4th Annual #LovethePie Party & Whirlpool Range Giveaway {ended}!
Pie lovers from all over the internet will gather here this week to celebrate the great American icon sharing recipes at Love the Pie and a chance to win a new Whirlpool range.
“People love to make pie for a variety of different reasons. For some, it’s a welcome, tactile relief from the tedium of their nine to five job. For others, it’s about creating a family tradition or a legacy they can pass on to their children. For still others, it’s all about sharing and the sheer joy that comes from making a pie and giving it away to a neighbor or friend.” ~ Ken Haedrich, The Pie Academy
Pie Fun Facts:
According to a 2008 survey by Crisco® and American Pie Council:
• Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
• Pie just isn’t for after-dinner dessert. Thirty-five percent of Americans say they’ve had pies for breakfast. Pies as lunch (66%) and midnight snacks (59%) also have a popular following.
• When asked what dessert Americans would prefer a friend or family member bring to their house for a holiday dinner, pie was the winner with 29%. Cake (17%) and cookies (15%) rounded out the top-three spots.
• More than one-third of Americans have eaten pie in bed
• Nearly one in four women believe that they make the best pie – better than Mom or Grandma
• Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
If you ask me, the best thing about Thanksgiving is choosing which pie to sample first.
Ok, so many pies are baked right? You could bake some really amazing pies in a new Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System .
About six weeks ago, I got all new Whirlpool appliances in my kitchen. I love opening the 29 cu. ft refrigerator and being able to easily see the food inside, no more left overs are left in a dark spot behind the milk. I love how I can run a small load in the Dishwasher using only the Top Rack Wash Option and how it automatically selects the right wash and dry settings for my load by using two separate sensors to measure temperature, soil level and load size! I love all the extra counter space I gained by installing my new microwave over my range, and it’s SO easy to clean with the CleanRelease® non-stick interior. But my biggest love has to be my new range with induction and convection cooking!
Here are a few of the features of the Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
- AccuBake® Temperature Management System Achieve uniform baking results every time with the AccuBake® temperature management system. A built-in sensor monitors oven temperature and controls the cooking elements to deliver consistent, delicious results every time.
- TimeSavor™ Plus True Convection Cooking System Seal in flavor and juices with the TimeSavor™ Plus true convection cooking system. A rear fan and a third heating element in the back of the oven circulate hot air over, under and around food to bake quicker than an oven without true convection. TimeSavor™ Plus true convection cooking roasts up to 30% faster.
- AquaLift™ Self-Clean technology delivers easy and odor-free oven cleaning in only 50 minutes. Our most energy-efficient cleaning self-cleaning cycle available uses water and low-heat to release baked-on foods from the bottom of the oven. When the cleaning cycle is complete, soils and excess water can be easily removed with a dry towel.
- Induction cooking technology This advanced cooktop offers faster, more efficient cooking technology and easier cleaning. The 9″ 3,200-watt Induction Boost element even boils water in half the time by transferring energy directly into any magnetic cookware.
- Rapid PreheatRapid Preheat uses all of the elements and a rear fan to heat the oven quickly and efficiently. Now you can save time when single-rack baking with 25% faster preheating.
- EasyView™ extra-large oven window Keep the heat inside your oven while checking on dishes through the industry’s largest window available. Now you can keep a close eye on cooking progress without opening the door or disturbing oven temperature with the new EasyView™ extra-large oven window.
Amazing right?! I love being in the kitchen, but now, I never want to leave the kitchen!
My friends at Whirlpool love pie too and would like to give one lucky TidyMom reader the same range I have and love, Whirlpool Gold® 6.2 cu. ft. Capacity Induction Range with TimeSavor™ Plus True Convection Cooking System
To help you bake those pies, my friend Ken Haedrich, one of the country’s foremost baking authorities and bestselling author, would like for you all to join The Pie Academy (it’s FREE). The Pie Academy is is an online community dedicated to the idea that anyone can learn to make great pies from scratch.
Ken would like to give one lucky TidyMom reader signed copies of his bestselling Pie book and The Old Farmer’s Everyday Baking Almanac along with a Le Creuset Pie Plate.
