Bailey's Berry Patch

Berry Patch Recipes
~ Desserts ~
(Pies & Cobblers)



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Blueberry Banana Pie – 10 inch

Crust:

¼ cup butter		1- ¼ cup all-purpose flour
¼ cup white sugar		1 tsp baking powder
1 egg		¼ tsp salt
1 tsp vanilla extract
(and a dash of almond extract if desired)

In medium bowl, cream butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder and salt; stir into butter mixture until stiff dough forms. Press dough into bottom and up sides of pan. Bake crust 350º F. -- 15 minutes or until firm.

Filling layer:

1 (8 oz.) pkg cream cheese
½ cup sugar, divided
3 bananas, peeled and sliced
3 cups blueberries
3 Tbsp cornstarch

In bowl, combine cream cheese and ¼ cup sugar. Beat until fluffy. Spoon mixture into cooled baked pie shell; spread evenly over bottom and sides. Wash berries. Put in med saucepan and heat berries over med-low heat until juicy. Puree in blender. Pour back into saucepan; add sugar and cornstarch; Heat until boiling and thickened. Arrange banana slices on cheese layer. Cool berry mixture completely and pour over bananas.

Deep Dish Blackberry Cobbler

Filling: 4 cups blackberries 1/2 to 1 stick margarine (you may use no fat margarine) 2 cups sugar 2 Tbsp. flour

Mix all of the above in a pot and heat with enough water to come to the top of the berries. This makes a juicy cobbler. Set aside while preparing crust.

Crust: 2 cups flour 1 tsp. salt 2/3cup shortening 1/2 cup milk

Mix flour and salt. Cut shortening into flour/salt mixture until mixture resembles pea size crumbs; add milk. Mix lightly until dough can be formed into a ball. Refrigerate for 1 hour. Remove dough from refrigerator and divide the dough in half. Roll out 1 portion on a floured board. Place bottom crust in a deep dish and lightly butter it. Pour hot berry mixture into pastry lined dish. Roll out remaining dough for top crust. Top crust can be latticed or place on whole. (Make certain to cut vents if whole top crust is used.) Sprinkle top crust with sugar and dot with butter. Bake at 350 degrees for about 40 to 45 minutes or until done.

Fresh Peach and Berry Cobbler

Fruit Mixture 6 medium peaches, peeled, cut into 1/2-inch slices 1 1/2 cups blueberries 1/4 cup sugar 2 Tbsp. dry buttermilk pancake mix 2 Tbsp. minced crystallized ginger	Toppings 1 1/2 cups buttermilk pancake mix 2 Tbsp. plus 2 tsp. sugar 1/3 cup butter, cut into pieces 1/3 cup water

Heat oven to 350 degrees. Line a cookie sheet with foil. In a large, non-metal bowl, combine all fruit mixture ingredients and toss gently to mix. Spoon fruit mixture into 8-inch square or 9-inch round non-metal baking dish. In a medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add water and stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch border around the edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on the foil-lined cookie sheet. Bake at 350 degrees for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.

Old Fashioned Blueberry Pie
(Courtesy of Debbie Watt)

Filling: 1 cup sugar 3 Tbsp. cornstarch 1 tsp. cinnamon 1/8 tsp. salt 1 cup water 1 quart blueberries 1 Tbsp. lemon juice 1 Tbsp. butter	Topping: 1 cup whipping cream 1 Tbsp. sugar 1 tsp. vanilla

1 baked 9" pie shell Mix sugar, cornstarch, cinnamon, and salt together in a large saucepan. Add water and 1 cup blueberries. Cook and stir until thick. Add lemon juice, butter, and remainder of blueberries. Cool and pour into baked pie shell. To make topping: Mix whipping cream, sugar and vanilla in a large bowl. Beat with electric mixer until whipped to desired consistency. Spread over top of pie. Chill pie in refrigerator for a couple of hours before serving.

Quick Fresh Blueberry Pie

2 refrigerated pie crusts 9 cups blueberries 1 Tbsp. fresh lemon juice 1 tsp. lemon zest, finely grated 2/3 to 1 cup sugar, depending on sweetness of berries 1/4 cup quick-cooking tapioca 1 Tbsp. flour 1/2 tsp. cinnamon 1/2 tsp. ground allspice 1/8 tsp. salt 2 Tbsp. unsalted butter, cut into small bits.

Preheat oven to 400 degrees. Center one crust in deep 9-inch Pyrex pie plate and gently press it into bottom and sides of plate. Combine sugar, tapioca, flour, cinnamon, allspice and salt in small dish. Add to the berries; toss well until combined. Let mixture stand for 20 minutes, then transfer filling to pie plate, gently mounding berries in the center. Dot surface with butter. Put pie on cookie sheet. Place in oven and bake until crust is deep brown and fruit is bubbling, about 1 hour. If edges are becoming to dark, protect with strips of aluminum foil. Let pie cool on wire rack until juices thicken, about 2 hours. Pie is best served the day it is made. Makes 8 to 12 servings.

Sour Cream Blackberry Pie

1 (9 inch) single crust pie shell 1/2 tsp. vanilla extract 3 cups blackberries 2 Tbsp. flour 3/4 cup white sugar 2 tsp. brown sugar 1/3 cup all-purpose flour 2 tsp. butter, melted 2 cups sour cream

In a bowl, combine 3/4 cup white sugar and flour. Whisk in sour cream and vanilla. Arrange blackberries evenly in the pie shell. Spread sour cream mixture over berries. Combine flour, 2 teaspoons brown sugar and melted butter (or margarine, until mixture forms crumbles. Sprinkle over pie. Bake at 400 degrees for 30 to 40 minutes or until pastry and filling are golden. Cool on rack.

Three Berry Pie

Pastry for 9 inch double crust 1/3 cup white sugar 3 Tbsp. cornstarch 1 cup fresh strawberries, halved 1 1/2 cups fresh blueberries 2 cups fresh blackberries

In a large mixing bowl, stir sugar and cornstarch together. Add strawberries, blackberries, and blueberries; gently toss until berries are coated. When using frozen fruit, allow fruit mix to stand 15 to 30 minutes or until fruit is partially thawed. Line 9 inch pie plate with half of pastry. Stir berry mixture and transfer to the crust lined pie plate. Top with second crust and seal and crimp the edge. Streusel topping is very good also. Cover lightly with foil. Bake at 375 degrees for 25 minutes when using fresh fruit...50 minutes for frozen fruit. Remove foil and bake an additional 20 to 30 minutes or until the top is golden. Cool on a wire rack.

Grape Hull Pie

5 cups of muscadine grapes, rinsed 1 Tbsp. grated orange rind 1 cup sugar pastry for 2-crust pie 1⁄4 cup flour 2 Tbsp. butter or margarine 1 Tbsp. lemon juice

Separate pulp from skins. Set skins aside. Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds. Cook pulp with skins until tender. Then add sugar, flour, lemon juice and orange rind. Mix well. Put in pastry-lined 9-inch pie pan. Top with margarine. Add top pastry. Seal edges and slit top. Bake at 400 degrees about 40 minutes.

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