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Anna Sobaski's Pie Recipes

 

Fruit Pie (Crust and Filling)

Ingredients:

Crust:

  • 1 Breads From Anna Pie Crust mix
  • 1/4-cup milk or water (or non-dairy drink)
  • 3/4-cup oil
  • 1 egg, lightly beaten for brushing over crust (optional)

Filling:

  • 6 cups blueberries/pears/apples or peaches
  • 1/2-cup maple crystals or sugar
  • Juice of 1/2 of a lemon (optional)
  • 1 to 4 heaping T cornstarch or arrowroot (the juicer the fruit the more cornstarch/arrowroot needed). For example, apple pie needs 1 T whereas a very juicy peach filling will need 4T.
  • Dash of salt

Preheat oven to 350 degree.

Procedure:

Breads From Anna Pie Crust:

  1. Combine wet ingredients; 1/4 cup milk and 3/4 cup oil, into a large bowl.
  2. Add flour from Pie Crust Mix and gently stir until well combined. The crust will be oily but do not worry this is how it is should to look.
  3. Press in bottom crust into standard 91/2 inch glass pie dish.
  4. Roll out top onto a cutting board between two pieces of wax paper.
  5. Place crust top in the freezer for 15-20 minutes. Once the crust top is chilled it will allow for the removal of the wax paper to happen with greater ease.

For the Filling:

  1. Combine in a large bowl all dry ingredients; sugar, cornstarch/arrowroot, salt. Whisk until well combined.
  2. Add to this the fruit (rinse and drain if using fresh) and stir into dry ingredients until well combined. If using fruit other than blueberries, remove the skin and cut into small, evenly sized pieces.
  3. Pour mixture into the pie shell.
  4. Remove wax paper from rolled out crust and place on top of pie. Seal around the edges and cut small slits in the center to allow steam to escape.

Brush on lightly beaten egg all over the top crust.

Bake for 45-60 minutes or until bubbly and golden. After about 30 minutes check to make sure crust is not over browning, if it is put foil or pie ring over darkest areas until finished baking.

Copyright Anna Sobaski 2005

 

Walnut Tart

Ingredients:

Breads From Anna Pie Crust:

  • 1/4 cup milk (or non-dairy drink)
  • 3/4 coconut oil or butter

Filling:

  • 2 1/4 cup walnuts
  • 5 T butter, melted
  • 1 cup maple syrup
  • 2 eggs
  • 1 T brandy (optional)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Procedure:

Preheat oven to 350 degrees

Breads From Anna Pie Crust:

  1. Combine wet ingredients; 1/4 cup milk and 3/4 cup oil, into a large bowl.
  2. Press in bottom crust into standard 91/2 “ glass pie dish or 10” tart pan.
  3. Coat crust with egg wash and bake for 10-15 minutes.

Filling:

  1. In the bowl of a food processor add walnuts maple syrup, melted butter, brandy, eggs and vanilla. Pulse until well blended. Let this mixture stand in the refrigerator for one hour.
  2. After mixture has chilled spread into tart/pie crust and bake at 350 degree for 40 minutes.
  3. If the rim of the crust begins to over brown cover with a pie ring or foil.

Copyright Anna Sobaski 2005

 

Coconut Custard Pie

Preheat oven to 350 degrees

  • 1 Breads From Anna Pie Crust Mix
  • 1/4 cup milk
  • 3/4 cup canola oil

Follow directions on package for making pie crust. Prepare crust and set aside.

Custard Filling

  • 2 cups milk
  • 1/2 cup sugar of favorite sweetener
  • 1/2 cup Breads From Anna Yeast Free Mix
  • 4 eggs
  • 1/4 cup butter (melted)
  • 2 tsp. vanilla
  • 1 3/4 cup shredded coconut

In the bowl of a counter top mixer add the milk, melted butter, eggs and vanilla blend on slow speed until well combined. Slowly add Breads From Anna Yeast Free Bread mix and increase speed to medium for one minute. On slowest speed add coconut and mix for 30 seconds.

Pour filling into pie crust (do not prebake pie crust). Bake for 60 to 80 minutes, until filling is set and top is golden. Serve chilled and keep refrigerated.

Copyright Anna Sobaski 2005

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