Posts Tagged With: Pie

Beyond the lattice | Flourish – King Arthur Flour’s blog

berries, crowd pleaser, dessert, pie, pie crust, summer, tips + techniques

Beyond the lattice | Flourish – King Arthur Flour’s blog.

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Caramel Banana Ice Cream Pie Recipe


photo by Taste of HomeWith six ingredients and a  prepared graham cracker crust, this pie is easy to make and  luscious, too. Guests will enjoy  the symphony of caramel, banana and toffee bits.

This recipe is:

Contest Winning


Caramel Banana Ice Cream Pie Recipe

  • Prep: 20 min. + freezing
  • Yield: 8 Servings


  • 1/4 cup plus 1 tablespoon caramel ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold 2% milk
  • 2 packages (3.4 ounces each) instant banana cream pudding mix
  • 1 quart vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • 1 English toffee candy bar (1.4 ounces), chopped


  • Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
  • Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
  • Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 445 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 594 mg sodium, 68 g carbohydrate, trace fiber, 5 g protein.

Originally published as Caramel Banana Ice Cream Pie in Country October/November 2009, p49

Categories: Ice Cream Pie, Sweet Pies | Tags: , , , , , , | Leave a comment

Fresh Cherry Pie Recipe

 Recreate some favorite childhood memories with these fresh cherry pies. This  recipe creates enough dough and filling for two pies, so you can save some for  later or serve a crowd! Pitting cherries might seem a lot of work, but that’s  what kids are for — free labor.
  • 1 pound unsalted butter
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup ice water

For the  pie:

  • 5 cups fresh cherries, pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 1 1/2 cup sugar, plus more for topping
  • 1/2 teaspoon salt
  • 1 egg

For the  dough:

Dice the butter finely and place in the freezer. When the butter is frozen,  combine the flour, sugar, salt, and butter in the bowl of a food processor and  pulse until still small beads of butter remain. While pulsing, slowly drizzle in  the water until the dough starts to come together. Remove from the food  processor and knead by hand until the dough has formed.

For the  pie:

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small  saucepot over medium heat. In a bowl mix the dry ingredients together and add to  the cherries. Once the cherries release their natural juices, bring the mixture  to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes.  Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch  pie tin with the dough. Place half of the filling in the tin. Top the tin with  another round of ¼-inch-thick pie dough. Cut a few slices into the top of the  pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown  color, remove from the oven, brush with the egg wash, and top with some sugar.  Return to the oven and continue baking for the remaining time. Let cool before  serving and enjoy!

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Apple Italian Plum Pie Recipe

This pie from Tate’s Bake Shop is a gorgeous color, sweet, tart, juicy, and magnificent. I made this pie when both fruits were in season and my friends Sam and Hakan could not wait to take home all the leftovers.


  • Pastry for a 9-inch double-crust pie
  • 2 tablespoons ginger cookies or graham cracker crumbs
  • 4 cups apples, peeled and sliced
  • 4 cups Italian plums, pitted and sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 tablespoons rum
  • 2 tablespoons salted butter, softened and cut into small pieces


Preheat the oven to 400 degrees.

Roll out the pie pastry for the bottom crust in a deep-dish glass pie plate. Sprinkle the ground ginger cookies or graham crackers on the bottom evenly. (This helps prevent the bottom crust from getting soggy.)

In a large bowl, combine the apples, plums, flour, dark brown sugar, cinnamon, ginger, and rum. Mix until combined and all of the fruit is coated. Spoon the mixture into the prepared pie crust. Top the fruit evenly with the butter.

Roll out the top crust and cover the fruit. Seal the edges and crimp the rim as desired. Place the pie on a sheet pan to catch the drippings. (Line the sheet pan with aluminum foil for an easier clean up.) Bake the pie for 1 hour, 30 minutes or until the crust is golden brown and the fruit is bubbling and soft. Check on the pie occasionally. If the crust starts to get too brown, lay a piece of aluminum foil on top.

Remove from the oven, and serve.

Recipe Details

Servings: 8
Makes: One 9-inch pie
Cuisine: Dessert


Posted by Kathleen King, Special Contributor

Categories: Sweet Pies | Tags: , , | 1 Comment

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