Pastry Pocket Dough

The filling should be cooked ahead of time so that it isn't too runny.
For these, I mixed apple slices with lemon juice, sugar and cinnamon and let sit close to an hour.
I drained and reserved the juice.  Sauteed the apples on the stove top.
Added the juice, mixed with corn starch.  Cooked until thick.
Then, I stirred in a little apple sauce and vanilla.
You could also make cherry pie filling or any other fruit filling.

Makes 12

8 oz cream cheese
16 oz unsalted butter
1 tsp kosher salt
3 c flour
1 egg white
1 T water

Cream cheese and butter with salt in mixer using paddle attachment.  Add flour and mix on low, just until combinded.  Chill in fridge for 4 or more hours.  Roll into a 8"x15" rectangle.  Fold top and bottom of rectangle over, like a letter.  Turn a quarter turn.  Roll again to 8"x15", fold, and rotate.  Do this 4 times, total.  Chill again for at least an hour.  Divide dough in half.  Roll out and cut 6 6" circles from each half.  Chill again for at least 30 minutes.  Fill with prepared pie filling.  Gather ends and tie with string.  Freeze for at least 30 minutes.  Mix egg white with water in a small bowl.  Dip tops and bottoms of pastries in wash or brush on.  Sprinkle with sugar.  Bake for 40 minutes on parchment lined cookie sheets for 40 minutes.  Tent tops with foil if browning too quickly.

Pie Bars

This cuts up nicer and is a bit more portable than the normal pie.

Makes a 10"x15" Pan

Crust
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 sticks unsalted butter
1 egg yolk
1/4 c milk

Filling
8 c fruit
sugar
flour/corn starch
lemon juice, vanilla, almond extract
butter

Glaze
1 1/2 c powdered sugar
milk
vanilla, almond extract

Whisk together flour, sugar, and salt.  Cut in butter to pea size.  Mix egg yolk with 1/4 c milk.  Blend in flour mix.  If dough isn't starting to come together, add more milk.  Wrap in two disks and chill 3+ hours.  Meanwhile combine fruit, sugar, flour or cornstarch in pan.  (Here, I used a combo of sour and sweet cherries, sugar, corn starch, and Amaretto.) Cook until thick and bubbly.  It should be thick like a pie filling if not add more thickening or liquid to get it right.  Add butter and flavorings as desired.  Let cool.  Roll one disk in a rectangle large enough to place in a jelly roll pan.  Put crust in pan.  Sprinkle with flour and sugar.  Top with filling.  Roll out second crust and place on top.  Bake 1 hour at 375F.
While still hot, mix powdered sugar with enough milk and flavorings to make a glaze.  Drizzle on top.

My Other Pie Crust

This is the Martha Stewart crust with sugar added.
This crust works better if you're concerned about the shape.

Double 9" Pie Crust

2 1/2 c flour
1 tsp salt
1/2 c sugar
2 sticks unsalted butter
ice water

Blend flour, salt, and sugar.  Cut in butter.  Stir in enough ice water until the dough starts to hold.  Form two discs, wrapping with plastic wrap.  Refrigerate at least 3 hours. 

I bake pies at 425F for 20 minutes.  Then lower the temp to 375F and bake at least another hour until bubbling in the middle, covering sides with foil.

Banana Cream Pie

This is Grandma Gentle's recipe. 
I just added a little salt, almond extract, and half-n-half.

Makes a 9" Pie
1 graham cracker crust, cooled
bananas
1 c milk
1 c half-n-half
3 egg yolks
3 T cornstarch
3/4 c sugar
1/4 tsp salt
2 tsp vanilla
1/4 tsp almond extract
2 T unsalted butter
whipped cream, for serving

Mix 1/2 cup sugar, cornstarch, and salt in a medium size saucepan.  Add milk and half-n-half whisking to prevent lumps.  Mix egg yolks with remaining 1/4 cup sugar.  Bring milk to a boil, stirring constantly.  Once thickened, slowly add to egg yolks.  Return yolks to saucepan and cook over medium heat for a couple more minutes.  Remove from stove top.  Add vanilla, extract, and butter.  Chill. 

Once custard is room temp, slice bananas and place on crust.  Pour custard over the top.  Chill pie.  Serve with whipped cream.

Rhubarb Berry Custard Pie

Just made this with Grandma Gentle's summer blackberriers and our own rhubarb.
A little taste of summer in single digit temps.

1 1/2 c sugar
3/8 c flour
1/4 tsp salt
1 tsp vanilla
3 eggs
4 c rhubarb
4 c strawberries or other berry
double pie crust

Mix all ingredients.  Place in pie crust.  Bake 15 minutes at 425F.  Reduce oven to 375F, cover edges in foil, and bake another 75 minutes.

Pie Crust

Makes 1 double crusted pie

I like my crust sweet.

2 3/4 c flour
2/3 c sugar
1/2 tsp salt
1 cup unsalted butter, cut into chunks
2 egg yolks
1 tsp vanilla
whole milk, half and half, or cream

Mix flour through salt.  Cut in butter to pea size pieces.  Combine yolks, vanilla, and enough milk to reach the 2/3 cup mark.  Stir milk or cream into flour mix.  Form two discs, wrap with plastic wrap and refrigerate at least 3 hours.

Coconut Cream Pie

The kids and I like coconut, but not shredded or untoasted.
This is a pie that should make everyone happy.

Makes 9" Pie

Crust
2 c shredded unsweetened coconut
4 T unsalted butter, melted
9 graham crackers
1/4 c sugar
Filling
1/3 c corn starch
2/3 c sugar
1/4 tsp salt
3 c coconut milk
4 egg yolks
1 whole egg
1 tsp vanilla
Meringue
3/4 c sugar
4 egg whites
pinch salt
1/2 tsp vanilla
1/4 tsp coconut extract

Toast 2 cups coconut for 10 minutes at 325F.  Cool.  Process graham crackers and coconut to crumbs.  Combine crumbs, sugar and butter.  Spread in a 9" pie plate.  Bake 12 minutes.  Cool.

In a medium saucepan, whisk corn starch, 2/3 cup sugar, and 1/4 tsp salt.  Whisk in coconut milk.  Cook over medium heat until thickened.  Mix whole egg with yolks in a separate bowl.  Slowly stir in hot mixture to not curdle eggs.  Place custard back on stove top.  Cook a few minutes longer, stirring constantly.  Stir in vanilla and cool over an ice water bath.  Pour into pie crust.

Over a pot of boiling water, whisk egg whites, 3/4 cups sugar, and a pinch of salt in a mixer bowl to 160F.  Place on mixing stand, adding vanilla and coconut extract.  Using the mixer whisk, beat to form glossy, stiff peaks.  Top pie.  Broil to brown top.