Pies & Pastries

[b-man]

Easy Summer Pie


Make a graham cracker 9-inch crust. I bake mine in the microwave. Let cool.

Take one jar of Marshmallow Creme (any size), one container of Cool Whip (again any size), one (16 ounce) can crushed pineapple, drained. I do mine in my food processor but you can whip it together with a mixer. Put the Marshmallow Creme in food processor or mixer bowl. Mix a bit, add Cool Whip a bit at a time, mixing using on and off pulses. Add drained pineapple and use on and off pulses to mix. Spoon into crust and freeze. Remove from freezer about 20 minutes before serving. You can use any fresh fruit such as sliced strawberries, raspberries, blueberries or whatever you have.

B-man

[b-man]

Peach Praline Pie


Prepare one unbaked pie shell.

Filling

4 cups canned (drained) sliced peaches
1/2 cup granulated sugar
2 tablespoons tapioca
1 teaspoon lemon juice

Mix and let set while you make the Topping.

Topping

1/4 cup butter
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 cup chopped pecans

Mix with hands until crumbly. Put 1/4 of this on bottom of unbaked pie shell. Put peach mixture on top. Put remaining topping on top of the peach mixture. Bake at 350 degrees F for about 50 minutes.

B-man

[b-man]

Tropical Orange Pie


Ingredients:

1 (9-inch) unbaked pie shell
1 (14 ounce) sweetened condensed milk
3 eggs
3/4 cup frozen pineapple orange concentrated, thawed
1/3 cup water
2 tablespoons lemon juice
3/4 cup whipping cream

Preheat oven to 325 degrees F. Prick pie crust all over with fork. Bake 8 to 10 minutes or until set and dry.

For filling with rotary beater or fork, beat eggs in medium sized bowl. Gradually stir in sweetened condensed milk, stir in juice concentrate, water and lemon juice.

Spoon filling into partially baked pie crust. Bake 35 to 40 minutes or until set. Cool 1 hour.

Cover and chill at least 3 hours.

To serve, with mixer, beat whipping cream until soft peaks form. Spread over pie. Serve. Refrigerate any remaining pie.

B-man

[b-man]

Frozen Ambrosia Pie


Ingredients:

1 (11 ounce) can mandarin oranges in light syrup
1 (8 1/4 ounce) can crushed pineapple in heavy syrup
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 1/2 cups frozen whipped topping, thawed and divided
3/4 cup flaked coconut, toasted (toasted coconut, see below)
1 (9 ounce) graham cracker crust **(Extra Serving Size)**

Garnishes: maraschino cherries, pecans, toasted flaked coconut (as, desired)

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture.

Beat cream cheese at medium high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish: as, desired.

How to toast coconut: Toasting coconut enhances the flavor and lightly colors the coconut a very light golden brown color. Spread the coconut in a single layer on a baking sheet with shallow sides. Bake at 325 degrees F, tossing occasionally, for about 10 minutes.

B-man

[b-man]

Frozen Coconut Caramel Pie


Ingredients:

1/4 cup butter
1 (7 ounce) package flaked coconut
1 (8 ounce) package cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (16 ounce) container Cool Whip, thawed
2 baked 9-inch pie shells
1 (12 ounce) jar caramel ice cream topping

Melt butter in large skillet. Add coconut and chopped pecans; cook until golden brown. Stir frequently. Set mixture aside.

Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in cool whip. Lay 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie shell. sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before slicing.

B-man

[b-man]

Cherry Cheese Pie


This pie is simple to make, and as good as any pie shop's pie. The weight of the pie will surprise you also.


Ingredients:

1 (9-inch) graham cracker crumb crust or baked pastry shell
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract. Pour in prepared crust. Chill at least 4 hours or until set.

Top with cherry pie filling before serving. Refrigerate remaining pie after serving.

I prefer to make this pie the day before. Chill and top with cherry pie filling. The flavors are more blended then. Enjoy!


