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Category Archives: Pie

Orange Spiced Pumpkin Pie

Hello Everyone,

Here is a couple of recipes I put together for the Food Network Virtual Thanksgiving Table. Pumpkin pie is my favorite and when I saw this recipe adding orange to the pie, I thought wow this is fantastic! This pie is packed with spicy pumpkin and orange flavor. It will be the hit of your Thanksgiving dessert table!

Orange Spice Pumpkin Pie:

Easy Roll Buttermilk Pastry:

1 cup all-purpose flour

1/2 tsp. salt

1/3 cup shortening

1 tbsp. plus 2 tsp. unsalted butter

1 tsp. vegetable oil

3 tbsp. buttermilk

In a medium bowl, mix flour and salt. Cut in shortening, and butter, using a pastry blender blend together until mixture resembles the size of peas. Mix in oil and buttermilk with a wooden spoon. Place dough on a sheet of plastic wrap and form into a disk; refrigerate for 30 minutes. Roll pastry into a 10-inch circle, and line a lightly sprayed 9-inch pie dish, crimp edges.Place dough back in refrigerator while you make the filling.

Orange Pumpkin Spice Filling:

2/3 cup granulated sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 (15.oz) can pure pumpkin

3 large eggs, lightly beaten

3/4 cup heavy cream

1 tbsp. orange juice

1-1/2 tsp. orange zest

Mix all ingredient’s together just until blended, do not over mix. Pour filling into prepared pie crust. Use a pie crust shield, if you have them or cover edges with foil, to prevent overbrowning edges. Bake at 425 for 10 minutes, reduce heat to 350 degrees, and bake for another 30-35 minutes, just until center is set. Cool on wire rack for 10 minutes, then refrigerate until cold.

Topping:

1 cup heavy cream

1/4 cup powdered sugar, sifted

1/2 tsp. orange zest

Whip cream until stiff, in a cold bowl and use a cold whisk, you’ll get higher peaks. Fold in powdered sugar and orange zest. Serve with pumpkin pie. Enjoy!

Check out these other blogs for great recipes for Thanksgiving!!

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains:
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey

Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

http://blog.foodnetwork.com/fn-dish/2011/11/16/the-communal-table-fall-fest-special-edition/#more-19483

 
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Posted by on November 15, 2011 in Dessert's, Pie, Thanksgiving Menu

 

Apple Pie Bars

Hello Everyone,

Here is the recipe for the Apple Pie Bars, I talked about! It made a lot more than I remembered! Enjoy!

Apple Pie Bars:

Pie Crust:

4 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 cup shortening

4 egg yolks

2 tbsp. lemon juice

8-10 tbsp. cold water

Apple Filling:

7 cups finely chopped peeled, and cored apples

2 cups granulated sugar

1/4 cup all-purpose flour

2 tsp. ground cinnamon

1/4 tsp. nutmeg

Glaze:

1 cup powdered sugar

1 tbsp. milk

1 tbsp. lemon juice

In a large bowl, combine flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.

Roll out one portion of dough between two large sheets of wax paper into a 17×12-inch rectangle. Transfer to a lightly sprayed 15×10-x1-inch baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge of pan.

In a large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg. Spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush with water or milk; pinch to seal. Cut slits in top.

Bake at 375 degrees, for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over the bars before cutting. Makes about 2 dozen.

Until next time…

Amanda ūüôā

 
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Posted by on October 25, 2011 in Bar Cookies, Dessert's, Pie

 

Apple and Blueberry Pie

Hello Everyone,

I hope you all enjoy my new site! I have been working on it for the last couple of hours. I have a lot¬†still to learn and add to it!¬†I figured out how to add pictures!!¬†Hopefully I’ll be adding pictures with the recipes soon! It’s a work in progress!! ūüôā

I made this pie for Ronald McDonald last week. I was there again today and one of the people who¬†is staying there asked me if I was making it again, I said no umm,¬†I’m sorry! He said rats, I loved that pie!! It was great to hear that! Enjoy everyone!

Apple and Blueberry Pie:

Pastry for double crust (9-inch) pie pan

3 lbs. tart apples, I like to use gala, or rome

2 cups fresh blueberries, it’s important to use fresh ones, or your pie won’t set up properly

1/4 cup butter melted

1 tbsp. lemon juice

1 cup granulated sugar

3 tbsp. cornstarch or clear jel

1 tsp. cinnamon

1/8 tsp. nutmeg

For topping:

2 tbsp. heavy cream

2 tbsp coarse sugar

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out larger portion of dough to fit a 9-inch deep dish pie plate. In a large bowl, combine the apples, blueberries, butter and lemon juice. Combine the sugar, cornstarch or (clear jel), cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Brush top with heavy cream and sprinkle with sugar. Cut slits in the top for steam to escape. Bake at 375 degrees for 55-65 minutes or until golden brown and filling is bubbly. COver the edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on wire rack before slicing.

