Pie Recipe #52 - Tebow Family Pizza Pie

This is the final pie recipe (my, how the year has flown by!)and it comes from the famous Tim Tebow's family. It is simple and quick to throw together and would be great for a Christmas Eve dinner (for all those people hanging around your house at this time :)). Ingredients: 1 pound ground beef, 1/2 cup chopped green pepper, 1 envelope Italian-style spaghetti sauce mix, 1 can (6 ounces) tomato paste, 3/4 cup water, 1 tube (12 ounces) refrigerated buttermilk biscuits, 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided, 2 cups (8 ounces) shredded part-skim mozzarella cheese. -I added 1/4 cup chopped onions and 2 cloves chopped garlic along with the green pepper and sprinkled some Italian seasoning over the top of the cheeses before baking. Instructions: Preheat oven to 400 degrees. In a large skillet, cook and stir beef and pepper (and onions and garlic) over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. Seperate biscuits; press onto the bottom and up the sides of a greased 9-inch deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture. Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Sprinkle a teaspoon of Italian seasoning (or fresh basil) over cheeses. Bake in preheated 400 degree oven for 15-18 minutes or until crust is golden brown and cheese is melted. Found this on www.tasteofhome.com presented by Pam Tebow, Jacksonville, FL. "As easy as pie!"

Pie Recipe #51 - Peppermint Brownie Pie

Today's pie involves one of those great duo's-peppermint and chocolate! Another great Christmas ending possibility. Ingredients: 1/2 cup butter, 3 ounces unsweetened chocolate, chopped, single-crust pie shell, 3 eggs, lightly beaten, 1 1/2 cups granulated sugar, 1/2 cup all-purpose flour, 1 teaspoon vanilla, 1 cup mint-flavored semisweet chocolate pieces, whipped cream, miniature candy canes (optional). Instructions: Preheat oven to 350 degrees. In a small saucepan, combine butter and chocolate. Cook and stir over low heat, until melted; cool slightly. Meanwhile, place pastry in pie plate. For filling, in a large bowl, combine eggs, sugar, flour, and vanilla. Stir in melted chocolate and the chocolate pieces. Pour filling into the pastry-lined pie plate. Bake in the preheated 350 degree oven for about 55 minutes or until filling is evenly puffed and edge of filling is slightly cracked. Cool on a wire rack about 20 minutes or until slightly warm (center will sink slightly as pie cools). Top each serving with whipped cream and, if desired, garnish with a mini candy cane. (I crushed my candy canes and sprinkled some on each piece). Makes 8 servings. Found on www.bhg.com. "As easy as pie!"

Pie Recipe #50 - Cranberry Cherry Pie

This is a simple pie to make; there are only 2 additional ingredients besides what's in the title (plus a pie shell). A great finale to your Christmas dinner! Ingredients: 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 can (21 ounces) cherry pie filling, 2 cups cranberries (I used the dried variety), pastry for a double-crust pie (9 inches), milk and additional sugar. Instructions: Preheat oven to 375 degrees. In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-inch pie plate with bottom crust; trim to 1 inch beyond edge of plate. Pour filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars (or other shape) with a small cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star (or other shape) cutouts on pastry. Brush with milk and sprinkle with sugar. Cover edges loosely with foil. Bake in preheated 375 degree oven for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Presented by Marily Williams of Matthews, NC, at tasteofhome.com. "As easy as pie!"

Pie Recipe #49 - Sweet Potato Pie with Cream Cheese Swirl

This has similarities to a pumpkin pie but is made with a gingersnap cookie crust and is on the lighter side (242 calories for 1/10 piece). Ingredients: 2 medium-large sweet potatoes, 6 ounces crisp gingersnap cookies (26-28 small cookies), 2 tablespoons canola oil, 3/4 cup packed light brown sugar, 3/4 cup nonfat vanilla Greek yogurt, divided, 2 large eggs, 1 large egg yolk, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 cup (2 ounces) reduced-fat cream cheese (Neufchatel), 2 tablespoons confectioners' sugar, 1/4 teaspoon ground ginger. Instructions: Preheat oven to 400 degrees. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 1/4 hours (I did mine in the microwave by placing them on a paper towel, cooking for a minute or two, poking a few holes in them with a fork and turning them over. Continue to cook, a minute at a time, until done when poked). Set aside to cool. Reduce oven to 350 degrees. Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until just barely beginning to darken, about 10 minutes. Clean and dry the food processor workbowl. Peel the sweet potatoes and transfer to the food processor. Puree until smooth. Measure out 1 1/2 cups (if you have extra puree, reserve it for another use). Return the 1 1/2 cups puree to the food processor. Add brown sugar, 1/2 cup yogurt, eggs, egg yolk, cinnamon and nutmeg; pulse just until combined. Spread the sweet potato filling in the warm crust. Clean and dry the workbowl again. Add the remaining 1/4 cup yogurt, cream cheese, confectioners' sugar and ginger; puree until smooth, stopping to scrape down the sides once or twice. Dollop tablespoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through the cream cheese mixture and sweet potato filling repeatedly to create a swirled design. Bake the pie until firm to the touch and starting to puff around the edges, 45-50 minutes. Let cool completely on a wire rack, at least 2 hours. "Eating Well" magazine, December 2012, pg. 81. "As easy as pie!"

Pie Recipe #48 - Pecan Pie

There's nothing sweeter than a good pecan pie. This is the usual companion to the ever-popular pumpkin pie for our Thanksgiving dessert (along with pumpkin chocolate chip cookies and pumpkin spice fudge). It really is simple to make-mix the ingredients, pour into a pie shell, bake, and finally, enjoy!! Ingredients: 9-inch pie crust (homemade or pre-made), 2/3 cup granulated sugar, 1/3 cup butter, melted, 1 cup corn syrup, 1/2 teaspoon salt, 3 eggs, 1 cup pecan halves or broken pieces (I leave some whole, for looks). Instructions: Preheat oven to 375 degrees. Prepare pastry. In a medium bowl, beat sugar, butter, corn syrup, salt and eggs. Stir in pecans. Pour into pastry-lined pie plate. Bake 40 to 50 minutes or until set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream. "Betty Crocker's 40th Anniversary Edition Cookbook", 1990. "As easy as pie!"

Pie Recipe #47 - Apple Butter-Pumpkin Pie

This is the final recipe of the pumpkin pie variety show. Apple butter swirled on top of the pumpkin filling gives an appealing look to an appetizing pie. Ingredients: Crust: 1/2 cup pecan pieces, finely chopped, 1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 4 tablespoons unsalted butter, melted. Filling: 1 envelope (1/4 ounce) unflavored gelatin, 1 8-ounce package cream cheese, at room temperature, 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice, pinch of salt, 1 15-ounce can pumpkin puree, 1/2 cup heavy cream, 1/2 cup apple butter. Instructions: Preheat oven to 350 degrees. Mist a 9-inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice (I did mine in a small dry pan on top of the stove). Transfer to a bowl to cool; chop finely. Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on a wire rack. Make filling: In a small bowl, sprinkle gelatin over 1/4 cup cool water; let stand for 5 minutes to soften. Using an electric mixer on medium-high speed, beat cream cheese, sugar, pumpkin pie spice and salt until smooth. Mix in pumpkin puree. Place bowl of gelatin in a pan of simmering water and warm, stirring, until melted, about 2 minutes. When gelatin is clear and smooth, remove bowl and stir in 1/2 cup pumpkin filling. Fold gelatin mixture into remaining pumpkin filling. In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into pie crust and smooth top. Spoon apple butter around top of filling; press lightly into filling with spoon. Drag a small knife through apple butter in a swirl pattern to create a marble effect, taking care not to hit crust. Chill for at least 3 hours or overnight. "All you" magazine, Issue 11, Nov. 16, 2012, pg. 91. "As easy as pie!"

