Pie Recipes

Including recipes for Apple Crunch Pie with Cinnamon Ice Cream, Apple Pie, Double Coconut Cream Pie, Applescotch Pie, Pumpkin Pie with Crunchy Pecan Topping, Favorite Strawberry Pie, Easy Chocolate Pie, Chocolate on Chocolate Pie, and Rum Raisin Cheesecake.

 

Apple Crunch Pie with Cinnamon Ice Cream

Pie:
      6    Juicy sour apples
      1 c  Flour
      1 c  Brown sugar
    1/4 lb Margarine
Cinnamon Ice Cream:
    1/2 pt Whipping cream
      2 tb Sugar
      1 ts Cinnamon (heaping)
      1 qt Vanilla ice cream
      1 tb Red-hot cinnamon candy (opt)

Pie:
Pare, core and slice apples, and put in pie plate.

Mix flour and brown sugar, then add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 deg. for about 30 min. or until apples are done. Serve warm with Cinnamon Ice Cream.
 
Cinnamon Ice Cream:
Whip the cream, add sugar and cinnamon. Soften ice cream; add cinnamon mixture and whip. If desired, add cinnamon candy. Freeze.

 

pies recipes

 

Freeze bananas for later use. First peel, then wrap tightly in plastic wrap and store in freezer bags. To use in baking just take them out and defrost them before adding to the recipe. For a treat on a hot day, eat the frozen banana like you would a popsicle. Delicious!

 

Title: Apple Pie

           Pastry for 2 crust pie
    1/3 c  Sugar
      2 tb Flour
      1 c  Milk
      3    Egg yolks
      1 tb Margarine
    1/2 ts Vanilla
      2 lb Tart cooking apples
      1 tb Lemon juice
      2 tb Margarine
      2 tb Sugar
      1 ds Nutmeg
    3/4 c  Apricot preserves
      1    Egg yolk
      1 tb Water

Prepare pastry and line one 9-inch pie plate.

In small saucepan, combine sugar and flour, mixing well. Stir in milk. Bring to boil while stirring. Reduce heat and simmer until slightly thickened.

In bowl, beat egg yolks slightly and add small amount hot mixture.

Pour egg mixture into saucepan. Add margarine and vanilla. Cool.

Peel and slice apples, sprinkle with lemon juice.

In a skillet, combine margarine, sugar and nutmeg and melt. Add apples; saute, stirring occasionally. Cook until almost tender, about 5 minutes. Remove from heat. Pour into pastry shell. Pour cooled filling over apples.

In a saucepan, melt preserves and spread evenly over apple mixture.
Add a big blob of butter and top with pastry.

Beat egg yolk and water and brush on pastry.

Bake at 425 degrees for about 40 minutes or until golden.

 

pies recipes

 

Strawberries will stay fresher when kept in a colander in the refrigerator. Do Not wash or hull until just before using.

 

Title: Double Coconut Cream Pie

      1    Pie shell, 9", baked

Filling:
    1/3 c  Sugar, granulated
    1/4 c  Cornstarch
    1/4 ts Salt
      2 c  Milk, whole
      1 cn Cream of cocnut (8oz)
      3    Egg yolks; beaten
      2 tb Butter/margarineter
      1 c  Coconut, flaked
      2 ts Vanilla
Meringue:
      3    Egg whites
    1/2 ts Vanilla
    1/4 ts Cream of tartar
    1/3 c  Sugar, granulated
      2 tb Coconut, flaked

For Filling:
In a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 mins. more.

Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 mins. more.

Remove from heat. Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.

For Meringue:
Let egg whites stand at room temp for 30 mins.

In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer till soft peaks form (tips curl).

Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.

Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut.

Bake at 350 degrees F. for 15 minutes.

Cool for 1 hour on a wire rack.

Cover and chill for 3 to 6 hours before serving.

 

pies recipes

 

Title: Applescotch Pie

      5 c  Apples (tart); (note below)
           -peeled and thinly sliced
      1 c  Brown sugar; firmly packed
    1/4 c  Water
      1 tb Lemon juice
    1/4 c  All-purpose flour
      2 tb Granulated sugar
    1/2 ts Salt
      1 ts Vanilla
      3 tb Butter or margarine
      2    Pie crust shells (9"); unbaked

Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.
 
Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool.
 
Preheat oven to 425-degrees. Prepare pastry (or use store-bought).

Turn apple mixture into pastry-lined pie plate.

Cover with top crust in which you've cut slits; flute the edges.

Cover edge of pie crust with foil to prevent excessive browning; remove foil during the last 15 minutes of baking.

Bake 40-45 minutes or until crust is golden brown.
 
Note: I've found that ANY recipe calling for tart apples, you get more flavor by mixing the types of apples. As we have an abundance of varied apples, Fuji's, Granny Smith and Gala's...they all vary in flavor, texture, etc. Experiment with your favorite(s).

