Glazed Fruit Pie
3/4 cup finely chopped ginger snaps
1/2 cup finely crushed graham cracker
1 tbsp. sugar
3 tbsp. butter, melted
1 envelope unflavored gelatin
8 oz. can pineapple slices
2 small bananas
2 cup sliced strawberries
2 kiwi fruit, peeled and sliced
Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375ºF. oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1-1/2 cups) to the reserved juice to make 1-3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over bottom of crust. Slice bananas and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie.
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Golden Lemon Cheese Pie
9" graham cracker baked pie shell
8 oz. cream cheese, softened
14 oz. sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice
1 Tbsp. vanilla extract
Golden Lemon Topping:
1/3 cup sugar
2-1/2 tsp. cornstarch
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tbsp. margarine or butter
In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Top with golden lemon topping.
Golden Lemon Topping: In saucepan, combine sugar and cornstarch. Add water, real lemon juice, and egg yolk, mix well. Over medium heat, cook and stir until thickened. Remove from heat. Stir in margarine or butter until melted.
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Golden Pecan Pie
from Pillsbury.com
9 inch pie crust
1/3 cup firmly packed brown sugar
1-1/2 tsp. flour
1-1/4 cups light corn syrup
3 eggs
1-1/4 tsp. vanilla
2 Tbsp. butter or margarine, melted
1 cup pecan halves or broken pecans
Heat oven to 375ºF. In large bowl, combine brown sugar, flour, corn syrup, eggs, and vanilla, beat well. Stir in butter and pecans. Pour into pie crust. Bake for 40 to 50 minutes or until center of pie is puffed and golden brown.
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Golden Treasure Pie
two 17-oz. cans crushed pineapple
1/2 cup sugar
2 tsp. cornstarch
2 tsp. water
2/3 cup sugar
1 tsp. butter or margarine
1/4 cup unbleached flour
1 cup small-curd creamed cottage cheese
1 tsp. vanilla
1/2 tsp. salt
2 large eggs, slightly beaten
1-1/4 cups milk
unbaked 10" pie shell
Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450ºF. for 15 minutes, then reduce the temperature to 325ºF. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. Serves 8.
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Graham Cracker Pie
source: "Mountain Measures", Junior League of Charleston, WV
Crust:
1-1/2 cups graham cracker crumbs
1 tsp. flour
1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter or margarine, melted
Filling:
3 egg yolks
2 cups milk
1/4 cup sugar
2 Tbsp. cornstarch
1 tsp. vanilla
For the crust: Mix dry ingredients together. Add the melted shortening and stir together. Use half of this mixture to line an 8 or 9" pie pan, pressing mixture to bottom and sides with fingers. Save the other half of mixture for topping. For the filling: Mix egg yolks and milk in top of a double boiler. Mix sugar and cornstarch and add to egg mixture. Cook until mixture coats a spoon, stirring constantly. Add vanilla. Cool slightly and pour into pie crust. Top with meringue. Sprinkle with reserved crumb mixture. Bake at 400º until meringue is slightly browned, about 5 to 10 minutes. Cool several hours (at least 2) to allow filling to set before serving. Serves 6-8.
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Grand Prize-Winning Maple-Walnut Mousse Pie
3 eggs, separated
3/4 cup maple syrup
1 cup walnut meats, chopped
1 chocolate crumb pie shell
1/8 tsp. salt
2 cups Cool Whip
2 Tbsp. semisweet chocolate, shaved
Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
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Granny Smith Apple Pie
from Gourmet magazine
Shortening Pie Dough:
2-1/3 cups flour
1/2 tsp. salt
3/4 cup shortening, cold, cut into pieces
Filling:
14-1/2 tbsp. sugar
3 tbsp. flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
3/4 tsp. lemon zest
2-1/2 lb Granny Smith apples
1 tsp. lemon juice
3 tbsp. unsalted butter, cut into bits
1 tbsp. half-and-half
Honey Spiced Whipped Cream:
3/4 cup heavy cream, well chilled
1 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp. ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8" thick on a floured surface, and fit it to a 9" pie plate, and trim the edge leaving a 1/2" overhang. Chill the pie shell while making the filling. In a large bowl, stir together 14 Tbsp. sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples, slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece of dough to a 13 or 14" round on a floured surface and drape it over the filling. Trim top crust, leaving a 1" overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with half-and-half and sprinkle with the remaining sugar. Bake pie in lower third of a preheated 425ºF oven for 15 minutes, reduce heat to 375ºF and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the Honey Spice Whipped Cream.
