Graham Cracker Crust

Prep: 10 minutes
Chill: 1 hour
Makes: 8 servings (1 crust)

• 1/3 cup water
• 1/4 cup sugar
• 1 1/4 cups finely crushed graham crackers (about 18)

1. Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form an even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.

recipe via Better Homes and Gardens Cook Book (pg 418)

Beef Pot Pie

• Basic Pie Dough
• 3lbs beef tips or steak, cubed
• 3-4 medium potatoes, cubed small
• 3-4 stalks of celery, chopped
• 1/2 bag frozen veggitables
• Gravy
• 2 been bullion cubes
• 3 Tbsp. cornstarch

Make Basic Pie Dough, split in half and store in fridge.

1. Put beef tips in crockpot and add just enough water to cover. Cook on low setting for 6 hours.
2. Remove beef from crockpot and put in skillet. Brown beef.
3. Add potatoes, celery and vegetables to broth left in crockpot. Add 2 additional cups of water and bullion cubes. Cook on high setting for 1 hour.
3. Grease pie dish and line with half basic pie dough. Return to fridge.
4. When vegetables are done cooking, combine with beef and pour entire mixture into waiting pie dish.
5. Pour leftover beef broth into skillet and add cornstarch, one Tbsp at a time, stirring constantly, until gravy thickens. Pour gravy on mixture in pie dish. Preheat oven to 450.
6. Cover pie with remaining pie dough and cut slits in top. Form crust with fingers by pinching dough together.
7. Set pie dish on cookie sheet and place on lowest rack of oven for 20 minutes. Decrease oven temperature to 375 and bake another 30 minutes or until crust is golden and juices are bubbling.
8. Let cool before eating.

Apple Pie

Ingredients

• 1/4 cup all-purpose flour, spooned and leveled
• Basic Pie Dough, 2 disks
• 2 tablespoons fresh lemon juice, from 1 lemon
• 4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons usalted butter, cut into small pieces

Directions

1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.

   

2. Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.

   

3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

   

4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, below); continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

   

7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Recipe Via MarthaStewart.com

Basic Pie Dough

Ingredients

Makes enough dough for 1 double-crust pie or 2 single-crust pies

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon salt
• 1 teaspoon sugar
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Recipe Via MarthaStewart.com

Key Limeade Pie

• 1 graham cracker crust
• 1 (6 oz.) Frozen Limeaide
• 1 tub (8 oz) Cool Whip
• 1 can sweetened condensed milk
• lime zest (optional)

Crust:

Place one sleeve of graham crackers into food processor.
Turn on until finely ground.
Add 4 Tbsp. butter or margarine, and 2 Tbsp. sugar
Pulse in Processor until well mixed.
Press mixture into pie pan.

Filling:

Mix limeaide, cool whip, and milk (lime zest optional)
Pour into Crust
Freeze for at least 2 hours
Serve

Recipe via afewshortcuts.com

Short Cut Boston Creme Pie

• 1 Yellow Cake Mix
• 1 Box Jello Instant Vanilla pudding (small box)
• 1 3/4 cup milk
• 4 oz Cool Whip
• 1/4 cup Cocoa Powder
• 1/4 cup butter
• 2 cups Powdered sugar
• 1 tsp vanilla
• 1-2 TBSP milk

This is really easy! Prepare the cake mix as directed on the package. Make it into (2) 8 or 9 inch round cakes. Allow them to cool completely.

Mix the Vanilla Pudding with only 1 3/4 cup milk. Place in fridge until set. (I let mine sit in the fridge while the cake cooled.)

Mix about 4 oz or half a tub of cool whip with the pudding.

After cake is cool, place the pudding mix between layers. Place cake in the fridge to keep cool.

Now for the Chocolate topping.

Melt 1/4 cup butter in microwave about 40 seconds.

Mix in 1/4 cup cocoa powder until combined.

Now mix in vanilla, and powdered sugar.

Add 1 tbsp of milk…add more or less to achieve your desired consistency.

Pull cake out of fridge and Ice the top with your chocolate icing. Place back in fridge or freezer until ready to eat.

Recipe via afewshortcuts.com

Mocha Cream Pie

Prep: 35 mins
Bake: 15 mins
Chill: 4 1/2 hours
Serves: 12

Crust:

• 14 oreo cookies
• Pinch of salt
• 2 Tbsp. unsalted butter, melted

Filling:

• 1 Tbsp. vanilla extract
• 1 Tbsp. instant espresso powder
• 2 cups half-and-half
• 3 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 1/2 cup plus 1 Tbsp. sugar
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 4 large egg yolks
• 4 Tbsp. unsalted butter, at room temperature

Topping

• 1 cup heavy cream, chilled
• 1 Tbsp. confectioners' sugar

1.) Make crust: Preheat oven to 350 degrees F. Place cookies and salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for abut 15 minutes, until firm. Let cool on a wire rack.

