recipes - gourmet pies

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Gourmet Pies

What you'll find on this page:
Pecan Pie
Double Layer Chocolate Cream Pie
Lemon Meringue Pie
Strawberry Rubard Pie
Apple Pie

Pecan Pie

1 ready made piecrust or 1/2 piecrust
4 eggs
1 c. sugar
1/4 c. flour
1/2 tsp. salt
1-1/2 c. dark corn syrup
1 tsp. vanilla
1 c. pecan halves

If using a ready made piecrust, place it in a 9" pie plate, if not, roll dough to a 13" round and place into pie plate. Beat eggs and stir in sugar, flour, salt, corn syrup and vanilla. Pour mixture into pie shell and arrange pecan halves on top. You may also chop pecans and add these to the sugar mixture. Bake at 350 degrees for 45 minutes or until center is almost set, but still soft. (Filling will set as it cools.) Serve with bourbon flavored whipped cream.

Double Layer Chocolate Creme Pie

4 oz. cream cheese, softened
1 T. milk or half and half
1 T. sugar
1 8oz. container of whipped topping
1 prepared chocolate flavor crumb crust
2 c. milk or half and half
2 - 4 serving size packages of chocolate flavor instant pudding

Mix cream cheese, 1 T. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-1/2 c. whipped topping. Spread onto crust. Pour 2 cups of milk or half and half into a bowl. Add pudding. Beat with wire whisk until well blended. Immediately stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped cream if desired.

Lemon Meringue Pie

The easiest way to make this particular pie is to purchase a ready-to-bake pie shell, lemon meringue pie filling (by Jello or other brand) and eggs.

Bake the pie shell as directed and make your pie filling according to package. Combine 4 egg whites and 1 tsp. of vanilla in large bowl. Beat at high speed of electric mixer until soft peaks form. Beat in 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition. Continue beating until stiff peaks form. Spread over filling, covering completely and sealing to edge of pie. Bake at 350°F for 10 to 15 minutes, or until meringue is golden. Cool to room temperature before serving.

Strawberry Rubarb Pie

4 cups fresh cut rhubarb (1/2-inch pieces)
3 cups sliced strawberries
1-1/3 cups granulated sugar
1/3 cup plus 1/4 cupall-purpose flour
2 tbsp plus 1-1/2 tsp quick-cooking tapioca
1/2 tsp
grated orange rind
1/2 tsp cinnamon
1/4 tsp nutmeg

Glaze:

1 egg, beaten
1 tbsp granulated sugar

For crust, either purchase a package of top and bottom ready-to-bake or make your own to fit a 9-inch pie. Do not bake. Heat oven to 425°F. For filling, combine rhubarb and strawberries in large bowl. In a medium bowl, combine 1-1/3 cups sugar, flour, tapioca, orange rind, cinnamon and nutmeg. Stir well and add to rhubarb. Toss to cover fruit. Spoon filling into unbaked pie crust.. Place top curst onto filled pie. Trim crust 1/2 inch beyond edge of pie plateand fold top edge under bottom crust. Flute edges. Cut slits in top crust to allow steam to escape. If desired brush top crust with egg to glaze and sprinkle with 1 tablespoon sugar. Bake at 425°F for 40 to 50 minutes, or until filling in center is bubbly and the crust is golden brown. Cover edges with foil, if necessary, to prevent over browning.

Apple pie

Either purchase ready to bake pie crusts (top and bottom) or make your own to fit 9" pie plate. Place one crust in bottom of pie plate and prepare your filling.

Filling:

9 cups sliced, peeled apples -about 3 lbs or 9 medium apples
2/3 cup granulated sugar
1/4 cup firmly-packed brown sugar
3 tbsp all-purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch salt

Combine all ingredients except the apples in a large bowl, add apples and toss to coat. Bake at 425°F (220°C) for 40 minutes or until apples are tender and filling in center is bubbly. Cover pie with foil, if necessary, to prevent over browning. Cool toand serve. Delightful with vanilla ice cream!

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