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Page last updated, 02/16/2006 04:02 AM
¾ cup apple cider or apple juice cornstarch, ginger, and lemon rind. Bring to a boil over moderate heat, stirring constantly. Cook for 2 minutes or until mixture
is thickened, stirring constantly. Remove from heat. In a large bowl, stir together the sugar and flour. Add the apples; toss until apples are coated. Spoon the apple mixture into
crusts. Spoon the cider mixture over apple mixture. beyond the edge of pie plate. Fold top crust under bottom crust and crimp edge. Psst... Want a tip on crimping the crust? Sprinkle with a little additional sugar. Bake for 40 to 45 minutes or until apples are tender and crust is golden. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire wrack for 2 hours
before serving. Makes 8 servings. 20 soda crackers Turn into pie shell. Bake in preheated 350 degrees oven until browned. Yields 5 servings
1-cup pecan pieces
with caramel topping, set aside. In a med. bowl beat cream cheese, sour cream, sugar, and vanilla until smooth. Add eggs, beating on low speed with mixer just till combined. Pour over caramel topping in crust. Bake at 350 degrees about 45 minutes or until center appears set. Cool, chill, covered for at least an hour before serving. Sift cocoa powder lightly over pie, if desired. Makes 8 - 10 servings.
Cinnamon Apple Crumb Pie the 1-tablespoon flour, ¾ teaspoon of the cinnamon, and the cardamom. Add the apples; toss until apples are coated. Line a 9-inch pie plate with the piecrust. Trim crust to ½ inch beyond edge. Spoon the apple mixture into the crust. In a medium-size bowl, stir together the 2/3-cup brown sugar, ½ cup flour, and the remaining1/2 teaspoon cinnamon. Cut in the butter. (psst....Here's a tip on doing this) Sprinkle over the apple mixture. Bake for 40 to 45 minutes or until apples are tender and crumb topping is golden. Cool on
a wire rack for 2 hours before serving. Make 8 servings.
1cup sugar and lemon rind. Add the cherries; toss until cherries are coated. (If using frozen cherries, let the mixture stand for 15 to 30 minutes or until cherries are partially thawed but still icy, stirring occasionally.) Pour the cherry mixture into a 1-½ quart casserole. Place crust on top of the cherry mixture. Trim crust to 1 inch beyond the edge. Cut slits in the crusts. Brush with a little milk; sprinkle with a little additional sugar. Bake for 50 to 55 minutes or until crust are golden. Cool on a wire rack for 1
hour before serving. Serve warm with vanilla ice cream.
4 eggs Whisk well. Add the corn syrup, melted butter, and vanilla extract. Whisk well. Spread the walnuts evenly on the bottom of the baked piecrust. Pour the filling over the walnuts. Bake on a cookie sheet for 15 minutes, then lower the heat to 350 degrees and bake for another 30 to 35 minutes, until the center is just set. Let stand for 15 minutes before serving.
Walnut
Maple Pie 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350 degrees. Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown syrup,
brown sugar, flour, butter, and vanilla just until smooth. until a knife inserted in the center comes out clean. (If the center of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen
vanilla yogurt or cover and store in the refrigerator. Makes 8 servings.
Blackberry Pie
Blueberry
Pie
Old-Fashioned Pecan Pie
Pumpkin-Apple Pie
Peach Custard Pie
Apple Pie of aluminum foil on the bottom shelf of the oven to catch overflow.
1/4 cup butter or margarine
¾ cup sugar beat in the eggs, one at a time. Do not over beat as it will make it foamy. Add vanilla and evaporated milk, then stir in the pecans. Bake 50 minutes or until firm.
(Diabetic Friendly) Thank you Carrie! Beat in 2 pkg. (4 serving size each) pudding mix (Jell-O Fat Free Sugar Free INSTANT Reduced Calorie Pudding and Pie Filling Chocolate Flavor (we have used other flavors also) and 1/2 tub (8oz. size) thawed Cool Whip Lite Whipped Topping with wire whisk 1 min. Spread in one prepared crumb crust (6 or 9 oz.). Spread remaining 1/2 tub Cool Whip over top. Serve immediately or refrigerate. Makes 8 servings.
Peanut Butter Pie (1)
Pineapple Pie
Thank You Carrie!
