PIE
Page 17
Mocha Meringue Pie
The perfect pie to enjoy during coffee breaks with your favorite brew, this mocha meringue pie is decadently addictive.
Serves 8-10
40 minutes
Ingredients:-
1 Pie Crust
¾ cup Sugar
1½ cups Milk
3 Egg Yolks
½ cup Strong Brewed Coffee
5 tablespoons Cocoa Powder, sifted
3 tablespoons Cornstarch, sifted
1 teaspoon Vanilla Extract
¼ teaspoon Salt
For the Meringue:
3 Egg Whites
6 tablespoons Sugar
½ teaspoon Cornstarch
¼ teaspoon Cream of Tartar
Directions:-
Pre-heat the oven to 350 degrees and prepare the pie crust by rolling out the pie crust dough and transferring into a pie plate, set aside.
Mix together and heat up sugar, cocoa, cornstarch, coffee, milk and salt in a medium saucepan over medium heat.
Place egg yolks in a heat-proof bowl and stir in 1 tablespoon of the heated mixture into the yolks.
Pour the egg mixture into the heated mixture in the saucepan.
Let the mixture come to a boil after which reduce the heat to let the mixture simmer for about 3 minutes.
Once the mixture has thickened, add the vanilla and stir to combine. Keep the mixture simmering over low heat while you make the meringue.
Set up an electric mixer and beat egg whites until fluffy.
With the mixer running on medium speed, progressively add the other ingredients and keep beating the mixture until soft peaks form.
Fill the prepared pie crust with the hot filling and then spread meringue over on top.
Bake for 14-16 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 323g, protein 5.8g, total fat 10.5g, total carbohydrates 54.7g, cholesterol 82mg, sodium 283mg
FRUIT PIE RECIPES
4-Berries Pie
A magnificent pie crammed with all your favorite berries and baked to perfection!
Serves 10
1 hour 50 minutes
Ingredients:-
2 Pie Crusts
6 cups fresh Berries (Strawberries, raspberries, blackberries, blueberries)
1 Egg
½ cup All-Purpose Flour
¼ cup Sugar
Zest and Juice of 1 Lemon
1 tablespoon Cream
Pinch of Salt
Directions:-
Pre-heat the oven to 400 degrees and roll out 1 portion of pie crust dough and transfer onto a pie plate with excess dough hanging off the sides.
Combine sugar, lemon juice and zest, flour, berries and salt in a large mixing bowl.
Spoon the berries filling into the prepared pie crust.
Roll out the other portion of pie crust and layer on top of the berries filling, crimp the edges and poke a few holes into this top layer of crust with a fork.
Using a pastry brush, brush the top pastry with beaten egg and generously sprinkle with some sugar.
Pop the pie in the fridge to chill for 30 minutes before baking for 40-45 minutes.
Let the pie rest for 30 minutes before serving.
Nutrition Information per Serving: Total calories 286g, protein 4g, total fat 13g, total carbohydrates 37g, cholesterol 17mg, sodium 217mg
Peach Pie
Fresh and juicy peaches sitting on a buttery pie crust topped with delicious fresh cream. Enjoy an afternoon with this delightful peach pie!
Serves 8
20 minutes
Ingredients:-
1 Pie Crust, blind baked
2½ cups Peaches, sliced
¼ cup Sugar
3 tablespoons Cornstarch
1 tablespoon Lemon Juice
1 tablespoon Butter
½ teaspoon Almond Extract
Pinch of Salt
Directions:-
Toss peaches with sugar and lime juice in a medium bowl and let the peaches mixture macerate for an hour. Drain the peaches of the juices and collect in a bowl, set aside.
In a small saucepan, heat together reserved peach juice and cornstarch over medium heat, stirring all the time, until the sauce has thickened.
Take the saucepan off the heat and add butter, salt and almond extract, combining everything together thoroughly.
Let the peach filling cool for 20 minutes before pouring into pre-baked pie crust.
