Apple Pie

Apple Pie

December 3: National Apple Pie Day

We would eat a classic apple pie as an All-American dessert on the Fourth of July. But we also like to eat it on Thanksgiving as an additional choice to pumpkin pie. Served à la mode, this comfort food makes a holiday or any day extra special. We are glad that National Apple Pie Day gives us another excuse to prepare this pie so we can eat it in celebration of this food holiday!

Recipe

(Adapted from Better Homes and Gardens All-Time Favorite Pies)

For the double-crust pie pastry dough

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening (we used Crisco brand)
  • 6-7 tablespoons water

Directions

In a mixing bowl, combine the flour and the salt. Cut in the shortening and mix until coarse crumbs form. Sprinkle 1 tablespoon of water at a time until the dough is moistened.

Apple Pie

Divide the dough into two pieces. On a lightly floured surface, use a rolling pin to form a circle large enough to cover the diameter of the pie pan with a little overhang. Repeat for the other dough ball.

Apple Pie

Without stretching the pastry dough, carefully place one of the circles on a pie plate. Trim the edges with a sharp knife before adding the filling.

For the apple pie filling

  • 6 cups apples (we used Granny Smith apples)
  • 1 cup sugar
  • 2 tabespoons flour
  • 1 teaspoon ground cinnamon
  • dash ground nutmeg
  • 1 tablespoon butter

Directions

Peel, core and slice the apples thinly and place in a large mixing bowl. In a separate smaller bowl, combine the sugar, flour, cinnamon and nutmeg. Sprinkle this over the apples and toss to mix well.

Apple Pie

Place the apples in the pie pan lined with the pastry dough.  Dot with butter. Cover with the other pastry dough. Flute the edges to seal.

Apple Pie

Cut some slits to vent. Brush with milk or an egg wash and sprinkle a little sugar on top (optional). Place foil around the edges to prevent from overbrowning and burning. Bake in a preheated oven at 375 degrees F for 25 minutes minutes. Remove the foil and continue to bake for 20-25 more minutes or until the crust is golden brown. Remove from the oven. Cool completely to allow the apples to gel together. Slice and serve with vanilla ice cream or whipped cream (optional).

Apple Pie

Notes

  • Make delicious dokeyanas/pets de sœurs with the leftover pie pastry dough. We posted the recipe on National Pastry Day on December 9.
  • Search our blog for other pie recipes.

Chocolate Haupia

(Coconut Cream) Pie

Chocolate Haupia Pie

December 1:
National Pie Day

After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!

Recipe

(Adapted from Hawaiian Food Online)

For the chocolate haupia pie

  • 1 uncooked pie crust (we used a frozen deep-dish pie crust)
  • 1 can (14 ounces) coconut milk
  • 1 cup sugar
  • 1 cup milk
  • ½ cup cornstarch
  • 1 cup water
  • 7 ounces/squares semi-sweet chocolate, melted

Directions

Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.

Chocolate Haupia Pie

In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.

Chocolate Haupia Pie

Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.

Chocolate Haupia Pie 

For the whipped cream topping

  • 1 ½ cup heavy whipping cream
  • ¼ cup sugar
  • chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls) 

 Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form.

Chocolate Haupia Pie

Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.

Chocolate Haupia Pie 

Notes

  • There is more than enough filling and topping to make this chocolate haupia pie.
  • Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
  • We have more Hawaiian haupia recipes on our blog:  mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day  on May 8 and traditional haupia for Eat Your Jello Day on July 12.
  • Search our blog for more pie and chocolate recipes.

Lemon Cream Pie

Lemon Cream Pie

November 29: National Lemon Cream Pie Day

Islander loves the lemon fresh taste in cakes. So naturally she likes them in pies, too. Although pumpkin, pecan, apple and sweet potato pies are popular during the current season, lemon cream pie is a nice alternative. The sweet-tart citrus flavor, smooth velvety texture and fluffy whipped cream topping bring to mind sunny and warm days. Make someone’s upcoming holidays happy with a pie and make lemon cream pie on National Lemon Cream Pie Day.

Recipe

(Adapted from Martha Stewart)

For the lemon pie

  • ¾ cup fresh lemon juice (5-6 lemons)
  • 4 eggs
  • 1 cup sugar
  • ½ cup sour cream
  • ¼ teaspoon salt
  • 1 pie crust (we used a graham cracker crust)

Directions

Juice the lemons and set aside. In a large bowl, beat the eggs with the sugar. Stir in the sour cream. Add the lemon juice.

