Archive for the ‘Pie Recipes’ Category

I realize that there are a lot of special commemorative days on the calendar, so I was tickled to find out that there is an offiicial *Pumkin Pie Day*

WHEW! I almost missed celebrating it! (Rest assured, it is marked on my calendar for next year! LOL)

Here is a fun recipe… I also posted two others, in the spirit of this important day. They can be found at TheArmchairChef.com and ILoveToBakePies.com

Enjoy!

ILovetoBake.com
APPLE PUMPKIN PIE
Here is another *different* Pumpkin Pie Recipe, all part of my quest to celebrate *Pumpkin Pie Day* on November 21!
Ingredients
3/4 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup canned pumpkin
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Pumpkin Pie Spice
2 cups Granny Smith apples, chopped and peeled
1 (9-inch) unbaked pie crust
Crumb Topping
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon McCormick® Ground Cinnamon
2 tablespoons butter or margarine, softened
Step by Step
Preheat oven to 375 F
1) Combine sugar, flour, and salt in a large bowl. 2) With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth.
3) Stir in apples gently with a spoon.
4) Pour mixture into pie crust and cover edges with foil.
5) Bake at 375°F for 45 minutes.
6) Combine flour, sugar, and cinnamon in a small bowl.
7) Mix in softened butter using a fork. Sprinkle over pie.
8) Bake an additional 15 minutes.
9) Serve and Enjoy!
Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes:

TheArmchairChef.com
CHIFFON PUMPKIN PIE RECIPE

ILoveToBakePies.com
PUMPKIN-LEMON CREAM PIE

Tink
*When I dream, I cook and bake like an artist…*

There is nothing more American than Apple Pie. Here is a variation to add to your repertoire!

ILoveToBake.com
HALLOWEEN COUNTDOWN
Apple-Cider Pie
from Cooking Light Magazine
A great variation on that perennial favorite!
Ingredients
Pie Crust Ingredients
2 cups all-purpose flour, divided
1/3 cup ice water
1/2 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/4 cup vegetable shorteningPie Filling Ingredients
2 cups apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pounds)
Cooking spray
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
Step by Step
Pie Crust Instructions
1) Lightly spoon flour into dry measuring cups; level with a knife
2) Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended
3) Combine 1 2/3 cups flour and salt in a bowl
4) Cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal
5) Add ice water mixture; toss with a fork until moist
6) Divide dough in half
7) Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap
8) Cover each with additional plastic wrap
9) Roll one half of dough, still covered, into a 12-inch circle, and chill
10) Roll other half of dough, still covered, into an 11-inch circle; chillPie Filling Instructions
1) Bring cider to a boil in a large, heavy saucepan over high heat
2) Cook until reduced to 1/2 cup (about 20 minutes)
3) Cool completely

Preheat oven to 450°

1) Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl
2) Cut each apple quarter crosswise into 1/4-inch-thick slices
3) Stir apple slices into cider mixture

Preheat Oven to 450 degrees F

Pie Assembly Instructions
1) Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate
2) Remove top sheet of plastic wrap
3) Spoon apple mixture into crust
4) Brush edges of crust lightly with water
5) Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture, plastic wrap on top
6) Remove top sheet of plastic wrap
7) Press edges of dough together; fold edges under, and flute
8) Cut 6 (1-inch) slits into top of pastry using a sharp knife
9) Combine egg and 1 tablespoon water
10) Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar
11) Place pie on a baking sheet, and bake at 450° for 15 minutes
12) Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden
13) Cool on a wire rack
14) Serve and Enjoy

Check out today’s Halloween Countdown recipe at TheArmchairChef.com

Pumpkin Dump Cake

My friend, Janet, of A Slice of Heritage, passed this goodie along to me!

Janet is a punchneedle designer… If you’ve been wanting to try making a penny rug, or you’re looking for a small but sweet gift to make, please visit her website at www.asliceofheritage.com. She has a complimentary penny rug candle mat pattern that has been immensely popular. She is offering it as a holiday gift to you!

ILoveToBake.com
HALLOWEEN COUNTDOWN
Pumpkin Pie Crunch
Janet Wagner of A Slice of Heritage passed this recipe along for you.She says *We love this! It’s simply yummy and perfect for Halloween and Thanksgiving.*
Ingredients
1 package yellow cake mix
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 tsp pumpkin pie spice
½ tsp salt
1 cup butter, melted
1 cup chopped pecans
CoolWhip Brand Whipped Topping
Step by Step
Preheat Oven to 350 degrees F
1) Combine pumpkin, eggs, milk, sugar, salt, and spices in large bowl.
2) Pour into greased 9”x13” pan.
3) Sprinkle dry cake mix over pumpkin mixture.
4) Top with chopped pecans and drizzle with butter.
5) Bake at 350° for 50 to 55minutes.
6) Cool.
7) Top with CoolWhip Brand Whipped Topping.
8) Serve and Enjoy!
Check out today’s Halloween Countdown recipe at TheArmchairChef.com

Pumpkin Cheesecake

Икони

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