Pies
If you love Pies as much as I do, today's post is sure to please. Check out the Creamy Lemonade Pie, the No-Bake Peanut Butter Pie, and the rest of today's yumminess. Enjoy!
PECAN PIE
This is from Southern Living, and begins, "This pecan pie recipe is a true classic: simple, reliable, and darn good."
Prep Time: 10 minutes; Cook Time: 30 minutes; Active Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8; Yield: 1 (9-inch) pie
To view this online, click here.
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
4 large eggs
3/4 cup granulated sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1 cup pecans, coarsely chopped
Directions
Preheat oven to at 350°F. Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended, 1 to 2 minutes.
Pour filling into piecrust.
Sprinkle with pecans.
Bake at 350°F on lower rack 60 minutes or until pie is set, tenting pie with foil during last 15 minutes cooking time to prevent nuts from burning. Let cool completely, about 2 hours.
HEAVENLY KEY LIME PIE
This is from Southern Living, and begins, "Fresh and bright, Key lime pie is a much-loved dessert any time of the year."
Prep Time: 15 minutes; Bake Time: 15 minutes; Cool Time: 1 hour; Chill Time: 1 hour; Total Time: 2 hours 30 minutes; Servings: 6 to 8
To view this online, go to https://www.southernliving.com/recipes/heavenly-key-lime-pie.
Ingredients
1 (14-oz.) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest*
1/2 cup Key lime juice
1 (9-inch) graham cracker piecrust
1 cup whipping cream
3 Tbsp. powdered sugar
Garnish: fresh Key lime slices*
Directions
Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Pour mixture into piecrust.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar.
Top pie with whipped cream. Garnish, if desired.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
PECAN PIE
This is from Southern Living, and begins, "This pecan pie recipe is a true classic: simple, reliable, and darn good."
Prep Time: 10 minutes; Cook Time: 30 minutes; Active Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8; Yield: 1 (9-inch) pie
To view this online, click here.
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
4 large eggs
3/4 cup granulated sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1 cup pecans, coarsely chopped
Directions
Preheat oven to at 350°F. Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended, 1 to 2 minutes.
Pour filling into piecrust.
Sprinkle with pecans.
Bake at 350°F on lower rack 60 minutes or until pie is set, tenting pie with foil during last 15 minutes cooking time to prevent nuts from burning. Let cool completely, about 2 hours.
HEAVENLY KEY LIME PIE
This is from Southern Living, and begins, "Fresh and bright, Key lime pie is a much-loved dessert any time of the year."
Prep Time: 15 minutes; Bake Time: 15 minutes; Cool Time: 1 hour; Chill Time: 1 hour; Total Time: 2 hours 30 minutes; Servings: 6 to 8
To view this online, go to https://www.southernliving.com/recipes/heavenly-key-lime-pie.
Ingredients
1 (14-oz.) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest*
1/2 cup Key lime juice
1 (9-inch) graham cracker piecrust
1 cup whipping cream
3 Tbsp. powdered sugar
Garnish: fresh Key lime slices*
Directions
Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Pour mixture into piecrust.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar.
Top pie with whipped cream. Garnish, if desired.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
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