Summer Lovin’ Blueberry Pie

In my opinion, blueberry pie is actually a lot easier than apple. Because the apples take longer to prepare. You just rinse the blueberries and then add some cinnamon, lemon zest, lemon juice, sugar and some flour. Mix it all together and then place in the dish. I used a store bought pie crust but you can make your own.

Ingredients
3 to 4 pints of blueberries (depending on how large your pie dish is)
2 whole pie crusts
1/3 cup to 3/4 cup of sugar
3 to 4 tablespoons of flour (less if you want it runny)
1 tablespoon lemon juice (freshly squeezed)
1/2 teaspoon lemon zest
1/2 teaspoon cinnamon
1/2 stick of butter (sliced)

Directions:
1. If you used a store bought pie shell, take out of fridge, and let it warm up to room temperature.
2. Pre-heat oven to 400 degrees.
3. Take blueberries out of their pints and remove any stems.  Then rinse in colander.  I then used a paper towel to pat them dry.
4.  Add sugar, flour, lemon juice, lemon zest and cinnamon to blueberries.  Mix.
5. Place blueberry mixture into pie dish.  Add sliced butter squares around blueberry mixture.
6. Place second pie crust on top.  Make four to six slits on the top, in the middle.
7. Place in oven, and let cook for 35-40 minutes.  It will bubble when it’s done.
8. Let cool.
9. Place on your most lovely serving dish. Turn off all distractions, sit down by yourself or with your family, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!
10. Oh, and if you really want to add some more yumminess to it, vanilla ice cream will do it!

You can visit http://reneeyemma.com/2011/07/blueberry-pie/ for the complete recipe and more photos.

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visitwww.reneeyemma.com.

Blueberry Pie Recipe is a post from: TasteForCooking

She made this simple request on her blog – “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.” 

This friday as we make this and visit In Jennie’s Kitchen to find the recipe for Creamy Peanut Butter Pie. I’m joining with others in the food blogging community and making as well as posting her husband’s favorite pie.  Jennie, you are in our thoughts.

Find more Peanut Butter Pie recipes on the Facebook page  “Peanut Butter Pie for Mikey Friday” that was started.

Creamy Peanut Butter Pie is a post from: TasteForCooking

Ingredients:

1 1/2 cups creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons butter, melted and cooled
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell

For the Ganache:

1/2 cup heavy cream
4 ounces chopped dark chocolate
1 tablespoon butter

First make your pie filling.  With an electric mixer, whip the heavy cream until thick.  Do no use Cool whip, it should be heavy cream.  In a seperate bowl, blend cream cheese and peanut butter.  Add the melted butter and fold in whipped cream.  Pour into the pie shell and refrigerate at least 1 hour before serving.

For the Ganache: Cook cream and butter over medium heat and bring to a boil.  Remove from heat and fold in chocolate and stir until you can no longer see the cream.  Cool until lukewarm and pour over the cake as a glaze.  Refrigerate another hour before serving.

More cruise line recipes

Disney Cruise Line Peanut Butter Pie Recipe is a post from: TasteForCooking

Directions:

Preheat over to 375 degrees.  In a seperate bowl, beat cream cheese with an electric mixer until smooth. Stir in sugar and then egg mixture. Add pumpkin, maple syrup and spice and mix with a spoon. (no mixer at this point.)  Place mixture in pie crust. Bake in oven for 15 minutes.  Let cool 15 or 20 minutes. Refrigerate until ready to serve.

Tip:

Pumpkin Cheesecake Recipe is a post from: TasteForCooking

Ingredients:

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1-15 ounce can pumpkin
8 ounces evaporated milk
4 ounces condensed milk
1 frozen deep dish pie shell

Directions:

Preheat oven to 425 degrees
Mix sugar salt cinnamon ginger & cloves
Beat eggs in large bowl
Stir in pumpkin with sugar and spice mixture
Gradually stir in evaporated and condensed milk
Pour into pie shell
Bake at 425 degrees for 15 minutes
Reduce oven to 350 degrees.
Bake 40 to 50 minutes
Cool for 1 hour
Serve or refrigerate

Pumpkin Pie Recipe is a post from: TasteForCooking