2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter
Half and half
1) Preheat oven to 425 degrees F. Place one crust in a nine inch pie pan.
2) Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
3) Brush half and half onto top crust and sprinkle with sugar (about 1 tablespoon).
4) Bake for 35 to 45 minutes, or until the crust is slightly browned.
Inspired by: http://allrecipes.com/Recipe/Old-Fashioned-Strawberry-Pie/
Blackberry Raspberry Pie
My favorite of all pies is boysenberry pie, but boysenberries are kind of hard to come by in Louisiana, so this is about as close as we can get, considering how boysenberries were created from crossing a blackberry, a raspberry, and a loganberry.
16 ounces of blackberries
12 ounces of raspberries
1 cup of Splenda (or sugar if you insist)
3 Tbs instant tapioca pudding mix
1 Tb lime juice
1 Tb lemon juice
2 pie crusts
White of 1 egg
If using frozen berries, defrost and drain them first. Pour all the ingredients over them except for the egg. Stir gently and let them sit in the bowl to soak together for a good 15-20 minutes. When ready, pour the berry mix into your pie crust. Cover it with another pie crust. Seal the crusts together with pinching around the edges and put some holes in the top with a fork. Or if you’re feeling really fancy, cut out some shapes or even cut the dough into strips and make a lattice top with it. It’s your pie, have fun with it!
Coat the top crust with the egg white and sprinkle with cinnamon and some more Splenda or sugar. Bake at 400 degrees for 45 minutes.
Adapted from: http://www.foodnetwork.com/recipes/paula-deen/lattice-top-blackberry-pie-recipe/index.html
Strawberry Pomegranate Cheesecake Mousse Pie
1 box of cheesecake mousse (both packets)
1 carton of fresh strawberries
1 pie crust
Bake pie crust till golden. Prepare mousse according to box directions. Slice strawberries into quarters. Remove seeds from pomegranate and add them along with the strawberries into the mousse. Stir then pour the mix into baked pie crust. Top with whipped cream. Chill in fridge or eat immediately.
Commentary: This wasn’t as good immediately as it was the following day. It needs time for the strawberries to absorb the sweetness, and the filling to absorb the fruitiness.
Rhubarb Cream Pie
3 cups rhubarb
3 eggs (separate out the white of one)
2 cups sugar
1/4 cup butter
1/2 tsp salt
1/2 cup flour
3 Tbsp heavy cream
1 Tbsp orange juice (preferably from an actual orange)
1/2 tsp cinnamon
2 unbaked pie crusts
Mix all ingredients except the rhubarb really REALLY well. Then fold in the rhubarb. Pour into a pie crust, then top with another pie crust. Brush the egg white onto the top pie crust, then sprinkle it with cinnamon and sugar. Bake at 375 degrees for 30 minutes. Reduce temp to 325 degrees and bake for another 20 minutes.
Sweet Potato Pie
1.25 lbs of sweet potato
1 cup sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 unbaked pie crust
Boil sweet potato(es) until done, approximately 45 minutes. Use cold water on them to help peel the skins off. Mash potatoes in bowl with melted butter, then stir in remaining ingredients. Beat until smooth and pour into unbaked pie crust. Bake at 350 degrees for an hour or until toothpick comes out clean.
Commentary: We used local organic sweet potatoes courtesy of Hollygrove Market’s weekly basket.
Recipe used: http://allrecipes.com/recipe/sweet-potato-pie-i/