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Fresh fruit is begging to be made into pie during summer. But so are some vegetables. Here are some pie, and pie adjacent, recipes to savor.
This easy-to-make blueberry pie highlights the flavors and textures of fresh blueberries, with a crisp and nutty graham cracker crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
12 whole-grain graham crackers, broken into pieces
1 ½ pounds (about 4 ¾ cups) blueberries, divided
1. Adjust oven rack to middle position and heat oven to 325 degrees.
2. Make crust: Process cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine, about 3 pulses. Add melted butter and pulse until combined, about 8 pulses.
3. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16 to 18 minutes. Transfer plate to wire rack.
4. Meanwhile, make filling. Whisk sugar, cornstarch and salt in medium saucepan until no lumps of cornstarch remain. Process 2 cups blueberries in clean, dry work bowl until smooth, about 2 minutes, scraping down sides of bowl as needed. Strain puree through fine-mesh strainer into sugar mixture in saucepan, pressing on solids to extract as much liquid as possible. Discard solids. Whisk puree into sugar mixture until combined.
5. Bring puree mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until whisk leaves trail that slowly fills in, about 1 minute longer (mine took about 4 minutes total). Off heat, whisk in lemon juice. Reserve 2 tablespoons of puree for topping.
6. Stir remaining blueberries into remaining puree in saucepan. Spread filling evenly over bottom of pie crust. (It needs be completely cooled.)
7. Make topping: Using stand mixer fitted with whisk attachment, whip cream cheese, sugar and vanilla on medium-high speed until very smooth, about 2 minutes, scraping bowl as needed. With mixer running, slowly pour in cream and whip until stiff peaks form, 1 to 3 minutes, scraping down bowl as needed.
8. Spread cream cheese topping over filling. Drizzle reserved puree over topping. (If it has thickened, microwave until loosened, about 15 seconds.) Using a butter knife, swirl puree through topping, making marbled pattern.
9. Refrigerate pie for at least 4 hours or up to 24 hours, then serve.
Kathleen Henry's recipe for the World's Best ice cream pie starts with a buttery chocolate cookie crust, covered with One World Chocolate Peppermint ice cream that's topped with a fudgy dark chocolate layer. Garnish with whipped cream for a fitting holiday dessert. Photo by Pat Eby
1 (8-ounce) package chocolate cookie wafers, crushed (see notes)
1 quart chocolate ice cream, premium quality, slightly softened (see notes)
1 cup whipping cream (see notes)
Notes: To crush the cookies, lay out a sheet of waxed paper on the counter and place cookies flat on top. Add a second layer of waxed paper and use a rolling pin or a smooth-sided drinking glass to roll over the wafers to create an even crumb.
Henry uses One World Chocolate Peppermint Ice Cream or One World Mocha Chip or One World Chinese 5-Spice Chocolate for her pies.
If desired, the whipped cream may be used as a topping without freezing it.
1. Preheat oven to 350 degrees. Melt 6 tablespoons of butter over low heat in a small saucepan or in the microwave. Use a small mixing bowl and combine crushed chocolate wafers with melted butter. Press the mix into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Remove to a wire rack to cool.
2. Spread softened ice cream carefully and evenly over cooled crust. Place in the freezer for 90 minutes to firm.
3. When the pie is nearly ready to remove from the freezer, combine cocoa, remaining 3 tablespoons butter, sugar and whipping cream in a 2-quart saucepan over medium-high heat. Stir to combine and heat until smooth, stirring occasionally until the mixture just comes to a boil. Remove from heat and cool. Remove pie from freezer and pour cooled mixture over the ice cream layer. Return to the freezer for 1 to 2 hours.
4. If you choose to make the optional topping, combine sugar and whipping cream in a small, deep mixing bowl. Using an electric mixer, beat the two together until peaks form. Spread over the top of the previous layers and return to the freezer for 1 to 2 hours.
Per serving: 638 calories; 40g fat; 25g saturated fat; 105mg cholesterol; 8g protein; 69g carbohydrate; 47g sugar; 6g fiber; 255mg sodium; 184mg calcium.
