No More Burnt Pie Edges - Pie Crust Guard

Now, here's an ingenious invention - a simple pie crust guard that prevents those nasty, burnt edges of your pastry. Simply pop this guard on the pie while it's baking to prevent it from burning. Such a simple device, but it works so well!

Pie Recipes - Delicious and Easy Peach Cobbler Recipe

Sure, this is technically not a pie recipe, but this delicious peach (or apricot) cobbler recipe is a keeper! So simple to make and absolutely scrumptious! Thanks to Brenda for sending it in.

PEACH COBBLER
5 fresh peaches or 1 qt. CannedPeaches (Freestones are best)
3/4 c. Sugar

Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring to a boil while stirring occasionally.

Beat together:1 c. Flour 2 tsp. Baking powder 1/2 tsp. Salt 1 c. Sugar 3/4 c. Milk 1 egg

Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with Pam (or just butter the pan). Don't put more than 1/2 inch of juice in the baking pan. Pour the batter over the hot peaches and juice. Melt:1/2 cube margarinePour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk, Half & Half or ice cream. Apricots may be substituted for the peaches.

Pie Recipes - Betty Boop Pink Lemonade Pie

Seriously - this sounds delicious AND adorable! Would make a great, refreshing summertime dessert. Enjoy! (Thanks to Lynda for submitting this delicious pie recipe.)

Betty Boop Pie

1 tub Cool whip (12 oz) -- you can use fat free
1 Small can frozen pink lemonade
1 can Eagle Brand Sweetened Condensed Milk

Mix all ingredients together and pour into a baked graham cracker pie crust. Let sit 30 minutes before refrigerating to keep crust from sweating. Serves 4 if you are lucky!!

Pie Recipes - Lemon Buttermilk Pie with Whole Wheat Crust (tastes like graham crackers)

Buttermilk Lemon Pie with a Whole Wheat Pastry Crust
This one really struck my fancy, since Stephen came up with a delicious and truly unique pie filling AND a (partially) whole wheat crust that I think would work well with many creamy or custardy fillings.

MAKES: 1 pie
PREP: 20 minutes
CHILL: 5 hours
BAKE: 1 hour 5 minutes

Stephen's Piecrust (see recipe below)
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup salted butter, melted and cooled to room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice

1. Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.

2. Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.

3. Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.

4. Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.

Stephen's Piecrust
PREP: 10 minutes
1/2 cup salted butter, softened
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1 1/4 tablespoons honey
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Cream first 3 ingredients at medium speed in the bowl of an electric mixer fitted with paddle attachment. Add honey, and mix well. Add remaining ingredients and mix just until incorporated. Mixture will be crumbly.


This recipe was found on cottageliving.com

Pie Recipes - Divinity Pie Recipe (with Meringue and Pecans - and crushed saltines)

This is one of the most unusual pie recipes I've ever seen! You don't create a typical pastry crust at all, just use crushed saltine crackers as a crust. Pecans and whipped egg whites create a rich meringue inside...Let me know if you try this recipe how you like it! And thank you to Jeannie for the recipe.

Divinity Pie
3 egg whites, beaten very stiff
1 cup sugar
1 teaspoon vanilla extract
23 saltine crackers, crushed
1 cup chopped pecans

Mix all ingredients and our into a buttered Pyrex pie plate . Bake at 350° for 30 minutes

Pie Recipes - Easy Chocolate Fudge Pie

Easy Fudge Pie - makes 1 pie

unbaked pie shell - not deep dish (You can even use a frozen pie shell from the supermarket!)
1 stick (1/2 cup) butter or margarine, melted
1/4 cup baking cocoa powder
1/4 cup flour
1 cup sugar
1/4 teaspoon good quality real vanilla extract
2 eggs

Preheat oven to 350 degrees. Mix dry ingredients together. Add eggs
and stir. Add melted butter and vanilla and stir well. Pour into pie
shell and bake for 35 minutes. Serve warm or at room temp. Top with
whipped cream or vanilla ice cream if desired. Or...make it extra special and top each slice with a little scoop of vanilla ice cream, a drizzle of hot fudge sauce and a sprinkling of slivered almonds. Yum!

Taste of Home Apple Pie Bars - Even Easier than a Pie Recipe

Big thanks to Jenny for this amazing recipe...I've tried recipes very similar to this one that turn out SO well! So, if you want the taste of delicious apple pie, but not all the work - give this apple pie bar a try.


===============

Hi Christina,
Here is a delicious recipe for Apple Pie Bars that I got from Taste of Home. Everytime I make them I get asked for the recipe.

APPLE PIE BARS - about 2 dozen

4 cups flour 4 egg yolks
1 tsp salt 2 TBL lemon juice
1 tsp baking powder 8 - 10 TBL. cold water
1 cup shortening

In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles course crumbs. In a small
bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide
in half. Chill for 30 minutes. Roll out 1 portion of dough between 2 large sheets of waxed paper into a 17-in x 12-in. rectangle.
Transfer to an ungreased 15-in x 10-in x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even
with top edge.

Filling:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup flour
2 tsp. cinnamon
dash of nutmeg

In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place
over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375 for 45 - 50 minutes
or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting.

Glaze
1 cup confectioners' sugar
1 TBL milk
1 TBL lemon juice

Healthy Pie Recipes - Weight Watchers Blackberry Cobbler Recipe

~~Blackberry Cobbler~~
"WeightWatchers"/"Diabetic"
Thanks to Linda for sending in this healthy version of a blackberry cobbler.

2 quarts blackberries
2/3 cup sugar and 1/4 cup NutraSweet Spoonful
1 teaspoon cinnamon
2 cups pancake mix
1/3 cup sugar and 2 tablespoons NutruaSweet Spoonful

Preheat oven to 350 degrees. Gently mix 2 quarts blackberries with1/2 cup sugar and 1/4 cup NutraSweet Spoonful. Pour into 9 by 13inch pan. Sprinkle 1 teaspoon cinnamon on top of sugaredblackberries. Combine 2 cups of pancake mix, 1/3 cup sugar, 2tablespoons NutraSweet and stir enough water to make stiff dough.With fork spread on top of berries. Bake 30-35 minutes or untilberries are bubbly and dough is golden brown.
Calories 187 Fat 1 gram Fiber 6g Carbohydrate 43g Sodium329mg Cholesterol 0mgWeight Watcher Points – 3 Points

Pie Recipes #248 - Old Fashioned Vinegar Pie Recipe (replaces Lemon Pies)

Old fashioned Vinegar Pie Recipe
~Submitted by Linda~

1/2 c. butter, softened
3 eggs
1 1/4 c. sugar
1 tsp. vanilla
2 T. vinegar
1 8" unbaked pie shell
Cream together butter and sugar until light and fluffy.
Add vinegar, eggs and vanilla. Beat well. Pour into pie shell.
Bake in 350 degree oven, for 45 minutes, or until knife blade
inserted halfway between center and edge of pie comes out clean.
Cool on rack.
Makes 6-8 servings

Pie Recipe #247 - Butterscotch Pecan Pie Recipe

Here's a delicious new pie recipe sent in by Linda, who says it's one of her favorites.

Butterscotch Pecan Pie
~ Submitted by Linda ~

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves
pie shell, unbaked, 9-inch
sweetened whipped cream

PREPARATION: In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla extract, brown sugar, and butter; stir to blend well.Stir in nuts and pour into unbaked pie shell. Bake at 400° F.for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped cream. Yum!!