Until next time everyone..

Amanda ūüôā

 
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Posted by on May 20, 2011 in Dessert's, Pastry, Pie

 

Peanut Butter Chocolate Pie

Hello everyone,

Here is a super quick and easy pie. You will be amazed how fast your can whip this up for dinner tonight! This is the 3rd pie I made for Ronald McDoanld House the other day..¬† Enjoy! ūüôā

Peanut Butter Chocolate Pie:

1 package (6-oz.) peanut butter cups

1 cup cold milk 2% or whole milk

1 package (3.9-oz.) instant chocolate pudding mix

1 carton (8-oz.) cool whip topping thawed

1 chocolate crumb crust, I like to use the Oreo premaid one

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate at least 15 minutes before serving.

Until next time everyone…

Amanda ūüôā

 
2 Comments

Posted by on May 19, 2011 in Dessert's, Pastry, Pie

 

Lemon Custard Pie

Hello everyone,

Here’s another pie I made for Ronald McDonald House last Friday, it’s to die for! I love anything with lemon!! ūüôā It’s from Jeannie Fritson Kearney, Nebraska.

Lemon Custard Pie:

1 unbaked (9-inch) pie shell

1 cup sugar

1 tbsp. unsalted butter, softened

2 large eggs, separated

1 cup whole milk

3 tbsp. all-purpose flour

1/8 tsp. salt

1/4 cup lemon juice

2 tsp. lemon zest

In a large bowl, beat sugar and butter until well blended. Add the egg yolks, one at a time, beating well after each addition. Add the milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In another small bowl, beat the egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. bake at 325 degrees for 1 hour or until lightly browned and a knife inserted in center comes out clean. Cool. Garnish with whipped cream, lemon slices, and mint, if desired. Store in the refrigerator. Enjoy everyone! ūüôā

Goodnight all!

Amanda ūüôā

 
4 Comments

Posted by on May 18, 2011 in Dessert's, Pastry, Pie

 

Irresistible Chocolate Silk Pie

Hello Everyone,

Here is one of the pie recipes I made for Ronald McDonald House last Friday. I was sent an email the other day and they said the pies were a huge hit! I guess they don’t get to many pies made there! It’s from Mary Relyea, Canastota, New York, and it’s in a Taste of Home Pie booklet I picked up a couple of weeks ago.. Enjoy!

Irresistible Chocolate Silk Pie:

1 (9-inch) baked pastry pie shell; I use Julia Childs pie crust recipe most of the time

1 jar (7-oz.) marshmallow creme

1 cup (6-oz.) semisweet chocolate chips

1/4 cup unsalted butter, cubed

2 oz. unsweetened chocolate

2 tbsp. strong brewed coffee

1 cup heavy whipping cream whipped

Topping:

1 cup heavy cream, whipped

2 tbsp. powdered sugar

chocolate curls or mini chocolate chips for garnish

In a heavy saucepan, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee; cook and stir over low heat until chocolate is melted and smooth. Fold in the whipped cream; pour into crust. For topping fold whipped cream with powdered sugar, spread over chocolate filling. Sprinkle top with chocolate curls or mini chocolate chips. Refrigerate for at least 3 hours before serving.

Until next time everyone..

Amanda ūüôā

 
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Posted by on May 18, 2011 in Dessert's, Pastry, Pie

 

Dutch Apple Pie

Hello Everyone,

Here is 3 different recipes I combine to make this pie. I sent it to my husband’s church men’s group and they loved it! Enjoy everyone!

Dutch Apple Pie:

Crust:

1-1/3 cup all-purpose flour

1/2 tsp. salt

1/3 cup vegetable oil

2 tbsp. cold water

Apple filling:

3-1/2 cups sliced baking apples, I like to use gala, or rome

3/4 cup granulated sugar

2 tbsp. light brown sugar

1/4 cup Clear Jel***

1/2 tsp. cinnamon

1/8 tsp. nutmeg

pinch of salt

1-1/4 cups unsweetened apple juice

1 drop yellow food coloring, optional

2 tbsp. lemon juice

1/2 cup chopped and toasted pecans

Topping:

1 cup old-fashioned rolled oats

3/4 cup light brown sugar, packed

1/3 cup all-purpose flour

1/2 cup unsalted butter, melted

Heat oven to 425 degrees, and lightly spray a 9-inch pie plate with cooking spray. Mix all ingredients together for crust and lightly press into the pie pan and from an edge, (no refrigeration or rolling needed for this crust)! For filling, whisk together the granulated sugar, brown sugar, clear jel, cinnamon, nutmeg and salt.  Add sliced apples, apple juice, food coloring, lemon juice and pecans. Pour into prepared pie crust. For topping mix the oats, brown sugar, and flour. Pour in melted butter, mix in and sprinkle over apples. Bake pie for 45-50 minutes, cover with foil in the last 20 minutes of baking, if it looks like the pie is getting to brown. Cool at least half hour before slicing.

