Johnny Jalapenos Cast Iron Blueberry Pie Recipes

JOHNNY JALAPENO'S CAST-IRON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• In a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. Add blueberries and blend well to incorporate, mashing some of the blueberries. Add the blueberry mixture into the bottom crust, spreading evenly. Dot with butter.
• Place top crust over top of blueberries. Carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. Repeat until you've gone all way around the pan to seal the crust. Cut 3-6 small slits to vent (We cut as many slices as we want from the pie, sort of like pre-slicing it that way). Bake approximately 30 minutes.
• Remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• Place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. Remove from oven and let pie cool completely before serving.

MAINE BLUEBERRY PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

FAMOUS FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 375ºF.
• Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.
• Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.
• Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.
• Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
• Add the berries to the bowl, lightly fold them into the syrup to coat them.
• Line the bottom of the 9" deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.
• Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.
• Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.
• Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.
• Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
• Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".

JOHNNY JALAPENO'S CAST-IRON APPLE PANCAKE

Steps:

• Preheat oven to 425°F Place oven rack on the middle rack of your oven. In a small bowl, combine sugar and cinnamon. Set aside.
• In a large bowl, combine flour, milk, eggs, salt, and vanilla extract. Beat until batter is smooth and set aside.
• In a 8" or larger cast-iron frying pan over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5-7 minutes to slightly cook the apple slices. Add raisins if using and remove from heat.
• Pour the batter over apples into baking pan. Place pan in oven and bake 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly, but this is normal). Remove from oven.
• Remove pancake from the baking pan by flipping upside down onto a serving platter so that the apples are on top. To serve, cut into serving-size wedges and transfer to individual serving plates. Note: Once out of the oven, the pancake will begin to deflate, but that is okay.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!