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Posts Tagged ‘pies’

  1. Pies: Lemon Meringue Pie

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    November 29, 2010 by wcobserver

    By Susan McCarthy ( Deep, 9-inch pie pan) Prepare a baked pie shell. Filling: Combine in the top of a double boiler and stir until smooth: 2 cup sugar 10-12 tablespoons cornstarch 1/4 teaspoon salt 4 cups water Cook and stir these ingredients over low heat until the mixture thickens and boils. Place it over the boiling water longer. Pour a little of it over: 6 beaten egg yolks Beat this, then add it to the mixture in the double boiler. Cook and stir the custard for 3 minutes over boiling water. Remove it from the heat. Beat in: 6 tablespoons butter 2/3 cup lemon juice 4 teaspoons grated lemon rind Very coarsely grated rind appeals to many people.  If you want the pie to be a little tart, add more grated lemon rind, not juice. Cool the custard. Pour it into a cool pie shell. Cover it with meringue. Meringue: Combine 6 egg whites and 1/8 tsp. salt.  Whip them with an electric mixer until frothy.  Add ½ teaspoon cream of tartar.  Gradually add 8 Tablespoons of powdered sugar one tablespoon at a time.  Whip until whites are stiff, but not dry, until they stand in peaks that leaven …

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  2. Pies: Angel Strata Pie

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    November 29, 2010 by wcobserver

    Submitted by:  Dorothy Carney 1 baked pie shell 2 egg whites ½ tsp. vinegar ¼ tsp. salt ½ c. sugar 2 slightly beaten egg yolks ¼ c. water 1 c. (6 oz.) melted semi-sweet chocolate chips ¼ c. sugar ¼ tsp. cinnamon 1 c. whipping cream Beat together the egg whites, vinegar and salt until soft mounds form. Add ½ cup of sugar gradually until meringue stands in glossy peaks. Spread on bottom and sides of pie shell. Bake 325 degrees for 15 to 18 minutes until lightly browned. Cool. Combine egg yolks, water and chocolate. Spread 3 T. of this mixture over cooled meringue; chill remainder. Combine ¼ c. sugar, cinnamon and whipping cream. Beat until thick. Spread half of this mixture over chocolate mixture. Combine remaining chocolate mixture with remaining half of the whipping cream mixture. Spread late mixture with remaining half of the whipping cream mixture. Spread of whipped cream in pie shell. Chill at least 4 hours, better if chilled overnight. This recipe doubles successfully.

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  3. Pies: Apple Galette

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    November 24, 2010 by wcobserver

    1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water 1 1/2 pounds tart apples, peeled, cored, cut into 1/8-inch-thick slices 4 tablespoons sugar, divided 1 teaspoon finely grated lemon peel 1/4 cup apricot preserves Whole milk Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles …

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  4. Pies: Key Lime Pie – Low-Cal

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    November 24, 2010 by wcobserver

    1 graham cracker crust (reduced fat) 1 pkg. (1/16 ounce) sugar-free lime gelatin ¼ boiling water 1 (8 ounce) container lite whipped topping 2 pkg. (6 ounce) key lime yogurt Directions In a large bowl, dissolve gelatin in boiling water. Stir in yogurt. Spread in crust. Refrigerate for at least 2 hours.

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  5. Pies: Lazy Day Pie

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    November 24, 2010 by wcobserver

    1    8oz pkg cream cheese ½   cup sugar ½   cup milk 1      tsp. vanilla 2   tsp. lemon juice 1   5 oz whipped topping Cream the cream cheese until smooth. Gradually add sugar.  Add milk, vanilla, and lemon juice until well blended.  Fold in whip topping.  Pour into 9 inch graham cracker crust. Or double ingredients and pour into 9 x 13 dish with graham cracker crust. Let stand in refrigerator at least 4 hours.

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  6. Pies: Dutch Apple Pie with a Twist

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    November 24, 2010 by wcobserver

    From Patty Baker 6 granny smith apples, peeled and quartered 1 c. sugar 2 T. flour 1 T. cinnamon ½ tsp. nutmeg ½ tsp. salt 1 c. sweetened condensed milk 2 prepared pie crusts Peel, quarter, and thinly slice apples. Mix dry ingredients, toss with apples and set aside for 15-20 minutes. Using a quiche pan, spread apples over bottom crust even with the edge. Cut the other crust into strips and weave a lattice top over the apples. Seal the edges with a fork. Bake for 50-60 minutes at 425 degrees. After 45 minutes, remove the pie from the oven and slowly pour milk over entire pie until no more will “take”. Return to the oven until golden brown. The milk will scald.

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  7. Pies: Pumpkin Pie Cake

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    November 22, 2010 by wcobserver

    1 pkg. yellow cake mix ½ cup margarine 3 eggs 1 can pumpkin pie mix 2/3 cup milk ¼ cup sugar 1 tsp. cinnamon ¼  cup margarine Reserve 1 cup dry cake mix. Combine remaining mix with ½ cup margarine and 1 egg.  Press into lightly greased 9 x 13 inch pan. With wire whip, mix the pumpkin pie mix, 2 eggs and milk. Pour over crust. Combine the 1 cup of dry cake mix with ¼ cup sugar, cinnamon and ¼ cup margarine. Sprinkle over filling and bake at 350  degrees for 35-40 minutes until pumpkin is set.

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