Tag Archives: pie

Strawberry-Raspberry Pie

Up until I was in my 20’s, my feelings towards pie could be best described as contempt… No frosting, no sprinkles, no colourful eye candy! And you call yourself a dessert! Ha!… I was a cake girl through and through… I don’t know what changed. Perhaps it’s a coming of age thing, or maybe I came to appreciate the skill after trying my own hand at it. Whatever it was, I finally made peace with pie.

 

Strawberry Raspberry Pie - The Misfit Baker

 

These days, pie makes me nostalgic for simpler days, days beyond my memory. A time of country fairs, hay rides, and barn dances. A time before cable, and computers, and cell phones. A time when a family came together at mealtime. A time when we knew our neighbours, chatted over fences while hanging our laundry to dry, and welcomed new families with homemade pie… It’s strange to miss something you never knew, but these are the things I think about… reminisce about, as I roll my dough and flute my edges.

 

Strawberry Raspberry Pie - The Misfit Baker

 

 

Strawberry-Raspberry Pie

4 cups Fresh Strawberries, hulled and quartered

2 cups Fresh Raspberries

1 cup Sugar

3 tbsp Potato Starch

1/2 tsp Vanilla Extract

1/8 tsp Salt

Pie Crust (enough for a double crust pie)

 

Toss the raspberries and quartered strawberries together. Add the sugar, starch, vanilla, and salt. Gently toss until mixed. Let sit for 30 – 60 minutes (stirring once or twice) to allow the juices to come out of the berries.

Drain the berry juice mixture into a pot, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour mixture back into the berries and gently stir to coat.

Spoon the berry filling into a dough lined pan, and cover with a second rolled out dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape… Instead of cutting slits, I cut heart shaped holes using a small cookie cutter.

Place in a preheated 350°F oven, and bake for 50 – 60 minutes, until filling is bubbly.

Let pie cool on a wire rack for at least 1 hour before serving (to allow the filling to set).

 

 

Strawberry-Apple Pie

Dave loves pie… Or more accurately, Dave loves apple pie… Most people are just happy to get a piece of homemade pie, but he’s a strict apple man. It’s been a challenge introducing him to new pie flavours.

He doesn’t want to think about other fruits or berries in his pie, and is almost appalled at the idea of cream fillings. In the past, even apple blends have been viewed as some form of flavour corruption… And so we take baby steps… After winning him over with an apple-raisin blend, I decided to step it up with strawberries.

 

 

Strawberry Apple Pie

 

 

I love the mix! Lots of strawberry flavour with chunky texture from the apples. The only thing that could have improved it would have been a big scoop of ice cream.

Oh, and what did my apple man think? Must have been pretty good, because he ate nearly the whole pie himself!

Maybe now he’s ready for me to get a little crazy and make it with peaches 🙂

 

 

Strawberry Apple Pie

 

 

 

Strawberry-Apple Pie

4 cups Ambrosia Apples, peeled, cored, and sliced 1/4-inch thick

2 cups Strawberries, hulled and sliced 1/4-inch thick

1/2 cup Sugar

2 tbsp Cornstarch

1 tsp Vanilla Extract

1/8 tsp Salt

Pie Crust (enough for a double crust pie)

 

Toss the apple and strawberry slices together. Add the sugar, cornstarch, vanilla, and salt. Toss until well mixed. Let sit for 30 – 60 minutes (stirring occationally) to allow the juices to come out of the fruit.

Drain the fruit juice mixture into a pot, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour mixture back into the fruit and stir to coat.

Spoon the fruit filling into a dough lined pan, and cover with a second dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape.

Place in a preheated 350°F oven, and bake for 60 -70 minutes, until apples are tender and filling is bubbly.

Let pie cool on a wire rack for at least 45 minutes before serving.

 

 

Apple Pie

This is the recipe for the first pie I ever baked. I chose apple, because of all the fruit/berry pies, it seemed to me that the least could go wrong with it. Tales of pie terror had me hesitant from entering the flaky land of pastry and fruity fillings, and I wanted to limit my chances of failure… I admit, it took me a few pies to figure out the whole pastry thing. But after that first one, I knew I was on to something. It wasn’t as hard as I had expected, it just took practice… Since then, I have whipped up some tasty variations of apple pie, but I always return to this one. There’s something about it’s simplicity that makes it a crowd pleasing favorite.

 

Apple Pie

 

 

Apple Pie

 

Pie Crust

5 or 6 Apples, peeled, cored, and sliced about 1/2 thick (I like Granny Smith)

1/2 cup Sugar

1 tsp Ground Cinnamon

1/8 tsp salt

1 tbsp Potato Starch

 

Stir together the sugar, cinnamon, and salt. Toss the apples with sugar mixture, cover, and let sit for 30 – 60 minutes to allow the  juice from the apples to come out. Pour the apple liquid into a pot, add starch, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour back into apples and mix to coat.

Pile apple mixture into a dough lined pan, and cover with second dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape.

Place in a preheated 350°F oven, and bake for 60 -70 minutes, until apples are tender. Let pie cool on a wire rack for at least 45 minutes before serving.