Fresh Pie

1-Fresh Blackberry Pie

Makes a 9″ pie

Ingredients

2 pints fresh blackberries

1 quart water

2 tbs. all purpose flour

2 cups granulated sugar

1/ 2 cup unsalted butter Pinch salt

Pie dough for double crust pie

Directions

Wash the blackberries with water until clean. Place the blackberries in a saucepan over medium heat with one quart of water. Stir in the all purpose flour, granulated sugar, butter and the salt. Cook until the blackberries become thick or about 6-8 minutes. Preheat the oven to 350 °. Roll out one half of the pie crust dough to a 11″ circle. Place the pie crust in a 9” pie pan. Trim the edges of the dough. Pour the blackberries into the prepared pie crust. Roll out the remaining piece of the pie crust

dough into a rectangle. Cut the dough into 10 strips about 1” wide. Lay 5 strips across the blackberries leaving about 1” room between strips. Lay the remaining strips across the pie crust in the opposite direction. You want it to look similar to a criss cross pattern. Trim the pie crust edges and flute if desired. Place the pie on a baking sheet before putting the pie in the oven. Bake for 30 minutes or until the pie is bubbly and the crust golden brown.

2-Fresh Peach Custard Pie

Makes a 9″ pie

Ingredients

9″ prepared pie crust, unbaked

3 cups sliced fresh peaches

2/ 3 cup granulated sugar

1/ 4 tsp. salt

2 tbs. all purpose flour

2 eggs, beaten

1 cup warm light cream

1/ 2 tsp. ground nutmeg

Directions

Preheat the oven to 375 °. Place the pie dough in a 9″ pie pan if you have not already prepared the pie crust. Place the peaches in the pie crust. In a mixing bowl, add the granulated sugar, salt, all purpose flour, eggs and warm cream. Whisk until well combined. Pour the cream mixture over the peaches in the pie crust. Sprinkle the nutmeg over the top of the pie.

Bake for 30-40 minutes or until a knife inserted off center of the pie comes out clean. Remove the pie from the oven and cool the pie for 15 minutes before serving.

3-Fresh Cherry Pie

My family always wants this pie when the cherries are ripe. Makes an 8″ pie

Ingredients

3 cups pitted fresh cherries

1 to 1 1/ 2 cups sugar (sugar depends on tartness of cherries)

1/ 4 cup all purpose flour Pinch of salt

2 tbs. unsalted butter, cut into small pieces Pie dough for double crust pie

Directions

Preheat the oven to 400 °. In a mixing bowl, add the cherries, 1 cup granulated sugar, all purpose flour and salt. Toss to coat the cherries with the dry ingredients. Taste the mixture and add the remaining granulated sugar if needed to make the sweetness you desire.

Roll out one half of the pie dough to form the bottom crust for an 8″ pie pan. Place the dough in the pie pan. Spoon the cherry filling over the dough. Place the butter pieces all over the pie.

Roll out the remaining dough to make a lattice crust or a double crust pie. To make a double crust pie, roll out the remaining pie dough to a 11″ circle. Place the dough over the pie filling. Trim and flute the edges as desired. Cut six 1″ slits in the top of the pie crust. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes or until the cherries are tender and the crust golden brown.

If the pie crust is browning too fast, cover the pie loosely with aluminum foil to prevent the crust from burning.

4-Fresh Apricot Pie

Makes a 8″ pie

Ingredients

Pie dough for double crust pie

3 cups fresh apricot halves

1 cup granulated sugar

3 tbs. all purpose flour

1/ 4 tsp. ground nutmeg

1 tbs. lemon juice

1 tbs. unsalted butter, cut into small pieces

Directions

Preheat the oven to 425 °. Roll out one half of the pie dough to a 11″ circle. Place the pie crust in a 8″ pie pan. Trim the excess dough from the edges. Place the apricots, pit side down, in the pie crust.

In a small bowl, add the granulated sugar, all purpose flour and nutmeg. Stir until well combined. Sprinkle the mixture over the apricots. Sprinkle the lemon juice over the apricots.

Place the butter pieces over the apricots. Roll out the remaining pie dough to a 11″ circle.

Place the dough over the pie filling. Trim and flute the edges as desired. Cut six 1″ slits in the top of the pie crust. Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes or until the apricots are tender and the crust golden brown. Remove the pie from the oven and cool for 30 minutes before serving.

If the pie crust is browning too fast, cover the pie loosely with aluminum foil to prevent the crust from burning.

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