4 Pies! OH MY! ~ Friday Foods

Hi, Sweet Friends,

I just love pie! Yes, more than cake! So why is there a Minion holding cupcakes at the top of the page? Well, we just came off the Whole30 Challenge and well, we are going to have pie. Not cake. Pie. Yup. Not a big piece and we will be sharing it with lots of people so there will be no leftovers.

Here is a list of Pie Recipes that have become Family Favorites around our Family Homes. Come, make, taste, and enjoy!

Cherry Pie: by Food Network LINK

This is for all of you that are lucky enough not to count calories!!

Ingredients:

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

For the full recipe follow the LINK

 We enjoy pie crust, but these cherries are so delicious that we wanted an open single fold-over crust.

Pumpkin Pie:
During the Holidays, a Pumpkin Pie is just the perfect finish to a large dinner. This Silky Pumpkin Pie is our Family Fav!

 We overfill our pies a bit. We love the taste of the Pumpkin and enjoy the spicy Fall flavors!

 Ingredients:

• 3 large eggs
• 1/3 cup sugar
• 1 14 ounces can sweeten condensed milk
• 1 1/2 cups cooked pumpkin puree or one 15-ounce can pumpkin
• 3 tablespoons unsalted butter, melted and cooled
• 1 tablespoon all-purpose flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Salt
• 1 prebaked 9-inch pie shell

Directions

1. Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, sugar, condensed milk, canned pumpkin or fresh pumpkin (Cut one small pie pumpkin in half; scoop out seeds and stringy innards. Place pumpkin halves cut side down, on a rimmed baking sheet. Bake at 400 degrees F for 45 minutes to 1 hour, or until soft. Scoop flesh from the pumpkin into a bowl. Mash pumpkin with a potato masher.Then blend with the hand mixer on med for 3 minutes for fine silky pumpkin.), and better to thoroughly combine.
2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger,  and a pinch of salt; stir into pumpkin mixture.
3. Pour pumpkin filling into pie shell. lace filled pie tin on a rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in the center. Knife pulls out clean. Cool on wire rack for 1 hour. Cover and refrigerated for2 hours. (I do say we love it warm with a dollop of frozen yogurt on top!)

 We enjoy our Pumpkin Pie warm and with a dollop of whipped cream on top. Yummm! Ok, Hubby has the whipped cream!

Caramel Pecan Pie 

Mile High Chocolate Cream Pie 


Enjoy!

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