Blackberry Pie

My family loves pie.  Once again, I find myself dreaming of Summer. For my daughters 16th birthday she wanted to take a group of friends to Santa Cruz and spend a couple of day, berry picking and playing in the ocean.  We love the Summer when all the fruit is in season and we can jam and make cobblers and pies.  We froze a bunch of berries for use during the winter. When we run out we use the frozen ones from the grocery store.

Here is what you need.

Start by using Grandma's Pie crust.  Combine Sugar, Flour, Cinnamon and berries in a large bowl

Vent the bottom of the crust with a fork.

Roll out a top crust and cover the pie filling

Add water between the two crust and trim off excess crust.  Crimp with your fingers to seal the two crusts together

Vent the top crust.  I like to make smiley faces on my pies.  Pies need to be happy!

Bake for 35-40 minutes until the crust are done and not doughy looking.  Sprinkle with cinnamon sugar and let cool.  I like to let them sit for several hours.  Don't forget to use the cinnamon!  
It is what makes a wonderful pie.

Enjoy
Love,
Barbara

Black Berry Pie 

 (recipe by http://twistedflavor.blogspot.com)

4 Cups Berries Fresh 2 Bags of Frozen

2/3-1 Cup Sugar (for tart berries go to 1 cup)

¼ Cup Flour (If using frozen berries ½ Cup Flour)

½ tsp Cinnamon

Line a 9 inch pie plate with bottom crust.  Vent bottom crust with a fork.  Combine sugar, flour and spices.  Mix lightly with berries.  Heap into pie shell add top crust.  Vent top crust

 Bake for 35-40 Minutes at 350 degrees.  Sprinkle the top of pie with Cinnamon Sugar

Cinnamon Sugar

1/4 Cup Sugar

1 tsp cinnamon

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Farm Apple Pie

I love Braeburn Apples!

I believe that they make the best apple pies.  I like the flavor of this apple and when it is baked it holds its shape.  Granny Smith apples tend to shrink.  You might make a mile high pie and when you go to cut it, the apples are not right up to the crust.

My pies always have a smile!  Pies need to be happy.  You have to cut holes in the crust to vent the pie.  You might as well make a smile.

You might notice I use whole  nutmeg.  I love the flavor of fresh grated nutmeg.

I like to use a deep dish pie plate.  I am a sucker for Pampered Chef products.  I love them!

Start by lining a pie plate with a bottom crust.  With a fork poke holes in the crust to vent the crust.

Yes, I am a gadget freak!  I love my apple peeler.  It cores and slices the apples all at the same time.

Slice apples into a large bowl.

I add the dry ingredients into a measuring cup and mix before I add to the apples.

Mix the apples gently and add to the crust.

Dot the top of apples with butter and add top crust and cut off excess.  

Lift the edges and brush water in between the crust to create a seal.

Crimp the two crust together.

Vent top crust and bake at 425 for 50-60 minutes.

To test apples, poke in a vent hole with a knife to see if the apples are cooked.  They should be soft like a baked potato.  

Hint ~ cut strips of tin foil and cover the edges of the crust to prevent the crust from burning.  Make sure to remove foil half way through the baking process.

Farm Apple Pie 

(recipe by http://twistedflavor.blogspot.com/)

½ Cup white sugar

½ Cup brown sugar

2 Tbsp flour

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

2 Tbsp butter

7 Cups Sliced Peeled Apples 

Line a 9 inch pie plate with bottom crust. Combine sugar, flour and spices. Mix lightly with apples. Heap into pie shell. Dot with butter and add top crust and vent top and bottom crust. Bake at 425 for 50-60 minutes. Apples should be soft like a baked potato.

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Grandma's Pie Crust

Well with this being Christmas Eve..... 

I am in the kitchen baking!  I bring the pies to Thanksgiving and Christmas Dinner every year.  That is my job!

I am just going to put it out there.  I collect Grandma's.  Growing up I didn't have a Grandmother in my life.  

So I collect them.

Anyways, This is my mother best friend's, grandmothers recipe.  It is at least 100 years old.
I grew up calling them Grandma White and Grandma Annie.  

I loved them!  
I spent many summers with them picking fruit, canning and drying apricots.

Start by breaking an egg in a measuring cup.  Add white vinegar and sugar. 

Fill with water to measure 1 cup liquid. 

Mix the egg mixture with a fork and set aside for 5 minutes.

 In a large bowl mix flour and salt.  Add the shortening.

With a pastry knife, cut in the shortening. (I do cheat and use the Crisco Sticks.  I don't have to measure from the can and make a mess) When I looks like the photo above I add the egg mixture.

Mix until the ingredient are all combined.  I usually get in there with my hands to finish the job. 

Try to work with the dough as little as possible.  The more you mess with it the tougher the crust!

 Place in a Ziploc baggie and refrigerate for at least 1 hour.

 

This recipe makes 5 crust.  Divide up crust into 5 balls.   Roll out crust until thin ans flat.

Carefully roll the crust back onto the rolling pin.  This will keep the crust from tearing when you are placing it onto the pie plate.

Roll it onto the pie plate

With your fingers, fit the crust to the plate.  

Trim off the excess crust.

With your thumb and pointer finger crimp the edge of the crust.

Make sure to poke wholes with a fork in the crust to vent the pie.

Grandma's Pie Crust

(recipe by http://twistedflavor.blogspot.com/)

5 Cups Flour

2 tsp Salt

2 Tbsp Sugar

2 Tbsp White Vinegar

2 Cups Shortening

1 egg

Water

Break an egg in a 1 Cup measuring cup. Add Sugar & Vinegar fill with water until it reaches 1 cup total liquid. Mix and let sit 5 minutes. In a large bowl add flour salt and shortening. Combine and mix in liquid. Refrigerate for 1 hour. Makes 5 crust. Crusts can be froze for later use.

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I hope you enjoy Grandma's Crust.  

Let us know what you think!