Piecrust
Thanks Joyce! 1/4 cup butter (melted) 2 ounces unsweetened chocolate (melted) 2/3 cup sugar 1 egg 1/4 cup milk 1/2 teaspoons vanilla extract 1/2 cup flour 1/2 cup chopped walnuts Prepared chocolate pie crust 1/2 cup chocolate chips 2 Tbls. whipping cream 1 (15 oz.) can cherry pie filling
In a large bowl, combine butter, melted chocolate, sugar, egg, milk and vanilla; beat well. Add flour and walnuts; mix well. Spread batter into chocolate pie crust. Bake at 350 degrees 18 to 20 minutes or until top looks dry and feels firm when gently touched. Cool. In a pan over low heat, stir together chocolate chips and whipping cream until smooth; spread over pie. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert.
1 pie crust recipe (below) 1-1/3 to 1-1/2 cups sugar 1/3 cup flour 1/8 teaspoon salt 4 cups pitted tart cherries 3 drops almond extract, optional (I use it) 2 tablespoons margarine Piecrust: 1 cup vegetable shortening 3 cups sifted flour 1-1/2 teaspoons salt 1/2 cup ice water
In a large mixing bowl, cut the shortening into the flour and salt using a pastry blender or two-knives. The consistency should be that of small peas. Blend in the water, 1-tablespoon at a time, tossing with a fork. Gather mixture into a ball. Divide the dough in half. Roll out half of the crust on a lightly floured surface to 1-inch larger than an inverted 9-inch pie plate. Fit the crust gently into the pie plate. Trim the edges and set aside. In a small bowl combine the sugar, flour, and salt. Mix well and set aside. In another bowl, combine cherries and almond extract. Sprinkle with the flour mixture. Toss lightly to mix. Turn the cherry mixture into prepared crust. Roll out the remaining dough. Cut into ½-inch strips. Weave the strips into a lattice top. Trim, seal, and flute the edge. Bake at 425-degrees for about 40 minutes or until bubbly.
2-1/2 cups flaked coconut, toasted 1/3 cup margarine, melted 1 (3-ounce) package cream cheese, melted 1 (14-ounce) can sweetened condensed milk 2-1/2 cups (fresh or thawed frozen) unsweetened strawberries, mashed (about 1-1/2 cups) 3 tablespoons lemon juice from concentrate 1 cup whipping cream, whipped Additional strawberries
In a large bowl combine the coconut and melted margarine. Press firmly on bottom and sides to rim of a 9-inch pie plate. In a large bowl, beat the cheese until fluffy. Gradually beat in sweetened condensed milk (be sure it is not evaporated milk) until smooth. Stir in mashed strawberries and lemon juice. Fold in the whipping cream. Pour the mixture into prepared pie crust. The mixture should mound slightly. Freeze for 4 hours, or until firm. Before serving, top with fresh strawberries, if desired. Return the leftovers back to the freezer.
4 eggs 1/2 cup flour 3/4 stick butter 1-1/4 cup coconut 1 cup sugar 2 cups milk 1 teaspoon vanilla
Place all ingredients into blender in order given. Blend for 1 minute. Grease and flour 9-inch pie plate and pour mixture into plate. Bake at 350-degrees for 45 minutes
Pumpkin Chiffon Pie (Low Carb) 1 cup pumpkin, canned or pureed 1/2 cup evaporated skim milk 1/4 teaspoon ground ginger 1 envelope unflavored gelatin 1/4 cup frozen apple juice concentrate 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1-1/2 teaspoon vanilla extract 1/2 cup water 3 egg whites
In a large bowl, combine the pumpkin, milk, spices and vanilla. Mix well and set aside. In a small saucepan, stir gelatin and water together. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in apple juice concentrate. Stir gelatin mixture into pumpkin mixture and chill 20 to 30 minutes, or until slightly thickened. Meanwhile, beat egg whites until stiff peaks form. Fold into pumpkin mixture. Spoon into an 8 or 9-inch pie pan. Chill until firm. 6 servings.
2 cups fresh blueberries or frozen blueberries, washed and drained 1 can (21 ounces) blueberry pie filling 1 baked (10-inch) pie shell Whipped cream
In a large bowl combine the blueberries with the blueberry pie filling. Gently mix together. Pour the mixture into a baked pie shell. Refrigerate until ready to serve. Garnish with whipped cream at serving time. Makes: 1 (10-inch) pie.
3 eggs, slightly beaten 1/2 cup sugar Brown sugar 2 tablespoons flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1-1/2 cup pumpkin 1-1/2 cup half and half, heated 1 unbaked 9-inch pie shell 1 tablespoon butter or margarine 3/4 cups pecan halves
Combine eggs, sugar, 1/2-cup firmly packed brown sugar, flour, salt, cinnamon, nutmeg and allspice. Add pumpkin; mix well. Turn into pie shell. Bake in preheated 450-degree oven for 10 minutes. Reduce oven temperature to 350-degrees; bake for 20 minutes longer. Melt butter; stir in 2 tablespoons brown sugar. Add pecan halves; stir to coat thoroughly. Remove pie from oven; spoon pecan mixture quickly over top. Baker for 20 to 30 minutes longer or until knife inserted in center comes out clean.
