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Desserts - pies

Posted by on Sep. 8, 2011 at 8:32 PM
  • 25 Replies
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1 mom liked this

Page 1:

  • Easy (single) pie crust
  • Flaky crust for single or double crust pies
  • Graham cracker Crust
  • Mom's Apple Pie & Crumb Topped Apple Pie
  • Blueberry Pie
  • Lemon Meringue Pie
  • Cherry Crunch Pie
  • Streusel Topped Pumpkin Pie
  • Traditional Pumpkin Pie
  • Coconut Cream Pie

Page 2:

  • Caramel Apple Cheesecake Pie
  • Raspberry Swirl Cheesecake Pie
  • Instant Imitation Cheesecake Pie
  • Lowfat Low Carb Cheesecake Dream Pie
  • Fresh Strawberry Pie
  • Cranberry Swirl Cheesecake Pie
  • Peanut Butter Pie
  • Blueberry Crumb Pie

Page 3:

  • Double Decker Pumpkin Pie
  • German Chocolate Cream Pie
by on Sep. 8, 2011 at 8:32 PM
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Replies (1-10):
michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:54 AM

A good pie starts with a crust:


Easy Pie Crust

  • 1/2 c. melted margarine or butter
  • 2 to 3 Tbsp. sugar
  • 1 cup flour

Mix together with a fork and press into a pie plate, using your fingers to press the mixture up the sides. Smooth off the edges with your fingers. Add filling & bake as directed. This crust may brown quickly because of the sugar; you can cover the exposed edges with strips of aluminum foil to prevent overbrowning. For a baked pie crust, bake for 10 to 12 minutes at 350 degrees.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:54 AM

Now, to get a flaky crust, the key with this next recipe is to work the dough as little as possible and to use cold dough. It's best to let the dough rest 1/2 hour in the fridge before rolling it out.

Pie crust: makes 1 double crust or 2 single crusts

  • 2 c. flour with a dash of salt
  • 1 c. shortening (lard, Crisco shortening, or butter)
  • 1/2 c. ice water

Cut shortening into flour until it's coarse crumbs. Add ice water and stir in with a fork. You'll have to use your hands to finish working it in. Form into a ball and wrap in waxed paper or plastic wrap and let rest in fridge for 1/2 hour if you have time. Divide in half and roll 1/2 out on a floured surface until it's big enough to fit into your pie plate. Add pie filling. Bake as directed OR top with the second half of the dough that has been rolled out like the first half. Dip your finger in water and dampen the dough between the top and bottom crusts at the edges. Pinch to seal. Trim excess dough from edges with a sharp knife. Cut a few decorative slits in the top crust then bake as the directed.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:55 AM

Graham Cracker Crust

  • 1 2/3 c. graham cracker crumbs
  • 3 Tbsp. sugar
  • 1/3 c. melted margarine or butter

Mix all ingredients together and press into a 9 inch pie pan. Bake at 350 degrees for 8 to 10 minutes.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:55 AM

Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

  • 1/4 c. brown sugar
  • 1/2 c. white sugar
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 to 6 cups peeled, cored and sliced baking apples

Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Crumb topped Apple Pie: Prepare as above but don't add the top crust. Instead, make a topping of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown sugar mixed until crumbly. Cover pie with foil during last 10 minutes of baking.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:55 AM

Blueberry Pie

  • 3/4 c. sugar
  • 3 Tbsp. cornstarch
  • 1/4 tssp. salt
  • 1/4 c. water
  • 4 c. blueberries, divided
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice

Cook sugar, cornstarch salt, water and 2 c. blueberries over medium heat until it boils and becomes thick and clear. Remove from heat. Add butter and lemon juice. Cool a bit and add the rest of the blueberries. Stir gently to mix. Pour into unbaked pie shell and cover with a top crust. Seal edges. Bake at 425 for 15 minutes then at 350 degrees for 30 minutes.

