I need apple pie/ pineapple pie/ coconut pie recipe?

Question

my hubby loves pie... i want to make for him sometimes. Can anyone help me? thx

Answer 1

The Perfect Apple Pie

Prep Time: 35 min
Total Time: 1 hr 25 min
Makes: 10 servings

2-1/4 cups flour
1 tsp. salt
1 cup shortening
5 to 7 Tbsp. ice cold water
6 cups thinly sliced peeled tart apples (about 4 large apples)
3/4 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice (optional)

PREHEAT oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
ADD water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
PEEL off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen scissors; reserve trimmings.
FILL with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

KRAFT KITCHENS TIPS
Decorative Crust
Use small cookie cutters to cut-out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust.

Finishing Touches
Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).

Easy Coconut Cream Pie

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
REFRIGERATE 4 hours or until set.
SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

KRAFT KITCHENS TIPS
Healthy Living
Trim 4 grams of fat per serving by preparing with fat free milk, COOL WHIP LITE Whipped Topping and a reduced fat graham crust.

How To Toast Coconut
Preheat oven to 350°F. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Golden Pineapple Pie

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings

24 Golden OREO Original Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup thawed COOL WHIP Whipped Topping
1 can (15 oz.) crushed pineapple, well drained
10 maraschino cherries

PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 6 to 8 min. or until golden brown. Cool on wire rack.
COARSELY chop remaining 10 cookies. Remove 1/4 cup of the chopped cookies; cover and set aside for later use. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min. Gently stir in whipped topping and remaining chopped cookies. Spoon pineapple into crust; top with the pudding mixture.
REFRIGERATE at least 4 hours. Top with the reserved 1/4 cup chopped cookies just before serving. Garnish each serving with a maraschino cherry. Store leftover pie in refrigerator.

KRAFT KITCHENS TIPS
Great Substitute
Prepare as directed, using JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling.

Answer 2

Coconut Cream Pie I
Submitted by: Darlene
Rated: 5 out of 5 by 163 members Prep Time: 15 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 8 servings
"This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut."
INGREDIENTS:
1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS:
1. In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
2. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Answer 3

oooo i got a good apple pie recipie for you! but i dontmake the dough, i just buy the pie crust at the supermarkert. pillsbury makes it, and the market has its own generic version.

you need:
a 9 inch pan
a package of the store's pie crust (you need two pie crusts, usually what comes int he package)
apples (get the red ones, they're sweeter, but green ones work too, it's ur preference. or you can do a mix)
cinamin
sugar
butter( to grease pan)

preheat the oven to the pie crust's specifications. its either 350 or 450. peel and core the apples and you slice them into 8. place the slices in water to soak and not brown. then, after you have done all the apples, you drain them, and then add about 1 1/2 cups to 2 cups sugar (depends how sweet you want it) and about 1/4 cup cinamin. i really dont measure when i cook, so these are estimates. you really ahve to go by taste to get the right combination. then, you mix the apples, sugar, and cinamin together and let it sit for 10 to 15 minutes. let the apple slices absorb the sugar and cinamin flavors.
During this time, you should unroll the pir crust onto a greased pie pan. 9 inches is ok, as long as the pie crust can fit. be careful as to not rip the crust! Make sure it fills down into the creases of the pie pan (make the most of it!). cut off the excess pie crust. leave about a half inch extra around the edge of the pie tin. also, poke it a litle with a fork to let trapped air escape. dont make them too big though! you dont want the juice of the pie to go intot he tin, you want it in the pie! Then, place the apple slices into the pie. get the edges first. you will need to really fill up the pie because it will "deflate" once the pie gets cooked. pile it up in the middle after you get the sides. it's ok to have extra (snack on it later). take the top layer and gently unroll it onto you apple slice mountain from one side of the pie to the other. Cut off the excess and then press together the two pie crusts at the edges according to the box. Cut litte vents in the top crust. do it crosswise (but do not have then connect!) and x-wise. then place in the oven and cook according to the box's instructions (can be anywhere from 10 minutes to 30, it depends on the crust).
it should be golden brown when you take it out, so let it cool for a good 20 minutes or so, at least to let the pie filling settle. then its good to go!

