Cream pies are amazing creamy goodness. There is, granted, probably not much redeeming benefit health-wise (unlike fruit pies - those are totally healthy, right?), but they are delicious.
You can add as much or as little cinnamon to this recipe as you like to give it some flavor. Otherwise, its all cream - and its very very important that you make it with cream! I've tried a lot of variations with less cream, more milk, or buttermilk, and its just not worth it. If you are horrified at the thought of a pie with cups and cups of cream and then some butter added for good measure, this pie is not for you. Just. . . don't make a cream pie. Make some other kind of pie.
In other news, I realize that I've missed a few weeks here. Christmas bustle got to me. I will be resuming regular scheduling as of. . .now!
Merry Christmas!
Ingredients
- 1 Cup Sugar
- 1/4 Cup Flour All purpose, of course
- 1 Dash Salt
- 2 1/2 Cups Cream Heavy Whipping
- 1/2 Cup Milk
- 2 Separated Egg Yolks
- 2 Tsp Vanilla Extract
- 2 Tbsp Butter
- 1 Tsp Cinnamon
- 1 Whole Deep Dish Pie Crust
Servings: people
Instructions
- Mix together your dry ingredients - sugar, flour, and salt - in a medium sized bowl. Make sure they're well combined.
- Add two (2) cups of heavy cream. Mix well.
- In another bowl, mix together egg yolks, 1/2 cup of cream, the 1/2 cup of milk, and vanilla extract. Add to original cream and sugar mixture. Again, mix well, but don't beat it! You don't want whipped cream.
- Pour the cream mixture into your prepared pie crust. Dot with butter. Sprinkle Cinnamon across the top.
- Bake for about 1 hour at 350 degrees Fahrenheit. You'll know the pie is done when its bubbling ALL the way across the top. Let it do this for about 10 minutes before taking it out of the oven.
- Let the pie cool completely in the fridge for optimal creaminess.
Recipe Notes
You can also use half and half instead of 1/2 cup cream and 1/2 cup milk, but then you will be buying 3 dairy products instead of 2. This seems silly to me, unless you already buy half and half.
If you really can't get enough cinnamon, you can add cinnamon to the cream mixture as well as sprinkling it across the top. Nutmeg and Ginger also taste good. Add as much or as little spice as you like.
Based on Old Fashioned Sugar Cream Pie from Loaves and Dishes. Apparently its an Indiana thing!
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Quite a mouthful, right? I found this pie recipe in a Better Homes and Gardens magazine a few years ago, selling itself short as caramel apple and cherry pie. But there's serious cranberry and orange going on here too!
I've made this pie two Thanksgivings in a row now. Its perfect for the holidays!
Ingredients
- 1 12 oz bag Cranberries
- 1 cup Sugar
- 1/4 cup Orange Juice
- 1 8 oz bag Cherries
- 6-8 whole Apples
- 2 tbsp Lemon Juice
- 1 cup Brown Sugar
- 1 tsp Lemon Zest
- 1/4 cup Flour all purpose
- 1 tsp Cinnamon
- 2 tbsp Butter
- 1/4 cup Whipping Cream
- 1 tsp Vanilla Extract
- 1 whole Deep Dish Pie Crust
Servings: people
Instructions
- Preheat the oven to 375 degrees Fahrenheit. You are going to want to cook your piecrust a bit before adding the filling, so go ahead and put it in your pie plate and poke the bottom and sides with a fork. You will want to leave some dough for the top crust. Cook the crust for a maximum of 20 minutes while you work on the filling.
- For the cranberry cherry mixture, combine your cranberries, white sugar, orange juice (and some orange zest if you want extra oranginess). Cook until the cranberries burst. Add your cherries to the cranberry mixture. If your cherries were frozen (its not like they're in season in November. . .), you might want to cook them for a bit all together. If not, you're done! Set the mixture aside.
- For your caramel apple filling, peel and chop your apples, adding your lemon juice and zest to keep them from browning too soon. Mix together your flour, sugar, and cinnamon, and then add your dry mix to the apples. Mix until well coated. Melt your butter in a saucepan on the stove, then add your apple mixture (the pan should be large enough for all the apples with some room to spare!). Cook for 5 minutes, or until the apples are tender. Add your whipping cream and vanilla, and continue cooking, stirring frequently. In about five more minutes, the mixture should thicken. Take it off the heat.
- Alternately layer your apple and cran-cherry fillings in your (partially cooked) pie crust. You should start with a layer of caramelized apples, and end with the cranberry cherry mixture.
- Cover with your top crust. You can do cute shapes made of pie dough, or a lattice top. You may want to brush some egg white on your top crust to make it pretty. Feel free to also sprinkle it with sugar.
- Bake your pie another 40 or so minutes. Its done when the filling is bubbling and the top is golden brown!
Recipe Notes
Please note, the cute leaf shapes for a top crust sounds great, but they never come out as pretty as a magazine pictures. I will definitely be doing a lattice top next time around.
This recipe is based on Caramel Apple-Cherry pie from Better Homes and Gardens.
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When I was growing up, pie was made with fruit. There was peach pie, cherry pie, apple pie, and maaaaybe berry pie (that was exotic!). But then, one day, I ventured into the wilds of Indiana and discovered that not all pie was fruit. Some pie was weird. Some pie was. . . vinegar.
Rock Run Cafe & Bakery - the place of the inspirational Vinegar Pie.
Intrigued, I ordered the mysterious vinegar pie. It smelled like vinegar, but it didn't taste like vinegar. It was creamy, and different, and interesting! So I decided to make it for myself.
While searching for vinegar pie recipes I discovered a whole host of different pie ideas that I'd never heard of; chess pie, mock apple pie, oatmeal pie, etc. I resolved there to broaden my pie horizons!
So first up, in the Great Pie Experiment is Vinegar Coconut Pie. I ran across this recipe under the name "French Coconut Pie" and it seems to basically be vinegar pie with coconut. Its definitely outside of Vinegar Pie's "poor man's pie" roots, but its delicious.
Ingredients
- 6 Eggs
- 1 1/4 cup Sugar
- 2 cups Coconut Flakes Sweetened
- 1 cup Butter Unsalted, Melted
- 2 tbsp White Vinegar
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 Deep Dish Pie Crust
Servings: pieces
Instructions
- Preheat oven to 350 degrees
- Melt butter. I did this in the heating oven, but the microwave will do just as well.
- Beat eggs, then add the coconut, sugar, vinegar, vanilla extract, and salt.
- Pour a little of the coconut mixture into the melted butter to cool it down (otherwise you might start cooking the eggs with the hot butter!). Mix the butter into the coconut mixture.
- Pour the filling into the pie crust, and put it in the oven for 1 hour. The top should be golden brown and firm.
Recipe Notes
I made the crust with 2 cups flour, 2/3 cup shortening, a bit of cold water. Rolled it out, put it in the deep dish pie plate, and forked the bottom. It came out really well!
Based on French Coconut Pie.
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