PIES 8
FUDGE PIE
1 frozen deep dish pie crust
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
3 eggs
1 package (12 oz) semisweet chocolate chips, melted
2 teaspoons instant coffee (dry)
1 teaspoon vanilla
1/2 cup flour
1 cup coarsely chopped walnuts
Heat oven to 375°F. Partially bake crust 5 to 7 minutes, in
bowl, beat butter and brown sugar on medium speed until light
and fluffy. Beat in eggs, one at a time, beating well after each
addition. Add melted chocolate, dry coffee and vanilla; mix
well. Stir in flour and walnuts.
Pour mixture into partially baked crust. Bake 25 to 30 minutes
or until set.
APPLE PIE W/CHEDDAR CRUST
CHEDDAR CHEESE CRUST
2 cups sifted flour
1 cup shredded Cheddar cheese
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
1 egg yolk, beaten
1 tablespoon water
APPLE FILLING
9 cups sliced pared tart cooking apples
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter or margarine
Preheat oven to 400ºF.
For Cheddar Cheese Pastry, combine flour, Cheddar cheese, and
salt in a large bowl. Cut in Crisco with pastry blender or 2
knives until mixture resembles coarse crumbs. Add cold water, 1
tablespoon at a time, mixing until dry ingredients are moistened
and dough can be gathered into a ball. Reserve egg yolk and
water.
Divide dough almost in half. Roll out larger half to a 13-inch
circle on a lightly floured surface. Line a 9-inch pie plate
with pastry. Trim edge to 1/2 inch beyond rim of pie plate.
For Apple Filling, combine apples, sugars, flour, cinnamon,
nutmeg, and salt in a large bowl; mix well. Arrange in the
unbaked pie shell. Dot with butter.
Roll out remaining pastry to an 11-inch circle. Place top crust
over apples and trim edge to 1 inch beyond rim of pie plate.
Fold top crust under lower crust and form a ridge. Flute edge.
Cut slits for steam to escape. Combine egg yolk and water. Brush
over crust.
Bake at 400ºF for 40 minutes or until apples are tender and
crust is golden brown. Cool on a rack.
PAT-IN-PAN PIE CRUST - Shirley
1 1/2 c plus 3 tbs flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 c vegetable oil
3 T cold milk
Place the flour, sugar, and salt in the pie pan and mix
with your fingers until blended. In a measuring cup,
combine the oil and milk and beat with a fork until creamy.
Pour all at once over the flour mixture. Mix with a fork
until the flour mixture is completely moistened. Pat the
dough with your fingers, first up the sides of the plate,
then across the bottom. Flute the edges. Shell is now ready
to be filled. If you are preparing a shell to fill later,
or your recipe requires a prebaked crust, preheat the oven
to 425 degrees. Prick the surface of the pastry with a fork
and bake 15 minutes, checking often, and pricking more if
needed.
VARIATION: For a 10-inch shell,
2 cups flour;
2 teaspoons sugar;
1 teaspoon salt;
2/3 cup vegetable oil;
3 tablespoons milk.
it needs no
rolling out. This recipe can
only be used for one-crust pies - you CAN'T double the
recipe and roll out a top crust. The mixture is just too
tender to transfer from the pastry board or cloth to the
pie.
STREUSEL CRUMB TOPPING
1 cup unsifted flour
1/4 cup finely chopped walnuts
1/4 cup granulated sugar
1/4 cup lightly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup (2/3 stick) unsalted butter
SOUR CREAM APPLE PIE
2 cups sour cream
1-1/2 cup sugar
4 tablespoons flour
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs, beaten slightly
4 cups apples, diced
2 unbaked pie crusts
Mix sour cream with sugar. Mix flour and salt. Add vanilla.
Beat in eggs, add to sour cream mix. Add apples, pour in
pie shells. Bake at 350 for 25 min or until set.
TOPPING:
1 cup brown sugar
2/3 cup flour
6 tablespoons butter, softened
Mix until crumbly. Cover pies with topping, bake an
additional 20 minutes. Cool and serve.
APPLE CAKE
4 Granny Smith apples, or other tart apple
1 cup flour
1/2 cup granulated sugar
2 eggs, separated
1/2 cup milk
1 package instant yeast
Butter and fine bread crumbs, for the baking pan
Preheat the oven to 375. Peel and core apples, cut into
thin slices. Set sliced apples aside, combine flour, sugar,
2 egg yolks, milk, and yeast, stir gently til a batter
forms. In a bowl, whisk egg whites til they form firm
glossy peaks. Gently fold into batter, leaving a few white
streaks so as not to over-mix batter. Lightly butter 8-in
pan, dust with bread crumbs, shaking off excess crumbs. Lay
apples slices in decorative manner at bottom of pan, gently
pour cake batter around apple slices. Bake til top of cake
is golden brown, about 1 hour.
PEANUT BUTTER PIE
1 prepared Oreo or other dark chocolate cookie pie crust
16 oz carton whipped topping such as Cool Whip
1 cup chunky peanut butter
1 pack cream cheese (8 oz)
1 cup confectioners sugar
Mix peanut butter, cream cheese and sugar til thoroughly
blended. Fold in half of whipped topping until incorporated
fully into mixture. Pour peanut butter mixture into
prepared pie crust, top with remaining half of whipped
topping and refrigerate.
NOTE: A graham cracker crust can be used. You can put all of the
whipped cream in the pie for a
lighter, fluffier pie with no topping.
DEEP DISH PUMPKIN PIE
1 3/4 cups flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter or margarine, cut into small pieces
1 cup chopped nuts
1 can (16 oz) pumpkin
1 can (14 oz) Eagle Brand sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
Preheat oven to 350 degrees.
In a medium bowl, combine flour and sugars. Cut in butter or margarine until crumbly. Stir in nuts.
Reserve 1 cup of the crumb mixture. Press the remainder firmly on the bottom and halfway up the sides of a 12 x 7 inch baking dish.
In a large mixer bowl, combine remaining ingredients (except reserved crumb mixture) and mix well. Pour into prepared dish. Top with reserved crumb mixture.
Bake for 55 minutes or until golden brown.
Cool. Serve with vanilla ice cream if you like.
DEEP DISH PEACH CUSTARD PIE
1 unbaked 9-inch (4-cup) deep-dish pie shell
3 1/2 cups peeled, pitted and sliced peaches
1 can (14 oz. Sweetened Condensed Milk
2 large eggs
1/4 cup butter or margarine, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Dash ground nutmeg
STREUSEL TOPPING
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
2 tablespoons butter or margarine, chilled
Sweetened Condensed Milk
Preheat oven to 425°F.
Arrange peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
STREUSEL TOPPING
COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
MYSTERY PECAN PIE
TOPPING:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
PIE:
1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans
Preheat oven to 350.
Combine all topping ingredients in a medium bowl. Set aside.
In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature
SUGAR CREAM PIE
1 1/3 cups sugar
1/2 cup flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Pinch nutmeg
Preheat oven to 450.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Note: If using a glass baking dish, lower oven temperature by 25*F
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