Do you have any delicious pie recipes?

Question

Please share your yummy pie recipes with me. I do not like pies made with cool whip or jello. I think from scratch pies are the best. Thanks!

Answer 1

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

OLGA's APPLE PIE:
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Double crusted pastry (9-inch)
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening. In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well. Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape. Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown. Note: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

OLGA's COCONUT CUSTARD PIE:
2 1/2 cups whole milk
1/2 cup sugar
3 eggs, lightly beaten
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flaked coconut
1/4 teaspoon nutmeg
1 unbaked pastry shell (9-inch)
Combine milk, sugar, eggs, vanilla extract and salt; mix well. Stir in coconut and nutmeg; pour into pie shell. Bake at 425 degrees for 20 to 25 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Bake at 350 degrees for 15 to 20 minutes longer, until set. Chill thoroughly before serving.

Answer 2

Chocolate Pecan Pie

1 cup light corn syrup
3 each eggs
1/3 cup butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, pieces
1 each pie shell, uncooked
5 ounces milk chocolate, pieces

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown. Best served at room temperature or warmed slightly in the microwave. And a little Ice Cream on the side won't kill you either. Changed my mind, just leave the Ice cream Container here.

Answer 3

It's a 5 star recipe with more than 400 ratings !

Apple Crumble Pie

"Yummy variety of apple pie that is quick and easy.

INGREDIENTS:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter ( = 90 g )

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Answer 4

Because rhubarb, eaten fresh, is bitter some folks can't perceive that it makes a great pie but, nothing can compare to this.

Deep-Dish Rhubarb-Strawberry Pie

3/4 cup Sugar
1/3 cup Flour, sifted
1 tsp Ground cinnamon
1/2 tsp Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tbl Butter or margarine
FLAKY PASTRY II (or 1/2 package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 cup Flour, sifted
1 tsp Salt
1/2 cup Vegetable shortening
4 tbl ,Water, cold, approx

Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon, and cloves in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups).
Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.

Answer 5

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22492,00.html

Sour Cream-Raisin Pie

INGREDIENTS:

* 1 cup raisins
* 3 tablespoons sugar
* water
* 1 tablespoon cornstarch
* 1 package lemon pudding and pie filling mix (3oz pkg)
* 1/2 cup sugar
* 2 egg yolks, beaten
* 1 cup sour cream
* pastry for 1-crust 9-inch pie, baked

PREPARATION:
In saucepan combine raisins, 3 tablespoons sugar, and 1 cup water. Bring to a boil; simmer for 15 minutes, stirring occasionally. Blend cornstarch with 2 tablespoons of water; stir into raisin mixture.

Cook, stirring, until thickened.

In another saucepan, mix pudding mix, 1/2 cup sugar, and 1/4 cup water. Add 1 3/4 cups water and the egg yolks, blending thoroughly. Cook, stirring, until mixture is thick and bubbly. Stir into the raisin mixture. Cool and fold in sour cream. Pour into baked pie shell and chill until firm. Top raisin pie with whipped cream.

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http://baking.about.com/od/bakedpies/r/strwbryrhurbarb.htm

Strawberry-Rhubarb Pie

INGREDIENTS:

* unbaked pastry for 2-crust pie
* 2 cups 1-inch pieces of rhubarb
* 2 cups sliced strawberries
* 1 tablespoon lemon juice
* 1-1/4 cup plus sugar
* 4 tablespoons flour
* 1/2 teaspoon nutmeg
* 2 tablespoons butter, cut into little squares
* milk

PREPARATION:
Preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Combine rest of ingredients except butter and milk. Pour into prepared pie plate. Dot with butter squares. Cover with crust. Fold overhang under and pinch edge together to seal.
Flute the edge. Cut vent holes and brush the top with milk and sprinkle with sugar. Place pie on lowest oven rack. Bake for 10 minutes. Reduce heat to 350 degrees F. and move pie to center of oven. Bake for 20 minutes. Check pie and tent edges, if necessary. Continue to bake for 20 more minutes. Cool on wire rack.

Answer 6

LEMON ALMOND PIE

PASTRY
1 cup plain flour
2 tablespoons Castor sugar
60g butter
2 egg yolks
1 tablespoon water, approximately

LEMON BUTTER
60g butter
1/3 cup sugar
1/4 cup lemon juice
2 egg yolks

FILLING
90g butter
1 teaspoon vanilla
1/2 cup Castor sugar
125g ground almonds
2 eggs , lightly beaten

For pastry:
Sift flour into bowl, add sugar, rub in butter.
Add egg yolks and enough water to mix to a firm dough.
Roll out on floured surface large enough to line 23cm flan tin.
Bake blind by covering pastry with greaseproof paper and sprinkling thickly with rice or beans.
Bake in moderate oven for 10 minutes.
Remove paper and beans, return pastry case to oven for 5 minutes.
Cool slightly.

For lemon butter:
Combine butter, sugar, lemon juice and egg yolks in bowl or in top of double saucepan, stir over simmering water until mixture thickens slightly, cool.

For filling:
Cream butter, vanilla and sugar in small bowl with electric mixture.
Stir in almonds and eggs.

For pie:
Spread lemon butter over base, top with filling, bake in moderate oven for 30 minutes until set.
Cool and decorate with whipped cream and toasted flaked almonds.

Answer 7

"American Apple Pie"

1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tbsp. cornstarch mixed with 2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. salt
2 tbsp. lightly salted butter; melted
6 cups peeled, sliced apples
Pastry for two 9' crusts
1 egg yolk; beaten with 1 tsp. water

Preheat oven to 400*. Mix sugars, cornstarch and lemon juice, cinnamon, nutmeg, salt and butter; sprinkle over apples and let stand about 10 minutes.
Roll out half of pastry and fit into 9" pan. Fill with apple mixture. Moisten edges with water.
Roll out remaining pastry; place over filling. Trim overhang and seal edges. Vent crust and brush with egg yolk. Bake 40 minutes.


"Almond Fudge Custard Pie"

3/4 cup sugar
1/3 cup baking cocoa
1/8 tsp. salt
3 eggs
1 1/2 cups half-n-half cream
3/4 tsp. almond extract
1 pastry shell (9"); baked
Whipped cream
Toasted slices almonds

In a bowl, combine the sugar, cocoa and salt. In another bowl, beat eggs, cream and extract just until combined. Stir into dry ingredients until blended. Carefully pour into pastry shell. Bake at 350* for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Garnish with whipped cream and almonds. Store in refrigerator.


"Cream Cheese Blueberry Pie" - 6 to 8 servings

4 oz. cream cheese; softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream; whipped
1 pastry shell (9"); baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread into pastry shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.