Pies & Pastries

[BetK]

BILLIONAIRE PIE

1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 oz.) can crushed pineapple, drained
1 can cherry pie filling
1/2 C. chopped pecans
2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries. Makes two pies.

BetK

[BetK]

STACK PIE

This is the wedding cake of the pie world!!!! A traditional Kentucky pie (predates the civil war!!!!):

Seriously. Back in the day, if you had to bring pie for a crowd at a picnic on your friend's plantation, it was just too hard to move a bunch of pies separately, so someone came up with the idea to stack them together. It’s basically a bunch of chess pies glued together with caramel frosting.

This recipe makes 4 layers, but just keep doubling the recipe as many times as you need for the appropriate height!

You need:
Enough crust for a double crust pie.
Four 9” pie tins (don't use foil).
Divide pastry into 4ths.
Roll out and line pans, but just come up to the edge, don't crimp.
Set aside.
Preheat oven to 350° F

FILLING:
10 egg yolks (use jumbo if possible)
3 cups sugar
1 cup evaporated milk
1 ½ cups (3 sticks) butter, melted and cooled
1 TB vanilla
1 TB grated orange rind
Pinch of salt

Beat yolks for 3 minutes, add sugar gradually, beat to yellow and light looking, slowly add milk and melted butter.
When blended, add vanilla, orange zest and salt. Fill the pie shells evenly. Bake 10 minutes, then with a toothpick, pop any air bubbles on tops of pies.
Continue to bake 15 – 18 more minutes, or until golden (popping bubbles as they appear).
Immediately cut away excess pastry with a sharp knife from all but one pie (that will be the bottom pie) and discard.

Meanwhile, make frosting:
3 Cups Brown Sugar
2/3 Cups Whole Milk
2 Sticks butter
3 Cups Powdered Sugar
1 Dash of salt
2 Tsp. Vanilla
Cook sugar, milk, and butter for 2 minutes after it begins to boil. Take off heat, add powdered sugar and vanilla. Beat by hand until thick enough to spread. *Sometimes this takes 5 minutes, and it could take up to 20 minutes.

Stack:
VERY IMPORTANT: Chill pies.
Remove three trimmed pies from their pans. Blob some frosting on the top of the bottom pie, spread around carefully. Position second pie on top. Repeat with as many pies as you have. Serve within 2 days!

Try serving one of these at a wedding. Forget cakes my friends. There is nothing more romantic than pie.

BetK

[BetK]

French Silk Pie

1 cup sugar
3/4 cup butter
1 teaspoon vanilla
3 squares of melted unsweetened chocolate
3 eggs

Cream together first 3 ingredients.

Add three eggs, one at a time and beat with electric mixer on high for 2 whole minutes after each egg for a total of 6 minutes.

Beat in melted unsweetened chocolate.

Pour into baked 9" piecrust. Refrigerate one hour or more.

Serve with whipped cream. Fresh raspberries work great as an added garnish.

BetK

[BetK]

Apple Pie In A Bag

PIE FILLING
5 apples, peeled and sliced
1/2 cup granulated sugar
3 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

CRUMB TOPPING
1 cup light brown sugar
1/2 cup all-purpose flour
1/8 lb (1/4 stick) butter

MISCELLANEOUS
1 unbaked 9-inch pie crust
1 large brown grocery bag
Preheat oven to 400° F.

Combine granulated sugar, flour, and cinnamon. Coat sliced apples with sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon juice. Combine brown sugar and flour and cut butter into mixture until crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag. Fold over front and pin shut.

Bake at 400° F for 1 to 1-1/4 hours.

BetK

[BetK]

Strawberry Glazed Pie

5 cup fresh strawberries
1 cup granulated sugar
1/4 teaspoon salt
3 tablespoon cornstarch
1 tablespoon lemon juice
1 baked & cooled 9 pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping.

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened.