Pie Recipe #46 - Frost-on-the-Pumpkin Pie

#3 on the pumpkin pie list is a simple mix-it-up-and-pour-it-in kind of recipe. Purchase an already-made graham cracker crust and you won't even need an oven. The sour cream in the filling made it a little tangy; my suggestion would be to try cream cheese instead or vanilla yogurt in place of the sour cream. Real whipped cream could replace the frozen whipped topping also. Ingredients: Crust: 1 1/4 cups (18 squares)graham cracker crumbs, 3 tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/3 cup butter or margarine, melted OR: 1 pre-made graham cracker crust. Filling: 1 cup sour cream (or cream cheese or yogurt), 1 cup canned pumpkin, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 8 ounces frozen whipped topping, thawed. Instructions: Preheat oven to 350 degrees. In a small bowl, combine all crust ingredients; stir until blended. Reserve 2 tablespoons of the crumbs for the topping. Press remaining crumbs over bottom and up sides of a 9-inch pie plate. Bake in preheated 350 degree oven for 6 minutes. Cool completely. In a large bowl, combine all filling ingredients except whipped topping; beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping; pour into prepared and cooled crusst. Spread remaining whipped topping over filling; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until serving time. This is a handwritten (must be old) recipe I found in one of my old cookbooks-not sure of its origin. "As easy as pie!"

Pie Recipe #45 - Caramel Cream Pumpkin Pie

Second week of the pumpkin pie marathon adds caramel and meringue to the typical pumpkin pie. This recipe is a day-long procedure, so plan activities (or a nap) for the in-between waiting periods. Ingredients: 1 9-inch pie crust, either homemade (see recipe #1) or boughten, 1 cup granulated sugar, 1 teaspoon lemon juice, 2 cups half-and-half (I used whipping cream), 8 eggs, seperated, 1/3 cup packed dark brown sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 4 teaspoons unflavored gelatin, 1 cup pumpkin puree or canned pumpkin (room temperature), 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/2 cup whipping cream. Meringue Topping: 8 egg whites (from above eggs), 1 2/3 cups granulated sugar, a pinch of salt. Instructions: For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-in-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm. (I just turned off the heat but left the pan on the burner-it stayed warm for the next step) In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 teaspoon salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan (I used the same one I made the caramel in); whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely with plastic wrap to avoid forming a skin. Refrigerate at least 2 hours (nap time!). Preheat oven to 375 degrees. Prepare pie crust and press into a 9-inch pie plate. Prick bottom and sides with the tines of a fork. Bake in preheated 375 degree oven for 20-25 minutes, or until lightly browned. Cool on a wire rack. Once crust is cool, spread 1/2 of the caramel mixture in an even layer onto prepared crust. In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1 1/2 - 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring (if desired), and remaining half of the caramel cream. In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours (clean up the kitchen, then take another nap). Make meringue topping: In a large glass bowl combine 8 egg whites, 1 2/3 cup granulated sugar, and a pinch of salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 degrees when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form. Spread meringue over top of pie or use a pastry bag to pipe stars in the design of choice. If desired, brown lightly with a kitchen torch (I popped mine under my oven broiler for just a couple of minutes). Refrigerate until serving time. The meringue topping could be substituted with whipping cream and a spinkling of cinnamon, but the meringue is definitely worth the fuss. "Better Homes and Gardens", November 2012, Meredith Corporation, pg. 136. "As easy as pie!"

Pie Recipe #44 - Michael Symon's Chocolate Pumpkin Pie

The next month's worth of recipes will be variations of pumpkin pie because I found so many variations I thought needed trying (and tasting). I had my doubts about mixing chocolate with pumpkin but I should have known that chocolate mixed with ANYTHING is never a failure. This is a basic pumpkin pie with some luscious melted chocolate stirred in. A definite winner! Ingredients: Crust: 1 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 cup unsalted butter (very cold and cut into small pieces), 2-3 tablespoons ice cold water. Filling: 3 ounces bittersweet chocolate, chopped very fine, 6 ounces semisweet chocolate, chopped (I used chocolate chips), 4 tablespoons unsalted butter (cut into small pieces), 1 14-ounce canned pumpkin, 1 12-ounce can evaporated milk, 3/4 cup packed brown sugar, 3 large eggs, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 1/2 teaspoons salt, 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, pinch of ground cloves. Instructions: Crust: Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not overmix. Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour. Preheat oven to 425 degrees. Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Poke holes in bottom and sides with the tines of a fork. Bake until golden, about 15 minutes. Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat. Preheat oven to 325 degrees. In a large bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake in preheated 325 degree oven until center of pie has set, about an hour. Refrigerate until cooled completely to serve. Top with whipped topping and a sprinkling of cinnamon, if desired. This recipe is from the ABC TV show, "The Chew". "As easy as pie!"

Pie Recipe #43 - Chicken Pot Pie

This savory pie takes a little work, but tastes much better than the frozen kind you buy at the grocery store. Ingredients: 3 whole chicken breasts, bone-in, skin-on (I used boneless, skinless), 3 tablespoons olive oil, kosher salt, freshly ground black pepper, 5 cups chicken stock, 2 chicken bouillon cubes, 12 tablespoons (1 1/2 sticks) unsalted butter, 2 cups yellow onions, chopped (2 onions), 3/4 cup all-purpose flour, 1/4 cup heavy cream, 2 cups medium-diced carrots, blanched for 2 minutes, 1 )10-ounce package frozen peas (2 cups) (mine was pea-less), 1 1/2 cups frozen small whole onions, 1/2 cup minced fresh parsley leaves, or 1/4 cup dried parsley. Pastry: 3 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking powder, 1/2 cup vegetable shortening, 1/4 pound (1 stick) cold unsalted butter, diced, 1/2 to 2/3 cup ice water, 1 egg beaten with 1 tablespoon water, for egg wash, flaked sea salt (or kosher salt) and cracked black pepper. Instructions: Preheat oven to 350 degrees. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Meanwhile, make pastry: Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Remove chicken from oven and set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Preheat oven to 375 degrees. Divide the filling equally among 4 ovenproof bowls. Remove dough from refrigerator and divide into 4 equal portions. Roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Continue with remaining 3 portions. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Makes 4 individual pies. I found this recipe on foodnetwork.com. "As easy as pie!"

