This berry pie is indeed berry delicious and so easy to put together.
9 inch pastry for a double crust pie
2 cups cherries, pitted
2 cups fresh blueberries
3/4 cup sugar
1/4 cup all purpose flour
1/8 tsp. ground nutmeg
1 tbls. butter or margarine
Preheat oven to 375 degrees. Place your bottom crust into your 9 inch pie plate, trim if needed at edges. In a bowl combine the cherries and blueberries. In other bowl mix flour, sugar, and nutmeg then stir into fruit and let settle for 10 or so minutes. Put this all into the pie plate and dot the top with butter. With the other pastry, make a lattice top and put on your pie sealing and fluting the edges. You might want to cover the fluted edge with foil as this tends to burn if you don't. Bake for about 45 minutes till contents is bubbly and pastry is browned. Serves 6-8.
3/4 cup sugar
1/4 cup cornstarch
1\4 cup and 1 tablespoon of cocoa powder
1\4 teaspoon salt
2 cups milk
2 beaten egg yolks
1 teaspoon vanilla extract
3 sliced bananas
1 8 inch graham cracker crust
1\2 cup whipped cream
Combine sugar, cornstarch, 1\4 cup cocoa, and the salt, mix in the top of a double boiler. Mix in 1\2 cup milk and the egg yolks and stir until mixture is smooth, then add the rest of the milk.
Cook this over boiling water for 5 minutes or till thick. Remove from heat and stir in the vanilla extract. Let cool a little.
Take 1\3 of the slices of bananas and spread on bottom of the crust. Take a spoon and put half of the cocoa mixture on top of the banana slices, add another layer of 1/3 banana slices and again cover with the chocolate, add the rest of the bananas and top with whipped cream.
1 Cup sugar
1/3 Cup cornstarch
1 beaten egg
1/2 Teaspoon almond extract
6 Cups peeled and sliced peaches
1 9-inch deep dish unbaked pie crust
1/4 Cup sugar
1/4 Cup light brown sugar
1/2 Cup flour, all purpose
1/4 Cup margarine
Preheat oven to 375 degrees.
Combine 1 cup sugar, cornstarch and salt in bowl. Put in the egg and almond extract and mix well.
Add peach slices and toss to coat well. Gently put peaches in piecrust.
Make a crumb topping by mixing 1/4 cup sugar, brown sugar and flour in bowl. Cut in the margarine with 2 butter knives till crumbly.
Sprinkle crumb mixture over peaches and bake for about 30 minutes till browned. Serves 6.
Strawberries are abundant in the summer time. Below you will find two recipes that are delicious.
This is the best ever strawberry pie and is easy to make.
Bake pie shell according to package directions. I like to use Pillsbury pie crusts or Pet pie shells in the pan.
Wash and slice one pint of strawberries.
Combine in a saucepan the following and cook until thick, stirring constantly:
3/4 c. sugar 3 Tablespoons cornstarch dash of salt 1 c. water 1 Tablespoon butter
When thick stir in 2-3 drops red food coloring.
Stir in strawberries and add to cooked pie shell. Chill for 2-3 hours. Top with cool whip, then enjoy yourself and sit back to receive all the compliments on your best ever strawberry pie.
If you like, you can layer strawberries, then layer bananas, then another layer of strawberries and make your best ever strawberry and banana pie