How to fill a pie with whip cream and fruit and how to bake plzplzplzplzplzp!
i ned super easy directions and a lot of details
how to bake with fruit
how to get the top of the pie
how to bake with whip cream
how to fill a pie
im making from scratch so please help me
how to make a whip cream and fuit pie!?
please help please please plz plz plz plz plzplz
thanksWww@FoodAQ@Com
how to bake with fruit
how to get the top of the pie
how to bake with whip cream
how to fill a pie
im making from scratch so please help me
how to make a whip cream and fuit pie!?
please help please please plz plz plz plz plzplz
thanksWww@FoodAQ@Com
Answers:
You don't bake with whipped cream!. If it's a whipped cream pie then you don't need a top crust!. You just chill it until it's firm!. It's usually mixed with Jello (which should also already be firm) and then you can mix in fresh fruit too or top it with fresh fruit!. Usually the pie crust for this is made with 1 cup crushed cookies or graham crackers, mixed with a 1/4 cup melted butter, pressed down in the pie pan and then baked (just the crust!) at 425 for no more than 10 minutes!.
If you're baking with canned fruit, directions should be on the can!. Baking with fresh fruit is pretty easy, just a matter of mixing the fruit with some sugar and a little lemon juice and then put it in the pie pan- make sure it doesn't overflow! You can also use 1 tsp cinnamon and/or 1/2 tsp nutmeg if you like them!. Good fruits to use are any kind of berry, cherries, apples, peaches and pears (you'll have to cut up big fruits)!.
If you don't have a pie crust for baking and don't know how to make one, try a cobbler!. Just put your prepared fruit in the bottom of the pan!. then mix some flour (about a cup), brown sugar (about 1/4 cup) and a little bit of solid butter (no more than 1/4 cup) together to form a crumbly mixture!. Add in some rolled oats or chopped nuts if you have any!. Sprinkle it over your fruit!. Bake it at 350 for 20-30 minutes or until the filling is hot and bubbly!.Www@FoodAQ@Com
If you're baking with canned fruit, directions should be on the can!. Baking with fresh fruit is pretty easy, just a matter of mixing the fruit with some sugar and a little lemon juice and then put it in the pie pan- make sure it doesn't overflow! You can also use 1 tsp cinnamon and/or 1/2 tsp nutmeg if you like them!. Good fruits to use are any kind of berry, cherries, apples, peaches and pears (you'll have to cut up big fruits)!.
If you don't have a pie crust for baking and don't know how to make one, try a cobbler!. Just put your prepared fruit in the bottom of the pan!. then mix some flour (about a cup), brown sugar (about 1/4 cup) and a little bit of solid butter (no more than 1/4 cup) together to form a crumbly mixture!. Add in some rolled oats or chopped nuts if you have any!. Sprinkle it over your fruit!. Bake it at 350 for 20-30 minutes or until the filling is hot and bubbly!.Www@FoodAQ@Com
need more to help you!.!.!.make crust!.!.!.!.!.for a fruit filling see if you can get gelatin to cook in filling to make it thicken!.!.!.i use junkit!.!.!.when cook with form a pudding consistency for the fruit!.!.!.!.!.whip cream for top!.!.if your thinking of the two mixed!.!.!.used jello and fruit!.!.!.chill till solid!.!.!.whip cream and mix with jello mixture chill!.!.!.can top with cream alsoWww@FoodAQ@Com
Sorry, you can't bake the whipped cream because it will melt!. It is normally put on top of the pie after the pie is baked and cooled, and right before you serve it!.
Here are 900+ fruit pie recipes:
http://www!.cooks!.com/rec/search!?q=fruit+!.!.!.Www@FoodAQ@Com
Here are 900+ fruit pie recipes:
http://www!.cooks!.com/rec/search!?q=fruit+!.!.!.Www@FoodAQ@Com
What kind of fruit!?