2.) Make filling: In a small cup, combine vanilla and espresso powder until coffee has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look graiy). In a large owl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.

3.) While whisking cornstarch mixture constantly, slowly pour in hot chocolate mixture. When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3 hours.

4.) Make topping: A half hour before you're ready to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium0high speed until firm peaks ffrm. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.

Per serving: 350 Cal., 25g Fat (14g Sat.), 127mg Chol., 1g Fiber, 4g Pro., 30g Carb., 165mg Sod.

Recipe via All You Magazine

Crumb-Topped Apple Pie

Prep: 35 mins
Bake: 1 hour 25 mins
Serves: 8

• 1 recipe Flaky Pie Dough
• 6 Tbsp. unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1 1/4 cups all-purpose flour
• 3 lb. Granny Smith apples (about 6 large), peeled, cored and cut into 1/2 thick slices
• 3/4 cup sugar
• 1 Tbsp. lemon juice
• 1/2 tsp. ground cinnamon

1.) Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.

2.) Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and set it on a lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.

3.) In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally do dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.

4.) Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.

Per serving: 511 Cal., 21g Fat (11g Sat.), 38mg Chol., 5g Fiber, 5g Pro., 79g Carb., 80mg Sod.

Recipe via All You Magazine

Cranberry Swirl Cheesecake Pie

Prep: 20 mins
Bake: 43 mins
Chill: 4 hours
Serves: 8


Crust:

• 9 whole graham crackers (about 1 1/2 cups ground)
• 1 Tbsp. sugar
• 5 Tbsp. unsalted butter, melted

Filling:

• 12 oz. cream cheese, at room temperature
• 2/3 cup sugar
• 1 large egg plus 1 large yolk, at room temperature
• 6 Tbsp. sour cream, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup whole-berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)

1.) Preheat oven to 350 degrees F; line a rimmed baking sheet with foil. Make crust: place graham crackers in a food processor and process until finally ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.

2.) Make filling: In a large bowl, using an electric mixer on a medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined.

3.) Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag crumbs from crust into filling. Place pie on a lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.

Per serving: 410 Cal., 26g Fat (16g Sat.), 126mg Chol., 1g Fiber, 6g Pro., 38g Carb., 287mg Sod.

Recipe via All You Magazine.

Flaky Pie Dough

Prep: 10 mins
Chill: 2 hours
Yield: 1 9- or 10-inch single-crust pie shell

• 1 1/4 cups all-purpose flour
• 4 Tbsp. cold unsalted butter, cut into small pieces
• 4 Tbsp. vegetable shortening, chilled
• 1/4 tsp. salt

Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 Tbsp. ice-cold water and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

Recipe via All You Magazine

Snickerdoodle Pie

Prep: 20 mins
Bake: 40 mins
Serves: 8

• 1 recipe Flaky Pie Dough
• 1/4 tsp. cinnamon
• 1 cup plus 1 Tbsp. sugar
• 4 Tbsp. unsalted butter, melted and cooled
• 1 1/2 cups buttermilk
• 4 large egg yolks
• 1/4 cup all-purpose flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt

1.) Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trip edges so they overhang by 1-inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.

2.) Preheat oven to 350 degrees F. Set a rack in lower third of oven. Line a baking sheet with foil and set on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, four, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon and sugar over custard.

3.) Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325 degrees F and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

Per serving: 396 Cal., 20g Fat (10 Sat.), 138mg Chol., 1g Fiber, 6g Pro., 48g Carb., 178mg Sod.

Recipe via All You Magazine

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Pumpkin Mousse Pie

Prep: 10 mins
Bake: 15 mins
Chill: 4 hours
Serves: 8

• 1 9-inch frozen pie crust, thawed
• 1 tsp. unflavored gelatin
• 1 cup canned pumpkin puree
• 1 tsp. pumpkin-pie spice
• 1/2 tsp. vanilla extract
• 3 large egg yolks
• 1/2 cup sugar
• 1 cup heavy cream, whipped to stiff peaks

1.) Place baking sheet in oven and preheat to 400 degrees F. Bake pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely.

2.) In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. place 2 inches of water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160 degrees F on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then wisk into egg yolk mixture.

3.) Fold pumpkin mixture into yolk mixture. Fold into whipped cream. Scrap filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.

Per Serving: 265 Cal., 18g Fat (9g Sat.), 119mg Chol., 1g Fiber, 3g Pro., 24g Carb., 119mg Sod.

Recipe via All You Magazine