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Pie Cookbook: 25 Fantastic Recipes for Delicious Homemade Pie

 

Pie Cookbook

25 Fantastic Recipes for Delicious Homemade Pie

Table of Contents

Introduction

Chapter 1 – Pie Crust

Chapter 2 – Fruit Pies

Chapter 3 – Cream and Custard Pies

Chapter 4 – Holiday Pie

Chapter 5 – No-Bake Pies

Chapter 6 – Not For Dessert Pies

Conclusion

Copyright Notice

© Copyright 2015 by Daniel Taylor – All rights reserved.

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Introduction

Pies have long been a staple in many traditional cuisines but have more recently over the past 100 years started to transition from a way to preserve meat to appealing to the sweet tooth. This simple, sometimes rich and sometimes sweet pastry dish is a common treat for after holiday dinners or often reserved for as a special night out indulgent at your favorite restaurant. But, pies are so simple to make that it is really quite silly that they are only reserved for bigger, splurging occasions. With the help of this book you will learn how easy and quickly you can whip one of these pies up any day of the week for after your own meal at home. Why wait until the holidays or a rare trip to that restaurant you love so much?

From decadent chocolate dessert pies to savory hearty home cooked dinner pies there is no limit to the variety of pies. There are over 12,000 different flavors of pies, which may seem overwhelming and leave you thinking, “where to start” in the whole pie making process. This book is a great starting point and will cover the basic types of pie and how to make them. If you are a beginner to baking this book will ease you into the culinary dessert realm. From fruit pies to cream pies this book will cover a little bit over every type of pie. These recipes will include some authentic main course pies to quick refreshing summertime treats.

Pies are one of the more forgiving pastries that you can easily begin to learn. The most important part of the pie is having a light flaky crust. The first chapter of this book will start off with two simple yet delicious pie crusts. The first pie crust can be used universally and can be modified from a sweet dessert pie crust to a hearty main course crust by adding in different herbs and spices. The other recipe is a popular sweet crust used to add even more flavor to a variety of dessert pies.

None of these recipes should be intimidating and even the most amateur baker can be successful at these pie recipes. There are classic recipes like a stripped down simple apple pie, nothing fancy, no trained techniques necessary just a delicious apple infused pie. There are also more elegant or what may seem as refined recipes like a French silk pie, again no technique is needed just some bowls and a whisk in most cases.

There are recipes with fruits, nuts and even minced meat, be sure to look the recipe over if you are not familiar with it you might find yourself intrigued by it. Not only will you learn how to make delicious pies but also there are some extra helpful tips to swap out some ingredients or to add some more flavors to the original recipe. From holiday pies to no bake pies you are sure to find the perfect pie for any holiday, season or occasion over the next few pages.

 

Chapter 1 – Pie Crust

Every Pie needs a good foundation so here we will introduce you to two simple pie crust recipes. The crust is the most difficult part of the pie to get perfect even on the tenth try so do not feel discouraged if you get a not so flakey crust or it just does not come out right. You will quickly learn when you need more liquid or if you have just overworked the dough. These two recipes are incredibly simple and a great starting point to all beginners.

Simple Pie

Makes one pie crust for a single 9-inch pie pan, for a recipe that calls for bottom and top crust double this recipe.

INGREDIENTS:

- 1 ¼ tbsp. flour

- ¼ tsp. salt

- half of small cup of chilled or frozen butter

- half of small cup of ice water

DIRECTIONS:

- Combine flour with salt. Use a cheese grater for frozen butter into the flour until it forms coarse crumbles. (This step can be done in a food processor also.)

- Add the ice water 1 tbsp. using a fork at first and then your hands. The key is keep it cool while mixing the water in. (SHOULD NOT be done in food processor for risk of overworking the dough and warming the dough.)

- Roll dough into a ball and put in refrigerator for at least 4 hours. Can also be kept in the freezer for up to a year until needed.

If recipe calls for a pre-baked pie shell; bake for 10-15 minutes until golden brown at 375°.

EXTRA TIPS/TRICKS:

- Sub out half the butter for shortening for an even flakier crust or replace all butter with shortening. Remember to make sure it is cold still.

- Add 1 tablespoon of sugar, a teaspoon of cinnamon or nutmeg for dessert pies before adding water.

- Add in sage, oregano, basil, or any other savory spice for non-dessert pies before adding water.

Graham Cracker Crust (And Variations)

INGREDIENTS:

- 2 cups graham crackers crushed (one package of graham cracker from box).

