GEORGE'S BLUEBERRY PIE
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
- Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
- Roll out the remaining piecrust dough to the same size and thickness. Brush the rim of the piecrust with the egg wash, and place the other piecrust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
- Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes.
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
BERRY-APPLE-RHUBARB PIE
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.
GEORGE WASHINGTON PIE ( DESSERT)
My mother made this for me instead of a cake on my birthday since I was born on George Washingtons birthday. It has always been a hit with my family.
Provided by Martees Kitchen
Categories Pie
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix the melted butter with the graham crackers and press into a 8x8 dish.
- Bake for 8 minutes in a 350 degree oven. Cool
- Cream the cream cheese and powdered sugar and spread over the cooled crust, sprinkle with chopped nuts and spread the cool whip over this and chill for about an hour. Spread the cherry pie filling over the cool whip. Keep refrigerated.
- Will keep several days in the refrigerator.
Nutrition Facts : Calories 588.7, Fat 37.9, SaturatedFat 18.8, Cholesterol 61.7, Sodium 311.2, Carbohydrate 59, Fiber 2, Sugar 26, Protein 6.5
BLUEBERRY CRUMBLE PIE
Number Of Ingredients 8
Steps:
- 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine flour, oats, granulated sugar and brown sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 375°F about 35 minutes or until filling is bubbly and topping is golden brown. Serve warm or cool. Garnish as desired.
Nutrition Facts : Nutritional Facts Serves
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