Say simple pie recipe.?

Answer 1

'Simple pie recipe'.

Did I win?

Answer 2

Simple Pie Recipe! :)

1 graham cracker crust
1 pkg pistachio pudding mix
1 can (about 15 oz.) slightly drained crushed pineapple
1 tub of Cool Whip

Put the pineapple in a bowl and sprinkle with the pudding mix, stir a couple times and let stand for 10 minutes. (It'll turn green, that's OK) Fold in the Cool Whip, pour into the crust, refrigerate for several hours and you're done!

Answer 3

"simple pie recipe!"

There, I said it. What do I win?

I'm sorry if you actually want a simple pie recipe. Try a cookbook or search for one on the internet. You haven't specified what type of pie you were after so I can't really help you.

Answer 4

Ok, want the most simple

Apple Pie
Mix 3/4 cup sugar, 1 teaspoon nutmeg, 1 teaspoon cinnamon,1/2 cup flour mix together

Take 4 apples Quarter them (and remove seeds) then quarter the quarters

Mix apples with dry mixture until evenly coated. Then place in 9" in deep pie shell. On top of apples place one stick of butter that has been sliced in 10 segments.

Place another 9 inch pie shell over top and crimp sides to make crust. Cut four small slits on top for presentation and to let steam escape. Cook at 350F for 50 min.

Top with cinnamon and sugar

Answer 5

Hi,

Buttermilk Pie:
1 - 9 inch pie
Servings: 8

INGREDIENTS
1 1/2 cups white sugar
1 cup buttermilk
1/2 cup baking mix
1/3 cup butter, melted
1 teaspoon vanilla extract
3 eggs
DIRECTIONS
Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

Cheers!

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

'Simple Pie Recipe'

A Very Easy One-crust Rhubarb Pie

For the shortcrust pastry:
6 oz (175 g) plain flour
1½ oz (40 g) lard, at room temperature
1½ oz (40 g) butter or margarine, at room temperature
1 small egg yolk
2 rounded tablespoons semolina

For the filling:
1½ lb (700 g) prepared rhubarb
3 oz (75 g) caster sugar

For the glaze:
1 small egg white
6 sugar cubes, crushed
You will also need a solid baking sheet, lightly greased.

Make up the pastry by sifting the flour into a large mixing bowl, then rubbing the fats into it lightly with your fingertips, lifting everything up and letting it fall back into the bowl to give it a good airing. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl absolutely clean, with no crumbs left. Give it a little light knead to bring it fully together, then place the pastry in a polythene bag in the fridge for 30 minutes.

After that, pre-heat the oven to gas mark 6, 400°F (200°C). Then roll the pastry out on a flat surface to a round of approximately 14 inches (35 cm) – as you roll, give it quarter turns so that it ends up as round as you can make it (don't worry, though, about ragged edges: they're fine). Now carefully roll the pastry round the rolling pin and transfer it to the centre of the lightly greased baking sheet.

To prevent the pastry getting soggy from any excess juice, paint the base with egg yolk (you'll need to cover approximately a 10 inch (25.5 cm) circle in the centre), then sprinkle the semolina lightly over this. The semolina is there to absorb the juices and the egg provides a waterproof coating.

Now simply pile the rhubarb in the centre of the pastry, sprinkling it with sugar as you go. Then all you do is turn in the edges of the pastry: if any breaks, just patch it back on again – it's all meant to be ragged and interesting. Brush the pastry surface all round with the egg white, then crush the sugar cubes with a rolling pin and sprinkle over the pastry (the idea of using crushed cubes is to get a less uniform look than with granulated). Now pop the pie on to the highest shelf of the oven and bake for approximately 35 minutes or until the crust is golden brown. Remove from the oven and serve warm with chilled crème fraîche or ice cream.

or Steak and Kidney Easy

1 x 375 g pack Saxby’s fresh ready rolled short pastry
1 medium onion
1 dessertspoon oil
1 x 425 g tin Marks & Spencer Steak and Kidney
1/4 teaspoon gravy browning
1 dessertspoon Worcestershire sauce
salt and freshly milled pepper
1 egg, beaten

Follow the instructions on the pastry packet and remove the pastry from the fridge 45 minutes before you need it, otherwise it cracks as you unroll it. Also, pre-heat the oven to gas mark 7, 425°F (220°C). Next, peel, halve and slice the onion, then cut the slices in half again. Heat the oil and fry the onion until it’s quite brown and softened, which will take about 10 minutes. Then remove it from the heat and allow it to cool.

Next empty the contents of the tin into a bowl, stir in the gravy browning and Worcestershire sauce to get a nice rich colour and add a little salt and a generous amount of freshly milled black pepper.

Now, unfold the pastry on to a floured board and roll it out until it’s about 1 inch (2.5 cm) larger all round, then transfer it to a well-greased baking sheet. Add the cooked onion to the meat, mix together and arrange over one half of the pastry, leaving a 1 inch (2.5cm) border.

Then brush the border with some of the beaten egg and fold the other half of the pastry over. Seal it well, trim the edges and fold them inwards and either make an imprint wall round with your thumb, or the prongs of a fork. Lastly, brush the whole lot with beaten egg, make a steam hole about the size of a ten pence piece in the centre and bake on a high shelf in the oven for 25 – 30 minutes.

Answer 8

"MILLION DOLLAR PIE"

1 lg. baked pie shell
1 can sweetened condensed milk
3 T. lemon juice
12 oz. container Cool Whip
12-14 oz can crushed pineapple (drained)
1 C. finally chopped pecans (optional)

Bake pie shell and cool. Thoroughly mix the condensed milk w/lemon juice. Add remaining ingredients. Pour into pie shell and chill for several hours or overnight. Keep leftovers refrigerated.

Answer 9

buy a pre-made crust, make some instant pudding (whatever flavor you like) mix some cool whip right into the pudding. Fill the pie crust w/ that & then spread a layer of cool-whip on top.

Answer 10

simple pie recipe . . .(ha ha ha)

Peanut Butter and Fudge Swirl Pie
http://food.yahoo.com/recipes/kraft/54143/peanut-butter-and-fudge-swirl-pie;_ylt=AnBky3Hxn7.eDHchlADk9DdIY.Y5

Double Layer Pumpkin Pie
http://food.yahoo.com/recipes/kraft/54636/double-layer-pumpkin-pie;_ylt=AnXKupuXws4DnrdGH9kRPvBIY.Y5

Peanut Butter Pie
http://food.yahoo.com/recipes/taste-of-home/114876/peanut-butter-pie;_ylt=AnE.uPShm3F0UujGbOthyq9IY.Y5