Fluffy Strawberry Pie
4 serving-size pkg. strawberry gelatin
3/4 cup boiling water
1/2 cup ice cubes
1 pkg. vanilla instant pudding
3/4 cup cold milk
3-1/2 cups cool whip whipped topping
1 pint strawberries, hulled and sliced
1 baked 9" pie shell, cooled
Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes. Blend in gelatin. Chill, if necessary, until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
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Fluffy Strawberry Pie #2
pastry for one-crust pie or buttermilk pastry
3/4 cup boiling water
1 package (4 serving size) strawberry flavored gelatin
1 tsp. grated lime peel
1/2 cup lime juice (2 limes)
2 cups whipping (heavy) cream
1 cup powdered sugar
2 cups strawberries, slightly crushed
Bake pastry for baked one crust pie. Cool completely Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Fold whipped cream and strawberries into gelatin mixture. Spread in pie crust. Refrigerate about 3 hours or until set. Store covered in refrigerator.
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Frango Mint Pie
1 cup butter
2 cup powdered sugar, sifted
4 oz. unsweetened chocolate
4 eggs
3/4 tsp. peppermint extract
2 tsp. vanilla
10 vanilla wafers, crushed
Beat together butter and sugar in a large bowl until fluffy. In the top of a double boiler, melt chocolate. Add melted chocolate to butter mixture and beat thoroughly. Add eggs, 1 at a time, beating well after each addition. Fold in peppermint and vanilla extracts. Line 8" pie tin with vanilla wafer crumbs (buttering tin will help them stick). Pour in filling and refrigerate 2 hours.
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Franklin's Jam Tarts
2 cups flour
1/2 tsp. salt
2/3-1 cup shortening
1/4-1/2 cup ice water
any kind of jam
Sift flour and salt together in large bowl. Work shortening into flour gently with fingertips until well blended and no large lumps of shortening remain. Dribble in enough ice water to make dough hold together in a ball, but do not make the dough sticky. On floured board, roll out to 1/8" thickness. Cut into rounds. Place 1/2-1 tsp. jam in center of each round. Fold over into a half moon and pinch edges together. Prick top with fork. Place close together on cookie sheet. Bake at 375ºF until golden brown on top. Makes 18-20 tarts. If desired, sprinkle lightly with sugar before baking.
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French Coconut Pie
3 eggs, well beaten
1-1/2 cups sugar
1-1/3 cups coconut
1/2 cup butter or margarine, melted
1 Tbsp. vinegar
1 tsp. vanilla
Mix all ingredients together well. Pour into pie crust and bake at 350ºF. for 45 minutes.
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French Strawberry Pie
9" pie shell
3 oz. cream cheese
3 Tbsp. cream
1 cup sugar
1 cup whipping cream
2 Tbsp. cornstarch or arrow root
1 quart strawberries, fresh
lemon juice
Bake pie shell (if frozen-7-9 minutes in 400ºF. oven), set aside to cool. Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones, slice in half, set aside. Mix sugar in rest; mash and rub through sieve. Mix in cornstarch and few n drops of lemon juice. Cook until thick, stirring constantly. Cool. Put half over cream cheese in pie pan. Arrange strawberries in the sauce, then pour the remaining puree over the berries and chill. To serve top with sweetened whip cream.
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Fresh Apricot Pie
9" double pie crust
5 cups apricot halves
2 tsp. lemon juice
3/4 cup sugar
1/4 cup flour
1/4 tsp. cinnamon
2 Tbsp. butter
Heat oven to 425ºF. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge. Bake 35-40 min. or until juice begins to bubble through slits in crust. Yield: one 9" pie
Nutritional information: Serving size=1/6 Calories: 560 Sodium: 404 mg Fat: 27g
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Fresh Berry Pie
from Susan
1 to 1-1/2 cups of sugar
1/3 cup flour
1/2 tsp. cinnamon
4 cups of fresh berries (such as raspberries, blackberries, loganberries, strawberries, boysenberries or gooseberries), washed, drained and picked over
1-1/2 Tbsp. butter
Combine sugar, flour and cinnamon. Lightly mix with berries. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Bake at 425ºF. until crust is nicely browned and juice begins to bubble through slits in crust, about 35-45 minutes. Serve slightly warm, not hot.
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Fresh Blueberry Cream Pie
from Southern Living magazine
1 cup sour cream
2 tbsp. flour, all-purpose
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg, beaten
2-1/2 cups blueberries, fresh
1 pastry shell, 9", unbaked
3 tbsp. flour, all-purpose
3 tbsp. butter, softened
3 tbsp. pecans, chopped
Combine first 6 ingredients, beat 5 minutes at medium speed of an electric mixer or until smooth. Fold in blueberries. Pour filling into pastry shell, bake at 400ºF for 25 minutes. Combine remaining ingredients, stirring well, sprinkle over top of pie. Bake 10 additional minutes. Chill before serving.
