Post by nocternal on Apr 4, 2008 19:13:14 GMT -5
My Favorite Blueberry Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 cups fresh blueberries
1 table spoon lemon juice
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 35-45 minutes
Check after 25-30 minutes and if edges are getting too brown cover edges with aluminum foil till done.
Serve with vanilla ice cream
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Peach Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5 cups fresh thinly sliced peaches
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 35-45 minutes
Check after 25-30 minutes and if edges are getting too brown cover edges with aluminum foil till done.
Serve with vanilla ice cream
----------------------------------------------------------------------------------- Pear Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5 cup thinly sliced pears
1/2 cup sugar
3 tablspoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon peel
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 400. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 40-45 minutes.
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Cherry Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5-cup pittes cherries
1 1/3 sugar
3 tablespoons of quick cooking tapioca
1/2 teaspoon salt
1/4 teaspoon Almond extract
1teaspoon of vanilla
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 40-45 minutes.
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Toasted Coconut Cream Pie
Pie crust.
1 Cup flour
1/2 teaspoon salt
1/3 cup Shortening Butter favor Crisco is good.
2 1/2 Tablespoons of ice water.
Measure flour and salt into bowl. Cut in shortening. Mix water one tablespoon at a time till dough forms ball.
Flour table and place dough in middle. Roll out to fit 9inch pie plate. Four in quarters and place and unfold in plate. Run hand under cold water till they hurt and dry them off. Now trim and flute edge of pie. Prick holes all over bottom and sides of dough. Place in Fridge or freezer while oven heats to 450. Bake 10-12 minute till crust is light brown.
2/3 cup sugar
1/4 cup corn starch
1/2 teaspoon salt
3 cups of milk
4 egg yolks slightly beaten
2 tablespoons of butter softened
2 teasspoons vanilla extract
1 cup of Coconut Toasted
Mix sugar, corn starch, and salt in 1 1/2 qt. sauce pan. Slowly stir in milk. Cook over medium heat stiring constantly til it thickens and boils. Boil and stir one minute. Pour aleast half ofhot mixture into egg yolks. Blend back in hot mixture in pan and boil and stir for 1 minute. Remove from heat and add butter, vanilla, and 3/4 cup toasted coconut. Pour into baked pie shell. Press plastic wrap over filling and refridgerate at least 2 hours. Put bowl and beaters in cold part of fridge or freezer too.
After two hours
Pour 1 8oz carton of whipping cream in chilled bowl. Add 3 tablespoons of sugar and 1 teaspoon of Vanilla extract. Beat till it holds it's shape.
Spead generous portion on top of chilled pie filling. Top with 1/4 cup of toasted coconut.
Enjoy!
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Pumpkin Walnut Crunch Pie
Ingredients:
1 Pie crust for 9 inch pie
16 ounces can pumpkin
13 ounces can evaporated milk
2 eggs
3/4 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING
1 cup walnuts, chopped
1/2 teaspoon of cinnamon
3/4 cup packed brown sugar
4 tablespoons butter or margarine, melted
Whipping cream
3 tablespoons of sugar
1 teaspoon vanilla
scant 1/4 cup chopped walnuts
Directions:
In large bowl with mixer at medium speed. beat pumpkin with milk, eggs, 3/4 cup packed brown sugar, cinnamon, salt, nutmeg and ginger well mixed. Place pastry lined pie plate on oven rack; pour in pumpkin mixture. Bake at 40 minutes or until knife inserted one inch from edge comes out clean.
Cool pie. Combine remaining ingredients for walnut topping. Spoon topping evenly over pie. About 5 to 7 inches from broiler, broil pie 3 minutes or until topping is golden and sugar dissolved. Protect crust edges from becoming too brown. Cool on wire rack.
In chilled bowl beat whipping cream with sugar and vanilla. spread over top of pie and sprinkle with more walnuts. Isn't that pretty? Rich and delicious too.
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Strawberry or Raspberry Glace Pie
Pie Dough for 2 Crusted Pie
2 cups Flour
2/3 cup Shortening ( butter flavored Crisco is good too)
1 teaspoon of salt
5-7 tablespoons of cold water
Cut shortening into flour and salt. Add water water one tablespoon at a time. Divide dough in half.
