PIES 4 U

Apple Pie Filling

Ingredients 4 medium apples ⅓ cup sugar 3 tablespoons water 2 tablespoons butter 1 teaspoon cinnamon 1 tablespoon + 1 teaspoon cornstarch 2 tablespoons water Instructions Peel, core, and chop or slice apples*. Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool. Notes Cut apples into 1/2-inch cubes or 1/4-inch slices. Different varieties of apples may need less (or more) cooking time. Cook just until tender crisp checking the apples with a fork. Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

CREAM CHEESE LEMONADE PIE

INGREDIENTS: For the Creamy Pie 1 5 oz can Evaporated milk 1 3.4oz box of instant lemon pudding mix 2 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2⅔ cup graham cracker crumbs ⅓ cup sugar ⅔ cup butter, melted Or you can use 1 graham cracker crust, 9 inch INSTRUCTIONS: Preheat over to 350° For the Pie Crust In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool. For the Creamy Pie In a small mixing bowl, combined milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust. Cover and refrigerate for at least 4 hours.

Easiest No-Bake Cherry Cheesecake

Ingredients 1 graham cracker pie crust 1 pkg softened cream cheese, 8 oz. 1 tsp vanilla 1 can eagle brand sweetened condensed milk 1/3 c lemon juice 1 can favorite pie filling (cherry, strawberry or blueberry) How To Make: Beat cream cheese in mixing bowl until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Turn into the pie crust. Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake. Top with chilled pie filling before serving.

Homemade Pie Crust

For 1 pie crust: Mix: 1 cup sifted flour 1/2 teaspoon salt Cut in with a fork or pastry cutter: 1/3 cup shortening plus 1 tablespoon Sprinkle with 4 -5 Tablespoons ice water - add gradually however much is needed to cause the dough to stick together. Mix with fork until all the flour is moistened. Gather dough together and press firmly into a ball. Sprinkle flour on the counter before you roll the pastry out so it won't stick to the counter (also sprinkle your rolling pin with flour to avoid having the dough stick to it). Roll to the thickness (or thinness) that you want it... when I'm rolling the dough I will sometimes flip it (sprinkling more flour under the dough) that way you're really making sure it doesn't stick or tear. If it tears you can always regather and roll it again, but every time you do that it will get tougher.

Custard Pie

Ingredients   3 cups milk 1 cup sugar 6 large eggs 2 tsp vanilla dash nutmeg 1 pie crust Frozen, unbaked Instructions  Preheat oven to 350 degrees. Lightly spray a 9 ½ in pie pan with nonstick spray. Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan. Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth. Pour mixture into pie shell. Sprinkle the nutmeg lightly on top of the custard. Bake for 45 minutes or until set.

Honey Crunch Pecan Pie

Ingredients: Pastry for 1 pie crust 4 large eggs 1 cup light corn syrup 1/4 cup packed brown sugar 1/4 cup sugar 2 Tablespoons butter melted (1/4 stick) 1 Teaspoon Vanilla extract 1/2 Teaspoon salt 1 cup Pecans, chopped Directions: 1. Make pie crust 2. Preheat oven to 350°F 3. In medium bowl, beat eggs slightly, stir in corn syrup, brown sugar, sugar, butter, vanilla extract, and salt; then stir in chopped pecans. 4. Spoon into crust 5. Bake 40 minutes Prepare Honey Crunch Topping. In a medium saucepan over a medium heat combine; 1/3 cup packed brown sugar 3 tablespoons honey 3 tablespoons butter Cook 2-3 minutes, stirring constantly until sugar dissolves. Stir in 1 1/2 cups pecan halves and remove from heat. When the pie has baked 40 minutes remove from oven and spread with Honey Crunch Topping. Return to oven and bake 10-15 minutes longer until topping is bubbly and golden brown!