Lemon chiffon pie, Wednesday, May 4, 2022. Photo by Hillary Levin, hlevin@post-dispatch.com
1 tablespoon gelatin (more than 1 packet)
1 teaspoon lemon zest (grated lemon rind)
1. Beat egg yolks until thick and lemon colored; add ½ cup of the sugar, lemon juice and salt. Cook, stirring, in a double boiler (or in a heat-proof dish over simmering water), until it reaches the consistency of a custard.
2. Meanwhile, soften the gelatin in the water for 5 minutes (it will turn rubbery). Dissolve gelatin in the hot custard, then stir in lemon zest. Cool until mixture begins to thicken.
3. Beat egg whites to stiff peaks. Add remaining ½ cup sugar and beat to stiff peaks again. Fold egg whites into lemon mixture until thoroughly combined. Fill baked pie crust with lemon chiffon mixture, and chill until firm. Top with whipped cream before serving.
Per serving: 283 calories; 11g fat; 5g saturated fat; 99mg cholesterol; 5g protein; 40g carbohydrate; 26g sugar; 1g fiber; 301mg sodium; 27mg calcium
Recipe from "American Woman Cook Book" edited by Ruth Berolzheimer
Italian prune plums are the start of this tart built on a lemon shortbread crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
1/3 cup plus ½ tablespoon granulated sugar, divided
¼ teaspoons finely grated lemon zest
14 ripe Italian plums (about 1 ½ pounds), each pitted and sliced into slender wedges
8 tablespoons cold unsalted butter, cut into ½ -inch cubes; plus more softened for the pan
2 teaspoons firmly packed, finely grated lemon zest
1 cup and 3 tablespoons unbleached all-purpose flour; more as needed
2 tablespoons plum or peach preserves
1. Prepare filling: In a medium bowl, whisk 1/3 cup of the sugar and the cornstarch, kosher salt and lemon zest. Add sliced plums and gently toss with your hands to evenly coat with sugar. Cover the bowl and put in the refrigerator for at least 3 hours or overnight.
2. Make the tart shell: Lightly butter the bottom and sides of a 9-½-inch fluted tart pan with a removable bottom.
3. Put butter cubes in the freezer and whisk egg yolk, lemon zest and vanilla in a small bowl.
4. Place flour, sugar and table salt in the bowl of a food processor and pulse a few times to combine. Add butter and pulse until the mixture is crumbly and mealy, about 25 short pulses.
5. Add the egg yolk mixture and blend, using long pulses, just until it forms a moist, crumbly mass, about 15 3-second pulses. The dough won’t come together on its own, but it should hold together when squeezed.
6. Transfer dough to the tart pan. Dip the bottom of a flat-bottomed cup measure in flour and use it to press the dough onto the bottom and sides of the pan in an even layer. Start with the sides, which should be ¼ inch thick. Reflour the cup whenever it starts to stick to the dough. Wrap the pan in plastic and refrigerate it for at least 1 hour and up to 1 day.
7. Blind bake the shell: Position a rack in the lower third of the oven and heat the oven to 375 degrees. Unwrap the tart shell and prick the bottom and sides several times with a fork. Spray one side of a piece of parchment or foil with cooking spray.
8. Line the shell with the sprayed side down and fill the lined shell with pie weights or dry beans. Set the tart pan on a baking sheet and bake for 20 minutes. Carefully remove the liner and pie weights. Should any dough stick to the liner, peel it off and patch it back into the shell.
9. Reduce heat to 350 degrees and continue baking until the sides and bottom of the shell are golden brown and dry, 10 to 15 minutes more. Cool on a rack for about 20 minutes.
10. Finish the tart: Drain plums in a sieve or colander set over a medium bowl for a few minutes.
11. Pour juice into a small saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer, stirring occasionally, until very thick, about 3 minutes. Scrape into a small bowl and let cool for about 10 minutes.
12. Meanwhile, melt preserves in the saucepan over medium-low heat or microwave in a small bowl until syrupy. Pour preserves into tart shell and evenly brush them over the bottom and sides. With a rubber spatula, spread the plum juice over the preserves on the bottom of the shell.
