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                                    Pie Recipes
       Blackberry Pie
       4 cups fresh blackberries
       1/2 cup white sugar
       1/2 cup all-purpose flour
       1 recipe pastry for a 9 inch double crust pie
       2 tablespoons milk
       1/4 cup white sugar

       Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture
       into an unbaked pie shell. Spread the remaining 1/2 cup berries on top
       of
       the sweetened berries, and cover with the top crust. Seal and crimp the                           A Great Gift Idea For Anyone ...
       edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.                                  Including Yourself!
       Bake at 425F for 15 minutes. Reduce the temperature of the oven to                              Click Here For Personalized Aprons
       375F, and bake for an additional 20 to 25 minutes.


       Chocolate Chip Pie

       2 eggs
       1/2 cup white sugar
       1/2 cup packed brown sugar                                                                        Click Here For Free Cookbooks
       1 teaspoon vanilla extract
       1 cup butter
       1/2 cup all-purpose flour
       1 cup semisweet chocolate chips
       1 cup chopped walnuts
       1 recipe pastry for a 9 inch single crust pie

       Preheat oven to 325F. Beat eggs until frothy, add sugars and vanilla.
       Melt butter or margarine, and add to sugar and egg mixture. Stir in
       flour until well blended. Mix in walnuts and chocolate chips. Pour into
       pie pan and bake for 1 hour. Serve warm with whipped cream or ice
       cream.


       Easy Apple Crisp
       6 apple - peeled, cored and sliced
       1 cup water
       1 (18.25 ounce) package white cake mix                                                              Click Here For Chef Wear
       1 cup packed brown sugar


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Free Recipes | Pie Recipes

       1 teaspoon ground cinnamon
       1/2 cup butter, melted

       Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Arrange
       apples in an even layer in bottom of baking dish. Pour water over
       apples.
       In a medium bowl mix together cake mix, brown sugar, and cinnamon.
       Stir in melted butter or margarine until ingredients are thoroughly
       blended; mixture will be crumbly. Sprinkle mixture over apples. Bake
       in preheated oven for
       50 to 55 minutes.


       Kisses Peanut Butter Pie
       42 Hershey's kisses Milk Chocolates, divided
       2 tablespoons milk
       1 (9 inch) prepared graham cracker crust
       1 (8 ounce) package cream cheese, softened
       3/4 cup white sugar
       1 cup Reese's Creamy Peanut Butter
       1 (8 ounce) container frozen whipped topping, thawed

       Remove wrappers from chocolate pieces. Place 26 pieces and milk in
       small
       microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
       Microwave 30 to 45 seconds or just until melted and smooth when
       stirred. Spread evenly on bottom of crust. Refrigerate about 1/2 hour.
       Beat cream cheese in medium bowl until smooth; gradually add sugar,
       beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping;
       fold remaining whipped topping into peanut butter mixture. Spoon into
       crust over chocolate. Cover; refrigerate about 6 hours or until set.
       Garnish with reserved whipped topping and additional chocolate pieces.
       Cover; refrigerate leftover pie.


       No Bake Peanut Butter Pie
       1 (8 ounce) package cream cheese
       1-1/2 cups confectioners' sugar
       1 cup peanut butter
       1 cup milk
       1 (16 ounce) package frozen whipped topping, thawed
       2 (9 inch) prepared graham cracker crusts

       Beat together cream cheese and confectioners' sugar. Mix in peanut
       butter
       and milk. Beat until smooth. Fold in dessert topping. Spoon into 2- 9
       inch
       graham cracker pie shells, cover and freeze.


       No Sugar Apple Pie
       2 (9 inch) pie shell
       3 tablespoons cornstarch

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Free Recipes | Pie Recipes

       1 tablespoon ground cinnamon
       1 (12 fluid ounce) can unsweetened apple
       juice concentrate, thawed
       6 cups sliced green apples

       Preheat oven to 350F. In a small bowl whisk together cornstarch,
       cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a
       large saucepan simmer apples with remaining apple juice concentrate
       until apples are tender, about 10 minutes. Stir in cornstarch mixture and
       continue to simmer until thickened. Remove from heat. Spoon apple
       mixture into pastry-lined pie plate. Cover with top crust. Seal and flute
       edges. Cut steam vents in top. Bake in preheated oven for 45 minutes,
       or until crust is golden brown.