- 2 tablespoons of brown sugar

- 1 tablespoon of granulated sugar

- 1/3 cup (6 tablespoons) of melted butter

DIRECTIONS:

- Combine butter and sugars until sugar is evenly dissolved. Stir in the graham crackers.

- Press into a 9-inch pie pan.

- Recipes that call for a pre-baked pie crust: bake at 375° for 7 minutes or until it starts to turn golden brown.

- For recipes that call for unbaked pie shell or crust, chill in the refrigerator for an hour before filling.

*Any flavor of graham cracker snack can be used.

If you prefer sweeter crust you can add up another 1/8 a cup of granulated or brown sugar.

VARIATIONS:

- Chocolate Pie Crust- Sub out graham crackers for your favorite chocolate cookie or wafer.

- Vanilla Wafer Pie Crust- Sub out graham crackers for vanilla wafers.

- *This recipe can really be prepared using any of your favorite hard cookie or sweet snack. You can even use this for a pretzel crust.

Chapter 2 – Fruit Pies

Fruit pies are the most common type of pie from apple, to fig, to any multiple combinations of different fruits. The first set of recipes will introduce you to some refreshing ‘natures’ candies pies.

[* Pie 1- Simple Apple Pie *]

INGREDIENTS:

- Pie crust for 2 – 9 inch pie pan (See chapter 1)

- ½ cup unsalted butter and 2 tablespoons melted butter

- ¼ cup water

- 3 tablespoons all-purpose flour

- ½ cup packed brown sugar

- 8 granny smith apples

DIRECTIONS:

- Preheat oven to 350°.

- In a small saucepan melt ½ cup of butter and stir in flour to form almost a paste whisk in water and sugar to a boil.

- Peel, core and slice apple to line pie crust in pie pan pour mixture over top of apples. Top pie with crust; cut slits in the top and brush with remaining 2 tablespoons of butter.

- Bake for 40 minutes or until crust is golden brown.

Pie 2-Peach Pie

INGREDIENTS:

- Pie crust for 2 – 9 inch pie pan (See chapter 1)

- 1 egg

- 5 cups sliced peaches

- 1 tablespoon lemon juice

- ½ teaspoon vanilla extract

- 2 tablespoons butter

- ½ cups all-purpose flour

- ¼ cut granulated sugar

- ¼ cup packed light brown sugar

- ½ teaspoon cinnamon

- ¼ teaspoon nutmeg

- ¼ tsp. salt

DIRECTIONS:

- Preheat oven 450°.

- Mix flour, sugars, cinnamon, nutmeg and salt in a large bowl. Toss in the peaches.

- Pour peaches into crust lined pie pan. Cut butter into small cubes and dot on top of peaches.

- In small bowl mix together lemon juice and vanilla. Drizzle over top of peaches.

- Cover with a top crust. Beat egg and brush the top of the crust, cut small slit in to the top of pie prior to baking.

- Bake for 10 minutes, reduce heat to 350° and continue to bake for 30 minutes. Turn off oven allow pie to rest in oven for 10 minutes before removing.

- Serve warm.

EXTRA TIP:

- If using the pie crust recipe from chapter 1 place crust in oven for about 10 minutes at 375° and allow to cool slightly before adding filling. This will keep the crust from turning soggy.

Pie 3-Cherry Pie

INGREDIENTS:

- Pie crust for 2 – 9-inch pie pan (See Chapter 1)

- 4 ½ cups pitted cherries (2 ½ pounds bing or lambert cherries.)

- ¼ cup cornstarch.

- ¼ cup- ¾ cup granulated sugar (depends on sweetness of cherries)

- 1 teaspoon vanilla extract.

- ¼ teaspoon almond extract

- 1 tablespoon lemon juice

- ¼ tsp. salt

- 1 tablespoon cold unsalted butter

- 1 egg yolk

- 1 tablespoon heavy whipping cream.

DIRECTIONS:

- Preheat oven to 400°

- Stir cornstarch, sugar, salt, vanilla, almond extract, lemon juice. Add in cherries make sure to coat them well.

- In uncooked pie crust pour in cherry filling. Cut butter into small squares and dot on top of cherry filling. Place top crust; mix egg yolk and heavy cream together to glaze over the pie, cut small slits into top of pie.

- Bake for 20 minutes, reduce heat and bake for another 30-40 minutes at 350° until golden brown.

EXTRA TIPS/TRICKS:

- Sub out some of the cherries for blueberries.

- Sub white granulated sugar with packed light brown sugar.

