Mix crust ingredients thoroughly. Put aside one quarter cup mixture for topping. Line 9″ pie tin with remaining mixture. Mix milk, egg yolks, 5 tbsp of sugar, cornstarch and salt and cook in double boiler until mixture begins to thicken, stirring constantly. Pour over crust. Beat egg whites very stiff, adding gradually the 3 tbsp. sugar set aside. Spread over top of pie and sprinkle reserved crumbs on top. Bake until meringue is golden.

Related posts:

1. Lemon Meringue Pie In Graham Cracker Crust
2. Rum Pie With Graham Cracker Crust
3. Chocolate Cream Pie With Pecan And Graham Cracker Crust

2 1/2 cups ripe seedless grapes
3 tablespoons melted butter
2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 recipe pastry for a 9-inch double crust pie

Preheat oven to 425 degrees F.

Wash fully ripened grapes. Separate the grape pulp and skins. In a saucepan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve.

Combine the sieved pulp and grapes skins.

Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9-inch unbaked pie shell.

Cover top with strips of pastry. You can make a lattice pattern if desired.

Bake for about 25 minutes.

Related posts:

1. Light As Air Lemon Pudding Pie
2. Shepherd’s Pie
3. Pie Crust

Crust
1/2 cup butter or margarine, melted
1/2 teaspoon baking soda
1 cup oatmeal (3-minute)
1 cup flour
1/2 teaspoon vanilla extract
1/2 cup brown sugar

Filling
1 cup granulated sugar
1 cup crushed pineapple
2 eggs
2 tablespoons flour
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Blend butter and sugar. Add dry ingredients. Mix with oatmeal. Add vanilla extract.

Press 3/4 of mixture into pie plate.

Fill shell with pineapple filling which has been cooked until thick.

Sprinkle remaining oatmeal mixture over cooked filling.

Bake at 350 degrees F for 20 minutes.

Related posts:

1. Pineapple Sweet Potato Pie
2. Banana Pineapple Tropical Pie With
3. Banana Pineapple Tropical Pie With

Blueberry Sour Cream Pie

Crust
1 1/4 cups flour
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons ice water (about)

Mix first 4 ingredients in food processor, add water last, and mix until just incorporated. Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 degrees F for 12 minutes or until set. Remove foil and beans.

Filling
1 cup sour cream
3/4 cup granulated sugar
2 1/2 tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries

Mix all ingredients together and place in crust. Bake for 25 minutes, or until just set. May take a little longer if blueberries are frozen.

Topping
6 tablespoons flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons granulated sugar

Mix all together except pecans, using pastry blender. Add pecans and stir.

Spoon over pie and bake 12 minutes or until lightly browned. Cool to room temperature and enjoy!

Related posts:

1. Blueberry Pie
2. Sour Cream Orange Pumpkin Pie
3. Blueberry Pie

Crust
1/4 cup cold water
2 teaspoons cider vinegar
2 cups all-purpose flour
1/3 cup cold butter or regular stick margarine, cut into small pieces
1/4 cup solid vegetable shortening or regular stick margarine

Filling
3 cups apple cider
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace or nutmeg
5 large Granny smith or Braeburn apples (about 2 1/2 pounds)
3 large Golden Delicious or Cortland apples (about 1 1/2 pounds)
1 1/2 teaspoons granulated sugar

Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigerated).

To make crust in food processor, mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl.

To make crust by hand, mix water and vinegar in a 1-cup measure. Put flour in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

Gather dough into a ball, divide in half, flatten each half into a disk and wrap in wax paper. Refrigerate 45 minutes or until firm enough to roll.

Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.

Preheat oven to 425 degrees F. Position rack in lowest part of oven. Have ready a 9-inch pie plate.

On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle. Fit circle into pie plate.

Spoon filling into pie shell, mounding it high in the center.

Roll remaining dough into a 12-inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1 1/2 teaspoon of sugar. Cut slits in top for steam to escape.

Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350 degrees F. Bake for 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

Related posts:

1. Cider Apple Pie In Cheddar Crust
2. Apple Pie With Cider Crust
3. Apple Cider Pie

Ingredients

* Filling:
* 1 vanilla wafer pie crust
* 1 package unprepared cinnamon rolls
* 1/2 cup cream cheese
* 1 stick unsalted butter
* 1 cup brown sugar
* 1/3 cup cinnamon sugar combination
* Topping:
* 1/2 cup unsalted butter, cold
* 1 cup flour
* 1/4 cup sugar
* 1 teaspoon ground cinnamon

Method

Place vanilla pie crust in a preheated 400 degree oven for 5 minutes to make crust crispy. Combine butter and brown sugar in saucepan until it comes to a boil. Remove from heat. Pour half of mixture into pie crust. Take each cinnamon roll and pat flat. Take a teaspoon cream cheese and place it in the middle of each cinnamon roll. Fold roll in half to resemble a half moon. Place in pie crust, and repeat until pie crust is full of rolls. Sprinkle top with cinnamon sugar. Take the rest of butter and brown sugar mixture and pour over top. Topping: Combine flour, sugar, and cinnamon in a bowl. Place butter in and crumble with your hands until it resembles corn meal. Sprinkle streusel topping on top and bake for 45-50 minutes at 350 degrees. Serve warm.

