9-Minute Fresh Fruit Pie
4 cups blueberries or 4 cups halved strawberries or 4 cups peaches, peeled and sliced
2 Tbsp. cornstarch
2 Tbsp. water
1/2 cup corn syrup
2 tsp. lemon juice
1 cup heavy cream
baked pie crust
In covered blender, blend 1 cup of fruit at high speed 30 seconds. In 2 quart saucepan, mix cornstarch and water until smooth. Add mashed fruit, corn syrup, and lemon juice. Stirring constantly, bring to boil over medium heat and boil one minute. Turn into bowl, cover surface with waxed paper. Cool one hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Serves 6-8.
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Abbie's Apple Pie
from Abbie
8 to 10 apples, peeled and sliced
1/3 cup white sugar
1/3 cup brown sugar
1/2 to 1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
2 Tbsp. butter
Line pan with pastry. Toss apples with dry ingredients. Dot with butter. Top with crust and crimp. Brush top of crust with 1 egg yolk, to which 1 Tbsp. water has been added. Then sprinkle crust lightly with sugar. Bake at 350ºF. for 45-55 minutes.
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Adobe Pie
1-3/4 cups chocolate wafer cookies, crumbled
1/4 cup butter
1 tsp. amaretto
1 pint vanilla ice cream, softened
1 pint coffee ice cream, softened
2 oz. semi sweet chocolate, grated
In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together. Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350ºF. Bake the pie crust for 6-8 min. Let cool and then freeze for 15 min. Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 min. or until ice cream is firm. Spread the coffee ice cream evenly on top of the vanilla ice cream. Sprinkle chocolate shavings over the top and freeze.
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All-American Cherry Pie
4 cups fresh tart cherries
1-1/3 cups sugar
2 Tbsp. plus 2 tsp. quick-cooking tapioca
2 Tbsp. kirsch, optional
pastry for 9" double-crust pie shell, unbaked
2 Tbsp. butter
Heat oven to 450ºF. Sort, rinse, stem and pit cherries. Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 minutes. Pour fruit into unbaked pie shell and dot with butter. Cover with top crust (slashed to allow steam to escape) or lattice pastry. Bake 10 minutes at 450ºF. Then reduce oven temperature to 350ºF and continue baking until golden brown, about 40more minutes. Cool on wire rack.
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Almond Cream Tarts
4 oz. cream cheese, softened
2 cups milk
4-serving size pkg. instant vanilla pudding
1/2 tsp. almond extract
6 individual graham cracker tart shells
assorted sliced fresh fruit for garnish (kiwifruit, berries, bananas, oranges, peaches)
3 Tbsp. apricot or peach jam, melted
Place cream cheese, milk, pudding mix and almond extract in blender; cover and process at medium speed until smooth. Pour immediately into tart shells; distributing mixture evenly. Chill 30 minutes, then top each with sliced fruit in decorative patterns. Brush arranged fruit with melted jam and serve, or keep refrigerated until ready to serve. Serves 6.
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Almond-Glazed Cherry Pie
1 to 1-1/4 cups sugar
1/3 cup flour
5 cups fresh stemmed cherries, pitted, or 20 oz. frozen unsweetened, pitted, tart red cherries
1/4 tsp. almond extract
pastry for lattice-top pie, below
Almond Glaze, below
vanilla ice cream, optional
In large bowl, combine sugar and flour. Add cherries and almond extract. Gently toss until coated. (If using frozen cherries, let mixture stand 15-30 minutes or until cherries are partially thawed by still icy.) Prepare and roll out pastry as directed, except after rolling out top crust, cut eight 1” strips. Cut leaf shapes from remaining pastry. Line 9” pie plate with half of the pastry. Stir cherry mixture and transfer to pie plate. Using four of the 1” strips, form a square close to the edge. Repeat with 4 more strips, forming a smaller square. Place pastry leaves in corners of squares atop pie. Fold bottom pastry over ends of strips; seal and flute edge. Cover edge of pie with foil. Bake 25 minutes for fresh cherries (50 minutes for frozen) at 375ºF. Remove foil; bake 25-35 minutes or until golden. Pour glaze over hot pie. Cool on wire rack. If desired, serve with ice cream. Serves 8.
Pastry for Lattice-Top Pie: Combine 2 cups flour and 1/2 tsp. salt. Using pastry blender, cut in 2/3 cup shortening until pieces are the size of small peas. Sprinkle 1 Tbsp. of water over part of mixture; gently toss with fork. Push to side of bowl. Repeat, using 1 Tbsp. water at a time (up to 7 Tbsp.), until all is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, slightly flatten one ball of dough. Roll from center to edges, forming 12” circle. Transfer to 9” pie plate. Carefully ease pastry into pie plate. Add filling as directed. Trim bottom pastry even with rim of pie plate. For top crust, repeat rolling remaining dough. Cut into 1/2-3/4” wide strips. Transfer filling to pie plate. Trim bottom pastry to 1/2” beyond edge of plate. Start lattice with the two longest strips crosswise to each other in center of filling. Add strips on each side of center strips about 1/2” apart. Fold every other strip back as necessary to make a woven top. Repeat until there are 5-7 strips in each direction. Press ends of strips into edge of bottom crust. Fold bottom pastry over ends of strips; seal and flute edge. Bake as directed.
