Tag Archives: Pastries & Pies

Crustless Rhubarb Pie (Judy Gaik)

3 c chopped rhubarb
1/3 c flour
3/4 c sugar (or substitute)
1/2 t baking powder
1/2 t salt
3 extra large eggs
1 t vanilla
1 c milk
1/4 c butter melted

Preheat oven to 375 F. Grease pie plate with butter and spread rhubarb on the bottom. Mix remaining ingredients in blender and pour over rhubarb. Bake for 40 – 45 min until cooked and set in the middle. Let set for 15 min before cutting. Serve with vanilla ice cream, frozen yogurt or whipping cream.

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Frozen Strawberry Margarita Pie (plainchicken)

Crust

1 1/2 c graham cracker crumbs
5 T powdered sugar
6 T butter, melted

Combine graham cracker crumbs, powdered sugar and melted butter. Press into bottom of 9″ springform pan. Pour Filling into prepared crust. Cover with plastic wrap and freezer for at least 4 hours or overnight. Let stand at room temp 15 min before slicing.

Filling

1  14 oz can sweetened condensed milk
1/2 c frozen margarita mix concentrate, thawed
1  16 oz container frozen sliced strawberries with sugar, thawed
1  8 oz container cool whip, thawed

Combine sweetened condensed milk and margarita mix in large bowl. Beat with an electric mixer until smooth. Add strawberries and beat at low speed until mixed. Fold in cool whip.

Best Rhubarb Pie (ediblevancouver)

Pastry

2 1/4 c flour
1/4 t salt
1 c cold lard (or unsalted butter)
1/4 c cold water
1 T white vinegar

Sift flour and salt into a large bowl. Using a pastry knife or your fingertips, cut the lard into the flour until it is in pea-sized pieces. In a measuring cup, stir together water and vinegar. Using a fork, stir only enough liquid into the flour mix to bind the ingredients. (You might need more or less water, depending on how the dough comes together. In more humid weather, the dough might require less water because flour, if not stored properly, can absorb water from the air.) Form the dough into a ball, wrap in plastic and refrigerate for 30 min.

Rhubarb Filling

3 1/2 c rhubarb, cut into 1″ pieces
1 – 1 1/2 c sugar
1/4 c cornstarch

Combine rhubarb with sugar in a bowl and set aside. (For a more tart pie, use just 1 c sugar.) Cut the chilled dough into 2 equal pieces. On a lightly floured surface, roll one piece into a 1⁄8″ thick circle. Gently wrap the circle onto the rolling pin (or lift it) and press into a 9″ pie pan, trimming any excess from the edges. Spoon the rhubarb mix into the pastry-lined pie pan. Sprinkle cornstarch evenly over the fruit. Cover the rhubarb with the rolled out top crust. Seal the pastry edges with your thumb and finger (or press a fork against the edges to seal). Cut slits into the pastry. Press a thin strip (about 1″) of aluminum foil around the edges to keep from burning. Bake in a preheated 450° F oven for 12 – 15 min (or until the pastry is golden). Remove the aluminum foil and reduce heat to 350° F. Bake the pie for an additional 40 – 50 min (or until the rhubarb is soft). Cool well before cutting.

Sour Orange Pie (cookscountry)

Crust

5 oz animal crackers
3 T sugar
pinch salt
4 T unsalted butter, melted

Adjust oven rack to middle position and heat oven to 325 F. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9″ pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 – 14 min. Let cool completely, about 30 min. Pour filling into cooled crust. Bake pie until center jiggles slightly when shaken, 15 – 17 min. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours. Slice chilled pie and serve with whipped cream.

Filling

1  14 oz can sweetened condensed milk
6 T frozen Minute Maid Original orange juice concentrate, thawed
4 large egg yolks
2 t grated lemon zest & 6 T juice (2 lemons)
1 t grated orange zest
pinch salt

Whisk all ingredients in bowl until fully combined.

Whipped Cream

3/4 c heavy cream, chilled
2 T sugar
1/2 t grated orange zest

 

Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 2 – 4 min.