Apple Pie Filling

Ingredients: 12 pounds of apples - I used a variety of apples - Fuji, Jazz, and Ambrosia. You can use whatever variety of apples you like. 3 cups white sugar 2 cups brown sugar 1 1/2 Cups Clear Jel (cook type) 1 1/2 Tablespoons Cinnamon 1/2 Teaspoon Pumpkin Pie Spice (optional) 1 64 ounce bottle of 100% Apple Juice. 3/4 Cup Bottled Lemon Juice Directions: Wash, peel, core, and slice apples 1/2 inch thick Put the apples in a bowl of water - I sprinkle my apple slices with citric acid while continuing to slice apples. Drain the apples, Blanch the apples in boiling water for 1 minute. Remove the apples, put in a colander to drain them. Combine sugar, *Clear-Jel, and spices in a large pot, add the apple juice and cook over medium high heat, stirring constantly, until mixture thickens and begins to bubble. Add the Lemon juice and boil for 1 minute, stirring constantly. Fold in the apples and stir to coat the apples! Meanwhile have the water heating in your water bath canner. Fill your clean jars with water and put them in the water bath canner so they heat up while the water is heating. When the apple pie filling is ready take your jars out one at a time, empty the water from the jars into the sink, and fill with apple pie filling. Fill the jar to 1 inch head space De-bubble the filling - I use a wooden chopstick… sticking it up and down and as the filling settles add a little more apple pie feeling to bring it back to 1 inch headspace. Wipe the rim clean with a paper towel with a bit of vinegar on it to make sure the rim is free of any food. Put on the lid and the ring/band. Tighten ring/band to fingertip tight. Put filled jar in your water bath canner. Repeat with all the jars. Make sure the water is covering your jars by at least an inch. Put lid on canner. Bring water to a full rolling boil. Boil for 25 minutes (0 - 1,000 feet), 30 minutes (1,001 - 3,000 feet), 35 minutes (3,001 feet and over). When the time is up take the jars out of the canner and put them on a clean towel to cool. When the jars are sealed and cooled, remove the rings/bands. Wipe the jars clean. Label the jars with content date. Enjoy! I can mine in wide mouth quart jars. This recipe gave me 7 quart jars, with a little left over. *Clear-Jel is a thickening agent used in canning. I’ve only found it online and not in stores - although I think some Amish stores sell it. I’ve always ordered mine from Amazon. The brand I have right now is ‘Hoosier Hill Farm’. Here's the link to the Clear-Jel I bought on Amazon...

Island Pecan Pie

Ingredients: 1 pie crust (homemade or store-bought) 1 3/4 cups sugar 1 cup pecans, roughly chopped 1 cup crushed pineapple, drained 1 cup shredded coconut 1/2 cup (1 stick) unsalted butter, melted 5 eggs, room temperature 1 tablespoon cornstarch 1 tablespoon all-purpose flour 1/4 teaspoon salt Directions: Preheat oven to 300º F. In a large bowl, beat together sugar, eggs, cornstarch, flour and salt until thoroughly combined and incorporated. Mix in melted butter, then fold in pecans, pineapple and coconut. Place pie crust in a round baking dish, then pour pecan mixture over the crust. Crimp edges of crust. Place baking dish in oven and bake for 55 minutes, or until almost set. Cover with aluminum foil and bake for another 15-20 or until center is just set. Remove from oven and garnish with whipped cream and toasted coconut.

Kool-Aid Pie

The original recipe calls for: Graham cracker pie crust 1 can of Condensed milk 1 tub of cool whip. 1 packet of Kool-Aid. I do believe that jello mix would work well too I would imagine something like this because this is how I make my cheesecake: Graham cracker crust 1 tub of cool whip 1 package of cream cheese 1 cup of sugar 1 package of Kool-Aid If you want just plain cheesecake, then instead of a packet of Kool-Aid, do a teaspoon of vanilla. Blend the ingredients and pour into the crust. Chill in the fridge. Done

Pecan Cream Pie

Ingredients: • 1 (9-inch) uncooked pie crust • 1 cup heavy whipping cream • ¼ cup powdered sugar • 2 bars (8 oz each) cream cheese softened • ½ cup light brown sugar • ¼ cup pure maple syrup • 1 ½ cups finely chopped pecans Instructions: 1. Cook pie crust according to package or recipe instructions. Let cool completely before adding the cream pie filling. 2. In a small bowl, combine heavy whipping cream and powdered sugar. Beat with a hand mixer, or stand mixer, until stiff peaks form. This will take several minutes. 3. In a separate larger bowl, combine the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy. 4. Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup of the chopped pecans. 5. Spread mixture into the baked and cooled pie crust. Sprinkle the remaining pecans on top of the pie. Cover and let refrigerate for 8 hours or overnight before serving. 6. I like to whip some additional cream to decorate the top with right before serving (as pictured here). You don't have to do this at all. Serve plain and it's really delicious too.

Egg Custard

Ingredients Pastry: 1 cup unsalted butter ¾ cup white sugar 1 large egg 2 ½ cups all-purpose flour Egg Custard Filling: 4 eggs ½ cup white sugar 2 teaspoons vanilla extract 2 cups milk 1 pinch ground nutmeg, or to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate. Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end. Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides. Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg. Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Easy Quiche (Australia)

Ingredients 4 eggs 125g (4.5 oz) cheese, grated 1/2 cup self-raising flour 125g (4.5 oz) ham (deli) chopped 1 onion diced partially cooked 1 1/2 cup milk 1/2 cup zucchini grated 1/2 cup corn cob kernels *to taste Mix ingredients together and pour into a greased quiche or pie dish. Bake at 180°C (356°F) for approximately 40 minutes.

