PIE RECIPES
Caramel Apple Pie
FOR THE FILLING:
6 c. peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 c. sugar
6 tbsp. flour
1/4 tsp. salt
FOR THE TOPPING:
3/4 c. butter
1/2 c. flour
1 c. brown sugar
1/2 c. quick oats
1/4 tsp. salt
1 pie crust
1/2 c. pecans, chopped
1/2 jar (or more) caramel topping
Preheat the oven to 375°F.
For the filling: In a large bowl, combine the apples, lemon juice, sugar, flour, and salt. Set aside.
For the crumb topping: In a medium bowl, cut the butter into the flour using a pastry cutter, then cut in the brown sugar, oats, and salt.
Add the apples to the prepared pie shell and top with the topping. Cover the edges of the crust with aluminum foil and bake for 30 minutes.
Remove the foil and place back in the oven until the edges are bubbling, 30 to 45 minutes. When 5 minutes remain, sprinkle the pecans over the pie.
Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top.
Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Source: Ree Drummond
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Derby Pie
1/2 cup unsalted butter, melted, completely cooled
1 cup sugar
1/2 cup unbleached all-purpose flour
2 large eggs, slightly beaten
1 teaspoon pure vanilla extract
1 cup pecans
1 cup chocolate chips
1 unbaked piecrust
Preheat the oven to 350°F.
In a large bowl, add the melted butter, the sugar, the flour, the eggs, the vanilla, the pecans, and the chocolate chips and mix together.
Pour the filling mixture into the piecrust.
Bake the pie until it's set, about 40-45 minutes.
Slice and serve.
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Peach Streusel Slab Pie
Dough:
2 sticks (1 cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
Filling:
3 pounds peaches (about 6 peaches), cut into 1/2-inch wedges
1 1/2 cups firmly packed light brown sugar
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
Streusel:
3/4 cup all-purpose flour
1/2 cup sliced skin-on almonds
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Special equipment: A rimmed 10-by-15-inch baking sheet
Adjust a rack to the bottom third of the oven and preheat the oven to 375°F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
Let the pie cool. Serve warm or at room temperature.
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Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 350°F.
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
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Peach Pie
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
1/2 roll Pillsbury™ refrigerated sugar cookies
Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.
Make half a batch of sugar cookies with the remaining sugar cookie dough!
Do you have a bunch of fresh peaches to use? Feel free to substitute the frozen with fresh in this recipe. Just make sure to drain them first, especially if they're extra juicy!
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Mixed Berry Cobbler
For the Filling:
Nonstick cooking spray
Two 12-ounce bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup low-fat buttermilk
2 tablespoons canola oil
Preheat the oven to 400°F. Coat an 8 by 8-inch baking dish with cooking spray.
For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden.
Let stand for at least 10 minutes before serving.
Source: FoodNetwork
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Chocolate-Nut Slab Pie
For the crust: (you can use Pillsbury Prepared in dairy case)
4 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
3/4 teaspoon salt
1/3 cup cold vegetable shortening
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/2 to 3/4 cup ice water
For the filling:
4 cups salted roasted mixed nuts
2 cups semisweet chocolate chunks (about 10 ounces)
1 stick plus 2 tablespoons unsalted butter, melted
4 large eggs
1 1/4 cups packed light brown sugar
1 cup light corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Heavy cream, for brushing
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
Preheat the oven to 375° F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.
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Four-Flavor Sheet Pan Pie
Crusts: (I would use Pillsbury pre-made in dairy case)
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
For the crusts: Preheat the oven to 350°F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
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Blueberry-Peach Mason Jar Lid Pies
Cooking spray, for spraying the lids
2 medium peaches, peeled and diced (about 2 cups) *
1 cup blueberries
2 to 3 tablespoons granulated sugar
2 teaspoons cornstarch
1/8 teaspoon freshly grated nutmeg
Kosher salt
2 teaspoons lemon juice
One 14-ounce box refrigerated pie crusts (2 crusts)
All-purpose flour, for rolling
1 large egg, beaten
1 tablespoon cold unsalted butter, cut into bits
Demerara sugar, for sprinkling
Special equipment: 6 wide-mouth (3 1/2-inch diameter) mason jar lids and a 4 1/4-inch round cutter, optional
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.
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Apple-Pumpkin-Pecan Pie
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans.
