Recipes 4 pie?

Question

Does any1 have a great recipe 4 pie?

Answer 1

This is my favorie :

Spinach Pie

"A quick and easy lunch or light dinner. Frozen spinach may be used in place of fresh."

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1 tablespoon olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, sliced
2 bunches fresh spinach, washed, stems removed
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
salt and pepper to taste

DIRECTIONS:
Preheat oven to 350 degrees (175 degrees C).
Heat a skillet over medium heat. Add olive oil, then onions. Saute onions until soft, about 5 minutes. Add mushrooms and saute 5 minutes more, stirring occasionally. Add spinach and cook just until wilted, about 1 minute.
In a large mixing bowl combine ricotta, parmesan, and egg. Mix well, then add spinach mixture. Stir thoroughly. Add salt and pepper to taste.
Spread mixture into pastry-lined pan. Cover with second circle of pastry. Trim and seal edges. Cut steam vents in top.
Bake in preheated oven for 35 to 45 minutes, or until crust is golden brown.

Answer 2

Lime Cream Pie
Another 5-minute miracle from Eagle Brand. The perfect refreshing summer dessert to keep you out of the kitchen !

prep time: 5 minutes plus chilling time
servings: 6-8

INGREDIENTS
* 1 can (300 mL) Regular or Low Fat Eagle Brand®
* 1⁄2 cup (125 mL) lime juice
* Green food colouring, optional
* 1 cup (250 mL) whipping cream, whipped
* 1 9-inch (23 cm) graham cracker crumb pie crust, prepared


INSTRUCTIONS
* Combine Eagle Brand, lime juice and food colouring if desired. Fold in whipped cream. Pour into prepared crust.
* Chill 3 hours or until set. Garnish as desired
Lemon Cream Pie: Substitute 1/2 cup (125 mL) lemon juice for the lime juice and yellow food colouring, if using, for green.


For more delicious recipes from Eagle Brand, visit www.eagleBrand.ca

Answer 3

Here is one that I make.
ENJOY !!!

Fantastic Creamy Eggnog Pie

We make this wonderful eggnog pie every Christmas at our house...and we always make 2 or 3 pies at a time.. it's a never-fail recipe, that produces such a creamy and very light-tasting pie...a perfect ending to a holiday dinner. Note: prep time is cooling time.

6-8 servings 3 hours 3 hours prep

1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup sugar (or more, depending on how sweet you prefer the filling)
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups good-quality commercially-prepared eggnog (not low fat)
1 teaspoon vanilla
1 teaspoon rum extract
1 cup whipping cream, whipped
1 pastry shells, baked (9-inch)

In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm. (At least 5 hours approximately)

***FOR A PICTURE OF THIS PIE JUST "CLICK" ON THE WEBSITE BELOW.

http://www.recipezaar.com/79104

Answer 4

Mexican Vegetable Pies:

Vegetable cooking spray
1 1/2 cups sliced green onions
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 1/2 cups frozen whole-kernel corn
1/2 cup chunky picante sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 (16-ounce) cans pinto beans, drained
2 medium tomatoes, chopped
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon chili powder
1 cup skim milk
4 eggs, lightly beaten
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup nonfat sour cream
Parsley sprig (optional)

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions, bell pepper, and garlic; sauté 3 minutes or until tender. Stir in corn and next 5 ingredients; cook until heated. Remove from heat; set aside. Keep warm.

Combine flour, cornmeal, and chili powder in a medium bowl. Gradually add milk and eggs, stirring with a wire whisk until well-blended. Pour half of mixture into each of 2 (9-inch) pie plates coated with cooking spray (do not stir). Bake at 475° for 10 minutes or until puffed and browned.

Spoon half of pinto bean mixture into each pie shell; sprinkle each with cheese. Bake at 475° for 1 minute or until cheese melts. Cut each pie into 6 pieces. Garnish with sour cream and parsley, if desired. Serve immediately.

Yield: 6 servings (serving size: 2 wedges and 2 teaspoons sour cream)

Answer 5

The best pumpkin pie recipe is on the Libby's Canned Pumpkin label.

Answer 6

mmm, some of the ones above sound great. Here are some more...

Virginia Wolfe Decadence-
First prepare a pie crust by mixing together:

1 cup of flour
1 stick margarine
1/2 cup of crushed walnuts

Mix these ingredients together with a fork and pat down into a pie dish. Then bake at 350 degrees for15 to 20 minutes.

Second mix together:

1 8 oz. package cream cheese
1 cup cool whip
1 cup powdered sugar

Spread this mixture on your baked and completely cooled crust.

Third mix together:

2 - 3 oz instant chocolate pudding mix
3 cups of milk

Now spread this mixture on the crust. Then top your pie off with a layer of cool whip and crushed walnuts on top.
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Strawberry Daiquir Pie-
1 9inch graham cracker pie crust
1 8oz pkg cream cheese
1 14oz can sweetened condensed milk
2/3 c frozen strawberry daiquiri mix, thawed
2 TBS light rum
red food coloring
1 c whipping cream, whipped

In a large bowl, beat cheese until fluffy. Gradually beat in s.c.milk
until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in
whipped cream. Pour into prepared crust. Chill or freeze until firm or 4 hours. Keep refrigerated or frozen.
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Frozen Peach Fluff-
1 1/4 c crisp cookie crumbs
1/3 c butter
2 egg whites
1 TBS lemon juice
1 1/3 c sugar
2 c sliced ripe peaches
1 c heavy cream

Mix crumbs and butter and press into buttered 9 inch square pan. Bake
350 for 8 minutes, cool. Beat egg whites and lemon juice slightly in
large bowl of electric mixer. Gradually beat in sugar and berries. Beat in high speed 12-15 minutes, until fluffy and has large volume. Fold in whipped cream. Spread over crumb crust. Freeze overnight. Cut in squares or wedges to serve. Garnish with fresh berries.
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Mocha Fudge Pie-
1/3 c hot water
4 tsp instant coffee granules, divided
1/2 box light fudge brownie mix @2c
2 tsp vanilla extract, divided
2 egg whites
veg cooking spray
3/4 c milk
3 TBS Kahlua
1 pkg choc instant pudding and pie mix
3 c cool whip
chocolate curls *opt

Combine hot water and 2 TBS coffee granules in a medium bowl. Add brownie mix, 1 tsp vanilla, and egg whites; stir until well blended. Pour mixture into a 9 in pie pan coated with cooking spray. Bake at 325 for 22 min. Let crust cool completely.
Combine milk, 2 TBS Kahlua, 1 tsp coffee, remaining tsp vanilla, and pudding mix in a bowl.Beat at medium speed with electric mixer for 1 min. Gently fold in 1 1/2 c cool whip. Spread pudding mix on top of brownie crust.
Combine remaining 1 tsp coffee and remaining 1 TBS Kahlua in bowl, stir well. Gently fold in remaining 1 1/2 c cool whip. Spread over pudding pie mixture. Garnish with choc curls if desired. Serve immediately or covered loosely store in refrigerator.

Answer 7

what kind?
Here are a few or go to...... http://www.cooks.com/rec/ch/pies.html

PERFECT APPLE PIE

PASTRY:

3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance

FILLING:

10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening

Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown.

I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.


PUMPKIN PIE

3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Pie shell

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.
In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.


FRENCH SILK PIE

1 c. sugar
3 sqs. (3 oz.) unsweetened chocolate, melted & cooled
1 1/2 tsp. vanilla
1 (9 inch) baked pastry shell
Chocolate curls (optional)
3/4 c. butter
3 eggs
Unsweetened whipped cream (optional)

In a small mixer bowl, cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.