Tuesday, February 28, 2012

Lemon Truffle Pie (5 stars)

Lemon Truffle Pie

We had a really good Sunday - My Dad, Stacey, Chloe, and Claire, had dinner with us.We talked and laughed and found out our good friends Jason and Megan have moved into Miles and Stacey's ward, what a small world. Stacey told us about the time when Grandma Anna got Grandpa's attention before they  were married by putting a chocolate pie in the woodshed. Anna knew Wilmer wouldn't talk to her otherwise. Dad told us how Grandma Anna took a pie, hot out of the oven, outside to cool on the frozen ditch. The pie attracted a stray dog. The last thing Dad remembers is Grandma chasing after the dog with a half eaten pie in her hand. Nobody could resist her pies. At her funeral someone said: Anna's pies were un-suppressed. We think they meant unsurpassed and we agree.

This is a great pie recipe from the Lion House, a little twist on basic lemon pie. I loved my mom's lemon pie, I could pick it up and eat it with one hand. This one is not as stiff and has a good combination of flavors. We made two pies and doubled the lemon filling. We had one for dinner and took the other to Kerry's parents for birthday Sunday.

Lemon Truffle


Claire and pie
The whole bunch

Crust: Graham Cracker Crust

Chloe and Claire

3 Tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1-1/2 cups water
5 Tablespoons lemon juice
Zest from 2 lemons
4 egg yolks, beaten
1-1/2 Tablespoons butter
1 cup white chocolate chips
2 (8 ounce) package cream cheese
1 cup whipped cream
Almond slices for garnish.

Mix cornstarch and 1/3 cup sugar together. Add water, lemon juice, and zest and stir. In a separate bowl, beat egg yolks, ad 1/4 cup sugar and mix together. Add the egg mixture to the lemon mixture and cook over medium heat stirring constantly. Let boil for one minute then remove from heat. Add butter and stir until melted. Remove 1-1/2 cups of mixture and set aside. Add white chocolate chips to remaining mixture and mix well.In a separate bowl whip (with blender) the cream cheese and then blend in the lemon-chocolate chips mixture. Mix until smooth. Pour cream cheese mixture into bottom of pie shell. Add the reserved lemon mixture on top and chill for at least 2 hours.Spread whipped cream and sprinkle with sliced almonds.



Monday, February 20, 2012

Almond Crunch Blueberry Pie (4 stars)

Almond Crunch Blueberry Pie

Here's another pie recipe from Crisco. With all the berries I thought it would be too tart but turned out to have a light blueberry flavor. I liked the crust with the tangerine zest. It caed for tangerine and lemon but we just used tangerine.

Pie Crust

Preparing Filling

Crust: Buttermilk with tangerine
1-1/2 cups flour
1/4 cup butter
1/4 cup shortening
1/2 Tablespoon sugar
3 Tablespoon buttermilk
2 teaspoon tangerine zest
2 teaspoon lemon zest

3 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 eggs
1/2 cup sour cream
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest

1/4 cup butter
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/3 cup chopped almonds

Mariel and Callie the Cat
Prepare crust and refrigerate. Mix eggs, sour cream and zest. Then add sugar, flour and salt, mix well. add blueberries and set aside. Prepare bottom curst and pour in filling. Mix topping ingredients and sprinkle over filling. Bake at 375 F in a pre-heated oven for 1 hour or until golden brown.

Josh and Sydney


Saturday, February 11, 2012

Apple-Raspberry-Cranberry (4 stars)

Ready to roll out

This is another Crisco recipe with a few variations. I like the Apple Raspberry combination but we have never tried cranberries.

Crust: Buttermilk with a substitution of 1/2 cup flour whole-wheat

Rolled out crust
3 large Granny Smith Apples
2 cups coarsely chopped fresh cranberries
1 package frozen raspberries (12 oz)
1-1/2 cups sugar
3 Tablespoons Currants
3 Tablespoons tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon almond extract

Rolling up crust on rolling pin
Preheat oven to 425 F. Combine dry ingredients, add apples, cranberries, and raspberries, almond extract. Mix well. Roll out dough and place in deep dish pie plate. Add filling and cover with top crust. Bake for 15 minutes then rotate pie 180 degrees, reduce heat to 350 degrees and bake for 30 - 40 minutes until bubbling thickly.

Bottom crust with filling
Adding top crust

With glaze
Adding top crust

Sunday, February 5, 2012

Coconut Key Lime (4 Stars)

Coconut Key Lime

Here's a recipe from Crisco. They call it "Lime in the Coconut" but we modified it a little and use key lime juice. The crust is different and really good with whole wheat and cinnamon. I used the speed pie-making technique and made it before church this morning. It makes Kerry nervous when I cut things so close. It reminds me a time when Kerry and Marcy didn't think Ramon and I had enough time to get a slice of pie in the Mount Timpanogos cafeteria. But when it comes to pie... So we really liked the coconut-lime combination but not the crust. I think it would work better with a graham cracker crust.

Crust: Whole Wheat Cinnamon
Whole wheat cinnamon crust
1 cup white flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 Tablespoons sugar
1/2 cup shortening
4 Tablespoons Buttermilk

3 Tablespoons butter, softened
3 once cream cheese, softened
Mixing coconut-pudding
4 Tablespoons key lime juice
1 cup whole milk
1 package (3.4 oz) vanilla flavor instant pudding/pie filling
2 teaspoons coconut flavor
1 cup powdered sugar, sifted
1-1/2 cusp heavy whipping cream, whipped, divided

1 cup whipped cream
4 Tablespoons powdered sugar
1 Tablespoon vanilla extract
Toasted Coconut for garnish

Cook pie crust at 400 F for 10 minutes.

Adding lime-cheese
Combine butter, cream cheese, lime, powdered sugar in a bowl. In a separate bowl mix milk, instant pudding, until thick, add coconut flavoring and mix well. Whip heavy whipping cream until stiff peaks form. Fold in one cup whipped cream to pudding mixture. Fold remaining 1/2 cup whipped cream into lime-cheese mixture.Spread pudding mixture over bottom of pie crust. Spread lime-cheese mixture over pudding layer. Cover with plastic wrap and refrigerate for several hours.

Whip heavy whipping cream with sugar and vanilla extract until stiff peaks form. Top pie with whipped cream and sprinkle with toasted coconut.

Finished Product