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69 Pie Recipes

For easy, delicious and life changing experience


Table of contents Introduction 1. Flaky Pie Crust 2. Cornmeal pie dough 3. Food Processor Pie Crust 4. Mealy Pie Crust 5. Peach Sour Cream Pie 6. Cherry Pie 7. Pumpkin Pie 8. Rhubarb Pie 9. Butterscotch sauce 10. Chocolate Cookie Crust 11. Fresh Strawberry Pie 12. Company’s Comin’ Pie


13. Chocolate nut pie dough 14. Orange Blueberry Pie 15. Vanilla Cream Pie 16. Raspberry-Peach Crumble Pie 17. Almond Cherry Pie 18. Key Lime Pie 19. Pineapple Pie 20. Apple Cheddar Cheese Pie 21. Lattice Cherry Pie 22. Blueberry Pie 23. Butterscotch Meringue Pie 24. Cranberry Mincemeat Pie


25. Brandied-Pear Pie 26. Peach Pie 27. Chess Pie 28. Caramelized Pear Pie 29. Fig Crumble Pie 30. Blueberry Pie 31. All-Butter Pie Crust 32. Peach Pie 33. Almond Peach Pie 34. Chocolate Cream Pie 35. Peach Streusel Pie 36. Apple Pumpkin Pie 37. Apple Cream Pie 38. Jackie's wheat-free pie dough 39. Deep-dish berry pie 40. Date bar pie


41. Lattice-Top Cherry Pie 42. Apple Cranberry Pie 43. Berry Pie 43. Cranberry Mincemeat Pie 44. Apple and CandiedWalnut Pie 45. Southern Pecan Pie 46. Coconut Cream Pie 47. Home-Style Apple Pie 48. Basic All-American Pie Dough 49. Pineapple Apricot Pie 50. Artichoke Pot Pie 51. Spiced Rum Pecan


Pie 52. Blackberry Sour Cream Pie 53. Shaker lemon pie 54. Banana Cream Pie 55. Lemon Lime Chicken 56. Meyer Lemons 57. Cranberry Raisin Pie 58. Butterscotch Cream Quince Pie 59. Cranberry Raisin Pie 60. Parmesan Pastry Crust 61. Bacon, Leek And Cheddar Pot Pie 63. Rhubarb Pie 64. Whiskey Apple Pie 64. Cherry Pie


65. Sweet Blackberry Cream Pie 66. Apple Rum Raisin Pie 67. Peach Pie 68. Basic All-American Pie Dough 69. Apricot Crumb Pie Conclusion


Introduction The one sweet that one can never get enough in America is surely the Apple Pie Recipes. Apple Pie often is the out and out American food. Although you can effortlessly get numerous types of this very popular American dessert, you should try the standard and conventional recipe first to know the conventional taste better. The apple pie cooked with regional components and cooking techniques is ten times better as compared to a contemporary recipe. There are lots of regional types available to explore for this extremely popular American recipe.


Would you think the apple pie only like an apple filling and two crusts decorated with numerous components such as sugar, brown sugar, cinnamon, and nutmeg? Well, in that case, you should try the varied regional recipes of apple pie to have a scrumptious surprise. Some of the most popular and widely loved apple pie variations are named as apple cobbler, apple puff, apple pandowdy, apple brown Betty and apple crisp. Feel free to use various kinds of apples to prepare the apple pie recipe. The most just right options would the hardest apples which are


simply available in your area. You too can follow the culinary traditions and cooking styles of any of your favorite cuisine to include a little individual variation. Besides regional varieties of apple pie, you can also discover some good variations of the identical recipe by other countries. Like New England, that has produced some wonderful variations to the prevailing recipes. They've only utilized certain apples like Granny Smiths, Pippins or a few comparable firm fleshed and sweet apple breed. Just like New England, Maine has


shown their imagination by adding blueberries as part of your very traditional apple pie. Besides these, people in Massachusetts commonly make this extremely delectable and refreshing cranberry apple pie and Vermont has this tint of honey and maple syrup in the normal apple pie. As far as the American Apple pie, it is a whole representation of popular and customary American cooking. In every region, Americans have utilized the finest of that place to discover a new variation of your apple pie recipe. Some of the popular American regional variations of apple pie are to sprinkle cinnamon, a dollop of


whipped cream or perhaps a slice of sharp cheddar. Therefore, every apple pie recipe is associated with the several areas of America. Everyone loves to have pies. There was a time when each household had special recipes to make pies. Now pie recipes and be found easily on the internet. You have recipes for a multitude of pies. It could be apple pie, avocado pie, coconut pie or chocolate pie. You can even find recipes for your kids. Kids love chocolate. Chocolate angel pie is something that you can make for them. To make the crust of this pie, you will


need 2 egg whites, a bit of salt, a bit of cream of tartar, half a cup sugar, half a cup of pecans and half a teaspoon vanilla. To make the filling, you will need one bar of sweet chocolate, three tablespoons of water, one teaspoon of vanilla and a cup of whipping cream. Before beginning, you have to preheat the oven. First, the crust has to be made by mixing all the ingredients in a proper fashion and then the filling. If you are health conscious and if you are worried about the calories that you consume you can find recipes which will help you make sugar free pies. You can have sugar free strawberry


pie and sugar-free apple pie. You can enjoy the pie without any worries or guilt of breaking your diet plan. There are recipes to make lowcalorie pies also. You can make a low-calorie pumpkin pie. Not all pies are sweet. If you want to add a bit of spice to your life, you can try out the pie recipes with meat. Shepherd's pie is a classic example. You can make the shepherd's pie with lamb. When it is made with meat, it is known as cottage pie. Shepherd's pie is made with onions, carrots, potatoes, tomatoes along with other ingredients. It has a brown and crispy crust. Pies


are also made with beef. The steak and onion pie is an example. It is made with round steak, potatoes, carrots with spices and other ingredients. If you are not interested in making pies from lamb and beef, you can give a try for chicken pie recipes. Chicken pot pie is a popular pie recipe. The pie is made from chicken, carrots, peas, onions, pepper with other ingredients and spices. You can find recipes on the internet which will also give you give you pictures. Get started, make a pie, just bite into the crust and enjoy!


Thank you for choosing to read this book. Read on and know more on pie recipes.


1. Flaky Pie Crust (ready in about 2 hours 30 minutes | Yields 1 (9-inch) crust )

Ingredients: 1Ÿ cups all-purpose flour 2 tablespoons sugar ½ teaspoon salt 6 tablespoons butter, cubed and


chilled 2 tablespoons lard or vegetable shortening, chilled 2–4 tablespoons ice water

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Directions: In a large bowl, sift together the flour, sugar, and salt. Add the chilled fats and rub them into the flour mixture with your fingers until 30 percent of the fat is between pea- and hazelnutsized, while the rest is blended in well. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a


time, if needed. 5. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days. 6. Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to a â…›inch-thick, 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. 7. Place the crust on a baking sheet and chill for 30 minutes before use. Back to Contents


2. Cornmeal pie dough (ready in about 1 hour 30 min | Makes one 9-inch pie shell )

Ingredients: 1 cup all-purpose flour ½ cup yellow cornmeal


½ teaspoon salt ½ cup vegetable shortening 3 to 4 tablespoons cold water Directions: 1. In a medium bowl, combine the flour, cornmeal, and salt and stir them together with a fork or whisk until evenly mixed. 2. Add the shortening and, using your fingertips or a pastry blender, work it into the dry ingredients until the mixture looks like coarse, fresh bread crumbs. 3. Add the water, 1 tablespoon at a time, stirring with a fork after each addition. This dough tends to be quite soft, so add just enough


water for it to hold together in a rough, damp mass; you might not need the full amount. 4. Flour your hands and pat the dough into a smooth cake about 4 inches across. 5. Place on a generously floured surface and roll the dough into a circle about 12 inches across and â…› inch thick; dust the work surface and the dough with flour as needed to keep the dough from sticking. 6. Transfer to a 9-inch pie pan, then trim and flute the edges. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe. Back to Contents


3. Food Processor Pie Crust (yields 1 (9-inch) crust) Ingredients: 1¼ cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt 4 tablespoons vegetable shortening, chilled 4 tablespoons unsalted butter, cubed and chilled 3–4 tablespoons ice water Directions: 1. In the work bowl of a food processor, add the flour, sugar, and salt. Pulse 5 times to combine. 2. Add the shortening and pulse until


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the mixture looks like coarse sand. Add the butter and pulse until the butter is the size of hazelnuts, about 5 pulses. Add 2 tablespoons of water and pulse until the dough begins to clump around the blade. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pinched and should not feel wet or sticky. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days. Remove the dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly


floured surface to a ⅛-inch-thick, 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. 7. Fold the dough in half and place it into a 9-inch pie plate. Unfold and carefully press the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to 1 inch of the pan’s edge. 8. Cover with plastic and chill until ready to bake. Back to Contents


4. Mealy Pie Crust (yields 1 (9-inch) crust) Ingredients: 1¼ cups all-purpose flour 2 tablespoons sugar ½ teaspoon salt 4 tablespoons butter, cubed and chilled ¼ cup lard or vegetable shortening, chilled 2–4 tablespoons ice water

Directions: 1. In a large bowl, sift together the flour, sugar, and salt. 2. Add the butter and shortening to the bowl and with your fingers rub


the fat into the flour until the mixture looks like coarse sand with no large pieces of fat remaining. 3. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed. 4. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days. 5. Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to a â…›-inchthick, 12-inch circle, turning the dough often to make sure it does


not stick. Dust the surface with additional flour if needed. 6. Fold the dough in half and place it into a 9-inch pie plate. Unfold and carefully push the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to 1 inch of the pan’s edge. 7. Cover with plastic and chill until ready to bake. Back to Contents


5. Peach Sour Cream Pie (Ready in about 1 hour | Servings 4 to 6)

Ingredients: 3 1 (9-inch) pastry crust, unbaked 1 cup sour cream


½ cup sugar 1 tablespoon cornstarch 2 eggs, lightly beaten 1 teaspoon vanilla ¼ teaspoon mace 8 medium peaches, peeled and cut into ¼-inch-thick slices 1 recipe Butter Crumble Directions: 1. Heat the oven to 425°F. 2. Line the pie crust with foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, then remove the lining and weights and bake for an 3. additional 10 minutes. Set aside to cool.