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350°F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
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Spumoni Pie
1 1/2 cups graham cracker crumbs
1/3 cup soft butter
1/4 cup sugar
pistachio ice cream or lime ice or sherbet
strawberry ice cream
chocolate ice cream
vanilla ice cream
1/2 cup light or dark rum
1/2 cup heavy cream
Mix crumbs, butter and sugar; pour into 9-inch pie plate. Press mixture
firmly against bottom and sides of pan. Bake at 375F for 8 minutes; cool.
Scoop ice cream with large spoon or scooper. Press into crumb shell,
alternating colors to give variegated effect when sliced into wedges. Build
up to 3 inches.
Lace liberally with rum, which trickles into air spaces. Cover top with
whipped cream and decorated with unsweetened shaved chocolate or pistachio
nuts. Return to freezer until firm. NOTE: Any and all ice creams and or
sherbets may be used or substituted. Yield: 6 - 8 servings. Source: Bella
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Mudslide Pie
6 oz semi-sweet chocolate chips
1 tsp instant coffee
1 tsp hot water
3/4 cup sour cream
1/2 cup sugar
1 tsp vanilla
1 (9 inch) chocolate crumb crust
1-1/2 cups whipping cream
1 cup powdered sugar
1/4 cup cocoa powder
Melt chocolate in a small heavy saucepan over low heat, stirring until
smooth. Remove from heat; set aside to cool. In medium bowl, combine
instant coffee and water. Add sour cream, sugar and vanilla; stir until
sugar is dissolved. Stir in melted chocolate and mix until smooth. Spread
into crust and chill several hours or overnight. In a small bowl combine
cream, powdered sugar and cocoa powder and beat on high speed until stiff
peaks form. Spoon onto pie. Source: Laurie
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Strawberry Margarita Pie
2 C. cleaned fresh strawberries
10 T. sugar
1 3/4 C. graham cracker crumbs
1/2 C. butter
3/4 C. sweetened condensed milk
7 T. Tequila
6 T. Triple Sec
2 T. fresh lime juice
2 C. chilled heavy cream
Butter a 9 inch springform pan. Toss the strawberries with 4 T. of the sugar.
Blend remaining sugar with graham cracker crumbs, butter and sugar in the food processor.
Press crumb mixture on bottom and sides of pan.
Puree strawberries and sugar with the condensed milk, tequila, triple sec and lime juice.
Transfer to a large bowl. In another bowl whip cream until stiff peaks form. Fold 1/3 into the strawberry mixture.
Gently fold in the remaining whip cream. Pour into crust.
Cover and freeze overnight. Run a sharp, hot knife around pan to loosen, if necessary.
Release pan sides. Cut pie into 8 - 10 pieces.
Top with a strawberry if desired.
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Brandy Alexander Pie
20 OREO Chocolate Sandwich Cookies, finely crushed
1/4 cup margarine or butter, melted
1 envelope KNOX Unflavored Gelatin
1/4 cup cold water
1 1/2 cups heavy cream
1/4 cup sugar
2 tablespoons brandy *
2 tablespoons white creme de cacao liqueur *
Whipped cream and toasted coconut, for garnish
Mix cookie crumbs and margarine or butter in medium bowl; press firmly on bottom and side of 9-inch pie plate.
Refrigerate until firm.
Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
Stir over low heat until gelatin completely dissolves, about 2 minutes. Remove from heat; let stand 5 minutes.
Beat heavy cream in large bowl with mixer at high speed until slightly thickened, about 1 minute. Gradually blend in cooled
gelatin mixture, sugar, brandy and creme de cacao on low speed. Beat until creamy smooth, about 30 seconds.
Immediately pour into prepared crust. Refrigerate until set, about 2 hours.
Garnish with additional whipped cream and toasted coconut before serving. Makes 8 servings.
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Apple Glaze Pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened
2 Tbsp. sugar
1 Tbsp. milk
1 tsp. vanilla
1 baked pastry shell (9 inch) , cooled
2/3 cup water
1/2 cup sugar
1/4 cup red cinnamon candies
4 cups sliced peeled apples
1 Tbsp. lemon juice
2 tsp. cornstarch
Mix cream cheese, 2 tablespoons sugar, milk and vanilla until well blended.
Spread onto bottom of crust.
Heat water, 1/2 cup sugar and candy on low heat; stir until candy is melted.
Add apples; continue cooking 8 to 10 minutes or until apples are tender. Drain,
reserving 1/2 cup liquid.
