PIE

Home > Cook books > PIE > Page 2
PIE Page 2

by Cookbooks, Topflight

Cheeseburger Pie

  Caribbean Macaroni Pie

  Mud Pie

  Kid-friendly Chicken Pot Pie

  Banana Foster Ice-Cream Pie

  Mini Peach and Raspberry Pie

  Slow Cooker Frito Pie

  Artichoke Pie

  Mini Pecan Pies

  EASY PIE RECIPES

  Brownie Pie

  Strawberry Chiffon Pie

  Rainbow Pie

  French Coconut Pie

  Salt and Honey Pie

  Lemonade and Cream Cheese Pie

  Caramel Cream Pie

  Raspberry Buttermilk Pie

  Pina Colada Cream Pie

  Easy Butterscotch Pie

  Root Beer Float Pie

  Eclair Pie

  Simple Buttermilk Pie

  Caramel Pie

  Apple Butter Pie

  SAVORY PIES RECIPES

  Spicy Veggie Pie

  Italian Rigatoni Pie

  Spinach Pie

  Spicy Ham Pie

  Cheesy Tomato Pie

  Jalapeno Popper Pie

  Bacon and Blue Cheese Onion Pie

  Green Chile Tortilla Pie

  Simple Zucchini Pie

  White Bean and Thyme Pot Pie

  Basil and Gruyere Cheese Tomato Pie

  Fig and Caramelized Onion Galette

  Savory Cheese Pie

  Kale Pesto and Cauliflower Mini Pies

  Miso Chicken and Corn Pot Pie

  Simple Italian-Sausage Pie

  Pepperoni and Spaghetti Pie

  Zucchini Crescent Pie

  Cheesy Vegetable Pie

  Cheesy Tomato Pie

  Sausage, Leek & Apple pie

  Smoked Trout Salmon Pie

  Greek Style Spinach Pie

  Cheesy Onion and Spinach Pie

  Cheesy Three-Onion pie

  Vegetable Pot Pie

  Cheesy Vichyssoise Pie

  Yogurt Topped Veggie Pie

  Zucchini Onion Crescent Pie

  Caribbean-style Gruyere and Spinach Pie

  Cheesy Spinach and Pasta Pie

  Tomato Herbal Pie

  Egg and Bacon Pie

  Chicken and Spinach Pie

  Zucchini-Cheeseburger Pie

  Shredded Beef Shepherd's Pie

  Chicken and Mixed Veg Pot Pie

  Chili Corn-Chip Pie

  Moroccan-Style Shepherd's Pie

  Green-Chili Tamale Pie

  English Cottage Cheesy Pie

  Spinach-Pie with Pine Nuts and Raisins

  Mexican-style Shepherd's Pie

  Speedy Cheeseburger Pie

  Tomato Pie

  Simple Veggie Pot Pie

  Seafood pies

  Moroccan-Style Chicken Pie

  Egg & Bacon Tart with Tomato Relish

  Bacon & Egg Cheddar Pie

  Basil, Corn and Bacon Pie

  Beer and Beef pie

  Potato and Beef Pie With Peas

  Beef and Vegetable Pie

  Beef Mac & Cheese Pot Pie

  Beef, Caramelized Onion and Mushroom Pie

  Beetroot Pie with Goat Cheese

  Bolognaise Pie

  Bolognaise Pot Pie

  Bubble and Squeak Pies

  Cottage Pie

  QUICHE RECIPES

  Farmer’s Market Quiche

  Caramelized Onion Quiche

  Mushroom Swiss Quiche

  Roasted Beet, Kale and Brie Quiche

  Vegetables Mediterranean Quiche

  Goat Cheese, Spinach and Sundried Tomato Quiche

  Bacon and Spinach Quiche

  Bacon and Jalapeno Popper Quiche

  Cheesy Ham and Asparagus Quiche

  Smoked Salmon and Asparagus Quiche

  Crustless Caprese Quiche

  Sweet Onion and Herb Quiche

  Tex-Mex Beef Quiche

  Sausage and Red Pepper Quiche

  Crustless Zucchini Quiche

  Meat-lovers’ Quiche

  Bacon, Apple and Cheddar Quiche

  Cheesy Asparagus Quiche

  Broccoli & Ham Quiche

  Florentine Spinach Quiche

  Lorraine Stuffed Quiche

  Lorraine Quiche frittata

  Cheesy Broccoli Quiche

  Asparagus, Gruyere, and Leek Quiche

  Crust-less Veg Quiche

  Vegetable Rice Cheese Quiche

  Ricotta Spinach Whole-Wheat Quiche Cups

  Eggless Mushroom Vegan "Quiche"

