The time has come! We have a bunch of magnificent pie entries for our contest. Honestly, I want someone to make them all for me so I can just eat the magnificence! This post and the following post will contain the recipes. We will take votes one per person per day between now and November 30. You can vote on twitter, on Facebook or right here in the comments. Just give us the Pie number which most appeals to you. The author of your favorite recipe will receive a Cornaby’s gift pack and a few random commenters will get something special too! Tis the season for giving and we’re so Thankful for all of our friends, followers and customers!
Pie 1: Chocolate Silk Pie
1 cup butter, 2 oz Baker’s German chocolate bar, 2 eggs (wash the outside of the shell with soap and water and rinse well and dry), 3/4 cup powdered sugar, 1 tsp vanilla, 1 tsp Ultra Gel.
Beat soft butter with powdered sugar and vanilla in a bowl. Add melted chocolate and 1 egg and beat 3 minutes. Add second egg and beat 3 more minutes. Slowly add Ultra Gel while beating. Pour into a precooked pie crust or an Oreo crust and chill at least 4 hours before serving.
Pie 2: Apple Cranberry Pie
2 cups fresh cranberries
1 3/4 cup sugar
1/3 cup Ultra Gel
1/4 cup water
2 tsp grated orange peel
3 cups sliced peeled apples ( I love to use Honeycrisp, or Pink Lady but will use Granny Smith too),
1 egg white, beaten
1 Tbl water
additional sugar for top of pie
Preheat oven to 375. In a large saucepan, combine the cranberries, sugar, Ultra Gel, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.
Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. I save time and use Pillsbury ready-made crusts.
Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.
Pie 3: Individual Chocolate Raspberry Mascarpone Pies
1/2 cup semi-sweet chocolate chips
2 refrigerated pie crusts
8 oz. mascarpone cheese, at room temperature
3/4 cup heavy cream, divided
1/2 cup white sugar
1/3 cup Cornaby’s Raspberry Spreadable Fruit, softened
1/2 cup powdered sugar
12 fresh raspberries
Preheat oven to 400 degrees. Take out a 12-cup muffin pan and set aside. Let pie crusts sit out at room temperature for 10 minutes.
When pie crusts are finished warming slightly, roll them out. Slice each pie crust into 6 equal slices. Roll each piece of dough into a ball. Lightly flour a work surface and gently roll each ball out into a circle roughly 6-inches in diameter. Repeat until you have 12 circles of dough.
Line each muffin cup with pie dough, pressing down to secure the dough to the pan. Use your fingers to pinch any excess dough at the top of the muffin cup to make the rim of the crust. Repeat until all muffin cups are filled.
Place muffin tin in preheated oven and bake 10-15 minutes, until pie cups are golden browned and crispy. Remove from heat and let sit until completely cooled. Once cooled, carefully remove pie crusts from pan and place on a large serving dish.
Place chocolate chips in a small bowl. Heat chocolate in microwave on high heat for 30 seconds, stir, then continue heating in 10 second intervals until chocolate is totally melted. Let chocolate sit until room temperature, but still liquid.
Place mascarpone and 1/4 cup sugar in a large bowl, and stir vigorously until well combined and smooth. Pour cooled chocolate into bowl with mascarpone and stir again quickly, until chocolate is evenly incorporated, and set aside.
Pour cream and 1/4 cup sugar into the bowl of a stand mixer, and whip on high using whisk attachment until cream is in still peaks. Remove one-third of the cream and place in a small bowl. Carefully fold in raspberry spreadable fruit until evenly distributed.
Fold raspberry cream into chocolate mascarpone mixture until smooth, even, and fluffy. Scoop chocolate raspberry cream into a piping bag and generously pipe cream into pie shells, filling them evenly.
Dollop the plain whipped cream over the chocolate raspberry filling. Sprinkle each pie with powdered sugar and top with a single raspberry. Refrigerate for 4-5 hours until thoroughly chilled. Serves 12.
Pie 4: Rum-Raisin, Raspberry, Pear Pie in Almond Crust
Double Almond Crust (see below)
3 tablespoons rum (dark)
½ cup raisins
3 tablespoons Cornaby’s Ultra Gel
3 tablespoon water
½ cup golden brown sugar
1 teaspoon pumpkin pie spice mix
¼ teaspoon salt
1 tablespoon fresh grated lemon zest
3 pounds pears (not Anjou) peeled, cored, cut into ½ inch wedges
1 cup fresh raspberries (from Cornaby’s)
1 tablespoon butter, diced
1/3 cup Cornaby’s Five Star Spreadable Fruit, hot pepper jelly
1/3 cup Cornaby’s Five Star Spreadable Fruit, raspberry
1 tablespoon milk or cream, for topping
1 tablespoon sugar for topping
Make the Double Almond Crust recipe set below. Refrigerate.