- Use a chopstick to pit the cherries quickly.

Pie 4-Strawberry Rhubarb Pie

INGREDIENTS:

- Pie crust for 2 – 9 inch pie pan (See chapter 1)

- 2 ½ cups chopped red rhubarb

- 2 ½ cups strawberries (de-stemmed and cut in large chunks)

- 1 cup granulated sugar and 1 teaspoon for top of pie

- ½ teaspoon lemon zest

- ½ teaspoon lemon juice

- 3 tablespoons flour/cornstarch

- ½ teaspoon cinnamon

- 3 tablespoons butter

- 1 teaspoon vanilla extract

- 1 egg yolk

DIRECTIONS:

- Preheat oven to 425°.

- Place rhubarb and strawberries in a large mixing bowl and toss with lemon juice, zest, and vanilla extract.

- In Small bowl mix together flour, sugar, and cinnamon. Toss in with the strawberry and rhubarb coating generously.

- Fill strawberry rhubarb mixture into pie crust lined pie pan and cover with other crust. Beat egg yolks add a little water, brush over top of pie, cut slits in the top sprinkle remaining teaspoon of sugar over top.

- Bake for 15 minutes.

- Reduce heat to 350° bake another 50-60 minutes (if crust begins to darken too much cover with foil, rhubarb should be tender).

EXTRA TIPS/TRICKS:

- Substitute lemon juice and zest for orange.

- Use an unbaked graham cracker crust (See Chapter 1) for the bottom and leave the top open.

[* Pie 5- Blueberry Pie *]

INGREDIENTS:

- Pie crust for 2- 9-inch pie pans (See Chapter 1)

- 4 cups blueberries

- ¼ cup water

- ½ cup granulated sugar

- 1/4 teaspoon ginger

- 1 tablespoon cornstarch

- ¼ cup rolled oats

- 1 tablespoon lemon juice

- 1 tablespoon butter

- 1 egg

DIRECTIONS:

- Preheat oven 375°.

- In saucepan combine 2 cups blueberries, water, cornstarch, ginger and sugar. Bring to a boil add in oats and let cook for 5 minutes or until it starts to thicken. Remove from heat mix in butter and lime juice.

- Add the other 2 cups of blueberries into pie crust lined pan pour other blueberry mixture over top. Cover with top crust. Beat egg and wash top of pie using a brush sprinkle with sugar.

- Bake 35-40 minutes or when crust is golden brown.

Chapter 3 – Cream and Custard Pies

These next 5 recipes are rich in flavor and texture and even though they may seem complicated are more easy to pull off the most expect.

[* Pie 6- Lemon Meringue *]

FILLING INGREDIENTS:

- Pie crust for 9-inch pie pan (See Chapter 1)

- 1 cup granulated sugar

- ¼ cup cornstarch

- Pinch of salt

- 6 large egg yolks

- 1 ½ cups water

- 1 tablespoon lemon zest

- ½ cup lemon juice (2-3 lemons)

- 2 tablespoons unsalted butter

TOP/MERINGUE INGREDIENTS:

- ¼ teaspoon cream of tartar

- ½ cup of granulated sugar

- 4 large egg whites

- ½ teaspoons vanilla extract

DIRECTIONS:

- Preheat oven 350°.

- Bake pie crust for about 10 minutes until it just starts to become hard. Remove and set aside to cool.

FILLING DIRECTIONS:

- In a small stainless steel saucepan over medium heat whisk cornstarch, sugar and salt while gradually adding in water. Bring to a boil, stirring continually.

- Beat eggs in a small bowl add ½ cup of water mixture and whisk back into the saucepan. Allow to simmer stirring occasionally for about 10 minutes until thickens.

- Remove from heat and set aside.

TOP DIRECTIONS:

- In a small bowl combine sugar and cream of tartar.

- In a large bowl begin beating egg whites (either by hand or using the whip attachment for a mixer) until it begins to get frothy. Add in the vanilla. Add in the sugar 1 tablespoon at a time beating the mixture until stiff peaks begin to form.

- Pour filling into pie shell.

- Beginning at the edges smooth meringue topping on. Be sure it touches the edge of the pie crust or it will flatten.

- Create light peaks by using the back of a spoon to lift up some of the meringue.

- Bake for about 20 minutes or when meringue top starts to turn golden brown.

- Serve chilled.

