Fresh Cherry Pie Recipe
Ingredients:
2 pie crusts
4 c of red tart cherries
1 & 1/4 c of sugar (granulated)
2 & 2/3 Tbsps of instant tapioca
1 Tbsp juice of lemon
1/4 tsp extract (almond)
1 & 1/2 Tbsps of butter
Instructions:
Have pastry prepared then line one 9″ pie plate w/ it. You save the extra pastry & refrigerate both for a while.
Have cherries pitted then thoroughly toss them w/ sugar, juice, extract & tapioca. Leave for ten minutes. Pour this into the unbaked pastry shell. Dot w/ butter
You cover it w/ the 2nd crust then have the edges sealed. Have pie baked at four hundred fifty degrees Fahrenheit for approx 10 mins then adjust heat into three hundred fifty degrees Fahrenheit, bake it for 4-45 mins more.
>> Fresh Cherry Pie Recipe
Red Raspberry Meringue Pie Recipe
Ingredients:
3 pcs of whites of eggs
1 c of white sugar
1/2 tsp of baking-powder
1 tsp of vanilla flavor extract
14 pcs of crackers (Ritz); crushed
3/4 c of nuts; chopped
1 box of raspberries (red, frozen)
1 c of cream; whipped
Instructions:
Thoroughly drain raspberries. Beat whites ’til stiff. Add vanilla and sugar gradually. Meanwhile, mix crackers, nuts and baking-powder together. Fold it into egg-white mixture.
Next, bake about 45 mins in pie plate (9-inch) over 325 deg F; thoroughly cool. Whip the cream and fold raspberries in. Fill the meringue crust w/ cream mix. Refrigerate 1 hr before it is served.
>> Red Raspberry Meringue Pie Recipe
Apricot Cream Fried Pies Recipe
Ingredients:
1 pack of apricots (dried, 6 ozs)
1-1/3 c of water
1/4 c of white sugar
Canola oil
2 Tbsps of cream-cheese
1 pack of pie shells; refrigerated
Instructions:
Bring water w/ apricots to boil on medium stove heat. Then, cook for half an hour; drain well. Mash w/ a masher ’til smooth. Completely cool.
Process cream-cheese and sugar in blender ’til smooth. Put in the apricots and pulse 2-3 times ’til blended. Then, roll crusts into 12 inch circles and cut each to 9 circles (4-inch). Spoon two big tsps of apricot mix onto 1/2 of every pie circle.
Use water to moisten the edges; fold the dough on fruit mix, pressing the edges for sealing. Crimp the edges w/ use of fork earlier dipped into flour. Then, pour in oil about 1/2-inch deep in heavy large skillet and heat over 350 deg F.
Next, fry the pies for 2 mins on every side, in different batches. If baking is preferred, put on baking sheet pans greased lightly. Bake over 425 deg F about 12 mins.
>> Apricot Cream Fried Pies Recipe
Coconut Pie Recipe
Ingredients:
1/2 c of melted butter
1 & 1/2 c of sugar (granulated)
3 large beaten eggs
1 Tbsp of vinegar (white)
1 & 1/4 c of coconut
1 tsp of extract (vanilla)
Instructions:
Have all of the ingredients combined then pour carefully onto unbaked 9″ pastry shell. Have pie baked at three hundred fifty degrees Fahrenheit for 60 mins.
>> Coconut Pie Recipe
Cherry Meringue Pie Recipe
Ingredients:
3 eggwhites at room-temp
3/4 c of sugar (granulated)
1/4 tsp cream-of-tartar
8 oz of softened creamcheese
1 tsp of extract (vanilla)
2 & 1/2 c of sugar
2 & 1/2 c of Cool-whip topping
21 oz of cherry-pie filling
1 c of mini mallows
Instructions:
Have oven preheated to two hundred seventy-five degrees Fahrenheit.
Fit & cut parchment-paper to rounded pizza plate. Put a serving-platter onto the round cut paper then draw once circle w/ pencil.