Roll out half the dough to line a heart shaped pie pan or 9" round pan. After lining pan cut dough off edges and do not flute.
Prick sides and bottom of lined pie pan thoroughly and bake in 475 degree oven 8-10 minutes or until light brown.
Roll out the other half of dough. Using your smallest heart shaped coookie cutter cut out as many as dough allows. Bake those on a cookie sheet and save.
Filling:
1 1/2 quarts of strawberries or raspberries
1 cup sugar
3 tablespoons of corn starch
1/2 cup water
1 package of cream cheese softened.
Mash enough berries to measure one cup. Mix sugar and cornstarch in 2 qt. sauce pan. Stir in water and berries gradually. Cook and stir over medium heat till mixture thickens and boils. Boil and stir one minute. Cool.
While cooling take your baked cookie hearts and using red decoraters gel icing decorate your little hearts. I usually either make a thin line around edge of heart then a smaller red heart in middle. Or if time is an issue just make a smaller red heart with the icing in the middle of each little heart. Set aside.
Beat the cream cheese till smooth then spread on sides and bottom of baked pie shell.
Fill shell with remaining berries saving a few of the best looking berries for top of pie.
Pour cooked berry mixture over top. Refrigerate at least 3 hours.
Topping
8 oz carton whipping cream
3 tablespoons of sugar
1 teaspoon of Vanilla
Little decorated cookie hearts
Red Gel icing.
In chilled bowl whip whipping cream, sugar, and vanilla til whipped cream holds it's shape. Spread over top of pie. Put the decorated cookie hearts along the edge of pie. Using the berries you saved earlier make a heart on top of pie. Within the berry heart with red gel icing you can write "I Love You"
or "Jesus Loves You"
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 cups fresh blueberries
1 table spoon lemon juice
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 35-45 minutes
Check after 25-30 minutes and if edges are getting too brown cover edges with aluminum foil till done.
Serve with vanilla ice cream
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Peach Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5 cups fresh thinly sliced peaches
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 35-45 minutes
Check after 25-30 minutes and if edges are getting too brown cover edges with aluminum foil till done.
Serve with vanilla ice cream
----------------------------------------------------------------------------------- Pear Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5 cup thinly sliced pears
1/2 cup sugar
3 tablspoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon peel
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 400. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 40-45 minutes.
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Cherry Pie
2 cups flour
1 teaspoon salt
2/3 cup Butter flavored Crisco
5 tablespoons ice water
Cut Shortening into flour and salt. mix water in one tablespoon at a time. Divide dough in half. Roll out half to fit 9" pie plate.
Mix in bowl:
5-cup pittes cherries
1 1/3 sugar
3 tablespoons of quick cooking tapioca
1/2 teaspoon salt
1/4 teaspoon Almond extract
1teaspoon of vanilla
Pour into dough lined pie plate. dot with 2 tablespoons butter. Roll out second half of dough and cover top of pie. Run hands under cold water till they hurt and dry off. Flute and seal edge of pie. Place in refrigerator till oven heats to 425. Brush top of pie with a little milk and sprinkle with sugar if you like. Bake for 40-45 minutes.
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Toasted Coconut Cream Pie
Pie crust.
1 Cup flour
1/2 teaspoon salt
1/3 cup Shortening Butter favor Crisco is good.
2 1/2 Tablespoons of ice water.
Measure flour and salt into bowl. Cut in shortening. Mix water one tablespoon at a time till dough forms ball.
Flour table and place dough in middle. Roll out to fit 9inch pie plate. Four in quarters and place and unfold in plate. Run hand under cold water till they hurt and dry them off. Now trim and flute edge of pie. Prick holes all over bottom and sides of dough. Place in Fridge or freezer while oven heats to 450. Bake 10-12 minute till crust is light brown.
