Posts Tagged: water

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

Applescotch Pie

5 c Apples (tart); (note below)
-peeled and thinly sliced
1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9″); unbaked

Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.

Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool.

Preheat oven to 425-degrees. Prepare pastry (or use store-bought).

Turn apple mixture into pastry-lined pie plate.

Cover with top crust in which you’ve cut slits; flute the edges.

Cover edge of pie crust with foil to prevent excessive browning; remove foil during the last 15 minutes of baking.

Bake 40-45 minutes or until crust is golden brown.

Chocolate Pie Recipes / Crust Pie Recipes / Pie Recipes — No Comments
8
Jun 09

Chocolate Mousse Pie Recipe

1 (9-inch) baked pastry shell or chocolate cookie crust

1 (14 oz.) can condensed milk (not evaporated milk)

2/3 C. water

1 (4-serving size) package chocolate flavor pudding mix (not instant)

1 (1 oz.) square unsweetened chocolate

2 C. (1 pint) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.

Cool. Chill thoroughly; stir. Fold in whipped cream.

Pour into prepared pastry shell. Chill 4 hours or until set.

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.