4th Annual #LovethePie Party & Whirlpool Range Giveaway {ended}!
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Pie lovers from all over the internet will gather here this week to celebrate the great American icon sharing recipes at Love the Pie and a chance to win a new Whirlpool range.
“People love to make pie for a variety of different reasons. For some, it’s a welcome, tactile relief from the tedium of their nine to five job. For others, it’s about creating a family tradition or a legacy they can pass on to their children. For still others, it’s all about sharing and the sheer joy that comes from making a pie and giving it away to a neighbor or friend.” ~ Ken Haedrich, The Pie Academy
Pie Fun Facts:
According to a 2008 survey by Crisco® and American Pie Council:
• Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
• Pie just isn’t for after-dinner dessert. Thirty-five percent of Americans say they’ve had pies for breakfast. Pies as lunch (66%) and midnight snacks (59%) also have a popular following.
• When asked what dessert Americans would prefer a friend or family member bring to their house for a holiday dinner, pie was the winner with 29%. Cake (17%) and cookies (15%) rounded out the top-three spots.
• More than one-third of Americans have eaten pie in bed
• Nearly one in four women believe that they make the best pie – better than Mom or Grandma
• Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
If you ask me, the best thing about Thanksgiving is choosing which pie to sample first.
Ok, so many pies are baked right? You could bake some really amazing pies in a new Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System .
About six weeks ago, I got all new Whirlpool appliances in my kitchen. I love opening the 29 cu. ft refrigerator and being able to easily see the food inside, no more left overs are left in a dark spot behind the milk. I love how I can run a small load in the Dishwasher using only the Top Rack Wash Option and how it automatically selects the right wash and dry settings for my load by using two separate sensors to measure temperature, soil level and load size! I love all the extra counter space I gained by installing my new microwave over my range, and it’s SO easy to clean with the CleanRelease® non-stick interior. But my biggest love has to be my new range with induction and convection cooking!
Here are a few of the features of the Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
- AccuBake® Temperature Management System Achieve uniform baking results every time with the AccuBake® temperature management system. A built-in sensor monitors oven temperature and controls the cooking elements to deliver consistent, delicious results every time.
- TimeSavor™ Plus True Convection Cooking System Seal in flavor and juices with the TimeSavor™ Plus true convection cooking system. A rear fan and a third heating element in the back of the oven circulate hot air over, under and around food to bake quicker than an oven without true convection. TimeSavor™ Plus true convection cooking roasts up to 30% faster.
- AquaLift™ Self-Clean technology delivers easy and odor-free oven cleaning in only 50 minutes. Our most energy-efficient cleaning self-cleaning cycle available uses water and low-heat to release baked-on foods from the bottom of the oven. When the cleaning cycle is complete, soils and excess water can be easily removed with a dry towel.
- Induction cooking technology This advanced cooktop offers faster, more efficient cooking technology and easier cleaning. The 9″ 3,200-watt Induction Boost element even boils water in half the time by transferring energy directly into any magnetic cookware.
- Rapid PreheatRapid Preheat uses all of the elements and a rear fan to heat the oven quickly and efficiently. Now you can save time when single-rack baking with 25% faster preheating.
- EasyView™ extra-large oven window Keep the heat inside your oven while checking on dishes through the industry’s largest window available. Now you can keep a close eye on cooking progress without opening the door or disturbing oven temperature with the new EasyView™ extra-large oven window.
Amazing right?! I love being in the kitchen, but now, I never want to leave the kitchen!
My friends at Whirlpool love pie too and would like to give one lucky TidyMom reader the same range I have and love, Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
To help you bake those pies, my friend Ken Haedrich, one of the country’s foremost baking authorities and bestselling author, would like for you all to join The Pie Academy (it’s FREE). The Pie Academy is is an online community dedicated to the idea that anyone can learn to make great pies from scratch.
Ken would like to give one lucky TidyMom reader signed copies of his bestselling Pie book and The Old Farmer’s Everyday Baking Almanac along with a Le Creuset Pie Plate.
