Strawberry Cream Pie

Serves: 8

Ingredients:

1 (8-in) baked pie shell
2 c. frozen unsweetened strawberries, thawed
1-1/2 c. skim milk
1/3 c. granulated fructose
4 T. flour
2 egg yolks, beaten
1 T. low-calorie margarine
2 tsp. unsweetened strawberry-drink mix
2 c. prepared nondairy whipped topping


Mehtod:

1. Combine strawberries, skim milk, fructose and flour in a heavy saucepan.
2. Cook and stir until mixture thickens.Pour small amount of mixture into beaten egg yolks; then return to saucepan.
3. Cook and stir 1 -2 minutes longer. Stir in margarine and strawberry-drink mix.
4. Remove from heat and allow to cool. Transfer to baked pie shell. Top with whipped topping. Chill.

Sour Cream Lemon Pie

Ingredients:

1 baked 9" pie crust
1 cup sugar
3-1/2 tbsp cornstarch
dash of salt
1-1/2 tbsp grated lemon rind
1/2 cup freshly squeezed lemon juice
3 eggs, separated, and at room temperature
1 cup half and half cream
1/4 cup or 60ml butter
1 cup sour cream

Meringue ingredients:

3 egg whites
1/4 tsp cream of tartar
dash of salt
6 tbsp sugar
1 tbsp white corn syrup
1 tsp vanilla flavoring

Method:

1. Preheat oven to 350°F(175° C.).
2. In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix the sugar, cornstarch, salt, lemon rind, lemon juice and the half and half. Cook over medium heat until thick, whisking all the time.
3. Beat the egg yolks slightly and sit aside.When the lemon mixture gets thick, take a small amount of the mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.
4. Add the egg yolk mixture back into the rest of the above mixture.Continue cooking and whisking until very thick, making sure you "Do Not" let it stick or burn.
5. When the mixture is Very Thick, take it off the stove, and add the butter and mix well.
6. Let this Cool to room tempurature with a cloth across the top of the pan.When the above mixture has cooled to room temperature, stir in the sour cream, then pour the mixture into a pre-baked 9" pie crust.
7. Cover with the Meringue and bake until golden brown. (Use the Middle Rack in the Oven).

Meringue Method:

1. Take the Room Temperature egg whites and start beating them until foamy then add the cream of tartar and the salt and continue beating until soft peaks.Slow down the mixer a little and start adding the sugar, 1 tbsp at a time until you have all the sugar incorporated.
2. Add the syrup and the vanilla.Speed the Mixer up to high and beat until you have stiff, but not dry Peaks.Then take the Meringue and place it on the pie. Start with putting the Meringue around the edges, then I fill in the middle and make my curly cues.
3. Make sure you have the Meringue touching the edges of the pie crust, this prevents it from shrinking away from the top of the pie.
4. Once you have all the meringue on the pie, place it in the pre-heated 350°F (175° C.) oven on the middle rack and brown to your liking.
5. Take out of the oven and cool to room temperature then put in the refrigerator to completely cool. Serve Cool. Keep Refrigerated.

Sugar Cream Pie

INGREDIENTS:


1 (9-inch) pie shell, baked
1 cup sugar
1/8 teaspoon salt
2 1/2 cups half and half
5 tablespoons cornstarch
1 teaspoon vanilla
yellow food coloring, a drop or two for color, optional
6 tablespoons butter
freshly grated nutmeg

Method:

1. Mix sugar, cornstarch, half-and-half, and salt in saucepan. Cook to boiling point.
2. Add vanilla, food coloring, if using, and the butter; return to heat.
3. Cook, stirring constantly until thickened. If there are any lumps, put through a find sieve.
4. Pour the mixture into pie shell and sprinkle with nutmeg
5. Bake at 165°C for 35 to 45 minutes or until firm and lightly browned.

Blueberry Pie

Serves 8

Ingredients:

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar Juice of
1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Pie Crust

Method:

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring.
4. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute.
5. Remove from heat and cool.
6. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Crusty Apple Pie

Serves 4

Ingredients:

410g can pie apples
1/4 cup apricot jam
1 tbsp raisins.
6 slices fruit bread, crusts removed
butter, to spread
1 tablespoon demerara sugar

Method:

1. Preheat the oven to moderate 180°C (350°F) and lightly grease a 1 litre ovenproof dish. Place the pie apples, apricot jam and raisins in a bowl and mix together well. Evenly cover the base of the ovenproof dish with the apple mixture.
2. Spread both sides of the bread slices with butter, then cut each slice into quarters on the diagonal to form four triangles. Neatly arrange the bread triangles over the apple mixture, with the slices overlapping each other. Sprinkle with the sugar and bake for 20 minutes, or until the bread is golden and crisp. Serve pipping hot with ready made custard or ice cream, if desired.

