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Apricot Cobbler recipe is coming soon!!!
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Egg-Nog Pie
by Carol Ann
2 small box Vanilla Pudding (not Instant)
2 cups Egg-Nog
1¼ cups Milk
1/8 tsp Ground Nutmeg
Cool Whip
1/8 cup toasted Almonds or Pecans
¼ tsp Ground Cinnamon
1 tbsp Light Rum (optional)
1 prepard 9” Pie Crust (pre-baked)
Combine pudding, egg-nog, milk and nutmeg in a large saucepan. Cook and stir over medium heat until just boiling. Remove pan from heat and add rum. Cool for 5 minutes, stirring twice. Pour filling into a pre-cooked pie shell. Cover immediately with plastic wrap and chill for a minimum of 3 hours in refridgerator. Top with whipped cream and a sprinkle of ground nutmeg. Store inside refrigerator between servings.
2 small box Vanilla Pudding (not Instant)
2 cups Egg-Nog
1¼ cups Milk
1/8 tsp Ground Nutmeg
Cool Whip
1/8 cup toasted Almonds or Pecans
¼ tsp Ground Cinnamon
1 tbsp Light Rum (optional)
1 prepard 9” Pie Crust (pre-baked)
Combine pudding, egg-nog, milk and nutmeg in a large saucepan. Cook and stir over medium heat until just boiling. Remove pan from heat and add rum. Cool for 5 minutes, stirring twice. Pour filling into a pre-cooked pie shell. Cover immediately with plastic wrap and chill for a minimum of 3 hours in refridgerator. Top with whipped cream and a sprinkle of ground nutmeg. Store inside refrigerator between servings.
Basic Pie Crust
The basic pie crust recipe is very simple...and the instructions are very easy to follow. But...no matter how hard they work, or how many pies they've baked...even the best chefs have days when nothing turns out the way they expect it to turn out. The fact is...making a great pie crust takes more than skill. It takes enthusiasm, dedication to learning, and lots of practice.
Believe me when I tell you, I have had night-mares about pie crust. Especially the night before Thanksgiving or Christmas dinner...when I was voted into the position of "Dessert Supervisor" by the entire family. Unfortunately, I won the "D.S." title for like 20 years in a row. It was no surprise to me that it was a position nobody else wanted to fill. For one thing...my family is very large. I don't mean, there were a lot of us. I'm talking "large" as in well fed. And, we enjoy eating 'good' food...period. Nothing like putting on the pressure just before a holiday, right?
Second, my family routinely split the leftovers, so that they would be able to enjoy the holiday meal all over again, two days after Christmas. Unfortunately "Dessert" was also on the leftover list. Which translated means...I had to prepare two or three times as much dessert as the family was able to consume on Christmas Day. So...instead of baking 3 or 4 pies on Christmas Eve, I had to make 6 to 10 pies every holiday. But, Christmas dinner always went well, and the food was always the best part of the holiday.
I've posted photos of two different pie crusts for you to take a look at...or to use as a pattern. The recipe was exactly the same for both crusts. The only difference is, one crust is very simple with a couple of openings in the center of the top crust where the steam and juice is released. And the other crust has a little bit more detail. I guess I was feeling creative the day I baked the second pie.
Good luck, and remember...make it fun and it will be a winner every time!
by Grandma Mallory
Makes 2 - 9” Pie Crusts
2 cups All Purpose Flour
¾ tsp Table Salt
½ cup cold Butter, diced small
3 tbsp cold Crisco Shortening, diced small
5-6 tbsp ice water
2 tbsp Half & Half for glazing top crust
Sift flour and salt into large bowl. In another bowl, cream together butter and shortening until well blended. Cut the butter mixture into sifted flour, and continue cutting until crumbly. Add just enough water to bind crust (hold together). Separate dough into 2 even balls.
Place dough on floured surface and roll out to just ½” across. Fold one end over so that dough is doubled with one half on top of the other half. Pick up carefully and situate the center of the folded edge in the center of a glass, metal or aluminum pie dish. Carefully pull open the top half of the crust, and mold the entire outside edge against the pan, using a fork to press an attractive pattern on the thicker dough supported by the outer edge of the pan.
For some recipes, it will be necessary to pre-cook your crust (350ยบ oven for 8-12minutes, or until very light brown). And some recipes call for fresh dough on the bottom of the pie tin, under the fresh fruit, which you will cook simul-taneously. (Note: Before baking pie, cover the bottom of your oven to catch the juice. Do not block the vents at the bottom of the oven.)
