Tuesday, February 1, 2011

Pie recipes

I promised these recipes to a friend around Thanksgiving. I'm sorry it's so late! I hope you enjoy!

Basic Pie Crust
2 c flour
1/2 t salt
1/2 c butter-flavored shortening
1/2 c butter
ice water

Combine flour and salt. Cut in shortening and butter till mix resembles small peas. Gradually add ice water. Fold gently to make soft dough. Divide into 2 disks. Wrap the disks in plastic wtap and refridgerate at least 10 minutes. Roll it out and bake as instructed in pie recipe.

Food-safe french silk Chocolate pie
My husband has been requesting this for years and I finally got up the courage to try it. It was really easy! And delicious! This recipe is from allrecipes.com and is originally from the Pillsbury Bake-Off contest
1 pie crust
3 (i ounce) squares unsweetened chocolate, cut into pieces
1 cup butter, softened
1 cup sugar
1/2 t vanilla
4 pasteurized eggs or equivalent fat-free cholesterol-free  egg product
1/2 cup sweetened whipped cream
Chocolate curls

Heat oven to 450 degrees. Bake pie crust 9-11 min until light golden brown. Cool completely, about 30 min.
In 1 qt saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on meduim speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
Add eggs one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

Strawberry Rhubarb Pie
Mmmm... this is one of my favorites! the recipe is from the Kraft tapioca box. This is a real American classic!
2 c sliced strawberries
2 c halved, sliced rhubarb
1/4 c tapioca
1 1/4 c sugar

Mix ingredients together in a bowl. Let stand 15 minutes. Line pie pan with crust. Fill with fruit mixture. Dor with 1 Tbsp butter. Cover and seal with top crust. Make slits in the top crust. Bake 400 degrees for 45-50 minutes or until juices form bubbles that burst slowly.

Apple Pie
The quintessential American classic! I like my apple pie to taste and feel fresh and al dente. I don't really prefer my apples pre-cooked, so I love this recipe! Plus, it's easier. Also, I never really liked making apple pie before I got one of those nifty apple peeler/slicer/corer thingies.
double pastry crust
2 1/4 lb apples, peeled, cored, and sliced
1 Tbsp lemon juice
3/4 c sugar
2 Tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg

Prepare crust. Sprinkle apples with lemon juice. In Large bowl, stir dry ingredients together. Then, add apples and toss gently. Put in pie shell and top the apples with the other part of the shell. Seal and slit the top crust. Brush top with milk and sprinkle with sugar. Cover edges with foil. Bake at 375 for 40 min, then remove foil and bake 20 min more. Cool.

Pecan Pie
A personal favorite, being from Georgia. Um... did I mention that I really just like pie?
1 single crust pie shell
3 slightly beaten eggs
1 C corn syrup
2/3 cup sugar
1/3 c butter or margerine, melted
1 tsp vanilla
1 1/4 c pecans

Prepare crust. In a bowl, combine everything but the pecans. Then, add pecans. Place shell on oven rack, then pour mix into shell. Cover edges with foil. Bake 350 degrees for 25 minutes. Remove foil, then bake additional 20-25 min. Remove foil, then bake additional 20-25 minutes till knife inserted comes out clean. Cover and refrigerate.

Peach Raz pie
Save the best for  last. This is my favorite fruit pie! It has this great balance of sweet and tangy. So yummy!
Double pie shell
2 C frozen or fresh raspberries
3 c frozen or fresh peaches
3/4 c sugar

Mix ingredients in a bowl. Let sit 45 min to thaw if frozen. Transfer to shell and cover. Brush with milk and sprinkle with sugar, if desired. Cover edges with foil. Bake 375 for 45 minutes. Remove foil. Bake 25-30 minutes more. Cool. Really delicious with vanilla ice cream! 
1/3 cup flour

Now I REALLY want some awesome pie!

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