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Fresh Blueberry Pie
10-1/2 cups fresh blueberries
1 cup sour cream
2 Tbsp. flour
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
9” frozen pie crust
Topping:
3 Tbsp. flour
3 Tbsp. margarine or butter
3 Tbsp. pecans, chopped fine
Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 minutes or until smooth. Stir in blueberries, pour into 9 inch pastry shell, bake at 400ºF. for 25 minutes. Combine: 3 Tbsp. flour, 3 Tbsp. margarine or butter, and 3 Tbsp. pecans . Sprinkle over top of pie. Bake 10 minutes more. Chill before serving.
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Fresh Cherry Pie
from Southern Living Magazine
9” double pastry shell
4 cup cherries, fresh, pitted
1-1/3 cup sugar
1/3 cup flour, all-purpose
1 tsp. almond extract
1 tbsp. butter
whipped cream, optional
Line a 9” pie pan with pastry. Combine cherries, sugar, flour, and almond extract. Pour into unbaked pie shell, and dot with butter. Cover with top crust, and seal edges. Cut slits in center of crust to allow steam to escape. Bake at 400ºF about 40 to 50 minutes or until done. Serve with whipped cream, if desired.
NOTE: To freeze, omit baking and wrap securely. To serve, bake frozen pie at 400ºF from 55 minutes to 1 hour and 10 minutes or until done.
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Fresh Double Berry Pie
1-1/4 cups plus 1 tbsp. sugar
1 Tbsp. cornstarch
3 tsp. quick-cooking tapioca
5 cups assorted fresh or frozen thawed raspberries and blackberries*
2 Tbsp. raspberry liqueur
1 package (15-oz) Pillsbury all ready pie crust
1/8 tsp. ground cinnamon
Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl, stir well. Add berries and liqueur, toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9” pie plate. Flute edges and bake at 450ºF for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet, sprinkle with flour. Using a 3" heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie, reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell, arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canapé cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet, bake at 375ºF for 1 hour. Combine remaining 1 Tbsp. sugar and cinnamon, sprinkle over pies. Cool completely.
NOTE: * You can use canned berries, but be sure to drain well first.
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Fresh Latticed Peach Pie
1/2 cup sugar
2 Tbsp. sifted flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
6 ripe peaches (about 3 lbs.)
1 Tbsp. lemon juice
1/4 tsp. almond extract
Pastry, below
2 Tbsp. butter
milk or cream
sugar
Mix sugar, flour, cinnamon and salt together. Drop peaches, 3 or 4 at a time, into boiling water. Leave in 15-30 seconds; lift out with slotted spoon. Peel off skins; cut in half. Remove pits, then slice (you should have 10 cups slices). Place peaches in large bowl. Sprinkle with lemon juice and almond extract; toss lightly. Sprinkle with sugar mixture; toss gently to mix. Prepare pastry. Spoon filling into bottom crust; dot with butter. Cover with lattice top; brush top with milk or cream and sprinkle with sugar. Bake at 425ºF for 15 minutes. Reduce heat to 350ºF and continue to bake an additional 35-40 minutes or until pastry is golden and juices bubble up near center. Cool on wire rack 1 hour.
Pastry: Sift 2 cups flour and 1 tsp. salt into medium bowl; cut in 2/3 cup vegetable shortening with pastry blender until mixture is crumbly. Sprinkle 4-5 Tbsp. water over mixture, 1 Tbsp. at a time. Mix lightly with fork just until pastry holds together and leaves sides of bowl clean. Divide dough in half. To make bottom crust, roll out half to 12" round on lightly floured surface. Fit into 9" pie plate. Trim overhang to 1/2". To make top crust, roll out remaining pastry to 11" round. Cut several slits or decorator cutouts near center. Once pie is filled, place top crust over filling. Trim overhang to 1/2", even with bottom pastry. Pinch to seal. Turn edge up and in to seal in juices. Pinch again to make stand-up edge; flute or pinch as desired.
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Fresh Peach Pie
from Carol
Crust #1:
1-1/2 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 cup oil
2 Tbsp. milk
Crust #2:
1-1/2 cups flour
1-1/2 cups nuts
1-1/2 sticks margarine
Filling:
1 cup sugar
3-1/2 Tbsp. cornstarch
1 dash salt
2 Tbsp. corn syrup, light
1 cup water
3 Tbsp. peach Jell-O
4 large peaches
Mix all ingredients together and press into a 9" pie pan. Bake 15 to 20 minutes at 325ºF. Cool. For filling: Boil all but peaches and Jell-O, stirring constantly until thickened. Remove from heat. Add the Jell-O and cool in the refrigerator. Peel and slice the peaches. Add to the cooled filling and pour into the crust. Garnish with Whipped Cream or Cool Whip.
Carols' Note: I gave you 2 crust recipes because I prefer crust #2! Crust #1 came with the recipe. You decide which you would prefer!
