Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
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- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
pie Recipes
(Chronologically Listed)
Strawberry-Rhubarb Lattice Pie
For crust: combine flour and salt in large bowl.
Add butter and shortening and cut in until mixture resembles coarse meal.
Stir in enough water to bind dough.
Divide dough in half.
Flatten each piece into a disk.
Wrap in plastic; refrigerate 30 minutes.
Preheat oven to 400f.
Roll out 1 dough piece on floured surface to 1/4 inch thickness.
Line 10 inch pie dish with dough.
Trim excess and crimp edges.
Line dough with foil and fill with pie weights or dried beans.
Bake 10 minutes.
Remove foil and wei hts.
Bake crust until golden brown, about 15 minutes.
Cool.
Maintain oven temperature.
For filling: combine rhubarb and strawberries in large bowl.
Mix in sugar and cornstarch.
Roll out remaining dough piece on lightly floured surface to 1/4 inch thickness.
Cut into twelve 1/2-inch-wide strips.
Spoon filling into crust.
Dot filling with butter.
Place dough strips atop filling, forming lattice design.
Gently pinch ends of st ip to crust.
Bake until dough strips are golden brown and filling bubbles, about 55 minutes.
Let cool completely before serving.
Streamliner Tollhouse Pie
Prepare the pie shell.
Heat oven to 350 degrees.
In a small saucepan, melt the butter.
Set aside to cool.
In a medium sized bowl, beat the eggs with an electric mixer.
Add the sugars and flour, continuing to beat until the mixture is light and creamy.
Beat in the cooled butter until thoroughly incorporated.
Stir in the chocolate chops and walnuts with a mixing spoon.
Pour the filling into the pie shell.
Bake at 350 degrees for 45 minutes.
Cool before serving.
Streusel Pecan Pie Squares
Preheat oven to 400 degrees fahrenheit.
Crust: in large bowl, combine all crust ingredients at low speed til crumbly.
Reserve 2 cups mixture for filling and topping.
Press remaining crumb mixture in bottom and 3/4-inch up sides of ungreased 15 x 10 x1″ baking pan.
Bake 10 minutes.
Filling: in large bowl, combine 1/4 cup reserved crumb mixture and all filling ingredients except pecans; mix well.
Stir in pecans.
Pour over partially baked crust.
Bake an additional 10 minutes.
Reduce oven temperature to 350 degrees fahrenheit.
Topping: sprinkle remaining 1 -3/4 cups crumb mixture over filling.
Bake 20 to 25 minutes or till filling is set and crumb mixture is golden brown.
Cut into bars.
Freezes well.
Serving ideas: serve with vanilla ice cream or whipped cream if desired.
Streusel Cream Peach Pie
Plate.
Sprinkle with 1/2 cup sugar and nutmeg.
Beat together egg and cream and pour over peaches.
Mix together until crumbly: brown sugar, butter and flour.
Sprinkle crumb mixture over peaches.
Bake at 425 degrees for 35 to 45 minutes.
Serve slightly warm, alone or with ice cream, whipped topping or sour cream.
Preheat oven to 425 degrees.
Strawberry-Banana Pie
Arrange banana slices in bottom of crust.
Completely dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
Remove any unmelted ice.
Using wire whisk, blend in whipped topping; then whip until smooth.
Fold in strawberries.
Chill until mixture mounds.
Spoon over banana in pie crust.
Chill about 2 hours.
Garnish with additional strawberries and banana slices, if desired.
Strawberry-Raspberry Pie
Place ingredients in sauce pan, cook over low heat until tapioca is transparent.
Spoon with a slotted spoon into pie shell.
Use left over sauce as syrup or whatever for pancakes.
Place top crust on pie, cut slits into top crust, crimp edges.
For 40-50 minutes.
Strawberry-Kiwi Pie
Mix together flour and salt in bowl.
Cut in butter until mixture resembles coarse crumbs.
Mix together ice water and lemon juice.
Sprinkle half over flour.
Toss with a fork until dry ingredients are moistened.
Add more liquid as needed and mix until a dough forms.
Knead into a dough ball and flatten into a disk.
Cover with plastic wrap.
Chill 30 minutes.
Roll dough out to an 11 inch circle and fit into a 9-inch pie plate.
Fold edges and flute.
Prick bottom and sides with tines of fork.
Cover and chill 10 minutes.