No Bake Pina Colada Cream Pie (momontimeout)

Graham Cracker Crust

1 1/3 c graham cracker crumbs
1/4 c sugar
8 T butter, melted

Combine the ingredients for the crust in a small bowl. Use a fork to combine. Press onto the bottom and up the sides of a greased 8 – 9 1/2″ pie pan. Place in refrigerator while preparing the filling. Spoon into prepared crust and smooth top with an offset spatula. Cover and refrigerate for at least 4 hours. Top with whipped cream and a ring of toasted coconut on the outside of the pie if desired.

Filling

1 c heavy whipping cream
8 oz cream cheese, softened
1/4 c sugar
1 t rum extract
1/2 t clear vanilla extract
20 oz can crushed pineapple, very well drained
1 c sweetened shredded coconut

Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill. Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined. Fold in whipped cream, pineapple and coconut.

Lemon Buttermilk Icebox Pie (plainchicken)

1  14 oz can sweetened condensed milk
1 T fresh lemon zest
1/2 c lemon juice
3 egg yolks
1/4 c buttermilk
1  9″ graham cracker crust
1  8 oz container Cool Whip, thawed

Preheat oven to 350º F. Whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and buttermilk. Pour mix into prepared graham cracker crust. Bake for 20 – 25 min. Cool. Top cooled pie with Cool Whip. Refrigerate until ready to serve.

German Apple Strudel Recipe with Phyllo or Filo Pastry) (quickgermanrecipes)

2 1/4 lb apples
2 c fresh breadcrumbs
4 T unsalted butter, melted
3/4 c sugar
1 t cinnamon
1/2 c raisins (opt)
grated rind of 1 lemon
1 1/4 lb pkg frozen phyllo, thawed
1/2 c unsalted butter, melted

Preheat oven to 350° F. Slice or chop the apples and put into a bowl. Add breadcrumbs, 4 T melted butter, sugar, cinnamon, raisins (if using) and grated lemon rind and stir together. On a damp towel, lay 2 sheets of phyllo dough and brush with melted butter. Place another 1 – 2 sheets on top and brush with butter. Continue until you have about 4 or 5 layers. Put the apple mix down the center of the pastry, leaving a 1″ border around the outside. Fold in the short sides and then roll up like a jelly roll. Put strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter. Cut 1/4″ deep slashes across diagonally across top. Bake for 30 – 40 min or until golden brown. Let cool before sprinkling with powdered sugar and serving. Makes about 8 – 10 servings.

German Apple Strudel with Butter Puff Pastry (quickgermanrecipes)

2 – 3 apples, peeled and thinly sliced
2 T sugar
1 T flour
1/4 c sliced almonds (opt)
1/4 c raisins (opt)
1/2 lb pkg frozen butter puff pastry, thawed
1 egg
1 T water

Preheat oven to 375° F. Line a cookie sheet with parchment paper, grease and flour. Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a bowl. Roll out dough on a floured surface until about 12 x 16″. Put the apple mix down the bottom half of the long side of the pastry, leaving a 1″ border around the outside. Fold in the short sides and then roll up like a jelly roll. Put strudel on baking sheet with the seam side down. Mix egg and water. Brush on strudel. Cut 1/4″ deep slashes across diagonally across top. Bake for 35 – 40 min or until golden brown. Let cool before sprinkling with powdered sugar and serving. Makes about 6 servings

No Bake Whipped Chocolate Oreo Cheesecake (wisconsinhomemaker)

12 oz cream cheese, softened
1 1/2 c powdered sugar
1/2 c sour cream
10 oz bittersweet chocolate morsels melted
8 oz Cool Whip, thawed
1 chocolate crumb crust

Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approx 2 min. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Allow the chocolate to cool for another 5 – 10 min. Set aside. Using a stand mixer with a whisk, beat cream cheese until smooth, approx 1 min, then add sour cream and blend until combined. Add powdered sugar in 1/2 c increments and allow it to combine completely with the filling before adding the next amount. Add melted chocolate to the mix and again beat until combined. Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the Cool Whip showing. Pour filling into a pre-made Oreo crust and smooth it around to fill any gaps. Remove any excess filling, if necessary. Cover and refrigerate for at least 3 hours before serving.