13. Starting at the edge of the shell, arrange plum slices cut side down and tightly overlapping in concentric circles. If you have more slices, keep tucking them in wherever they fit. You can also pile a few in the center.
14. Sprinkle the remaining ½ tablespoon sugar over the plums.
15. Bake the tart directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken). The crust should be a deep golden brown, and any juices should be syrupy and bubbly, 40 to 50 minutes. After you remove the tart from the oven, moisten the plums by dipping a pastry brush into the juices and brushing any surfaces that look dry.
16. Cool the tart in its pan on a rack for at least 2 hours before unmolding and slicing with a very sharp knife.
A slice of Tomato Pie pictured on Wednesday, July 7, 2021. Photo by Colter Peterson, cpeterson@post-dispatch.com
6 ounces (about 1½ cups) aged extra-sharp cheddar cheese, grated
¼ cup thinly sliced fresh chives
1 (9-inch) unbaked pie crust, your favorite
2. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.
3. Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
4. Meanwhile, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
5. Stir together cheese, mayonnaise, basil, chives, Dijon and egg until combined. Sprinkle with pepper to taste and remaining ¼ teaspoon salt. Fold in bacon mixture.
6. Gently spread a third of cheese mixture into pie crust; layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
7. Bake in preheated oven until filling is set, 45 to 60 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
Per serving: 440 calories; 34g fat; 11g saturated fat; 64mg cholesterol; 11g protein; 23g carbohydrate; 5g sugar; 3g fiber; 840mg sodium; 183mg calcium
Adapted from a recipe by southernliving.com
8 cups peeled, sliced apples (from about 3¼ pounds apples)
2 tablespoons cornstarch or instant ClearJel
¼ cup undiluted apple juice concentrate (frozen apple juice, thawed)
2 tablespoons butter, diced in small pieces
1 tablespoon coarse or turbinado sugar, optional
1. Preheat oven to 425 degrees. Lightly grease a pie pan that’s at least 2 inches deep.
2. Combine the sliced apples and lemon juice in a large mixing bowl.
3. In a small bowl, whisk together the sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat. Stir in the apple juice concentrate and vanilla.
4. Roll the larger piece of dough (if using doughs of different sizes) into a 13-inch circle. Transfer it to the prepared pan and trim the edges so they overlap the rim of the pan by 1 inch all the way around.
5. Spoon the apple filing into the pan. Dot the top with diced butter.
6. Roll out the remaining dough to an 11-inch circle. Either cut into thin strips for a lattice or place the whole circle on top of the pie. Bring the overhanging bottom crust up and over the top crust, pinching to seal the the two and making a decorative crimp. If using the entire top crust, prick it all over with a fork to allow steam to escape, or cut decorative vent holes.
7. For extra crunch and shine, brush the top crust with milk and sprinkle with coarse sugar. Place the pie in the refrigerator for 10 minutes to firm up the crust.
8. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees and bake 40 minutes more. You should see the filling bubbling inside the pie (and perhaps onto the parchment). Check the pie after 30 minutes of baking time and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
9. When the pie is done, remove it from the oven. Cool it completely before slicing; the filling continues to thicken as the pie cools and if you cut it too soon it will run out all over the place. Store lightly covered at room temperature for several days, or freeze.
Per serving: 594 calories; 29g fat; 15g saturated fat; 53mg cholesterol; 4g protein; 78g carbohydrate; 35g sugar; 3g fiber; 372mg sodium; 186mg calcium
Recipe by King Arthur Flour
2 cups (packed) grated raw potato
1 tablespoon olive oil or butter
1 medium cauliflower, cut into florets
2. For the crust: Combine grated potato, onion, salt and egg white in a small bowl, and mix well. Transfer to a pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.
3. Bake for 30 minutes, then brush crust with 1 tablespoon of oil (or less) and bake it 10 more minutes. Remove from oven and lower temperature to 375 degrees.
4. For the filling: Heat 1 tablespoon olive oil or butter in a large skillet. Add onion, garlic, salt, pepper, basil and thyme, and sauté over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 8 to 10 minutes.
