Sour Cherry Apple Cheese Tart

Sour cherries are tart and they add a unique flavour to baking and cooking.  The Polish side of the family likes to cook with them.  John’s auntie Jessie made the best sour cherry pierogies.  Today they are part of my tart.  After the crust, I put a thin layer of sour cherry jam in to add another level of flavour.  I buy a sour cherry jam made in Croatia.  When we vacationed in Croatia, we ate fresh fruit jam every day.

Sour Cherry Apple Cheese Tart starts with a cookie base and after the jam, I put a cheesecake mixture and then top it with thinly sliced apples.  I like the taste of the sweet apples with the sour cherries.  It makes a nice dessert to a fish meal or a heavy meal.  You only need a little slice of this to satisfy your sweet tooth.  It could be served with sour cream, yogurt or ice cream.

There are many health benefits to sour cherries:  https://www.healthline.com/nutrition/10-tart-cherry-juice-benefits

I use a bag of store-bought cookies.

This sour cherry jam comes from Croatia.

I pulse the cookies.

It is easy to put into a tart mould with a fluted edge.

The cream cheese mixture is velvety and smooth.

I warm the jam and work from the middle to the outer edges.

I like to cut the apples into small, thin wedges.

Sugar and spices make everything nice.

I chop the walnuts for the finishing touches.

It is frothy, golden and smells incredible even before it goes into the oven.

It comes out all golden and caramelized.

Up close and it holds its shape.

The missing piece mystery!!

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Sour Cherry Apple Cheese Tart

One slice of this will satisfy your sweet tooth. 

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Sour Cherry Apple Cheese Tart

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 12

Author Renata Solski

Ingredients

• 1 package pecan shortbread cookies
• 2 tbsp canola oil
• 1 pkg cream cheese
• 2 tbsp greek yogurt
• 1/3 cup brown sugar
• 2 eggs
• 1/2 tsp almond extract
• 1 1/2 cup sour cherry jam any jam you like
• 2 apples
• 1/3 cup sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped nuts

Instructions

1. In a food processor pulse the cookies and canola oil.

   Press into tart pan and place in freezer for 30 minutes.

   Remove and spread the jam over the crust.

   Place in freezer for another 15 minutes.

   Meanwhile place the cream cheese and yogurt into a mixer.  Mix until smooth.

   Add the brown sugar, eggs and almond extract.  

   Continue mixing until frothy. 

   Peel and cut the apples into small wedges.

   Mix the apples with the sugar, cinnamon and nutmeg.

   Chop the nuts.

   Remove pie from freezer and pour the cream cheese mixture over the shell and jam.

   Fan the apples over the mixture.

   Sprinkle any of the remaining sugar over the tart along with the chopped nuts.

   Place in a $25 F oven for 10 minutes and then lower the temperature to 375 F for 35-40 minutes.

   Let it cool before removing outer tart shell.

   Slice and serve with ice cream, yogurt or just plain. 

Recipe Notes

I like to use a tart pan with a removable bottom.  https://www.amazon.ca/Fox-Run-44513-Preferred-Non-Stick/dp/B000QIZ1I2/ref=sr_1_5?keywords=tart+shell&qid=1554897411&s=gateway&sr=8-5

Chocolate Dipped Banana Cream Pie

Bananas are a favourite at our house.  Chocolate Dipped Banana Cream Pie combines two of our favourite things, bananas and chocolate. The custard is luscious and thick; in the middle of the pie the banana surprise adds texture and flavour.

This pie is decadent; the top has bananas dipped in chocolate.  At my house, that is dangerous; everyone wants to pick-off the chocolate covered bananas.  These I put on just before serving.

The pie crust for this pie combines melted and whipped shortening, milk and canola oil.  The little bit of yogurt gives lift and softness to the dough.  Today the dough for Chocolate Dipped Banana Cream Pie comes together by hand.  It is easy to roll out between two sheets of wax paper.  I made a double batch.  The second half of the dough goes into the refrigerator;  this will last a few days.  When I am ready to roll out another pie, I will take it out and let it sit for 30 minutes before rolling.

I sift the flour for the crust.

Add the yogurt to the oil.

Mix everything lightly with a fork.

Bring it together and don’t over mix.

After it rests, roll between two sheets of wax paper.

The wax paper helps put the crust into the pie dish.

I have enough for two pies. The left-over dough may be refrigerated.

The dry ingredients for the custard.

After the eggs go into and the custard cooks.

Once the custard thickens, remove it from the element and add the butter and vanilla.

The crust has cooled and it is ready for the custard.

I layer the bananas and custard into the crust.

I dip bananas and strawberries into chocolate and let the chocolate harden before I decorate.

The finished product has chocolate coated bananas, raspberries and piped whipped cream.

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Chocolate Dipped Banana Cream Pie

Bring bananas and chocolate to your table. 

Course Dessert

Cuisine Home Cooking in Canada

Keyword Chocolate Dipped Banana Cream Pie

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Author Renata Solski

Ingredients

The Pie Dough

• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 cup milk
• 1 tbsp yogurt
• 1/4 cup canola oil
• 1/4 cup softened shortening
• 6 tbs cold water

The Custard and filling

• 4 tbsp cornstarch
• 3/4 cup sugar
• pinch salt
• 1 1/2 cups milk
• 1/2 cup light cream
• 2 eggs
• 1 tsp vanilla
• 1 tsp butter
• 1 large banana 1 thinly sliced

The Garnish

• 1 large banana thinly sliced
• 1/2 cup chocolate chips melted

Instructions

The Pie dough

1. Sift the flour and baking powder into a large bowl.

   Add the salt.

