Whats the best recipe for a pie?!
Answers: It's for my boyfriends b-day. I figured I'd make him something from the heart, so I thought a pie would be perfect :] Now I just a really good recipe. Please help! It would be very much appreciated!
Here are a few I have made. Enjoy!!
Apple pie
INGREDIENTS
1 1/2 pounds Granny Smith apples - peeled, cored and sliced
1 tablespoon sugar
1 cup sugar
1 cup flour
3 TBS cinnamon
3 tsp cloves
3/4 cup melted butter
1 egg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, cloves, butter, and egg. Spread this evenly over the top of the pie.
Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Cherry cheesecake pie
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling, chilled
1/2 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla.
Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.
Chocolate hazelnut mocha pie
INGREDIENTS
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
2 tablespoons instant mocha cappuccino mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup semisweet chocolate chips
1/2 cup chopped hazelnuts
DIRECTIONS
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.
Mississippi mud pie-----Yummy!!
INGREDIENTS
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk
DIRECTIONS
Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.
Fruit & cream pie--- Good!!
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons milk
1 tablespoon white sugar
2/3 cup vegetable oil
1 (15.25 ounce) can apple pie filling
1 (16 ounce) can blueberry pie filling
1 teaspoon ground cinnamon
2 eggs
1 pint sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix flour and salt together. Pour milk, sugar and oil into one measuring cup, and add all at once to flour. Stir until mixed. Pat dough onto the bottom and sides of a 2 quart casserole dish.
Spread fruit filling over dough and sprinkle with cinnamon. In a medium bowl, combine eggs, sour cream and vanilla. Mix until smooth and pour over fruit filling. Sprinkle top with cinnamon.
Bake in the preheated oven for 45 to 60 minutes, or until topping is set. Allow to cool and store in the refrigerator.
Great PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.
Double Cherry Pie
10 servings
Prep: 45 minutes
Bake: 45 minutes
Ingredients
1/2 cup miniature semisweet chocolate pieces
5 tablespoons margarine or butter
3/4 cup quick-cooking or regular rolled oats
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1 20-ounce can reduced-calorie cherry pie filling
1 16-ounce can pitted tart red cherries (water-pack), drained
1/4 teaspoon almond extract
1/2 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons margarine or butter, softened
1/4 cup miniature semisweet chocolate pieces
Directions
1. Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the chocolate pieces and margarine or butter. Remove from heat; stir in oats, flour, and brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries, and almond extract. Pour into the baked crust.
3. For topping, in a small mixing bowl stir together the flour, brown sugar, and oats. Cut in the margarine or butter until mixture resembles coarse crumbs. Stir in the chocolate pieces. Sprinkle over filling. Bake in a 350 degree F. oven for 35 minutes. Cool on a wire rack. Makes 10 servings.
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Cranberry-Cherry Pie Prep: 30 minutes
Bake: 55 minutes
Ingredients
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup cornstarch
2 Tbsp. finely snipped crystallized ginger
1 tsp. finely shredded orange peel
4-1/2 cups fresh or frozen unsweetened pitted tart red cherries
1 cup cranberries
Pastry for Double-Crust Pie (see recipe below)
Milk
Directions
1. For filling: In large bowl, stir together granulated sugar, brown sugar, cornstarch, crystallized ginger, and orange peel. Add cherries and cranberries; toss gently to coat. If using fresh cherries, let stand about 15 minutes or until syrup forms, stirring occasionally. (If using frozen cherries, let stand about 45 minutes or until cherries are partially thawed but still icy.)
2. Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. Transfer half of the pastry to 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate. Transfer filling to pastry-lined pie plate.
3. For twisted lattice top: Cut remaining rolled-out pastry into 3/4-inch strips. Twist strips and weave over filling in lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over ends of strips; crimp edge. Brush pastry with milk and sprinkle with additional granulated sugar.
4. Place pie on baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on wire rack. Makes 8 servings.
5. Pastry for Double-Crust Pie: In large bowl, stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Using 7 to 8 tablespoons cold water, sprinkle 1 tablespoon water at a time over mixture, gently tossing with a fork until all is moistened. Divide in half. Form each half into a ball. For bottom pastry roll half of the dough into 13-inch circle.
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Today's French Silk Pie
10 servings
Prep: 35 minutes
Chill: 5 hours
Ingredients
1 recipe Baked Pastry Shell (recipe below)
3/4 cup butter
3/4 cup sugar
1 cup semisweet chocolate pieces, melted and cooled
1 teaspoon vanilla
6 eggs
Whipped cream (optional)
Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set shell aside.
2. For filling, in a large bowl beat butter and sugar with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and vanilla. Gradually add eggs, beating on high speed and scraping side of bowl constantly until light and fluffy.
3. Transfer filling to pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.
Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
Make-Ahead Tip: Prepare as above. Cover and chill in refrigerator for up to 24 hours.
It's not a pie, but it's very easy and delicious!
Dump Cake:
1 large can of cherry pie filling
1 large can crushed pineapple
1 box of yellow cake mix
1 stick of butter
Dump cherries in a cake pan then dump the pineapple on top. Sprinkle the cake mix (dry) over the top of the fruit mixture. Slice the butter into squares and space them out on top the dry cake mix. Bake at 350 for 1 hour or until butter is melted and it browns a bit.
If your man isn't too fond of pineapple, substitute that with another can of cherries, and change the cake mix to chocolate. It's delicious! Serve with ice cream and/or whipped cream/topping!
Libby's Pumpkin Pie...recipe on the can label. Been a family favorite for years, can't be beat!
I can suggest for you this recipe which is a sort of French pie(chausson)made with puff pastry that you can have from a grocery.you need make thin layer in circles as thin as possible and just put in middle whatever you filling is and you close it.egg wash it.
the feeling i suggest for you is mince with garlic and coriander a pinch of salt some black pepper,cumin and some olive oil
and bonne appetite
Let me start with I love pie. I have tried most of the pies that are featured on the Martha Stewart show. I have yet to make one that I didn't really like with the exception of pies that have the dried fruit that goes in fruitcake. Try a blueberry you can't go wrong with berry pie. Happy baking.
BLUEBERRY PIE
Makes one 9-inch pie
2 tablespoons all-purpose flour, plus more for work surface
Pate Brisee
Makes 1 double-crust or 2 single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
Directions
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
8 cups (about 4 pints) blueberries, picked over (I used frozen and fresh and it made no difference)
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 large egg yolk
1 tablespoon heavy cream
Directions
On a lightly floured work surface, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.