Southern Fudge Pie

Yesterday was Pi day, and my cupboards were bare of my usual pie ingredients.... so I searched the Internet for something that matched what I had on hand! I was pleasantly surprised to find a recipe that contained simple ingredients and was super easy to make! Even better, it tasted amazing! This recipe is a definite keeper! I made a second one today, because one pie was not enough!

2 eggs, slightly beaten
1 1/2 cups sugar
3 Tbsp. Cocoa
1/4 cup flour
4 Tbsp. Butter, melted
1/2 cup evaporated milk
1 tsp. vanilla
1 unbaked pie shell

Mix all ingredients and pour into pie shell. Bake at 400 degrees for 10 minutes, then turn oven temperature down to 350 degrees. Continue baking for an additional 30 minutes.

This pie is great all by itself, and even better with whipped cream! Enjoy!!!

Traditional Apple Pie

I made this pie this last weekend for a Pie Auction at church, and made a second one for us to eat at home! So yummy, you just can't get enough! Made it for Thanksgiving and it was gone so fast I hardly got a bite!

Butter Pie Crusts for 2 crust pie or Buttermilk Pie crust (see recipes under Pie Crusts)
8 cups peeled and sliced apples
2 TBSP lemon juice (I don't always have lemon juice, you can skip this step and it comes out fine)
3/4 cup white sugar
1/4 cup packed brown sugar
1/4 cup flour
1 tsp. cinnamon (or 1 1/2ish if you like)
2 TBSP butter (my husband doubles this if he is making it!)
1 egg yolk
1 TBSP milk
sugar

In large bowl toss sliced apples with lemon juice

Combine sugars, flour and cinnamon. Sprinkle over apples and toss to coat.

Fill 9-inch pastry shell with apple mixture. Dot butter over apples.

Cover with second pastry, cutting a slit in top to vent steam. Pinch two crusts together and fold under to form nice thick crust if you like that sort of thing.. I do, or you can trim the crusts and seal with fork or fluted edges.

In small bowl, combine beaten egg yolk and milk. Brush over pie crust. Sprinkle top of crust with sugar. Place a cookie sheet under pie to catch any drips in oven.

Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and continue baking for another 45 minutes. Filling should bubble out of vent holes when done and crusts will be golden brown. Enjoy!

Blackberry Pie

This is the recipe I use for Blackberry pie. It is super simple to make and so refreshing to eat! Berries are loaded with antioxidants too, which makes eating pie GOOD for you!!

4 cups fresh blackberries (frozen will work too, just thaw and drain them first)
1/2 cup sugar
1/2 cup flour
2 pie crusts, uncooked
milk to brush top crust with
sugar to sprinkle on top of crust

Heat oven to 425 degrees.

Mix 3 1/2 cups of the berries with the sugar and flour. Pour into bottom pie crusts. Top with unsweetened berries. Then top with second pie crusts. Cut slits in top crusts to vent. Brush with milk and sprinkle evenly with sugar. This makes the top crusts so yummy! Don't forget this step!

Bake at 425 degrees for 15 minutes, then turn temperature down to 375 degrees and bake an additional 20-25 minutes, until crust is browned and berries are bubbly. You should see some bubbly filing coming out of the vent slits.

Allow to cool completely if you want your slices to be firm. otherwise you can eat it cobbler style while it is still hot. Serve with vanilla ice cream!! Yummy!!

Fresh Strawberry Pie

This is the recipe I use for Fresh Strawberry Pie. So easy, so delicious! Perfect on a spring or summer day!

1 (9-inch) pie crust, baked
1 quart minimum fresh whole strawberries, I sometimes use a few more. You need enough line the pie shell, and then some to mash and cook.
1 cup sugar
3 TBSP. cornstarch
3/4 cup water
whipping cream, optional

Wash and remove leaves from strawberries. Line the baked pie crust with whole strawberries in an attractive manner. Mash another 1 1/2 cups strawberries and place in a saucepan with sugar. Bring to boil. Gradually add water and cornstarch. Bring back to boil, then reduce heat and simmer about 10 minutes, until mixture is thickened, stirring constantly. Pour over strawberries in pie crust. Chill for 2-3 hours. Serve with whipped topping if desired, though it is great all by itself!

Simple Peach Pie

I LOVE pie... any pie, but peach is one of my all time favorites. I can't get enough!

8-10 peaches, pitted and sliced (10 small peaches or 8 medium)
1/3 cup flour
1 cup sugar
1/4-1/2 tsp. cinnamon
1/4 cup butter
1 recipe for double pie crusts

Heat oven to 425 degrees.

Mix flour, sugar, cinnamon and butter until crumbly.

Place 1 pie crust in bottom of pie plate. You can brush the crust with 1 beaten egg to keep crust from getting soggy, but this is optional. Place a layer of peaches on bottom crust, sprinkle crumbly sugar and butter mixture over peaches.  Repeat layers.

Place 2nd pie crust on top and crimp edges. Cut vent holes in top crust. Place pie on a cookie sheet to prevent accidental spills in your oven.

Bake at 425 degrees for 15 minutes, then LOWER oven temperature to 350 degrees and bake for additional 30-40 minutes, until you see bubbles coming out of your top crust.

Allow to cool and set up before serving. Cooling may take a few hours, if it last that long!

French Silk Pie

This pie is always a hit during any special occasion. It is decadent and delicious and yet super easy to make. Instead of using raw eggs, this recipe uses pasteurized egg product, so there is no risk of salmonella.

Pastry for one crust pie, baked
1 cup sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 ounces unsweetened baking chocolate, melted and cooled
3/4 cup fat-free cholesterol-free egg product
whipped cream

Beat sugar and butter until light and fluffy using your whipping blade on your mixer. Beat in vanilla and melted chocolate.

Gradually add your egg product on high speed until mixture is light and fluffy. (approx. 3 minutes).

Pour into baked and cooled pie shell. Refridgerate for at least 2 hours before serving. Serve with whipped cream. Keep leftovers refrigerated.