Pie Recipe #42 - Chocolate Crunch Pie

Because it's the year of the pie (cake was last year) my son, Joe, received a pie for his birthday and this was the one he chose. He's a chocolate lover (just like his mother) and thought this was tasty. Keep it in the freezer removing it for 15 minutes before serving to thaw. Top with whipped cream, if desired. Ingredients: 1 (9-inch) prepared chocolate cookie crumb crust (try to say that more than once), 1 (3.9 ounce) package instant chocolate pudding mix, 1 cup cold milk, 1 (8 ounce) container frozen whipped topping, thawed, 20 chocolate sandwich cookies, crushed, 1 1/2 cups semisweet chocolate chips. Instructions: In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies. Freeze for a few hours, preferably overnight. Remove pie from freezer 15 minutes before serving. Submitted by Jan Taylor on allrecipes.com. "As easy as pie!"

Pie Recipe #41 - Burrito Pie

The only "sweet" you will find in this week's pie is the exclamation made after the first bite-"sweeeeeeeeeeeeet" (interpretation: good!!!). My son described it as a many-layered quesadilla and my husband prefered scooping some of his into a seperate taco shell. I ate mine directly from the dish with no additions (although a dollop of sour cream on top would be a good addition). I modified this recipe to my family's taste (no beans, no olives, and picante sauce rather than taco sauce). We found it quite tasty. Ingredients: 2 pounds ground beef, 1 onion, chopped, 2 teaspoons minced garlic, 1 (2 ounce) can black olives, sliced, 1 (4 ounce) can diced green chile peppers, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (16 ounce) jar taco sauce, 2 (16 ounce) cans refried beans, 12 (8 inch) flour tortillas (I used corn), 9 ounces (or more) shredded Colby cheese (I used Mexican cheese). Instructions: In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes or until beef is browned. Drain any excess fat. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low; let simmer for 15-20 minutes. Preheat oven to 350 degrees. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a tortilla followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake in preheated 350 degree oven for 20-30 minutes, or until cheese is slightly brown and bubbly. Serve directly from dish to plate or scoop into separate warmed tortilla shells along with some lettuce, sour cream, etc. Submitted by KATHIMC on allrecipes.com. "As easy as pie!"

Pie Recipe #40 - Butternut Squash Pie

Similar to pumpkin pie with a slightly different taste, this could replace or accompany the familiar Thanksgiving dessert usually served. I used a squash grown in our own garden which makes it better :) Ingredients: 1 9-inch pastry shell, 3 large eggs, 2 cups cooked butternut or buttercup squash, pureed (I used butternut), 1 1/2 cups light cream or evaporated milk, 1/2 cup granulated sugar, 1/3 cup packed brown sugar, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon grated nutmeg (or ground), 1/4 teaspoon ground cloves, 1/2 teaspoon salt, whipped cream (optional)(seems like a staple to me!). Instructions: Cut squash in half lengthwise, scrape out seeds, and peel outer skin. Cut into small chunks and cook on top of stove in some water (I steamed mine) until tender when poked with a fork. Remove to food processor and blend to a puree. Preheat oven to 375 degrees. Place prepared pastry shell in pie plate. In a large bowl whisk the eggs; add in the squash, light cream or milk, sugars, spices and salt. Place the pie crust in the preheated oven until hot to the touch. Pour the squash mixture carefully in shell. Bake until the center of the filling is set but quivery, like gelatin, 35-40 minutes. Cool on a rack, then refrigerate up to one day. Serve with whipped cream (of course!). Found this recipe in the Food Section of our local newspaper, "The Mercury News", Thursday, January 12, 2012. "As easy as pie!"

Pie Recipe #39 - Apple Pie Baked in the Apples

Your pie pan for this recipe is a carved-out apple. This takes a little extra time but is a great new spin on "all-american" apple pie. Serve with a scoop of vanilla ice cream...mmmmmmmmm great! Ingredients: 5-6 Granny Smith apples (make sure they can stand on their own), 1 teaspoon ground cinnamon, 1/4 cup granulated sugar, 1 tablespoon brown sugar, 1 pie crust. Instructions: Preheat oven to 375 degrees. Cut off the top of 4 apples and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel. Salvage as much of the apple as you can. Remove skin from remaining apples and slice very thin. These apple slices along with the salvaged insides of the scraped-out apples will be your filling. In a small bowl mix granulated sugar, brown sugar, and cinnamon together; add sliced and salvaged apple slices and mix well until coated. Scoop sliced apples into the 4 hollow apples distributing mixture evenly. Roll out pie crust and slice into 1/4 inch strips. Cover the top of each apple in a lattice pattern with the strips. Place apples in an 8x8 inch baking pan. Add just enough water to cover the bottom of the pan. Cover with foil and bake in preheated 375 degree oven for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft. Makes: 4 apple pie-filled apples. "As easy as pie!"

Pie Recipe #38 - Pecan Chocolate Espresso Pie

Pecans are involved again this week but in a different combination. This pie contains chocolate and espresso for a lip-smacking combination. Ingredients: 1 (9-inch)pie crust, 1 1/3 cups pecan halves, 4 eggs, 1 tablespoon instant espresso powder, 1/3 cup butter, softened, 3/4 cup light brown sugar, 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, a pinch of salt, 1 cup light corn syrup. Preheat oven to 400 degrees. Place pie crust in a pie plate, flute the edges and prick all over with a fork. Chill for 10 minutes while oven heats. Bake in preheated oven for 5 minutes (crust will not brown). Remove to wire rack and cool completely before filling. Break up pecan pieces and sprinkle them evenly on the bottom the cooled pie shell. Make filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso. Again preheat oven to 400 degrees. In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick. Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2-3 minutes; with toothpick or tip of a sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie). Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and continue baking 33-37 minutes longer (or until edges are cracked and risen but center still quivers slightly when pie is shaken gently). Do not overbake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven to wire rack and cool before serving. Submitted by MARBALET on allrecipes.com. "As easy as pie!"

Pie Recipe #37 - Topsy-turvy Apple Pie

This will turn your world upside down...well...the pie anyway. Take a traditional apple pie, add a portion of a pecan pie, bake, flip, and VOILA!! Ingredients: 2 (9 inch)pie shells, 1/4 cup butter, softened, 1/2 cup pecan halves, 1/2 cup packed brown sugar, 5 large apples-peeled, cored and thinly sliced, 1 tablespoon lemon juice, 1 tablespoon all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, a pinch of salt. Instructions: Preheat oven to 400 degrees. Spread butter or margarine evenly on bottom and sides of a 9 inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts. Lay one pastry shell over brown sugar layer. Place apples in a large bowl and sprinkle with lemon juice. In a small bowl, combine flour, sugar, cinnamon, nutmeg and salt; mix well. Toss mixture with apples, coatinig thoroughly. Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top. Bake in preheated 400 degree oven for 50 minutes or until apples are tender when pierced with a fork. Remove to cooling rack for 5 minutes before inverting onto serving plate. Carefully remove pie pan. Serve warm or cool. Submitted by louc4 on allrecipes.com. "As easy as pie!"

