Your best recipe for pie, must be delicious!?!
Your best recipe for pie, must be delicious!?
so my best friend and i sorta have an inside joke about pie (nothing like american pie tho) and i've decided to finally make him some pie. He's not picky and likes any kind, so what is everyone's best/favorite pie recipe? thanks!
Additional Details1 week ago
wow, i don't know how i'm going to pick best answer for this, they all sound delicious!
Answers:
1 week ago
wow, i don't know how i'm going to pick best answer for this, they all sound delicious!
Granny's Caramel Apple Dutch Crumb Pie
6-8 peeled, cored and sliced Granny Smith apples
1/4 to 1/2 c. Brown sugar
Cinnamon
1/2 cup melted Butter
1/2 jar Caramel sauce
Toss all together in large bowl. Set aside.
1 ready made Pie Crust (preferrably Pillsbury folded crust)
1/2 jar Caramel sauce
Pour half the jar into crust to cover bottom.
Pour apple mixture into crust.
Crumb Topping
4 tsp. Cinnamon
4 TBS. Brown sugar
1/2c. oats
1/4 c. melted butter
Combine all together and evenly spread over pie.
Bake at 350 for about 30 minutes, until apples are tender, but not soggy!
Serve with Vanilla Bean Ice Cream.
Source(s):
Personal favorite!
I think dutch apple pie is the best.
http://allrecipes.com/recipe/dutch-apple...
Yummy Crunchy Caramel Apple Pie
.
1 "9 inch pie" 1? hours 15 min prep
Change to: "9 inch pie" US Metric
For Pie
pastry for single-crust pie
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples
Crumb Topping
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter
Final Topping
1/2 cup chopped pecans
1/4 cup caramel ice cream topping
Prepare pastry for single-crust pie, being careful not to stretch dough too much.
Place in pie plate and trim and crimp the edge.
In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
Add apple slices and gently toss until they are coated well.
Transfer mixture to pie.
FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
Sprinkle over apple mixture in pie.
To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375* for 25 minutes.
Remove foil and bake 25-30 minutes more, or until top is golden.
Remove from oven and drizzle top with caramel topping, then sprinkle with pecans.
Cool on wire rack and serve!
BANANA CREAM PIE
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
whipped cream or Cool Whip
sliced bananas
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
Remove from the heat.
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat.
Add butter and vanilla; mix well; allow to cool slightly.
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.
here are a couple:
Good Chocolate Pie
INGREDIENTS
2 (9 inch) unbaked pie crusts
1/4 cup margarine, melted
3 eggs, beaten
2 1/2 cups white sugar
1 tablespoon vanilla extract
1 1/2 teaspoons all-purpose flour
1 teaspoon cornstarch
1/2 cup unsweetened cocoa powder
1 (12 fluid ounce) can evaporated milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. Set aside to cool. In a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract.
In a small bowl, sift together flour, cornstarch, and cocoa powder. Stir into egg mixture until smooth. Mix in evaporated milk, stirring until all ingredients are thoroughly combined. Pour half of mixture into each pastry shell. Sprinkle each with 1 cup chopped walnuts.
Bake in preheated oven for 40 to 45 minutes, until set in center. Allow to cool. Chill at least 4 hours before serving.
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Blueberry Cream Pie
INGREDIENTS
1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
1/4 cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar
DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
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Butterscotch Cream Pie
INGREDIENTS
2 cups milk
1/3 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon salt
3 egg yolks
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture to temper the yolks, Then pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
In a large glass or metal mixing bowl, beat egg whites, cream of tartar and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
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Candy Bar Pie
INGREDIENTS
1 (9 inch) pie crust, baked
5 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy
1/2 cup white sugar
4 (3 ounce) packages cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons heavy whipping cream
2/3 cup semisweet chocolate chips
DIRECTIONS
Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
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hope i helped! best of luck!
This is my favorite apple pie recipe, really easy and tastes great!
1 unbaked pie shell (I buy store bought kind)
6 large apples (I prefer Granny Smith)
2 TBS sugar
1/2 tsp cinnamon
1/2 C. brown sugar, packed
1/2 C. flour
2 TBS shortening (like Crisco)
2 TBS butter
1/2 C. chopped nuts (walnuts or pecans)
2 TBS lemon juice
Fill pie shell with sliced apples, so they mound in the middle and sprinkle with lemon juice. Mix sugars, cinnamon and flour, then cut in the shortening and butter to make a fine crumb. Mix in the chopped nuts and sprinkle over the apples. Bake at 375 for one hour. Cover the edges with foil if they start to brown too much.
Enjoy!
Strawberry-Rhubarb Pie
3 eggs, beaten
2 1/2 cups rhubarb, red, 1 inch slices
1 1/4 cups sugar
1 1/2 cups strawberries, fresh, sliced
1/4 cup enriched flour
1 9" pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
Combine eggs, sugar, flour, salt, and nutmeg; mix well.
Combine rhubarb and strawberries.
Line 9" pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter.
Top with lattice crust, crimping edge high.
Bake at 400 degrees about 40 minutes.
Fill openings in lattice crust with whole strawberries.
Serve warm- plain, or topped with vanilla ice cream.
Note: for a more tart pie decrease strawberries and add more rhubarb.
Cherry-Blueberry Pie
SUBMITTED BY: April Butler
"A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie."
Original recipe yield:
1 - 9 inch pie
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
PHOTO BY: STAR6443
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
* 1 (15 ounce) package refrigerated pie crusts
* 1/2 cup white sugar
* 2 tablespoons cornstarch
* 1/4 teaspoon ground cinnamon
* 1 (21 ounce) can cherry pie filling
* 1 1/2 cups frozen blueberries
*
* 1 egg white
* 1 teaspoon water
* 2 teaspoons sugar
DIRECTIONS
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
i love this recipe, usually i'll make a few ahead of time, stick em in the freezer, then when i want on, put it in the oven for about 75 minutes......ADD CINNAMON!!!
Cherry Cheesecake Pie
Crust
9-inch Classic Single Crust. Do not bake before filling.
Filling
2 cans (16 ounces each) pitted red tart cherries packed in water
1/4 cup reserved cherry liquid
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon almond extract
Topping
1 8-ounce and 1 3-ounce package cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
Heat oven to 425oF
Preparation:
Drain cherries, reserving 1/4 cup liquid. Place drained cherries on paper towels to dry completely. In a large bowl combine reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust. Bake 15 minutes; remove from oven.
Reduce oven temperature to 350oF.
Topping: In the bowl of an electric mixer, combine cream cheese, sugar, eggs and vanilla extract; beat at medium speed until smooth; spoon over hot cherry filling.
Return pie to oven. Bake 35 minutes or until topping is set. Cool to room temperature before serving. Refrigerate leftovers.