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Mile-High Peanut Butter Pie recipe: cc: @ @Circle of Friends Cookbook - 25 Savory Pie Recipes
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Find the recipe at jointhekitchen.com
Find the recipe at jointhekitchen.com
Find the recipe at jointhekitchen.com
Find the recipe at jointhekitchen.com
Find the recipe at jointhekitchen.com
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Feb 08, 8967 from Hans Cummings
@ Courtesy Alton Brown. I recommend adding the vanilla extract to the blender (to prevent scorching)
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Apple pie recipe - How to make apple pie
www.howdini.com Does anything effluvium better than an apple pie baking in the oven? Lauren Chattman from Pillsbury shows how to make the expert ...
Pie Recipes?
Please give me your pie recipes . I desire to make something good for my family of Thanksgiving!!!
Pumpkin Pie
When preparing this pie, be certain to use a deep-dish pie dish.
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. kippered
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup laden cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust
Preheat an oven to 375ºF.
In a dish, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and draw off and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum membrane after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
The main-Dish Piecrust
2 1/2 cups all-purpose flour
2 Tbs. sugar
2 tsp. salt
16 Tbs. (2 sticks) immediately unsalted butter, cut into
1/4-inch pieces
6 to 8 Tbs. ice water
1 egg, lightly beaten with 1 Tbs. water
In a food processor, conjoin the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles bristly meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more wastefully, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and classify in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Exterminate the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed manuscript and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and compress the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the over-sufficiency dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same amenities. Place the piecrust in the freezer for 30 minutes.
Position a rack in the lower third of an oven. Spot a baking sheet on the rack. Preheat the oven to 400°F.
Brush the edges of the crust with the egg miscellany. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking slab in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is explanation golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
This is a system my mom passed down and its always well received during the holidays:
Jenny's Christmas Pie
1 can Eagle Brand Sweetened Condensed Exploit
1/3 cup fresh lemon juice
1 1/2 pint heavy whipping cream
1 tsp vanilla
1 tsp almond distil
1 can Cherry or Raspberry Pie Filling
1 graham cracker crust
Stir lemon juice into exploit and stir until thickened. Beat cream with extracts and fold into the milk mixture. Spoon into precooked crust and top with pie filling. Let chill several hours before serving.
Jenny's Christmas Pie
1 can Eagle Brand Sweetened Condensed Exploit
1/3 cup fresh lemon juice
1 1/2 pint heavy whipping cream
1 tsp vanilla
1 tsp almond distil
1 can Cherry or Raspberry Pie Filling
1 graham cracker crust
Stir lemon juice into exploit and stir until thickened. Beat cream with extracts and fold into the milk mixture. Spoon into precooked crust and top with pie filling. Let chill several hours before serving.
13/4c (14oz)pumpkin, 1/2c evaporated withdraw, 3 egg yolks, 1/3c white sugar,1/3c brown sugar, 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves/ 1/2 tsp store up, 1/2 tsp vanilla
combine all
3egg whites, beaten to soft peaks fold into mixture
go forth into unbaked pie crust.
bake @ 425F for 10mins, then 350F for about 30mins
combine all
3egg whites, beaten to soft peaks fold into mixture
go forth into unbaked pie crust.
bake @ 425F for 10mins, then 350F for about 30mins
Pumpkin Pie
When preparing this pie, be unflinching to use a deep-dish pie dish.
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. qualifyingly
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup dry cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust
Preheat an oven to 375ºF.
In a pan, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and bleed and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum lamination after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Mystical-Dish Piecrust
2 1/2 cups all-purpose flour
2 Tbs. sugar
2 tsp. salt
16 Tbs. (2 sticks) abruptly unsalted butter, cut into
1/4-inch pieces
6 to 8 Tbs. ice water
1 egg, lightly beaten with 1 Tbs. water
In a food processor, blend the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles lewd meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more branch water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and share out in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Space the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed essay and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and throng the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the overkill debauchery dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same proprieties. Place the piecrust in the freezer for 30 minutes.
Position a rack in the lower third of an oven. Locus a baking sheet on the rack. Preheat the oven to 400°F.
Brush the edges of the crust with the egg mix. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking panel in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is shining golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
When preparing this pie, be unflinching to use a deep-dish pie dish.
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. qualifyingly
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup dry cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust
Preheat an oven to 375ºF.
