PIES
Apple Cranberry Currant Pie with French Topping
from: gdngfool at: 11.26.2006 17:19
Makes ten to twelve servings.
1/4 C brandy
1/4 C currants
1 1/2 C fresh or thawed frozen cranberries
1 1/4 C granulated sugar
6 Tablespoons plus 1 C unbleached or all purpose flour
1 T freshly grated orange zest
3/4 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
6 cups sliced peeled Granny Smith apples (about 2.25 pounds)
10 inch pie pastry for single crust pie
2/3 C firmly packed brown sugar
1/2 cup butter, cut into chunks
1) In a bowl combine brandy and currants. Let stand until
currants are plump, .at least one hour and up to one day.
2) Pick through cranberries rinse and drain
3) Preheat oven to 375. In large bowl, mix 1 1/4 C granulated
sugar, 5 T flour, orange zest, cinnamon, nutmeg and salt.
With a slotted spoon, transfer currants from brandy (reserve
brandy) to sugar mixture. Add cranberries and apples and
mix well. Add more sugar if desired. Pour into unbaked pastry
shell and drizzle with brandy.
4) In another bowl, mix 1 C flour and brown sugar. Add
butter and cut in with a pastry blender or rub with your
fingers until mixture forms small lumps. Sprinkle topping
over filling. Set pie in a foil-lined 10 by 15 inch baking
pan.
5) Bake on bottom rack until juices bubble 55 to 65 minutes.
If pie browns too quickly cover loosely with foil.
6) Set pie, uncovered, on a rack until cool2 1/2 to 3 hours.
Cut into wedges.
Country Apple Pie
from: Ms. Lillian at: 10.03.2003 16:06
subject: Country Apple Pie
(Makes 8 Servings)
Crust
1½ cups flour
½ tsp. salt
½ cup shortening
1/4 cup milk
Filling
3/4 cup whole blanched almonds, toasted
½ cup sugar
½ cup butter, softened
2 egg
1/4 tsp. almond extract
2 Tbs. flour
2 Granny Smith apples
To make crust, combine flour and salt. Cut in shortening
until particles are the size of peas. Stir in milk, blending
just until mixture starts to form a ball. On floured surface,
roll dough out to a 12" circle. Place in 9" pie
pan. Turn edges under the flute.
In food processor, with metal blade in place, grind almonds
with sugar. Mix in butter, eggs and almond extract until
thoroughly combined. Blend in flour. Spoon into pie shell.
Peel apples. Cut in half lengthwise and remove cores. Slice
apple halves crosswise into 1/4" thick slices. Arrange
over almond filling. Bake pie at 375 degrees, 50 minutes
to 1 hour, until center is set and crust is golden brown.
Cool.
Crust Less Pumpkin Pie
from: Joaniesgarden at: 11.13.2005 08:49
subject: Crust less pumpkin pie (mashed sweet potatoes can
also be used)
* Nonstick cooking spray
* 2 tablespoons water
* 2 envelopes (7 grams each) unflavored gelatin
* 2 1/4 cups Evaporated Low Fat 2% Milk, divided
* 1 can (15 oz.) Pure Pumpkin
* 1/2 cup packed dark brown sugar or low calorie sweetener
equivalent
* 2 teaspoons pumpkin pie spice
* 1 teaspoon vanilla extract
* Light whipped topping (optional)
* Fresh raspberries (optional)
Directions:
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture
may be firm. Bring 1 cup evaporated milk just to a boil
in small saucepan. Slowly stir hot evaporated milk into
gelatin. Stir in remaining evaporated milk, pumpkin, sugar,
pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate. Refrigerate for 2
hours or until set. Garnish with whipped topping and raspberries,
if desired.
Donna Lockmans Chocolate Meringue Pie:
from: judi z. at: 04.25.2003 13:23
subject: Donna Lockman's Chocolate Meringue Pie
1 whole egg, 3 eggs separated (use yolks in pie and whites
in meringue)
1 cup sugar (plus 3 Tbsp. sugar for meringue),
pinch of salt,
1 1/2 cups milk,
2 Tbsp. flour,
3 Tbsp. cocoa,
2 Tbsp. hot water,
2 Tbsp. butter (melted),
2 tsp. vanilla
one un baked pie shell
(For meringue 1/2 tsp. cream of tartar)
Beat egg and egg yolks slightly, add 1 cup sugar, flour,
salt and milk. Dissolve cocoa in hot water. Add to mixture
with butter and vanilla. Bake in pie shell for 10 minutes
at 400 degrees. Reduce heat to 350 and bake 20 min more.
