Everyone Loves Pies!
Everyone loves to have pies. There is a point when each family had special recipes to make pies. You have recipes for a multitude of pies. It could be apple pie, avocado pie, coconut pie or chocolate pie. You can even find recipes for your kids. Kids love chocolate. Chocolate angel pie is something that you can make for them. Enjoy!
Peach Sour Cream Pie
(Ready in about 1-hour Servings 4 to 6)
Ingredients:
3 1 (9-inch) pastry crust, unbaked
1 cup sour cream
½ cup sugar
1 tablespoon cornstarch
2 eggs, lightly beaten
1 teaspoon vanilla
¼ teaspoon mace
8 medium peaches, peeled and cut into ¼-inch-thick slices
1 recipe Butter Crumble
Directions:
1. Heat the oven to 425°F.
2. Arrange the pie crust using foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, then remove the lining and weights and bake for an
3. Additional 10 minutes. Set aside to cool.
4. In a large bowl, whisk together the sour cream, sugar, and cornstarch until smooth. Add the eggs, vanilla, and mace and whisk until well combined.
5. Fold in the sliced peaches, pour them into crust, and top with the crumble.
6. Bake for 30 to 35 minutes. Cool to room temperature before serving.
Pumpkin Pie
(Ready in about 1-hour Servings 4 to 6)
Ingredients:
¾ cup sugar
One teaspoon cinnamon
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon fresh grated nutmeg
2 eggs
15 ounces pumpkin purée
12 ounces evaporated milk
1 (9-inch) pastry crust, unbaked
Directions:
1. Heat the oven to 425°F.
2. In a huge bowl, whisk together the sugar, cinnamon, salt, allspice, cloves, and nutmeg until well combined.
3. Add the eggs, pumpkin, and evaporated milk and whisk until smooth.
4. Pour the mixture into the prepared pastry crust and place on a baking sheet.
5. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40 to 45 minutes, or until the filling is set at the edges and just slightly wobbly in the center.
6. Cool for 3 hours on a wire rack before slicing.
7. Lemon Meringue Pie
8. Tart and sweet, lemon meringue pie is popular all year round.
Rhubarb Pie
(Ready in about 45 minutesServing 6-8)
Ingredients:
½ cup all-purpose flour
1½ cups sugar
¼ teaspoon salt
4 cups rhubarb, cut into 1-inch pieces
1 (9-inch) pastry crust, unbaked
3 tablespoons butter
1 egg, beaten
1 (9-inch) Flaky Pie Crust
Directions:
1. Heat the oven to 350°F.
2. In a wide bowl, merge the flour, sugar, and salt. Add the rhubarb and toss to coat.
3. Pour the mixture into the pastry crust. Dot the top with the butter. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere.
4. Prime with the second crust and cut the dough to 1 inch of the pan’s edge.
5. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
6. Put the pie on a baking foil and bake, in the lower third of the oven, for 45 minutes to 1 hour, or until the fruit is tender and the crust is golden brown all over. Cool on a rack before serving.
Chocolate Cookie Crust
(Ready in about 30 minutes yields 1 (9-inch) crust)
Ingredients:
1½ cups chocolate wafer cookie crumbs
2 tablespoons sugar
Six tablespoons unsalted butter, melted
Chocolate Wafer Cookie Substitutes
If chocolate wafer cookies are not available, then a good substitute is chocolate graham crackers. To punch up the chocolate flavor, add a tablespoon of Dutch processed cocoa powder to the crumbs.
Directions:
1. Heat the oven to 350°F.
2. Combine the cookie crumbs, sugar, and butter in a medium bowl until well combined.
3. Strain the mixture equally into a 9-inch pie pan.
4. Bake for 10 to 12 minutes, or until the crust is firm in the center when pressed One.
5. Cool completely before filling.
Ingredients:
3 1 (9-inch) pastry crust, unbaked
1 cup sour cream
½ cup sugar
1 tablespoon cornstarch
2 eggs, lightly beaten
1 teaspoon vanilla
¼ teaspoon mace
8 medium peaches, peeled and cut into ¼-inch-thick slices
1 recipe Butter Crumble
Directions:
1. Heat the oven to 425°F.
2. Arrange the pie crust using foil or parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, then remove the lining and weights and bake for an
3. Additional 10 minutes. Set aside to cool.
4. In a large bowl, whisk together the sour cream, sugar, and cornstarch until smooth. Add the eggs, vanilla, and mace and whisk until well combined.
5. Fold in the sliced peaches, pour them into crust, and top with the crumble.
6. Bake for 30 to 35 minutes. Cool to room temperature before serving.
Pumpkin Pie
(Ready in about 1-hour Servings 4 to 6)
Ingredients:
¾ cup sugar
One teaspoon cinnamon
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cloves
⅛ teaspoon fresh grated nutmeg
2 eggs
15 ounces pumpkin purée
12 ounces evaporated milk
1 (9-inch) pastry crust, unbaked
Directions:
1. Heat the oven to 425°F.
2. In a huge bowl, whisk together the sugar, cinnamon, salt, allspice, cloves, and nutmeg until well combined.
3. Add the eggs, pumpkin, and evaporated milk and whisk until smooth.
4. Pour the mixture into the prepared pastry crust and place on a baking sheet.
5. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40 to 45 minutes, or until the filling is set at the edges and just slightly wobbly in the center.
6. Cool for 3 hours on a wire rack before slicing.
7. Lemon Meringue Pie
8. Tart and sweet, lemon meringue pie is popular all year round.
Rhubarb Pie
(Ready in about 45 minutesServing 6-8)
Ingredients:
½ cup all-purpose flour
1½ cups sugar
¼ teaspoon salt
4 cups rhubarb, cut into 1-inch pieces
1 (9-inch) pastry crust, unbaked
3 tablespoons butter
1 egg, beaten
1 (9-inch) Flaky Pie Crust
Directions:
1. Heat the oven to 350°F.
2. In a wide bowl, merge the flour, sugar, and salt. Add the rhubarb and toss to coat.
3. Pour the mixture into the pastry crust. Dot the top with the butter. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere.
4. Prime with the second crust and cut the dough to 1 inch of the pan’s edge.
5. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
6. Put the pie on a baking foil and bake, in the lower third of the oven, for 45 minutes to 1 hour, or until the fruit is tender and the crust is golden brown all over. Cool on a rack before serving.
Chocolate Cookie Crust
(Ready in about 30 minutes yields 1 (9-inch) crust)
Ingredients:
1½ cups chocolate wafer cookie crumbs
2 tablespoons sugar
Six tablespoons unsalted butter, melted
Chocolate Wafer Cookie Substitutes
If chocolate wafer cookies are not available, then a good substitute is chocolate graham crackers. To punch up the chocolate flavor, add a tablespoon of Dutch processed cocoa powder to the crumbs.
Directions:
1. Heat the oven to 350°F.
2. Combine the cookie crumbs, sugar, and butter in a medium bowl until well combined.
3. Strain the mixture equally into a 9-inch pie pan.
4. Bake for 10 to 12 minutes, or until the crust is firm in the center when pressed One.
5. Cool completely before filling.