Wednesday, November 18, 2009


The art of pie making seems to be disappearing, but with these recipes you'll be able to impress!

A good pie starts with a crust:

Easy Pie Crust
  • 1/2 c. melted margarine or butter
  • 2 to 3 Tbsp. sugar
  • 1 cup flour
Mix together with a fork and press into a pie plate, using your fingers to press the mixture up the sides. Smooth off the edges with your fingers. Add filling & bake as directed. This crust may brown quickly because of the sugar; you can cover the exposed edges with strips of aluminum foil to prevent overbrowning. For a baked pie crust, bake for 10 to 12 minutes at 350 degrees.

Now, to get a flaky crust, the key with this next recipe is to work the dough as little as possible and to use cold dough. It's best to let the dough rest 1/2 hour in the fridge before rolling it out.

Pie crust: makes 1 double crust or 2 single crusts
  • 2 c. flour with a dash of salt
  • 1 c. shortening (lard, Crisco shortening, or butter)
  • 1/2 c. ice water
Cut shortening into flour until it's coarse crumbs. Add ice water and stir in with a fork. You'll have to use your hands to finish working it in. Form into a ball and wrap in waxed paper or plastic wrap and let rest in fridge for 1/2 hour if you have time. Divide in half and roll 1/2 out on a floured surface until it's big enough to fit into your pie plate. Add pie filling. Bake as directed OR top with the second half of the dough that has been rolled out like the first half. Dip your finger in water and dampen the dough between the top and bottom crusts at the edges. Pinch to seal. Trim excess dough from edges with a sharp knife. Cut a few decorative slits in the top crust then bake as the directed.

Graham Cracker Crust
  • 1 2/3 c. graham cracker crumbs
  • 3 Tbsp. sugar
  • 1/3 c. melted margarine or butter
Mix all ingredients together and press into a 9 inch pie pan. Bake at 350 degrees for 8 to 10 minutes.

Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

  • 1/4 c. brown sugar
  • 1/2 c. white sugar
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 to 6 cups peeled, cored and sliced baking apples
Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Crumb topped Apple Pie: Prepare as above but don't add the top crust. Instead, make a topping of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown sugar mixed until crumbly. Cover pie with foil during last 10 minutes of baking.

Blueberry Pie
  • 3/4 c. sugar
  • 3 Tbsp. cornstarch
  • 1/4 tssp. salt
  • 1/4 c. water
  • 4 c. blueberries, divided
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice
Cook sugar, cornstarch salt, water and 2 c. blueberries over medium heat until it boils and becomes thick and clear. Remove from heat. Add butter and lemon juice. Cool a bit and add the rest of the blueberries. Stir gently to mix. Pour into unbaked pie shell and cover with a top crust. Seal edges. Bake at 425 for 15 minutes then at 350 degrees for 30 minutes.

Can also put into baked pie shell and chill. Top with whipped cream if desired when serving.

Lemon Meringue Pie

  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1 1/2 c. water
  • 3 egg yolks, beaten
  • 3 Tbsp. margarine
  • 1/4 c. lemon juice
Mix sugar, cornstarch and water in pan. Bring to a boil, stirring constantly. boil one minue. Stir about 1/2 of the hot mixture into the egg yolks, stirring constantly. Return to pan and boil for 1 minute more. Remove from heat, stir in lemon juice and margarine until melted. Pour into baked pie shell.

  • 3 egg whites
  • 1 tsp. lemon juice
  • 6 Tbsp. sugar
  • 1/2 tsp. vanilla
Beat egg whites with lemon juice at high speed until light and foamy. Gradually beat in sugar. Continue beating at high speed until stiff and sugar is dissolved. Slowly mix in vanilla. Pile meringue on hot pie filling, spreading in from the edge and sealing to the edge. Bake at 400 for 8 t0 10 minutes. Watch carefully! Remove when lightly browned. Cool slowly away from drafts. Store in refrigerator.

Note: you can substitute lime juice for the lemon juice to make a lime meringue pie. Add a drop or two of green food coloring to the filling if desired.

Cherry Crunch Pie
  • 1 9 inch graham cracker pie crust
  • 2 21 oz. cans cherry pie filling
  • 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
  • 2 Tbsp. white sugar
  • 2 Tbsp. brown sugar
  • 1/3 c. flour
  • 1/3 c. quick cooking or old fashioned oats
  • 3 Tbsp. butter, melted
Preheat oven to 375 degrees. In a bowl, mix cornstarch paste and pie filling and spoon into prepared crust. Combine sugars, flour and oats in a second bowl; mix in melted butter. Spoon onto filling. Bake on baking sheet for 40 minutes Cool for at least 4 hours and serve. Store in refrigerator.