4. In a large bowl, whisk together the sour cream, sugar, and cornstarch until smooth. Add the eggs, vanilla, and mace and whisk until well combined. 5. Fold in the sliced peaches, pour them into crust, and top with the crumble. 6. Bake for 30 to 35 minutes. Cool to room temperature before serving. Back to Contents


6. Cherry Pie (Ready in about 1 Hour | Yields 9inch | Servings 4-6)

Ingredients: â…” cup sugar 3 tablespoons cornstarch


Ÿ teaspoon salt 6 cups pitted sweet cherries, about 2 pounds 6 to 8 drops almond extract 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. In a large bowl, stir together the sugar, cornstarch, and salt until evenly mixed. Add the cherries and almond extract and toss to


coat the fruit evenly with the sugar mixture. 3. Pile the fruit in the dough-lined pan (if any dry sugar mixture remains in the bowl, just sprinkle it over the fruit), then scatter the butter over the filling. 4. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. 5. Bake for 25 minutes, then reduce the oven temperature to 350°F. Bake for 25 to 30 minutes more, or until the juices are bubbling and the crust is well browned. A sharp knife inserted into the filling through one of the vents should


pierce the cherries easily. 6. Serve warm or at temperature. Back to Contents

room


7. Pumpkin Pie (Ready in about 1 hour | Servings 4 to 6) Ingredients: ¾ cup sugar 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon allspice ¼ teaspoon ground cloves ⅛ teaspoon fresh grated nutmeg 2 eggs 15 ounces pumpkin purée 12 ounces evaporated milk 1 (9-inch) pastry crust, unbaked Directions: 1. Heat the oven to 425°F.


2. In a large bowl, whisk together the sugar, cinnamon, salt, allspice, cloves, and nutmeg until well combined. 3. Add the eggs, pumpkin, and evaporated milk and whisk until smooth. 4. Pour the mixture into the prepared pastry crust and place on a baking sheet. 5. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40 to 45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. 6. Cool for 3 hours on a wire rack


before slicing. 7. Lemon Meringue Pie 8. Tart and sweet, lemon meringue pie is popular all year round. Back to Contents


8. Rhubarb Pie (Ready in about 45 minutes | Servings 6-8) Ingredients: ½ cup all-purpose flour 1½ cups sugar ¼ teaspoon salt 4 cups rhubarb, cut into 1-inch pieces 1 (9-inch) pastry crust, unbaked 3 tablespoons butter 1 egg, beaten 1 (9-inch) Flaky Pie Crust Directions: 1. Heat the oven to 350°F. 2. In a large bowl, combine the flour,


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sugar, and salt. Add the rhubarb and toss to coat. Pour the mixture into the pastry crust. Dot the top with the butter. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to 1 inch of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam. Place the pie on a baking sheet


and bake, in the lower third of the oven, for 45 minutes to 1 hour, or until the fruit is tender and the crust is golden brown all over. Cool on a rack before serving. Back to Contents


9. Butterscotch sauce (Ready in about 30 minutes | Makes about 1½ cups) Ingredients: 1 cup light or dark brown sugar ½ cup (1 stick) unsalted butter, cut into several pieces ½ cup heavy (whipping) cream Pinch of salt ½ teaspoon vanilla extract Directions: 1. In a medium saucepan, combine the brown sugar and butter. 2. Cook over moderate heat, stirring or whisking almost constantly, until the butter melts and blends


with the sugar. 3. Add the cream and salt and continue whisking until the sauce is smooth. 4. Remove from the heat and stir in the vanilla. For storage, refrigerate what isn’t used in a tightly capped jar. The sauce can be reheated gently, either in a saucepan on the stovetop or in a microwave. If it seems a little thick, add another tablespoon or two of cream. Back to Contents


10. Chocolate Cookie Crust (Ready in about 30 minutes | yields 1 (9-inch) crust) Ingredients: 1½ cups chocolate wafer cookie crumbs 2 tablespoons sugar 6 tablespoons unsalted butter, melted Chocolate Wafer Cookie Substitutes If chocolate wafer cookies are not available, then a good substitute is chocolate graham crackers. To punch up the chocolate flavor, add a tablespoon of Dutchprocessed cocoa


powder to the crumbs.

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Directions: Heat the oven to 350°F. Combine the cookie crumbs, sugar, and butter in a medium bowl until well combined. Press the mixture evenly into a 9inch pie pan. Bake for 10 to 12 minutes, or until the crust is firm in the center when pressed lightly. Cool completely before filling. Back to Contents


11. Fresh Strawberry Pie (ready in about 4 hours 30 minutes | Servings 4 to 6)

Ingredients: 1 cup sugar 1 tablespoon cornstarch


1/8 teaspoon salt 1/4 teaspoon vanilla extract 3 cups fresh strawberries 2 (9 inch) pre-made pie crusts, unbaked 1 tablespoon unsalted butter Whipped cream for garnish Directions: 1. Mix all the ingredients for the injection in a bowl and whisk well. 2. Use an injector and evenly distribute the injection to all parts of the chicken. 3. Use the olive oil to rub down the chicken and rub the now oiled chicken with the seasoning rub.


4. Take the beer and drink the first half of it. Widen the top and place your onion and garlic inside. 5. Sit the bird upright placing the can inside the chicken. 6. Get your smoker preheated to 250 °F and use hickory wood chips to smoke with. 7. Use the ingredients for the mop mixture and mix them in a spray bottle by shaking them. 8. Place your beer filled chicken on the smoker spraying it down with the mop spray. Continue to spray every 30 minutes keeping it moist. 9. Cook the chicken for 3 to 4 hours or until internal temperatures meet 175 °F.


Back to Contents


12. Company’s Comin’ Pie (ready in about 1 hour | Servings 4-6) Ingredients: 5-6 egg whites 1 teaspoon of cream tartar 2 cups of sugar 1 teaspoon of vanilla 1 sleeve of saltine crackers that are crushed ½ cup of purely chopped pecans Topping: 1 small container of whipped topping 3 tablespoons sugar 2 tablespoons crushed pineapple


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Directions: Beat the egg whites until they become fluffy. Add the cream of tartar. In addition add sugar. Beat the mixture for 25 minutes or until stiff. Stir the mixture in vanilla. Stir in crackers and pecans using your hand. Using nonstick spray, spray the two pie pans. Divide the mixture evenly between pans. Spread mixture in the pans, forming a crust. Bake at a temperature of 285° for 25 minutes.


9. Pour into pie shell. 10. Serve and enjoy. Back to Contents


13. Chocolate nut pie dough (ready in about 2 hours 30 minutes | Servings 4 to 6) Ingredients: 1⅓ cups all-purpose flour ½ cup walnut pieces ¼ cup unsweetened cocoa powder 3 tablespoons sugar ¼ teaspoon salt ½ cup vegetable shortening ½ teaspoon vanilla extract 3 tablespoons milk Directions: 1. Combine the flour, walnuts, cocoa, sugar, and salt in a food


processor fitted with the metal blade. Whirl together for about 1 minute, until the walnuts are pulverized. 2. Add the shortening and process in 10 to 12 rapid on-off pulses until the mixture looks like coarse, dark crumbs. Add the vanilla and milk and process in 5 or 6 on off pulses until the dough begins to hold together in a rough, shaggy mass. 3. Scrape the ragged-looking dough onto a generously floured surface and push and pat it into a round cake about 4 inches across. Wrap in plastic wrap and refrigerate for 1 to 2 hours. (This is a soft dough and is easier to roll out when it is


chilled.) 4. Place the dough between 2 large sheets of plastic wrap and roll it into a circle approximately 12 inches in diameter; keep the shape as round as you can, but don’t be obsessive about it. Peel off the top sheet of plastic wrap and flip the dough into a 9-inch pie pan, so that the bottom sheet of plastic wrap is up. Peel off the second sheet of plastic wrap. Push and pat the dough evenly into the pan. This cookielike dough is not hurt by handling, and if it tears or breaks, just push it back together. 5. Trim and flute the edges and then fully bake the pie shell


6. Since this is a dark dough, the “brownness” visual clue for doneness is not very helpful. You’ll know the shell is fully baked when the surface looks dry, with no trace of dampness in the center or around the edges. Back to Contents


14. Orange Blueberry Pie (ready in about 2 hour 30 min | Servings 4-6) Ingredients: ORANGE CREAM CHEESE CUSTARD 2½ teaspoons (1 envelope) unflavored gelatin ½ cup sugar 1 cup fresh orange juice 12 ounces (1½ cups) cream cheese, at room temperature 2 tablespoons grated orange zest 2 tablespoons orange liqueur (optional) Blueberry topping:


2 cups fresh or frozen blueberries, 8 to 10 ounces (it is not necessary to thaw frozen berries) ⅓ cup water ⅓ cup sugar 1 tablespoon grated orange zest 1½ tablespoons cornstarch 2 tablespoons water Directions: 1. Form and bake the crumb crust as directed in the recipe. Cool completely before filling. 2. To make the custard, in a large bowl whisk together the gelatin and sugar. 3. Bring the orange juice to a boil in


a small saucepan, then pour it over the gelatin mixture and stir until the sugar dissolves. Let stand for about 5 minutes, stirring occasionally. 4. Add the cream cheese and orange zest and whisk or beat until smooth; a hand-held rotary beater or electric mixer on low speed is useful for this. If you wish, stir in the orange liqueur. 5. Pour into the prepared crust and refrigerate until set, about 2 hours, or overnight if desired. 6. To make the blueberry topping, in a medium saucepan combine the blueberries, water, sugar, and orange zest. Bring to a boil over


medium-high heat, then reduce the heat and simmer gently for about 3 minutes; the berries should soften slightly, and some of their skins will pop. 7. In a small bowl, mix together the cornstarch and water, and add it into the berries. Simmer for about 1minute longer, stirring constantly, until slightly thickened. Remove from the heat and set aside to cool until tepid. 8. Spoon the berries over the custard and refrigerate for at least 1 hour before serving. Back to Contents


15. Vanilla Cream Pie (ready in about 6 hours 30 minutes | Servings 6 to 8) Ingredients: 1 (9-inch) pastry crust, unbaked 2 cups whole milk or half-andhalf ⅔ cup sugar 1 vanilla bean, split and the seeds scraped out ¼ cup cornstarch 3 egg yolks ¼ teaspoon salt 2 tablespoons butter 1 recipe Stabilized Whipped Cream


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Directions: Heat the oven to 375°F. Line the unbaked pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. In a medium saucepan, combine the milk, sugar, vanilla bean and seeds, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to


simmer and thicken, about 8 minutes. 5. Remove from the heat and add the butter. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. 6. Place a layer of cling film directly on the custard and chill for at least 6 hours or overnight. 7. Once the pie has chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving. Back to Contents


