Category Archives: Baking Pies

Baking Pies

Beautiful Fruit Tart Recipe

Fruit Tart Recipe and Demo by The Joy Of Baking!

Here’s a great recipe and video demonstration for a lovely fruit tart dessert by our friends at Joy of Baking! Please follow the link to their YouTube channel and subscribe.

For the detailed instructions on how to prepare, please copy and paste this link to go to The Joy of Baking’s Website:

Here are the ingredients you will need:

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Pastry Cream:

1 1/4 cups (300 ml) milk (whole or 2%)

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

2 tablespoons (20 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Apricot Glaze: (optional)

1/2 cup (120 grams) apricot jam or preserves

1 tablespoon water


3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)



Ferrero Rocher Chocolate Dessert Bowls

Today we’re making the most AMAZING edible chocolate bowls designed to look like big Ferrero Rochers with a delicious Ferrero Dessert filling. These are my new Happy Place!

RECIPE: (Makes 4 bowls)
300ml whipping cream *about a 35% milk fat
100g Nutella (2-3 big spoonfuls for the mousse, depending on how hazel-nutty you want it + extra to drizzle)
400g melted milk or dark chocolate
1 Cup crushed peanuts
Ferrero Rocher chocolates to garnish

Blackberry Pie Bars

Blackberry Pie Bars


Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Old Fashion Pie Recipes: Lemon With Meringue and Mom Wilburn’s Chocolate Meringue

11320770791_random-madis262.jpgRemember those delicious pies when you visited grandmother’s house as a kid? Bring that taste to your own dinner table and share your memories with your own kids. Here are old fashion pie recipes from my vintage collection that are sure to bring back mouth-watering memories. Pick your favorite or try them both; Lemon Pie with Meringue or Mom Wilburn’s Chocolate Meringue Pie.

This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, “The Wilburn Brothers”. She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsp. cocoa, level
4 tbsp. flour, level
Yolks of 3 large eggs save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9″ pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:

3 large egg whites
1/4 tsp vanilla
2 1/2 tbsp. sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.

Lemon Pie with Meringue
This recipe is a clipping from an old women’s magazine.

1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. Use a wire whisk to stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil and stir for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.


Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.


Magical Apple Pie

Baking a rustic apple pie in an antique cast iron skillet. This recipe is a little different from most other apple pies, because it gives a pie that tastes l…
Video Rating: 5 / 5

In this video, Betty makes her one-and-only favorite 40-year-old pecan pie recipe. I think you’re going to *love* this one! Ingredients: 9-inch unbaked pie c…
Video Rating: 4 / 5