Pie Recipe #36 - Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

I'm taking a break from "sweet" pies this week by making this "meat" pie. They are fairly easy to make and when dipped into the spicy cheese, offer a delicious snack, lunch, or even dinner. Ingredients: 3 cups chopped, cooked chicken, about 4-5 chicken breasts (I had cooked a whole chicken the night before and used the leftovers), 1 (8-ounce)package shredded colby and Monterey Jack cheese blend, 4 ounces cream cheese, softened, 1 chopped red bell pepper, 1 jalapeno, seeded and chopped, 1 tablespoon ground cumin, 1 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 (15-ounce) package refrigerated pie crusts, water. Cheese Dip: 1 pound package Cheddar (Velveeta is recommended), 1 (16-ounce can diced tomatoes, drained (I cut up a fresh one), 1 (4-ounce)can diced green chiles, 2 teaspoons hot sauce. Instructions: Make Chili Con Queso Dip: In a medium sauce pot, slowly melt Cheddar cheese over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well; cover and keep warm while making empanadas. Preheat vegetable oil in a deep-fryer to 350 degrees F. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, red pepper, jalapeno, cumin, salt, and pepper. Place a pie crust on a lightly floured surface and cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crust, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with remaining rounds and chicken mixture. Place empanadas in deep fryer, 5-6 at a time, for 3-5 minutes or until golden brown. Remove to paper towel-lined cookie sheet to absorb excess oil. Place empanadas on serving platter and serve, either with a centered bowl of the dip or with the dip poured over the tops. Brought to you by Paula Deen found on foodnetwork.com. "As easy as pie!" .

Pie Recipe #35 - Creamy Pear Pie

Let me serve you a piece of pie with my high heel! This is my favorite pie (cake or other dessert) server. I didn't know if I would like this pie but after taking the first bite, many bites later, I decided it was a keeper. Not too much in the sweet department, just creamy slices of pear with a sweeter crumble topping. Ingredients: 1/3 cup granulated sugar, 2 tablespoons all-purpose flour, 4 cups peeled and sliced pears (about 5-6 pears)(I used Bartlett), 1 cup sour cream, 1/2 teaspoon vanilla, 1/2 teaspoon lemon extract, 1/2 teaspoon almond extract, 1 (9-inch) unbaked pie shell. Topping: 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons butter or margarine, melted. Instructions: Preheat oven to 400 degrees. In a large bowl, stir together the granulated sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell. In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers (or a fork) until the mixture is crumbly. Sprinkle evenly over the top of the pie. Bake in preheated 400 degree oven for 10 minutes, then reduce temperature to 350 degrees. Bake for an additional 45 minutes, or until pears are tender and top is lightly browned. This was presented by Jen Cowan on allrecipes.com. "As easy as pie!"

Pie Recipe #34 - Frozen Pumpkin Mousse Pie

I'm getting anxious for Fall and the flavors that go with it, which is why pumpkin is making an early appearance. It is frozen, however, and includes ice cream, making it a summer/easing into Fall pie. Ingredients: Crust: 30 small gingersnap cookies (the hard ones), 2 tablespoons raisins (I skipped these), 1 tablespoon canola oil. Filliing: 1 cup canned pumpkin puree, 1/3 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 2 pints (4 cups)frozen low-fat vanilla ice cream, softened. Instructions: Preheat oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray. Combine cookies and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan. Set ice cream out to soften. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely. To prepare filling: Combine the pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add the ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours (I found it took about 4 hours). Let the pie soften slightly in the refrigerator for 20-30 minutes before serving. Top with a dollop of whipped cream and sprinkle with cinnamon. Eating Well, Fresh and Simple magazine, Meredith Corporation, IA, 2011, pg. 30. "As easy as pie!"

Pie Recipe #33 - Orange Chocolate Ricotta Pie

This pie belongs in the cheesecake category with the cheese of choice being ricotta. A sprinkling of chocolate chips throughout an orange-flavored layer of creamy ricotta cheese and encased in a double-crust pie pastry shell makes a delightful dessert. Ingredients: 2 cartons (15 oz. each) whole milk ricotta cheese, 2 eggs, lightly beaten, 1/2 cup dark chocolate chips, 1/3 cup granulated sugar, 1 tablespoon grated orange peel, 2 tablespoons orange liqueur, optional (I used 1/4 teaspoon orange extract and a couple squeezes of the orange being used for the peel), pastry for double-crust pie (9-inch). Instructions: In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel and, if desired, orange liqueur (or extract or fresh orange juice). Preheat oven to 425 degrees. Roll out half of the pastry to fit a 9-inch pie plate; transfer pastry to pie plate. Fill with ricotta mixture. Roll out remaining pastry into an 11-inch circle; cut into 1-inch wide strips. Lay half of the strips across the pie, about 1 inch apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges. Bake in preheated 425 degree oven for 40-45 minutes or until crust is golden brown. Refrigerate any leftovers. Taste of home April/May 2012 edition, submitted by Trisha Kruse. "As easy as pie!"

Pie Recipe #32 - Fried Apple Pies

Among all the food that's fried in this day and age, from twinkies to cereal, why not deep fry apple pie? Cooking the filling on top of the stove insures the apples are nice and tender allowing a shorter time under the influence of hot oil. Ingredients: 2 tablespoons butter, 4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice, 1 (8-piece) container refrigerated flaky biscuit dough, 2 tablespoons water, powdered sugar. Instructions: Filling: Melt the butter in a large saute pan; add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool (I spread mine on a plate and popped them in the frig for a few minutes). When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7-8-inch circle. Place 2-3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Preheat deep-fryer or about 3 inches of oil in a heavy pan to 350 degrees. Carefully add the pies to the oil, one at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5-8 minutes. Drain on paper towels and sprinkle with powdered sugar immediately. This is a Paula Deen recipe (2008) and can be found on foodnetwork.com. "As easy as pie!"

Pie Recipe #31 - Purple Plum Pie

Plums are readily available right now so what better time to make a Plum Pie? The crunchy top compliments the sweetened juicy plum filling. Ingredients: 4 cups sliced fresh plums (10-12), 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 1 tablespoon lemon juice, 1 (9 inch) unbaked deep dish pastry shell. Topping: 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 3 tablespoons cold butter. Instructions: Preheat oven to 375 degrees. In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake in preheated 375 degree oven for 50-60 minutes or until bubbly and golden brown. Cover edges of crust with aluminum foil during the last 20 minutes to prevent overbrowning. Cool on a wire rack. Presented by Michelle Beran, Claflin, Kansas, on allrecipes.com. "As easy as pie!"

Pie Recipe #30 - Mom's Peach Pie

My husband wanted to make a contribution to my pie blog so this week's headliner comes from his mother, Barb (I welcomed a week off :)). What makes it different from other fruit pies is the thickening agent-tapioca rather than flour. This can also be made with berries of any denomination. Ingredients: one unbaked pie crust (9-inch), ripe peaches (about 6), 3 tablespoons tapioca, 1 cup granulated sugar, 3/4 of a can of evaporated milk, 2 tablespoons flour (ok, so a little flour is used), one egg, pinch of salt. Instructions: Preheat oven to 350 degrees. In a small bowl mix together tapioca and sugar; set aside. Peel and slice peaches into 1/4 inch thick pieces into medium bowl; pour 1/2 of tapioca/sugar mixture over and mix until peaches are coated. Place peaches in unbaked pie shell and cover with remaining 1/2 of tapioca/sugar mixture. In another small bowl mix together the evaporated milk and flour; mixture will be lumpy. Pour over peaches in pie plate. Bake in preheated 350 degree oven for 40-45 minutes or until top is lightly browned and peaches are tender when pierced with a fork. Serve with a scoop of vanilla ice cream or some whipped cream. "As easy as pie!"

