Pies Shortcakes and Cobblers

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Pies Shortcakes and Cobblers, American-style, anyone? Got lots of great recipes for you here on this page!

Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.

You are certainly welcomed to read through this whole page, all the recipes are here as well, and there’s lots of pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Alabama Maple Buttermilk Pie

All American Apple Pie

All American Cherry Pie

Arkansas Possum Pie

Banana Foster

Classic Lemon Meringue Pie

Honey Bourbon Caramel Peach Pie

Key Lime Pie

Peach Cobbler

Strawberry Shortcake with Whipped Cream

Alabama Maple Buttermilk Pie

 Pies Shortcakes and Cobblers: Buttermilk Pie

You can’t get more American than this recipe. Good old down home southern dish that is soooo mouthwatering yummy.

Ingredients:
Directions:
  1. Preheat the oven to 425 (Fahrenheit) and blind-bake one 9-inch pie crust for 10-12 minutes until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
  2. Reduce the oven temperature to 350.
  3. Whisk the buttermilk, eggs, maple syrup, vanilla and nutmeg together in a large bowl. Whisk in the tapioca flour until fully incorporated.
  4. Pour into the prepared crust and bake for approximately 30 minutes until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
  5. Cool the pie completely on a wire rack before serving.

All American Apple Pie

 apple pie

Actually the Apple Pie originated in Jolly Old England, the earliest printed recipe known of was back in the 14th century. But it hopped over the pond to America with the Pilgrim settlers in the late 17th and early 18th century, and has long been such an American favorite, it is included in the oft-recited slogan of Americans, who will say, “Do it for God, Mom, and Apple Pie!” And certainly if you use varieties of apples unique to North America, you will get a truly All American Apple Pie experience, among the very best in the category of:

American Pies, Shortcakes and Cobblers
Ingredients:
Directions:
  1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  2. Line a 10-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
  4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack until still very warm but not too hot to eat.
  5. Tastes wonderful served very warm with either vanilla ice cream or whipped on top. Some Americans also enjoy it with a slice of medium sharp cheese sandwiched between the pie and the ice cream.
  6. Yield: 8 servings.

All American Cherry Pie

cherry pie

Now this one, really is unique to, and originally from, North America. We love us some fresh baked cherry pie, yessiree Bob!

Ingredients:
For the Filling-
For the Pastry-
Directions:
  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes.
  5. Reduce heat to 375° and bake 45-50 minutes longer or until crust is golden brown.
  6. Cool on a wire rack until just warm enough to serve.  Tastes delicious with vanilla ice cream topping.
  7. Yield: 8 servings.

 

Arkansas Possum Pie

 possum pie

Indigenous to North America is the Possum …

possum

… a rodent that was long ago found to be a rather edible creature by many backwoods folks in the South and Midwest. This desert certainly does not have Possum meat in it, but the peasant-like nature of the “throw it all in the pot and make it taste good” mixture style led to its name.

Ingredients: (makes 2 pies)
Directions:
  1. Heat oven to 350 degrees. Cut butter into flour to make crumbly pastry dough.
  2. Add 1 cup crushed pecans. Press into two 8 or 9-inch pie pans or one 13 by 9-inch casserole dish. Bake 15 minutes or until flour starts to brown. Remove and cool.
  3. Cream together cream cheese and confectioners’ sugar. Add six ounces of Dream Whip and beat until fluffy. Spread over bottom of both pies.
  4. Blend together both pudding mixes with milk. Pour in on top of the cream cheese mixture and allow to set.
  5. Spread remaining Dream Whip over the top of both pies and sprinkle with pecans.

Classic Lemon Meringue Pie

 lmnmrngpie

 

Ingredients:
For the Crust-
  • 1-1/3 cups all-purpose flour
  • ½ tsp. salt
  • ½ cup shortening
  • 3 tbsp. cold water
For the Filling-
  • 1-1/4 cups granulated cane sugar
  • ¼ cup cornstarch
  • 3 tbsp. all-purpose flour
  • ¼ tsp. salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tbsp. unsalted butter
  • 1-1/2 tsp. grated lemon peel
  • 1/3 cup fresh squeezed lemon juice
For the Meringue-

½ cup granulated cane sugar, divided

1 tbsp. cornstarch

4 egg whites

½ cup cold water

¾ tsp. pure vanilla extract

 

Directions:
  1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° (Fahrenheit) for 12-15 minutes or until lightly browned.
  3. For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  4. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
  5. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
  6. In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  7. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Honey Bourbon-Caramel Peach Pie

hnycrmlpchpie

Ingredients:
For the filling-
For the Honey Bourbon Caramel-
For the Crust-
Directions:
  1. Cut an X in bottom of each peach, then blanch in batches in boiling water for 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
  2. In a large bowl, toss peaches with cornstarch, flour, lemon juice, cinnamon, and salt.
  3. Put a large foil-lined baking sheet in the lower third of oven and preheat to 425 degrees F.
  4. In a heavy 1- 1/2 to 2-quart saucepan over medium-high heat, bring 1/2 cup sugar, honey, bourbon and water to a boil, stirring until sugar has dissolved; wash down any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
  5. Prepare enough dough to line the bottom and sides of a 9″ round pie pan twice, following the instructions on the package.
  6. With a lightly floured rolling pin, roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
  7. With a lightly floured rolling pin, roll out remaining piece of dough into an 11-inch round on a lightly floured surface.
  8. Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of the milk, then sprinkle with remaining tablespoon of sugar. With a paring knife, cut 3 steam vents in top crust.
  9. Bake pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375 degrees F. Continue to bake until crust is golden brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

Key Lime Pie

Key-Lime-Pie

 

Ingredients:
Directions:
  1. Preheat the oven to 350°F (180°C). To make the crust, mix the graham cracker crumbs, sugar, and butter in a bowl until combined. Press firmly and evenly into the bottom and sides of a 9in (23cm) tart pan with a removable bottom. Place on a baking sheet and bake until the crust looks set, about 12 minutes.
  2. Meanwhile, grate the zest of 6 key limes (or 2 limes) in a bowl. Juice 14 key limes (or 5 limes). You should have 1/2 cup lime juice.
  3. Add the condensed milk, yolks, and lime juice to the bowl and whisk well. Pour the filling into the crust. Return to the oven and continue baking 15–20 minutes, or until the filling is set.
  4. Transfer to a wire rack and let cool completely. Whip the cream, confectioner’s sugar, and vanilla until soft peaks form Spread over the cooled pie. Thinly slice the reserved lime and use to garnish the pie. Remove the sides of the pan, slice, and serve.

Peach Cobbler

 peach cobbler

Ah yes, the marvelous cobbler dish. So beloved by Americans, peach is the most often used and favored fruit to use, but you can also try substituting cherries, blueberries, and strawberries. They all taste fabulous.

Ingredients:
Directions:
  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes until it reaches a syrupy consistency.
  3. Remove from the heat.
  4. Put the butter in a 3-quart baking dish and place in oven to melt.
  5. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon. Batter will rise to top during baking. Bake for 30 to 45 minutes.
  6. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Strawberry Shortcake with Whipped Cream

straw

 

Ingredients:
Whipped Cream, recipe follows=
  • 1-1/2 cups heavy cream, chilled
  • 3 tbsp. granulated pure cane sugar
  • 1-1/2 teaspoons pure vanilla extract
  • 1 tsp. freshly grated lemon zest
Directions:
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an un-greased 8-inch square pan and bake until golden, 18 to 20 minutes.
  4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
    For the Whipped Cream-
  6. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1-1/2 to 2 minutes.

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