Pie filling?!


Question: hi! i'm wanting to make a pie, but have no idea what kind of filling that would work. i dont care what kind of filling it is, just so long as its easy and quick.

thanks


Answers: hi! i'm wanting to make a pie, but have no idea what kind of filling that would work. i dont care what kind of filling it is, just so long as its easy and quick.

thanks

Sweet Glazed Cherry Pie
8 servings
Prep: 20 minutes
Bake: 50 + 30 minutes

Ingredients
1/2 cup granulated sugar
3 tablespoons cornstarch
1 16-ounce package frozen unsweetened pitted dark sweet cherries
1/2 teaspoon vanilla
1 purchased or homemade pastry for 2-crust 9-inch pie
3/4 cup sliced almonds, toasted
1 21-ounce can cherry pie filling
1/4 cup sifted powdered sugar
1 to 1-1/2 teaspoon milk

Directions
1. In a bowl stir together granulated sugar and cornstarch. Add frozen cherries and vanilla. Toss. Let stand at room temperature for 1 hour or until a syrup forms; stir occasionally.

2. Preheat oven to 375 degree F. Prepare pastry. On a lightly floured surface, roll half of the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Place 1/2 cup of the almonds in bottom of pastry-lined pie plate. Stir sweet cherry mixture; spoon on top of almonds. Spoon pie filling over sweet cherry mixture; spread evenly.

3. Trim bottom pastry to edge of pie plate. For top crust, roll remaining pastry into a 12-inch circle. Cut slits in top crust. Place on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry; seal. Flute edge; cover edge with foil to prevent overbrowning.

4. Bake for 50 minutes. Remove foil. Bake about 30 minutes more or until top is golden brown and filling is bubbly. Remove from oven; cool on a wire rack 1 to 1-1/2 hours.

5. Stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over pie. Sprinkle remaining almonds on top of pie. Cool completely. Makes 8 servings.

Crunchy Caramel Apple Pie
Prep: 30 minutes
Bake: 50 minutes
Cool: 4 hours
Stand: 4 hours

Ingredients
Pastry for Single-Crust Pie (see below)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced, peeled cooking apples
1 recipe Crumb Topping
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping

Directions
1. Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

2. For filling: In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle with Crumb Topping. To prevent overbrowning, cover edge of pie with foil.

3. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

4. Pastry for Single-Crust Pie: In a bowl 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. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

5. Crumb Topping: Stir together 1 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/2 cup quick-cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter or margarine until the topping mixture resembles coarse crumbs.

Berry Fruit Pie
8 servings
Prep: 30 minutes
Bake: 50 minutes

Ingredients
1 recipe Pastry for Double-Crust Pie (see Recipe Center)
1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries
2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon
Milk (optional)
Sugar ( optional)

Directions
1. Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.

2. In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

3. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.

4. If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.

Blackberry: 5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Blueberry: 5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour

Raspberry: 5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour

Lattice Berry Fruit Pie: Prepare as above except follow directions for Lattice-Top pie.

This is the one on the lable of the can of the Libby's Solid Pumpkin:

This is the one I grew up with - I use pumpkin pie spice and I double the amount that it calls for as I like mine on the spicy side.

LIBBY'S? Famous Pumpkin Pie

Estimated Times:
Preparation - 15 min
Cooking - 55 min
Cooling Time - 2 hrs cooling
Yields - 8 servings

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Jello pudding is the quickest & easiest.

Sausage meat and eggs.

Rum and Coca Cola.

this is a 3 munite filling. you can put cooked apples or cooked lemons or you can look online at a cooking and baking website

how about any flavor jello, make it as per directions..... before putting it in the fridge, add 1 large container of ready made whipped cream such as cool whip. Stir it all up, pour into a store bought graham cracker crust and refridgerate.....
very light, very refreshing after a full meal!!!
I like the lime flavor..... actually all the flavors, i make it all the time!!!





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