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Old 07-02-2016, 01:49 AM   #31
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PIE!

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a favorite from my childhood, Chocolate Dream Pie with an embellishment of Chocolate "rock" candies

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a savory Chicken Pot Pie, made in my cast iron skillet, DA BOMB!

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I'm not particularly a fan of Chocolate, but Chocolate Buttermilk pie will do me in !!!!

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ALL from scratch, Meyer Lemon Meringue Pie, OY! I piped the meringue in a pastry bag with a large open star tip, BEAUTIFUL!

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Fresh Apple Crostata, easier than Apple Pie and tastier too

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Ya gotta have Pumpkin pie!
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Old 07-04-2016, 06:37 PM   #32
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My coconut cream is my most requested, and I have to say it is excellent.

I also make a mean peach pie with a recipe from America's Test Kitchen.
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Old 08-05-2017, 12:14 PM   #33
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Quote:
Originally Posted by Janet H View Post
Evil thread... I love pie! Cherry is about my favorite)

I make a cherry tart occasionally. It's sour cherries, sweet dark cherries, dried cherries and toasted hazel nuts. it also has a little kirsch added and definitely has a linzer torte vibe.
How did I miss this post? Please post your recipe for the cherry tart.
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Old 08-05-2017, 01:04 PM   #34
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Quote:
Originally Posted by msmofet View Post
How did I miss this post? Please post your recipe for the cherry tart.


OK - but it's embarrassingly easy... and I will deny the canned shortcut involved if ever pressed. I make this often because I almost always have the ingredients on hand as none are perishable. It's my 'go to' "can you please bring an awesome dessert to the party" dish.

Make double crust pie crust - your best recipe.

Filling:

1 can cherry pie filling. (yes, I know...)
1 C frozen dark cherries
1 C sour pie cherries (I use frozen)
1/2 C dried cherries soaked in kirsch
1/4 C kirsch (for the soak)
1 TBSP lemon zest
1/8 tsp cinnamon
3/4 cup toasted hazlenuts, roughly chopped. I buy these whole, toast and give them a couple of chops - pieces as large at a half a nut are fine.
dot with butter

To soak dried cherries: Pour kirsch over dried cherries in small cup or glass and microwave until fairly hot but not boiling. let them sit fir a few mins to "improve'

The key here is to use the canned pie filling as a base and add enough other kinds of cherries to fill your shell. The dried cherries and nuts absorb moisture and balance the addition of the frozen cherries. If you can't find sour pie cherries, just double up on the dark ones and add a touch of lemon juice.

A lattice top also allows some moisture to be given up.

This tart is not very sweet. the added sugar in the can should suffice but if you like it sweeter - go for it or sprinkle sugar over the top, which looks nice.



Bake as pie and top w/ almonds.

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Old 08-05-2017, 02:07 PM   #35
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Quote:
Originally Posted by Janet H View Post
OK - but it's embarrassingly easy... and I will deny the canned shortcut involved if ever pressed. I make this often because I almost always have the ingredients on hand as none are perishable. It's my 'go to' "can you please bring an awesome dessert to the party" dish.

Make double crust pie crust - your best recipe.

Filling:

1 can cherry pie filling. (yes, I know...)
1 C frozen dark cherries
1 C sour pie cherries (I use frozen)
1/2 C dried cherries soaked in kirsch
1/4 C kirsch (for the soak)
1 TBSP lemon zest
1/8 tsp cinnamon
3/4 cup toasted hazlenuts, roughly chopped. I buy these whole, toast and give them a couple of chops - pieces as large at a half a nut are fine.
dot with butter

To soak dried cherries: Pour kirsch over dried cherries in small cup or glass and microwave until fairly hot but not boiling. let them sit fir a few mins to "improve'

The key here is to use the canned pie filling as a base and add enough other kinds of cherries to fill your shell. The dried cherries and nuts absorb moisture and balance the addition of the frozen cherries. If you can't find sour pie cherries, just double up on the dark ones and add a touch of lemon juice.

A lattice top also allows some moisture to be given up.

This tart is not very sweet. the added sugar in the can should suffice but if you like it sweeter - go for it or sprinkle sugar over the top, which looks nice.



Bake as pie and top w/ almonds.

Attachment 27483

Thank you so much! I use cherry pie filling also. I like Comstock.
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Old 08-05-2017, 02:28 PM   #36
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Great thread...

As I have stated, in many posts, I'm learning about desserts for two..

Single sweet pie recipes for 6 or 7 inch pie pans seem difficult to find.. I've been trying to adapt tart and standard pie recipes, to mixed satisfaction..

