Sweet as Pie Recipes

Jenny Lyman

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We had a lot of fun at our Sweet as Pie Sew-Along on Friday! It was great baking and stitchin' in the kitchen with Kim, Andrew, and you. 😊 If you missed our live broadcast, you can watch it HERE! 

This sew-along was inspired by Kimberbell's oh-so-delectable Sweet as Pie Bench Pillow. (Isn't it gorgeous?) You can find this darling seasonal project at your favorite quilt shop! 

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And, now, without any further ado, here are the three pie recipes from the sew-along. Enjoy! 

Cherry Pie

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Cherry pie recipe adapted from Better Homes & Gardens.

Ingredients
  • 1 Pastry for double-crust pie or one 15-ounce package rolled refrigerated unbaked pie crusts (2 crusts)
  • 2 14.5 ounce cans pitted tart red cherries (water pack)
  • 1 ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter
  • ½ teaspoon almond extract
Pastry for Double-Crust Pie
  • 2 ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • ⅔ cup shortening
  • Water
Directions

  1. Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.

  2. Preheat oven to 375° F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.

  3. Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.

  4. To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings. 

Pumpkin Pie

From the kitchen of Kimberbell's Liz Bunderson.

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Ingredients
  • 3 eggs
  • 1 1/2 cups canned pumpkin
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 1/2 cup evaporated milk
Directions
  1. Beat eggs in a large bowl for 30 seconds.
  2. Add remaining ingredients.
  3. Pour into a prepared pie crust.
  4. Bake at 450° for ten minutes.
  5. Turn temperature to 350° and bake 45 more minutes or until set. 

Blueberry Pie

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Recipe adapted from Inspired Taste.

Ingredients
  • Chilled pie dough for top and bottom 9-inch pie
  • 2/3 cup to 3/4 cup granulated sugar (adjust according to taste)
  • 1/4 cup cornstarch
  • 2 teaspoons freshly grated lemon zest
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 pounds (6 cups) fresh blueberries
  • 1 tablespoon heavy cream
  • 1 tablespoon coarse sugar, for garnish
Directions

CRUST

  1. Roll out half of the pie dough to fit an 8-inch or 9-inch pie dish. Sprinkle flour on the work surface and your rolling pin to prevent the dough from sticking. For a uniform thickness, roll from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out. 
  2. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
  3. Place the dough into the pie dish when you have reached the correct diameter. As you move the dough, be careful not to stretch the dough.
  4. Trim the dough to within ¾-inch of the dish edge. Refrigerate while you make the pie filling.

PIE FILLING

  1. In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt.
  2. Add the blueberries and gently toss to combine.
  3. Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator.
  4. Top with a lattice or regular pie crust and crimp the edges.

BAKING INSTRUCTIONS

  1. Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes.
  2. Heat the oven to 400° F.
  3. Bake the pie set on top of the hot baking sheet for 20 minutes, reduce the heat to 350° F, then continue to bake for 35 to 45 minutes or until the crust is golden and juices in the filling are bubbling.

    Cool the pie for two to three hours before cutting to allow the filling to set.

Tip: If the crust begins to brown too much, cover the edges of the pie with aluminum foil and continue to bake until done.

I hope you enjoy these recipes! Like a sewing room, a kitchen is a great place to Experience the Joy of Creativity.™ 😊

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Find our Sweet as Pie Bench Pillow at your favorite quilt shop today!

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