Pie Recipe #29 - Orange Coconut Meringue Pie

This one is similar to a lemon meringue pie using a different citrus family member, the orange, with the addition of chewy coconut and loaded with tons of fluffy meringue. Ingredients: 1 cup granulated sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, 1 1/2 cups water, 3/4 cup orange juice (either freshly squeezed or from the frig), 3 egg yolks (save the whites for the meringue), lightly beaten, 3/4 cup flaked coconut, 2 tablespoons butter, 1 tablespoon grated orange peel, 2 tablespoons lemon juice, 1 pastry shell (9 inches), baked. Meringue: 3 egg whites, 1/2 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 6 tablespoons granulated sugar. Instructions: In a large saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount (1/4 cup) of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Submitted by Daisy Duncan, Stillwater, OK, in 2012 "Taste of Home Annual Recipes", pg. 108, Reiman Media Group, LLC, Greendale, WI, 2011. "As easy as pie!"

Pie Recipe #28 - Root Beer Float Pie

According to the title of this pie one bite should remind you of that refreshing summer treat I remember loving as a child and still enjoy as an adult. Although the taste is good, it's just not root beerish, more on the vanilla side. It is also low in calories for those of you (me included) needing to cut down on sweets. Ingredients: 1 carton (8 ounce) frozed reduced-fat whipped topping, thawed,divided, 3/4 cup cold diet root beer, 1/2 cup fat-free milk, 1 package sugar-free instant vanilla pudding mix, 1 graham cracker crust (9 inch), maraschino cherries,optional. Instructions: Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in half of the remaining whipped topping. Spread into graham cracker crust. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight. Dollop reserved whipped topping over each serving; top with a maraschino cherry, if desired. Serves 8 (each serving equals 185 calories). "Taste of Home Healthy Cooking", June/July 2012, pg.56, "As easy as pie!"

Pie Recipe #27 - Berry Truffle Pie

Strawberries and blueberries lying gently upon a bed of thick chocolate all contained in a pie shell will make the perfect ending to your 4th of July picnic. Ingredients:1 single-crust pie crust, 1 cup semi-sweet chocolate chips, 1 tablespoon butter, 8 ounce package cream cheese, softened, 2 tablespoons orange liqueur (optional-I didn't use), 1/4 cup sifted powdered sugar, 1 cup whole strawberries, rinsed and stems removed, 1 cup mixed berries, such as blueberries and raspberries, 2 tablespoons red currant jelly, 1/2 cup whipping cream made with 2 tablespoons sifted powdered sugar and 1/2 teaspoon finely shredded orange peel (I used the can stuff or Cool Whip will work). Instructions: Bake pastry shell in 450 degree oven for 13-14 minutes or until lightly browned; set aside to cool. In a saucepan combine chocolate chips and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur (if desired). Heat and stir until combined. Remove from heat. Stir in the powdered sugar. Spread in baked pastry shell. Arrange strawberries and mixed berries on filling, placing strawberries stem sides down. Melt jelly in microwave and brush over berries. Cover and chill for 4 hours. Let pie stand at room temperature for 30 minutes before serving. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. (Or use the canned stuff). bhg.com/berry-truffle-pie. "As easy as pie!"

Pie Recipe #26 - Upside-Down Banana Split Pie with Easy Fudge Sauce

Whether it's upside down or right side up, it will make no difference in this yummy chocolate scrumptiousness! Similar to a banana split minus the ice cream with the addition of chocolate pie crust and chocolate custardy filling equals a chocolate high. Ingredients: 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/3 cup shortening, 1/3 cup butter, 6-7 tablespoons cold water, 4 ounces semisweet chocolate chips, 3/4 cup granulated sugar, 1/4 cup cornstarch, 3 cups milk, 4 ounces unsweetened chocolate, chopped, 5 egg yolks, beaten, 1 tablespoon butter, 2 teaspoons vanilla, sweetened whipped cream, sliced bananas, maraschino cherries. Fudge Sauce: 1 cup packed brown sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup butter, 1/2 cup milk or half-and-half, 2 teaspoons vanilla or instant coffee crystals or espresso powder. Instructions: For crust: In large bowl stir together flour, cocoa, and 1/4 teaspoon salt. Using pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the water into mixture; toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all dough is moistened. Preheat oven to 450 degrees. Divide dough in half; form each in a ball. Cover and refrigerate one ball. On lightly floured surface, flatten remaining ball. Roll from center to edges to a 12-inch circle. Transfer to 9-inch pie plate. Gently fit into plate, avoiding stretching. Trim edges. Line with double layer of foil. Bake pastry 8 minutes. Remove foil; bake 5 minutes more, until dry. Sprinkle with chocolate chips. Cool completely on wire rack. Reduce oven to 325 degrees. For chocolate filling, in 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slowly stir 1 cup hot chocolate mixture into beaten yolks. Pour chocolate-egg mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 10 minutes. Meanwhile, on lightly floured surface, flatten remaining dough. Roll from center to edges to a 12-inch circle. Pour warm filliing into baked pastry shell. Place unbaked pastry over filling, pressing edges to seal. Trim pastry to edge of pie plate. Gently prick top of pastry with a fork. Bake 25 minutes, until crust is firm and dry. Cool 1 hour on wire rack. To serve, invert serving plate on pie. Turn pie upside down. Remove pie plate. Just before serving top with sweetened whipped cream, bananas, cherries, and some of the Easy Fudge Sauce. Or, to serve just a few slices, top each slice with the whipped cream and toppings. Cover and store remaining pie (without toppings) in the refrigerator up to 2 days. Individual slices can be reheated in the microwave for 10-15 seconds. Makes 12 servings. Easy Fudge Sauce: In small bowl mix together brown sugar and cocoa powder; set aside. In heavy saucepan melt butter with milk. Cook and stir over medium heat for 5-6 minutes, just until mixture bubbles around edge of pan. Add sugar-cocoa mixture. Cook, stirring constantly, 1-2 minutes, until sugar is dissolved and mixture is smooth and thickened. Remove from heat; stir in vanilla or coffee crystals. Serve at once. Store, covered, in refrigerator up to 1 week. Reheat in microwave, stirring every 15 seconds until warm. Makes 1 1/2 cups. "Better Homes and Gardens" magazine, February 2012 issue, Meredith Corporation, 2012, pg. 132. "As easy as pie!"

Pie Recipe #25 - Cherry Cream Pie

Plump sweet cherries floating in a sea of whipped cream lying on a bed of sweetened cream cheese with a bottom and edge of nutty crust. Ingredients: Crust: 1 cup all-purpose flour, 1 cup finely chopped walnuts, 1/2 cup butter, softened, 1/4 cup packed brown sugar. Filling: 1 package (8 ounces) cream cheese, softened, 1 cup confectioners' sugar, 1/4 teaspoon almond extract, 1/2 cup heavy whipping cream, whipped, 1 can (21 ounces) cherry pie filling. Instructions: Preheat oven to 375 degrees. In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 inch baking pan. Bake for 15 minutes, stirring once. Set aside 1/2 cup of crumbs. While warm, press the remaining crumbs into a greased 9 inch pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes. In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Whip the whipped cream until stiff; gently fold into the pie filling until combined. Spread mixture over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Presented by Carol Wencka, Greenfield, WI in the 2012 "Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011. "As easy as pie!"

