Cherry Pie
pastry for one-crust pie or buttermilk pastry, below
1-1/3 cup sugar
1/2 cup flour
6 cups sour cherries, pitted
2 Tbsp. butter or stick margarine, if desired
Heat oven to 425ºF. Make pastry as directed; use to line 9” pie plate. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-3” strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
Quick Cherry Pie: Substitute 6 cups frozen unsweetened pitted red tart cherries, thawed and drained, or three 14-1/2-oz. cans pitted red tart cherries, drained, for the fresh cherries.
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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Cherry Pie Filling
from Sherilyn
8 cups cherries, pitted
2 cups water
2 cups granulated sugar
1/2 tsp. almond extract, see notes
6 Tbsp. tapioca, see notes
Combine first four ingredients in large pot (I used a crockpot); stirring frequently over medium-high heat (crockpot on high and lid on)-approximately 2 - 2-1/2 hours. I kept the crockpot covered and on high most of the time. When pie filling comes to a consistent boil, add 6 tbsp tapioca. Remove lid and continue cooking on high/low until desired consistency, increasing tapioca to 12 tbsp if thicker pie filling is desired. Pack fruit into hot sterilized jars to within 1" of top. Secure lids. Process in hot water bath for 25 minutes. Or, do not process in bath, but pour into solid freezer containers and freeze. Yield: makes 2 quarts and enough for four 9" pies.
Sherilyn's Notes: I increased tapioca to 12 tbsp for a thicker pie filling and I also increased almond extract to 1 tsp.
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Chocolate-Almond Tarts
Chocolate Tart Shells, below
3/4 cup sugar
1/4 cup unsweetened cocoa
2 Tbsp. cornstarch
2 Tbsp. flour
1/4 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. butter
1/4 tsp. almond extract
sweetened whipped cream, optional
sliced almonds
Prepare chocolate shells; set aside. Combine sugar, cocoa, cornstarch, flour and salt in medium saucepan; blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and almond extract. Pour into tart shells; press plastic wrap onto surface. Chill. Garnish tops with sweetened whipped cream and sliced almonds. Serves 6.
Chocolate Tart Shells: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/3 cup powdered sugar, 1/4 cup unsweetened cocoa and 6 Tbsp. melted butter in medium mixing bowl; stir until completely blended. Divide mixture among six 4-oz. tart pans; press mixture firmly onto bottom and up sides of pans. Bake at 350ºF for 5 minutes; cool.
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Chocolate Brownie Tart
2 oz. semisweet chocolate, cut into 1/4" pieces
2 oz. unsweetened chocolate, cut into 1/4" pieces
1/2 cup butter
2 large eggs
pinch salt
1 cup packed brown sugar
1/2 cup flour
1 cup pecan or walnut pieces, coarsely chopped
one Dark Sweet Chocolate Dough, below, lining a 9 or 10" tart pan, unbaked
Preheat oven to 350ºF. Bring pan of water to a boil and remove from heat. Combine chocolates and butter in heatproof bowl and place on pan of water. Stir occasionally until melted. Remove bowl from pan of water. In large mixing bowl, whisk eggs with salt and sugar. Whisk in chocolate and butter, then with rubber spatula, fold in flour and nuts. Scrape into crust. Bake 30 minutes, until well risen and firm. Cool on rack. Serves 8.
Dark Sweet Chocolate Dough:
1 cup flour
3 Tbsp. sugar
3 Tbsp. cocoa powder
1/8 tsp. salt
1/4 tsp. baking powder
5 Tbsp. cold butter, cut into pieces
1 large egg
To mix dough in food processor, combine flour, sugar, cocoa, salt and baking powder in work bowl; pulse several times to mix. Add butter. Pulse to mix completely. Beat egg with fork; add to work bowl. Pulse until dough forms a ball. If dough does not easily form a ball, add 1/2 tsp. water, repeating if necessary, until it does. Remove dough from processor, press into a disk and wrap in plastic. Chill until firm or up to several days before using. Makes enough dough for one-crust 9" pie or tart.
To mix by hand, combine dry ingredients in mixing bowl and stir several times to mix. Rub butter in, mixing gently with fingertips, until it becomes a fine crumble. Beat egg with fork and stir into dough mixture. Continue stirring until dough holds together in a mass. Wrap and chill as above.
To mix in heavy-duty mixer, combine dry ingredients in mixer bowl with paddle attachment. Beat on lowest speed until combined. Add butter. Beat on low speed until butter is absorbed but mixture is still powdery, about 1 minute. Beat egg in small bowl and add to mixer bowl. Beat on low speed until dough masses around paddle, about 30 seconds. Wrap and chill as above.
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Chocolate Dream Pie
1 refrigerated pie crust
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
1 cup milk
6 oz. (1 cup) semisweet chocolate chips
2 egg yolks, slightly beaten
3 oz. cream cheese, cubed, softened
11/2 cups whipping cream
1 tsp. vanilla
Heat oven to 450ºF. Prepare pie crust as directed on package for one-crust baked shell, using 9" pie pan. Bake 9-11 minutes or until light golden brown. Cool completely. In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually stir in milk. Add chocolate chips and egg yolks. Cook over medium heat until mixture is thickened, stirring constantly. Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour. In large bowl, beat whipping cream and vanilla until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Spoon or pipe reserved whipped cream over filling. Refrigerate 6-8 hours or overnight. Store in refrigerator. Serves 10.
