Christmas Pies, Thanksgiving Pies, ANY day pies

Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 8 servings

"Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apply classic. Sliced, unadorned apples are mounded into a pie crust and topped with a lattice crust. Then, just before baking, a sweet, thick sugar syrup is poured carefully onto the crust. An hour later, the apples are tender and fragrant and the crust a glistening brown."
INGREDIENTS:
1 recipe pastry for a 9 inch
double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar 1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples -
peeled, cored and sliced

DIRECTIONS:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

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Prep Time: 15 Minutes
Cook Time: 55 Minutes Ready In: 1 Hour 10 Minutes
Yields: 8 servings

"The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast."

INGREDIENTS:
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE
BRAND® Sweetened
Condensed Milk
2 large eggs 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS:
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Yields: 8 servings

"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla."

INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Texas Pecan Pie
1/2 cup melted butter
1 cup light brown sugar
1 cup light corn syrup
3 eggs, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups pecan pieces
Unbaked 9-inch pie shell
Preheat oven to 450°F.

Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth. Blend in pecans. Pour into pie shell.

Bake 10 minutes at 450°F; then lower heat to 350°F and bake an additional 40 to 45 minutes.

Ingredients
1/2 cup of dried apricots
1/2 cup chopped pitted dates
6 dried figs chopped
2 apples peeled, cored and thinly sliced
1 cup sultana raisins
12 prunes seeded and chopped
¼ cup almonds
1/2 cup brandy
juice of half a lemon
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
¼ tsp ginger
¼ tsp cayenne pepper
1/2 cup whole-wheat flour
1 cup flour
4 tablespoons vegetable shortening
1 egg replacer
2-3 tablespoons of iced water

Directions

Combine all fruits and spices in a saucepan, cook uncovered over low heat until apple is soft (about 20 minutes), stirring frequently to prevent sticking.

Pour into a non-metallic bowl, cover and refrigerate overnight.

Preheat oven to 375F.

Combine flours in a large bowl.

Cut in shortening until mixture is like coarse-meal.

In a cup combine water and egg replacer.

Add to flour mix, stir well.

Turn out of a floured board, knead lightly, cover and leave to rest for 10-15 minutes.

Roll out dough, cut 12 circles that fit the bottoms and sides of muffin tins.

With a smaller cutter (either circle or decorative%u2026 your choice!) cut remaining pastry into 12 "hats" for the tarts.

Fit dough "bottoms" into the tins, spoon room-temperature (or thereabouts) mincemeat into each.

Place pastry "hats" on the centre of each tart, leaving some open space around the edges.
Bake for 20 - 30 minutes

Ingredients:
1 (9 inch) unbaked pie crust
8 ounces cream cheese, softened
14 ounces can sweetened condensed milk
1/4 cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
16 ounces can whole berry cranberry sauce
1/4 cup butter, chilled and diced
1/3 cup all-purpose flour
3/4 cup chopped walnuts

Directions:

Preheat oven to 425 degrees F

Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F

In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.

In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.

In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.

Bake 45 minutes in the 375 degrees F oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

1 1/4 cups granulated sugar
3 tbsp. all-purpose flour
pinch of salt
1 egg, lightly beaten
2 cups chopped rhubarb
2 cups chopped strawberries
1 9-inch unbaked pie shell (bought or homemade)
2 tbsp. butter

Crumble Topping:

3/4 cup all-purpose flour
1/2 cups packed brown sugar
1/3 cup butter

What you do:
Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.

In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter.

Sprinkle crumble topping evenly over filling.

Bake in oven at 425 for 10 minutes.

Reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes.

Let pie cool on rack.

Ingredients:

1 1/2 cups sugar
Finely grated zest of 3 large lemons
Juice of 3 large lemons
5 large eggs
1/3 cup butter, melted
One 9-inch unbaked pie shell

Preparation

1. Preheat the oven to 325°F.

2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.

3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.

4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.

**To grate the lemon zest by food processor: Strip the zest from the lemons with a swivel-bladed vegetable peeler, then churn it with the sugar to just the right texture. Pulse in the lemon juice, then the eggs one by one. Finally, drizzle the melted butter down the feed tube with the motor running. That's all there is to it.

INGREDIENTS:
For crust
1/2 cup hazelnuts (about 2 ounces), toasted, husked, cooled
4 1/2 teaspoons sugar
1/2 teaspoon salt
2 1/2 cups unbleached all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
6 tablespoons (about) ice water

For filling
1 cup dried figs (about 7 ounces), stemmed, quartered
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 1/4 pounds pears, peeled, quartered, cored, thinly sliced

PreparationMake crust:
Finely grind nuts, sugar and salt in processor. Blend in flour. Add butter and cut in using on/off turns until butter is in rice-size pieces. Blend in 4 tablespoons ice water, adding more water by tablespoonfuls until dough comes together in moist clumps. Gather dough into ball. Divide in half; flatten into disks. Wrap each in plastic; refrigerate until cold, about 45 minutes. (Can be made 1 day ahead. Let soften slightly at room temperature before rolling out.)

