PIES 4 U - Casa Lulu (with Kenny)

PIES 4 U

You will notice an abundance of lemon pie recipes here. We at Casa Lulu are very fond of lemony desserts.

Yummy Apple Slab Pie
Ingredients 1 box refrigerated pie crusts, softened as directed on box 1 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 tablespoons lemon juice 9 cups thinly sliced, peeled apples (9 medium) 1 cup powdered sugar 2 tablespoons milk Directions : Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
Key Lime Pie
Ingredients 14 ounces of sweetened condensed milk 1 small can 1/2 cup lime juice 16 ounces Cool Whip graham cracker crust Instructions Mix the Cool Whip and sweetened condensed milk, then stir in lime juice. Pour into the graham cracker crust and spread evenly. Refrigerate for a few hours or overnight before serving.
Cream Cheese Lemonade Pie ♥
Ingredients For the Smooth Pie 1 5oz container evaporated milk 1 3.4oz box of instant lemon pudding mix, one small box 2 8oz packages of cream cheese ¾ cup frozen lemonade concentrate For the Pie Crust 2 2/3 cup graham cracker crumbs 1/3 cup sugar 2/3 cup butter, melted Directions: Heat oven to 350ºF – Pie Crust In a medium mixing bowl, combine all components together. Whisk until united. Press graham cracker crumbs into a deep pie dish and. Remember to get up the sides. Let this bake for 10-12 minutes and then take out of the oven. Let it cool. – Creamy Pie Combine milk and pudding mix in a tiny mixing bowl. For two minutes beat on low speed. This will form a thick texture. Beat cream cheese in a medium mixing bowl for about three minutes, or until the cream cheese is light and soft. Take the lemonade concentrate and slowly beat it into the cream cheese. Gently beat in the pudding mixture. Transfer the mixture into a chilled graham cracker crust, or into a pre-made graham cracker pie crust. For the perfect results, cover and refrigerate for a minimum of four hours.
Strawberry/Rhubarb Cobbler
Ingredients 1-1/3 cups sugar 1/3 cup all-purpose flour 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) 2 cups halved fresh strawberries 2 tablespoons butter, cubed CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup canola oil 1/3 cup warm water 1 tablespoon 2% milk 1 tablespoon sugar Vanilla ice cream, optional Directions 1. Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter. 2. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky). 3. Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar. 4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Cinnamon-Sugar Apple Pie
Ingredients 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1-1/4 cups cold lard 6 to 8 tablespoons cold 2% milk FILLING: 2-1/2 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 9 cups thinly sliced peeled tart apples (about 9 medium) 1 tablespoon bourbon, optional 2 tablespoons all-purpose flour Dash salt 3 tablespoons cold butter, cubed TOPPING: 1 tablespoon 2% milk 2 teaspoons coarse sugar Directions 1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight. 2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally. 3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely. 4. Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter. 5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes. 6. Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.