Almost Successful Mini Cherry Pie

We are in month two of Project Pie.  I wasn't going to post my mini cherry pies this month.  Why you ask???  Well, the filling was tasty enough, but I wasn't happy with the crust portion.

Then I started thinking, the whole point of this is trial and error.  This month was definitely an error, but could be remedied if you use pie dough instead of my idea of won ton wrappers.

I had left over won ton wrappers, and was trying to come up with a lower fat version of cherry pie.  The filling was delicious, the edges of the pie was good, but the bottom lacked the texture I was hoping for.  So lesson learned:  Don't use won ton wrappers for a pie crust if you want a true pie crust texture.

I did decide to give the recipe for the filling.  You can make it and use pie crust, pushed into muffin tins and it will be delicious.  I did mini apple tarts a few years ago and the process will be the same.  Here's the link for the technique.

cherry pie filling (enough for 8 tarts)

1 can of pitted cherries, not pie filling (found in the canned fruit aisle)
1/3 c. sugar
1 tbsp. corn starch
1/2 tsp. almond extract
zest of one lemon

Drain the cherries, reserving the liquid, set cherries aside.  In a small sauce pan, add the cherry juice (about 1/3 c.), sugar, lemon zest.  In a small bowl, whisk the corn starch with 3 tbsp. cold water.  Add to juice mixture.  Over a medium-low heat, dissolve the sugar and allow mixture to thicken.  This will only take a 3 to 5 minutes.  Remove from heat, add cherries, and almond extract.  Fill prepared crusts. 

This alone also makes a great topping for pancakes, waffles, or ice cream.

Topped with whipped cream, powder sugar, and ice cream

Creamy Peanut Butter Pie

Another blogging year has passed and My Little Blogspot is changing it up again.  Say goodbye to Cookie Corner and hello to Project Pie.  This will be a journey we take together because truth be told, I am not a great pie maker.

I can do a standard apple pie, I have Tracy's strawberry pie in my arsenal, and a few cream pies.  Yup that is just about it.  Pie is the one baked good that has always eluded me.  Sounds silly right?  Actually making a really good pie is an art.  In fact, an art that our grandmother's have cornered.  Nothing really compares to grandma's pie.

The first pie to be featured is a creamy peanut butter pie.  A very good friend of our family, Mrs. Krieger, gave me this recipe about 18 years ago.  She used to make it for her late husband, almost weekly.  (She's also the source of my easy peanut butter cookies.)

This pie is so super easy.  It took about 5 minutes to prepare, and a few hours in the freezer.  All you need is a large bowl and a hand mixer.  Go ahead and give this a pie a try ;)

recipe

4 oz. cream cheese, softened
1/4 c. powder sugar
1/2 c. creamy peanut butter
1/4 c. milk
8 oz. container of whipped topping, thawed
1 graham cracker crust, store bought or home made

In a large bowl, combine cream cheese, powder sugar, and peanut butter until smooth, using a mixer.  Slowly add the milk, blend.  Next fold in the whipped topping until well blended.  Pour filling into the pie crust and place in the freezer for several hours.  Allow to thaw about 15 to 20 minutes before serving.

filling before folding in whipped topping

**If you want to get extra fancy, drizzle with chocolate syrup and whipped cream**

Wholesome Wednesday (Apple Pie)

What is more wholesome than apple pie?  Oh, probably a lot of things, but I love the comforting feeling of warm apple pie.  Last week, while my mom was visiting, she told me her recipe.  I have always loved my mom's apple pie, and every time I tried to make it, it flopped.  My crust was too soggy, or burnt on top, or the apples weren't quite right.  Well, I volunteered to make an apple pie for Adam's feast at school, and as long as mom was visiting, I recruited her help.  The hardest part of making this recipe was getting my mom's measurements, she just "eye balls" the ingredients.  So I had to stop her and measure so I could be accurate in relaying the information.

I think my problem all these years was I tried to be too fancy.  I would attempt to make my own crust, or add extra flavoring to the filling.  I learned the key, is keep it simple. We used a boxed pie crust, for convenience sake, some apples, cinnamon, sugar, flour, butter, and milk.  The outcome was delicious. Adam's teacher even remarked it reminded her of her grandmother's pie.  When I told my mom that, she laughed and said well the recipe is what her mom and grandmother made, and now it is my tradition too.

Now I know, Thanksgiving is tomorrow, and I don't expect you to rush out and make this pie. But perhaps for another holiday and just a special dinner, give it a try.

recipe

1 box refrigerated pie crust (two 9" crusts)
6 to 8 medium to large apples, pick a variety
1/2 c. sugar
1 tablespoon cinnamon
2 tablespoons flour
1 tablespoon butter
2 to 3 tablespoons of milk

Preheat oven to 350 degrees.  Allow the pie crust to sit at room temperature for about 15 minutes.  Place one crust in the bottom of deep dish pie plate.   Then peel, core and slice apples.  In a large bowl, combine flour, sugar, cinnamon and apples.  Toss gently until all the apples are coated with sugar.  Pour mixture into pie crust and dot with butter.  Top the pie with the other pie crust and crimp the edges.  Using a pastry brush, brush the top of the pie with milk. Make a few slits in the top crust to allow the steam to escape.  Bake for 1 hour or until apples are tender. (insert a knife into the slits to check the apples)