[* Pie 7- Chocolate Cream *]

INGREDIENTS

- 1 baked chocolate cookie pie crust (See Chapter 1)

- 8 ounces softened cream cheese

- ½ cup granulated sugar. And 2 tablespoons sugar

- 1/3 cup cocoa powder

- small cup milk

- 1 tsp. vanilla extract

- 1 cup heavy cream

- 1 – 8 oz. bag of semi-sweet or dark chocolate chips

DIRECTIONS:

- Beat cream cheese, ½ cup sugar and cocoa powder together in a large bowl until well incorporated. Stir in milk and vanilla until smooth and creamy then fold in chocolate chips.

- In another bowl beat heavy cream and 2 tablespoons of sugar together until fluffy.

- Fill baked chocolate pie shell with chocolate mixture top with cream mixture.

- Chill and serve.

[* Pie 8- Coconut Custard Cream Pies *]

INGREDIENTS:

- 1 baked pie crust (See Chapter 1)

- 2 cups coconut milk

- 1 cup heavy cream

- 2 eggs

- ¾ cups granulated sugar

- ¼ teaspoon salt

- 1 teaspoon vanilla extract

- ½ cup cornstarch

- 1 cup sweetened flake coconut

DIRECTIONS:

- Preheat oven to 350°.

- Spread ¼ cup of the coconut on a flat cookie sheet bake for 5 minutes remove from oven and set aside.

- In a medium saucepan combine coconut milk, heavy cream, cornstarch, salt and sugar. Bring to a boil reduce to low heat.

- Beat eggs and add half a cup of the coconut mixture to them then whisk them back into the saucepan. Bring to a boil stirring continuously. Remove from heat add ¾ cup of flaked coconut and vanilla.

- Pour into pie shell. Chill for 4 hours and top with toasted ¼ cup coconut.

[* Pie 9- Banana Cream *]

INGREDIENTS:

- 1 baked vanilla wafer pie crust (See Chapter 1)

- ½ up of granulated sugar

- 1/3 cup of all-purpose flour

- ¼ teaspoon of salt

- 2 cups milk

- 3 egg yolks

- 2 tablespoons butter

- 1 teaspoon vanilla extract

- 3 medium firm bananas

DIRECTIONS:

- In medium saucepan stir sugar, flour and salt together and gradually add in milk on medium heat till thickens.

- Beat egg yolks add ½ cup of the milk mixture to the yolks then add back into the saucepan. Lower heat and bring to a gentle boil. Remove from heat add butter and vanilla let cool.

- Slice bananas to the bottom of vanilla wafer pie shell. Top with cooled filling chill for 1 hour in refrigerator before serving.

[* Pie 10- Key Lime Pie *]

INGREDIENTS:

- Unbaked graham cracker crust (See Chapter 1)

- 3 cups (2 cans) sweetened condensed milk

- ½ cup sour cream

- ¾ cup key lime juice (about 20 limes)

- 1 tablespoon lime zest

DIRECTIONS:

- Preheat oven 350°.

- Pour condensed milk, sour cream, lime juice and zest in a medium bowl and stir together.

- Pour over graham cracker crust.

- Bake for about 10 minutes until tiny bubbles begin to pop on the surface, do not brown.

- Serve chilled.

Chapter 4 – Holiday Pie

Pies are usually a staple after any holiday meal from Fourth of July to Thanksgiving. The Following pies are sure to win over your family and friends at your next holiday dinner.

[* Pie 11- Sweet Potato *]

INGREDIENTS:

- 1 pie crust for 9-inch pan (See Chapter 1)

- ¾ cup pack brown sugar

- ¼ cup granulated sugar

- ½ cup heavy cream (or milk)

- 2 eggs separated

- 1/4 teaspoon nutmeg

- ½ teaspoon cinnamon

- 1 teaspoon vanilla extract

- 2 cups mashed sweet potatoes (2 large sweet potatoes)

- 2 tablespoons of all-purpose flour

DIRECTIONS:

- Preheat oven to 350°.

- Mix sweet potatoes, butter and heavy cream together in large bowl. Stir in sugars, egg yolks, nutmeg, cinnamon, and vanilla until smooth.

- Beat egg whites until slightly stiff fold into sweet potato mixture.

- Pour into pie crust evenly.

- Bake for 50-60 minutes.

- Pie will rise but will sink once cooled.

EXTRA TIPS:

- Add ¼ teaspoons of cloves.

- Add 2 tablespoons of bourbon.