16. Raspberry-Peach Crumble Pie (ready in about 3 hours 30 minutes | Servings 4-6) Ingredients: 4 medium peaches, peeled, pitted, and cut ¼-inch thick 2 cups fresh raspberries ¾ cup sugar ¼ cup packed light brown sugar ¼ cup cornstarch ¼ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon vanilla 4 tablespoons butter, melted and cooled 1 (9-inch) pastry crust, unbaked


1 recipe Butter Crumble

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Directions: Heat the oven to 375°F. In a large bowl, combine the peaches, raspberries, sugar, light brown sugar, cornstarch, salt, cinnamon, nutmeg, vanilla, and butter. Gently toss until the fruit is evenly coated. Pour the mixture into the prepared crust and spread the butter crumble mixture evenly over the top. Place the pie on a baking sheet and bake, in the lower third of the oven, for 45 to 55 minutes, or until


the crumble is golden brown and the pie is bubbling. 6. Cool at room temperature for 2 hours before serving. Back to Contents


17. Almond Cherry Pie (ready in about 1 hour 30 minutes | Servings 8) Ingredients: 20 ounces frozen cherries 1 cup sugar ½ cup cornstarch 1 tablespoon butter ¼ teaspoon salt 1 teaspoon lemon juice ¼ teaspoon vanilla ½ cup toasted flaked almonds 1 (9-inch) Almond Pastry Crust, unbaked ¼ cup packed light brown sugar ¼ cup sugar ½ cup all-purpose flour


¼ cup unsalted butter, cubed and chilled ⅓ cup chopped almonds

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Directions: Heat the oven to 375°F. Thaw the cherries and drain the juices into a measuring cup. Add enough water to the juice to equal ½ cup, if needed. Combine the juice, sugar, and cornstarch until smooth in a small saucepan. Cook over medium heat until the mixture begins to boil and thickens. Add the butter, salt, lemon juice, and vanilla. Mix well and then fold in the flaked almonds and


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cherries. Remove from the heat and cool to room temperature. In a bowl, blend the light brown sugar, sugar, and flour. Using your fingers, rub in the butter until the mixture resembles coarse sand. Add the almonds and mix well. Chill for 30 minutes before use. Pour the cooled cherry mixture into the prepared crust and top with the almond crumble. Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the filling is bubbly in the center and the topping is golden brown. Cool for 1 hour before serving. Back to Contents


18. Key Lime Pie (ready in about 45 minutes Serving 46)

Ingredients: 4 egg yolks 14 ounces sweetened condensed


milk 1 cup key lime juice 1 (9-inch) Traditional Graham Cracker Crust, baked and cooled

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Directions: Heat the oven to 350°F. In a large bowl, lightly whisk the egg yolks until they are broken. Add the sweetened condensed milk and stir to combine. Add the lime juice and stir until smooth. Pour the filling into the prepared crust. Bake for 10 minutes, then chill overnight before serving. Back to Contents


19. Pineapple Pie (ready in about 1 hour | Servings 4 to 6) Ingredients: 2 eggs 1 1/3 cups sugar 1 tablespoon fresh lemon juice 1 can (20 ounces) Dole Crushed Pineapple; reserve 2 tablespoons juice 2 (9 inch) pre-made pie crusts, unbaked 1 tablespoon unsalted butter 1 pint vanilla ice cream Directions: 1. Preheat oven to 450 degrees


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Fahrenheit. In large bowl, beat eggs slightly, add sugar, lemon juice, pineapple, and reserved pineapple juice. Pour mixture into pie crust, dot with butter, and cover with top crust. Bake 10 minutes. Reduce heat to 350 degrees Fahrenheit. Bake 35 minutes or until pineapple is bubbly. Let cool 10 minutes; serve with ice cream. Back to Contents


20. Apple Cheddar Cheese Pie (ready in about 1 hour 30 min | Serving 4-6) Ingredients: 1275 ml flour 10 ml salt 10 ml sugar 500 ml butter (chilled) 250 ml iced water 500 ml cheddar cheese (grated) 14 Granny Smith apples (peeled, cored and chopped) 10 ml ground cinnamon 50 ml soft brown sugar 100 ml butter 1 egg yolk


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Directions: Combine the flour (less 25 ml), salt and sugar together. Add the butter. Mix into a coarse meal consistency. Add the ice water and mix until a dough ball forms. Add the cheese and mix well. Wrap the pastry in plastic wrap. Refrigerate for 1 hour. Roll the pastry out on a floured surface. Cut a circle out of the pastry and press it into a greased pie plate. Combine the apples, cinnamon, brown sugar and remaining 25 ml flour.


11. Mix until evenly coated. 12. Pour the apple mixture into the pie crust 13. Top with the butter. 14. Roll out a round pie lid using the remaining pastry. 15. Place the pie lid on top of the apples. 16. Crimp the edges to seal the pastry. 17. Slice air vents into the pastry lid. 18. Brush the egg yolk onto the pastry lid with a pastry brush. 19. Bake at 350 degrees F for 45 minutes. Back to Contents


21. Lattice Cherry Pie (ready in about 1 hour | Servings 4) Ingredients: 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 3 tablespoons cornstarch 1/4 teaspoon vanilla extract 1/2 cup cherry juice 1 tablespoon fresh lemon juice 3 cups drained, pitted cherries 2 tablespoons unsalted butter 2 (9 inch) pre-made pie crusts, unbaked Directions: 1. Preheat oven to 450 degrees


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Fahrenheit. In 1 1/2-quart saucepan, combine sugar, salt, nutmeg, cornstarch, and vanilla. Stir in cherry juice. Cook until mixture is clear and thickened. Let cool 3 minutes. Add lemon juice and cherries. Turn into pie crust Roll remaining pastry to 1/8-inch thickness; dot with butter. Cut into 1/2-inch wide strips. Place over top in crisscross fashion. Trim, turn under, and flute edges. Bake 10 minutes. Reduce heat to 350 degrees Fahrenheit. Bake 30 minutes. Let cool 25 minutes;


serve. Back to Contents


22. Blueberry Pie (ready in about 2 hours 30 min | Servings 8) Ingredients: 6 cups of fresh blueberries, rinsed and stemmed 1 teaspoon lemon zest 2 teaspoons lemon juice ¼ cup cornstarch ½ cup sugar ¼ teaspoon cinnamon Pinch fresh grated nutmeg 1 (9-inch) Mealy Pie Crust, unbaked 3 tablespoons butter (unsalted), cut into small pieces 1 egg, beaten


1 (9-inch) Flaky Pie Crust

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Directions: Heat the oven to 400°F. In a large bowl, gently toss together the blueberries, lemon zest, lemon juice, cornstarch, sugar, cinnamon, and nutmeg. Pour into the prepared pastry crust. Dot the top with the butter. Brush the edge of the Mealy Pie Crust with the beaten egg so that the top crust will adhere. Top with the flaky crust and trim the dough to 1 inch of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust.


6. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam. 7. Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool completely before slicing. Back to Contents


23. Butterscotch Meringue Pie (ready in about 1 hours | Servings 8) Ingredients: 1 (9-inch) pastry crust, unbaked 1 cup milk 1 cup heavy cream ⅔ cup packed light brown sugar ¼ cup cornstarch 2 egg yolks ¼ teaspoon salt 2 tablespoons butter 1 teaspoon vanilla 1 recipe Foolproof Meringue Directions: 1. Heat the oven to 375°F. 2. Line the pie crust with parchment


paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. 3. Remove from the oven and set aside to cool. 4. In a medium saucepan, combine the milk, cream, light brown sugar, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken. 5. Remove from the heat and add the butter and vanilla. Stir until


melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. 6. Prepare the Foolproof Meringue and spread onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust. Bake for 10 to 12 minutes, or until the meringue is golden brown. 7. Remove from the oven and chill in the refrigerator for 2 hours, uncovered, before slicing. Back to Contents


24. Cranberry Mincemeat Pie (ready in about 1 hour | Servings 4-6) Ingredients: ½ cup sugar 1 tablespoon all-purpose flour 2 to 2½ cups prepared mincemeat 2 cups fresh cranberries 2 Golden Delicious apples, peeled, cored, and coarsely chopped 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 450°F. Roll out half of the dough for the


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bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. In a large bowl, stir together the sugar and flour until the flour disappears. Add the mincemeat, cranberries, and apples, then stir and toss until thoroughly mixed. Pour the mixture into the doughlined pan and scatter the butter over the filling. Put the top crust in place, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. Bake for 15 minutes, then reduce the heat to 350°F and bake for 45


to 50 minutes longer, or until the crust is browned and the juices are bubbling. 6. Serve warm or at room temperature. Back to Contents


25. Brandied-Pear Pie (ready in about 1 hour 30 minutes | Servings 8) Ingredients: 1 (9-inch) pastry crust, unbaked 2 tablespoons unsalted butter 8 medium Bosc pears, peeled, cored and sliced ¼-inch thick 1 vanilla bean, split and seeds scraped out ½ cup brandy, divided ½ cup sugar ¼ cup cornstarch ½ teaspoon cinnamon ¼ teaspoon salt 1 recipe Spiked Whipped Cream made with brandy


Directions: 1. Heat the oven to 375°F. 2. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8 to 10 minutes, or until the crust is lightly golden brown all over. Remove from the oven and set aside to cool. 3. In a large skillet over medium heat, melt the butter until it foams. Add the sliced pears, vanilla bean, and vanilla bean seeds. Remove the pan from the heat and


add Âź cup of the brandy and the sugar. Return the pan to the heat and cook until the pears are just starting to soften, about 3 minutes. 4. In a small bowl, whisk together the remaining brandy and the cornstarch until smooth. Add to the simmering fruit and stir until thickened. Remove from the heat and add the cinnamon and salt. Carefully remove the vanilla bean. 5. Fill the pie crust with the pear mixture. Place the pie on a baking sheet and bake, in the lower third of the oven, for 25 to 30 minutes, or until the filling is bubbling in the center of the pie and the crust is golden brown all over.


