Buttermilk Lemon Pie with Apricot Blueberries

lemon blueberry pie (37) WM

Yummy!  I had some buttermilk that I didn’t use for buttermilk pancakes, lemons that I didn’t use for lemon meringue pie, and frozen blueberries that I needed to use up.  I found a job for a buttermilk lemon pie, and added my own twist as usual.

Ingredients:

1 baked pie crust

for the custard

1 1/2 cups white sugar

2 tablespoons + 1 1 /2 teaspoons cornstarch

8 tablespoons unsalted butter, melted

3 large eggs

2 teaspoons vanilla

1 cup buttermilk (1/2 pint)

lemon zest from 2 lemons

roughly 6 tablespoons lemon juice from roughly 2 lemons

for the apricot blueberry sauce

2/3 cup apricot preserves

2 cups frozen or fresh blueberries

lemon blueberry pie (6) WM

for the whipped cream topping

16 ounces whipping cream

4 tablespoons sugar

2 tablespoons vanilla

lemon blueberry pie (24) WM

Directions:

1. Stir the sugar and cornstarch.

2. Beat in the melted butter, eggs, vanilla, buttermilk, lemon zest, and lemon juice.

3. Bake until set, about 45-55 minutes in a 325 degree oven.

4. Meanwhile.  Heat the apricot preserves & blueberries over medium heat in a saucepan until the two “melt” together.  Set aside until the custard pie has finished cooking.

5. Pull the cooked custard pie out of the oven, spoon the apricot / blueberry sauce over the custard and let cool.

6. Right before serving make the whipped cream topping and decoratively scoop on top.  Serve chilled.

 

lemon blueberry pie (13) WM

Coconut Cream Pie

coconut cream pie (11) WM

Happy Pi Day!!!  In honor of 3.14 I thought I’d post a recipe for a pie, and an amazing pie: coconut cream pie.  This can be made two ways 1) for those of you who like a lot of coconut in every bite 2) for those of you who don’t dig as much coconut (like me).  The custard is amazing, out of this world delicious.  I seriously think I am just going to make a batch to eat as pudding.

Ingredients:

1 pie crust

1/2 cup coconut for toasting –  half goes between custard and whipped cream if you don’t like as much coconut

for the coconut custard:

1 1/2 cups coconut milk (not canned)

1 1/2 cups half and half

5 egg yokes

1 cup sugar

4 tablespoons corn starch

1 tablespoon butter

1/4 teaspoon salt

3/4 cups flaked sweetened coconut flakes – only if you like a lot of coconut

2 teaspoon vanilla

for the whipped topping:

1 small container of heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

coconut cream pie (6) WM

Directions:

1. Roll out pie crust and place in pie dish.  Bake until golden brown in pre-heated 400 degree oven, I always place beans on top of tin foil to weigh the dough down and then remove for the last 10 minutes of baking.

for the toasted coconut flakes

2. Spread the 1/2 cup of coconut flakes out on a large baking dish – you only want want one layer – and bake in a pre-heated oven for 8-10 minutes stirring every few minutes.  You want the coconut flakes to be golden brown.  Remove from the oven and set aside.

for the coconut custard

3. Pour the coconut milk and half & half into a small bowl and stir together.  Add the egg yokes and whisk together.  Set aside.

4. Add the sugar and cornstarch to a heavy bottom pan and stir together.  Turn the heat to medium-low.  Whisk in the milk and egg mixture.  Continue to whisk constantly.

5. Bring the custard mixture to a boil, whisking constantly.  You don’t want the custard to burn.  Continue to boil until the custard has thickened up, which will be about 2-4 minutes.

6. Remove the custard from the heat and add the butter, vanilla, salt and coconut (if you are adding the coconut to the custard mixture).

7. Pour the custard into the baked pie crust and spread until smooth and even.  Cover with plastic wrap and cool in the refrigerator for about one hour.

8. If you are adding less coconut to the pie, once the custard has cooled spread half of the toasted coconut over the custard.

for the whipped topping

9. Whisk the heavy whipping cream in a bowl just until small peaks form.  Stir in the sugar and vanilla.

10. Scope out on top of the custard.  Refrigerate until ready to serve.

11. When ready to serve the pie, sprinkle the remaining toasted coconut on top of the whipped topping.

Enjoy!

coconut cream pie (2) WM

coconut cream pie (1) WM

Fall Galette

fall galette (44) WM

I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).

Ingredients:

2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese

salt

pepper

garlic powder

onion powder

fresh garlic

pie crust

fall galette (42) WM

Directions:

1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.

fall galette (14) WM

fall galette (57) WM

Strawberry Rhubarb Pie

strawberry rhubard pie (2) WM

Fruit pies equal summer in my book, and especially strawberry rhubarb.  It was a treat when I was a kid to have a strawberry rhubarb pie from Marie Calendar’s – now that I love to bake I just make them myself!  They are super easy to make and don’t require too many ingredients.

2 containers of strawberries

4 stalks of rhubarbs

2 tablespoons minute Tapioca

1 teaspoon Ball Fruit-Fresh Produce Protector

2 sheets of crust

1 egg, beaten

Directions:

1. Wash and de-stem the strawberries then slice, slice the rhubarb into chunks, place both into a bowl.

2. Stir the minute Tapioca and the produce protector into the strawberries and rhubarb.

3. Place one sheet of crust onto the bottom of a pie pan allowing the edges to hang over slightly; pour the pie mixture on top of the crust.  Gently place the top crust over the pie mixture and pinch the top and bottom layers of crust together.

4. Cut slits into the center of the crust and then brush the beaten egg over the entire crust.

5. Bake in a pre-heated 350 degree oven for about 60 minutes until golden brown.  Serve warm with vanilla ice cream!

strawberry rhubard pie (1) WM

strawberry rhubard pie (3) WM