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Corals Recipes (Pies)


Forum: 2014 Playroom

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September 30th, 2013, 10:38 PM
2015 Offshoremama78's Avatar Platinum Supermommy
Join Date: Feb 2011
Location: Tucson, AZ
Posts: 6,371
Last but not least!!!!!

MMM MMM MMM FOOD (Pies)




Apple Pie



Ingredients



1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced



Directions



1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.



3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.





Blueberry Apple Pie

Ingredients

3 cups sliced apples, one-fourth inch thick
1 cup blueberries
Three fourths cup sugar
3 tablespoons flour
1 tablespoon lemon juice
One-half teaspoon ground cinnamon
Pinch of salt
3 tablespoons butter cut into small pieces
Two 9-inch prepared pie dough

Instructions

Pre-heat the oven to 425 degrees. In a bowl, combine the apples, blueberries, sugar, flour, lemon juice, cinnamon and salt and let stand for 15 minutes, stirring occasionally.



Place one piecrust in the bottom of a deep-dish pie pan. Pour the apple-blueberry mixture into the pie pan. Dot the top with butter and cover with the other piecrust, sealing edges.



Cut steam holes in top, place on cookie sheet pan and place in oven and bake for 40 minutes.



Reduce the temperature to 350 degrees and bake for an additional 40 minutes. Fruit juices should be bubbling though the vent holes. Stick the point of a knife through the hole and check to see if apples are tender.



Allow pie to cool for 4 hours before slicing.



Makes 8 servings







Cherry Pie

Ingredients

PASTRY:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
FILLING:
2 (16 ounce) cans tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
red food coloring
1 tablespoon butter or margarine

Directions

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water. Tossing with a fork until dough forms a ball.
Divide dough in half. Roll out one half to fit a 9-in. pie plate for bottom crust.
Drain cherries, reserving 1/4 cup juice. Mix cherries, juice, sugar, tapioca, extract, salt and food coloring if desired; pour into the crust.
Dot with butter . Top with a lattice crust.
Bake at 375 degrees F for 55-60 minutes.







Dutch Apple Pie

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1 1/4 cups water
3 cups peeled, diced tart apples
1 teaspoon vanilla extract

Directions

Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees F for 40-45 minutes or until crust is golden brown.







Key Lime Pie



Ingredients:

3/4 pound graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup butter, melted PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon butter, melted
3 (14 oz) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
Sweetened whipped cream
lime slices and mint sprigs, for garnish

Directions:

In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 to 1/2 inch thick on bottom and sides of 10x2 inch deep fluted pie pan. In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes.



Pour into prepared pie shell and bake in preheated 350 degree oven 18 to 24 minutes (pressing surface lightly with finger should leave a mark). Remove from oven and let cool. Refrigerate 6 to 8 hours before serving. Garnish with sweetened whipped cream, fresh lime slices and mint sprigs.



Serves/Makes: 6









Peach Cobbler Pie

Ingredients

Topping

2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup quick-cooking oats

Filling

5 cups sliced peeled peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/4 teaspoon salt
2 tablespoons butter or margarine
3 tablespoons cornstarch

Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
In a bowl, combine peaches, lemon juice and extract. Add sugar, cornstarch and salt; toss gently. Pour into crust; dot with butter.

Top with reserved crumb mixture. Cover loosely with foil.
Bake at 400 degrees F for 20 minutes.
Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.







Peanut Butter Pumpkin Pie



Ingredients:

3 eggs
1 (16 ounce) can pumpkin
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
2 teaspoons pumpkin pie spice (you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice)
1/2 teaspoon salt
1/2 pint light cream (you may substitute half and half)
unbaked deep dish pie shell



Directions:

1. Preheat oven to 350°.

2. In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.

3. Gradually add light cream, beating until blended; pour into pie crust.

4. Bake 65 minutes or until knife inserted in center comes out clean.

5. On wire rack, let cool.

6. Garnish, if desired, with whipped cream.







Perfect Pumpkin Pie



Ingredients



1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust



Directions



1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.







Pumpkin Pie



Ingredients



1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk



Directions



1. Preheat oven to 425 degrees F.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)







Pumpkin Cheesecake Pie



Ingredients

1 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
1/8 teaspoon ground ginger
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.

Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.







Pumpkin Cheesecake in a Gingersnap Crust



Ingredients

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.







Southern Pecan Pie

Ingredients

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Directions

Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.





Caramel Apple Crumble Pie

Ingredients

FOR THE CRUMBLE TOPPING
1 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/2 cup slivered almonds
1/4 teaspoon ground cinnamon
1/4 cup butter, cubed

FOR THE PIE
1 (9 inch) single pie crust
6 apples - peeled, cored, and thinly sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
¼ bag of caramel candies cut each pc in 4

Directions

Preheat an oven to 350 degrees F (175 degrees C).
To make the crumble topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Toss in caramel pieces. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
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