Dry ingredients
2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cups buttermilk
2 Tbsp juice of 1 lemon
2 Tbsp vanilla
1/2 cup butter melted (add later)
Beat eggs, add buttermilk to eggs, add lemon juice and vanilla, whisk wet to dry. whisk until smooth and add butter, whisk. Pour into unbaked pie crust. Bake in a convention over at 350 for 10 min with fan on low, then 350-325 for 45 min with no fan. Then turn and bake 5 more mine with fan on low.
~via Megan Alexander
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Sunday
Magleby's Chocolate Chip Cookie Pie
Cream well
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
2 lb butter
4 cup brown sugar
add and beat very well:
1 tsp vanilla
4 eggs
Add on speed 1, then 2, then 3, for a few minutes
8 cups flour
1 Tbsp baking powder
2 tsp salt
Add on low speed for a little
6 cup chocolate chips
3 cup chopped pecans
Pack the dough into small pie pans (7 pans for single batch) and wrap and freeze. To bake let thaw completely and then bake. Bake at 375 in the bottom shelf of the oven for 15-16 minutes. (may need a little longer). When done the cookie pies should be light brown around edges and still slightly soft in the middle.
~via Megan Alexander
Saturday
Mill's Pecan Pie
In a lg. bowl combine the following:
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
3 eggs
2/3 C. Sugar
1/4 tsp. salt
1 Cup Karo Syrup
1 tsp. vanilla
1/3 C. melted butter
Beat with mixer until smooth, then add 2 cups Pecans.
Pour into uncooked piecrust and bake for the first 10 min at 425', then drop the temp to
375' and bake for about 40 min. or until the pie filling is set and not jiggly... It will be golden brown on top and crunchy.
You can decorate it after with precut piecrust shapes like leaves, etc.
~ Millicent Carrasco "Fakesgiving"
Thursday
Grasshopper Pie
1/4 c. milk
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
6 c. mini marshmallows
3 drops of green food color (or to desired color)
Combine; stir over low heat until melted. Remove. Cool, stirring every few minutes.
4 drops of mint extract (or to your taste)
2 c. whipping cream, whipped
Fold in cooled mix. Pour into chilled crust and freeze until firm. Sprinkle shaved chocolate on top.
Tawna's Lemon Pie
Graham Cracker Crust:
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
20 Cracker (or 10 double)
1/2 c. melted butter
1/2 c. sugar
Combine and pour into crust and chill:
3 large lemons, juiced and some grated rind
1 (12 oz.) carton Cool Whip
1 can sweetened condensed milk
This also works well with lime and a bit of green food coloring :)
Friday
Grandma's Own Apple Pie
12 apples, peeled and cut (gravenstein or golden delicious)
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
1 can frozen orange juice, mixed
2 cups sugar
pinch of salt
1/2 teaspoon nutmeg
2 tablespoons flour
1/3 cup butter
pie pastry dough for 2 crust pie
Put apples into pan and simmer with orange juice, sugar, salt and nutmeg. Cook until slightly soft, then pour about 3 cups of above juice into saucepan - add 2 T. flour, 1/3 cup butter to thicken. Put drained apple slices into pastry lined pie pan and cover with sauce. Place top crust over apple filling, trim and flute edges. Bake at 400 for 15 minutes, then lower temperature to 350 and continue baking for an additional 30 minutes or until golden brown. Sprinkle with sugar.
~Grandmother Winkler
Thursday
Pumpkin Chiffon Pie
Crust Recipe or you just make regular pie crust…
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
¾ cup ginger snap cookies
½ cup graham crackers (7) crushed
¼ cup butter (melted)
2 tbsp. sugar
Mix and press into pie shell. Bake at 375 for 4-5 minutes.
Pumpkin Chiffon Pie Filling
1/3 cup sugar
1 envelope Knox gelatin (unflavored)
½ tsp. salt
½ tsp. cinnamon
3 egg yolks (reserve the egg whites)
1 cup canned pumpkin
½ cup evaporated milk
½ tsp. allspice
¼ tsp. ground ginger
¼ tsp. nutmeg
In saucepan combine sugar, gelatin, spices, egg yolks and milk. Cook over medium heat, add pumpkin. When thoroughly mixed remove from the stovetop and chill. (I take mine outside on the deck-covered with tin foil). Mix together 3 egg whites till foamy then gradually add the sugar. Fold into the chilled mixture.