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Chocolate Magic Mousse Pie
1 envelope unflavored gelatin
2 Tbsp. cold water
1/4 cup boiling water
1 cup sugar
1/2 cup cocoa
2 cups (1 pint) cold whipping cream
2 tsp. vanilla extract
6- or 9-oz. graham crumb crust
sweetened whipped cream
mini kisses baking chips
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin ids dissolved and mixture is clear. Cool slightly. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and mini kisses. Store covered in refrigerator. Serves 6-8.
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Chocolate Orange Pie
Crust:
1-1/2 cups Oreo crumbs (about 15 cookies, ground)
3 Tbsp. unsalted butter, melted
Truffle Mixture:
9 oz. semisweet chocolate, chopped (or use good-quality chips)
3/4 cup heavy cream
Orange Filling:
1 cup sugar
3 Tbsp. cornstarch
3 large egg yolks
1/3 c. water
1-1/4 cups orange juice
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. grated orange rind
Whipped Cream:
1 cup heavy cream
3 Tbsp. powdered sugar
Decoration:
Shaved or grated semisweet chocolate
For crust, preheat oven to 375ºF (350ºF if you're using a glass pie plate or one with a dark finish). In medium bowl, combine crumbs and melted butter; mix thoroughly with spoon. Turn into 9 pie plate. With fingers or back of spoon, pat about two-thirds of crust mixture onto sides of plate to form a high rim. Pat remaining crust mixture onto bottom of pie plate. Bake in preheated oven 5 minutes. Remove to cooling rack; cool at least 20 minutes (or completely) before proceeding. For truffle layer, place chocolate in small heatproof bowl. Heat cream until very hot. Pour about 2/3 of cream over chocolate and stir to melt (if necessary, place bowl over simmering water on low heat (water should not touch bottom of bowl) and stir frequently until chocolate is melted). Gradually whisk in remaining cream. Turn mixture into pie crust. If necessary, spread to make an even layer. Chill till needed. For orange filling, combine sugar and cornstarch in heavy-bottomed, nonreactive 11/2 quart pot. Whisk thoroughly to blend. In small bowl, beat egg yolks with fork to blend; gradually beat in water. Add yolk mixture to pot, stirring gently but constantly. Gradually stir in orange juice. Place pot over medium heat; stir gently but constantly until mixture thickens and boils (just before this happens, lumps may float to the top--keep stirring and mixture should smooth out as it boils). Boil and stir one minute. Remove from heat. Add butter pieces and rind; gently stir in just until well-mixed.
Spoon hot filling onto truffle layer (pie plate will be very full). Chill pie at least 3 hours; when cold, cover with plastic wrap to prevent drying out. While pie chills, chill a medium bowl and beater(s) for whipped cream topping for at least 30 minutes. To make whipped cream topping, pour cream into medium chilled bowl. Beat at high speed until traces of beater marks show. Add powdered sugar and beat in at low speed. Increase speed to high again and beat to very stiff peaks. Spread over orange filling on pie, but for better contrast do not cover chocolate crust with cream. Sprinkle whipped cream with shaved chocolate. Serve immediately. Serves 8-10.
NOTES: This does not keep especially well; it should be eaten within 24 hours of completion. The whipped cream topping should be put on just before serving.
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Chocolate Pie with Pretzel Crust
13 oz. pretzels
3 Tbsp. sugar
1/2 cup butter, melted
2/3 cup sugar
4 Tbsp. cornstarch
2-1/2 cups milk
3 oz. unsweetened chocolate
3 egg yolks, slightly beaten
1 tsp. vanilla
Coarsely chop chocolate. Crush pretzels very fine in blender or between 2 sheets of waxed paper. Add 3 Tbsp. sugar and the melted butter. Mix thoroughly. Press half of mixture into 9" pie plate. Bake at 350ºF for 8 minutes. Cool. Combine remaining 2/3 cup sugar, cornstarch, milk and chocolate in top of double boiler. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes. stir part of hot chocolate mixture into egg yolks. Add to chocolate mixture. Mix thoroughly. Cool; add vanilla and mix well again. Pour into cooled crust; top with remaining pretzel mixture. Chill until ready to serve.
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Chocolate Raspberry Tartlets
1/2 cup heavy whipping cream
1 Tbsp. butter
1 Tbsp. corn syrup
6 oz. bittersweet chocolate, cut into 1/4" pieces
1 Tbsp. raspberry liqueur
one Cocoa Cookie Dough, below, lining 24 two-inch tartlet pans, baked and cooled
1/2 fresh raspberries
powdered sugar
Bring cream, butter and corn syrup to a boil, remove from heat and add chocolate. Allow to stand several minutes to melt. Beat smooth, beating in raspberry liqueur. Leave at room temperature to set. To assemble, spoon or pipe filling into tartlet shells to fill them. Arrange 3-4 raspberries on each tartlet. Dust with powdered sugar before serving. Makes 2 dozen.
Variation: Substitute white or milk chocolate for the bittersweet in the filling and omit the corn syrup.
