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!"