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Fresh Pineapple Pie
1 double pastry crust
2/3 cup granulated sugar
1/4 cup all purpose flour
4 cups peeled, cored, cubed, fresh pineapple), about 1-1/2 medium
1/2 cup snipped dried apricots
1/3 cup chopped macadamia nuts or almonds
2 Tbsp. rum flavoring plus 2 Tbsp. water
1 tsp. granulated sugar
1/8 tsp. ground cinnamon
1 Tbsp. milk
Prepare and roll our pastry for double crust pie as directed. Line a 9” pie plate with half of the pastry. For filling, combine 2/3 cup sugar and the flour. Add the pineapple, apricots, nuts, and rum, then gently toss until coated. Transfer fruit mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge. Combine 1 tsp. sugar and the cinnamon. Brush top crust with milk. Sprinkle with sugar-cinnamon. Cover edge of pie with foil. Bake in a 375ºF. oven for 25 minutes. Remove foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack. Cover and refrigerate any leftovers. Makes 8 servings.
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Fresh Raspberry Lattice Pie
from "The Complete Book of Baking (Pillsbury)"
Filling:
4-1/2 cup raspberries
1-1/4 cup sugar
5 Tbsp. cornstarch
1 dash salt
1 Tbsp. butter
Crust:
Pastry for Two-Crust Pie
In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature. Prepare pastry for a two-crust pie using 9" pie pan. Heat oven to 425ºF. Pour filling into pastry-lined pan, dot with butter. To make lattice top, cut remaining pastry into 1/2"-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining pastry, form small, pea-sized balls and place over the crossings in lattice pattern. Bake for 35-45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries and/or chocolate leaves for a pretty presentation.
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Fresh Raspberry Pie
Pastry:
2-1/2 cups flour
1/4 cup brown sugar, light packed
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup unsalted butter, cut in pieces, chilled
1/3 cup vegetable shortening, chill cut in pieces
6 Tbsp. ice water
Filling:
1-1/3 cups +1 tsp. sugar
7 Tbsp. cornstarch
1 Tbsp. lemon peel, grated
6 cups raspberries, fresh
1/8 tsp. cinnamon
For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball. Divide in half. Flatten each piece into disk. Wrap in plastic, chill at least 1 hour or overnight. For Filling: Preheat oven 375. Mix 1-1/3 cup sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round. Transfer dough to 9" round glass pie dish with 1-1/4" high sides, trim edges. Roll out remaining dough to thickness of 1/8".Use for top crust. Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 Tbsp. sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving.
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Fresh Strawberry Almond Pie
Crust:
1-1/2 cups crushed shortbread cookies
1/4 cup finely chopped blanched or slivered almonds
1/3 cup butter, melted
Filling:
3 pints (6 cups) strawberries, hulled
1 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. almond extract
sweetened whipped cream for garnish, optional
Heat oven to 350ºF. In small bowl stir together all crust ingredients. Press on bottom and up sides of 9" pie pan. Bake for 8 minutes. Cool completely. Mash 1 cup strawberries; add water to equal 1-1/3 cups. In 2-quart saucepan combine sugar and cornstarch. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil, 15-20 minutes. Boil 1 minute; move from heat. Stir in salt and almond extract; cool 10 minutes. Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate until mixture is thickened. at least 3 hours. Garnish with sweetened whipped cream. Store refrigerated. Serves 8.
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Fresh Strawberry Pie
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
1-1/2 quarts strawberries
1 cup sugar
juice from 1/2 lemon
3 Tbsp. cornstarch
1/2 pint whipping cream
For crust, combine flour, powdered sugar and butter with pastry blender or fork until crumbs are fine. Press crumbs into 9 or 10" pie plate; bake at 350ºF for 15-20 minutes, or until light and golden brown. Cool. For filling, clean berries and place 1 quart of the best berries on end in baked and cooled crust. Cut extra large berries in half. In blender, puree remaining berries and add 1 cup of the sugar, lemon juice and cornstarch. Cook over medium heat until clear and thick. Cool to room temperature. Pour evenly over berries in crust. Chill. Top with sweetened whipped cream.
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Fresh Strawberry Pie #2
recipe by Sandy
9” pie crust, baked and cooled
1 quart fresh strawberries, washed, capped, and sliced
3 oz. box strawberry Jell-O
1/2 cup sugar
3 Tbsp. cornstarch
1 cup cold water
Cool Whip, optional (or whipped cream)
Mix sugar, cornstarch, and water together in a small saucepan. Bring to a boil over medium heat, and cook until thickened. Add Jell-O and stir well. Place berries in a large bowl. Pour the cornstarch / Jell-O mixture over them and stir to coat. Pour all into the pie crust and use a spatula to get all the Jell-O mixture out of the bowl. Chill for several hours. Slice and top with cool whip or whipped cream. Store leftovers in the fridge.