Over the Top Chocolate Pie Thank you Joyce! 1 (18-ounce) roll refrigerator chocolate chip cookies 1 quart chocolate ice cream softened (I chose vanilla here.) 1 (12-ounce) jar chocolate fudge sauce 1 (8-ounce) carton Cool Whip
Slice dough as thin as possible and line bottom and sides of a nine inch pie pan; overlapping the edges on the sides makes a pretty scalloped border. Bake 10 minutes at 375-degrees and cool. Fill with ice cream, chill another 10 minutes. Top with syrup and frost with Cool Whip. Freeze. Cut in small wedges to serve.
Double-Crust Pastry: 2 cups all-purpose flour 1 teaspoon salt 2/3 cup solid shortening Ice water
Caramel-pecan mixture: 3 tablespoons butter, softened 1/2 cup brown sugar, packed 1/2 cup pecan halves
Apple filling: 6 medium tart apples 1 tablespoon fresh lemon juice 1/4 cup brown sugar, packed 1 tablespoons all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt
To prepare the pastry: In medium bowl, combine flour and salt. With a pastry blender, cut in shortening until particles are the size of peas. Sprinkle with the1-tablespoon ice water at a time until dough is just moist enough to hold together. Divide into two balls, flatten each. Place in refrigerator. Cream the 3 tablespoons butter and 1/2 cup brown sugar. Spread evenly into the bottom of a 9-inch pie pan. Press in the pecan halves in an even design. Roll out half of the pastry to fit over the pecan layer. Drape 1-inch over edge of pie pan. Combine the apples with lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Turn into the pastry. Pack down well. Roll out the second half of the pastry to cover the apples. To seal edge, fold the bottom crust over the top crust. Moisten the edges with water as you go. Flute the edges and with a fork, make vents in the top. Bake at 450-degrees for 10 minutes. Reduce heat to 350-degrees. Bake for an additional 30 to 35. Cool for 10 minutes. Invert onto serving plate. Makes: 1 (9-inch) pie at 742 calories each.
1 (9-inch) graham cracker pie shell, baked and cooled 2 bananas, peeled and sliced 2 cups milk 1 package (8-ounces) cream cheese, softened 1 package (3-1/3 ounce) vanilla pudding mix, instant Toasted coconut
Place the sliced bananas in the bottom of the cooled crust. In a mixing bowl gradually add 1/2-cup milk to the cream cheese. Mix until well blended. Add the pudding mix and the remaining milk. Beat slowly for 1 minute. Pour the mixture into the crust. Garnish with the toasted coconut. Place in the refrigerator and chill for 3 to 4 hours before serving. Yields: 1 pie.
3/4 to 1 cup sugar 3 tablespoons all-purpose flour 5 cups sliced fresh peaches Pastry for 2-crust pie 2 tablespoons butter or margarine
In a small bowl combine the sugar and flour. Pour over the sliced peaches in a large bowl; toss to coat peaches evenly. Line a 9-inch pie plate with pastry. Add the peaches; dot with butter or margarine. Adjust top crust; cut slits to allow steam to escape. Bake at 425-degrees for 35 to 45 minutes.
4 eggs 1-3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1/2 cup flour 1/4 cup margarine, melted 1 (7-ounce) package flaked coconut
In a large mixing bowl, beat the eggs, sugar, vanilla, flour, and margarine. Fold in the coconut. Pour into 2 greased and floured 9-inch pie pans. Bake in a preheated 350-degree oven for 40 minutes or until golden brown. Surprise! The crust forms as pie bakes. Enjoy!
1-1/2 cups sugar 1/4 cups all-purpose flour 3 eggs, beaten 1/2 teaspoon salt 1/4 teaspoon nutmeg 4 cups Rhubarb, cut in 1-inch pieces 2 tablespoons butter or more
In large bowl mix sugar, flour, nutmeg, and salt. Add the beaten eggs and beat until smooth. Stir in rhubarb pieces. Prepare pastry for 9-inch lattice top pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2-tablespoons butter. Adjust lattice top and seal. Bake at 400-degrees for 50 minutes.