B-man

[Aline]

Rhubarb Strawberry Pie

2-1/2 cups diced rhubarb
3/4 cup sugar
2-1/2 Tbsp Minit tapioca
1 tsp lemon juice
1/8 tsp nutmeg
1/8 tsp salt
2 cups fresh strawberries
1 Tbsp butter
Pastry


Combine first 6 ingredients; let sit 10 minutes. Lightly fold in strawberries. Pour mixture into deep, pastry-lined 9-inch pie plate. Dot with butter and cover with pastry. Slash crust and rub with cream or milk.

Bake at 425 F for 10 minutes then lower heat to 350 F and bake 30 minutes or until crust is golden brown.

[Aline]

Butterscotch Cream Pie

2 cups all purpose flour
2 tbsp ground pecans, toasted
¼ tsp salt
½ cup unsalted butter, cut into pieces and chilled
2 tbsp golden brown sugar, packed
1 egg yolk
4 to 6 tbsp cold water

Filling

1 cup pecan halves, lightly toasted
1 cup golden brown sugar, packed
1/3 cup all purpose flour
1 cup milk
3 tbsp unsalted butter
1 tbsp vanilla extract
1 egg yolk

Topping

1 cup whipping cream
2 tbsp sugar
1 tsp vanilla extract
chopped toasted pecans, for garnish


For crust, combine flour, ground pecans and salt. Cut in butter until an even, crumbly texture. In a separate bowl, whisk brown sugar with egg yolk and 4 Tbsp water and add to flour. Mix just until dough comes together, adding a little more water, if needed. Wrap and chill for 30 minutes.

On a lightly floured surface, roll out dough to 1/8-inch thick. Line a 10-inch pie shell with dough and trim. Chill for 20 minutes.

Preheat oven to 375° F. Line pie shell with aluminium foil and weight with pie weights, rice or dried beans. Bake for 18 to 20 minutes, then remove foil and weights and bake for 5 to 7 minutes more, until centre of pie shell is dry and edges are lightly browned. Allow to cool.

For filling, line bottom of baked pie shell with toasted pecan halves. In a saucepot, mix brown sugar and flour together, crushing any visibly large lumps of brown sugar. Whisk in milk until smooth. Stir filling over medium low heat to start dissolving sugar, then stir in butter. Cook filling for about 8 minutes, stirring constantly, until it thickens. Remove from heat and scrape into a bowl. Stir in vanilla and egg yolk. Scrape filling into pie shell and spread evenly. Chill for at least 2 hours before topping.

For topping, whip cream to soft peaks and fold in sugar and vanilla. Spread evenly over butterscotch filling and garnish with chopped pecans. Chill until ready to serve.

Pie with filling can be made up to 2 days in advance, and topped up to 6 hours in advance.

Yield: 1 10-inch pie. Makes 8 to 12 servings

[Aline]

Maple Apple Cream Pie

1 unbaked pastry shell (9 inches)
2 Tbsp butter or margarine
6 medium Golden Delicious apples (about 2 lbs), peeled & cut into eighths
1/2 cup packed brown sugar
1/3 cup maple syrup
2 Tbsp cornstarch
1 can (12 ounces) evaporated milk
1 egg yolk
1 tsp vanilla extract
1/2 cup whipping cream
1/4 tsp ground cinnamon
1 Tbsp sugar


Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.

In a saucepan, combine syrup and cornstarch until smooth. Gradually add milk. Bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/4 cup into egg yolk; return all to pan. Cook over low heat for 2 minutes. Remove from heat; add vanilla. Cool to room temperature. Pour over apples. Chill until set, about 2 hours.

In a mixing bowl, beat cream until soft peaks form. Add cinnamon. Gradually add sugar, beating until stiff peaks form. Serve with pie. Store in the refrigerator.

[Aline]

This is my grandmother's recipe from her 1930s cookbook. This pie was made every year at Christmas. Hope you enjoy!

Raisin Pie

1 cup boiling water
2 cups seedless raisins
¾ cup brown sugar
½ tsp cinnamon
4 Tbsp flour
Cold water
¼ tsp salt
2 Tbsp butter
1 Tbsp vinegar
1 tsp vanilla


Add raisins to the boiling water and simmer for 5 minutes. Add brown sugar and cinnamon. Mix flour into a soft paste with cold water. Pour and stir the flour paste into the boiling raisin mixture; stir and cook until thicken.