5. Spread half the cheese onto the baked crust. Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together and pour over the top. Dust lightly with paprika.
6. Bake 35 to 40 minutes, or until set. Serve hot or warm.
Per serving (based on 5): 271 calories; 16g fat; 6g saturated fat; 97mg cholesterol; 13g protein; 22g carbohydrate; 5g sugar; 5g fiber; 698mg sodium; 235mg calcium
Recipe from “Moosewood Cookbook,” 40th Anniversary Edition, by Mollie Katzen
A slice of coconut cream pie is a favorite at the Hawthorne Inn in Labadie, Missouri. Photo by J.B. Forbes, jforbes@post-dispatch.com
6 packs (6 ounces) Lorna Doone Shortbread Cookies
1 stick (8 tablespoons) butter, melted and cooled
2 small (3.4-ounce) boxes instant vanilla pudding and pie filling
½ cup crushed pineapple, drained well
2 cups frozen nondairy whipped topping (such as Cool Whip)
Additional whipped topping, for edge
Fresh mint leaves, for garnish
1. Make the crust. Heat oven to 350 degrees. With a mini food processor (or a freezer bag and rolling pin), crush shortbread cookies into fine crumbs, you should have about 1 ½ cups of crumbs. In a bowl, combine the crumbs, coconut and butter until wet and sandy. Press wet crumbs evenly into a 9-inch deep-dish pie pan, sides first, bottom second. Bake the crust until it turns golden brown, about 10 minutes. Let cool completely.
2. Make the pie. In a bowl, stir together half-and-half and instant pudding mix until thick, then gently fold in the coconut. Let rest a few minutes to thicken. Turn the pudding mixture into the cooled crust, mounding higher in the center.
3. Gently fold pineapple into whipped topping and spread across the top of the pie filling. Refrigerate until ready to serve.
4. To serve Hawthorne Inn-style, pipe additional topping along the outer edge of the pie for decoration, then sprinkle with toasted coconut. Cut into 6 pieces and plate with fresh mint leaves on the side.
Per serving: 797 calories; 52g fat; 36g saturated fat; 83mg cholesterol; 6g protein; 79g carbohydrate; 60g sugar; 3g fiber; 801mg sodium; 145mg calcium
Recipe adapted for home kitchens by the Post-Dispatch.
Strawberry whipped cream pie, photographed in 2014. Photo by Robert Cohen, rcohen@post-dispatch.com
1. Bake pie crust according to package instructions.
2. Take 3 cups of the strawberries, remove the tops, slice the berries in half, and stir together with the powdered sugar. Mix well. Let stand 1 hour to sweeten.
3. Slice the remaining 1 cup of berries and bring to a light boil in the water for 2 minutes. Strain, reserving the water, and mash the softened berries through a sieve (strainer) into a bowl.
4. Return the strawberry juice to the water and bring to a boil over medium-high heat. While waiting for it to boil, thoroughly mix together the granulated sugar and cornstarch. When the strawberry water boils, add the sugar-cornstarch mixture and simmer, stirring constantly to eliminate lumps, until clear and thick. Add a drop or two of food coloring, if desired.
5. Place sweetened strawberry halves in the baked pie crust. Pour the glaze over them, and refrigerate overnight to set. Top pie with whipped cream before serving.
Per serving: 220 calories; 6g fat; 2g saturated fat; no cholesterol; 2g protein; 42g carbohydrate; 28g sugar; 2g fiber; 90mg sodium; 15mg calcium.
Recipe adapted from Cooks.com.
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12 ounces Nabisco Nutter Butter Cookies, finely ground
½ cup granulated sugar, divided use
3 tablespoons banana liqueur (see note)
For individual pies, per pie
Banana slices, 1/3-inch thick, enough to cover crust
5 banana chunks, cut on the diagonal
Notes: To boost the banana pudding’s banana flavor, Scape uses a highly concentrated German product called Fruchtpaste not sold to consumers. Scape suggests substituting banana liqueur. We also tested with 1 tablespoon banana “bakery emulsion” from LorAnn found at HomeGoods.