What do you mean by get the top of the pie
You don't bake with whipped cream, you make it separately
Be more specific!.Www@FoodAQ@Com
What do you mean by get the top of the pie
You don't bake with whipped cream, you make it separately
Be more specific!.Www@FoodAQ@Com
NO - BAKE BLUEBERRY PIE
1 8" graham cracker pie crust, ready to fill type
1/2 c!. granulated sugar
2 tbsp!. cornstarch
3/4 c!. cold water
1 pt!. fresh blueberries
1 pkg!. (8 oz!.) cream cheese, room temperature
3 tbsp!. confectioners' sugar
1 tsp!. vanilla
1 tsp!. lemon juice
Mix sugar and cornstarch in a medium size pan!. Add water and 1 cup of blueberries!. Simmer over medium heat, stirring constantly until berries release their juices and it becomes thick!. Remove from heat and add the rest of the blueberries!. Add lemon juice and cool to room temperature!. Set aside!.
In a bowl beat cheese, confectioners' sugar and vanilla until well blended!. Spread over bottom of pie crust!. Cover with berry mixture!. Refrigerate at least 2 hours until well chilled!. 6 servings
EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon!. Sprinkle half of mixture over unbaked crust!.
Arrange peaches in single layer over mixture!. Dot with butter!. Bake at 400
degrees
about 1 hour, or until juices thicken and crust is light brown!.
MAINE BLUEBERRY PIE
4 c!. fresh blueberries, divided in half
1/2 c!. dark brown sugar
1/2 c!. white sugar
3 tbsp!. flour
1 tbsp!. butter
2 tbsp!. lemon juice (fresh)
1/2 tsp!. ground nutmeg
1/4 tsp!. salt
1 pie shell, 8"-9", baked
1 c!. heavy cream, whipped
1 tbsp!. sugar
1/2 tsp!. vanilla
1/4 tsp!. almond extract
In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt!. Stir until blended!. Add 2 cups of blueberries!.
Cook mixture over low heat, stirring until it comes to a boil and thickens!. Cool to room temperature!. Stir in remaining 2 cups of blueberries!.
Turn into a baked pie crust!.
Optional: Just before serving, top with whipped cream, sweetened with confectioner's sugar and flavored with vanilla and almond extract!.
Sprinkle a few perfect berries on top and garnish with a sprig of fresh mint
DOOR COUNTRY CHERRY PIE
Makes One 9-inch Pie
8 Servings
FILLING
2 cans (16 ounces each) pitted red tart cherries in water
1 cup sugar
1/4 cup cornstarch
1 cup reserved cherry liquid
CRUST
9-inch Classic CRISCO Double Pie Crust
CREAM CHEESE LAYER
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
TOPPING
1 -1/2 cups dairy sour cream
For filling, drain cherries, reserving 1 cup liquid!. Combine 1 cup sugar and cornstarch in medium saucepan!. Stir in 3 cups cherries and 1 cup reserved liquid!. Set aside remaining cherries and liquid for another use!. Cook and stir on medium-high heat until mixture comes to a boil!. Boil 1 minute!. Cool while preparing crust!.
For crust, prepare (see Classic Crisco Pie Crust recipe)!. Do not bake!. Heat oven to 425oF!.
Spoon half of cherry filling into unbaked pie crust!.
Bake at 425oF for 15 minutes!.
For cream cheese layer, beat cream cheese, 1/2 cup sugar and vanilla in small bowl at medium speed of electric mixer until smooth!. Beat in eggs until blended!.
Spoon cream cheese mixture over cherry filling!.
REDUCE OVEN TEMPERATURE TO 350oF!. Return pie to oven!. Bake 25 minutes!. Cool to room temperature!. Top with remaining cherry mixture!.
For topping, place spoonfuls of sour cream around edge of pie!. Refrigerate leftover pie!.
FLAKY PIE CRUSTS
Amounts needed for different size pie crusts:
8 OR 9 INCH - 1 crust pie shell:
1 c!. plus 2 tbsp!. flour
1/3 c!. oil (such as Mazola, Puritan, etc!.)
