Category Archives: Pies

Apple Dumplings with Diced Apples

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Apple Dumplings

Apple Dumplings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 2 cups chopped peeled tart apples (about 5 medium)
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup walnuts, chopped, optional

Instructions

  1. In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares.
  3. Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.
  5. In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Add optional nuts. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 4562Total Fat 214gSaturated Fat 64gCholesterol 122mgSodium 2864mgCarbohydrates 630gSugar 430gProtein 42g

Banana Cream Pie

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Yield: 8

Banana Cream Pie

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • http://www.kaaatieharvey.com/the-best-homemade-banana-cream-pie/
  • CRUST:
  • ¾ cup graham cracker crumbs
  • ¾ cup pretzel crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 3-4 bananas, sliced
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 t vanilla
  • 2 T butter

Instructions

  2. Preheat oven to 375°. In a food processor, turn your graham crackers and pretzels into crumbs. Add sugar and melted butter, mix until combined. Press into an ungreased pie pan and bake for 8-10 minutes and allow to cool.
  3. In a medium saucepan, combine sugar, cornstarch, salt. Add milk and stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly, until your pudding thickens and begins to boil. **This takes 15-20 minutes and you really need to babysit this mixture to keep it from burning on the bottom**
  4. Once your pudding has started to boil, add a small spoonful of it to the beaten egg yolks, blend quickly. Add the yolks to your pudding, stirring constantly and remove from heat.
  5. Add vanilla and butter, mix well.
  6. Arrange your first layer of sliced bananas on the cooled crust.
  7. Top with half of the pudding mixture.
  8. Arrange a second layer of sliced bananas on the pudding.
  9. Cover with the remaining pudding. Refrigerate for at least 3 hours.
  10. Top with whipped cream and more bananas!
© Laurie

 

Lemon Meringue Pie

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Yield: 6 servings

Lemon Meringue Pie

Lemon Meringue Pie
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes

Ingredients

  • Pastry
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • Filling
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter or margarine
  • 2 teaspoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 drops yellow food color, if desired
  • Meringue
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  2. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 more water can be added if necessary).
  3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  4. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  5. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  7. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  8. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
© Laurie