[* Pie 12- Dutch Apple Pie *]

FILLING INGREDIENTS:

- 1 pie crust for 9-inch pan (See Chapter 1)

- 5 cups peeled, cored and sliced apples (5 granny smith, or whatever is in season)

- 1 tablespoon lemon juice

- ¼ cup packed brown sugar

- ½ teaspoon cinnamon

- ¼ teaspoon nutmeg

- 2 tablespoons all-purpose flour.

TOPPING INGREDIENTS:

- ½ cup of all-purpose flour

- ¼ cup granulated sugar

- ¼ cup packed brown sugar

- 1/3 cup of butter

FILLING DIRECTION:

- Preheat oven to 375°.

- In a large bowl mix together brown sugar, cinnamon nutmeg and flour. Toss in apples and lime juice make sure to coat the apples well.

TOPPING DIRECTIONS:

- In a medium bowl with a fork mix together flour, both sugars and butter until you have a coarse crumbly mixture.

- Pour apple mixture into pie crust and top with crumble.

- Bake for 50 minutes.

EXTRA TIPS:

- Serve al la mode with cinnamon or vanilla ice cream.

[* Pie 13- Pumpkin Pie *]

INGREDIENTS:

- 1 graham cracker pie crust (See Chapter 1)

- 1 cup pumpkin puree

- 1 cup evaporated milk

- 1/2 cup packed brown sugar

- 2 tablespoons butter, melted

- 2 eggs, beaten

- 1 teaspoon nutmeg

- 1 teaspoon cinnamon

- 1 teaspoon cloves

- 1 teaspoon allspice

- 2 teaspoons vanilla extract

- ¼ teaspoon salt

DIRECTIONS:

- Preheat oven for 400°.

- Mix together pumpkin puree, milk, eggs, brown sugar, cinnamon, cloves, nutmeg, allspice, vanilla, butter and salt.

- Fill graham cracker crust pie pan.

- Bake 40 minutes until barely jiggles.

EXTRA TIPS:

- Add 1 tablespoon of molasses.

- Use flakey pie crust instead of graham cracker pie crust.

- Make your own pumpkin puree:

Preheat oven to 325°. Cut a small baking pumpkin in half from top to bottom. Clean out the inside and seeds. Cover each half in foil and bake for 1 hour or until tender. Allow pumpkin to cool to the touch then scoop the pumpkin away from the outside shell and blend into a puree. Store in freezer safe bags in the freezer until ready to use.

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[* Pie 14- Cranberry Pear Pie *]

FILLING INGREDIENTS:

- 1 pie crust for 9-inch pan (See Chapter 1)

- 2 tablespoons of all-purpose flour

- ¼ cup of honey

- 3 tablespoons of brown sugar

- 2 tablespoons of butter

- 2 cups sliced pears

- 1 cup fresh or frozen cranberries

TOPPING INGREDIENTS:

- ½ cup all- purpose flour

- ¼ cup brown sugar

- 1 teaspoon cinnamon

- 1/3 cup butter cubed

- ½ cup finely chopped walnuts.

FILLING DIRECTIONS:

- Preheat oven to 400°.

- In a bowl mix flour, honey, brown sugar and butter until mixed well toss in pears and cranberries coat well.

TOPPING DIRECTIONS:

- Combine all topping ingredients leaving out the walnuts until crumbly then add in the walnuts.

- Fill pie crust lined pan with cranberry mixture top with walnut mixture.

- Bake for 15 minute, then bake another 35 minutes at 350°.

EXTRA TIPS:

- Substitute maple syrup instead of honey.

[* Pie 15- Pecan Pie *]

INGREDIENTS:

- Pie crust for 9-inch pie pan (See Chapter 1)

- 5 tablespoons unsalted butter

- 1 cup brown sugar

- ¾ cup light corn syrup

- ½ teaspoon salt

- 2 teaspoon vanilla extract

- 2 cup chopped pecans plus 1 cup halved for top of pie

- 3 eggs

DIRECTIONS:

- Preheat oven to 350°.

- Mix butter, brown sugar, corn syrup and salt in a medium saucepan over medium heat and bring to a boil. Remove from heat mix in 2 cups of pecans and vanilla. Let cool for about 5 minutes. Whisk in eggs until smooth.

- Fill pie crust with mixture top with the other 1 cup of halved pecan.

- Cover and bake for 30 minutes at 350 degrees. Uncover and cook another 20 minutes or until the pie does not wiggle.

- Cool for 1 hour and serve.

