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!"