Almond Glaze: In saucepan, combine 3 Tbsp. brown sugar and 2 Tbsp. half-and-half or light cream. Cook and stir over low heat until sugar melts (mixture may appear slightly curdled). Stir in 1/4 cup chopped toasted almonds.
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Almond Tarts with Strawberry Topping
pastry for single-crust pie, below
1/4 cup finely chopped almonds
8 oz. can almond paste
1/3 cup sugar
2 Tbsp. butter, softened
2 eggs
1 cup sliced fresh strawberries
3 Tbsp. currant jelly
Spray Pam onto four 4” tart pans with removable bottoms. Prepare pastry as directed, except stir almonds into flour mixture. Divide pastry into 4 equal portions. Using your fingers, press 1 portion onto bottom and up sides of each pan; set aside. For filling, in medium bowl, beat together almond paste, sugar and butter with electric mixer until combined. Beat in eggs, one at a time. Spread 1/4 of the almond mixture (a scant 1/2 cup) into each tart shell. Bake about 20 minutes at 375ºF or until golden. Cool on wire rack. Arrange strawberry slices on tarts. In saucepan heat and stir jelly until melted. Cool 5 minutes; spoon jelly over strawberries. Loosen and remove sides of pans. Serve immediately or let stand up to 1 hour. Cut each tart in half. Serves 8.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups flour and 1/4 tsp. salt. Use pastry blender to cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 1 Tbsp. water over part of mixture, then gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp. water at a time (up to 5 Tbsp. water TOTAL), until all is moistened. Form dough into ball. On lightly floured surface, slightly flatten ball of dough. Roll from center to edges, forming 12” circle. Transfer to 9” pie plate; carefully ease pastry into pie plate, being careful not to stretch it. Trim pastry to 1/2” beyond edge of pie plate. Fold under extra pastry; flute edges.
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Amaretto Peach Tart
15 oz pkg. Pillsbury All Ready Pie Crust
Filling:
8 oz. cream cheese, softened
1/3 cup sugar
2 Tbsp. amaretto
1/4 tsp almond extract
2 eggs
Topping:
16 oz. frozen sliced peaches without syrup, thawed, well drained
2 Tbsp. peach preserves
1 Tbsp. amaretto
mint leaves, if desired
Heat oven to 450ºF. Prepare pie crust according to package direction for unfilled one-crust pie using 10 inch tart pan with removable bottom. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges. Generously prick crust with fork. Bake 9-11 minutes or until lightly browned. Cool. Reduce oven temperature to 375ºF. In medium bowl, combine cream cheese and sugar; beat until light and fluffy. Add 2 Tbsp. amaretto, almond extract and eggs; blend well. Pour into cooled crust and bake for 18 to 22 minutes or until filling is set. Cool; refrigerate. Shortly before serving, arrange peach slices over tart. In small saucepan, heat preserves and 1 Tbsp. amaretto. Cool slightly. Strain mixture if desired. Brush over peaches. Garnish with fresh mint leaves.
NOTE: Don't limit yourself to peaches and amaretto flavoring. Use the filling recipe as a jumping off spot for many other flavors and fruits. This is one of my all time favorite recipes. It's easy, relatively quick and impressive.
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Apple-Almond Deep-Dish Pie
Almond Crust:
1-1/2 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1/4 cup almonds, finely ground
1/4 cup unsalted butter, cold, cut in small bits
1/4 cup solid vegetable shortening
1/8 tsp. almond extract
2 Tbsp. cold milk, or as needed
Filling:
8 cups apples, sliced and peeled
1/2 cup sugar
3 Tbsp. unsalted butter, cut in bits
3 Tbsp. cider, applejack, or brandy
cream, optional
For crust: In a mixing bowl or food processor, cut together the flour, sugar, salt, ground almonds, butter, and shortening until crumbled to the size of peas. Mix the almond extract with 1 Tbsp. of the milk, stir this into the crumbled mixture. Add just enough additional cold milk to hold the dough together. Gather the dough into a ball, flatten into a disk, wrap in plastic, and chill at least 1 hour. For filling: In a mixing bowl, toss together the apple slices, sugar, and butter. Transfer the mixture to a deep 9-1/2” pie dish, mounding the apples in the center. Preheat the oven to 425ºF. Roll out the almond dough on a lightly floured surface to a neat 12” round. Fold the dough in half and quickly but gently transfer it to the pie dish, unfolding it over the apples. Roll the overhanging edges of the pastry up and over toward the surface, forming a thick border around the edges of the dough. Flute the edges and cut several slashes in the center of the dough. Bake the pie for 15 minutes, then lower the heat to 350ºF and continue to bake until the pastry is nicely golden and the apples are tender when checked with a fork, 35 to 40 minutes longer. Remove the pie from the oven. Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry. Cool the pie on a wire rack, then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like.
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Apple-Almond Pie
pastry for single crust pie
3/4 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter or margarine, melted
1/2 cup corn syrup, light or dark
1/4 tsp. almond extract
2 cups apples, peeled and chopped
1 cup almonds, toasted and sliced
1 apple, peeled and sliced thin
2 Tbsp. almonds, toasted and sliced
Prepare pie crust for filled one-crust pie using 9" pan. Flute edge. Heat oven to 375ºF. Reserve 2 Tbsp. sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
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Apple-Banana Crunch Pie
3 medium apples, cut in chunks
2 medium bananas, cut into chunks
2 Tbsp. lemon juice
1 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter or margarine, softened
9" pastry shell; unbaked
Combine fruits and lemon juice; let stand 10 minutes. Combine flour, sugar and spices; cut in butter till crumbly. Arrange fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400ºF. for 35-40 minutes. Cover top loosely with foil if crumb mixture browns too quickly. Cut in wedges to serve.
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Apple Brandy Praline Pie
1/4 cup sugar
3 Tbsp. all-purpose flour
1/4 tsp. salt
3 eggs
1/2 cup light or dark corn syrupv
1/4 cup margarine, melted
2 Tbsp. apple or plain brandy
2 medium apples, peeled and thinly sliced
9" unbaked pie crust
Praline topping:
1 cup coarsely chopped pecans
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp. margarine; softened
Prepare Praline Topping; set aside. In large bowl combine sugar, flour, and salt. Beat in eggs, corn syrup, margarine, and brandy. Stir in apples. Pour into pie crust. Sprinkle with topping. Bake in 350ºF oven for 45-50 minutes or until puffed and set. Cool completely on wire rack.
Praline Topping: In small bowl combine pecans, flour, brown sugar, and margarine. Mix with fork until crumbly.
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Apple Butterscotch Tart
from Kathie
Pastry for single-crust pie
5 cups (about 5 medium) peeled and thinly sliced tart green apples
1 cup (6 oz.) butterscotch flavored chips
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup chilled butter or margarine
Ice cream or sweetened whipped cream
Preheat oven to 375º F. Line 9" tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle chips over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling. Bake 40-45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.
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Apple-Caramel Pie
recipe by Mr. Food/Oct 8, 1999
4 Granny Smith apples, peeled, cored, and cut into wedges
2/3 cup all-purpose flour, plus 2 Tbsp.
9" frozen ready-to-bake deep dish pie crust, thawed
25 vanilla caramels, (about 1/2 of a 4-ounce pkg.)
1 Tbsp. water
1/2 cup sugar
1/2 tsp. ground cinnamon
1/2 cup butter, softened
1/2 cup chopped walnuts or pecans
Preheat the oven to 375ºF. In a large bowl, combine the apples and 2 Tbsp. flour, tossing to coat the apples; spoon into the pie shell. In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt and the mixture is smooth. Spoon the caramel mixture over the apples. In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon, and butter, stirring until crumbly. Add the walnuts; mix well. Sprinkle over the pie and place the pie plate on a rimmed baking sheet. Bake for 40 to 45 minutes, or until the apples are tender. Serve warm or allow to cool completely before serving. Serves: 6 to 8
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Apple Cheddar Pie
2-1/3 cup all-purpose flour
1/2 cup enriched corn meal
1 Tbsp. salt (optional)
1/3 cup butter + 2 Tbsp. butter
1/3 cup vegetable shortening
6 oz. shredded cheddar cheese
1/2 cup ice water
8 cups peeled, sliced apples (about 8 medium apples)
2/3 cup sugar
3/4 tsp. cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup butter and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 Tbsp. at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger, shape each to form ball. Wrap securely in plastic wrap or wax paper, chill about 30 minutes. Roll large ball on lightly floured surface to form 11” circle. Fit loosely into 9” pie plate, trim. Roll remaining dough to form 12” square. Cut into 12x3/4” strips. Heat oven to 400ºF. Combine remaining 1/3 cup flour, apples, sugar and cinnamon, spoon into crust. Dot with remaining 2 Tbsp. butter. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips, seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
NOTE: To make a double crust pie, roll remaining dough to form 10” circle instead of cutting strips. Prepare filling as directed. Place top crust over filling, trim. Turn edges under, flute. Cut slits in top crust to allow steam to escape.