Some pretty fabulous giveaways! right?!
How to Enter:
Required:
1. Write and post a recipe on your blog featuring a pie, tart or cobbler. (can be an old post…just PLEASE be sure to link back AND follow #2 below)
2. Include the line below in your blog post. (you MUST include this line to be eligible for prizes)
“Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range”
3. Add the link to your pie post to the inlinkz widget below then use the Rafflecopter widget at the end of this post to enter the giveaway . *you can link up to 2 posts
4. Don’t have a blog? no problem…..leave your recipe in the comments on this post (one recipe per person/email address) then be sure to use the Rafflecopter widget at the end of this post to enter the giveaway.
Ok, ready to link up? I will keep the linky open thru November 19, 2012. Anyone can participate in the link up, but the prizes will ship to US addresses only. You must follow the directions in the Rafflecopter widget at the very end of this post to be entered in the giveaway.
– if you have any question you can email me at tidymom (at) charter (dot) net
Loading InLinkz …
If you don’t see the widget, be patient because it might take a minute to load
Disclosure: I have a working relationship with Whirlpool Corporation. As part of that relationship, I was thrilled to have Whirlpool be the official sponsor of Love the Pie 2012 . As always, all opinions and views are my own. Giveaways sponsored by Whirlpool and Ken Haedrich.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
I don`t have `my own`pie recipe, but I do have my grandma`s “secret” cherry pie recipe:
1 box roll out Pillsbury Pie Crust
1 can cherry pie filling
Roll out one pie crust. Dump in cherry pie filling. Roll out other pie crust. Cut in strips and cover cherry pie filling.
Seriously. My grandma was a great cook (noodles from scratch, the whole she-bang) and I loved the cherry pie she made every year. When I was married, I asked for the recipe so I could make it myself. And this is what she told me. It must have been so great because she made it with lots of love:)
Two large Hershey candy bars
18 large marshmallows cut up
1/2 cup whole milk
8 oz Cool Whip
You can use a ready-made pie crust or make one. I like to use mini pie crusts.
Directions
1. Melt candy bar and marshmallows in milk over low until smooth. Cool.
2. Stir in 9 oz. Cool Whip into chocolate mixture.
3. Pour into baked pie shell and keep cool until ready to serve.
4. Spoon a large helping of cool whip on your slice of pie!
Pretzel Pie
I love pecan pie, but hate the pecans so I always make it with pretzels, sooooo good!
Filling:
4 Eggs
1¼ c sugar
½ c + 2 T unsalted butter, melted & cooled
¾ c light corn syrup
1 t vanilla
Deep Dish Pie Shell, unbaked
Topping:
1-½ c crushed pretzels
3 T butter, melted
2 T sugar
Preheat oven to 350.
Mix Filling ingredients with wire wisk until well combined. Pour into pie shell.
Combine topping ingredients, stir well with spoon to coat pretzels. Sprinkle evenly over pie.
Bake 350 oven 1 hour, covering with foil after 30 minutes to prevent over browning.
I linked up my Marshmallow Nutella Hand Pies
Just leaving a blog post that I linked up my pie to the
[…] join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool […]
Blueberry Banana Cream Pie
1 10″ cooked pie crust
8oz cream cheese, softened
1/3 cup sugar
1 (21 oz) can blueberry pie filling
3 bananas, sliced
1 1/2 c. Whipping cream
1 1/2 tbsp powdered sugar
1/2 tsp vanilla
Combine cream cheese and sugar. Beat at high speed with an electric mixer until light and fluffy. Spread evenly in bottom of cooled pie shell. Arrange banana slices on cream cheese layer. Spread pie filling over bananas. Add powdered sugar and vanilla to whipping cream. Whip until fluffy. Swirl over top of pie filling
Chill for several hours then enjoy!
