Wednesday, September 26, 2007

Pie Recipes #241 - Organic Blackberry Pie with Whole Wheat Crust (Healthy Pie Recipes)


1 1/2 c. whole wheat flour
1 stick butter
1 teaspoon salt
5-8 teaspoons ice water

5 cups fresh organic blackberries
1/3 cup sugar (any kind)
1/4 cup arrowroot powder (or flour)

Blend butter and flour using a pastry blender. Add salt. Add water as needed. DO NOT use too much water. Dough should form a ball. Wrap in plastic wrap and refrigerate.
Preheat oven to 400°F.
Place the berries in a large bowl. Fold in arrowroot and sugar. Set aside.
Sprinkle workspace with flour. Remove dough from refrigerator and roll out to about 1/4 inch thick. Place pie pan on top of rolled out dough. Make sure there is at least 1 1/2 inch past the side of the pie pan on all sides.
Carefully fold dough in half. Place gently in pie pan and unfold.
Spread filling in pie pan evenly, smoothing out.
Bake for 30-40 minutes or until bubbling is visible.
Let cool for 25-30 minutes before serving.
Submitted by: JerLig

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Pie Recipes #240 - Irish Coffee Pie Recipe

Here's a delicious chilled pie recipe that is filled with flavor - great for coffee lovers. Looking for more coffee recipes? Visit the Coffee Creations Blog


1 graham cracker crust
1 box Dream Whip (use 2 packages)
2 teaspoons instant coffee
1/2 cup cold milk
1/3 cup water
5 tablespoons whiskey
1 small package Cool Whip
chocolate curls

In the bowl of an electric mixer, combine Dream Whip, instant coffee and milk.
Beat on high speed for 1 minutes. Stir in 1/3 cup water and whiskey. Beat until light and fluffy.
Blend in Cool Whip. Pour into pie crust and sprinkle with chocolate curls. Freeze for about 1 hour before serving.

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Pie Recipes #239 - Ruth's Pumpkin Eggnog Pie Recipe

A unique twist on the old-fashioned favorite -- pumpkin pie.


My mother-in-law shared this recipe with me 25 years ago. It's always a hit!
Follow any basic pumpkin pie recipe that includes evaporated milk as an ingredient, but substitute canned eggnog for the evaporated milk. Bake according to your recipe.
Rich - very rich!
Submitted by: Deb Hickle

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