If anyone has recipes which fit 6/7 inch pie pans to share, I'd be grateful..
PM's would be fine if you don't want to take up time and space here..

I use and like pre-made pie crusts so, I guess I'm looking for filling quantity and prep method..
Ross
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Old 08-05-2017, 03:21 PM   #37
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Quote:
Originally Posted by Just Cooking View Post
Great thread...

As I have stated, in many posts, I'm learning about desserts for two..

Single sweet pie recipes for 6 or 7 inch pie pans seem difficult to find.. I've been trying to adapt tart and standard pie recipes, to mixed satisfaction..

If anyone has recipes which fit 6/7 inch pie pans to share, I'd be grateful..
PM's would be fine if you don't want to take up time and space here..

I use and like pre-made pie crusts so, I guess I'm looking for filling quantity and prep method..
Ross
I have converted regular recipes to use in mini 5" pie plates.
For a 2 crust pie recipe I get 4 mini pies - I divide into 8 portions (4 top and 4 bottom crusts). Divide filling into 4 portions. Continue as normal. I have noticed that cooking times don't change much. Not sure why.

Above pictured mini two crust apple pies and chicken pot pies

For mini bottom crust only pies I get 8 mini.
Divide dough into 8 portions and line mini pie plates.
For custard/precooked crust - line with parchment paper and pie weights to blind bake.

Pictured below mini pumpkin pie.

Hope this helps.
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Old 08-05-2017, 04:51 PM   #38
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Quote:
Originally Posted by msmofet View Post
I have converted regular recipes to use in mini 5" pie plates.
For a 2 crust pie recipe I get 4 mini pies - I divide into 8 portions (4 top and 4 bottom crusts). Divide filling into 4 portions. Continue as normal. I have noticed that cooking times don't change much. Not sure why.

Above pictured mini two crust apple pies and chicken pot pies

For mini bottom crust only pies I get 8 mini.
Divide dough into 8 portions and line mini pie plates.
For custard/precooked crust - line with parchment paper and pie weights to blind bake.

Pictured below mini pumpkin pie.

Hope this helps.
Thank you, msmofet...

What I am trying to do is make single pies.. What I am trying to avoid is having 2, 3, 4, custard, lemon, pumpkin, etc. pies at one time..

I now make a single 7" strawberry pie.. That gives us each 2 small servings (two nights).. I could use a standard recipe and make two small pies but, that means we have to eat that particular pie 4 days in a row.. That's what I am trying to avoid..

I'd like to make a pumpkin, etc., pie for us, without carryover...

I can do that with cakes, bread pudding, cobblers, etc., but, I'm still working on small two person pies..



Ross
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Old 08-05-2017, 06:11 PM   #39
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Quote:
Originally Posted by Just Cooking View Post
Thank you, msmofet...

What I am trying to do is make single pies.. What I am trying to avoid is having 2, 3, 4, custard, lemon, pumpkin, etc. pies at one time..

I now make a single 7" strawberry pie.. That gives us each 2 small servings (two nights).. I could use a standard recipe and make two small pies but, that means we have to eat that particular pie 4 days in a row.. That's what I am trying to avoid..

I'd like to make a pumpkin, etc., pie for us, without carryover...

I can do that with cakes, bread pudding, cobblers, etc., but, I'm still working on small two person pies..



Ross
Just a thought ... You could make multiple pies and freeze them in the mini pie plates. When frozen solid pop them out of plate and wrap. Sort of like a Sara Lee frozen pie. When you want a single serving pie take one out, place in your pie plate and pop in oven to bake off. Personally I think my 5" pie plates are a nice (if smallish) single serving. Approx. 1/8 or 1 slice of a normal size pie; I use a recipe for 1 Libby Pumpkin pie and get 8 - 5" pies. A 7" plate is probably a more generous serving.
Sorry I couldn't be more help. I cook for 4 people so it works out good for us.
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Old 08-05-2017, 07:19 PM   #40
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Many years ago, I found six small individual pie plates at a yard sale. Ceramic. They sat unused for many years. Then when I was making an apple pie, all I had was my big deep dish plates and those individual ones. I really didn't want to make a big one for just the two of us. I knew I would eat one sliver piece. Aha! I made the filling as I always did, got out those individual ones and placed four of them wrapped so nicely in the freezer. Pirate got his and I had made mine a lot smaller than his. He ended up finishing mine.

Those freezer pies lasted about five months in the freezer. Pirate would take just one out, allow it to thaw and then bake it.
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