Tag Archives: Pastries & Pies

Cast Iron Apple Pie (americastestkitchen)

2 T unsalted butter, divided
2 lbs Golden Delicious apples, peeled, cored, halved and sliced 1/2″ thick
2 lbs Granny Smith apples, peeled, cored, halved and sliced 1/2″ thick
1 double-crust pie rolled out into 12″ rounds
1/4 c apple cider
1/4 c maple syrup
1 Tcornstarch
1/2 t salt
1/2 t grated lemon zest & 1 T juice
1/8 t ground cinnamon
1 large egg, lightly beaten with 2 T water
2 t sugar

Heat 10″ cast-iron skillet over medium heat for 3 minutes Melt 1 T butter in skillet. Add half of apples, cover and cook until apples begin to release their juice, about 4 min. Uncover and continue to cook, stirring occasionally, until apples are tender and golden brown, about 5 min. Transfer apples and their juice to rimmed baking sheet. Repeat with remaining 1 T butter and remaining apples; transfer to sheet. Spread apples into even layer and let cool to room temp about 30 min. Adjust oven rack to lowest position and heat oven to 400 F. Grease clean, dry, cooled skillet. Loosely roll 1 crust around rolling pin and gently unroll it onto prepared skillet. Ease crust into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Leave any overhanging dough in place. Whisk cider, maple syrup, cornstarch, salt, lemon zest and juice and cinnamon together in large bowl until smooth. Add cooled apples and any accumulated juices and toss to combine. Transfer apple mix to dough-lined skillet, mounding apples slightly in middle. Loosely roll remaining crust around rolling pin and gently unroll it onto filling. Trim any overhanging dough to 1/2″ beyond lip of skillet, then ease edge of top crust into skillet until flush with bottom crust. Gently press top and bottom crusts together to seal. Roll in edge of crust, then press rolled edge against sides of skillet using index finger to create attractive fluted rim. Using paring knife, cut 8 2″ vents in top crust in circular pattern. Brush crust liberally with egg wash and sprinkle with sugar. Transfer skillet to oven and bake until crust is deep golden brown and filling is bubbling, 40 – 50 min, rotating skillet halfway through baking. Transfer skillet to wire rack and let pie cool until filling is set, about 2 hours. Serve slightly warm or at room temp. Note: Can also use a mix of tart and sweet apples; like Empires or Cortlands (tart) and Fuji, Jonagolds or Braeburns (sweet). Place a baking sheet underneath skillet while baking to catch any juices that might bubble over.

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No Bake Triple Layer Lemon Pudding Pie (togetherasfamily)

1 9″ graham cracker or shortbread crust
2 3.4 oz pkgs lemon instant pudding
2 c whole milk
1 T fresh lemon juice
1 1/2 c heavy whipping cream (can sub Cool Whip)
3 T powdered sugar

Combine lemon instant pudding mix, whole milk and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 min). Spread 1 1/2 c onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 min. (To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 min to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2 – 3 min instead of 5 min or more). Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3 – 4 hours before serving. For best results make the night before and let it sit in the fridge overnight. Note: If you don’t want to whip your own cream simply use an 8 oz tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie.

 

Instant Pot Triple Chocolate Cheesecake

Crust

20 whole Oreo cookies
4 T unsalted butter, melted

In a food processor combine whole Oreo cookies and butter. Pour crumb mix into the bottom of a greased 7″ springform pan and pat until even and going up the sides of the pan. Put in freezer for 10 min. Add 2 c water to the instant pot and place a rack on the bottom. Make a tin foil sling to lift the cheesecake in and out of the instant pot. Pour Cheesecake mix into the crust and smooth with a spatula. Place pan on the tin foil sling and slowly lower into the Instant Pot. Set Instant Pot to maximum pressure for 28 min. Once done, turn machine off and let it return to normal pressure for 15 min. Unlock lid and use sling to transfer pan to cooling rack for an hour. Chill in refrigerator overnight. Use a spatula and spread Ganache over the top of the cake. Put back in refrigerator to cool.