  Spinach and Colby Cheese Quiche

  Low-Fat Pea And Salmon Quiche

  Feta and Zucchini quiche

  All In One BBQ Chicken Quiche

  Roasted Vegetable Quiche

  Low-Fat Vegetable Quiche

  Unfeasible Quiche

  Cheesy Bacon Quiche

  Crust-Less Potato And Smoked Salmon Quiche

  Farmer's Quiche

  Mediterranean-Style Quiche

  Creamy Veggie Quiche

  Ham and Spinach Cheesy Quiche

  Muffin-Tin Vegetable Crust less Quiches

  Emmental, Asparagus and Ham Quiche

  Bacon and Spinach Quiche

  Mushroom and Spinach Quiche

  Spinach And Mustard Quiche

  Spinach and Mushroom Quiche

  Tasty Quiche

  Cheese and Ham Breakfast Quiche

  Basic Quiche Recipe

  Eggless Spinach Tofu Quiche

  Mushroom Sausage Quiche

  Lentil Quiche

  Quiche Supreme

  Cheesy Egg Quiche

  Spinach Muenster Cheese Quiche

  Crabmeat Buttery Quiche

  Eggs and Green Ham Quiche

  Shrimp Cheesy Quiche

  Green Chiles Quiche

  Asparagus and Bacon Quiche

  AFTERWORD

  PREVIEW OF THE BOOK ‘THE BIG BOOK OF 500 BEST COOKIE RECIPES’

  INTRODUCTION

  Cookie Baker's Pantry

  Cookie Baking Equipment

  Tips And Techniques To Baking Great Cookies

  PALEO COOKIES

  Chocolate and Carrot breakfast Paleo cookies

  Chocolate Brownie Paleo Cookies

  Chocolate Drizzled Paleo Shortbread Cookies

  Other Books That You Might Be Interested In

  THE PIE PANTRY

  While there are different ways to make a wide assortment of pies, the equipment that is used remains largely similar. Here is a list of the most basic tools you will require in your pantry to make electrifying and delectable pies.

  Mixing Bowls

  A glass mixing bowl of a good size (not too large so that you have trouble getting your grip on it, not too small that everything splashes out) is imperative in pie-making. Mixing bowls are used to combine pie fillings, as well as to mix the pie crust.

  A Rolling Pin

  Sure, you can have a few rolling pins sitting in your drawers, not just “a” rolling pin, but whichever one you choose to use to make your pie crust, make sure it is long enough for you to roll out a large enough piece of crust at one time, and not in a few batches which can result it uneven thickness. It should also provide a comfortable enough grip for you when working on your pie crust.

  Pie Plates

  Most bakers have a few of these available in their pantry, made of different materials. There are aluminum pie plates, ceramic pie plates or pyrex/glass pie plates. Each comes a list of pros and cons according to experts, but it really comes down to personal preference.

  Pie Weights

  No, the pie is not looking to build any muscle or anything like that, pie weights are used when blind baking a pie which is the term used to describe baking pie crust sans fillings. Thus, weights are needed to add bulk to the pie crust and to help keep its shape. Ceramic balls and metal chains are some options you have to use as pie weights, but dried beans work just as well too.

  Tools for Fruit Prep

  Believe it or not, there is actually equipment that you can purchase to ease fruit prepping! Some examples of frui
t prep tools include the cherry pitter, apple slicer and apple corer, all self-explanatory. While it make seem unnecessary as first, as you get more serious about baking pies, you will discover that owning a fruit prep tool or two can save you valuable time.

  PIE-MAKING TIPS

  Essentially, as with many other activities, practice makes perfect. This is true for pie-making as well. However, it never hurts to have some tips in mind from experts who have gone through the tried-and-tested process and to spare yourself the trouble of making unnecessary mistakes.

  To effectively roll out even crust, have your dough sandwiched between two sheets of parchment paper lightly sprinkled with some flour. Start by rolling the dough from the center outwards. After each roll, turn the dough 90-degrees and roll again for a perfectly round shape every time.