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Apple-Coconut Pie
Crust:
1 cup margarine
6 oz. cream cheese
2 cup all purpose flour
dash salt
Filling:
4 large firm apples
3/4 cup sugar
2 Tbsp. all purpose flour
1/2 tsp. salt
3-1/2 oz. can flaked coconut
1 tsp. vanilla
2 Tbsp. margarine
For crust: Mix margarine and cream cheese, cut in flour and salt with two knives or pastry blender. Chill. Divide dough, roll half on a lightly floured board, and line a 9 or 10” pie pan with pastry. Roll out remainder of dough for top crust and set aside. (Crust may be patted into pan rather than rolling it.) For filling: Peel and core apples, slice into prepared pie crust. Mix sugar, flour, and salt and sprinkle over apples. Cover with coconut, and sprinkle with vanilla. Dot with margarine. Fit top crust over pie and cut slits in top for escape of steam. Bake at 400ºF. for 10 minutes, reduce heat to 300ºF. and cook for an additional 35 to 40 minutes.
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Apple Crumb Pie
4 cups apples, tart
2 Tbsp. butter
3/4 cup sugar
1/2 Tbsp. nutmeg
1 Tbsp. cinnamon
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, melted
1/2 cup nuts, chopped (walnuts, pecans, etc.)
9" pastry for single-crust pie
Core, peel and slice the apples. Melt the butter and mix the rest in with it. Pour over apples and mix around so the apples are coated. Put in an unbaked pie shell. Combine brown sugar, flour, melted butter and nuts. Spread over top of the filling. Bake at 375ºF. for 50 minutes, or until it is bubbling.
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Apple Crumble Pie
1 prepared pie shell
1/4 cup unsalted butter
4 cups green apples, peeled and thinly sliced
1/2 cup sugar
2 Tbsp. lemon juice
1/8 tsp. ground mace
1/2 Tbsp. cornstarch
1 cup cookie crumbs
1/4 cup melted butter
2 Tbsp. brown sugar
Preheat oven to 400ºF. Melt the butter in a medium skillet over medium heat on top of the stove. Add the apples, cover and cook for 5 minutes. Remove the cover and add the sugar, juice, mace and cornstarch. Cook another minute, stirring, remove from the heat and set aside. Meanwhile, place prepared pie shell in the oven and bake for 10 minutes. While the pie shell is baking, combine cookie crumbs, melted butter and sugar and mix well. Remove pie shell from the oven and add the cooked apple mixture. Sprinkle the cookie crumble over the apples and replace in the oven for another 20 minutes. Cool the pie to room temperature before serving.
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Apple Crunch Pie with Cinnamon Ice Cream
Pie:
6 juicy sour apples
1 cup flour
1 cup brown sugar
1/2 cup butter
Ice Cream:
1/2 pint whipping cream
2 Tbsp. sugar
1 heaping tsp. cinnamon
1 quart vanilla ice cream
1 Tbsp. red-hot cinnamon candy (opt)
Pare, core and slice apples, and put in pie plate. Mix flour and brown sugar, then add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350ºF. for about 30 minutes or until apples are done. Serve warm with Cinnamon Ice Cream.
Cinnamon Ice Cream: Whip the cream, add sugar and cinnamon. Soften ice cream, add cinnamon mixture and whip. If desired, add cinnamon candy. Freeze.
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Apple Custard Pie
1/2 cup sugar
1/4 cup cornstarch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup
1 tsp. vanilla
2 large apples, peeled and thinly sliced
unbaked 9" pie crust
2 Tbsp. chopped walnuts
In medium bowl, combine sugar and cornstarch. Whisk in eggs. Stir in butter, corn syrup and vanilla. Fold in half of the apples. Pour into pie crust. Place remaining apples in overlapping circle on top of pie. Sprinkle with walnuts. Bake at 375ºF. for 50 minutes or until center of pie is set. Cool on wire rack. Serves 8.
NOTE: To use prepared frozen pie crust, use a 9" deep-dish crust. Do not thaw! Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet.
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Apple Custard Pie #2
pastry dough for 1 crust, 9” pie
1/4 cup flour, divided
1 cup packed light brown sugar, divided
3 apples, cored, peeled, halved
1 egg, beaten
1-1/2 cups milk
1-1/2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
Preheat oven to 450ºF. Line ungreased 9” pie pan with pastry dough. Mix 2 Tbsp. of the flour and 1/4 cup of the sugar, blending well and sprinkle evenly over bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell. In a medium bowl, combine the egg and milk. Pour over the apples. In a separate bowl, blend the remaining 2 Tbsp. flour with the remaining 3/4 cup sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake 10 minutes. Reduce heat to 325ºF. and bake for 30 minutes more or until custard is firm and a knife inserted into it comes out clean.