6. Cool the pie completely to room temperature, then top with the Spiked Whipped Cream. Serve immediately. Back to Contents


26. Peach Pie (ready in about 1 hour 30 min | Serving 4-6) Ingredients: ⅔ cup plus 1 tablespoon sugar ⅓ cup all-purpose flour ¼ teaspoon ground nutmeg ¼ teaspoon salt 3 tablespoons fresh lemon juice 3 pounds peaches, halved, pitted, and sliced ⅓ to ½ inch thick, to make about 7 cups prepared fruit 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll


out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. In a large bowl, stir together â…” cup of the sugar, the flour, nutmeg, and salt with a fork or whisk until evenly mixed. 3. Add the lemon juice and peaches and toss until the fruit is completely coated with the sugar mixture. Pile the peaches in the dough lined pan, mounding them slightly in the center. Scatter the butter over the fruit. 4. Put on the top crust, then trim and flute the edges. With the point of a


sharp knife, cut several vents in the top for steam to escape. 5. Bake for 25 minutes, then reduce the heat to 350°F. Bake for another 15 minutes, then rapidly sprinkle the remaining 1 tablespoon sugar over the top of the pie. Continue baking for about 15 minutes longer, or until the crust is golden brown and you see juices bubbling through the vents. 6. Serve warm or at room temperature. Back to Contents


27. Chess Pie (ready in about 1 hour 30 minutes | Servings 8) Ingredients: 4 eggs 1 stick butter, melted 1 cup sugar 1 tablespoon yellow cornmeal 1 teaspoon vanilla ½ cup milk 1 tablespoon fresh lemon juice 1 (9-inch) pastry crust, unbaked Directions: 1. Heat the oven to 350°F. 2. In a large bowl, whisk together the eggs, butter, and sugar until


3.

4. 5.

6.

smooth. Add the cornmeal, vanilla, milk, and lemon juice. Whisk until well combined. Pour the mixture into the pastry crust and place on a baking sheet. Bake for 50 to 55 minutes, or until the filling is set and the top is golden brown. Allow to cool to room temperature before serving. Back to Contents


28. Caramelized Pear Pie (ready in about 1 hour 30 min | Serving 4-6) Ingredients: 6 to 7 firm but ripe pears, preferably Boscs, 2½ to 3 pounds ¼ cup (½ stick) unsalted butter ⅔ cup brown sugar 2 tablespoons fresh lemon juice Pinch of salt 2 tablespoons rum Directions: 1. Peel, halve, and core the pears, then cut them into crosswise slices about ⅓ inch thick (crosswise slices hold their shape better than


lengthwise slices). 2. In a large skillet over mediumhigh heat, melt the butter and brown sugar together, stirring frequently. 3. Add the pears, lemon juice, and salt. In a moment, the pears will exude a lot of juice. Continue cooking over moderate heat, stirring frequently with a wooden spoon or spatula, until the juices have mostly evaporated and the pears are coated in a thick, syrupy, caramel-like sauce. Depending on the ripeness and juiciness of the pears, and the size of your pan, this will take 10 to 20 minutes. 4. Stir in the rum and cook for about


1 minute longer. Set aside to cool while you roll out the dough. 5. Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 6. Spoon the pears, along with any sauce, into the dough-lined pan. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, slash a few vents in the top for steam to escape. 7. Bake for 25 minutes, then reduce the heat to 350°F. Continue baking for 20 to 25 minutes longer, until the crust is well browned. Serve


warm or at room temperature. Back to Contents


29. Fig Crumble Pie (ready in about 1 hour | Servings 4 to 6) Ingredients: STREUSEL TOPPING 1 cup all-purpose flour ½ cup sugar 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup chopped walnuts ½ cup (1 stick) unsalted butter, melted Fig filling: 1½ pounds fresh figs, stemmed and sliced ⅓ to ½ inch thick, to


make about 5 cups ¼ cup sugar 1 tablespoon fresh lemon juice ½ teaspoon vanilla extract Directions: 1. Preheat the oven to 400°F. Roll out the dough and fit it into a 9inch pie pan. Set aside. 2. To make the streusel topping, in a medium bowl whisk and toss together the flour, sugar, ginger, cinnamon, and salt. Stir in the walnuts. 3. Add the butter and stir with a fork until you have a damp, crumbly, coarse-looking mixture. Set aside. To make the filling, place the figs


in a large bowl and add the sugar, lemon juice, and vanilla. 4. Using a rubber spatula or your hands, stir and toss gently to coat the figs evenly with the sugar. Spread the fruit in the prepared pie shell. 5. Sprinkle the streusel topping evenly over the fruit. Bake for about 40 minutes, until the crust and topping are well browned. Serve warm or at room temperature. Back to Contents


30. Blueberry Pie (ready in about 50 min | Servings 46) Ingredients: 3 cups fresh or frozen blueberries 1 tablespoon all-purpose flour 1 cup light brown sugar 1/8 teaspoon salt 2 (9 inch) pre-made pie crusts, unbaked 1 tablespoon unsalted butter 1 teaspoon ground cloves Directions: 1. Preheat oven to 450 degrees Fahrenheit.


2. In large bowl, combine blueberries, flour, sugar, and salt. 3. Pour into pie crust; dot with butter. Sprinkle cloves over top; cover with top crust. 4. Bake 10 minutes. Reduce heat to 350 degrees Fahrenheit. 5. Bake 25 minutes. 6. Let cool 10 minutes; serve. Back to Contents


31. All-Butter Pie Crust (ready in about 4 hours 30 minutes | Servings 4 to 6) Ingredients: 1¼ cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt 8 tablespoons unsalted butter, cubed and chilled 3–4 tablespoons ice water Directions: 1. In a large bowl, sift together the flour, sugar, and salt. 2. Add the butter to the bowl and with your fingers rub it into the flour until the mixture looks like


coarse sand studded with peasized pieces of butter. 3. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed. 4. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days. 5. Remove the dough from the refrigerator for 10 minutes before rolling out. Roll out on a lightly floured surface to a â…›-inch-thick, 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.


6. Fold the dough in half and place it into a 9-inch pie plate. Unfold and carefully press the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to 1 inch of the pan’s edge. 7. Cover with plastic and chill until ready to bake. Back to Contents


32. Peach Pie (ready in about 30 min | Servings 4-6) Ingredients: 1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 8 peaches, peeled and sliced 2 (9 inch) pre-made pie crusts, unbaked Directions: 1. Preheat oven to 450 degrees Fahrenheit. 2. In large bowl, sift dry ingredients together with peaches; mix.


3. Pour mixture into pie crust; cover with top crust. 4. Bake 15 minutes. 5. Reduce heat to 350 degrees Fahrenheit. 6. Bake 35 minutes. Let cool 10 minutes; serve. Back to Contents


33. Almond Peach Pie (ready in about 4 hours 30 minutes | Servings 4 to 6) Ingredients: ⅔ cup sugar 2½ tablespoons cornstarch ⅓ cup blanched almonds, toasted (see Note) ¼ teaspoon salt 2½ to 3 pounds peaches, halved, pitted, and sliced ⅓ to ½ inch thick, to make 6 to 7 cups prepared fruit 2 tablespoons fresh lemon juice 1 tablespoon grated peeled fresh ginger 2 tablespoons unsalted butter,


cut into small pieces

1.

2.

3.

4. 5.

Directions: Preheat the oven to 425°F. Roll out half of the dough and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. Place the sugar, cornstarch, almonds, and salt in a blender or food processor. Whirl together until the nuts are pulverized. Put the peaches, lemon juice, and ginger in a large bowl and pour the sugar mixture over them. Toss to combine and coat the fruit


6. 7.

8.

9.

evenly. Pile the peaches in the dough-lined pan, mounding the fruit in the center. Scatter the butter over the top. Put on the top crust, then trim and flute the edges. With the point of a sharp knife, slash several vents in the top for steam to escape. Bake for 25 minutes, then reduce the heat to 350°F and bake for 25 to 30 minutes longer, until the top crust is well browned and the juices are bubbling. Serve warm or at room temperature. Back to Contents


34. Chocolate Cream Pie (ready in about 6 hour 30 min | Servings 8) Ingredients: 2 cups whole milk or half-andhalf ⅔ cup sugar ¼ cup Dutch-processed cocoa powder ¼ cup cornstarch 2 egg yolks ¼ teaspoon salt 2 tablespoons butter 2 ounces semisweet chocolate, chopped 1 teaspoon vanilla 1 (9-inch) Traditional Graham


Cracker Crust, baked and cooled 1 recipe Stabilized Whipped Cream Directions: 1. In a medium saucepan, combine the milk, sugar, cocoa powder, cornstarch, egg yolks, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken. 2. Remove from the heat and add the butter, chopped chocolate, and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust.


3. Place a layer of cling film directly on the custard and chill for at least 6 hours or overnight. 4. Once the pie has chilled, prepare the Stabilized Whipped Cream and spread it on the pie. Chill for 30 minutes before serving. Back to Contents


35. Peach Streusel Pie (ready in about 1 hour | Servings 4 to 6)

Ingredients: 1 cup packed light brown sugar Âź cup cornstarch


¼ teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon vanilla 4 cups frozen peaches, thawed and drained 1 (9-inch) pastry crust, unbaked 1 recipe Pecan Streusel

1. 2.

3. 4. 5.

Directions: Heat the oven to 375°F. In a large bowl, combine the light brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and peaches. Turn gently to coat. Fill the bottom crust with the peach mixture. Top with the streusel mixture. Place the pie on a baking sheet


and bake for 45 to 55 minutes, or until the pie is bubbling and the topping is golden brown. 6. Cool to room temperature before serving. Back to Contents


36. Apple Pumpkin Pie (ready in about 4 hour 30 min | Servings 4-6) Ingredients: 125 ml brown sugar 12,5 ml corn flour 3 ml cinnamon 2 ml salt 62,5 ml water 25 ml butter 50 ml cooking apples (sliced and peeled) 1 egg (beaten) 12,5 ml lemon juice 25 ml canned pumpkin 125 ml sugar 3 ml ground ginger


1 ml ground cloves 2 ml salt 1 tin evaporated milk 1 - 9 inch piecrust

1.

2.

3. 4. 5. 6. 7.

Directions: Bake the piecrust at 450 degrees F for 5 minutes. Do not prick the crust. Combine the sugar, corn flour, ground cinnamon and salt together in a saucepan. Add the water and butter. Bring to boil, stirring constantly over a medium heat. Add the apples. Bring to boiling again. Turn off heat and cover the


8.

9. 10. 11.

12.

13.

saucepan. Beat the egg and add the pumpkin, sugar and spices. Mix well. Add the evaporated milk. Add the lemon juice to the apples in the saucepan. Place the apples in the piecrust the pour the pumpkin mixture over the apples. Bake at 375 degrees F for 40 to 45 minutes. Back to Contents


37. Apple Cream Pie (ready in about 30 minutes | Servings 4 to 6) Ingredients: 1/2 cup granulated sugar 1/2 cup dark brown sugar 1/4 cup all-purpose flour 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/4 teaspoon salt 6 cups sliced, tart apples, peeled 1 teaspoon fresh lemon juice 1/2 cup heavy cream 1 (9 inch) pre-made pie crust,


unbaked 1 tablespoon dark brown sugar

1. 2.

