pie – Tia Maria's Blog

Desserts / Holiday Recipes / Photo Gallery / Recipes

June 28, 2022

Sugar Free Strawberry Pie

I went strawberry picking last week with my granddaughter. We made a delicious strawberry pie. This version is SUGAR FREE but visit this link for a regular STRAWBERRY PIE sweet version. I used pretzels and and almonds for the crust since they both have no sugar.

**You can also make this pie to go in a square pan with a lid. I made this one for a cook out.**

Strawberry Filling

2 and 1/2 quarts fresh strawberries (1/2 of them cut into quarters, leave the bigger ones for the top later)

1 cup monkfruit sweetener

3 tablespoons corn starch

1/2 cup water

1/4 teaspoon vanilla (optional)

Place strawberries, sweetener, vanilla and water in a saucepan. Cook until thickened for about 2 minutes. Mix cornstarch with a little cold water and dissolve. Add cornstarch to strawberries. Cook until you can see a line in the bottom of the pan when you form a line with a spoon. You may need to cook for about 3-5 minutes.

Poor the mixture in cooled crust leaving 1/4 for topping fresh strawberries. Arrange fresh berries on top of mixture and drizzle with the remaining cooked berries. Let cool for a few hours in refrigerator. Serve with fresh whipped cream. *Fresh whipped cream has 0 to only 1% added sugar*. This is optional of course.

Pretzel crust

1 and 1/2 cups mini pretzels

1/2 cup chopped almonds

1/4 cup monkfruit sweetener

1/2 stick butter softened

1 teaspoon cinnamon

Place pretzels, almonds, cinnamon and monkfruit in a processor and pulse until until crumbs form. Add butter and pulse until blended.

Form the mixture onto a pie plate and cook at 350 F. for 8 minutes. Let cool.

chicken / Main Dish / Photo Gallery / Recipes

October 28, 2015

Chicken Pot Pie

Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

This is one of those dishes that doesn’t have to be exact in the ingredients or measurements. You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

Ingredients:

2 cups or more cut up leftover cooked chicken

2 stalks celery (finely chopped)

1 small onion (finely minced)

2 small carrots (cut into small pieces)

1 tablespoon olive oil

1 tablespoon butter or margarine

2 cooked potatoes (cut into 1 inch cubes)

2 cups cooked butternut or any winter squash (cut into cubes)

3 or more cups chicken broth (depending on how thick you want gravy)

1/2 cup of milk or cream

2 teaspoons chopped parsley

dash of nutmeg

Salt to taste

Pepper to taste


Dumplings:

2 cups of Bisquick or any biscuit mix

2/3 cup of milk

Preparation:

Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

Meanwhile:

Preheat oven to 400 degrees F.

Prepare Dumplings:

Mix the Bisquick with milk to form a thick dough. Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

Desserts / Photo Gallery / Recipes

October 26, 2015

Apple Crumb Pie – Bolo de Maçã

Rustic Apple Crumb Pie

I baked this one without the crust. I was delicious!

This Rustic Apple Crumb Pie recipe is so easy that you’ll never buy another Apple Pie again! Lisa made this pie for our Sunday dinner dessert, and it was a big hit with everyone. The crust is flaky and light, and the apples cook perfectly because they are sliced into thin slices before baking. Enjoy everyone!

Pie Crust

2 cups of flour

1/4 teaspoon salt

1 1/2 sticks of butter (2/3 cup) cubed

5 tablespoons ice cold water

1 beaten egg for egg wash

1 teaspoon raw sugar for sprinkling

Preparation:

Combine flour & salt in food processor. Add the butter and pulse until crumbly. Add water until moistened and dough forms. Form into ball and wrap in plastic wrap. Place in fridge for 1 hour.

Apple filling

5 medium apples (peeled cored & thinly sliced 1/8 thick)

1/2 cup of dark brown sugar

2 tablespoons of flour

2 teaspoons cinnamon

1 tablespoon lemon juice

Crumb topping

1 packet of Maple and Brown Sugar instant oatmeal

3 table spoons dark brown sugar

2 tablespoons flour

1 tablespoon melted butter

Preparation:

Preheat oven to 400 degrees.

Combine apples, 1/2 cup of brown sugar, lemon juice, cinnamon, and flour in a large bowl.

In a separate small bowl, combine the oatmeal packet, brown sugar, melted butter and flour and set aside.

Roll out pie crust to 1/4 inch thick circle, on a cold surface that has been lightly floured. This doesn’t have to be perfect, remember this is ‘rustic’ apple pie. Pour apple filling in the middle of the pie crust, leaving a one inch border. Fold edges of crust over apple filling.

Spread crumb topping evenly over apple filling. Lightly brush crust with beaten egg wash and sprinkle with the raw sugar. Grease baking sheet with a light coating of cooking spray or margarine and carefully place pie onto the baking sheet.

Bake in oven for approximately 35-40 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

Desserts / Photo Gallery

July 27, 2014

All Natural Fresh Strawberry Pie

Fresh Strawberry Pie

Ingredients:

9 inch pie crust (recipe below)

2 quarts fresh strawberries

1 cup sugar

3 tablespoons corn starch

3/4 cup water

whipped cream

Shortbread pie crust:

4 tablespoons unsalted butter, softened

3 tablespoons sugar

1 large egg yolk

1 cup all-purpose flour

1 teaspoon salt

Instructions:

Make pie crust by stirring butter and sugar in a bowl. Add the egg yolk and stir. Add the flour and salt, and mix until crumbly. Press the dough into the bottom and up sides of a 9 in pie dish. Place in freezer for 20 minutes. Cook in a 375 degree oven for about 15 minutes and let it cool.

When ready to make the pie wash and dry the strawberries. Arrange 1/2 of them on the pie crust and save the remaining to make sauce.