 Fruit Pies
FRESH STRAWBERRY PIE
1 9-inch baked pie crust
1 c. sugar
1 c. water
3 T. cornstarch
Mix the above 3 ingredients together and cook until clear then add 4 tablespoons strawberry Jello. Cool.
Pour Jello mixture over prepared strawberries in the pie crust. Chill. Top with whipped topping or whipped cream.
Ruby Shields
4TH OF JULY PIE
10 Inch Baked Pie Shell
1 c Powdered Sugar
21 oz Blueberry Pie Filling (1 can)
12 oz Non-Dairy Whipped Topping
21 oz Tart Cherry Pie Filling (1 can)
8 oz Cream Cheese
This cold pie would be just the thing to serve on the Fourth Of July picnic.
Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.
APPLE CREAM CRUMBLE PIE
1 9-inch deep dish pastry shell, unbaked
3 pounds Granny Smith, peeled, cored
2 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 t. nutmeg
1/2 t. apple pie spice
Cut apples into 1/4 inch slices. Sprinkle lemon juice over them. Mix sugar, flour and all spices together in a small bowl. Sprinkle over apples, tossing to coat well. Spoon into the pastry shell.
TOPPING:
1/2 c. sugar
1/2 c. flour
1/2 c. butter, softened
1 c. whipping cream
Preheat oven to 425. Combine sugar and flour, cut in butter til it gets crumbly. Sprinkle over apples. Cover pie loosely with foil and place on a large baking sheet for easy handling. Bake for 45 minutes. Uncover and drizzle 1/2 c. cream over pie slowly. Bake 15 minutes longer or until top is golden.
Remove pie from oven and place on cooling rack. Drizzle remaining 1/2 c. cream over the top slowly. Cool 1 hour or until filling is set. serves 8
CINNAMON APPLE CRISP
1 cup firmly packed golden brown sugar
1 tablespoon ground cinnamon
3 1/2 pounds Granny Smith apples, peeled, cored, sliced
1 cup all purpose flour
1 cup sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.
Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.
Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.
Serves 10.
APPLE PIE
6 apples
1/2 c. to 2/3 c. sugar
1/4 t. salt
2 T. flour
1 t. cinnamon
dash nutmeg or cloves
2 pie crusts
1 T. butter
Preheat oven to 450 degrees.
Tip – cover the empty pie pan with foil. Press around the sides, cut a hole out of the middle that will leave a ring around the sides just wide enough to cover the crust. Remove foil ring and sent aside
Pare and slice apples. Stir together dry ingredients and mix with apples. Line pie pan with crust, fill with apple mixture, dot with butter and over with top crust. Place foil ring on top and gently press around the sides. This will protect the crust from getting too brown.
Bale at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer. Makes 1 pie. TG
NAPKIN PIE
2 Graham Cracker pie crusts
1 large (15 oz) can crushed pineapple
1 can sweetened condensed milk
1/3 cup lemon juice
16 oz. container Cool Whip
½ cup chopped pecans
Mix together and pour in pie crusts. Top with pecans and refrigerate at least 2 hours. May freeze if desired.
Dalphine Lane
QUICK FRUIT COBBLER
1 can apple, peach (or whatever you like) pie filling
1 Duncan Hines Spice cake mix (yellow cake mix works fine too)
1 stick of butter or oleo
Pour Pie filling in a 9x12 pan, sprinkle dry Duncan Hines Spice cake mix over the filling. Chop 1 stick of butter or oleo and spread over cake mix, you can also melt the butter or oleo before spreading it over the mix. Bake at 350 degrees for about 30 minutes.
MY OH MY! BLUEBERRY PIE!
4 Cups Whole Fresh (ONLY FRESH) BLueberries (About 2 pints)
3/4 Cups sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. corn starch
1 tsp. butter (DONT SUBSTITUTE)
1 Tbsp. lemon juice
9" baked pastry shell
1 egg white, whipped up a bit with 1/8 cup sugar and 2 Tbsp. water.(Eggwash)
To start with...The pie shell. Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the curst around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the eggwhite/sugar mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.
Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from stickin to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
WARM BLUEBERRY COBBLER
Serves 10
1 2/3 c. sugar, divided
1/2 c. softened butter
1 1/2 c. self-rising flour
1 1/2 t cinnamon, divided
3/4 c. half-and-half
4 c. fresh blueberries
1/2 c. melted butter
Beat 1 c. sugar and 1/2 c. softened butter til creamy. Add flour, 1/2 t. cinnamon and half-and-half. Beat til blended.
Stir together blueberries, 1/2 c. melted butter, 2/3 c. sugar and remaining cinnamon. Spread half of mixyute in bottom of greased 13x9 baking pan. Spoon flour mixture in mounds over berries. Spoon remaining berry mixture over the mounds. Bake 400 for 40 min. Serve warm with vanilla ice cream.
MISS AMERICAN PIE
10 Inch Baked Pie Shell
21 oz Blueberry Pie Filling (1 Can)
8 oz Cream Cheese
1 c Powdered Sugar
12 oz Non-Dairy Whipped Topping
21 oz Tart Cherry Pie Filling (1 Can)
This cold pie would be just the thing to serve on the Fourth Of July picnic.
Yield: 1 10-inch pie
Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.
CHERRY PIE DELIGHT
3 egg whites
1 c. sugar
1/2 t. baking powder
1 c. pecans
20 ritz cracker
1 t. vanilla
Beat egg whites until they reach soft peaks, gradually beat in sugar until stiff peaks form. Fold in baking powder, pecans, ritz crackers, and vanilla. spread in a 9x13 baking pan. Bake for 350 for 20 minues. Cool.
1 c. whipping cream, whipped
3/4 c. sugar
8 oz. cream cheese
1/2 t. vanilla
2 can cherry pie filling
Beat cream cheese and sugar until light and fluffy, add vanilla fold in whipped cream. Reserving a few spoonfuls for garnish, spread mixture on cooled crust. Top with cherry pie filling, garnish with reserved whip cream mixture.
CREAM CHEESE FRUIT PIE
1 (8-oz.) pkg. cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
Beat the cream cheese and milk until fluffy. Add a tsp. of vanilla and 1/4 cup lemon juice. Stir with a spoon, don't beat with a mixer. Pour into a graham cracker crust. Chill until firm, and top with favorite fruit filling.
BEST-EVER LEMON MERINGUE PIE
1 1/2 c. sugar
1/2 c. cornstarch
1/8th t. salt
4 egg yolks
1 3/4 c. water
1/2 c. lemon juice
3 T. butter or margarine
1 t. grated lemon peel
1 baked 9-inch pie shell
Combine first 3 ingredients in a saucepan. Set aside sugar mixture.
Combine egg yolks, water and lemon juice; stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter and lemon peel. Spoon into pie shell. Top with meringue.
SOUR CREAM LEMON PIE
1 c. sugar
3 T. corn starch
dash salt
1 c. milk
3 eggs, separated
4 T. softened butter
1 tsp. grated lemon peel
1/4 c. lemon juice
1 c. sour cream
Meringue
1/4 tsp cream of tarter
1/2 tsp vanilla
6 T. sugar
1 baked 9 " pie shell
Combine sugar, cornstarch, and salt in a saucepan. Stir in milk. Bring to a boil and cook until thick. Blend small amount of hot mixture into slightly beaten egg yolks. Return to hot mixture in saucepan. Add butter, lemon peel, and lemon juice. Stir to melt butter. Cover and cool. Fold in sour cream. Spoon into cooled pie shell. Beat egg whites, cream of tarter and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Spread on top of pie. sealing edges. Bake at 350 for 12 to 15 minutes or until golden brown. Cool before serving. Serves 8. I always use a fresh lemon for the lemon juice. Enjoy. TG
LEMON TRUFFLE PIE
Ingredients:
1 Single pie crust, baked
1.00 c Sugar
2.00 Tb Cornstarch
1.50 Tb Flour
1.00 c Water
2.00 Egg yolks, beaten
1.00 Tb Butter
0.50 Ts Grated lemon peel
0.25 c Lemon juice
1.00 c White chocolate chips, -OR-
6.00 oz -White baking bar
250.00 G Light cream cheese
0.50 c Whipping cream, whipped
1.00 Tb Sliced almonds, toasted
Procedures:
In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually stir in water until smooth. Cook on high in microwave oven until mixture boils, stirring several times. Reduce heat; cook 1 minute. Remove from oven. Stir about ¼ cup hot mixture into egg yolks; blend well. Add yolk mixture back into hot mixture; stir well. Cook on high in microwave until mixture bubbles, stirring 2-3 times. Remove from the oven; stir in butter, peel and juice. Transfer 1/3 of lemon mixture to small bowl. Immediately add white chocolate chips and stir until melted. In food processor bowl, beat cream cheese until smooth. Add melted chocolate chip mixture and mix to blend. Spread over bottom of cooled crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set.
