Lars that sounds heavenly!

Pie is my favourite dessert I guess, but I try not to make them too often. North American-style pies are unknown here. One never sees them offered in a restaurant or cafeteria.
The one exception is in an British-owned cafe where pies are sometimes made by the owner and served.

Here is how I make my apple and peach pies. Our peach tree hasn't done much these past couple of years and the supermarket peaches are dreadful.

APPLE PIE
3/4 cup sugar (or a little less)
1/2 teasp salt
1 teasp cinnamon
1/2 teasp nutmeg
1 1/2 TBS flour
2 TBS butter
4 1/2 - 5 large apples *(I prefer Granny Smith)- peeled and sliced.
Nathan's pastry - enough for double crust pie
1 TBS milk and 1 teasp sugar for top of crust

* Check quantity of apples by slicing them first into empty pieplate before lining with pastry to see if you have enough. Then remove and wipe plate clean again.

1) Preheat oven to 425 F (218 C)

2) Peel and slice apples into a mixing bowl. In another small bowl combine the dry ingredients and pour them over apples. Toss well to coat all over.

3) Line pieplate with pastry and pile coated apple slices into pieplate. Dot apples with pieces of butter.

4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar.

5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden.

********************************************

PEACH PIE
1 cup sugar (200 grams)
4 TBS flour
4 cups sliced peaches
1 TBS lemon juice

Using similar method as with apple pie, mix sugar with flour in mixing bowl, add sliced peaches and lemon juice.
Combine.

Pour into lined pie plate, put on top crust and use same baking temperatures and times as apple pie.
With both pies - be sure and have a drip-catching pan at the lower level of your oven in case the fruit juices bubble over.

SharonCb

My fave? Pecan pie!!

Pecan Pie

unbaked pie shell (recipe follows)
1 cup sugar
1/4 cup unsalted butter, softened
2/3 cup light corn syrup
1 tablespoon flour
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pecan halves

Combine sugar, butter & corn syrup until smooth. Add flour, salt & eggs together and beat. Stir in vanilla and pecans. Bake in unbaked pie shell 1 hour at 350 F.

(Note: Since the pie bakes so long, I make a collar out of foil to cover the edges of the pie crust for the first 45 minutes of baking. Remove the foil and continue baking the remaining 15 minutes.)

Connie's Pie Crust

1-1/2 cups flour
1/4 cup Crisco shortening
1/4 cup unsalted butter (chilled)
1/4 teaspoon salt
1/4 cup cold water

Stir together the flour, shortening, butter and salt. Sprinkle some of the cold water over the flour mixture and stir. Keep sprinkling the water and stirring until mixture holds together. Roll dough out for pie.

(To make in a food processor: Put flour, shortening, butter, and salt into food processor. Mix. Add cold water and pulse until ball forms; immediately remove from food processor and roll out for pie.)

Lori

Thanks for the recipe, Lars. What a treat to look forward to.

SharonCB, fruit pies, especially apple, are my all time favorites and Lori, your pie is beautiful as well

jude

I love this thread! Thanks Lars. I'm already wanting to try them all. This is one my mom always made so it brings back some great childhood memories. You can change up the flavor of the preserves and if you want to get fancy, whip up some real sweetened whipped cream instead of the cool whip. I've done that and it's just divine.

Here is a link that might be useful: Fruit in crust cheesecake pie

I noticed that I forgot to put in the recipe for the crust, and so I will add my recipe for lime pie, which has a graham cracker crust. It may need to bake a bit longer for the Bavarian cream pie, since it will not be baked after the filling is added. BTW, the hazelnuts are optional in the Bavarian cream recipe, but I like the texture that they add. The hazelnuts must be very fresh, if you decide to use them.

Here's the lime pie recipe:

Lars Lime Pie

Crust

6 tbsp unsalted butter
2-1/2 tbsp sugar
1-1/4 cups Graham cracker crumbs

Filling

2 tbsp cream cheese or Neufchatel cheese
2 tsp sugar
2 eggs, slightly beaten
3-4 fresh limes (enough for 1/2 cup juice, I use Bearss limes that I grow myself)
2 tbsp cornstarch
1 smidgeon salt (1/32 tsp)
1 Â 14 oz can sweetened condensed milk

Topping

1-1/4 cups heavy whipping cream
1 tbsp sugar
1 tsp cornstarch

Directions

Melt butter and add sugar. This can be done in a 9" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350° and allow to cool.

Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand with a spoon (not the mixer!) and pour the mixture into the slightly cooled pie shell. Bake at 375° for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours.

Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve.

Yield: 8 servings.

Lars

All this talk of pie is not so good for my diet!

This is a family favorite.

COCONUT CREAM PIE

¾ cup sugar
1/3-cup all-purpose flour or 3 tbls cornstarch
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 T butter
1 tsp vanilla
1 cup flaked coconut
1 9-inch baked pastry shell
1 9oz carton Cool Whip

In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.

Stir small amount hot mixture into yolks; immediately return to hot mixture;
Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut

Pour into cooled baked pastry shell. Spread Cool Whip on top.

Sprinkle toasted coconut on top.

Country Cream Rhubarb Pie

Prepared 9" Pie Shell
1 1/2 cups sugar
2 Tbl flour
1 cup whipping cream
3 cups chopped rhubarb

Mix sugar, flour; add cream; mix well. Put rhubarb into prepared 9" pie shell. Pour liquid mixture over rhubarb.

Bake at 425º for 5 minutes.
Reduce heat to 325º for 55 minutes.
Remove from oven and allow to cool.

