Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Peach and Lemon Verbena Pie filling!


A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Mount Vernon Cherry Raspberry Nantucket Pie


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In honor of George Washington and President’s Day, I have made a variation on this classic colonial dessert! I cannot tell a lie: you will absolutely LOVE this pie!!🍒~Amy

Mount Vernon Cherry Raspberry Nantucket Pie

10-15 minutes prep time:

1 cup tart cherries, drained or frozen
1 cup raspberries, fresh or frozen
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cherries and raspberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve with vanilla ice cream or whipped cream

Classic recipe variation by Amy Richardson

Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Brown Sugar Bourbon Vanilla Banana Cream Pie


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This is my twist on the classic banana cream pie. With a little brown sugar, bourbon vanilla, topped with fresh bananas and whipped cream, and surrounded by a graham crust, this might just be a new favorite! ~Amy

Brown Sugar Bourbon Vanilla Banana Cream Pie

Crust:
1 1/4 cup graham cracker crumbs
4-5 tbsp butter, melted
2 tbsp sugar

Heat oven to 350

In a small bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until well blended.

Press mixture into the bottom and sides of a 10 inch tart pan, or pie pan.

Bake for 8-10 minutes or until golden brown. Set aside to cool.

Custard:
1 cup sugar
1/2 cup brown sugar
3 tbs cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp bourbon vanilla

In a small bowl, whisk together cornstarch and sugars. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Pour into cooked crust and cool completely. Cover with a thin layer of plastic wrap, pressed to fit.

Whipped cream:
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp bourbon vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To serve:

Top pie with fresh sliced bananas and whipped cream.

Recipe by Amy Richardson

Sweet Strawberry Rhubarb Lattice Pie


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My daughters surprised me with this beautiful early Mother’s Day present! Freshly picked from the garden rhubarb, sweet strawberries, and flaky crust, this simple, but tasty pie is the best!~Amy

Sweet Strawberry Rhubarb Lattice Pie

Basic pastry for a 9 inch double crust
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
4 cups sliced rhubarb
2 cups sliced strawberries
2 tbsp butter

1 egg + 1 tbsp water, beaten together

Heat oven to 425 degrees

Line a large baking sheet with parchment. Set aside.

Roll pastry to fit the bottom of pie pan leaving some overhang. Set aside

In a large bowl toss together sugar, cornstarch, and salt. Add rhubarb and strawberries, and mix well. Pour into prepared crust.

Roll out remaining pastry. Cut into even strips. Weave two strips together, laying one over the other. Then place on top of the filling, continue across with remaining pieces until pie is covered. Brush with egg wash, sprinkle with sugar. Place on baking sheet and bake for 35-40 minutes, or until golden brown and bubbly.

Makes 8 servings

Recipe by Madeline and Ozma Richardson

George the Pie Guy


Back in 2011 Darin and I met with George Hall, an 80-year old man who has mastered the art of making pies! Check out our segment to see his pie making tip, just in time for Thanksgiving! His lemon cream cheese pie really is the best!

 

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