Pies & Pastries

[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

[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.