Deep-Dish Berry Pie
by Grandma Mallory
1 prepared Pie Crust (pre-baked)
2 cups each: Blackberries, Loganberries (any combination of berries)
1 cup plus 1 tbsp Granulated Sugar; separated
3 tbsp All Purpose Flour
1 tbsp Lemon Juice
2 tbsp Butter
In a deep baking dish, toss berries with sugar and flour. Sprinkle berries with lemon juice, and dot the top with small pats of butter. Cover fruit with pie crust, and cut three small slits in the center. Brush the crust with Half & Half, and sprinkle with sugar (optional). Bake at 325° for 15-20 minutes. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
1 prepared Pie Crust (pre-baked)
2 cups each: Blackberries, Loganberries (any combination of berries)
1 cup plus 1 tbsp Granulated Sugar; separated
3 tbsp All Purpose Flour
1 tbsp Lemon Juice
2 tbsp Butter
In a deep baking dish, toss berries with sugar and flour. Sprinkle berries with lemon juice, and dot the top with small pats of butter. Cover fruit with pie crust, and cut three small slits in the center. Brush the crust with Half & Half, and sprinkle with sugar (optional). Bake at 325° for 15-20 minutes. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
Apple Crumb Pie
by Carol Ann
Filling
¼ cup Granulated Sugar
2 tbsp All Purpose Flour
½ tsp Ground Cinnamon
1/8 tsp Table Salt
6 cups Granny Smith apples; peeled and thinly sliced
Topping
¾ cup Brown Sugar, packed
½ cup All Purpose Flour
½ tsp Ground Cinnamon
1/3 cup Butter; room temperature
1 cup Walnuts; chopped
Combine all “Filling” ingredients except apples, and mix well. Stir in apples and mix again. Pour apple mixture into a prepared pie shell and sprinkle topping over the apple mixture.
Combine brown sugar, flour, and ground cinnamon. Cut into mixture: 1/3 cup butter (room temp), and mix well. Stir in chopped walnuts and mix well. Then sprinkle the entire mixture over the top of apples. Place pie on a baking sheet, cover completely with foil, and bake 15 minutes in a 375° oven. Remove aluminum foil and bake for an additional 35 minutes.
Apples should be tender when pricked with sharp knife, and topping should be a golden brown color. Serve warm with vanilla ice cream optional.
Filling
¼ cup Granulated Sugar
2 tbsp All Purpose Flour
½ tsp Ground Cinnamon
1/8 tsp Table Salt
6 cups Granny Smith apples; peeled and thinly sliced
Topping
¾ cup Brown Sugar, packed
½ cup All Purpose Flour
½ tsp Ground Cinnamon
1/3 cup Butter; room temperature
1 cup Walnuts; chopped
Combine all “Filling” ingredients except apples, and mix well. Stir in apples and mix again. Pour apple mixture into a prepared pie shell and sprinkle topping over the apple mixture.
Combine brown sugar, flour, and ground cinnamon. Cut into mixture: 1/3 cup butter (room temp), and mix well. Stir in chopped walnuts and mix well. Then sprinkle the entire mixture over the top of apples. Place pie on a baking sheet, cover completely with foil, and bake 15 minutes in a 375° oven. Remove aluminum foil and bake for an additional 35 minutes.
Apples should be tender when pricked with sharp knife, and topping should be a golden brown color. Serve warm with vanilla ice cream optional.
6 servings
Apple Pie
by Grandma Mallory
15 Granny Smith Apples; peeled and thinly sliced
2 Prepared Pie Crusts
¼ cup All Purpose Flour
1 cup Granulated Sugar
¼ tsp Ground Cinnamon
Juice from 1 fresh Lemon
½ cube Butter; softened
In large bowl, combine sliced apples, sugar and ground cinnamon. Mix well.
Pour apples into pie crusts and squeeze lemon juice over the top, then dot top of apples with small pats of butter. Put top crust over apples and rub entire top gently with fingers moistened with Half and Half, or Cream…making sure to seal edges tightly. Sprinkle top with sugar and cinnamon, and cut 3 small slits in the center of each crust with a sharp knife. Bake pies in a 415° oven for 20 minutes. Then reduce temperature to 350°, and bake an additional 1 hour, or until golden brown and apples are done. Test with a sharp knife. Serve warm or cold.
15 Granny Smith Apples; peeled and thinly sliced
2 Prepared Pie Crusts
¼ cup All Purpose Flour
1 cup Granulated Sugar
¼ tsp Ground Cinnamon
Juice from 1 fresh Lemon
½ cube Butter; softened
In large bowl, combine sliced apples, sugar and ground cinnamon. Mix well.
Pour apples into pie crusts and squeeze lemon juice over the top, then dot top of apples with small pats of butter. Put top crust over apples and rub entire top gently with fingers moistened with Half and Half, or Cream…making sure to seal edges tightly. Sprinkle top with sugar and cinnamon, and cut 3 small slits in the center of each crust with a sharp knife. Bake pies in a 415° oven for 20 minutes. Then reduce temperature to 350°, and bake an additional 1 hour, or until golden brown and apples are done. Test with a sharp knife. Serve warm or cold.