1 tablespoon butter, softened 1 cup light brown sugar 1 cup light Karo syrup 1 teaspoon vanilla Pinch of salt 3 eggs 1 cup pecan halves 1 (9-inch) unbaked pie shell
In a large mixing bowl combine the butter, brown sugar, syrup, vanilla, and salt. Beat until light and fluffy. Add the eggs; beat until fluffy. Stir in the pecan halves. Pour into the pie shell. Bake at 350-degrees for about 1 hour.
3/4 cup milk 3 bars (3-3/4-ounce size) milk chocolate with almonds, broken in pieces 30 regular-size marshmallows 2 cups nondairy whipped topping 1 (9-inch) prepared graham cracker pie shell
Combine milk, milk chocolate, and marshmallows in a medium saucepan. Cook over low heat, stirring, until chocolate and marshmallows are melted. Pour into shallow pan and place in the freezer for 5 to 10 minutes, to cool quickly. Fold 1-1/2 cups whipped topping into the chocolate mixture and mix until thoroughly combined. Turn the mixture into the pie shell. Return pie to freezer 10 minutes, to chill. Spread the remaining whipped topping over pie. Makes 8 servings.
2 ripe bananas 1 small can of crushed pineapple, thoroughly drained 1 can sweetened condensed milk 1/4 cup fresh squeezed lemon juice 1 small container Cool Whip dessert topping 1 prepared graham cracker pie crust
Slice bananas and place in the bottom of the pie crust. In a mixing bowl, combine the pineapple, sweetened condensed milk and lemon juice. Mix well. Pour the mixture over the bananas and spread evenly. Top with Cool Whip. Chill thoroughly for 2 to 4 hours before serving.
1 (9-inch) unbaked pie shell 2 egg yolks 2 cup unsweetened cherries, drained 1/4 cup evaporated milk 1/4 cup margarine, softened 1/2 teaspoon vanilla extract 1 tablespoon flour 2 egg whites 1/2 cup sugar replacement 2 teaspoon granulated sugar replacement
Pour the drained cherries into unbaked pie shell. In a large bowl cream the margarine, flour, and sugar replacement. Add the egg yolks and beat until smooth. Add the evaporated milk and vanilla extract. Pour the mixture over the cherries. Bake at 450-degrees for 10 minutes. Reduce heat. Bake at 350-degrees for 30 minutes. In another bowl Whip the egg whites until soft peaks form. Add granulated sugar replacement; whip until thick and stiff. Top the pie filling with meringue, carefully sealing edges. Bake at 350-degrees for 12 to 15 minutes, or until delicately brown. 1 serving (1/8 of pie) = 1 fruit, 1 fat, plus pie shell exchange. Calories = 88 plus pie shell calories.
1 unbaked (8-inch) pastry shell 2 eggs, beaten 1/2 cup sugar 2 tablespoons all purpose flour 1/4 teaspoon salt 1 tablespoon lemon juice 1 cup dairy sour cream 4 cups apple, sliced thin Crumble Topping, recipe below
Preheat the oven to 400-degrees. In a large mixing bowl combine the eggs, sugar, flour, salt and lemon juice, mix well. Stir in the sour cream. Place the apples in the pastry shell; pour the sour cream mixture over apples. Sprinkle with Crumble Topping. Bake for 35 to 40 minutes. Crumble Topping: 1/4 cup all purpose flour 1/4 cup firmly packed brown sugar 1/4 cup walnuts, chopped 1/2 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons butter
In a small bowl combine the flour, sugar, walnuts, cinnamon and salt, cut in the butter with a pastry until mixture resembles coarse crumbs. Sprinkle the topping over the baked cake.
1-1/2 cups sugar, divided 1-1/2 cups evaporated milk, scalded 3 tablespoons all-purpose flour 3 eggs, separated 1 tablespoon butter or margarine 1 teaspoon vanilla extract Salt 1 baked 9-inch pastry shell 1/4 cup plus 2 tablespoons sugar
Sprinkle 3/4 cup sugar evenly in a 10-inch cast-iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove the sugar from heat; gradually add the milk, stirring constantly. Combine 3/4 cup sugar and flour; add to caramelized sugar mixture. In a bowl beat the egg yolks. Gradually stir about one-fourth of hot mixture into the yolks; add to the remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add the butter, vanilla, and a pinch of salt, stirring well. Spoon the custard into baked pastry shell, and set aside. In another bowl add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread the meringue over the custard, sealing to the edge of pastry. Bake at 425-degrees, for 10 minutes or until the meringue is golden brown. Cool the pie completely before! serving. Yield: one 9-inch pie.
Chocolate Peanut Butter Pie
Caramel Apple Pecan Pie Toss to mix. Spoon the mixture into the pie shell. Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during the baking process. Brush the top with milk and sprinkle with sugar. Bake until the crust is golden brown, approximately 45 minutes.