2-3 tbsp!. cold water
8 OR 9 INCH - 2 crust pie shell:
1 3/4 c!. flour
1/2 c!. oil
3-4 tbsp!. cold water
10 INCH - 2 crust pie:
2 2/3 c!. flour
3/4 c!. oil
4-5 tbsp!. cold water
Stir oil and water!. Add all at once to the flour!. Mix and roll out between sheets of wax paper!.Www@FoodAQ@Com
1 8" graham cracker pie crust, ready to fill type
1/2 c!. granulated sugar
2 tbsp!. cornstarch
3/4 c!. cold water
1 pt!. fresh blueberries
1 pkg!. (8 oz!.) cream cheese, room temperature
3 tbsp!. confectioners' sugar
1 tsp!. vanilla
1 tsp!. lemon juice
Mix sugar and cornstarch in a medium size pan!. Add water and 1 cup of blueberries!. Simmer over medium heat, stirring constantly until berries release their juices and it becomes thick!. Remove from heat and add the rest of the blueberries!. Add lemon juice and cool to room temperature!. Set aside!.
In a bowl beat cheese, confectioners' sugar and vanilla until well blended!. Spread over bottom of pie crust!. Cover with berry mixture!. Refrigerate at least 2 hours until well chilled!. 6 servings
EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon!. Sprinkle half of mixture over unbaked crust!.
Arrange peaches in single layer over mixture!. Dot with butter!. Bake at 400
degrees
about 1 hour, or until juices thicken and crust is light brown!.
MAINE BLUEBERRY PIE
4 c!. fresh blueberries, divided in half
1/2 c!. dark brown sugar
1/2 c!. white sugar
3 tbsp!. flour
1 tbsp!. butter
2 tbsp!. lemon juice (fresh)
1/2 tsp!. ground nutmeg
1/4 tsp!. salt
1 pie shell, 8"-9", baked
1 c!. heavy cream, whipped
1 tbsp!. sugar
1/2 tsp!. vanilla
1/4 tsp!. almond extract
In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt!. Stir until blended!. Add 2 cups of blueberries!.
Cook mixture over low heat, stirring until it comes to a boil and thickens!. Cool to room temperature!. Stir in remaining 2 cups of blueberries!.
Turn into a baked pie crust!.
Optional: Just before serving, top with whipped cream, sweetened with confectioner's sugar and flavored with vanilla and almond extract!.
Sprinkle a few perfect berries on top and garnish with a sprig of fresh mint
DOOR COUNTRY CHERRY PIE
Makes One 9-inch Pie
8 Servings
FILLING
2 cans (16 ounces each) pitted red tart cherries in water
1 cup sugar
1/4 cup cornstarch
1 cup reserved cherry liquid
CRUST
9-inch Classic CRISCO Double Pie Crust
CREAM CHEESE LAYER
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
TOPPING
1 -1/2 cups dairy sour cream
For filling, drain cherries, reserving 1 cup liquid!. Combine 1 cup sugar and cornstarch in medium saucepan!. Stir in 3 cups cherries and 1 cup reserved liquid!. Set aside remaining cherries and liquid for another use!. Cook and stir on medium-high heat until mixture comes to a boil!. Boil 1 minute!. Cool while preparing crust!.
For crust, prepare (see Classic Crisco Pie Crust recipe)!. Do not bake!. Heat oven to 425oF!.
Spoon half of cherry filling into unbaked pie crust!.
Bake at 425oF for 15 minutes!.
For cream cheese layer, beat cream cheese, 1/2 cup sugar and vanilla in small bowl at medium speed of electric mixer until smooth!. Beat in eggs until blended!.
Spoon cream cheese mixture over cherry filling!.
REDUCE OVEN TEMPERATURE TO 350oF!. Return pie to oven!. Bake 25 minutes!. Cool to room temperature!. Top with remaining cherry mixture!.
For topping, place spoonfuls of sour cream around edge of pie!. Refrigerate leftover pie!.
FLAKY PIE CRUSTS
Amounts needed for different size pie crusts:
8 OR 9 INCH - 1 crust pie shell:
1 c!. plus 2 tbsp!. flour
1/3 c!. oil (such as Mazola, Puritan, etc!.)
2-3 tbsp!. cold water
8 OR 9 INCH - 2 crust pie shell:
1 3/4 c!. flour
1/2 c!. oil
3-4 tbsp!. cold water
10 INCH - 2 crust pie:
2 2/3 c!. flour
3/4 c!. oil
4-5 tbsp!. cold water
Stir oil and water!. Add all at once to the flour!. Mix and roll out between sheets of wax paper!.Www@FoodAQ@Com