Kitchen Tip - Transporting or Storing A Pie with A Creamy Topping

If you don't have a pie carrying container, it can sometimes be difficult to store or transport a pie with a creamy top. If you just cover the pie with plastic film or aluminum foil it may stick to the topping and pull it off when it's removed. 

Some years back I tried this solution and it worked quite well for me in this instance: I wadded up some plastic film and place it gently on the top of the pie. Then I covered the all of this somewhat lightly with more plastic film, pressing it around the edges so that it would stay on. As you can see from the following photos, it worked reasonably well. The pie kept quite nicely and the topping was not pulled off  or ruined when the plastic film was removed.

Simple Raisin Tarts

I first published this recipe here in March of 2012. These are really easy to make and I hope someone enjoys them! :-) There is no added sugar, but they are very sweet because of the raisins.
---------------------------

These raisin tarts are one of my dad’s favorite “cookies.” My Gramma Hoover used to make them for him as a special favor. Since she is no longer here to do this, I have done it for him a few times (not nearly enough). I made a batch for his birthday this past February (2012). :-)

These are super easy to make. So much so that we have no recipe. We just make them. One thing that you will need is a tart pan or a Madeleine pan, however, it is possible that a muffin/cupcake pan might work if you only press the dough into the lower part of the cups. I used a Madeleine type pan for these since our tart pans had to be discarded a few years ago. (My Madeleine pan makes round shells.)

Simple Raisin Tarts

Make up a single or double pie crust recipe of your choice. (I made these with a whole wheat – all purpose flour mixture I think.) Cut into small pieces and press into the tart pan.

Bake till just slightly browned around the edges. Do not over bake (especially if you use whole wheat flour). Allow to cool slightly in the pans and then remove gently to a rack to cool.

In a sauce pan place a generous portion of raisins – 1 1/2 to 2 cups. Barely cover with water and bring to a boil. Reduce the heat and allow to simmer till quite soft, adding water as necessary to prevent burning. You may like to add a bit of cinnamon, or at the end you may add some orange flavoring.

When the shells and filling are both cool, spoon the filling into the shells. They are ready to serve!

NOTE: If you end up with too much raisin filling, use it as a spread on graham crackers or toast. If you don’t have enough for your number of shells, simply fill the extras with a little jam or jelly.  We never used a recipe, we just “winged it” with the extra or lack thereof. :-)

By the way, if you don’t want raisin tarts, just make the shells and fill them with jam or jelly to start with. Delicious! :-)

Random Recipe Links

 

I’ve been working on scheduling blog posts for the upcoming week at least, and since I’m still sick at the time of this writing, I’m making it easier on myself by using items that were previously written or that require less work. In this post I’m giving you a smattering of links that I saved for the blog or that I stumbled across. :-)

Enjoy!

These chocolate waffles were made by my husband. Here’s the recipe, only he made some changes, and we ate them with real whipped cream, peanut butter and real maple syrup (among other things).  YUM!  Our family breakfasts….words fail me. :-)

Handheld Blackberry Pies – (Gotta love the pun, people!)

Fresh Ricotta – Someday I want to try this, really….I think…maybe…

Chocolate Molten Cakes – I do want to try this one!

Chocolate-Coconut Angel Cupcakes – These sound really good too.

Flourless Chocolate Cookies – With special regard to my grain-free and gluten free friends. :-)

Flourless Peanut Butter Chocolate Chip Cookies – And another.

Runnemede Remembered Recipes – from my friend Judi.

Boudin Meat Balls – “Boudin, the king of Cajun food...”  I’ve heard this is really good and would like to try it sometime, but it’s probably not something I would make. 

And just to throw in something really odd for you all to ponder, in the category of strange ingredients we have -

Corn Smut – not your usual fungus.

Sour Cream Raisin Pie

My poor dad has been hankering after sour cream raisin pie for years.  The recipe is in my mom’s “write-in cook book” in his hand writing, but I think she said she’d never made it!  Well, last February, I decided to give it a go as a surprise for his birthday.  He was very happy. :-)

Sour Cream Raisin Pie

1 C. raisins, finely chopped
1/2 C. sugar
1 1/2 Tbl. flour
1/8 tsp. salt
2 eggs, separated
1 C. sour cream
1 tsp. cinnamon or lemon juice

1 9” pie crust, baked

Combine sugar, salt, flour and cinnamon (if using).  Beat egg yokes and add dry mixture.  Pour into a large sauce pan.  Stir in chopped raisins and sour cream (and lemon juice, if using). Cook over medium heat till it thickens, stirring often at first and constantly at the end.

Pour filling into the baked pie crust.  Preheat oven to 325F.

In a mixing bowl beat egg whites till stiff peaks form.  Add 4 Tbl. of sugar and mix in well.  Spread egg whites on pie.  Brown meringue in oven for 10-12 minutes, or till lightly browned on top.  Remove from oven and cool.  Serve at room temperature or refrigerated.

Note: You could probably get good results from this recipe with dried cherries, cranberries, currents or blueberries in place of the raisins.

It’s a rhinoceros.  Well, anyway….I just want to say I don’t actually remember if I followed the recipe exactly or if I looked up a more ample meringue recipe.  It looks to me like it may be more than two eggs’ worth of meringue, but I can’t remember.  February is too long ago and I failed to take notes if I did change it.  So, do whatever you think you’d like. :-)

If yours doesn’t look quite like mine, I think I used our own free range eggs.  This would partly account for the dark golden color.  If you use store bought eggs it will probably be lighter in most cases.

