Apricot Tart

You can make this bar recipe in a 11 X 17 small cookie sheet but it bakes up wonderfully in tart pans. I prefer to have a little edge crust on every piece.

I used one 11 " and one 8 " tart pan.

Though I've posted this recipe as apple bar and rhubarb bar,

I've never posted it as apricot bar

which bakes into a beautiful gem colored tart.

Apricot Tart

Pastry

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 5 cups sliced apricots
• 1 1/2 cup sugar
• 1/3 cup minute tapioca
• 2 tablespoons butter

Topping

• 2 egg whites
• 1 cup icing sugar
• several tablespoons water to make thin glaze

1. In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too, pulse, don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture, pulse with the food processor until it begins to come together or mix in with your fork.
4. Dump it all onto the counter and knead it into a ball, just until it comes together.
5. Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
6. Refrigerate.
7. Slice apricotsand mix in sugar and tapioca.
8. Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
9. Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
10. Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
11. Divide the filling between the two tart pans.
12. Dot with butter.
13. Cover with remaining pastry, and crimp the edges shut.
14. Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
15. Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.

Flashback Friday - Pumpkin Toffee Tarts

For my Flashback Friday I chose my Pumpkin Toffee Tarts because it's that time of year again. These tarts will not disappoint. The flavor of toffee bits and pecans with spicy pumpkin is a wonderful combination.

Ingredients:

• 18 unbaked tart shells
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup whipping cream
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Toffee bits
• Chopped pecans

1. Place tart shells on baking pan.
2. Whisk together the pumpkin, sugar, cream, eggs, vanilla and spices until well blended.
3. Spoon 1 teaspoon of toffee bits into each tart shell.
4. Fill tart shells almost to the top with the pumpkin mixture.
5. Sprinkle chopped pecans over top.
6. Bake in a 350º for 30 minutes.
7. Serve plain or with a dollop of whipped cream.

Peach Plum Galette

I had peaches and plums sitting on the counter top ripe and ready, waiting to be used up. I had been 'eyeing' this recipe for sometime and with a bit of pie pastry sitting in the fridge I was ready to go. Wasn't until I chatted with Trish and she asked if I would post this recipe that I had even thought of my camera! We had enjoyed some of this rustic looking pie at supper but thought I'd take a photo anyway and post it. It was ever so delicious especially with a scoop of frozen vanilla yogurt.

• 1 1/2 cups nectarines or peaches, cut up in wedges, I used peaches
• 1 cup plums, cut up in wedges
• 1/4 cup sugar
• 1 1/2 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 1 refrigerated pie crust
• 1 large egg white, lightly beaten
• 2 teaspoons granulated sugar

1. Combine fruit, sugar, flour, cinnamon, and almond extract.
2. Roll out pie crust (I had leftover pie dough so I just eye balled the size, approx 9 or 10" in diameter) onto parchment lined cookie sheet.
3. Place fruit mixture in center leaving a 2 1/2" border around the edges. Fold edges of crust over filling, pleating and pressing dough together gently to hold shape.
4. Brush edges with beaten egg white and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes then reduce oven temperature to 375º and bake for 20 minutes. Cool 10 minutes on cooling rack.
6. Very good served warm with whipped cream, ice cream or frozen yogurt.
7. Serves: 6

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

Banana Cream Pie

Even though in my own mind, custard pies should technically be made in winter when fresh fruit pies can't be made. . .I love a cold creamy pie on a warm summer night. . .and so now and then. . .I pretend that fresh fruits are not in season. . .and I make a creamy custard pie.

Dorothy's Pastry

• 2 1/2 cups of all purpose flour
• 2 teaspoons of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 pound of lard
• In a one cup measuring cup
• Beat one small farm fresh egg
• add 2 teaspoons of vinegar
• and fill to the 1/2 cup line with ice cold water.

1. In the food processor, put all the dry ingredients.
2. Add the cut up lard, pulse this until the big pieces are all gone.
3. Add the liquid quickly while the machine is going.
4. Stop it as soon as it starts to come together.
5. Dump it out and form it into a ball and knead it a few times until it has no more loose flour bits.
6. Flatten into a 3 discs and wrap in plastic wrap and refrigerate until ready to use or at least 30 minutes.
7. Roll on a floured surface .. .roll onto your rolling pin and lay gently in your pie plate.
8. Preheat your oven to 425 F.
9. Trim the edges of your pastry and prick the pastry sides and bottom.
10. Press foil against the pastry. . gently but so all the pastry has foil against. This keeps it from shrinking down onto the bottom of the pan.
11. Bake 10 minutes, remove the foil and bake until browned. Cool.

