Apple/Cranberry Pie Filling
3 c. apple --
sliced, peeled
2 c cranberries
1 ¾ c. sugar
¼ c.
flour
1 tsp. ground cinnamon
1 ½ tsp. butter
-- melted
1 cup rolled oats,
large flaked or minute ( not instant)
1 cup all purpose
flour
1 cup brown sugar
2/3 butter at room
temperature
8 cups apples, from
6 to 8 medium sized apples
1 Tbsp. Fresh lemon
juice
3/4 cup firmly packed
brown sugar
2 Tbsp. All purpose
flour
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
3/4 tsp. Salt
Pastry for single
crust 9" pie
Apple Cake
Pie
5 large apples, cored
and thinly sliced
1 egg, beaten
1 tsp. lemon juice
1/2 c. sifted flour
3/4 c. sugar
1/2 tsp. baking powder
1/4 c. butter or margarine
1/3 tsp. salt
Place apples in well-greased square pan; sprinkle with lemon juice; cover with 1/4 c. sugar. Cream together butter and remaining 1/2 c. sugar; add egg and mix. Sift together flour, baking powder, and salt; mix with creamed mixture. Spread over fruit. Bake in moderate oven (350F) for 45 minutes. Serve hot or cold, with thin custard sauce, whipped cream, or ice cream.
Makes 8 servings.
Sugar Free Apple Pie
6 oz. (1 can) frozen
Apple Juice -unsweetened concentrate
2 rounded Tbsp. All
Purpose Flour
1 tsp. Cinnamon
1/4 tsp. Salt
5 to 7 Apples
1 Tbsp. Butter or
Margarine
1/8 tsp. Nutmeg (optional)
1- 9" double-crust
pie shell - unbaked
In a small saucepan,
combine the frozen apple juice, flour, cinnamon and salt. Stir constantly
over medium heat until the mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture. Pour
the mixture into the un-baked pie shell and dot
with butter. Position
the top crust over the filling, cutting slits for the steam to escape.
Trim and seal the edges. Brush the top very lightly with water and sprinkle
with nutmeg if desired. Bake at 450 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for 30 minutes more.
NO SUGAR APPLE PIE
6 large apples, peeled,
sliced
2 Tablespoons cornstarch
(or arrowroot)
1 (6 oz.) can frozen
apple juice
1 teaspoon cinnamon
1 Tablespoon butter
Put the apple juice
in a heavy sauce pan; add cinnamon Cornstarch. Thicken like a pudding.
Remove from heat add butter. Stir all into
apples. Pour into
pie shell. Bake as usual.
Cherry Vanilla Ribbon Pie
8 oz. cream cheese,
softened
1 (14 ounce) can sweetened
condensed milk
¾
c. cold water
1 (3 ounce) box French
vanilla instant pudding mix
½ pint
whipping cream -- whipped
1 (21 ounce)
can cherry pie filling
9 inch pie crust
-- baked
In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat in the condensed milk until smooth. On low speed add the water and pudding mix until smooth. Fold in whipped cream. Spread half of the cream cheese mixture into pie shell. Top with half of the cherry pie filling. Repeat. Chill 2 hours. NOTES : This is great with a cookie type pie crust.
Low Fat/Sugar Cherry Pie & Whipped Topping
32 oz. unsweetened
cherries (can)
1 c. reserved liquid
from the cherries
1 Tbsp. cornstarch
1/4 tsp. Almond
Extract
1 c. Sugar Substitute
WHIPPED TOPPING
1/2 c. Instant
Dry Milk
1/2 c. Cold
Water
2 Tbsp. Lemon juice
2 Tbsp. Sugar
1/4 c. Dry Sugar
Substitute
1/2 tsp. Vanilla
Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetener, if desired. Cool to room temperature. Spread filling evenly in pre-baked crust. Let set at least 15 minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until ready to serve
BUMBLEBERRY
PIE
Makes
1 - 9 inch pie
Pastry
for a two crust pie
1
1/3 cups white sugar
1/3
cup all-purpose flour
2
cups peeled and sliced cooking apples
1
cup raspberries
1
cup blackberries
1
cup rhubarb, cut into 1 inch lengths
Directions:
Roll
pastry to fit a 9 inch pie plate.Roll
top crust.
Stir
sugar and flour together in large bowl.Add
apples, raspberries, blackberries and rhubarb.
Toss
together, and turn into pied shell.Cover
with pastry top.Trim and seal edges.Cut
vents in top.
