summer pies

Summer Pies

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Pies In A JarPies In A Jar

For The Crust

  • One double pastry pie crust
  • ½ pint wide mouth canning jars

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
  • Sanding sugar, optional

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.

Make about 12 pie Jars, depending on thickness of crust.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Luscious Lemon Pie.jpegLuscious Lemon Pie

For The Crust:

  • One 9-inch baked pastry pie crust

Ingredients:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Dash of salt
  • 3 large egg yolks, slightly beaten
  • 1 cup milk
  • 1/3 cup lemon juice
  • ¼ cup butter
  • Grated zest from 1 lemon
  • 1 cup sour cream
  • Whipped cream and fresh berries (optional)

In the top of a double boiler, combine sugar, cornstarch, and salt. Stir in egg yolks, milk and lemon juice. Cook and stir for 3 minutes. Remove from heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture reaches room temperature, stir in sour cream. Pour into prepared pie crust and refrigerate overnight.

For The Garnish: Top with whipped cream and fresh berries, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Caramel Apple Pie.jpgCaramel Apple Pie

Double pie crust:

  • 3 cups flour
  • 1 tsp. Salt
  • 1 cup shortening
  • 1 egg
  • 2 tbsp. vinegar
  • 2-4 tbsp. water

Sift flour and salt. Cut in shortening. Add egg, vinegar, and enough water to make a soft dough. Use a rolling pin to roll out the dough to make a double pie crust. Place half in a pie plate and press and shape into sides of the plate. Trim the edges to 1 inch, and flute. Prick bottom and sides of the crust.

Pie filling:

  • 1 cup unsalted butter
  • 6 Tbsp. all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. cinnamon
  • ½ cup water
  • 6-7 granny smith apples, peeled, cored and sliced.

Melt butter in a sauce pan. Stir in all-purpose flour to form a paste. Add sugar, brown sugar, cinnamon and water. Bring to a boil. Reduce temperature, and simmer for 5 minutes. Meanwhile, fill the bottom crusts in you pan with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce. Cover with a top crust, using whatever technique you feel comfortable with – a full crust, lattice, or other variation. Gently pour the remaining caramel sauce over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue to baking for 35-45 minutes. Once finished baking, let sit out for at least four hours, preferably closer to 12 hours.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

thasc12 Comments

Double Chocolate Chess Pie.jpgDouble Chocolate Chess Pie

For The Crust:

  • 20 chocolate sandwich cookies finely crushed
  • ¼ teaspoons salt
  • 4 tablespoons butter
  • 2 tablespoons milk

Filling:

  • 5 tablespoons cocoa powder, divided
  • 1 ½ cups sugar
  • 1/4 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 1 ½ sticks butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon cocoa powder
  • 4 large eggs, slightly beaten

Make the Crust: In a large bowl, combine all of the ingredients together. Pat onto bottom and sides of a 9-inch pie pan. Bake at 350 degrees F. for 7-10 minutes or until set. Remove from oven and let cool for 30 minutes

Make the Filling: Preheat oven 350 degrees F. Bake crust for 7-10 minutes. Mix 4 tablespoons cocoa, sugar, salt and flour in a bowl. Melt butter in microwave and add the cocoa mixture. Add vanilla and remaining cocoa powder. Beat in the eggs. Pour into the pie crust and bake at 350 degrees F for 45 minutes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

thasc13 Comments

Caramel Pie.jpgCaramel Pie

Graham Cracker Crust:

  • 1 ½ cups graham crackers, finely ground
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 1/8 teaspoon ground cinnamon

Filling:

  • 2 (7-ounce) cans prepared caramel
  • Whipped topping (optional)
  • 1/3 cup chopped pecans (optional)
  • 1/3 cup semisweet mini chocolate chip morsels (optional)

Make The Crust: In a large bowl, mix all of the ingredients together. Pat into bottom and sides of a 9-inch pie pan. Bake at 375 F. until golden brown for 6-7 minutes, not one minute more. Remove from the oven and let cool for 30 minutes before filling.

Make The Pie: Spread caramel in prepared, cooled crust. Decorate the halo of shipped topping. Sprinkle with pecans and chocolate chips, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

thasc11 Comment

Peach Pie.jpegPeach Pie

For The Crust:

  • Two 9-inch pastry pie crusts

Ingredients:

  • 2 tablespoons cold butter divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups sugar
  • 2 tablespoons minute tapioca
  • Dash ground cinnamon
  • 2 large eggs, beaten
  • 3 cups fresh peaches, sliced
  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Preheat oven to 450 degrees F. Place 1tablespoon butter and flour in bottom of unbaked pie crust. In a bowl, add sugar, tapioca and cinnamon to beaten eggs mixture. Fold in peaches and pour into prepared pie crust. Cover with lattice crust and dot with remaining butter. Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 degrees F and continue baking for additional 25 minutes. This is delicious served with whipped cream or vanilla ice cream, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Orange Pie

Orange Pie

For the crust:

  • One 9-inch baked pastry pie crust

Ingredients for the filling:

  • 2 cups water
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. orange-flavored drink mix
  • 3 oranges, peeled and chopped

Cream cheese mixture:

  • 4 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 8 ounces whipped cream

For the garnish:

  • 8 ounces whipped cream (optional)

To prepare orange filling:

Bring 1 ½ cups of water to a boil in a saucepan. In a bowl, mix together sugar, cornstarch and drink mix. Add ½ cup of water into the sugar mixture and stir. Pour into boiling water, reduce to medium heat, stirring as it cooks. Remove from heat when it begins to thicken a bit. Cool. Stir in orange pieces.

To prepare cream cheese mixture:

In a bowl, stir together cream cheese and confectioners’ sugar until creamy. Add half of the whipped cream to the mixture. Spoon into baked pie crust. Top with orange filling. Refrigerate overnight.

For the garnish:

Decorate the top of the pie with reserved whipped cream, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Tropical Storm Pie

Tropical Storm Pie

For the crust:

  • One 9-inch graham cracker crust, baked for 10 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ (14 oz.) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ tsp. vanilla extract

For the topping:

  • 1 banana
  • ½ (20 oz.) can or 1 (8 oz.) can crushed pineapple, drained and reserve juice
  • 1 (20 oz.) can cherry pie filling
  • 2 cups whipped cream (optional)
  • ½ cup flaked coconut (optional)
  • ½ cup macadamia nuts (optional)
  • Maraschino cherries, about one dozen (optional)

Method:

With a mixer, beat the cream cheese until light and fluffy, about 3 minutes. Slowly add the sweetened condensed milk, mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place pie into refrigerator for at least 2 hours, until well chilled and set.

Slice banana and place in bowl. Pour reserved pineapple juice over the bananas and let sit for 10 minutes to preserve the bananas and keep them from browning on the pie. After the bananas sit, drain and place bananas on cream cheese layer. Spread the pineapple over bananas. Next, spread the cherry pie filling on the pineapples.

Decorate with the whipped topping. Sprinkle the coconut and macadamia nuts on top and decorate the edges with maraschino cherries, if desired

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com