How to Make Easy Meals

Posts Tagged ‘pie’

Ingredients:

Crust:

1/2 cup unsalted butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt

Filling:

2 pounds peaches (4-5) peeled, sliced 1/2 inch
1 tablespoon lemon juice
2 tablespoons ground almonds
8 tablespoons sugar, divided
2 tablespoons all purpose flour, divided
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Instructions:

To prepare the crust beat butter and 1/3 cup sugar together until fluffy approximately 3 minutes. Mix in egg yolk and vanilla.  In separate bowl combine flour, cornmeal and salt.  Slowly beat into butter mixture to form dough. If the dough it to sticky to work with add a very small amount of flour and knead a few times.  Roll dough on floured service to form a piecrust shape.  Press dough into a 9-inch pan being sure to go completely up sides.  Freeze until ready to use. To prepared the filling preheat over to 400 degrees. Place peaches in a large mixing bowl.  Add lemon juice and toss being sure to cover all the peaches.  In a separate bowl stir together ground almonds, 2 tablespoons of sugar and 1 tablespoon of flour. Place in crust.  Mix together the last 6 tablespoons of sugar, 1 tablespoon flour, cardamom, cinnamon and nutmeg.  Add to peaches and toss.  Spoon the mixture into the crust.  Bake 50 to 55 minutes or until bubbly and crust is browned.

Ingredients:

3 cups sliced peeled pears (3 to 4 med pears)
2/3 cups sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups blueberries
1 teaspoon lemon juice
2 9-inch piecrusts
1 tablespoon butter, chilled, cut up

Instructions:

Place pears, sugar, flour, cinnamon and nutmeg in a large mixing bowl.  Stir until all ingredients are combined.  Carefully fold in blueberries and lemon juice.  Using a 9-inch pie plate, place one crust in the bottom being sure it fits snuggly to the bottom and sides of the pie plate.  Place the pie filling into the crust.  Dot the top of the pie filling with the cutup pieces of butter.  Place the second piecrust on top.  Crimp the edges and cut off any extra.   Make 4 small slits in the top crust to vent steam.   Bake 1 hour or until crust is a golden brown.

Ingredients:

8 cups peeled and sliced granny smith apples (or other tart apples)
2 tablespoons all purpose flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Dash of salt
2 teaspoons fresh lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon water

Directions:

Preheat oven to 375F.
In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.  Place mixture into pie crust.   On a lightly floured surface roll remaining pastry dough and cut into strips.  Place strips on top of apple pie making a crisscross pattern.  Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes.

Serve warm topped with custard or whipped cream.

Ingredients:

2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust

Directions:

In a large bowl, combine all ingredients and mix well.  Pour batter into pie crust.  Bake in preheated oven at 350F for approximately 60 minutes or until set through.

Topping:

1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.

There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.

Ingredients:

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust
Directions:
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended.  Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.  Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface.  Using a rolling pin roll dough to form a 10 to 11 inch circle.  Line a 9 inch pie pan with dough and chill until ready to use.  Reserve remaining dough to top pie crust.