Lemon Cream Pie

Mix in the salt and blend well. Pour into the pie crust. Place on a baking sheet. Bake in a preheated oven at 350 degrees F for 30 minutes. The middle of the filling will still jiggle slightly. Remove from the oven and set on a wire rack to cool completely. Prepare the cream topping.

Lemon Cream Pie

For the whipped cream topping

  • 1 ½ cups heavy whipping cream
  • ¼ cup sugar
  • lemon peel curls (optional garnish)

Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form. Spread on top of the lemon cream pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Garnish with lemon peel curls (optional). Chill the pie for at least another hour before slicing and serving.

Lemon Cream Pie

Notes

  • If using a frozen pre-made pie shell, bake it in the oven according to the directions on the package until golden brown. Cool before filling.
  • Do not worry if the lemon filling cracks during baking. They will be covered in cream and still taste delicious.
  • The cream topping ingredients yield a generous amount. Feel free to half the recipe to cover/decorate the lemon cream pie.

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

June 9: National Strawberry-Rhubarb Pie Day

Highlander introduced Islander to strawberry-rhubarb pie during our newlywed years. The first time we went shopping for the ingredients, he put long red stalks of rhubarb in the cart. Islander thought he was going to make a vegetable pie out of red celery or chard!

Rhubarb is really a vegetable, but because it is commonly used in desserts, it has been legally labeled as a fruit since 1947. According to the Specialty Produce website: “It was the United States Customs Court in Buffalo, New York, that ruled rhubarb to be a fruit since it was used mainly as a fruit. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Dubbed ‘pie plant’, pie was the only dish this tart treat was used for in early days.”

Like most people, Highlander combines rhubarb with another fruit, such as strawberries, to add sweetness to the pie (and many other desserts containing rhubarb). Now that rhubarbs and strawberries are in season, we make pie to welcome the summer as well as observe National Strawberry-Rhubarb Pie Day.

Recipe

(Adapted from Better Homes and Gardens All-Time Favorite Pies)

For the double pie crust

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup shortening (we used Crisco brand)
  • 6-7 tablespoons ice cold water

Directions

In a large mixing bowl, combine the flour and salt. Cut in the shortening and mix until it resembles coarse crumbs. Gradually add the water to moisten the mixture. Blend gently until it forms a dough. Roll into a ball and divide in half.

Strawberry-Rhubarb Pie

On a lightly floured surface, flatten one of the dough halves into a disc. Roll out to fit the bottom of a pie pan.  Ease into the pan and trim excess dough to the rim. Roll out the second half of the dough to fit the top of the pie, leaving a little overhang. Set aside while preparing the filling.

Strawberry-Rhubarb Pie 

For the strawberry-rhubarb filling

  • 3 cups rhubarb, sliced into  ½-inch pieces
  • 2 cups strawberries, sliced
  • 1 ¼ cup sugar
  • 3 tablespoon quick-cooking tapioca
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon butter or margarine

Directions

Prepare the rhubarb and strawberries by washing, drying and slicing them. Place in a large bowl. In a smaller bowl, mix the sugar, tapioca, salt and nutmeg.

Strawberry-Rhubarb Pie

Pour this mixture over the sliced rhubarb and strawberries. Toss well and let sit for 15 minutes. Assemble the pie by spreading the filling over the bottom of the pie crust. Dot with pieces of butter or margarine.

Strawberry-Rhubarb Pie

Carefully place the top crust over the filling. Fold the overhang of the edges over and flute it to seal. Cut slits over the top crust to vent. Cover the edges with foil or pie crust shields to prevent overbrowning. Bake in a preheated oven at 375 degrees F for 25 minutes.

Strawberry-Rhubarb Pie

Then remove the foil or pie crust shields and bake for another 25 minutes to brown the rest of the crust.  Remove the pie from the oven and place on a wire rack. Cool completely to allow the liquid filling to gel. Slice and serve with whipped cream or vanilla ice cream (optional). Sliced pie may be reheated in the microwave to desired temperature.

Strawberry-Rhubarb Pie

Notes 

  • For a golden brown pie crust, brush a little milk on the top and sprinkle some sugar before baking (optional).
  • Do not eat the leaves of the rhubarb as they are toxic.
  • Search our blog for other pie recipes.

