Easy pie crust recipes

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1. Agnes’s Mocha Velvet Pie

Ingredients:

– 1 8-inch pie shell

Pie filling

– 1/2 c Butter
– 3/4 c Sugar
– 1 Square unsweetned chocolate Melted
– 1 ts Vanilla
– 1 1/2 tb Instant coffee grounds
– 2 Eggs
– 1/2 c Cream for whipping

Directions:

– Prepare 8-inch pastry shell.
– Cream butter in medium-size bowl and gradually add sugar, creaming well.
– Cool melted chocolate; blend into butter-sugar mixture with instant coffee.
– Add eggs, one at a time, beating VERY WELL after each addition.
– Turn into baked pastry shell; chill 1 – 2 hours.

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2. All-American Apple Pie

Ingredients:

– 1/4 c Packed light brown sugar
– 1/4 c Granulated sugar
– 1 tb All-purpose flour
– 1 ts Lemon zest; grated
– 1/4 ts Ground cinnamon
– 1/4 ts Ground nutmeg
– 6 md Apple; prepared as directed
– 1 c Raisins
– 1 Pie crust (9 inch)
– 1 lg Egg; beaten
– 1 ts Granulated sugar

Preparation Time: 1:00 1.

Directions:

– Preheat oven to 425 F.
– Spray a 9-inch deep-dish pie plate with vegetable cooking spray.
– In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg.
– Mix well.
– Peel, core, and thinly slice apples.
– Add apples to sugar mixture;  stir until coated.  Stir in raisins.
– Spoon into prepared plate.
– Place piecrust on top of filling.
– Trim edges, pressing against edge of pan.
– Using a sharp knife, cut steam vents in piecrust.
– To glaze, lightly brush piecrust with beaten egg.
– Sprinkle with sugar.
– Bake until piecrust is golden brown, about 35 to 40 minutes.
– Place on wire rack and cool for 30 minutes.

Serve warm.

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3. All American Apple Turnovers

Ingredients:

– 2 tb Unsalted butter
– 3 lg Apples (ab. 1-1//2 lbs); -peeled, cored & cut i ( 3cups)
– 1/2 c Apple cider or unsweetened

Apple Juice

– 2 tb Sugar
– 2 ts Fresh lemon juice
– 1 pn Salt
– 1/4 c Unsweetened apple butter
– 2 tb Dried currants (optional)
– 1 ts Lemon zest; finely grated
– 1/4 ts Cinnamon (optional)
– 1 pn Ground cloves; (optional)
– 1 pn Ground allspice; (optional)

Directions:

(Use favorite pastry) These turnovers are best with at least two varieties
Sweet spices optional.

– Melt butter in a lg non reactive skillet over mod.
– High heat.
– Add 2 c of Transfer apple mixture to a med. bowl & refrigerate, uncovered, till cooled.
– On a lightly floured work surface, roll out the pastry dough to an 18×20 Spoon the cooled apple filling on the lower half of each of the rounds.
– Lightly moisten the edges of the rounds.
– Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min.
– Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.

Makes 10.

Enjoy!

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Simple pumpkin pie recipes – 3 Delicious Recipes

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1. “Brown Bag” French Apple Pie

Ingredients:

For the pie

– 1 1/2 c  All-Purpose Flour
– 1/2 ts Salt
– 1/2 c Shortening
–  5 tb ICE Water
– 8 c Apples [peeled & sliced]
– 1/4 c Granulated Sugar
– 2 tb All-Purpose Flour
– 1/2 ts Nutmeg, Ground
– 2 tb Lemon Juice
– 1 ts Cinnamon, Ground

For the topping

– 1/2 c Granulated Sugar
– 1/2 c All-Purpose Flour
– 1/3 c Butter
– 1 lg Paper Bag
– Vanilla Ice Cream

Directions:

Preheat the oven to 400 degrees.

To make the pie:

– Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

– Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

– Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping:

– Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

– Place the pie in the large paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

– Carefully remove the pie from the bag. Caution: Watch Out For The Steam Coming Out Of The Bag!

– Serve warm with generous portions of vanilla ice cream.

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2. 1,000 Calorie-A-Bite Trifle

Ingredients:

Fruit
– 3 Pears
– 8 oz Raspberries – (tinned or fresh)
– 1 Passion fruit
– Dry sherry (1 bottle)

Sponge Cake
– 1/2 c Butter
– 10 T Sugar, castor
– 1 1/4 c Flour, self-raising
– 2 Eggs (slightly whisked)

Custard
– 2 Eggs
– 1 pn Salt
– 1 pn Nutmeg
– 10 oz Double cream (or use whipping cream)

Topping
– 10 oz Double cream
– Roast almonds

Directions:

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit.  Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

– Preheat oven to 350 degrees F.
– Cream butter and sugar until light and fluffy.
– Add eggs and about 2 T of flour and beat.
– Fold in rest of flour.
– Bake in 7-inch square tin for 25-30 mins until brown.
– Let cool.
– Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
– Pour one large glass of sherry.
– Mix eggs and add all ingredients to small bowl.
– Place bowl in pan of simmering water.
– Stir continuously with wooden spoon, sipping sherry, until custard thickens.  This takes about ten minutes.
– Pour custard on top of sponge.
– Chill in fridge.
– Whip cream until stiff and smooth over top of custard.
– Arrange almonds decoratively.

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3. Mother Ebert’s Angel Pie

Ingredients:

– 1 c Crushed pineapple
– 1 c Cold water
– 3/4 c Sugar
– 2 1/2 T Cornstarch

Directions:

– Mix above ingredients and cook until thick; cool, beat 3 egg whites until stiff and fold two together.
– Pour into baked pie shell, top with whipped cream.

One of Grandma’s recipes we all enjoyed.

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4. Watergate Pie

Ingredients:

– 1 c Flour
– 1 Cube soft margarine
– 1 1/2 c Chopped walnuts
– 8 oz Softened cream cheese
– 1 c Powdered sugar
– 16 oz Container Cool Whip
– 2 sm Pkgs. instant pistachio
– Pudding or any flavor desired

Directions:
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish.

1st Layer:
– Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts.
– Press in bottom of dish to make crust.
– Bake at 350 degrees for 15 minutes.
– Cool completely.

2nd Layer:
– Cream cheese, powdered sugar and 1 cup Cool Whip.
Mix together and spread over the crust.

3rd Layer:
Mix pistachio instant pudding mix with 3 cups of milk and spread over 2nd layer.

4th layer:
Spread remaining Cool Whip on top and sprinkle with fine chopped nuts.

12 servings.

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