Pie+Recipes

 __Pie Recipes __

This is where I find recipes and add them on here. You can copy them down and cook some. If you have any requests, please mail me. ***Please Note*** I copy these from on-line sites. Most of them come from Cooking Light.com, but some come from other websites. I do not take credit for the recipes.

__Best Pie Crust__
Combine the flour and confectioners' sugar in a bowl. Cut in the butter and shortening with a pastry blender or two knives until the mixture resembles oatmeal flakes. Gradually add the water, mixing just until the dough holds together. Transfer the dough to a lightly floured surface. Using the heel of your hand, smear 1/4 cup of dough at a time across the surface to form a 6-inch-long strip. Gather the dough together and repeat two more times. Gather the dough into a ball, flatten it to form a disk. Wrap the dough with plastic wrap and refrigerate it at least 1 hour or overnight. Note: This recipe makes one pie crust. If you are making a pie with a crust on the top, you will need to double this recipe.
 * 1 cup sifted, all-purpose flour
 * 2 tablespoons Confectioners' sugar
 * 3 tablespoons unsalted butter, well chilled and cut into pieces
 * 2 1/2 tablespoons solid vegetable shortening, well chilled and cut into small pieces
 * About 3 tablespoons ice water

__Pumpkin Pie__
Pastry for 9 inch crust pie Preheat oven to 425 degrees F. Position baking rack in the center of your oven. Prepare pie pastry.
 * 3/4 cup sugar
 * 1/2 teaspoon salt
 * 1 teaspoon ground cinnamon
 * 1/2 teaspoon ground ginger [[image:http://whatscookingamerica.net/Desserts/PumpkinPie5.jpg width="308" height="230" align="right"]]
 * 1/4 teaspoon ground cloves
 * 2 eggs, beaten
 * 1 (15 ounce) can 100% solid-packed pumpkin
 * 1 (12 fluid ounce) can evaporated milk

In a large bowl, combine sugar, salt, cinnamon, ginger, and cloves; blend in beaten eggs at low speed of your mixer. Add pumpkin and evaporated milk; blend at high speed of your mixer until smooth. Pour pumpkin mixture into the pastry-line pie plate. NOTE: To prevent spills, place pie pan on rack or on open oven door when filling with pumpkin mixture. Bake approximately 15 minutes; reduce oven temperature to 350 degrees F. Bake approximately 45 minutes longer or until knife inserted in center comes out clean and the filling is set but the center still jiggles slightly when the pie dish is gently shaken. Remove from oven and let cool on a wire rack before cutting and serving. If desired, serve with sweetened whipped cream. Makes 8 servings.

__Strawberry Rhubarb Pie__
In case you're wondering what rhubarb is, it doesn't mix with the pie flavor. You really just taste strawberry as far as I'm concerned. Serves 8 __For crust__
 * 3 cups all purpose flour
 * 2 1/2 teaspoons sugar
 * 3/4 teaspoon salt
 * 2/3 cup chilled solid vegetable shortening, cut into pieces
 * 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
 * 10 tablespoons (about) ice water

__For filling__ __Make crust:__ Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.) __Make filling:__ Preheat oven to 400Â°F. Combine first 7 ingredients in large bowl. Toss gently to blend. __Assemble Pie:__ Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350Â°F. Bake pie until golden and filling thickens, about another 25 minutes. [The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.
 * 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
 * 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
 * 1/2 cup (packed) golden brown sugar
 * 1/2 cup sugar
 * 1/4 cup cornstarch
 * 1 teaspoon ground cinnamon
 * 1/4 teaspoon salt
 * 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

__Blueberry Pie__
Crust:

> Filling: Preparation To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Preheat oven to 375°. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar. Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.
 * 1 1/2 cups all-purpose flour, divided
 * 1/2 cup ice water
 * 1 1/2 teaspoons sugar
 * 1/4 teaspoon salt
 * 4 1/2 tablespoons vegetable shortening[[image:http://img.timeinc.net/recipes/i/recipes/ck/00/07/blueberry-pie-ck-222994-l.jpg width="300" height="300" align="right" caption="Lattice-Topped Blueberry Pie from Cooking Light"]]
 * Cooking spray
 * 1 cup sugar, divided
 * 3 1/2 tablespoons cornstarch
 * 1/8 teaspoon salt
 * 6 cups fresh blueberries
 * 1 1/2 tablespoons butter or stick margarine, melted
 * 3/4 teaspoon vanilla extract