1. OR. . .by hand. . .put dry ingredients in a large bowl .. .add the cubed lard. . cut in with a pastry blender until the bits look like oatmeal.
2. Add the wet ingredients all at once. . .and stir with fork until combined.
3. Go to step step 5 above.

The remaining pastry can be kept in the refrigerator for several days or wrap well and freeze.

Custard enough for 9 inch pie

• 1/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 3 egg yolks slightly beaten
• 1 teaspoon vanilla
• 1 tablespoon butter
• 2 bananas

1. Blend the cornstarch, sugar and salt in a medium saucepan.
2. Gradually add the milk and beaten egg yolks.
3. Stir over medium high heat until it begins to bubble and thicken.
4. Stir one more minute.
5. Remove from heat and add the butter.
6. Allow to cool 5 minutes and pour HALF into cooled pie shell.
7. Slice 2 bananas and arrange over the custard.
8. Pour the remaining custard over the bananas.
9. Refrigerate.
10. Slice each piece. . .plate and garnish with whipped cream. . .( whip 1 cup and 1 tablespoon sugar). . .and add a few banana slices on top.

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town, located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie with blackberry sauce and whipped cream. It was simply delicious, and so I decided to replicate it in my test kitchen. My recipe is a combination of several, but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.



Lemon Chess Pie
Ingredients:

• 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
• 1 1/2 cups sugar
• 2 tablespoons. flour  (or 1 tablespoon flour and 1 tablespoon cornmeal)
• 5 large eggs
• freshly grated zest of one lemon
• 1/3 cup fresh lemon juice
• 1/3 cup butter, melted

Preparation:

1. Preheat oven to 325°.
2. Place pie crust in 9-inch pie plate...and flute edges.
3. Combine sugar and flour in mixing bowl.
4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
5. Add lemon zest, lemon juice, and melted butter. Mix well.
6. Pour filling into the prepared pie crust.
7. Bake on lower rack of oven for 45 minutes at 325°F or until puffed and golden brown in colour.
8. When cool, cut and serve each wedge with a dollop of whipped cream and a sauce of fresh raspberries or blackberries.

Since the raspberries are in season at the moment and readily available in the garden, I simply mashed the fresh berries, added sugar to taste, and drizzled a little over each piece of pie.

*If a thicker sauce is preferred, combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water, and cook in microwave until thickened (about 3 minutes on high), stirring every minute. Cool and chill before using.

Apple Pie Squares

There’s nothing quite like apple pie in July! Yellow transparents are an early apple and ready for the picking, and they make a wonderful, old-fashioned apple pie. I like to make 'apple-pie-by-the-pan' to feed a crowd...or simply to freeze and take out a few pieces at a time.

Apple Pie Squares

• 1 ½ cup margarine
• 3 ¾ cup flour
• 1 ½ tsp. salt
• 1 egg yolk and milk to make 1 cup
• 6 cups peeled, sliced apples
• 1 cup sugar
• 2 Tablespoons flour
• 1 tsp. cinnamon

1. Cut margarine into flour and salt.
2. Add egg yolk and milk.
3. Roll out half the dough and place on large bar pan...about 12 x 16 inches.
4. Spread apple slices evenly over bottom pastry.
5. Sprinkle with sugar, flour, and cinnamon mixture.
6. Roll out other half of dough and place on top…pinch edges.
7. Beat egg white until foamy and spread over crust.
8. Bake at 400 for fifteen minutes…reduce heat to 325 and bake an additional 30 minutes.

Pie by the Yard

Well technically the pie is only about one foot long.
With the transparent apples ready in our region, the apple peelers are going full throttle.
This little apple peeler has peeled many apples.
After school snacks, apple sauce and of course pies, it's the handiest little tool.

• 2 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• enough buttermilk to make 3/4 cup with the egg yolks in the cup

1. Mix together the flour and the soda and the salt
2. Cut the butter into the flour mixture
3. add the yolk and the buttermilk which has been stirred together
4. Stir together with a fork as well as you can
5. Turn the dough onto the countertop and form into a ball
6. Flatten into a rectangular disc and put it in the refrigerator for an hour.

1. Peel and slice enough apples to make 8 cups.
2. Toss the apples with 1 1/2 tablespoons minit tapioca.
3. Add 3/4 cup sugar.
4. Set aside.