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Grasshopper Ice Cream Pie
from Southern Living magazine
3-1/4 cups miniature marshmallows
2 tbsp. milk
1/4 cup green crème de menthe
2 tbsp. white crème de cacao
1 cup whipping cream, whipped
1 pt vanilla ice cream, softened
9” chocolate wafer crust
additional whipped cream for garnish
Combine marshmallows and milk in top of double boiler; bring water to a boil. Reduce heat to low, cook until marshmallows melt, stirring frequently. Remove from heat; cool, stirring occasionally. Add crème de menthe and crème de cacao, fold in whipped cream. Spread ice cream evenly in piecrust, and pour marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with additional whipped cream.
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Grated Apple Pie
4 large apples
1 cup sugar
1/2 tsp. cinnamon
2 tbsp. butter or margarine
1/4 cup sugar, if desired
pastry for 9” double crust
Wash apples and grate (do not peel). Add 1 cup sugar and the cinnamon, mix well. Spoon mixture into pastry lined 9 inch pie pan. Cover top with lattice strips. Dot with butter and sprinkle with 1/4 cup sugar, if desired. Bake at 350ºF for 1 hour or until browned
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Halloween Orange Sherbet Tart
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
3-oz. orange flavor gelatin
1/2 cup boiling water
1 cup orange sherbet, slightly softened
1 cup frozen fat-free whipped topping, thawed
2 Tbsp. miniature chocolate chips
1/2 tsp. oil
Heat oven to 450ºF. Prepare pie crust as directed on package for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. Meanwhile, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved. Spoon in sherbet; stir until melted. Place in freezer for 5 minutes or until soft set. Stir sherbet mixture. Add whipped topping; mix well. Spoon mixture into cooled baked shell. In small resealable plastic food storage bag (see note below), combine chocolate chips and oil. Seal bag; place in bowl of very hot water. Flex bag several times to melt chips. Cut small opening in bottom corner of bag. Pipe chocolate over top of tart to form spider web design. Refrigerate until serving time. Serves 8.
NOTE: The heavier storage or freezer-weight bags work best for drizzling chocolate. Start with a tiny opening. You can always enlarge it.
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Hawaiian Pineapple Pie
3 eggs, well beaten
1 cup light corn syrup
1 cup crushed pineapple with juice
1 cup flaked or grated coconut
1 cup sugar
2 tsp. flour
1/2 cup margarine, melted
10” unbaked pie shell
Combine eggs and corn syrup, beat until well blended. Stir in remaining ingredients an mix well. Spoon into pie shell and bake 350ºF. for about 30 minutes, or until pastry is brown and filling is firm.
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Heart-Healthy Mud Pie
Crust:
1-1/4 cup graham cracker crumbs
1/4 cup unsweetened cocoa
1/3 cup unsweetened applesauce
1/4 cup sugar
1/4 tsp. cinnamon
2 tsp. margarine
Filling:
18 oz. nonfat frozen coffee yogurt
2 tbsp. chocolate syrup
In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and margarine until combined. Press mixture evenly on bottom and side of a 9” pie pan. Bake approximately 10 minutes at 350ºF until firm. Cool and set aside. Refrigerate. Spread softened yogurt evenly over pie crust to form filling. Place in freezer. Drizzle with chocolate syrup before serving.
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Heavenly Chocolate Mousse Pie
4 oz. unsweetened chocolate, melted
14 oz. sweetened condensed milk
1-1/2 tsp. vanilla
1 cup (1/2 pint) whipping cream, whipped
6 oz. prepared chocolate pie crust
With mixer, beat chocolate with milk and vanilla until blended. Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream. Pour into crust; chill thoroughly. Garnish as desired. Refrigerate leftovers.