3.

4.

5.

Directions: Preheat oven to 400 degrees Fahrenheit. In large bowl, combine granulated sugar, 1/2 cup dark brown sugar, flour, ginger, nutmeg, cloves, cinnamon, and salt. Add apples and lemon juice; mix well. Pour mixture into pie crust. Add heavy cream. Sprinkle 1 tablespoon brown sugar. Bake 1 hour or until apples are tender and crust is brown. Let cool 15 minutes; serve.


Back to Contents


38. Jackie's wheat-free pie dough (ready in about 1 hour | Serving 4-6) Ingredients: 1 cup brown rice flour ½ cup potato starch flour ½ cup cornstarch Pinch of salt 1 tablespoon sugar ¾ cup (1½ sticks) cold unsalted butter, cut into ½-inch cubes 1 egg, chilled Few drops of cold water, if needed Directions: 1. In a food processor fitted with the steel blade, combine the rice


flour, potato starch, cornstarch, salt, and sugar. Process for a moment to mix the ingredients evenly. 2. Add the butter and process in rapid on-off pulses until the mixture resembles fine meal. With the motor running, add the egg through the feed tube, and process just until the dough barely holds together in a ball. If the dough seems dry, add a few drops of water. 3. Dust your work surface with brown rice flour and scrape the dough onto it. Push and pat it into a cake about 4 inches across. At this point, the dough is easier to


roll out if it is wrapped in plastic wrap and refrigerated for about an hour, especially if the kitchen is warm. 4. Place the dough between 2 large sheets of plastic wrap and roll it into a circle approximately 12 inches in diameter. Rotate the dough and turn it over occasionally to get an even thickness, and try to keep the shape as round as possible. 5. Peel off the top sheet of plastic wrap and flip the dough into a 9inch pie pan, so that the plastic wrap is up. Peel off the second sheet of plastic wrap. 6. Press and pat the dough evenly


into the pan. If it tears, push it back together, and use trimmings from the edge to patch any holes. 7. Trim and flute the edges. Place in the freezer for 10 to 15 minutes. 8. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe. Back to Contents


39. Deep-dish berry pie (ready in about 1 hour 30 minutes | Servings 4 to 6) Ingredients: 1 cup sugar 2½ tablespoons cornstarch ¼ teaspoon salt 6 cups fresh or frozen blackberries, blueberries, or boysenberries, about 2¼ pounds (it is not necessary to thaw frozen berries) 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter, cut into small pieces Directions:


1. Preheat the oven to 425°F. You will need a 7- to 8-cup baking dish that is about 3 inches deep with fairly straight sides. Roll out the dough to a shape about 1 inch larger than the top of the baking dish. Set the rolled-out dough aside on a sheet of waxed paper. 2. In a large bowl, stir together the sugar, cornstarch, and salt until evenly mixed. Add the berries and lemon juice and toss until the fruit is evenly coated with the sugar mixture. 3. Set an ovenproof cup, such as a 4to 6-ounce ramekin or custard cup, upside down in the middle of the baking dish. Fill the baking dish


4.

5. 6.

7.

with the berries, then dot the top with the butter. Set the rolled-out dough over the berries, leaving about 1 inch of overhang all around; trim away any excess. Gently press the dough into the dish around the sides, and fold the overhanging dough under itself to make a double-thick rim around the edge. Flute the rim. Slash a few vents in the top to allow steam to escape. Bake for about 50 minutes, until the juices are bubbling and the crust is well browned. Serve warm or at room temperature, taking care to work gently around the custard cup or


ramekin as you scoop the pie onto plates. Back to Contents


40. Date bar pie (ready in about 1 hour 30 min | Servings 4-6) Ingredients: 3 cups whole pitted dates, about 12 ounces ½ cup brown sugar ¾ cup water, plus more if needed 1 Golden Delicious apple, peeled, cored, and coarsely grated ⅛ teaspoon salt 3 tablespoons rum COOKIE CRUST ¾ cup all-purpose flour ½ teaspoon plus ¼ teaspoon baking soda


¼ teaspoon salt 1½ cups uncooked oatmeal ½ cup brown sugar 10 tablespoons (1¼ sticks) unsalted butter, melted Directions: 1. To make the date filling, using a sharp knife or scissors, coarsely cut the dates. 2. Put them in a medium, heavybottomed saucepan and add the brown sugar, ¾ cup water, apple, and salt. 3. Cook over moderate heat, stirring frequently, until the mixture is quite thick; a blob of it lifted in a spoon should be moist but hold its


4.

5. 6. 7.

8.

9.

shape. Set aside to cool for about 15 minutes, then stir in the rum. If at this point the mixture appears very stiff and sticky, stir in another tablespoon or two of water. Preheat the oven to 375°F. Coat the inside of a 9-inch pie pan with nonstick cooking spray, or smear it with a thin film of butter. While the dates cool, prepare the cookie crust. Combine the flour, baking soda, and salt and sift them together into a large bowl. Add the oatmeal and brown sugar and stir together with a fork or whisk.


10. Add the butter and stir briskly until you have a crumbly looking mixture. Press 1 cup of the mixture over the bottom (not the sides) of the prepared pan. 11. Spread with the date filling, then distribute the remaining crust mixture over the top; it will be in irregular bits, so don’t worry about making it perfectly even. Bake for about 40 minutes, until the bits of topping have browned and spread slightly. 12. Serve warm or at room temperature. Back to Contents


41. Lattice-Top Cherry Pie (ready in about 2 hours | Servings 8) Ingredients: 20 ounces frozen pitted cherries 1 cup sugar ½ cup cornstarch 1 tablespoon butter ¼ teaspoon salt 1 teaspoon lemon juice ¼ teaspoon almond extract 1 (9-inch) Mealy Pie Crust, unbaked (See Chapter 2) 1 Flaky Pie Crust, cut into 10 (1-inch) strips 1 egg, beaten Directions: 1. Heat the oven to 375°F.


2. Thaw the cherries and drain the juices into a measuring cup. Add enough water to the juice to equal ½ cup. 3. Combine the juice, sugar, and cornstarch until smooth in a small saucepan. Cook over medium heat until the mixture begins to boil and thickens. 4. Add the butter, salt, lemon juice, and almond extract. Mix well and then fold in the cherries. Cool to room temperature. 5. Pour into the Mealy Pie Crust and top with the pastry strips. Lay out 5 strips of pie dough on top of the filling about ½ inch apart. Starting ½ inch from the edge of the pie,


6.

7.

8. 9.

fold back every other strip and lay down 1 strip of pastry. Fold the pastry back down and fold back the other pieces. Lay down a second strip about ½ inch from the first strip. Repeat this process until all the strips are used. Trim the dough to 1 inch of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the lattice with beaten egg. Bake for 40 to 45 minutes, or until the filling is bubbly in the center and the lattice is golden brown. Cool for 30 minutes before


serving. Back to Contents


42. Apple Cranberry Pie (ready in about 1 hour 30 min | Serving 4-6) Ingredients: 1 cup sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon salt 5 apples, preferably Golden Delicious, peeled, halved, cored, and sliced about ¼-inch thick, 2 to 2½ pounds 1 cup cranberries, fresh or frozen (it is not necessary to thaw frozen berries) ½ cup dried currants 2 tablespoons fresh lemon juice


2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. In a large bowl stir together the sugar, flour, cinnamon, and salt until evenly mixed. 3. Add the apples, cranberries, currants, and lemon juice. Using your hands, toss and mix until all the fruit is evenly coated with the sugar mixture.


4. Pour the fruit into the dough-lined pan, mounding it slightly in the center. Scatter the butter over the fruit. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, slash several vents in the top for steam to escape. 5. Bake for 25 minutes, then reduce the heat to 350°F and continue baking for 40 to 50 minutes longer, or until the crust is browned, the juices are bubbling, and the fruit seems tender when pierced with a knife through one of the vents. 6. Serve warm or at room temperature. Back to Contents


43. Berry Pie (ready in about 1 hour 30 minutes | Servings 4 to 6) Ingredients: 1 cup sugar 2½ tablespoons cornstarch ¼ teaspoon salt 6 cups blackberries, boysenberries, or blueberries, about 1¾ pounds (if using frozen berries, don’t thaw them) 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll out half the dough for the bottom


crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. In a large bowl, stir together the sugar, cornstarch, and salt. Add the berries and toss to coat them evenly. Pile the mixture in the dough-lined pan, mounding the fruit slightly in the center, then scatter the butter over the filling. 3. Cover with the top crust, then trim and flute the edges . With the point of a sharp knife, cut a few vents in the top for steam to escape. 4. Bake for 25 minutes, then reduce the heat to 350°F. Bake for about 35 minutes longer, or until the


juices are bubbling and the crust is browned. 5. Serve warm or at room temperature. Back to Contents


43. Cranberry Mincemeat Pie (ready in about 1 hour | Serving 4-6) Ingredients: ½ cup sugar 1 tablespoon all-purpose flour 2 to 2½ cups prepared mincemeat 2 cups fresh cranberries 2 Golden Delicious apples, peeled, cored, and coarsely chopped 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 450°F. Roll out half of the dough for the


2.

3.

4.

5.

