Archive for the ‘pies’ Category

zucchini pie

zucchini pie3


zucchini pie1


zucchini pie2


zucchini pie4

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pumpkin pie

Thank you to for this delicious pie!

“Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can’t go wrong!”


1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.
Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.
In a large glass or metal bowl, whip egg whites until soft peaks form.
Gently fold into pumpkin mixture.
Pour filling into pie shell.
Bake for 15 minutes in the preheated oven.

While the pie is baking, prepare the streusel topping:
In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.
Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.
Mix in the chopped nuts.
Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

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tarte au jambon fumé

smoked ham pie in a rice crust

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The recipe for the pumpkin pie was taken in

When you buy your pumpkin, make sure that it’s a pie pumpkin. There is a difference.

Pie pumpkins are smaller, they have more flesh with a smaller cavity inside and fewer seeds.

Jack-o-lantern pumpkins are bigger and because they’re grown for size, the flesh is stringier and are more watery.


Making pumpkin puree

Rinse the pumpkin well 

Make a cut on the top, as if you are carving it for halloween

Scoop up all the seeds

Replace the top

Rub it with some olive oil and bake in a 350* oven for one to one and a half hours

When done and it has cooled, spoon out the flesh and puree


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strawberry peach pie

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peach and strawberry pie

Peaches and strawberries!
What a combination! The colors are amazing and the taste is superb. The incredibly warm summer we are having is great for fruits. Farmer’s markets all over the city are overflowing with fresh produce. There is no need to do anything with the juicy peaches and amazing strawberries, they are delicious alone, cut up in a salsa, smoothie or on top of ice cream or yogurt. But it is very tempting to cut them up and make pies, tarts, and cakes for a special dessert.
4 medium peaches, pitted, peeled and sliced
2 cups strawberries, sliced
1/2 cup sugar
1/2 tsp nutmeg
2 tsp cornstarch
few leaves of fresh mint
1 pie crust  9″
heat oven to 400*
Combine peaches, stawberries, sugar, nutmeg and mint in medium skillet.
Cook over medium-high heat, stirring gently, until sugar dissolves, about 3 minutes.
Let cool slightly.
Mound peaches in center of pie crust
Fold edges up and over filling, leaving center exposed.
Sprinkle with 1 tbsp sugar and bake until golden brown, about 30 minutes.

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