Mix reserved 1/2 cup liquid, juice and cornstarch in saucepan. Stirring constantly, bring to boil on medium heat.
Boil 1 minute.
Arrange apples over cream cheese mixture; cover with glaze. Refrigerate.
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Pecan-Streusel Lattice Apple Pie
Pillsbury Pre-Made Pie Crust
21/2 to 3 lbs baking apples
1/2 cup granulated sugar, plus more for top
1/4 cup cornstarch
3/4 tsp ground cinnamon
1/2 tsp ground ginger
Pinch nutmeg
3/4 cup coarsely chopped pecans
3 tbsp unsalted butter, melted
2 tbsp packed light brown sugar
1 large egg
For apple filling, peel, core and cut apples into 1/8- to 1/4-inch-thick slices.
In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 tsp cinnamon, the ginger and nutmeg.
In another bowl, combine nuts, butter, brown sugar and remaining 1/4 tsp cinnamon.
Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
Freeze while making lattice top.
Heat oven to 425°F and place rack in lower third.
Using a fluted pastry wheel, cut remaining crust into eight 1-inch-wide strips. Vertically arrange half of strips over filling.
Horizontally weave in remaining strips, gently lifting vertical strips.
Adhere to bottom crust with some water; trim and crimp.
Beat egg with 1 tbsp water; brush over lattice. Generously sprinkle with granulated sugar.
Bake on a baking sheet 25 min. Reduce oven to 375°F and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hr 15 min.
If crust browns too quickly, cover with foil. Transfer pie to a wire rack and let cool at least 1-1/2 hrs before serving.
Serve warm or at room temperature. Makes 8 servings.
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Apple Pie by Grandma Opie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425°F.
Melt the butter in a saucepan. Stir in flour to form a paste.
Add water, white sugar and brown sugar, and bring to a boil.
Reduce temperature and let simmer.
Place the bottom crust in your pan.
Fill with apples, mounded slightly. Cover with a lattice work crust.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F.
Continue baking for 35 to 45 minutes, until apples are soft.
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Sweet Potato Pie with Macadamia Praline
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1 can (23 oz) sweet potatoes in syrup, drained and mashed (about 2 cups)
1 can (12 oz) evaporated milk
2 eggs, beaten
Topping
3 tablespoons packed brown sugar
3 tablespoons corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1 jar (3 1/2 oz) macadamia nuts, coarsely chopped, or 3/4 cup chopped pecans
1 cup crème fraîche or whipped cream
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix filling ingredients. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer.
Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter.
Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla.
Sprinkle nuts evenly over pie; drizzle with topping mixture.
Bake 20 to 30 minutes longer or until knife inserted in center comes out clean.
(Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.)
Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning.
Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.
Try unsalted cashews or peanuts as a substitute for the macadamia nuts.
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Mile-High Lemon Meringue Mini Pies
1 Pillsbury® refrigerated pie crust, softened as directed on box
3/4 cup lemon curd (from a 10 oz jar)
12 large fresh raspberries
1/4 cup egg whites (from 16-oz carton) or 2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
2 tablespoons sugar
Heat oven to 400°F. Unroll pie crust onto work surface; flatten slightly with rolling pin. Using 3-inch round cutter, cut out 12 rounds. Invert mini muffin-cup pan. Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork. Bake 8 to 10 minutes or until light golden brown.
Place baked shells inside mini muffin cups in pan (they will not fit, but will sit toward the top and keep the crust from tipping.) Place 1 raspberry in bottom of each shell.
In small microwavable bowl, microwave lemon curd uncovered on High 45 to 60 seconds or until hot. Stir until smooth. Spoon about 1 tablespoon lemon curd over raspberry in each cup.
Reduce oven temperature to 350°F. In small deep bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.
Bake at 350°F 8 to 10 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 1 hour. Store in refrigerator.
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Peach Slab Pie
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon salt
9 cups sliced fresh or frozen (thawed, drained) peaches
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Heat oven to 375°F. Remove pie crusts from pouches.
Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle.
Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan.
Crimp edges.
Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat.
Spoon peach mixture into crust-lined pan.
Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.
Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
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Decadent Chocolate Brownie Derby Day Pie
4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional
Preheat oven to 350°F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30-40 minutes.
Serve warm with ice cream. Freezes well!! Yields 2 delicious pies
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Coconut Macadamia Nut Pie
1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F. Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min. Cool completely.
