Fresh Fruit Pies News Letter Thu, 2 Sep 2004, at 10:24 p.m.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Welcome back Around Our Kitchen Table. Remember when your mother or grandmother used to set freshly baked pie on the open window sill to cool? That sure evokes a late summer afternoon that is pure Americana, doesn't it? Well, tonight we're baking up batches of fresh fruit pies to capitalize on the late summer fruit crop, and warm up your kitchen with some homemade love just like in the good old days! Enjoy~

Four Fruit Pie

1 c sliced rhubarb(1" slices)
1c chopped peeler apples
1c blueberries
1c raspberries
1t. lemon juice
1/2 c sugar
1/4 c flour
Pastry for double crust pie(9")
2 T butter

In large bowl toss fruit and lemon juice.

Combine sugar and flour. Stir into the fruit and let stand for 30 minutes.

Make bottom crust, add filling and dot with butter. Put on top crust and flute edges, cut slits in top.

Bake at 400º for 50-60 minutes or until crust is golden brown and filling is bubbly.
***End of Recipe***

Fresh-fruit Windowpane Pie

2 t.plain gelatin
1 c unsweetened apple juice, chilled, divided
honey, fructose, or sugar substitute to equal 5 tbsp sugar
1 c fresh strawberries, sliced
1 c fresh peaches, sliced
1 c fresh blueberries
graham-cracker pie shell, prepared

Combine gelatin and 1/2 cup apple juice. Wait until gelatin is softened, then heat gently until dissolved. Stir in sweetener and remaining cold apple juice. Chill in freezer 8 to 10 minutes, until syrupy.

Meanwhile prepare fruit. Fill the pie shell with the fruit. Don't mix the fruit together, but arrange it in random clumps of color (much prettier!). Gently pack fruit down.

When gelatin mixture is syrupy, spoon it over fruit until completely glazed.

Chill several hours until set.

MOCK MANGO PIE: Use 3 cups sliced fresh peaches for the fruit and canned unsweetened pineapple juice for the glaze. Follow directions above.
***End of Recipe***

Lemon Cream Cheese Pie with Blueberries

1(8 oz.) pkg. cream cheese, softened
1(14 oz.) can nonfat sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp. grated lemon peel
1 prepared 8 in. crumb crust
1 pt. fresh blueberries (or other fresh fruit)
1 tsp. vanilla extract

Beat the cream cheese till fluffy. Continue to beat as you slowly pour in the milk. Beat till smooth. Stir in the lemon juice, lemon peel and vanilla. Pour into crust.

Puree 1/3 cup of the blueberries. Drizzle over top of pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3-4 hrs. Top with remaining blueberries.
***End of Recipe***

Fresh Peach Praline Pie

4 c fresh peaches * see note
1/2 c sugar
2 tb tapioca quick cooking type
1 t lemon juice
1 9 inch pie crust deep dish

Praline Layer:
1/2 c all-purpose flour
1/4 c brown sugar packed
1/2 c pecans chopped
1/4 c butter or margarine

* about 3 pounds of peaches will yield 4 cups sliced.

Combine peeled and sliced peaches with sugar, tapioca, and lemon juice; let stand for 15 minutes. Combine flour, brown sugar and pecans in small bowl. Cut in butter until mixture is crumbly. Sprinkle 1/3 of this mixture over the bottom of the unbaked pie crust; spoon in the peach mixture. Sprinkle the remaining praline mixture over peaches in a wide circle, allowing peach layer to show. Bake at 450° F. for 10 minutes. Lower heat to 350° F. and bake 20 minutes more or until peaches are tender and topping is golden brown. You can use a regular piecrust but deep dish crust works best.
***End of Recipe***

Special Strawberry Pie

1 9-inch pie shell, baked
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
4 cup strawberries, washed and hulled
2 ounces semisweet chocolate, melted
ground almonds
chocolate leaves, below

IN mixing bowl, beat cream cheese with sugar until smooth. Crush about 3/4 cup of the berries; beat into cream cheese mixture. Spread cheese mixture in prepared cooled pastry shell. Dip tips of remaining berries into the melted chocolate; arrange berries upright over the cheese layer. Sprinkle with ground almonds then arrange chocolate leaves around edge of pie. Chill thoroughly before serving. Store in refrigerator.

