Crazy Crust Apple Pie
1 c flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2/3 c shortening
3/4 c water
1 – 1lb 50z can apple pie filling
1 Tbsp lemon juice
1/2 tsp cinnamon
Combine flour, baking powder, salt, sugar, egg, water and shortening in a
small bowl. Mix well. Pour into 9″ deep pie pan
Mix pie filling with lemon juice and cinnamon.
Pour into center of batter. Do not stir.
Bake 425º for 35 to 40 minutes
Other pie fillings may be substituted – omit lemon juice and cinnamon
Fudgy Pecan Pie
2 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
1 (14 ounce) can eagle brand sweetened condensed milk
1/2 cup hot water
2 eggs, well beaten
1 1/4 cups pecan halves or pieces
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9in. ) unbaked pie crust
Preheat oven to 350º. In medium saucepan over low heat, melt chocolate and
butter. Stir in eagle brand, hot water and eggs; mix well.
Remove from heat; stir in pecans, vanilla and salt. Pour into pie crust.
Bake 40-45 minutes or until center is set. Cool slightly. Serve warm or chilled.
Garnish as desired. Store covered in refridgerator.
500g [ 1lb ] potatoes, peeled
125g [ 4oz ] grated cheese
1 1/2 tablespoons flour
1 1/4 cups [ 10 fl oz ] milk
250g [ 8 oz ] can salmon
50g [ 1 1/2 oz ] butter or 1 cup margarine
salt & pepper
1/2 cup [ 2 oz ] grated cheese
3 spring onions, finely chopped
Boil potatoes and mash with a little butter and milk.
Melt butter in saucepan on medium heat, stir in the flour
to make a smooth paste. Sprinkle in salt and pepper and slowly
pour in the milk. Stir gently. Return to heat and stir until
the sauce thickens. Add 1 1/2 cups grated cheese
and stir through the sauce. Add salmon and spring onion
until well mixed. Place in casserole dish and spread
the mashed potato on top. Sprinkle the remaining
cup of grated cheese over the top and place on
centre shelf of the oven and for 15 minutes at 350 degrees.
Or until golden brown.
2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate — thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
Place first 5 ingredients in food processor; process until smooth, about 2
Add pumpkin and remaining ingredients; process until combined. Pour into a
9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.
Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.
NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished
cake. Decorate as desired with 1/4 cup whipped topping.
Creepy Crawler Pie
1 ready made chocolate cookie pie crust
1/4 gal. orange sherbet
3/4 cup chocolate sauce
10 gummy worms
Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.
CARAMEL APPLE CRUMB PIE (WITH PECANS)
MAKES: 12 SERVINGS
11 oz pkg pie crust mix
1/2 cup chopped pecans
1 1/4 cup flour
1 cup sugar
3/4 tsp cinnamon
1/2 cup butter, melted
3 pounds apples, cut into slices
1/3 cup caramel sauce
Place baking sheet in oven. HEAT OVEN TO 375°. Combine crust mix, 1/4 cup
pecans, and 1/3 cup water until dough forms. Shape into disk. On floured
surface, roll dough into 11 inch circle, fit into 9 inch pie pan. Trim and
flute edges. Prick bottom with fork and refrigerate 10 min. In bowl, combine
1 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, and remaining pecans. Stir in
butter, toss mixture until crumbs form. Set aside. In another bowl, combine
apples with remaining sugar, flour and cinnamon. Spoon filling into pie
shell, top with pecan crumb mixture. Bake on hot baking sheet 1 hour 45 min.
or until filling bubbles. Cool. DRIZZLE WITH CARAMEL SAUCE JUST BEFORE
FROSTED APPLE RAISIN PIE
Pastry for 9 inch double crust pie
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. ground cinnamon
6 c. peeled, sliced tart apples
1/2 c. seedless raisins
2 tbsp. orange juice
3 tbsp. butter
Powdered Sugar Frosting
Divide pastry into 2 parts; roll one part into a circle and line 9 inch
piepan. Combine sugar, flour, salt, and cinnamon. Mix with apples and
place in piepan. Sprinkle with orange juice and dot with butter. Cover with
crust, seal edges, and bake at 400 degrees F. for 15 minutes. Reduce
heat to 350
degrees F. and bake 40 minutes longer. Remove pie from oven and spread
Powdered Sugar Frosting over hot pie. Yield: 6 servings.
POWDERED SUGAR FROSTING:
1 c. powdered sugar
3 tbsp. strained orange juice
1 tsp. grated orange rind
Combine sugar, juice, and rind; spread over hot pie.
SWEET POTATO OR PUMPKIN MERINGUE PIE
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water
Mix up crust and roll out. Place in deep dish pan, 10 inches.
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. butter
Microwave until soft and put in bottom of crust.
1 1/4 c. sweet potato or pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. butter
1 tsp. vanilla
Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45 minutes.
3 egg whites
1/8 tsp. salt
Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream
with egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10 minutes.
Traditional Pumpkin Pie
3/4 cup granulated
1-1/2 cups (12 oz
can) evaporated milk
1/2 tsp. salt
1/2 tsp. ground
3/4 tsp. ground
1 & 3/4 cups (
15 once can)
TIP: You can substitute pumpkin pie spice for all the individual spices.
Use 3 tsp. of pumpkin
pie spice instead.
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it’s better then getting botulism.
Top with a whipped cream and there you have it! A classic pumpkin pie!
HAWAIIAN ANGEL PIE
4 c. milk
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. plus 2 tbsp. flour
1/4 c. cornstarch
2 eggs plus 4 egg yolks
1 cooked pie shell
1/4 c. butter
1 tsp. vanilla
4 egg whites
1 c. pineapple
1 c. whipped topping
1 c. coconut
Scald 3 cups milk. Add 1 cup sugar and salt and bring to boil.
Mix flour, cornstarch and beaten eggs and yolks with rest of milk.
Mix and add to hot mixture. Beat egg whites and add rest of sugar.
Fold into custard and add coconut and pineapple. Pour into cooled