Per Serving (excluding unknown items): 223 Calories; 6g Fat (25.0% calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 1 Fat; 1-1/2 Other Carbohydrates.
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Fresh Strawberry Tarts
pastry for 9" tart shell, below
2 pints strawberries, chilled
Pastry cream, below
3/4 cup apple jelly
1 Tbsp. lemon juice
Roll pastry on lightly floured pastry cloth to form 12" circle. Lift into fluted 9" pan with removable bottom in place. Press evenly to bottom and side all around ; pastry should come halfway up side. Prick all over with fork. Refrigerate until ready to bake. Preheat oven to 400ºF. Bake pastry shell 15 minutes. Cool on wire rack. About 1 1/2 hours before serving, gently remove outer rim from pastry, keeping shell on bottom. Wash and hull strawberries, drain. Fill pastry shell with chilled pastry cream. Arrange strawberries to cover pastry cream. Make Glaze: Melt jelly over low heat; stir in lemon juice. Use to brush over berries, coating completely. Refrigerate about 1 hour, to chill well. Serves 8-10.
Pastry for 9" Tart Shell: With fork, blend 1-1/2 cups sifted flour, 1/4 cup sugar and 1/4 tsp. salt in medium bowl. Combine well. With pastry blender, cut in 1/2 cup butter until it is in small pieces, about the size of small peas. Stir in 1 egg; blend well. Form into ball; refrigerate 1 hour or until ready to roll out. Makes enough pastry for one 10-, 11- or 12" shell; two 7-1/2" shells or six 4- or 5" shells.
Pastry Cream: In small saucepan, mix 1/3 cup sugar, 1/8 tsp. salt and 1-1/2 Tbsp. cornstarch. Stir in 1-1/2 cups milk. Cook, stirring constantly, over medium heat until mixture thickens and begins to boil; boil 1 minute. Remove from heat. Slightly beat 3 egg yolks. Add a little hot mixture to egg yolks, mixing well. Return to pan. Cook, stirring constantly, until mixture is thick and bubbly. Stir in 3/4 tsp. vanilla extract and 1/2 tsp. almond extract. Let cool to room temperature, about 1 hour. Refrigerate, with waxed paper placed directly on surface, until well chilled. Makes about 1-2/3 cups.
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Frosted Cranberry-Cherry Pie
Crust:
15-oz. pkg. refrigerated pie crusts
Filling:
21-oz. can cherry pie filling
16-oz. can whole berry cranberry sauce
3 Tbsp. cornstarch
1/4 tsp. cinnamon
Glaze and Topping:
1/2 cup powdered sugar
1 Tbsp. light corn syrup
3-4 tsp. water
1/4 cup almond slices
Prepare pie crust as directed on package for two-crust pie using 9" pie pan. Heat oven to 400ºF. In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Bake 40-50 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Remove from oven. Immediately, in small bowl, blend powdered sugar, corn syrup and enough water for drizzling consistency. Drizzle over hot pie. Decorate or sprinkle with almonds. Cool at least 1 hour before serving. Serves 8.
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Frosty Orange Pie
Crumb Crust:
1 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 cup flaked coconut
1/3 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
Filling:
1 qt vanilla ice cream, soft
1/4 cup frozen orange juice concentrate, thawed
1/4 cup toasted flaked coconut
For crust, heat oats in shallow baking pan in preheated moderate oven (350ºF.) about 10 minutes. Combine oats, coconut, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9” pie plate. Chill. For filling, spread half of the ice cream in pie shell. Drizzle with 2 Tbsp. of the orange juice concentrate. Repeat layers once. Sprinkle with toasted coconut. Freeze until firm.
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Frozen Citrus Pie
6 oz. lemonade frozen concentrate
1 pint vanilla ice cream, softened
3-1/2 cup thawed whipped topping
1 prepared graham cracker crust
yellow food coloring, if desired
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually, spoon in ice cream and blend. Fold in whipped topping and add food coloring, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon in pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer.
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Frozen Deep Dish Pies
frozen pie filling, below
butter
frozen pastry rounds, below
granulated sugar or egg yolk
Remove one package of frozen filling from freezer. Unwrap, place in lightly greased 1-1/2-quart casserole. Dot top with 2 Tbsp. butter. Let stand at room temperature 1 hour. Also remove one pastry round; let stand at room temperature, along with filling. Preheat oven to 400ºF. With sharp knife, make several slits in center of pastry. Place pastry round on top of filling. With fingers, crimp edge of pastry to edge of dish. Sprinkle top with 1 tsp. sugar or brush with egg yolk mixed with 2 tsp. water. Bake 50-60 minutes or until top is nicely browned and apples are tender. Serves 6.