       Pumpkin Cheesecake Pie
       1 cup graham cracker crumbs
       1/2 cup ground pecans
       2 tablespoons white sugar
       1/8 teaspoon ground ginger
       1/4 cup butter, melted
       1 (8 ounce) package cream cheese, softened
       3/4 cup packed brown sugar
       3 eggs, beaten
       1 (15 ounce) can solid pack pumpkin puree
       1/2 cup heavy whipping cream
       1 teaspoon ground cinnamon
       1/2 teaspoon ground ginger
       1/4 teaspoon ground nutmeg
       1/4 teaspoon ground cloves
       1/2 teaspoon salt

       Preheat oven to 350F.
       To Make Crust: In a medium bowl combine graham cracker crumbs,
       ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well,
       then pour in melted butter. Stir until butter is evenly distributed. Press
       mixture into a 9-inch pie plate. Set aside.
       To Make Filling: In a large mixing bowl combine cream cheese and
       brown sugar. Beat until smooth, then add eggs, pumpkin, and cream.
       Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour
       mixture into pie
       shell.
       Bake in preheated oven for 35 to 40 minutes, until set in center. Chill
       before serving. Garnish with whipped cream and pecan halves if
       desired.


       Sour Cream Raspberry Pie
       1 (9 inch) pie shell
       3 cups raspberries
       3/4 cup white sugar
       1/3 cup all-purpose flour
       2 cups sour cream


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Free Recipes | Pie Recipes

       1/2 teaspoon vanilla extract
       2 tablespoons fresh bread crumbs
       2 teaspoons white sugar
       2 teaspoons butter, melted

       In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and
       vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream
       mixture over berries. Combine bread crumbs, 2 teaspoons sugar, and
       melted
       butter or margarine. Sprinkle over pie. Bake at 400F for 30 to 40
       minutes, or until pastry and filling are golden. Cool on rack.
       Serve same day at room temperature.


       Strawberry Rhubarb Pie
       1 recipe pastry for a 9 inch double crust pie
       1 teaspoon orange zest
       4 cups diced rhubarb
       3 cups sliced fresh strawberries
       1-1/2 cups white sugar
       6 tablespoons quick-cooking tapioca
       1 tablespoon milk
       1 tablespoon white sugar for decoration
       1 cup all-purpose flour (optional)
       1 cup white sugar (optional)
       1 teaspoon salt (optional)
       1/2 cup butter (optional)

       Preheat oven to 400F. Line a pie pan with bottom crust. Mix together
       rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon
       into crust. Roll out second crust, and place over the filling. Seal the
       edges. Brush with milk, and sprinkle extra sugar on top. Bake at 400F
       for 10 minutes. Reduce heat to 350F, and bake for an additional 35
       minutes.
       For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar,
       and salt. Cut in butter or margarine until mixture is crumbly. Spoon
       over filling, and bake as directed above.


       Zucchini Cobbler
       5 cups zucchini - peeled, seeded and chopped
       1/2 cup fresh lemon juice
       3/4 cup white sugar
       1 teaspoon ground cinnamon
       1/2 teaspoon ground nutmeg
       4 cups all-purpose flour
       1-1/2 cups white sugar
       1-1/2 cups butter, chilled
       1 teaspoon ground cinnamon

       Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick
       spray. Place zucchini and lemon juice in a medium saucepan. Cook,
       covered, over medium-low heat, stirring occasionally, for about 15


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Free Recipes | Pie Recipes

       minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and
       nutmeg and simmer 1 minute longer. Remove from heat and set aside.
       In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter
       until
       the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini
       mixture. Press half the remaining crumb mixture into prepared pan.
       Spread
       zucchini mixture on top; crumble remaining crumb mixture over
       zucchini and
       sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375F for
       35-40 minutes, or until golden and bubbly.


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