Cheesecake

2 8 oz pkgs cream cheese,  at room temp
1/4 c packed dark brown sugar
1/4 c white sugar
1 egg, room temp
2 egg yolks, room temp
1/4 c sour cream
8 oz chocolate (53% – 60%), melted
1 t vanilla
1 T flour
1 T cocoa powder

In a food processor, mix cream cheese with dark brown and white sugar, and cocoa powder. Once combined, add 1 egg followed by the 2 egg yolks. Add melted chocolate and sour cream. Continually scrape the bowl down. Add vanilla and flour, and mix until creamy.

Ganache

3/4 c chocolate
3 oz heavy whipping cream

Put 3/4 c chocolate in a bowl. Heat heavy whipping cream to a simmer. Pour over chocolate. Chocolate will melt, stir until incorporated.

Texas Flood Pie (restlesschipotle)

Crust

2 sleeves Ritz crackers
1/2 c salted butter melted and allowed to become golden brown
1/2 t vanilla salt (opt)

Preheat the oven to 400 F. Put the crackers in the blender and pulse until they are crumbs. Mix in the vanilla salt. Mix with the butter and press into the bottom and up the sides of a 10″ pie plate. Bake for 10 – 15 min or until set. Remove from oven and cool. Spread Dark Chocolate Ganache over the crust and place in the freezer. Pile Peanut Butter Mousse on top of the ganache, sprinkle with Toppings of chopped pecans and marshmallows and put back in the freezer for 20 min. Spoon Milk Chocolate Ganache over the nut and marshmallow layer. Return to the freezer until 20 min before serving. Allow to stand at room temp for 20 min  before cutting. Note: You can use a pre-made crumb crust if you like … it’s not as good but if you buy one add a sprinkle of kosher salt to the crust before adding the first layer of ganache.

Dark Chocolate Ganache

1 c bittersweet chocolate chips
1/2 c heavy cream whipping
1 T butter

Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove. Remove from heat. Add chocolate and butter. Stir until melted and smooth.

Peanut Butter Mousse

1 c & 2 T heavy cream whipping, divided
8 oz cream cheese, room temp
1 c creamy peanut butter
1 c powdered sugar
1/2 c milk chocolate chips

Whip 1 c heavy cream until peaks form but be careful not to over whip. Set aside. Melt chocolate chips with 2 T heavy cream. Stir until smooth. Allow to cool. Beat cream cheese, peanut butter, cooled chocolate mix and sugar together until smooth and blended. Whip in the cream being careful not to deflate the mix.

Topping

1/2 c mini marshmallows
1/2 c chopped pecans
1/2 c chocolate chips (milk, bittersweet or a combination)

Milk Chocolate Ganache

1/2 c heavy cream whipping
1 c milk chocolate chips
1 T white corn syrup
1 T butter

Bring cream just under a boil. Stir in the chocolate chips, corn syrup and butter. Stir until well blended and shiny.

Apple Pie Slices (allrecipes)

Dough

2 1/2 c flour
2 T sugar
2 egg yolks
1/2 c milk
1/2 t salt
1 c shortening
2 egg whites
9 apples, peeled, cored and sliced
3/4 c sugar
1/2 t ground cinnamon
1 1/2 c confectioners’ sugar
1 pinch salt
1 t vanilla
3 T milk

Preheat oven to 350 F. Grease and flour a 9 x 13″ pan. In a medium bowl, stir together flour,  sugar and salt. Cut in shortening until the mix resembles coarse crumbs. Combine egg yolks and milk, stir into the flour mix. On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white. Bake for 35 – 40 min in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners’ sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

Creamy Peach Pie (bunnyswarmoven)

1 9″ graham cracker crust, homemade or prepackaged
4 oz cream cheese, softened
1/2 c powdered sugar
1/2 c Cool Whip, thawed
1, 3 oz package peach gelatin
1, 3 oz package cook and serve vanilla pudding
1 1/4 c water
29 oz can sliced peaches, drained (2 c)

Place cream cheese and confectioners sugar in a medium bowl, beat with a mixer until thoroughly blended.  Fold Cool Whip into the mix until well combined. Spread into the bottom of the graham cracker crust. Place the gelatin and cook and serve pudding into a small saucepan, add the water, stir to mix thoroughly. Heat the mix under medium to low heat, stirring constantly until it just comes to a boil. Remove from the heat, let cool 5 min. Arrange the drained peach slices on top of the cream cheese layer. Spoon the gelatin/pudding mix over the peaches. Refrigerate the pie until well chilled.

