Tuesday, April 19, 2016

SnowPie2K16 - 18

I'm just going to go ahead and say that this was NOT my favorite pie. There won't be anyone begging for the leftovers of this one. It was decent, but something just wasn't right. I think it was the random nutmeg, in a "cream" pie that wasn't really cream, but was... If you're a die-hard rhubarb person (I'm not talking about us strawberry/rhubarb people) then maybe this is the pie for you. But I'd still do something about the nutmeg, maybe leave it out, or at least add cinnamon to go with it. And serve with lots and lots of vanilla ice cream.


Pastry dough for a two-crust pie
1 3/4 cup sugar
3 eggs, slightly beaten
1/4 cup flour
3/4 tsp ground nutmeg
4 cup rhubarb, diced
1 tbsp butter

Line pie plate with bottom crust.

To prepare filling, combine sugar, eggs, flour, nutmeg and rhubarb in a bowl. Pour mixture into prepared pie plate. Dot filling with small pieces of the butter.

Adjust top crust, seal and crimp edges. Cut slits to allow steam to escape. Cover edges with foil to prevent over browning. Bake pie at 400° for 15 minutes, then lower oven temp to 350° and bake for another 45-55 minutes or until filling is bubbly in the center. Cool completely on wire rack before slicing.

Tuesday, April 12, 2016

SnowPie2K16 - 17

It's fun to see the personalities of our family members as they request their pie on the week they're assigned. Savannah's been begging for ice cream pie every time. She wanted homemade ice cream in a pie...that didn't happen. But, I did come up with this super easy, and delicious, alternate.


1 pre-made Oreo pie crust
1 pint mint chocolate chip ice cream
1 pint chocolate ice cream
(or use your imagination, pick 2 pints of whatever ice cream  you want)
Hot fudge syrup

Soften ice cream, and layer in crust. Freeze, until firm. When serving drizzle with hot fudge.

Tuesday, April 5, 2016

SnowPie2K16 - 16

There are favorites emerging already, only 3 months into this pie extravaganza. This Triple Berry Pie, once a little soupy, but tried again by request this week, is a winner. It will be on the Thanksgiving menu. And perhaps a few other menus throughout the year. This time it turned out PERFECT!

I didn't use frozen fruit, even though the recipe said you could. Totally not recommended. And I used strawberries (instead of blackberries), blueberries and raspberries. Amazing.

TRIPLE BERRY PIE (for the win)

2 pie crusts
1 1/2 cups sugar
5 tbsp cornstarch
2 tbsp quick-cooking tapioca
1/4 tsp salt
3 cups fresh chopped strawberries
2 cups fresh raspberries
2 cups fresh blueberries
1 tbsp milk
2 tsp sugar

Heat oven to 450°. Make pie crusts and place in 9-in pie pan.

In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. Cover with lattice top, trim and seal edges. Brush crust with milk; sprinkle with 2 tsp sugar.

Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375° and bake about 40-45 minutes longer, or until top crust is golden brown and filling is bubbly. Let stand for 1-2 hours before serving. (I didn't do this, because who has time for that??? It still worked fine, see above picture)