Answer 4

Well first for the crust: 1 1/2 cups crisco, 3 1/2 cups flour, 1 egg, 1 tsp. salt, 1 tsp. sugar, 1 tbsp. vinegar, 7 tbsp. water. Mix the liquids together. Combine crisco and flour seperate from liquids. Then mix both together, mixing until dough is moist. Dough is easier to roll when cooled for a few min. in frig. While cooling make Pie fillings.

Apple pie; 1-2 cups pf peeled thin diced apples, 1/2 cup brown sugar, 1/2 tsp. vanilla extract, and 2 tsp. ground cinnamon. Combined ingredients in order given. Place into pie crust and bake at *350 degrees for 25-30 min.

Pineapple; 6 oz. can pineapple juice, 1/2 cup sugar, and 1unbeatened egg white. Blend together until soft mound forms. 1/2 cup whipped cream, beat until thick. Place into BAKED shell. Sprinkle crumbs on top. Let freeze for 4-6 hours. Follow these instructions for Tangerine,Rasberry, Orange, Strawberry and Bluebrrey Pie also.

Cherry pie; 5oz. can cherry filling, 4pkgs.cream cheese, 1/2 cup sugar,2 eggs, 1/2 tsp.vanilla, 1cup dairy sour cream. Spread half of Cherry filling in bottom of pie crust, bake for 10- min. Remove from oven. Blend cream cheese, sugar, eggs, and vanilla until smooth. pour over hot cherry pie filling. Bake for another 25 min. Spoon around the edge the rest of the cherry filling for decoration. TEMP. *350 degrees

I hope these pie recipes will work for you and your husband. My whole family likes them. They are some of my Mother-in-laws recipes. Please enjoy. You can buy already made pie crust in stores, but I thought you might want to have a recipe for it also. This is why I have given it to you first. LOL.

Answer 5

BASIC APPLE PIE RECIPE
8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Golden Pineapple Pie


Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings

24 Golden OREO Original Sandwich Cookies, divided

2 Tbsp. butter or margarine, melted

1 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 cup thawed COOL WHIP Whipped Topping

1 can (15 oz.) crushed pineapple, well drained

10 maraschino cherries


PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 6 to 8 min. or until golden brown. Cool on wire rack.

COARSELY chop remaining 10 cookies. Remove 1/4 cup of the chopped cookies; cover and set aside for later use. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min. Gently stir in whipped topping and remaining chopped cookies. Spoon pineapple into crust; top with the pudding mixture.

REFRIGERATE at least 4 hours. Top with the reserved 1/4 cup chopped cookies just before serving. Garnish each serving with a maraschino cherry. Store leftover pie in refrigerator.

Coconut Angel Pie
INGREDIENTS:
16 graham crackers, 1 1/3 cups crumbled
1/2 cup melted butter
4 egg whites
1/4 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
1 cup sugar
1 1/2 cups heavy cream
1 cup shredded coconut
2 tablespoons sugar
1 cup sliced peaches, bananas or strawberries
PREPARATION:
Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan. Beat egg whites until frothy; add salt and vinegar, and beat until stiff. Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool. Toast 1/2 cup coconut. Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla. Arrange peach slices on cooled meringue. Spread with whipped cream then sprinkle with toasted coconut. Chill thoroughly.
Serves 6.

Answer 6

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Answer 7

Pineapple Pie Recipe:
A cool and delicious pineapple cheese pie with cream cheese.
INGREDIENTS:
1 package (8 oz.) cream cheese ,room temperature
1/4 cup sugar
1 cup heavy whipping cream, whipped
1 can (20 ounces) crushed pineapple, well drained
1 9-inch graham cracker pie shell
PREPARATION:
Beat cream cheese and sugar together until light and fluffy. Fold in the whipped cream, then the drained crushed pineapple. Spoon mixture into the pie shell. Chill thoroughly until filling is set, about 2 to 3 hours. Makes 6 to 8 servings.

Apple Pie:
INGREDIENTS:
4 large cooking apples, about 2 pounds (to make 6 cups sliced apples)
1 tablespoon lemon juice
2/3 cup granulated sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-inch pie
2 tablespoons butter
PREPARATION:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl.
In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves; pour over the apples and toss to coat. Prepare pastry.
Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch. Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2-inch. Turn edges under flush with the rim; flute all around to make a stand-up edge. Bake pie at 425° for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.

