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!"