Pop the pie into the fridge to chill for at least 30 minutes before serving with a generous dollop of whipped cream.
Nutrition Information per Serving: Total calories 217g, protein 1.8g, total fat 9g, total carbohydrates 33.6g, cholesterol 4mg, sodium 201mg
Pear and Cranberry Pie
A wonderfully flavorful and vibrant pie to serve up at your next family dinner to draw some much deserved praise for making such a delicious pie.
Serves 8
1 hour 20 minutes
Ingredients:-
2 Pie Crusts
3 pounds Pears, cut into slices
1 cup fresh Cranberries
½ cup Sugar
¼ cup Brown Sugar
1 teaspoon freshly grated Ginger
¼ teaspoon ground Cinnamon
Directions:-
Pre-heat the oven to 400 degrees.
Next, prepare the pie crust by rolling out one portion of pie crust dough into a 12-inch circle and transferring it into a 9-inch pie plate, let the excess hang off the sides. Pop into the fridge to chill.
In the meantime make the pie filling by first tossing the pears and 2 tablespoons sugar in a mixing bowl, then cover with cling wrap and place into the microwave to heat for 6 minutes, stirring once at the 3-minute mark. Let the pears cool at room temperature uncovered.
Combine cranberries, remaining sugar, ¼ of brown sugar, ground cinnamon and ginger in a food processor and pulse about 6-7 times to roughly chop up all the ingredients.
Fold the cranberry mixture in with the pear mixture and spoon onto the prepared and chilled pie crust.
To make the top crust, roll out the other portion of pie crust dough into a 10-inch circle.
Cut out ¾-inch strips with a knife or pizza cutter and arrange these strips on top of the pie filling to create a lattice design.
Bake the pie for 50-55 minutes.
Let the pie cool for 4 hours before serving.
Nutrition Information per Serving: Total calories 408g, protein 3.5g, total fat 15.8g, total carbohydrates 65.7g, cholesterol 0mg, sodium 247mg
Strawberry and Rhubarb Pie
A beautiful pie crammed with juicy and sweet fresh strawberries and rhubarb that you will find difficult to resist!
Serves 8
1 hour 20 minutes
Ingredients:-
2 Pie Crusts
3 cups Rhubarb, sliced
2½ cups Strawberries, chopped
1/3 cup White Sugar
1/3 cup Light Brown Sugar
1 Egg + 1 tablespoon Milk, lightly beaten together
¼ cup Cornstarch
1 tablespoon Orange Juice
2 tablespoons unsalted Butter, cut into cubes
½ teaspoon Vanilla Extract
¼ teaspoon Salt
Directions:-
Pre-heat the oven to 400 degrees.
Next, prepare the pie crust by rolling out one portion of pie crust dough into a 12-inch circle and transferring it into a 9-inch pie plate, let the excess hang off the sides. Pop into the fridge to chill.
Combine rhubarb, strawberries, and both types of sugars, cornstarch, orange juice, vanilla extract and cornstarch in a large bowl.
Pour the filling into prepared pie crust with a slotted spoon.
Place the butter cubes on top of the filling.
To make the top crust, roll out the other portion of pie crust dough into a 10-inch circle.
Cut out ¾-inch strips with a knife or pizza cutter and arra
nge these strips on top of the pie filling to create a lattice design.
Using a pastry brush, brush the egg-milk mixture over the top crust of the pie and sprinkle with a little sugar.
Bake pie for 20 minutes, after which reduce the heat of the oven to 350 degrees and bake for another 30 minutes.
Before serving, let pie cool at room temperature for at least 3 hours.
Nutrition Information per Serving: Total calories 358g, protein 3.6g, total fat 18.7g, total carbohydrates 45g, cholesterol 8mg, sodium 342mg
Strawberry Slab Pie
A pie that practically screams summer, this strawberry slab pie comes together in less than an hour and the kids will love it!