Honey Lemon Meringue Pie
Adapted from the America’s Test Kitchen
1 baked and cooled 9 inch pie crust
Filling
1 1/2 cups cold water
3/4 cup honey
1/4 cup cornstarch
1/8 tsp salt
6 large egg yolks
1 Tbs grated lemon zest
1/2 cup fresh lemon juice (about 3 lemons)
2 Tbs coconut oil
Meringue
3/4 cup sugar
1/3 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
pinch salt
1/4 tsp vanilla extract
For the filling: Bring water, honey, cornstarch and salt to a simmer in a large saucepan over medium heat, whisking constantly. When mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in lemon zest, then lemon juice, and then coconut oil. Return the mixture to brief simmer until thickened, then remove pan from heat. Pour filling into the baked and cooled pie crust. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate until filling is cold, or about 2 hours.
For the meringue: Adjust oven rack to middle position, preheat oven to 400 degrees. Bring sugar, and water to a boil over medium-high heat and cook until the mixture is slightly thickened and syrupy (about 235 on a candy thermometer), 3 to 4 minutes. Remove from the heat and cover to keep warm. In a large bowl, whip the egg whites, cream of tartar, and salt together with electric mixer on medium low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and whip the whites until shiny and soft peaks form, 1 to 3 minutes. Reduce mixer to medium and slowly add hot syrup, avoiding whisk and sides of bowl. Add vanilla, increase mixer speed to medium high and continue to whip mixture until cooled slightly and very thick and shiny, 3 to 6 minutes. Dollop meringue evenly over top of pie and spread on top of pie, making sure it adheres to the crust. Bake until meringue is golden brown about 6 minutes. Let pie cook until filling is set, about 2 hours.
Mom’s Family Favorite Apple Pie
Crust:
2/3 cup of Crisco Shortening
2 Cups Flour
1 tsp Salt
4 to 6 TBSP Ice Water
Mix Together – Chill Slightly. Divide in half, roll out for top and bottom crusts.
Pie Filling:
3/4 to 1 Cup Sugar
1 to 2 TBSP Flour
1/2 to 1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Salt
4 to 5 Cups Granny Smith apples (peeled and sliced)
2 TBSP Butter
Combine sugar, flour, cinnamon, nutmeg and salt. Mix well with apples. Put apples into pastry lined pie pan.
Dot apples with butter. Top with second pastry. Bake on lower shelf in 400 degree oven for 30 to 40 minutes.
Enjoy!
I linked up my second pie.
I’ve linked up my Nectarine Crumb Pie at http://www.cookingwithveggies.com. Thanks for sponsoring this!
Sugar Cream Pis
1 C Sugar
4 T flour
1/4 t salt
1 Pint heavy whipping cream
1 t vanilla
Preheat oven to 350
Mix dry ingredients then blend in cream and vanilla.
Cover with foil (be sure it’s not touching the filling!) and bake for 60 minutes. Uncover and bake until slightly browned on top (Don’t take your eyes off of it, you don’t want it to boil over!). Refrigerate uncovered overnight or for several hours. Cover with plastic wrap, will be just as delicious 4 days later!
My favorite pie is actually one that I found on allrecipes and it’s called Crustless Cranberry Pie. It’s the perfect bite of sweet and tart that keeps you coming back for more.
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Love this fabulous collection! Linking up my Chocolate Pear Pie!
Southern sweet p pie
Ingredients
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup evaporated milk
9-inch unbaked pie crust
Directions
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
I linked up!
My pies are number 139 and 140!
I love this easy to make pie:
No-Bake Sweet Potato Pie
1 package unflavored gelatin
1 cup brown sugar
1/2 teas. salt
1/2 teas. cinnamon
1/2 teas. ground ginger
1/2 teas. ground nutmeg
3/4 cup milk
2 egg yolks, save egg whites (See*)
1 can (16-oz) Yams
1 teas. vanilla extract
1/2 cup whipped cream
Graham cracker crust
In heavy saucepan, mix together gelatin, brown sugar, salt, cinnamon, ginger, and nutmeg. Stir in milk, beaten egg yolks, and pumpkin. Cook on medium heat, stir constantly until boiling and slightly thickened, about 5 minutes. Add vanilla. Chill until it is partially set.
*Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into pumpkin mixture. Pour into the chilled graham cracker crust. Refrigerate until firm. Serve with whipped cream.
I linked up my organic pumpkin pie
Our new favorite Thanksgiving pie is a Pumpkin Cream Pie.
Store bought – shortbread crust or graham cracker
8oz Cream cheese
1c. powdered sugar
1c Cool Whip
Blend cream cheese and sugar and then fold in Cool Whip. Spread mixture over crust.
1 1/4 c. Milk
1 pkg. Vanilla instant pudding
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1 c. Cool Whip
Beat milk, pudding, pumpkin, spice and Cool Whip at low speed until smooth. Pour over cream cheese mixture. Chill until set.
All linked up 🙂
Apple Pie
6 cups peeled, sliced baking apples
2 Tablespoons water
1 Tablespoon lemon juice
½ cup sugar
½ cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon salt
Pastry for double crust pie or use crunch topping.
In a saucepan, combine apples, water & lemon juice; cook over medium-low heat just until apples are tender, not mushy. (about 10 minutes) Remove from the heat and cool, do not drain**. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger, & salt; add apples and toss to coat. Place bottom pastry in pie plate; add apple mixture. Cover with top pastry; seal and flute edges. Cut slits in top crust. Bake at 450 for 10 minutes. Reduce heat to 350, Bake 35 to 45 minutes longer or until golden brown.
I love the Pumpkin Pie on the Libby’s can that is my favorite pie
I linked up Pear Crumb Pie and Custard Pie
Deep dish apple pie
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Apple Pie
Recipe by Our Best Bites
Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped
Roll half of the pastry to 1/8″ thickness on a surface that’s been sprayed with cooking spray. Gently place in a 9″ pieplate; set aside.
Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
Roll remaining pie crust 1/8″ thick (see “Pie Crusts” for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.
Such a good pie, and great for beginners! This was the first time ever making one from scratch and it turned out great and tasted sooo good!
Apple Frangipani Tart
Pastry:
1.5 cup(s) all-purpose flour
.5 teaspoon(s) salt
.5 cup(s) butter or margarine, cut up
2 tablespoon(s) vegetable shortening
Frangipane Filling:
1 can(s) (7- to 8-ounce) almond paste, crumbled
4 tablespoon(s) butter or margarine, softened
.5 cup(s) sugar
.25 teaspoon(s) salt
2 large eggs
.25 cup(s) all-purpose flour
Apple Topping:
3 medium Granny Smith apples
.25 cup(s) apricot jam
1 tablespoon(s) almond-flavor liqueur
Prepare pastry: In large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle 3 to 4 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
Shape dough into disk. Wrap disk in plastic wrap and refrigerate 30 minutes, until firm enough to roll, or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
Preheat oven to 425° F. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Ease dough round into 11-inch round tart pan with removable bottom. Fold overhang in and press dough against side of pan so it extends 1/8 inch above rim. To prevent shrinking, refrigerate tart shell 30 minutes or freeze 10 minutes to firm pastry slightly before baking.
Line tart shell with foil; fill with pie weights, dry beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 5 to 10 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Transfer tart shell in pan to wire rack. Turn oven control to 375° F.
Prepare frangipane filling: In food processor with knife blade attached, pulse almond paste, butter, sugar, and salt until mixture is crumbly. Add eggs and pulse until smooth, scraping bowl with rubber spatula if necessary. (There may be some tiny lumps remaining.) Add flour and pulse just until combined.
Peel, halve, and core apples. Very thinly slice apples. Spoon almond filling into warm tart shell and spread evenly. Arrange apple slices over filling, closely overlapping in concentric circles. Bake tart 1 hour to 1 hour and 10 minutes or until apples are tender when pierced with a knife. Cool tart slightly on wire rack.
In 1-quart saucepan, heat jam and liqueur over low heat 2 minutes or until jam melts. Press jam mixture through sieve into small bowl. Brush jam mixture over warm apple slices. Finish cooling tart on wire rack. Remove side of pan and slide tart onto serving plate. Serve tart at room temperature or refrigerate up to 1 day. If tart is refrigerated, let stand at room temperature at least 1 hour before serving.