Whip cream topping
1 cup whipping cream
¼ cup powdered sugar
½ tsp. vanilla
¼ tsp. cinnamon
I use a regular crust instead of the gingersnap. I use the Pillsbury kind. They're much better than Western Family.
Pie Crust
2 ½ cups Flour
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
1 tsp. Salt
½ cup Butter
½ cup Crisco
6-8 Tbsp. Cold Water
Chill one hour and then roll out. Bake at 400 degrees.
~Ann Fairchild
Pecan Pie
Pie Crust: - makes 2 pie crusts
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
2 cups flour
1 tsp. salt
¾ cup shortening or butter
4 – 5 Tbsp. cold water
Combine flour and salt in mixing bowl. Cut in shortening with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp. at a time tossing mixture lightly and stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough into 2 smooth balls with hands and roll out on sprinkled flour. If you have nothing to roll out with then gently press dough into pie tin. If it doesn’t look to great that is okay because you’ll put the pecan batter in on top. Leave a little extra dough around the edges and crimp it into what I hope you remember the edge looking like.
Pecan Pie filling
½ cup butter – melted
1 cup sugar
3 eggs
¾ cups dark Karo syrup ¼ tsp. salt
1 tsp. vanilla
1 ½ cups pecans
Bake at 350 for 50 minutes.
Mill’s Cherry Pie
(this is tough so take note.........haha)
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
2 boxes of strawberry danish dessert mix, junket brand
2 cups of water ( I use the juice drained off of the cherries and then add water to make it 2 C.)
2 cans of Oregon Brand pie cherries (they are canned in water not pie filling)
In sauce pan mix water and Dan. Dessert until thick, add drained cherries, stir in until smooth. Dan.Dess will be very thick until you add cherries. Set aside to cool
Make pie crust:
Grandma Winklers Pie Crust
In large bowl combine:
2 1/2 C. flour
1 C. Crisco Shortening
1 t. salt
Mix together using pastry cutter or knives so it is a loose crumbly texture. Make a well in the center
Add:
1/4 C. cold water, 1 egg (already mixed), and 1 Tbsp. white vinegar
Mix together until it forms a crumbly ball. Divide into 2 parts. Roll out on wax paper. (If baking, poke holes in pie tin and bake at 400 for 10-12 minutes).
Use one for the bottom crust, and one for the top. Pour in cherry filling, put on top crust. Brush with milk and sprinkle plain or cinnamon sugar on top and bake at 350' for about 40 min, or until the crust is golden brown.
Tawna: Cover pie with top crust. Cut a heart in the middle and then cut 1 inch vent holes all the way around the pie.
That's it. The crust is harder than the filling, but everyone love it. good luck!
~Millicent Carrasco
Wednesday
Velvet Smooth Cream Pies
Vanilla cream pie:
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 eggs
2 cups milk
1 tsp. vanilla
1 Tbsp. butter
1 baked pie crust
In pan mix sugar, flour and salt. Add eggs and milk. Beat with a wire whisk until smooth. Bring to a boil over medium heat, stirring constantly. Cook until smooth and thick. Remove from heat and add butter and vanilla. Cook 5 minutes. Pour into pastry shell, chill until set.
Banana cream pie: Put a little pudding in the bottom of the pie shell. Slice 2-3 bananas into the bottom of the pie shell. Then cover with the rest of the pudding. Variation: Drizzle bananas with chocolate sauce. When serving add a dollop of whipped cream.
Coconut: Stir 1 cup coconut flakes into pie filling before pouring into pie shell. Serve with whipped cream.
Chocolate: Make basic recipe. Add ½ cup semi-sweet to hot vanilla pudding in saucepan. Stir until melted. Pour into pie shell.
~ Tawna
Saturday
Celestial Peach Pie
Almond Shell:
1 C raw almonds
1/4 C sugar
1 C flaked coconut
1/4 C butter
Grind almonds (I use a food processor to do this). Mix with coconut. Work in sugar and butter. Press evenly in bottom and up sides of a 9-inch pie plate, saving about 3 TBS. crumb mixture for topping. Bake at 350 until light, golden brown - about 12 to 15 minutes Put crumbs for topping in shallow pan and toast about five minutes at same time crust is baking. Cool.