Cocoa Cookie Dough for Tartlets:
3/4 cup butter, softened
3/4 cup powdered sugar
1/4 tsp. salt
2 large egg yolks
1 1/2 cups flour
1/3 cup cocoa powder, sifted after measuring
Use electric mixer to beat butter, sugar and salt until mixed and somewhat lightened, about 2 minutes. Beat in yolks, one at a time, beating smooth after each addition. Remove bowl from mixer; add flour and cocoa. Use rubber spatula to stir into butter mixture. Will form a very soft dough. Scrape dough from bowl and spread in rough rectangle on a piece of plastic wrap. Wrap and chill dough until very firm or for up to several days. Makes enough to line about 2 dozen small tartlet shells.
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Chocolate Turtle Pie
Crust:
1-1/4 cups graham cracker crumbs
4 Tbsp. unsalted butter, melted
2 Tbsp. sugar
3 oz. milk chocolate, finely chopped
Filling:
3/4 cup sugar
3 Tbsp. water
2 cups heavy cream, scalded
5 large egg yolks
6 oz. semisweet chocolate, finely chopped
1 tsp. vanilla extract
1/4 cup chopped pecans
1/4 cup semisweet chocolate chips
Preheat oven to 350ºF. Make the crust: In a medium bowl, blend the graham cracker crumbs, butter, and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use. Prepare the filling: In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream. In a medium bowl, lightly beat the egg yolks. Whisk about 1/4 cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth. Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate chips on top. Bake for about 35 minutes, or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.
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Chocolate Walnut Tart
from Family Circle magazine
1 refrigerated pie crust
1 cup semisweet chocolate chips
1 cup chopped walnuts, coarsely chopped
1/4 cup salted butter
1/2 cup light brown sugar, packed
3/4 cup dark corn syrup
3 eggs
1 tsp. vanilla extract
Place oven rack in lower third of oven. Heat oven to 350ºF. Unfold the piecrust. Roll up on a rolling pin; unroll into a 9 inch tart pan with a removable bottom. Fold overhanging crust into pan. Press crust against side of pan. Sprinkle the chocolate chips and chopped walnuts evenly over the bottom of piecrust. Microwave the butter, covered at 100% power for 40 seconds. Transfer to mixing bowl and beat in brown sugar, corn syrup, eggs and vanilla until smooth. Pour evenly into crust. Bake in the lower third of the oven for 45 minutes or until the crust is golden brown. Transfer pan to wire rack. Let cool. Remove side of pan.
Per Serving (excluding unknown items): 462 Calories; 24g Fat (43.8% calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 4-1/2 Fat; 3 Other Carbohydrates.
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Choco-Peanut Butter Pie
pastry for single-crust pie, below
1/2 cup semisweet chocolate chips
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/3 cup crunchy peanut butter
1/2 tsp. vanilla
whipped cream, optional
semisweet chocolate chips, optional
chopped peanuts, optional
Prepare and roll out pastry as directed. Line 9” pie plate with pastry; trim and flute edges. Do NOT prick shell. Sprinkle evenly with chocolate chips. Stir together eggs, syrup, sugar, peanut butter and vanilla. Pour over chocolate chips in shell. Cover edge of pie with foil. Bake 20 minutes at 375ºF. Remove foil; bake 15-20 minutes more or until knife inserted near center comes out clean. Cool on wire rack before serving. Refrigerate within 2 hours; add cover for longer storage. If desired, garnish with shipped cream, chocolate chips and peanuts before serving. 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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Coconut Cream Pie
pastry for one-crust pie, buttermilk pastry or pat-in-the-pan oil pastry
4 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
2 Tbsp. butter
2 tsp. vanilla
1 cup flaked coconut
1 cup sweetened whipped cream
Bake pastry for baked one-crust pie. Beat egg yolks with fork in medium bowl; set aside. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, vanilla and 3/4 cup of the coconut. Pour into pie crust. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set. Remove plastic wrap. Top pie with sweetened whipped cream and remaining 1/4 cup coconut. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.
Banana Cream Pie: Increase vanilla to 1 Tbsp. plus 1 tsp.; omit coconut. Cool filling slightly. Slice 2 large bananas into pie crust; pour warm filling over bananas. Continue as directed. Garnish each serving with a dollop whipped cream, toffee bits and banana slices if desired.
Chocolate Cream Pie: Increase sugar to 1-1/2 cups and cornstarch to 1/3 cup; omit butter and coconut. Stir in 2 ounces unsweetened baking chocolate, cut up, after stirring in milk.
Chocolate-Banana Cream Pie: Make Chocolate Cream Pie. Cool filling slightly. Slice 2 large bananas into pie crust; pour warm filling over bananas. Continue as directed. Garnish finished pie with banana slices 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.
Pat-in-Pan Crust: In medium bowl, combine 1-1/2 cups flour, 2 tsp. sugar and 1 tsp. salt. Add 1/2 cup oil and 2 Tbsp. milk, blend well and pat in 9-inch pie pan, fluting edge, if desired. Fill with desired filing. If top crust is need, use streusel topping. For baked pie shell, bake at 425ºF for 10 to 12 minutes.
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Coconut Pie
2 eggs
1-1/2 cups sugar
2 Tbsp. flour
1/4 cup buttermilk
1/2 cup butter or margarine, melted
1 tsp. vanilla
1 cup coconut
Mix all ingredients well. Pour into unbaked crust. Bake at 325ºF. for 30 to 35 minutes or until done.
