Sunday, April 19, 2015

Fresh Pineapple Pie Recipe





There are two favorite pies I made for my dad often years ago,  Red Raspberry and Pineapple. The memories I have of him always bring me to wonderful and cherished moments in my life when baking and this is one he would rave to his friends about.
 He would share this pie with a very close friend that also was his neighbor, his name was Cosmo. They loved playing cards together and enjoyed each others company. Both have long since passed.  He was very good to the family, my kids when the were younger and very generous friend to all of us. Cosmo would call me and offer to pay me for this pie he liked it so much and I told him I would be happy to make this for him anytime he wanted, of course out of the close friendship he had with dad and all he did for us, I would never have accepted payment. The praise from them both was enough for me! The look on both his and Dad's face eating it always brings a smile to my face and so worth the memories I cherish those memories and finally glad I made this again after all these years. I haven't made it since they both passed. Today I needed to remember them and smiling with those memories of both and sharing this pie with my family and the great memories of those days.


This one's for you daddy and Cosmo! R. I. P.




Use a deep dish to bake this pie and thickly rolled crust


Pineapple Pie

Filling

1 Large fresh pineapple cleaned and pulsed in a food processor leaving chunks and pulp. It should look crushed when down.
3 tablespoons cornstarch more if the mixture doesn't thicken like pudding
3/4 cup sugar or more to taste if the pineapple is tart
In a medium saucepan place the pineapple and sugar in the pan stirring until it comes to a boil. In a small cup add the cornstarch and add water to make a thick but flowing paste. Stir into the boiling pineapple and cook until thickens. You may need more if the pineapple is huge. The pineapple should coat the spoon when done. Let cool and make dough.

Crust (or use store bought)

4 cups flour
1 teaspoon salt
1 1/4 cup shortening
9 tablespoons ice cold water
Cut shortening into the flour add salt using two forks or pastry cutter. Add the water until it form a ball. Roll out thick top and bottom for pie.

Garnish for top

milk
sugar
butter melted or margarine

Preheat oven to 400 degrees.
Make crust, roll out top and bottoms on a floured board and line a deep at least 2 inch oiled spray round or square pie plate.
Place the first crust down on the bottom and pour in the filling.
Top with second crust. Press all edges to seals. Brush with milk, dot with butter evenly and sprinkle with sugar. Sometimes I like to sprinkle the top with cinnamon and sugar as an alternative.
Bake at 400 degree preheated oven until golden brown around 40 minutes.
Cool completely if you can wait to eat this it smells amazing baking! Filling is hot inside. Serve as is or with pineapple ice cream.

Saturday, April 18, 2015

Semi Homemade Blueberry Cinnamon Bar Recipe


This is the easiest recipe in a hurry and it's semi homemade. Adding fresh blueberries will make all the difference.

 Semi Homemade Blueberry Cinnamon Bar Recipe

Here is all you need:

1 box blueberry muffin mix made to package instructions
1 cup fresh blueberries
cinnamon and sugar mixture for topping
Mix the blueberry muffin mix to package instructions and fold in 
1 cup fresh blueberries.
Grease a brownie sized pan 12 x 9 and pour the mixture into the pan. Sprinkle with cinnamon sugar.

Bake at 350 preheated oven until middle is set around 25 to 30.
Cool and cut into squares.

Note: for cinnamon sugar add 2  tablespoons cinnamon to 1/2 cup sugar and place in a plastic zip lock bag and shake until blended.