Posts Tagged: pie shell

Apple Pie Recipes / Pie Potato Recipes Sweet — No Comments
8
Jun 09

Dutch Apple Pie Recipe

1 3/4 C. water

2 T. brown sugar, packed

dash nutmeg

1/4 t. ground cinnamon

1/4 oz. orange liqueur

4 – 5 medium apples

3 T. raisins

2 1/2 T. cornstarch

6 T. granulated sugar

1 9-10″ partially baked pie shell

Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.

Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.

Add crumb topping.

Chocolate Pie Recipes / Pie Recipes — No Comments
30
May 09

Chocolate Pie Recipe

Ingredients:

1 cup sugar
1/2 cup flour
2 – 3 oz. unsweetened chocolate, coarsely chopped
3 cups milk
1/4 tsp. salt
1 1/2 tsp. vanilla
3 egg yolks, lightly beaten
1 tbsp. butter
One baked 9″ pie shell

Directions:

1. Blend flour, sugar and salt in a saucepan. Add milk gradually, stirring until smooth.

2. Cook over medium heat, stirring constantly, until mixture thickens.

3. Remove from heat. Add chocolate; stir until well blended.

4. Add a small amount of cooked mixture to beaten egg yolks. Add to remaining mixture in saucepan.

5. Return to heat and bring to a boil. Remove from heat then add the butter and vanilla, mix well.

6. Cover with waxed paper and cool slightly. Place cooled filling into pie shell, top with meringue.

7. Bake at 275 for 15 minutes or until lightly browned.

Pie Recipes — No Comments
20
May 09

Blueberry Pie

Yields: 1 pie – 6 servings

1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing

Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more)
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie. Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.

Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving.

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