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Coconut Pie #2
4 eggs, well beaten
1/2 cup self rising flour
1-3/4 cup sugar
1/4 cup butter, melted
1 tsp. vanilla
2 cups milk
7 oz. coconut
Combine all ingredients. Mix well and pour into 2 pie pans. Bake at 325ºF. for 30 minutes or until brown. This recipe makes its own crust.
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Colorful Fruit Pie
9" prepared chocolate graham cracker crust
2 cups fresh strawberries, hulled, washed and halved
1 cup sugar, divided
4 Tbsp. cornstarch, divided
2 cups water, divided
1/3 cup strawberry gelatin powder
2 cups frozen sliced peaches, thawed and drained
1/3 cup orange gelatin powder
4 whole kiwi fruit, peeled and sliced
whipped cream
Preheat oven to 350ºF. Bake prepared crust 10 minutes; freeze until ready to fill. In small saucepan, combine 1/2 cup sugar and 2 Tbsp. cornstarch. Add 1 cup water and stir until smooth. Cook over medium heat until mixture boils. Lower heat, add orange gelatin powder, and stir until dissolved. Remove from heat and let cool. In another small saucepan, combine remaining sugar and cornstarch. Add remaining water and stir until smooth. Cook over medium heat until mixture boils. Reduce heat, add strawberry gelatin powder and stir until dissolved. Remove from heat and let cool. Remove crust from freezer and fill bottom with peach slices. Pour cooled orange gelatin mixture over peaches. Freeze until set. Place strawberry halves cut-side down over orange gelatin. Pour strawberry gelatin mixture over strawberries. Refrigerate until set. Cut into wedges. Top each with a slice of kiwi and a dollop of whipped cream. Serves 6.
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Cookies 'n' Cream Pie
1 quart vanilla ice cream, softened
12 Oreo cookies, coarsely crushed
one prepared 9" chocolate pie crust
In medium-sized bowl, combine ice cream and 1 cup of the crushed cookies; mix well. Spoon ice cream mixture into pie crust and top with remaining cookies. Cover and freeze at least 3 hours, then remove from freezer and allow to sit 5 minutes before serving. Serves 6-8.
Cookie Pie Crust: Preheat oven to 350ºF. In medium bowl, combine 2 cups finely crushed Oreo cookie crumbs and 1/4 cup melted butter; mix well. Coat 9" pie plate with nonstick baking spray and press crumb mixture into bottom and up sides of pan. Bake 8-9 minutes or till crust is set. Cool and fill as desired.
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Cool 'n' Easy Pie
2/3 cup boiling water
1 pkg. (4-serving size) Jello, any flavor
1/2 cup cold water
ice cubes
8 oz. Cool Whip, thawed
9" graham cracker crumb crust
Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Just before serving, garnish with fruit slices of the same flavor as Jello used. Store leftover pie in the refrigerator. Makes 8 servings.
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Country Lemon Tart with Butter Pecan Crust
Crust:
1-1/4 cups flour
1/3 cup finely chopped pecans
3 Tbsp. powdered sugar
1/4 tsp. salt
1/2 cup butter, softened
1 egg yolk
Filling:
3 eggs
1 cup sugar
1 Tbsp. flour
1-1/2 tsp. grated lemon peel
3 Tbsp. lemon juice
powdered sugar
Heat oven to 350ºF. Lightly grease 9" pie pan. In large bowl, combine all crust ingredients; mix well with fork. Shape dough into ball. With floured hands, press dough evenly in bottom and up sides of greased pan. Bake 10 minutes. Meanwhile, in medium bowl, beat eggs. Add 1 cup sugar, flour, lemon peel and lemon juice; beat until smooth. Remove partially baked crust from oven. Pour filling into crust. Return to oven; bake an additional 20-25 minutes or until filling is set. Cool on wire rack 1 hour or until completely cooled. Before serving, lightly dust pie with powdered sugar. Store in refrigerator. Serves 10.
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Country Nectarine-Berry Tart
1/2 cup sugar
1 Tbsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 medium nectarines, pitted and thinly sliced (4 cups)
1 tsp. lemon juice
pastry for single crust pie, below
1 cup red raspberries, blueberries or blackberries
1/4 cup crushed vanilla wafers (5-6 vanilla wafers)
1 Tbsp. chopped macadamia nuts or almonds
2 tsp. butter (NOT margarine), melted
milk
vanilla ice cream, optional
In large bowl, stir together sugar, flour, cinnamon and nutmeg. Add nectarines and lemon juice; gently toss until nectarines are coated. Prepare pastry as directed, except roll dough into 13” circle. Transfer dough to ungreased 12” pizza pan or 15x10” baking pan. Trim pastry to edge of pizza pan or to a 12” circle. Stir berries into nectarine mixture. Mound fruit mixture in the center of the pastry, leaving about 2” border. Fold border up over fruit mixture. In small bowl, stir together crushed vanilla wafers, chopping macadamia nuts and butter. Sprinkle crumb mixture atop fruit. Lightly brush pastry with milk. To prevent overbrowning, cover crumb topping with foil. Bake 25 minutes at 375ºF. Remove foil; bake 15-20 minutes more or until crust is golden. Cool in pan on wire rack. Serve warm or cool, with ice cream, if desired. Cover and refrigerate any leftovers and use within 2 days. 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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Cream Cheese Apple Pie
two unbaked 9" pie shells
8 oz. cream cheese
1/2 cup caramel ice cream topping
1/2 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. salt
1 egg
4 cups chopped Granny Smith or other tart apples
Topping:
3/4 cup sugar
3/4 cup flour
1/2 cup butter
3/4 cup chopped pecans
Preheat oven to 400ºF. Line two 9" pie pans with pie shells. In bowl, combine cream cheese, caramel topping, sugar, flour, cinnamon, vanilla and salt. Beat until smooth batter is formed. Add egg; beat until well mixed. Add apples. Stir with wooden spoon until well mixed. Pour into pastry-lined pans, dividing evenly. Bake 20 minutes. Reduce heat to 350ºF and bake 10 additional minutes. Meanwhile, prepare topping: combine sugar, four and butter in shallow bowl. With pastry blender, cut together until crumbly. Stir in pecans. Sprinkle topping evenly over pies. Bake 15-20 minutes more, until golden; cool slightly. To serve, cut into wedges.