[* Pie 16- Mincemeat Pie *]

INGREDIENTS:

- Pie crust for 2 – 9-inch pie pan (See Chapter 1)

- 1 apple peeled, cored and chopped

- ½ cup 0f dried mixed fruit (pineapple, apricots, currants, grapefruit etc.)

- ½ cup dried cranberries

- 1/2 cup of dark raisins

- 1/2 cup golden raisin (sultanas)

- ¼ teaspoon cloves

- ¼ teaspoon allspice

- ½ teaspoon cinnamon

- ½ teaspoon nutmeg

- ¼ teaspoon salt

- ½ cup ground suet (white beef fat)

- Juice of 1 lemon

- ½ lemon zest

- Juice of one orange

- ½ zest of an orange

- 1/4 cup sliced almonds

- 3/4 cup packed brown sugar

- 1/2 cup spiced rum or brandy

- 1 cup cooked ground beef or finely chopped steak

DIRECTIONS:

- Brown meat in a large saucepan and drain off excess grease. Add in cloves, cinnamon nutmeg and salt and mix together well. Then mix in: apples, both types of raisins, cranberries, mixed fruit, suet and brown sugar. Cook until the suet has melted and the mixture is heated through. Lastly add in orange and lime juices and zest and mix in the almonds. Remove from heat and allow to cool. Stir in the rum or brandy and store in an airtight jar.

- Refrigerator no less than 2 weeks prior to use. Can be kept up to 6 months if stored properly.

- Preheat oven to 350°.

- Remove mixture from refrigerator and spoon into pie crust lined pan cover with top pie crust. Slit holes in the top and baked for about 40 minutes until golden brown.

EXTRA TIPS:

- Sub apple cider instead of rum or brandy.

- Other than the apples and raisins the variety of fruit and dried fruit is your preference any can be subbed out, omitted, increased or decreased to your personal taste.

- You can also leave out the beef or meat.

- Sub beef suet for vegetarian suet.

Chapter 5 – No-Bake Pies

If you are a little nervous about jumping right into the pie baking experience this next few pies are easy and effortless. The only “baking” they require is heating up the piecrust.

[* Pie 17- Peanut Butter Pie *]

INGREDIENTS:

- 1 baked chocolate pie crust (See Chapter 1)

- 1 -8 ounce package of cream cheese.

- 1 cup creamy peanut butter

- 1 teaspoon vanilla extract.

- 3/4 cup confectioners’ sugar.

- 1 cup heavy whipping cream

DIRECTIONS:

- Put together cream cheese and confectioners’ sugar until creamy in a medium bowl add vanilla then peanut butter.

- Whip heavy cream by beating and fold into peanut butter.

- Spread over a chocolate pie shell chill for 3 hours before serving.

EXTRA TIPS:

- Use graham cracker crust instead of chocolate pie crust.

[* Pie 18- Strawberry Yogurt Pie *]

INGREDIENTS:

- 1 baked graham cracker pie crust (See Chapter 1)

- 1 – 8 ounce containers of strawberry yogurt

- 2 cups finely chopped strawberries

- 1 ½ cups whipped cream

DIRECTIONS:

- Mix yogurt and strawberries together fold in whipped cream.

- Spread over graham cracker crust and freeze for one hour prior to serving.

[* Pie 19- Peppermint Pie *]

INGREDIENTS:

- 1 baked Chocolate pie crust (See Chapter 1)

- 24 large marshmallows

- ½ cup milk

- 1 teaspoon vanilla extract

- 6 drops of peppermint extract

- 1 cup heavy whipping cream

- 2 tbsp. smashed peppermint candies.

DIRECTIONS:

- In medium pan over low heat combine marshmallows and milk stirring continuously until marshmallow begin to melt into a smooth texture. Remove from heat add vanilla and peppermint extract.

- Place in refrigerator occasionally stir until the mixture stiffens slightly.

- Whip heavy whipping cream in a bowl until stiff and fold into peppermint mixture. Spread evenly over a chocolate cookie crust and chill at least 12 hours. Top with crushed peppermint candy before serving.

[* Pie 20- Berry Pie *]

INGREDIENTS:

- 1 baked graham cracker pie crust (See Chapter 1)

- 1 cup strawberries chopped

- 1 cup blueberries

- 1 cup raspberries

- 1 cup blackberries

- 8 oz. package of cream cheese

- ½ cup confectioner sugar

DIRECTIONS:

- Combine sugar and cream cheese in large mixing bowl.

- Mix all berries into a large bowl. Mix into cream cheese sugar mixture.

- Pour over graham cracker crust refrigerate for 1 hour.

