Blueberry Pie

We live in one of the best locations in the world for blueberries and wild ones in Nova Scotia are a rare find. We found some wild ones in the middle of our province and picked enough for a pie! Blueberries are full of antioxidants and are delicious off the bush or baked up in a yummy pie! This pie recipe has an all butter crust to add to the flavour of this homemade pie.

Pie Crust:

In a food processor mix together:

  • 2 and 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt

Add in and pulse until the butter is broken into small bits:

  • 1 cup cold butter

Pulse the flour and butter mixture with:

  • 1 tsp vinegar
  • 6-8 tbsp ice water

Pulse only until a soft dough is formed. Separate into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.

Filling:

  • 5 cups blueberries
  • 3/4 cup white sugar
  • 3 tbsp cornstarch
  • juice of half a lemon

Combine together in a bowl. Roll out bottom crust, fit into a pie plate, fill with the blueberry mixture, and roll out the top crust and place on top. Crimp the edges (discarding the excess), brush some cream on top and sprinkle with sugar.

Bake at 425 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes or until well browned and bubbly. If crust gets too browned, cover with foil part way through baking. Cool and then serve.

 

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Key Lime Pie

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I often have very vivid memories of food related events from my childhood. A bag of limes can trigger a memory deeply ingrained in my brain! The bag of limes from Costco triggered one such memory of going to someone’s house and seeing a Key Lime Pie and being told by my parents that I was not allowed to eat it. To this day, I am not sure why. I suspect, knowing my parents, that it was because it was likely made with uncooked eggs. I have never made a Key Lime Pie before. I have made cupcakes which are on my blog: /myegglessworld.wordpress.com/2013/07/21/key-lime-pie-cupcakes.  So this is my first attempt at a Key Lime pie.  I tried to keep the sweetened condensed milk to a minimum and used Greek yogurt to help thicken it. Of course, this is an eggless version even young children can eat.

Key Lime Pie

1 prepared and pre-baked 9 inch graham cracker crust

Filling:

  • Juice of 8 limes and 1 tbsp lime zest
  • One 300 ml can sweetened condensed milk
  • 1 cup plain unsweetened Greek yogurt
  • 1/2 cup whipping cream (35 percent)
  • 1 tbsp cornstarch mixed with 2 tbsp icing sugar (to prevent lumps)

Mix well with a whisk or a beater

Pour into prepared shell. Bake 350 degrees F for approx 10 mins.

Cool and then refrigerate for several hours. Serve with whipped cream. Yum!

Coconut Cream Pie

 

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This is one of my Dad’s favorite pies and a challenge to make one without eggs. There are lots of recipes flying around the internet that have silken tofu in them. I am not opposed to using silken tofu but it does lend itself to making a heavier pie. So I have developed this recipe and made a stove top pie. This is definitely a pudding type pie as opposed to a custard but it is very delicious and light.

 

Coconut Cream Pie

Whisk together in a heavy saucepan:

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • pinch of salt

Add:

  • I can coconut milk (400 ml)
  • 1/4  cup heavy cream (35 percent)
  • 1 cup milk

(Note: Total liquid is 3 cups in case your can of coconut milk is different)

Whisk together until combined over medium heat. Once you know it is smooth but not thickened yet, add in:

  • 1 cup unsweetened coconut 

Cook over medium heat while whisking until the filling thickens. Takes between 10 to 15 minutes.

When thickened, remove from heat and add:

  • 2 tsp vanilla
  • 1 tbsp butter

Cool for 5 minutes stirring a couple times. Poor into a prepared and cooked pie crust. Either graham crumb or regular.

Let the pie cool for several hours in the refrigerator. Top with whipped cream and some toasted coconut.

 

My regular pie crust recipe is:  
myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust

You will only need half of the recipe and you will need to cook the crust for approximately 10 minutes at 400 degrees.

 

 

 

Eggless Pumpkin Pie

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Pumpkin pie is a traditional Thanksgiving dessert in my family. This is an eggless recipe I adapted, hoping it will be a close replica to my childhood pies. It turned out tasty with a good texture.