Crusty Rhubarb Pie (relish)

No-Roll Pastry

1 1/2 c flour
1 t salt
1 T sugar
1/2 c vegetable oil
2 T 2% milk

Preheat oven to 350 F. Mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. Spoon filling into piecrust. Dot with butter. Sprinkle topping over rhubarb mix. Bake 1 hour or until filling is bubbling and topping is browned.

Filling

6 c diced, unpeeled rhubarb
2 c sugar
6 T flour
1 T chilled butter, cut into small pieces

Combine rhubarb with sugar and flour.

Topping

1/4 c chilled butter, cut into small pieces
1/4 c sugar
1/2 c flour

Mix butter, sugar and flour with a pastry blender or your hands until crumbly.

North Carolina Lemon Pie (cookscountry)

Crust

53 saltines (roughly one-and-a-half sleeves)
1/8 t salt
10 T unsalted butter, melted
1/4 c light corn syrup

Adjust oven rack to middle position and heat oven to 350 F. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses. Transfer saltine mix to greased 9″ pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 – 19 min. With pie plate still on sheet, pour filling into crust (crust needn’t be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 – 17 min. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours. Spread whipped cream over top of pie. Serve.

Filling

1  14 oz can sweetened condensed milk
4 large egg yolks
1/4 c heavy cream
1 T grated lemon zest & 1/2 c juice (3 lemons)
1/8 t salt

Whisk condensed milk, egg yolks, cream, lemon zest and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

Topping

1/2 c heavy cream, chilled
2 t sugar
1/2 t vanilla

Using stand mixer fitted with whisk, whip cream, sugar and vanilla on medium-low speed until foamy, about 1 min. Increase speed to high and whip until stiff peaks form, 1 – 3 min.

Butter Tarts (thethreecheeses)

12 premade shortcrust pastry tart bases
2 T butter
1/2 c brown sugar
1/2 c honey, golden syrup or corn syrup
1 egg
1 t each vanilla and white vinegar
1/4 c currants, raisins, pecans or coconut (opt)

Optional: If using raisins or currants, soak in a few T warm brandy, rum or triple sec for about 20 min before using. Preheat oven to 400 F. In a microwavable bowl, soften 2 butter and whisk together with the sugar until creamy. Add honey or syrup, egg, vanilla, vinegar and a pinch of salt and mix well. If using extra fillings, divide these between the pastry shells now. Spoon the liquid mix over top. Bake for 12 – 15 min or until filling has gone golden and is bubbling. Let cool and enjoy! Makes 12 tarts.

Barbara’s Butter Tarts (myislandbistrokitchen)

tart shells

Prepare your favorite pastry recipe and cut out round shapes of sufficient size to fit into muffin tins. Place shells in refrigerator for 30 – 60 min to chill. Preheat oven to 350 F.

Filling

3/4 c brown sugar, packed
2 eggs, lightly beaten (with whisk)
3 T maple syrup
1/4 c melted butter (no substitutions)
2 T cream, half and half or whole milk
1 1/2 t vanilla
1 t vinegar
dash salt

Add all ingredients to large mixing cup or bowl. Whisk or stir just until ingredients are combined. Pour or spoon filling into prepared shells, filling each about 2/3 full. Bake for about 25 min or just until filling has set. Let cool 20 – 25 min in muffin tins on rack then remove from pans to rack to finish cooling. Yield: Approx 12 – 14 tarts.

Graham Cracker Crust with Chocolate Sprinkles (sugarandsoul)

Deep Dish

18 graham crackers (or 3 c graham cracker crumbs)
1/4 c light brown sugar
1/4 c sugar
12 T unsalted butter melted
1/2 c chocolate sprinkles

Add graham crackers to a food processor and pulse into a fine crumb. You can also put the graham crackers in a large bag and use a rolling pin to crush them. Add them to a large bowl and make a well. Add the sugars and the melted butter and use a fork to mix everything together until evenly combined. Stir in the sprinkles and then pour the crumb mix into your pan. Use a cup to press the crumbs into the bottom and sides of the pan, make sure to create an even coverage and press the crumbs firmly with the cup.

