Caramel Candy Pie Recipe
Ingredients:
1 pc of pie crust (9 inch, of your choice)
For the Filling:
1 pk of gelatin (unflavored)
1/4 c of water (cold)
1 c of milk
1 pkg of caramels (14 oz)
1-1/2 c of cream (whipped)
For the Topping:
2 Tbsps of sugar (granulated)
1/4 c of almonds; slivered
Instructions:
Soften the gelatin with water then set on the side. Combine caramels and milk on a saucepan; cook above gentle heat till caramels melt and the mixture becomes smooth, while occasionally stirring. Add the gelatin and stir till dissolved completely.
Place inside the refrigerator for 60 mins till set; stir occasionally. Fold the mixture of caramel onto the cream. Spread onto the crust evenly and place inside the refrigerator for 2 hrs till firm.
Combine almonds and sugar on a skillet above gentle heat; cook till sugar melts and the almonds turn golden, while stirring continuously. Quickly spread onto greased baking sheer or foil. Let it cool to harden; break it apart. Garnish onto the pie.
>> Caramel Candy Pie Recipe
Ambrosia Cream Pie Recipe
Ingredients:
11 oz of canned orange segments (Mandarin); drained well
8 oz of canned pineapple (crushed); drained well
1 c of milk (whole)
1 pkg of pudding & pie filling mix (small, vanilla)
1 c of nondairy topping (frozen, whipping); thawed
4 oz of coconut flakes (sweetened)
6 oz of pie crust (crumbs)
Additional topping (whipped)
Additional coconut (sweetened)
Instructions:
Chop the oranges then gently press them along with pineapple in paper towel(s) to absorb excess liquid. Combine pudding & filling mix and milk; stir thoroughly. Add the topping then stir thoroughly. Add the coconut, pineapple, and oranges; stir thoroughly.
Pour onto the crust and cover. Place inside the refrigerator till firm. Garnish additional coconut and topping, if preferred.
>> Ambrosia Cream Pie Recipe
Apple Cider Pie Recipe
Ingredients:
2 tsps of vinegar (cider)
1/4 c of chilled water
1/3 c of butter or margarine (cold); cut to small pcs
2 c of flour (all-purpose)
1/4 c of solid shortening (vegetable)
3 c of apple-cider
3/4 c of white sugar
1.5 tsps of white sugar
1/2 tsp of cinnamon (ground)
1/4 c of flour (all-purpose)
1/8 tsp of nutmeg or mace (ground)
5 pcs of apples (Braeburn or Granny-smith, large, 2.5 lbs)
3 pcs of apples (Cortland or Golden-Delicious, large, 1.5 lbs)
Instructions:
Boil the apple-cider in saucepan for 20 mins or ’til reduced into half a cup then cool for 20 mins. This may be prepared three days before. To create crust, mix vinegar and water in measuring cup. Process butter, shortening and flour w/ on and off turns ’til coarse-textured crumbs will form.
While the processor is still on, add the water-mixure. Process ’til dough leaves the side of the bowl. Mix vinegar and water in a measure (1-cup) so crust can be formed by-hand. Put the flour into medium bowl.
Next, cut shortening and butter in w/ two knives or a pastry cuter ’til mixture will resemble coarse-textured crumbs. Then, stir water mix in w/ fork ’til crumbs will together clump in one dough. Then, gather the dough to one ball and divide into two, flatten every half into one disk then wrap w/ wax-paper.
Refrigerate for 45 mins or ’til fairly firm to roll. Prepare the filling by combining flour, mace/nutmeg, cinnamon along w/ sugar in large mixing bowl. Half, core then pare apples. Then, cut every half to wedges 1/2-inch thick and cut the wedges into half-crosswise.
Put in sugar mix along w/ reduced apple-cider. Toss ’til coated evenly. Preheat the oven (425 deg F). Next, position the rack into lowest-part of the oven.
Prepare pie pan (9-inch). Roll 1/2 dough out to a 12 inch circle on lightly-floured surface w/ lightly-floured pin. Fit the circle in pie pan. Spoon the filling onto piecrust, making sure it’s higher on the middle.