Fresh Strawberry Pie Bites (sugarapron)

Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
4 – 6 c fresh strawberries, chopped and hulled
1 c water
1 c sugar
1 3 oz box Strawberry Jell-O
3 T cornstarch
whipped cream

Preheat oven to 350 F. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approx 3″ diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Bake for 15 – 20 min or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it become thick, about 3 min. Whisk in the Jell-O and cook for a minute longer. Remove from heat and let cool for about 10 – 15 min. As the glaze cools, place strawberries straight into the mini pie crusts. Pour the glaze over the strawberries. Refrigerate until set. Decorate with whipped cream before serving. Keep refrigerated. Yield: 24.

Easy Eclair Pie (reallifedinners)

1 9″ frozen pie crust, baked according to package instructions and cooled (poke all over with a fork before baking to prevent bubbling)
1 3.4 oz instant vanilla pudding mix
3/4 c heavy whipping cream
1/3 c milk
1/4 c sour cream or plain greek yogurt
1/4 t vanilla
1 c whipped topping
chocolate syrup for garnish

In a medium sized mixing bowl, combine pudding mix, heavy cream, milk, sour cream or greek yogurt and vanilla. Whisk for 2 min or until everything is completely combined and smooth. Evenly spread mix into the bottom of the cooked and cooled pie crust. Spread a thin layer of whipped topping over pudding layer. Using the chocolate syrup make a back and forth pattern across the pie, starting at one end and going to the other. Next drag a knife through the syrup one direction and then the other every inch or so to get the desired zebra-esk pattern.

Sour Cream Peach Pie (allrecipes)

9″ unbaked pie crust
3/4 c sour cream
1/2 c sugar
1/3 c & 1 T flour, divided
1/4 t almond extract
4 c sliced fresh or frozen peaches (can use canned, drained)
1/4 c brown sugar

Preheat the oven to 425 F. In a medium bowl, stir together the sour cream, white sugar, 1/3 c flour and almond extract until smooth. Sprinkle 1 T flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mix, beginning with a layer of peaches and ending with a layer of sour cream. Bake for 20 min in the preheated oven. Reduce the heat to 350 F. Continue baking for an additional 35 min. Remove pie from oven and sprinkle brown sugar over the top. Set the oven to broil, and broil for 2 – 3 min, until caramelized.

Grandma’s Perfect Pie Crust (therecipecritic)

Single Pie Crust

1 1/4 c flour
1/4 t salt
1/3 c shortening
4 – 5 T cold water

In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea sized. Sprinkle water on 1 T at a time tossing with fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much or crust will be hard. Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need.

To Double the Crust Add:

1 c flour
1/2 t salt
double the shortening
double the cold water

Chocolate Delight (southyourmouth)

1 c flour
1/2 c butter, softened
1 1/2 c finely chopped pecans, divided
pinch of salt
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, divided
2 3.9 oz boxes instant chocolate pudding
3 c milk

Combine flour, butter, 1 heaping c pecans and salt and press into the bottom of a 13 x 9 baking dish. Bake at 325 F for 25 min. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mix evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for 2 min. Spread chocolate mix evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Easy Pecan Pie

1 single pie crust
1 c brown sugar
1/4 c sugar
1/2 c butter, melted
2 eggs
1 1/2 T flour
1 T milk
1 t vanilla
1 1/4 c chopped pecans

Preheat oven to 400 F. Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well. Pour into prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. Bake for 15 min, reduce heat to 350 F and bake for an additional 35 min. Cake is done when middle of cake does not jiggle when you wiggle it. Cool completely.

