Strawberry Pie (with cornstarch glaze)

Strawberry Pie (with cornstarch glaze)

Looking forward to real local fresh strawberries for this, YUM!

4 cups strawberries
1 cup water
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
10-inch baked pie shell

Combine 1 cup of the berries, 2/3 cup water, and lemon juice in a
saucepan. Simmer over low heat for about three minutes. Strain the
berries from the juice.

Mix the sugar, cornstarch, and remaining water and add to the hot
berry juice mixture. Bring to a boil, stirring constantly. Remove from
heat and cool. Put the other 3 cups of berries in a 10-inch baked pie
shell and pour the glaze over the top and chill. Great with or without
whipped cream!

EASY LEMON ICE BOX PIE

EASY LEMON ICE BOX PIE
Brought to you by
Lawry's

1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub Cool Whip

Mix everything together until smooth and pour into pie crust.
Refrigerate until set about 1 hour.

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Prep Time: 10 minutes
Cook Time: 55 to 65 minutes
Chill Time: 2 hours
Yield: 1 pie

CLASSIC PUMPKIN PIE:
* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 2 eggs
* 1/2 cup Karo® Dark (preferred) or Light Corn Syrup
* 1 can (15 or 16 ounces) canned pumpkin
* 1 can (12 fluid ounces) evaporated milk
* 1 (9 to 9.5-inch) unbaked deep-dish pie crust

CINNAMON & SPICE WHIPPED CREAM:
* 1 cup whipping cream
* 2 tablespoons brown sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* Dash ground nutmeg

1. Preheat oven to 425°F.

2. FOR PIE: Mix sugar, salt, cinnamon, ginger and cloves together in
a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and
evaporated milk; blend well.

3. Pour filling carefully into pie crust. PLEASE NOTE: Do not
overfill crust. The amount of filling prepared may exceed the
capacity of a 9-inch pie crust.

4. Bake for 15 minutes; reduce oven temperature to 350°F and continue
baking for 40 to 50 minutes, or until knife inserted in center of pie
comes out clean. Cool on wire rack for 2 hours before serving.

5. FOR WHIPPED CREAM: Pour cream into medium-sized bowl. Beat cream 3
to 4 minutes until soft peaks begin to form. Gradually add brown
sugar, being careful not to over beat. Fold in vanilla, cinnamon and
nutmeg.

6. TIPS: For best results use chilled bowl and beaters to prepare
whipped cream.

Source: Karo

Pillsbury Easy as Pie!

I was given a lovely basket of pie necessities to keep or share. I am going to give it to an off line friend, who should love it just as much as I do, and really needs it!

The idea is that Pillsbury pie crusts make pie easy as well...pie! I've said it before, I made a fruit pie with a double crust and it was done about as fast as the last cake I made! I really like the new "unroll" and use design. The old folded way was always more of a pain, almost as difficult as from scratch sometimes!

How about a super easy fruit pie or my favorite chicken pot pie.
The basket contains 2 glass pie plates, a pie server, a CD-rom of recipes and pictures of pies, and a pie cut out set.

Blackberry Pie - TNT

I made this yesterday at my Mom's and there is nothing left to take a photo of! We always think pie takes so long to make, but this came together faster than the last cake I baked.


1 pkg pie crust (2 crusts)
1 16oz bag of frozen blackberries
1 Pkg blackberry jello
3 Tbs cornstarch
1 cup sugar
1 cup water

Line a 9" pie plate with the bottom crust. In a saucepan bring water, sugar, jello, cornstarch to a boil & let thicken, pour in berries. Pour all into the prepared crust, then cover with the second crust. Crimp the edges together, cut slits in the crust then brush it with milk.

Bake at 350 degrees until golden.

PEACH PIE

PEACH PIE

2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.

In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt.
Add reserved syrup and cook, stirring constantly, over medium heat
until mixture becomes thick and bubbly.

Add butter, lemon juice and peaches. Remove from heat and allow to cool.

Meanwhile, line a 9 inch pie dish with pie crust; fill.

Using a wavy-edged pastry wheel, cut upper pastry crust into lattice
strips (optional). Put lattice strips on top of filled pie and dust
with cinnamon sugar.

Bake at 400°F degrees 40 to 45 minutes until golden brown.

Serve with vanilla ice cream topped with peach syrup or garnished
simply with a sprig of fresh mint.

Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie
Recipe courtesy Paula Deen
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir
in eggs. Gradually add milk and mix well. Pour into pie shell. Bake
for about 40 minutes or until set.

Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and
lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

Creamy Cheese Pie

Simple ingredients, easy to make, just the way I like it!

CREAMY CHEESE PIE

8 ounce package cream cheese softened
1/3 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
4 ounce container Cool Whip thawed
1 graham cracker crust

Beat cheese until smooth. Gradually beat in sugar. Blend in sour
cream and vanilla; fold in whipped topping until thoroughly blended.
Spoon into crust. Chill until set, about 4 hours. Serve topped with
sweetened fresh fruit, if desired.

