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| | From: Genie· (Original Message) | Sent: 4/13/2008 8:38 PM |
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Reply
| | From: Genie· | Sent: 4/13/2008 8:39 PM |
FROZEN PEACH PIE FILLING 4 cups peeled, sliced or coarsely chopped fresh peaches 3/4 cup brown sugar 1/4 cup all-purpose flour 1 or 2 teaspoons lemon juice Mix ingredients thoroughly and pour into an 8- or 9-inch foil-lined pie plate. Freeze immediately. When frozen solid, remove from pie plate and wrap in foil or other tight-fitting wrap, using drugstore folds to seal completely. Label and store in freezer. To make pie: Prepare preferred pie dough and line an 8- or 9-inch pie plate (whichever size you used to freeze the filling). Unwrap frozen peach pie filling and place in the pie shell; cover with a second crust. Seal edges; prick dough with fork. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue to bake until crust is golden brown, approximately 45 minutes. Do not let pie filling thaw before baking. | |
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Reply
| | From: Genie· | Sent: 4/13/2008 9:00 PM |
Strawberry Fried Pies Fried pies are best, well, fried. But baked pies are a little healthier. Directions for pan-fried, deep-fried and baked pies are below �?it's your choice.
Strawberry filling:
2 pints fresh strawberries, washed, hulled and quartered 1½ cups sugar 3 tablespoons cornstarch 1 teaspoon fresh lemon juice
Pie dough:
1½ cups, plus 2 tablespoons, all-purpose flour ½ teaspoon salt ½ cup butter, cold, cut into small pieces (see note) 2 tablespoons vegetable shortening, cold 3 to 5 tablespoons ice water
Note: Return butter pieces to the refrigerator immediately after cutting. Chill until pieces are very hard.
To make strawberry filling: It's best to begin the filling the night before you want to make the pies.
Combine strawberries and sugar in a large bowl. Toss gently. Cover with plastic wrap. Refrigerate 8 hours or overnight.
In a saucepan, mix cornstarch and lemon juice until there are no lumps. Add strawberries, along with all the juice. Bring to a boil over medium-high heat; reduce heat to medium-low. Cook, stirring often, until mixture thickens, about 3 minutes. Cool completely.
To make dough: Combine flour and salt in a large bowl. Using your fingers, pinch butter and shortening into flour mixture until it resembles coarse crumbs. Add 2 tablespoons water. Work crumbs and water together until dough comes together. Add 1 tablespoon water if needed, to make the dough smooth. If necessary, add 1 to 2 tablespoons more. Do not over-mix.
Form dough into disk; wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
To make pies: Remove dough from refrigerator; let it rest about 7 to 8 minutes. Cut dough into 2-ounce pieces (golf-ball sized).
Roll each piece into a 1/8-inch thick circle. Place about 3 tablespoons of cooled strawberry mixture, using mostly strawberries instead of jelly, on one half of the circle, leaving about 1 inch of dough around the sides. Fold other half over. Pinch dough together over the filling; use a fork to make crimped edges.
There will be some leftover jelly from the filling. There are just about enough strawberries to fill eight pies.
To bake pies: Heat oven to 425 degrees. Lightly grease a cookie sheet. Melt ¼ cup butter. Brush melted butter over pies. Bake 15 minutes. Reduce oven to 375 degrees and continue baking about 20 minutes. Juice will ooze quite a bit while the pies bake. Fields says there's no getting around it.
To pan-fry pies: Heat a thin layer of melted shortening, about 1/3 cup, in a 10-inch cast-iron skillet. Fry pies about 6 minutes on each side, or until golden brown. Flip carefully. Add shortening, and reheat, as needed, to keep an even layer in the pan.
To deep-fry pies: Heat about 2 inches of melted shortening in a deep pot. (Make sure the pot is less than half full �?the oil will bubble high.) When oil is hot enough to shimmer, drop pies one at a time into pot. After about 2 minutes, the pie will rise to the surface. When pie is golden brown, remove from oil and drain on paper towels.
Any holes in the pie crust will let the bubbling oil in, which will then explode the pie, or make the filling soggy. So be careful.
Whichever method you use, serve pies immediately, or cool and store tightly covered for 2 to 3 days. The pies also freeze well, and can remain frozen up to a month.
Makes 8 pies.
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Reply
| | From: Genie· | Sent: 4/13/2008 9:01 PM |
Peanut Butter Pie 1½ cups confectioners' sugar 1 cup crunchy peanut butter 8 oz. cream cheese 1 large container Cool Whip 2 graham cracker crusts Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.
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Reply
| | From: Genie· | Sent: 4/13/2008 9:46 PM |
Freeze and Bake Peach Pie
1 qt. (4 cups) peaches, sliced 1 c. sugar 2 1/2 Tbsp. tapioca 1/4 tsp. salt 1 tsp. lemon juice 1 Tbsp. butter
Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter. Fill bottom crust. Dot peach mixture with the butter. Top with remaining crust. Crimp edges, but do not cut vents. To freeze, cover with plastic rap, then foil. This can be frozen for up to 12 months. To bake cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown. Cool one hour, then serve.
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Reply
| | From: Genie· | Sent: 4/16/2008 8:09 PM |
10 Minute German Sweet Chocolate Pie---sonja
4 oz Package German sweet Chocolate, 1/3 c Milk, 2 tb Sugar, 3 oz Package cream cheese, Softened, 3 1/2 c Whipped topping, thawed 1 8-inch graham cracker pie Crust.
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
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Reply
| | From: Genie· | Sent: 6/25/2008 5:21 PM |
Coffee Butter Crunch Pie This pie is made in three parts: the crust, the filling and the topping. The recipe can be doubled and frozen. - Ingredients - Crust:
- 1/2 package pie crust mix
- 1 ounce (1 square) unsweetened chocolate
- 1/4 cup light brown sugar, firmly packed (strained if lumpy)
- 1 cup walnuts (must be chopped finely--you want small pieces)
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- Ingredients - Filling:
- 1 ounce (1 square) unsweetened chocolate
- 1/2 cup butter
- scant cup light brown sugar, firmly packed
- 2-1/2 teaspoons instant coffee
- 2 eggs
- Ingredients - Topping--Coffee Whipped Cream:
- 1 pint heavy cream
- 1 Tablespoon instant coffee ground to a powder
- 1/2 cup confectioners' sugar
Crust: Place the pie crust mix in a large mixing bowl. The chocolate should be coarsely chopped and ground in a blender or food processor. Stir it into the pie crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle it over the mixture while stirring (do not pour it into one spot). The consistency should be lumpy and crumbly. Stir it briefly not to make it smooth. It will hold together when you press it into place. Preheat oven to 375 degrees. Using a 9-inch pie plate, line the pie plate with aluminum foil and press the mixture into place (all around the sides and bottom of the pie plate). Bake the crust for 15 minutes. Filling: Melt the chocolate and set aside to cool. In a small bowl with electric mixer cream the butter. Gradually add the sugar and beat at high speed for 2 to 3 minutes. Add the cooled melted chocolate and the instant coffee. Add the eggs individually with a rubber spatula. Pour the filling into the cooled prepared crust. Place into the freezer. The pie should take a couple hours to freeze. Remove the foil and use a knife warmed in hot water (wipe off excess water each time you dip the knife in the water) to cut the pie in eight pieces. Topping: Whip together in a chilled bowl. | |
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