Raisin Pie (Amish Funeral Pie)

 Saturday was Pi day... And I have a little story about my pie this year. 

I remember eating this pie when I was younger. I'm not really sure who ever made the pie, whether it  was my mother or one of my grandmas, because it would just show up occasionally at my house after school. It was one of my favorite pies! 

One of the afternoons this past October while I was while home I was visiting with my mother at her bedside, there was lots of clarity that day, and so I asked her about this pie that I had remembered which in turn started a major conversation down memory lane. Some of the stories I had heard before, and some of them I had not. One story that really intrigued me that day was the story of how they first made electricity at their house in the canyon. I guess it was generated from using glass bottles, water and copper coils, she told me the story of having to make sure that the bottles continued to have water and how it was her job as a young girl to fill those bottles and how she would help her uncle and her dad fill these bottles until it became her job and then they switched over to a different electricity. After several hours of going down memory lane. It was time for me to leave in order to get home before dark and I knew that we hadn't discussed the pie so I asked her about it. She said she was tired and when I came for Thanksgiving, she would share with me the recipe.  I left, knowing that I probably wouldn't be back for Thanksgiving, but my plan was to come back first part of December, so I promised her that I would call her and the next time I come I would bring her a piece of pie, her response to me was... "well, don't wait to long because you know I am going home for Christmas". I knew we had chatted all afternoon and I assumed she was just getting tired, so I agreed and told her I would call soon. 

Fast forward to Thanksgiving and several calls in between of her telling me she couldn't remember the pie I was talking about. In our phone call at Thanksgiving, she randomly asked me if I was going to bring her a piece of that raisin pie I had been talking about... I explained to her that I was still waiting on her to give me the recipe. She laughed and again said she couldn't remember and to ask Grandma, Which Grandma I asked? She couldn't remember. But usually, through the years, when she said "Grandma" it meant the grandma we called "Grandma Great" or "Grandma Caroline" or "Grandma Dalton", (all the same person) so I let it go and went on talking. Then again as we ended our conversation, she reminded me to "be sure to bring her a piece of pie (soon) because she was going home for Christmas and she didn't want to have to worry about me driving that far. I assured her I was coming to see her the next week and I would see what I could do about a piece of pie... little did I know that by the next week, that would be the last time I would see her, she wouldn't be with us by morning. 

Now, whether you believe in life after or not, here is the rest of the story... not too long after everything had been settled for my mother, and it was around Christmas I came across this recipe on Pinterest and I knew in my heart that it was the recipe and that my mom had made good on her promise. Interesting fact about this pie... is it known in the Amish Communities as "FUNERAL PIE", and I just thought it was kind of a little ironic twist and how this whole project ended.

So... I made the recipe for my post for PI DAY and even though it tasted good. It is not the exact recipe that I remember as a child, so any suggestions would be welcome. I have looked through some of Mom's old cookbooks and have seen several recipes that sound very similar. 🤔💝

PS... my pie turned out a little darker in color than I remember, maybe because I used my own dehydrated raisins and they were dark dark raisins?

TWD: Clam Chowder Pie

 A little “TWD” Baking with Dorie… 

We made these very yummy and hearty “Clam Chowder Pies” featured on page 365 in Dorie Greenspan’s cookbook titled “Baking with Dorie - Sweet, Salty & Simple. WE made them as individual pies because there were some in our group that doesn’t care for sea food, so we made both clam and chicken. WE followed the same recipes with on;y the two following change, Clams/Chicken & Old Bay

Seasoning/Brown Butter Garlic Seasoning. The buttered oyster crackers on top was my favorite part. These pies were delicious and easy to make for both a planned party or a quick fancy dinner with unplanned guests. 

And of course as many know we are encouraged not to share the recipe, but I happen to know that you can sneak a peek on Dorie’s Instagram.

TWD…. “Mulled-Butter Apple Pie”

 TWD::::: Our second bake with my “Tuesday’s with Dorie” group this month was “Mulled-Butter Apple Pie”. We actually made this pie last Saturday, so that we could include it in our Thanksgiving desserts. 

As delicious as this recipe sounded, I found it to be a little lacking in flavor and texture. I think though it could have been me, the baker, I only had two apples and one pie crust left, so I think that rich boldness that would have come from a deep dish style pie would have been better. 

If you would like to try this pie, you can find the recipe on page 245 in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty & Simple”

Happy Thanksgiving Table full of pies….

Along with our standard favorites like banana cream and pumpkin,

We had three new pies to taste this year…..

Butterscotch S’More Pie (Lily’s Idea)

Pumpkin Cheesecake Swirl (Parker made it)

Mulled-Butter Apple Pie ( my “Tuesday’s with Dorie” 2 challenge this month)

TWD..... Apple Pandowdy

It’s Tuesday.... and So excited.... this week our “Baking with Dorie” recipe was Apple Pandowdy. 

This recipe was amazingly simple ( 5 ingredients) and very tasty, not too sweet and was a wonderful finishing fall complement to our meatloaf & mashed potato dinner. Not to heavy and yet warm and comforting. As you can see, there is no cinnamon in this recipe and as tempted as I was to add it, (because you can’t have baking apples without cinnamon... 🤔) I am really glad I didn’t. I think it would have taken away from the nice and fresh, clean, crisp flavor of the apples. We served ours with whipped cream and Carmel drizzle. 