Pipe whipped cream over pie and garnish with toasted almonds before serving. serves 8-10.
PRALINE PEACH COBBLER
½ cup sugar plus 2 teaspoons sugar (divided)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup water
8 cups sliced peeled fresh peaches
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening
½ cup buttermilk
3 tablespoons oleo, melted
¼ cup packed brown sugar
1 cup chopped pecans
In a saucepan, mix sugar, cornstarch, cinnamon and water, stir until smooth. Add peaches, cook and stir until thickened and bubbly. Cook and stir two more minutes. Pour into a lightly greased (I use oleo) thirteen by nine-inch baking dish, set aside. In a bowl, combine flour and remaining two teaspoons sugar, cut in the shortening until mixture resembles coarse crumbs. Add buttermilk and stir till just moistened. If needed, add more buttermilk, one tablespoon at a time, until mixture clings together. Turn out on a floured surface, knead gently six to eight times. Roll out into a twelve by eight-inch rectangle. Combine butter, brown sugar and pecans, spread over the dough to within one-half inch of the edges. Starting at the long side, roll up jelly-roll style. Cut into twelve pieces. Place on top of peach mixture. Bake at 400 degrees for twenty-five to thirty minutes or till golden brown.
Yield: 12 servings
PEACHES & DUMPLIN'S
3 Cups sliced peaches (very ripe)
2 Cups water
1 Cup sugar
2 Tablespoons lemon juice (fresh)
1 Cup Aunt Jemima Pancake Mix
1/4 Cup Light Brown Sugar
1/4 Teaspoon Nutmeg
1/2 Cup Sweet Milk
2 Tablespoons Butter, melted
Combine peaches, water, sugar, and lemon juice in a 3 qt. saucepan with a tight fitting lid. Bring peach pixture to a boil, boil 2 to 3 minutes. While peaches are boiling, combine pancake mix, brown sugar, nutmeg, milk and butter. Stir only until mixed. Remove peach mixture from heat, drop dumpling batter by round teaspoons onto hot peach mixture. Cover pan and return to heat; cover over medium heat for 15 minutes. DO NOT LIFT LID!!!!
GEORGIA PEACH & PRALINE PIE
1/2 (15oz) pkg refrigerated piecrusts
1 teaspoon flour
1/3 cup flour -- divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 large eggs
3 cups fresh peach slices -- chopped*
1/4 cup butter or margarine -- meled
1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine -- softened
1/2 cup coarsely chopped pecans
Fit piecrust into a 9" pieplate according to pkg. directions; fold edges under, and crimp. Sprinkle piecrust with 1 tsp. flour, and set aside. Beat 3 tbl. flour, sugar, and next 4 ingred. at med. speed with an electric mixer 1 min. Stir in peach and 1/4 cup butter; pour in pie crust. Combine remaining flour and brown sugar in a small bowl; cut in 2 tbl. butter with a pastry blender until mixture is crumbly. Stir in chopped nuts, and sprinkle over peach mixture. Bake at 375 degrees for 45-50 min. or until center is set, shielding with foil after 35 min. to prevent excessive browning.
PEACHES 'N CREAM PIE
1 Graham cracker crust
6 Large Peaches, fully ripe
1 8 oz. package cream cheese
1 14 oz. can of sweetened condensed milk
1/3Cup fresh lemon juice
1 teaspoon vanilla extract
Line the pie crust with half of the sliced peaches. Combine cream cheese, condensed sweet milk, lemon juice and vanilla; mix very well. Pour over the peaches; top with remaining peaches. Cover with plastic wrap and allow to chill for 4 to 6 hours before serving.
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