Pies & Pastries

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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.

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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.

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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.

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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

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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

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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!

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

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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.

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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