pie

Pecan Pie Cheesecake Recipe

July 19, 2018 6 Comments

Pecan Pie Cheesecake? Have you ever had two utmost favorite desserts and, to your delight, found them together? Well, my dream came true when I discovered this marriage between pecan pie (which I love!) and my other favorite, cheesecake! It doesn’t get any better than this. Wow!

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Pecan Pie Cheesecake Recipe

Ingredients

1 refrigerated pie crust

1 (8-oz.) package cream cheese, softened

4 large eggs

3/4 cup granulated sugar

2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cup chopped pecans

1 cup light corn syrup

Directions

Preheat oven 350°

Place pie crust in the pie pan.

Using a medium sized mixing bowl, combine 1 egg, cream cheese, ½ cup sugar, 1 tsp. Vanilla and ¼ tsp. salt. Beat them together with electric mixer till smooth.

Pour the cream cheese mixture into the pie crust lined pan.

Cover the top of the cream cheese mixture with the chopped pecans.

In another mixing bowl, whisk together 1 cup light corn syrup, 3 eggs, ¼ cup sugar and 1 tsp. vanilla extract. Pour onto the pie and place the pie on a baking sheet.

Bake on the lowest rack in the oven until set [approximately 50 minutes.]

Before serving, cool on a cooling rack for at least an hour or refrigerate it for later.

Serve with whipped cream.

*Adapted from the Pillsbury recipe.

So what are YOUR favorite dessert recipes?

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Enjoy!

How To Make a Spectacular Lattice Work Pie Crust

March 20, 2017 Leave a Comment

I just love throwing dinner parties for family and friends. Each time, the first thing I decide is what we will serve for dessert. My easy peach pie recipe made with frozen peaches. For some variety, I made a pretty lattice work pie crust top and added a dough cutout – a peach with leaves.

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How to Make A Lattice Pie Crust

Make classic pie crust dough for a top and bottom crust or buy prepared pie crust dough and bring it to room temperature per directions on the package. Now for making a basket weave top pie crust [i.e. otherwise known as lattice pie crust design or woven pie crust.]

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1. Flute the edges of the bottom pie crust.

2. Pour the prepared filling into it.

3. Cut the top crust into strips.

4. Lay the strips across the top, leaving 1 – 2 inches open in between.

5. Weave the remaining strips through the first ones, going the opposite direction, like weaving a basket.

6. Fold the edges under and pinch them, fluting them along with the bottom crust.

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7. Peach Cut-out: use a small glass to cut out a circle for the peach. Using a knife, cut two or three leaf-shaped pieces of dough. Place the leaves on an edge of the pie and lay the circle of the leaves onto the part where the leaves meet. Press lightly.

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8. Baking Tip: cover the edges of the pie with aluminum foil prior to baking to keep them from burning.

9. Bake according to recipe directions. If you are interested in making that fabulous peach pie, here is the recipe ⇒ Easy Peach Pie

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Enjoy!

Lemon Meringue Pie

March 31, 2015 Leave a Comment

Lemon meringue pie has always been a family favorite – a special dessert that we often had on holidays. We loved it, yet, I never had the courage to try making one myself. I’d heard that meringue was difficult to make. Convinced that was true, I never even made the attempt.

Last fall, I took a pie baking class from my neighbor. Lorane is an amazing baker. So good, in fact, that she is affectionately called “The Pie Lady.” She taught us how to make a Dutch Apple Pie and a Lemon Meringue Pie. My expectations were that the apple pie I’d make would be great but the lemon pie, not so much.

Boy, was I wrong! The lemon pie turned out so perfect that it didn’t make it past the night. My husband and I ate the whole thing. No joke!

The only glitch I ran into with this pie was carting it home. We had to bring our own saucepans and mixing bowls with us to class. I had them in a laundry basket (yes, I really do use laundry baskets to cart just about everything.)

The apple pie was well set but the lemon pie was not cooled yet so it slide around a bit. See the edges (above?) Looks a little sloppy? You’d think I’d baked it on a ship! But, oh, did it taste great.

Lemon Meringue Pie Recipe

Ingredients – Lemon Pie Filling

2 1/4 cups sugar

1/2 cup cornstarch

2 1/4 cup water

4 egg yolks, beaten

1/4 cup lemon juice

1 T. grated lemon rind

4 T. butter

Ingredients – Meringue
4 egg whites, room temperature
1/4 tsp. cream of tartar
8 T. sugar
1 tsp. vanilla

Directions
Lemon Pie Filling

Cook sugar, water and cornstarch in a saucepan on medium heat.

Stir gradually until mixture thickens and boils.

Boil 1 minute.

Remove from heat and pour 1/2 of the mixture into the bowl of pre-beaten egg yolks.

Add that back into the saucepan with the rest of the mixture, blend and boil 1 more minute.

Add butter, lemon juice and lemon rind.

Pour mixture into your baked pie shell and cover with meringue.

Preheat oven to 400°

Meringue

Beat eggs and cream of tartar until frothy.
Gradually Beat in sugar, a little bit at a time, continue beating until stiff and glossy.
Pile meringue on filling, seal edges and swirl.
Bake until golden brown, don’t overbake.
Cool gradually, keeping your pie away from drafts.
Slice and serve!

Assorted Pie Plates Here

View Assorted Pie Carriers Here

Two More Great Pie Recipes:

Many thanks to Lorane Fusare, “The Pie Lady”

Best baker and teacher ever.

