Christmas Pie Recipes

Oct 12th 2017

Paulette’s Famous Crumb Topping Apple Pie

Filling

Ingredients

• 7 - 8 Empire apples peeled, cored, and sliced into about 8 sections per apple
• Granulated sugar
• Cinnamon
• Nutmeg
• Flour

Directions

Put apples in a bowl and coat with granulated sugar. Then add a few tablespoons of cinnamon (to taste) and about two dashes of nutmeg and then a few dashes of flour (to thicken mixture). There is no exact measurements for this part it is all to taste. Put off to side.

10" One-Crust Pie

Ingredients

• 1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 - 4 tablespoons cold water

Directions

1. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Gather pastry into a ball: shape into flattened round ball on lightly floured cloth-covered board. Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using. Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side. If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.
3. Take apple mixture and place pie crust.

Crumb Topping

Mix 1 cup all purpose flour, 1/2 cup firm margarine or butter and ½ cup packed brown sugar until crumbly. Put mixture over the apples.

Cover pie with aluminum foil and bake 50-60 minutes at 375 degrees F.

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Pumpkin Ice Cream Pie

One 9” pie deep dish pie crust - baked and cooled

Ingredients

• 1 quart good quality vanilla ice cream
• 1 cup canned pumpkin (not pie mix)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon each: Ginger, nutmeg, cinnamon or 3/4 teaspoon pumpkin pie spice
• 1 cup heavy cream

Directions

1. Soften ice cream at room temperature until easily spreadable; then spread into cooled pie crust. (If your pie plate is not a deep dish type, then use less ice cream). Place in freezer until ice cream has hardened.
2. Blend together: pumpkin, sugar, salt and spices with whisk. Whip heavy cream in separate cold bowl with mixer until stiff.
3. Fold whipped cream into pumpkin mixture. Spoon over frozen ice cream shell and return to freezer

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Pecan Pie

Filling

Ingredients

• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 cup corn syrup
• 1/2 teaspoon salt
• 3 eggs
• 1 cup pecan halves or broken pecans

Directions

1. Heat oven to 375 Degrees F. Prepare pastry. Beat sugar, margarine, corn syrup, salt and eggs with hand beater. Stir in pecans. Pour into pastry-lined pie plate.
2. Bake until set, 40-50 minutes. Refrigerate until chilled, at least 2 hours. Refrigerate any remaining pie immediately.

10" One-crust Pie

Ingredients

• 1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 - 4 tablespoons cold water

Directions

1. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)
2. Gather pastry into a ball: shape into flattened round ball on lightly floured cloth-covered board. Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using. Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side. If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Variations:

Brandy Pecan Pie:

Decrease corn syrup to 3/4 cup and beat in 1/4 cup brandy.

Chocolate Pecan Pie:

Melt 2 squares (1 ounce each) unsweetened chocolate with the margarine.

Peanut Chocolate Chip Pie:

Substitute 1 cup salted peanuts for the pecans. After baking, sprinkle with ½ cup semisweet chocolate chips. Let stand 30 minutes before refrigerating.

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Chocolate Pudding Pie by Mrs. Pond

Ingredients

• 1 baked pie shell
• 2 oz. unsweetened chocolate
• 1 cup sugar
• 4 cups whole milk
• 1/4 teaspoon salt
• 6 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 1 can sweetened whipped cream

Directions

1. Melt 2 oz. unsweetened chocolate in a double boiler. Stir in slowly: 1 cup sugar, 3 1/2 cups whole milk and 1/4 teaspoon salt. Heat until boil.
2. Dissolve 6 tablespoons of cornstarch in 1/2 cup whole milk. Stir the cornstarch slowly into the hot milk mixture.
3. Cook over boiling water for 10 minutes, stirring constantly. Cover and cook for 10 to 12 minutes more until you can no longer taste the cornstarch. Cool by stirring very gently.
4. When slightly cool, add 2 teaspoons of vanilla and pour into prebaked pie shell and chill.
5. Serve with sweetened whipped cream.

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White Chocolate Coconut Cream Pie By Kraft

Ingredients

• 1 1/2 cups Baker's Angel Flake Coconut, divided
• 4 tablespoons margarine, melted
• 1/2 cup Honey Maid Graham Cracker Crumbs
• 1 pkg. (6 squares) Baker's Premium White Baking Chocolate, divided
• 1 3/4 cups milk
• 1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling
• 1 1/2 cups whipping cream, divided

Directions

1. Preheat oven to 350°F. Mix 1 cup of the coconut, the margarine and cracker crumbs in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min. Microwave 3 squares of the chocolate in small microwaveable bowl on HIGH 1 1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.
2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in remaining 1/2 cup coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining 3 chocolate squares and 1/4 cup of the whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.
3. Beat remaining 1 1/4 cups whipping cream in chilled large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Gently stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.

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• #christmas pies
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