Reserve 3 tbl. of the cream of coconut. In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min. Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie. Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
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Creamy Lemon Raspberry Pie
1/4 cup seedless red raspberry jam
1 prepared 9" shortbread crumb crust
1/2 pint (1 cup) fresh red raspberries (div)
4z cream cheese, softened
1 can (12z) evaporated milk
2 pkg (3.4z each) lemon instant pudding
Grated peel of 1 lemon
1 - 8s. frozen whipped topping, thawed, div.
Additional grated lemon zest
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in large mixing bowl until creamy.
Gradually add evaporated milk, pudding mixes and lemon zest.
Beat for 2 minutes on medium speed until well blended.
Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, just before serving.
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Shaker Pie Crust
4 c. white flour
1 tbl. sugar
1-1/2 tsp. salt
1-3/4 c. shortening (Crisco)
1/2 c. cold water
1 tbl. apple cider vinegar
1 large egg
In a very large bowl, mix flour, sugar and salt. Add shortening and cut in with a pastry blender, two knives or an electric mixer set at low speed until the shortening is the size of small peas.
In a separate bowl, mix the egg, vinegar and water. Add to flour mixture and mix until moistened.
The mixture will be dry. Do not add more water.
Using your hands you can press the dough together to force any remaining flour to cling to the dough.
Refrigerate for at least 15 minutes. Roll out just enough dough to fit the pie pan, rolling dough 1/8 inch thick. Dust the board and rolling pin frequently.
Makes two covered 9" pies and two pie shells.
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Pecan Crust
2 sticks of marg
1 cup of brown sugar( do not pack down)
1 2ounce bag of fine ground pecans
Melt marg. in sauce pan when melted add brown sugar let it come to a
boil
redce heat and boil for three min. add pecans boil for another min.
Coat
game hens, chicken or pork roast last ten min. of cooking.
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Creamsicle Ice Cream Pie
Crust:
26 gingersnap cookies
1/3 c. pecan pieces
1/3 c. butter, melted
2 pt. orange sherbet
1 pt. vanilla ice cream
1 c. heavy cream
1/4 c. confectioners' sugar
Garnish: orange slices and mint sprigs
Coat a 9" pie plate with nonstick spray.
Crust: Pulse cookies and nuts in food processor to make fine crumbs. Add butter and process to blend.
Press over bottom and up sides of pie plate. Freeze 30 minutes.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt. sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer.
Top with spoonfuls of remaining sorbet; spread to edges of pie.
Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer until soft peaks form when beaters are lifted.
Spread decoratively on pie; garnish with orange slices and mint. Source: Woman's Day
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Creamy Pumpkin Pie
1/2 cup cold milk
1 package (6 oz) vanilla instant pudding mix
1 tsp. pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen Cool Whip
1 Keebler Ready Crust, graham cracker
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute.
(mixture will be very thick) Whisk in pumpkin. Stir in whipped topping.
Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. Store in refrigerator.
*Note: May suibstitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and d1/2 tsp. ground cloves in place of pumpkin pie spice.
From: Ready Crust by Keebler - ref:11/06/05
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Apple-Cranberry Crisp Pie
Crust:
1 Pillsbury Refrigerated Pie Crust, softened
Filling:
3/4 cup sugar
2 tbl. flour
1 tsp. cinnamon
1/4 tsp. salt
5-6 cups thinly sliced apples
1-1/2 cups fresh or frozen cranberries
Topping:
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup marg. or butter, soft
Heat oven to 425°F. Prepare pie crust as directed for one-crust filled pie, using 9" pie pan.
In large bowl, combine sugar, flour, cinnamon and salt; mix well. Add apples and cranberries; mix well. Spoon into crust-lined pan.
In small bowl, combine all topping ingredients; mix with fork until crumbly. Sprinkle over filling.
Bake for 35-45 min. until apples are tender and topping is golden brown.
Cover edge of crust with strips of foil after 15 minutes to prevent excessive browning.
From: Pillsbury Refrigerated Pie Crust - ref:11/20/04
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Strawberry Satin Pie
1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped
GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
From: Taste of Home - ref:03/22/03
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Polynesian Sunshine Pie
1 can (15z) Mandarin oranges, drained
1 graham cracker crust
1 banana, sliced
6z cream cheese, softened
1 tsp. vanilla
1 tub cool whip
2/3 cup coconut, toasted, divided
1/ cup apricot jam, melted
Drain oranges; reserve 2 tbl. syrup. Place half of oranges in bottom of crust. Top with half of the banana slices; set aside.