1. Preheat the oven to 375 F
2. Divide the dough into two pieces.
3. Line two cookie sheets with parchment paper
4. Roll each piece of dough roughly the size of the cookie sheet.
5. Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
6. Divide the apple mixture between the two pieces of dough.
7. Fold first one long side over and then the other and then fold the ends onto the top last.
8. Take the two egg whites and beat them until soft peaks form.
9. With your fingers spread the egg white over top the pies as shown.
10. Bake for 35 to 40 minutes or until golden brown.

• 1 cup icing sugar
• 2 tablespoons hot water
• a drip of vanilla

1. Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
2.  Let cool completely and then slice.

Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough means keeping the fruit thin, and baking the crust at high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow the instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

Rhubarb Tart with Custard Topping

I use tart pans with removable bottoms instead of pie plates often for the ease of serving. A tart pan is perfect for tart or rich fillings when the flavour of your filling goes a long way. Rhubarb, lemon and rich chocolate are perfect for tarts. Tart pans are also easier to edge the pastry. All you do is press it over the edge and allow the excess to fall off over the side. If you want to make this tart for a larger group. .. use all the crust dough to fill a large cookie sheet with edges and double the filling and topping. You could half the recipe for the crust but it is very handy to have crust ready in the freezer and it only takes an hour or so to thaw on the counter.

Crust (use half for the tart)

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 2 egg yolks
• milk

1. Put both the egg yolks in a 1 cup measuring cup . . give them a quick stir with a fork and then add enough milk to make 2/3 cup.
2. In a food processor or large bowl, combine the flour and the salt.
3. Add the cubed cold butter and pulse until large crumbs form or cut in butter with a pastry blender.
4. Add the milk and egg mixture until combined.
5. Use half the crust dough to roll out and line a 10 inch removable bottom tart pan.
6. Wrap the remainder of the crust dough well in plastic wrap and seal in a heavy freezer bag and freeze for future use. . .unless you double the filling and topping recipe and bake it on a cookie sheet.

Filling

• 3 cups of thinly sliced rhubarb
• 3/4 cup white sugar
• 1/4 cup minute tapioca

Topping

• 1 cup sour cream
• 1/4 cup white sugar
• 1 egg yolk
• 1/2 teaspoon vanilla

1. Preheat oven to 375 F.
2. Combine the rhubarb, sugar and tapioca and arrange evenly over the crust.
3. Cover lightly with some foil.
4. Bake for 35 - 40 minutes or until the tapioca is nearly clear.
5. While the filling is baking stir together the topping ingredients.
6. Pour over the baked rhubarb filling and bake an additional 15 minutes or until set.
7. Serve with a scoop of vanilla ice cream.
8. If there are leftovers. . cover with a bit of plastic wrap and refrigerate.

Rhubarb Streusel Pie

One of the best tastes of spring is rhubarb pie. Rhubarb is now ready for the pickin' in gardens everywhere, so don't miss out. I have used the same rhubarb pie recipe for ever but this year I thought I would try a streusel topping. Just for a change. You can bake the filling in a traditional double pie crust if you prefer.

Rhubarb Streusel Pie

• 1 unbaked 9 inch pie shell
• 4 cups rhubarb, cut in 1/2" lengths
• 1 1/3 cups sugar
• 1/4 cup flour
• 2 eggs, slightly beaten
• 1/2 teaspoon nutmeg

1. Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
2. Pour into pastry lined pie plate.

Topping:

• 1/4 cup oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter

1. Mix topping ingredients until crumbly. Sprinkle evenly over pie.
2. Bake at 425F for 15 minutes.
3. Reduce heat to 350F and bake about 40 minutes longer...until rhubarb is cooked and topping is brown.
   
   

Serve warm with a scoop of premium ice-cream.

Chocolate Meringue Pie

For some, the idea of chocolate meringue may be new but I was introduced to it long before I had lemon meringue. This was a family favorite when I was growing up and my mom made it almost every Saturday in a large cookie sheet, so that there’d be enough for company the next day. I suggest using the homemade pudding recipe because it’s a milder version of the Jell-O packages and goes better (in my opinion) with the meringue.

Basic Pie Pastry: (yields 2 shells for filling or one double crust pie or one cookie sheet shell)

• 1 2/3 cups flour
• 3/4 teaspoons salt
• 2/3 cup shortening 
• 4 tablespoons cold water

1. Combine flour and salt in medium sized mixing bowl. 
2. Cut shortening into flour with pastry blender until pieces are the size of large peas. 
3. Sprinkle with water and stir with fork, in circular motion, until mixture barely comes together - It will seem dry, but keep stiring. Shape into a ball.
4. Divide in half. Turn out on floured surface, pat and shape with hands into circular shape, then roll out to fit 9” pie plates. Prick crusts. Freeze one and bake one until just golden, about 12 – 15 minutes.