Streusel Topped Pumpkin Pie
  • 1 9 inch graham cracker crust
  • 1 15 oz. can pumpkin
  • 1 14 oz. can sweetened condensed milk
  • 1 egg
  • 1 1/4 tsp. ground cinnamon, divided
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 c. firmly packed brown sugar
  • 2 Tbsp. flour
  • 2 Tbsp. cold butter or margarine
  • 3/4 c. chopped walnuts
Preheat oven to 425 degrees. With mixer or whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust and bake 15 minutes. Meanwhile, combine sugar, flour, remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove pie from oven and reduce oven temp to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store in refrigerator. Serve with whipped cream if desired.

Traditional Pumpkin Pie
  • 3 slightly beaten eggs
  • 1/4 c. brown sugar
  • 1/2 c. white sugar
  • 2 to 3 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 1/2 c. cooked or canned pumpkin
  • 1 c. evaporated milk
Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.

Coconut Cream Pie
  • 1 9 inch baked pie shell
  • 2/3 c. sugar
  • 1/2 tsp. salt
  • 2 1/2 Tbsp. cornstarch
  • 1 Tbsp. flour
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 1 Tbsp. butter
  • 1 1/2 tsp. vanilla or 1 tsp. coconut extract
  • 3/4 c. shredded coconut
Mix sugar, salt, cornstarch and flour in a saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minutes. Remove from heat and gradually stir 1/2 of mixture into egg yolks. Return mixture to pan. Boil one minute more, stirring constantly. Remove from heat and add butter and vanilla or coconut extract, stirring untill butter is melted. Fold in coconut. Put filling in baked pie shell. Chill in refrigerator for at least 2 hours. May top with whipped cream and additional coconut if desired.

Now for some cheesecake pies:

Caramel Apple Cheesecake Pie
  • 1 9 inch graham cracker crust
  • 1 can apple pie filling, civided
  • 2 8 oz. cream cheese, softened
  • 1/2 c. sugar
  • 1/4 tsp. vanilla extract
  • 2 eggs
  • 1/4 c. caramel ice cream topping
  • 2 Tbsp. chopped pecans
Preheat oven to 350 degrees. Reserve 3/4 c. apple pie filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple pie filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices from reserved filling around the outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Raspberry Swirl Cheesecake Pie
  • 1 9 inch graham cracker pie crust
  • 2 8 oz. pkg cream cheese, softened
  • 1/2 c. sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 3 Tbsp. seedless raspberry jam
  • Whipped topping, optional
Preheat oven to 350 degrees. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pie crust. Stir jam; drizzle over the filling. Cut through filling with knife to swirl the jam. Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Store in refrigerate. Let stand at room temperature for 30 minutes before slicing. If desired, top each serving with whipped topping.

Instant Imitation Cheesecake Pie
  • 1 graham cracker crust
  • 1 4 serving size box of instant pudding, lemon or vanilla works best
  • 1 c. milk
  • 3/4 c. sour cream
Mix milk & sour cream until smooth. Add pudding mix & mix well. Pour into graham crust & chill. Top with cherry or blueberry pie filling if desired.

Lowfat Low Carb Cheesecake Dream Pie
  • 1 graham cracker, crushed
  • 2/3 c. boiling water
  • 1 small pkg. sugar free jello (any flavor, but raspberry, mixed fruit, lemon or orange works great)
  • 1 c. lowfat small curd cottage cheese
  • 1 8 oz. pkg. fat free cream cheese
  • 1 8 oz. container Cool Whip Free or Lite
Spray 9 inch pie plate with cooking spray. Sprinkle with graham cracker crumbs on the bottom. Stir boiling water into jello; stir at least 2 minutes. Cool 5 minutes. Pour into blender and add cottage and cream cheeses. Blend until smooth. Pour into a large bowl and fold in Cool Whip until smooth and well blended. Pour into pie plate. Refrigerate at least 4 hours. Store in fridge. Each serving has 100 calories, Fat 2 g, Cholesterol 10 mg, Sodium 300 mg. and Sugar 5 g.

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