Pies & Pastries

Now this is my achillies heel! Serve up your Pie and Pastry recipe(s) for all to behold!

Aline & B-man :wink:

Vinegar Pie

(6 to 8 servings)

4 egg yolks
2 egg whites
1 cup sugar
1/4 cup flour
1/2 tsp EACH grated nutmeg, cinnamon, allspice and ground cloves
1 cup sour cream
3 tbsp butter, melted
3 tbsp cider vinegar
1 cup nuts (walnuts or pecans)
1 cup seedless raisins
Pastry for a 1-crust pie
Whipped cream

Preheat oven to 450 F.

Beat egg yolks.

Beat egg whites until stiff. Fold in the sugar and mix with the yolks.

Sift flour with spices and add, alternately with the sour cream, to the egg mixture.

Combine butter, vinegar, nuts and raisins and stir into the filling. Pour mixture into a pastry-lined 9-inch pie plate and bake 10 minutes. Reduce heat to 400 F and bake 5 minutes. Reduce heat to 350 F and bake until filling begins to set, or about 15 minutes.

Cool pie and top with whipped cream.

Honey Pecan Pie

(8 servings)

Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves

Preheat oven to 375 F.

Line a 9-inch pie plate with pastry.

Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.

Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.

Nut-Crumb Crust

1 (8-inch) springform pan crust

2/3 cup graham cracker crumbs
1/4 cup finely chopped nuts
2 tbsp butter, melted
1 tbsp sugar
1/4 tsp cinnamon
1/4 tsp grated nutmeg

Mix together all ingredients.

Sprinkle half the crumb mixture on bottom of an 8-inch springform pan. Turn a pie filling or cheesecake mixture into the pan and sprinkle with remaining crumbs.

(Originally posted by mcculloughfamily but transferred to appropriate category)

Here’s a southern spin on a traditional dish. Sounds odd, but taste delicious!

Key Lime Grits Pie

1 unbaked deep-dish 9" pie shell
1 cup water
1/8 teaspoon salt
1/3 cup quick cokking grits
1/2 cup butter
1 cup sugar
2 talespoons all-purpose flour
3 egg yolks, slightly beaten
1/4 cup buttermilk
1/2 cup key lime juice

Prepare your crust and set aside. Preheat oven to 325 degrees F. In a small saucepan , bring water and salt to a boil. Add grits and cook for 4 minutes, stirring the entire side. Add butter and continue to cook and stir for an additional minute. Set aside.

Stir together sugar, flour, egg yolks, buttermilk and key lime juice. Stir into cooked grits. Pour into baked pie shell and bake for 35 to 45 minutes or until set.

You can either prepare a meringue topping for this pie or a whipped cream topping, depending on your preference. Enjoy!!

Angie McCullough

Basic Cream Pie

3/4 cup sugar
2 TBS flour
3 TBS cornstarch
1/8 tsp salt

Mix the dry ingredients to blend, place into med. sauce pan then add:

2 egg yolks, slightly beaten
2 cups of milk

Blend well, stirring constantly on med heat til thick 'n bubbly.
Remove from heat and add:

2 TBS butter
1 tsp. vanillia

Blend in fruit and pour into Baked Pie Shell, top with Meringue and bake til brown, or serve as a pudding…

Chocolate Pie, add 2 TBS of Cocoa
Banana, add 1 sliced banana
Cocanut, add 1/2 cup, lightly toasted is nice, esp for sprinkles on the meringue
Butterscoth, substitute the white sugar with brown sugar
Rasion, add 1/2 cup softened in hot water

Pumpkin Cheese-Swirled Pie

1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell

Preheat oven to 325 F.

In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.

Makes 8 servings.

Walnut Pie

3 eggs, lightly beaten
1 cup sugar
1 cup dark corn syrup
2 tbsp all-purpose flour
2 tbsp butter, melted
1 tsp vanilla
1 (9-inch) unbaked pastry pie shell
1-1/2 cups large pieces walnuts

Heat oven to 400 F. Combine eggs, sugar, corn syrup, flour, butter and vanilla; blend well; arrange walnuts on top.

Bake in lower third of oven at 400 F for 15 minutes. Reduce oven temperature to 350 F; bake an additional 35 to 45 minutes or until center appears set. Cool completely.

Peach Delight Pie


2-1/2 cups sliced, peeled peaches (about 1-1/4 lbs or 2 to 3 large)
¾ cup granulated sugar
¼ cup quick-cooking tapioca
1 tsp lemon juice
1 tsp peach-flavoured brandy

Crumb Mixture:

¼ cup all-purpose flour
¼ cup packed brown sugar
¼ cup chopped almonds
3 tbsp butter or margarine, melted


1 (9-inch) double crust pastry


1 egg white, slightly beaten
Granulated sugar

For filling: combine peaches, ¾ cup granulated sugar, tapioca, lemon juice and brandy in medium bowl. Stir well. Let stand while making crumb mixture and crust.