Frozen Apple Pie Filling
2 lbs. tart cooking apples
1 Tbsp. lemon juice
1 cup sugar
3 Tbsp. flour
1/2 tsp. nutmeg
1/8 tsp. cloves
Wash apples. Pare, core and slice thinly into large bowl. Sprinkle with lemon juice. Combine sugar, flour, nutmeg and cloves; gently toss with apples, mixing well. Turn into foil-lined round foil pan, about 8-1/2" in diameter. Freeze; lift out filling; bring foil over apples to wrap securely; label and freeze.
Frozen Cranberry-Apple Pie Filling
2 cups cranberries
1 1/2 cups sugar
1/4 cup flour
2 Tbsp. maple syrup
6 large tart apples (3 lbs.), pared, cored and sliced
In large bowl, mix cranberries with sugar, flour and syrup. Add apple slices; toss lightly to mix well. Turn into two foil-lined round foil pans, about 8-1/2" in diameter. Freeze; lift out filling; bring foil over filling to wrap securely; label and freeze.
NOTE: You may use frozen cranberries; if NOT frozen, cut cranberries in half with sharp knife.
Frozen Pastry Rounds
4 cups sifted flour
2 tsp. salt
1-1/2 cups shortening
1/2 cup ice water
Sift flour with salt into very large bowl. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle ice water, 1 Tbsp. at a time, over all of pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl. Sprinkle only dry portion remaining. (Pastry should be just moist enough to hold together, not sticky.) Shape pastry into ball. Wrap in waxed paper and refrigerate until ready to use. Divide in fourths. Flatten each with palm of hand. On lightly floured pastry cloth, using stockinet-covered rolling pin, roll out each quarter of pastry into 11" circle. Cut waxed paper into 12" circles. Stack pastry rounds with waxed paper in between. Freezer-wrap, seal and label. Store in box, if desired, in refrigerator. These store well for about 6 months.
NOTE: If desired, prepare two 11-oz. packages piecrust mix instead of making pastry from scratch.
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Frozen Lemonade Pie
16 oz. frozen lemonade
8 oz. cream cheese, at room temperature
14 oz. sweetened condensed milk
6 oz. nondairy whipped topping
6 oz. prepared graham cracker piecrust
Add lemonade concentrate, cream cheese and sweetened condensed milk to blender. Whirl until smooth and creamy. Scrape mixture into bowl, fold in whipped topping. Pour mixture into graham cracker crust. Refrigerate 2 to 3 hours. Garnish as desired. Serves 8.
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Frozen Orange Cloud Pie
from "Simply Delicious Desserts"
Crust:
1-1/2 cup low-fat graham cracker crumbs
1/4 cup reduced fat margarine, melted
3 Tbsp. granulated sugar
Filling:
14 oz. fat-free sweetened condensed milk
1/2 cup orange carbonated beverage
2 tsp. orange peel, grated
4 drops yellow food coloring
2 cups Cool Whip Free, thawed
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375ºF. oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, sweetened condensed milk, carbonated beverage, orange peel, and food coloring in a mixing bowl. Mix well. Fold in whipped topping. Pour into crust. Freeze six hours or until firm. Let stand ten minutes before serving.
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Frozen Peanut Butter Pie
1/2 cup creamy peanut butter
3 oz. cream cheese, softened
1/2 tsp. vanilla extract
1 cup powdered sugar
1/2 cup milk
8 oz. Cool Whip, thawed
6 oz. packaged graham cracker crumb crust
In small bowl, combine peanut butter, cream cheese and vanilla; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in topping. Pour into crust. Freeze several hours or until firm. Serves 6-8.
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Frozen Pink Lemonade Sundae Pie
9" pie shell or graham cracker crust
3-oz cream cheese, softened
1 can sweetened condensed milk (NOT evaporate milk)
1/2 cup lemon juice
6-8 drops red food coloring
2 cups (1 pint) whipping cream, whipped
In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in bottled lemon juice and food coloring. Fold in whipped cream. Pour into prepared pie shell. Freeze or chill 6 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Freeze leftovers.
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Frozen Strawberry Margarita Pie
Crust:
1 cup finely crushed pretzels
1/3 cup butter, melted
3 Tbsp. sugar
Filling:
1/2 oz. unflavored gelatin
1/2 cup water
3 cups strawberries, hulled, reserve 4
1 cup strawberry lowfat yogurt
1/2 cup sugar
1/4 cup tequila or orange juice
6-oz. frozen limeade concentrate, slightly thawed
1 cup frozen whipped topping, thawed
8 small pretzels
Heat oven to 350ºF. In medium bowl stir together all crust ingredients. Press on bottom and up sides of 9" pie pan. Bake for 8-10 minutes or until lightly browned. Cool completely. Meanwhile, in small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over medium heat until gelatin is dissolved, 1-2 minutes. In food processor bowl or 5-cup blender container place strawberries. Cover; process on high speed until well mixed, about 1 minute. Add gelatin mixture, yogurt, sugar, tequila and limeade. Continue processing until well mixed. Cover; refrigerate until mixture mounds when dropped from spoon, 45-60 minutes. Spoon into prepared crust. Freeze until firm, 6 hours or overnight. Slice 4 reserved strawberries. Garnish pie with strawberry slices, whipped topping and pretzels. Let stand at room temperature 20 to 30 minutes before serving. Serves 8.
