Sallee's Six: July Pie Crust Designs

Use this technique with star cookie cutters for a 4th of July pie.

Pretty pies feed your eyes.
Just looking at pictures of gorgeous pie crust designs makes me want to get my rolling pin and bake a pie or two.

Listed below are five sources for pie recipes and pretty pie crust designs that I like.
Not a pie lover? Look at number 6.

1. MarthaStewart.com has 12 piecrust designs to share with you.                           Click Here
2. Sally over at Sally's Baking Addiction not only has an American Flag piecrust, but the pie has a blue fruit filling and a red fruit filling.                                                           Click Here
3. How about a Blueberry Peach Pie with a gorgeous crust?                                   Click Here
4. Food Network has some great new designs for apple and pumpkin pies.          Click Here
5. Ashton over at Something Swanky has a great recipe for a 4th of July Berry Pie that uses two purchased pie crusts. The top crust has cut out stars and the pastry star cutouts are layered on the crust.                                                                                                        Click Here
6. Not a pie lover, but you love crust? Bridget of Bake at 350 will show you 4 new ways to use pie crust.                                                                                                                   Click Here

Here is my never fail pie crust recipe     Click Here for the recipe

No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust

Hot summer days are here again!
I don't know about you, but I don't even want to think about turning on my oven and heating up the kitchen. Instead, I like making no bake desserts that are quick to make and require minimum time in the kitchen. 

I believe this is the perfect recipe for beginning cooks. 5 ingredients is all it takes to make an easy and elegant chocolate cheesecake dessert. Your friends will think you worked for hours!



No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust
Ingredients
2 - 3.4 oz pkg of instant cheesecake pudding mix
2 - 3.4 oz pkg of instant chocolate pudding mix
6 cups of milk
12 chocolate chip cookies, crushed to fine crumbs
4 Tbsp. of melted butter

Directions

• Blend, process, or crush 12 chocolate chip cookies into fine crumbs.
  

• Add 4 Tbsp. of melted butter to the cookie crumbs.
• Stir until mixed well. Measure out 2 Tbsp. of the cookie crumbs and set aside.
• Press the remaining cookie crumb mixture into the bottom of a 9" spring-form pan
  
• Pour 3 cups of cold milk into a bowl. Add the packages of chocolate pudding and beat for 1 minute. 
  
• Pour the pudding into the cookie crust and spread evenly.
  
• Set pudding into the refrigerator for 10 minutes.
• Pour 3 cups of cold milk into a bowl. Add the packages of cheesecake pudding and beat for 1 minute. 
  
• Pour the cheesecake pudding on top of the chocolate pudding layer. 
• Garnish with the reserved 2 Tbsp. of  crumbled chocolate chip cookie
• Chill until firm, about 2-3 hours
• Gently loosen the spring-form pan sides and lift away from the dessert.
• Slice and serve. If desired, top each slice with 1-2 Tbsp. of whipped cream, or whipped topping. 
  

Enjoy a slice of homemade happiness on a plate!

SalleeB's Thanksgiving Pies

Happy Thanksgiving Weekend! 
I hope your 2016 Thanksgiving dinner was, or will be, wonderful. What a marvelous Thanksgiving day Bill and I enjoyed with the girls and their families! 

On Wednesday evening,
I joined Ashley in her kitchen and visited with her while making bread stuffing. 

Ashley has recently started baking from scratch and Momma Sallee gave her a couple of pointers for her apple pie and crust. As a mom and a cook, I am going to tell you that Ashley's apple pie, pumpkin pie, and turkey were perfect. Her boyfriend Scott also cooks and he made the mashed potatoes.

My contribution to the family meal included a cherry pie, cranberry-orange sauce, and traditional, out-of-the-can jellied cranberry sauce. However, as you can see in the picture above, I made a pumpkin pie that stayed at home for Bill and I to eat over the weekend. 

