Drupey Pie Recipes

DRUPEY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
• To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
• To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
• Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

BUCKEYE PIE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
• In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
• Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.

DRUPEY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
• To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
• To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
• Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.