Rainbow Dazzle Pie – Recipe
Ingredients
– 1 box pudding mix
– 2 1/2 cups milk
– 1 pie crust (I used graham cracker crust)
– food colors
– COOL WHIP
Directions
-Mix the pudding and milk according to the directions on the box.
-Divide the pudding into 3 bowls- about 2/3 cup per bowl.
-Add a few drops of color to each bowl. Any color you like. I used orange, green,,red blue You can use more, but 4 works great for cool layers of color.
-Stir to incorporate the colors
-Layer the colored pudding in the pie crust. Use the back of a spoon and try not to mix colors.
-Allow the pudding pie to set up in the refrigerator for about an hour.
-Top with COOL WHIP . Sprinke candy sprinkles all over the pie to add a razzle dazzle of color. Enjoy!
Carmel Crunch Apple Pie
2 unbaked pie crust or your favorite pie crust recipe
6-8 apples cored, peeled, sliced (pie is great with any type of apple but I usually use Grany Smith)
1 T. Flour
1 T. Sugar
1T. lemon Juice
1/3 c. cream
1/2 c. sugar
3/4 c. graham cracker crumbs
1/4c. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. broken pecans(optional)
8 carmels or about 1/2 to 2/3 cup carmel apple dip
2 t. water
1/4 c. butter
Toss apples with lemon juice, sugar and flour. Combine sugar, graham cracker crumbs, flour, salt, cinnamon, and pecans. Arrange 1/2 the apple mixture in pie shell and sprinkle with 1/2 the dry ingredients. Add remaining apples and dry ingrediants and then drizzle with the cream. I like to cram the apples down so they are nice and snug in there. Heat together over medium high heat the carmels, water and butter until melted then drizzle over the pie. Top with remaining crust. Plce small slits in the crust for vents. Bake at 350 for and hour to hour and a half or until crust is golden brown. Enjoy!
I linked up “Mamaw Pie”, Cheryl!! Would LOVE to win this. What a fabulous prize…just in time for holiday baking!! Thanks so much for hosting. I’ve been looking forward to this party for quite some time!
{HUGS},
kristi
no family recipes – I love using this one from allrecipes though! http://allrecipes.com/recipe/oreo-triple-layer-chocolate-pie/
Original recipe makes 10 servings Change Servings
32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Directions
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set.
My mom’s Apple Cider Pie
1 cup apple cider
2/3 cup sugar
6 1/2 cups sliced apples
2 Tbsp corn starch
2 Tbsp cold water
1/2 tsp cinnamon
1 Tbsp butter
double pie crust
1) Bring the cider and sugar to a boil
2) Add the apples and cook until tender, about 10 minutes
3) Combine the corn starch and water – add to the apples along with the cinnamon and butter
4) place in the double crust
5) bake at 375 for 45-50 minutes
I love this recipe!!
Peach Hand Pies
Makes 16 to 18
Ingredients
For the pastry crust:
1 3/4 cups all purpose flour
8 teaspoons granulated sugar
3/4 teaspoon kosher salt
8 tablespoons cold butter, cut into 16 pieces
4 to 6 tablespoons ice cold water
For filling:
2 cups peeled, diced peaches (can substitute other fruits, keep the measure the same)
1/4 cup granulated sugar
2 tablespoons all purpose flour
pinch of salt
1 egg, beaten with a bit of water
coarse sugar for sprinkling, optional
Directions
To prepare the dough, add the flour, sugar and salt to the bowl of a food processor. Pulse to combine. Add the butter and pulse until it forms a sandy crumb. Starting with 4 tablespoons, sprinkle the water over the flour-butter mixture and pulse until it forms a ball, about 45 seconds to 1 minute. Add another tablespoon or two of water if necessary. Dump onto an unfloured counter and form into a flat disc. Wrap in plastic or waxed paper and let chill until firm, but still pliable, about 1 hour (you can quick chill it in the freezer for 20 minutes too, which is what I tend to do while pitting the cherries).