 Clear Jel is a modified food starch, it binds in hot and cold liquids, and adds no flavor to your cooking and baking. Check your local health food store or you can oder it online, here is the link. http://www.kitchenkrafts.com/product.asp_Q_pn_E_IN0900

Enjoy everyone!

Amanda ūüôā

 
2 Comments

Posted by on May 15, 2011 in Pastry, Pie

 

Onion Bacon Pie

Hello Everyone,

Here is a recipe I made over the weekend from Relish Magazine, I¬†changed it a bit… We loved it,¬†hope you like it too!! ūüôā

Onion Bacon Pie:

Crust:

1/2 cup cornmeal

1/2 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 large egg

2 tbsp. butter

2-4 tbsp. cold water

Filling:

1 tbsp olive oil

3 medium onions, slivered

3 cloves garlic, minced

2 eggs

1/2 cup heavy cream

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. crushed red pepper flakes

2 cups shredded white cheddar cheese

1 cup corn kernels, either fresh or frozen

4 slices thick cut bacon, cooked and crumbled

To prepare crust, coat a 9-inch deep dish pie plate with cooking spray. Place cornmeal and flour in a bowl of a food processor fitted with a pastry cutter blade: pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tbsp. at a time, until a dough ball forms. This will form a wet sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal. Preheat oven to 350 degrees. 

To prepare filling, heat the oil in large heavy skillet over medium-high heat. Add onions and saute 30 minutes, stirring occasionally, until lightly browned. Drain if necessary. Combine the¬†onions, garlic, cream, eggs, cream, salt, peppers,¬†cheese, corn and bacon together. Pour into pie crust. bake for 40 minutes, until top is light brown and just set. If it looks like it’s getting to dark, cover the top lightly¬†with foil.

It has been really windy here today, felt like the wind was going to pick up our house and take it away! LOL!! Hope it quits soon!! I made 200 cupcakes for my aunt’s Mother’s Day thing at her church. Whew I’m wiped out! I baked and frosted them all yesterday and finished them up this morning. She wanted all white cupcakes, so that’s what I made for her…¬† Turns out I do have a bladder infection, that’s why I have been feeling so sick.. I thought it was the new medication (which it still could be) making me sick.. Hope it passes soon.. I haven’t found anything out about my back yet, it’s feeling better,¬†hopefully I can get back to the Y next week… Need to get back..

Well goodnight all..

Amanda ūüôā

 
2 Comments

Posted by on May 9, 2011 in Breakfast, Pastry, Pie

 

Chicken Pie

Hello Everyone,

Here’s a recipe I really like!!!

Chicken Pie:

Crust:

3 cups all-purpose flour

1-1/2 tsp. salt

1 cup butter (2 sticks) 8 oz.

1/4 cup ice water

Filling:

8 chicken breast halves

1/4 cup unsalted butter (1/2 stick) 2 oz.

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1-1/2 tsp. salt

1 tsp. ground thyme

1 tsp. dried marjoram flakes

1 tsp. rubbed sage

1/2 tsp. black pepper

1 lb chicken sausage, browned

5 slices bacon, cooked and broken into 1-inch pieces

1 egg yolk

1 tsp. water

Crust:

Sift flour and salt into a medium bowl. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Sprinkle water over dough, mixing quickly just until dough forms a ball. Divide in half. Press half of dough into and up sides of lightly greased 2-quart round baking dish. Cover with plastic wrap: refrigerate baking dish and remaining dough.

Filling:

Cook chicken breast in salted boiling water in a large stockpot. Remove from water and cool. Remove meat from bone and tear into bite-size pieces. Melt butter in a large saucepan over medium heat. Stir in flour. Stirring constantly, cook until mixture thickens and bubbles. Gradually stir in chicken broth. Stir in salt, thyme, marjoram, sage and pepper. Cook stirring constantly, until mixture thickens (3-4 minutes). Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling-pin to roll out remaining dough. Layer half of chicken in bottom of dough-lined baking dish. Layer sausage and bacon over chicken. Top with remaining chicken. Pour sauce over meat. Top with remaining rolled out dough. Trim dough and crimp edges of pie. Cut slits in top of pie for steam to escape. (If desired, roll out dough scraps and use a cookie cutter to cut out a decoration for top of pie. Apply cutout to pie with a small amount of egg yolk.) Bake pie for 1-1/2 hours. Combine egg yolk with water and brush over top of crust. Bake 5 minutes more.