Some pretty fabulous giveaways! right?!
How to Enter:
Required:
1. Write and post a recipe on your blog featuring a pie, tart or cobbler. (can be an old post…just PLEASE be sure to link back AND follow #2 below)
2. Include the line below in your blog post. (you MUST include this line to be eligible for prizes)
“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”
3. Add the link to your pie post to the inlinkz widget below then use the Rafflecopter widget at the end of this post to enter the giveaway . *you can link up to 2 posts
4. Don’t have a blog? no problem…..leave your recipe in the comments on this post (one recipe per person/email address) then be sure to use the Rafflecopter widget at the end of this post to enter the giveaway.
Ok, ready to link up? I will keep the linky open thru November 19, 2012. Anyone can participate in the link up, but the prizes will ship to US addresses only. You must follow the directions in the Rafflecopter widget at the very end of this post to be entered in the giveaway.
– if you have any question you can email me at tidymom (at) charter (dot) net
Loading InLinkz …
If you don’t see the widget, be patient because it might take a minute to load
Disclosure: I have a working relationship with Whirlpool Corporation. As part of that relationship, I was thrilled to have Whirlpool be the official sponsor of Love the Pie 2012 . As always, all opinions and views are my own. Giveaways sponsored by Whirlpool and Ken Haedrich.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
I don’t have a blog but I will share a pie recipe with you.
Peanut Butter Pie
Vanilla Pie Pudding:
1 cup milk, divided
1/4 cup sugar
1 1/2 Tbsp cornstarch (slightly heaping)
1/8 tsp salt
1 egg yolk
2 tsp butter
1/2 tsp vanilla
1 baked 9″ pie shell
Cool Whip
Scald 3/4 cup milk. Combine 1/4 cup milk, sugar, cornstarch, salt & egg yolk in blender. When milk is hot, add blended mixture. Cook until thickened, stirring constantly. Remove from heat. Add butter and vanilla. Cool.
Peanut Butter Crumbs: Mix together 1/3 cup peanut butter and 3/4 cup powdered sugar. Sprinkle a layer in the bottom of the baked pie crust. Pour in vanilla pie filling. Top with desired amount of cool whip. Sprinkle more peanut butter crumbs on top of cool whip. Keep pie in refrigerator. ENJOY!
Creamy Peanut Butter Pie for Mikey
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
This recipe is from in Jennie’s Kitchen. What an awesome contest. i would be oh so lucky and in baking paradise if I would win.
“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”
Faux Pecan Pie
Recipe by Christy Jordan
Ingredients
Filling
4 Eggs
1-1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell, unbaked
Topping
1-1/2 cups crushed pretzels
3 T butter, melted
2 T sugar
Instructions
1.Preheat oven to 350.
2.For Filling:Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.
3.Pour into pie shell.
4.Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.
5.Sprinkle topping evenly over pie.
6.Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
7.Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.
Copyright 2011, Christy Jordan All rights reserved.
southernplate.com
Blog is not up and working now so here is my recipe!
Angus Varn Chocolate Chess Pie
(Angus Barn is a formal and elegant steak house in Raleigh, NC. Must try it if ever in the area —Near the airport)
1 Stick of Butter 1 tsp. Vanilla
2 Squares Bakers Chocoate 1/8 tsp. Salt
(semi-sweet) 1 (9 inch) pie Crust, unbaked
1 Cup Sugar 1 Cup Whipping Cream, Whipped
2 Eggs, Beaten
Preheat oven to 350. In medium saucepan, melt the butter and chocolate together over medium heat. Mix in the sugar, eggs, vanilla, and salt. Blend together well. Pour into the pie crust and bake 35 mins. Cool and top with whipped cream. Makes 8 servings. Awesome Ch. Chess and the real whipped cream just adds the extra touch. Decroate the plate drizzle with chocolate syrup and mint leaf or other garnishments of your choice.
Here is my ultimate pie recipe. This is the most awesome way to eat pumpkin pie.