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Apple Delight Pie
2 cup apples, cooked (or more for larger pies)
sugar, to taste
allspice, to taste
1 cup self rising flour, unsifted
1 cup sugar
1/2 cup butter, not softened
Pour cooked apples, sweetened and spiced to taste, in pie dish. Mix together by hand the flour, sugar and butter, leaving mixture chunky. Sprinkle over pie. Bake at 350ºF. until golden brown.
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Apple Fluff Pie
2 cups well-sweetened apple sauce
2 eggs
2 Tbsp. lemon juice
1 Tbsp. flour
few grains salt
Combine apple sauce, lemon juice, salt, flour, and well-beaten egg yolks. Cook over hot water until thick and smooth. Fold in stiffly beaten egg whites. Pour into pastry-lined pie pan. Bake in hot oven (425ºF.) until crust is brown and filling is firm.
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Apple-Maple-Caramel Cream Pie
1 single pie crust
2 Tbsp. lightly salted butter
2 lb golden delicious apples, peel/core/sliced
1/2 cup light brown sugar, packed
1 can evaporated milk
1 egg yolk
1/3 cup maple syrup
2 Tbsp. cornstarch
1 tsp. vanilla
1/2 cup heavy cream
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Roll pastry on well-floured board into 12” circle. Brush off any excess flour. Transfer to 9” pie pan, trim to 1/2” overhang. Crimp to form stand-up edge. Prick bottom of dough all over with fork. Refrigerate at least 30 minutes. Heat oven to 450ºF. Line dough with aluminum foil, fill with dried beans or pie weights. Bake 10 minutes. Reduce oven temperature to 350ºF. Bake for 10 minutes more. Remove foil and beans. Bake until crust is golden, about 15 minutes. Cool on rack. Heat butter in large skillet. Add apples and sugar, cook, stirring, until apples are very tender and thickly glazed, 15-20 minutes. Cool to room temperature. Heat milk in saucepan until bubbles appear around edge of pan. Whisk yolk, syrup, cornstarch and vanilla in bowl until smooth. Gradually whisk in milk. Return mixture to saucepan. Stir over low heat until thickened. Remove saucepan from heat, whisk for 1 minute. Spoon apples into crust. Top with hot maple mixture, smooth top. Cool to room temperature. Refrigerate until custard is firm, about 1hour. Beat cream in bowl until soft peaks form. Beat in sugar and cinnamon until firm peaks form. To serve, decorate with whipped cream.
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Apple Meringue Pie
9” unbaked pie shell
2 cups grated apple
1/2 cup sugar
3 Tbsp. butter
1 Tbsp. lemon juice
3 eggs, separated
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup powdered sugar
1 tsp. vanilla
Spread apples evenly in bottom of pie shell. In separate bowl, cream sugar and butter. Blend in lemon juice and 3 beaten egg yolks. Pour over apple. Sprinkle with cinnamon and nutmeg. Bake in 350ºF. oven for 40 to 45 minutes. Beat egg whites until peaks are formed. Gradually add powdered sugar and vanilla, beating until meringue is stiff. Spread over top of pie. Return to oven. Reduce heat to 325ºF. Bake 5 to 10 minutes longer, until meringue is lightly browned.
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Apple Pecan Pie
Crust:
2-1/2 cups flour, sifted
1/2 cup sugar
2 eggs
1 tsp. baking powder
2 tsp. vanilla extract
1 cup butter
Filling:
2 cups apples, thinly sliced
1/2 cup brown sugar
1/4 cup dark molasses
3 Tbsp. brandy (cognac)
3 eggs
1 cup pecans, chopped
1/4 cup butter
1/4 cup light corn syrup
2 Tbsp. lemon juice
1/4 tsp. nutmeg
Sift four and baking powder together. Make a well in center and in it put the sugar, vanilla and eggs. Mix in some of the flour from the sides to form a paste. Cut the butter into small pieces and put around the top of the paste. Cover with the rest of the flour and knead all ingredients until the dough is smooth. Divide the dough into two balls and refrigerate, covered until dough is cool and firm enough to handle. Roll out as usual and line the bottom of a 10” pie plate. Filling: Cream the butter and sugar until smooth. Add the eggs, one at a time. Stir in the molasses, corn syrup, brandy and lemon juice. Add the apples and pecans and mix thoroughly. *Pour into prepared pie plate. Sprinkle with nutmeg over all. Top with a lattice crust and bake at 350ºF. until crust is golden brown and filling is bubbly, about 35-45 minutes. Serve warm, topped with vanilla ice cream or whipped cream.