Best Ever Gluten Free Pie Crust (mamagourmand)

2 1/2 T ice water
1 1/2 T sour cream
1 1/2 t apple cider vinegar
3/4 & 2/3 c gluten free flour (recommended using Cup 4 Cup for best taste)
1 1/2 t sugar
1/2 t salt
8 T unsalted butter, cut into small cubes and frozen for 10 min

Combine water, sour cream and vinegar in a small bowl. In a food processor process flour, sugar and salt together for a few seconds. Throw in butter and pulse about 10 times, until butter is about size of peas. Pour half of liquid mix in and pulse about 3 times until incorporated. Pour in rest and pulse until dough just comes together, about 6 times. Turn dough onto sheet of plastic wrap and flatten into a thick disk. Wrap tightly and refrigerate for at least 1 hour. Before rolling out let sit on counter 15 min so it is easier to work with. Place unwrapped disk between 2 large sheets of plastic wrap and roll out slightly larger than pie dish. Remove top paper and invert onto pie dish. Remove second paper. Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other. Wrap loosely with plastic wrap and place in freezer 15 min to 1 hour until chilled and firm. Fill and bake according to directions. Makes 1 single pie crust.

Black Forest Pie (acookienameddesire)

Chocolate Pie Crust

1 1/4 c flour
3 T cocoa powder (can use Dutch processed)
1/4 c sugar
1/4 t salt
1/2 c unsalted butter, cut in cubes and frozen
1 egg yolk, chilled
1/4 c ice cold water (+/- 1 T as needed)

In a food processor, mix together flour, cocoa powder, sugar and salt together. Pulse until combined. Add butter and pulse until the mix resembles coarse crumbs. Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 c and test the mix. It should look like wet sand, but come together when pressed. Add another T as needed. Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight. Take out the dough and roll out into a circle 1/4″ thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 min to an hour. Preheat the oven to 350 F. Remove the pie crust and cover with parchment paper then fill with pie weights or dried beans or rice. Bake for 25 min. Remove and discard parchment and weights. Bake for another 5 – 8 min. Set aside to cool to room temp. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator. Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries. Best stored chilled in an air tight container.

Chocolate Ganache (opt)

4 oz dark chocolate
2 T heavy cream

Melt chocolate. Stir in heavy cream until it is well combined. Set aside until needed.

Cherry Filling

2 lbs pitted cherries
1/2 c sugar
3 T fresh lemon juice
1/3 c kirsch
1/3 t salt
1 t almond extract
1 t vanilla
2 – 3 T cornstarch

Mix together all the ingredients into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temp.

Pie Topping

3/4 c heavy cream
2 T powdered sugar
1 t kirsch
shaved chocolate
fresh cherries

Beat the heavy cream, powdered sugar and kirsch until it forms stiff peaks.

Chocolate Strawberry Cream Pie (togetherasafamily)

1 frozen deep-dish pie crust, cooked and cooled
1 c heavy whipping cream
1/4 c powdered sugar
8 oz cream cheese, softened
1/3 c sugar
1/2 t vanilla
1 lb strawberries, cut
1 T shortening or canola/vegetable oil
1/2 c milk chocolate chips

Cook pie crust according to package instructions. Let cool completely. Beat heavy whipping cream and powdered sugar until stiff peaks form. This will take several min. To speed up this process place the bowl and beaters in the freezer for about 15 min. In a separate bowl, beat cream cheese until fluffy (to avoid lumps, place cream cheese in microwave for 15 seconds). Add in sugar and vanilla. Blend together well. Using a rubber spatula pour the heavy whipped cream into the cream cheese/sugar mix. Mix well with the spatula to combine together. Pour into the cooled pie crust. Arrange strawberries, cut side down, on top. In microwaveable bowl, combine shortening or oil and chocolate chips, cook for 2 min (may need less time) stirring every 30 seconds until silky and melted together. Drizzle over the strawberries. Keep pie in the fridge for 2 – 3 hours prior to serving. Note: The milk chocolate drizzle will harden up once in the fridge so if you want the smooth, silky milk chocolate drizzle then you need to wait and do it right before serving. Make sure the pie crust is cooked and completely cooled before filling it. You can cut the strawberries any way that you want. Cut them in half (vertically), slice them or cut into chunks.

