Tag Archives: pie

Blackberry Cobbler

Ingredients

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup 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

Instructions

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

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.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Expert Tips:

A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.

Add 1/2 teaspoon of a warm baking spice—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a teaspoon of pure vanilla stirred into the berries will enhance their natural sweetness.

Summer berries can take a basic cobbler beyond an everyday dessert. Try adding raspberries to the blackberries for a different flavor combination.

Try mixing grated lemon or lime zest in with the fruit before baking for a fresh flavor twist.
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Peach Pie

Yield: 1 pie

Ingredients

Directions

2 1/2 pounds peach wedges
3/4 cup light brown sugar
juice of 1 lemon
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoons butter

Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.

How to Make a Pie

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).

Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
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Irish Coffee Pie

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375F for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping.

Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.
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Slow Cooker Peach Cobbler

Ingredients

For the Peach Filling

3 pounds fresh or frozen peaches, sliced
3/4 cup Musselman’s Apple Butter
1/4 cup bourbon
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cobbler Top

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter (1 stick)

Directions

Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.

For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
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Easy Skillet Tamale Pie


Serves 6 to 8

Prep time: 15 minutes ; cooking time: 35 minutes

For the cornbread:

3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
1/2 cup full-fat sour cream, plus more for serving
2 tablespoons unsalted butter, melted and cooled
1 cup shredded sharp cheddar cheese

For the filling:

2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 pound lean ground beef (90% lean)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain)
1 cup shredded sharp cheddar cheese
Coarsely chopped fresh cilantro or sliced pickled jalapeños, for serving

Make the cornbread:

Arrange a rack in the middle of the oven and heat to 425°F. Place the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium bowl and whisk to combine. Whisk the egg, sour cream, and butter together in a small bowl. Add the sour cream mixture to the cornmeal mixture and stir to combine. Fold in the cheese (the batter will be thick); set aside.

Make the filling:

Heat the oil in a 10-inch oven-safe skillet (such as cast iron) over medium heat until shimmering. Add the onion, chili powder, and salt and cook until onion is softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Increase the heat to medium-high. Add the ground beef and cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Add the beans, corn, and tomatoes and stir to combine. Simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese.

Dollop small spoonfuls of cornbread batter over the filling. Use the back of a knife or an offset spatula to spread into an even layer. Place the skillet on a rimmed baking sheet.

Bake until the filling is bubbling and the cornbread is golden-brown, 15 to 20 minutes. Let cool 10 minutes before serving with cilantro or pickled jalapeños if desired, and a dollop of sour cream.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Applesauce Custard Pie

Ingredients

1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 425 degrees F.

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.
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Homemade Peach Cobbler


Serves: 8

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp. Baking Powder
2 cups Sugar (divided)
1/4 tsp. Salt
1 cup Almond Milk
6 Peaches
1 cup Sugar
1/2 cup Water
1 1/2 tsp. Ground Cinnamon
1 stick Unsalted Butter
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Flavoring

Instructions

Preheat oven to 350 degrees F.

You can remove outer skin of peaches by dropping in a pan of boiling water for 1 minute, and then transferring to a bowl of ice water until peach is cool. The skin peels off much easier. Remove seed pit and slice peaches.

Put 1 cup of sugar, 1/2 cup of water, and all peach slices into stovetop pan and bring to boil. Stir occasionally. Simmer for approximately 10 minutes. Add fresh squeezed lemon juice, vanilla, and cinnamon. Set off burner.

Mix 1 1/4 cup all-purpose flour, 1 tbsp. baking powder, 1 cup sugar, and 1/4 tsp. salt. Add 1 cup almond milk and mix everything together.

Melt butter and put in bottom of baking dish. Add flour mixture. Then add peach mixture, butter, batter and peaches. The batter will rise above the peaches while baking.

If you use 13 x 9 baking dish, bake 40-45 minutes. If you use individual serving size bakeware, bake at 350 degrees F for 25 minutes. Serve with vanilla ice cream if desired.
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