Related posts:

1. Pie Crust
2. Apple Cider Pie
3. Praline apple pie

Ingredients:
• 1 Prepared chocolate crumb crust of 9-inch
• 1 Package semisweet chocolate baking bars, broken up
• 3/4 Cup sour cream
• 1 tsp Instant coffee granules
• 1/2 Cup sugar
• 1 Cup powdered sugar
• 1 tsp Vanilla extract
• 1/4 Cup unsweetened baking cocoa
• 1-1/2 Cups heavy or whipping cream
• 1 tsp Water
• 2 tbsp Chocolate sprinkles
How to make Mudslide Pie:
• In a small saucepan on low flame, melt semisweet chocolate.
• Let it cool for about 10 minutes.
• Take a small bowl and dissolve instant coffee in water.
• Combine sour cream, sugar and vanilla with it and stir till sugar is dissolved.
• Blend in melted chocolate and spread in prepared crust, keep aside.
• In a small mixer bowl, beat cocoa, powdered sugar, and heavy cream till peaks form.
• Place this mixture on top of the chocolate layer.
• Garnish it with the chocolate sprinkles.

Related posts:

1. Chocolate Mudslide Frozen Pie
2. French Mocha Pie
3. French Mocha Pie

Ingredients:
• 3 Cups frozen blueberries
• 1 tbsp Cornstarch
• 1/4 tsp Ground cinnamon
• 2/3 Cup water
• 1/4 Cup medium sherry
• 2 tsp Lemon juice
• 1 Baked pie crust
• 1/3 Cup sugar
• 1/4 tsp Salt
How to make Blueberry Pie:
• Wash the blueberries and combine it with cornstarch, cinnamon, sugar and salt. Mix well.
• Now add the lemon juice and water and stir properly.
• Put the berries in the pie shell and spread evenly.
• Microwave the mixture uncovered at 375 degree F for 1 hour.
• Refrigerate for 2 hours. Top with sour cream.
• Blueberry Pie is ready

Related posts:

1. Bluebottom Blueberry Pie
2. Blueberry Pie
3. Blueberry Pie – Two Crusts

2 Cups all-purpose flour
1/4 Teaspoon sugar
1/2 Teaspoon salt
1 Pinch ground cinnamon
1/2 Cup (1 stick) unsalted butter, chilled
3 Tablespoons vegetable shortening, chilled
5 Tablespoons cold water (approximately)

Combine the flour with the sugar, salt and cinnamon in a food processor. Add the butter and shortening and blend until the mixture has the texture of coarse crumbs. Add the water, 1 tablespoon at a time, and mix until it forms a soft dough. Do not overwork.

Refrigerate for 1 hour. This is enough pastry for a double crust 9” pie. Roll out half the pastry on a lightly floured board, line the pie plate and fill with your favorite filling. Roll out the other half of the pastry and place over the pie.

Seal, trim and flute the edges. Cut several slashes in the top pastry to release steam. Brush with a beaten egg. Place pie on a foiled lined baking sheet and bake according to your recipe.

Related posts:

1. Pie Crust IV
2. Double Crust 9 Inch Pie
3. Standard Pie Crust

Ingredients

Crust

* 8 oz (225g) plain flour
* 4 oz(110g) margarine
* 2 oz (55g) lard
* pinch of salt
* 2 tablespoons cold and 3 tablespoons hot water

OR

* Store bought pie crust

Filling

* 1 lb (500g) apples, sliced
* 2 tbsp lemon juice
* 1 oz salted butter
* 2½ c sugar, and additional for sprinkling
* ¼ c flour
* 2½ tbsp cornstarch
* cinnamon
* nutmeg

Topping

* 1 oz (28g) milk
* cinnamon
* sugar

Directions
Pie Crust

1.Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.

2.Add 2 tablespoons water to make a soft but firm dough.

3.Roll pastry on floured surface to the size you want your pie. Make two crusts.

4.Place one crust in pie pan.
Everything Else

1.Peel and slice apples into 1/8th-1/4th inch thick segments.

2.Add lemon juice to apples.

3.Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon.

4.Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.)

5.Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.

6.Pour this over the apples in pie pan.

7.Dot with butter.

8.Cover with the other crust.

9.Firm down edges with fork or finger.

10.Cut heart or diamond-shaped vents into top crust.

11.Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.

12.Bake at 350 °F (177 °C) until golden brown (about 60 minutes).

13.Serve warm with ice cream or custard.

Related posts:

1. Apple Pie
2. Open Crust Apple Pie
3. Praline apple pie