After Steve and I harvested an abundance of  huckleberries and blueberries last month, I had fun on a rainy summer day experimenting with our treasure.

This pie was my favorite! And, oh so easy, versatile, and yummy!

Earlier this summer, I made a batch of graham cracker pie crust mix. I divided it into four freezer bags (1 3/4 cup per bag) and put them in the freezer for future use. The recipe makes enough crusts for four pies. This is so handy because when I want to come up with a quick dessert, I take a bag out of the freezer, throw it in the microwave for 30 seconds or so, just enough to soften it up, and empty it into a greased 9 inch pie plate.

I press it in the pie plate with the back of a spoon, a fork, or my fingers - whichever works for you!

Bake at 375 degrees for 8-10 minutes or until lightly browned. Chill 30 minutes before filling.

I'll put the entire recipe in the From Your Own Hands page which you'll find on the right-hand side under Recipes in case you want to give it a try.

You can just as easily go to your nearest grocery store and pick up a pre-made graham cracker pie crust. Just follow the easy preparation directions on the package.

Now for the filling...

I used 2 1/4 cups of my homemade Blueberry Sauce which I will also put on the From Your Own Hands page.

However, to keep this as easy as possible, you can replace the blueberry sauce with any 21-ounce can of a pie filling of your choice. This past winter, I put this pie together in no time using a store bought graham cracker pie crust and a can of cherry pie filling.

Empty your pie filling onto the cooled crust, spreading it all around.

Perfect!

Now for the creme cheese part...

In a mixing bowl, beat the softened creme cheese, sugar, egg and vanilla until nice and smooth.

Here's the fun part.

Spread the mixture around the outside rim of the pie leaving a circle of fruit exposed in the center of the pie.

Don't be in a hurry and don't try to be a perfectionist here. Have fun!

Ready for the oven!

Bake in a 350 degree oven for 30 minutes or until the edges are lightly browned.

Cool the pie.

It's best to put the pie in the refrigerator overnight so it sets.

Mmmmm...

Top with a dollop of whipped creme and sprinkle a few fresh berries over the pie. 

This pie is so good!

Get creative with your favorite pie filling!

The recipe is below and for a printable version click here.

Creme Cheese Berry Pie

Ingredients

1 package 9-inch Graham Cracker Pie Crust, Baked According To Package Directions

• 21 ounces, weight Can Of Pie Filling, Your Choice
• 8 ounces, weight Package Of Creme Cheese, Softened
• ⅓ cups Sugar
• 1  Egg
• 1 teaspoon Vanilla Extract
• Whipped Topping (optional)
• Fresh Berries (optional)

Preparation

Bake graham cracker pie crust according to package directions. Cool on a wire rack.

Preheat oven to 350.

In a medium mixing bowl, beat the creme cheese, sugar, egg, and vanilla until smooth. Spread around the outside edge of the pie, leaving a 2 to 3 inch circle of fruit exposed in the center of the pie.

Bake for 30 minutes or until the edges of the creme cheese mixture begins to brown. Cool on a wire rack.

Place in the refrigerator overnight before serving.

Add a dollop of whipping creme and fresh coordinating fruit if you’d like!

Banana Rhubarb Muffins

My rhubarb is plentiful this year and I just don't want to see it go to waste. So I went out to my garden, cut meself some stalks, came back into the cabin, eyed one lonely over-ripe banana and thought, hmmm, does rhubarb and a banana play well together?

I scanned my recipe books but found nothing that included both above mentioned ingredients. So, I concocted this easy and yummy muffin recipe and discovered rhubarb and a banana get along quite nicely!

Banana Rhubarb Muffins

Ingredients

• ½ cups Butter, Softened
• 1 cup Brown Sugar
• 2  Eggs
• 1-½ cup Rhubarb, Peeled And Chopped
• 1  Banana, Ripened And Peeled
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 1 cup Flour
• 1-½ cup Whole Wheat Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• Topping:
• ½ cups Sugar
• 1 Tablespoon Butter, Softened
• ½ teaspoons Cinnamon

Mix softened butter and brown sugar until crumbly.

Add the eggs and mix.

Add the banana and mash it up and mix it in. (You can mash the banana BEFORE putting it in, too. I'm just sometimes impatient.)

Add the buttermilk and vanilla. Mix well. 

And maybe next time wipe up the bowl a bit if you're/I'm going to show everyone the step-by-step pictures.

In a separate bowl, mix all of the dry ingredients - flour, ww flour, salt, baking soda.

Put the two bowls together and mix until moistened.

Peel and chop enough rhubarb to make 1 1/2 cups.

Add it to the mix and stir until blended.

Fill your paper lined or greased standard size muffin tins half full of batter. (The recipe roughly makes 18 muffins so you may need two muffin pans) Mix your topping ingredients until crumbly.

Sprinkle generously over the batter.

Bake at 350 F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove pan from oven and set it on a rack. Allow muffins to cool 5 minutes before removing them from the pan.

Oh, how I love that sticky gooey look.

Perfection!

Enjoy summer's bounty!

I think you're beginning to suspect I like bananas.

Click here for the printable recipe!

Country Banana Muffins

I looked at them browning bananas on the kitchen counter for three days. Finally, I made the decision to do something with them. I absolutely dislike throwing food away. I had all the ingredients in the cabin so these were easy and turned out oh so good!

Here are the ingredients to make 14 Country Banana Muffins:

1/2 cup butter, softened
1 cup sugar
2 eggs
3 medium ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk chocolate chips

Here's what you do:

In a mixing bowl, creme the softened butter and sugar with a mixer. Add eggs and beat well. Beat in mashed bananas. Combine the flour and soda, then add to creamed mixture and stir until moistened. Finally, stir in them chocolate chips before you eat them all! (Or is that just me?)

Fill greased or paper-lined muffin cups three-fourths full. This recipe will make 14 muffins. I used an eight place muffin pan and a six place muffin pan.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from the pan. If you didn't use paper liners, you might want to take a butter knife and swirl around the muffin edge in the cup for easier removal. Most should come right out of the cups.

Just a little tip: During the last 3-5 minutes of baking, I put three or four chocolate chips into the tops of the muffins. I thought it made them look even more yummy. Just don't burn yourself!

These are so scrumptious with a steaming cup of coffee or tea.

Especially, if you put the muffin in the microwave for 10-15 seconds, then split the muffin open and spread butter all over it. Yum!

Here's the Printable Recipe.

Happy Muffin Baking!

~Debi