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Creamy Peanut Butter Pie
from Quick Cooking magazine, shared by Abbie
8 oz. cream cheese, softened
1/2 cup sugar
1/3 cup creamy peanut butter
1/3. cup whipped topping
10 peanut butter cups
9" chocolate crumb crust
In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in the whipped topping. Coarsely chop the peanut butter cups and stir into the cream cheese mixture. Pour into crust. Chill for at least four hours.
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Creamy Peanut Pie
5 egg yolks
3 cups milk
1 dash salt
1-1/2 cups sugar
3 Tbsp. peanut butter
3 Tbsp. cornstarch
1 pie shell, baked
Beat yolks until creamy. Boil milk in double boiler. Mix yolks, sugar, cornstarch, peanut butter and salt and add to boiling milk. Cook in double boiler, stirring constantly until thick. Pour into shell and refrigerate until chilled.
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Crimson Cherry Crunch Tarts
4 oz. pkg. single serve graham cracker pie crusts
1 egg white, beaten
21 oz. cherry pie filling
1 Tbsp. lemon juice
1 Tbsp. granulated sugar
1 Tbsp. brown sugar
3 Tbsp. flour
3 Tbsp. quick-cooking oats
2 Tsp. butter, melted
Preheat oven to 375ºF. Brush bottom and sides of crusts with egg white; place on baking sheet. Bake 2 minutes or until lightly browned. Stir together pie filling and lemon juice; spoon into tart crusts. Combine remaining ingredients; spoon over filling. Bake 20 minutes or until bubbly. Cool. Serve warm or at room temperature. Serves 6.
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Crumb-Topped Apple Pie
from "Recipe Hall of Fame Quick and Easy Cookbook"
4 medium-size tart apples
1 Tbsp. butter
1/2 tsp. nutmeg
3 Tbsp. water
1/2 cup sugar
Crust:
1 cup flour
1/2 cup butter
1/2 cup brown sugar
Peel, core and slice applies into pie plate. Dot with butter chips and sprinkle with nutmeg, water and sugar. Combine flour, butter and brown sugar with fork until crumbly and spread over top of filling. Bake at 400ºF. for 20 minutes. Lower heat to 350ºF. and bake 15 minutes longer. Serve warm with whipped cream or ice cream.
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Crumb-Topped Apple Tart
Pastry:
1-1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. butter chilled
3 Tbsp. low-fat cream cheese
2 tsp. lemon juice
about 4 Tbsp. ice water
Filling:
3/4 cup sugar
2 Tbsp. flour
1 tsp. ground cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
2-1/2 lbs. (7 cups) tart apples (Granny Smith), peeled and sliced
Streusel Topping:
1/2 cup packed brown sugar
3/4 cup flour
1 tsp. ground cinnamon
2 Tbsp. butter, melted
Preheat oven to 400ºF. To make pastry: Measure flour, baking powder and salt into work bowl of food processor. Cut butter and cream cheese into pieces and add to flour. Pulse 10-15 times until mixture resembles very coarse crumbs. Turn into bowl. Mix lemon juice with 2 Tbsp. of the water and sprinkle over dry ingredients. With fork, stir until dry ingredients are moistened, adding water, if necessary, until dough is no longer dry and crumbly. (It should hold together when you pinch a small amount between your fingers.) Gather dough into ball and press into disk 4" in diameter. On lightly floured board, roll out to fit bottom and sides of 11" tart pan with removable bottom. Fold excess pastry over itself around edge of pan, pressing firmly. To make filling: Combine sugar, flour, cinnamon, nutmeg and salt; toss with apples. Heap mixture into pastry-lined pan. For topping: Mix brown sugar, flour, cinnamon and butter until crumbly. Sprinkle over apples. Bake 50-60 minutes or until crust and topping are browned and apples are tender. Serves 10.
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Crustless Apple Pie
2 cups tart apples, sliced
1/2 cup butter, melted
1 cup sugar
1 egg
1 cup flour
1/2 cup walnuts
cinnamon to taste
nutmeg to taste
Slice apples into a greased pie plate, make a batter of the other ingredients. Pour batter over the apples. Bake 45 minutes at 350ºF.
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Dang Good Pie
6 Tbsp. butter
3 eggs
3 Tbsp. flour
1-1/2 cups sugar
1 cup crushed pineapple, drained
1 cup coconut flakes
9" unbaked pie shell
Melt butter and mix with remaining ingredients. Pour filling into unbaked pie shell and bake 1 hour at 350ºF or until set and brown.