BetK

[BetK]

Perfection Pecan Pie

CRUST
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup Crisco shortening
Water

FILLING
1/4 cup butter or margarine, softened
1 cup sugar
4 eggs
3/4 cup light corn syrup
2 teaspoon vanilla
1-1/4 cup pecan halves

Preheat oven to 375°.

For crust, combine flour and salt. Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly. Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired.

For filling, cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake @ 375° for 5 minutes. Reduce heat to 325°. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting.

Makes one 9" pie.

BetK

[patm099]

Peach Cream Pie

1/3 cup flour
3/4 cup sugar
Pinch of salt
1/2 pint whipping cream
1 cup peaches, sliced very thin
1 unbaked pie shell

Preheat oven to 350 degrees.

Blend all ingredients except peaches; set aside. Place peaches into the pie shell in layer(s). Pour cream mixture over and bake for 50 minutes @ 350 degrees. Make sure filling has thickened.

[patm099]

Ashley's Favorite Peach Pie

1 cup canned milk
2/3 cup sugar
1 Tbsp cornstarch
3 egg yolks
1 cup mashed peaches ( fresh, cooked & peeled or canned)
1 Tbsp lemon juice
1 pie prebaked pie shell

Scald milk and sugar. Mix with cornstarch (add small amount of milk to cornstarch first, then pour into the remainder of milk mixture), cook until thickened. Add egg yolks using same method as with cornstarch, cook five more minutes. Stir in mashed peaches and add lemon juice. Pour into cooked pie shell and refrigerate several hours.

[b-man]

Chocolate Mousse Pie


Ingredients:

Crust:

21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Mousse:

12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)

For Crust: Preheat oven to 350F. Butter 9-inch-diameter springform
pan with 2 3/4-inch-high sides. Finely grind cookies in processor.
Add butter and process until mixture is evenly moistened. Press crumb
mixture onto bottom and up sides of prepared pan to form thin crust.
Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in processor. Bring
1 cup cream to boil in heavy small saucepan. With processor running,
gradually pour hot cream through feed tube and process until
chocolate is melted and smooth. Transfer mixture to large bowl. Cool
to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into
chocolate mixture. Pour mousse into prepared crust. Chill until set,
about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer
to pastry bag fitted with medium star tip. Pipe rosettes of cream
around edge of cake. Garnish with chocolate shavings.


B-man

[hj]

Frozen Strawberry Margarita Pie

This is a repost as to be placed in the Pie catagory.

1 pkg. (10 oz.) frozen strawberries in syrup...thawed
1 pkg. (8 oz.) Philly Cream Cheese...softened
1 9-inch graham cracher pie crust
1/2 cup frozen strawberry Margarita mix...thawed
1 container (4 oz.) Cool Whip topping
Scoop of Vanilla or Strawberry Ice Cream... optional at serving time

Place strawberries-cream cheese-Margarita mix into a blender.

Cover ...blend well on medium speed. Pour mixture into a medium size bowl ...fold in Cool Whip topping.

Pour mixture into graham cracker pie crust.

Freeze for 4 to 6 hours or until firm.

Garnish with lemon or lime slices.
Can add a scoop of ice cream on top. Oh my... this is sinfully good!!

Let pie stand at room temperature for 5 minutes before cutting.

Re-freeze any remaining pie. Yield: 10 servings.
hj

[Aline]

Oats ‘n Honey Granola Pie

2004 Pillsbury One Million Dollar Winner - seen this on Oprah today. Sounds sooooo delicious and worth every calorie!

Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

½ cup butter
½ cup packed brown sugar
¾ cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 Nature Valley Oats ‘n Honey crunch granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
½ cup chopped walnuts
¼ cup quick-cooking or old-fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream, if desired


Heat oven to 350°F.

Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted.

Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs.

Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning.

Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream.

Store in refrigerator.