Thanksgiving Day 2016 was wonderful. The afternoon of joking, laughter, eating, and family time is stored in my memory for the rest of my life. I am thankful for such a precious memory.

Recipes

Chill and Thrill Pie Crust - A Never Fail Pie Crust 
                        
I published my go-to pie crust recipe in a post called, "Chill and Thrill Pie Crust." The link to the recipe is below.

Click Here for the recipe. 

Quick and Tasty Cherry Pie

Ingredients

• 2 cans of cherry pie filling
• 1/2 tsp. almond extract
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• pie crust for a 9 inch double crust pie

Directions

• Open the two cans of cherry pie filling. Using a spatula, remove the filling from the cans and put into a 1 quart bowl. 
• Add the almond extract, cinnamon, and allspice to the bowl.
• Using a spatula, gently fold the spices and extract into the filling. You want to keep the cherries from breaking apart as much as possible. 
• Put the filling into a pie crust lined, 9 inch pie pan. 
• Gently level the cherry pie filling
• Place the top crust onto the pie and crimp the edges together. 
• Cut a few small slits into the top crust
• Put the pie into a 350 degree Fahrenheit oven. Bake for 30-40 minutes.
• Remove from the oven and allow to cool at room temperature.

Cut and serve up a slice of  homemade happiness on a plate!

SalleeB's Pumpkin Pie

• 1-14 oz. can of sweetened condensed milk
• 1-15 oz. can of pumpkin puree
• 1 large egg and 3 egg yolks
• 1/2 tsp. salt
• 1 tsp. ground cinnamon 

Note: 1 and 1/2 tsp. of pumpkin pie spice can be used in place of the cinnamon, ginger, and nutmeg.

• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• one 9 inch pie crust. 

Directions

• Mix pumpkin and eggs in a one quart bowl until smooth
• Add all of the ingredients to the pumpkin/egg mixture
• Mix until blended well
• Pour into a pie crust lined, 9 inch pie pan
• Put into a preheated, 425 degrees Fahrenheit oven for 15 minutes before lowering the temperature to 350 degrees Fahrenheit and baking for an additional 30 - 40 minutes. 

To test for doneness
 Insert the blade of a knife into the pie about midway between the center and edge of the pie. Lift the knife and look at the knife blade. If it doesn't have pumpkin on it, the pie is done. 

You may notice that in the picture above there isn't a slit, or hole in the pumpkin pie. I carefully and gently touched the center of the pie with a fingertip. The pie felt firm, the center had expanded upward and was rounded. I judged the pie to be done based on this. My hands are not super sensitive to heat, but I don't recommend that you try my method. 

OREO Triple-Layer Chocolate Pie Recipe - Kraft Recipes

This was my family's favorite pie over the holiday season! 
Altogether, I made four of these pies. The pie shown in the picture was the fourth pie and I made it for Christmas dinner at my daughter's house. 
After making four pies, I arrived at two conclusions about this recipe.

•  Four hours is an insufficient amount of time for chilling this pie. Overnight, or twenty-four hours is BEST!
• The filling is VERY stiff when you use 2 cups of milk with 2 packs of Jello brand pudding. I used my electric mixer on low to blend the cold milk and pudding mix. Did I mention the mixture is very stiff? On the fourth pie, I changed the amount of milk to 2 1/2 cups and had equally good results.

Next, the cookie crust turned out differently every time I made a pie. I used the exact number of cookies, the exact amount of melted butter, and still had different results. I ended up adding an extra Tbsp. or two of melted butter for three of the cookie crusts. 

1. Two crusts were crumbly, but would press together
2. One crust was very crumbly and barely holding together
3. One crust was perfect

Very crumbly crust that would barely hold together. 

Perfect cookie crust. 

I have no idea why the darn cookie crumb crust was like this, but I could still serve the pie in slices. 
The last change I made was using my favorite nondairy topping, Extra Creamy Cool Whip. 
To see the original recipe, click on the link below. 