NOTE: *You can cover the bottom with grated cheese, if desired.
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Apple Pie
from Allrecipes.com, submitted by Rebecca Clyma
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!
pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 Tbsp. 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 425ºF. 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 of 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 temperature to 350ºF. Continue baking for 35 to 45 minutes, until apples are soft.
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Apple Pie Filling
4-1/2 cups sugar
1/4 tsp. nutmeg
10 cups water
1 cup cornstarch
1 tsp. salt
24 cups apples, peeled and sliced
2 tsp. cinnamon
3 tsp. lemon juice
In large nonstick pot, blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook till clear. Add apples and lemon juice and cook till apples are soft. Pack in jars/containers. Makes enough to prepare 8-10 nine" pies.
To make pie, make crust and bake. Into prepared crust, put thawed filling and bake until warmed through. Crumb topping can be added before baking filling if you want (I use sugar, cinnamon, margarine and chopped pecans.)
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Apple Pie Filling #2
1/2 cup apple juice
1/2 cup sugar
1/2 cup butter
6 cups sliced apples
1/2 cup sugar
2 Tbsp. cornstarch
1/2 tsp cinnamon
1/2 tsp. nutmeg
Combine juice 1/2 cup sugar, and butter in a heavy saucepan. Melt and add the apples. Cook until tender. Combine 1/2 cup sugar, cornstarch and seasonings. Add to apples and cook until thickened. Let cool and fill quart size freezer bag. Makes one quart.
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Apple Pie in a Brown Bag
Pastry:
1-1/2 cups flour
1-1/2 tsp. sugar
1 tsp. salt
1/2 cup salad oil
2 Tbsp. cold milk
Filling:
1/2 cup sugar
2 Tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
4 cups sliced apples
Topping:
1/2 cup flour
1/2 cup butter
1/2 cup sugar
For pastry: Combine the flour, sugar and salt. Mix the oil and milk and blend with the flour mixture and pat into a 9" pie plate. Combine the sugar, flour and spices and toss with the apples. Spread in pie crust. To make topping: Mix flour and sugar; cut in the butter. Pour over top of pie. Put the pie in a heavy brown paper bag (not a recycled one) and fold down top. Place in center of oven and bake at 350ºF for 1 hour 30 minutes. Be sure the bag does NOT touch the walls of the oven. The bag may produce a small amount of smoke for the first few minutes. Just keep a close eye on it as it bakes. As the pie bakes and the bag heats it will get darker in color-- that's normal. Be sure to use oven mitts when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag.
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Apple Pie Italian (Crostata di Mele)
pastry for 9” two-crust pie
6 medium cooking apples, peeled and thinly sliced
2 Tbsp. lemon juice
2 Tbsp. sugar
Prepare pastry. Heat oven to 375ºF. Toss together apples and lemon juice. Roll three-fourths of the dough into 11” circle on lightly floured surface. Ease dough into ungreased 9x1-1/4” pie plate, pressing firmly against bottom and side. Turn apples into pie plate and sprinkle with sugar. Roll remaining dough into 11x5” rectangle. Cut lengthwise into 11 strips, 1/2” wide. Arrange strips in lattice pattern on apples. Fold edge of lower crust over ends of strips. Seal and flute. Bake 30 to 35 minutes or until crust is golden brown.
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Apple Pie with Cranberries
Filling:
8 Granny Smith apples
3 Tbsp. lemon juice
3/4 cup whole cranberries
3 Tbsp. cornstarch
2 Tbsp. butter or margarine, melted
2/3 cup brown sugar, packed
Topping:
2/3 cup rolled oats
1 cup brown sugar, packed
1/2 cup flour
1/2 tsp. cinnamon
1/2 cup butter or margarine, cut into 1/2” squares
Peel and slice apples and put in lemon juice. Then add all other filling ingredients and mix in a bowl. Make topping in separate bowl. Put apple mixture in pie shell. Sprinkle topping on liberally. Place butter squares on pie . Bake at 300ºF. for 90-105 minutes.
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Apple Pie Topsy-Turvy
Glaze and Crust:
1/4 cup firmly packed brown sugar
1 Tbsp. butter, melted
1 Tbsp. corn syrup
1/4 cup pecan halves
15 oz. pkg. refrigerated pie crusts
1 tsp. flour
Filling:
2/3 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
4 cup sliced peeled apples
In 9” pie pan, combine brown sugar, butter and corn syrup, spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie, place bottom crust over mixture in pan. Heat oven to 425ºF. In small bowl, combine sugar, 2 Tbsp. flour and cinnamon, mix well. Arrange half of apple slices in pie crust-lined pan, sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust, seal and flute. Cut slits in several places. Bake 8 minutes or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie, carefully invert onto serving place. Serve warm or cold with whipped cream.