NOTE: For more chocolate indulgence, top pie with chocolate shaving or chocolate cookie crumbs, and serve with chocolate-dipped strawberries.
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Heavenly Sinful Lemon Chiffon Pie
Crust:
1 cup all purpose flour
1/4 cup sugar
1 tbsp. grated lemon peel
1/2 cup butter
1 egg yolk, slightly beaten
1/2 tsp. vanilla
1 tsp. lemon juice
Filling:
4 eggs, separated
1 cup sugar, divided
1/3 cup lemon juice
2 tbsp. grated lemon peel
1/2 tsp. unflavored gelatin
1/4 tsp. salt
whipped cream
lemon peel for garnish
Preheat oven to 400ºF. For crust, combine flour, 1/4 cup sugar and 1 Tbsp. lemon peel in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, vanilla and 1 tsp. lemon juice. Press evenly in 9 inch pie plate, Trim and flute edge. Prick dough and line with foil. Fill with dried beans, uncooked rice or pie weights and bake 10 minutes. Remove foil lining and beans (etc.), cool completely on wire rack. For filling: Beat 4 egg yolks in small bowl, Combine with 1/2 cup sugar, 1/3 cup lemon juice, 2 Tbsp. lemon peel and the gelatin in top of double boiler, Cook over boiling water 5 minutes or until thickened, stirring constantly, Remove from heat; Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff and glossy, Fold egg white mixture into lemon mixture, Pour into cooled crust. Refrigerate until set; Garnish with whipped cream and lemon peel.
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Hershey Bar Pie
from Hershey's Kitchens
7 oz. Hershey's Milk Chocolate bar, broken into pieces
1/3 cup milk
1-1/2 cup miniature marshmallows or 15 large marshmallows
1 cup cold whipping cream (1/2 pt)
sweetened whipped cream, optional
cherry pie filling, chilled, optional
baked 9" pie crust, cooled or chocolate petal crust
Chocolate Petal Crust:
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1-1/4 cup all-purpose flour
1/2 cup cocoa
3/4 tsp. baking soda
1/4 tsp. salt
Prepare Chocolate Petal Crust. In top of double boiler over hot, not boiling, water, melt chocolate bar pieces with milk, stirring frequently. Add marshmallows, stirring until melted, remove from over top of hot water. Cool to room temperature. In small mixer bowl, beat whipping cream until stiff, carefully fold into chocolate mixture. Spoon into prepared crust. Cover, refrigerate until firm, about 4 hours. Garnish with whipped cream or cherry pie filling, if desired. Cover; refrigerate leftover pie. 8 servings.
Chocolate Petal Crust: Heat oven to 375ºF. Grease 9" pie plate. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt, add to butter mixture. Shape soft dough into two rolls, 1-1/2 inches in diameter. Cut one roll into 1/8" slices; arrange slices, edges touching, on bottom and up side of prepared pie plate. (Small spaces in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.
NOTE: Remaining roll of dough may be frozen for later use.
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Holiday Cheese Tarts
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
two 4-oz. pkgs. single serve graham cracker pie crusts
assorted fruit: strawberries, blueberries, banana, raspberries, orange segments, cherries, kiwi fruit, grapes, pineapple, etc.
1/4 cup apple jelly, melted, optional
With mixer, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Spoon into crusts. Chill 2 hours or until set. Just before serving, top with fruit; brush with jelly, if desired. Refrigerate leftovers. Serves 12.
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Hot Fudge Pie
1/2 cup butter
3 oz. Bakers chocolate
1-1/4 cup sugar
1/4 cup flour
1/4 tsp. vanilla
3 large eggs
1/4 cup pecans, optional
ice cream, optional
Melt butter and chocolate in a double boiler or microwave. Beat in sugar fold in flour and nuts. Turn onto greased 9" pie pan. Bake at 350ºF. for 20-30 minutes. Center should be moist. Do not over cook. Serve warm with ice cream.