For crumb mixture: combine flour, brown sugar, almonds and butter. Mix until crumbly. Heat oven to 425 F.

For crust: prepare as directed. Roll and press bottom crust into 9-inch pie plate. DO NOT BAKE. Sprinkle half of crumb mixture over unbaked pie crust. Add filling. Top with remaining crumb mixture.

Cut out desired shapes from top crust with cookie cutter. Place cutouts on filling around edge of pie.

For glaze: brush cutouts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.

Bake ate 425 F. for 10 minutes. Reduce oven temperature to 350 F. Bake 25 minutes. Remove foil. Bake 5 minutes. Serve warm or at room temperature.

Traditional Cherry Pie

3 cups frozen tart cherries, not thawed
1 cup granulated sugar
2 tbsp quick-cooking tapioca
½ tsp almond extract
pastry for 2-crust (double) 9-inch pie
2 tbsp butter or margarine

Preheat oven to 400 F.

In medium bowl, combine cherries, sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes.

Line 9-inch pie plate with 1 pastry crust; fill with cherry mixture. Dot with butter. Cover with top crust. Cut slits for steam to escape. Seal edges and flute.

Bake 50 to 55 minutes or until crust is golden brown and filling is bubbly.

Makes 6 to 8 servings.

Chocolate Brandy Pie

Pie shell:

1-1/4 cups all-purpose flour
1 tbsp sugar
½ tsp salt
6 tbsp butter
1 egg
1 to 2 tbsp water


¼ cup all-purpose flour
½ tsp baking soda
pinch salt
¾ cup strong coffee
¼ cup brandy
½ cup butter
2 ounces unsweetened chocolate
1 cup blanched almond paste (Blue Diamond)
1 cup sugar
1 egg, beaten
½ tsp vanilla extract
½ tsp almond extract


Whipped cream
Chocolate shavings

To prepare pie shell in food processor, combine flour, sugar and salt. Add butter and mix with on-off bursts until mixture resembles coarse cornmeal. To prepare by hand: combine flour, sugar and salt. With fingertips or pastry cutter, work butter into flour mixture until mixture resembles coarse cornmeal. DO NOT OVERMIX.

Add egg and enough water just to form dough. Shape dough into ball and chill 30 minutes. Roll dough out on lightly floured board. Fit into 9-inch pie pan; chill 30 minutes. Prick bottom of pastry shell with fork. Line with waxed paper and fill with dried beans. Bake at 400 F for 10 minutes. Remove paper and beans; reserve shell.

To prepare filling, sift flour, baking soda and salt; set aside. In double boiler, over simmering water, heat coffee and brandy. Add butter and chocolate, stirring until melted and smooth. Remove from heat; set aside. Beat almond paste and sugar until mixture resembles coarse cornmeal. Add egg and extracts, beating until smooth. Blend in flour mixture. Gradually add chocolate mixture, scraping sides of bowl occasionally. Pour into prepared pie shell.

Bake at 275 F. for 1-1/2 hours. Cool on wire rack. Garnish with whipped cream and chocolate shavings. Makes 8 to 10 servings.

Peanut Butter Crumble Topped Apple Pie

1 cup (8 oz) dairy sour cream
¾ cup sugar, divided
2 eggs
2 tbsp plus ¾ cup all-purpose flour, divided
2 tsp vanilla extract
¼ tsp salt
4 cups peeled, thinly sliced apples (about 5 apples)
1 unbaked 9-inch pie shell
1 cup quick-cooking or regular rolled oats
1 tsp ground cinnamon
1 cup creamy peanut butter
1 tbsp butter or margarine, softened

Heat oven to 350 F.

In large bowl, with whisk, blend sour cream, ½ cup sugar, eggs, 2 tbsp flour, vanilla and salt. Add apples; stir until well coated. Spoon into unbaked crust. Stir together oats, remaining ¾ cup flour, remaining ¼ cups sugar and cinnamon.

In small microwave-safe bowl, place peanut butter and butter. Microwave at HIGH (100%) 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.

Bake 55 to 60 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie. Makes 6 to 8 servings.

Golden Apple Pie with Rum Sauce

6 to 7 Golden Delicious apples
¼ cup firmly packed brown sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt (optional)
¼ cup chopped nuts
Rum Sauce (see Dessert Sauces section)
Pastry for 2-crust 9-inch pie

Peel, core and slice apples to equal 7 cups. In large bowl, combine apples, sugar, flour, cinnamon, nutmeg, salt and nuts. Transfer apple mixture to pastry-lined pie plate. Arrange pastry strips in lattice pattern on top of apples and trim at edges; pinch edges of crusts together and flute.

Bake 20 minutes in a preheated 425 F oven. Reduce oven temperature to 375 F. Bake 35 to 40 minutes or until apples are tender. If necessary, loosely cover top of pie with foil during baking to prevent overbrowning.

Meanwhile, prepare Rum Sauce. To serve, cool pie at least 20 minutes; slice and serve with sauce.