Serves 16
40 minutes
Ingredients:-
2 Pie Crusts,
¾ cup Strawberry Jello
4 cups fresh Strawberries, sliced
2½ cups Sprite
1½ cups Sugar
1/3 cup Cornstarch
½ teaspoon Salt
Directions:-
Pre-heat the oven to 350 degrees.
Combine and roll out both portions of the pie crust dough to fit into an 18x12 baking sheet.
Poke holes into the bottom of the crust before baking for 15-20 minutes.
While the pie crust cools, prepare the filling by heating jello, sugar, salt, sprite and cornstarch in a medium saucepan over medium heat.
Let the mixture come to a boil and keep stirring it until it thickens at which time take off the heat immediately and let it cool.
Layer the strawberries in the pre-baked pie crust.
Pour the already cooled filling into the pie crust and pop the pie into the fridge to chill for at least 2 hours to let the jello set.
Nutrition Information per Serving: Total calories 233g, protein 1.8g, total fat 17.9g, total carbohydrates 40g, cholesterol 0mg, sodium 212mg
Easy Orange Pie
A creamy filling nestled in a flaky crust and topped with bittersweet slices oranges. This is truly a marmalade lover’s delight.
Serves 8
1 hour 15 minutes
Ingredients:-
1 Pie Crust, blind baked
2 medium Oranges, cut into thin slices
2 cups Sugar
1 cup Water
2 tablespoons Orange Zest
½ cup Cream Cheese, softened
1 teaspoon Vanilla Extract
3 Eggs, lightly beaten
2 tablespoons Lemon Juice
2 tablespoons Cornstarch
Directions:-
Pre-heat the oven to 375 degrees.
Next, heat up sugar, orange slices, orange zest and water and let mixture come to a boil, after which reduce the heat so that the mixture is simmering.
Let the mixture simmer for 1 hour before taking off the heat and set it aside to cool.
While the orange mixture cools, set up an electric mixer and beat together cream cheese, vanilla and ¼ teaspoon salt at medium speed.
Spoon the cream cheese mixture into the pre-baked pie crust and spread evenly.
In a medium bowl, whisk eggs, cornstarch and lemon juice together until the mixture is lump-free and mix together with the cooled orange mixture.
Pour the mixture into the pie crust on top of the cream cheese filling.
Cover pie with a piece of foil and bake for 30 minutes.
At the end of the first 30 minutes, remove the foil and bake for an additional 30 minutes.
Let the pie cool on a wire rack before serving.
Nutrition Information per Serving: Total calories 442g, protein 4.9g, total fat 14g, total carbohydrates 77.8g, cholesterol 77mg, sodium 239mg
Grape Pie
This recipe for delicious grape pie has been around since the 1970s, you know it’s that good!
Serves 8
1 hour 30 minutes
Ingredients:-
2 Pie Crusts
2 pounds Concord Grapes, skin removed and set aside
1 cup Sugar
2 tablespoons quick-cooking Tapioca
1 tablespoon unsalted Butter, cut into cubes
Directions:-
Pre-heat the oven to 400 degrees and roll out 1 portion of the pie crust dough and transfer into a pie plate.
Prepare the filling by cooking the grapes over medium heat for 8-10 minutes.
Pour cooked grapes through a strainer and into the bowl in which the grape seeds have been reserved and press hard with a spoon. Throw out any seeds.
Mix tapioca and sugar with the grapes and pour this filling into a pre-baked pie crust and dot butter pieces on top of the filling.
To make the top crust, roll out the other piece of pie crust dough, cut a small in the center of the dough and then place on top of the pie filling, sealing the sides tightly.
Bake pie for 20-25 minutes, then turn the oven heat down to 350 degrees and bake for another 40-45 minutes.
Let the pie cool completely before serving.
Nutrition Information per Serving: Total calories 359g, protein 2.9g, total fat 13.9g, total carbohydrates 57g, cholesterol 3mg, sodium 205mg
Strawberry, Lemon and Mint Pie
Sweet and succulent fresh strawberries paired with a hint of sour and tart lemon and topped with some fragrant mint leaves. It is heaven on a plate!