 

pies recipes

Pie crusts can be frozen baked or unbaked. Frozen unbaked shells will keep for about two months and baked shells will keep for about four months. To thaw baked pie shells, unwrap and heat in a 350 degree oven about 5 minutes or let stand at room temperature. Do not thaw unbaked shells, they can be immediately baked after removing from the freezer.

pies recipes

 

Title: Pumpkin Pie with Crunchy Pecan Topping

      2 c  Pumpkin; Mashed, Canned
    3/4 c  Sugar
      1 ts Cinnamon; Ground
    1/2 ts Ginger; Ground
    1/4 ts Cloves; Ground
    1/2 ts Salt
      2 ea Eggs; Lg
     13 oz Evaporated Milk; 1 Cn
      1 ea Unbaked 9-inch Pie Shell
Crunchy Pecan Topping:
      3 tb Butter Or Margarine, softened
    2/3 c  Brown Sugar; Firmly Packed
    2/3 c  Pecans; Coarsely Chopped

Preheat oven to 425 Degrees F.

Combine the pumpkin, sugar, cinnamon, ginger, cloves, and salt in a bowl; mix well.

Add the eggs and evaporated milk.  Beat until smooth.

Pour into the unbaked pie shell.

Bake for about 15 minutes; reduce the temperature to 350 degrees and bake for an additional 45 minutes or until a knife inserted comes out clean.  Cool on a wire rack.

Prepare the Crunchy Pecan topping and sprinkle over the cooled pie.

Place pie under the broiler just until the mixture begins to bubble, about 1 minute.

Cool to room temperature on a wire rack.

For Crunchy Pecan Topping:
Place the butter, brown sugar, and pecans in a bowl and mix with a fork until crumbly.

 

pies recipes

 

 

pies recipes

 

Title: Favorite Strawberry Pie

      4 c  Strawberries, divided
      1 c  Water, divided
      1 tb Lemon juice
      1 c  Sugar
      3 tb Cornstarch
      1 ea 10-inch baked pie shell

Combine 1 cup of the strawberries, 2/3 cup water, and the lemon juice in a saucepan.

Simmer over low heat for about three minutes. Strain the strawberries.

Mix the sugar, cornstarch, and remaining water and add to the berry juice mixture. Bring to a boil, stirring constantly. Remove from heat and cool.

Put the remaining 3 cups of strawberries in the pie shell; pour the glaze over the top and chill well.

Serve with ice cream or whipped cream.

 

pie recipes

 

Title: Easy Chocolate Pie

      1    Baked 9"pie shell
      1 sm Package instant Chocolate Pudding and pie filling mix
      1 c  Milk
      1 pt Vanilla ice cream
      9 oz Cool Whip
           Shaved chocolate

Mix pudding and pie filling with milk for 1 minute on low speed. Add the ice cream.

Mix well and pour into pie shell. Top with the Cool Whip.

Refrigerate for approximately 4 hours before serving.

Sprinkle top of pie with shaved chocolate.

 

pie recipes

pie recipes

 

Title: Chocolate on Chocolate Pie

      1 c  Sygar
      8 tb butter or margarine
    1/4 c  Cornstarch
      2    Lg. Eggs
      1 ts Vanilla extract
      1 pk Semi-sweet chocolate chips (8 oz.)
      1 c  Chopped pecans
      1    Unbaked 9" chocolate pie shell

Preheat oven to 350 degrees F.

Combine sugar, butter, cornstarch, eggs, and vanilla in large bowl; mix well.

Stir in chocolate chips and pecans.

Pour mixture into pie shell.

Bake about 40 minutes or until filling begins to pull away from sides of crust.

Cool completely on rack.

Drizzle with chocolate syrup.

Add a big dollop of whipped cream right before serving.

 

pie recipes

 

Title: Rum Raisin Cheesecake

Crust:
      1 c  Old Fashioned Oats, Uncooked
    1/4 c  Chopped Nuts
      3 tb Brown Sugar, Packed
      3 tb Margarine, Melted
Filling:
     16 oz Cream Cheese, Softened
    1/3 c  Granulated Sugar
    1/4 c  All-purpose Flour, divided
      2 ea Large Eggs
    1/2 c  Sour Cream
      3 tb Rum
      2 tb Margarine
    1/3 c  Brown Sugar, Packed
    1/3 c  Raisins
    1/4 c  Chopped Nuts
      2 tb Old Fashioned Oats, Uncooked

For Crust:
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.  Bake at 350 degrees F. for about 15 minutes.

For Filling:
Combine cream cheese, sugar and 2 T flour, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs.  Stir in raisins, nuts and oats.  Sprinkle over cream cheese mixture.

Bake at 350 degrees F. for about 50 minutes.

Loosen cake from rim of pan; cool before removing.

Check out our recipes for Christmas pies, Valentine's Day pies, Easter pie recipes, Mother's Day pies, and a collection of pie crust recipes

 

pie recipes

 

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