Perfect Peach Pie (bunnyswarmoven)

two crusts for a 9″ pie
5 c sliced peaches
1 egg beaten
1 T lemon juice
1/4 c flour
1/4 c cornstarch
3/4 c sugar
1/4 c brown sugar
1/2 t cinnamon
1/4 t salt
2 T cold butter

Preheat oven to 450 F. In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. Drain peaches about 10 – 15 min. Place drained peaches in a large bowl. Place 1 homemade or pre-made pie crust in the bottom of a 9″ pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust. In a medium size bowl combine the flour, cornstarch, sugars, cinnamon and salt. Stir to combine. Pour the flour mix over the drained peaches and gently fold them together. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can sprinkle sugar on top of the crust for decoration if you like. Place pie on a baking sheet, so there’s no chance of spills in the oven. Bake for 10 min at 450 F then reduce heat to 350 F. Bake an additional 30 – 35 min until crust is brown and juices bubble up through the slits. If your pie edges brown to quickly, cover the edges with strips of aluminum foil and continue baking.

Pineapple Pie (motherthyme)

1 20 oz can crushed pineapple (don’t drain)
1 c sour cream
2 3.4 oz pkgs vanilla instant pudding mix
1 graham cracker pie crust
Cool Whip

In a large bowl mix crushed pineapple, sour cream and vanilla pudding mix (dry). Pour into pie crust and spread evenly. Chill. Before serving ,top pie with cool whip.

No Corn Syrup Pecan Pie

1 pie crust
1 c brown sugar
1/4 c sugar
1/2 c butter, melted
2 eggs
1 1/2 T flour
1 T milk
1 t vanilla
1 1/4 c chopped pecans

Preheat oven to 400 F. In a large bowl whisk eggs and stir in butter. Add remaining ingredients and stir well. Pour into prepared pie shell and cover edges of pie crust with tin foil to prevent over browning. Bake in a 400 F for 15 min, then reduce temp to 350 F and bake another 35 min. Cool.

Easy Oatmeal Pie Crust (tastesoflizzyt)

1 c quick cooking oats
1/3 c sifted flour
1/3 c dark or light brown sugar
1/2 t salt
1/3 c cold butter

Combine oats, flour, sugar and salt. Using a pastry cutter, cut in the butter until the mix is crumbly. Press it firmly on the bottom and sides of lightly greased 9″ pie plate. Bake at 375 F for 13 – 15 min or until the crust is lightly browned. If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate. Once the crust has cooled completely, fill it with desired cream filling.

Easy Chocolate Pie Crust

1 1/4 c flour
2 T unsweetened cocoa powder
2 T sugar
1/4 t salt
1/2 c cold unsalted butter, diced small
ice water

Mix together flour, cocoa, sugar and salt in a food processor or by hand to combine. Add butter and mix until the butter is worked into the flour mix. Add 1 T ice water. Mix together until the dough becomes crumbly. If the dough seems too dry, add 1/2 t water mix a few more times. You can add another 1/2 t water as needed, make sure it’s not too wet. You should be able to pinch the dough together and it should not be too dry or too wet. Transfer crumbly dough into a 9” pie plate. Using your fingers, press dough along the bottom and up the sides. Chill for at least 1 hour (can freeze for 10 – 15 min) before baking. Makes 1 9″ pie crust.

For an Unbaked Filling: Pierce the cold crust with the tines of a fork all over the bottom and sides. Bake at 400° F for about 8 – 10 min. Cool.

For a Baked Pie: Fill chilled pie crust and bake according to the recipe directions.