Pumpkin Mousse Pie

Pumpkin Mousse Pie
Ingredients

3 eggs, separated
2/3 cup evaporated milk
2/3 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. salt
1 pkg. (7g) unflavoured gelatin
1/4 cup water
1 1/2 cups pumpkin puree, unsweetened
1 tsp. vanilla
2 Tbs. vanilla
3/4 cup whipping cream
1 deep dish pie shell

Instructions:

1. In a double boiler beat egg yolks with milk, brown sugar,
cinnnamon, cloves, ginger and salt; simmer for 8 minutes until
slightly thickened.
2. In a bowl, sprinkle gelatin over water and let stand for 5 minutes;
stir into hot egg mixture and cook stirring frequently for 5 minutes.
3. Remove mixture from heat, tranfer to mixing bowl and stir in
pumpkin puree and vanilla; let cool to room temperature
4. In a separate bowl, beat whipped cream until stiff peaks form,
adding granulated sugar as you go.
5. Fold into pumpkin mixture and pour into baked pie shell
6. Refrigerate for at least 2 hours or overnight at most.

Lemon Pudding Cheesecake Pie

Doesn't get much easier than this!

Lemon Pudding Cheesecake Pie

1 pkg. Cream cheese (8oz.)
2 c. Milk
1 pkg. Lemon instant pudding
1 Graham cracker pie crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cup milk to
pudding mix. Beat slowly with beater, just until well mixed. Pour into
crust and chill.

Strawberry pie

Taste of Home Strawberry Pie

Strawberry Pie

Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests.

Interesting tip from the website ~"I sometimes substitute fresh peaches and peach gelatin," notes D. Smith of Feasterville-Trevose, Pennsylvania.~

SERVINGS: 8
TIME: Prep: 20 min. + chilling
Ingredients:

* 2 pints fresh strawberries, hulled
* 2 tablespoons cornstarch
* 1-1/2 cups cold water
* 1 package (.3 ounce) sugar-free strawberry gelatin
* 3 tablespoons sugar
* 1 reduced-fat graham cracker crust (8 inches)
* 2 cups reduced-fat whipped topping

Directions:
Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.

Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

Mini Peach Pies

Just had to share this link Mini Peach Pies

These look so easy with a huge yummy payoff!

Apple Slab cake

I got this from a yahoo recipe group years ago. I think I have only made it once, but it was yummy, more like a really big flat pie than a cake though. I don't think I used the number of apples (just because I am lazy & don't have an apple peeler yet!) It WAS worth the effort.

JUDY'S APPLE SLAB CAKE (R-USA)
Recipe by Joan E. Bergner, Wauwatosa, Wisconsin
3 cups flour
2 tablespoons flour
1/2 teaspoon salt
3 tablespoons sugar
1 1/2 cups sugar -- (up to 2)
1 teaspoon baking powder
1 cup solid vegetable shortening
2 egg yolks
8 tablespoons water
6 teaspoons warm water
14 medium tart apples, pared and sliced (up to 16)
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon butter
2 tablespoons lemon juice
2 cups powdered sugar
To make crust:
Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives. In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan.
To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice. Preheat oven to 350 degrees.
Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown. When pie is done, remove from oven and cool completely on wire rack. Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled pie with glaze. Makes 15 to 20 servings.


Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake as requested by Dorothy Mankiewicz, Milwaukee. She wrote: "Enclosed is an old family recipe for Apple Slab Cake of my grandmother's, given to me by my aunt. Dorothy Mankiewicz said her mother's cake was filled with applesauce and that might have been so, but the apples in my recipe cook down to an applesauce consistency, so I think this one is comparable to hers. "This is a large cake and takes some time to prepare, but well worth the time and effort. It is enjoyed in our family by three generations." Although this dessert is called a cake, the consistency is more similar to that of a pie.

Crockpot Apple Pie

Crock pot Apple Pie
8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons margarine/butter
3/4 cup sugar substitute (or 1 1/2 cups sugar)
1/2 cup egg substitute
1 teaspoon vanilla extract
1-1/2 cup Reduced Fat biscuit baking mix, divided
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crock pot. Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 c biscuit mix. Spoon over apples. Combine the 1 cup biscuit mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Chocolate Pecan Pie

Chocolate Pecan Pie


Ingredients:

1 cup light corn syrup
3 eggs
1/3 cup of butter, melted
1 cup brown sugar
1 dash vanilla
1 dash salt
2 cups pecans, broken
1 pie shell., uncooked
5 ounces of milk chocolate

Instructions:

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and melted butter and whisk
briskly. Add the brown sugar and mix well. Add the vanilla, salt and
pecans. Incorporate.

Pour the mixture into the pie shell and drop in the
chocolate pieces. Wrap the edge of the pie with foil to help keep the
crust from over browning and drying out. Place the pie on a
small sheet pan and put it into the hot oven for about one
hour, until the center is set and the pie is golden brown.

Best served at room temperature or warmed slightly in the
microwave oven with vanilla ice cream on the side