2/3 cup sugar
1/4 cup corn starch
1/2 teaspoon salt
3 cups of milk
4 egg yolks slightly beaten
2 tablespoons of butter softened
2 teasspoons vanilla extract
1 cup of Coconut Toasted
Mix sugar, corn starch, and salt in 1 1/2 qt. sauce pan. Slowly stir in milk. Cook over medium heat stiring constantly til it thickens and boils. Boil and stir one minute. Pour aleast half ofhot mixture into egg yolks. Blend back in hot mixture in pan and boil and stir for 1 minute. Remove from heat and add butter, vanilla, and 3/4 cup toasted coconut. Pour into baked pie shell. Press plastic wrap over filling and refridgerate at least 2 hours. Put bowl and beaters in cold part of fridge or freezer too.
After two hours
Pour 1 8oz carton of whipping cream in chilled bowl. Add 3 tablespoons of sugar and 1 teaspoon of Vanilla extract. Beat till it holds it's shape.
Spead generous portion on top of chilled pie filling. Top with 1/4 cup of toasted coconut.
Enjoy!
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Pumpkin Walnut Crunch Pie
Ingredients:
1 Pie crust for 9 inch pie
16 ounces can pumpkin
13 ounces can evaporated milk
2 eggs
3/4 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING
1 cup walnuts, chopped
1/2 teaspoon of cinnamon
3/4 cup packed brown sugar
4 tablespoons butter or margarine, melted
Whipping cream
3 tablespoons of sugar
1 teaspoon vanilla
scant 1/4 cup chopped walnuts
Directions:
In large bowl with mixer at medium speed. beat pumpkin with milk, eggs, 3/4 cup packed brown sugar, cinnamon, salt, nutmeg and ginger well mixed. Place pastry lined pie plate on oven rack; pour in pumpkin mixture. Bake at 40 minutes or until knife inserted one inch from edge comes out clean.
Cool pie. Combine remaining ingredients for walnut topping. Spoon topping evenly over pie. About 5 to 7 inches from broiler, broil pie 3 minutes or until topping is golden and sugar dissolved. Protect crust edges from becoming too brown. Cool on wire rack.
In chilled bowl beat whipping cream with sugar and vanilla. spread over top of pie and sprinkle with more walnuts. Isn't that pretty? Rich and delicious too.
-----------------------------------------------------------------------------------
Strawberry or Raspberry Glace Pie
Pie Dough for 2 Crusted Pie
2 cups Flour
2/3 cup Shortening ( butter flavored Crisco is good too)
1 teaspoon of salt
5-7 tablespoons of cold water
Cut shortening into flour and salt. Add water water one tablespoon at a time. Divide dough in half.
Roll out half the dough to line a heart shaped pie pan or 9" round pan. After lining pan cut dough off edges and do not flute.
Prick sides and bottom of lined pie pan thoroughly and bake in 475 degree oven 8-10 minutes or until light brown.
Roll out the other half of dough. Using your smallest heart shaped coookie cutter cut out as many as dough allows. Bake those on a cookie sheet and save.
Filling:
1 1/2 quarts of strawberries or raspberries
1 cup sugar
3 tablespoons of corn starch
1/2 cup water
1 package of cream cheese softened.
Mash enough berries to measure one cup. Mix sugar and cornstarch in 2 qt. sauce pan. Stir in water and berries gradually. Cook and stir over medium heat till mixture thickens and boils. Boil and stir one minute. Cool.
While cooling take your baked cookie hearts and using red decoraters gel icing decorate your little hearts. I usually either make a thin line around edge of heart then a smaller red heart in middle. Or if time is an issue just make a smaller red heart with the icing in the middle of each little heart. Set aside.
Beat the cream cheese till smooth then spread on sides and bottom of baked pie shell.
Fill shell with remaining berries saving a few of the best looking berries for top of pie.
Pour cooked berry mixture over top. Refrigerate at least 3 hours.
Topping
8 oz carton whipping cream
3 tablespoons of sugar
1 teaspoon of Vanilla
Little decorated cookie hearts
Red Gel icing.
In chilled bowl whip whipping cream, sugar, and vanilla til whipped cream holds it's shape. Spread over top of pie. Put the decorated cookie hearts along the edge of pie. Using the berries you saved earlier make a heart on top of pie. Within the berry heart with red gel icing you can write "I Love You"
or "Jesus Loves You"