Posts filed under ‘Pie’

Fresh Peach Pie

Ingredients:

  • 5 cups sliced fresh Peaches
  • 1 unbaked Pie Shell
  • 1/3 cup Butter – melted
  • 1 cup Sugar
  • 1/3 cup Flour
  • 1 Egg

Directions:

Place peaches in a pie shell.

Combine remaining ingredients and pour over peaches.

Bake at 350 degrees for 1 hour and 10 minutes.

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July 19, 2007 at 6:56 pm Leave a comment

Lemon Cream Cheese Pie

Ingredients:

  • 3 oz Lemon Pudding Mix [not instant]
  • 3 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 9-inch baked pie shell
  • Whipped Cream [optional]
  • Ground Cinnamon [optional]

Directions:

Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

July 19, 2007 at 6:51 pm Leave a comment

Lemon Cake Pie

Ingredients:

  • 1 cup Sugar
  • 1 tablespoon Butter
  • 2 Eggs – separate whites from yolk
  • 1 cup Milk
  • 3 tablespoons Flour
  • Juice of 2 lemons
  • Lemon rind
  • 1 single pie crust

Directions:

Cream together sugar and butter. Add egg yolks, milk, flour, juice, and rind of lemon.

Beat egg whites until stiff, fold into mixture and pour into crust.

Bake in a slow oven at 325 deg F until top is nicely browned.

*Top will be like sponge cake, bottom is like lemon pie.

July 19, 2007 at 6:38 pm Leave a comment

Amish Vanilla Pie

Ingredients:

  • 1/2 cup firmly packed Brown Sugar
  • 1 tablespoon Flour
  • 1/4 cup Dark Corn Syrup
  • 1 1/2 teaspoon Vanilla
  • 1 Egg; beaten
  • 1 cup Water
  • 1 cup Flour
  • Another 1/2 cup firmly packed Brown Sugar
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/4 cup Butter
  • 1 unbaked 9-inch pie shell

Directions:

Combine first 5 ingredients in 2-quart saucepan. Slowly stir in the water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool.

Combine the rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with the next mixture.

Bake at 350 deg F for 40 minutes or until golden-brown.

July 19, 2007 at 6:31 pm Leave a comment

American Persimmon Pie

Ingredients:

  • 2 cups Permisson Pulp
  • 1 Egg; beaten
  • 1 cup Milk
  • 1/2 cup Sugar
  • 1/8 teaspoon Salt
  • 1 tablespoon Cornstarch
  • 1 9-inch Uncooked Pastry Shell

Directions:

Mix permission pulp, milk and egg.

Mix sugar, salt, constarch, and add to above mixture.

Line a 9-inch piepan with pastry shell and pour in filling.

Bake at 450 deg F for 10 minutes.

Then, reduce temperature to 350 deg F, and bake another 55 minutes.

July 19, 2007 at 6:24 pm Leave a comment

Maple Custard Pie

 Ingredients:

▪ 3 cups Milk
▪ 3 Eggs – separated
▪ 1 cup Maple Syrup
▪ 1 Tablespoon Flour
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 10-inch Pie Shell – unbaked

Directions:

Preheat oven at 325 deg F.

Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour and salt.

Continue cooking, stirring constantly, until it begins to thicken slightly. Then, fold in stiffly beaten egg whites and vanilla.

Pour into uncooked 10 inch pie shell and bake in moderate oven, 325 degrees, until firm.

July 16, 2007 at 11:37 pm Leave a comment

Macadamia Nut Cream Pie

Ingredients:

▪ 1 ⅓ cups Milk
▪ ¾ cup Sugar
▪ ½ cup Chopped Macadamia Nuts
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 1 Egg
▪ 5 teaspoons Cornstarch
▪ 2 Egg Whites
▪ 1 9-inch Baking Pie Shell
▪ 1 cup Heavy Whipped Cream

Directions:

In a saucepan, combine 1 cup of the milk, ¼ cup of the sugar, ¼ cup of the nuts, the salt and the vanilla; scald. Mix the remaining ⅓ cup milk with egg and cornstarch.

Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour.

Beat egg whites until soft peaks form; fold carefully into cooled mixture. Pour into pie shell; chill.

Before serving, top with sweetened whipped cream and remaining ¼ cup nuts.

Makes 8 servings.

July 16, 2007 at 11:31 pm Leave a comment

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