Filling:
1 C sour cream
1 tsp. orange juice
1 tsp. vanilla
6 TBS. confectioner's sugar
1 tsp shredded orange rind
I like to use a whole bunch of sliced
fresh peaches - drained of any accumulated juices.
1 C whipping cream
About an hour before serving, beat sour cream lightly with fork. Add a dash of salt, four TBS.confectioner's sugar, orange juice, rind and vanilla. Spread onto bottom of shell. Pile peaches on top.
Whip cream until thick and fluffy; fold in remaining 2 TBS sugar. Swirl lightly over peaches. Sprinkle with toasted topping. Chill well. Serves 6 to 8
I think when I made this I did the crust well in advance and then did all the rest a couple of hours before it was time to serve this.
1 C raw almonds
1/4 C sugar
1 C flaked coconut
1/4 C butter
Grind almonds (I use a food processor to do this). Mix with coconut. Work in sugar and butter. Press evenly in bottom and up sides of a 9-inch pie plate, saving about 3 TBS. crumb mixture for topping. Bake at 350 until light, golden brown - about 12 to 15 minutes Put crumbs for topping in shallow pan and toast about five minutes at same time crust is baking. Cool.
Filling:
1 C sour cream
1 tsp. orange juice
1 tsp. vanilla
6 TBS. confectioner's sugar
1 tsp shredded orange rind
I like to use a whole bunch of sliced
fresh peaches - drained of any accumulated juices.
1 C whipping cream
About an hour before serving, beat sour cream lightly with fork. Add a dash of salt, four TBS.confectioner's sugar, orange juice, rind and vanilla. Spread onto bottom of shell. Pile peaches on top.
Whip cream until thick and fluffy; fold in remaining 2 TBS sugar. Swirl lightly over peaches. Sprinkle with toasted topping. Chill well. Serves 6 to 8
I think when I made this I did the crust well in advance and then did all the rest a couple of hours before it was time to serve this.
Old World Apple Crumb Pie
1 single pie crust, unbaked
1/2 cup brown sugar
1/2 cup walnuts, pecans or almonds
1/4 cup rolled oats
1/4 cup flour
1/4 cup unsalted butter, at room temperature (not melted)
Combine the brown sugar, nuts, oats, flour and butter until mixture resembles coarse crumbs.
3 large apples, peeled, cored and cut in slices (1 granny Smith + 2 Golden Delicious) or Winesaps or Pippins or your favorite cooking apple
3 large eggs
3/4 cup lowfat sour cream
1/2 cup sugar
1/4 cup flour
1-1/2 tablespoons vanilla
1/4 teaspoon salt
Oven temp - 375 F
Combine the brown sugar, nuts, oats, flour and butter
Mix eggs, sour cream, sugar, flour, vanilla and salt until smooth. Lay sliced apples in pie crust and pour mixture over the apples. Top with the reserved crumb mixture and bake for 50 to 60 minutes, until golden, bubbly and slightly puffed. Cool on a rack at least 1 hour before serving.
~Cheryl Dubose
1/2 cup brown sugar
1/2 cup walnuts, pecans or almonds
1/4 cup rolled oats
1/4 cup flour
1/4 cup unsalted butter, at room temperature (not melted)
Combine the brown sugar, nuts, oats, flour and butter until mixture resembles coarse crumbs.
3 large apples, peeled, cored and cut in slices (1 granny Smith + 2 Golden Delicious) or Winesaps or Pippins or your favorite cooking apple
3 large eggs
3/4 cup lowfat sour cream
1/2 cup sugar
1/4 cup flour
1-1/2 tablespoons vanilla
1/4 teaspoon salt
Oven temp - 375 F
Combine the brown sugar, nuts, oats, flour and butter
Mix eggs, sour cream, sugar, flour, vanilla and salt until smooth. Lay sliced apples in pie crust and pour mixture over the apples. Top with the reserved crumb mixture and bake for 50 to 60 minutes, until golden, bubbly and slightly puffed. Cool on a rack at least 1 hour before serving.
~Cheryl Dubose
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