Bake
at 350 degrees for approximately 45 minutes, until crust is brown and apple
is cooked.
COCONUT PINEAPPLE PIE
4 eggs
1 small can crushed
pineapple
1 stick margarine;
melted
1 cup flaked coconut
2 Cups sugar
2 frozen pie shells
1 teaspoon vanilla
Beat eggs. Add remaining
ingredients and mix. Pour into crusts - bake at 350 for 30-35 minutes.
EASY FRESH PEACH PIE
1 package vanilla pudding
mix
1 teaspoon lemon juice
1 pkg. peach jello
1 1/2 cups Cool Whip
2 cups water
1 1/2 cups sliced
sugared peaches
Bring pudding mix,
jello, water, and lemon juice to boil; cool. When nearly set, add
Cool Whip and stir. Add peaches. Pour into Cookie Crumb
Crust; decorate with
Cool Whip. Refrigerate 2 hours before serving. (This filling works
well with raspberries or strawberries also. Match the fruit to the Jell-O.)
PINEAPPLE-GLAZED APPLE PIE
1 1/2 c. unsweetened
pineapple juice
3 Tablespoons cornstarch
1 Tablespoon butter
or margarine
3/4 cup sugar
1/2 teaspoon vanilla
7 tart medium apples,
peeled, cored cut into wedges (7 cups)
1/4 teaspoon salt
1 baked 9" pie shell,
cooled
In large saucepan
combine 1 1/4 cups of pineapple juice and sugar. Bring to boil; add
apple wedges. Simmer, covered 3-4 minutes or till
apples are tender
but not soft. With slotted spoon, lift apples from pineapple liquid; set
apples aside to drain. Blend remaning 1/4 cup
pineapple juice slowly
into cornstarch; add to hot pineapple liquid in saucepan. Cook and stir
unil mixture thickens and bubbles; cook 1
minute more. Remove
from heat. Stir in butter, vanilla and salt. Cover, cool 30 minutes without
stirring. Pour half fhe pineapple mixture into
the baked pie shell,
spreading to cover bottom. Arrange cooked apples atop. Spoon remaining
mixture aver apples. Cover and refrigerate until
chilled. Before serving,
garnish with whipped cream and chopped macadamia nuts, if desired.
Chocolate Chip Pie
1 c. sugar
1 Tbsp. flour
5 eggs -- well beaten
1 c. white corn syrup
1 stick butter --
melted
1 tsp. vanilla
1 c. chocolate chips
1 c. pecans and walnuts
-- mixed and chopped
2 unbaked frozen pie
shells
Mix flour and sugar. Add to beaten eggs. Add syrup, butter, chips, nuts and flavorings. Pour equal amounts in 2 unbaked pie shells. Bake at 350 for 1 hour.
German Chocolate Pie
4 frozen pie shells
6 eggs
1 stick margarine
-- melted
4 cups sugar
4 Tbsp. flour
½ cup cocoa
1 Tbsp. vanilla
1 medium can
coconut
¾ cup
chopped nuts
1 large can evaporated
milk
Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes.
Makes 4 pies
FRENCH SILK P!E
1 cup sugar
3 Tablespoons cocoa
1 cup butter
1 teaspoon vanilla
3 eggs
1 graham cracker crust
Cream first 4 ingredients,
then add one egg at a time, beating each egg 5 minutes on high speed.
Pour into graham cracker crust. Refrigerate til cold.
FUDGE SUNDAE PIE
Vanilla wafers
1cup miniature marshmallows
1 cup evaporated milk
vanilla ice cream
1 - 6 oz. pkg chocolate
chips
chopped nuts
Line pie tin with wafers. Put milk, chips, and marshmallows in heavy saucepan. Stir til combined and thick. (May want to use milk chocolate chips.) Cool. Alternate layers of ice cream and fudge sauce til tin is filled. Sprinkle with chopped nuts, if desired. Freeze; remove from freezer about 5 minutes before serving.
CHOCOLATE ALMOND PIE
1/4 cup melted butter
1/2 cup canned milk
2 cups coconut
3 3/4 oz. Hershey
Almond bar
16 large marshmallows
1 cup whipping cream
Mix butter and coconut and shape into pie tins. Bake at 300 for 20 - 25 minutes. For filling: melt marshmallows and milk in double boiler. Add chocolate (break almonds) to marshmallow mixture. Stir until melted. Cool. Whip the cream and fold into mixture. Place in pie shells and refrigerate. Place almonds on top.
