Strawberry Vinegar Pie

I made this pie earlier in the year, and was curious what it would taste like with a different flavor vinegar and extract.  The flavor had a nice strawberry taste with a little splash of vinegar. On the other hand, it is sad to report this pie has difficulties setting up. I have made it three times since the New Year and it has only set up once, so  I am not sure if it is the recipe or me. Nevertheless, it is very disappointing. I do like the flavor enough to try a different recipe or tweak this recipe so it sets up better.

Ingredients                                                                                             Cook Temp: 350°
Crust                                                                                                         For Crust
~ 5 ½ oz. unsalted butter
~ 1/3 cup sugar
~ 1 egg
~ 1 tsp vanilla extract
~ 2 cups flour
~ ½ teaspoon salt

~ 4 eggs
~ 2 cups sugar
~ 5 Tbsp. cornstarch
~  1 ½ tsp. strawberry extract
~ ¼ tsp. salt
~ 4 Tbsp. strawberry vinegar of choice
~ 2 cups water
~ 2 Tbsp. unsalted butter
~ mix butter and sugar until creamy
~ add egg and vanilla until mixed well
~ mix in flour and salt making this time make sure not to over mix
~ Chill dough for 30 minutes, then roll to ½ inch thick on a floured surface

Use weights of your choice (check equipage for more details)place in bottom
of pie pan.
~ Bake 15 minutes until edges start browning.
~ Take out weights.
~ Bake 10 more minutes.

~put eggs and sugar in a large saucepan and whisk together
~add cornstarch and salt, whisking until there are no more clumps
~add vinegar and water, cook over medium heat, whisking constantly try not to burn
~boil mixture for 1 full minute, take off heat, then add butter and vanilla.
~Pour filling into baked pie pan, cover with plastic wrap and chill overnight before       serving.

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Honey Pie

This pie has got to be the ugliest pie I have ever made. First off, the crust slide back into the pie pan during the blind bake. This was extremely disappointing since I’ve had that issue before and thought I conquered the problem. Secondly, when I got the pie out of the oven it looked like a HUGE balloon, then it fell with a splash. Thirdly, it didn’t even smell like a pie had just finished baking.  A picture speaks a thousand words….need I say more.


INGREDIENTS                                                                   Bake 350° for 35 mins.
9 inch pie crust (blind bake)

~ 3/4 cup plus 2 tablespoons honey
~ 3 tablespoons unsalted butter
~ 4 large eggs
~ 1 tsp vanilla
~ 1/2 tsp  nutmeg

~ Warm honey in a saucepan over low heat.
~ Remove from heat, and stir in butter.
~ Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt.
~ Stir into honey mixture.
~ Refrigerate until cooled, up to 1 hour.
~ Add honey filling to pie crust and bake.



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Sour Cream Rhubarb Pie


During my childhood rhubarb was always made into a treat.  My Aunts never made a dessert with only rhubarb (just too tart for them). Instead, we had apple/rhubarb cobbler with a cinnamon crumb topping, and of course everyone’s favorite strawberry rhubarb pie, with a huge dollop of homemade whip cream. This pie is another delicious way to have your rhubarb and eat it too.

INGREDIENTS                                                               Bake 400° for 10 mins.                                                                                                                        Lower to 350° for 30 mins.

  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla
  • 3 cups rhubarb (fresh or frozen), cut into 1/2-inch pieces

Crumb Topping

  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened

You Will Need: (9-inch) pie dish whether you make it or buy it.

~ Combine the sugar, flour and salt.
~ In a separate bowl, whisk together the eggs, sour cream and vanilla.
~ Add egg mixtures to the flour mixture.
~ Add the rhubarb to the bottom of pie shell.
~ Pour the egg/flour mixture over the rhubarb.
~ Bake

~ Meanwhile, in a small bowl, combine ALL the ingredients for the crumb topping.
~ Mix with a fork until crumbly.

~ Remove the pie from the oven and sprinkle the crumb topping over the top.
~ Return to the oven to bake for another 15 minutes or until the topping is lightly browned.


adapted by

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Possum Pie

You’ll find this pie served at diners and restaurants all across the state of Arkansas. Many times it’s called “possum pie,” ’cause it fools folks into thinking it’s one kind of pie, when it’s really another (“playing possum”)! I think it is fun name for a pie and I didn’t have to pick fur out of my teeth!

INGREDIENTS                                                                        BAKE 350° for 15-20 mins.

1 cup flour
1 cup of heaping finely chopped pecans
1 stick butter (salted) melted
1 1/2 tsp of sugar

Filling 1
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 cup frozen whipped topping (top pie with remaining whipped topping)

Filling 2
1 (4-serving size) package instant chocolate fudge pudding
1 1/2 cups milk


~  Mix flour and pecans
~  Add butter
~  Add sugar
~  Press mixture into a 9-inch pie pan
~  Bake and cool

Filling 1
~  Beat cream cheese and confectioners’ sugar until smooth.
~  Add 1 cup of whipped topping.
~  Spread mixture evenly over crust.

Filling 2
~ Whisk pudding and milk until thickened.
~ Spread mixture on top of Filling 1.
~ Dollop remaining whipped cream on top of pie.
~ Sprinkle with remaining tablespoon pecans.

Refrigerate 4 hours, or until ready to serve.

Adapted by



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