Beat cream cheese, reserved syrup and vanilla until well blended. Gently stir in whipped toping. Stir in 1/3 cup coconut. Spread mixture over fruit in crust. Refrigerate at least one hour.
Arrange tropical fruit salad, banana slices and remaining mandarin oranges over filling. Drizzle jam over fruit. Sprinkle coconut over pie.
From: Kathy's Korner - ref:07/24/04
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Strawberry Satin Pie
1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped
GLAZE: 3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
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Paper Bag Apple Pie
1 9" pie crust, unbaked
8 medium apples, peeled & sliced
1/2 cup sugar
2 tbl. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbl. lemon juice
Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup butter
Mix together sugar, flour, cinnamon and nutmeg. Stir this into the apples and pour into pie shell. Sprinkle lemon juice over top.
For the topping, stir together the sugar and flour, then cut in the butter until crumbly. Sprinkle evenly over the pie. Slide pie into a large paper grocery bag.
Fold the opening over twice and fasten with large paper clips. Place on a baking sheet.
Bake at 425° for 1 hour. Remove from oven, remove bag and cool pie on wire rack.
Do not open bag while baking.
From: Laurie's Cookbook - ref:07/13/02
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Double-Coconut Cream Pie
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut
For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl. at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with 2 tbl. coconut. Bake in 350°F oven for 15 minute. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
From: BHG-Best Recipes Yearbook, copyright 1995 - ref:06/15/02
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Bailey's Irish Cream Mousse Pie
3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats -- chopped
1/8 teaspoon salt
2 cup Cool Whip
2 tablespoons shaved semi-sweet chocolate
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).
From: Kathy's Korner - ref:03/30/02
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French Apple Pie
5 cups apples or 7 or 8 peaches
3/4 cup sugar
4 tbl. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cream
Slice apples into large bowl. Mix flour, 1/4 tsp. cinnamon, sugar except 1 tablespoon and salt into apples. Mix well. Stand apples in rows around pastry lined pie tin. Pour cream over apples and sprinkle 1 tbl. sugar, 1/4 tsp. cinnamon on top. Bake 400°F 50-60 minutes. Grace Kratchman - ref:02/16/02
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Better Than Pumpkin Pie
1 cup cooked butternut squash
1 cup unpacked brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (9 inch) pie crust
Preheat oven to 350°F (175°C). In an electric blender, mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Pour the mixture into the unbaked pie shell. Bake in a preheated 350°F (175°C) oven for 50 minutes, or until a table knife comes out clean when inserted in the center. Makes 8 servings www.allrecipes.com - ref:08/11/01
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Land's End Blueberry Pie
Baked pie shell
2 pints blueberries
1 tablespoons tapioca
1 cup sugar
l/2 tablespoons lemon juice
1 tablespoons flour
Cook 1 pint berries, sugar, flour, tapioca, lemon juice until thick; cool a little. Pour into pie shell; add 1 pt. berries and press lightly. Garnish with whip cream.
From Aunt Theresa - ref:08/11/01
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Easy Apple Custard Pie
Crust:
1 1/4 cup flour
3/4 cup uncooked rolled oats
1/4 cup brown sugar
1/8 tsp. salt
1/2 cup margarine, melted
1 tbl. water
1 tsp. vanilla
Filling:
8z sour cream
2/3 cup brown sugar
1/4 cup flour
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/8 tsp. nutmeg
4 cup peeled, thinly sliced apples
Topping:
1 cup rolled oats
1/4 cup brown sugar
1/4 cup flour
1/4 cup melted marg.
Preheat oven 375°F . Prepare crust:
Combine flour, oats, brown sugar and salt in large bowl. Add marg., water and vanilla; mix well. Press firmly into bottom and sides of a 9" glass pie plate, forming 1/4" rim around the edge. Bake 12-15 min. or until lightly browned. Cool.
Prepare the filling: In a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg. Add apples and toss. Arrange in crust.
Prepare the topping: Combine rolled oats, brown sugar, and flour in a bowl. Add margarine and mix until consistency resembles coarse crumbs. Sprinkle over filling. Bake in middle of oven for 50-60 min. or til knife into in center comes out clean.