OREO Triple-Layer Chocolate Pie Recipe - Kraft Recipes

SalleeShares- Holiday Baking Championship Week 3

Week Three Bakers

And only six bakers remain to battle for $50,000 and the title, Holiday Baking Champion. Pastry Instructor Bill Liscomb, Home Baker Naylet Larochelle, Caterer David Bondarchuck, Naval Instructor/Family Baker Dante Morasco, Chef Terra Nelson, and Pro Baker Erin Campbell have survived two baking battles.  Each previous bake off battle has been devised to highlight baking skills in the areas of creativity, taste, and presentation. 

Meet the Judges
Owner of Charm City Cakes Duff Goldman,Farmhouse Rules host Nancy Fuller, and Pastry Chef Lorraine Pascale.

Sallee's Three to win the $50,000: Erin, Bill and Naylet.
Leave a comment and let me know who your top three bakers are.

The Preheat Advantage Challenge
The six remaining contestants' faces mirror surprise when host Bobby Deen announces the preheat advantage challenge:

"Use store bought pie crust to make a dessert that is not pie! in half an hour." Whoa, a thirty minute dessert using prepackaged pie crust? 

Six Dismayed Bakers
All the bakers are a little dismayed that they have to use prepackaged pie crust in an inspiring, innovative, holiday dessert that is not a pie. Texturally, a premade crust lacks butter. No butter means less flavor and flakiness. However, Bill did admit that he does use a store bought crust in a pinch. 

Note: Store bought crust is a help when time is short, or you do not know how to make a pie crust. However, I have not used a store bought crust in years because I have a perfected pie crust recipe, Chill and Thrill Pie Crust. This is my go to crust for any pie.


Six "Not a Pie" Desserts

1. Bill decided to make an apple walnut raisin empanada. Empanadas are Latin American hand pies. However, it passed for "not a pie". Seriously, how close can you get to a pie and it NOT be a pie?
2. Dante's choice was also an empanada. He prepared a chestnut chocolate chip empanada with a twisted edge that was eye appealing. However, I again ask the question, "How close can you get to a pie and it NOT be a pie?" During baking, the scrumptious filling leaked out of the empanadas. The judges all wanted more and Dante agreed with them. Sealing the edges of your dough is Baking 101. Nerves and time worked against Dante in this heat.
3. David baked rounds of crust and assembled a black and white Napoleon. I was happy to see a dessert that was definitely NOT a pie. However, David's statement,"I'm all about presentation." was not apparent during this preheat. A powdered sugar stencil was the only holiday decoration. The judges, Duff, Nancy, and Lorraine all loved the flavors, but not the presentation. Nancy wanted to see three red berries and a mint leaf on top.  
4. Erin's choice, deconstructed peach cobbler with egg washed pastry and sanding sugar, set the bar for the other contestants in the preheat. Once again Erin swung for the fences and this time the holiday baking ball soared over the outfield fence. 
5. Naylet's dessert was a pumpkin butter dessert square which was essentially a square empanada that wasn't sealed properly. Guess what happened? Yes, the filling oozed out during baking. Back to Baking 101, seal those pastry edges. 
6. Terra baked baby apple turnovers. Unfortunately, she chose to use unpeeled apples "like Mamaw."  In my opinion, using unpeeled, or pared, apples is a mistake. Apple peels can be bitter and tough. The trio of judges agreed with my opinion. Fortunately, Terra's innovative technique of pressing graham cracker crumbs into the pie crust for texture earned her points with all three judges. 

And the preheat WINNER is ERIN! Remember Erin is one of MY top 3 picks.

The Pie Challenge Continues!

Once again, five faces reflect dismay. Erin can begin baking 10 minutes earlier than the other five finalists in the elimination challenge.

And the Elimination Challenge Is:

Bake 3 pies in 2 hours. 
Glad it is them and not me. Two hours is not very much time to make three pies. 