Standard

9 graham crackers (or 1 1/2 c graham cracker crumbs)
2 T light brown sugar
2 T sugar
6 T unsalted butter melted
4 T sprinkles

Add graham crackers to a food processor and pulse into a fine crumb. You can also put the graham crackers in a large bag and use a rolling pin to crush them. Add them to a large bowl and make a well. Add the sugars and the melted butter and use a fork to mix everything together until evenly combined. Stir in the sprinkles and then pour the crumb mix into your pan. Use a cup to press the crumbs into the bottom and sides of the pan, make sure to create an even coverage and press the crumbs firmly with the cup.

Baked Pies: Preheat the oven to 350 F,  bake for 10 – 12 min, remove from oven and allow to cool completely.

No Bake Pies: Place the crust in the fridge for at least 1 hour before adding fillings.

 

 

Chocolate Cherry Galette (bakingamoment)

Chocolate Pie Crust

1 c flour
1/4 c unsweetened cocoa powder
2 T sugar
1/2 t kosher salt
2 T olive oil
1/4 c cold unsalted butter, cut into 1/4″ slices
3 – 5 T ice water

Place the flour, cocoa, sugar and salt in a large mixing bowl and whisk to combine. Stir in olive oil until mix resembles coarse meal. Add butter slices, tossing to coat. Stir in the water 1 T at a time, just until the dough gathers itself into a ball. On a lightly floured surface, pat or roll the dough into a rectangle about 1/2″ thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2″. Turn the dough 90 degrees and repeat 2 more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum. Preheat oven to 425 F and line a baking sheet with parchment paper. On a lightly floured surface roll out the dough to a thickness of about 1/8″. Transfer to the prepared baking sheet and place the Cherry Pie Filling in the center. Fold the sides of the dough up and over the filling slightly, pleating as needed. Optional: Brush crust with egg white and sprinkle with about 1/4 c sliced almonds. Bake for 35 – 45 min or until the crust is crisp and the fruit is slightly softened. Cool completely before slicing. Dust with powdered sugar for garnish if desired.

Cherry Pie Filling

2 1/2 c pitted cherries (fresh or frozen), divided
1/4 c water
2 T sugar
1 T cornstarch
2 t lemon juice
1 t almond extract

Place half the cherries in a small pot along with water, sugar, cornstarch and lemon juice. Cook over medium-low heat stirring occasionally, until mix is thick and jammy. Remove from heat and stir in the remaining cherries and almond extract.

 

 

 

 

Cherry Berry Streusel Pie (justgetoffyourbuttandbake)

Flaky Pastry

4 c sifted flour
1 3/4 c shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 c cold water

Sift flour, sugar and salt together. Using a fork or pastry blender cut in shortening until pea size pieces remain. In another small bowl, beat the cold water with the egg and the vinegar. Add to the first mix. Take a fork and lightly incorporate dry ingredients and the wet ingredients together, just until it barely begins to form a dough ball. Do not over mix. Divide the pastry dough in half, then in half again. (4 balls) Press each dough ball gently down with hand or a rolling pin on a piece of saran wrap to form a circle shape about 1″ thick. Wrap saran wrap up and over the dough and chill or freeze for a later use. Chill for at least 15 min before rolling out. Makes 2 double crust 9″ pies or 4 single crust pies. **Place in the refrigerator for about 15 min before filling with pie filling. Fill 9″ pastry lined pie plate or use a smaller size with pie filling. You can lay scraps of dough on a cookie sheet, sprinkle generously with cinnamon and sugar and bake. When ready to Add crumble/streusel over the filling, place some crumble firmly in the palm of your hand and squeeze. Let pieces of crumble break off and fall on top of the filling. Place rack in the center of the oven and preheat oven to 350 F. Place prepared pie in the hot oven and bake for at least 45 min to 1 hr. If adding streusel later, let pie bake until edges of pie crust are light brown, then very quickly add the streusel topping and continue baking until pie is done. Place foil strips around the edges of the pies if pastry begins to get too brown. Bake until the crumble is a deep golden brown. Note: Can move pie close to the bottom of the oven during the last 10 – 15 min baking time. This ensures a golden bottom crust as well. Let pie cool on wire rack before serving.