From: Kathy's Kitchen - ref:09/22/01
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Dr. Barbara's Chocolate Pie
1 Graham Cracker Crust
1 c. scalded skim milk
12z pkg. Nestle's semi-sweet chocolate chips
3 eggs
Mix in blender. Pour into crust.
Chill at least 4 hours.
Thank you to Dr. Barbara Workman
Kihei, Maui -
ref: 11/23/97
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Key Lime Pie
4 egg yolks
1 can condensed milk
3/4 c. sugar
4 egg whites
1/2 c. lime juice
1/2 tsp. cream of tartar
1-9" baked pie shell
Filling:
Beat egg yolks until lemon colored.
Blend in condensed milk slowly.
Add lime juice and mix well.
Meringue:
Add cream of tartar to egg whites
and beat until foamy.
Continue beating adding sugar,
1 tbl. at a time until egg whites peak.
Pour filling into pie shell.
Top with meringue and bake
in slow oven 330°F. until golden brown.
Closest I can come to Mrs. Muggie's
Key Lime Pie in Miami, Florida -
Kathy's Kookbook -
ref:03/22/98
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Lemonade Pie
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2 drops yellow food coloring (optional)
1 package (8 oz.) frozen whipped topping, thawed
1 8-inch graham cracker pie shell
In a large bowl, combine milk, lemonade and food coloring.
Fold in whipped topping; spoon into pie shell.
Chill at least 2 hours before serving.
Thanks to my Cyberfriends at Shaboom's Kitchen -
ref: 09/06/98
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Peanut Butter Cream Pie
1 pkg (8 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
6 tablespoons milk
1 carton (8 ounces frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
In a mixing bowl, beat cream cheese until fluffy.
Add sugar and peanut butter; mix well.
Gradually add the milk.
Fold in whipped topping;
spoon into the crust.
Sprinkle with peanuts.
Chill overnight.
Yield: 6-8 servings
Thanks to:
A Taste of Home -
Jesse and Anne Foust
Bluefield, West Virginia-
ref:5/30/99
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Frozen Hawaiian Pie
14 z. sweetened condensed milk
12z. frozen whipped topping, thawed
20z. crushed pineapple, drained
½ c. chopped macadamia nuts
½ cup chopped maraschino cherries
2 tbl. lemon juice
2 graham cracker crusts (9")
Fresh mint and additonal mac nuts and cherries
In a bowl, combine milk and whipped topping.
Gently fold in pineapple, nuts, cherries and lemon juice.
Pour into the crusts.
Freeze until firm, about 4 hours.
Remove from the freezer 20 min. before serving.
Garnish with mint, nuts and cherries.
Yield: 2 pies.from: Taste of Home Magazine -
ref:4/08/00
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Pumpkin Chiffon Pie
2 cups brown sugar, packed
8 tbs. flour
1 teas. salt
2 tbs. pumpkin pie spice
1 teas. cinnamon
3 cups canned pumpkin
4 eggs beaten
3 cups scalded milk
Combine sugar, flour, salt,
spices and pumpkin and mix thoroughly.
Add beaten eggs and cooled milk.
Let cool.
Pour pumpkin into unbaked shell.
Bake at 425°F - 15 minutes,
then 350°F - 45 minutes.
Thanks to Monica
Visit her at Autumn Goodies -
ref:10/07/00
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Pecan Pumpkin Pie
3 eggs
1/2 cup sugar
1 cup Libby pumpkin
3 tbl. melt. butter
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. pump. spice
1 cup pecan halves
2/3 cup light corn syrup
1 unbaked 9" crust
(I use Pillsbury crust in the dairy section)
First I baste the crust with egg
then pre-baked my pie crust in a 450°F oven
for about 5 min. or until it started to turn brown.
While that is browning, stir together
1 slightly beaten egg, pumpkin, 1/3 c. sugar, spice.
After pie is out of oven, spread over bottom of pie shell.
Combine 2 eggs, corn syrup,
1/2 c. sugar, butter and vanilla. Stir in nuts.
Spoon over pumpkin mixture.
Bake in oven 450°F about 10 min.
then reduce heat to 350°F for about
40 min. or until filling is set. From: Kathy's Kitchen -
ref:12/09/00
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|
(tested and liked by me)
Apple-Cranberry Crisp Pie
Graham Cracker Crust
Apple Cobbler