Frozen Peanut Butter Pie
9 inch chocolate crumb
pie crust
8 oz. cream cheese
-- softened
4 oz. sweetened condensed
milk
¾ c.
peanut butter
2 Tbsp. lemon juice
1 tsp. vanilla extract
½
pint whipping cream -- whipped
hot fudge topping
In large mixer bowl beat cream cheese until fluffy; gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce over pie and freeze 4 hours or until firm. Store leftovers in freezer.
1 (8 oz) pkg cream
cheese, softened
1 teaspoon vanilla
3/4 cup Karo Light
Corn syrup
1 cup chopped pecans
1/4 cup firmly packed
brown sugar
1 (9') graham cracker
crust
3/4 cup milk
Whipped topping
In large bowl with
mixer on high, beat cream cheese, Karo, and brown sugar til smooth. At
medium speed, add milk and vanilla til blended. Stir in pecans. Turn
into Crust. Cover; freeze 6 hours or til firm. Remove from
freezer 15 minutes before serving. May add whipped topping and place half
pecans around top of pie.
SANTA'S SUCCULENT PECAN PIE
1 unbaked pie shell
1/4 teaspoon salt
1 Cup pecans
1 Cup Karo Syrup
3 eggs
1 Cup sugar
1 teaspoon vanilla
Cover pie shell with pecans. Mix other ingredients and pour into shell. Bake at 450 for 10 minutes, then at 350 for 30 minutes. Will freeze very well. Serves 6-8.
Double Layer
Key Lime Pie
4
oz. Cream cheese, softened
1
Tbsp. Milk
1
Tbsp. Sugar
2
tsp. Lime juice
1
tub (8 oz.) whipped topping, thawed
1
graham cracker pie crust
2
cups cold milk
2
pkgs. (4-serving size) vanilla instant pudding
2
tsp. Grated lime peel
MIX cream
cheese, 1 Tbsp. milk, sugar and lime juice in large bowl with wire whisk
until smooth. Gently stir in 1 ½cups
of the whipped topping. Spread on bottom of crust.
POUR 2
cups milk into large bowl. Add pudding mixes and lime peel. Beat with wire
whisk 1 minute. (Mixture will be thick,) Immediately stir in remaining
whipped topping. Spread over cream cheese 1ayer.
REFRIGERATE
4 hours
or until set. Garnish with additional whipped topping and lime slices,
if desired. Store leftover pie in refrigerator. Makes 8 servings.
Jack-O'-Lantern Pie
1 cup Boiling Water
1 (4 oz.) pkg. Jell-O
(Orange Flavor)
1 pint Vanilla Ice
Cream; softened (2 cups)
1 Prepared Chocolate
Flavor Crumb Crust (6 oz)
Thawed Non-Dairy Whipped
Topping (or whipping cream)
Candy Corn
Black licorice, cut
into 1-inch pieces
Stir boiling water
into gelatin in medium bowl 2 minutes or until completely dissolved.
Spoon in ice cream,
stirring until melted and smooth. Refrigerate 10 minutes or until slightly
thickened (consistency of unbeaten egg whites). Spoon into crust.
Refrigerate 3 hours or until firm. Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice.
Lemon Chess Pie
1 1/2 c. sugar
1 round Tbsp. cornmeal
1 round Tbsp. flour
dash salt
3 eggs
1/2 stick butter,
melted
1/2 c. milk
juice (any sweet kind)
grated rind of two
lemons
1 unbaked pie shell
Mix sugar, cornmeal, flour and salt together. DO NOT USE MIXER. Beat eggs well in small bowl and add to mixture. Add remaining ingredients. Bake in unbaked pie shell at 350 degrees for 30 minutes.
FRUIT-YOGURT PIE
2 (8 oz) containers
strawberry yogurt (or other fruit)
1 (8 oz) container
Cool Whip
1 graham cracker pip
crust
1/2 cup crushed strawberries
(or fruit to match yogurt)
Thoroughly combine
crushed fruit and yogurt in bowl. Fold in Cool Whip, blending well.
Spoon into crust and freeze 4 hours. Remove from
freezer and put in
refrigerator 30 minutes before serving.
