First, mom lived life with a glass-half-full optimistic outlook and I strive to live by her example.Two of those influences stand out the most. Since losing my sweet mom last year, I've reminisced often about the significant influence she had on my life. Mom made it frequently for our family, and it's the first pie I learned how to make. Nothing takes me back to my childhood and my mom Pat's kitchen like a piece of this pie. It's an old-fashioned recipe that goes back to at least the 1960s in my family. It can be eaten plain or topped with fruit. This nostalgic pie with a silky, creamy texture has the flavors of cheesecake but is so much faster and easier to make. Skip the photo tutorial - Jump straight to the recipe OPTIONAL FRUIT SAUCE TOPPINGS: *Raspberry Sauce recipe: *Blueberry Sauce recipe: *Peach Sauce recipe: *Cherry sauce recipe: *Cranberry sauce recipe: Coat pan with cooking spray, press crust in bottom only (crust shouldn't extend up the sides of the pan). RECIPE MAY BE DOUBLED and made in a 9x13 pan. (Do not cover until completely chilled to avoid sweating from release of steam.) SERVE: Eat pie slices plain or serve with sliced fresh fruit, fruit sauce, or fruit pie filling on the side. REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. Place on cooling rack and cool for approx. Use small offset spatula to gently spread and smooth topping, completely covering top of pie. With a spoon, lightly drizzle top with sour cream topping in even layer. Remove from oven and rest on cooling rack for 5 minutes. BAKE: Pour cream cheese filling into prepared crust and spread into even layer bake for 25-30 minutes until set (it should puff around the perimeter and slightly jiggle in the center). MAKE TOPPING: In a separate small bowl, whisk together sour cream, sugar, and vanilla until smooth. Mix on medium speed until completely combined and smooth (30-60 seconds). until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese. (For photo tutorial for making crust, go to: ) MAKE FILLING: Add cream cheese and sugar to mixing bowl with electric mixer, blend on low speed 1-2 min. Refrigerate to firm up while mixing remaining ingredients. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness. MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Chill thoroughly.Preheat oven to 350 degrees F. Arrange fresh orange sections over top of pie top with coconut mixture. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan cook and stir until thickened. Brush fruit with light corn syrup if desired. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Bring to a boil reduce heat and simmer 10 minutes. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries mix well. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Bring to a boil reduce heat and simmer 3 minutes or until thick and clear. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed mix well. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl mix well. Top with desired amount of cherry pie filling before serving.
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