Category:

Pie

Blueberry Crumb Top Pie Recipe for the holidays. This is a keeper.

by jughandle December 16, 2021

written by jughandle

Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe. Don’t hold back, make two and thank me after the 1st. – Jughandle

Blueberry Crumb Top Pie

Borrowed from Food and Wine Chickie who borrowed it from Martha Stewart

Course Dessert

Cuisine American

Keyword Blueberry Crumb Top Pie

Cooking Method Baking

Hot/Cold Dish Either

Course Dessert

Cuisine American

Keyword Blueberry Crumb Top Pie

Cooking Method Baking

Hot/Cold Dish Either

Resting time 6

Servings 8 servings

Author VERONIQUE DEBLOIS

Ingredients

Crumb Topping Ingredients:

1 ½ cups all-purpose flour
¾ cup light-brown sugar
1/3 cup granulated sugar
¼ tsp. salt
¼ tsp. cinnamon
12 tbsp. unsalted butter chilled and diced into cubes

Pie Crust:

1 Fail-Proof Pie Crust

Filling Ingredients:

3 pints blueberries 6 cups cups
1 cup granulated sugar
3 Tbsp. all-purpose flour
1 Tbsp. lemon juice freshly-squeezed
1/8 tsp. salt
½ recipe of crumb topping

Instructions

Pie Crust

Jughandle's no fail crust – no need to blind bake the crust for this recipe
Crumb Topping Directions
In a bowl, mix the flour, light-brown sugar, granulated sugar, salt and cinnamon just until combined.
With your hands, work butter pieces in the flour mixture until large clumps form.
Divide mixture in half and freeze half the mixture in a plastic freezer bag. You only need half of the recipe for this pie.

Fill and Bake Instructions:

Preheat oven to 400 degrees.
Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe of the Crumb Topping.
Place the pie on a foil-lined baking sheet in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
Let cool 6 hours.

Nutrition Facts

Blueberry Crumb Top Pie

Amount Per Serving

Calories 671 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 48mg16%

Sodium 187mg8%

Potassium 224mg6%

Carbohydrates 112g37%

Fiber 6g25%

Sugar 71g79%

Protein 6g12%

Vitamin A 651IU13%

Vitamin C 18mg22%

Calcium 44mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

December 16, 2021 0 comments

Baking Cream Pie Desserts Pie Southern American

Chocolate Coconut Cream Pie

by jughandle December 17, 2019

written by jughandle

This Chocolate Coconut Cream Pie recipe made my mouth water. I didn’t change a thing from the original author and I didn’t ask if I could post it either. I have credited the recipe and website and I’ll remove it if asked. It looked too good to pass up so I didn’t. Enjoy while you can. – jughandle

Chocolate Coconut Cream Pie

This rich and decadent chocolate coconut cream pie is bound to be a hit! It's absolutely dreamy! Author: Natalie Yield: 8-12 servings

Course Dessert

Cuisine American

Keyword Chocolate Coconut Cream Pie

Protein Egg

Cooking Method Baking

Hot/Cold Dish Cold

Course Dessert

Cuisine American

Keyword Chocolate Coconut Cream Pie

Protein Egg

Cooking Method Baking

Hot/Cold Dish Cold

rest time 1 15

Servings 8 servings or more

Author Life Made Simple

Ingredients

For the crust:

1? c. all-purpose flour plus more for dusting
1 tsp. granulated sugar
½ tsp. kosher salt
¾ c. 1½ sticks unsalted butter, cut into tablespoons
3-4 tbsp. ice cold water

For the filling:

8 oz. semisweet or bittersweet chocolate coarsely chopped
2 tbsp. unsalted butter
1½ tsp. vanilla extract
2 c. heavy cream divided
1 c. whole milk
½ c. granulated sugar
¼ tsp. coarse sea salt
1 c. unsweetened coconut shredded or flakes
¼ c. cornstarch
4 egg yolks

For the topping:

1 14.5 oz. can unsweetened full-fat coconut milk, chilled for 4 hours
1½ c. heavy whipping cream
3 tbsp. powdered sugar
1 tsp. vanilla extract
1 c. toasted coconut shredded or flakes, sweetened or unsweetened

