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7Up Apple Dumplings

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes.


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A Florentine of Oranges And Apples

Lay a puff paste all over the dish, spread marmalade over the bottom. Boil pippins (apples), pared, quartered and cored, in a little water and sugar, and slice two of the oranges and mix with the pippins in the dish; sprinkle with orange juice. Bake it in a slow oven for 30-40 minutes, with a crust as above; or just bake the crust and lay in the ingredients.
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Angel Pie

Heat oven to 275 degrees. Grease 9-inch pie pan. In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy. Gradually add 3/4 cup sugar, beating continuously until stiff peaks form. Spread over bottom and sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan. Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream. Cook over low heat until thickened stirring constantly. Cool. Fold into whipped cream. Pour into meringue shell. Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel. 9-inch pie.
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Perfect Apple Pie

* (I use 2 TBL cornstarch since I like it thicker) Combine the ingredients except for the margerine. Mix gently and put in the pie pan lined with a pie crust. Dot with the margerine/butter and place your top crust on top. Make sure you either cut designs or slits in the top crust to allow for steam to escape. Bake in a hot oven (400F degrees) for 50 minutes. I have to watch carefully during the last 15 minutes to make sure the edges don't get darker than I like.
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German Sweet Chocolate Cream Pie

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8" Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
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A Basic Pumpkin Pie

Preheat oven to 425 and preheat a cookie sheet at the same time. Place the crust on the preheated cookie sheet and pour the pie filling into the crust. Put in oven and bake 15 minutes. Then reduce oven temperature to 350 and bake an additional 40 - 50 minutes or until knife inserted in center comes out clean. Cool completely.
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Acorn Pie

Beat egg whites until stiff; add baking powder and beat more. Add sugar and vanilla; beat again. Fold in crackers and pecans. Put in buttered pie plate and bake at 300 degrees for 30 minutes. Let cool and top with Cool Whip and chopped pecans.
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Mocha Velvet Pie

1. Prepare 8-inch pastry shell.
2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
4. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.)
5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie.

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All American Apple Pie

Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with vegatable cooking spray.
2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well.
3. Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate.
4. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.
5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

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Almond Joy Chocolate Pie

Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa & salt; blend in milk. Cook over med heat, stirring constantly with wire whisk, till mix boils; boil & stir 1 min. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces; stir till melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top with sweetened whipped cream, if desired. 6 - 8
ALMOND JOY CRUST: Preheat to 325. Lightly butter 9" pie plate. Place ingredients in food processor. Process till mix is thoroughly blended. Press onto bottom & up sides of prepared pie plate. Bake 10 min. Cool on rack. Cool completely.

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Almond macaroon cherry pie

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
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Almond streusel peach pie

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.
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Amaretto Chocolate Fudge Pie

In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool. In a 9 x 3 inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and 1/3 of the way up the side of the pan and chill the crust. In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time and beat the mixture until it is thick and pale. Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 minutes and let it cool on a rack. Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie with the whipped cream.
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Amazing Coconut Pie

Combine everything but coconut in blender on low for 3 minutes. Pour into pie plate, let sit for 5 min. Top with coconut. Bake at 350 for 40 minutes.
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American Apple Pie

Sift together flour and salt in bowl of mixer fitted with paddle attachment. Add shortening and beat on low speed until mixture is consistency of fine cornmeal. Whisk together milk and egg in small bowl and pour into flour mixture. Increase speed to medium and beat until dough forms ball and pulls away from sides of bowl. Divide dough into 3 equal portions. Flatten into disks and wrap separately in plastic wrap. Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and refrigerate third portion for another purpose 2 days or freeze up to 1 month. On heavily floured surface, roll out 1 portion of dough into 1/8" thick round about 2" larger in diameter than 9- or 10" pie plate. Drape dough over rolling pin and carefully transfer to pie plate. Press in gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and press against rim. Brush bottom and sides of crust with melted butter. Set aside.
FILLING- Toss together apples, sugar and flour in large bowl. Add vanilla and half and half. Mix well. Spoon filling into prepared crust. Roll out second dough portion into round of about same size and thickness. Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick up 2 longest strips at center of round and cross over center of filled pie crust. Place half of strips about 3/4" apart across pie. Fold back every other strip from center and place cross strip close to center of pie. Unfold folded strips. Repeat in this manner, working from center of pie to rim, until half of pie is covered in woven pattern. Repeat on other half of pie. Trim ends of strips even with edge of bottom crust. Lift ends of strips and brush edges of bottom crust with water. Press strips gently but firmly against rim. Flute edges. Bake at 425~ 10 minutes. Reduce temperature to 350~ and bake until crust is golden and apples are tender when pierced with thin knife blade, 30 to 40 minutes. Let cool completely on rack. Invert aluminum pie plate over top and secure in place with rubber bands or string, or cover with foil. Pack in picnic basket. 536 cal; 32 gr fat; 54% fat.

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Amish Apple Pie

In a food processor bowl, mix the first 6 ingredients for streusel together. Add the butter, and process until mixture is crumbly; it should still have a dry look, don't overprocess. Add nuts, and set aside. Preheat oven to 350 degrees. Peel, core, and thinly slice the apples (should be about 4 cups). Place apples in pie shell. In a small bowl, mix the sugar, flour and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla. Add the sugar mixture to the egg mixture, and blend. Pour over the apples. Bake for 1 hour in the lower third of oven. After 20 minutes, sprinkle streusel over top. and continue baking about 40 minutes longer, or until the top puffs, and is golden brown.
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Americana Key Lime Pie

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
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Amish Peanut Butter Cream Pie

1. Beat together the powdered sugar and peanut butter until the mixture is crumbly; set aside.
2. In a large, heavy saucepan, combine 2/3 c sugar and 2 c milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil.
3. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T cornstarch, flour and salt. Stire to make a paste.
4.Whisk in the remaining 1 c cold milk, whisking until the mixture is smooth.
5. Pour in some of the hot milk mixture, stirring to combine.
6. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.
7. Add the butter and 1 t vanilla. Remove from heat and let custard cool.
8. Preheat oven to 350 degrees.
9. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
10. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 t vanilla. Beat until stiff peaks form.
11. Gradually, while beating, add the 4 T remaining sugar and 3 T remaining cornstarch. Continue beating until whiltes are very think and glossy. 11. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 1- to 15 minutes; watching carefully, or until the meringue is golden brown. Cool.

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Amish Sour Cream Apple Pie

Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth. Stir in apples. Place mixture into pie shell and bak in preheated 400 degree oven for 25 minutes. Meanwhile mix topping ingredients until crumbly-- Remove pie from oven and sprinkle the crumb topping over. Bake 20 minutes longer.
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Angus Barn Chocolate Chess Pie

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for about 35 minutes.
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