Pie Recipes?

Question

Please give me your pie recipes . I want to make something good for my family of Thanksgiving!!!

Answer 1

Pumpkin Pie

When preparing this pie, be sure to use a deep-dish pie dish.

1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust

Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

Deep-Dish Piecrust

2 1/2 cups all-purpose flour
2 Tbs. sugar
2 tsp. salt
16 Tbs. (2 sticks) cold unsalted butter, cut into
1/4-inch pieces
6 to 8 Tbs. ice water
1 egg, lightly beaten with 1 Tbs. water

In a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Remove the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same manner. Place the piecrust in the freezer for 30 minutes.

Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F.

Brush the edges of the crust with the egg mixture. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let cool completely.

Answer 2

This is a recipe my mom passed down and its always well received during the holidays:

Jenny's Christmas Pie

1 can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh lemon juice
1 1/2 pint heavy whipping cream
1 tsp vanilla
1 tsp almond extract
1 can Cherry or Raspberry Pie Filling
1 graham cracker crust

Stir lemon juice into milk and stir until thickened. Beat cream with extracts and fold into the milk mixture. Spoon into prepared crust and top with pie filling. Let chill several hours before serving.

Answer 3

Healthier pumpkin pie
http://www.recipezaar.com/257623

Ingredients:
(30 ounce) can pumpkin pie mix
4 large eggs
1 (12 ounce) can low-fat evaporated milk
1/3 cup honey
1 deep dish pie shell

Directions:
1.Preheat oven to 425.

2.Mix all ingredients in a large bowl.

3.Fill pie crust, OR fill a 9 inch greased glass pie pan.

4.Cook 15 minutes at 425. Lower temperature to 350 and bake 40-50 minutes.

5.Remove from oven, cool 10 minutes.

Answer 4

13/4c (14oz)pumpkin, 1/2c evaporated milk, 3 egg yolks, 1/3c white sugar,1/3c brown sugar, 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves/ 1/2 tsp salt, 1/2 tsp vanilla
combine all
3egg whites, beaten to soft peaks fold into mixture
pour into unbaked pie crust.
bake @ 425F for 10mins, then 350F for about 30mins

Answer 5

COCONUT CUSTARD PIE

1-1/2 c. heavy cream
1-1/4 c. milk
3/4 c. sugar
6 tbsp. cornstarch
2 lg. egg yolks
1 tsp. vanilla extract
2 c. shredded coconut
Tiny pinch of nutmeg
1 pre-baked piecrust (or your own piecrust)

Make the crust according to the directions on the box. Combine the cream and 1/2 cup of the milk in a saucepan with the sugar. Cook over low heat, stirring occasionally, until small bubbles form around the edge of the pan. In a mixing bowl, whisk the remaining 3/4 cup of cold milk into the cornstarch. Whisk in the egg yolks. Slowly stir in1/2 cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream. Add the nutmeg and cook 1/2 minute more, continuing to stir, until the mixture forms soft shapes when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer custard to a medium-size bowl. Stir in all but 1/4 cup of the coconut. Cover with wax paper or plastic wrap and cool for 1 hour at room
temperature. Spoon the cooled custard into the pre-baked pie shell. (If using the meringue topping, and spread the meringue over the pie, covering the entire surface.) Sprinkle with the remaining coconut. Bake on the center rack of the oven at 350 F. until the peaks are golden, about 10 minutes. Let cool and refrigerate for1 hour before serving. Serves 8 to 10.

PEACH CRANBERRY PIE

1 (29-oz.) can peach slices in heavy syrup
1 (12-oz.) package fresh or frozen cranberries or 3 c. Fresh cranberries
1-1/4 to 1-1/2 c. sugar
1/4 c. cornstarch
2 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
6 to 7 tbsp. cold water

1. Preheat oven to 375 F. Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices into quarters; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).

2. In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.

3. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.

4. On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.

5. Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.

6. Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours. Makes 8 servings.