Add salt, butter, vinegar, and vanilla.

Bake in hot oven 425 F until pastry dough is brown and cooked, 30-35 minutes.

[Aline]

Combine the best tastes of classic apple and runny butter tarts in this new decadent take on butter tarts.

2 apples (such as McIntosh, Crispin or Spy)
2 Tbsp all-purpose flour
1/4 tsp cinnamon
Generous pinch nutmeg
1/4 cup coarsely chopped pecans or unblanched almonds (optional)
3 Tbsp butter, melted
3 Tbsp packed brown sugar
1 egg, lightly beaten
1/2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
12 pastry-lined tart cups
1/3 cup coarsely chopped pecans or almonds (optional)


Peel and core apples; chop into 1/4-inch pieces to make 2-1/2 cups.

In bowl, toss apples with flour, cinnamon and nutmeg until evenly coated. Stir in 1/4 cup pecans (if using). Set aside.

In small bowl, stir butter with sugar until dissolved. Whisk in egg just until blended. Whisk in corn syrup, vanilla, and salt.

Fill each tart shell with scant 1/4 cup apple mixture, pressing to fill shells. Whisk butter mixture; drizzle 1 Tbsp over each tart to coat apples. Evenly divide remaining butter mixture among tarts. Sprinkle evenly with 1/3 cup pecans (if using).

Bake in 375 F oven for 18 to 20 minutes or until rich golden brown. Makes 12 tarts.

[Aline]

Graham cracker crust
4 oz pkg softened cream cheese
1 cup powdered sugar
1/2 cup smooth peanut butter
1/2 cup milk
1 large tub Cool Whip
1/2 cup chopped salted peanuts


Put graham cracker crust in pie dish to make a base. Beat cream cheese, sugar, peanut butter and milk together until smooth. Fold in Cool Whip. Put mixture on top of base. Sprinkle peanuts on top. Freeze. Take out of freezer 5 minutes before cutting. Delicious!

[Aline]

1 cup molasses
½ cup all-purpose flour
1 cup brown sugar
¼ tsp baking soda
1½ cups boiling water


Mix all ingredients together. Pour into unbaked pie shell. Bake at 350 F for 40 minutes, until pie puffs up and thickens.

[Aline]

6 eggs, beaten
1-1/2 cups white sugar
2-1/2 cups mashed potatoes
6 Tbsp melted shortening
2 tsp vanilla
4 cups flour
2 tsp salt
8 tsp baking powder
3/4 tsp nutmeg


Cover and put in fridge overnight or all day. Roll out the dough and cut into doughnut shapes.

Deep fry until golden brown.

Dip in heated maple syrup, remove and place onto cooling rack until cool.

[Aline]

1 cup water
½ cup butter
1 cup sifted all-purpose flour
1/8 tsp salt
4 eggs


Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.

Remove from heat and add the flour and salt all at once.

Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds. Cool slightly.

Add the eggs, one at a time, and beat until the mixture is smooth and glossy after each addition.

Drop the mixture by rounded tablespoonfuls or spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into desired shapes on a lightly-greased baking sheet, leaving 2 inches between the puffs to permit spreading.

Bake in a preheated 450 degree oven on shelf above center for 8 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 40 minutes longer, depending on size of puffs, until dry and browned, no bubbles of fat remain on the surface and the sides of the puffs feel rigid. Remove from baking sheet immediately and let cool on racks. Cut a cap off each puff and fill with pastry cream. Replace the cap and dust with confectioners’ sugar.

NOTE: You may use an electric mixer to beat in eggs.

ÉCLAIRS

Using a spoon or large round pastry tube, shape the cream puff mixture on a baking sheet to finger lengths. Bake, cool and slit each puff at the side. Fill with pastry cream and frost with melted chocolate or chocolate glaze.

BEIGNETS SOUFFLÉS

Flavor cream puff mixture with ¼ teaspoon orange extract or 1 tablespoon rum and drop by tablespoons into deep hot fat (370 F). Fry until brown on all sides. Serve hot, sprinkled with confectioners’ sugar.