Makes 10 servings.

Hazelnut Plum Tart

1 cup hazelnuts
¼ cup firmly packed light brown sugar
1 cup all-purpose flour
1/3 cup olive oil
1 egg, separated
pinch salt
3 tbsp granulated sugar
2 tsp cornstarch
½ tsp grated lime peel
pinch ground nutmeg
pinch ground cloves
1-1/4 lbs plums (about 5 large), halved and pitted
3 tbsp currant jelly
Sweetened whipped cream (optional)

Preheat oven to 375 F. Grease 9-inch tart pan with removable bottom with olive oil.

Place hazelnuts in food processor; process until coarsely chopped. Remove ¼ cup for garnish; set aside. Add brown sugar; process until nuts are finely ground. Add flour, olive oil, egg yolk and salt; process until combined. (Mixture will be crumbly.)

Spoon mixture into prepared pan. Press firmly in even layer on bottom and up side. Brush inside of crust with slightly beaten egg white. Place crust in freezer 10 minutes.

In large bowl, combine granulated sugar, cornstarch, lime peel, nutmeg and cloves. Cut each plum half into 4 wedges. Add to sugar mixture; toss until combined. Arrange plums in overlapping circles in crust; spoon any remaining sugar mixture over plums. Place tart on baking sheet.

Bake 45 to 50 minutes or until fruit is tender and juices are thickened. Cool 30 minutes on wire rack.

Place currant jelly in small saucepan; heat over low heat, stirring frequently, until melted. Brush over plums; sprinkle with reserved hazelnuts.

Serve tart warm or at room temperature with whipped cream, if desired.

Makes 6 servings.

Almond Amaretto Pie

3 eggs
1 cup sugar
1 cup corn syrup
2 tbsp butter or margarine, melted
1 tsp vanilla
2 tbsp almond-flavoured liqueur
½ tsp almond extract
1 cup sliced almonds
1 (9-inch) unbaked pastry pie shell

Preheat oven to 350 F.

In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter, vanilla, almond extract and almond-flavoured liqueur; stir until well blended. Stir in almonds. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

(Originally posted by Shelley E Bodnar but transferred to appropriate category)

Candy Bar Pie

5 snickers candy bars(2.07 ounces each) cut into 1/4 inch pieces
1 pastry shell 9 inches baked
12 ounces cream cheese softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi sweet chocolate chips
2 tblsp whipped cream

place candy bar pieces in the pastry shell;set aside.in a mixing bowl,beat cream cheese & sugar until smooth.add eggs,sour cream & peanut butter;beat on low speed just until combined.pour into pastry shell.bake @ 325 for 35 to 40 minutes or until set.cool on a wire rack.in a small heavy saucepan,melt chocolate chips with cream over low heat until smooth.spread over filling.refrigerate for 2 hours or overnight.cut with a warm knife.yield 8-10 servings. i like it with french vanilla ice cream on the side

Magic Pie Recipe

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch piepan. Bake in a 350 degree oven for 1 hour. When done, crust will be on bottom, custard in the middle, an coconut on top - right where they belong.

Low Fat Sweet Potato Pie

1 lg or 2 med sweet potatoes,
cooked, peeled, & mashed
1/4 cup margarine (light)
1/4 cup low fat buttermilk
1/2 cup Splenda (or sugar substitute)
1 egg plus 1 egg white (beaten together)
1/2 tsp vanilla
1 1/2 tsp pumpkin pie spice
1 unbaked deep dish pie shell (low fat)

Mix hot potatoes with margarine and sugar; let cool slightly then add beaten eggs along with buttermilk, vanilla and spices. Mix well. Pour into pie shell and bake for one (1) hour or until filling is firm. Makes 8 servings. Cal. 184, cal from fat 49%, fat 10 g, sat fat 1 g, carbs 21, cholesterol 25 mg, sodium 15 mg

Brownie Pudding Pie

Prep Time: 20 Mins
Servings: 12

1 (20 oz) package of chocolate brownie mix
1 (3.9 oz) package of instant chocolate pudding mix
1 cup of milk
1(8 oz) container of whipped cream
¼ cup of shaved semi-sweet chocolate
1 package of chocolate wafer cookies


  1. Prepare brownies in a 9 x 13 inch pan according to the package directions. Bake and then cool.

  2. In a bowl, combine pudding mix and milk. Whisk until smooth. Allow to set for 5 minutes, and then spread cover cooled brownies.

  3. Spread whipped cream over the pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.



2pks VANILLA INSTANT PUDDING (4 serving size)

Pour milk into large bowl. Add pumpkin, dry pudding mix and spices. Beat with wire whisk 2 min. or until well blended. Fill pie shell and refrigerate for at least 4 hours until set.


I get requests for this during the holidays, even the secrataries at my husbands job put in orders! Great stuff!

4 pkgs VANILLA INSTANT PUDDING (4 serving size)
PECAN HALVES (enough to edge entire pie)

Directions: Follow those above