Apple Pomegranate Pie

(I looked online for pomegranate pies and found 90% of them were made with pomegranate juice. When I pulled the pomegranate apart and de-seeded it, I understood why there were so few pomegranate pies out there. This is likely my first and last. Also, I added walnuts to improve the texture caused by the seeds from the pomegranate.)

  • 5 apples, peeled and sliced
  • 1 pomegranate, seeds only
  • 1/2 c. walnuts, toasted and chopped small.
  • 1/2 tsp. vanilla powder
  • 1/2 c. corn starch
  • 1/2 c. brown sugar
  • 1/2 tsp. cinnamon
  • 2 T. lemon juice

Directions

Roll out the crust and line the pan, roll the top crust.

Heat oven to 400 degrees.

In a large bowl mix apple slices and pomegranate seeds. Toss with lemon juice.

In a small bow combine flour, starch and spices, whisk until combined, pour over fruit and toss. Pour mixture into the crust. Top with second crust, seal and flute. Cut vents into top.

Bake at 400 for about 45 minutes, or until crust is golden and pie is bubbling.

Cool to warm before serving.

 

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Strawberry Balsamic Pie

(This pie was a fail, but I have added notes to fix the problem in the future. It was too watery, otherwise the flavor was very nice. I made this one up.)

  •  Double crust recipe
  • 32 oz of strawberries
  • 1/2 c. balsamic vinegar
  • 1/2 c. corn starch (this is doubled from what I used)
  • 1/2 c. sugar
  • 1 T. butter
  • 2 T. lemon juice (I did not use this and regretted it)
  • 1 egg, beaten (I did not use this and regretted it)

Directions

Roll out the crust and line the pan, roll the top crust.

Heat oven to 400 degrees.

Wash and half strawberries.

In a small saucepan heat balsamic vinegar at a low heat until thick, stir regularly.

In a small bowl mix corn starch and sugar.

Toss strawberries with lemon juice and egg.

Pour in dry ingredients and toss until coated. Pour into pie crust. Dot with butter and lay top crust over, seal edges and flute. Cut vents into top.

Bake for 30 minutes, check for browning. Bake another 15 minutes at 375 or until filling bubbles.

Cool before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

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

Directions

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.

Filling

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

Directions

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.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Dutch Apple Pie

This is the first time I have ever made Dutch Apple Pie, it turned out pretty good though my Braeburn apples stayed a little firmer than I expected.

It is likely the very first apple pie I have ever made without any cinnamon! Note: I altered the recipe a bit from the original. See the original here: http://www.tasteofhome.com/ recipes/favorite-dutch-apple-pie

 

CRUST:

2 c. flour (I use several different flours for flavor)

2/3 c. packed brown sugar

1/2 c. quick-cooking oats

3/4 c. butter, melted

FILLING:

1/2 c. vanilla sugar (if you don’t have vanilla sugar add 2 tsp. extract)

3 T. cornstarch

1-1/4 c. cold water

3 c. diced peeled tart apples

Directions:

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.

For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples (and vanilla if using extract).

Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.