Pumpkin Cream Pie
1 9-inch (6 oz.) prepared graham cracker crust
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping, thawed, divided
COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping
Buttermilk Pie (Easy)
2 Cups Sugar 1 Cup Buttermilk
2 T. All Purpose Flour 1 T. Lemon Extract
3 Eggs 2 (9in) Pie Crusts, unbaked
8 oz. Margarine, melted
Preheat oven to 350. In a large bowl, mix together sugar and flour. Stir in eggs until well blended. Add melted margarine, buttermilk, and lemon extract. Divide filling evenly between the two pie shells. Bake for 30 mins. Cool completely. Makes 8 slices per pie.
Our favorite pie is just a simple basic fudge pie. I made one of these for my husband’s work, one of the guys came to my husband with tears in his eyes and said it tasted like his grandmother used to make…. the best complement ever!
FUDGE PIE
1 9 inch single crust pie
1 cup white sugar
1/4 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a bowl. Spoon into pie shell.
Bake for 25 to 30 minutes or until set.
Black Berry Pie Recipe
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Preheat oven to 425 degrees F (220 degrees C).
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
2.5 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired
1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Our favorite pie is called a Tar Heel Pie.
Ingredients:
1 frozen pie shell
1 cup semisweet chocolate chips
1 stick butter, melted
1 cup chopped pecans
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
pinch of salt
Preheat oven to 350 degrees. Add chips to the hot melted butter and stir until chips are melted.
Add remaining ingredients and stir until well combined. Pour into pie shell.
Bake 30-40 minutes. Filling will still be wet in the middle, but will firm up when completely cooled. Cool for 1 hour.
Cherry Cheesecake Pie
Pie dough for 2 pies
1/2 c. sugar
1 Tbsp. cornstarch
2 Bricks (8 oz. ea) 1/3 less fat cream cheese (Neufchatel) softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg in a small bowl
1/3 cup sliced almonds
1. Heat oven to 350* F. Have ready a 9 in pie plate.
2. Fill 1 crust into pie plate. Roll out second pie crust and cut into 1/2″ strips. Keep in the refrigerator wrapped until needed.
3. Mix sugar and cornstarch in medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Remove pie crust strips from the refrigerator. Beat egg white with fork until foamy. Brush on pie crust strips. Apply the strips to create lattice work on top of the cherry filling and trim excess.. Brush rim of the pie with egg white; press on almonds on the edge.
5. Bake 50-60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve, warm, at room temperature, or cold.
Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range
I linked up my Chocolate Peppermint Cream Pie and included the links in my post.
I linked up my Caramel Drizzle Freezer pie!
I linked up a 2nd pie: my Southern Brownie Pie.
Yay for pie! I linked up! Love this party!! 🙂
INGREDIENTS
For the pumpkin puree:
1 small sugar jack pie pumpkin
2 small butternut squash
A palmful of amber sugar
1/2 cup apple cider
3 cinnamon sticks
For the crust:
1 1/4 cups flour
1/3 cup salted butter, softened
2 teaspoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2-3 tablespoons cold water
For the filling:
2 cups canned pumpkin or pumpkin puree (16 ounces)
2 large eggs, at room temperature
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 cup sweetened condensed milk (8 ounces)
Note: you will need parchment paper to prepare this recipe.
Serves 6
PREPARATION
First, make the pumpkin puree (if you are using canned pumpkin, skip this set of steps):
Pre-heat the oven to 375°F.
Rinse off the pumpkin and the squash. Place on a baking dish or baking sheet and bake whole – yes, seeds, stems and all! – for 45-60 minutes. The skins will get a little glossy and start to turn brown in spots; when touched, the squash and pumpkin will start to feel slightly soft.
Remove the pumpkin and squash from the oven and cool on the counter until cool enough to touch. When cool, cut the squash and pumpkin in half and take out the seeds, then cut off the skin. Dice up the flesh into medium size chunks and place in a saucepan over low to medium heat. Add a palmful of amber sugar crystals, the apple cider and 3 cinnamon sticks.