Make filling:
Preheat oven to 400°F. Combine first 5 ingredients in large bowl. Add pears and toss to blend.

Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish; fill with pear mixture. Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling. Trim overhang of top and bottom crusts to 1/4 inch; press together and fold under. Crimp edge decoratively. Cut several slits in top crust to allow steam to escape.

Bake pie 20 minutes. Reduce oven temperature to 350°F. Bake pie until juices bubble thickly through vents and crust is golden, about 50 minutes longer. Cool pie on rack 45 minutes. Serve warm or at room temperature.

INGREDIENTS:
9" baked pie crust
4 cups blueberries
2.5 TB cornstarch
About 1 cup sugar (use a little less if you like your pie tart)
About 1/4 cup water
1 tsp lemon juice

Mix cornstarch and sugar in a medium saucepan.

Mash about 1 cup of berries (You will need more than 1 cup of berries to make a cup of mashed berries. I usually start with a cup and then add as needed to make a cup of mashed berries.) Add 1/4 cup water to the mashed berries.

Add mashed berries to sugar and cornstarch and cook until the mixture starts to thicken, about 10 to 12 minutes. Add lemon juice and continue to cook to thicken, about another 5 minutes.

Place remaining blueberries in the baked pie shell and pour the cooked berry mixture evenly over the uncooked berries.

Preheat oven to 400 degrees.

INGREDIENTS:
9" unbaked pie crust
About 1.5 pounds (4 cups) Concord grapes
1 cup sugar
1/4 cup all purpose flour
1/4 tsp salt
2 TB butter melted
1 TB lemon juice
Crumb topping
1/2 cup quick or rolled oats
1/2 cup sugar
1/4 cup flour
1/4 cup butter melted

Remove grapes from stems. Slip skins from grapes (it's easy! see below), placing the pulp in a medium saucepan and reserving the skins in a bowl. Bring the pulp to a boil. Reduce heat and simmer for about 5 minutes. The pulp will soften and get lighter in color.

Press the pulp through a sieve into a medium bowl; this will remove the seeds. Add the skins to the pulp. Melt butter and add butter and lemon juice to grape mixture.

In a large bowl, combine the sugar, flour, and salt. Add the grape mixture and stir well. Pour into an unbaked pie crust.

For crumb topping: mix oats, sugar, and flour in a small bowl. Pour melted butter over and mix well. Sprinkle the topping evenly over the top of the pie. Bake at 400° F for about 40 minutes, until fruit is bubbling and topping is lightly browned.

INGREDIENTS:
3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
1/4 tsp. salt
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish pie crust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)

Preparation
Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter, salt and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.

INGREDIENTS:
1 recipe pastry for a 9 inch
double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt 1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

DIRECTIONS:
1. Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
2. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

INGREDIENTS:
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries 1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

DIRECTIONS:
1. Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
2. Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
3. Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.

INGREDIENTS:
2 homemade or pre-prepared pie crusts
5-6 Granny Smith apples
1-2 Cortland (or other red) apples
1 tablespoon lemon juice (freshly squeezed)
1 cup fresh cranberries (frozen would also work fine here)
1/2 cup coarsely chopped walnuts or pecans
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 tablespoon freshly grated orange zest
1/4 teaspoon ginger
1/4 teaspoon nutmeg (optional)
few drops vanilla
1/4 cup half and half (to brush top of pie)
2-3 tablespoons white sugar (for sprinkling)

Preheat oven to 425°F.

Wash, peel and core apples. Slice into half inch thick slices and mix both kinds of apples together. Sprinkle with lemon juice.

Combine flour, cinnamon, ginger, nutmeg. Sprinkle a few drops (not too much) of vanilla over brown sugar.

Spread apple slices inside bottom pie shell and top with remaining ingredients evenly (except for white sugar and half and half).

Cut second pie crust into strips and twist into a spiral; lay across top of pie to make a decorative top crust. Brush with half and half (half milk, half cream). Sprinkle with granulated white sugar across top of pie.

Bake in preheated oven at 425°F for 15 minutes. Reduce heat to 325 and continue cooking for another 30 minutes or until is golden brown and filling is bubbly.

INGREDIENTS:
1 1/4 c. egg nog
1 tbsp. Knox gelatin
1 tbsp. water
3 beaten egg yolks
1 c. whipping cream
1 tsp. vanilla
1 pie shell
Nutmeg

Heat egg nog. Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten egg yolks. Cool. Whip cream until fluffy and add vanilla. Fold into eggnog mixture. Add a dash of salt. Pour into pie shell and sprinkle with nutmeg. Refrigerate and serve the next day.

Ingredients

1 cup flaked coconut, divided
1 (9-inch) unbaked pastry shell
3 eggs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.

2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.

3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.