Okay so after taking the ACT including the writing portion mom is making me type these loving pie recipes for y’all to enjoy. BTW, I  dislike pie but I will endure it for those of you out there who love it.

Both pies are from Better Homes and Gardens November 2012 edition

First of all y’all will need the recipe for the Gesine’s pie crust

In the bowl of a food processor fitted with the blade attachment, pulse together 2 c. cold all-purpose flour, 1 c. unsalted butter ( cut into small pieces and chill for about 10 minutes), 1 Tbsp. sugar, and 1 Tsp. salt until mixture resembles coarse cornmeal. In a small bowl whisk together 1/2 c. ice-cold and 1 tsp. lemon juice. Slowly add to flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough.

First up Caramel Apple-Cherry Pie – You can see this pie being made by going to this link  BHG.com/CoverPie

Makes 10 servings

You will need 1 Gesine’s pie crust

For the Cranberry Compote

12 oz. bag of fresh cranberries           2 tsp. finely shredded orange peel

1 c. granulated sugar                            20 fresh sweet cherries, pitted, or 1 c. frozen unsweetened pitted dark sweet cherries

1/4 c. orange juice                                  The fresh cherries sound better

Caramel Apple Filling

8 tart baking apples such as Granny Smith, peeled, cored, and sliced 1/4 in. thick

2 Tbsp. lemon juice                             1 tsp. finely shredded lemon peel

1 c. packed dark brown sugar            1/4 c. all-purpose flour

1 tsp. ground cinnamon                      2 Tbsp. unsalted butter

1/4 cup whipping cream                     1 tsp. vanilla bean paste or pure vanilla extract

1 egg                                                        2 to 3 Tbsp. coarse sugar

I wish y’all luck when making pie because the bottom always seems to burn when I make it

1.Prepare Gesine’s Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

2.  Cranberry compote – combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt in a small saucepan. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat;Cool.

3. For Carmel Apple Filling-in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp salt. sprinkle over apples stir gently to coat.

4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely

5. Preheat oven to 375F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 in. in diameter. Transfer to a 9-in. beyond pie plate with a flat-edge rim. Trim pastry 1 in. beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350F.

7. Roll out the remaining ball to 1/8 in. thick. Using 1 1/2-to 2-in leaf or acorn cookie cutters, stamp out shapes;transfer to a parchment-lined sheet pan.

8. using a slotted spoon, spoon one-third of the cranberry compote into the bottom of the pre – baked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberries on top of the apples in random dollops. Spoon the remaining apples. Spoon remaining cranberries on top in random dollops, leaving pockets of apple visible on top.

9. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling;brush with egg wash. Sprinkle with coarse sugar.

10.Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.

Okay Second Pie-Spiced Plum Pie-need a Dutch Oven Makes 10 servings

I really want to try this one after those delicious plums in the fruit salad at Reid’s.

1 Gesine’s pie crust                                          10 Large Dark Plums, pitted and cut into quarters

3/4 c. packed brown sugar                           1/4 c. cornstarch

2 Tbsp. chopped candied ginger                 2 tsp. finely shredded orange peel

1 tsp. ground cinnamon                               1/2 tsp. salt

1/4 tsp. each nutmeg and cloves               1 Tbsp. Vanilla bean paste or pure vanilla extract

1 Tbsp. sugar                                                 1 Tbsp. cornstarch

1 egg                                                                1/4 c. coarse sugar

1. Preheat oven to 350F. Prepare Gesine’s Piecrust. Divide pastry in half; form halves into balls. Wrap and refrigerate 30 minutes.

2. For plum filling, in a 5-to 6-quart Dutch oven combine plums with 1/2 c. water. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Remove from heat; drain well. Return plums to Dutch oven. In a small bowl stir together brown sugar, cornstarch, candied ginger, orange peel, cinnamon, salt, nutmeg, and cloves; add to plums in Dutch oven. Add vanilla. Toss gently to combine.

3.For bottom crust, on a lightly floured surface use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle 12 in. in diameter, about 1/8-in. thick. Transfer to a 9-in. deep-dish pie plate without stretching. Trim pastry to 1/2 in. beyond edge of pie plate. In a small bowl stir together sugar and 1 Tbsp. cornstarch; sprinkle over dough. Cover with plastic wrap and refrigerate.

4. For top crust, roll remaining ball into a 12-in. diameter circle or large rectangle. Use a lattice roller to roll through dough. Remove bottom crust from refrigerator; spoon in filling. Cover with lattice crust;trim edges. Crimp or decorate edges as desired. Whisk together egg and 1 Tbsp. water; brush on top crust. Sprinkle with coarse sugar.

5.Place a foil-lined baking sheet on the rack below the pie in the oven. Bake pie 1 1/2 to 1 3/4 hours until filling is thick and bubbly and crust is golden brown. If after 1 hour crust is already golden, gently cover with aluminum foil for remaining baking time. Cool on wire rack.

There are all the pie’s have fun baking as soon as I get my results back I’ll tell y’all how I did


Standing in for Gel Friday who spent the day with Gramma making and decorating cupcakes and a cake for the Moose Lodge’s Halloween party in Anderson, Ca. tomorrow night.


Z Seawitch