Kitchen Tip – Covering A Pie

Here’s one way to cover a pie for transportation or storage to keep things off of it and out of it without ruining the top of it.  This is especially useful for pies with soft-ish tops that plastic wrap or aluminum foil would stick to and mar.

This was a cream cheese type pie and I didn’t want the top spoiled, but I needed to refrigerate it overnight (as I recall).

I took some plastic wrap and formed it into a loose ball and placed it in the center of the pie.  Then I gently wrapped another piece over the entire pie.  The ball in the center created a dome effect.  This might not work with meringue or whipped cream toppings.  However, whipped cream topping could probably be reworked in the middle.  Use your discretion.

Links – It’s All About Snickerdoodles

Snickerdoodles are one of my favorite cookies. They are not only delicious, they are nostalgic for me. My Gramma made them. Maybe both of my grandmothers made them. My mom has made them. I have made them for my own family and have probably made them for my husband.
But, why limit them to cookies? Just for fun I thought I’d see how many different snickerdoodle recipes I could come up with and here’s the results! :-)
Snickerdoodle Cupcakes
Snickerdoodle Cake
Snickerdoodle Muffins
Snickerdoodle Ice Cream
Snickerdoodle Ice Cream Sandwiches
Snickerdoodle Chex® Mix
Snickerdoodle Cheese Cake
Snickerdoodle Pie
Snickerdoodle Blondies
Snickerdoodle Cookie Dough Dip
Snickerdoodle Pie Crust (This recipe calls for gluten-free packaged cookies. Use your own snickerdoodles if you don’t want the packaged ones.)
Snickerdoodle Trifle (This recipe is full of poison, er, I mean dangerous chemicals with all the sugar-free ingredients and Cool Whip. However, with a few changes – regular pudding mixes and real whipped cream – I think you could make it more health friendly instead of diet friendly, whatever that is.)
Toffee Chocolate Chip Snickerdoodles
Whole Wheat Snickerdoodles
Peppermint Snickerdoodles
Gluten-free Snickerdoodles (That should make someone happy!)
And, last but not least, my own Gramma’s recipe:
Gramma Hoover’s Snickerdoodles

Apple Pie Dish

This is one of our favorite desserts! It’s so easy to make and I personally like it better than regular apple pie – the top crust is almost like a cookie.  And, there is no rolling of a crust required!  It is very quick for a busy wife/mom to prepare if she already has canned apple pie filling.  (Thanks to Denise F., who first shared this recipe with us.)
----------------------------------------------------
Apples (peel and slice enough to fill a 9-inch pie plate 2/3 full)
1 tablespoon sugar
1 tsp cinnamon
1 egg
1 cup sugar
1 cup flour
1/4 teaspoon salt
3/4 cup melted butter (or 2/3 cup of oil) 3/4 cup chopped nuts (pecans taste best)
Combine the sugar and cinnamon and sprinkle over apples. Mix together egg, sugar, flour, salt, and margarine, and nuts and spread over the apples. Bake 35 to 45 minutes at 350 degrees. Make sure it is brown on the top and done in the middle. (I sometimes double this and put it in a 9 x 13).
Note: If you make your own apple pie filling this recipe takes one quart.  Canned apple pie filling makes this recipe super quick!
Also, you may wish to substitute half of the flour with whole wheat flour to improve the food value.  You could also reduce the sugar to 2/3 cup.  Try adding raisins or cranberries too!

Chocolate Pies

This recipe came from the mother of a friend.  She was known for these delicious chocolate pies.  I will also include my own variation.

Mrs. Jackson's Chocolate Pies

Pinch of salt

1/2 C. flour

1 1/2 C. sugar

4 Tbls. cocoa powder rounded

2 eggs

4 1/2 C. milk

2 Tbls. vanilla

1/3 C. butter

2  prebaked 8-9 inch pie crusts (either pie dough crusts or graham cracker crusts)

Mix dry ingredients until very smooth with NO lupms. (I recommend a whisk.) Add milk and whisk very thoroughly. Add eggs and stir in. Cook on medium heat stirring constantly until thickened. Quickly stir in vanilla and butter. Pour into two prebaked pie shells. Allow to cool. Refrigerate 1-2 hours at least before serving.  (16 or more servings)

My variation:

Chocolate Cloud Pie

Pinch of salt

1/2 C. flour

1 1/2 C. sugar

4 Tbls. cocoa powder rounded

2 eggs

4 1/2 C. milk

2 Tbls. vanilla

1 tsp. almond flavor

1/3 C. butter

2/3 C. miniature marshmallows

2  prebaked 9 inch graham cracker crusts

Mix dry ingredients until very smooth with NO lupms. (I recommend a whisk.) Add milk and whisk very thoroughly. Add eggs and stir in. Cook on medium heat stirring constantly until thickened. Quickly stir in vanilla and butter. Sprinkle marshmallows over the two pie crusts.  Pour filling into pie shells. Allow to cool. Refrigerate 1-2 hours at least before serving.  (16 or more servings)

Other ideas: 

Try coconut or nut crusts instead of the graham cracker crusts. 

Sprinkle toasted coconut on the top of the pies. 

Top with whipped cream and marchino cherries.  

Top with canned cherry pie filling and whipped cream.

Use colored mini marshmallows for the Chocolate Cloud Pie instead of the white ones for a more colorful pie.

Use goat's milk for people with cow's milk intolerance.

You could try substituting some cream for part of the milk for a richer, creamier pie.

Quickly stir in Andes® mint baking bits or red and white swirled peppermint baking drops just before pouring the filling into the shells.