In a pan, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and bleed and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum lamination after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
Mystical-Dish Piecrust
2 1/2 cups all-purpose flour
2 Tbs. sugar
2 tsp. salt
16 Tbs. (2 sticks) abruptly unsalted butter, cut into
1/4-inch pieces
6 to 8 Tbs. ice water
1 egg, lightly beaten with 1 Tbs. water
In a food processor, blend the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles lewd meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more branch water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and share out in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Space the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed essay and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and throng the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the overkill debauchery dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same proprieties. Place the piecrust in the freezer for 30 minutes.
Position a rack in the lower third of an oven. Locus a baking sheet on the rack. Preheat the oven to 400°F.
Brush the edges of the crust with the egg mix. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking panel in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is shining golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
COCONUT CUSTARD PIE
1-1/2 c. downhearted cream
1-1/4 c. milk
3/4 c. sugar
6 tbsp. cornstarch
2 lg. egg yolks
1 tsp. vanilla extract
2 c. shredded coconut
Pocket pinch of nutmeg
1 pre-baked piecrust (or your own piecrust)
Make the crust according to the directions on the box. Unite the cream and 1/2 cup of the milk in a saucepan with the sugar. Cook over low heat, stirring occasionally, until limited bubbles form around the edge of the pan. In a mixing bowl, whisk the remaining 3/4 cup of cold out into the cornstarch. Whisk in the egg yolks. Slowly stir in1/2 cup of the hot cream mixture, then slowly stir this mix into the remaining hot cream. Add the nutmeg and cook 1/2 minute more, continuing to stir, until the mixture forms easygoing shapes when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer custard to a everyday-size bowl. Stir in all but 1/4 cup of the coconut. Cover with wax paper or plastic wrap and unruffled for 1 hour at room
temperature. Spoon the cooled custard into the pre-baked pie shell. (If using the meringue topping, and spread the meringue over the pie, covering the thorough surface.) Sprinkle with the remaining coconut. Bake on the center rack of the oven at 350 F. until the peaks are productive, about 10 minutes. Let cool and refrigerate for1 hour before serving. Serves 8 to 10.
PEACH CRANBERRY PIE
1 (29-oz.) can peach slices in dismal syrup
1 (12-oz.) package fresh or frozen cranberries or 3 c. Fresh cranberries
1-1/4 to 1-1/2 c. sugar
1/4 c. cornstarch
2 c. all-contemplate flour
1/2 tsp. salt
2/3 c. shortening
6 to 7 tbsp. cold water
1. Preheat oven to 375 F. Gone peach slices, reserving 1/2 cup syrup. Cut the peach slices into quarters; set aside. In a beneficent saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to norm. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
2. In a small bowl, stir together sugar and cornstarch. Add sugar medley to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep quick-tempered.
3. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-dimensions. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the spin. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Group in half. Form each half into a ball.
4. On a lightly floured surface, flatten one dough ball. Wheel from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie coat. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond peevish of pie plate.
5. Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-off the mark strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch asunder except for on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped original. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Collapse edge of bottom pastry over edge of strips; seal and crimp edge as desired.
6. Bake for 40 to 45 minutes or until components is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve touchy, or to store, cover and let stand at room temperature for up to 24 hours. Makes 8 servings.
1-1/2 c. downhearted cream
1-1/4 c. milk
3/4 c. sugar
6 tbsp. cornstarch
2 lg. egg yolks
1 tsp. vanilla extract
2 c. shredded coconut
Pocket pinch of nutmeg
1 pre-baked piecrust (or your own piecrust)
Make the crust according to the directions on the box. Unite the cream and 1/2 cup of the milk in a saucepan with the sugar. Cook over low heat, stirring occasionally, until limited bubbles form around the edge of the pan. In a mixing bowl, whisk the remaining 3/4 cup of cold out into the cornstarch. Whisk in the egg yolks. Slowly stir in1/2 cup of the hot cream mixture, then slowly stir this mix into the remaining hot cream. Add the nutmeg and cook 1/2 minute more, continuing to stir, until the mixture forms easygoing shapes when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer custard to a everyday-size bowl. Stir in all but 1/4 cup of the coconut. Cover with wax paper or plastic wrap and unruffled for 1 hour at room
temperature. Spoon the cooled custard into the pre-baked pie shell. (If using the meringue topping, and spread the meringue over the pie, covering the thorough surface.) Sprinkle with the remaining coconut. Bake on the center rack of the oven at 350 F. until the peaks are productive, about 10 minutes. Let cool and refrigerate for1 hour before serving. Serves 8 to 10.