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Hot Fudge Sundae Ice Cream Pie
30 vanilla wafers
1/2 gallon vanilla ice cream
1 cup chocolate chips
2 cups miniature marshmallows
1 cup evaporated milk
1/8 tsp. salt
2/3 cup chopped nuts, optional
8 maraschino cherries, optional
Line 9" pie dish or pan with vanilla wafers. Make sauce by heating the chips, marshmallows, and evaporated milk together until smooth. Stir in salt. Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle about 1/3 of the sauce on the ice cream. Scoop another 1/3 of the ice cream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/or maraschino cherries if desired. Cover with foil or plastic wrap. Freeze until solid (this takes at least 6 hours). To serve, remove from freezer about 20 minutes before serving to soften.
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Hotel Hershey Chocolate Pecan Pie
from Redbook magazine
1 cup sugar
4 Tbsp. cornstarch
2 eggs, lightly beaten
1 stick butter, melted and cooled
1 tsp. vanilla
6 oz. semi-sweet chocolate chips
1 cup finely chopped pecans
1 9" unbaked pie shell
Bourbon Whipped Cream, below
Combine sugar and cornstarch in a medium bowl, beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350ºF for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with Bourbon Whipped Cream.
Bourbon Whipped Cream: Beat 1/2 cup heavy cream with 2 Tbsp. confectioner's sugar till soft peaks form. Add 1/2 t. vanilla, 1 Tbsp. bourbon and beat until stiff.
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Impossible Brownie Pie
4 eggs
1/4 cup margarine or butter, melted*
4 oz. unsweetened baking chocolate, melted and cooled*
1/2 cup brown sugar, packed
1/2 cup Bisquick or baking mix
1/2 cup sugar, granulated
3/4 cup nuts, chopped
Preheat oven to 350ºF. grease pie plate 9x1-1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape down sides) or 2 minutes with hand beater. Pour into plate, sprinkle with nuts. Bake till knife inserted in center comes out clean, about 35 minutes. Cool.
NOTE: Or use 4 oz. sweet cooking chocolate, melted and cooled, instead of the melted butter and unsweetened chocolate.
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Impossible Cherry Pie
from Bisquick Recipe Club
1 cup milk
2 tbsp. margarine or butter, softened
1/4 tsp. almond extract
2 eggs
1/2 cup Bisquick
1/4 cup sugar
21 oz. cherry pie filling
Streusel:
2 tbsp. margarine, chilled
1/2 cup Bisquick
1/2 cup brown sugar, packed
1/2 tsp. ground cinnamon
Heat oven to 400ºF. Grease pie plate, 10 x 1-1/2". Beat all ingredients except pie filling and streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 minutes. Top with streusel. Bake until streusel is brown, about 10 minutes longer. Cool. Refrigerate any remaining pie.
Streusel: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly.
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Impossible Coconut Pie
from "The Best of Bisquick"
2 cups milk
1/4 cup butter
1-1/2 tsp. vanilla
4 eggs
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick
Heat oven to 350ºF. Grease 9 or 10” pie plate. Place all ingredients in blender container. Cover and blend on high 15 seconds. Pour into plate. Bake till knife inserted in center comes out clean, 50 to 55 minutes, cool .
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Impossible Cranberry-Orange Pie
10 oz. frozen cranberry-orange relish, thawed
3/4 cup milk
1/3 cup margarine or butter, melted
1 tsp. vanilla
4 eggs
1-1/2 cups sugar
3/4 cup Bisquick
whipped cream
Heat oven to 350ºF. Grease 10” pie plate. Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes, cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with whipped cream.
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Impossible Peaches & Cream Pie
3 peaches, drained*
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup whipping cream
2 large eggs
3/4 cup sugar
2/3 cup bisquick
Streusel Topping:
1 Tbsp. cold butter
1/4 cup Bisquick
2 Tbsp. sugar
1/3 cup slivered almonds
whipped cream for garnish
Heat oven to 375ºF. Grease 10" pie plate. Pat peach slices dry, place in plate. Sprinkle with cinnamon and nutmeg, toss. Spread evenly in plate. Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 minutes. Top each serving with whipped cream.
Streusel: Cut butter into Bisquick and sugar until crumbly, stir in almonds.
NOTE: *3-1/2 cup sliced fresh peaches may be substituted.