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Dear Abby's Kentucky Pecan Pie
from Dear Abby: Nearly 15 years ago, I was honored at a dinner party at the Phoenix Hotel in Lexington, Kentucky. Pecan pie was served for dessert. But what pecan pie! Never had I tasted anything so delicious. After dinner, I went to the kitchen to congratulate the pastry chef. He was so pleased, he gave me the recipe. I tried it at home. Mine was every bit as good as his. And it was so easy to make, that I wrote and asked permission to share the recipe with my readers. He cooperated, and I published it. Notes came by the thousands saying, "That was the best pecan pie my family has ever tasted."
1 cup white corn syrup
1 cup dark brown sugar, firmly packed
1/3 tsp. salt
1/3 cup butter, melted
1 tsp. vanilla
3 eggs, slightly beaten
1 heaping cup whole pecans
unbaked 9" pie crust
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs. Pour into unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350ºF oven for approximately 45 minutes. When cool, you may top with whipped cream or ice cream. but nothing tops this!
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Death by Chocolate Brownie Pie
from the Pillsbury Bake-Off
1 pie crust of your choice
Filling:
2-1 oz. box brownie mix
6 ounces chocolate chips
1 cup pecans, chopped
1/2 cup water
1/2 cup oil
1 tsp. coffee flavored liqueur (or substitute strong brewed coffee)
1 egg
Topping:
1-1/2 cups whipping cream
1 Tbsp. powdered sugar
1 Tbsp. chocolate flavored syrup
1 tsp. coffee flavored liqueur (or substitute strong brewed coffee)
chocolate curls
Preheat oven to 375ºF. Put the pie crust in an 9 or 10" springform pan; pressing it on the bottom and up the sides. Prick generously with a fork. In a large bowl combine the filling ingredients. Beat 50 strokes by hand. Pour into crust-lined pan and bake 50 to 55 minutes or until center is set and edges of crust are golden brown. Cool 1 hour. Remove sides of pan. Cool completely. In large bowl, beat topping ingredients until stiff peaks form. Spoon or pipe topping over filling. Garnish with chocolate curls. Store in refrigerator.
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Decadent Brownie Pie
recipe from Eagle Brand Recipe Leaflet
9" unbaked pie shell
1 cup semi-sweet chocolate chips
1/4 cup butter or margarine
1 can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
1/2 cup biscuit baking mix
2 eggs
1 tsp. vanilla
1 cup chopped nuts
vanilla ice cream
Preheat oven to 375ºF. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325ºF. In saucepan over low heat, melt chips with butter or margarine. In mixer bowl, beat chocolate mixture with condensed milk, biscuit mix, eggs and vanilla until smooth. Add nuts. Pour into pastry shell. Bake 35-40 minutes or until center is set. Serve warm or at room temperature with vanilla ice cream. Refrigerate leftovers.
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Deep-Dish Apple Cream Pie
2-1/4 cups flour
1 tsp. salt
2/3 cup margarine
6 tbsp. ice water, may need 7 tbsp.
1 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
8 cup apples, sliced and peeled
1 tbsp. lemon juice
3/4 cup heavy cream
Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water, mix lightly. Form dough into a ball. Roll out 2/3 dough to fit a 10x6x2” baking dish. Transfer to baking dish. Combine sugar, remaining 1/4 cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining 1/3 pastry. Cover pie, seal edges and flute. Cut several large slits in top. Bake at 425ºF for 40 minutes. Reduce heat to 350ºF. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer.
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Deep-Dish Caramel Apple Pie
from Peggysue
3 cups all purpose flour
1 tsp. salt
1 cup cold butter, cubed
2 eggs, beaten
2 tsp. white vinegar
ice water
8 pie apples, peeled, cored and thickly sliced (about 7 cups)
1/2 cup caramel or butterscotch sauce
1 tbsp. balsamic vinegar or lemon juice
For pastry: In food processor fitted with metal blade, combine flour and salt. Using pulse button, cut in butter until mixture resembles coarse crumbs. In measuring cup, place eggs and white vinegar; add enough cold water to measure 2/3 cup. Add to flour mixture and process until dough begins to clump. Turn dough out onto plastic wrap and press into ball. Refrigerate until chilled. Divide pastry in half. Roll one half of the pastry between two pieces of waxed paper. Line 9" deep dish pie plate with pastry, folding over edge to make rim. Chill for 15 minutes. Roll out other half. Leaving pastry between sheets of paper, reserve in refrigerator. For filling: Preheat oven to 425ºF. Toss apples with caramel sauce and balsamic vinegar. Transfer to prepared pie shell. Top with second sheet of pastry making vent holes in top of crust and pinching edges to seal top and bottom crusts. Set pie on baking sheet and bake on lower rack in preheated oven for 45 minutes or until crust is golden. Let cool before slicing.
NOTES: If you are using a very tart apple (i.e. northern spies), I might add a little sugar to the apples. I generally like using granny smiths as I find them not too tart and they also hold up very well in baking. Taste your apple mixture. You'll know whether or not you need extra sweetness.
