Online Cooking
Cherry Pie with Almond Crumb Topping
Strawberry Rhubarb Custard Pie
Buttermilk Pie
Crisp Peach Cobbler
Apple Pie
Peaches and Cream Pie
11 Easy Chocolate Pie Recipes
Lemon Meringue Pie
Mississippi Mud Pie
Key Lime Pie
SHOOFLY Pie ~ Baked Molasses Pie
Perfect Pie CrustsStrawberry Rhubarb Custard Pie
Buttermilk Pie
Crisp Peach Cobbler
Apple Pie
Peaches and Cream Pie
11 Easy Chocolate Pie Recipes
Lemon Meringue Pie
Mississippi Mud Pie
Key Lime Pie
SHOOFLY Pie ~ Baked Molasses Pie
Buttercrust Pastry Dough
Flakey Pie Crust
http://allrecipes.com/HowTo/Perfect-Pie-Crusts/Detail.aspx
100 Year Old Pie Crust Recipe
4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F Continue baking for 35 to 45 minutes, until apples are soft.
Glazed Apple Cream
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
Directions
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
Blueberry
2 T flour, 1/2 C sugar, 1/4 t cinnamon, 1/4 t nutmeg, 6 cups fresh blueberries
Preheat oven to 400 degrees F.
Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries.
Spoon blueberry mixture into prepared pie crust.
Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle.
Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil.
Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
Cherry Pie1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries
1/2 teaspoon cinnamon
1/4 cup flour
pastry for a double crust pie
Mix the sugar, cherries, cinnamon and flour together.
Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
Brush top of crust with milk and sprinkle with sugar.
Bake at 425 degrees F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.
Peach Pie
2 pie crusts, unbaked
6 medium peaches, 1/3 cup flour, 1 cup sugar, pinch salt, 1 teaspoon lemon juice
Wash peaches, remove seed, then peel and slice.
In a large bowl, combine peaches, sugar, flour, salt and lemon juice.
Pour mixture into a put in a prepared pie crust. Dot the top of the peaches with butter.
Place the top crust onto the peaches in the pie pan. Seal the edges then cut a few slits in the top of the pie crust to let steam escape.
Sprinkle some sugar on the top of the pie crust.
Bake at 350 degrees F for 35-45 minutes
Strawberry Rhubarb3 tablespoons quick-cooking tapioca, 1 1/4 cups sugar, 2 cups sliced fresh strawberries
3 cups rhubarb, cut into 1/2 inch pieces, 1/4 teaspoon ground nutmeg
2 pie crusts, 2 Tablespoons butter
Stir together tapioca, sugar, nutmeg and add a dash of salt.
Add the sugar mixture to the strawberries and rhubarb; coating well. Let stand for 15 minutes.
Line a 9-inch pie plate with one pie crust pastry then fill with the strawberry rhubarb mixture.
Dot with butter. Place the second crust on top, pinch edges to flute. Cover the edge of the pie with foil.
Bake at 375 degrees F for 25 minutes. Remove foil and bake for 25 minutes more or until golden.
Lemon Meringue
1 1/3 C sugar, 6 T cornstarch, 1/8 t salt, 2 C water, 1/2 C fresh lemon juice,
1 Tgrated lemon zest, 4 large egg yolks, 2 T unsalted butter, cut into pieces
In saucepan, mix cornstarch, sugar, and salt. Whisk to mix well. Gradually add water, lemon juice, and lemon zest; stirring constantly.
Add the egg yolks, whisking well into the mixture. Cook and stir over medium heat, whisking vigorously until mixture comes to boiling (about 5 minutes).
Reduce heat slightly; cook and whisk 2 minutes longer. Remove from heat.
Stir in the butter, one piece at a time. Combine well.
Pour filling into the cooled baked pie crust. Let cool on a wire rack.
When filling is cooled, spread meringue evenly over top of pie and touching the edges of the crust.
Bake at 350 degrees F for 10 to 12 minutes. Cool before serving.
Meringue
4 large egg whites, room temperature, 1/4 teaspoon cream of tartar, 1/2 C sugar, 1/2 t vanilla Beat egg whites with an electric mixer on high speed until soft peaks form.
Slowly beat in cream of tartar.
Gradually add the sugar, one Tablespoon at a time, beating until stiff and glossy peaks have formed.
Add the vanilla and beat just to blend in. Spread meringue over pie and bake as directed.