The little girls choose “Whale” shaped pie dough toppers, they were pretending they were fat baked turkeys.... lol.

You can find the recipe in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty and Simple”

White Chocolate Shamrock Pie

Always love a good excuse to celebrate with PIE... And every year we choose a new pie recipe to feature. This year we chose totally homemade WHITE CHOCOLATE SHAMROCK PIE. 

For the Filling:
1/2 cup white sugar
4 Tablespoons Cornstarch
1/8 teaspoon salt
2 cups cream or half & half
2 cups milk or water
6 egg yolks (yolks only)
2 cups white chocolate chips
1/2 teaspoon vanilla
3 small drops almond flavoring
9 drops of green food coloring
oreo pie crust 


In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. 

Remove from the heat. This next set is very important that it is done correctly, Stir 1-1/2 cups hot mixture into the beaten egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extracts and food coloring.  Pour into oreo pie crust and let chill for at least two hours. Garnish with whipped cream and oreo crumbs. Yield: 8 servings.

TWD: "Baking with Julia" - Not Your Usual Lemon Meringue Pie

Well, I know it has been a while since I completed a "Tuesday's With Dorie" challenge and maybe it was me, but for some strange reason my Lemon curd did not set up right.  I have made Lemon curd before and never had a problem. All I can say is... It was still very tasty and it looked great. I like the look of the dessert, it looks like a fancy adult style dessert that would be great served at a wedding or formal party.

If there is anyone who is interested in joining us in trying the challenges, please check us out at "Tuesday With Dorie"

Salute to PI day...

Lemon Meringue Pie 

INGREDIENTS

11/2 cup white sugar

1/4 cup all-purpose flour

4 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 lemons, juiced and zested

2 tablespoons melted butter

5 egg yolks, beaten

1 (9 inch) pie crust, baked

5 egg whites

1/2 cup white sugar

1/4 teaspoon cream of tarter

 DIRECTIONS:
 Preheat oven to 350 degrees F (175 degrees C).
 To Make Lemon Filling: In a medium saucepan, whisk together dry: sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a slow boil. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Whisk in melted butter.  Remove from heat. Pour filling into baked pastry shell

To Make Meringue: In a large glass or copper bowl, whip egg whites until foamy. Add cream of tarter and sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Key Lime Pie 

Ingredients:

• 3 egg yolks
• 2 teaspoons grated lime zest
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup fresh (preferable) or bottled Key lime juice (about 24 to 30 Key limes)
• 1 purchased or homemade 9-inch graham cracker crust
• Sweetened whipped cream for garnish, any variety

  Preparation:

  Preheat oven to 350 F.
  
  
  Place egg yolks and lime zest in a nonreactive bowl and beat on high speed about 5 minutes, until the mixture is very glossy. Add sweetened condensed milk in a steady stream and beat until thickened, another 3 to 4 minutes. Reduce mixer speed to low and add Key lime juice, beating only until combined.
  
  
  Pour the lime custard into the prepared graham cracker crust. Bake about 10 minutes until filling has barely set. Remove from oven and let slowly cool until it is room temperature. Refrigerate.
  
  
  Place the Key lime pie in the freezer about 15 to 20 minutes before serving time. Slice and serve with a large dollop of whipped cream

• Almond Shortbread Crust
• 4 tablespoon room temperature butter 
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 drops of almond extract 
• 2 drops of lemon extract

Directions

1. Cut together butter and sugar in a medium bowl, until grainy. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish.
2. Bake on 350*,  just until crust turns golden brown, 8 to 10 minutes. Let cool in dish on a wire rack.
3. Make filling or use pre made fillings.

Blackberry Pie

Yesterday morning on Facebook, Pillsbury® had posted this very yummy looking Blackberry pie picture and recipe that caught my eye. In reading through the recipe, it sounded very easy and had a little different twist on a traditional pie. So I picked up some fresh blackberries, I thought about it all morning and I drooled over it all afternoon. After much patience and waiting, it was finally dessert time and I was very sadly disappointed. It was overly sweet and very pasty tasting. I would have much rather just had a big piece of traditional Blackberry pie. 



1 Pillsbury® refrigerated pie crust, softened as directed on box

1

 cup cold water

3

 tablespoons cornstarch

1 

cup sugar

3 

tablespoons corn syrup

1 

box (1.4 oz) blackberry-flavored gelatin OR 1/2 box (3-oz size) (3 1/2 tablespoons) black cherry-flavored gelatin

8

 drops blue food color

4

 cups fresh blackberries

1 

container (8 oz) frozen whipped topping, thawed

Extra blackberries for garnish, if desired

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, mix water and cornstarch; add sugar and corn syrup. Cook, stirring constantly, until mixture boils and slightly thickens. Remove from heat; stir in gelatin and food color. Cool completely in refrigerator, about 30 minutes, stirring occasionally.
3. Mix in blackberries. Spread in baked shell. Refrigerate until set, about 3 hours. Serve pie with topping and extra blackberries. Cover and refrigerate any remaining pie.

Makes 8 servings