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!" .