Cover and simmer, adjusting the heat to keep just at a low simmer, until you have the consistency of chunky applesauce. Take the cinnamon sticks out of pumpkin mixture – do not blend them in further. Mash the mixture a little with a fork or potato masher. While hot, puree the squash mixture a third at a time in a blender; set aside.
Continue to make the crust and the filling:
Pre-heat the oven to 425°F and place the oven rack in the center of the oven. When the teperature reaches 425°F, reduce the heat to 400°F (when you bake the pie, the first 15 minutes of baking time will be at 400°F; the best way to achieve this is to start with a slightly warmer oven than you need and reduce it to your target temperature).
In a medium size mixing bowl, using your hands only to mix, combine the flour and butter until crumbly. Add the sugar, cinnamon, salt and water just to the point where the crumbs come together to make a soft dough; do not knead the dough. Shape the dough into a circle and refrigerate it while you make filling.
In large mixing bowl using an electric hand mixer on high speed, beat the eggs for at least 30 seconds; the eggs should double in volume. Add the remaining ingredients and beat on low speed until combined; set
aside while you roll out the crust.
On lightly floured parchment paper, roll out the dough for the crust to about a quarter-inch thick. Place the crust in a standard 9.5-inch pie plate and cut the excess dough from the rim. Place the pie plate on a baking sheet before pouring the mixture into the shell; do not prick the crust before baking. You can use the excess dough to make a border for the crust, or roll it out and cut it with cookie cutters to place fun shapes on top of the pie (if you make dough decorations for the top of the pie, cook it for 15 minutes before setting the dough cut-outs on top of the pie so that the pie bakes a bit first).
Bake at 400°F for 15 minutes, then reduce the heat to 350°F and continue to bake for 45-50 minutes longer. Cool the pie completely before cutting.
My family makes this pumpkin pie every year for the holidays…. It’s super delicious and easy
http://houseofhelton.wordpress.com/2010/11/24/easy-apple-pie/
This is my favorite Apple Pie and is wonderful for this time of year!!!
I’ve met the requirements and entered a Chocolate Fig Pie, one of my personal faves! Thanks for the giveaway and fiesta.
I don’t have a blog (yet)….
Mango Peach Pie
1 cup sugar
2 Tbsp. flour
1/4 tsp. each ground ginger and ground cinnamon
3 cups thinly sliced, peeled fresh peaches
3 cups sliced, peeled fresh mangoes
3 tsp. fresh lime juice
1 egg white
1 Tbsp. water
2 tsp. coarse sugar
Pie Dough Recipe (below)
Preheat oven to 375 degrees F.
Prepare pie dough.
Pie Dough: Combine 2 1/2 cups flour and 1 tsp. salt in a bowl. Cut in 3/4 cup shortening until pieces are small. Sprinkle 2/3 cup milk over mixture, using 1 Tbsp. at a time; mix with fork, until moistened. Make into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12-inch circle. Transfer to a 9-inch pie pan. Cover with plastic wrap; set aside.
Pie Filling: Combine sugar, flour, ground cinnamon, ground ginger, and salt. Mix in peaches, mangoes, and lime juice. Transfer to pastry-lined pan. Roll remaining pastry into a 12-inch circle. Cut slits in dough; place on filling. Trim pastry; crimp edges together. Combine egg white and water. Brush over pie. Sprinkle with coarse sugar. Cover edge with foil. Place pie on middle oven rack with a foil lined baking sheet on rack below. Bake for 25 minutes. Remove foil from pie; bake 25 minutes more. Let cool then enjoy!
I dont have a blog, but i will share a pie with you! Its my favorite! and not one of the normal pies you find anywhere else… and its so easy, my 2 year old can make it 🙂
Vanilla Orange Creamsicle Pie
16 oz thawed Cool Whip
8 oz cream cheese
2 graham cracker crusts
1 pack sugar free orange Jell-O (4 serving size)
1 pack sugar free vanilla instant pudding (4 serving size)
1 cup orange juice
Soften the cream cheese, then mix it with the Cool Whip and keep whisking it until the mixture is creamy.