Strawberry Cream Pie (Diabetic)

Serves: 8


Ingredients:

1 (8-in) baked pie shell
2 c. frozen unsweetened strawberries, thawed
1-1/2 c. skim milk
1/3 c. granulated fructose
4 T. flour
yolks, beaten
1 T. low-calorie margarine
2 tsp. unsweetened strawberry-drink mix
2 c. prepared nondairy whipped topping

Method:

1. Combine strawberries, skim milk, fructose and flour in a heavy saucepan. Cook and stir until mixture thickens.
2. Pour small amount of mixture into beaten egg yolks; then return to saucepan. Cook and stir 1 -2 minutes longer. Stir in margarine and strawberry-drink mix. Remove from heat and allow to cool. Transfer to baked pie shell. Top with whipped topping. Chill.

Exchanges: 1 serving (without crust) equals: 3/4 fruit...1/2 fat...96 calories...10 gm carbohydrate

Credits : Jenn B aka Mom2Sam and Tiny

Apple Crumble Pie

Ingredients:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Method:

Preheat oven to 400 degrees F (200 degrees C.)

1. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Yield: 8 servings

Recipes from http://allreicpes.com/

Chocolate Pie

Ingredients:

1 1/2 cups chocolate cookie crumbs
6 tablespoons butter, melted
3 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe liqueur
1 1/2 cups heavy whipping cream, whipped
1/4 cup creme de cacao


Method:

1. Mix together the chocolate wafer crumbs, and 6 tablespoons butter, melted. Press in to the bottom and sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool.
2. Melt marshmallows with milk over low heat. Chill, stirring occasionally, until mixture begins to set. Blend in creme de cacao and creme de menthe. Fold in whipped cream .Pour into pie crust and sprinkle with grated semisweet chocolate. Chill 4 hours before serving.

Steak and Kidney pie

Ingredients:

1 tablespoon cooking oil
1 1/2 lbs round steaks, cut into large bite size pieces
1/2 lb lambs kidneys, trimmed and diced
2 onions, chopped
3 carrots, peeled and cut into rough dice
2 tablespoons butter
4 large mushrooms, cut into large pieces
2 tablespoons plain flour
1 teaspoon tomato puree
1 bay leaf
1 pint beef stock (you can use stock cubes and water)
1 teaspoon worcestershire
saucesalt and pepper
12 ounces puff pastry
1 egg.


Method:

1. Pour oil in frying pan and brown the steak until colored and sealed; remove put into large saucepan.
2. Using a bit more oil brown the kidneys and move them to the join the steak pieces in the saucepan.
3. Melt 1 tablespoon of the butter into the same frying pan and cook the carrots and onions for 3 minutes; move to the saucepan with the other ingredients.
4. Melt the other tablespoon of butter in the frying pan and cook the mushrooms for 2 minutes; set these aside for now.
5. Put the saucepan over medium heat and mix the flour into the meat mixture; stir and cook for 2-3 minutes.
6. Add the mushrooms that were set aside, bay leaf, and tomato puree; mix in well.
7. Pour stock over all to just cover the meat, if not, add a bit of water.
8. Turn to a low simmer covering partially with lid for 1 1/2-2 hours until meat is tender – Due to the kidneys you may have to skim off any impurities that come to the top (I don’t have that when using just mushrooms).
9. NOTE: The liquid will reduce slightly but keep an eye every now and then to make sure it hasn't all evaporated if your heat was too high.
10. Once done, add salt and pepper to your taste and the Worcestershire sauce.
11. Preheat the oven to 425F/220°C.Pour the meat mixture into a casserole dish.
12. Roll puff pastry to about 1/4” thick; cut a thin strip from the puff pastry to line the rim of the dish and make sure the rest of the pastry is larger than the rim of the dish; let rest for 10 minutes.
13. Beat the egg and brush the rim of the casserole dish with egg. Place the strips of puff pastry around the rim of the dish to secure the top; brush once again with beaten egg. Top with the remaining puff pastry; push down and seal.17. Brush overall with beaten egg.18. Place in preheated oven (425F/220°C) for 30-40 minutes; serve.