   In another bowl add the canola oil, the softened shortening and the milk. Beat until all together.  Add yogurt and continue beating.

   Make a well in the middle of the dry ingredients and place in the wet.

   Mix with a fork.

   Add the cold water, one tbsp at a time until the dough comes together. 

   Put the dough onto a piece of wax paper.  I put a little water on my counter to help hold down the wax paper.

   Knead the dough a few times and divide into two pieces.

   This recipe makes two 9 inch pie crusts.

   Place another piece of wax paper on top of the dough and roll out from centre.

   Remove the top piece of paper and invert the pie plate over the dough.

   Carefully invert the pie plate and remove the wax paper.

   Adjust the dough.

   Prick the dough with a fork.

   Put the crust into the oven at 425 F for 12- 15 minutes.  

   Remove from the oven and completely cool.  

The Custard

1. Put the eggs into a bowl and whisk. 

   Whisk the cornstarch, sugar, salt and milk in a pot.

   Place over medium heat.

   Continue to whisk and stir until it comes to a boil.

   Remove from heat and pour slowly into the beaten eggs.

   Careful not to scramble the eggs; it is important to pour in a slow steady stream while whisking.

   Return the mixture to the heat until thickened.

   Remove and pour into a bowl.

   Cool completely before filling pie crust.

The Assembly

1. Pour half the cooled custard into the cooled pie crust.

   Cut the banana into thin slices and place over the first layer of custard.

   Pour the remainder of the custard over the bananas.

   Garnish with the chocolate covered banana chunks.  

The Garnish

1. Cut 1 large banana into chunks.

   Melt 1/2 cup of dark chocolate chips.

   Dunk the banana chunks into the chocolate with a toothpick.

   Put on a rack to harden. 

Cranberry Pear Meringue Pie

I love the tartness of cranberries paired with the sweetness of pears.  This recipe delivers both tastes and is such a great way to finish a meal.  As time passes, I continue to play with pie dough and for this Cranberry Pear Meringue Pie I used a recipe from my mother-in-laws old recipe cards.

The more pies I make, the more confident I become with this delicate, but rather easy to make dough.  Once I got the hang of not over working this dough, it’s been pie heaven at our house.  Homemade is always better than store-bought and I love controlling the sugar and adding the flavours that I love to these pies.

You can use frozen cranberries for this pie.  I bought extra packages of cranberries and they are in my freezer.  Love taking them out by the handful and throwing them into smoothies.  I also add frozen cranberries to my wine and then they are over-the-moon delicious to eat at the end, and that’s my dessert.

Pie dough ready to roll.

It isn’t perfect, but it will be tasty.  Not that hard to roll.

Starting the sauce for the fruit; I use a combination of brown and white sugar.

Loving the red of the cranberries.

Bosc pears are sweet and hold their shape.

The pears go into the sugar and soften for 10 minutes.

The cranberries join the pears.

The cornstarch thickens the fruit and the almond extract gives it flavour.

Crust needs to cool.

Once the fruit cools it meets the pie shell.  Looking good!!

See the soft peaks of the egg whites; now the corn syrup can be incorporated.

This is what stiff peaks look like.

Spoon on the meringue and then work from the centre out to spread.

Ready for the oven.

A perfect pie.

Golden slice just for me.

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Cranberry Pear Meringue Pie

A sweet and tart pie that adds colour to the table.  

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Cranberry Pear Meringue Pie

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8

Author Renata Solski

Ingredients

Granny's Pie Dough

• 1 1/2 cup cake and pastry flour
• 1/2 cup Crisco shortening
• 1 tsp salt
• 1 egg
• 1 tsp vinegar
• 2 tbsp ice cold water

The Filling

• 1/2 cup each brown sugar and white sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 4 pears cubed about 3 cups
• 2 cups cranberries
• 4 tbsp corn starch
• 1/4 cup water
• 1/2 tsp cinammon
• 1 tsp almond extract

The Meringue

• 8 tbsp egg whites I use Naturegg simply egg whites
• 1/2 cup corn syrup

Instructions

Granny's Pie Dough

1. Mix flour and salt in a food processor.

   Add the shortening and pulse.

   Mixture should resemble small peas.

   In a small bowl beat the egg, vinegar and water.

   Turn the food processor on low and drizzle the liquid in

   The dough should pull away from the food processor and form a ball.

   Wrap in plastic and let rest in the refrigerator for at least 30 minutes.

   Remove and roll out always from the centre.

   Place in a 425 F oven for 12 minutes.

   Remove and let cool. 

The filling

1. Combine the sugars, corn syrup, water and cinnamon.

   Place in a large sauce pan over medium heat.

   When it comes to a simmer add the pears and cook for about 15 minutes.

   Add the cranberries and almond extract.

   Mix the cornstarch and water and add to the pot, just until thickened.  Stir constantly.

   Remove and let cook completely and room temperature.

The Meringue

1. Beat the egg whites until the form soft peaks.  Don't over beat.

   Add the corn syrup and continue beating until stiff peaks form.

The assembly

1. Spoon the filling into the prepared and cooked pie crust.

   Top with the meringue.  

   Always pile the meringue in the middle of the pie and work out from the centre.

   Place in a preheated 425 F oven for 10 minutes.