Monday, October 29, 2007


Halloween is Wednesday, that means November arrives on Thursday.  I consider that to be the beginning of the Holiday season.  Just a few short weeks until Thanksgiving and then before you know it...Christmas will be upon us.
So here are some pie recipes to consider making this year.  I think I got most, if not all, of these recipes from the Better Homes and Gardens web site.  I hope you find a new one that sounds yummy to try out.
                     Image Hosted by
Caramel-Pecan French Silk Pie
1  Baked Pastry Shell
1  cup whipping cream
1  cup semisweet chocolate pieces (6 ounces)
1/3  cup butter
1/3  cup sugar
2  egg yolks, lightly beaten
3  tablespoons creme de cacao or whipping cream
1  12.25-ounce jar caramel ice cream topping (1 cup)
3/4  cup coarsely chopped toasted pecans or almonds
1  cup whipped cream
  Chocolate curls (optional)

1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan.Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
Old-Fashioned Apple Pie
6  cups thinly sliced peeled tart apples
1  tablespoon lemon juice
1/2  cup granulated sugar
1/4  cup all-purpose flour
1/4  cup packed brown sugar
1/2  teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
  Dash ground cloves
1  recipe Pastry for Double-Crust Pie (see below)
1  tablespoon butter or margarine
  Shredded cheddar cheese (optional)
  Milk (optional)

1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).
Make-Ahead Tip: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.
Tip: Try using a variety of different apples and mix them for a really delicious pie.
Crunchy Caramel Apple Pie
1  recipe Pastry for Single-Crust Pie (see below)
1  cup packed brown sugar
1/2  cup all-purpose flour
1/2  cup quick-cooking rolled oats
1/2  cup butter
1/2  cup granulated sugar
3  tablespoons all-purpose flour
1  teaspoon ground cinnamon
1/8  teaspoon salt
6  cups thinly sliced, peeled cooking apples
1/2  cup chopped pecans
1/4  cup caramel ice-cream topping

1. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge asdesired.
2. For Crumb Topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.
3. In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.
Pastry for Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Apple Bistro Tart
1/2  of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1  tablespoon granulated sugar
1  teaspoon ground cinnamon
1  teaspoon finely shredded lemon peel
2  medium tart green apples, peeled, cored, and cut into 1/2-inch-thick slices
1/2  cup caramel apple dip
1/2  cup chopped pecans
1/4  cup apple jelly
  Powdered sugar

1. Preheat oven to 425 degree F. Let the piecrust stand according to package directions. In a bowl combine granulated sugar, cinnamon, and lemon peel. Add apple slices, tossing to coat.
2. Place unfolded piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Sprinkle with nuts. Fold edges of crust 2 inches up and over apples, folding edges as necessary.
3. Bake 20 minutes or until crust is golden brown and apples are just tender. In a small saucepan melt apple jelly over low heat. Brush melted jelly over entire tart and edges. Sprinkle with powdered sugar. Serve warm. Makes 8 servings.
Chocolate Angel Pie
4  eggs
1  cup sugar
1/4  cup cornstarch
2-1/2  cups half-and-half, light cream, or whole milk
3  ounces unsweetened chocolate, chopped
1  tablespoon butter or margarine
2-1/2  teaspoons vanilla
1/2  teaspoon cream of tartar
1/2  cup sugar
  Baked 9-inch pastry shell

1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside.
2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan.
3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm.
4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.
 Makes 8 servings
Decadent Chocolate-Mixed Nut Pie
  Butter Pastry
4  eggs
1-1/4  cups light-colored corn syrup
3/4  cup sugar
1/4  cup unsalted butter, melted
1  teaspoon vanilla
  Dash salt
1-1/4  cups salted mixed nuts
1  cup miniature semisweet chocolate pieces
1  tablespoon shortening
  Sweetened Whipped Cream (optional)

1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled Butter Pastry from center to edges into a circle about 13 inches in diameter. Line a 9x2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.
2. For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.
3. Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.
4. In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.
5. To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream.
 Makes 10 to 12 servings.
Butter Pastry: In a medium bowl, combine 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold unsalted butter until pieces are pea-size. In a small bowl, beat together 1 egg and 1 tablespoon ice water with a fork. Using your fingers, gently knead the mixture just until it forms a ball. (If dough won't form a ball, add another 1 tablespoon ice water, a little at a time.) Don't overmix; the dough should feel slightly sticky. Use your hands to slightly flatten dough into a disk about 6 inches in diameter. Wrap the disk in plastic wrap and chill in the refrigerator for 45 minutes to 1 hour or until dough is firm and easy to handle.
Sweetened Whipped Cream: In a large chilled bowl, combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
Have a great day & hugs to all my friends!
Image Hosted by

No comments: