Apple Pie Spice

Apple Pie Spice

 

Apple Pie Spice 

1 Tbsp Ground Cinnamon

1 ½ tsp Ground Nutmeg

¾ tsp Ground Allspice

¾ tsp Ground Cardamom

Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.

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Fried Pies

Ingredients

5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling

Directions

In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

American Flag Pie

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Peanut Butter Pie from Grandma’s Kitchen

 

 Peanut Butter Pie

Ingredients

PUDDING:
1 cup cold milk
½ cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 Tbsp butter
cup sugar
CRUMB MIXTURE:
1 cup powdered sugar
½ cup crunchy peanut butter
baked 9-10 inch deep pie shell
2 cups whipped topping (sweetened)

Directions

PUDDING

Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge

CRUMB MIXTURE

Mix powdered sugar and peanut butter until small crumbs form (mix with water)

Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.

Pecan Pie Cookies

Pecan-Pie-Cookies..--650x300

Ingredients

1 prepared single pie crust (homemade or purchased)

2 tbsp butter, melted

½ cup pecans, chopped

1/3 cup brown sugar

¼ cup corn syrup

2 eggs

½ tsp salt

¼ cup semi sweet or milk chocolate chips for decorating

Directions

Preheat oven to 400 degrees

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.  Cook on stove top over medium-low heat just until thickened, about the consistency of pudding.  Remove from heat and set aside.

Unroll dough and using a 3 inch cookie cutter, cut out circles.  Gently fold about ¼ up on the edges.

Spoon 1 tbsp of the pecan mixture into each circle.

Place onto a parchment lined pan and bake 8 minutes or until the filling is just set.  Remove from oven and cool.

Place chocolate chips in a small Ziploc bag.  Microwave about 15 seconds or until melted.  Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.  Cool until set.