I made this one about a week ago, its Yummy!

Here is a link that might be useful: Old fashion Peanut Butter pie

My all time favourite pie.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Adjusted from Madame Benoit's Rhubarb Pie - 1978

Pastry to double crust
4 to 5 cups of rhubarb depending on size of pie plate.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons of flour
Pinch of salt
Juice from 1/2 a lemon
1/2 teaspoon of vanilla
1 to 2 tablespoons of sugar

Heat oven to 450°F

Roll out dough for bottom crust and line pie plate.

Beat Eggs and then stir in both sugars, flour, lemon juice, salt and vanilla. Mix in Rhubarb.

Pour into pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top to create a lattice effect. Brush with milk and sprinkle with one to two tablespoons of sugar.

Option: cut out leaves either by hand or with a leaf cookie cutter, place over filling. Brush with the milk and sprinkle with sugar.

Place pie on bottom shelf and bake for 15 minutes. Move pie to middle shelf and reduce heat to 350°F and continue baking for 25 to 35 minutes until the crust is golden brown.

Wow! I've never had rhubarb, much less rhubarb pie, and it came out #3 on Nancy's list! I'm not sure I've seen rhubarb in the market, but I'll have to look for it. I also noticed that the recipe does not mention cutting the rhubarb, and so I'm curious about that. I'm pretty sure it would need to be cut, but I don't know how or what size. Maybe you get rhubarb already cut in the market. If not, what size pieces should be used? This is a new one for me.

Lars

Lars, I'm still finding rhubarb in the produce departments in our groceries. I cut the stalks in 1/2" pieces for rhubarb in pies. You can also buy rhubarb frozen and the ones I found are already cut into pieces. Try Sheshebop's strawberry rhubarb pie and you'll be hooked for life.

Lars, Rhubarb is not sold here already cut. It is sold in stalks. For this pie, the rhubarb is cut into 1/2 inches pieces.

Sorry, I forget that some things do need to be spelled out. I just assumed that 4 to 5 cups implies that the rhubarb is cut.

Ann

Tracey_oh

I made your Fruit in Crust Cheesecake Pie for Smokefest dessert yesterday and it was a huge hit! I wish I had made two. Thanks so much for sharing the recipe,

Alexa

Lars, thank you for posting your Chocolate Hazelnut Bavarian Creme Pie recipe.
Can't wait to try it!

Thank you for starting this thread, too.
Lots of "to tries" here.

Thought I'd put in my humble contribution.

Millionaire Pie
(From Doris P, in a local cookbook)

1 can sweetened Condensed milk.
1 can (20 oz) crushed pineapple
1 cup coconut flakes
1 cup Marachino cherries, chopped
1 cup pecans, chopped
1/2 cup lemon juice
1 12 oz tub Cool Whip*
2 prepared crusts**

Beat condensed milk and lemon juice together.
Mix in drained pineapple, coconut, cherries (I like to include a little juice from the cherries to give the pie a pretty pink color) and pecans.
Fold in Cool Whip.
Pour into crusts.
Chill overnight.

* I have used the 10 0z size that Cool Whip now comes in successfully. The 2 oz difference doesn't seem to have any effect on the finished product.

** The original recipe called for Graham Cracker crusts, which both I and my family despise.
I usually use the "No Roll" pie crust recipe (included below).
OR: To make a really 'Over-the-top' (Also called Billionaire Pie in our house) substitute chocolate cookies, such as Pepperidge Farms' Chocolate Chessman, for the graham crackers in a Graham cracker crust.

No-Roll Pie Crust
(From Mrs. D, in a company cookbook)

1 1/2 Cups flour
1 1/2 Tbsp sugar
1/2 tsp Salt
1/2 Cup salad oil
2 Tbsp cold milk
Put flour, sugar and salt in pie pan
Whisk oil and milk together (will become slightly thick)
Add to dry ingredients in pan.
Mix, and pat out to fit pan.
Flute edges. Prick well all over.
Bake at 350 degrees, about 15 minutes.

This is a great (and easy) crust for cream pies.
Always crisp and flaky.

Rusty

SharonCb, I made your Apple Pie today and it was wonderful. DH said it was exactly what a homemade apple should should taste like - not cloyingly sweet or overly spiced. The spices and dry ingredients brought out the best flavor in my freshly picked apples. The filling wasn't gummy, but held together well. Thanks!

Here is another Pecan Pie recipe that we love. I think it's the bourbon... : )

Heart of Dixie Pecan Pie
Source Nick Malgieri

One batch Sweet Pastry Dough, for a 1-crust pie
Filling
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination
Prepare and chill the dough.

David
For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

I made David's Heart of Dixie Pecan Pie for our Thanksgiving meal on the sailboat last year. It was a huge hit. I added more pecans, though. Loves me some pecans.

I've also made Ann's rhubarb pie for a nostalgic friend. Another friend at the same dinner party declared it the best pie she had ever eaten. And she had never had rhubarb pie before she tried mine.

Joann, thats the exact recipe I use for Peanut Butter Pie.

Rusty, my DH's favorite pie is Millionaire Pie. I think the only difference in my recipe and yours is that I used peaches in place of the coconut. I must try it with coconut!

I can't give a recipe for my favorite pie which is fried dried peach pies. There are recipes to be found, however none of them come even close to my Grandmother's which were my favorite. Most all pies made from dried fruits and fried are the best as far as I'm concerned, that is if you have someone who knows how to make them well and isn't afraid to make the pastry with lard and cook them in a cast iron skillet.