  When transferring your rolled out pie crust to the pie plate, first wrap the crust around your rolling pin and then unroll it onto the pie plate. It is as simple as pie.

  The edges of the pie cook the fastest and therefore brown very quickly and easily. To prevent this, cover the pie edges with foil after the first 15 minutes of baking.

  Never use pans with holes at the bottom when baking pies.

  If you find that at the end of baking, the pie filling is runny or too wet, bake it for another 10-15 minutes.

  PIE CRUST RECIPES

  4-Ingredients Pie Crust

  This is a recipe for a really easy pie crust made with just 4 ingredients and in less than 10 minutes. A great recipe for beginners!

  Yields 1 Pie Crust

  10 minutes

  Ingredients:-

  1 cup Flour

  6 teaspoons cold Butter, divided

  4 tablespoons Water, icy

  ½ teaspoon Salt

  Directions:

  Combine flour and salt, next, using your fingers, thumb in the cold butter teaspoon by teaspoon into the flour and salt mixture and rub butter in until the mixture is crumbly.

  Pour ice-cold water into the mixture and combine.

  Shape the pastry dough into a ball and flatten.

  Wrap the pastry dough in cling wrap and store chilled in the fridge for later use.

  Nutrition Information per Serving: Total calories 110g, protein 2.2g, total fat 4g, total carbohydrates 15.9g, cholesterol 8mg, sodium 168mg

  Crumbly, Buttery Pie Crust

  A crumbly and buttery pie crust is wonderful when used to bake classics like the Apple Pie. This old-school recipe for pie crust is perfect for those who enjoy their pie crust to have more of a buttery, fatty flavor.

  Yields 2 Pie Crusts

  2 hours 15 minutes

  Ingredients:-

  315g top-quality All-Purpose Flour

  148g Vegetable Shortening, cold

  90g unsalted Butter, cold and cut into cubes

  ½ cup Iced Water

  1¼ teaspoons Salt

  Directions:-

  Combine salt and flour well in a mixing bowl; with a fork, cut the cold shortening and butter into the dry ingredients until the mixture is crumbly.

  Pour the ice-cold water in a teaspoon at a time, stirring the water in after every teaspoon added.

  On a lightly floured flat surface, lay the dough out and fold it again and again onto itself.

  Divide the dough into 2 equal balls and flatten into discs with your palm.

  Wrap with cling wrap and chill in the fridge for at least 2 hours.

  Nutrition Information per Serving: Total calories 517g, protein 5.5g, total fat 37g, total carbohydrates 40g, cholesterol 24mg, sodium 430mg

  Whole Wheat Pie Crust

  Using whole wheat flour in pie crust recipe will give off a nutty flavor and the resulting pie will be crunchier as well.

  Yields 2 Pie Crusts

  10 minutes

  Ingredients:-

  1½ cups Whole Wheat Pastry Flour

  1½ cups All-Purpose Flour

  12 tablespoons unsalted Butter, very cold and cut into small pieces

  1/3 cup Vegetable Shortening, very cold and cut into small pieces

  1 tablespoon Sugar

  ½ cup icy Water

  1 teaspoon Salt

  Directions:-

  Place the butter and shortening into the freezer.

  In the meantime, add the 2 types of flours, sugar and salt in a food processor and pulse 3-4 times to combine.

  Drop the cut pieces of sugar and shortening in with the dry ingredients and pulse a further 10-12 times to mix. The resulting mixture should be lumpy. Turn the food processor on to a low speed and pour in 4 tablespoons of ice-cold water, followed by the remaining water one tablespoon at a time.

  Shape the dough into a disc, cover with cling wrap and chill in the fridge for 30 minutes.

  After 30 minutes, split the dough into 2 portions, wrap separately and store in the fridge for up to 2 days or in the freezer for up to 2 months until ready to use.

  Nutrition Information per Serving: Total calories 268g, protein 3g, total fat 17g, total carbohydrates 23.9g, cholesterol 46mg, sodium 414mg

  Spiced Pumpkin Pie Crust

  Fragrant, flaky and wonderfully flavorful, this versatile spiced pumpkin crust is great with a variety of fillings. This pie crust is vegan as well.