Preheat oven to 400ºF. Line two rimmed baking sheets with parchment paper.
For the filling, combine the cherries, sugar and all purpose flour, or tapioca flour if using, and salt. Stir to mix well and set aside.
On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It’s okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce tops with the tines of a fork to create steam vents.
Brush tops with egg wash and sprinkle with coarse sugar, if using. Bake for 15 to 17 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.
Blender Pie
1/2 stick Margarine
1/2 Cup bisquick
2 Cups milk
4 Eggs
3/4 cup sugar
1 tablespoon vanilla
1/2 cup coconut
Blend in blender for two minutes at low speed
Put in creased and floured pie tin
Bake 350 for 45-50 minutes.
PB Pie!
8 ounces cream cheese, at room temperature
3/4 cup confectioners’ sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, or a big tub of coolwhip
1 prepared 9-inch graham cracker crust or oreo crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
Directions
Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
This is my all time favorite pie recipe. So delicious & perfect for Fall! 🙂
Apple Pie by Grandma Ople
Source: allrecipes.com
INGREDIENTS:
1 recipe pastry for a 9 inch double crust
pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored
and sliced
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
This pie doesn’t go in the oven, but I could find plenty of things to cook in there if I won!
Crispy Peanut Butterscotch Pie (For those watching their weight — 3 points on WW)
1/4 c creamy peanut butter
1 T honey
1 1/2 c rice cereal
1 oz pkg fat-free, sugar-free instant butterscotch pudding mix
1 1/2 c frozen fat-free whipped topping
ground cinnamon
Combine peanut butter & honey in medium bowl; microwave on high 30 sec. Stir until melted. Stir in cereal and press into bottom of 8″ pie pan. Prepare pudding mix according to directions & fold in 1 c. whipped topping. Spoon into crust. Cover & freeze. Let pie stand at room temp for 15 minutes before serving. Spoon remaining whipped topping over each serving. Sprinkle w/cinnamon and additional cereal if desired.
I’m not a food blogger so i didn’t blog this, but my all time favorite pie is my stepmom’s apple pie. Homedade crust (1 1/3 c flour, 1/2 tsp salt, 1/2 cup shortening or lard, 5-6 tbsp ice water) filled with apples. A mix of three kinds (Granny Smith, Braeburn, Gala, etc), tbsp flour, juice of 1/2 lemon, sugar and cinnamon to taste (varies on sweetness of apples). Dot with butter, top with crust. Bake. Yum.
Pie! What is there not to love? !!!!
This has been a favorite quickie pie:
Butterscotch cheese pie. (Warning: addictive!)
1 (9″) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
3/4 c. cold water
1 (4 serving size) pkg. instant butterscotch flavor pudding mix
1 c. (1/2 pt.) Borden whipping cream, whipped
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 2 hours or until set. Garnish as desired. Refrigerate leftovers.
CHOCOLATE CHEESE PIE: Substitute instant chocolate flavor pudding mix for butterscotch. Add 1/4 cup unsweetened cocoa with pudding mix. Proceed as above.
COCONUT CHEESE PIE: Substitute instant coconut cream flavor pudding mix for butterscotch. Fold in 1/2 cup flaked coconut with whipped cream. Proceed as above.
VANILLA NUT CHEESE PIE: Substitute instant vanilla flavor pudding mix for butterscotch. Fold in 3/4 cup chopped toasted nuts with whipped cream. Proceed as above.
You can visit the 5Linx website to see that they’re mentioned
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An entrepreneur has to do constant marketing efforts to guarantee visibility and brand awareness to its consumers.
They use the same process for communication as Skype, Google Talk,
Vonage, Magic Jack.
With havin so much content and articles do you ever run into any problems of plagorism
or copyright infringement? My site has a lot of exclusive content
I’ve either authored myself or outsourced but it looks like
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Do you know any techniques to help protect against content from being
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I love your blog.. very nice colors & theme.
Did you make this website yourself or did you hire someone to do
it for you? Plz respond as I’m looking to design my own blog
and would like to know where u got this from.
thank you