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Impossibly Easy Cherry-Almond Pie
1/2 cup Bisquick
1/4 cup sugar
3/4 cup milk
2 Tbsp. butter, softened
1/4 tsp. almond extract
2 eggs
21-oz. can cherry pie filling
Brown Sugar Streusel, below
slivered almonds, toasted, optional
Heat oven to 400ºF. Grease 9” pie plate. Stir all ingredients except pie filling, streusel and almonds until blended. Pour into pie plate. Spoon pie filling over top. Bake 30 minutes. Sprinkle streusel topping over pie filling. Bake about 10 minutes or until streusel is golden brown; cool. Sprinkle with almonds. Serves 8.
Brown Sugar Streusel: Mix 1/2 cup Bisquick, 1/2 cup packed brown sugar and 1/2 tsp. ground cinnamon. With fork or pastry blender, cut in 2 Tbsp. firm butter until mixture is crumbly.
To toast almonds: Bake, uncovered, in ungreased shallow pan at 350ºF. about 10 minutes, stirring occasionally, until golden brown.
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Impossibly Easy Coconut Pie
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick
1/4 cup butter, softened
2 cups milk
1-1/2 tsp. vanilla
4 eggs
whipped topping, optional
papaya or mango slices, optional
Heat oven to 350ºF. Grease 9” pie plate. Stir all ingredients, except whipped topping and papaya, until blended. Pour into pie plate. Bake 50-55 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with whipped topping and papaya. Store covered in refrigerator. Serves 8.
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Impossibly Easy French Apple Pie
Streusel Topping, below
3 large all-purpose apples (Braeburn, Gala or Haralson), peeled and thinly sliced (3 cups)
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 Tbsp. butter, softened
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
Heat oven to 350ºF. Grease 9” pie plates. Make topping; set aside. Spread apples in pie plate. In separate bowl, stir remaining ingredients until blended; pour over apples. Sprinkle with topping. Bake 40-45 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Serves 8.
Streusel Topping: Mix 1/2 cup Bisquick, 1/4 cup chopped nuts and 1/4 cup packed brown sugar. Cut in 2 Tbsp. firm butter, using fork or pastry blender, until mixture is crumbly.
VARIATION: To make Impossibly Easy Peach Pie, substitute two 16-oz. cans well-drained sliced peaches, or 4 medium peaches, peeled and sliced (3 cups) for the apples.
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Italian Strawberry Tart
from "The Cooking Club Cookbook"
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
6 Tbsp. butter, salted
3/4 cup sugar
2 eggs
2 Tbsp. whole milk
1 pint strawberries, hulled and cut in half, plus additional whole berries for garnish (optional)
fresh whipped cream, optional
Preheat oven to 350ºF. Lightly grease springform pan. Mix together flour, baking powder, salt and cinnamon. In separate bowl, beat butter and sugar. Add eggs and milk. Add dry ingredients to egg mixture and stir by hand until just moistened. Do not overmix. Spread in bottom of pan. Press strawberry halves deeply into dough in circular pattern of 2-3 rings. Bake 30-35 minutes, until a toothpick inserted in center comes out clean. Serve warm with whipped cream and strawberries, if desired. Serves 6-8.
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Jack Daniels Chocolate Chip-Pecan Pie
recipe by Lynda
3 extra large eggs, slightly beaten
1 cup sugar
2 tbsp butter, melted
1 cup dark corn syrup
1 tsp vanilla extract
1/4 cup Jack Daniels whiskey
1/2 cup semisweet chocolate chips
1 cup pecans, whole
10" pie crust, unbaked
Preheat oven to 375ºF. Combine eggs, sugar, butter, syrup, and whiskey. Mix well. Sprinkle most of the chips over the bottom of crust. Next cover with pecans. Then pour filling over chips and pecans. Sprinkle top with remaining chips. Bake 35-40 minutes or until knife inserted halfway between center and the edge comes out clean. Let cool 30 minutes before cutting Serves 6 to 8, depends on how big you like your slices!
Per Serving (excluding unknown items): 528 Calories; 23g Fat (39.2% calories from fat); 6g Protein; 76g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4-1/2 Fat; 4 Other Carbohydrates.
