Posts Tagged: cinnamon

Apple Pie Recipes / Pie Recipes — No Comments
11
Jun 09

Apple Crunch Pie with Cinnamon Ice Cream

Pie:
6 Juicy sour apples
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tb Sugar
1 ts Cinnamon (heaping)
1 qt Vanilla ice cream
1 tb Red-hot cinnamon candy (opt)

Pie:
Pare, core and slice apples, and put in pie plate.

Mix flour and brown sugar, then add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 deg. for about 30 min. or until apples are done. Serve warm with Cinnamon Ice Cream.

Cinnamon Ice Cream:
Whip the cream, add sugar and cinnamon. Soften ice cream; add cinnamon mixture and whip. If desired, add cinnamon candy. Freeze.

Pie Recipes — No Comments
10
Jun 09

Microwave Cranberry Pie

Ingredients:

21 oz (1 can) of apple pie filling.
Baked pie shell.
1 cup of cranberries.
1 cup of vanilla wafer crumbs.
½ cup of raisins.
¼ cup of chopped walnuts.
3 tablespoons of brandy.
3 tablespoons of melted butter.
2 tablespoons of brown sugar, packed.
2 tablespoons of water.
½ teaspoon of cinnamon.
Preparation Instructions:

Mix together the cranberries, raisins, brandy, sugar and water.

Cover, then microwave on full power for 3 minutes.

Stir, then allow to stand for 5 minutes.

Add the whole can of apple pie filling and the cinnamon; stirring in.

Pour the mixture into a baked pie shell.

Combine the vanilla wafer crumbs, butter and the walnuts. Sprinkle on top of the pie.

Microwave on full power for another 3 minutes.

Allow to cool, then serve as desired.

Crust Pie Recipes / Pie Recipes — No Comments
31
May 09

Raisin Pie Recipe

Ingredients:

1 1/2 cups water
1 1/2 cups raisins
3 tablespoons flour
1/2 cup brown sugar
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
1/2 teaspoon mixed nutmeg, cinnamon, and allspice
Pastry for two-crust 8 or 9 inch pie

Directions:

1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.

2. Mix the salt, flour, and sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.

3. When well combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.

4. Remove from the heat, let cool a few minutes then add the lemon juice, butter and spices.

5. Cool to room temperature. Pour into a pastry lined pie pan, and top with a scond crust. Pinch the edges to flute, and cut slits into the top of the crust.

6. Bake at 450F for 15 minutes, then reduce the heat to 350F and bake an additonal 25 minutes or until golden brown.

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