Stir in the orange juice, and then sprinkle in the pudding mixture. Add the orange Jell-O and mix again. Divide this mixture between the pie crusts and chill it for 4 hours
Snickers cheesecake pie!
Ingredients
3 (2.07-oz.) snickers bars
1 baked graham cracker crust
1 1/2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1/3 cup sour cream
1/3 cup creamy peanut butter
2 large eggs
2/3 cup semisweet chocolate morsels
2 tablespoons whipping cream
1/4 cup coarsely chopped, lightly salted peanuts
Preparation
1. Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.
2. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.
3. Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours.
Best apple pie on the planet!
http://designeddecor.wordpress.com/2012/11/13/the-best-apple-pie-on-the-planet/
thanks for the party, cheryl! it’s truly one of my favorites of the year!
xo
kellie
Apple & Cream Pie
Ingredients
3/4 cup walnuts – coarsely chopped
4 medium cooking apples – peeled, cored, quartered
1 unbaked 9 in pie crust
1 cup whipping cream
1 cup sugar
1 egg
3 tbsp all purpose flour
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/8 tsp salt
Preheat oven to 450 F. Slice apples and transfer to pie crust. Set aside. In a small bowl ad cream, sugar, egg, flour and seasonings. Mix thoroughly. Pour over apple slices. Sprinkle top with walnuts. Bakes for 10 minutes at 450 F: reduce heat to 350 F. Bake until apples are tender, 35 – 40 minutes longer.
grandma Smith’s Pineapple Dinger
Ingredients
1/2 c. flour
1 1/2 c. sugar
1/8 tsp salt
2 eggs, beaten
1/2 c. water
20 oz. crushed pineapple with juice
2 T. butter
1 tsp. vanilla
directions
Mix flour, sugar, and salt in pot. Add eggs and water, stir. Add pineapple. Cook til thick. Remove from heat. Add butter and vanilla. Stir and pour into graham cracker crust. Refrigerate til cool.
Source: Laurie
I don’t have a blog. Here is a Michigan 4 berry pie recipe, it is not mine. These pies are so Delicious!
Michigan Four Berry
Courtesy of Achatz Handmade Pie Co. in Chesterfield, Mich.
Straight from the orchards to the oven, Achatz Handmade Pie Co. in Chesterfield, Mich., covers every step of the pie-making process. Celebrating 15 years in the business, Achatz is known for its hospitality and for using locally grown ingredients. The store’s signature pie is the Michigan Four Berry — a rich mix of blackberries, raspberries, blueberries and the state’s famous tart cherries.
2 ½ cups pastry flour
1 teaspoon sugar
1 teaspoon sea salt
1 cup Achatz Special Blend Shortening (or ½ cup butter and ½ Achatz Shortening)
½ cup water
1 ½ cups of tart Michigan Cherries
1 ½ cups raspberries
1 ½ cups blueberries
1 cup blackberries
1 ¼ cups sugar
2 tablespoons tapioca granules
4 tablespoons corn starch
1 tablespoons fresh lemon juice
ABC
Directions:
Preheat oven to 350 degrees.
For dough: Mix flour, 1 teaspoon sugar and sea salt. Cut room temperature Achatz Shortening into flour with fingers until crumbly, yet not too blended. Add water.
Do not mix at this point. Dough will be sticky. Cover with plastic wrap or wax paper and allow to set in refrigerator for 1 hour.
Mix Michigan cherries, raspberries, blueberries, blackberries, 1 ¼ cups sugar, tapioca granules, corn starch and lemon juice.
Roll out bottom crust. Fill with pie filling. Roll out top crust and fold into quarters. Vent with a knife while dough is in quarters to make a pretty design. Unfold crust over top of pie. Flute edges to seal. Cut off remaining dough over-hanging from around the edges of pie with side of fingers or knife. Spray top crust with cold water and sprinkle with 1 tablespoon granulated sugar for browning.