YODER’S AMISH CHOCOLATE PIE

1 cup sugar 2 1/2 tablespoons flour 2 tablespoons cocoa 1 1/2 cups milk 2 egg yolks 1 teaspoon vanilla 3 tablespoons butter, melted 1 9- inch baked pie crust Whipped cream Chocolate shavings In a large sauce pan, whisk together the sugar, flour, and cocoa. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan. Turn the heat to medium and stir in the butter. Bring to a simmer and allow to thicken. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours. Top with whipped cream and chocolate shavings.

Ninja Apple Cobbler

My first item using cast iron in the Ninja Foodi oven, Melt about 3/4 stick of real butter in the baking dish at 350°F Mix 1 cup of self rising flour with 1 cup of sugar and 1 cup of milk/ When the butter has melted, add about a quart of fruit. This came from a 20 ounce can of apple pie filling. Gently pour the batter around the fruit in the baking dish. Select 'bake' on the Foodi and the time at 1 hour and temperature at 350°F. Hit the start button and wait for the magic.

Patti Labelle's Wicked Peach Cobbler

Ingredients pie crust for double crust pie 3 lb medium peaches, peeled, pitted, and cut into 1/4-inch slices 2 Tbsp cornstarch 1 c sugar 2 tsp fresh lemon juice 1/2 tsp ground cinnamon , plus more for the top of the crust 4 Tbsp (1/2 stick) butter , chilled, cut into small pieces Directions 1. Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish. 2. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish. 3. On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips. 4. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

Mountain Dew Apple Cobbler

Ingredients 2 granny smith apples, peeled and sliced into 8 sections each 2 can(s) crescent rolls 2 stick butter 1 1/2 c sugar 1 1/2 c mountain dew 1 dash(es) cinnamon 1/2 c chopped pecans Directions 1. Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter and stir in sugar. Spread over apples. Pour Mountain Dew over apples. Do Not Stir. 2. Sprinkle with cinnamon and chopped pecans. 3. Bake, uncovered at 350°F for approximately 45 minutes. 4. Can be served with ice cream or whipped cream.

Old Fashioned Blackberry Cobbler

Ingredients For the crust 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoon cold butter 1/4 cup boiling water For the berries 2 tablespoon cornstarch 1/4 cup cold water 1 tablespoon lemon juice 4 cups blackberries 16 oz fresh or frozen blackberries, rinsed and drained (frozen berries do not have to be thawed) 1 cup granulated sugar Instructions Preheat oven to 400°F Line a baking sheet with aluminum foil. Grease a 12-inch skillet with non-stick spray or vegetable oil. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist. In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water. To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently. When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 to 30 minutes at 400 degrees until top is golden brown. Serve warm with vanilla ice cream

Impossible Coconut Pie

Impossible Coconut Custard Pie Ingredients 1/2 c Bisquick, one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter. 3/4 c sugar 4 eggs 2 c milk 1 c coconut, flaked 1 tsp vanilla 1 Tbsp butter, softened MAGICALLY MAKES ITS OWN CRUST Directions 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping. 2. Bake at 400 degrees for 25-30 minutes until custard sets.

Melt in Your Mouth Chicken Pot Pie

Ingredients 3 c cooked chicken, diced 10 oz package frozen mixed vegetables 1 can(s) cream of celery soup undiluted 1 c chicken broth 1/4 tsp pepper 1 c self rising flour 1 c milk 1/2 c butter melted Directions 1. Preheat oven to 400° F 2. Grease a shallow 2 quart baking dish 3. Place chicken and vegetables in the baking dish 4. Mix soup, broth, and pepper; pour over chicken mixture. 5. Combine flour, milk, and butter; stir until smooth. Pour over mixture. 6. Bake for 40 or 45 minutes, or until brown.