[patm099]

Pineapple Pie

1 1/4 cups pineapple, crushed
1 small pkg lemon gelatin (Jello)
3/4 cup sugar
1 cup evaporated milk (undiluted)
Prebaked pie shell

Chill milk 3-4 hours before starting to make the pie. Bring the pineapple & a little bit of juice to a boil. Pour in gelatin and stir to dissolve along with the sugar. Cool until almost set. Whip the milk until stiff and add the pineapple mixture, mix and pour into pie shell (graham cracker crust works well). Chill at least 2 hours before serving. Can be garnished with some shaved chocolate if desired. A double recipe will make 3 pies.

[patm099]

Two Crust Pineapple Pie

Two unbaked pie shells

Preheat oven to 425 degrees

2 Tbsp cornstarch
1/4 cup sugar
1/2 tsp salt
1 large can crushed pineapple

Cook above, stirring constantly until thickened, about 10 minutes. Add:

2 eggs, slightly beaten
1 Tbp margarine
1/2 cup sugar
1 Tbsp lemon juice

Cool, then place in an unbaked pie shell. Add top crust and bake at 425 degrees for 30 minutes.

[Aline]

Old-Fashioned Pumpkin Pie

2 eggs
1 cup light cream
1-2/3 cups homemade pumpkin purée or 1 can (14 oz)
3/4 cup firmly packed brown sugar
2 tbsp molasses
1 tbsp rum
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 unbaked deep pie shell (9-inch)
1 tbsp light cream

Garnish:

1 cup whipping cream
1 tsp rum or 1/2 tsp vanilla
1/2 tsp granualted sugar
Pinch salt


In large bowl, beat together eggs and 1 cup light cream. Blend in pumpkin, sugar, molasses, rum, ginger, cinnamon, cloves, nutmeg and salt.

Pour into pie shell; drizzle remaining cream in a coil pattern in middle of pie and swirl with a spoon to incorporate slightly into filling.

Bake in 425 F oven for 10 minutes; reduce heat to 350 F and continue baking until tip of knife inserted into center comes out clean, about 30 minutes. Let cool on rack.

Garnish: Whip cream until soft peaks form; beat in rum, sugar and salt. Spoon over wedges of pie. Makes 6 to 8 servings.

[Aline]

Chocolate Quickie

A very last-minute dessert. Ready to serve in one hour. Whip this up just before meal preparation or just before coffee company comes.

1 envelope of dessert topping (not prepared) – something like Dream Whip Dessert Topping
½ cup milk
½ tsp vanilla

1 instant chocolate pudding powder, 6 serving size
1-1/3 cups milk

1 (9-inch) chocolate or graham crumb crust


Beat topping mix, first amount of milk and vanilla in small bowl until stiff.

Beat pudding powder and second amount of milk in medium bowl until smooth and thickened. Add topping. Fold in.

Turn into crumb crust. Chill for at least 1 hour. Cuts into 8 wedges.

1 wedge contains: 228 calories; 4g protein; 7.2g total fat; 38g carbohydrate; 483mg sodium; trace dietary fiber.

[Aline]

Nutty Chocolate Pie

Full of chewy things. Serve each wedge with a scoop of ice cream.

3 large eggs
½ cup butter or hard margarine, melted
1-1/4 cups granulated sugar
½ cup all-purpose flour
1 tsp vanilla

1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

1 unbaked 9-inch pie shell


Beat eggs in medium bowl. Add butter, sugar, flour and vanilla. Beat well. Add chocolate chips and walnuts. Stir.

Turn into pie shell. Bake on bottom rack in 350 F oven for about 45 minutes until set. Cuts into 8 wedges.

1 wedge contains: 598 calories; 8g protein; 37.5g total fat; 63g carbohydrate; 297mg sodium; 3g dietary fiber

[Aline]

Cheesy Chocolate Pie

Hard to tell which is better, the crust or the filling. Tastes like a cheesecake.