Pie Recipe #24 - Apricot Almond Galette

A "galette" is a free-form pie meaning it doesn't need a pie plate. The pastry is wrapped around the fruit and nut center leaving the middle unwrapped to show off its pretty ingredients. Ingredients: Dough: 2 1/4 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 1/4 cup cold shortening, 1/2 cup cold butter, cut into 1/2-inch cubes, 2 1/4 teaspoons cider vinegar, 4-6 tablespoons ice water, more if needed. Filling: 1 1/2 pounds apricots, 2-4 tablespoons granulated sugar, depending on the sweetness of the apricots, 1 teaspoon almond extract or 2 tablespoons almond liqueur, 3 tablespoons sliced almonds, 1/3 cup raspberries, if desired (I used blueberries), 1 egg, beaten, 1 tablespoon coarse sugar. Instructions: Dough: Using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse a few times to form the dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk roughly 6-8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight. Filling: Preheat oven to 400 degrees. Cut each apricot into 6-8 wedges, discarding pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix. Place the chilled dough on a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous 1/8-inch thick. Transfer the dough (still on the parchment) to a baking sheet. Gently stir in the sliced almonds and raspberries (blueberries, in my case) with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry. Bake until the crust is golden brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if it colors too quickly. Cool the galette 15-20 minutes before slicing. I found this in our local newspaper "The Mercury News", Thursday, June 7, 2012 (they got it from "The Los Angeles Times". "As easy as pie!"

Pie Recipe #23 - Snowdrift Coconut Cream Pie

Coconut, coconut, and more coconut is what this pie is made of. Crust of graham cracker crumbs and coconut, a thin layer of white chocolate, creamy coconut filling and to top it all off, whipped cream with the flavor of coconut. Ingredients: 2 cups flaked coconut, 1/2 cup graham cracker crumbs, 1/4 cup butter, melted, 2 cups milk, 1 cup flaked coconut, 6 egg yolks, 3/4 cup granulated sugar, 1/2 cup all-purpose flour, 2 tablespoons white creme de cacao, 1 tablespoon butter, 4 ounces white baking chocolate, 1 tablespoon whipping cream, 2 cups whipping cream, 1/2 cup powdered sugar, 1 tablespoon white creme de cacao (optional). Instructions: Preheat oven to 350 degrees. Fo crust: combine 2 cups coconut, graham cracker crumbs, and melted butter in bowl. Press onto bottom and sides of a 9-inch pie plate. Bake for 10 minutes; cool. For filling: In large saucepan, combine milk and 1 cup coconut. Bring just to simmering, stirring occasionally. In large bowl, combine egg yolks, granulated sugar, and flour. Beat with electric mixer on medium-high speed until combined. Slowly stir about 1 cup of the hot milk mixture into yolk mixture. Return yolk mixture to saucepan. Bring to boiling, stirring often. Cook and stir for 2 minutes more. Remove from heat. Stir in 2 tablespoons creme de cacao and 1 tablespoon butter. Cover surface o filling with plastic wrap; cool. Meanwhile, in small saucepan, cook and stir white chocolate (broken into pieces) and 1 tablespoon cream over low heat until melted. Spread onto bottom and sides of piecrust gently. Chill until firm. Pour filling into crust. Cover and chill for 2-4 hours. For topping: In chilled medium bowl, beat 2 cups whipping cream, powdered sugar, and if desired, 1 tablespoon creme de cacao until stiff peaks form. Spread topping over filling. (If pie isn't served all at once, top only the pieces to be served with topping. Chill remaining topping and pie separately.) I garnished the top of each piece with some of the crust crumbs that remain when you slice each piece. bhg.com "As easy as pie!"

Pie Recipe #22 - Raspberry-Rhubarb Slab Pie

If you don't own a pie plate, this is the recipe for you. Made in a jelly-roll pan and served in "slabs" rather than slices explains the title of this recipe. I thought of my father as I was preparing this because of his love of raspberries-this one's for you, Dad! Ingredients: 3 1/4 cups all-purpose flour, 1 teaspoon salt, 1 cup butter, 3/4 cup plus 1-2 tablespoons milk, 1 egg yolk, 2 cups granulated sugar, 1/3 cup cornstarch, 5 cups fresh or frozen unsweetened raspberries, thawed and drained, 3 cups sliced fresh or frozen rhubarb, thawed and drained. Icing: 1 1/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, 5-6 tablespoons milk. Instructions: In a large bowl, combine flour and salt; cut in butter with pastry blender until crumbly. Whisk 3/4 cup milk with the egg yolk in small bowl; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. Preheat oven to 375 degrees. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18 x 13 inch rectangle. Transfer to an ungreased 15 x 10 x 1 inch baking pan. Press onto the bottom and up the sides of pan; trim pastry to 1/2 inch above edges of pan. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss together to coat. Spoon into pastry. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with the tines of a fork. Prick top several times with a fork. Bake in preheated 375 degree oven for 45-55 minutes or until golden brown. Cool completely on a wire rack. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie in design of choice. Cut pie into squares and serve. Makes about 2 dozen squares. Presented by Jeanne Ambrose, Milwaukee, WI, in Taste of Home magazine, Reiman Media Group, LLC, Greendale, WI, April/May 2012, pg. 40. "As easy as pie!"

Pie Recipe #21 - Apple Crumble Pie

This is an all-American apple pie but rather than sporting a pastry shell top, a sweet crumbly layer covers the juicy pile of apples inside. Ingredients: 1 (9 inch) deep dish pie crust, 5 cups apples (I used granny smith)- peeled, cored and thinly sliced, 1/2 cup granulated sugar, 3/4 teaspoon ground cinnamon, 1/3 cup granulated sugar, 3/4 cup all-purpose flour, 6 tablespoons butter. Instructions: Preheat oven to 400 degrees. Line a pie plate with pastry. Arrange apple slices in unbaked pie shell. Mix the 1/2 cup sugar and the cinnamon in small bowl; sprinkle over apples. In another bowl, mix the 1/3 cup sugar with the flour; cut in butter until crumbly. Spoon mixture over apples. I sprinkled a little more cinnamon over the top. Bake in preheated 400 degree oven for 35-40 minutes, or until apples are soft and top is lightly browned. (cover edges with strips of aluminum foil to prevent burning, if desired). Presented by LEHOUX on allrecipes.com. "As easy as pie!"