[* Pie 21- French Silk Pie *]

INGREDIENTS:

- 1 prebaked pie crust (See Chapter 1)

- 2/3 cup granulated sugar

- ¼ cup unsweetened chocolate melted

- 1 teaspoon vanilla extract

- 1/3 cup butter softened

- 2/3 cup heavy whipping cream

- 2 teaspoons confectioner sugar

- 2 eggs

DIRECTIONS:

- In a small pan combine sugar and eggs until well blended. Cover on low heat stir occasionally until it begins to coat the back of the spoon. Remove from heat add in melted chocolate and vanilla. Let cool until it is just slightly warm.

- In a large bowl beat the heavy cream until it starts to thicken. Add confectioners sugar until stiff peaks begin to form. Fold in the cooled chocolate mixture.

- Pour into prepared pie crust. Chill for 6 hours.

Chapter 6 – Not For Dessert Pies

Pies do not always have to follow a meal and instead can be the meal or a nice side dish. These last sets of pie recipes are more for the main course and not for the sweet tooth.

[* Pie 22- Chicken Pot Pie *]

INGREDIENTS:

- Pie crust for 2- 9-inch pie pan (See Chapter 1)

- 2-3 boneless chicken breasts

- 3 carrots diced

- 1 celery stock diced

- 1 cup peas (frozen or fresh)

- 1/3 cup chopped onions

- 1 tablespoon poultry seasoning

- 1-½ cups chicken broth

- 2 cloves garlic

- ½ cup milk

- ½ cup all-purpose flour

- Salt and pepper to taste

DIRECTIONS:

- Preheat oven to 375°.

- In a large skillet cook the chicken breast season with salt and pepper set aside to cool.

- In a large saucepan cook carrots for about 5 minutes with 3 tablespoons of butter then add in onions garlic and celery for about 10 minutes over medium heat add in 3 more tablespoons of butter. When butter is melted, stir in salt, pepper, poultry seasoning and flour until smooth. Stir continuously for 2 minutes. Stir in chicken broth and milk. Allow to simmer for about 10 minutes until it thickens.

- While simmering cut the chicken breast into cubes.

- Add peas to the vegetable broth mixture. And then add the chicken. Remove from heat.

- Fill pie pan and top with crust.

- Bake for 45 minutes or until crust is a nice golden brown.

[* Pie 23- Shepherds Pie *]

INGREDIENTS:

- 1 pound ground beef

- 1 large onion diced

- 2 stalks of celery diced

- 3-4 carrots diced

- 1 cup peas (frozen or fresh)

- 3 sprigs of thyme all-purpose flour

- 3 tablespoons butter

- 2 tablespoons tomato paste

- ½ cup beef/chicken/vegetable stock

- 2 tablespoons Worcestershire sauce

- 6 potatoes peeled and cut up in chunks

- ½ cup heavy cream

- ¼ cup grated Parmesan cheese

DIRECTIONS:

- In a large pot begin to boil potatoes in lightly salted water.

- In large skillet brown the ground meat until no longer pink about 10 minutes, drain off excess grease add tomato paste. Add carrots, onions, garlic, and 1 tablespoon of butter until vegetables begin to soften or brown. 10 minutes Add stock and Worcestershire sauce season with salt and pepper and thyme, mix in flour well simmer for about 10 minutes. Mix in peas. Remove from heat and pour into baking dish.

- Drain potatoes and mash add cream, 2 tablespoons butter and cheese. Spoon on top of meat.

- Bake 30-40 minutes until lightly brown.

EXTRA TIPS:

- Add ¼ cup of cheddar cheese to the potatoes.

[* Pie 24- Spinach Pie (Spanakopita) *]

*This recipe is for a 9×12 baking dish.

INGREDIENTS:

- 1 large onion chopped

- 1 bunch of green onions chopped

- 3 cloves of garlic minced

- 2 pounds of spinach

- 2 cups crumbled feta cheese

- ¼ cup fresh parsley

- Dash of pepper

- 2 tablespoons fresh dill.

- 1 tablespoon lemon juice

- 2 eggs

- 10 sheets of Phyllo dough

- 3 tablespoons of olive oil

DIRECTIONS:

- Preheat 350°.

- Make sure spinach is dry of excess water, press between sheets of paper towels and lay a plate flat on top of the spinach until ready for use.

- Large skillet heat olive oil over medium heat, sauté onions and garlic till lightly browned, add spinach and parsley and dash of pepper and cook briefly until spinach starts to limp (2 minutes). Remove from heat and allow to cool.