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Apple-Pineapple Strudel Pie
2 sheets phyllo pastry, thawed
3 apples, peeled, cored and thinly sliced
8 oz. juice-packed crushed pineapple, undrained
1 Tbsp. cornstarch
2 tsp. apple-pie spice
1 tsp. vanilla extract
3 Tbsp. honey
2 tsp. butter, melted
With cooking spray, spray until slick the bottom of a nonstick 9” round or square cake pan or pie pan. Line it with torn pieces of phyllo pastry, reserving two-thirds of the pastry for the top crust. Stir together remaining ingredients, except butter, and spoon into the pan. Cover the apple mixture with 2 layers of phyllo pastry, torn in pieces to fit. Brush each layer lightly with melted butter. Tuck the edges of the pastry into the pan. Bake uncovered, in a preheated 400ºF. oven for 20-30 minutes, until pastry is flaky.
With sugar substitute: Omit honey. After spooning half the apple mixture into the pan, sprinkle with granulated sugar substitute to equal 3 Tbsp. sugar. Add remaining apple mixture. Proceed as directed.
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Apple Pot Pie
6 baking apples
1/4 lb. lard
4 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1/4 cup butter
water
Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2” squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream.
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Apple Praline Pie
4 cups Granny Smith apple, peeled and sliced
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter
2 pie crusts
Topping:
1/4 cup butter
1/2 cup brown sugar
2 Tbsp. half and half
1/2 cup chopped pecans
Prepare bottom crust in plate. Heat oven to 425ºF. Combine filling ingredients and pour into pie shell. Dot with the 2 Tbsp. butter. Place top crust over all and seal and flute edge. Bake 35-45 minutes or till golden. Cover edges with foil to prevent overbrowning. Remove from oven and set aside, leaving oven on. Remove foil if used. Blend all topping ingredients and warm on stovetop in a small saucepan. Pour over pie. Place on cookie sheet and bake an additional 3-4 minutes or till top bubbles. Cool 2 hours before service.
NOTE: You may substitute 2 20 oz. cans of apple pie filling if desired.
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Apple Raisin Cobbler Pie
two 20-oz. cans apple pie filling
1 cup raisins
1/4 tsp. ground nutmeg
1/3 cup flour
1/4 cup packed brown sugar
3 Tbsp. melted butter
3/4 cup chopped walnuts
6-oz. prepared shortbread pie crust
Heat oven to 375ºF. Combine apple filling, raisins and nutmeg; spoon into crust. Combine flour and sugar; cut in butter until crumbly. Stir in nuts. Sprinkle over filling. Bake 35-45 minutes or until topping is golden.
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Apple-Raisin Cream Pie
Filling:
8 cup tart apple slices, 1/8” thick
1 cup sugar
1/2 cup flour
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 cup raisins
dash of salt, if desired
2 tsp. grated lemon rind
1 Tbsp. (rounded) butter
3/4 cup heavy cream
Make favorite pastry, line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel, mix together well. Spoon filling into pastry-lined pan, dot with butter. Cover with top crust decorated with steam vents, seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400ºF. for 40-45 minutes. Remove pie from oven, slowly pour cream into center hole of top crust. Return to oven, bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)
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Apple Raspberry Pie
Crust:
2 cups flour
7 oz. lard
1 Tbsp. apple cider vinegar
1/2 tsp. salt
6 Tbsp. cold water
1/2 cup + 1 Tbsp. sugar
2 Tbsp. flour
1 tsp. cinnamon
Filling:
1 pint raspberries
8 large Granny Smith apples
1-1/2 Tbsp. lemon juice
pinch nutmeg
pinch cloves
Freeze the flour in a medium bowl for one hour. Refrigerate the lard for one hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of the pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8x12”. Fold to the center and roll out slightly to form an 8” square. Roll and fold once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1-1/2” chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with flour and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5” larger than dish. Place and fit into dish and trim overhang to one inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425ºF. for 10 minutes, lower temperature to 400ºF. for 40 minutes, turning to brown evenly, Let cool.
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Apple Wrapper Pie
pastry for one-crust pie or buttermilk pastry, below
2/3 cup packed brown sugar
1/3 cup flour
4 cups thinly sliced peeled tart apples (4 medium)
1 Tbsp. butter or stick margarine
granulated sugar, if desired
Heat oven to 425ºF. Make pastry as directed, except roll pastry into 13” circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filling. Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar. Bake 30 to 35 minutes or until crust is light golden brown. To prevent excessive browning, cover center of pie with 5” square of aluminum foil during last 10 to 15 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if desired.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups flour and 1/4 tsp. salt. Use pastry blender to cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 1 Tbsp. water over part of mixture, then gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp. water at a time (up to 5 Tbsp. water TOTAL), until all is moistened. Form dough into ball. On lightly floured surface, slightly flatten ball of dough. Roll from center to edges, forming 12” circle. Transfer to 9” pie plate; carefully ease pastry into pie plate, being careful not to stretch it. Trim pastry to 1/2” beyond edge of pie plate. Fold under extra pastry; flute edges.