Instructions

Directions

In a medium mixing bowl whisk together the flour, sugar, salt. Add the butter. Place in the freezer for 30 minutes. Transfer mixture into the bowl of a food processor and pulse 8 to 12 times, until the butter is the size of peas. With the food processor running, gradually pour the water down the feed tube and pulse the machine until the dough begins to form a ball. Turn out onto a floured surface and gently knead into a ball. Form a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll the round of dough on a well-floured surface into a circle big enough to fit a 9-inch pie dish. Let the dough rest for 5 minutes. Place into the bottom of the pie dish. Using a fork, prick the bottom of the crust about 20 times. Trim the edges so that there is ½-inch overhang. Flute the edge or press with a fork. Place in the freezer for 15 minutes.
In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1½ cups heavy cream, sugar, and salt. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling. Turn heat off, add the coconut and allow to steep for 30 minutes.
Preheat oven to 375 degrees F.
Line the pie dough with parchment paper, then fill with pie weights or dried rice/beans. Place in the oven and bake for 25 minutes, then remove from the oven and carefully remove the weights and parchment. Return to the oven the oven to bake for an additional 10 minutes or until the bottom is set and the edges are golden brown in color.
Remove the crust from the oven and allow to cool completely before filling.
Meanwhile, in a medium heatproof bowl, whisk together the remaining ½ cup of heavy cream, cornstarch, and the egg yolks until a thick paste forms.
Return the saucepan to the stovetop over medium heat and gently warm. Once the mixture is warm, carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer. Pour over the sieve to remove the coconut and any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. Cover with plastic wrap and chill for 1 hour.
Spread into the cooled pice crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 3 hours or overnight until fully set. It should be firm to the touch.
Before serving, remove from the refrigerator.
To prepare the topping, in a large mixing bowl with a hand mixer (or a bowl of a stand mixer), add ONLY the thick, chilled cream part of the canned coconut milk. Do not add any liquid. Beat for 5 minutes on high, then add the heavy cream, powdered sugar, and vanilla extract. Gradually turn up the speed and beat until stiff peaks form. Spread over the top of the chilled pie, top with toasted coconut. Enjoy immediately.

Notes

Notes
-You can cut in the butter with a pastry blender by hand and then slowly add the water. You'll knead the dough a bit to form a ball.
-This pie becomes very hard the longer you chill it. If you plan on making it ahead, let it come to room temperature for 1 hour before adding the whipped topping.

Recipe source: Life Made Simple

Nutrition Facts

Chocolate Coconut Cream Pie

Amount Per Serving

Calories 1311 Calories from Fat 927

% Daily Value*

Fat 103g158%

Saturated Fat 71g444%

Cholesterol 300mg100%

Sodium 260mg11%

Potassium 601mg17%

Carbohydrates 89g30%

Fiber 11g46%

Sugar 37g41%

Protein 14g28%

Vitamin A 2360IU47%

Vitamin C 2mg2%

Calcium 153mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

December 17, 2019 0 comments

Baking Banana Cream Pie Desserts Pie Southern American

Char House Strawberry & Banana Cream Pie Recipe

by jughandle December 17, 2019

written by jughandle

Char House Strawberry and Banana Cream pie are words that any one living in Sandy Springs Georgia in the 1960s and ’70s would cause their head to snap around. A son of Sandy Springs Georgia, I grew up there and live not far away still today.

Long story short, Sandy Springs once had an iconic eating establishment called “The Char House”. It was located smack dab in the middle of “town”. Everyone, and I mean everyone ate there at some point in their lives. The burgers were griddle smashed with great pickles but it was the cream pies that kept you coming back.

Performing an unofficial poll I found that most people seemed to prefer the Strawberry Cream Pie to the Banana, at least 4 to 1. I guess I’m just different but I could eat, and did on numerous occasions, a whole banana cream pie. I didn’t know it at the time but I’ve been told there was also a chocolate cream pie.