Blueberry Pie Pockets

Blueberry Pie Pockets

April 28:
National Blueberry Pie Day

We posted a recipe for cherry pie pockets for National Cherry Pie Day. Now we are blogging about blueberry pie pockets for National Blueberry Pie Day. The portable, petite pies seem to follow the mini-treats trend. Islander used her $10 toy, a lattice pocket pie mold, that Highlander got for her from the Williams-Sonoma store. The mold makes it quick and easy to prepare the pies. The blueberry filling may be substituted for any other favorite flavor (fresh fruits or canned pie filling) and the lattice crust may be made from scratch or rolled out from refrigerated pie dough. For a sweet snack, prepare something “as easy as pie” and bake blueberry pie pockets for National Blueberry Pie Day.

Recipe

(Inspired by Williams-Sonoma)

  • 1 package refrigerated pie dough, thawed
  • 1 can blueberry pie filling, partially drained (see Notes)
  • 1 egg, beaten with a tablespoon of water
  • sanding or turbinado sugar (we used Wilton brand white sparkling sugar) 

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Partially drain the blueberry filling (optional).

Blueberry Pie Pockets

Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the blueberry pie filling in the middle of the dough.  Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Blueberry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and blueberry pie filling. Freeze all pocket pies for at least an hour. Remove from the freezer and transfer to a lightly greased, foil-lined baking sheet. Brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the blueberry pie pockets cool completely on a wire rack.

Blueberry Pie Pockets

Notes

  • Drain half of the liquid syrup from the can of blueberries so the filling is not so runny.
  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, seal the edges by pressing down with the tines of a fork and brush the sides and tops with egg wash. Cut a few slits on the top as vents. Freeze until firm. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • July is National Blueberry Month. Search our blog for more recipes containing blueberries. 

 

Whoopie Pies

Whoopie Pies

March 14 (3.14): National Pi (π) Day

Whoopie!!! HI Cookery has guest chefs for National Pi (π) Day!

Our goddaughter, Keira B., and her older sisters, Keisha and Kiana, who live in Maine, would send Whoopie Pies in care packages to us and our families on birthdays and the holidays. Whoopies Pies are little round sandwich cakes with a creamy marshmallow filling. The snack cake originated in the northeast region of America, is a popular dessert in Maine and is becoming a trendy treat nationwide. The classic “pie” is chocolate filled with vanilla flavor. But red velvet, pumpkin and other cake flavors and fillings are creatively combined for seasonal celebrations. Also, the sides of the filling may be rolled in nonpareils or mini chocolate chips for a party-style presentation.

Thanks to Keira and her sisters for being the guest chefs on HI Cookery, and to their mother Cherlyn, for sharing their family recipe for our blog post today. Make Whoopie Pies for National Pi (π) Day.

Recipe

(From Kumare Cherlyn B. and Family)

For the pies

  • 1 cup cocoa powder (Hershey’s brand)
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups sugar
  • ¾ cup vegetable shortening (Crisco brand)
  • 2 eggs
  • 2 cups milk
  • 2 teaspoons vanilla

Directions

In a bowl, combine the cocoa powder, flour, baking soda and salt. In a large mixing bowl, cream the sugar with the shortening. Add the eggs, milk and vanilla. Gradually add the flour mixture and blend well. Using a small ice cream scoop, drop the batter on a greased cookie sheet about two inches apart. Use the back of a spoon to flatten each pie a bit with a circular motion. Bake in a preheated oven for 350 degrees F for 12-15 minutes.

Whoopie Pies

Remove the pies from the oven. Transfer to a wire rack to cool completely. Sort by size. Turn over half of the batch in preparation for filling them.

Whoopie Pies

For the filling

  • 1 cup marshmallow cream (Marshmallow Fluff brand is highly recommended)
  • 1 cup vegetable shortening
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ¼ cup milk

Directions

In a large bowl, mix the marshmallow cream, shortening, sugar, vanilla, salt and milk until smooth and well blended. Spread a generous amount of the filling on one side of the pie. Sandwich with another pie. Yield: Approximately 3 dozen.

Whoopie Pies

Notes

  • Each Whoopie Pie may be stored individually in plastic wrap or sandwich bags and frozen. Thaw it at room temperature for an hour before serving.
  • Optional decoration for observing National Pi (π) Day: Write the mathematical symbol for pi (π) on one side of the Whoopie Pie with extra filling. One year, we had decorated the top of a Crack Pie with π by sprinkling powdered sugar on it.
  • Search our blog for other traditional pie recipes.