Buttermilk Pastry: Mix 2 cups flour and 1 tsp. salt in medium bowl. Cut in 2/3 shortening and 3 Tbsp. butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Mix in 2 tsp. oil and 1/3 cup buttermilk with fork until all flour is moistened and pastry leaves side of bowl. Divide in half, shape each half into a ball. If making one-crust pie, wrap second ball of pastry and freeze for later use. Roll pastry as directed for one-crust pie or two- crust pie. Fill and bake as directed in pie recipe. Or, for pie crust that is baked before filling is added, heat oven to 475°F. Prick bottom and side of pastry thoroughly with fork. Bake 8-10 minutes or until light brown; cool on wire rack.
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Apricot Pineapple Pie
Pie Shell:
1 cup Rice Krispies, crushed
3 Tbsp. butter
1 Tbsp. sugar
Filling:
16-oz. can apricot halves
15-1/4-oz. can crushed pineapple
1/4 cup sugar
3 Tbsp. quick cooking tapioca
1/2 tsp. ground cinnamon
1 cup juice from apricots and pineapple
2 tsp. lemon juice
To make pie shell: Preheat oven to 375ºF. Mix cereal, butter, and 1 Tbsp. sugar thoroughly. Save 1/4 cup of crumb mixture for top of pie. Press remaining crumb mixture into 8” pie pan so the bottom and sides are completely covered. Bake until crust is firm, about 8 minutes. Cool. To make filling: Drain juice pack Apricots and pineapple, save 1 cup juice. Coarsely chop apricots. Mix sugar, tapioca, and cinnamon in saucepan, Stir in fruit juice. Let stand 5 minutes. Cook over low heat, stirring constantly until thickened. Remove from heat. Add apricots, pineapple m and lemon juice. Mix well Spoon filling into pie. Sprinkle crumbs over the top. Chill until set.
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Babsie's Tarts
from "The Grilling Season by Diane Mott Davidson"
1 cup unsalted butter, softened
3/4 cup sugar
2 egg yolks
1 tsp. vanilla extract
2 tsp. finely grated lemon zest* (see note)
1-1/2 cups all-purpose flour, (high alt. add 1 T.)
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 tsp. baking powder
1-1/4 cups blanched slivered almonds, ground, *see note
1 cup best-quality seedless red raspberry jam
Beat butter until creamy. Add sugar and beat until thoroughly incorporated. Beat egg yolks slightly with vanilla and lemon zest. Add to creamed mixture, stirring thoroughly. Sift dry ingredients together, then stir into creamed mixture. Stir in almonds. Preheat the oven to 350ºF. Spray two nonstick cupcake pans with vegetable oil spray. Using a 2-Tbsp. scoop (or measuring out in 2 T. increments), place one scoop of batter into each cupcake pan. Pat the batter gently to cover the bottom of each cup. Do not indent the dough or the jam that is to be cooked in the center will leak through. Place 2 tsp. of jam in the center of each tart. Bake for about 15 minutes, until the batter has risen and turned golden brown around the jam. After the pans have been removed from the oven, use a sharp knife to loosen the edges of each tart. Allow the tarts to cool in the pan until cool to the touch, at least 1 hour. Using a kitchen knife, gently lever the tarts out onto cookie racks and allow to cool completely. You may serve them plain, or sprinkle with powdered sugar and serve with a scoop of best-quality vanilla ice cream. Makes 2 dozen.
NOTE: Citrus zests and nuts are easily ground in a clean coffee grinder.
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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 Tbsp. salt
2 cups cool whip
2 Tbsp. shaved semisweet 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).
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Banana-Berry Pie
1 small box strawberry-banana Jell-O
3/4 cup boiling water
1/3 cup cold water
2-1/2 cups cool whip, thawed
1-1/2 cups strawberries, sliced
1 graham cracker crust
1 small box banana pudding
3/4 cup milk
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the cool whip. Stir in 3/4 cup of the strawberries. Pour into pie crust, chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1-1/2 cups of the cool whip. Stir in the remaining strawberries. Spread mix over gelatin in pie crust. Chill until set, about 2 hours.
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Banana Caramel Pie
1 cup dark brown sugar
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 cup cold water
2 egg yolks
1 cup boiling water
1 Tbsp. butter
1/2 tsp. vanilla
1/4 cup evaporated milk
8" or 9" pastry shell, baked and cooled
4 ripe bananas
Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites.
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