Pie Recipe #20 - Frozen Peach Pie

A cool, refreshing slice of creamy peach pie is the reward at the end of an overheated summer day. The hardest part of this recipe is waiting the 4 or more hours for it to freeze. Ingredients: 2 (9-ounce) pre-made graham cracker pie crusts OR 2 1/2 cups graham cracker crumbs, 1/2 cup plus 2 tablespoons butter, melted, and 1/4 cup granulated sugar. Filling: 1 can (14 ounces) sweetened condensed milk, 1/4 cup lemon juice, 1/4 cup orange juice, 1 package (16 ounces) frozen unsweetened sliced peaches, 1 tablespoon grated lemon peel, 1 1/2 cups heavy whipping cream. Instructions: In a small bowl, combine graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-inch pie plates. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool on wire racks (If you are using the pre-made crusts, omit this part). In a blender or food processor, combine milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In another large bowl, beat cream until stiff peaks form; fold into peach mixture. Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Presented by Athena Russell, Florence, South Carolina in "2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011. "As easy as pie!"

Pie Recipe #19 - Blueberry Pie Tarts

These scrumptious rectangles are similar to those boxed toaster pastries you buy in your local supermarket, but taste so much better. Use a filling of your desire in the middle. Ingredients: Pie pastry (either from recipe #1 or pre-made from the store), pie filling of your choice, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 2-3 tablespoons milk (or enough to make of spreading consistency), sprinkles. *I made my own blueberry filling which consisted of: 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon cinnamon, 1 1/2-2 cups fresh blueberries, 1 teaspoon butter, 1 teaspoon lemon juice. Instructions: If making your own filling-In large bowl mix together sugar, flour and cinnamon; add blueberries and toss. Sprinkle the lemon juice over mixture and cut butter into small pieces and mix in loosely; set aside. Preheat oven to 425 degrees. On floured surface, roll out pastry and with a sharp floured knife cut into rectangles of desired size (I did 3 inch by 4 inch). Re-roll leftover pastry until used up. Place half of rectangles on a baking sheet (or two, if necessary). Spread about 1/4 cup of filling on one rectangle to within 1/2 inch of edge. Around all 4 edges dab a small amount of water with your finger before topping with another rectangle. Using the tines of a floured fork press around all edges sealing in the filling. Repeat with remaining rectangles. Bake in preheated 425 degree oven for 12-15 minutes, or until lightly browned on top. Remove from oven and allow to cool on wire racks for a few minutes. Meanwhile in small bowl, stir together powdered sugar, vanilla extract and milk until smooth and of spreading consistency. Spread a coat of icing over each warm rectangle and finish off with some colored sprinkles. Makes about a dozen depending on the size of rectangle you desire. "As easy as pie!"

Pie Recipe #18 - Butterscotch Pie

You could make a butterscotch pie by using a boxed pudding mix and pouring it in a shell, but why, when it's fairly easy to make it from scratch (plus you get to brag that it's homemade!).

Ingredients: 8 or 9 inch pie shell, 4 tablespoons butter, 3/4 cup brown sugar, 2 cups milk, 5 tablespoons all-purpose flour, 1/4 teaspoon salt, 2 eggs, slightly beaten, 1/4 teaspoon vanilla, 1 cup heavy whipping cream, sugar.

Instructions: Preheat oven to 425 degrees. Line pie plate with pastry. Prick dough all over with tines of fork and bake for 12 minutes, or until lightly browned.

In large pan, place the butter and brown sugar; cook over medium heat for 2 minutes, stirring often, until the mixture is brown and syrupy. Add 1 2/3 cups of the milk, stir, and cook until very hot.

In a small bowl, blend the flour, salt and remaining 1/3 cup of milk until smooth. Add to the hot mixture and cook, stirring frequently, for 15 minutes. Stir some of the hot mixture (about 1 cup) into the beaten eggs, then return egg mixture to the pan. Cook, stirring, for 2 minutes.

Cool slightly. Add the vanilla, spread in the baked pie shell and chill.

Before serving, whip the cream, sweetening slightly with sugar, and spread over the pie filling.

"As easy as pie!"

Pie Recipe #17 - Cherry Chocolate Pie Pops

Pie on a stick! That about sums up today's pie. No fork is needed; no plate to clean after indulging. How much simpler could it be? (maybe if someone else made them for you). Different fruit fillings can be used-I had leftover cherry pie filling from last week's pie, so I just added some mini chocolate chips to the mixture for the cherry and chocolate combo. Ingredients: 1 (9-inch) refrigerated pie crust(or make your own), pie filling of choice, mini chocolate chips (optional), sanding sugar or sprinkles, 1 egg, divided, 9-12 lollipop sticks. Instructions: Divide egg into 2 small bowls; set aside. Cut any big chunks of fruit in the filling into smaller pieces. Preheat oven to 425 degrees; cover 2 baking sheets with parchment paper. On a lightly floured surface, roll out pie crust. Using a 3-inch cutter dipped in flour, cut out as many circles as possible. Re-roll dough and continue cutting until an even number of circles remain. Place 6 rounds on a prepared baking sheet allowing room for the lollipop sticks. Place a small amount (about 1 tablespoon) of filling in center of each circle (you will have leftover filling). Sprinkle a few chocolate chips on top of the filling, if desired. Lay a lollipop stick in the center of the round reaching almost to the top (leave about 1/2 inch)and press lightly. Brush around the outside of the circle with the egg yolk then place another round on top matching edges. With the tines of a fork dipped in flour, press around the edges, sealing the edges (make sure to get as close to the lollipop stick as possible so stick will hold firmly and pie won't rotate after baking). With a separate pastry brush, brush top round with egg white then sprinkle with sanding sugar or sprinkles (finely chopped nuts would work also). Bake in preheated 425 degree oven about 15 minutes or until lightly browned. Allow to cool before picking up. If desired, drizzle some melted chocolate over the tops. *Alternative: Rather than brushing with egg white and topping with sugar, leave plain , then after cooling completely frost with a powdered sugar and milk glaze. "As easy as pie!"

Pie Recipe #16 - Million Dollar Pie

Not sure if I would call this recipe "Million Dollar Pie", but since I don't know what a million dollars tastes like, I guess I'm not exactly a good judge. On the other hand, if there is no chocolate in the mix, I have my doubts :). This is simple to make and is light and fluffy with chunks of fruit floating throughout. Remember-this makes 2 pies; for one, cut ingredients in half.

Ingredients: 1 (14 ounce)can sweetened condensed milk, 1/2 cup lemon juice, 1 (12 ounce) container frozen whipped topping, thawed (or 1 1/3 cup of whipping cream, whipped), 1 (20 ounce can crushed pineapple, drained, 1 (11 ounce) can mandarin oranges, drained, 1 (21 ounce) can cherry pie filling, 2 (9 inch) graham cracker crusts.

Instructions: In a medium bowl, combine condensed milk and lemon juice. Fold in whipped topping, mixing well.

In a separate bowl, mix together pineapple, oranges and cherry pie filling. Gently fold mixture into condensed milk mixture.

Pour entire mixture into pie crusts. Cover and refrigerate for several hours or overnight.

Recipe found on allrecipes.com submitted by Glenda.

Other recipes I observed included ingredients such as nuts and coconut. Add other (drained) fruit, if desired.

"As easy as pie!"

Pie Recipe #15 - Dark Chocolate Cream Pie

Just in case you didn't get enough chocolate yesterday, this pie is jam-packed with oodles of creamy dark chocolate.

