Kiwi Pie

Kiwi Pie

6 to 8 medium size kiwi fruit
1 baked pie shell
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 2/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 cup finely chopped nuts

In medium size saucepan mix sugar, cornstarch and salt. Gradually stir in milk until smooth. Over medium heat, stir until mixture comes to a boil. Boil only 1 minute. Remove from heat and stir in butter, vanilla extract and chopped nuts. Fill a baked pie shell and let cool.

Peel the kiwi fruit and slice in round slices, about 1/4 inch thick. Starting from outer edge of pie, add kiwi fruit slices in a circle, until surface is completely covered. Refrigerate until ready to serve.

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Apple Cream Pie

Apple Cream Pie

Posted by kdipaolo at recipegoldmine.com 7/12/01 5:00:20 am

1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup low-fat sour cream
1/4 cup lemon juice
1 (16 ounce) can apple pie filling
1/4 cup walnuts, chopped
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Combine the melted butter or margarine and graham cracker crumbs in a 1-quart baking dish. Evenly press the mixture over bottom of dish.

In a medium-sized mixing bowl, blend together the sweetened condensed milk, sour cream, and lemon juice. Spoon, then spread the mixture evenly over the top of the graham cracker crumb layer.

Spoon the apple pie filling over the top of the cream layer and bake for 25 to 30 minutes or until set. Cool slightly.

Mix together the walnuts, sugar, cinnamon and nutmeg in small bowl. Sprinkle the flavored nuts over the top of the pie. Serve warm or cold.

**You may prepare your apple pie filling from scratch. Simply select 3 or 4 firm, crisp, tart apples. Wash, peel and core the apples. Toss the fruit into a saucepan as you slice the apples, making sure to add a 1/2 tablespoon sprinkling of lemon juice as you go, to keep the fruit from browning. Add 1 cup granulated sugar, 3 tablespoons cornstarch, 1/2 teaspoon cinnamon, a pinch of salt and a dash of nutmeg to the fruit. Pour on 1 1/2 cups water and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer until thickened, and you have apple pie filling from scratch!

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Loco Coconut Pie

Loco Coconut Pie

1/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1/2 cup milk
8 1/2 ounces cream of coconut
1/2 cup coconut flakes
1 graham cracker crumb pie crust

Combine first 5 ingredients; stir in coconut. Pour into prepared crust. Bake at 350 degrees F for 50 to 55 minutes.

Yield: 10 servings.

Per Serving: 287 Calories; 14g Fat (42.1% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 189mg Sodium

Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates

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French Crunch Peach Pie

French Crunch Peach Pie

Posted by kdipaolo at recipegoldmine.com 7/6/01 9:27:56 pm

1 pastry for single crust pie
2 large eggs
1 tablespoon lemon juice
1/2 cup granulated sugar
45 ounces peach slices in juice, 1 (29 ounce) can
    plus 1 (16 ounce) can, drained
1 cup vanilla wafer cookies, about 22, crushed
1/2 cup toasted almonds, chopped
1/4 cup butter, melted

Preheat oven to 450 degrees F. Bake pastry for 5 minutes. Meanwhile beat eggs and lemon juice until well blended, stir in sugar, mix well.

Fold in peaches and turn mixture into prepared, partially baked pie shell.

Stir together vanilla wafer crumbs, almonds and butter. Sprinkle topping over pie evenly. Cover edge of pie with foil. Reduce heat to 375 degrees F and bake for 20 minutes.

Remove foil and bake another 20-25 minutes or until filling is set in center. Cool on wire rack before serving.

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lemon pie

Lemon Pie

1 cup granulated sugar
5 tablespoons mixed flour and cornstarch
1/4 teaspoon salt
5 tablespoons fresh lemon juice
2 egg yolks
2 cups boiling water

Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell.

Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put into a 300 degree F oven until peaks are brown.

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Brown Bag Apple Pie

Brown Bag Apple Pie

The night before baking, combine the following:

6 to 8 apples peeled
2 tablespoons lemon juice
1/2 cup rum
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg or mace
1 teaspoon allspice
1/2 cup raisins (optional)
1/2 cup nuts (optional)

The night before baking, combine apples and lemon juice. Mix in the rum, then cover with water. Add remaining ingredients.

The next day, prepare an unbaked 9- or 10-inch pie shell. Mix the following with the drained apple mixture in a bowl and then pour into pie shell.

1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons lemon juice (to drip over apples)

Topping
1 cup granulated sugar
1 cup flour
1 cup butter

In a bowl cut with a pastry blender or two knives until pea sized. Pour over the top of the apples. Put pie on cookie sheet and put in brown shopping bag. Staple shut. Bake in a 425 degree F oven for 1 hour. Let cool and then serve warm for best effect.

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Cheddar Crumble Apple Pie

Cheddar Crumble Apple Pie

1 (9-inch) unbaked pie shell with a high rim

Topping
1/2 cup unbleached flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon, ground
5 teaspoons butter

Combine all the dry ingredients in the topping and cut in the butter until crumbly; set aside.

Filling
1 1/2 pounds cooking apples, such as Granny Smith, etc.
1 teaspoon lemon juice
1 1/2 cups grated cheese
4 teaspoons unbleached flour
1/4 teaspoon nutmeg

Core, peel and thinly slice apples. Toss apples and lemon juice together. Add cheese, flour and nutmeg, tossing and mixing well. Arrange apples in crust and sprinkle on topping. Bake in preheated 375 degrees F oven for 40 to 50 minutes.

Serve warm with vanilla ice cream, if desired.

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Rhubarb Strawberry Pie

Rhubarb Strawberry Pie

Posted by FootsieBear at recipegoldmine.com April 29, 2001

2 cups rhubarb, sliced into 1-inch pieces
2 cusp sliced strawberries
1 1/2 cups granulated sugar
Pinch of salt
1/3 cup flour
1/2 teaspoon almond extract
2 tablespoons butter
1 prepared 9-inch pie crust for a 2-crust pie

In medium bowl, mix together gently, strawberries, flour, rhubarb, sugar, salt and almond extract. Put into pastry shell. Dot with butter. Cover with pastry crust and brush top crust with milk and sprinkle with sugar. Bake at 400 degrees F for 40 to 50 minutes until fruit is tender and crust is lightly brown.

Serves 8.

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Raspberry Pie

Raspberry Pie

1 graham cracker crust Filling:
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar

Preheat oven to 350 degrees F.

Beat cream cheese, eggs, vanilla extract and sugar together and pour over crust. Bake for 15 to 18 minutes until set. Let cool.

Topping
1 large box frozen raspberries with juice
3 tablespoons granulated sugar
2 tablespoons cornstarch
Cool Whip

Heat raspberries and add sugar. Thicken with cornstarch. Cool.

Spread mixture over filling. Put Cool Whip over all. Refrigerate for a couple of hours before cutting.

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Concord Grape Pie

Concord Grape Pie

Source: 1941 New American Cook Book

7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
Rind of 1 grated orange
Crusts for double-crust pie

Wash and stem grapes. Slip skins from the fruit, reserve. Heat to boiling and boil for 5 minutes stirring constantly. Rub through a sieve to remove seeds.

Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly. Put the skins in a food processor and chop. Add to pulp. Cool.

Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.

Makes one pie, 6 to 8 servings.

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