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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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23 Comments

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 🙂

 
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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!! 🙂

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 🙂

 
2 Comments

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! 🙂

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 🙂

 
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!! 🙂 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! 🙂

Goodnight all!

Amanda 🙂

 
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 🙂

 
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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 🙂

 
2 Comments

Posted by on May 15, 2011 in Pastry, Pie