PIES 4 U

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!

Easy Peasy Cherry Cream Cheese Cobbler

Ingredients 1- 8 count can crescent rolls 1-21 ounce can pie filling of your choice I used cherry 1/2 Cup granulated sugar for filling 1/4 cup additional granulated sugar for top 1 teaspoon vanilla 12 ounces cream cheese softened (one and a half blocks if your blocks are 8 oz each) 1/2 stick unsalted butter or margarine Instructions Preheat oven to 350°F. Line the bottom of a greased 8x8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle 1/4 Cup sugar over that. Bake for 30-45 minutes.

Grandma's Iron Skillet Apple Pie

Ingredients ½ cup butter 1 cup brown sugar 5 Granny Smith apples -- peeled, cored, quartered, and thinly sliced 3 (9 inch) refrigerated prerolled pie crusts 1 cup white sugar, divided 2 teaspoons ground cinnamon, divided ¼ cup white sugar 1 tablespoon butter, cut into small chunks Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples. Step 3 Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam. Step 4 Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Cream Cheese Lemonade Pie

Ingredients • 1 - 5oz can Evaporated milk • 1 - 3.4oz box of instant lemon pudding mix • 2 - 8oz cream cheese, softened • ¾ C frozen lemonade concentrate Crust ingredients: • 2 ⅔ C Graham cracker crumbs • ⅓ C sugar • ⅔ C unsalted sweet cream butter, melted Instructions 1. Preheat oven to 350 degrees 2. Combined all crust ingredients into a large bowl and mix until wet sand like mixture 3. Press into a 9in glass pie dish 4. Bake in the oven for 12 minutes and allow to cool onto the counter 5. Using a medium bowl, whisk together the evaporated milk and pudding mix until combined and thick for about 2 minutes 6. Using a standing mixer, beat the cream cheese until smooth and fluffy 7. Gradually beat in the lemonade concentrate until combined 8. Beat in the pudding mixture until combined 9. Pour the mixture into the crust and place into the fridge for 4-6 hours or until firm 10. Top with whipped cream and lemon slices before serving NOTE: I would just use a store bought 9-inch Graham cracker pie shell

Chicken Pot Pie

Ingredients 2 cups diced peeled potatoes* 1-3/4 cups sliced carrots* 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme 3/4 teaspoon pepper 3 cups chicken broth 1-1/2 cups milk or half and half 4 cups cubed cooked chicken 1 cup frozen peas* 1 cup frozen corn* 2 double pie crust * Consider substituting frozen mixed vegetables. Directions Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Place a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Place remaining pie crust over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Cracker Pie

Ingredients: 1 deep dish pie shell 16 saltine crackers crushed 15 ounce can fruit cocktail of your choice well drained 3 egg whites 1 cup sugar 1/2 cup chopped pecans or walnuts optional 1 tsp vanilla 1/2 teaspoon baking powder Instructions: Prick bottom of pie crust several times with a fork. Bake for 10 minutes in a 325 degree oven. While crust is baking, place egg whites in mixing bowl and beat until still peaks form. Add sugar and baking powder and beat again until sugar is well incorporated, about one minute more. Using a large spoon, gently fold in nuts, drained fruit, cracker crumbs, and vanilla until it is all well combined. Pour into baked pie crust. Bake at 325°F for 20-25 minutes, or until lightly browned on top. Allow to cool completely before serving.

Ingredients 2 Cups milk ¾ Cup sugar ½ Cup Bisquick Baking mix 4 eggs ¼ Cup butter melted and cooled 1½ teaspoons vanilla ¼ cup lemon juice bottled is fine Instructions Spray 9 inch pie plate generously with cooking spray. Place all ingredients in a blender. Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes before placing in oven. Bake at 350°F for forty minutes. Allow to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.

Cherry Cream Cheese Pie

Ingredients 8 ounce pkg cream cheese softened 14 ounce can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla use the cheap stuff like me if you want, no shame in that! store bought graham cracker crust 1 Can of pie filling of your choice I love cherry or blueberry Instructions Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold. Note: This is a soft pie. It won't get firm so keep it in the refrigerator and serve cold. Some readers have also mentioned that you can also double the cream cheese to keep it from being runny.

Grandma's "Japanese" Pie

Ingredients 1/2 cup raisins 1 cup boiling water 1/2 cup butter at room temp (unsalted or salted, whatever you have) 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1/2 cup pecans chopped 1/2 cup sweetened shredded coconut 9 inch pie crust unbaked (you don't need deep dish, regular is fine) Instructions Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain. Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes. Add all other ingredients and stir by hand until well incorporated. Pour into pie shell. Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.