Line a cookie sheet with foil or parchment to catch drippings. Place this sheet on bottom rack; to avoid smoking do not put this sheet directly on bottom of oven.
Bake pie at 350 degrees in the center of the oven for 45-60 minutes or until golden brown and thickened juices have been bubbling out from vents and/or edges of pies for about 10-15 minutes.
http://abcnews.go.com/GMA/Recipes/story?id=6290060#.UKMrsIeum1s
“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”
Red Apple Berry Pie
Ingredients
2 pie crusts
2 Cups fresh or frozen and thawed cranberries
4 medium cooking apples – peeled, cored and quartered
1 1/2 cups sugar
2 tbsp all purpose flour
1/4 tsp nutmeg
Preheat oven to 450 f. Chop cranberries coarsely. Place in a large mixing bowl. Slice apples, add to cranberries. Add sugar, flour and nutmeg to fruit. Stir well to mix. Place in pie crust. Add top layer pie crust. Fold top edge of crust under bottom. Press to seal. Flute edge and cut slits in center. Bake for 10 minutes; reduce heat to 375 F. Bake until apples are tender and crust is well browned, 35 – 40 minutes longer.
Mama’s Fried Chocolate Pie
1/2 c. cocoa
1 c. sugar
1 stick butter
vegetable oil
homemade pie crust
Combine sugar and cocoa. Mix well. Roll out pie crusts. Sprinkle 1 or 2 tablespoons cocoa mixture. Dot with butter. Fold over and seal edges. Brown in hot oil.
I linked my Classic Pumpkin Pie.
I linked a second pie – Pumpkin Chocolate Chip Cookie Pie.
My blog isn’t working right now. If I can get it working, I will post there also!!
FRENCH SILK PIE
1 (9 1/2″) pastry crust
3 sq. unsweetened chocolate
1 c. sugar
3/4 c. butter
1 1/2 tsp. vanilla
3 eggs
Bake the pastry shell (or graham cracker or chocolate cookie crust) in 450 degree oven for 10-12 minutes. Melt the chocolate in double boiler or microwave. Let cool.
In separate bowl beat together sugar and butter about 4 minutes with a mixer, until fluffy. Beat in chocolate or vanilla. Add eggs, one at a time, beating on medium speed for 2 minutes after each addition. Turn into shell. Chill several hours or overnight, until set. Garnish with whipped cream or chocolate curls.
I linked up my recipe for Hand Pies with the required link. I’m a long time follower and knew my recipe would be just the thing to post!
Chocolate Coconut Pecan Pie
what you need
½ pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
¾ cup firmly packed brown sugar
¾ cup light or dark corn syrup
¼ cup (1/2 stick) margarine
2 squares BAKER’S Semi-Sweet Chocolate
3 eggs
1 cup BAKER’S ANGEL FLAKE Coconut
1 cup PLANTERS Chopped Pecans
make it
PREHEAT oven to 350°F. Prepare pie crust as directed on pkg., using 9-inch pie plate. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted. Cool slightly.
ADD eggs, 1 at a time, beating well after each addition. Stir in coconut and pecans. Pour into crust.
BAKE 50 to 55 min. or until filling is set in center. Cool completely on wire rack.
I did the requirements and linked up my Perfect Apple Pie Recipe! Thanks for the giveaway and I cannot wait to try some of these yummy pie recipes!
Years ago, I saw this recipe published in Ann Landers column in our local newspaper and it quickly became one of my favorites. I did a search based on the title and, to my surprise, I found that it is published in many places online!
http://www.food.com/recipe/nancy-reagans-easy-pumpkin-pecan-pie-181046
Love this! Thanks so much! Can’t wait to make some yummy treats with everyone’s ideas!
I linked up my pecan pie ! Thank you!
Thanks for hosting! Fantastic! I can’t wait to look through these yummy pies! xoxo- K
Whoot! I love pie! Entered mine today.