E Z Peach Cobbler (with Buttermilk)

BONNIE'S SIMPLE PEACH COBBLER (easy batter recipe) I have been making this peach cobbler for a few years and it is delicious and easy to make. You can use strawberries, blueberries, blackberries, raspberries, and of course, peaches and nectarines. It takes about 10 minutes to get it in the oven. I serve it warm with whipped cream or vanilla ice cream. Enjoy Ingredients 3 tablespoons real butter ¾ cup all-purpose flour (gluten free version is below.) ½ cup sugar, (if fruit is tart increase to 3/4 cup) 1 teaspoon baking powder •pinch of nutmeg ¼ teaspoon of salt ¾ cup buttermilk (i used ¾ cup organic milk + 1 tsp lemon juice) 2 cups only of sliced fresh peaches (or fruit of choice) 1 tablespoon of sugar for the top How to Make BONNIE'S SIMPLE PEACH COBBLER (easy batter recipe) Adjust the oven rack to upper-middle position and preheat oven to 350 degrees. Prepare your fruit and measure 2 full cups only. The batter will rise up through and around the fruit if it has room to do it. More fruit increases cooking time and it may not get done in the middle. Put butter in an 8-inch square pan and set in oven to melt. Don't brown it. When butter has melted, remove pan from oven. Doubling the recipe: Instead of using an oblong pan to double the recipe, I use two 8-inch pans to make sure the center is done. Whisk flour, 1/2 cup of sugar, baking powder and salt and nutmeg in a small bowl. Add milk, whisk to form a smooth batter. Pour batter into pan, then scatter fruit over the batter. Sprinkle the 1 tablespoon of sugar on top of the fruit. Bake until batter browns and fruit bubbles, 50 to 60 minutes. At my altitude, it takes about 65 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired. HOW TO REMOVE SKINS FROM PEACHES: Wash the peaches. Put ice and water in a large bowl, set aside. Bring a large pot of water to boil. Add 5 tablespoons baking soda, a spoon at a time so it doesn't overflow, and drop the peaches in the boiling water for 30 seconds, remove them immediately (or you will cook them!) and dunk them in the ice water. When they are cool enough to handle pick up a peach and the skin will start to dissolve and melt off the peaches. You want firm, but ripe peaches for this recipe, and this technique will work perfectly.

Granny Sweet's Fresh Strawberry Pie

Granny Sweet's Fresh Strawberry Pie by Darlene Sweet This is the simplest, yet tastiest, strawberry pie! My mother-in-love made this pie, and it brings back such precious memories of our wonderful relationship! She was an amazing cook, and my husband always smiles when I make his mom's delicious strawberry pie! Ingredients 2 deep dish, frozen pie crusts 1 c confectioner's sugar 24 large strawberries 16 oz cool whip or other whipped topping Directions 1. Bake pie crusts at 350 degrees for 10 - 15 minutes. Let cool completely. 2. Add 1/4 cup of powdered sugar to the bottom of each pie crust. 3. Slice the strawberries, and divide them between the two pie crusts, placing them on top of the powdered sugar. 4. Sprinkle another 1/4 cup of powdered sugar over the strawberries in each pie. 5. Top each pie with Cool Whip, and garnish, as desired. 6. Refrigerate for at least four to six hours before serving.

Potato Onion Pie

Ingredients 2 pounds of russet potatoes, peeled and sliced very thin 1 medium size onion, peeled and cut in half, and sliced very thin salt and pepper to taste (light on the pepper) 4 teaspoons of minced garlic 1cup of grated cheese, divided 2/3 cup of sour cream, whipping cream, or milk (i use a combination of all three!) ¼ cup parmesan grated fresh pam spray How to Make BONNIE'S POTATO AND ONION PIE Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that! Pre-heat the oven to 375°F. Spray a 10 inch glass pie dish with Pam. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve

Boston Cream Pie

Ingredients • 1/3 cup sugar • 3 tablespoons cornstarch • 1-1/2 cups whole milk • 2 large egg yolks • 1 tablespoon butter • 1 teaspoon vanilla extract • 1 cup sugar • 1/3 cup shortening • 2 large eggs, room temperature • 1 teaspoon vanilla extract • 1-1/4 cups all-purpose flour • 1-1/2 teaspoons baking powder • 1/4 teaspoon salt • 3/4 cup whole milk • 3 tablespoons water • 2 tablespoons butter • 3 tablespoons baking cocoa • 1 cup confectioners' sugar • 1/2 teaspoon vanilla extract Directions • For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold. • While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour. • In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. • For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. • Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Swedish Apple Pie

Ingredients 4-5 apples, peeled, cored, and sliced 1 Tbsp sugar 1 tsp cinnamon 1 c all-purpose flour 1 c sugar 3/4 c butter, chopped up or can melt the butter 1 egg pinch salt Directions 1. Mix flour, sugar, margarine or butter (either melted or cut up), egg, and pinch of salt together. 2. Put the 4 or 5 apples in a 9" glass pie pan, sprinkle the cinnamon and sugar over them. 3. Then pour batter over the apples and bake at 350 degrees for 45 minutes. 4. Have been asked whether to melt the butter or not, I didn't in this recipe, I spooned on the batter, some have and it still came out good, so I guess you can do it either way!