Note: This author is an Amazon affiliate. Anything purchased from Amazon through Ducks ‘n a Row will result in a small commission for me. In advance, “thank you!” … Sinea

Photo credits:

Whole lemon meringue pie and peach pie by Sinea Pies

Slice of lemon meringue pie: Wikimedia Commons

Easy Delicious Peach Pie Recipe

April 23, 2014 3 Comments

When I entertain family and friends I love to make desserts from scratch. This year I have been in the mood to make a yummy peach pie.

First, made a sour cream peach pie. It tasted great but I wasn’t able to show you a picture of the final product because the filling ran. It wasn’t pretty enough. Our family definitely loved it – this I know, because there wasn’t even a morsel left. Someone must have licked the bottom of the pan when I wasn’t looking–that’s how good it was.

I also made a delicious peach cobbler that was so easy we are sure to have it again real soon!

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In searching cookbooks for a different peach pie recipe, I found this easy delicious peach pie recipe with frozen peaches. This is by far the best peach pie I have ever eaten and it is so easy to make. When you taste it, you will see what I mean. It tastes as if the peaches were just picked off the tree. A frozen peach recipe that tastes like fresh? A dessert lover’s dream come true!

So fastened on my apron and gave it another crack. This time I made a classic peach pie with tapioca, in hopes that I would get a great tasting, great LOOKING peach pie to photograph…and it worked! This pie tastes wonderful and it looks pretty, too! I started with the basic Pillsbury® recipe in my Pillsbury® cookbook with frozen peaches and made a couple of little tweaks.

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Here it is:

Easy Peach Pie With Frozen Peaches Recipe

Adapted from Pillsbury®

Ingredients

7-8 cups frozen sliced peaches

1 ¼ cups sugar

¼ cup quick-cooking tapioca

¼ tsp. cornstarch

¼ tsp. ground cinnamon

1-2 T lemon juice* (optional)

1 box refrigerated pie crusts, softened as directed on box

½ teaspoon flour

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Directions

Preheat oven to 425°F.

Thaw peaches (partially) according to package directions.
Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl. Let it sit for at least 15 minutes, gently stirring once in a while.
Unroll the first pie crust on a clean flat surface.
Dust both sides lightly with flour; place in ungreased 9-inch glass pie plate/pan, pressing it into place.
Spoon peach mixture into the crust-lined plate.
Press filling gently against sides and bottom.
Place the second crust on top and flute the edges.
Vent by cutting slits in several places.
Cover crust edge with strips of foil to prevent it from burning.
Bake 30 minutes.
Remove foil.
Bake 20 to 30 minutes more or until golden brown.
Cool at least 2 hours.
Serve.

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Tip about the lemon juice*: the peaches seemed tart enough to me so I left the lemon juice out. (Plus many of the comments online supported that decision.) The pie tasted absolutely great without but, next time, I will include the lemon juice. It will be even MORE delicious with that little extra zing.

You can use a complete pie crust for the top of this pie, or a lattice work crust.

I love the look!

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More recipes you will surely love ♥ …

Peach Cobbler

Classic Apple Crisp Recipe

Enjoy!

Amazing Peach Pie

November 26, 2012 Leave a Comment

On special occasions when pie is served in my home, Sarah Lee is the caterer. Her pies are so perfect, why bother with scratch? She does a superb job.

This year I had a little more time on my hands, though, so I daringly ventured where I had never gone before and made a homemade Peach Pie. Peaches and Sour Cream to be exact.

Needless to say, it was the one pie with no leftovers at the end of the night. Sarah’s cherry and pumpkin pies were well eaten with some left. Our neighbor sent a delicious dutch apple pie that diminished in size as well. But only the peach pie was GONE! I suppose it was because it was different, not that Sarah Lee had dropped the ball. This peach pie tasted really really good.

Before I share the recipe, let me confess that I did not make the crust from scratch. I used an All-Ready Pie Crust. That is as close to homemade as you’re going to get. What I never had successfully achieved was how to flute the edges of a pie crust. It never looked right.

Ingredients and my freshly fluted pie crust! Yes!

So, I hopped over to You Tube and found an easy-to-follow video that taught me everything I needed to know. Video below…

I did it myself, after watching this short video to learn how!
(If you are reading this in an email, click on the title to go to the website where you can view it.)

Video: How to Flute a Pie Crust

Angie from Over The Kitchen Counter shows us how to flute a pie crust!

Now for the Sour Cream Peach Pie Recipe
Recipe originally posted on All-Recipes but adjusted a bit by me.

Ingredients

1 All Ready Pie Crust

4 -5 cups sliced peaches

3/4 cup sour cream

1/3 cup plus 1 T. flour

1/2 cup white granulated sugar

1/4 cup brown sugar

Directions

Preheat oven to 425°.

Blend together sour cream, white sugar, 1/3 cup flour and almond (or vanilla) extract until smooth.
Dust the pie crust with 1 tablespoon of flour. It protects the pie crust from becoming mushy from the peaches.
Alternate layers of peaches and the sour cream mixture. Start with a layer of peaches and finish with a layer of sour cream.
Bake in a preheated oven at 425° for 20 minutes. Reduce the heat to 350°.
Bake for an additional 35 minutes at that lower heat. Remove the pie from the oven and sprinkle brown sugar on top. Put the pie back in the oven on BROIL for 1 minute or until caramelized.

Unroll the pie crust

Flute & dust with flour

Combine sour cream, flour, sugar and extract.

Put in one layer of peaches

Top with sour cream topping.

Add a second layer of peaches and complete with sour cream topping.

Bake.

Sprinkle baked pie with brown sugar and briefly heat on broil.

Now, this pie was so popular that I was unable to get a photo of a slice on a plate. Soon as I would dish one up, it would vanish! Empty plate. When I make my next peach pie, I will update my post with a visual.

Needless to say, it looks great and tastes AMAZING!