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Jumble Berry Pie
3/4 cup sugar
1/4 cup flour
3 cups fresh blueberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries
Preheat oven to 425ºF. Combine 3/4 cup sugar and the flour in bowl. Add berries and toss. Spoon berries into pie shell, dot with butter. Bake on cookie sheet 15 minutes. Reduce oven temperature to 375ºF, and bake 50 to 60 minutes more, until center is bubbly.
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Kahlua Apple Pie
Crust:
2 cups flour
1/4 cup sugar
dash salt
1/4 cup water
2/3 cup shortening
2 Tbsp. butter, melted
1/4 cup brown sugar
1/2 cup pecans, chopped
Filling:
6 large cooking apples, peeled and sliced
1/4 cup Kahlua
1/4 cup brown sugar
1/4 cup flour
1 Tbsp. butter or margarine
sugar and melted butter
Make pie crust. Measure 1/3 cup flour and blend into a paste with water. Combine remaining flour, sugar and salt. Cut in shortening. Turn in the flour paste and form into a dough. Roll out the bottom crust. Place in 9" pie plate. Spread with melted butter. Sprinkle with sugar and pecans. Combine apples, Kahlua, brown sugar and flour. Turn into pie shell. Dot with butter. Roll out remaining crust. Cut into strips. Arrange in lattice over apples. Brush with melted butter and sprinkle with sugar. Bake at 425ºF. for 10 minutes. Lower heat to 350ºF. Continue to bake for 40-45 minutes or until golden and tender. Cool slightly. Serve warm for best flavor.
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Kahlua Pecan Pie
pastry crust
1/4 cup butter
3/4 cup granulated sugar
1 tsp. vanilla extract
2 Tbsp. flour
3 eggs
1/2 cup Kahlua
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup whole or chopped pecans
Whipped cream and pecan halves (optional)
Line 9" pie pan with your favorite pastry recipe. Chill. Preheat oven to 400º F. In large bowl, cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk, pecans. Mix well, pour into pie pan. Bake for 10 minutes. Then reduce heat to 325º F. and bake until firm (about 40 minutes.) Chill. Garnish, if desired.
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Kate's Kiss-Off Chocolate-Peanut Pie
Filling:
8 oz. softened cream cheese
1 cup sugar
1 cup creamy peanut butter
2 Tbsp. butter, melted
1 cup heavy cream
1 Tbsp. pure vanilla extract
Topping:
4 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. salad oil
1/8 Tbsp. pure vanilla extract
crushed peanuts, optional
white chocolate shavings
dark chocolate shavings
For the crust, crush the wafers and pat the crumbs into a greased 9" pie pan, pressing evenly on the bottom and sides. For the filling, whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butted. Whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the topping, combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. Cool slightly. Spread the mixture on the cooled peanut butter pie, starting from the center and working out. Chill or freeze until ready to serve. If desired, decorate the top with crushed peanuts and white and dark chocolate shavings before serving.
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Kentucky Apple Festival Apple Pie
1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 tsp. salt
1/2 tsp. baking powder
7 Granny Smith apples
1 tsp. cinnamon
1-1/2 Tbsp. butter
3/4 to 1 cup sugar
Crust: Mix shortening,1/2 cup butter and flour. Add boiling water, salt and baking powder. Mix well. Separate into 2 balls, place between 2 pieces of wax paper, roll. Filling: Peel, core and slice apples. Lightly mix cinnamon and sugar with the apples. Heap into pastry lined pie pan and dot with 1-1/2 Tbsp. butter. Cover with topping crust, slit to allow steam to escape. Bake 60 to 75 minutes at 425ºF.
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Kentucky Pecan Pie
1 cup white corn syrup
1 cup brown sugar
1/3 tsp. salt
1/3 cup butter or margarine, melted
3 eggs
1 cup pecans
1 pie crust
Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350ºF for 50 to 60 minutes.