Chocolate Pudding filling:

• 2 1/4 cups milk, divided
• 1/4 cup cornstarch
• 1/4 cup Nestle Nesquik chocolate milk mix powder
• 1 rounded tablespoon unsweetened baking cocoa
• 2 tablespoons sugar
• 3 egg yolks

Meringue

• 3 egg whites
• 4 tablespoons sugar

1. In a small pot, heat 1 1/4 cup of the milk (medium heat) and bring to boil. Set aside 1 cup.
2. As you’re watching this, mix the cornstarch, chocolate and sugar in a small bowl.
3. Add a little of the 1 cup milk, set aside earlier, stir in the egg yolks and then the rest of the milk.
4. With whisk, add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but just keep stirring; it gets smooth after a minute.

5. Pour into baked pie shell.
6. Beat 3 egg whites with 4 Tbsp sugar, until shiny and thick. If you over beat it, it will be harder to get a nice finish. Spread over pudding. To get little peaks, touch the top with a spoon and lift.
7. Bake at 400° F for 7 min or until golden. Cool before serving. Keeps well in fridge for several days.

Hints:
- heat serrated knife well (under hot running water) before cutting up the pie. It keeps the meringue from sticking to the knife. Repeat between slicing.
- frozen pie shells are handy to have and can be baked from frozen 

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Pumpkin Pie

For Flash back Friday Pumpkin Pie is on the menu. This particular recipe for Pumpkin pie comes from my mom. I still have the Libby's can label she peeled off many years ago. It's a family favourite in our home. Each slice gets topped with a large mound of sweetened whipped cream. A perfect Thanksgiving dessert.

• 1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)

Filling

• 2 eggs-slightly beaten
• 1 3/4 cups pure pumpkin (14 oz or 398ml can)(not ready to eat pumpkin pie filling)
• 3/4 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger
• 1 2/3 cup evaporated milk (370ml can)

1. Mix all the above ingredients together. 
2. Pour into unbaked pie shell.
3. Bake in 400º oven for 15 minutes. 
4. Turn oven down to 350º and bake another 45 minutes. Test to see if filling is baked by inserting a thin knife into pie filling. Once it comes out clean the pie is fully baked.
5. Cool. Serve with sweetened whipped cream. 

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight-sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute-shaped and gently nudge it into your mini cheesecake tin. Use a small straight-sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:

• 3/4 cups brown sugar
• 3/4 cups corn syrup
• 2 eggs, beaten
• 2 tablspoons melted butter
• 1 teaspoon vanilla
• 3/4 cups broken pecans
• 1/2 cup raisins, plumped

Method:

1. Preheat oven to 350° F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Peach Slab Pie

We love slab pies over here...a pie baked in a bar pan. What we don't eat fresh from the oven, is stacked in layers with parchment paper in between and frozen to be used as needed (a few pieces at a time). A container of slab pie (apple, berry or peach) is always a staple when we leave on a road trip with the RV. Since the peaches are at their juiciest best over here, we have been enjoying them fresh and in desserts. There's a peach slab pie in the freezer ready for the taking, one piece at a time!

Pastry:

• 1 1/2 cup margarine
• 3 3/4 cup flour
• 1 1/2 teaspoon salt
• 1 egg yolk and milk to make 1 cup (reserve egg white to use as glaze)

Peach Filling:

• 6 cups peaches (about 9-10), peeled, pitted and cut into thin slices.
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

1. Combine flour and salt. Cut in margarine to obtain coarse crumbs.
2. Mix egg yolk mixture into flour mixture until dough holds together in a ball.
3. Roll out half the dough on floured work surface....slightly larger than 12 x 16 inches.
4. Spray 12 x 16 inch pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
5. Transfer dough to prepared pan. Trim edges of dough...leaving 1/2 inch to hang over edge.
6. For filling, combine sugar, cornstarch and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet.
7. Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly. Fold edges under and pinch to seal.
8. Beat egg white until foamy and brush over top crust.
9. Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.
10. Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.
11. Cut into 20 pieces. Freezes wonderfully.

* This pastry recipe will be more than enough for a 12 x 18 pan (Pampered Chef bar pan). Use any leftover pieces to make a galette or two.

Raspberry Cream Cheese Pie

Last summer we toured Prince Edward Island, and on the advice of a local, we visited PEI Preserve Company and had a fine meal meal in their restaurant.  Their sampled their dessert specialty...'Raspberry Cream Cheese Pie'.  Of course!  I took note and I took a photo.  Now that the raspberries in our garden are ripe, I made my own version of their famous pie.  It went over well!  So here it is...PEI raspberry cream cheese pie made with BC raspberries.

