Pineapple Pie

Who would have guessed that when I made this pie that it would have started a family feud! This pie can about when Richard and I walked past a Hostess display at the store the other day. I stopped and looked to see if they had one of my favorites the Suzy Q and of course they didn’t. Which led us into a discussion about Hostess treats that we love. Richard mentioned that one of his favorite from his childhood was the pineapple pie which is very hard to find now. I started thinking why couldn’t I make a pineapple pie myself. So I went looking for a recipe and found this one on the Dole web-site. Now let me tell you about our little family feud.

I made this pie last Tuesday and we all loved it. And then I was thinking as I drove to work on Wednesday that I hope that pie doesn’t go to waste. You see because I bake so much it’s not a special thing in my house to have such threats around. Sometimes I have to give them away to friends. Well later that night Richard pulls out the pie for dessert and more than half the pie is gone. Ariel yells what happened to the pie I only got one piece. Richard says I had some for breakfast and Ariel says it must have been a big piece then. Richard tells her it’s been here all day you could have had some. All I know is that they went back in forth this way for a while and then they decided in the end to just split the rest of the pie.
So I guess I don’t really need to tell you how this pie tasted, I just hope it doesn’t start a feud in your house like it did in mine!

Pineapple Pie

1 (20 oz.) can DOLE Crushed Pineapple
½ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt (optional)
1 tablespoon butter or margarine
1 tablespoon lemon juice
Pastry for 9-inch double-crust pie

Combine crushed pineapple, sugar, cornstarch and salt in saucepan. Cook, stirring, until thickened and clear. Stir in butter and lemon juice. Cool slightly.
Pour filling into unbaked 9-inch pastry shell. Top with second crust and flute edges, cut slits in several places.
Bake at 400^⁰F., 25 to 30 minutes or until lightly golden brown.

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Strawberry-Rhubarb Pie

What a great combination! I have heard of rhubarb throughout my life but I have never tried it until a few years ago. I never wanted to give a try because I didn’t like the name rhubarb, it just didn’t sound good. And when I finally got to see what it looked like I really didn’t want to try it. Do you ever wonder what possessed the person who first saw this red celery like plant and said “Yum that looks good, let’s eat!” Will a few years ago I gave in and made a pie and you know what I liked it. So today when I came home I decided to make another. After all it is the first of two strawberry seasons here in California, one in the spring and one at the end of summer. And like I have mention in the past we do have the best strawberries in the world.

Strawberry-Rhubarb Pie

1 box refrigerated pie crust
2 cups sliced rhubarb
3 cups sliced strawberries
1 cup sugar
½ cup flour
2 tablespoons butter, cut up
2 teaspoon milk
1 teaspoon sugar

Preheat oven to 400⁰F.

In large mixing bowl combine rhubarb, strawberries, 1 cup sugar and ½ cup flour; set aside.

Place one of the crusts into ungreased 9-inch pie plate pressing crust into and up the sides of the pie plate; Pour strawberry-rhubarb mixture on top of crust in pie plate. Scatter cut-up butter on top of filling. Place second pie crust over top of filling. Tucking edges under. Press edges together to seal. Cut slits in top of crust. Brush top of pie with milk; sprinkle with 1 teaspoon sugar.

Bake on cookie sheet for 50 minutes. Cover edges with tinfoil to prevent over browning.

Allow to cool before serving.Pin It

Apple Crumb Pie

My daughter Brandy baked me an apple pie for my birthday this year.

She said she made me the pie because we are always baking cakes and the pie would be something different. This is true, because I don’t usually get a birthday cake for my birthday, people tell me that they don’t want to bake me one because they don’t think that their cakes would measure up to mine. So I guess I could take that as a complement, but sometimes I would just love to get a cake for my birthday.

The recipe that I am sharing with you today belongs to Brandy, she loves a lot of crumb topping as do I. I love to eat my pie warm with a scoop of vanilla ice cream. I believe Paula Dean would be proud to call this pie her own, with that cup of butter in that crumb topping.

Apple Crumb Pie
5-6 tart apples
1 Package refrigerated pie crust
¾ cups sugar
3 tablespoon flour
3 tablespoon cinnamon
1 cup flour
1 cup sugar
1 cup butter

Preheat oven to 350⁰. Prepare pie crust according to package direction for a single pie.

For the pie filling; peel, slice, and core apples. Place slice apples in a medium size bowl coat with lemon juice to keep from browning while you prepare the rest of the pie.

In a separate bowl mix together the ¾ cup sugar, 3 Tbsp flour and 3 Tbsp cinnamon. Pour over apples and toss to coat; pour into the prepared unbaked pie crust.

Topping: With a pastry blender mix together 1 cup flour, 1 cup sugar, and 1 cup butter. Sprinkle evenly over apples. Bake for 45 to 60 minutes or until a golden brown. To keep your oven clean be sure to bake the pie on a cookie sheet.Pin It

Chocolate Pecan Pie

I made this pie years ago, and then I lost the recipe. A friend gave me a calender a few years ago and this recipe was for the month of November, so I gave it a try. I love the taste of pecans and chocolate, so what better way to have them than in a pie.

Chocolate Pecan Pie

2/3 cup sugar

1/3 cup butter, melted

1 cup corn syrup

1/2 teaspoon salt

3 eggs

1 cup pecan halves or broken pecans

1 package (6 ounces) semisweet chocolate chips (1 cup)

1 unbaked 9-inch pie shell

Heat oven to 375 F. Make pie crust.

Beat sugar, butter, corn syrup, salt and eggs in large bowl with hand mixer. Stir in pecans and chocolate chips. Pour into un-baked pie shell. Cover edge with of pie with aluminum foil to prevent over browning; remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until set. Cool! Store in refrigerator.

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