Posts Tagged ‘pie’

Homer Simpson’s a pretty wacky guy, but you have to say he’s right on the money in his effusing about pie.

I decided to make a pumpkin pie for Thanksgiving, but wanted something a little different than the same ole, same ole. So I perused my collection of recipes (the size of which would have you thinking I was cooking/baking 3 meals daily every day of the week. Hah! Not quite.) I decided to make this yummy pie called “Paradise Pumpkin Pie.” You’ll get why in a second.

All the ingredients gathered to make the process go efficiently and smoothly.

I know this probably looks fine, but to me, it was kind of raggedy. It’s been a while since I made a pie crust, and I felt like I’d lost my magic touch (said the perfectionist.) This was a basic all-butter crust.

Now here’s what drew me to this pie and why they call it a “Paradise” Pumpkin Pie. This is the Paradise layer – a smooth mixture of cream cheese, an egg, some sugar, and vanilla. In essence, a layer of cheesecake to go under the pumpkin. Yum, right? Wait …

Don’t you love mixing up the pumpkin and all those spices? The smell alone is so delicious!

So here’s the pie right out of the oven. Not at all what the recipe photo looked like, and I admit I saw this problem as a potential right away – that the cheesecake layer could easily permeate the upper pumpkin layer. So I ever-so-carefully ladled – not poured – the pumpkin on top, doing my best not to disturb the Paradise layer. However, the result was a bit more like some kind of algae-blooming pie!

And here in the cooled slice, you can see the problem – exactly what I anticipated is what happened. The pie, instead of looking like a standard pumpkin pie with a surprise layer viewed when cut,  showed where the cheesecake layer had pushed up when the pumpkin was ladled over.

That said, the pie was delicious – the seasoning excellent, and the filling super creamy. Would I make this again? Sure. But now I’ll think of it as an “Almost Paradise Pumpkin Pie.” Then again, so many recipes, so little time.

p.s. After I put this post together, I realized I had actually made this pie – and posted about it – once before! Not only that, but it came out just fine 5 years ago. (A sure sign of a weary mind, but hey – now you can see what it should look like!) Check here for the recipe and an earlier version.

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Mmmmmmmmmm … Pie

Thanksgiving is a time that honors tradition … Grandma’s stuffing, Mom’s sweet potatoes, Aunt Betty’s pumpkin pie. But then there’s this, a frequent thought of mine …  so many recipes, so little time. So I tried another new dessert for Thanksgiving. In fact, I had spotted this recipe months ago, and knew I would make it.

The pie just out of the oven!

Happily, my host is of the same ilk, and four of the dishes served for our main meal were also first-timers, (but definitely not the stuffing – one of his  family recipes.)

So what could make pumpkin pie even yummier? How about a layer of cheesecake underneath? This recipe appeared in a terrific but now defunct magazine, General Store, the issue over 10 years old. It is not clear exactly where the recipe came from except it was recommended by a couple from central Jersey with a passion for early American living.

A portion of the pie cut for taking home.

Well, the pie turned out quite well, the pumpkin nicely spiced and the cream cheese layer appropriately creamy. As I have no place to link to, I thought to share this with you pumpkin pie lovers.

Paradise Pumpkin Pie

1- 9 inch unbaked pastry crust
1-8 oz. pkg Philadelphia cream cheese, softened
1/4 sugar
1/2 tsp.vanilla
1 egg

1-1/4 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash of salt
Maple syrup
Pecan halves

Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Blend in egg. Spread onto bottom of pastry shell.

Combine remaining ingredients except maple syrup and pecans. Mix well. Pour carefully over cream cheese mixture. Bake at 350˚ for 1 hour and 5 minutes. Cool. Brush with maple syrup and decorate with pecans, if desired.


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Mmmmm … summer fruit pies. This one is Peach Crumble Pie courtesy of Martha Stewart’s Everyday Food. I really was determined to not let the summer go by without making one fresh peach pie or dessert. I would love that my schedule afforded me more time to bake, but alas … I made this one!

Ready to go in the oven!

I now remember why I don’t make fruit pies that often, too. They are really time consuming, (unless you’re in the habit of baking regularly.) One of the pluses of this pie is that it didn’t ask that you peel the peaches, so that was a small time-saver. Another is that it is quite low on sugar. Only 2 teaspoons in the butter crust, and 2 tablespoons brown sugar in each the peach mixture and the crumbled topping.

The recipe said to bake an hour to an hour and a quarter. The hour was just right and the edges of the crust are a nice brown and not at all too done.

And it’s delicious, not too sweet!

Here’s the recipe for Peach Crumble Pie on Martha Stewart’s web site. Enjoy.

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