__Apple Pie__
Apple Pie Recipe Serves 8 Ingredients:
 * 8 medium Granny Smith apples
 * 1 tablespoon fresh lemon juice
 * 2/3 cup packed light brown sugar
 * 1 tablespoon ground cinnamon
 * 1 teaspoon ground nutmeg
 * 2 pie crusts
 * 1/4 cup unsalted butter, cut into eight slices

Apple Pie Recipe Instructions: Preheat oven to 375°. Peel and slice apples (slices should be thin, but need not be uniform). If you have a food processor, use the slicing blade to speed up the process. Place apple slices in a large bowl. Add lemon juice, brown sugar, cinnamon and nutmeg; using your hands, toss until all slices are fairly evenly coated. Place one pie crust in a 9-inch pie plate. Add half of the apple mixture. Place four slices of butter, spaced evenly, on top of the apples. Add remaining apple mixture, arranging the slices so they form a small mound. Top with remaining butter. Place second pie crust over filling. Seal the edges of both crusts by pressing the crusts together, and then tucking them under to form an even edge. Use your hands to form a decorative scalloped edge if desired. With a sharp paring knife, make four 1-inch to 2-inch slits in the top pastry. The slits should form a cross shape, but without meeting in the center. Cover edges of pie crust with a pie shield or ring of foil (to keep the crust from over-browning). Bake for 30 minutes. Remove pie shield or foil. Bake for 15-20 more minutes or until apples are tender when a toothpick is inserted through one of the slits. Cool for 1-2 hours before serving.

__Peanut Butter Pie__
20 servings (serving size: 1 wedge and 1 teaspoon syrup) Ingredients Preparation Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
 * 1 cup powdered sugar
 * 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)[[image:http://img.timeinc.net/recipes/i/recipes/ck/07/09/peanut-butter-pie-ck-1654712-l.jpg width="300" height="300" align="right" caption="Peanut Butter Pie from Cooking Light"]]
 * 1 (8-ounce) block 1/3-less-fat cream cheese, softened
 * 1 (14-ounce) can fat-free sweetened condensed milk
 * 12 ounces frozen fat-free whipped topping, thawed
 * 2 (6-ounce) reduced-fat graham cracker crusts
 * 20 teaspoons fat-free chocolate sundae syrup

__Cherry Pie__
12 servings (serving size: 1 wedge) Ingredients Preparation 1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine. 2. Preheat oven to 400°. 3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp. 4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
 * 2 tablespoons uncooked quick-cooking tapioca
 * 6 cups pitted sweet cherries
 * 3/4 cup granulated sugar
 * 1/4 cup cornstarch [[image:http://img.timeinc.net/recipes/i/recipes/ck/08/07/cherry-pie-ck-1816376-l.jpg width="300" height="300" align="right" caption="Fresh Cherry Pie from Cooking Light"]]
 * 1 tablespoon fresh lemon juice
 * 1/4 teaspoon almond extract
 * 1/8 teaspoon salt
 * 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
 * Cooking spray
 * 2 tablespoons water
 * 1 large egg white
 * 2 tablespoons turbinado sugar

__Asian Brown Rice Pie__
Ingredients (serves 4) Method
 * 1 cup (200g) medium grain brown rice
 * 400g Asian Stir-fry
 * 2 tsp oil, plus extra to brush
 * 1 garlic clove, chopped
 * 1 tbs soy sauce
 * 1 tsp sesame oil 1 tbs sesame seeds [[image:http://www.taste.com.au/images/recipes/wfr/2005/05/7135.jpg align="right"]]
 * 2 eggs, lightly beaten
 * 2 tbs chopped fresh coriander
 * 1) Cook the rice for 25 minutes until firm according to packet instructions. Set aside to cool.
 * 2) Slice the snow peas in the stir-fry mix into thin strips and thinly slice any large pieces of broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and stir-fry mix. Stir-fry for 4 minutes or until soft. Add the soy sauce and sesame oil. Stir through. Transfer to a large bowl. Allow to cool slightly.
 * 3) Preheat oven to 200°C. Brush the base and sides of a 20cm springform pan with oil. Sprinkle 3 tsp of sesame seeds over the base and two-thirds of the way up the sides of the pan.
 * 4) Add the rice, eggs and coriander to the stir-fried vegetables. Mix until well combined. Spoon the mixture evenly over the base of the pan and press firmly. Sprinkle with the remaining sesame seeds. Cook in the oven for 45 minutes or until golden. Set aside for 10 minutes to cool slightly. Remove from the pan and slice into wedges.