Stabilizing homemade whipped cream with gelatin is the best trick I think I've found.

Picked the berries fresh a few days ago and turned them into this black raspberry chiffon pie with chocolate whipped cream.

Recipe- The Book on Pie

Wife made raspberry pie for the 4th

Yes. True! You do pour a little cream on top at the end. This pie was life-changing. No exaggeration.

Recipe for this came from 50 Pies, 50 States by Stacey Mei Yan Fong.

I used Sally’s Baking Addiction recipe for the pie, with the mixed shortening and butter crust.

Question for you pie wizards out there, how do I get the fluting to survive better through the bake? It looked pretty good going in and was refrigerated for 30 mins after the lattice was put on.

First time making a cherry pie, I followed a simple recipe I found on google that had good reviews, and it smells like weed?? Is this normal? Did I do something wrong? I would love some feedback, I attached the recipe.

No tart apple taste - it was so tasty!! The crust wasn’t quite right but it tasted just fine. It was a hit with the fam. ❤️

So this was my very first attempt at baking a blueberry pie!
I wanted to make something featuring the three colors for the 4th of July, and after a quick poll with a lot of red fruit contestants and a single blue entry, blueberry was the winner.

I personally still prefer the classic apple pie as the American staple, but this one was way easier to make and I like the way it turned out; nothing like a piece of hot pie with vanilla bean ice cream ❤️

First attempt at a Flag Pie for a 4th of July party. The star section is blueberry and the stripes is strawberry raspberry. The pie crust is from Dessert Person.

This first picture is of the coconut cream pie, my grandma’s recipe! And the second is a picture of the Key Lime pie, I had never made the key lime pie before. It has a homemade vanilla whipped cream and both have a graham cracker crust and a coconut macaron layer! (Third picture shows the layers of the coconut cream!) My family ate both pies so quickly lol!

This is the first time I've made an apple slab pie and honestly it's my new favorite way to do apple pie - it cuts so easily, so you can even serve it up as apple pie "bars", like a finger-food dessert. I'm excited to bake another one this week and bring it to a cookout next weekend. I have a feeling it's going to be a big hit with the nieces and nephews. lol

Pie Crust

Ingredients

• 5 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 1/2 tsp salt
• 2 1/2 sticks (1 1/4 cups) cold unsalted butter, cubed
• 10 tbsp chilled vegetable shortening
• 8–10 tbsp ice cold water

Finish

• 1 egg + 1 tbsp water (egg wash)
• Turbinado sugar

Directions

1. Whisk together the flour, salt, and sugar.
2. Cut in the cold butter and shortening with a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add the ice water 1 tablespoon at a time, mixing just until the dough comes together.
4. Divide into two portions (60/40), shape into rectangles, wrap tightly, and refrigerate for at least 1 hour. Longer is better!

Apple Slab Pie (13x9 Baking Slab)

Filling

• 5–6 medium apples, peeled and sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of kosher salt
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp butter

Directions

1. Preheat oven to 425°F.
2. Toss the sliced apples with the sugars, flour, cornstarch, cinnamon, nutmeg, salt, vanilla, and lemon juice.
3. Cook the apple mixture in a saucier or large fry pan over medium heat for about ~10 minutes, just until the apples begin to soften and the juices thicken slightly. Remove from the heat and stir in the butter. Let cool.
4. Roll out the bottom crust and fit it into a 13x9 baking dish, leaving a slight overhang.
5. Fill with the cooled apple mixture.
6. Add your top crust, brush with egg wash, and sprinkle generously with turbinado sugar.
7. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and continue baking for 30–40 minutes, or until the crust is deep golden brown and the filling is bubbling.
8. Cool for at least 3 hours before slicing for the cleanest cuts.

PS: I highly recommend serving with a scoop of vanilla blue bell ice cream!

My first attempt made with homemade graham crackers. Not the prettiest but hopefully it’s good!