Pie Recipes #246 - Harvest Pie Recipe

HARVEST PIE
Here's a delicious and unique pie recipe to try - filled with delights such as apples, cranberries, walnuts and lots of spices. Delicious!

2 homemade or pre-prepared pie crusts
5-6 Granny Smith apples
1-2 Cortland (or other red) apples
1 tablespoon lemon juice (freshly squeezed)
1 cup fresh cranberries (frozen would also work fine here)
1/2 cup coarsely chopped walnuts or pecans
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 tablespoon freshly grated orange zest
1/4 teaspoon ginger
1/4 teaspoon nutmeg (optional)
few drops vanilla
1/4 cup half and half (to brush top of pie)
2-3 tablespoons white sugar (for sprinkling)

Preheat oven to 425°F.

Wash, peel and core apples. Slice into half inch thick slices and mix both kinds of apples together. Sprinkle with lemon juice.

Combine flour, cinnamon, ginger, nutmeg. Sprinkle a few drops (not too much) of vanilla over brown sugar.

Spread apple slices inside bottom pie shell and top with remaining ingredients evenly (except for white sugar and half and half).

Cut second pie crust into strips and twist into a spiral; lay across top of pie to make a decorative top crust. Brush with half and half (half milk, half cream). Sprinkle with granulated white sugar across top of pie.

Bake in preheated oven at 425°F for 15 minutes. Reduce heat to 325 and continue cooking for another 30 minutes or until is golden brown and filling is bubbly.

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


IRISH COFFEE PIE

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.

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

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


RUTH'S PUMPKIN EGGNOG 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

Pie Recipes #233 - Elvis Presley's Sweet Potato Pie Recipe (from Graceland)

Elvis Presley's Sweet Potato Pie"
I got this from Graceland!!!!!!!
By: Elvis Presley
pies, celebrity
Thanks to Linda for submitting this famous pie recipe. :) Enjoy, Elvis fans (and all lovers of good sweet potato pie!)

2 small sweet potatoes; 3/4 pound
1 medium russet potatoes; baking type
1/2 cup butter
1 cup brown sugar; packed
1/2 teaspoon nutmeg; fresh; grated
3 large eggs; beaten
1 1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 single 9 pie crust; unbaked

Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover
with cold water and bring to a boil over high heat. Reduce heat to a
simmer and cook until potatoes are very soft, about 20-30 minutes.
Drain and when cool enough to handle, peel. In medium bowl, combine

potatoes, butter, brown sugar and nutmeg. Using a potato masher,
cream the potatotes until very smooth. In small bowl, beat eggs, 1
cup evaporated milk and vanilla together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15
minutes in a preheated 450 degree oven then turn heat to 325~ and
continue baking for 30 minutes or more until the filling is set.

Serves 6

Pie Recipes #230 - Wiley's Farm B and B - Blueberry Pie Recipes

My grandson, Tyler, asked me when I was going to make that wonderful blueberry pie that everyone in the family loves...especially him. Didn't I have any blueberries left from all the picking we did last summer somewhere in my freezer? I said I did and so I pulled out the time-worn recipe and once again made the pie that everyone loves...especially Tyler! ... Lynn Willey, Innkeeper

Ingredients
1 cup sugar
3 Tablespoons cornstarch
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup water
1 quart blueberries
1 Tablespoon lemon juice
1 Tablespoon butter
1 baked 9-inch pie shell
Topping
1 cup whipping cream
1 Tablespoon sugar
1 teaspoon vanilla

Mix sugar, cornstarch, cinnamon, and salt. Add water and 1 cup berries. Cook and stir until thick. Add lemon juice and butter and the rest of the berries. Cool. Pour into baked pie shell.
Topping: Whip cream, adding sugar and vanilla. Top pie with whipped cream.

Pie Recipes #229 - Grandma's Oil Pastry Recipe - No Shortening Needed - Easier than Regular Pie Dough

Pie Recipe #229
Old Fashioned Oil Pastry Recipe (No Shortening or Lard - Healthier and Easier!)

1/2 cup oil
1/4 cup milk
Stir in 2 cups flour and 1 tsp salt.
Roll out and you have it!

:) Couldn't get much easier could it?

Pie Recipes #228 - Old Fashioned Coconut Cream Pie Recipe

Old-Fashioned Coconut Cream Pie

3/4 Cup plus 2 Tablespoons sugar
3 Tablespoons plus 1 teaspoon cornstarch
1/8 Teaspoon salt
3 Egg yolks, beaten
1 1/2 Cups half-and-half
1 Cup milk
1 Tablespoon butter or margarine
1 1/2 Teaspoons vanilla extract
1/2 Cup flaked coconut (reserving some to brown)
1 Teaspoon coconut extract
1 Baked 9-inch pie crust

Topping:
3/4 Cup whipping cream
1/3 Cup sifted powdered sugar

Combine sugar, cornstarch, and salt in heavy saucepan; stir well.
Combine egg yolks, half-and-half, and milk and beat until blended.
Gradually stir into sugar mixture until smooth. Cook over medium
heat, stirring constantly. until mixture thickens and boils. Boil 1
minute, stirring constantly. Transfer to glass and stir in butter,
coconut, and coconut extract. Cover with plastic wrap and cool to
room temperature. Pour cooled custard in pie crust, cover, and chill
until firm.

Beat whipping cream and powdered sugar until stiff peaks form. Spread
over chilled pie filling and cover with toasted coconut.

Pie Recipes #220 - Lemon Custard Pie - Old Fashioned Pie Recipes

Lemon Custard Pie
Submitted by Dorina

Cook:60 Min

1 cup all-purpose white flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons vegetable oil, preferably canola oil
3 lemons
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
powdered sugar, for dusting

To make crust: Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tablespoons) so that the dough will hold together. Press the dough into a flattened disk.Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Place oven rack in lowest position; preheat oven to 350 degrees F (175 degrees C). Grate zest from lemons into a medium-sized saucepan; set aside. With a sharp knife, remove the white pith from the lemons and discard. Working over the saucepan to catch the juice, cut the lemon segments from their surrounding membranes, letting them drop into the saucepan. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.In a medium-sized bowl, whisk together the eggs and egg whites. Slowly whisk the hot lemon-sugar mixture into the eggs.

Pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioner's sugar .