For Meringue; Beat egg whites with remaining sugar and 1/2
teaspoon cream of tartar until peaks. Spread on pie, Brown
in 325 degree oven. Delicious!
Food Processor Pastry Dough
from: DicentraL at: 04.14.2005 23:16
subject: Food Processor Pastry Dough
Ingredients for one 9-inch, double crust dessert pie
1 1/2 cups unbleached, all-purpose flour
1/2 cup plain unbleached cake flour, for tenderness
1/4 tsp salt
2 Tbs. sugar
6 oz. chilled unsalted butter (I used salted)
(6 oz is 1 1/2 American style sticks or 3/4 cup)
2 oz. chilled Crisco solid vegetable shortening (2 oz= 1/4
cup)
1/2 cup ice water
The secret is more about technique than ingredients. Prepare
in a full size food processor. Use the steel blade, not
the dough blade.
*Put the vegetable shortening in the fridge to chill ahead
of time.
*Julia says the pros always weigh the flour, but scooping
the flour with measuring cups and leveling it off with a
knife is satisfactory for home-sized recipes.
*Dice the butter into 1/2 inch cubes.
It is important to have all the ingredients measured out
and ready to go before revving up the food processor. Work
quickly.
1. Put flour, sugar, salt, sugar and cubed butter into food
processor. Pulse 5 or 6 times. Stop.
2. Add the vegetable shortening. Turn on the machine and
immediately add the cold water as the food processor runs.
Immediately stop the machine, then pulse 2 or 3 times. Remove
lid. The dough should be in small lumps, not massed together
on the blade. If dough is dry, add a few more drops of water.
I used less water because the relative humidity here is
always high and flour feels damp right out of the canister.
Adjust for your climate.
3. Now work rapidly to keep dough cold. Dump the dough
onto your work surface. A handful at a time, push egg-sized
clumps of dough away from you with the heel of your hand
into a smear.
4. Use a dough scraper to gather the dough together into
2 flat round cakes. Wrap in plastic wrap and refrigerate
for at least 2 hours. This permits the flour to absorb the
liquid, firms the butter, and relaxes the gluten.
Roll out bottom and top crusts on a floured surface. Waxed
paper works for me.
Bon appetit! as we say ...
Summarized from Julia Child's 'The Way to Cook', p. 380.
1993, 10th printing, 2003. What a great teaching cookbook,
to read, study and use
Fresh Blueberry Pie
from: Barb Pom at: 08.04.2003 09:09
subject: Fresh Blueberry Pie..Yummy!!
3 C. Blueberries
3/4 C. water
1 C sugar
1 Tbs. Butter
3 Tbs. Cornstarch
salt
1tsp. Lemon Juice
1 Baked Pie shell
Put 1 C. of Blueberries in a pan and add water, bring to
a boil, cook 4 minutes. Add cornstarch to sugar, also salt,
and add to the hot blueberries. Cook slowly till clear and
thick. Remove from the heat and stir in remaining raw blueberries
and lemon juice, pour into baked pie shell. Serve with whipped
cream
Huckleberry Glace Pie
from: DicentraL at: 09.11.2002 20:47
subject: Gayla's Huckleberry Glacé Pie
1 qt fresh wild huckleberries, washed
1 cup sugar
3/4 cup water
3 tablespoons cornstarch
juice of 1/2 lemon
Graham cracker pie shell
Mix cornstarch with enough water to dissolve. Put one cup
of berries, sugar, and water into a saucepan and boil until
berries burst. Stir in cornstarch and simmer on low heat,
stirring constantly until thickened. Stir in lemon juice.
Remove from heat and toss remaining berries in the hot glacé.
Pour into pie crust, cover, and chill for several hours.
Top with whipped cream, if desired.
Rated: superb. So say I, and so will you.
Mallofudge Pie
from: Jean Louise at: 01.23.2004 18:12
subject: Mallofudge pie
Ingredients:
For crust:
1 1/4 cups graham cracker crumbs (I use a package and crush
them still wrapped)
1/4 cup sugar (or more for extra sweet)
1/4 cup butter (or a bit more if needed)
Instructions:
Crush up crackers, mix in sugar, poor in butter, mix up
and spread evenly in a pie plate (bottom and sides)
Filling:
24 marshmallows
2 squares of unsweetened baking chocolate (can use 3 if
you want real chocolaty)
1/2 cup (one stick) butter
2 egg yolks
1 teaspoon vanilla
1 cup flour
2 egg whites
2 tablespoons sugar
1/8 teaspoon salt
Instructions: (Preheat oven to 325 F
Throw marshmallows, chocolate and stick of butter into a
double broiler until the chocolate and butter are melted
and the marshmallows soft:
Separate the eggs - mix the yolks with the vanilla and set
aside
Measure the flour and set aside
Beat the egg whites with the salt and sugar till they peak
(perfect peaking is not necessary)
Add the egg with mix to the chocolate and stir, stir in
the flour, then stir in the egg yolks with the vanilla.