Fresh Pumpkin Pie1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Directions
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce
1 1/4 C cooked mashed sweet potatoes (2 medium)
1/4 C brown sugar
1/4 C sugar
1 egg, lightly beaten
1/4 C heavy cream (whipping)
1/4 t vanilla
1 pinch salt
3/4 teaspoon each cinnamon, allspice, nutmeg
3 T softened butter
1 (9-10-inch) single crust pastry, unbaked
Pecan Pie Filling
1 1/4 C sugar
1 1/4 C dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans
Preheat oven to 325 degrees F.
Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling.Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
Store pie at room temperature for 24 hours.Serve pie slices with Bourbon Sauce on top or to the side.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.
See Sauces for Bourbon Sauce
Coconut Cream Pie5 T flour, 1/2 C sugar, 1/8 t salt, 1 1/2 C scalded milk, 1/4 C cold milk, 3 egg yolks,
1 C shredded coconut, 1 t vanilla extract, 9 inch baked pie shell
Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.
Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.
Remove from heat. Add vanilla extract and shredded coconut.
Cool filling, then pour into baked pie shell. Top with meringue (recipe below).
Meringue
3 egg whites, 6 level T sugar
Beat egg whites until stiff. Very gradually, add the sugar. Cover pie with meringue.
Parker's Lighthouse Key Lime Pie
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese, softened
3/4 cup plus 2 tablespoons lime juice
1/2 teaspoon vanilla extract
1 (9-inch) deep-dish graham cracker pie shell
Lime slices for garnish
Whipped creamPlace sweetened condensed milk, cream cheese, lime juice and vanilla extract in a large-capacity blender or in an electric mixer (fitted with wire whip if available). Whip on medium speed for 15 minutes. Pour mixture into prepared crust and refrigerate at least 8 hours before serving, or until filling is firm. Garnish with fresh lime slices and whipped cream.
Emeril's Black Bottom Pie
30 chocolate wafer cookies (about 22 Oreo cookies, white middle removed, or about 1 1/2 cups crushed chocolate cookie crumbs)
1/3 cup sugar
1/4 cup butter, melted
3 tablespoons white rum
1 tablespoon water
1 envelope plain unflavored gelatin
2 cups milk
4 egg yolks
2/3 cup sugar
1 tablespoon cornstarch
6 ounces semisweet chocolate morsels
2 cups heavy cream
3 tablespoons confectioners' sugar
Directions
Chocolate shavings, for garnish, optional
Preheat the oven to 375 degrees F.
Place the chocolate wafer cookies in the bowl of a food processor and process until fine crumbs. Add the sugar and butter and process until thoroughly combined. Transfer the crumb mixture to a 9 1/2-inch pie pan and press firmly onto the bottom and up the sides to form a crust. Bake for 8 to 10 minutes, or until fragrant. Transfer to a cooling rack and allow to cool completely.
In a small bowl combine the rum, water and gelatin. Stir and set aside until gelatin has softened, about 5 minutes.
In a saucepan combine the milk, egg yolks, sugar and cornstarch and stir or whisk until thoroughly combined. Heat over medium-high heat until mixture comes to a boil and thickens, whisking constantly. Remove from the heat and add the gelatin mixture. Stir until smooth, then transfer 1 cup of the hot mixture to a clean mixing bowl and add the chocolate morsels. Stir until the chocolate is melted and the mixture is smooth. Transfer the chocolate mixture to the cooled crust and refrigerate, lightly covered, for 30 minutes. (Allow the remaining warm custard mixture to continue cooling on the counter in the interim.)
After 30 minutes have passed, add the heavy cream and confectioners' sugar to a medium mixing bowl and beat until stiff peaks form. Remove 1 cup of the whipped cream and add it to the remaining custard mixture. Fold to combine, then spread gently on top of the first layer in the pie crust. Top with the remaining whipped cream and refrigerate until thoroughly chilled and set, at least 4 hours and up to overnight.
When ready to serve, garnish the pie with chocolate curls and cut into slices. Serve cold.
Lemon Curd
2 C sugar, 1 C lemon juice, 12 egg yolks
Place sugar and lemon juice in a saucepan. Bring to a boil, and reduce heat while stirring for about 5 minutes.In a large mixing bowl, slowly stream hot mixture into egg yolks. Temper with a whisk.Pour lemon curd back into saucepan, over medium heat, stir with a spoon (not a whisk ) until thickened. It takes about 5-10 minutes
Remove from heat.Incorporate 1 part at a time, (1/2 pound cold diced butter and 2 lemons zested on a fine grater) until all are mixed in.Pour curd into a shallow long dish to cool in refrigerator for at least 1 hour
Use as Pie Filling or Scoop curd into a serving dish for a teatime treat! Great on crepes with fresh blueberries.