6.

bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. In a large bowl, stir together the sugar and flour until the flour disappears. Add the mincemeat, cranberries, and apples, then stir and toss until thoroughly mixed. Pour the mixture into the doughlined pan and scatter the butter over the filling. Put the top crust in place, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. Bake for 15 minutes, then reduce


the heat to 350°F and bake for 45 to 50 minutes longer, or until the crust is browned and the juices are bubbling. 7. Serve warm or at room temperature. Back to Contents


44. Apple and Candied-Walnut Pie (ready in about 1 hour 30 minutes | Servings 8) Ingredients: 3 medium Granny Smith apples, peeled, cored, and sliced ¼-inch thick 3 medium Golden Delicious apples, peeled, cored, and sliced ¼-inch thick 1½ cups chopped walnuts, divided 1 cup packed light brown sugar, divided 2 tablespoons lemon juice ¼ cup all-purpose flour


¼ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon fresh grated nutmeg 1 (9-inch) pastry crust, unbaked 4 tablespoons butter, melted Directions: 1. Heat the oven to 375°F. 2. In a large bowl, combine the apples, ¾ cup chopped walnuts, ½ cup light brown sugar, lemon juice, flour, salt, cinnamon, and nutmeg. Toss to coat and allow to stand for 10 minutes. 3. Pour the apple mixture into the pastry crust and place on a baking sheet. Bake for 50 to 55 minutes, or until the filling is bubbling and


the crust is brown. Remove from the oven and set aside. 4. Heat the broiler. Combine the remaining walnuts with the remaining light brown sugar and the melted butter. Mix well, then spread over the baked pie. 5. Wrap the edge of the crust with aluminum foil to protect it. Broil about 5 inches from the heating element for 2 to 3 minutes, or until bubbly. Cool completely before serving. Back to Contents


45. Southern Pecan Pie (ready in about 1 hour 30 min | Servings 6-8) Ingredients: 2 tablespoons all-purpose flour 1 cup sugar 2 eggs 1 cup corn syrup Ÿ teaspoon salt 2 tablespoons butter, melted 1 teaspoon vanilla 1½ cups coarsely chopped pecans 1 (9-inch) Mealy Pie Crust, unbaked Directions:


1. Heat the oven to 350°F. 2. Whisk together the flour and sugar. Add the eggs, corn syrup, salt, butter, and vanilla. Whisk until smooth. 3. Spread the pecans into the crust in an even layer. Pour the filling over the pecans and tap the pie gently on the counter to release any air bubbles. 4. Place the pie on a baking sheet and bake for 50 to 60 minutes, or until the filling is puffed all over and set. Cool to room temperature before serving. Back to Contents


46. Coconut Cream Pie (ready in about 50-60 minutes | Servings 8)

Ingredients: 1 (9-inch) pastry crust, unbaked 1½ cups whole milk


½ cup sugar 3 tablespoons cornstarch 1 egg yolk 2 eggs 1¾ cups shredded sweetened coconut, divided ¼ teaspoon salt 2 tablespoons butter 1 teaspoon vanilla ⅛ teaspoon coconut extract 1 recipe Stabilized Whipped Cream Directions: 1. Heat the oven to 375°F. 2. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights


or dry beans. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 to 12 minutes, or until the crust is golden brown all over. 3. Remove from the oven and set aside to cool. 4. In a medium saucepan, combine the milk, sugar, cornstarch, egg yolk, eggs, 1½ cups of shredded coconut, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken. 5. Remove from the heat and add the butter, vanilla, and coconut extract. Stir until melted. Pour directly into the prepared crust.


6. Place a layer of cling film on the custard and chill for at least 6 hours or overnight. 7. Once the pie has chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving. Garnish with the reserved coconut. Back to Contents


47. Home-Style Apple Pie (ready in about 1 hour | Servings 6-8) Ingredients: 1 cup sugar ¼ cup cornstarch 1 teaspoon cinnamon ½ teaspoon fresh grated nutmeg 8 medium Granny Smith apples, peeled, cored, and sliced ¼-inch thick 1 (9-inch) Mealy Pie Crust, unbaked 1 egg, beaten 1 (9-inch) Flaky Pie Crust, unbaked Directions:


1. Heat the oven to 400°F. 2. In a large bowl, mix the sugar, cornstarch, cinnamon, and nutmeg until well blended. Add the apples and toss to coat. Allow to stand 10 minutes. 3. Fill the mealy crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. 4. Top with the flaky crust and trim the dough to 1 inch of the pan’s edge. 5. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork.


6. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam. 7. Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. 8. Cool for 2 hours before slicing. Back to Contents


48. Basic All-American Pie Dough (ready in about 1 hours 30 minutes | Servings 4 to 6) Ingredients: Buttery oatmeal topping: ¼ cup (½ stick) unsalted butter, at room temperature ½ cup brown sugar ½ cup all-purpose flour ½ cup uncooked oatmeal ½ cup chopped walnuts ½ teaspoon ground cinnamon ¼ teaspoon salt Apple filling: 6 to 7 Golden Delicious apples, about 3 pounds


¼ cup (½ stick) unsalted butter ½ cup sugar Pinch of salt 1 tablespoon fresh lemon juice Directions: 1. Roll out the dough and fit it into a 9-inch pie pan, then trim and flute the edges . Set aside. 2. To make the topping, put the butter, brown sugar, flour, oatmeal, walnuts, cinnamon, and salt in a large bowl. Using your fingertips or a pastry blender, blend the ingredients together until the mixture looks like coarse crumbs. Don’t worry about overblending the ingredients; just keep at it until


3.

4.

5.

6.

7.

you have a coarse, crumbly mixture. Set aside. To make the filling, peel, halve, and core the apples, then cut them into slices Âź to â…“ inch thick. Set aside. In a large skillet, combine the butter, sugar, and salt and place over medium-high heat. Cook, stirring frequently, until the butter has melted and blended with the sugar, 2 to 3 minutes. Add the apple slices and lemon juice. The apples will almost immediately exude some juice. (Pears, if you are using them here, will exude quite a lot of juice.) Continue to cook, stirring


frequently, until the apple slices are tender and translucent and any juices have mostly evaporated, about 15 minutes. Remove from the heat and set aside to cool for about 20 minutes, stirring once or twice. 8. Preheat the oven to 450°F while the apples are cooling. 9. Spread the apples in the prepared pie shell, then sprinkle the oatmeal topping evenly over the fruit. 10. Bake for 10 minutes, then reduce the heat to 350°F and continue baking for about 30 minutes longer, until the topping and the edges of the crust are browned. Depending on the fruit, you might also see


some syrupy juices bubbling around the crust. 11. Serve warm or at room temperature. Back to Contents


49. Pineapple Apricot Pie (ready in about 4 hour 30 min | Servings 4-6) Ingredients: 1 cup sugar 2½ tablespoons cornstarch ¼ teaspoon salt ¼ teaspoon ground cardamom or cinnamon 3 cups pineapple chunks, well drained, either fresh or canned 12 to 14 ounces apricots, pitted and quartered, to make about 3 cups prepared fruit 2 tablespoons unsalted butter, cut into small pieces


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3.

4.

Directions: Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. In a small bowl, stir together the sugar, cornstarch, salt, and cardamom. Set aside. Put the pineapple chunks in a large bowl and crush them slightly with a potato masher or a large fork— they should be broken up but not crushed. Add the apricots and the reserved sugar mixture, and toss to combine and coat the fruit evenly.


5. Pour the fruit mixture into the dough-lined pan and scatter the butter over the filling. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, slash a few vents in the top for steam to escape. 6. Bake for 25 minutes, then reduce the heat to 350°F and continue baking for 30 to 35 minutes longer, until the crust is well browned and the juices are bubbling. 7. Serve warm or at room temperature. Back to Contents


50. Artichoke Pot Pie (ready in about 50 minutes | Servings 4 to 6) Ingredients: 4 eggs (beaten) 1/2 lb cheddar cheese (grated) 12 oz marinated artichokes (chopped) 5 ml salt 5 ml ground black pepper 3 ml Tabasco sauce 3 ml green onions (chopped) 1 clove garlic (crushed) 2 pie crusts (refrigerated) 1 egg yolk Directions:


1. SautĂŠ the onions and garlic in the artichoke oil. 2. Drain the onions and garlic. 3. Combine all the ingredients together except for the pie crusts. 4. Place a piecrust into a pie plate according to the package directions but do not bake. 5. Spoon the artichoke mixture into the piecrust. 6. Moisten the edges of pastry with water and place the remaining crust on top. 7. Fold edges under and flute. 8. Cut slits in the pastry lid. 9. Brush the egg yolk onto the pastry lid with a pastry brush. 10. Bake at 400 degrees F for 45 to 40


minutes. 11. Allow the pie to stand for 10 minutes before serving. Back to Contents


51. Spiced Rum Pecan Pie (ready in about 45 min | Servings 4-6) Ingredients: 3 large eggs, lightly beaten 1/2 cup sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 teaspoon rum extract 2 tablespoons unsalted butter 1 cup coarsely chopped pecans 1 tablespoon all-purpose flour 1 (9 inch) pre-made pie crust, unbaked Directions:


1. Preheat oven to 400 degrees Fahrenheit. 2. In large bowl, combine eggs, sugar, salt, nutmeg, cinnamon, vanilla, rum, and butter; mix well. 3. In medium bowl, combine pecans and flour; stir into egg mixture. 4. Pour mixture into pie crust. Bake 15 minutes. Reduce heat to 350 degrees Fahrenheit. 5. Bake 40 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes; serve. Back to Contents


52. Blackberry Sour Cream Pie (ready in about 1 hour | Servings 4 to 6) Ingredients: 1½ cups sour cream ½ cup sugar 3 eggs 1½ teaspoons vanilla extract Pinch of salt Blackberry layer: ½ cup sugar ½ cup water 2 cups fresh or frozen blackberries, about 12 ounces (it is not necessary to thaw frozen berries)


1 tablespoon cornstarch 1 tablespoon water Directions: 1. If you are using pie dough, preheat the oven to 425°F. Roll out the dough and fit it into a 9-inch pie pan, then trim and flute the edges. 2. Bake the pie shell fully. If you are using a crumb crust, form and bake the crust as directed in the recipe. Cool either crust completely before filling. 3. To make the sour cream custard, preheat the oven to 325°F. In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla, and salt until smooth.


4. Pour into the cooled pie shell and bake for 35 to 40 minutes, or until the custard is set and doesn’t have a liquidy jiggle when the pan is moved. 5. Remove from the oven and cool to room temperature. If you want, refrigerate the pie for several hours at this point, before spreading the berries over the custard. 6. To prepare the berries, in a medium-sized saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring until the sugar dissolves. 7. Reduce the heat to low and add the berries.


8. Cook gently for about 5 minutes, stirring occasionally, until the berries soften and exude some juice. In a small cup or bowl, stir the cornstarch and water together until smooth, then add to the simmering berry mixture and boil gently for about 1 minute, until slightly thickened. 9. Set aside to cool for about 30 minutes, stirring occasionally. 10. Spoon the berries over the custard, spreading them all the way to the edge. Refrigerate for about 2 hours, or overnight if you wish, before serving. Back to Contents


53. Shaker lemon pie (ready in about 4 hour 30 min | Serving 4-6) Ingredients: 3 lemons 2 cups sugar Basic All-American Pie Dough for a 9-inch two-crust pie 4 eggs, beaten Directions: 1. Rinse the lemons well, then pat them dry with paper towels. Cut off and discard the ends. Using the fine holes of a grater, grate the zest from the lemons; you need only a tablespoon or two, so don’t


worry about removing every bit. Put the zest into a large bowl. 2. Working with a very sharp knife, preferably one with a long, thin blade, slice 2½ of the lemons as thinly as you can (at best, you should be able to read through a slice), poking out the seeds as they appear. 3. Put the lemon slices into the bowl with the zest. Squeeze the juice from the remaining lemon half and add it to the bowl, along with the sugar. Toss to combine and coat the lemon slices evenly, then cover with plastic wrap and let stand at room temperature for 3 to 5 hours.