Stir until smooth and poor into the prepared crust - it
is a good idea to mash down the sides of the crust close
to even with the filling.
Bake at 325 F for 25 to 30 minutes - it is ready when a
knife you stick in comes out clean.
Best served hot with ice cream topping. Enjoy and easy your
conscience with the knowledge that there are antioxidants
in chocolate.
Paper Bag Apple Pie
from: a.g. at: 04.24.2003 23:16
subject: Paper Bag Apple Pie
7 thin sliced apples
1/2 c. sugar
2 Tbsp flour
1 tsp cinnamon
Mix well and place in your favorite UNbaked pie shell
1/2 c sugar
1/2 c flour
1/2 c butter or margarine
Mix until crumbly and arrange over apples in the shell.
Place pie into large brown paper bag and staple or pin closed
the opening (tightly).
Bake at 375 degrees F for 1 hour and 15 minutes. I usually
sit the pan in the bag on a cookie sheet because if the
apples are really juicy, they sometime run over the edge
of the 9 inch pie tin while baking.
Pumpkin Chiffon Pie
from: Ms. Lillian at: 11.24.2004 08:15
Pumpkin Chiffon Pie
Graham Cracker Crust:
2 cups graham cracker crumbs
1/3 cup sugar
2/3 cup melted butter
Preheat the oven to 375 degrees. Combine sugar and graham
cracker crumbs until well mixed. Stir in the melted butter
and mix thoroughly.
Spread into a greased 9" pie plate patting it down
on the bottom and sides. Bake for 8 minutes. Remove and
cool before filling.
Filling:
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
3 eggs, separated
3/4 cup milk
1 3/4 cups canned pumpkin (not pumpkin pie mix)
1/3 cup sugar
1 pint whipping cream
2 tbs. powdered sugar
nutmeg
Combine brown sugar, gelatin, salt and spices in a pot.
Lightly beat the egg yolks. Combine egg yolks and milk in
a bowl and stir until mixed thoroughly. Stir the egg yolk
and milk mixture into the brown sugar mixture and cook the
mixture over medium heat until it boils, stirring constantly.
Remove from the heat and stir in the pumpkin. Put in the
refrigerator to cool approximately 20 minutes while you're
beating the egg whites. Beat egg whites until stiff gradually
adding the sugar. Test the pumpkin mixture by dropping a
spoonful. If it holds its shape, it's ready. Stir in a couple
of tablespoons of the beaten egg white. Then fold in the
remaining egg white. Pour into graham cracker crust and
refrigerate for 2 hours. When ready to serve whip the cream
with the powdered sugar and spread over the pie. Sprinkle
with nutmeg and serve.
Pumpkin Pie
from: Ms. Lillian at: 11.19.2004 16:56
Pumpkin Pie
Have milk and eggs available at room temperature.
1 lb. canned pumpkin
1 1/2 cups cream, half-and-half or evaporated milk
3/4 cup light brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 eggs, beaten
pre-baked pie shell
Heat oven to 425 degrees. Move oven rack to bottom rung.
Combine all ingredients and pour into pie shell. Bake 15
minutes. Reduce heat to 350 degrees and bake 45 minutes
longer, or until a knife inserted between the edge and the
center comes out clean.
Whole Wheat Graham Cracker Crust
from: Joaniesgarden at: 11.13.2005 08:26
subject: Whole Wheat graham cracker crust (South Beach Diet
style)
* 1 cup whole-wheat graham cracker crumbs
(whole wheat graham cracker crumbs can be found at a health
food store)
* 2 to 3 tablespoons canola oil or olive oil
* 2 tablespoons golden brown sugar or Splenda
* 1 teaspoon finely grated orange peel (optional)
* 1/4 teaspoon ground cinnamon
Directions:
PREHEAT oven to 350° F.
COMBINE graham cracker crumbs, oil, sugar, orange peel
and cinnamon in medium bowl; stir well. Press onto bottom
and side of un-greased 9-inch (4-cup volume) deep-dish pie
plate.
BAKE for 8 to 10 minutes; cool. Use for refrigerated pies
or baked pies.
NOTE: If substituting this crust for the deep-dish pie shell
called for in a Pumpkin Pie or sweet potato pie recipe,
pour filling into crust; bake at 350º F. for 50 minutes
or until knife inserted near center comes out clean.
