingredients

• 450ml/ ¾ pint breadcrumbs (1 1/2 c)
• 600ml/ 1 pint milk (2 c)
• 3 eggs 
• 55g/2oz sugar (1/4 c)
• 8og/3oz butter
• 25g/1oz ground almonds (1/8 c)
• Jam

Preparation method

1. Butter a pie dish, add the breadcrumbs, covering them with a layer of strawberry or any other kind of jam.
2. Mix the milk with the beaten eggs, the ground almonds, and the butter and sugar.
3. Beat all the ingredients together, pour into the dish and bake for 1 hour at a moderate heat.

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

Chocolate Surprise Pecan Pie

I have not tried this recipe from the folks at Pillsbury, but it looks intriguing and sounds yummy, so I wanted to share. Here is a recipe that has it all: cream cheese, pecan pie AND chocolate! Definitely not your typical pecan pie, by any stretch of the imagination!How can you possibly go wrong? From what I have read, I would advise using a "deep dish" pie plate.

Chocolate Surprise Pecan Pie

Photo courtesy of our friends at Pillsbury.com

Ingredients

Crust:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

1 package (8oz) cream cheese, softened
1/3 cups sugar
Dash salt
1 teaspoon vanilla
1 egg
1 cup chopped pecans
1/2 cup semisweet chocolate chips

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 oz unsweetened baking chocolate, melted, cooled

Garnish:
1/2 cup whipping cream
1 tablespoon chocolate-flavor syrup 

Directions

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully, pour topping over pecans and chocolate chips. Cover crust edge with 2 to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

Freezer Pies: Strawberry, Lemonade, Blueberry and more

With the heat of our summers here in Vegas, anything that can save heating up a kitchen is a real cook-pleaser! Whether I have made these pies with adults or children, they all agree that they are the quickest, easiest treats they could imagine. Kid-friendly as well as almost fool-proof, they look beautiful when served at BBQ's or other special occasions. Here are some variations on the theme of freezer pies, all using similar main ingredients. Each recipe makes 2 pies - one to eat as soon as frozen, one to freeze for later use. Cut individual pieces of pie and let thaw slightly - 5 to 10 minutes - before enjoying.

Lemonade Pie: Mix together half a thawed container of lemonade concentrate and a can of sweetened condensed milk. Fold in one tub of cool whip. Place in a graham wafer pie crust and cover. Freeze. To serve by the piece, heat a knife and cut. Let individual serving thaw for about 10 minutes. Perfect for BBQ's or parties!

                                                             

Strawberry Lemonade Pie: I actually prefer this version. A bit sweeter and less tangy. Mix together 1/3 of a container of thawed lemonade concentrate (pink or regular lemonade) and a can of sweetened condensed milk. Thaw a container of frozen strawberries (those in light syrup are perfect) and mash with a potato masher. Fold all ingredients together with a tub of cool whip and scrape into a graham wafer pie crust. [If you use pink lemonade, the pie will look a deeper pink than that with regular lemonade.] Complete as directed (above). The same pie can be made with frozen raspberries.


Blueberry Lemonade Pie: Nice color for Father's Day! Mix 1/3 of a container of thawed lemonade with a can of sweetened condensed milk. Thaw 8 ounces of frozen blueberries and coarsely mash or cut up. You can also use half a small can of blueberry pie filling. Fold all ingredients together with a tub of cool whip. Pour into graham wafer pie crust (as above).

                                                                                 
Cherry Freezer Pie: Mix together half a thawed container of your favorite berry concentrate and a can of sweetened condensed milk. Fold in half a can of cherry pie filling - mashed - and a tub of cool whip. [1 c of cherries (when in season) can also be finely chopped and simmered with 1/2 c of sugar until soft and thickened, then mashed slightly.] Pour into a graham wafer pie crust (as above)


Rhubarb Strawberry Pie: Cook together until soft: 1 c finely chopped rhubarb and 1/2 c raw strawberries with 1/4 c of sugar and enough water to cover the bottom of the sauce pan. Let cool. Mash with a potato masher. Mix together 1/2 a thawed can of your favorite fruit concentrate (berry or lemon) with a can of sweetened condensed milk. Fold in a tub of cool whip. Pour into a graham wafer pie crust (as in #2). If you use frozen strawberries, they don't need to be cooked with the rhubarb but should be slightly mashed together with it to blend the flavors.


NOTE: Graham wafer pie crusts can be purchased, ready-made, in the baking section of any supermarket. They come with a plastic top that can be put on and crimped shut for easy freezer storage. Enjoy!