Bring rum and raisins to a boil in a heavy, medium saucepan. Remove from heat. Cover and let stand an hour.
Preheat oven to 450 degrees F. Place the Cornaby’s Ultra Gel in a small bowl with 3 tablespoons water. Stir, cover and let rest 10 minutes.
In a large bowl, mix by hand the brown sugar, lemon zest, spices, salt. Add the pear wedges and raspberries to the brown sugar-spice mix. Stir, and add the raisins, the rum liquid and the rested Cornaby’s Ultra Gel mix. Toss to combine.
Roll out one of the Almond Crust disks into a 13inch round. Roll into a deep glass pie plate. Mix the Cornaby’s Five Star Spreadable Fruit hot pepper jelly with the raspberry spreadable fruit and spread thinly over the bottom of the dough round. Top evenly with the pear filing into the shell. Dot with the butter pieces. Brush the overhand edges of the dough with the milk. Roll out the second dough disk into an 11 inch round. With a cookie cutter, cut out 5 leaves form the center of the dough. Place crust round on top of the filing. Seal edges together and crimp nicely. Cut steam vents into top of crust. Place leaf forms around the edges of the pie crust. Brush entire pie top with some milk, and sprinkle with sugar.
1 ½ cups all purpose flour
1 cup almond meal, or finely ground almonds
12 tablespoons cold, unsalted butter, cubed into½
¼ cup cold vegetable shortening
½ teaspoon salt
7 tablespoons ice water
Directions for Crust
In a food processor pulse together the flour, almond meal, butter, shortening and salt until coarse meal with pea size lumps. Slowly add in the ice water over the mixture. Pulse until blended. Remove and knead together into a ball. Divide dough in half, knead each into separate balls, flatten each ball into a disk. Wrap in plastic wrap and refrigerate at least an hour.
Pie 5: Cool Lemon and Raspberry Pie
1 ½ cups fine vanilla wafer crumbs (about 30 cookies)
2 tablespoons granulated sugar
5 tablespoons butter, softened.
1 8 oz package softened cream cheese
1 14 oz can sweetened condensed milk
12 oz frozen, non-dairy topping, thawed
1 cup fresh lemon juice
1 tsp grated lemon zest
¾ cup Cornaby’s 5 Star Spreadable Fruit, Raspberry
Heat oven to 350 degrees. Blend the vanilla wafer crumbs, sugar and butter together. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes. Remove from oven and allow to cool completely prior to filling.
Combine cream cheese and sweetened condensed milk in a medium bowl and beat on a medium speed until lumps are gone. Add the frozen non-dairy topping and mix until just combined. Add the lemon juice and zest and mix with hand mixer on low until well blended. Spread Cornaby’s Raspberry 5 Star Spreadable Fruit on the bottom and up the sides of the pie crust. Pour in the filling. It will appear to be too much- but it’s not! Just mound it up. You’ll be glad you did! For best results, cover with wax paper and chill in the refrigerator at least 2 hours. If time permits, cool the pie overnight. Garnish with fresh raspberries before serving. Yields 8 servings.
Pie #6 – Cranberry, Raspberry, Pear Pie with Appleberry Jelly & Almond-Cornmeal Crust
¾ cup yellow cornmeal
1 cup finely ground almonds or almond meal
1 cup all purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)
7 tablespoons unsalted butter, room temperature
7 tablespoons vegetable shortening, room temperature
6 tablespoons buttermilk
2 cups fresh cranberries
4 cups peeled, cored, sliced pears
4 cups fresh raspberries (Cornaby’s), divided
1 ½ teaspoons pumpkin spice mix
3/4 cup sugar
1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey
½ cup currants, or raisins, optional
½ cup of water
5 tablespoons Cornaby’s Ultra Gel
1 cup Cornaby’s5 Star Spreadable Fruit, Appleberry Jelly
Buttermilk for wash
In a food processor, mix the cornmeal, almonds, flour,sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half.Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1hour.
Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries;mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.
Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish. Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.
Part 2 will be up shortly. Voting starts at 2 PM MST.