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Pies (Baked) |
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PECAN PIE
3 large eggs
2/3 cup sugar
2 tsp salt
2 cup melted butter
1 cup light corn syrup
1 cup pecans
1 unbaked 9" pie shell
Beat the eggs, sugar and salt in an electric
mixer. Add butter & syrup. Mix until well blended. Fold in
pecans. Pour into unbaked pie shell. Bake in a 375 degree F. oven
for 40 to 45 minutes.
QUICK & EASY
PECAN PIE
1 unbaked 9" pastry shell
1 can condensed milk
1 cup corn syrup
1/2 tsp vanilla
2/3 cup chopped pecans or walnuts
Blend together, condensed milk, syrup &
vanilla. Pour into unbaked pie shell & sprinkle with the pecans
or walnuts. Bake at 425 degrees F. for 10 minutes. Reduce heat to 350
degrees F. and continue baking for 20 minutes or until filling is
almost set. Cool & garnish with whipped topping.
IMPOSSIBLE PIE
4 eggs
1/2 cup margarine
1/2 cup flour
2 cups milk
1 cup sugar
1 cup coconut
1/2 tsp vanilla
pinch of nutmeg
Mix all ingredients in a blender. Pour
mixture into a greased 10" pie pan. Bake at 350 degrees F. for 1
hour, until centre tests done & is firm.
(The flour will settle to the bottom to form a crust, the coconut
will form a topping & the centre is an egg custard.)
TOOTSIE'S RAISIN PIE
Double crust pie pasty
Combine:
2 cups raisins
2 cups water
Boil for 5 minutes.
Blend together the next four ingredients and add to the raisins,
cook till the sauce is clear
1/2 cup brown sugar, packed
2 tsp corn starch
1/2 tsp cinnamon
1/4 tsp salt
Remove from heat and add
1 tbs vinegar
1 tbs butter or margarine
Stir to blend, Cool slightly and place ingredients in a
pastry lined pie pan. Cover the top with pie pastry and bake in
a 425 degree F. oven for 30 minutes or until crust is golden .
Recipe
submitted by Tootsie (Teresa) Fraser of Benacadie, Nova Scotia
RAISIN PIE
Double crust pie pasty
Combine:
2 cups dark raisins
1/2 cup brown sugar, packed
2 cups water
1/4 tsp salt
Combine above ingredients & cook until raisins are tender
Mix flour & water together and add to the raisin mixture, stir
until thickened
Add butter & vanilla, stir & cool.
Pour the raisin mixture into a pastry lined pie pan. Cover the top
with a top crust. Bake in a preheated 450 degree oven until the top
cust is golden brown.
SASKATOON PIE
1 & 1/2 cups water
1 cup sugar
2 tsp lemon juice
5 cups saskatoon berries
2 tbsp corn starch
3 tbsp water
Prepared pie crust for 2 crust pie.
Bring to a boil the water, sugar & lemon
juice, stirring to ensure that the sugar melts. Add the
saskatoons & cook for 15 minutes over a medium to low heat.
Combine cornstarch with 3 tbsp water to make a runny paste, pour this
into the berry mixture. Pour berry mixture into the prepared
pie shell. Top with crust. Bake in prepared 450 degree F.
oven for 10 minutes, reduce heat to 350 degrees F. and bake for about
35 minutes.
(To make fancy, cut out the top unbacked crust
with cookie cutter shapes)
CARROT PIE
3 cups cooked mashed carrots
1/2 cups brown sugar
1 tbsp flour
2 tsp salt
1 & 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 & 1/2 cups canned milk
1 egg
Combine flour with salt & spices, add the
brown sugar. Place mashed carrots into a mixing bowl (be sure
there are no lumps). Add the brown sugar/flour mixture, egg &
milk. Mix well. Pour into an unbacked crust. Bake
in a 375 degree F. oven for 50 to 60 minutes.
Serve with whipped topping. This
resembles pumpkin pie.
Freezes well.
QUICK & EASY
MINCEMEAT PIE
1 & 1/2 cups commercial mincemeat
1 large apple, minced
1/4 cup seedless raisins
pie pastry for a 2 crust pie
Mix the mincemeat, apple & raisins
together. Pour into prepared pie shell. Put on top
crust. Prick the top crust with a fork. Brush top crust with milk.
Bake in a 450 degree F. oven for 10 minutes,
then lower the heat to 350 degree F. and continue to bake for about
30 minutes or until crust is evenly browned.
HINT: For a
festive effect, Decorate the top crust with trees, stars, bells etc.,
that have been cut out with a cookie cutter.
STRAWBERRY
RHUBARB PIE
1 double pie crust, unbaked
1/2 cup water
1 pound rhubarb stalks, peeled and cut into 2
inch pieces
3/4 cup sugar
5 tbsp cornstarch & a bit of water to make
a soft paste
2 pints fresh strawberries, cut into quarters
1 egg yolk mixed with 2 tbsp water
Combine the water and sugar in a large sauce
pan, over low heat, begin to cook the syrup. Bring to a slow simmer
and cook for 2 to 3 minutes before adding the rhubarb pieces. Add the
rhubarb to syrup & Cook for 5 minutes, remove from heat and let
stand for 20 minutes. Strain out the rhubarb and set aside.
Mix water with the cornstarch & stir to a
soft paste, stir into the strained cooled syrup. Cook the syrup
until thick about 5 to 6 minutes.
Return the rhubarb to the syrup & add the
strawberries, stir to combine. Remove from heat and cool completely
for 1 hour.
Pour into the pie shell. Cover with the top crust.
Prick top with a fork to allow steam to escape. Brush crust an
egg wash water mix.
Bake for 45 minutes in a preheated 375 degree F. oven.
Remove from the oven and allow to cool for at least 30 minutes.
PUMPKIN PIE
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
1 9" pie crust (unbaked)
In small bowl, combine sugar, salt and spices.
Beat eggs in a large bowl, stir in pumpkin, evaporated milk. Add
the sugar/spice mixture & mix thoroughly.
Pour into pie shell. Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 and bake for 45 minutes or until firm
Serve with whipped topping.
HINT: Pie Crust
- To prevent a soggy under crust, brush the
under crust with a slightly beaten egg white, chill for 20 minutes
before baking.
- The less you handle pie pastry the lighter
& flakier it will be.
- Make fancy tops for 2 crust pies:
Cut the top crust with fancy cookie cutters and arrange the cut
pieces decoratively on top of pie.
- Beat an egg white and brush
over your pie crust before baking for that wonderful glossy finish.
- Pastry made with cold water is flaky. Pastry made with hot water
is crumbly.
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