1. Make crusts. Heat oven to 325 degrees. Combine ground cookies, butter and sugar. Spray individual tart pans with baking spray, then press crumbs into the sides and bottoms, packing until firm. Bake for 7 to 9 minutes or until crisp. Let cool completely, then gently release crusts from the tart pans.
2. Make banana pudding. In a bowl, stir together ¼ cup sugar, cornstarch and banana liqueur, breaking up any small lumps, then whisk in egg yolks until very smooth. In a heavy saucepan on medium-low heat, bring half-and-half and ¼ cup sugar almost to a boil, stirring often, without allowing to boil. A tablespoon at a time at first, whisk hot liquid into egg mixture, then return all to the saucepan. Cook on medium low, stirring continuously, until mixture thickens. Remove from heat; stir in vanilla and butter. Cover and let cool.
3. Make pies. Using a pastry bag, cover bottom of a crust with 1/3 cup banana pudding. Add a layer of banana slices, then another 1/3 cup pudding. Smooth the top, cover and let chill for 10 to 24 hours, allowing the crust to set.
4. To serve Scape-style, place a Banana Cream Pie on a serving plate and mound with whipped cream. Sprinkle sugar on banana slices and caramelize with a torch, arrange slices in a ring in the whipped cream. Drizzle with caramel sauce.
Per serving (based on 6): 890 calories; 53g fat; 29g saturated fat; 240mg cholesterol; 10g protein; 99g carbohydrate; 62g sugar; 4g fiber; 300mg sodium; 70mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
No-bake desserts - peanut-butter pie. Photo illustration by Huy Mach, hmach@post-dispatch.com
Yield: 16 servings from 2 (9-inch) pies
1 (14-ounce) can sweetened condensed milk
12 ounces frozen whipped topping, such as Cool Whip, thawed
2 graham-cracker or chocolate pie crusts
1. Combined powdered sugar, peanut butter and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add condensed milk and beat until combined.
2. Fold in whipped topping. Divide mixture evenly between crusts; freeze 4 hours or chill 8 hours or until set.
Per serving: 395 calories; 25g fat; 10g saturated fat; 24mg cholesterol; 8g protein; 35g carbohydrate; 23g sugar; 1g fiber; 163mg sodium; 94mg calcium.
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Sugarfire Pie (pie name same as restaurant) photographed on Monday, April 13, 2015, at Sugarfire Pie. Photo by Laurie Skrivan, lskrivan@post-dispatch.com
Vanilla wafers, enough to make 1 ½ cups crumbs
½ cup (1 stick) unsalted butter, melted and cooled
2. Make the crust. Grind vanilla wafers in a food processor to yield 1 ½ cups crumbs. In a bowl, stir together crumbs and 6 tablespoons butter until crumbly. With your hands, press into a 9-inch metal disposable pie pan. Do not bake.
3. Make the filling. With an electric mixer on low speed to avoid adding air, combine sugars, cornmeal and salt, then egg yolks, cream and vanilla. Add ½ cup butter and mix until fully incorporated.
4. Pour filling into crust. Bake for about 30 minutes until the top is round and puffy. To test for doneness, gently shake the pie: It should be a little jiggly in the center, not at the edges.
5. Let cool, then refrigerate for at least 4 hours before serving.
6. To serve Sugarfire Pie-style, sprinkle pie with powdered sugar and cut in 6 to-be-shared slices.
Per serving: 768 calories; 37g fat; 22g saturated fat; 209mg cholesterol; 6g protein; 106g carbohydrate; 94g sugar; no fiber; 345mg sodium; 80mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
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1 family-size 19-ounce package Oreo cookies
1 stick (¼ pound) unsalted butter, cut into pieces
2 ounces unsweetened chocolate (see note)
3 teaspoons finely chopped toasted pecans
Chocolate sauce and ice cream, for serving
Notes: For chocolate, Panorama uses a 64 percent cacoa chocolate from Felchlin in Switzerland that melts with special smoothness. We found no retail sources online.