Roll the rest of dough to a 12 inch circle. Put it over the filling and press the edges then roll them up so a rim evenly forms. Crimp or flute decoratively and brush the top w/ water. Sprinkle w/ 1.5 tsps sugar.
Then, cut the slits on the top so steam can escape. Put the pie onto baking sheet so drips may be caught, if there are any. Bake 25 mins then reduce temperature (350 deg F).
Bake 40 – 50 mins more ’til crust turns golden-brown, apples become tender if pierced thru slit then the juices will bubble. When done, remove it and transfer to rack. Can be served completely cool or while still warm.
>> Apple Cider Pie Recipe
Bluegrass Pie Recipe
Ingredients:
Pie Crust:
1-1/2 c of flour; sifted
1/2 tsp of sugar (granulated)
1/2 tsp of salt
8 Tbsps of butter (unsalted, very cold); cut to pieces
2 Tbsps of shortening (solid, very cold)
4 Tbsps of water (ice)
For the Filling:
4 Tbsps of butter (unsalted)
1/4 c of sugar (brown)
1/2 c of sugar (granulated)
2 Tbsps of flour
1/4 c of bourbon
1/2 c of corn syrup (dark)
1/8 tsp of salt
1 tsp of vanilla extract
1 c of walnuts; chopped
1 c of chocolate morsels (or more)
3 pcs of eggs (large)
For the Tangy Whipped Cream
1 c of cream
1 c of sour cream (or creme fraiche)
Instructions:
Combine salt, sugar, and flour; add the butter pieces and solid shortening; cut till mixture seems flaky. Sprinkle (ice) water and transfer on a processor; pulse till smooth and formed to a dough. Flatten the dough to disk and wrap it with a plastic wrapper. Place inside the refrigerator for half an hour.
Roll the dough to a round, 3-4 inches bigger than the pie dish. Set on the dish and let it extend to 3/4-inch beyond dish rim. Crimp edges and place inside the refrigerator for half an hour till chilled.
Preheat the oven (375 degrees F). Combine sugar and butter; beat thoroughly till fluffy and creamy. Add the flour; mix thoroughly till absorbed well. Add the eggs individually, while mixing continuously.
Add syrup, vanilla, bourbon, and salt; mix thoroughly and fold the nuts into the mixture. Sprinkle the morsels onto the base of crust and pour over prepared batter. Place inside preheated oven then bake for 40 mins. Take out from the oven; let it set then top it with a vanilla sherbet or “tangy whipped cream”.
To make the tangy cream, use chilled beaters and beat the cream thoroughly till its peak form slightly stiff. Fold the (sour) cream onto the mixture.
>> Bluegrass Pie Recipe
Cheddar Cheese Pie Crust Recipe
Ingredients:
3.5 c of flour (all-purpose)
1 c of cheese (Cheddar); shredded
1/2 c of butter (unsalted); softened
2 Tbsps of white sugar
1.5 c of solid shortening (vegetable)
1/2 c of iced water
1/2 tsp of salt
Instructions:
Sift the flour; set it aside. Cream butter and cheese in bowl ’til smooth. Mix the shortening gently into the cheese mix ’til combined slightly. By use of hands, cut the flour in to the cheese mix ’til a coarse-meal is resembled.
Dissolve sugar and salt into iced water then add the water gradually into the cheese mix. Blend by use of hands ’til a compact ball can be formed. Remember not to over-mix. Then, divide the dough to two balls, then seal into cling wrap.
Chill about half an hour or more before dough is rolled out. Once chilled, roll out every ball to 1/8-inch thick on lightly-floured surface, into size two inches bigger than pie pan. Once the base piecrust becomes fitted in the pan, trim the edges.