Simple Berry Pie
by Carol Ann
2 prepared 9” Pie Crusts
4 cups fresh Blackerries (Sub: Boysenberries, Loganberries, Raspberries)
1 cup plus 1 tbsp Granulated Sugar (separated)
1 tsp Corn Starch
1 tbsp Butter
In large bowl, combine berries, corn starch, sugar and butter, and cook over medium heat until thickened. Pour mixture into 9” pie crust. Cover filling with second pie crust and seal edges with fingers moistened with Half & Half. Cut three small slits in the center of top crust, and sprinkle with a 1 tbsp sugar. Bake in a 375° oven for 15 minutes, then reduce temperature to 350° and bake an additional 45 minutes, until berries are tender when pricked with a sharp knife and crust is golden brown.
2 prepared 9” Pie Crusts
4 cups fresh Blackerries (Sub: Boysenberries, Loganberries, Raspberries)
1 cup plus 1 tbsp Granulated Sugar (separated)
1 tsp Corn Starch
1 tbsp Butter
In large bowl, combine berries, corn starch, sugar and butter, and cook over medium heat until thickened. Pour mixture into 9” pie crust. Cover filling with second pie crust and seal edges with fingers moistened with Half & Half. Cut three small slits in the center of top crust, and sprinkle with a 1 tbsp sugar. Bake in a 375° oven for 15 minutes, then reduce temperature to 350° and bake an additional 45 minutes, until berries are tender when pricked with a sharp knife and crust is golden brown.
Apple Crisp
by Linda Houston style="font-family:courier new;"
⅔ cup Granulated Sugar
2 tbsp All Purpose Flour
1 tsp Ground Cinnamon
2 squirts fresh Lemon Juice
1 tbsp Butter or margerine
8-10 Granny Smith,or other green Apples; peeled, cored, and sliced
Topping
1 cup Brown Sugar
¾ cup Old Fashioned Quaker Oats
⅔ cup All Purpose Flour
¼ cup Butter; softened
2 tsp Vanilla
1 tbsp Butter or margerine
8-10 Granny Smith,or other green Apples; peeled, cored, and sliced
Topping
1 cup Brown Sugar
¾ cup Old Fashioned Quaker Oats
⅔ cup All Purpose Flour
¼ cup Butter; softened
2 tsp Vanilla
½ gallon Vanilla Ice-Cream
In large bowl; combine all ingredients listed under the heading, Filling, except butter, and mix well. Pour mixture into a 9” square or round baking dish, and dot top with small pats of butter. Set aside.
In medium size bowl; combine ingredients listed under the heading, Topping, and mix very well until crumbly. Distribute mixture evenly over the top of apples. Bake in a 325° oven for 1 hour or until topping is crisp and golden brown. Serve warm or cold with vanilla ice-cream. Keep refrigerated.
6 servings
Banana Cream Pie
by Verlie Cox
2/3 cup Granulated Sugar
1 cup Whipping Cream
¼ cup Corn Starch
1- 9” Pie Crust
¼ tsp Table Salt
3 Bananas (just ripe)
1¾ cup Milk
2 Lg Eggs; beaten
1 tsp Vanilla
Combine in large saucepan; sugar, salt, corn starch and Milk, and bring mixture to a boil over medium heat. Boil 1 full minute, then remove from heat. In separate bowl, slowly stir a small amount of the hot mixture into the eggs until eggs are warm, then add the eggs to the hot sugar mixture and return pan to heat, boiling 1 more minute. Set aside and allow to cool to room temp.
In separate bowl, beat ½ cup whipping cream and fold into mixture.
Pour 1 cup of the pie filling into pie crust then top with 2 sliced bananas. Top with remaining pie filling, if any. Chill pie in refrigerator for at least 3 hours. Top with whipped cream and any left over banana. Serve cold.
2/3 cup Granulated Sugar
1 cup Whipping Cream
¼ cup Corn Starch
1- 9” Pie Crust
¼ tsp Table Salt
3 Bananas (just ripe)
1¾ cup Milk
2 Lg Eggs; beaten
1 tsp Vanilla
Combine in large saucepan; sugar, salt, corn starch and Milk, and bring mixture to a boil over medium heat. Boil 1 full minute, then remove from heat. In separate bowl, slowly stir a small amount of the hot mixture into the eggs until eggs are warm, then add the eggs to the hot sugar mixture and return pan to heat, boiling 1 more minute. Set aside and allow to cool to room temp.
In separate bowl, beat ½ cup whipping cream and fold into mixture.
Pour 1 cup of the pie filling into pie crust then top with 2 sliced bananas. Top with remaining pie filling, if any. Chill pie in refrigerator for at least 3 hours. Top with whipped cream and any left over banana. Serve cold.
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