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Deep Dish Cranapple Pie
from Better Homes and Gardens magazine
1/4 cup sugar
3 Tbsp. all-purpose flour
1 tsp. apple pie spice
1 tsp. orange peel; finely shredded
1-1/2 cups canned whole cranberry sauce
7 cup cooking apples (such as Golden Delicious or Jonathan) about 2-1/2 lb., peeled and thinly sliced
1 single-crust pastry
1 egg yolk
1 tbsp. water
1 tbsp. sugar
vanilla ice cream, optional
In mixing bowl stir together 1/4 cup sugar, flour, apple pie spice (or 1/4 tsp. nutmeg), and orange peel. Stir in cranberry sauce. Add apples; toss to coat fruit. Transfer to a 10" deep-dish pie plate or a 1-1/2 quart casserole. On lightly floured surface, flatten dough. Roll from center to edges, forming a 14 inch circle. Using cookie cutters, cut desired shapes from pastry, rerolling and cutting trimmings as necessary. Arrange cutouts atop fruit mixture. In small bowl, stir together egg yolk and water; brush onto pastry cutouts. Sprinkle with 1 Tbsp. sugar. To prevent overbrowning, cover edge of pie with foil. Place on baking sheet. Bake in 375ºF oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or till top is golden, apples are tender, and filling is bubbly. Use a spoon to serve warm or cool with ice cream, if desired.
For Pear-Persimmon Deep-Dish Pie: Prepare pie as directed, except increase sugar to 1/2 cup. Substitute 7 cups sliced, peeled pears for the apples and 2 cups chopped, peeled persimmons for the cranberry sauce. Serve as directed.
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Deep-Dish Fresh Peach Pie
2 Tbsp. lemon juice
1-1/2 pounds fresh peaches (6 cups)
1-1/4 cups sugar
2 Tbsp. sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
4 Tbsp. butter
1 cup heavy cream, whipped
pastry
Prepare pastry for 8" single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1-1/4 cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1-1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1-1/2” overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450ºF, then reduce heat to 350ºF and bake 30 minutes more. Serve with whipped cream.
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Deep-Dish Peach Pie
2 tbsp. lemon juice
1-1/2 lb fresh peaches (6 cups, sliced)
1-1/4 cup sugar
2 tbsp. sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. flour
4 tbsp. butter
1 cup heavy cream, whipped
Pour juice over peach slices in large bowl. Mix 1-1/4 cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1-1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1-1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450ºF, then reduce heat to 350ºF and bake 30 minutes more. Serve with whipped cream.
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Deirdre Hall's Strawberry Cheese Pie
2-3 pints fresh strawberries
1/2 pint heavy cream
6 oz. cream cheese, softened
1/2 cup sugar
3-1/2 tbsp. fresh lemon juice (1 small lemon)
1 9” baked pie shell at room temperature
1/2 cup currant or strawberry jelly
Wash strawberries carefully, let dry. Stem strawberries, selecting larger ones to put on top of pie. Reserve smaller ones to put in filling. Beat together cream cheese, sugar and lemon juice until smooth and fluffy. Fold in whipped cream, cut in small strawberries. Pile filling lightly into baked pie shell. Place large strawberries, cut side down on top. Spread currant jelly, after it has been softened to consistency of thickened gelatin, over top of pie, glazing strawberries. Cover and refrigerate several hours. Or freeze overnight before serving, allow about 1 hour to thaw slightly before cutting. Can be served with additional whipped cream if desired. Also wonderful made with fresh raspberries, blueberries or black pitted cherries. Serves 8.
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Delaware Cream Cheese-Pineapple Pie
1/3 cup sugar
1 Tbsp. cornstarch
8 oz. crushed pineapple with juice
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla
9" unbaked pie shell
1/4 cup pecans, chopped
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is think and clear. Cool, set aside. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry - it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple, sprinkle with pecans. Bake at 400ºF for 50 minutes. Cool.
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Delicate Raspberry Pie
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 envelope unflavored gelatin
1/4 cup orange juice
1/2 cup sugar
2 cups mashed raspberries
1 cup cream, whipped
1 graham cracker crust
Sprinkle gelatin over orange juice and heat until dissolved. Add sugar to berries (check for personal taste). Come with gelatin mixture. Fold in whipped cream and pour into crust. Swirl top with fork. Chill 24 hours before serving.
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Deluxe Apple Pie
pastry for 2-crust pie
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
1/2 tsp. cinnamon
4 cups diced tart apples, 5 or 6 apples
4 canned pear halves
2 Tbsp. rum
2 Tbsp. butter or margarine
Line 9" pie pan with pastry, refrigerate until used. Mix sugar, flour, salt and cinnamon, add to apples and mix thoroughly. Set aside. Crush pears and spread in bottom of pastry-lined pan, sprinkle with rum. Heap apple mixture over pears, dot with butter. Put on top crust, seal and crimp edges, cut slits for steam to escape. Bake at 400ºF for 45 minutes or until apples are tender. Serve warm.
