Who has good recipe for Pie's?

Question

Hello, I love pies! Has anyone got a good recipe for me?

Answer 1

I have the best apple pie recipe!
I got many compliments from this.
To go see where I posted this, click here:
http://teamsugar.com/group/30207/recipes/113440

My Grannie's Special Caramel Apple Pie

Ingredients:

Filling:
7 large Granny Smith or Pippin apples, peeled and cored
1 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon salt
Juice of 1/2 lemon
1 tablespoon heavy cream
1 large egg
Caramel topping, recipe follows

Dough:
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
About 1/2 cup iced water

Caramel Topping:
1/2 cup packed brown sugar
4 tablespoons unsalted butter
2 tablespoons heavy cream
1/2 cup pecan halves

How to make:

Pie dough:
In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

Caramel topping:
In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.

The pie:
Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.
Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.

Answer 2

Here's a good recipe and it's really easy too. You need a baked pie shell. Mix some peanut butter & confectioners sugar until crumbly. Cover the bottom of the crust with this mixture. Mix up a box of instant vanilla pudding and pour into the pie shell. Sprinkle more of the peanut butter mixture on top. Refrigerate until thick. Refrigerate any that's left after serving. This is an Amish version of peanut butter pie.

Answer 3

Coconut Cream Pie
"A rich and smooth pie. It takes a half hour to make, but is well worth the effort!"

INGREDIENTS
* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

DIRECTIONS
1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.

Answer 4

Hi !!!
I love pies, too!!
I also LOVE PEACHES!!!!!

Award Winning Peaches and Cream Pie

*STATEMENT BELOW IS FROM THE COOK WHO SUBMITTED HER RECIPE TO ALLRECIPES.COM...I MADE THIS RECIPE A COUPLE A TIMES & WE REALLY ENJOYED IT!!!

"I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie."

Original recipe yield:
1 - 10 inch pie

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 3 Hrs 30 Min

INGREDIENTS:
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Servings Per Recipe: 8

Answer 5

Chicken Pot Pie IX

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Answer 6

Go to the "Lochinver Larder" website. You can't make em as good as these. Won awards all over the place and fillings that you will never have seen before. The haggis, neeps and tatties is a triumph. They do mail order and next day delivery.

Answer 7

This is a favourite of mine as is as tasty as it sounds :)

Banana Yogurt Pie ingredients list:

2 frozen bananas, peeled and chopped.
1 banana, finely sliced.
2 cups of rolled oats.
1 cup of pitted dates.
1 cup of low-fat plain yogurt.
1 cup of low-fat evaporated milk, chilled.
¼ cup of lemon juice.
¼ cup of boiling water.
3 tablespoons of cocoa powder.
2 tablespoons of orange juice.
1 teaspoon of vanilla extract.
1 teaspoon of unflavored gelatin.
1 teaspoon of ground nutmeg.
½ teaspoon of vanilla extract.

Instructions for Banana Yogurt Pie:
Combine the rolled oats, dates, vanilla extract, orange juice and cocoa powder in a food processor.
Blend for 5 minutes, or until the mixture sticks together.
Press the mixture thinly around the sides and base of a suitably sized pie dish and refrigerate.
Place the gelatin in a small bowl and pour the boiling water over top of it, then dissolve by stirring. Set aside to cool.
Place the frozen bananas in a food processor or blender and blend until smooth.
Add milk and blend for 5 minutes.
Add extra vanilla and yogurt and mix throughly.
Add dissolved gelatin. Pour the mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of the pie.
Sprinkle with nutmeg.
Serve as desired.

Answer 8

oatmeal pie the holiday kind''