Mince Pie

In preparation for a family Christmas, I decided to try my hand at a Mincemeat Pie. This is a heavily spiced pie that is filled with a modernized version of traditional mincemeat.

Mince Pie
makes 1 9 inch pie

prepared 2-pie crust recipe (to follow)
3/4 cup finely chopped beef, cooked
2 1/2 cup chopped apples
3/4 cup raisins (I used a mix of golden and regular)
1/4 cup candied citrus fruit peel (citron used in fruit cakes)
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup demerara sugar
zest and juice of 1 orange
4 oz. brandy

Preheat oven to 400. Line a 9 inch pie pan with bottom crust.

You do not have to cook the mincemeat if you do not wish to. I was in a hurry and needed to rush my pie along a little, so I tossed it all in a pot and cooked over low heat, stirring frequently, until sugar was melted and apples began to soften.

Pour into prepared pie crust. Top with second crust. Bake at 400 for about 20 minutes, until crust is nicely browned.

(If you are really late, you rush and don't even weave the lattice crust together). If doing a lattice crust, make sure to use a little egg wash to make it all stick together properly.



Simple Oil Pie Crust Recipe (again for when you're in a hurry)
makes 2 crusts

3 cups unbleached all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
2/3 cup  vegetable oil
3 to 6 tbsp. water or milk

Whisk together the dry ingredients. Whisk together the oil and water/milk and pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Divide dough in half. Pat half the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers. 

With the other half of the dough, roll out on a floured surface until less than 1/4 inch thick. Either place on top of the pie whole (remember to cut a few slips for the steam to escape),  cut into strips for lattice, or cut out shapes to overlap on the top of the pie.

Flute the edges together.

Bake as required for the pie.

Triple Berry Cherry Pie

With Christmas fast approaching, I am beyond ready to be stuffing my face with Christmas dinner and all the wonderful desserts and treats that go along with it. Tonight, I tried out a delicious pie that incorporated a variety of "left over" fruit I had in the freezer. It seems like although I freeze things in 1 quart containers, I always end up with about 3/4 cup left in the containers. This pie is a great way to use up those little odds and ends hiding out in the freezer. I used 3 types of berries and some tart cherries, but you could use any fruit as long as the total comes out to the 4 cups.

Crustless Cranberry Pie

I'm not sure what is up with the weather, but it was very nice to be able to have my windows open all day and enjoy the wonderful 75 degree temperatures here in NC. Apparently nobody told the weather that it's the end of November, but I'm not complaining. It was magnificent!

It was also the perfect day to try out a new recipe, perfect for a Thanksgiving dessert. A simple "pie" that requires less than 5 minutes of effort. This isn't really a pie, but a cake in the share of a pie. But whatever you call it, it is delicious! Try it out this holiday season!

Salted Honey Pie

This is one of those pies that I had very little initial interest in making. I saw it in the beginning on November on Flavor NC. It sounded good but way too sweet for me.

Then an acquaintance that I know started texting me about this pie. I heard about this pie for close to two weeks. I received numerous pictures of disastrous pies that he made in attempt to copy what was on Flavor NC. Finally late one night I get a text asking me to try it. Just to see if I could make it. The next morning I make the pie.

I follow the directions, viola! I make a pie.

Chocolate Chip Cookie Dough Pie

I have a problem. When I walk into a grocery store, it is similar to a kid walking into a candy store.

I've gone grocery shopping with friends before. We walk along the isles and like the typical American, my friends will stop and stare at the 50 variety of cookies, trying to decide what it is that they want to munch on this week. I however by-pass the store bought cookies, breeze through the 25 flavors of Pop Tarts, and spend my time staring at the different spices and herbs.

I get weird looks from the people trying to grab the standard jar of cinnamon while I'm just standing there staring, trying to decide what I could make with this spice or that herb. I've been known to laugh at people who actually buy the pre-mixed cinnamon and sugar. (Really people, it's just cinnamon and sugar, you can make it at home and save a little money!)  My friends don't go to the grocery store with me much anymore.

To try to save time and to avoid the annoyed looks while I stand in the way of the typical American consumer who doesn't know what to do with all the things in the little glass jars, I discovered  Penzey's, a company that sells some amazing spices that are very hard to find, especially at such affordable prices.

As I was staring at the catalog, reading all the different variety of spices, I came across a recipe for Chocolate Chip Cookie Dough Pie.

I love cookie dough, so much so when I set out to make chocolate chip cookies, it rarely results in cookies.

This pie turned out AMAZING. It is like eating cookie dough in pie crust.

Fresh Strawberry Pie

I went away for the weekend, completely neglecting the fact that I had a one pound package of strawberries still hiding in the fridge. How could I forget about such a wonderful little delicious treat?

I was very disappointed in myself.

I came home to find still edible, but very soft, not so pretty berries waiting on me. I had two choices toss them or figure out what to do with them that would accept their not-so-perfect condition.

I had to make a trip to the store for the basics anyways and they happened to have strawberries on sale, so I picked up another one pound container of *fresh* berries that were still pretty and decided I needed a strawberry pie.

Yummy! Half of it disappeared within 12 hours of making it. I live alone. Oops, maybe I pigged out just a bit.


Fresh Strawberry Pie
2 lbs fresh strawberries (or more for a 10inch pie pan)
3/4 C Water (divided)
3/4 C Sugar (or more if your berries are tart)
3 Tbs Cornstarch
1 tsp Vanilla Extract
1 pre-baked 9inch pie crust

Arrange your best looking berries in your pre-baked crust.

Cut up remaining strawberries. (I just cut most of mine in half.) Add to a medium sauce pan, along with sugar, and 1/2 cup of water.

Bring to a boil over medium heat. Smashing berries as you go. Simmer for 15 minutes or until berries are easily smashed and sugar is dissolved.

Dissolve cornstarch in remaining 1/4 cup of water. Stir into smashed strawberry mixture. Cook until thickened, about 4 minutes. Remove from heat. Immediately stir in vanilla extract.

Pour over the berries in the pie crust. The hot mixture will soften the other berries. Allow to cool to room temperature before refrigerating. Serve chilled with whipped cream.