Wednesday, November 14, 2007

Pies

Chocolate Coconut Pecan Pie
1/2 c sugar
1/3 c (packed) light brown sugar
1/3 c light corn syrup
2 T. butter (melter)
1 t. vanilla
pinch of salt
3 lg. eggs
3/4 c shredded coconut (sweetened)
3/4 c chocolate chips
3/4 whole pecans
1 9" frozen deep dish pie crust (or you can make your own)

Place large baking sheet on oven rack and preheat to 350 degrees. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla & salt in large bowl to blend. Whisk in eggs. Stir in coconut, chocolate chips & pecans. Pour filling into frozen pie crust. Place on cookie sheet in oven, bake till crust is golden brown and filling is set in center, about 40 minutes. Transfer tto rack and cool slightly. Serve warm with a nice dollop of whipped (real) cream or vanilla ice cream.

Fresh Peach Pie
Source: Lisa Cope

Boil 2 cups of water.

Mix together until a paste:
1/2 c cold water
2 c sugar
1/8 t salt
3/4 c cornstarch
Pour into the 2 cups of boiling water. Stir and cook until thick.
Add 1 box (3 oz./small) of peach or orange Jell-o; stir and boil for 1 minute. Remove from heat and add 1/4 c lemon juice; stir well. Chill at least 4 hours. Stir in 6-8 fresh peaches (peeled and sliced). Pour into pre-baked pie crust. Top with whipped cream. Even better the next day.

Sweet Potato Pie
Recipe courtesy Dave Lieberman

2 sweet potatoes, about 10 ounces each
1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
Allow the pie to cool completely before cutting. Serve at room temperature.

Caramel Apple Cheesecake
Recipe courtesy Paula Deen

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.


Grandma's Strawberry-Rhubarb Pie
Recipe courtesy Valarie Enters

Crust:
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup flour
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

Filling:
2 1/2 cups chopped red rhubarb,
fresh 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.

Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Fresh Strawberry Pie
printed from COOKS.COM

1 baked deep dish pie shell
1 c. sugar
3 tbsp. dry strawberry Jello
1 c. water
3 tbsp. cornstarch
1-2 c. fresh strawberries, whole or sliced

Put strawberries into baked pie shell. Mix all other ingredients together and boil until thick. Let cool and pour over strawberries. Top with Cool Whip. Serve cold.

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