Thank you for hosting such a wonderful traditional pie contest! How fun…and exciting! I entered my recipe for an easy (crust made in pie plate with no rolling) Dutch Apple Pie. My family won’t let me stop making it! Truly a beautiful pie. ~ Julie 🙂
I love this pie party! I linked up my Pumpkin Pie Ice Cream with a Gingersnap Crust.
I linked us a 2nd pie. The amazing Light Frozen Chocolate Mousse Pie.
Bit sad we can not participate from Brazil…your sponsors should review the rules and let us rock too! Great contest and amazing recipes! Cheers!
I linked up (Mini Pies). Thanks!
IMPOSSIBLE CHEESEBURGER PIE
1/2 tsp. shortening
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
9×13 inch dish, greased
Cook beef and onion; drain. Stir in salt and pepper. Spread beef mixture in pan. Sprinkle evenly with cheese. Beat milk, Bisquick and eggs until smooth. Pour evenly into pan. Bake 30 minutes at 400 degrees.
This was a classic in my mother’s home. One of her best signature dishes. So it’s not exactly “dessert” pie but it’s delicious nonetheless 😀
No Blog so here’s my recipe to enter for the lovely WP Gold Range
Kentucky Derby Pie
1/2 cup self rising flour
1 cup sugar
1 stick butter melted
6 oz of chocolate chips
2 eggs
3/4 cup chopped pecans
1 tsp vanilla
1 deep dish pie shell
Mix all and dump into pie shell. Bake for 1 hour @350F or until a tooth pick comes out clean. Cool then chill when done. Enjoy;)
Extra Creamy Coconut Cream Pie
Time 8 minutesServes 8
Ingredients
1 (9 inch) pie crust, baked
2/3 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
4 teaspoons all-purpose flour
1 2/3 cups milk (I use 1/2 and 1/2 milk for extra creamy texture)
14 oz can evaporated milk
1-1/2 cups shredded coconut
3 egg yolks, beaten
4 teaspoons butter
1- 1/2 teaspoons vanilla extract
How to make it
In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
So happy to have a pie link up to share for this holiday time of year.
Streusel Pumpkin Pie
Pie
1 Refrigerated Pie Crust (or your favorite “go to” crust recipe)
1 can (15oz) Solid Pack Pumpkin
1 can (12oz) evaporated milk (NOT sweetened condensed milk)
3/4 c. Sugar
2 eggs
1 tsp Cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Streusel
1/2 c. Chopped Pecans
1/4 c. Packed Brown Sugar
1 TBS. All- Purpose Flour
1 TBS Butter, melted
1. Preheat oven 425 degrees F. Place pie crust in pie tin/plate. Gently pressing dough into bottom and up sides. Combine Pumpkin, Evaporated Milk, Sugar, Eggs, and Spices in a mixing bowl. Pour pumpkin mixture into crust. To prevent excess browning of crust, cover edge with 2-inch wide strips of aluminum foil. Bake 15 minutes.
2. For Streusel, combine Pecans, Brown Sugar, Flour, and melted Butter in mixing bowl. Mix well.
3. Reduce oven temperature to 350 degrees F. Sprinkle top of pie with streusel leaving 2-inch opening in center. Continue baking 40-50 minutes, or until filling is set and knife inserted near center comes out clean. Cool at least 30 minutes before serving. Regrigerate any leftover pie.
Yield: 8 servings
Grannies Buttermilk Pie
2 cups granulated sugar
1 1/2 tablespoons all-purpose flour (or 1 tablespoon flour, 1/2 tablespoon cornmeal)
8 tablespoons butter (1 stick), softened
3 large eggs, beaten
Pinch of salt
3/4 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 pie crust partially baked
Preheat the oven to 350 degrees.
Mix the sugar with the flour & cornmeal. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.
Pour filling into the pie crust and bake in the oven uncovered. Pie should be brown on top..taking about 45-50 minutes.