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Dessert-Bar Apple-Cherry Pie
from Midwest Living magazine
10 oz. frozen tart red cherries, pitted
1 cup granulated sugar
3 tbsp. quick-cooking tapioca
4 cups (2 lbs.) cooking apples, peeled, thinly sliced
2 tbsp. butter or margarine
milk
2 tsp. granulated sugar
1/8 tsp. ground nutmeg
Pastry:
2 cup all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6-7 tbsp. cold water
Filling: Thaw the frozen cherries, do not drain off the juice. In a large mixing bowl, combine 1 cup sugar and the tapioca. Add the undrained cherries and the apples, tossing to coat. Let stand for 20 minutes, stirring occasionally. Pastry: Preheat the oven to 375ºF. In a mixing bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle the water, one Tbsp. at a time, over part of the flour, toss gently with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide the dough in half. Form each half into a ball. For the bottom crust, on a lightly floured surface, flatten one ball of dough and roll into a 12” circle. Line a 9” pie plate with the pastry. Trim the pastry to the edge of the pie plate. Roll out the remaining pastry for the top crust, cut into strips for a lattice crust or cut slits for the steam to escape. Spoon the filling into the pie crust, dot with the butter or margarine. Add the top crust, trimming 1” beyond the edge of the pie plate. Fold until the edge. Seal and flute. Brush the top crust with milk. Sprinkle with 2 tsp. sugar and the nutmeg. Cover the edge of the pie with foil to prevent overbrowning. Bake for 25 minutes. Remove the foil and return to the oven for 20 to 25 minutes more, or until the crust is golden and the filling is bubbly. Cool on a wire rack. Serve with ice cream, if you like.
NOTE: Here's a trick for covering the pie to prevent a too-brown edge. Make a foil rim by folding a 12” square of foil into quarters. Cut out the center portion of the foil, making a 7 1/2” circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center open.
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Dinah Shore's Chocolate Chip-Walnut Pie
9" unbaked pie crust
3 eggs, slightly beaten
dash salt
1 tsp. vanilla
1/2 cup sugar
1-1/4 cup white corn syrup
1 cup semisweet chocolate pieces
2/3 cup walnut halves
Use your favorite recipe or pie crust mix. Beat until well blended: eggs, salt, vanilla, sugar, and corn syrup. Stir in chocolate pieces. Pour mixture into pie crust. Bake 45 minutes at 300ºF, or until top is evenly puffed and starts to crack. Chill. Serve with whipped cream and walnuts. Can be frozen, and thawed before serving.
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Diner Crumb-Topped Apple Pie
Apple Pie:
1/2 cup brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. grated lemon rind
unbaked 9"pastry for 1 crust
6 apples, peeled, cored and chunked
1 tbsp. lemon juice
Crumb Top:
1/2 cup sugar
3/4 cup flour
1/2 tsp. cinnamon
dash salt
8 tbsp. cold butter
Preheat oven 450ºF. Mix sugar, nutmeg, cinnamon, salt, and lemon rind. Line a pie plate with pastry and fill with a few apple chunks, sprinkle on some of the sugar mixture and a bit of lemon juice. Add more apples, more sugar mixture, and lemon juice, continue until pie pan is full, making sure the top layer of apples is liberally covered with sugar and seasonings. Sprinkle top with crumb mixture.
Crumb Topping: Combine sugar, flour, cinnamon, and salt. Cut in butter by hand or in food processor until mixture is crumbly. Sprinkle on top of apple pie. Bake crumb-topped pie 15 minutes, reduce heat to 350ºF and bake an additional 30 minutes, until crumbs are golden brown and apples sizzle. Serve warm with Cheddar Cheese or a scoop of vanilla ice cream.
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Divine Triple Chocolate Pie
Chocolate Pie Shell:
1 cup unbleached flour, sifted
1/3 cup vegetable shortening
2 tbsp. cold water
1/4 tsp. salt
1/2 oz. semi-sweet chocolate, grated
Pie:
1/4 cup sugar
1/4 tsp. salt
3 large eggs, separated
1/2 tsp. vanilla
1/4 cup sugar
1 pkg. unflavored gelatin
1 cup milk
3 oz. baking chocolate, cut up
1/4 tsp. cream of tartar
1 cup heavy cream, whipped
Garnish:
sweetened whipped cream
1/2 oz. semi-sweet chocolate
Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13" circle. Loosely fit the dough into a 9" pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400ºF for 12 minutes or until a golden brown. Cool on a rack. Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbsp. at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture, then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.
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Dixie Pie
2 eggs
1/2 cup flour
1/2 cup butter, unsalted
1 cup chocolate chips
1 cup pecan halves
1 Tbsp. bourbon
1 tsp. vanilla
9” pie shell, unbaked
Preheat oven to 350ºF. Beat eggs until light and lemon colored. Gradually beat in sugar. Fold in flour and butter, stir in chocolate chips, nuts and flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.
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9-Minute Fresh Fruit Pie - Banana Caramel Pie
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Basic Pumpkin Pie - Cherry Crunch Pie
Pies & Pastries, page 4
Dorothy Flatman's Raspberry Pie - Fluffy Peanut Butter Pie
Pies & Pastries, page 5
Fluffy Strawberry Pie - Glazed Fresh Strawberry Pie
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Glazed Fruit Pie - Lemon Berry Tart
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Lemon Blueberry Pie - Mile-High Raspberry Pie
Pies & Pastries, page 8
Milk Chocolate Pie - Orange Meringue Pie
Pies & Pastries, page 9
Orchard Harvest Walnut Pie - Pecan Chocolate Chip Pie
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Pecan Chocolate Fudge Pie - Rich Vanilla Cream Pie
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Ripe Peach Pie - Swedish Apple Pie
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Tart Citron (Lemon Tart) - Yummy Peach Pie
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