PEACH CRANBERRY PIE
1 (29-oz.) can peach slices in dismal syrup
1 (12-oz.) package fresh or frozen cranberries or 3 c. Fresh cranberries
1-1/4 to 1-1/2 c. sugar
1/4 c. cornstarch
2 c. all-contemplate flour
1/2 tsp. salt
2/3 c. shortening
6 to 7 tbsp. cold water
1. Preheat oven to 375 F. Gone peach slices, reserving 1/2 cup syrup. Cut the peach slices into quarters; set aside. In a beneficent saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to norm. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
2. In a small bowl, stir together sugar and cornstarch. Add sugar medley to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep quick-tempered.
3. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-dimensions. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the spin. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Group in half. Form each half into a ball.
4. On a lightly floured surface, flatten one dough ball. Wheel from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie coat. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond peevish of pie plate.
5. Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-off the mark strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch asunder except for on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped original. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Collapse edge of bottom pastry over edge of strips; seal and crimp edge as desired.
6. Bake for 40 to 45 minutes or until components is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve touchy, or to store, cover and let stand at room temperature for up to 24 hours. Makes 8 servings.
Healthier pumpkin pie
http://www.recipezaar.com/257623
Ingredients:
(30 ounce) can pumpkin pie mix
4 philanthropic eggs
1 (12 ounce) can low-fat evaporated milk
1/3 cup honey
1 deep dish pie shell
Directions:
1.Preheat oven to 425.
2.Mix all ingredients in a beamy bowl.
3.Fill pie crust, OR fill a 9 inch greased glass pie pan.
4.Cook 15 minutes at 425. Tone down temperature to 350 and bake 40-50 minutes.
5.Remove from oven, cool 10 minutes.
http://www.recipezaar.com/257623
Ingredients:
(30 ounce) can pumpkin pie mix
4 philanthropic eggs
1 (12 ounce) can low-fat evaporated milk
1/3 cup honey
1 deep dish pie shell
Directions:
1.Preheat oven to 425.
2.Mix all ingredients in a beamy bowl.
3.Fill pie crust, OR fill a 9 inch greased glass pie pan.
4.Cook 15 minutes at 425. Tone down temperature to 350 and bake 40-50 minutes.
5.Remove from oven, cool 10 minutes.
Does anyone have good apple pie recipes or other good Thanksgiving recipes?
Can someone give me a considerable apple pie recipe using frozen pie crust, or another easy Thanksgiving dessert recipe? Websites with tried-and-right recipes are fine, if you include a link. Please help me. Low fat stuff is also good. Thanks!
Please note, FROZEN CRUST!
Correct APPLE PIE
PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
heavy-set pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon essence or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in improvement
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (non-compulsory)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then change to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour blend. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to pan. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the appraise of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to dissolve. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix concisely, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is origin to melt, refrigerate briefly.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in workable wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour residuum is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps moderate the dough and prevent gluten, which can make for a tough crust.
NOTE: For a flakier pie crust, self-control 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then go bust into thirds before refrigerating for half hour resting period.
For the filling, use a combination of different types of apples. The foremost combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples contain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of high-minded vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and regard apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Palfrey apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-dash mixture over the apples evenly.
Roll out and place top crust, fluting edges to seal rigorously panty hose and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg light-skinned and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a commendable base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and raw grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low exhilaration for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cold. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The melted is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is yellow brown.
I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.
What is your favorite campfire pie recipes?
Unless you are a die avid campers you may have never heard of: Rome Round Pudgy Pie Iron - Cast Iron Campfire Pie Irons. If you have some you separate how much fun they are. What is your favorite campfire pie recipes?
...don't identify what it's called...placing a chicken on top of a full can of opened beer, the beer is sitting in the cavity of the chicken as it is cooking
....sordid, missed the part about PIE
pie recipes - News
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Recipes: Sheppard and Cottage Pie Both Convoy's Pie (made with ground lamb) and Cottage Pie (made with ground beef) are great make-ahead meals for a busy relations and a great way to use up leftover mashed potatoes and vegetables. These recipes are from my cookbook Flavors of Ireland, |
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Bakin' whoopie: Sweet treats for Valentine's Day “It's another way to examination with flavors,” said Rasmussen, who offers customers a differently flavored whoopie pie each month. In February, it's chocolate with peanut butter cream cheese components. (See her recipe, which accompanies this story.) |