GRASSHOPPER PIE
15 Oreo cookies
6 drops peppermint
flavoring
1/4 cup butter
6 drops green food
coloring
1 cup milk
1 pint whipping cream
24 marshmallows
semi-sweet chocolate
With rolling pin, roll cookies til very fine. Mix with softened butter and press into 9" pie pan. Melt marshmallows in milk; when cool, stir in flavoring and coloring. Whip the cream and fold into mixture. Spoon filling into lined pie pan Refrigerate at least 4 hours. Overnight is best. Shave chocolate over top of pie.
SHOOFLY PIE
3/4 C DARK MOLASSES
3/4 C BOILING WATER
1/2 TSP SALT
1 1/2 C SIFTED ALL
PURPOSE FLOUR
1/4 C BUTTER OR MARGARINE
1/2 C FIRMLY PACKED
BROWN SUGAR
9-IN UNBAKED PIE SHELL
MIX MOLASSES, WATER AND SALT. IN A SEPERATE BOWL, BY HAND MIX FLOUR,BUTTER AND BROWN SUGAR. POUR ABOUT 1/3 MOLASSES MIXTURE INTO PIE SHELL; SPRINKLE WITH ABOUT 1/3 FLOUR MIXTURE CONTINUE ALTERNATING LAYERS ENDING WITH FLOUR. BAKE IN PREHEATED 375 DEGREE OVEN FOR 35 MINUTES. SERVE WARM OR COLD
MILLIONAIRE PIE #1
1 Package (8 ounces)
cream cheese
1 Box powdered sugar
(sifted)
1 Large can (303)
crushed pineapple (drained)
1 Large Cool Whip
2- 8 inch pie shells
(cooked)
Pecans as desired
Soften cream cheese at room temperature. Add sugar and pineapple. Fold in Cool Whip and pecans. Pour in (2) 8-inch pie shells (cooked)
MILLIONAIRE PIE #2
1 can condensed Milk
1 can pineapple
9 oz. Whipped topping
1 c. chopped
pecans
Juice from 2 lemons
Mix condensed milk with lemon juice until stiff. Add drained pineapple, and nuts, then add cool whip. Mix thoroughly and pour into 9-inch graham cracker crust. Makes 2 pies. Chill at least 2 hours.
MILLIONAIRE PIE #3
2 graham cracker crusts
2 (8 oz.) pkgs. cream
cheese
1 (9 oz.) carton Cool
Whip
1 box powdered sugar
1 can crushed pineapple
Pecans
Mix cream cheese and sugar. Add other ingredients except cracker crusts and mix well. Pour into crusts. Refrigerate 2 hours.
Million Dollar Pie
8 oz. cream cheese
1 tsp. vanilla
1/2 cup Eagle Brand
milk
1/4 cup lemon juice
Blend ingredients together until smooth.
Blend in:
1/2 can drained, crushed
pineapple
1/2 cup pecans
Pour into baked pie shell and let set in the refrigerator for 1 hour. Top with whipped cream which has been blended with 1/2 can drained pineapple and 1/2 cup pecans.
Pumpkin Pie
Not your "regular"
recipe
Prepare crust first.
Filling:
16 oz. pumpkin (1-1/4
cups)
2 Tbsp. butter
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp allspice
1 cup sugar
2 Tbsp. flour
1 cup milk
2 Tbsp. syrup
2 eggs
Mix well then add to baked pie crust. Bake for 15 minutes at 425 degrees then 45 minutes at 350.
Pumpkin Cheese Pie (Diabetic)
Cheese layer
8 oz Cream Cheese
-- Softened
1 Egg
Pie layer
1 1/2 c. Canned
pumpkin
2 Eggs
1 1/2 tsp. Pumpkin
pie spice
2 Tbsp. Granulated
sugar-replacement
1 tsp. Vanilla
1 c. Evaporated milk
2 Tbsp. Granulated
sugar-replacement
Prepare pie shell but do not bake.
For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of un-baked pie shell.
For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer.
Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.
HELEN'S PUMPKIN PIE
2 cups pumpkin
1 teaspoon Cloves
3 eggs, beaten
1 teaspoon salt
1 cup brown sugar
1 teaspoon nutmeg
1/2 cup white sugar
2 Tablespoons melted
butter
2 teaspoons cinnamon
2 Cups milk (or 1
cup water with 1 cup canned milk)
1 teaspoon vanilla
Mix ingredients well with mixer and pour into pie shells. Bake at 450 for 10 minutes, then at 325 for 50 minutes.
