Cream Cheese Pie

A great refreshing pie made with fresh or frozen fruits or berries.

Soften 14 ozs of Cream Cheese. To this add in a mixer using a paddle;
2/3 C Granulated Sugar
1/4 tsp Cinnamon
3 Eggs

Pour this into an unbaked pie crust and bake at 350 about 25 minutes until a knife comes out clean. Cool to room temperature.

Here's where you show your creativity!

To make a fruit glaze, take any fresh fruit and lightly boil in water till the color is well into the water. For berries, use the less desirable ones like slightly green strawberries and trimmings or perhaps any blueberries that may have split or aren't quite perfect. Peach skin and fruit, etc. Or if your using canned, use the juice or syrup drained off them (but do note you'll have to adjust the sugar).

To top a pie with Fresh Peaches (or Nectarines), it takes about 3 medium ones sliced. Spread a little of the glaze on the pie, arrange the peach slices like a pinwheel from the center, then fit in remaining slices around the perimeter. Spoon the remaining glaze over the fruit while it is still warm enough to work with and fill in the gaps. To make the glaze use about;

1 1/4 C of juice
1 C Granulated Sugar

Bring this to a boil. Mix together and add slowly, stirring constantly;

1/4 C cold Juice
3 Tbsp Cornstarch

Cook until thick and clear.

It takes about 3 C fresh Blueberries which you can do as above, or put all the glaze on the pie then top with the berries, or mix it with the glaze like a compote. It takes about 4 C of Marion, Black, or Raspberries. For Cherries you would use the Compote method. Wen using fresh Strawberries, clean them in cold water and core them then stand them pointed end up on paper towels. If you use frozen berries, thaw them out on paper towels to just thawed, don't let them get too warm.

Pipe Sweetened Whipped Cream around the perimeter of a chilled pie.

Cream Pie Filling (For Banana, Coconut, Peanutbutter, & Chocolate)

This is the basis for just about any cream pie. I'll show you later in the recipe.

This recipe makes about 3 quarts of filling. It can be eaten as pudding or as a cream pie filling.

Place 2 Quarts Milk (set aside 1 C of that) into a double boiler (we use a dutch oven and a stainless steel mixing bowl) and heat to scalding.
Meanwhile combine;

• 8 Eggs, slightly beaten with a wire whip by hand.
• 2 C Granulated Sugar
• 1 tsp Salt

Dissolve 1/4 C Cornstarch in reserved 1 C Milk and add to the Egg, Sugar, and Salt mixture. Mix well.

When the Milk is scalding hot, gradually add the Egg mix, stirring constantly with a wire whip.
Cook until it is well thickened.
Remove from the heat and add;

• 4 tsp Vanilla Extract
• 1 oz Butter
• 1 oz margarine

Do not store in aluminum. Glass, stainless steel, or plastic is best. Place plastic wrap on top of pudding while it is still warm and smooth out any air pockets.

After you slice cream pies, place a piece of wax paper or parchment on the cut edges to seal out the air, this will prolong the life and look of your pies!

To make Chocolate Cream Pie Filling:

Place;

• 6 C hot cream filling
• 1 regular size Hershey Chocolate bar
• 3 squares Bakers semi-sweet Chocolate

in a bowl and slowly mix by hand with a wire whip until all chocolate is dissolved. Allow to cool. Place in baked pie shells, top with sweet whipped cream, and shaved chocolate.

For Coconut Cream Pie:

Add about 1 C. Bakers Angel Flake Coconut to about 3 C chilled filling. Spoon into a baked pie shell and smooth out. Top the pie with sweet whipped cream, making sure to cover all surface filling. Sprinkle some coconut in a pie tin and place under a broiler for a few minutes stirring often until it is golden brown. Allow to cool and sprinkle over the whipped cream.

For Peanut-butter Cream Pie:

Add about 1/2 C PNB to 3 C filling, give or take to your own taste. Continue as for above but sprinkle with chopped nuts instead of toasted coconut.

For Banana Cream Pie:

Layer in the baked pie shell, filling, then sliced bananas, then filling, etc. ending with filling. Top w Sweetened whip cream.


For Chocolate Peanut-butter Cream Pie OR PNB Cup Pie:

Simply layer Chocolate and PNB.

 

Sour Cream Pear Pie

Combine;

• 3/4 C Granulated Sugar
• 3 Tbsp AP Flour
• 1 1/2 cups Sour Cream
• 2 Eggs beaten
• 1 1/2 tsp Vanilla Extract
• Pinch of salt

Add;

• 3 C Chunked Pears (canned)

Pour into an unbaked pie shell.

Crumble together by hand and sprinkle over pie;

• 1 C AP Flour
• 1/2 C Granulated Sugar
• 1/2 C Margarine

Bake at 350 degrees for 30 - 45 minutes until golden brown and filling shows signs of bubbling.

Sour Cream Raisin Pie

Beat together;

• 1 1/3 C Sugar
• 4 Eggs

Add;

• 1 1/3 C Sour Cream
• Pinch of Salt
• 1 tsp Vanilla Extract

Stir in;

• 6 oz Raisins rinsed in warm water

Pour into an unbaked pie shell.
Bake at 325 until a knife comes out clean.
Chill and top with sweet whipped cream.

Apple Pie (Old fashioned)

Ingredients:

·         4 c Apple slices (preferably water pack or at least light syrup)

·         1 c Granulated Sugar

·         3 Tb Flour

·         ½ tsp Nutmeg

·         1 tsp Cinnamon Powder

·         1 tsp Lemon juice

·         Pinch of Salt

Preparation:

1.       Mix all in a bowl then pour into an unbaked pie crust.

2.       Dot with 1 Tb real Butter and top with top crust. Crimp edges and slit a few breathing holes.

3.       Bake at 400⁰ for 10 – 15 min then 325 till juice bubbles at holes.

Notes:

Some people brush it with egg wash immediately upon removing from the oven, some sprinkle with coarse sugar (available in bakery supplies).
Or top with crumb topping.

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter or margarine
• Mix till crumbly and sprinkle over pie.