While I like Squash and Pumpkin Pies, I have to say that this Sweet Potato, Eggnog, and Bourbon Pie tops my list in this category of pies! Flavored with eggnog, bourbon, and warm spices, this pie is luxuriously silky smooth. Add a dollop of whipped cream when serving, if desired. Continue reading Sweet Potato, Eggnog, and Bourbon Pie
There is something about fresh summer fruit and berry pies! They are a custom in my household and one of my favorites is Peach Blackberry Pie. A traditional double-crusted pie, this summer favorite combines two fabulous flavors to make a divine pie filling. Continue reading Perfect Peach Blackberry Pie Recipe
Summer berry pies like Raspberry Pie, are, in my view, a rite of summer. Here, in PEI, we follow the berry seasons religiously starting with the strawberries in late June/early July, followed by the raspberries in late July/early August, and the blueberries in August/September. Continue reading Traditional Double Crusted Raspberry Pie
For some reason, I always think of Raisin Pie as a late autumn or winter time pie. I suppose, perhaps, it might have something to do with spring, summer, and fall being the time when we think of fruit pies like rhubarb, strawberry, peach, and apple, for example, when such fruits are in season. In winter, those fruits are likely to be imported and more expensive so one tends to look for other types of fillings for pies. Continue reading Old-fashioned Raisin Pie Recipe
Ah, the heavenly scent of homemade classic Pumpkin Pie baking in the oven! Doesn’t it just tantalize the taste buds! Continue reading Classic Pumpkin Pie Recipe
This splendid Glazed Strawberry Pie for Two is a scaled-down version of the recipe for the Strawberry Pie I originally posted in 2013. Recognizing that there are many small households (including mine) that neither need nor desire a full-sized pie, I have sized the pie down to fit a deep-dish 7” pie plate that will easily provide up to four servings – two to enjoy today and two for tomorrow! Or, for bigger appetites, the pie provides two generous servings. Continue reading Glazed Strawberry Pie For Two
One of the things I most look forward to in summer is all the fresh produce. I especially love all the seasonal fruits and berries because they make grand pies and pastry making is one of my favorite baking activities. In August, we eagerly await the wonderful peaches that come from the Niagara region – the baskets of large yellow/orange plump, juicy peaches. One of the first things I make with the fresh peaches is a Classic Peach Pie. Continue reading Classic Peach Pie Recipe
Funny how certain foods will evoke great memories. When I was a small child, our family often went to a tiny local restaurant in North Tryon, PEI, on Sunday evenings for dinner. Simmons’ Restaurant was built and run by Jean and Harold Simmons and they served up really good traditional home-cooked meals. One of the desserts I most fondly remember from their restaurant was coconut cream pie with mile-high meringue. Every time I have coconut cream pie, I remember Sunday dinners at the Simmons’ restaurant. Continue reading Coconut Cream Pie
Strawberries and rhubarb are always a winning combination as their flavors and textures play off well against each other. On PEI, there is a very short window of opportunity to have both fresh rhubarb and Island strawberries available at the same time. So, if you are lucky enough to have both available, now is the time to make this delicious Strawberry Rhubarb Pie!
While it is possible to use frozen rhubarb in the strawberry rhubarb pie recipe I am sharing, the strawberries do need to be fresh, not frozen, since frozen berries will release too much moisture into the pie filling.
Lightly spiced, this pie is a summertime treat, especially when served with a scoop of high-quality French vanilla ice cream. This is a double crust pie and you can find my pastry recipe by clicking here.
Ingredients:
Pastry for two-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces
Method:
Assemble ingredients.
Preheat oven to 425°F.
Grease 9” pie plate. Roll out pastry and line pie plate, trimming pastry to fit.
In small bowl, mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.
Transfer filling to prepared pie crust.
Dot with butter.
Dampen edges of pie pastry with a finger dipped in water.
Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.
Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
Place pie on rimmed baking sheet to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
Remove pie from oven and cool completely before slicing and serving.
Yield: One pie, apx. 8 servings
A lightly spiced double-crusted pie that combines two of summer's best flavours.
Ingredients
Instructions
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The rhubarb is at its prime on PEI right now and, of course, I am busy making the usual repertoire of my favorite recipes while the rhubarb stalks are at their best. Used too early before they have some maturity and the stalks won’t have much flavour; left too long and they go woody and lose their flavour.
It’s always a spring-time boost when I start to see the rhubarb shoots poking their way through the ground and, within a short period of time, they grow into very large plants. We have two rhubarb crowns and, with leaves, they measure a little more than three feet tall with stalks that are about 20-22″ long. It doesn’t take many to make a rhubarb pie! For the pie below, I used 2 1/2 stalks. Continue reading Rustic Rhubarb Pie Recipe