Streusel Crumble (will top 2 9″ pies)

1/3 c butter, room temp
1 c flour
1 c sugar (can use half white and half brown sugar)
1/2 c chopped nuts (opt)

In separate bowl, mix softened butter, flour, sugar and nuts. Use a fork to combine. Place in the refrigerator until ready to use.

Pie Filling

For a small 6 1/2″ pie use – 1  20 oz can pie filling
For a large 9 ” pie use – 2  20 oz cans

Aunt Bee’s Frozen Lemon Pie (pzrservices)

1 c finely crushed Post Grape-Nuts flakes
1/4 c butter, melted
2 egg yolks
1/2 c sugar, divided
dash of salt
1/2 t grated lemon rind
1/4 c lemon juice
3/4 c heavy cream
2 egg whites

Mix cereal and butter. Press 3/4 c firmly on bottom and sides of an 8″ pie pan. Blend egg yolks and 1/4 c sugar in top of double boiler. Mix in salt, lemon rind and lemon juice. Cook and stir over boiling water until slightly thickened, about 5 min. Cool. Whip cream just until soft peaks will form and fold in lemon mix. Beat egg whites until foamy throughout. Add 1/4 c sugar gradually and continue beating until stiff peaks will form. Fold in cream mix and pour into crust. Sprinkle with remaining cereal mix. Freeze until firm, about 4 hours.

No Bake Peanut Butter Fudge Swirl Pie (togetherasfamily)

1 prepared Oreo pie crust
1 8 oz pkg cream cheese, softened
1/2 c sugar
1/4 c creamy peanut butter
2 c Cool Whip
1/4 c hot fudge sauce, warmed

Combine cream cheese, sugar, peanut butter and Cool Whip in a large bowl and blend together with a hand-held blender until combined and creamy. Pour into the Oreo crust and smooth the top. Drizzle warmed hot fudge sauce over the peanut butter mix and use a toothpick or wooden skewer to swirl the fudge into the peanut butter. Just gently skim the top, don’t go down into the pie when swirling. Cover and let refrigerate for at least 4 hours. Can also refrigerate overnight. Note: To warm the hot fudge sauce put into a microwave-safe bowl and warm for about 25 – 30 seconds.

Blueberry Sour Cream Pie (belleofhekitchen)

1 deep dish unbaked pie crust

Preheat oven to 400 F. Prepare pie crust by covering the crust’s edges with foil. This will help to keep the edges from getting too brown. Pour batter into pie crust and bake for 30 min. Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10 – 15 more min until topping is golden. Remove from oven and allow to cool thoroughly before slicing.

Filling

3⁄4 c sugar
2 T flour
1 c sour cream
1 egg
1 1⁄2 t vanilla
1⁄4 t salt
2 1⁄2 c blueberries, fresh or frozen (if using frozen, thaw and drain well)

Combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla and salt over medium speed for about 5 min. Carefully fold in the blueberries.

Topping

3 T flour
2 T sugar
1 1⁄2 T cold butter

Crumble together flour, sugar and butter with a fork.

 

The Yardarm Rich Lemon Pie (copykat)

6 oz butter
1 c sugar
2 lemons, juice and grated rind
3 egg yolks (save whites)
1 egg
1 or 2 slices white bread
6 T sugar
8″ pie shell

Melt butter over very low heat; stir in sugar and lemon rind and juice. Beat yolks and whole egg together and add to mix when sugar is dissolved. When thickened, remove from heat. Don’t allow to boil! Remove crusts from bread and cut or tear gently into large crumbs and scatter over bottom of pie shell. Make a stiff meringue of the egg whites sweetened with 6 tablespoons of sugar. While lemon mix is still hot, spoon it over breadcrumbs and cover with meringue. Seal meringue to edges of pie shell. Brown in 350 F oven. Cool and serve at room temp.