1. Make crust. Heat oven to 375 degrees. Pulse cookies and pecans in food processor until roughly ground; reserve ¾ cup crumbs for the topping. With your hands, press remaining crumbs into bottom of a 9-inch springform pan. Bake 10 minutes or until set. Cool completely.
2. Make filling. In a heavy saucepan on medium heat, melt butter and chocolate until smooth, stirring often. Remove from heat, stir in flour and salt until smooth. Stir in sugar, corn syrup and vanilla, return to the stove, stirring continuously, just until sugar melts. Off heat, stir to cool. One at a time, add eggs, whisking until smooth. Pour filling into prepared crust and bake until set, about 30 minutes. The top will crack on top; it’s natural. Let cool for 2 hours.
3. Make topping. Beat cream, powdered sugar and vanilla with an electric mixer until soft peaks form. Spread topping across pie, it will be quite thick. Sprinkle with reserved pecan and cookie crumbs.
4. To serve Panorama style, freeze the pie. While still frozen, cut and plate neat slices onto cold rectangular white plates. Let warm until slices are cold but not frozen. Stripe with chocolate sauce and serve with a scoop of ice cream on the side.
Per serving: 828 calories; 51g fat; 25g saturated fat; 170mg cholesterol; 7g protein; 92g carbohydrate; 66g sugar; 4g fiber; 349mg sodium; 50mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
1/3 cup plus 2 tablespoons granulated sugar or sugar substitute equivalent to 1/3 cup plus 2 tablespoons sugar, divided
1 pound fresh strawberries, hulled and diced
1 (12-ounce) package frozen raspberries, thawed
2/3 cup finely crushed graham crackers
1/3 cup frozen sugar-free whipped dessert topping (such as Cool Whip), thawed
1. For filling: In a large saucepan, combine 1/3 cup of the sugar or sugar substitute and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.
2. Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.
3. For crust: Lightly coat a 2-quart square baking dish with nonstick spray. In a medium bowl, stir together finely crushed graham crackers, the remaining 2 tablespoons sugar or sugar substitute and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while the filling chills.
4. Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.
5. Cut into squares to serve. Top with whipped dessert topping.
Per serving: 162 calories; 5g fat; 2g saturated fat; 7mg cholesterol; 3g protein; 30g carbohydrate; 19g sugar; 7g fiber; 38mg sodium; 33mg calcium
Nutrition analysis used granulated sugar and unsalted butter.
Grasshopper pie is one of the recipes from the 1960's. Photo by Huy Mach, hmach@post-dispatch.com
¼ cup green crème de menthe
2 tablespoons cognac or crème de cacao
2. Mix the chocolate crumbs, ¼ cup of the sugar and the melted butter. Press the mixture against the bottom and sides of a 9-inch pie plate. Bake 5 minutes and chill.
3. Off the heat, combine in the top of a double boiler the gelatin, ¼ cup of the sugar and the salt. Stir in the water and blend in egg yolks, one at a time. Place the mixture over boiling water, stirring constantly until gelatin is dissolved and mixture thickens slightly, 4 to 5 minutes.
4. Remove the mixture from the heat and stir in the crème de menthe and cognac. Chill, stirring occasionally, until mixture has a consistency resembling unbeaten egg white.
5. Beat the egg whites until stiff but not dry, then gradually stir in the remaining ¼ cup sugar. Continue beating until whites are very stiff. Fold them into the gelatin mixture. Fold in the whipped cream and turn mixture into chocolate crumb shell. Chill until firm.
Per serving (based on 6): 380 calories; 23g fat; 13g saturated fat; 131mg cholesterol; 5g protein; 36g carbohydrate; 30g sugar; 1g fiber; 179mg sodium; 39mg calcium.