Pastry for single crust, 9 inch pie 4 cups tart apples, peeled & sliced 3/4 cup sugar 1/2 cup brown sugar, firmly packed 1/2 teaspoon cinnamon 1/2 cup butter 1/4 teaspoon nutmeg 3/4 cup flour
Combine the apples, sugar, 1/2-teaspoon of cinnamon and nutmeg. Pour in a pastry lined 9 inch pie pan. In a bowl blend the flour, brown sugar, cinnamon and butter by mixing with fingers to make coarse crumbs. Place on top of apple mixture in pie pan. Bake in a 425-degrees for 45 minutes. Serve with whipped topping. Serves 6 to 8
1 (9 inch) pie crust, baked 1-1/2(.25 ounce) packages unflavored gelatin 1/4 cup dark rum 4 egg yolks 1/3 cup white sugar 1-1/3 cups scalded milk 1-1/2 teaspoons vanilla extract Salt to taste 3/4 cup frozen whipped topping, thawed 1 pinch ground nutmeg 1/8 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup heavy cream, chilled 3 tablespoons confectioners' sugar 1-1/2 tablespoons rum (optional) 4 egg whites
Sprinkle gelatin over 1/4-cup dark rum to soften for about 10 minutes. Mix with an electric mixer on low, beat egg yolks with white sugar until the egg mixture falls like ribbon off the beaters. Continue beating, and pour in scalded milk in a thin stream. You must keep stirring. Transfer mixture into a 1-quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. Do Not Let Boil! Remove the pan off the heat, and stir in softened gelatin mixture and vanilla. Keep stirring until the gelatin is completely dissolved. Transfer custard into a clean bowl, and chill over a bowl of ice. Stir occasionally. Do not let the custard set up. In another bowl beat the egg whites with a pinch of salt until stiff but not dry. Gently fold 3/4-cup whipped cream into the whipped egg whites. Fold in custard. Spread into cooled baked crust. Chill for 45 minutes in the refrigerator, or until filling is set. Combine 1 cup chilled whipping cream, confectioner'! s sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.
Meringue Shell: 2 egg whites 1/8 teaspoon cream of tartar 1/2 cup sugar Filling: 1 cup (6-ounces) semisweet chocolate chips 3 tablespoons strong coffee 1 teaspoon vanilla 1 cup heavy cream Chopped nuts, optional
In a mixing bowl, beat the egg whites with the cream of tartar until foamy. Add sugar, 1-tablespoon at a time, beating until soft peaks form. Spread in a well-greased 9-inch pie pan. Bake at 275-degrees for 50 minutes. Cool. To prepare the filling, melt the chocolate chips in a double boiler over hot but not boiling water. Stir in the coffee until smooth. Remove from heat; stir in the vanilla until well blended. Cool. In another mixing bowl, beat the cream; fold in the chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Chill for several hours before serving. Serves: 6 to 8 servings.
4 eggs 1 cup sugar 1/3 cup cocoa 1/3 cup flour 4 tablespoons butter 1 cup milk 1 can Eagle Brand milk 2 teaspoons vanilla Dash of salt 1 (9-inch) baked pie crust Whipped cream
Place all ingredients in an enamel or stainless steel 2-quart pot, except for the eggs. Beat with a wire whisk. Cook over low heat, stirring occasionally, scraping the sides and the bottom to avoid sticking. Continue to cook for about 25 minutes, then add eggs and cook for an additional 5 to 10 minutes or until thickened. Pour the mixture into a baked pie shell and refrigerate for several hours. Top with whipped cream or Cool Whip.
1 cup sour cream 3/4 cup sugar 2 tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla 1 egg, beaten 3 to 4 cups apples, diced
In a large bowl combine the above ingredients except for apples and beat well. Combine with the apples. Mix well. Pour the mixture in an unbaked pie shell and bake at 400-degrees for 25 minutes. Topping: 1/2 cup brown sugar 1/4 cup butter 1/3 cup flour 1/4 cup nuts, if desired
In a small bowl combine the above ingredients and mix well. Sprinkle topping on pie. Bake at 350-degrees for an additional 25 minutes. Cool and enjoy.
1 can (14-ounce) sweetened condensed milk (not evaporated) 4 egg yolks 1/2 cup orange juice 1 tablespoon grated orange peel 1 (6 oz) prepared graham cracker crumb pie crust 1 package (3 ounce) cream cheese, softened 1/3 cup confectioners' sugar 1/4 cup sour cream |
