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Apple Almond Pie
Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
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Apple Blackberry Pie
Put bottom pastry in a 9-in pie pan, top with thin layers of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell. dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 for 50 min. or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Hope you like it.
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Apple Brandy Praline Pie
Prepare Praline Topping; set aside. In large bowl combine sugar, flour, and salt. Beat in eggs, corn syrup, margarine, and brandy. Stir in apples. Pour into pie crust. Sprinkle with topping. Bake in 350 degree oven for 45-50 minutes or until puffed and set. Cool completely on wire rack. Praline Topping: In small bowl combine pecans, flour, brown sugar, and margarine. Mix with fork until crumbly.
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Apple Cider Pie
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; set aside. Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1-1/3 cups liquid; return syrup mixture and apples to saucepan. Combine cornstarch and 2 tablespoons water, stirring well; add to apple mixture. Stir in cinnamon; cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into prepared pastry shell. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top of crust for steam to escape. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 375 degrees for 45 to 50 minutes. Serve warm or cool. Yield: one 9-inch pie.
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Apple Cinnamon Cranberry Pie
Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute.Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator.
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Apple Cream Cheese Pie
Mix together the apple slices, 1/4 c. of the sugar, cinnamon, and nutmeg. Arrange in the pastry shell. Sprinkle the nuts over the apples. Bake in a preheated 450 degree oven for 15 minutes. Remove from the oven and turn the heat down to 325.
Cream together the remaining sugar, salt and the cream cheese. Add the eggs and mix until smooth. Add to this the cream and vanilla and mix well. Pour over the apples in the pie shell and bake in the 325 degree oven for 40 minutes.
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Apple Cream Pie
1 Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
2 Melt the butter or margarine and stir into cream. Pour liquids over apples.
3 Bake at 375 degrees F (190 degrees C) for 35 minutes. Makes 1 nine inch pie.
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Apple Custard Pie
Preheat oven to 450 F. Line ungreased 9" pie pan with pastry dough. Mix 2 T. of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell. In a med. bowl, combine the egg and milk. Pour over the apples. In a separate bowl, blend the remaining 2 T. flour with the remianing 3/4 c. sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F. for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or until custard is firm and a knife inserted into it comes out clean.
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Apple Meringue Pie
Spread apples evenly in bottom of pie shell. In separate bowl, cream sugar and butter. Blend in lemon juice and 3 beaten egg yolks. Pour over apple. Sprinkle with cinnamon and nutmeg. Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed. Gradually, add powdered sugar and vanilla, beating until meringue is stiff. Spread over top of pie. Return to oven. Reduce heat to 325 degrees. Bake 5 to 10 minutes longer, until meringue is lightly browned.
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Apple Pie
Pare and slice apples in large bowl. Mix the ingredients for filling and sprinkle of slices. Drizzle with lemon juice. Toss and cover completely with the juice. Place in pie shell. Combine 1/2 cup sugar and 1/2 cup flour for topping in small bowl. Cut up butter, sprinkle over apples. Slide the pie into a heavy brown paper bag, large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place on large cookie sheet. Bake in 425 oven for 1 hour.
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Apple Pecan Pie
Crust: Sift four & baking powder together. Make a well in center and in it put the sugar, vanilla and eggs. Mix in some of the flour from the sides to form a paste. Cut the butter into small pieces and put around the top of the paste. Cover with the rest of the flour and knead all ingredients until the dough is smooth. Divide the dough into two balls and refrigerate, covered until dough is cool and firm enough to handle. Roll out as usual and line the bottom of a 10-inch pie plate.
Filling: Cream the butter and sugar until smooth. Add the eggs, one at a time. Stir in the molasses, corn syrup, brandy and lemon juice. Add the apples and pecans and mix thoroughly. *Pour into a pastry lined 10-inch pie plate. Sprinkle with nutmeg over all. Top with a lattice crust and bake at 350 until crust is golden brown and filling is bubbly - about 35-45 minutes. Serve warm, topped with vanilla ice crea or whipped cream. *You can cover the bottom with grated cheese, if desired.
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Banana Cream Pie
In a double boiler, soften gelatin in evaporated milk. IN medium bowl, beat eggs and lowfat milk til frothy. Add to double boiler. Heat over hot water stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in Sweet n Low and vanilla, toss bananas in lemon juice and arrange on bottom of prepared crust. Pour filling over bananas. Refrigerate several hours. Nutritional information includes crust, so don't add the calories and fat from that recipe to this one. 1/8 Pie + 132 calories, 3gr fat = 20%
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Banana Berry Pie
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the cool whip. Stir in 3/4 cup of the strawberries. Pour into pie crust; chill until firm, about 15 minutes.
Whisk pudding mix into milk. Fold in 1 1/2 cups of the cool whip. Stir in theremaining strawberries. Spread mix over gelatin in pie crust. Chill until set, about 2 hours.
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Banana Caramel Pie
Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites.
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Bake Cherry Cheese Pie
In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of e filling before serving. Refrigerate leftovers.
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Banana Mallow Pie
1 Combine vanilla wafers and m into 9" pie plate. Bake at 375F for 8 minutes. 2) Prepare vanilla pudding using 1 3/4 cups of milk; cover surface with transparent wrap and chill. Fold in marshmallows and whipped topping.
3) Slice bananas into crust. Pour filling over bananas. Chill several hours or overnight. Serve.
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Banana Meringue Pie
To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell .
Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool;
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Banana Split Pie
Press crackers into crumbs. Add margarine and sugar. Mix by hand; press into a 9 inch pie pan. Bake at 425 degrees for 5 minutes. Cool. You can also buy a prepared graham cracker pie shell if you like. Filling: Blend cream cheese with confectioner's sugar. Spread over crust. Slice bananas over cream cheese. Spread pineapple over bananas. Add Cool Whip and top with cherries. Refrigerate until you are ready to serve.
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Basic Pastry
Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. To fit into pieplate, roll dough to 1/8-inch thickness on a lightly floured surface. Place in a pieplate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 450 degrees for 10 to 12 minutes or until golden brown. Yield: pastry for one 8-inch, 9-inch, or 10-inch pie. Refrigerate until serving time.
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Berks County Potato Custard
Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes.
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