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Key Lime Cheese Pie
from Watertown Daily News Paper
14 oz. sweetened condensed milk
8 oz. cream cheese, softened
3/4 cup plus 2 Tbsp. key lime juice
1/2 tsp. vanilla
9” deep-dish graham cracker pie shell, baked
1 pint heavy cream
1/4 cup sugar
lime slices garnish
Put the condensed milk, cream cheese, lime juice and vanilla in a food processor fitted with the steel blade, and process for 5 minutes. ( Or beat in a mixer fitted with a wire whip for 15 minutes.) Spoon the filling into the cooled pie crust, and refrigerate at least 8 hours, until filling is firm. Whip the cream with the sugar until soft peaks form. Spread on pie. Garnish the pie with lime slices.
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Kim's Apple Pie Filling
from Kim
I don't have a "real" recipe (I've never written one down.. but I should). Use a mixture of apples. I think Cortland and Granny Smith are the "best" for pies. Core, peel and slice every apple (about 8?) Place them in a bowl and top with a combo of cinnamon, nutmeg, sugar and tiny bit of lemon zest. Toss to coat each apple slice. Place the apples in the pie crust. Mound the apples much higher than you think is necessary. Really, make it high. The apples will cook down. Once the apples are in place - place small pieces of cold butter (about 1/2 stick) over the apples. Place the top crust over the apples. Place a few slits in the crust for steam and bake at 400ºF. for about 45 minutes, or until the crust is nicely browned and the juices are bubbly.
NOTE: *Place a cookie sheet or piece of foil on the bottom rack to catch the juices...otherwise you may have a big mess on your hands....
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King Kamehamelha Pie
1-1/2 cups pineapple juice
3/4 cup white sugar
7 cups sliced apples
3 Tbsp. cornstarch
1 Tbsp. butter or margarine
1/4 tsp. salt
1/2 tsp. vanilla extract
1 baked pie shell
2 cups whipped cream
chopped macadamia nuts
In large saucepan, combine l-l/4 cup pineapple juice and sugar. Bring to a boil, and add apples. Cover, and simmer until apples are tender but not soft - 3 to 4 minutes. Lift apples from syrup, and set aside. Combine cornstarch with remaining 1/2 cup pineapple juice, and add to syrup in pan. Cook, stirring constantly, until thick and bubbly, cook one minute more. Remove pan from heat. Stir butter or margarine, vanilla, and salt into the syrup. Cool 10 minutes without stirring. Pour about half of the syrup into baked pie shell, spreading it to cover bottom evenly. Arrange cooked apples over syrup in crust. Spoon remaining syrup over apples. Chill. Garnish with whipped cream and chopped macadamia nuts. Makes 1 pie
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Kiwi-Berry Tarts
1 cup Bisquick
2 Tbsp. sugar
1 Tbsp. butter, softened
6 oz. cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1-1/2 cups assorted berries (raspberries, strawberries, blueberries)
2 kiwifruit, peeled and sliced
1/3 cup apple jelly, melted
Heat oven to 375ºF. Mix Bisquick, 2 Tbsp. sugar, the butter and 3 oz. of the cream cheese in small bowl until dough forms a ball. Divide dough into 6 parts. Press each part on bottom and 3/4” up side of six 4-1/4x1” tart pans or 10-oz. custard cups. Place on cookie sheet. Bake 10-12 minutes or until light brown; cool on wire rack. Remove tart shells from pans. Beat remaining 3 oz. cream cheese, 1/4 cup sugar and the sour cream with electric mixer on medium speed until smooth. Spoon into tart shells, spreading over bottoms. Top with berries and kiwifruit. Brush with jelly. Store, covered, in refrigerator. Serves 6.
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Kiwi-Lemon Pie
from The Dessert Show
1-1/4 cups milk
1-1/8 cups granulated sugar
3 Tbsp. cornstarch
3 egg yolks, slightly beaten
juice of 3 lemons
grated zest of 2 lemons
1 tsp. vanilla extract
1 cup lemon marmalade
3 peeled and sliced kiwis
Crust:
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
Preheat oven to 325ºF. Make pie crust by combining cracker crumbs, sugar, and butter. Press crust mixture into a pie tin and refrigerate until ready to use. Heat milk in top of double boiler over simmering water. Mix sugar with cornstarch and whisk into milk. Add lemon juice, zest, and vanilla and blend thoroughly. Pour mixture into pie shell. Bake for 25 minutes in middle of oven or until set. Cool pie for 10 minutes. Melt marmalade over low heat and brush thin layer over surface of pie. Arrange kiwis in overlapping layer to cover top of pie completely. Brush again with remaining marmalade and cool before cutting.