Crust:
1- 9 or 10-inch baked pie shell, pre-baked

Cream cheese filling:

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened. 
3. Spoon into prepared pie crust and spread evenly.

 Raspberry Filling:

• 5 cups fresh raspberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water

1.  In large saucepan, mix granulated sugar, cornstarch and salt.  
2. Add water and whisk until smooth. 
3. Stir in 2 cups of the raspberries. 
4. Heat to boiling. 
5. Boil 1 minute, stirring constantly.
6. Cool completely, about 30 minutes.
7. Add 3 cups fresh raspberries to the cooled mixture and stir gently to coat all the berries.
8. Spoon over cream cheese layer of pie.  
9. Refrigerate at least 2 hours before serving.

Topping:

• 1 cup whipping cream 
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

1. In medium bowl, beat whipping cream, sugar and vanilla on high speed until stiff peaks form.
2. Garnish entire pie or individual slices with whipped cream when serving.
3. Store pie in refrigerator. 

* If you prefer a thinner 'cream cheese layer' cut the recipe in half.

Enjoy!
 

Rhubarb Pie

I'm not sure that we need another rhubarb pie recipe but I thought it was time I post this one so that I won't need to go looking for a piece of paper every time rhubarb season comes around. This one comes from my mom. There is always the question as to whether or not to peel the rhubarb. If the stalks are tender, young shoots you definitely do not need to peel. If the stalks are older, you can try using a very sharp knife to chop or, like I did, take off what comes off as you chop the ends and any stringy parts.

Ingredients and Method:

• your favorite double crust pie recipe

If you do not have one, there are a number of great recipes on this site. I change mine up a bit sometimes
and here's this version.

• 1 2/3 cup flour
• 1/3 cup Crisco shortening
• 1/3 cup butter
• 1 teaspoon salt
• 4 tablespoons ice cold water mixed with 2 tablespoons sour cream

Cut shortening and butter into flour and salt with pastry blender, until evenly crumbly. Add cold water and sour cream.  Stir with fork, about one minute, until it holds together and can be pressed into a ball. Refrigerate while you prepare the filling.

• 5 cups rhubarb, washed and chopped
• boiling water
• 1 cup sugar
• 3 tablespoons flour
• 1 egg

1. Pour boiling water over chopped rhubarb and let sit a few minutes before draining.  This is to take the edge off the tartness. 
2. Mix sugar and flour, then stir in the egg. Let sit while you roll out the pastry.
3. Preheat oven to 400° F
4. Divide pastry in half, shape into disc shape and roll out gently to a dinner plate size, using a dusting of flour on rolling surface and on top and flipping over in between to be sure it does not stick.
5. Roll up with rolling pin and unroll into 8-9 inch pie plate
6. Roll out second half to same size and either cut slits for steam to come out, or cut into strips to make a lattice top. 
7. Mix the sugar/egg mix with drained rhubarb and immediately pour into prepared pie shell.
8. Cover with second half of pastry, tucking it over and under the sides of bottom pastry. Flute edges OR, if doing lattice top, take every other strip and lay it across one way, leaving spaces as wide as the strips, then place remaining strips the opposite direction going under and over, lifting strips as needed. Flute edges.
9. Lightly brush top of pie with an egg wash and sprinkle with coarse sugar. Optional. 
10. Bake at 400° F in lower 1/3 of oven for 15 minutes. Reduce heat to 350° F and bake another 45 - 50 minutes, or until juices bubble through slits. Serve warm with ice cream.

Fresh Raspberry Pie

With the raspberry season beginning, it is time to roll out those berry recipes! We had a birthday party at the beach for two special 'sons' last night and found out that fresh raspberry pie with a sparkler makes a fine birthday cake.

Fresh Raspberry Pie:

• 1 baked 9 or 10-inch pie crust
  
• 4 cups of fresh raspberries

Glaze:

• 1 cup sugar
• 1 cup water
• 3 tablespoons raspberry jello
• 3 Tablespoons cornstarch

1. In 4-cup glass measure or small mixing bowl, combine water, sugar and cornstarch.
2. Microwave at High for 2 to 5 minutes (until thickened and clear) stirring every minute.
3. Stir in raspberry jello. Cool about 10 minutes.
6. Pour carefully over the berries in the pie shell.
7. Refrigerate several hours; serve with whipped cream.

Enjoy the ultimate summer dessert together with some good friends.

* The glaze is one I adapted from a fresh peach pie recipe and works well in any flavour!