Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Thursday, August 8, 2013

Creamy Peach Hand Pies

Today I am participating in the Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!
Creamy Peach Hand Pies
(loosely adapted from A Feast for The Eyes)

3 ripe Peaches
1/4 cup Sugar plus 2 teaspoon Sugar
1 1/2 tablespoons Flour
Pinch Salt
1 1/2 ounces Heavy Whipping Cream
1 large Egg Yolk
1/4 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 box unbaked Pie Shells
1 Egg,  beaten
Peel, halve, and pit your peaches.
Place your peaches in a pan on top of the stove.
Heat the peaches over medium heat until they are soft 
and the juices have emptied into the pan.  
This will help prevent the crust from becoming soggy.
This should take about 10-15 minutes.
Once the peaches are nice and soft, cut the peaches
into thin slices. Set aside.
Mix together the 1/4 cup sugar, flour and salt.
In a separate bowl , mix together the cream, egg yolk,
 vanilla and cinnamon. Add in the dry ingredients and mix 
until smooth.
Pour the cream mix over the peaches.
This is the pie mold that I used. It isn't really necessary
to use this mold to make the pies, but it is fun to use!

  Place the closed mold on the pie crust.
Cut two for each pie. One will become the 
pie top and one will become the pie bottom.
Set your mold up like this. I put 2 teaspoons of
 peaches and cream filling in each pie.
Edge each of the pie crust pieces with the beaten egg.
This will help the edges stay together.
Fold the two pie pieces together.
Pierce the pies in a few places, and sprinkle with the
2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
Enjoy your pies!

Thanks for joining me today, and please check out 
all the other recipes for today's challenge!

Lady Behind the Curtain Dessert Challenge

Thursday, November 15, 2012

Sweet Potato Hand Pies!

Everything Thanksgiving has been going through my head now for about 2 or 3 weeks. I am constantly churning over ideas like menu items, seating charts, table settings, and of course ~ dessert. When I discovered that this months Improv Cooking Challenge was all about making something great with sweet potatoes and honey, I had the perfect recipe. I have been thinking about expanding the dessert course to include a dessert bar, so everyone can munch through out the day. Later after dinner, I will fill up the dessert bar with all the traditional pies and cakes and some non traditional tastes that are fun! I think these little Sweet Potato Hand Pies are perfect, and are destined to become part of our tradition!
Sweet Potato Hand Pies
(adapted from Pillsbury)
Makes 14 pies

3/4 cup of mashed Sweet Potato
1 teaspoon Brown Sugar
1 teaspoon Honey
1/4 teaspoon ground Cinnamon
1/4 teaspoon Vanilla
1/8 teaspoon ground Nutmeg
1 box Pillsbury refrigerated Pie Crusts, softened
1 Egg, beaten
1 tablespoon Sugar

Preheat oven to 400 degrees.
Bake a fresh sweet potato in the oven
 for approx. 30-40 minutes. Let cool, and then
peel the skin off.
In a small bowl, mix together the sweet potatoes, brown sugar,
honey, cinnamon, vanilla, and nutmeg.
It can be mixed with a spoon and spatula.
Unroll the pie crust.
Cut out 7 4" round circles. 
I used a cookie cutters.
Place a heavy teaspoon of sweet potato
 mix onto each pie crust round, just slightly off center.
Brush the crust edges with water.
Fold the crusts in half, and then seal them by crimping
the edges together with a fork.
Brush the tops of each pie with egg, 
and sprinkle sugar over the tops.
Bake in oven for 16-18 minutes.
Enjoy hot or cold!

Check out what everyone else made:

Sunday, July 15, 2012

Mini Chocolate Strawberry Pie and The Last Day of Our Giveaway!

