Schooner’s Summertime-Only Strawberry-Raspberry Pie

Murderinmohair

Thoughts Before Baking:

I love pie!

castiel-i-need-pie

So when I find a recipe that isn’t chocolate, I just have to try it out.

So I know that this pie is a “summer” pie because of the fruit, but I live in CA. We have summer fruit all year long.

Lordoftherings LifeisGood

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Ingredients:

  • 16 oz-(3 Cups) of Fresh, Ripe, Strawberries; washed, hulled, and sliced in half
  • 6-8 oz (1-1 1/3 Cups) of Raspberries; rinsed and set out in a single layer on a towled area
  • 1/3 Cup of Sugar
  • 1 Tablespoon vanilla extract
  • 2-3 Tablespoons of Cornstarch ot white flour
  • 1 egg yolk beaten with 1 tablespoon of water
  • For dough use the one from the Apple Pie Recipe or buy a premade one.

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Make the dough or roll out the premade one in your pie pan.
  3. Combine the berries, sugar, and vanilla.
  4. Add cornstarch or flour and mix gently until blended. Do not break the raspberries.
  5. Fill dough in pie pan.
  6. Cut remaining dough to into ten 3/4 inch strips and create a lattice.
  7. Brush top with egg.
  8. Cook 45-50 mins

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Thoughts After Baking:

My niece wanted to make the pie with me, so instead of doing the crust from my Apple Pie recipe, I decided to buy the a premade one.

bigmistake

I bought the pillsbury dough which did not turn out well. The dough was hard and dry. When I tried to follow the cooking directions,  it almost burned at 40 degrees. And then it tasted disgusting, like plastic.

horrible

The pie filling was good, not super sweet but that is okay. However, you need to eat this pie fast. It does not hold up well for the next day.

Not-Good

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For more Black Sheep Knitting Mysteries, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more pie recipes, go to Sour Cream Lemon Pie

For more desserts, go to Orange Chocolate Cake

For more recipes, go to Pigs in a Blanket

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Sour Cream Lemon Pie

Happy Pi Day!

piPie

Thoughts Before Baking:

As you see above, today is Pi day so I decided to make a pie. I’ve been wanting to make a lemon pie, but was looking for something other than lemon meringue, as I’m not a huge fan of meringue. So I looked around on pinterest until I found this one. I had never had it before, but thought why not test it out?

The recipe comes from allrecipes.com for the crust and Bunny’s Warm Oven for the pie filling.

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Graham Cracker Crust

Ingredients:

  • 1.5 Cups of Finely Ground Graham Crackers (~9 crackers)
  • 1/3 Cup of White Sugar
  • 6 Tablespoons of Butter, Melted

Directions:

  1. Mix the graham cracker crumbs, sugar, and butter.
  2. Press mixture into an 8 or 9 inch pie pan.
  3. Bake at 375 degrees F for 7 mins. Cool.

 

Sour Cream Lemon Pie Filling

Ingredients:

  • One 9 inch Pie Shell Baked, or 9 inch Graham Cracker Crust
  • 1 Cup of Sugar
  • 3.5 Tablespoons of Cornstarch
  • 1 Tablespoon of Lemon Zest
  • 1/2 Cup of Lemon Juice
  • 3 Egg Yolks, slightly beaten
  • 1 Cup of Milk
  • 1/4 Cup of Butter
  • 1 Cup of Sour Cream
  • Whipped Cream for Garnish

Directions:

  1. Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks, and milk in a heavy duty metal saucepan.
  2. Stir.
  3. Cook the ingredients on medium heat, stirring constantly, until filling thickens. This takes about 10 mins.
  4. The filling will thicken and then boil. As soon as it boils remove from heat and add the butter.
  5. Stir until butter is well incorporated.
  6. Let it cool for 10 mins in the pan and then add the sour cream.
  7. Stir until incorporated.
  8. Pour filling into baked pie shell.
  9. Refrigerate until firm, about 3 hours.
  10. Garnish with whipped cream and serve.

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Thoughts After Reading:

The graham cracker crust didn’t come out right, it just fell apart. I think the next time I make it I would do a regular crust.

The filling was amazing, it was very thick and rich. Although I felt the whipped cream on top was overkill and it was better without.

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For more lemon recipes, go to Lemon Meringue Chiffon Cake

For more pies, go to With the 4th of July Comes Apple Pie

For more holiday posts, go to Cocoa M&M Cookies

For more pinterest recipes, go to Mozzarella Tomato Toast

For more desserts, go to Apple Orchard Bars

Lemon Meringue Chiffon Cake

lemon

So the title recipe of this book is Lemon Meringue Pie, something I was planning on making. Unfortunately, I didn’t have time to do that recipe or any other from Lemon Meringue Pie Murderso instead I decided to use this delicious recipe.

Thoughts Before Baking:

This recipe comes from a 1971 Betty Crocker cookbook. One year my sister and I made dinner and dessert for my mother’s birthday, and when I asked what cake she wanted, she said this one.

lemoncake

The picture looked great, and as I love lemon cake too, I thought this would be a winner.

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Ingredients:

Cake:

  • Betty Crocker Lemon Cake Mix

Lemon Filling:

  • 1 Cup of Sugar
  • 3 Tablespoons of Cornstarch
  • 1/2 Teaspoon of Salt
  • 1 Can (6 oz) Frozen Lemonade Concentrate, Thawed
  • 4 Egg Yolks, slightly Beaten

Meringue

  • 4 Egg Whites
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Grated Lemon Peel
  • 1 Tablespoon of Lemon Juice

Directions:

Cake:

  1. Bake the lemon cake according to package directions.
  2. Split the batter to make three layers.

Filling:

  1. In a medium saucepan mix the sugar, cornstarch, and salt.
  2. Add enough water to the lemonade concentrate to measure 2 cups.
  3. Gradually stir the lemonade into the sugar mixture.
  4. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  5. Gradually stir at least half of the hot mixture into the egg yolks. Stir the remaining half into the hot mixture in saucepan.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir for 1 minute. Remove from heat; and cool completely.
  8. Reserve about 1/4 cup of the lemon filling, setting it aside.
  9. Use the rest of the lemon filling to fill the layers.

Meringue:

  1. Heat oven to 400 degrees F.
  2. Beat the 4 egg whites until foamy.
  3. Beat in 1 cup of brown sugar, 1 tablespoon at a time as you continue to beat until stiff and glossy. Do not under beat
  4. Fold in 1 teaspoon of grated lemon peel and 1 tablespoon of lemon juice.
  5. Frost the sides and top of cake with the meringue.
  6. Bake for 8-10 minutes or until light brown.
  7. Thin reserved filling with hot water, and spoon over cake allowing some to drizzle down the side.

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Thoughts After Baking:

This recipe is long, complicated, hot, and quite a lot of work. But you know what? It is all worth it. This cake is so delicious, once a piece passes your lips you will forget how tired you are. And how many dishes you need to wash.

eatingcake

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For more cakes, go to Strawberry Shortcake

For more desserts, go to Pumpkin Rice Krispies

For more recipes, go to Dinomite’s Fluffy Bites