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Pie Recipes

Blackberry Pie

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture
into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of
the sweetened berries, and cover with the top crust. Seal and crimp the
edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.


Chocolate Chip Pie

2 eggs
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup butter
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie

Preheat oven to 325F. Beat eggs until frothy, add sugars and vanilla. Melt butter or margarine, and add to sugar and egg mixture. Stir in flour until well blended. Mix in walnuts and chocolate chips. Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cream.


Easy Apple Crisp

6 apple - peeled, cored and sliced
1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.
In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. Bake in preheated oven for
50 to 55 minutes.


Kisses Peanut Butter Pie

42 Hershey's kisses Milk Chocolates, divided
2 tablespoons milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 cup Reese's Creamy Peanut Butter
1 (8 ounce) container frozen whipped topping, thawed

Remove wrappers from chocolate pieces. Place 26 pieces and milk in small
microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about 1/2 hour.
Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours or until set.
Garnish with reserved whipped topping and additional chocolate pieces. Cover; refrigerate leftover pie.


No Bake Peanut Butter Pie

1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar. Mix in peanut butter
and milk. Beat until smooth. Fold in dessert topping. Spoon into 2- 9 inch
graham cracker pie shells, cover and freeze.


No Sugar Apple Pie

2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple
juice concentrate, thawed
6 cups sliced green apples

Preheat oven to 350F. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top. Bake in preheated oven for 45 minutes, or until crust is golden brown.


Pumpkin Cheesecake Pie

1 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
1/8 teaspoon ground ginger
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350F.
To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
To Make Filling: In a large mixing bowl combine cream cheese and
brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie
shell.
Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.


Sour Cream Raspberry Pie

1 (9 inch) pie shell
3 cups raspberries
3/4 cup white sugar
1/3 cup all-purpose flour
2 cups sour cream
1/2 teaspoon vanilla extract
2 tablespoons fresh bread crumbs
2 teaspoons white sugar
2 teaspoons butter, melted

In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and
vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream
mixture over berries. Combine bread crumbs, 2 teaspoons sugar, and melted
butter or margarine. Sprinkle over pie. Bake at 400F for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack.
Serve same day at room temperature.


Strawberry Rhubarb Pie

1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
4 cups diced rhubarb
3 cups sliced fresh strawberries
1-1/2 cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration
1 cup all-purpose flour (optional)
1 cup white sugar (optional)
1 teaspoon salt (optional)
1/2 cup butter (optional)

Preheat oven to 400F. Line a pie pan with bottom crust. Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top. Bake at 400F for 10 minutes. Reduce heat to 350F, and bake for an additional 35 minutes.
For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.


Zucchini Cobbler

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1-1/2 cups white sugar
1-1/2 cups butter, chilled
1 teaspoon ground cinnamon

Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.
In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until
the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini
mixture. Press half the remaining crumb mixture into prepared pan. Spread
zucchini mixture on top; crumble remaining crumb mixture over zucchini and
sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.



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