Raspberry Apple Vanilla Pie

(I am posting the crust recipe I use for most all pies, if I use a different crust I will post it, otherwise all are this basic recipe.)

Double crust recipe

2 1/4 c. flour

1 tsp. salt

3/4 c. butter

1/2 c. cold water


Mix flour and salt, cut in cubes of butter. When crumbly add water and knead until it can be formed into a ball.


Raspberry Apple Vanilla Pie

This is a pie I created. Simple enough.


12 oz raspberries

3 apples sliced

1/3 c. corn starch

1/4 c sugar

1 tsp. vanilla powder

2 T. lemon juice

2 tsp. butter

2 T. milk


Heat oven to 400 degrees. Roll out bottom crust and line pie pan.

In a bowl combine apples and raspberries, add lemon juice.

In a small bowl mix sugar corn starch and vanilla powder (if using vanilla extract add it with the lemon juice direct to fruit)

Sprinkle dry mixture over fruit and toss.

Pour into pie pan.

Roll out to crust, place over top and flute edges to seal. Brush top of pie with milk.

Cut slits into top of pie to vent.

Put into oven. Bake 30 minutes. reduce heat to 375, bake an additional 20-30 minutes, until golden and filling is bubbling.

Cool and hour, at least, before serving.

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Maple Coconut Pie

From “The Illustrated Encyclopedia of American Cooking”

1 c. flaked coconut

1/3 c. butter (I used coconut oil)

1/2 c. sugar (I used 1/4 cup)

3 eggs, well beaten

1 c. maple syrup

1/2 tsp. vanilla (I doubled this)

1 unbaked pie shell


Sprinkle coconut over pie shell. Cream butter and sugar until fluffy, add remaining ingredients. Mix well. pour filling over coconut. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 and bake 15 to 20 minutes longer.

Asparagus Pie

This turned out being my own last minute creation, as the recipes I had didn’t sound quite right when I actually read them.

1 lb. asparagus

1/2 jalapeno, diced

3/4 c. onion

8 slices bacon, cooked crispy and diced

3 eggs

1 1/2 c. cheese (I used swiss)

1 1/2 c. milk

1/4 c. white wine

1 1/2 tsp. herbs de provence


Prepare a single crust pie crust

Fry bacon until crispy, dice when cooled.

Cut asparagus into 21 – 2 inch pieces and saute in a tablespoon of bacon grease with half a dice jalapeno and the onion.

Whisk eggs and cream, mis in herbs de provence.

Add white wine to asparagus and cook another 3 minutes.

Put asparagus mixture, except the tops in a food processor and pulse until well minced. Add to eggs and cream. Add cheese and stir until mixed.

Pour into pie pan, sprinkle bacon on top.

Align asparagus tops in a pretty pattern. Bake at 375 for 40-50 minutes.