Eggless Pumpkin Pie

  • 2 cups pumpkin puree
  • 1 cup whipping cream (35% M.F.)
  • 1 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

Whisk together the ingredients. Pour into a 9 inch unbaked pie crust. (https://myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust/)

Bake 425 degrees for 10 minutes and then lower the temperature to 350 degrees F for about 60 minutes. I had to cover my pie crust with foil part way through to prevent it from getting too brown.

Pumpkin Cream Cheese Whoopie Pies

 

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Pumpkin is a great ingredient to work with when baking eggless. The pumpkin acts as a binder and bakes nicely.  I found this recipe a few years ago in a Rachel Ray Magazine and adapted it as an eggless recipe. These are soooo good and have become a family and friend favourite!

Pumpkin Cream Cheese Whoopie Pies

Combine wet Ingredients:

  • 1/2 cup melted butter
  • 1/4 cup melted shortening
  • 1 and 1/2 cup pumpkin puree
  • 1 and 1/2 cup brown sugar
  • 3/4 cup plain yogurt (or egg replacer equivalent to 3 eggs)
  • 2 tsp vanilla

Then add dry ingredients:

  • 2 and 1/2 cup flour
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Mix until just incorporated. Drop by tablespoonfuls for large pies. Bake 350 degrees for about 12-14 minutes. Cool before filling.

Filling:

Cream together:

  • 1 pkg softened cream cheese
  • 1/2 cup butter softened

Then add:

  • 2 cups icing sugar
  • 1 tsp vanilla
  • pinch salt

Beat until fluffy. You may need to add 1/2 cup more icing sugar if the filling is too runny.

Assemble the whoopie pies. This recipe makes 16 large whoopie pies. Refrigerate or freeze.

 

Apple Crunch Tarts

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I had one ball of pie crust in the freezer I had to do something with before it got too old and I had apples in the fridge so I decided to make some tarts. Seemed like a Fall appropriate thing to do!

I was able to get 12 tart shells out of the one ball of crust I had frozen.

Apple Crunch Tarts

Crust:

I cut the ball in half and rolled it into a circle and then cut that circle into 6. The pieces were kind of rounded triangles. They just look a bit more rustic than perfect ciricles! So I was able to get 12 shells out of the two halves. 

I refrigerated the shells after I placed them in the muffin tin while I prepped the filling and topping.

Filling:

  • 6 apples, peeled, cored and diced
  • 1 tbsp flour
  • 2 tbsp brown sugar
  • pinch cinnamon

Mix altogether.

Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 1/2 cup butter

I mixed the flour, sugar and spices and then cut in the butter. Then I added:

  • 1/4 cup chopped almonds (Walnuts or pecans would be yummy too). This is completely optional, especially if you have a nut allergic child. My child is only allergic to peanuts so when I find peanut free tree nuts I like using them in desserts! You can use large flake oats instead.

Fill the tart shells with the apples and then add the topping. I had them rounded up due to shrinkage while baking.

Bake 425 degrees for 10 minutes and then reduce the heat to 350 F for another 20 minutes.

Chocolate Pudding Pie

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This is a great recipe for an eggless creamy chocolate pie. One of my family’s favs and satisfies my chocolate cravings!

Chocolate Pudding Pie

Crust:

  • 2 cups graham crumbs
  • 1/4 cup melted butter

Mix together and press into a pie dish. Bake 350 degrees for 10 minutes. Cool.

Pudding:

Whisk together:

  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 3 tbsp cornstarch
  • 1/4 tsp salt

Whisk in the milk:

  • 2 and 1/2 cups milk

Cook over medium heat until thickened and boiling, stirring constantly. Once boiling stir and cook for another 3 to 4 minutes.

Remove from heat and add:

  • 1 tsp vanilla
  • 1 tbsp butter

Cool for about 5 minutes, stirring a couple of times. Pour onto graham crust and cool for about 30 minutes. Cover with saran wrap and refrigerate for a few hours until set.

 

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