Preheat oven to 425 degrees.
Line pastry with foil and weights and bake another 10 minutes or until golden brown.
Put 2 cups kiwifruit in saucepan and mash with potato masher.
Add sugar and cornstarch and stir well.
Add water and stir and bring to a boil.
Cook 1 minute, stirring constantly.
Add butter and lemon juice.
Stir until butter melts and set aside.
Place remaining 2 cups kiwifruit into bottom of pie crust.
Pour mashed kiwi mixture over all.
Smooth edges.
Arrange strawberry slices over top in decorative pattern, pressing gently into surface.
Chill 3-4 hours.
Streusel Apple Pie
Scrape seeds from vanilla bean into a large bowl; discard bean.
Add 1/4 cup brown sugar and next 2 ingredients to bowl; stir well.
Add apple slices; toss well to coat.
Set aside.
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside.
Combine remaining 3/4 cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add ice water mixture; toss with a fork until dry ingredients are mositened.
Gently press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll pastry, still covered, into an 11-inch circle.
Freeze for at least 10 minutes.
Remove bottom sheet of plastic wrap from pastry; fit pastry into a 9-inch pieplate coated with cooking spray, and remove top sheet of plastic wrap.
Flute edges decoratively.
Spoon apple mixture into pastry shell.
Cover with aluminum foil, and bake at 350 degrees for 45 minutes or until apple mixture is crisp-tender.
Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until mixture is crumbly.
Uncover pie, and sprinkle streusel over apple mixture.
Bake, uncovered, an additional 25 minutes.
Yield: 8 servings serving size: 1 wedge.
Strawberry-Banana Cream Pie
Prepare pastry for single-crust pie except stir almonds into flour mixture.
On a floured surface, roll pastry to a 12 inch circle.
Wrap pastry around rolling pin.
Unroll onto a 9 inch pie plate.
Ease pastry into pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp edge of pastry.
Do not prick pastry.
Line the pastry shell with a double thickness of foil.
Bake in 450 oven 8 minutes.
Remove foil.
Bake 4 to 5 minutes more or until set and dry.
Cool.
For filling, in a saucepan mix the 1/2 cup sugar and cornstarch.
Gradually stir in milk.
Cook and stir till bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir about 1 cup of the hot mixture into the beaten egg yolks.
Return all to saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in margarine and vanilla.
Cover surface with plastic wrap.
Slice bananas 1/4 inch thick; toss with lemon juice.
You should have about 1 1/4 cups.
Spread half the hot filling evenly into pastry shell.
Arrange half the bananas and strawberries on top.
Top with remaining filling, bananas and strawberries.
Cover; chill 1 to 6 hours.
Before serving, beat the whipping cream , 1 tablespoon sugar, and almond extract till stiff peaks form.
Pipe or dollop onto pie.
Strawberry-Rhubarb Pie 2
Combine eggs, sugar, flour, salt, and nutmeg; mix well.
Combine rhubarb and strawberries.
Line 9″ pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter.
Top with lattice crust, crimping edge high.
Bake at 400 degrees about 40 minutes.
Fill openings in lattice crust with whole strawberries.
Serve warm- plain, or topped with vanilla ice cream.
Strawberry Super Pie
Preheat oven to 375 fahrenheit for crust, mix melted butter with flour, powdered sugar, and pecans.
Press into a buttered 10″ pie plate.
Bake for 25 minutes or until light brown.
Allow to cool completely.
Start topping by mashing enough strawberries to make one cup.
Cut tops off remaining strawberries and set aside.
Place mashed berries in a sauce pan and add water.
Mix sugar and cornstarch into crushed berry mixture and bring to a boil on top of stove, stirring.
Boil about one minute or until clear and thickened.
Set aside to cool.
For filling, whip cream until stiff.
In another bowl, beat cream cheese with vanilla and powdered sugar.
Carefully fold whipped cream into cream cheese mixture.
Spread in cooled crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled.
Stand whole or halved, as you like strawberries on top of cream filling, cut side down.
When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all.
Cream filling should not be seen between berries.
Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides.
Any left- over crushed berry mixture is excellent instead of jam on toast or english muffins.
Strawberry-Rhubarb Pie 1
In bowl combine first 6 ingredients.
Om lightly floured surface roll out 1/2 of the pastry and line pie plate.