Crust:

1-1/2 cups all-purpose flour
¾ cup finely chopped almonds
¾ cup butter or hard margarine

Filling:

8 oz. pkg cream cheese, softened and cut up
1 cup semi-sweet chocolate chips
1 cup skim evaporated milk (or whipping cream)
1 tsp vanilla

½ cup flake coconut


Crust: Process flour, almonds and butter in food processor until meaty. Reserve ½ cup. Press remaining flour mixture in bottom and up sides of 9-inch pie plate. Set aside.

Filling: Combine cream cheese, chocolate chips, evaporated milk and vanilla in medium saucepan. Heat on low, stirring often, until smooth. Remove from heat. Whisk or process in blender if necessary to smooth further.

Stir in coconut. Turn into prepared pie shell. Sprinkle reserved crumbs on top around edge. Bake in 350 F oven for about 35 minutes. Cuts into 8 wedges.

1 wedge: 580 calories; 11g protein; 44.9g total fat; 38g carbohydrate; 353mg sodium; 3g dietary fiber

[Aline]

Caramel Truffle Pie

Rich and sinful to be sure. Scrumptious. If you’re going to cheat on your diet for some dessert, this one is it! :P


Chocolate Crust:

1/3 cup butter or hard margarine
1-1/4 cups chocolate wafer crumbs
½ cup finely chopped pecans
1 tbsp icing (confectioners’) sugar

Melt butter in medium saucepan. Stir in wafer crumbs, pecans and icing sugar. Press in bottom and up sides of 9-inch pie plate. Bake in 350 F oven for 10 minutes.


Caramel Layer:

20 caramels
2 tbsp butter or hard margarine
2 tbsp milk

Heat caramels, butter and milk in large saucepan, stirring often, until smooth. Pour into prepared crust. Cool completely.


Truffle Layer:

1-1/2 cups semi-sweet chocolate chips
1 envelope of dessert topping (prepared according to package directions) – like Dream Whip

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Cool.

Fold dessert topping into chocolate. Spread over cooled caramel layer. Chill for 3 to 4 hours.


Topping:

2 cups frozen light whipped topping, thawed

Spread whipped topping over pie. Garnish with grated chocolate if desired. Cuts into 8 wedges.


1 wedge = 545 calories; 5g protein; 37.3 total fat; 55g carbohydrate; 278mg sodium; 3g dietary fiber

[Aline]

Chocolate Cream Puffs

These can be made smaller for a dessert buffet tray. Either way, cut off tops and fill with Chocolate Orange Filling (see Frostings section). Replace tops and drizzle with Chocolate Syrup (see Dessert Sauces section).

1 cup water
½ cup butter
1 ounce unsweetened chocolate baking square, cut up

1 cup all-purpose flour
¼ tsp salt

4 large eggs


Heat water, butter and chocolate in medium saucepan, stirring often, until boiling. Add flour and salt all at once. Stir vigorously until dough cooks and leaves sides of pan forming ball. Remove from heat.

After dough has cooled a bit (don’t want to have scrambled eggs!), add eggs one at a time, beating on medium after each addition.

Spoon dough into 12 mounds on greased baking sheet, leaving room for expansion. Bake in 425 F oven for about 25 minutes until puffs look dry. Poke sides with sharp knife to allow steam to be released. Cool on rack.

Makes 12 large cream puffs or 24 smaller ones.

[Aline]

Chocolate Eclairs

Eclairs:

Chocolate cream puff dough (posted above)

Vanilla Filling:

1 package of vanilla pudding and pie filling (not instant), 6 serving size
2 tbsp cornstarch
½ cup milk

1 cup frozen light whipped topping, thawed

Chocolate glaze


Eclairs: Spoon or pipe dough into 12 oblong shapes, 1 x 4-1/2 inches, onto greased baking sheet, leaving room for expansion. Bake in 425 F oven for 25 minutes. Poke slit in one side of each éclair to allow steam to escape. Cool on rack.

Vanilla Filling: Heat first amount of milk in medium saucepan until just starting to boil.