Low Fat/Sugar Cherry Pie & Whipped Topping
32 oz. unsweetened
cherries (can)
1 c. reserved liquid
from the cherries
1 Tbsp. cornstarch
1/4 tsp. Almond
Extract
1 c. Sugar Substitute
WHIPPED TOPPING
1/2 c. Instant
Dry Milk
1/2 c. Cold
Water
2 Tbsp. Lemon juice
2 Tbsp. Sugar
1/4 c. Dry Sugar
Substitute
1/2 tsp. Vanilla
Pie:
Drain cherries well,
reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and
cornstarch. Cook and stir over moderate heat until thickened and transparent
and the starchy taste is gone. Remove from heat and add sugar substitute,
almond flavoring and cherries. Taste and add more sweetener, if desired.
Cool to room temperature. Spread filling evenly in pre-baked crust. Let
set at least 15 minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until ready to serve
Pumpkin Cheese Pie (Diabetic)
Cheese layer
8 oz Cream Cheese
-- Softened
1 Egg
Pie layer
1 1/2 c. Canned
pumpkin
2 Eggs
1 1/2 tsp. Pumpkin
pie spice
2 Tbsp. Granulated
sugar-replacement
1 tsp. Vanilla
1 c. Evaporated milk
2 Tbsp. Granulated
sugar-replacement
Prepare pie shell but do not bake.
For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of un-baked pie shell.
For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer.
Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.
Sugar Free Apple Pie
6 oz. (1 can) frozen
Apple Juice -unsweetened concentrate
2 rounded Tbsp. All
Purpose Flour
1 tsp. Cinnamon
1/4 tsp. Salt
5 to 7 Apples
1 Tbsp. Butter or
Margarine
1/8 tsp. Nutmeg (optional)
1- 9" double-crust
pie shell - unbaked
In a small saucepan,
combine the frozen apple juice, flour, cinnamon and salt. Stir constantly
over medium heat until the mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture. Pour
the mixture into the un-baked pie shell and dot
with butter. Position
the top crust over the filling, cutting slits for the steam to escape.
Trim and seal the edges. Brush the top very lightly with water and sprinkle
with nutmeg if desired. Bake at 450 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for 30 minutes more.
NO SUGAR APPLE PIE
6 large apples, peeled,
sliced
2 Tablespoons cornstarch
(or arrowroot)
1 (6 oz.) can frozen
apple juice
1 teaspoon cinnamon
1 Tablespoon butter
Put the apple juice
in a heavy sauce pan; add cinnamon Cornstarch. Thicken like a pudding.
Remove from heat add butter. Stir all into
apples. Pour into
pie shell. Bake as usual.
SUGAR FREE RAISIN PIE
2 c. raisins
2 c. water
2 Tbsp. water
Cook raisins in water until tender. Ass small amount of cool water to cornstarch; add to raisins. Pour into pie crust. Bake as usual.
FRUIT-YOGURT PIE
2 (8 oz) containers
strawberry yogurt (or other fruit)
1 (8 oz) container
Cool Whip
1 graham cracker pip
crust
1/2 cup crushed strawberries
(or fruit to match yogurt)
Thoroughly combine
crushed fruit and yogurt in bowl. Fold in Cool Whip, blending well.
Spoon into crust and freeze 4 hours. Remove from
freezer and put in
refrigerator 30 minutes before serving.
PIE CRUST
1 cup lard
1 teaspoon salt
1/2 teaspoon baking
powder
1/2 cup boiling water
3 cups scant flour
Pour water over lard
and stir til creamy. Sift in dry ingredients. Makes 2 two-crust pies
(each with top layer crust).
WHOLE WHEAT PIE CRUSTS
4 cups whole wheat
flour
1 egg
1 1/2 cups butter
or margarine
1/4 cup water
1 Tablespoon vinegar
Combine flour and butter
with pastry blender or knives. Beat vinegar, egg and water together; combine
with flour and butter mixture. Using hands, form dough into ball for 3
pies (top and bottom) or 5 single pie crusts. Must be chilled before rolling.
Roll each ball put between waxed paper place in pie then prick. Bake single
crusts at 400 for 10-12 minutes, fruit-filled crusts for 35-45 minutes.
EASY COOKIE-CRUMB CRUST
3/4 stick butter, melted
3 Tablespoons brown
sugar
1 cup flour
1/4 cup fine chopped
pecans (opt.)
Mix together well and line a large pie tin. Bake 10 minutes at 325.
Last Update 01/16/00