Spoon in filling.
Brush pastry rim with egg.
Roll out top pastry.
With a pastry wheel or a knife, cut into 1″ wide strips.
Gentley weave strips ver pie to form lattice.
Trim and flute edge.
Brush with egg.
Bake on a baking sheet at 425f for 15 minutes Reduce heat to 375f and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden.
Strawberry-Pecan Pie
In a bowl, combine sugar, flour, nutmeg and cinnamon.
Add strawberries and pecans; toss gently.
Line pie plate with bottom crust.
Add filling; dot with butter.
Bake at 375 degrees for 50 minutes or until crust is golden brown.
Strawberry-Rhubarb Pie
In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour, nutmeg, rhubarb, strawberries and orange juice.
Set aside.
Prepare pastry, put the pastry into a 9″ pie pan.
Pour filling into pastry shell; dot with butter.
Roll out remaining pastry and add top crust.
Or, if desired, roll out remaining pastry, cut into 3/4 inch strips and weave a lattice top for pie.
Bake in a 400 degrees oven until fruit is tender and crust is well browned about 50 minutes.
If necessary, protect edges of pie with foil strip for last 15 minutes to prevent over browning.
Enjoy!
Strawberry Yogurt Pie
In a 1 1/2 quart saucepan,sprinkle gelatin over water to soften a matter of minutes.
In a 1 cup measure beat together milk and yolks until blended;add to gelatin mixture.
Over low heat stir constantly with a wide rubber spatula,especially around side of pan,until gelatin is dissolved;cool at room temperature.
In a medium bowl,beat together cheese,honey,orange rind and vanilla gradually and gently beat in yogurt until smooth.
Chill until very slightly thickened.
Turn into graham cracker shell;chill to set.
At serving time,cover surface with strawberries.
Strawberry Rhubarb Meringue Pie
Preheat the oven to 350f.
Have the pie crust ready.
Stir all of the filling ingredients together with 2 tablespoons of water in a nonreactive suacepan over low heat.
Cover and cook for about 10 minutes, stirring occasionally, until the rhubarb begins to release its liquid.
Increase the heat to medium-low and cook until the mixture begins to bubble gently.
Uncover and simmer, stirring constantly, for about 10 minutes until the rhubarb softens and the mixture thickens.
Remove from the heat and set aside to cool slightly while preparing the topping.
Beat the egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form.
Slowly beat in the sugar.
Pour the warm rhubarb filling into the pie crust.
Spread the meringue over the filling, mounding it toward the center.
Bake in the preheated oven until the top is evenly golden, about 15 minutes.
Cool for 1 hour, then refrigerate.
Serve cold.
Strawberry Rhubarb Custard Pie
Preheat oven to 375 degrees.
Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries.
Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.
Strawberry Pie
Combine 3/4 cup sugar, 2 t cornstarch and 1 1/2 cups water.
Bring to boil and stir until thick and clear.
Add 1 3 ounces package of strawberry jello.
Cool slightly.
Put the 4 cups sliced strawberries in baked pie shell.
Pour the cooled jello mixture over strawberries and refrigerate at least 3 hours.
Top with cool whip.
Re-typed for you by fred goslin on cyberealm bbs in watertown ny 315-785-8098.
Strawberry Patch Pie
Meringue cracker crust: beat egg whites until stiff.
Combine sugar and mace; add 1 t at a time to egg whites, beating well after each addition.
Add vanilla.
Combine crushed crackers, baking powder and nuts.
Fold into egg white mixture.
Spoon into buttered 10″ pie plate, pushing mixture to conform to shape of pie plate.
Bake at 350 deg fahrenheit for 30 minutes.
Cool.
This crust is excellent for chiffon or ice cream pie.
Strawberry filling: combine crushed strawberries, sugar and lemon peel.
Soften gelatin in cold water in pan.
Heat gently to melt the gelatin.
Add to crushed berry mixture.
Chill until mixture begins to thicken.
Spread half the mixture over the bottom of cooled crust.
Add enough whole berries, stem end down and close together, to fill pie.
Carefully spoon remaining crushed berry mixture around whole berries.
Chill until firm.
Serve with whipped cream, if desired.
Strawberry Minute Pie
Bake pie crust as directed.
Mix together rest of ingredients.
Let partially set.
Pour into pie crust and chill.
Top with cool whip.