Can also put into baked pie shell and chill. Top with whipped cream if desired when serving.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:56 AM

A OTR truck driver once told me that I made the best lemon meringue pie that he's ever tasted...quite the compliment!!!!

 

Lemon Meringue Pie

Filling:

  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1 1/2 c. water
  • 3 egg yolks, beaten
  • 3 Tbsp. margarine
  • 1/4 c. lemon juice

Mix sugar, cornstarch and water in pan. Bring to a boil, stirring constantly. boil one minue. Stir about 1/2 of the hot mixture into the egg yolks, stirring constantly. Return to pan and boil for 1 minute more. Remove from heat, stir in lemon juice and margarine until melted. Pour into baked pie shell.

Meringue:

  • 3 egg whites
  • 1 tsp. lemon juice
  • 6 Tbsp. sugar
  • 1/2 tsp. vanilla

Beat egg whites with lemon juice at high speed until light and foamy. Gradually beat in sugar. Continue beating at high speed until stiff and sugar is dissolved. Slowly mix in vanilla. Pile meringue on hot pie filling, spreading in from the edge and sealing to the edge. Bake at 400 for 8 t0 10 minutes. Watch carefully! Remove when lightly browned. Cool slowly away from drafts. Store in refrigerator.

Note: you can substitute lime juice for the lemon juice to make a lime meringue pie. Add a drop or two of green food coloring to the filling if desired.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:56 AM

Cherry Crunch Pie

  • 1 9 inch graham cracker pie crust
  • 2 21 oz. cans cherry pie filling
  • 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
  • 2 Tbsp. white sugar
  • 2 Tbsp. brown sugar
  • 1/3 c. flour
  • 1/3 c. quick cooking or old fashioned oats
  • 3 Tbsp. butter, melted

Preheat oven to 375 degrees. In a bowl, mix cornstarch paste and pie filling and spoon into prepared crust. Combine sugars, flour and oats in a second bowl; mix in melted butter. Spoon onto filling. Bake on baking sheet for 40 minutes Cool for at least 4 hours and serve. Store in refrigerator.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:56 AM

Streusel Topped Pumpkin Pie

  • 1 9 inch graham cracker crust
  • 1 15 oz. can pumpkin
  • 1 14 oz. can sweetened condensed milk
  • 1 egg
  • 1 1/4 tsp. ground cinnamon, divided
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 c. firmly packed brown sugar
  • 2 Tbsp. flour
  • 2 Tbsp. cold butter or margarine
  • 3/4 c. chopped walnuts

Preheat oven to 425 degrees. With mixer or whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust and bake 15 minutes. Meanwhile, combine sugar, flour, remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove pie from oven and reduce oven temp to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store in refrigerator. Serve with whipped cream if desired.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:56 AM

Traditional Pumpkin Pie

  • 3 slightly beaten eggs
  • 1/4 c. brown sugar
  • 1/2 c. white sugar
  • 2 to 3 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 1/2 c. cooked or canned pumpkin
  • 1 c. evaporated milk

Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.

michiganmom116
by Kitchen Owner on Sep. 9, 2011 at 9:57 AM

Coconut Cream Pie

  • 1 9 inch baked pie shell
  • 2/3 c. sugar
  • 1/2 tsp. salt
  • 2 1/2 Tbsp. cornstarch
  • 1 Tbsp. flour
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 1 Tbsp. butter
  • 1 1/2 tsp. vanilla or 1 tsp. coconut extract
  • 3/4 c. shredded coconut

Mix sugar, salt, cornstarch and flour in a saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minutes. Remove from heat and gradually stir 1/2 of mixture into egg yolks. Return mixture to pan. Boil one minute more, stirring constantly. Remove from heat and add butter and vanilla or coconut extract, stirring untill butter is melted. Fold in coconut. Put filling in baked pie shell. Chill in refrigerator for at least 2 hours. May top with whipped cream and additional coconut if desired.

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