Sunburst Pie Recipes

SUNBURST CHERRY BLOSSOM PIE

Steps:

• For the Pie Crust:
• Place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may be use for cutting cherry blossoms.
• For the Cherry Blossoms:
• Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.
• For the Filling:
• Drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.
• For the Glaze:
• Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.

SUNBURST PIE

Steps:

• Stir boiling water into gelatin in medium bowl until completely dissolved. Add sour cream; mix well. Refrigerate 40 min. or until mixture is thick enough to mound; spoon into crust.
• Refrigerate several hours or until firm.
• Top with fruit and wafers just before serving. Store leftover pie in refrigerator.

PEACH SUNBURST PIE

Steps:

• Place peach halves, cut-side-down, in crust. Cream the softened butter with sugar to which flour has been added. Combine with beaten egg. Pour over peaches. Bake at 350° for 55 minutes. Note: A drop or two of almond extract, a few grains of salt, as well as nutmeg will add to this pie.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

LEMON-PECAN SUNBURST COFFEE CAKE

Steps:

• Preheat the oven to 375ºF.
• Grease a 9-inch round cake pan.
• Separate the biscuit dough into 8 biscuits.
• Place 1 biscuit in the center of the pan.
• Cut the remaining biscuits in half, forming 14 half-circles.
• Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
• In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
• Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
• Bake 20-25 min, or until golden brown.
• Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
• Drizzle the glaze over the warm coffee cake.
• Let stand for 10 min, or just until the glaze is set.
• Serve warm.