Recipe from New York Times, 1963
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2 cups blueberries or 1 cup blueberries and 1 cup blackberries
1. In a small bowl, stir the granulated sugar and cornstarch together. Place the blueberries (or blueberries and blackberries) in a medium bowl. Place the strawberries in a large bowl. Stir ¼ cup of cornstarch mixture into the blueberries. Stir remaining cornstarch mixture into the strawberries. Add 1 teaspoon of lemon juice and ¼ teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
3. On a floured work surface, roll out one of the discs of chilled dough (the larger one, if using doughs of different sizes). Keep the other one in the refrigerator. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-by-2-inch pie dish, making sure it is smooth. Fold a piece of aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into ¹⁄³ and ²⁄³ sections.
4. Spoon strawberry filling into the large section, leaving any excess liquid in the bowl. Spoon blueberry filling into smaller section, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
5. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using a very small star-shaped cookie cutter or a small star-shaped template you make yourself, cut several stars out of remaining dough. Reroll any dough scraps if needed.
6. Remove the pie from the refrigerator, remove aluminum foil strip. Add top décor to pie, placing stars over the blueberries and stripes over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
7. If desired, beat together the egg and milk, and lightly brush the pie crust with this mixture. Sprinkle with coarse sugar, if desired.
8. Place the pie onto a large baking sheet and bake for 20 minutes. Lower the temperature to 350 degrees and bake for an additional 30 to 35 minutes. Check the pie periodically; if the edges are browning too quickly, cover them with aluminum foil or a crust shield.
9. Allow the pie to cool fully at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Per serving (based on 8): 537 calories; 27g fat; 13g saturated fat; 69mg cholesterol; 5g protein; 68g carbohydrate; 23g sugar; 4g fiber; 307mg sodium; 190mg calcium
Adapted from Sally’s Baking Addiction
¼ cup plus 2 tablespoons slivered or sliced almonds
8 small scoops frozen yogurt (optional)
1. Heat the oven to 350 degrees.
2. In a medium saucepan over medium-high, combine the cherries, sugar, lemon zest and juice. Bring the mixture to a boil and simmer gently for 5 minutes. In a small bowl whisk together the cornstarch and water. Add the cornstarch mixture to the cherries in a stream, whisking constantly. Return the mixture to a boil, then remove from the heat. Let the filling cool to room temperature.
3. Meanwhile, in a spice grinder, small blender or the small bowl of a food processor, pulse the almonds with the sugar and cinnamon until finely chopped but not pulverized. Transfer to a small bowl.
4. Fold the stack of phyllo sheets in half, then fold it in half again and trim off the edges (reserving the trimmings), to produce a stack of 32 squares, each 4½-inches across.
5. Lay one phyllo square on a work surface, then use a pastry brush to lightly dab the square with a little of the melted butter. Sprinkle a teaspoon of the almond mixture on top, then set a second square over it. Brush the second square with a little more butter and sprinkle with another teaspoon of almond sugar.
6. Set a third square on top of the second at a 45 degree angle, forming an 8-pointed star. Top with one last square, brushing it lightly with butter. Drape the stack of phyllo over one cup of an overturned muffin pan. Mist the stack with cooking spray. Repeat this layering process to form another 7 stacks, also setting them over the muffin cups. Reserve a little of the almond mixture and butter.
7. Lay the phyllo trimmings flat and brush them with the remaining butter. Sprinkle them with the remaining almond mixture, then transfer them to a small baking pan.
8. Bake the phyllo shells and the scraps on the oven’s middle shelf until golden brown, about 6 minutes. Remove from the oven and let cool.
9. To serve, spoon the cherry filling into the shells, then top with the crispy scraps and the frozen yogurt, if using.
Per serving: 190 calories; 8g fat; 10mg cholesterol; 29g carbohydrate; 2g fiber; 13g sugar; 3g protein; 95mg sodium.
Jane Henderson is the book editor for the St. Louis Post-Dispatch.
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This easy-to-make blueberry pie highlights the flavors and textures of fresh blueberries, with a crisp and nutty graham cracker crust. (Gretch…
Kathleen Henry's recipe for the World's Best ice cream pie starts with a buttery chocolate cookie crust, covered with One World Chocolate Pepp…
Lemon chiffon pie, Wednesday, May 4, 2022. Photo by Hillary Levin, hlevin@post-dispatch.com
Italian prune plums are the start of this tart built on a lemon shortbread crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
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