My Cherry Pie

Hello friends! how are you all? hmm when was the last time i have updated here? i guess 3 days ago? hehe not sure, have to check my archive, niways sorry for not updating here much, i was just a bit bc this past few days, but i am glad that i am able to write and entry here today.

I have a picture to share to all of you, since i don't like to bake i ask hubby to bake this for me

It looks yummy isn't it? yes it is really yummy, hubby really bake good, but i don't and i don't like to learn coz it takes a lot of time times. Anyway here's the recipe for this pie and hubby made a few changes of it.



Topped with a lattice crust, Cherry Pies are one of my all-time favorites.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
Preparation:
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F. Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.

Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.

Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.

Serve plain or with whipped cream.

White Chocolate-Cranberry Mouse Pie

Hello friends!

I hope you had a very merry Christmas and a lovely time with your family and your loved ones! We had a very nice time at my inlaws.

as what i wrote to my blog saying that i baked a cranberry chocolate mouse pie.... so here i am again posting this recipe.


CRANBERRY PUREE
8 oz. fresh or frosen cranberries
1/2 cup sugar
1/2 cup orange juice





MOUSE

6 oz. white chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract



CRUST

1 ( 9-inch ) chocolate crumb pie crust

DIRECTIONS:

1. Combine all puree ingredients in medium soucepan; bring to a boil, stirring to dissolve sugar, Simmer over low heat 19 minutes; cool. Place in blender; blend smooth.

2.Microwave chocolate and 3 tablespoons water in a small microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into medium bowl; cool until about 85*F. (a small dab on your upper lip will feel slightly cool).

3. Beat cream in medium bowl at medium-high speed until soft peaks barely form. Beat in vanilla. Carefully fold into cooled chocolate mixture ( it will seem very soft).

4. Spread 3 tablespoons of the puree over the bottom of crust. Spoon half of the mousse over the puree; spread evenly. Drop 8 to 10 tablespoons of the puree over mouse; with small knife, swirl puree. Refrigerate until set, 6 hours or over night.store in refrigerator.


Oh by the way, the picture above its kinda blurry kasi pinicturan ko lang yung na sa recipe book...naka limutan ko kasing picturan yung na baked ko e na remember ko nalang nung ubos na.hehehe!

ok happy new year everyone!