Have the eggwhites separated from eggyolks. Place cream-of-tartar & eggwhites in bowl then beat w/ mixer on high-speed ’til frothy. Add sugar gradually then beat ’til meringue sets & will form into stiffened peaks.
Use spatula to pour frothy eggwhites into middle circle of parchment-paper, forming like pie plate, push it up on edges as if they were the pan’s sides. You leave an inch border all around paper edges.
Have this baked in oven’s middle layer for about 1 – 1 & 1/2 hrs ’til browned & crisp. Put off your oven then open its door, leave meringue there for additional 1 hour. Completely cool prior to filling.
For the filling: You combine creamcheese, sugar & extract then add mallows in. Fold the whipped topping in. Spoon into serving plates then lift your baked meringue softly from parchment-paper then place them on top of topping.
You spoon your creamed mixture onto shell then evenly spread, push sides gently. Pour the berry-filling all over then cover w/ plastic-wrap & have it refrigerated ’til ready to serve.
>> Cherry Meringue Pie Recipe
Cherries Jubilee Pie Recipe
Ingredients:
16 & 1/2 oz of dark-sweet cherries; pitted & undrained
1 pack of blackcherry gelatin
A pint of vanilla-flavored icecream; softened
1 c of thawed whipping topping
Graham-cracker pie pastry/crust
Almonds; sliced
1/3 c of toasted almonds
Instructions:
Have the cherries drained then reserve the juice. Have the cherries blotted w/ paper-towels. You add enough water into juice in order to have 1 & 1/4 c of liquid.
Transfer into microwaveable bowl then heat liquid in high-temp for about 2 mins. You add the gelatin then stir for it to completely dissolve.
You spoon the icecream into gelatin-mixture, stirring ’til smoothened. Have it refrigerated for 5-10 mins ’til it appears like unbeaten eggwhite.
You fold in the topping, cherries & almonds into icecream mixture then pour onto crust. Have pie refrigerated for 3-4 hrs ’til firm. Then garnish w/ extra whipped-topping & almonds as you please.
>> Cherries Jubilee Pie Recipe
Caribbean Ice Cream Pie Recipe
Ingredients:
1 pack of desiccated coconut
2 Tbsps of rum
1/2 gal of softened vanilla icecream; divided into half
Food color drops (green)
1/3 c of butter
2 grated limes w/ juice
8 oz of pineapples; crushed & drained
Instructions:
Combine butter & coconut flakes in skillet placed over mid-heat, cook ’til toasty & golden. Reserve two tablespoons.
Transfer the rest into sides & bottom of 9″ pie pan then chill. You combine one-half of icecream w/ rum & pineapples then spread generously over the crust, freeze.
Combine peel & lime juice w/ food color into the other one-half of icecream then mound it above a layer of crushed pineapple. Sprinkle w/ coconut flakes, freeze.
>> Caribbean Ice Cream Pie Recipe
Old-Fashioned Lemon Pie Recipe
Ingredients:
1.5 c of white sugar
2 Tbsps of cornstarch
1.5 c of water
1/3 tsp of cream-of-tartar
1 Tbsp of butter
3 pcs of eggs
1 pie crust; baked
2 pcs lemons (juiced); zests grated
Instructions:
Combine 1 c of water, butter and 1 c of sugar in pan. Let it boil for 3 mins. Mix cornstarch w/ 1/2 c of water then add to pan. Stir it well.
Next, add the lemon juice and grated zests. Add yolks then thoroughly stir ’til mixture will thicken. Remove pan from the heat; let it cool.
Meanwhile, beat whites ’til stiff then add the rest of sugar to the white gradually then fold 1/3 of egg-white mix into filling. Then, pour the filling into prepared pie crust. Add the cream-of-tartar to the remaining egg-white mixture so meringue will form
Top w/ meringue. Preheat oven (400 deg F) then turn off right before putting pie in. Bake pie about 15 mins ’til meringue turns golden-brown.
>> Old-Fashioned Lemon Pie Recipe