  Yields 1 Pie Crust

  10 minutes

  Ingredients:-

  1 cup All-Purpose Flour

  1 cup Whole Wheat Pastry Flour

  2/3 cup + 2 tablespoons Vegan Butter, cold

  2-6 tablespoons Ice Water

  ¼ teaspoon ground Cinnamon

  ¼ teaspoon Pumpkin Pie Spice

  Directions:-

  In a large mixing bowl, whisk together the 2 types of flours, pumpkin pie spice, ground cinnamon and salt.

  Cut the cold butter into small pieces and drop over the dry ingredients, using a fork to rub the butter pieces into the mixture.

  Pour the iced water one tablespoon at a time, mixing after every addition, until a dough forms.

  Shape the dough into a disc, wrap with cling wrap and store in the fridge until ready to use.

  Nutrition Information per Serving: Total calories 248g, protein 3g, total fat 15.8g, total carbohydrates 23g, cholesterol 41mg, sodium 109mg

  Paleo Pie Crust

  A healthier version of your regular pie crust made with paleo-friendly ingredients to cater to the paleo lifestyle.

  Yields 1 Pie Crust

  5 minutes

  Ingredients:-

  2 cups Almond Flour

  1 Egg

  2 tablespoons Coconut Oil

  ¼ teaspoon Sea Salt

  Directions:-

  Add the almond flour and salt into a food processor and pulse 3-4 times.

  Throw in the egg and coconut oil and pulse a few more times until dough is formed.

  Shape into a disc (roll into a ball, then flatten with your palm), wrap in cling wrap and refrigerate until ready to use.

  Nutrition Information per Serving: Total calories 151g, protein 3.9g, total fat 4g, total carbohydrates 23.9g, cholesterol 20mg, sodium 67mg

  Healthy Pie Crust

  A healthy crust with most of the classic ingredients swapped out for nutritious and low-carb ingredients.

  Yields 1 Pie Crust

  5 minutes

  Ingredients:-

  1½ teaspoons Flax Meal

  2½ cups Walnuts, finely chopped

  2 tablespoons Coconut Oil

  2 tablespoons Maple Syrup

  1 tablespoon Water

  ¼ teaspoon Sea Salt

  Directions:-

  Mix flax meal and water together and stir to combine well.

  Blend walnuts and salt in a food processor until walnuts are completely blended to a sandy consistency.

  Pour in the coconut oil, maple syrup and flax meal-water mixture and pulse a few times to mix well.

  Store by wrapping in cling wrap and refrigerate for later use.

  Nutrition Information per Serving: Total calories 383g, protein 12g, total fat 37g, total carbo
hydrates 10g, cholesterol 0mg, sodium 60mg

  Gluten-free Pie Crust

  A healthy crust with most of the classic ingredients swapped out for nutritious and low-carb ingredients.

  Yields 1 Pie Crust

  5 minutes

  Ingredients:-

  2/3 cup Brown Rice Flour

  1/3 cup Tapioca Flour

  ¼ cup Potato Starch

  ½ cup Butter

  2-3 tablespoons Iced Water

  2 tablespoons Sugar

  1 teaspoon Salt

  Directions:-

  In a food processor, add the flours, salt and sugar and pulse about 5-6 times.

  Grate the butter with a cheese grater and throw into the flour mixture, pulse a few more times until you get a mixture that is lumpy.

  Leave the food processor on low speed and pour the iced water in one tablespoon at a time. Do not use all the iced water, just what is needed to get dough that is not too dry or too wet.

  To store dough, shape into a disc and wrap with cling wrap.

  Keep refrigerated 2-3 days until ready to use.

  Nutrition Information per Serving: Total calories 227g, protein 1g, total fat 11.9g, total carbohydrates 29g, cholesterol 31mg, sodium 375g

  Chocolate Pie Crust

  A pie crust that does not require any rolling! Plus, there are delicious chocolate flavors to please the most passionate of chocolate fans.

  Yields 1 Pie Crust

  30 minutes

  Ingredients:-

  1¼ cups All-Purpose Flour

  ½ cup Butter, unsalted, cut into cubes and cold

  2 tablespoons unsweetened Cocoa Powder

  2 tablespoons Sugar

  1 tablespoon + 1 teaspoon Iced Water

  14 teaspoon Salt

  Directions:-

  In a food processor, add flour, cocoa powder, sugar and salt and pulse 5-6 times to mix together.

 

‹ Prev