Contestants' Holiday Pie Flavors

Bill 

• Chocolate Chip Pecan
• Apple Cranberry Frangipane
• Banana Pudding with Marshmallow Meringue

Dante

• Apple 
• Italian Pastia 
• Italian Cheesecake 

David

• Kentucky Bourbon Pecan
• Chocolate Pumpkin
• Cranberry Meringue

Erin

• Lemon Meringue
• Pumpkin
• Salted Caramel Apple

Naylet

• Pecan Chocolate Coconut
• Banana Cream Dulce de Leche
• Cream Cheese Apple

Terra

• Chocolate Chip Bourbon Pecan
• Lemon Gingersnap
• Pumpkin Maple Brulee

Baker Erin Start Your Baking!

Ten minutes slowly pass as five bakers watch Erin enthusiastically begin composing her three pies. Finally, all five could sprint into the pantry and begin work on their three pies.

At the one hour and fifteen minute mark, Dante cut his finger, which bled into his pie crust dough. Remaking pie dough is not what you want to be doing with less than an hour remaining. Could Dante be the eliminated baker this week?

Two Hours Later

Bobby Deen calls time and six pairs of hands rise into the air. A moment later, Bobby says,"I like surprises and I have a surprise for you." With an "Uh Oh what now?" look, the finalists look at each other and back at Bobby. 

Surprise! Pick the Best Two Pies

• Dante was pleased to pick two out of three, but only had one good pie and knew it. 
• Naylet struggled to complete her Cheesecake Apple Pie and quickly chose to eliminate it. 
• David remarked,"It's like choosing between my children!" However, he decided to leave the Kentucky Bourbon Pecan pie in his kitchen.
•  Erin took her Lemon Meringue out of the judging.
• Terra decided her Pumpkin Maple Brulee pie would be left on the counter because it might not be done. 
• Bill chose to leave out his chocolate chip pecan. ( one eyebrow lifted) Maybe because Terra had a chocolate chip pecan too?

(Judge Dredd voice).......................... Pies and Bakers, you have been judged.

Top picks  

David - Cranberry Meringue earned an "Mm, Mm, Mm" from Judge Nancy Fuller. The pumpkin was deemed "excellent."

Nylet - Both of Nylet's pies earned great remarks. Lorraine Pascal said," This is legendary!" Duff and Nancy agreed with her. Nylet told the camera," It's a proud mama moment!"

Your Safe 

Erin - Judge Duff and Judge Nancy liked the Salted Apple Caramel, but Judge Lorraine thought it needed to be saltier. 

Bill - The marshmallow meringue on his Banana Cream Pie had Duff asking how he made it. I believe all three judges will be making marshmallow meringue in the immediate future. 

At the Bottom 

Terra - Mystery flavor in her Chocolate Chip Bourbon Pecan pie. (flour that didn't cook enough)

Dante - texture issues with the Italian Cheesecake Pie
Who Went Home?
Dante had a difficult baking day that sent him home. Cutting himself, accidentally contaminating his bowl of pie crust, and texture issues all combined to send Dante home. 

And the Winner?

Caterer David Bondarchuck won the Week 3 Elimination Challenge. Congratulations on your win David.

Chill and Thrill Pie Crust

Warm temperatures are normally welcome, but not when it affects your pie crust. Chill your ingredients and equipment so you can experience the thrill of making a successful pie crust! You can become a pie crust master. 

Yield

•  four 8" one crust pies or two 8" double crust pies
•  two 9" one crust pies or one 9" double crust pie

A batch of chill and thrill pie crust can be stored in the refrigerator for up to a week before using. The raw crust will appear darker, but it bakes up to a beautiful golden brown like the pie in the above picture.

