Pie Recipes

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Pies

Pecan Pie

Ingredients
Pastry Dough
stick cold unsalted butter
1 cups all-purpose flour
2 tablespoons cold vegetable shortening
teaspoon salt
2 to 4 tablespoons ice water

Filling
stick unsalted butter
1 cups packed light brown sugar
cup light corn syrup
2 teaspoon pure vanilla extract
teaspoon grated orange zest
teaspoon salt
3 large eggs
2 cups pecan halves

Directions
Preheat the oven with a baking sheet for 350oF.
In a food processor, pulse together flour, butter, shortening and salt until the majority of the mixture resembles a coarse meal. Add 2 tablespoons of ice water. Pulse 3 more times until well mixed.
Test the mixture by squeezing a small handful. If it does not hold together without crumbling apart, add 1 tablespoon of ice water and pulse 2 to 4 times until it is done. Keep testing after each addition. If you add more water or mix it too long, the pastry will be hard.
Roll out the dough to form approximately 12 inch round and fit it into a 9 inch glass pie pan. Leave a inch overhang of the pie pan and trim the rest. Decorate the edges using a fork and prick the bottom.
Refrigerate for 30 minutes or freeze for 10 minutes.
In a heavy saucepan, melt butter over medium heat. Add brown sugar, stirring until smooth. Remove from heat and add corn syrup, vanilla, zest and salt. Beat continuously until mixed well. Beat eggs lightly in a medium bowl and add the brown sugar mixture to it and continue to whisk until well blended.
Fill the pie shell with pecans and pour the brown sugar mixture evenly over them. Bake on the baking sheet for 50 minutes or until the filling is set.
Cool completely before slicing.
Serve with whip cream or vanilla ice-cream.

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Pumpkin Pie

Ingredients
Pastry dough
stick cold unsalted butter
1 cups all-purpose flour
2 tablespoons cold vegetable shortening
teaspoon salt
2 to 4 tablespoons ice water

Pie filling
15-oz can solid-pack pumpkin
1 cup heavy cream
cup whole milk
2 large eggs
cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
teaspoon salt

Directions
In a food processor, pulse together flour, butter, shortening and salt until the majority of the mixture resembles a coarse meal. Add 2 tablespoons of ice water. Pulse 3 more times until well mixed.
Test the mixture by squeezing a small handful. If it does not hold together without crumbling apart, add 1 tablespoon of ice water and pulse 2 to 4 times until it is done. Keep testing after each addition. If you add more water or mix it too long, the pastry will be hard.
Preheat over to 375oF
Roll out the dough to form approximately 14 inch round and fit it into a 9 inch glass pie pan. Decorate the edges using a fork and prick the bottom.
Refrigerate for 30 minutes.
Use a foil to line the shell and place pie weights. Bake for 20 minutes. Remove weights and foil. Bake for another 6 to 10 minutes or until golden brown.
Let cool.
Mix pumpkin, cream, milk, eggs, brown sugar, spices and salt until well blended. Pour into the pie shell.
Bake pie until the filling is set but the center is still slightly runny, about 45 to 50 minutes. Filling will continue to set as the pie cools.
Cool completely before slicing. Serve with whipped cream


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