I didn’t go to the ultrasound today I made the app¬†for Friday, since Ray is off work and can drive me there. My eyes are getting really bad. The swelling from the lymph nodes¬†makes it hard for me to see. I am afraid I am getting another blood clot in my leg, the pain is back.. I was going to go see my dad today, but I didn’t feel safe driving…¬†

Amanda..

 
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Posted by on December 27, 2010 in Meats, Pastry, Pie

 

Sweet Potato Pie with Rum Cream

Hello Everyone,

I made this pie last year for Christmas,  but it would be great for any of the holidays coming up!

Sweet Potato Pie with Rum Cream

1 can (16oz.) sweet potatoes, drained and purred*** NOTE BELOW

1/3 cup firmly packed dark brown sugar

3 large eggs

1/4 tsp. salt

1 hup half and half

1/4 cup molasses

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Pie Crust:

1-1/2 cups all-purpose flour

1 tsp. granulated sugar

6 tbsp. cold unsalted butter

3-4 tbsp. cold water

Rum Cream:

2/3 cup heavy whipping cream

3 tbsp. powdered sugar

1 tsp. rum, you can try brandy or cognac also.

1/8 tsp. ground nutmeg

Preheat¬†oven to 425 degrees.¬† For crust, combine flour and sugar in a mixing bowl. Using a pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse¬†meal. Stir in enough water to form a stiff dough. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove form refrigerator and let stand at room temperature 15 minutes. On a lightly floured surface, use a floured rolling-pin¬†to roll out dough into a 13-inch circle. Drape dough over rolling-pin¬†and transfer¬†to a 9-inch pie pan. Press dough into pan. Trim dough around edges of pan. If desired, us a small cookie cutter to cut shapes from dough scraps; place cutouts around edge of pie. I like to use leaf cookie cutters for the edges. For filling, in a large mixing bowl, combine sweet potatoes, brown sugar, eggs, and salt; beat well. Stir in half and half, molasses, cinnamon, and ginger. Pour into prepared pie crust. Bake for 10 minutes. Reduce heat to 350 and bake for 30 minutes or until filling is set and puffy. Allow pie to cool completely. For rum cream, combine all ingredient’s in a large mixing bowl. Beat at high-speed¬†until mixture¬†holds it’s shape, spread over cooled pie. NOTE: about¬†the¬†sweet potatoes, I had to buy a large can of them, I think it was a 29 oz. can. If that’s all you can find just weigh¬†the¬†drained¬†sweet potatoes to get the 16oz. needed. You can also cook some fresh sweet potatoes and use those instead, in fact they would taste better!!!

I almost have the cake done for tomorrow, I decided to make a ball cake. I am going to get up¬†early in the morning and get it done. I am too tired tonight.. I¬†am going to bake 2 more cakes tomorrow. I decided to make an electric guitar for the¬†young man who likes rock and roll. I took another cake today¬†to deliver Saturday for a 3-year-old¬†foster girl, she wanted Dora or Spongebob. I decided to make a Dora cake for her. I have made Spongebob¬†several times a few for my brother’s¬†Birthday and other times, I don’t want to¬†make it for a while. It will be a long drive for us Saturday,¬†the town she lives in is about 30 miles from us. It will be nice to¬†go for a drive, I haven’t¬†been to this small¬†town for a while.

I had my Dr. appt¬†and blood work¬†today instead of yesterday. For some reason¬†I was thinking¬†it was yesterday. It’s a good thing Ray called me before I left the house. This Dr. is about 1/2 hour¬†drive from our house!¬†Ray came with¬†me, and the Dr. reduced my steroids¬†down to 30 mg. a day, and is taking me off the blood thinners!! Yes I am happy about that one!! The blood thinners were causing me a lot of complications. Please pray that I don’t get anymore¬†blood clots, otherwise I have to¬†stay on them for the rest of my life, however long that may be. I must have¬†another lung CT¬†Friday and I don’t know anything about the blood test¬†yet my womans Dr wanted. They took blood for it today. I hate waiting for results like this.¬†Please pray that I don’t have cancer again. If¬†¬†I do, they will have to give me chemo, because of my thyroid¬†cancer last¬†year..

Well until next time everyone, have a great day!!

Amanda ūüôā

 
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Posted by on October 6, 2010 in Pie