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Fruit Tart
one 8-9” round sponge cake
3 kiwi
1 can peaches in heavy syrup
5-6 strawberries
Drain peaches, reserving syrup. Slice the peaches, kiwi (remove skin) and the strawberries. Start arranging them onto the sponge cake into a decorative design. Meanwhile, heat up the heavy peach syrup and in a separate small dish mix 1/2 cup cold water with 1 Tbsp. of corn starch. Pour into the heavy syrup and it will thicken. Use more or less water as needed. When the mixture is thick, then pour over the sponge cake and using a small cooking brush get the mixture into all the nook and crannies covering the whole dish. Chill several hours before serving.
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Fudge-Bottomed Chocolate Strawberry Pie
7 oz. milk chocolate bar, broken into rectangles
1 Tbsp. + 1/4 cup milk
6 oz. pkg. chocolate crumb crust
1 1/2 cups miniature marshmallows
8 oz. Cool Whip, thawed
10 oz. frozen strawberries in light syrup, thawed, pureed
additional Cool Whip, optional
Place 6 chocolate rectangles and 1 tablespoon milk in medium microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. If necessary, microwave at high additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Spread on bottom of crust. In small saucepan, place marshmallows and remaining 1/4 cup milk. Cook over medium heat, stirring constantly, until marshmallows are melted. Transfer to separate large bowl; cool completely. Melt remaining 10 chocolate rectangles; stir into one half (about 1/3 cup) marshmallow mixture. (Mixture will become very thick.) Gradually add 1-1/2 cups Cool Whip, blending thoroughly. Spread over chocolate mixture in crust. Gradually blend 1/2 cup pureed strawberries and remaining 2 cups Cool Whip into remaining 1/3 cup marshmallow mixture, blending well. Gently spread over chocolate mixture. Cover; freeze several hours or until firm. Serve with sweetened whipped cream and remaining strawberry puree, if desired. Cover; freeze remaining pie. Serves 6-8.
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Fudge Brownie Pie
2 eggs
1 cup sugar
1/2 cup butter, melted
1/2 cup flour
1/3 cup unsweetened cocoa
1/4 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts, optional
ice cream
hot fudge sauce, below
Beat eggs in small mixer bowl; blend in sugar and melted butter. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8" pie pan. Bake at 350ºF for 25-30 minutes or until almost set (pie will not test done). Cool; cut into wedges. Serve wedges topped with scoop of ice cream and drizzled with hot fudge sauce. Serves 6-8.
Hot Fudge Sauce: Combine 1/2 cup sugar and 1/2 cup unsweetened cocoa in small saucepan; blend in 2/3 cup (5.3-oz. can) evaporated milk and 1/3 cup light corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/3 cup butter and 1 tsp. vanilla. Serve warm.
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Fudge Pecan Pie
1/2 cup sugar
1/3 cup unsweetened cocoa
1/3 cup flour
1/4 tsp. salt
1-1/4 cups light corn syrup
3 eggs
3 Tbsp. butter, melted
1-1/2 tsp. vanilla
1/2 cup chopped pecans
9" unbaked pastry shell
pecan halves
Mocha Whipped Cream, optional, below
Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter and vanilla in large mixer bowl; beat 30 second on medium speed. DO NOT OVERBEAT. Stir in chopped pecans. Pour into unbaked pastry shell. Bake at 350ºF for 55-60 minutes; immediately arrange pecan halves on top. Cool. (For fullest flavor, cover and let stand one day before serving.) Serve with Mocha Whipped Cream. Serves 8.
Mocha Whipped Cream: Whip 1/2 cup heavy or whipping cream and 1 Tbsp. powdered sugar until stiff. Dissolve 1/4 tsp. instant coffee granules in 1 tsp. water; carefully stir into sweetened whipped cream.
VARIATION: Fudge Walnut Pie: Substitute dark corn syrup for light corn syrup, 1 Tbsp. imitation maple flavor for vanilla and chopped walnuts and walnut halves for chopped pecans and pecan halves. Prepare and bake as directed above.
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Fudge Pie
2 squares bitter chocolate
1/2 cup butter
1/4 cup sifted flour
2 eggs
1 cup sugar
Melt chocolate and butter in double boiler. Mix flour and sugar. Beat eggs and combine with flour and sugar. Add chocolate and butter. Put in well greased 9" pie tin and bake at 350ºF for 30-45 minutes. Serve with topping of ice cream or whipped cream. Cut into segments like a pie.