After years of searching and asking around, I finial have acquired what I’ve been told is the authentic recipe from the Char House for their “ice box” or “cream pies”. I have made the recipe and found it very similar to my memory. Hope you enjoy it too. – jughandle

December 17, 2019 0 comments

Baking Desserts Ella Ween Myer Pie Southern American

Southern Pecan Pie by Ella Ween Myer

by jughandle June 25, 2019

written by jughandle

Ella Ween Myer’s Southern Pecan Pie is a Family Legend

I am a lucky guy to have married into a family of hard working, strong willed Alabama women. They all have a list of talents and constantly surprise. Ella Ween, my wife’s mother is the matriarch of the family. Along with her mother Donie Mae Brown, she raised a batch of good cook’n, good look’n, women.

The list of good meals I’ve had at the hands of these fine people would fill a book. I’ll start with dessert. The first time I had Ella Ween’s Pecan Pie I couldn’t believe how good it was. It’s been the same for over 35 years.

I even started to order “the best pecan pie” at restaurants and diners when ever I saw it on the menu. I’ve always been disappointed. They are never as good as Ella Ween’s. – Jughandle

Ella Ween Myer's Southern Pecan Pie

Ella Ween's Pecan Pie is the dessert that is the first one to go at every family gathering. She swears, on her word not by cursing, that the Golden Eagle Syrup that make the difference. I've never had this pie with anything on it, but I'd imagine whipped cream or icecream would be nice. I just never wanted to take that long to start eating it. - jughandle

Course Dessert

Cuisine American, Southern American

Keyword Southern Pecan Pie

Cooking Method Baking

Hot/Cold Dish Either

Course Dessert

Cuisine American, Southern American

Keyword Southern Pecan Pie

Cooking Method Baking

Hot/Cold Dish Either

Servings 8 servings

Author Ella Ween Myer

Ingredients

INGREDIENTS

1 pie crust scratch made is best
3 eggs
1/2 cup sugar
1/2 cup butter Melted and cooled
1 cup Golden Eagle corn syrup This is what makes Ella Ween's different and oh so good
1 tsp vanilla
6 oz pecans chopped
4 oz pecan halves
1 tsp lemon juice this is a little acid to brighten the flavors
1/2 tsp kosher salt
2 Tbsp all purpose flour to thicken the filling

Instructions

make your pie dough ahead of time
Blind bake the crust for 10 minutes then cool
preheat the oven to 350 degrees,
beat the eggs in a large mixing bowl with a whisk or a handheld mixer or in the bowl of a stand mixer.
add the sugar, melted butter, Golden Eagle syrup, flour, vanilla extract, lemon juice, salt, and 6 ounces of the pecans. Mix
Once everything is mixed well, pour the filling into a blind baked pie shell.
coat the pecan halves with a little Golden Eagle syrup and arrange them on top of the pie.
Bake for 45 minutes to 1 hour; the pie filling should be fully baked in the center. It is like a custard.
Check your crust at 40-45 minutes and if it is getting too brown, cover with foil until the pie is fully baked in the center. A knife inserted should come out clean.
Let the pie cool to set the filling
Top with ice cream or whipped cream or both, if you can take the time.

Video

https://youtu.be/IQwM6-uT7Ds

Nutrition Facts

Ella Ween Myer's Southern Pecan Pie

Amount Per Serving (1 1/8 of pie)

Calories 530 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 11g69%

Cholesterol 92mg31%

Sodium 238mg10%

Potassium 125mg4%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 46g51%

Protein 5g10%

Vitamin A 450IU9%

Vitamin C 0.4mg0%

Calcium 36mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Other Myer Family Delights

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June 25, 2019 0 comments

Cooking Tools & Techniques Desserts How To Jerry Wooden Pastry Pie

How to Make Pie Dough From Scratch (and why)

by jughandle June 25, 2019

written by jughandle

How to make pie dough from scratch is one of the basic skills necessary to become a good cook. Learn this and you are on your way to greatness.

Why

Why, you ask. Because I told you to…. Oh, sorry I digress to my teen years and flashed on my father. I’m thinking that we all should be able to make a killer pie crust from scratch without looking at a recipe.

Just in case we are unexpectedly on a cooking show?