Barb's Freestyle Apple Pie:
INGREDIENTS:
Crumb Topping:
1/2 cup flour
1/3 cup brown sugar, packed
1/3 cup margarine
1/2 cup chopped nuts, optional

Filling:
1/2 C. sugar
1 T. cornstarch
1/2 tsp. cinnamon
4 C. sliced and peeled apples (Granny Smith are always good)
1 T. lemon juice [p]
1 refrigerated prepared pie crust for 9" pie (or your own!)
PREPARATION:
Prepare this crumb topping and set aside: In small bowl combine 1/2 C. flour and 1/3 C. packed brown sugar. With pastry blender, cut in 1/3 C. margarine just until coarse crumbs form. If desired, add 1/2 cup coarsely chopped nuts at the end. In large bowl combine sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Unfold crust; place on foil lined (or greased) cookie sheet. Spoon apples into center of crust, leaving 2" edge. Sprinkle crumb topping over apples. Fold up edge of crust, pinching at 2" intervals. Bake in 400 degree oven 15 mins. Reduce temperature to 350 degrees and bake 35 mins. longer or until apples are tender. Free style apple pie makes 6 servings.

Coconut Pie Recipe:
INGREDIENTS:
1/2 cup sugar
1/2 cup butter
1/2 teaspoon nutmeg
1 whole egg and 2 egg yolks
2 cups grated fresh coconut
3/4 teaspoon vanilla
3/4 cup milk
9-inch unbaked pie shell

Meringue
2 egg whites
1 tablespoon lime juice
1/4 cup sugar
1/4 teaspoon vanilla
PREPARATION:
Place 1 whole egg and 2 egg yolks in a medium mixing bowl; beat. Place 2 egg whites in another bowl and set aside for meringue. Cream sugar, butter, and nutmeg in a large mixing bowl. Add coconut to the beaten eggs along with vanilla and milk; add to creamed mixture.Mix well and pour into the unbaked pie shell. Bake at 425° for 10 minutes; reduce heat to 350° and bake 30 to 40 minutes longer, or until firm in center. Top with meringue and brown lightly at 350° for 15 minutes.
To make meringue, beat the two egg whites until they form soft peaks. Gradually beat in the 1/4 cup sugar. Fold in lime juice and 1/4 teaspoon vanilla. Beat until stiff and spread on the pie.

Coconut Cream Pie:
INGREDIENTS:
3/4 cup cornstarch
1 1/2 cups granulated sugar
1/2 teaspoon salt
4 cups milk, scalded
2 eggs, beaten
1 1/2 teaspoons vanilla
2 tablespoons margarine
1/2 teaspoon coconut extract
1 cup coarsely shredded fresh coconut
1 baked 10-inch pie shell
4 cups whipped cream
PREPARATION:
Combine cornstarch, sugar and salt; mix well. Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny. Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle. Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve to strain out lumps. Place plastic wrap directly over filling; set aside to cool.
Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill. Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut. Coconut cream pie recipe makes one 10-inch pie.

No Bake Pineapple Cream Pie:
INGREDIENTS:
1/2 cup butter or margarine
3/4 cup flour
1/2 cup flaked coconut
2 tablespoons brown sugar

Filling:
8 ounces cream cheese, room temperature
1/3 cup frozen orange juice concentrate, thawed
1 can (14) ounces sweetened condensed milk
1 cup crushed pineapple, about half of a 20-ounce can
lightly sweetened whipped cream or whipped topping
PREPARATION:
In medium saucepan melt butter over low heat. Stir in flour, coconut and brown sugar. Cook, stirring constantly, until deep golden brown. With a spoon, press hot mixture into a 9-inch pie pan. Set aside to cool while preparing filling.
In large mixing bowl, combine cream cheese, orange juice concentrate, and sweetened condensed milk; beat until smooth and well blended.Stir in well-drained pineapple; spoon into crust layer. Chill pineapple pie thoroughly. Serve this pineapple pie with whipped cream or whipped topping.