4. Preheat the oven to 450°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 5. Add the eggs to the lemon mixture and stir until evenly mixed. Pour into the dough-lined pan. Put the top crust in place, then trim and flute the edges. With the point of a sharp knife, slash a few vents in the top for steam to escape. 6. Bake for 15 minutes, then lower the heat to 375°F and bake for 30 to 40 minutes more, until the crust is lightly browned and a knife inserted into one of the vents


comes out clean, or with just a translucent film of filling on it. Cool to room temperature before serving. Refrigerate any leftover pie. Back to Contents


54. Banana Cream Pie (ready in about 1 hour 15 minutes | Servings 8)

Ingredients: 1 (9-inch) pastry crust, unbaked 3 ripe bananas, peeled and


sliced ¼-inch thick 1½ cups whole milk ½ cup sugar 3 tablespoons cornstarch 1 egg ¼ teaspoon salt 2 tablespoons butter 1 teaspoon vanilla 1 recipe Stabilized Whipped Cream Directions: 1. Heat the oven to 375°F. 2. Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 15 minutes, then remove the paper and weights


and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Evenly layer the banana slices in the prepared crust. Set aside. 3. In a medium saucepan, combine the milk, sugar, cornstarch, egg, and salt. Whisk until smooth, then cook over medium heat, stirring constantly, until it begins to simmer and thicken. 4. Remove from the heat and add the butter and vanilla. Stir until melted. Pour through a strainer into a separate bowl, then pour directly into the prepared crust.


5. Place a layer of cling film directly on the custard and chill overnight. 6. Once the pie has chilled, prepare the Stabilized Whipped Cream and top the pie. Chill for 30 minutes before serving. Back to Contents


55. Lemon Lime Chicken (ready in about 6 hour 30 min | Servings 4-6) Ingredients: 4 cups Lemon-lime tequila mix 1 (5 lb.) Whole chicken 1 tbsp. onion powder 1 tbsp. garlic powder 1 tbsp. cayenne lemon pepper Directions: 1. Combine tequila mix and seasonings in a large reseal able plastic bag with the whole chicken. Seal the bagged chicken and place it in the refrigerator to marinade for 6 hours.


2. Preheat your smoker to 250 °F 3. Remove the chicken from the refrigerator and remove it from the bad. Place it on the preheated grill. 4. Lightly coat the chicken with lemon pepper. 5. Smoke the chicken for 4 hours adding a handful of wood chips every half hour until internal temperatures reach at least 175 °F. Back to Contents


56. Meyer Lemons (ready in about 4 hours 30 minutes | Servings 6 to 8) Ingredients: 1 (9-inch) pastry crust, unbaked 4 egg yolks ⅓ cup cornstarch 1½ cups water 1¼ cups sugar ¼ teaspoon salt 3 tablespoons butter ½ cup lemon juice 1 recipe Foolproof Meringue Directions: 1. Heat the oven to 375°F. 2. Line the pie crust with parchment


3.

4. 5. 6.

7.

8.

paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over. Remove from the oven and set aside to cool. Leave the oven on. In a medium saucepan, whisk together the egg yolks, cornstarch, water, sugar, and salt. Cook the mixture over medium heat, whisking constantly, until it comes to a boil. Boil for 1 minute, then remove


from the heat and whisk in the butter and lemon juice. 9. Pour through a strainer into a separate bowl, then pour directly into the prepared crust. 10. Spread the meringue onto the filling while it is still hot, making sure the meringue completely covers the filling and the inside edge of the crust. 11. Bake for 10 to 12 minutes, or until the meringue is golden brown. Remove from the oven and cool to room temperature, uncovered, before slicing. Back to Contents


57. Cranberry Raisin Pie (ready in about 4 hour 30 min | Servings 4-6) Ingredients: 2 cups raisins Basic All-American Pie Dough for a 9-inch two-crust pie 1 cup sugar 2 tablespoons all-purpose flour Pinch of salt 4 cups (one 12-ounce bag) fresh cranberries Âź cup orange liqueur or sweet sherry 1 tablespoon grated orange zest Directions:


1. Put the raisins in a large bowl, cover them with water, and let soak for 2 to 3 hours. 2. Pour the raisins into a colander or large strainer to drain, shaking them to remove excess water. Set aside. 3. Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 4. Stir together the sugar, flour, and salt in a large, dry bowl until the flour disappears. 5. Add the raisins, cranberries, orange liqueur, and orange zest,


then stir and toss together until the fruit is evenly coated with the sugar mixture. Put the fruit into the dough-lined pan, mounding it slightly in the center. 6. Put the top crust in place, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. 7. Bake for 15 minutes, then reduce the heat to 350°F and continue baking for 45 to 50 minutes longer, until the crust is browned and the juices are bubbling. 8. Serve warm or at room temperature. Back to Contents


58. Butterscotch Cream Quince Pie (ready in about 1 hour | Servings 4 to 6) Ingredients: 2½ cups water 1½ cups sugar ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves Half a lemon, thinly sliced 3 quinces, about 1¼ pounds 1½ cups heavy (whipping) cream 2 tablespoons sugar Butterscotch Sauce Directions: 1. Preheat the oven to 325°F. Form


2. 3.

4.

5. 6.

7.

and bake the crumb crust as directed in the recipe. Cool completely before filling. To poach the quinces, combine the water, sugar, cinnamon, cloves, and lemon in a large saucepan. Bring to a boil over high heat and stir for a moment until the sugar dissolves. Turn the heat to low, partially cover the pan, and let the poaching liquid simmer gently while you prepare the fruit. Using a vegetable peeler, peel the skin from each quince. Use a small, sharp knife where necessary to get to any spots the peeler won’t reach. Cut each quince in half and dig out


the core; be careful, because the flesh is firm and sometimes hard to cut. 8. Cut each half into 4 wedges and drop them into the poaching liquid. Increase the heat so the liquid returns to a boil, then reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the slices are tender when pierced with the point of a sharp knife. 9. Raise the heat a little if necessary to keep the liquid at a simmer. 10. Remove from the heat and let the quinces cool completely in their liquid. Once cooled, the quinces may sit in their liquid, refrigerated,


11.

12.

13.

14.

for a day or two. To prepare the filling, drain the quinces well, discarding the poaching liquid, and pat the slices dry with paper towels. Set aside. Combine the cream and sugar in a deep, narrow bowl or quart-size measuring cup and, using a handheld beater or electric mixer, beat until the cream stands in stiff peaks. To assemble the pie, spread about â…“ cup of the butterscotch sauce over the bottom of the crust. Spread half of the whipped cream over the sauce, then arrange the quince slices in a circular pattern on the cream.


15. Spread the remaining whipped cream over the top, then drizzle with another tablespoon or two of butterscotch sauce. Refrigerate the pie for about 1 hour before serving. 16. Pass the remaining butterscotch sauce at the table. Back to Contents


59. Cranberry Raisin Pie (ready in about 3 hour 30 min | Servings 4-6) Ingredients: 2 cups raisins Basic All-American Pie Dough for a 9-inch two-crust pie 1 cup sugar 2 tablespoons all-purpose flour Pinch of salt 4 cups (one 12-ounce bag) fresh cranberries Âź cup orange liqueur or sweet sherry 1 tablespoon grated orange zest Directions:


1. Put the raisins in a large bowl, cover them with water, and let soak for 2 to 3 hours. 2. Pour the raisins into a colander or large strainer to drain, shaking them to remove excess water. Set aside. 3. Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 4. Stir together the sugar, flour, and salt in a large, dry bowl until the flour disappears. 5. Add the raisins, cranberries, orange liqueur, and orange zest,


then stir and toss together until the fruit is evenly coated with the sugar mixture. 6. Put the fruit into the dough-lined pan, mounding it slightly in the center. Put the top crust in place, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. 7. Bake for 15 minutes, then reduce the heat to 350°F and continue baking for 45 to 50 minutes longer, until the crust is browned and the juices are bubbling. 8. Serve warm or at room temperature. Back to Contents


60. Parmesan Pastry Crust (ready in about 1 hour 30 min | Servings 4-6) Ingredients: 1⅔ cups all-purpose flour ¼ teaspoon baking powder ½ teaspoon salt 2 ounces grated Parmesan cheese 1 stick unsalted butter, cubed and chilled 2 tablespoons ice water 1 teaspoon white vinegar Directions: 1. In a large bowl, whisk together the flour, baking powder, salt, and cheese.


2. Add the chilled butter and rub it into the flour mixture with your fingers until 30 percent of the fat is pea-sized, while the rest is blended in well. 3. Add the water and vinegar and mix until the dough forms a rough ball. Add more water, a few drops at a time, if needed. 4. Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days. 5. Remove the dough from the refrigerator for 10 minutes to warm up. 6. Roll out on a lightly floured surface to a â…›-inch-thick, 11-inch


circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. 7. Fold the dough in half and place it into a 9-inch tart pan with 1-inch sides. Unfold and carefully press the dough into the pan. Press the dough against the edge of the pan to trim. 8. Cover with plastic and chill until ready to bake. Back to Contents


61. Bacon, Leek And Cheddar Pot Pie (ready in about 1 hour 30 minutes | Servings 4 to 6) Ingredients: 2 pie crusts (refrigerated) 250 ml bacon (diced) 125 ml leeks (sliced) 25 ml olive oil 5 ml salt 4 ml ground black pepper 250 ml cheddar cheese (grated) 5 ml mixed herbs 250 ml creamed corn 250 ml white sauce 1 egg yolk


1.

2. 3. 4. 5. 6. 7.

8. 9.

Directions: SautĂŠ the bacon, olive oil and leeks together until the leeks are soft. Remove from the heat. Add the salt, black pepper, mixed herbs and corn. Mix well. Add the cheddar cheese and white sauce. Mix well. Place a piecrust into a pie plate according to the package directions but do not bake. Spoon the bacon mixture into the piecrust. Moisten the edges of pastry with water and place the remaining


10. 11. 12.

13.

