Pie Recipes
Note 1: the more tart the apples, the better the pie. You can modify the spices and their amounts to your taste. If you have no
taste, that ain't my fault.
1/2 cup sugar
2/3 cup brown sugar
1 pound ground cinnamon (just kidding, start with 1 tablespoon - I usually use up to 2-ish tablespoons)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons flour or corn starch
6 cups thinly sliced Granny Smith apples
1 to 3 teaspoons lemon juice
2 ready-made pie crusts (or just one if you decide to use a streusel topping)
Butter
1 egg, beaten badly
Cinnamon sugar
Preheat oven to 350F. Combine sugars, spices (except for cinnamon sugar), salt, and flour in a mixing bowl. Add apples and lemon juice (the amount of lemon juice depends on how tart your apples are); mix lightly.
Pour apple mixture into piecrust; dot with butter.
Cover pie with other piecrust, turn edges under rim of dish, pressing to rim firmly. Brush top piecrust with beaten egg and dredge with cinnamon sugar. Cut slits in top to allow for steam to escape during baking.
Bake for 1 1/2 hours to 2 hours, until inside is thicker than water and caramelized.
*If you'd rather use streusel topping on your pie, leave off top pie crust (duh), place tin foil over your naked pie, and bake for 1 1/2 hours to 2 hours, until the juice inside of the pie thickens and caramelizes. Remove from oven. Make streusel topping, sprinkle over your pie, and bake an additional 10 minutes. Remove from heat, cool for 30 minutes, and serve.
In a large sauce pan, mix cocoa, cornstarch, sugar, and salt together, then slowly add milk. Turn heat to medium, and add in egg yolks.
Cook until thick, 5 to 10 minutes, whisking it until smooth. Don't stop stirring or leave the pot until it's thick like pudding.
Remove from heat and add in vanilla and butter. Pour into pre-baked pie crust.
Chill and serve with whipped cream.
1 cup firmly packed light brown sugar
1/2 cup flour
1/3 cup cold margarine
1 cup chopped pecans
1/2 teaspoon of ground cinnamon
In medium mixing bowl, combine sugar, cinnamon and flour; cut in butter until crumbly.
Sprinkle over top of your cake or pie and bake for 10 minutes.
1 8-inch chocolate or graham cracker crustGrate 4 of the 5 candy bars.
Fold the grated candy bars into the Cool Whip topping until blended. Spoon this mixture into the crust.
Break the remaining candy bar into individual pieces and place these on top of the pie for garnish. Freeze.
About a half hour before serving, move pie from freezer to your fridge.
Chocolate Covered Peanut Butter Pie
Preheat oven to 350F. In a mixing bowl (what else?), combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch spring form pan. Bake the crust for 8 to 10 minutes. Using an electric mixer, whip the cream cheese and sugar until smooth (I don't want you suing me for carpal tunnel syndrome, now). Add the remaining peanut butter, milk and nuts and whip for 1 minute.
Turn the peanut butter mixture into a mixing bowl (again, what else?). Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a saucepan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the spring form pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set. Oh baby.
Beat peanut butter and 1/4 cup of the milk until smooth. Slowly add remaining milk. Add pudding mix. Pour into graham cracker crust and refrigerate.
Beat cream cheese at medium speed with an electric mixer until smooth; add sugar and peanut butter, beating well. Gradually add milk, beating until smooth.
Fold in Cool Whip and spoon into/onto *crust. Sprinkle with remaining chopped peanuts and/or crushed cookies; place in freezer until firm.
This is the number one favorite pie of my family! My mother-in-law, Gen gave the recipe to me. Don't be afraid to use the low fat Sweetened and
Condensed milk; it'll be our little secret! Also, please use fresh lemon juice…this is much better when you do.
3 eggs, separated
1 1/4 cups graham cracker crumbs
1/4 teaspoon cream of tartar
1 can sweetened condensed milk
1/2 cup lemon juice (juice of 3 lemons or so)
1 tablespoon lemon zest (that's grated lemon rind for you rednecks out there), optional
9 tablespoons sugar
1/3 cup margarine
Preheat oven to 350F. Melt margarine. Mix together graham cracker crumbs, melted margarine, and 3 tablespoons of sugar. Press into 9-inch pie plate.
Mix together lemon juice, lemon zest, and Sweetened and Condensed milk. Beat in egg yolks. Pour into crust.
Beat egg whites with cream of tartar until frothy. Gradually beat in remaining 6 tablespoons of sugar. Beat until stiff and glossy. Cover pie with egg white mixture and bake around 20 minutes. Completely cool before serving.
Preheat oven to 350. Mix together syrup, sugar, salt, butter, and vanilla; add eggs.
Pour into unbaked pie crust. Sprinkle pecans over the filling (or on top).
Bake until tester inserted into middle of pie comes out clean, about 45 to 55 minutes.