Chocolate Leaves

2 ounces semisweet chocolate
1/4 teaspoon shortening

Choose about 12 rose leaves or camellia leaves (or use other pesticide-free non poisonous leaves); wipe with a clean towel. In a double boiler over hot water, melt 2 ounces semisweet chocolate with 1/4 teaspoon vegetable shortening. Use the back of a teaspoon to coat the undersides of leaves with the melted chocolate. Do not coat edges. Place coated leaves on wax paper-lined plate or pan. Place in refrigerator or freezer to harden. When ready to use, loosen edges. Starting with stem end, carefully peel leaves away from the chocolate.
***End of Recipe***

Caramel Apple Pecan Pie

2 Pastry crusts 9" pies
4 Granny Smith apples peeled and cored, thin sliced
1/2 cup Pecans chopped
1/4 cup Sugar
1/4 lb Caramels coarse chopped
2 tb Flour
1/4 cup Milk
Milk for top
Sugar for top

1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9" pan.

2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.

3. Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.

4. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.
8 Servings
***End of Recipe***

Raspberry Pear Pie

pie crusts for double 9 inch pie
3 firm ripe pears, peeled; cut into 1/2 inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3 tablespoons all purpose flour
1 cup fresh or frozen whole raspberries with out syrup; partially thawed
1 tablespoon butter or margarine; melted
1 tablespoon sugar Method Heat oven to 400 F.

Prepare pie crust for one crust filled pie using 9 inch pie pan.
Reserve second crust for cutouts.

In large bowl, combine pears, lemon juice and almond extract; toss to coat.
Add 3/4 cup sugar and flour; mix well. Spoon about half of pear mixture into crust lined pan. Top with raspberries. Spoon remaining pear mixture over raspberries.

With 2 1/2 inch floured round cookie cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in a circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with sugar.

Bake at 400 F for 40 to 50 minutes or until crust is golden brown and filling is bubbly.

If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Cool 3 hours or until completely cooled. Yield: 8 servings
***End of Recipe***

Strawberry Banana Cream Pie

1 (9 inch) graham cracker pie crust
1 (3 ounce) box strawberry banana or strawberry gelatin
3 cups Cool Whip
1 large banana
1/2 cup fresh or frozen strawberries
2/3 cup boiling water
2 cups ice cubes

Pour boiling water over gelatin in a large bowl, and mix for 2 to 3 minutes.
Add ice cubes, stir 2 to 3 minutes, and remove unmelted ice cubes.

Add Cool Whip and mix with a wire whip, then blend with a mixer until smooth.

Slice strawberries and half the banana and fold into Jell-O whipped cream mixture.

Spoon into graham crust. Top with other banana slices to garnish. Chill for 2 hours.
***End of Recipe***

Watermelon Chiffon Pie

2 cups watermelon' pureed
1/2 cup powdered sugar
2 tablespoons gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
2 egg whites; stiffly beaten
1 cup whipping cream; whipped
whip cream to garnish
Graham cracker crust of your choice for 10 inch pie pan.

Method Thoroughly mix crust ingredients and pack into a ten inch pie pan.
Hint: try to get the crust thickness very even and not too thick.

1. Puree watermelon to measure 2 cups.
2. Add powdered sugar. Set aside.
3. Soften unflavored gelatin in cold water.
4. Add boiling water; stir to dissolve.
5. Add lemon juice and pureed watermelon.
6. Refrigerate until mixture begins to thicken.
7. Fold in egg whites and whipped topping.
8. Pour into pie shell and refrigerate until firm.
9. Garnish with whipped topping.

Yield: 1 ten inch or 2 eight inch pies
***End of Recipe***

Raspberry Chocolate Truffle Pie

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa
1/2 stick unsalted butter at room temperature

Filling:
4 oz semi-sweet chocolate
2 tablespoons milk
8 oz cream cheese, at room temperature
3 tablespoons granulated sugar
1 3/4 cups whipping cream
1/3 cup Grand Marnier liqueur

Raspberry Sauce:
2 cups fresh raspberries (or two 10-oz packages frozen
sweetened raspberries, thawed.)
1/2 cup granulated sugar (for fresh berries only)
1/4 cup Grand Marnier liqueur
1/2 cup whipping cream, whipped
1 tablespoon shaved semisweet chocolate
1/2 cup fresh raspberries for garnish

Prepare the oven to 375 degrees F. To prepare the crust, mix together graham cracker crumbs, sugar and cocoa in a medium bowl. With a fork, blend in the butter until the mixture has a crumbly consistency. Using the back of a large spoon, press the crumb mixture firmly in side a 9-inch pie plate to form a crust. Bake crust in the oven for 8 minutes. Remove and let cool. To prepare the filling, melt the chocolate with milk over low heat in a small sauce pan, stirring constantly. Let cool.