Mix next 3 ingredients in small bowl. Stir into boiling milk until mixture returns to a boil and thickens. Press waxed paper over surface of pudding to prevent crust forming. Chill.

Fold topping into chilled pudding.

Cut off tops of éclairs. Fill bottoms with ¼ cup mixture each. Dip tops into glaze. Place on rack to set. Replace tops. Makes 12.


Chocolate Glaze:

¾ cup whipping cream (or evaporated milk)
6 (1 oz each) semi-sweet chocolate baking squares, cut up

Heat whipping cream in small saucepan on low. Add chocolate, stirring constantly, until melted and smooth. Makes about 1 cup.

[b-man]

Bienenstich


Ingredients:

DOUGH:

1 1/8 lb Flour
1 oz Yeast
1 ts Sugar
1 2/3 c Milk
1/3 lb Sugar
1 pn Salt
Small egg

TOPPING:

1/3 lb Butter or margarine
7 oz Sugar
1 pk Vanillesugar
2 tb Milk
1/3 lb Almonds sliced
2 tb Lemonjuice

FILLING:

1 pk Vanillepudding
2 1/8 c Milk
1 pn Salt
3 tb Sugar
1/3 lb Butter


Put flour into bowl,make a well in the middle,add yeast in small
pieces, add the 1 T of sugar then the roometep. milk. Use a spoon tp
make a small well in the dough. Now add the rest of the flour from the
sides,cut margarine into small pieces and add to the rim of the
mixture. Add sugar and salt,then knete into a smooth and dry
dough.

Grease cookiesheet with margarine and roll out the dough. Cover
and let rest for 20 min.

For the Topping : Combine butter,sugar,vanillasugar,milk,almonds and lemonjuice. Stir together in a pot and heat..for 5 min. Let cool slighthly and then add to raised dough.

Bake for 35 min at 375'.After baking take the cake from the
cookiesheet and cool. Cut into 5-7 long rows then into 3" pieces.You
should have about 40 pieces.Now cut each piece acrosse in the middle
for the filling.

For the Filling: combine the vanillepudding with some cold milk. Cook remainig milk with salt and sugar. Take from stove and add vanillepudding.

Now heat until it cooks, then take from stove let cool, still stirring some.Whip Butter and add Pudding one spoon at the time. Now top the lower doughpiece with the filling and put the top piece in place. Keep cool until serving.

B-man

[patm099]

CHESS PIE

1 (8-inch) unbaked pastry shell
1/2 cup butter
1/2 cup granulated sugar
3 large eggs, beaten
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine butter and sugar in a saucepan over medium heat. Stir constantly until very smooth. Remove from heat and add eggs. Mix thoroughly. Stir in cider vinegar, vanilla, and salt. Mix well and pour mixture into unbaked pastry shell.

Bake about for about 50 minutes or until tested done when knife inserted in center comes out clean. Cool on wire rack.

[patm099]

Watermelon Chiffon Pie


2 cups watermelon puree
1/2 cup powdered sugar
2 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 Tbsp lemon juice
2 egg whites, stiffly-beaten
1 cup whipping cream, whipped
1 Graham Cracker Crust (see recipe below)
Whipped cream to garnish

Graham Cracker Crust
24 graham crackers, crushed
1/4 pound butter or margarine
1/4 cup sugar
1/4 tsp cinnamon

Thoroughly mix crust ingredients and pack into a pie pan. Try to get the crust thickness very even and not too thick.

Puree watermelon to measure 2 cups. Add powdered sugar; set aside.
Soften unflavored gelatin in cold water. Add boiling water; stir to dissolve. Add lemon juice and pureed watermelon. Refrigerate until mixture starts to thicken. Fold in beaten egg whites and whipped topping. Pour into pie shell and refrigerate. Garnish with whipped topping or as desired.

[patm099]

This pumpkin pie is made in a blender and baked in the microwave.