>> Cheddar Cheese Pie Crust Recipe
Peanut Butter Custard Pie Recipe
Ingredients:
1 pie shell (10 inch deep-dish); baked & cooled
1/3 c of cornstarch
3 pcs of yolks of large eggs
3 c of milk
2 Tbsps of margarine or butter
1/2 c of white sugar
1/2 c of peanut butter (creamy)
1/4 tsp of salt
1-1/4 tsps of vanilla flavor extract
3 pcs of whites of large eggs
1/4 tsp of cream-of-tartar
1/3 c of white sugar
Instructions:
While cooling the crust, make the filling. Mix milk, yolks, cornstarch salt and sugar in 2 quart saucepan. Add the margarine in. Cook for 15 mins on medium-low heat, frequently stirring ’til mixture thickens and boils then boil for 1 min.
Remove pan from the heat and stir vanilla and peanut butter in. Pour the filling onto cooled crust. Refrigerate w/ cover ’til set for 4 hrs or more.
For the meringue, beat the whites ’til stiff. Slowly add cream-of-tartar and sugar; beat ’til glossy. Then, spread meringue onto pie sealing edges of crust. Bake over 375 deg F then toast ’til golden-brown.
Cool pie to room-temperature. Before pie is served, top w/ 8 ozs of cream (whipped and thawed). Makes 8-10 servings.
>> Peanut Butter Custard Pie Recipe
Mango Meringue Pie Recipe
Ingredients:
2 tsp of white sugar
1.5 c of flour (all-purpose)
8 Tbsps of cold butter (unsalted); cut to pea-size pcs
3 – 4 Tbsps of iced water
3 Tbsps of shortening (vegetable)
2 Tbsps of cornstarch
3/4 c of water
4 pcs of yolks of egg (large)
2 Tbsps of fresh juice (lemon)
2 pcs of eggs (large)
3 pcs of mangoes (ripe); peeled & sliced
1/2 c of white sugar
4 Tbsps of butter (unsalted)
1/2 c of white sugar
5 pcs of whites of eggs (large)
1/4 tsp of salt
Cream-of-tartar
To make dough, flatten shortening in between two wax-paper sheets to 1/8-inch thick. Remove upper sheet then draw criss-cross pattern w/ a knife on shortening so it is divided into half-inch squares. About 30 mins or more, put in freezer.
In large mixing bowl, combine sugar and flour together. Work cold butter to mixture w/ use of pastry cutter ’til a coarse meal is resembled. Quickly blend in squares of shortening. Sprinkle onto iced water then mix w/ fingers ’til dough forms into balls.
Wrap dough w/ plastic wrap then chill for 2 hrs up to overnight. Meanwhile, roll dough on lightly-floured surface into one 12 inc circle, 1/2-inch thick. Then fit dough into pie baking plate (9-inch).
Fold hanging dough under its self and crip decoratively against rims of plate. Prick all of pan’s bottom w/ fork. Then, freeze about 30 mins.
Set rack into center of oven then preheat (400 deg F). Next, line pie crust w/ foil then weigh down w/ weights for pies or dry beans; bake about 20 mins. Remove foil, weights then bake 8 mins more or ’til very light brown. Cool pan on rack.
For the filling or curd, whisk juice, 1/4 c of water along w/ cornstarch together in medium mixing bowl ’til smooth. Next, whisk yolks and eggs in. Puree mangoes w/ remaining water into blender.
Combine sugar, puree and butter in medium glass pan then bring it to boil on medium stove heat. Constantly whisk then drizzle 1/2 of hot mixture into cornstarch-mixture slowly. Return mixture into saucepan.
Cook, constantly whisking, scraping base of pan ’til small bubbles appear for ten seconds. Then, strain curd onto fine sieve pouring into pie crust. Let it cool about an hour; refrigerate ’til set and chilled.
For meringue, combine whites, salt, cream-of-tartar and 1/2 c of sugar inside dry large mixing bowl then set onto a pan w/ boiling water. Constantly whisk ’til mixture becomes lukewarm. Take out pan from heat then continue whisking ’til whites form stiff-peaks.
Using spoon’s back, spread meringue onto filling of pie. Make sure meringue covers crust. Pull meringue strands w/ spoon. Set pie below a heated broiler about 20 secs or use a torch to pass flame over meringue ’til lightly brown into spots.
>> Mango Meringue Pie Recipe