Thirteen Great Pies
Happy Thanksgiving to all of my fellow Canadians
Caramel Apple Pie
Crust
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
1/4 cup (50 mL) finely chopped pecans
Filling
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
1/8 tsp (.5 mL) ground nutmeg
1 tbsp (15 mL) lemon juice
6 cups (1.5 L) peeled cooking apples (6 medium)
Topping
1/3 cup (75 mL) caramel ice cream topping
1/4 cup (50 mL) chopped pecans
Method:
•
Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
• In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 35 to 45 minutes or until apples are tender and crust is golden brown. Cool at least 1 hour before serving.
• Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.
Easy Pumpkin Pie
Ingredients:
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (16 oz) pumpkin (not pumpkin pie filling)
1 1/4 cups evaporated milk or half and half
2 eggs, beaten
1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
Method:
• Heat oven to 425°F. Prepare pie crust according to package directions for One Crust Pie using 9" pie plate. In large bowl, mix filling ingredients. Pour into pie crust.
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
Cinnamon-Apple Pie with Caramel-Pecan Sauce
Ingredients:
Pie
1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
1/2 cup (125 mL) granulated sugar
4 tsp (20 mL) cornstarch
1 tsp (5 mL) ground cinnamon
4 cups (1 L) thinly sliced, peeled apples (4 medium)
1 tsp (5 mL) milk
1 tsp (5 mL) granulated sugar
Sauce
1/4 cup (50 mL) butter
1/2 cup (125 mL) packed brown sugar
2 tbsp (25 mL) light corn syrup
1/4 cup (50 mL) chopped pecans
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) vanilla
Method:
• Heat oven to 450ºF. Spray baking sheet with nonstick cooking spray. Unroll pie crust on baking sheet.
• In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto centre of crust, spreading to within 2 inches of edge. Fold edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon granulated sugar.
• Bake 25 to 30 minutes or until crust is golden brown and apples are tender, covering with foil last 10 minutes if necessary to prevent excessive browning.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat. Boil gently 2 minutes. Add pecans. Boil 2 to 3 minutes, stirring occasionally, until pecans are lightly toasted. Remove from heat. Stir in whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie.
Perfect Apple Pie
Ingredients:
1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
6 cups (1.5 L) thinly sliced, peeled apples (6 medium)
3/4 cup (175 mL) sugar
2 tbsp (25 mL) flour
3/4 tsp (3 mL) cinnamon
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) nutmeg
1 tbsp (15 mL) lemon juice
Method:
• Heat oven to 400°F (200°C). Prepare pie crust according to package directions for Two Crust Pie using 9" (23 cm) pie plate.
• In large bowl, stir together filling ingredients. Place filling evenly into pie crust. Top with second crust; wrap excess top crust under bottom crust edge. Press edges together to seal; flute edges as desired. Cut slits in top crust to vent.
• Bake 40 to 50 minutes or until apples are tender, filling is bubbling through slits in top crust and crust is golden brown. Cover edge of crust with strips of foil after first 15 minutes of baking.
Maple-Walnut Pumpkin Pie
Ingredients:
Crust
1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
Filling
1/2 can (796 mL) pure pumpkin (not pumpkin pie mix)
1 can (300 mL) sweetened condensed milk (not evaporated)
2 eggs
2 tbsp (25 mL) real maple syrup or maple-flavoured syrup
1 1/2 tsp (7 mL) pumpkin pie spice
Streusel
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) finely chopped walnuts
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) cold butter or margarine
Topping
1 cup (250 mL) whipping cream
2 tbsp (25 mL) packed brown sugar
Chopped walnuts if desired
Method:
• Heat oven to 425ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
• Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
• Reduce oven temperature to 350ºF. Sprinkle streusel over pie. Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning.
• Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
• To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.
Chocolate Surprise Pecan Pie
Ingredients:
Crust
1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
Filling
1 pkg (250 g) cream cheese, softened
1/3 cup (75 mL) granulated sugar
Dash salt
1 tsp (5 mL) vanilla
1 egg
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) semisweet chocolate chips
Topping
3 eggs
1/4 cup (50 mL) granulated sugar
1 cup (250 mL) light corn syrup
1 tsp (5 mL) vanilla
1 square (28 g/1 oz) unsweetened baking chocolate, melted, cooled
Garnish
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) chocolate-flavour syrup
Method:
• Heat oven to 375ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.
• In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
• Bake 40 to 45 minutes or until centre is set. Cool on cooling rack at least 2 hours before serving.
• In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.
Spiced Gingered Pear Pie
Ingredients:
Crust
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
Filling
1/2 cup (125 mL) packed light brown sugar
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) cornstarch
3 tbsp (45 mL) finely chopped crystallized ginger
1 tsp (5 mL) finely grated lemon peel
6 cups (1.5 L) thinly sliced peeled pears (6 medium)
1 tbsp (15 mL) butter, cut into small pieces
Topping
1 tbsp (15 mL) water
4 tsp (20 mL) granulated sugar
Method:
• Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In large bowl, mix brown sugar, 1/4 cup granulated sugar and the cornstarch. Stir in ginger and lemon peel. Add pears; toss gently. Spoon into crust-lined pan. Dot with butter. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush crust with water; sprinkle with 4 teaspoons sugar. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
• Bake 40 to 45 minutes or until pears are tender and crust is golden brown.