Ingredients

• 4 cups of all purpose flour
• 1 tsp. sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1 3/4 cups cold shortening  Tip: Storing shortening in the refrigerator keeps it fresh AND it is always cold for making pie crusts. 
• 1 cold egg, well beaten
• 1 tsp. vinegar, white or cider 
• 1/2 cup ice cold water

Directions

• Sift flour, sugar, salt, and baking powder into a quart and a half bowl. If my kitchen is hot, I will place the bowl of dry ingredients in the freezer for 10-15 minutes to chill before continuing with the following step. 
• Quickly, mix in cold shortening using two cold knives, a pastry cutter, or with your hand. I prefer to mix mine with my hand. I use my fingertips.
• Add beaten egg, vinegar, and ice cold water.
• Mix well by hand with a sturdy spoon.
• Keep the pie crust tightly covered and chilled until you are ready to use it. 
• Roll the crust out on a lightly floured surface and place it into your pie pan.

I fold the crust in half , place the fold line in the middle of the pie plate, unfold the crust, and let the crust settle into place. 

• Trim the crust about 1/4 to 1/2 inch past the edge of the pie plate. The crust will shrink about 1/4 inch as it bakes. 
• Follow the baking directions for your pie recipe. 

You may need to cover the crust edge of the baking pie to keep it from over browning. 

Making a Pie Shield from Aluminum Foil

• Start with a square of aluminum foil that is about a half inch larger than your pie plate.
• Fold the square of foil in half and trim as shown above. 
• Center the pie shield over your pie. 
• Gently tuck the edges under the rim of the pie plate. 
• Take care to not get the shield too tight. You just want to prevent over browning, by keeping the crust edge lightly covered.

I always put a pie shield on my pies. I remove the pie shield for the last 15 to 20 minutes.
It is much easier to put a pie shield on a cool pie and remove it carefully from the hot pie. 

Cookie Cutters Aren't Just for Cookies

Home cooking can be presented artistically using cookie cutters. Pie crust leaves make this pie almost too pretty to eat. Just roll out your top crust, pick your favorite cookie cutter, and scatter your "pie crust cookies" across the top of your fruit pie. How simple is that?







The biscuit in the picture looks like a flower and I used homemade bacon crumbles to top the gravy.  Pretty can be simple. Listed below are some other ways to use cookie cutters to add that wow factor to your home cooking.


Scalloped Biscuit

      1. Biscuit Cutters

Using a large, metal cookie cutter to cut biscuits increases the eye appeal factor and it doesn't take any longer to make the biscuits.


Festive Floral Pancakes

      2. Pancake Molds

Spray a large, metal cookie cutter with pan coat, place it on a griddle, pour pancake batter into it. Let the batter get bubbly, flip the cookie cutter over using tongs. You may have to gently push the pancake until it contacts the griddle again. Use 3 or 4 different cookie cutters to create variety.

     3. Melon Shapes

If your getting tired of melon balls, this idea is for you. Slice your melon crosswise, then take cookie cutters and cut shapes out of the melon slices. I like to use floral shapes for this.

     4. Quick Cookies

Purchase two or three dollar packages of soft cookies at the dollar store. When you get home, take a cookie cutter that's almost the size of the cookies and cut each one into the desired shape. Place vanilla icing in a zip top sandwich bag, snip the corner, zig zag icing across the cookies diagonally. End result? Beautiful decorator cookies that look like you worked for hours making them.

    5. Upscale Bar Cookies

Bake your favorite bar cookie recipe, let them cool, then cut out shapes with the cookie cutter of your choice. Metal cookie cutters work best.

    6.  Rice Cereal Treats

Make a batch of  crispy, rice cereal treats. Keep the mixture warm. Spray a large, metal cookie cutter lightly with pan coat, and pack it full of the cereal mixture. OR you can pack the mixture into a pan, let cool, then cut shapes out of it. I have done this both ways. If you pack the cookie cutter, it will take a little longer, but you don't have to deal with crumbs.

I hope you enjoy using these ideas at your house; being creative can be quick. Happy cooking!