16 oz. can of pumpkin
12 oz. can of evaporated milk
2 eggs
1/2 cup of buttermilk baking mix (Bisquick)
3/4 cup sugar or use 18 packets sugar substitute
1/4 tsp ground cloves
1 tsp cinnamon
2 tsp. vanilla
Whipped topping

Spray a 9-inch glass pie pan with nonstick cooking spray.
Place all ingredients in a blender. Blend 1 to 2 minutes. Pour into pie plate. Microwave pumpkin pie at 50% power 15 to 20 minutes or until center jiggles slightly. Let stand 15 minutes. Cut and serve with whipped topping sprinkled with a little cinnamon or pumpkin pie spice.

[b-man]

Tangy Lemonade Pie


Ingredients:

1 (3 ounce) package sugar free lemon gelatin -regular
1 (8 ounce) package reduced fat cream cheese, cubed - regular
1 3/4 teaspoons sugar free lemonade drink mix - Crystal Light -
or any lemonade drink mix
1 (8-inch) graham cracker crust - can use reduced fat
6 tablespoons Cool Whip - can use reduced fat

Prepare gelatin according to package directions. Refrigerate until almost set. Transfer to a blender or food processor. Add the cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

B-man

[b-man]

Green Tomato Pie

Ingredients:

6 or 7 peeled and cored green tomatoes
4 tablespoons cider vinegar
1 cup granulated sugar
2 tablespoons tapioca
1/4 teaspoon salt
Pastry for a 9 inch two-crust pie
2 tablespoons butter

Slice tomatoes very thin into mixing bowl. Sprinkle with vinegar, combine sugar, tapioca, and salt. Fold into tomato slices. Pour into pie crust and dot with butter, cover with top crust and seal edges. Bake at 450 degrees F for 15 minutes, then at 350 degrees F for 30 to 45 minutes depending on your oven.

Serve warm with ice cream or cool with a good Cheddar cheese.

B-man

[b-man]

Green Chile Apple Pie



Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.

6 green chiles, roasted, peeled, seeded and chopped OR 1 (4 ounce) can, drained
6 –8 medium size tart apples, peeled and quartered, cored and cut in 1/2-inch thick slices
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.

Place oven rack at it’s lowest position and heat oven to 425 degrees F.

Roll out 1/2 pastry dough and gently fit into pie plate; trim edges, leaving a 1-inch overhang. Spoon filling into lined plate. Dot with butter.

Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water. Cut leaves or little apples with remaining dough and decorate top of piecrust.

Bake 40 to 50 minutes or until apples are tender and crust is golden brown. If crust browns too much near end of baking time, cover loosely with foil. Serve warm or at room temperature.

Makes 1 pie or 8 servings.

B-man

[b-man]

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.

Ingredients:

1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.

Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.

Makes about 20.

B-man

[b-man]

Dutch Baby with Spiced Fruit

Makes 6 to 8 servings

Ingredients:

1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup butter, melted, divided use
2 3/4 cups peeled and sliced peaches
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
powdered sugar, as needed
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon lemon zest


Preheat oven to 450 degrees F.

Sift the flour and salt together into a small bowl. Make a well in the center of the dry ingredients.

Put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides of the blender and continue to blend until smooth. Blend in 2 tablespoons of the melted butter.

Pour the batter into a nonstick skillet, a well-greased 10-inch cast-iron skillet, or ovenproof sauté pan. Bake for 20 minutes without opening the oven door. Reduce the heat to 350 degrees F and bake 10 minutes longer.

While the Dutch Baby is baking, prepare the spiced fruit. Heat the remaining 2 tablespoons melted butter in a medium sauté pan over high heat. Add the peaches, cinnamon and brown sugar. Continue to cook until the peaches are browned, 5 to 6 minutes.

Remove the Dutch baby from the oven. Drizzle with the lemon juice and sprinkle with the powdered sugar. Fill the center of the Dutch Baby with the hot fruit mixture. Top with the whipped cream and lemon zest. Serve at once.