In a med bowl beat together eggs add in feta and dill. Combine with the cooled spinach and stir in the lemon juice.

- Layer the baking dish with the Phyllo dough one sheet at a time brushing with melted butter between each Phyllo dough sheet, do this for 5 sheets then pour on the spinach mixture and continue to layer the rest of the sheets and butter. Brush the top layer with olive oil cut a slit down the middle of the dish but not all the way through. Bake 30-40 minutes.

EXTRA TIPS:

- Add in a small container of ricotta cheese to the spinach mixture.

[* Pie 25- Cheese Pie (Tiropita) *]

  • This recipe is for a 9×12 baking dish.

INGREDIENTS:

- 6 tablespoons butter

- ½ cup all-purpose flour

- 2 cups milk

- ½ teaspoon salt

- Dash of nutmeg

- ½ teaspoon oregano

- 1 lb. feta

- 3 ounces grated kefalotiri cheese

- 4 eggs

- ½ cup chopped parsley

- ¾ pound Phyllo dough

- 1 cup ricotta cheese

- ¾ cup melted butter for brushing

DIRECTIONS:

- Preheat oven to 350°.

- Melt 6 tablespoons of butter in med saucepan on low heat whisk in flour until smooth stir constantly for 2 minutes. Gradually stir in milk with whisk or wooden spoon add salt and nutmeg stir occasionally until mixture bubbles and thickens 5-10 minutes then remove from heat.

- In a bowl mash the feta and stir in the Kefalotiri and ricotta cheese. Beat eggs, oregano, and parsley. Add into butter mixture and mix well.

- Begin by laying one sheet of Phyllo dough on the bottom of baking dish and brush with butter smooth half the cheese mixture then do three more sheets of the Phyllo dough, then the rest of the cheese mixture and continue to lay the remaining sheets one at a time and buttering. With a knife score the top sheet (slit) into strips about 3 inches from one end to the other.

- Bake for 45 minutes. Let stand for 5 minutes prior to cutting and serving.

EXTRA TIPS:

- Use all feta cheese instead if Kefalotiri cheese.

- Substitute Parmesan Or Romano cheese instead of the Kefalotiri cheese.

Conclusion

Pies have been such a comforting and traditional presence for families and friends all over the world. From smooth and creamy to fresh and sweet, pies can take on almost any flavor profile. This book has given you just the basics and should be used as a starting point into the wonderful, delicious world of pies. Refreshing summer treats or some new holiday classics you are sure to find the perfect pie recipes for any occasion or just as an after meal dessert.

These 25 recipes are great for giving you a starting foundation to build upon where you can easily add, substitute or subtract many ingredients in all of these recipes to compliment your tastes. Not only have we covered some great pie recipes but started off with two different versatile pie crust recipes. These recipes prove that this incredible dessert does not always have to be enjoyed on the holidays or even waited for after the meal and can be done by anyone.

From classic apple and pumpkin pie to authentic Greek cheese pie or Irish shepherds pie this book has touched on the many varieties of pies both sweet and savory alike. Simple tips and tricks have also been added to help you with your pie-making endeavor. Whether you barely have any experience in the kitchen or are not so new to pastries and baking this book is a great place to look for some new ideas or as a starting point. These 25 irresistible pie recipes are sure to make you the ‘go to’ pie person and talk amongst family and friends. Not only will your taste buds enjoy these recipes but also those you share it with are sure to ask you for the recipes and baking advice.


Pie Cookbook: 25 Fantastic Recipes for Delicious Homemade Pie

Pies have a sentimental way of reminding people of home or feeling comfort. It is so odd that we save these feel good dessert for only special occasions and holidays. Pies are one of the more simple and versatile dessert anyone can bake. Many pie recipes can so easily be adjusted to your specific likes and dislikes and can more often than not be quickly assembled and placed in the oven with little to no effort. Not only will this book help make mouth watering dessert pies but will also look at the not so sweet pies that you can plan for your family dinner or as a side dish. Whether you are looking for a refreshing summer pie or unforgettable holiday favorite this book covers a range of different pie favorites and classic. Get your oven preheated and your taste buds ready!

  • ISBN: 9781311880888
  • Author: VAGABOND PUBLISHING
  • Published: 2015-10-25 13:05:11
  • Words: 6234
Pie Cookbook: 25 Fantastic Recipes for Delicious Homemade Pie Pie Cookbook: 25 Fantastic Recipes for Delicious Homemade Pie