Pies

Lazy Apple Berry Pie

This is what happened when I wanted pie and was too lazy to peel apples. ;o)

Apple Berry Pie 1

Apple Berry Pie 2  Apple Berry Pie 3

Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.

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Two Years Ago: Quick & Crusty French Baguettes Quick & Crusty Baguette

Dessert, Pies

Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

One Year Ago Today: Skinny Chocolate Fudge Muffins Skinny Chocolate Fudge Muffins 2

Two Years Ago Today: Malted Milk Ball Chocolate Chip Cookies Malted Milk Ball Chocolate Chip Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pies

Apple Berry Pie

Apple, strawberries, blueberries, blackberries, and raspberries!  Yes, all that in one pie, and so delicious.  It is pretty easy, I used a bag of mixed frozen berries.  This is a new favorite!

                       

1 pastry for double crust pie
1 cup sugar
4 tsp dry instant tapioca (I used Kraft Minute Tapioca)
3 Tbl flour
½ tsp cinnamon
3 cups apple, peeled, cored, sliced
1 (12 oz) bag frozen mixed berries (strawberries, blueberries, blackberries, & raspberries)
2 Tbl butter, cut in small pieces

Preheat oven to 375°.  Line 9” deep dish pie pan with bottom crust.  In large bowl, mix sugar, tapioca, flour, and cinnamon.  Add apple and mixed berries, toss gently to coat.  Pour into pie pan, place butter pieces over filling, and cover with top crust.  Cut slits in top crust for venting.  Bake for 50-60 minutes, cover edges if necessary to prevent over-browning.

One Year Ago Today:  Pumpkin Oatmeal Chocolate Surprise Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dessert

Fresh Peach Raspberry Cobbler

I need to hurry and use three gorgeous big peaches and some beautiful raspberries before they are over ripe.  It’s easy to stir together a cobbler, I made this cobbler with an oat topping, it gives it a bit of a nutty texture.  An easy way to peel the peaches is to boil a saucepan of water, cut an X through the skin at the end of each peach.  Place the peach in the boiling water for 45 seconds, remove with slotted spoon.  Using the cut X, peel skin right off the peach, so quick and easy.  Fresh peaches and raspberries, heavenly!

  

Topping:
1½ cups oats
1/2 cup flour
1/2 brown sugar
6 Tbl butter, melted

Stir together oats, flour, and brown sugar.  Pour melted butter over and mix until evenly coated and set aside.

Filling:
3 cups sliced peaches
2 cups raspberries
1 Tbl lemon juice
1/4 cup flour
1/2-3/4 sugar

Preheat oven to 350°.  Gently mix peaches, raspberries, and lemon juice.  Stir together flour and sugar and sprinkle over fruit and gently mix.  Spoon filling into well sprayed 9″×13″ baking dish.  Sprinkle topping over fruit and bake about 30 minutes or until bubbly.  Let stand for 10-15 minute and serve.

One Year Ago Today:  White Chip Macadamia Blondies with Cinnamon Chips & Coconut

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.