In a large bowl, beat the cream cheese and sugar together. Add the Grand Marnier and melted chocolate mixture and blend. Do not over mix. Whip the cream in a small bowl and fold into the chocolate mixture. Pour the mixture into the cooled crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The next day, prepare the raspberry sauce. Using a food processor fitted with a steel blade, puree the fresh berries or thawed frozen berries. Strain out the seeds. If you are using fresh berries, add the sugar and pulse to dissolve the sugar. Add the Grand Marnier and mix until the sauce is blended. Top the pie with whipped cream, shaved chocolate and fresh raspberries. Serve with the raspberry sauce.

Serves 6 to 8.
***End of Recipe***

Lemon Truffle Pie

1 package Pillsbury All ready Pie Crusts or Homemade
1 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1 cup water
2 egg yolks, beaten
1 tablespoon margarine or butter
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
6 oz (1cup) vanilla milk chips or chopped white baking bar
1 (8oz) package light cream cheese (Neufchatel) softened
1/2 cup whipping cream

Heat over to 450 degrees. Prepare pie crust according to package directions fro unfilled one-crust pie using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until golden brown. Cool completely. In medium saucepan, combine sugar, cornstarch and flour, mix well. gradually stir in water until smooth . Cook over medium heat until mixture boils, stirring constantly. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Stir about 1/4 cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Remove from heat, stir in margarine, lemon peel and lemon juice. Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes. Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.

In small bowl, beat cream cheese until fluffy. Add melted vanilla milk chip mixture; beat until well blended. Spread over bottom of cooled crust. Spoon lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set. In small bowl, beat whipping cream until stiff peaks from. Pipe or spoon over pie. Store in refrigerator. 8 to 10 servings.

Although this next recipe isn't for a fresh fruit pie, it sounded so good and like a neat addition for a holiday buffet that we thought you might want it.
***End of Recipe***

Fruit Pie

This recipe is for 2 pies, eat one and freeze one! They freeze well!

2 sticks butter, melted
4 eggs
2 cups sugar
1 cup chopped pecans
1 cup coconut, flaked
1 cup golden raisins
1 tsp vinegar
2 tsp. vanilla
1 can ( 8 oz. ) crushed pineapple well drained
2 unbaked pie shell

Preheat oven to 350F. Melt butter and add eggs and sugar. Mix well. Fold in the rest of ingredients. Pour into 2 unbaked pie shells and bake for 50 minutes.

Serve pie at room temperature or slightly heated in the microwave. Garnish with a dollop of whipped cream.
***End of Recipe***

Our last two recipes are from Hodge1970. Thank you Hodge for sharing.

Raspberry Topped Lemon Pie - Hodge1970

3 egg yolks*
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (Not evaporated Milk)
1/2 c. ReaLemon juice from Concentrate
1 (6 oz.) Keebler Ready Crust Graham Cracker Pie Crust
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 T. cornstarch Whipped Topping

1. Preheat oven to 325 deg. With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice. Pour into crust.

2. Bake 30 min.

3. Meanwhile, in saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie.

4. Chill at least 4 hours. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

*Use only grade A clean, uncracked eggs.
***End of Recipe***

Freestyle Apple Pie - Hodge1970

Crumb Topping (recipe follows)
1/2 cup granulated sugar
1 tablespoon ARGO or KINGSFORD'S Corn Starch
1/2 teaspoon ground cinnamon
4 cups sliced, peeled apples (about 4 medium)
1 tablespoon lemon juice
1/2 (15-ounce) package refrigerated pie shells

Preheat oven to 425. Prepare Crumb Topping; set aside. In large bowl, combine granulated sugar, corn starch and cinnamon. Add apples and lemon juice; toss to coat well. Unfold pie shell; place on foil-lined cookie sheet, leaving 2-inch edge. Sprinkle Crumb Topping over apples. Fold up edge of pie shell, pinching at 2-inch intervals. Bake 15 minutes. Reduce over temperature to 350; bake 35 minutes longer or until apples are tender.
Makes 1 (9-inch) pie

Crumb Topping: In small bowl, combine 2/3 cup flour and 1/3 cup package brown sugar. With pastry blender, fork or two knives, cut in 1/4 cup cold MAZOLA Margarine just until coarse crumbs form. If desired, Stir in 1/2 cup coarsely chopped nuts.
***End of Recipe***

Join us next week for a very special chat. We are going to celebrate Patriot's Day. Our chat will include recipes that can be sent to your loved ones serving in the military in Iraq, Afghanistan and other places in the world..