Ingredients: 1 1/4 cups granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 cups milk, 3 ounces unsweetened chocolate, chopped (if using sweetened chocolate, reduce sugar amount to 3/4-1 cup), 4 egg yolks, lightly beaten, 3 tablespoons butter, 1 1/2 teaspoons vanilla extract, 1 pastry shell (9 inches), baked.

Instructions: Bake pie shell and allow to cool while making filling. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

Gently stir in the butter and vanilla. Spoon into the pastry shell. Cool on a wire rack. Cover and chill for at least 3 hours.

Before serving, spread top with whipped cream, if desired.

"2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011, pg 106, presented by Kezia Sullivan, Sackets Harbor, NY.

"As easy as pie!"

Pie Recipe #14 - Pear Praline Pie

Similar to an apple pie but made with pears and crunchy toasted pecans this pie will cause your eyes to roll with delight. I used comice pears because I love their sweet and juicy flavor, but use whatever variety you like.

Ingredients: 1/4 cup all-purpose flour, 1/2 teaspoon grated lemon peel, 1/2 teaspoon ground ginger, 4 medium pears, peeled and sliced thin, pastry for double-crust 9 inch pie, 1 cup packed brown sugar, 1/2 cup chopped pecans, toasted, 1/4 cup butter, melted.

Instructions: In a small pan on top of the stove, heat chopped pecans until slightly browned (enjoy the smell of toasting any kind of nuts); set aside to cool.

Preheat oven to 400 degrees. In a large bowl, combine the flour, lemon peel and ginger. Add sliced pears; toss gently to coat.

Line a 9 inch pie plate with the bottom pastry. Add pear mixture to lined pie plate. Combine the brown sugar, pecans and butter; sprinkle over pears.

Roll out the remaining pastry to fit the top of the pie; cut out decorative design in the center, if desired (use a small cookie cutter). Place over the filling; trim excess pastry, seal and flute the edges (with your fingers or with the tines of a fork dipped in flour). If no design was put in the top crust, cut several slits in pastry with a sharp knife dipped in flour.

I sprinkled some decorative (sanding) sugar on the top pastry at this point, but not necessary. Bake in preheated 400 degree oven for 35-45 minutes or until the filling is bubbly and the pears are tender. If necessary, cover the edges with foil for the last 15 minutes. Cool completely on a wire rack and store in the refrigerator.

I found this recipe in a new cookbook I received, "2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011. It was presented by Diane Halferty, Corpus Christi, TX, pg. 109. (with a few alternations).

"As easy as pie!"

Pie Recipe #13 - Quiche

Drifting away from the sweet pies this week, quiche makes an appearance. This breakfast pie can be made with various ingredients and is also freezable-to be baked later.

Ingredients: 1 1/2 cups shredded Swiss cheese (or whatever cheese you like), 4 teaspoons all-purpose flour, 1/2 cup cooked ham, diced, 3 eggs, 1 cup milk or cream, 1/4 teaspoon salt, 1/4 teaspoon ground dry mustard, 1 (9 inch) unbaked pie crust, 2 tablespoons chopped fresh parsley, for garnish, 2 tablespoons chopped pimento peppers, for garnish.

Instructions: Preheat oven to 400 degrees. In a medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle the ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard. Beat until smooth and pour over the cheese and ham in the pie shell. Cover edges with aluminum foil to protect from over-browning.

Bake in the preheated 400 degree oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimento, if desired.

Ingredients in place of/in addition to the ham: prosciutto, sausage, spinach, mushrooms, onions, green peppers, asparagus, etc.

"As easy as pie!"

Pie Recipe #12-Peanut Butter Candy Pie

This one is for the Extreme Rice Krispie Treat lover. The shell is Rice Krispie Treats pressed into the bottom of a pie plate, then filled with chocolate, sprinkled with coconut and topped with lots of candy-coated peanut butter pieces. For even more, I drizzled some melted chocolate over the top. Experiment with this one and make your own additions, such as nuts, candy-coated chocolate pieces, or even making the crust with chocolate-flavored crisp cereal.

Ingredients: 2 tablespoons butter or margarine, 2 cups miniature marshmallows, 3 cups Rice Krispies, 3/4 cup chocolate chips, 1/4 cup flaked coconut, 1 cup candy-coated peanut butter pieces.

Instructions: Grease a pie plate; set aside. In microwave, heat butter and marshmallows on Hi for 1 minute; stir until marshmallows are melted. Reheat in 30 second intervals until thoroughly melted and mixed smooth. Add the cereal and mix well. Press onto the bottom and up the sides of the prepared pie plate.

In microwave, melt chocolate chips; stir until smooth. Spread over prepared crust. Spinkle with coconut and candy pieces, pressing down lightly. Let stand until chocolte is set. Cut into slices and serve.

"As easy as pie!"

Pie Recipe #11 - Minty Grasshopper Pie

After collecting one handful of grasshoppers...(not really!); if you enjoy the chocolate and mint combination, this pie will become one of your favorites. Simply mix the ingredients together, pour into the pre-made shell and for the hardest part-wait 3 hours for it to chill.

Ingredients: 1 (8 ounce) package cream cheese, softened, 1 (14 ounce)can condensed milk, green food coloring, 1 package fudge mint cookies, 1 (8 ounce) cool whip (or whipped cream), 1 (6 ounce) pre-made chocolate pie crust (I used an Oreo pie crust).

Place 16 cookies in a resealable plastic bag and crush with a hammer or rolling pin until coarsely crushed; set aside. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth.

Stir in a few drops of food coloring and the crushed cookies, mixing well. Fold in the cool whip (or whipped cream). Pour into crust, spreading evenly. Chill for at least 3 hours. Garnish with more cookies, if desired. Refrigerate any leftovers.

"As easy as pie!"

Pie Recipe #10 - Brown Sugar Tarts

The original name for these sweet treats was "Vinegar Tarts." My mom made these with leftover pie crust and I always loved them as a child (seems I still do!). I changed the name to "Brown Sugar Tarts" because I thought it sounded more appetizing besides there's more brown sugar in them than vinegar. Whatever the name, they really are delicious; limiting yourself to one is probably a good idea (unless you want to be bouncing off the walls from a sugar high).

Ingredients: Pastry: 1/2 cup shortening, 1 1/3 cup all-purpose flour, 1/2 teaspoon salt, 3-4 tablespoons ice cold water. Filling: 1 cup brown sugar, packed, 1 teaspoon vanilla, 1 egg, 1 teaspoon vinegar.

Instructions: Preheat oven to 350 degrees. Have a 12-cup muffin pan on hand. Prepare pastry as for a regular pie. Roll out to 1/4-1/2 inch thickness and cut out circles with a 3 1/2-4 inch drinking glass. Press one circle in each cup of muffin pan, pressing until entire cup is covered with pastry. Re-roll pastry and cut cirlces until used entirely (makes about 8-10 cirlces).

In medium bowl beat together all filling ingredients until thoroughly combined. Pour into each pastry-lined muffin cup about 1/2 full (distribute evenly between each cup).

Bake in preheated 350 degree oven for 15-20 minutes or until crust is lightly browned. Cool on wire rack for 10 minutes before carefully removing tarts from pan. Run a sharp knife around each one before removing.
Cool completely on wire rack or serve while warm.

Makes 8-10 depending on thickness of pastry.