No, how about, because it is way better than store bought dough in a tin pan.

Scratch pie crust “makes” a pot pie great, or a cherry pie amazing, or a hot apple pie melt in your mouth.

But I’m going to go with “Because I told you to…..

How it should end up

Are you accustomed to your pie crust tasting like freezer burn?
Does it crumble into tiny pieces when you touch it with a fork?
Is it the last thing sitting on every one’s plate?

If you answered yes to any of these then you have been using store bought pie crust.

Your crust should be flakey not dry and it should melt in your mouth and enhance the flavor of your pie. If you are thinking that every attempt you’ve made at your own pie crust has turned out tasting like cardboard, then you are trying too hard.

Method

Pie crust is only flour, butter, salt, and water

The rest is up to you. The only way to screw this up is by overworking the dough or using ingredients that are too warm.

side bar

flour by its very nature contains a protein called gluten. When the flour gets wet with any liquid, those glutens link together to form chains. Gluten chains are great when you make bread.

The more you work the dough, the more chains of gluten proteins are formed and those chains trap gases in the dough making it rise during cooking.

Gluten

Bread flour has more gluten than all purpose flour, pastry flour, less. We don’t want our pie crust to rise at all. We want it to be flaky and tender, not chewy, and soft. So…… don’t work the pie dough more than it takes to mix it together.

The butter

If you bake, you might soften your butter before you incorporate it into the batter.

DO NOT soften the butter when making a pie crust.

In fact you want your butter as cold as you can get it and still cut it. I slice my cold butter then put it in the freezer before cutting it into small bits. Then those bits are barely distributed by mixing them thought out the dough.

Your pieces of butter should look like small yellow peas in the flour. The pieces of cold butter will melt and expand when cooked to make your pie crust flaky.

What Have We Learned?

Chill all of your ingredients and the bowl before making your dough.

Double Pie Crust Recipe

If you make this crust you can now finish your pie and feel secure in the fact that you are now a "scratch" baker - jughandle

Course Pie Crust

Cuisine pastry

Keyword Pie Crust

Cooking Method Baking

Hot/Cold Dish Cold

Course Pie Crust

Cuisine pastry

Keyword Pie Crust

Cooking Method Baking

Hot/Cold Dish Cold

Resting Time in Refrigerator 1 30

Servings 2 pie crusts or 1 double

Author jughandle

Ingredients

Ingredients - to make a double pie crust, or two single crusts, use

2 1/2 cups pastry flour or all - purpose flour
1 cup unsalted butter or 2 sticks cut into pats
1 tsp kosher salt or a little less not more
1 cup ice water you won't need it all

Instructions

Method

Chill all your ingredients and the work bowls in the freezer for 10-15 minutes
put the flour salt and butter pats into a chilled food processor bowl
Pulse until the butter is the size of small peas 10 -15 pulses- they don't have to be consistent - less is more
Pour about a tablespoon of the ice water through the feed tube of your processor while pulsing once or twice
Depending on the conditions in your kitchen you will now need anywhere from a few tablespoons to 1/2 cup or more of the ice water
open the lid and squeeze some of the flour mixture in your hand. If it sticks together you are done. If not add a tablespoon or two of water and test again
when it "just" sticks together continue
dump the work bowl onto a large sheet of plastic wrap on your work bench
bring the sides of the plastic together and squeeze the dough
if at any point the mixture seems to be warming up or the butter is melting, put it back in the freezer for a few minutes
repeat bringing the plastic up from several sides until the dough comes together
Wrap the dough ball in the plastic tightly and put it in the refrigerator for 30 minutes or more.
You are now ready to roll out your dough to make the crust
dust your work surface lightly with flour and turn out the dough
roll it out until it is just less than 1/4" thick and about 2 inches bigger than your pie pan
using a rolling pin, loosely roll the dough around the pin to transfer to your pie pan.
lifting the edges as needed tuck the dough into the pan
use scissors or a knife to trim the extra dough or with some sharp edged pans you can just roll the rolling pin across the top to cut the extra dough off.
Pinch with your thumb and forefinger to crimp the edge if using a normal pan.
Your finished crust will be beautiful