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Fudge Sundae Pie
1/4 cup light corn syrup
3 Tbsp. butter
2 Tbsp. brown sugar
2-1/2 cups Rice Krispies
1/4 cup peanut butter
1/4 cup fudge ice cream sauce
3 Tbsp. light corn syrup
1 quart vanilla ice cream
In small saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Cook and stir over medium heat until butter melts. Combine cereal and syrup mixture, stirring until cereal is well coated. Using back of spoon, evenly press cereal over bottom and up sides of 9" pie plate to form pie crust. Freeze about 10 minutes or until set. Meanwhile, in small bowl, stir together peanut butter, fudge sauce and 3 Tbsp. light corn syrup. Spread half over crust. Stir ice cream to soften slightly. Spoon over peanut butter layer, spreading evenly. Drizzle remaining peanut butter mixture over ice cream. (If too stiff to drizzle, stir in a few drops of milk.) Freeze until firm. Serves 8.
NOTE: If you want more peanut flavor, add 1/4 cup chopped peanuts to crust mixture. *** If desired, sprinkle top of pie with chopped peanuts, cashews or pecans before serving. Or garnish each serving with a swirl of whipped cream and a maraschino cherry.
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Fudgy Mocha-Almond Pie
from "Hershey’s Chocolate for Every Season"
1/3 cup butter
2/3 cup sugar
1/2 cup cocoa
2 tsp. instant espresso powder or instant coffee crystals
3 eggs
1 cup light corn syrup
1/4 tsp. salt
1 cup slivered almonds, toasted
9” unbaked pie crust
Coffee Whipped Cream, below
Heat oven to 350ºF. Melt butter in medium saucepan over low heat; add sugar, cocoa and espresso powder, stirring until combined. Remove from heat; set aside. Combine eggs, corn syrup and salt in medium bowl. Pour into unbaked pie crust. Cover edge of fan with foil to prevent overbrowning. Bake 25 minutes; remove foil. Bake 15 minutes more. Cool on wire rack for 1 hour. Refrigerate until serving time. Prepare whipped cream; serve with pie. Serves 10.
Coffee Whipping Cream: Combine 1/2 cup whipping cream, 1 Tbsp. coffee liqueur or strong coffee (if desired) and 1 Tbsp. powdered sugar in small chilled bowl; beat on medium speed of mixer until soft peaks form. Makes 1 cup.
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Fudgy Tennessee Pie
from Midwest Living magazine
pastry for single-crust pie
1/2 cup butter
3 oz. unsweetened chocolate
4 eggs
1-1/2 cups sugar
3 tbsp. light corn syrup
1 tsp. vanilla
1/4 tsp. salt
ice cream
Line 9" pie plate with pastry. Flute edge. Line with double thickness of foil. Bake at 450ºF for 8 minutes. Remove foil. Bake 4 - 5 minutes more till crust is set and dry. When crust is done, reduce oven to 350. Set crust aside. In heavy saucepan, melt butter and chocolate together over low heat, stirring frequently. Remove from heat and cool slightly. Meanwhile, in large mixing bowl, beat eggs with electric mixer on medium speed for 4 - 5 minutes till thick and light-colored. Beat in sugar, corn syrup, vanilla and salt. Then, beat in chocolate mix. Pour mix into partially baked pastry. Bake 350ºF for 35 minutes (center will still be soft). Do Not Overbake!. Cool. Serve cool or warm with ice cream Serves 8.
NOTE: For a brownie sundae, serve pie with your choice of toppers to spoon and sprinkle over the ice cream.
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Georgia Boy's Peanut Butter Pie
1/2 cup sifted confectioners' sugar
1/4 cup crunchy peanut butter
baked 9" pastry shell
2/3 cup sugar
2 Tbsp. cornstarch
1 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 egg yolks, lightly beaten
1 Tbsp. butter or margarine
1 tsp. vanilla
meringue for one 9" pie
Preheat oven to 350ºF. Combine confectioners' sugar and peanut butter in small bowl. Sprinkle half of peanut butter mixture on bottom of pastry shell. Stir together sugar, cornstarch, flour, and salt in medium saucepan, gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and cook for an additional 2 minutes, stirring constantly. Remove pan from heat. Gradually stir one cup hot mixture into egg yolks, return egg mixture to saucepan. Return mixture to a boil over medium-low heat and cook for 2 minutes, stirring constantly. Remove pan from heat, stir in butter and vanilla. Pour filling over peanut butter mixture in pastry shell. Spread meringue on hot filling. Carefully sealing to edge of crust to prevent shrinking. Sprinkle remaining peanut butter mixture over meringue. Bake for 12 to 15 minutes or until light golden brown. Cool completely on wire rack before serving or refrigerating.