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Lattice-Topped Raspberry Pie
from The Dessert Show
Filling:
5 cup whole raspberries, fresh or whole frozen, thawed
1-1/4 cup sugar
5 Tbsp. cornstarch
1 dash salt
Crust:
pre-made pastry for double crust pie divided in two balls/chilled
1 Tbsp. butter, cut into pieces
Garnish:
powdered sugar
chocolate leaves
1 raspberries, if desired
In saucepan, mix together raspberries, sugar, cornstarch and salt. Cook over medium heat. Stir constantly until mixture comes to boil and is thickened. Remove from heat and refrigerate about 1 hour until mixture comes to room temperature. Divided dough in half and roll 1 half to circle and fit into pie plate. Leave overhang of dough. Cover and chill. Preheat oven to 425ºF. Pour cooled filling into crust. Dot filling with butter pieces. Roll second dough ball out to a circle and cut into strips. Arrange strips in lattice design over top of pie. Trim edges of top and bottom crust and flute. Place pie on baking sheet and bake until golden brown, about 35-45 minutes. Serve garnished with powdered sugar and chocolate leaves and whole berries.
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Lemonade Pie
2 prepared graham cracker crusts
1 standard size carton of vanilla ice cream
12 oz. frozen lemonade concentrate
Defrost the lemonade concentrate, but DO NOT add water. Let the ice cream soften. Mix the lemonade with the ice cream. Pour into the two crusts. Cover and freeze until firm.
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Lemonade Pie #2
graham cracker crust
1 quart (2 pints) vanilla ice cream, softened
6-oz. can frozen pink lemonade concentrate, thawed
4 oz. Cool Whip, thawed
few drops red food color, if desired
Bake crust as directed. Cool completely. Reserve about 2 Tbsp. crumbs to sprinkle over top of pie if desired. Mix ice cream, lemonade concentrate, Cool Whip and food color in large bowl. Mound ice cream mixture in crust. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. (If pie has been frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly.) Store wrapped in freezer.
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Lemon-Berry Pie
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
2 tsp. grated lemon peel
1 Tbsp. lemon juice
8 oz. cool whip whipped topping, thawed
6 oz. prepared graham cracker crumb crust
1 pint strawberries, hulled, halved
2 cup cold milk
2 pkg. jell-o vanilla or lemon flavored instant pudding and pie filling
Beat cream cheese, 1 Tbsp. milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1-1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberry halves. Store leftover pie in refrigerator.
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Lemon Berry Tart
cookie tart pastry, below
1/2 cup lemon curd
8-oz. pkg. cream cheese, softened
3 cups berries or sliced fruits
Bake Cookie Tart Pastry in 11” tart pan or 12” pizza pan with 1/2” side. Beat lemon curd and cream cheese in medium bowl with spoon or electric mixer on low speed until smooth. Spread over crust. Refrigerate at least 1 hour. Arrange berries on lemon mixture just before serving. Store covered in refrigerator.
Cookie Tart Pastry
1-1/4 cups flour
1/2 cup butter, softened
2 Tbsp. packed brown sugar
1 large egg
Heat oven to 400ºF. Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of ungreased 11” tart pan. Bake 10 to 12 minutes or until light brown; cool.
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Pies & Pastries, page 1
9-Minute Fresh Fruit Pie - Banana Caramel Pie
Pies & Pastries, page 2
Basic Pumpkin Pie - Cherry Crunch Pie
Pies & Pastries, page 3
Cherry Pie - Dixie Pie
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Dorothy Flatman's Raspberry Pie - Fluffy Peanut Butter Pie
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Fluffy Strawberry Pie - Glazed Fresh Strawberry Pie
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Lemon Blueberry Pie - Mile-High Raspberry Pie
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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
Pies & Pastries, page 11
Ripe Peach Pie - Swedish Apple Pie
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Tart Citron (Lemon Tart) - Yummy Peach Pie
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