It's the last day to enter our giveaway, and to celebrate~we made pie! Chocolate Strawberry Pie to be  exact! These pies are the perfect make ahead mini dessert for parties, family dinners, or backyard get togethers. They actually taste best if made ahead of time and then refrigerated until you are ready to eat them. They are easy to put together with filo dough crust, chocolate pastry cream and fresh strawberries!
Chocolate Strawberry Pie
(makes 16 pies)
 1 roll (1/2 box) Filo Dough
1/2 stick melted Butter
1 1/4 cups whole Milk
2 oz Semi Sweet Chocolate
3 Egg Yolks
1/4 cup Sugar
1 tablespoon Flour
1 1/2 teaspoons Cocoa Powder
2 tablespoons+2 teaspoons Cornstarch
1 teaspoon Vanilla
approx 12-15 Fresh Strawberries
Whipped Cream (I used canned)
Filo is easy to work with as long as you keep it covered
at all times. It does not like air! Open your roll of filo,
set it next to your work area, and place a piece of saran wrap over the 
filo sheets. I used 5 sheets to make 4 crust cups.
 Take one filo sheet and place it on a cutting board or 
other work surface. Using a pastry brush, and starting at the 
edge, going toward the center, brush your melted butter over the filo.
When you are done, take another piece of filo from your stack,
 and place it over your buttered piece. Brush this piece just like you 
did the first one. Continue doing this until all 5 pieces are brushed with butter.
Preheat your oven to 350 degrees.
Cut out 4" circle of the filo. I apologize for no pics.
I used a 4" lid and cut around it with a paring knife.
Place the filo dough into a regular size muffin tin.
It is not necessary to spray or grease the tin.
You will only get about 4 circles out of every 5 pieces.
To get sixteen pieces, do this a total of 4 times.
Bake your filo for 8-9 minutes.
Let cool and remove from pan.
In a saucepan, warm the milk on low heat. In a separate
bowl, while the milk is warming, mix together the egg yolks,
sugar, flour, cocoa powder, and cornstarch. Once the  milk
is steaming, add the semisweet chocolate to the steaming milk.
Whisk until it is fully incorporated.
Add half of the chocolate milk to the egg mix. This is 
called tempering the eggs. 
 Once you add the milk, 
whisk the egg mix constantly. You are getting the eggs
used to the heat of the milk without cooking them.
Add the milk and egg mix back into the pan 
with the rest of the milk. Keep stirring.
Heat the milk and egg mix for 1-2 minutes until the 
custard reaches 170 degrees and becomes very thick.
Remove from heat, and add vanilla.
Chill before filling crust cups.
To fill the crust, slice a strawberry into 1/4's and place 
1 piece into the bottom. Cover with chocolate pastry cream.
If you are preparing a lot of these and want to have
as much done as you can ahead of time stop here.
Do the rest right before serving.
Fill the top of the chocolate with whipped cream.
Top the whipped cream with a strawberry, sliced
lengthwise, or a whole strawberry is you have 
one that is small and not so heavy that it falls
down into the whipped cream. 
Thanks for joining me today!

This is the last day to enter our giveaway.
The giveaway closes at 11:59pm PST tonight.

You can enter by leaving me a comment telling me what your favorite mini dessert is.  
You can  go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook. 
 The winner will be announced tomorrow. Good Luck!!!

Monday, June 25, 2012

American Pie!

Around here, no picnic or holiday celebration is complete without a pie! When you think about it, there are a lot of different types of pie to choose from. You can go traditional with mile high apple pie with a crust topping, you could pick a lemon meringue pie with just a bottom crust, or what about a refrigerator type pie, made with jello and cool whip, or even a Boston Cream Pie! :) The list can go on for quite some time!
Well, no matter what type of pie you make, I am sure it will be devoured by the lucky recipients. So, here's an American Pie, baked to please, for the 4th of July!
Blueberry and Cherry American Pie!
4 cups washed and pitted Fresh Cherries
1-1 1/2 cups Sugar
4 tablespoon Corn Starch
1/8 tablespoon Almond Extract

2 cups washed Blueberries
1/2 cup Sugar
2 tablespoon Corn Starch

Pie Crust
1 1/3 cups Flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
6 tablespoons cold, unsalted Butter, cut into bits
Put all of your ingredients together, and then
toss into a food processor. If you don't have a
food processor available, you can use a fork.
Begin by mixing everything together with the fork,
incorporating the butter, and letting it become dough.
If you are using the food processor,
 pulse until mix comes together.
 To test it, put some on your
fingers and pinch. You want it to stick together. If it does not come
together, add small amounts of water and then pulse until it
does come together. Put your dough into a round ball,
and then divide in half.
Wrap each half in plastic wrap and set aside.
Preheat your oven to 350 degrees.
Wash ....
 and pit your cherries.
Place your cherries in a pot over low heat. Cover the pot.
Keep checking the pot for the cherry juice to release into the pot.
It may take 5-10 minutes.
In a small bowl, mix together the sugar and corn starch.
Once the cherries have released their juice, take the pot off
of the heat. Mix the sugar and corn starch mix into the cherries.
Add your almond extract.
Return the pot to the stove and cook on low until it thickens,
stirring often. Once it thickens, remove pot from the
heat and allow it to cool.
Make the blueberry filling the same way as you made the
cherry filling. The amount of ingredients are different, and
you don't add almond extract, but the technique is the same.
Roll out 1 piece of  dough between 2 pieces of
parchment paper.
Transfer that piece to your pie plate.
Trim around the dough with a paring knife.
Make the dough even with the top edge of your pan.
Roll your second ball of dough out
between parchment paper.This is your top piece.
Fill your pie pan with the cherry filling all around the edge.
Place blueberry topping in the center.
Fill both toppings to the top of your pie pan.

Cut a star out of the top pie dough.
Place the dough on top of the fillings
and brush melted butter over the dough.
Lightly sprinkle the dough with sugar.
Crimp the edges of your pie with a fork.
Bake your pie at 350 degrees for 20-25 minutes.
Remove your pie from the oven,
and top with whipped cream,
which we made when we made another pie!

Thanks for joining me today!

Stop by tomorrow for Day 6 of
15 Days of Red, White and Blue!

Follow us to the following parties:
Tutorial Tuesday
Patriotic Project Parade Linky Party