14.

crust on top. Fold edges under and flute. Cut slits in top. Brush the egg yolk onto the pastry lid with a pastry brush. Bake at 400 degrees F for 45 to 50 minutes. Allow the pie to stand for 10 minutes before serving. Back to Contents


63. Rhubarb Pie (ready in about 1 hour 30 min | Servings 4-6) Ingredients: 1½ cups sugar 3 tablespoons cornstarch ¼ teaspoon salt 2½ pounds rhubarb stalks, sliced into ½-inch pieces, to make 6 to 6½ cups ½ teaspoon vanilla extract 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll out half the dough for the bottom


crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. In a large bowl, stir together the sugar, cornstarch, and salt until evenly blended. Add the rhubarb and vanilla and toss to coat the rhubarb evenly. (After tossing for a minute or so, if you still have any dry sugar mixture in the bowl, just scoop it in with the rest of the filling and it will dissolve during baking.) 3. Pile the mixture in the dough-lined pan, mounding it in the center, then scatter the butter over the filling. 4. Cover with the top crust, then trim


and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape. 5. Bake for 25 minutes, then reduce the oven temperature to 350°F. Bake for about 40 minutes longer, or until the juices are bubbling, the crust is browned, and a sharp knife inserted through one of the vents pierces the rhubarb easily. 6. Serve at room temperature. Back to Contents


64. Whiskey Apple Pie (ready in about 1 hour 15 minutes | Servings 4 to 6) Ingredients: 6 or 7 Golden Delicious Apples, 2½ to 3 pounds ⅓ cup sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt ½ cup bourbon whiskey 2 tablespoons lemon juice 2 tablespoons unsalted butter, cut into small pieces Whipped Cream, for serving


Directions: 1. Preheat the oven to 425°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper. 2. To make the filling, peel, halve, and core the apples, then cut them into slices ¼ to ⅓ inch thick; you should have 7 to 8 cups. Set aside. In a saucepan of at least 4-quart capacity, whisk together the sugar, flour, cinnamon, nutmeg, and salt. Add the bourbon and lemon juice and whisk until evenly blended. Place over medium high heat and cook, whisking frequently, until


3.

4.

5.

6.

the mixture boils and thickens slightly. Add the apples and stir and toss to coat them evenly with the bourbon mixture. Continue cooking for about 3 minutes, stirring constantly. Set aside for about 20 minutes, stirring once or twice. Pour the apple mixture into the dough-lined pan, mounding it slightly in the center. Scatter the butter over the fruit. Cover with the top crust, then trim and flute the edges With the point of a sharp knife, slash several vents in the top for steam to escape. Bake for 25 minutes, then reduce


the oven temperature to 350°F and continue baking for about 45 minutes longer, or until the crust is browned, the juices are bubbling, and the fruit is tender when pierced with a knife inserted through one of the vents. 7. Serve warm or at room temperature, with whipped cream. Back to Contents


64. Cherry Pie (ready in about 45 min | Servings 4-6) Ingredients: ⅔ cup sugar 3 tablespoons cornstarch ¼ teaspoon salt 6 cups pitted sweet cherries, about 2 pounds 6 to 8 drops almond extract 2 tablespoons unsalted butter, cut into small pieces Directions: 1. Preheat the oven to 425°F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough


2.

3.

4.

5.

for the top crust and set it aside on a sheet of waxed paper. In a large bowl, stir together the sugar, cornstarch, and salt until evenly mixed. Add the cherries and almond extract and toss to coat the fruit evenly with the sugar mixture. Pile the fruit in the dough-lined pan (if any dry sugar mixture remains in the bowl, just sprinkle it over the fruit), then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape.


6. Bake for 25 minutes, then reduce the oven temperature to 350°F. Bake for 25 to 30 minutes more, or until the juices are bubbling and the crust is well browned. A sharp knife inserted into the filling through one of the vents should pierce the cherries easily. 7. Serve warm or at room temperature. Back to Contents


65. Sweet Blackberry Cream Pie (ready in about | Servings 4 to 6) Ingredients: 1 1/3 cups sweetened condensed milk 1/4 cup fresh lemon juice 1 1/3 cups fresh blackberries 1 (9 inch) pre-made pie crust, unbaked Whipped cream Directions: 1. In large bowl, combine milk and lemon juice; stir until thickened. 2. Fold in 1 cup blackberries; pour into pie crust. 3. Cover with whipped cream.


4. Garnish with remaining blackberries. 5. Chill until ready to serve. Back to Contents


66. Apple Rum Raisin Pie (ready in about 1 hour 30 min | Servings 8) Ingredients: ¼ cup spiced rum ½ cup raisins 6 medium Gala apples, peeled, cored, and sliced ¼-inch thick ½ cup sugar ⅓ cup flour ¼ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon cardamom 1 (9-inch) pastry crust, unbaked 1 egg, beaten 1 (9-inch) Flaky Pie Crust Substitute for Raisins


1. 2.

3.

4.

Directions: Heat the oven to 400°F. Heat the rum in a small saucepan until it simmers. Remove from the heat and add the raisins. Allow to steep for 10 minutes. In a large bowl, combine the apples, sugar, flour, salt, cinnamon, cardamom, and raisins with the rum. Toss to coat and allow to stand for 10 minutes. Fill the pie crust with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to 1 inch of the


pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam. 5. Place the pie on a baking sheet and bake, in the lower third of the oven, for 1 6. hour to 1 hour and 15 minutes, or until the filling is bubbling in the center of the 7. pie and the crust is golden brown all over. Enjoy warm. Back to Contents


67. Peach Pie (ready in about 2 hours 30 minutes | Servings 8) Ingredients: 1 cup sugar ¼ cup cornstarch ¼ teaspoon cinnamon 1 teaspoon vanilla 10 medium peaches, peeled, pitted, and sliced ¼-inch thick 1 (9-inch) Mealy Pie Crust, unbaked 2 tablespoons unsalted butter 1 egg, beaten 1 (9-inch) Flaky Pie Crust Directions:


1. Heat the oven to 425°F. 2. In a large bowl, combine the sugar, cornstarch, cinnamon, vanilla, and peaches. Turn gently to coat and allow to stand for 10 minutes. 3. Fill the Mealy Pie Crust with the peach mixture and dot the top with butter. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. 4. Top with the flaky crust and trim the dough to 1 inch of the pan’s edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire


top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam. 5. Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool for 1 hour before slicing. Back to Contents


68. Basic All-American Pie Dough (ready in about 45 minutes | Servings 4 to 6) Ingredients: Streusel topping: ¼ cup (½ stick) unsalted butter, at room temperature ½ cup brown sugar ½ cup all-purpose flour ½ cup uncooked oatmeal ½ teaspoon ground nutmeg ¼ teaspoon salt Apricot filling: 2 tablespoons unsalted butter 2¼ pounds apricots, pitted and quartered, to make about 6 cups


prepared fruit ½ cup sugar 2 tablespoons all-purpose flour Pinch of salt Directions: 1. Preheat the oven to 375°F. Roll out the dough and fit it into a 9inch pie pan, then trim and flute the edges. 2. To make the streusel topping, put the butter and sugar in a medium bowl and beat them together, using a large wooden spoon or a rubber spatula. Add the flour, oatmeal, nutmeg, and salt and, using your fingers, blend the ingredients together until you have a mixture


that looks like fine, irregular crumbs. Set aside. 3. To prepare the filling, melt the butter in a large skillet set over moderate heat. When hot, add the apricots and cook, stirring occasionally, for about 5 minutes. In the meantime, stir together the sugar, flour, and salt in a small bowl. 4. Add the sugar mixture to the fruit and cook, stirring occasionally, until the juices have thickened and the fruit has softened, 3 to 5 minutes more. Spoon the hot fruit into the prepared pie shell. Sprinkle the streusel mixture evenly over the top.


5. Bake for 40 to 45 minutes, until the juices are bubbling and the topping is well browned. 6. Serve warm or at room temperature. Back to Contents


69. Apricot Crumb Pie (ready in about 1 hour | Servings 4 to 6)

Ingredients: 2 teaspoons

instant

tapioca


pudding 3/4 cup granulated sugar 1/8 teaspoon salt 2 pounds fresh apricots, peeled and sliced 1/2 teaspoon fresh lemon juice 1 (9 inch) pre-made pie crust, unbaked 1/3 cup firmly packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter Directions: 1. Preheat oven to 425 degrees Fahrenheit. 2. In large bowl, mix tapioca, sugar,


and salt. Combine mixture with apricots and lemon juice; pour into pie crust. 3. In medium bowl, add brown sugar, flour, and cinnamon; mix well. Cut in butter to form crumbs. Sprinkle over apricot pie. 4. Bake 20 minutes. Reduce heat to 375 degrees Fahrenheit. 5. Bake 35 minutes or until apricots are tender. Let cool on wire rack; serve. Back to Contents


Conclusion Pie recipes are the highly superior preparations for dessert or maybe a side dish. Be it a vintage pie or a modern pie, it is always considered nostalgia to evoke the old way of baking. For many persons baking at household is a very tiresome job, but still, domestic baked products are quite nutritional and extremely nice. In case certain individuals find it intricate, there are some strategies or guidelines that will create baking pie recipes at house pretty quick. The primary and the foremost stage is to select the recipe that would go with


your taste. In case you are a newbie, you can every time check out for easy and quick pie recipes as it would give you the preliminary cooking experience. Basic components and straightforward steps are always welcome by the learners. After this, it is necessary to have good baking tools. A high-quality pie dish is truly required. You may choose the size of the baking dish in respect to your family size. Standard oven or a microwave could be used for making delicious pie preparations. Pie filling may be set beforehand. If you're making apple pie or peach pie,


then fresh fruits should be integrated to prepare luscious preparation. Make the filling ahead of time and keep it in the freezer for further utilization. Freshly made filling can always be integrated if requisite. A right crunchy casing is the most highlighted characteristic of all pie recipes. Correct temperature and proper processing are very much needed for this crunchy coating. For a glossy finish of the pie shell, brush a little egg white on the top while baking. Once the pie is cooked, let it remain to cool. Present it with some cheese,


ice cream or jam as the garnish. These guidelines will match the savory pie recipes as well. It is pretty necessary to present the pies with appropriate side dishes. Savory pie recipes could be eaten with delectable vegetable preparations on the side, and sugar pies could be eaten hot with cold pudding and ice cream. If you have surplus pie pieces, then do not throw away them. Garnish them with cheese and keep them again in the oven for few tempting and crunchy starters.


Apple pie, peach pie, mince meat pie and blueberry pie are among the most preferred pie recipes of all times, and each of them could be cooked easily at the house. When you are in a jiffy and wish to call for immediate pie dish to your surprise guests, you can every time opt for ready-made pie mix. Include little sour cream in place of water and your guests would never know that you included the packed pie combination. Thank you for taking time in reading this book. I believe it has been helpful in helping you understand the different pie recipes.


Copyright 2014 by Jack Hofstander - All rights reserved. All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of


science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

69 pie recipes  

69 Pie Recipes For easy, delicious and life changing experience

69 pie recipes  

69 Pie Recipes For easy, delicious and life changing experience

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