Peach Pie
Ingredients:
7 cups (1.75 mL) fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4 cups (300 mL) granulated sugar
1/4 cup (50 mL) quick-cooking tapioca
1/4 tsp (1 mL) cornstarch
1/4 tsp (1 mL) ground cinnamon
2 tbsp (25 mL) fresh lemon juice
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
1/2 tsp (2 mL) all-purpose flour
2 tbsp (25 mL) peach preserves or jelly
Method:
• Heat oven to 425ºF. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
• Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
• Cover crust edge with 2 to 3 inch strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
Fresh Pear Crostata
Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled ripe pears (8 to 9 medium)
1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts (1 crust) softened as directed on box
1 teaspoon sugar
2 tablespoons sliced almonds
Method:
• Heat oven to 450°F. In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat.
• Remove 1 pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides.
• Spoon pear mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle 1 teaspoon sugar over crust edge.
• Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of bake time. Cool 15 minutes. Cut into wedges; serve warm.
Very Merry Cran-Apple Crostata
Ingredients:
1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
2/3 cup (150 mL) packed brown sugar
1/3 cup (75 mL) flour
3 cups (750 mL) thinly sliced cooking apples
2 cups (500 mL) fresh or frozen (thawed) cranberries
1 tbsp (15 mL) butter or margarine
Method:
• Heat oven to 425°F (220°C). Place pie crust on ungreased baking sheet.
• Mix brown sugar, flour, apples and the cranberries. Mound mixture on center of dough up to 3-inch (7.5 cm) from edge. Dot with butter. Fold edge of dough over apples.
• Bake pie 20 minutes. Cover centre with 5-inch (12.5 cm) square of foil to prevent over browning. Bake 10 to 15 minutes longer or until crust is golden brown.
French Silk Chocolate Pie
Ingredients:
1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
3 squares (each 1oz/28g) unsweetened chocolate, chopped
3/4 cup (175 mL) butter or margarine, softened
1 cup (250 mL) sugar
1 1/2 tsp (7 mL) vanilla
1 cup (250 mL) fat-free cholesterol-free egg product
whipped cream
Method:
• Heat oven to 450°F (230°C). Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch (23 cm) pie pan. Flute top edge of crust. (Refrigerate remaining crust for later use.)
• Bake for 9 to 11 minutes or until lightly browned. Cool.
• Melt chocolate in small saucepan over low heat or in microwave oven. Cool.
• In large bowl, cream butter; gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla.
• Gradually add liquid egg product, beating at medium speed for 5 minutes. After egg product has been added, continue beating at medium speed for an additional 5 minutes.
• Pour into cooled, baked crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream, or as desired.
Holiday Chocolate-Mint Pie
Ingredients:
1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
2 cups (500 mL) milk
1 pkg (170 g) (6 serving size) chocolate pudding and pie filling
1 cup (250 mL) semi-sweet chocolate chip pieces
1/2 cup (125 mL) milk
20 large marshmallows
1 cup (250 mL) whipping cream
1/2 tsp (2 mL) peppermint extract
1/3 cup (75 mL) crushed red, green and white hard peppermint candies
Method:
• Heat oven to 400°F (200°C). Prepare pie crust according to package directions for One Crust Pie using 9" (23 cm) pie plate.
• Bake pie crust as directed on package for One Crust Baked Pie Shell. Cool completely, about 30 minutes.
• Meanwhile, in 2-qt (2 L) saucepan, stir together 2 cups (500 mL) milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside. Stir occasionally.
• In 3-qt (3 L) saucepan, heat 1/2 cup (125 mL) milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 10 to 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
• In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup (50 mL) of the crushed candies
• Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining crushed candies on top. Store covered in refrigerator
Lemon Cheesecake
PREP TIME: 15 MINS | TOTAL TIME: 6 HRS 50 MINS
Ingredients:
Crust
1 pkg Betty Crocker* SuperMoist* Golden cake mix
½ cup (125 mL) butter or margarine, softened
1 tsp (5 mL) grated lemon peel
Filling
2 pkgs (250 g each) cream cheese, softened
¾ cup (175 mL) sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
½ cup (125 mL) sour cream
3 eggs
2 cups (500 mL) frozen (thawed) whipped topping
Method:
• Heat oven to 300°F. Spray bottom and side of 10-inch (25 cm) springform pan with baking spray . Wrap foil around outside of pan to catch drips. Reserve 1/4 cup/50 mL of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
• In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
• Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
• Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.
Recipes were take from https://lifemadedelicious.ca
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