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Georgia Peach Cream Pie
from The Dessert Show
3/4 cup sugar
2 Tbsp. flour
3 Tbsp. cornstarch
1/4 tsp. salt
2 cup milk
2 well beaten egg yolks
1 Tbsp. butter
1 tsp. lemon juice
2 cup sliced fresh peaches
1 baked pie shell
Sweetened whipped cream
Mix sugar, flour, cornstarch and salt. Add milk slowly and cook over boiling water until mixture begins to thicken. Add well-beaten egg yolks and butter and cook until mixture thickens. Add lemon juice and cool. Arrange 1 cup sliced peaches in pie shell. Pour in filling and top with remaining peaches. Chill thoroughly and top with sweetened whipped cream.
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Georgia Peach Pie
from The Dessert Show, show #DS3016
1/4 tsp. salt
1/2 cup sugar
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. milk
2 cups all-purpose flour
3/4 cup butter
8 peaches, peeled, 1" slices
1/4 cup all-purpose flour
1 tsp. grated lemon peel
Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time, over flour mixture; toss with fork to blend lightly but evenly. When mixture forms ball, knead gently 2 or 3 times. Divide dough in half. On lightly floured surface roll out half of dough to 12" circle; fit into 9" pie plate; trim, leaving 1" overhang. Roll out remaining half dough to 12" circle; using sharp knife cut circle into ten strips, each about 1" wide; set aside. Heat oven to 375ºF. Prepare filling: In large bowl, combine peaches,sugar,1/4 cup flour, lemon juice and grated peel; toss well. Pour filling into prepared crust. Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang. Dampen overhang lightly with water; turn up over ends of strips and seal. Flute edge decoratively. Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.
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Gingered Apple-Cranberry Pie
pastry for 9" double crust
5 large tart apples *
1/3 cup crystallized ginger, finely chopped
1 cup fresh cranberries, coarsely chopped
1 lemon, finely grated zest
3 tbsp. all-purpose flour
1 cup sugar
1/2 tsp. ground allspice
3 tbsp. unsalted butter, in bits
2-3 tbsp. heavy cream
1-2 tbsp. demerara sugar or raw sugar
Preheat oven to 425ºF. Peel, core, and thinly slice apples, lengthwise. On a lightly floured surface, roll out the larger pastry portion into an 11" round. fit carefully into a 9" pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhang under and press it down against the pan rim. Roll out the remaining pastry into a 10" round for the top crust. Set the prepared pie pan and top crust aside. In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt, and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, piling it high in the center. Dot with the butter. Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top. Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with demerara or raw sugar. Bake for 15 minutes. Reduce heat to 350ºF and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer. Transfer to a rack to cool. Serve slightly warm or at room temperature. Serves 8-10.
NOTES: * Pippin, Granny Smith, or McIntosh suggested. *** This pie tastes best when slightly warm, but it can be baked 3 or 4 hours in advance and served at room temperature.
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Girl Scout Mint Cookie Pie
16 Girl Scout thin mint cookies
3 egg whites
1/8 tsp. salt
3/4 cup sugar
1/2 cup chopped nuts
1/2 tsp. vanilla
1 cup heavy cream, whipped
shaved chocolate, opt.
Preheat oven to 325ºF. Roll cookies between two sheets of wax paper to make fine crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and salt until stiff and glossy. Fold in crumbs, nuts and vanilla. Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours. Cover with whipped cream and shaved chocolate.
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Glazed Almond Puff
2 cups flour
1 cup butter, softened
2 Tbsp. + 1 cup water
1 tsp. almond
3 eggs
chopped nuts
Sugar Glaze:
1/2 cup powdered sugar
2 Tbsp. butter, softened
1-2 Tbsp. warm water
1 1/2 tsp. almond or vanilla extract
Preheat oven to 350ºF. Have ready an ungreased baking sheet. Place 1 cup of the flour in a bowl. Add 1/2 cup of the butter; cut in with pastry blender until it resembled coarse meal. Sprinkle 2 Tbsp. water over flour mixture. Mix with fork until a rough mass forms. Gather into a ball and divide in half. On ungreased baking sheet, pat each half into 12x3" strip, placing strips about 3" apart. In saucepan, bring remaining 1/2 cup butter and the 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and remaining 1 cup flour. Return to low heat and stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs all at once and beat until smooth. Spread half of the mixture over each dough strip, covering completely. Bake about 1 hour, or until topping is crisp and brown. Let cool on rack; remove from pan. Glaze when puff is cool. To make Sugar Glaze: Combine all ingredients; mix until smooth. Frost cooled puffs with glaze; sprinkle generously with nuts. Serves 8.
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Glazed Fresh Strawberry Pie
3 pt strawberries, fresh, hulled
1 cup sugar
3-1/2 tbsp. cornstarch
1/2 cup water
a few drops red food coloring
baked 9" pie shell
sweetened whipped cream
Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream
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Pies & Pastries, page 1
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Milk Chocolate Pie - Orange Meringue Pie
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Pecan Chocolate Fudge Pie - Rich Vanilla Cream Pie
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