B-man

[b-man]

DOLCI DI CASTAGNA (Chestnut Creams)

Ingredients:

Filling

1 pound dried chestnuts
6 tablespoons honey
3 tablespoons dark cocoa
2 tablespoons almond flavored liqueur
1 tablespoons dark rum
1/4 cup chopped blanched almonds
2 tablespoons ground cinnamon
1 tablespoon allspice
1 tablespoon vanilla extract
1 cup sugar
2 medium sized oranges, zested

Dough

4 cups all purpose flour
1 teaspoon baking powder
1/2 cup sugar
2 tablespoons lard or shortening
6 large eggs
1/2 pound honey
Olive oil, for deep frying
Confectioners' sugar
Ground Cinnamon

To make the filling: Soak the chestnuts overnight.

The next morning, drain, and remove as much of the
black skin as possible. In a medium saucepan, in water to
cover, boil the chestnuts until soft, drain, and pat dry.

In a food processor grind the chestnuts to a fine
meal-like texture.

In a large bowl, blend the chestnuts with the honey, cocoa, liqueur, rum, almonds, cinnamon, allspice, vanilla extract, sugar, and orange zest with wooden spoon until mixture resembles ravioli filling. Taste and season to your liking. Refrigerate at least 1 hour or up to 2 weeks.

To make the dough: In food processor, pulse together the flour, baking powder, sugar, and lard until it resembles a coarse meal. Add the eggs one at a time, pulsing after each addition. Turn the dough out onto a floured board. Knead until blended and smooth.

Divide the dough into pieces and roll it out until it is very thin, just like a pasta dough for ravioli. (A pasta machine works great for this.) Use a 3 inch fluted cutter to cut circles from the dough. Fill the center of each circle with a heaping demitasse spoon of the filling. Use a small pastry brush to brush water around edges, then fold the dough over the filling, and press to seal. (If desired, press the edges with a fork for a better seal). Repeat with all the dough and filling.

In heavy-bottomed pot, heat a couple of inches of oil until it registers 350 degrees F on a deep-frying thermometer. Fry the pastries, in batches, until a light golden color. Remove with a slotted spoon and drain on paper towels.

In a large saucepan, heat 1/2 pound honey and cooks until melted and thin. Add the cookies to honey, toss, and turn out onto a rack over a sheet pan. Sprinkle the tops of the warm pastries with confectioners' sugar and cinnamon.

Store in an airtight container in a cool place up to 2 weeks.

Yield: 96 pastries
Prep Time: 40 minutes
Cook Time: 30 minutes
Difficulty: Medium

B-man

[Shadows]

Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

[b-man]

Oatmeal Pie


This has been a family favorite for years.

Ingredients:

2 eggs, slightly beaten
2/3 cup melted butter
2/3 cup white corn syrup
1 tablespoon brown sugar
2/3 cup oatmeal
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust

In a medium bowl, combine eggs, butter, corn syrup, brown sugar, oatmeal, and vanilla; mix well. Pour into unbaked pie crust. Bake at 350 degrees F for 45 minutes, or until firm.

B-man

[b-man]

Pecan Cake Pie



Ingredients:

1 yellow cake or butter cake mix, 2-layer size
1 egg
1/2 cup melted butter
1 1/2 cups white Karo syrup - light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest of the batter into a greased and floured 9 x 13-inch pan and bake at 325 degrees F. for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla extract and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees F.

B-man

[b-man]

Cranberry Pecan Pie



Ingredients:

3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 cups fresh or frozen cranberries
1 cup pecans, finely chopped

Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.

In a large bowl, with an electric mixer on medium speed, beat the butter, sugar, eggs, and vanilla extract until light and fluffy, about 5 minutes.

Fold in the flour by hand. Stir in the cranberries and pecans then pour the batter into the pie plate, spreading evenly.

Bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Let cool, then cut into wedges and serve.


B-man

[b-man]

No Bake Sugar-Free Pumpkin Pie


Ingredients:


2 small packages sugar free instant vanilla pudding
2 teaspoons pumpkin pie spice
2 cups skim milk
2 cups canned pure pumpkin
1 (8-inch) fat reduced graham cracker pie crust
Fat free Cool Whip

Mix the pudding, spices, milk and pumpkin. Beat on low speed of electric mixer until mixed thoroughly. Pour into pie crust, filling evenly. Chill one hour.

Serve with fat free Cool Whip if desired.

B-man

[b-man]

Crazy Crust Pumpkin Pie


Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg

Filling

1 (16 ounce) can pure pumpkin
3/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (5 1/3 ounce) can evaporated milk

Mix flour, sugar, baking powder, salt, water, shortening and egg. Blend well. Spread batter in deep pie pan.

Mix pumpkin, sugar, salt, cinnamon, milk and egg. Beat until well blended. Carefully spoon filling into center of batter. Do not stir! Bake at 425 degrees F for 40 to 45 minutes.

B-man

[b-man]

Green Chile Apple Pie


Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.

Ingredients:

6 green chiles, roasted, peeled, seeded and chopped
OR 1 (4 ounce) can, drained
6 –8 medium size tart apples, peeled and quartered, cored
and cut in 1/2-inch thick slices
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.

Place oven rack at it’s lowest position and heat oven to 425 degrees F.

Roll out 1/2 pastry dough and gently fit into pie plate; trim edges, leaving a 1-inch overhang. Spoon filling into lined plate. Dot with butter.

Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water. Cut leaves or little apples with remaining dough and decorate top of piecrust.

Bake 40 to 50 minutes or until apples are tender and crust is golden brown. If crust browns too much near end of baking time, cover loosely with foil. Serve warm or at room temperature.

Makes 1 pie or 8 servings.

B-man

[b-man]

O'Charley's Caramel Pie


Ingredients:


2 cans sweetened condensed milk
1 large graham cracker pie crust (or prepared ready-made frozen pie crust)
1 small container Cool Whip
1 small package chopped pecans
1/2 cup mini chocolate chips

Peel paper from cans of sweetened condensed milk. Place unopened cans of milk on their sides in a large pot and cover completely with cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so and add more hot water as needed to keep the cans submerged in water. At the end of 3 hours, allow the cans to cool for 1 hour or until you can safely handle them.

Do not open cans while they are hot as they might explode. Open the cans of milk and spread the mixture into the pie crust. Cover the pie with cool whip. Sprinkle chopped pecans and chocolate chips all over the top of the pie. Refrigerate for 8 hours before serving.

(NOTE: Make sure there are no holes in the cans while boiling. Again, the cans may explode if the cans are opened while they are hot. Be sure to never leave the cans boiling on the stove unattended and don't let all of the water boil down in the pot.)

This is sinfully rich!



B-man

[b-man]

French Vanilla Custard Pie


Ingredients:

4 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups milk, scalded
1 unbaked pie shell
Nutmeg

Blend first 4 ingredients in bowl. Stir in hot milk, gradually. Pour into pie shell. Sprinkle with nutmeg. Bake at 350 degrees F for 40 minutes or until custard tests done. Cool on rack. Chill until serving time.

* Most times I can get two pies out of this recipe. I guess it all depends on how full you fill your pie shell.

B-man

[b-man]

Key Lime Pie

Ingredients:
1 graham cracker crust (can be reduced fat crust)
1 can sweetened condensed milk
1/4 - 1/2 cup bottled Key lime juice (or fresh squeezed)
1 (8 ounce) package cream cheese

Put the milk, cream cheese and key lime juice in the blender and blend until smooth. Pour into the graham cracker crust. Chill. It will thicken up as it chills.

I swear, that's all there is and you'll never taste any better. Enjoy!

B-man