[Aline]

3/4 cup milk
2 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
3/4 cup sifted all-purpose flour
3 eggs


Combine milk, butter, sugar and salt in heavy saucepan. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Beat in flour and eggs as directed in recipe posted above (Basic Chou Pastry).

Pipe out as desired on a lightly-greased baking sheet. Bake in preheated 450 degree oven for 8 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 40 minutes longer, depending on the size of the puffs or éclairs, until dry. Cool on wire rack. Fill as desired.

[Kitchen Witch]

Almond Pie Crust


1 3/4 cups Toasted almonds -- blanched
3 tablespoons Unsalted butter -- melted
2 tablespoons White corn syrup

Coarsely chop almonds and stir in the melted butter.
Add corn syrup. Spoon into a 9-inch buttered pie plate.
Press onto bottom and up sides of plate.

[Kitchen Witch]

Amish Pat in Pan Pie Crust


1 1/2 cups Flour
3 tablespoons Flour
1 1/2 teaspoons Sugar
1/2 teaspoon Salt
1/2 cup Vegetable oil
3 tablespoons Cold milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil and milk and beat with a fork until creamy.
Pour all at once over the flour mixture. Mix with a fork until the flour mixture
is completely moistened. Pat the dough with your fingers,
first up the sides of the pie plate, the across the bottom.
Flute the edges. Makes one single crust 8 or 9-inch pie.

[Kitchen Witch]

Baked Crumb Crust


-----GRAHAM CRACKERS (ABOUT 16-----
1/3 cup Margarine
1/3 cup Butter
1 1/3 cups Graham crackers Crumbs
1/4 cup Sugar
-----VANILLA WAFERS(ABOUT 24 2-----
1/4 cup Margarine -- -=OR=-
1/4 cup Butter
1 1/3 cups Vanilla wafers Crumbs
-----CHOCOLATE WAFERS(18 2-1/4-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Chocolate wafers Crumbs
-----GINGERSNAPS (ABOUT 20 2-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Gingersnaps crumbs
-----ZWIEBACK-----
6 tablespoons Margarine -- -=OR=-
6 tablespoons Butter
1 1/3 cups Zwieback crumbs
1/4 cup Sugar
-----CEREAL FLAKES (ABOUT 4 CUPS-----
1/2 cup Margarine
1/2 cup Butter
1 1/3 cups Corn Cereal flakes -- -=OR=-
1 1/3 cups Wheat cereal flakes
1/4 cup Sugar

Let butter or margarine soften.
Place a long length of waxed paper on pastry board; stack crackers,
or pour cereal, down center. Make double fold in paper; tuck ends under.
Gently roll fine with rolling pin. In a 2 cup measuring cup, mix 1-1/3 cups
of crumbs, sugar, and butter with fork until crumbly.
Set aside 3 tablespoons (optional). With the back of spoon,
press rest to bottom and sides of 9" pie plate, forming small rim

. Bake at 375 F. for 8 minutes. Cool; fill; top with reserved crumbs.

[Aline]

(8 servings)

1-1/4 pounds ricotta cheese
1/3 cup sugar
Pinch of salt
4 eggs, separated
1 teaspoon almond extract
1/3 cup finely chopped citron (lemon)
2 tablespoons kirsch
2 tablespoons orange juice
1 teaspoon grated orange rind
Confectioners' sugar


Preheat oven to 400 F.

Force the cheese through a sieve. Stir in the sugar, salt, egg yolk, almon extract, citron, kirsch, orange juice and rind. Beat the egg whites until stiff but not dry and fold into the cheese mixture.

Pour mixture into pastry-lined pie plate. Use the pastry strips to make a lattice over the top.

Place in oven and immediately reduce the heat to 375 F. Bake for about 45 minutes, or until the filling is set and a knife inserted into center comes out clean.

Turn off the heat and allow pie to cool to room temperature in the oven. Pie will fall somewhat as it cools. Sprinkle with confectioners' sugar. Chill.