Serves 8
2 hours
Ingredients:-
1 Pie Crust, blind baked
9 cups fresh Strawberries, cut into halves and divided
2/3 cup Sugar
½ cup Water
3 tablespoons Cornstarch
2 teaspoons Lemon Zest, divided
7-8 fresh Mint Leaves
Directions:-
Start by preparing the glaze: blend 1½ strawberries and water in a blender or food processor until creamy and lump-free. Set aside.
Next, heat up sugar and cornstarch, whisking the 2 ingredients together then stir in the blended strawberry mixture, combine all ingredients thoroughly.
Continue cooking the mixture over medium heat to allow it to thicken, about 2 minutes. Stir in lemon zest just before you take it off the heat.
Let the mixture sit and cool at room temperature.
When the glaze has cooled, coat the remaining strawberries in it and then spoon the filling into the pre-baked pie crust.
Pop the pie into the fridge to chill for 1-2 hours.
To serve, garnish with fresh mint leaves.
Nutrition Information per Serving: Total calories 274g, protein 2g, total fat 7.9g, total carbohydrates 51g, cholesterol 0mg, sodium 173mg
Pineapple Pie
Sweet and succulent fresh strawberries paired with a hint of sour and tart lemon and topped with some fragrant mint leaves. It is heaven on a plate!
Serves 8
1 hour 30 minutes
Ingredients:-
2 Pie Crusts
1 can (20oz) Crushed Pineapples with juices
3 tablespoons Cornstarch
½ cup Sugar
Pinch of Salt
Milk
Sugar
Directions:-
Pre-heat the oven to 400 degrees.
Next, prepare the pie crust by rolling out one portion of pie crust dough into a 12-inch circle and transferring it into a 9-inch pie plate, let the excess hang off the sides. Pop into the fridge to chill.
Make the filling by heating pineapples, sugar, salt and cornstarch in a saucepan over medium heat.
Let the mixture come to a boil and cook about 3-5 minutes until mixture is thickened, stirring all the time to prevent burning.
Let the mixture cool for about 15 minutes before pouring into the prepared pie crust.
To make the top crust, roll out the other portion of pie crust dough into a 10-inch circle.
Cut out 9 equal strips with a knife or pizza cutter and arrange these strips on top of the pie filling to create a lattice design.
Using a pastry brush, brush milk and sprinkle some sugar over the top crust.
Bake for 4
0-45 minutes before removing from the oven and letting the pie cool at room temperature.
Nutrition Information per Serving: Total calories 295g, protein 2.9g, total fat 15.6g, total carbohydrates 36.6g, cholesterol 0mg, sodium 244mg
Blueberry and Peach Pie
Sweet and tart blueberries paired with saccharine juicy peaches in a flaky buttery crust topped with a beautiful lattice pie topping. The perfect pie for spring!
Serves 8
1 hour
Ingredients:-
2 Pie Crusts
3 cups fresh Peaches, cut into slices
1½ cups fresh Blueberries
¾ cup + 1 tablespoon Sugar
6 tablespoons, All-Purpose Flour
1 tablespoon unsalted Butter, cut into small pieces
1 Egg, beaten
¾ teaspoon ground Cinnamon
1/8 teaspoon Allspice
Directions:-
Pre-heat the oven to 400 degrees.
Roll out 1 portion of pie crust and transfer to a pie plate.
Prepare the pie filling by mixing ¾ cup sugar, flour, ½ teaspoon cinnamon and allspice in a mixing bowl, adding the peaches and blueberries in at the end. Give all ingredients a quick stir.
Pour the filling into the prepared pie crust and dot with pieces of butter
With the other portion of pie crust, cut out ¾-inch strips with a knife or pizza cutter and arrange these strips on top of the pie filling to create a lattice design.