Tag Archives: pie

Mini Pecan Phyllo Tarts

19 Apr

another thanksgiving dessert!    this was a different take on pecan pie…    definitely not as sweet or sticky or gooey.. but delicious nonetheless…   also healthier    underneath the mini pecan pies are mini key lime pies yum!

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Mini Pecan Phyllo Tarts
Adapted from Skinnytaste.com


Ingredients:

  • 1 tbsp butter, melted
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 cup pecans chopped
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

Bake for 10-15 minutes. Let them cool before serving.

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snickerdoodle pie

28 Jun

This one looked really promising but I may have left it in a smidge too long and forgot about the glaze! It might get a second chance one day, but would definitely have to be taken out of the oven earlier!

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snickerdoodle pie
adapted from cookiesandcups

Ingredients

Single crust Pie crust (I used pillsbury refrigerated)
Cinnamon sugar (2Tbsp. sugar + 2 tsp. cinnamon combined) DIVIDED into 2 equal amounts
2 Tbsp melted butter
1/2 cup butter divided
1/2 cup light brown sugar
3 Tbsp water
another 1/4 tsp cinnamon
2 Tbsp light corn syrup
2 tsp vanilla (divided)
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tarter
1/2 cup milk
1 1/2 cups flour

How to Make

Preheat oven to 350°
Prepare pie crust and line 9-inch pie plate.
Brush 2 Tbsp melted butter over crust.
Sprinkle with 1 portion of cinnamon sugar (1 Tbsp sugar + 1 tsp cinnamon)
For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Set aside.
In mixing bowl beat remaining 1/4 cup butter with mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and the other teaspoon of vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture (1 Tbsp + 1 tsp) Cover edges of pie with foil.
Bake pie 20 minutes; carefully remove foil.
Bake about 15 – 20 minutes more or until top is puffed and golden brown, and a toothpick inserted 2″ from edge comes out clean.
Do not over cook!

PRETZEL CRUSTED PEANUT BUTTER CUP BLONDIE PIE

9 Apr

I picked up tjs mini pb cups and then tried not to eat them all. So I decided to bake them into something. This was delicious. The pretzel crust was a bit crumbly. This turned out delicious nonetheless! Yum!

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PRETZEL CRUSTED PEANUT BUTTER CUP BLONDIE PIE
adapted from cookiesandcups

Ingredients

2 cups crushed pretzels
1/2 cup granulated sugar
1/2 cup butter, melted
1 cup butter, room temp
3/4 cup light brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp kosher salt
2 1/4 flour
1 cup semi sweet chocolate chips
8 oz mini peanut butter cups

How to Make

  1. Preheat oven to 350°
  2. Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10″ pie or tart pan.
  3. Bake for 8 minutes. Remove from oven.
  4. While crust is baking make the blondie filling.
  5. Cream butter, 3/4 cup granulated sugar and 3/4 cup brown sugar with your mixer.
  6. Add eggs and vanilla and beat until combined and smooth.
  7. On low speed add in your baking soda, salt and flour until incorporated evenly.
  8. Still on low, add in your chocolate chips and Reese’s Minis until evenly distributed.
  9. Press mixture on top of baked crust.
  10. Place pie back in oven for 30-35 minutes until just set.
  11. Let cool on wire rack before serving.

No fuss fruit pie

29 Mar

This was the easiest dessert ever. Puff pastry sheets, some egg wash, and a can of pie filling. Super yummy but next time id make individual pies instead of one big one!

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no fuss fruit pie
adapted from puffpastry.com

ingredients
1 pkg. Puff Pastry Sheets, thawed
1 egg
1 tbsp. water
1 can (21 ounces) fruit pie filling, any variety (I used cherry)
Confectioners’ sugar

directions
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
2. Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
3. Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners’ sugar.
4. Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

Thanksgiving dessert number one

1 Dec

I need to post about thanksgiving so I figure ill start with dessert! This was one of three desserts. It was delicious and easy!! Will definitely be making this again!! Yum!

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salted caramel pecan pie
adapted from foodnetwork

Ingredients
1 deep-dish frozen piecrust
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
3 large eggs, lightly beaten
2 cups chopped pecans

Directions
Preheat the oven to 350 degrees F.

Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

Ground Cherry Cupcake Pies

24 Aug

We got some ground cherries in the csa share.. Not ever heard of, seen, or eaten them i searched online for a recipe and this is what i came up with! The flavor is hard to describe. Not too sweet, not too tart, just different!

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Ground Cherry Cupcake Pies
adapted from vegan yum yum

pie dough (I used one pillsbury ready made crust
1 1/3 Cup Ground Cherries, de-husked and washed
1/4 Cup Sugar + 1/2 tsp Flour

Cut 12 rounds of the pie dough bigger than the bottom of the cupcake cup. Line each cup with pie round to make pie shells.

Preheat the oven to 400. fill each cup to the top, slightly overflowing, with ground cherries.

Add 1/2 to 1 tsp of the sugar/flour mixture to each cup, depending on how sweet you want your pies.

place remaining pie rounds over your pies. Pinch the edges down, slash a X in the top with a sharp knife, and sprinkle with sugar.

Bake for 30 – 35 minutes, until golden brown. Let cool for several minutes before gently removing them from the cupcake tin to cook completely.

vanilla crumb pie

6 May

this pie was on my short list last week but decided to do something else i can’t remember if it was they cherry bars or the gooey cake.   this pie came together pretty quick…   the original recipe said to make 2 pies, but i decided to make one deep dish pie.  i cooked it for a little over an hour, but it probably could have gone longer as the inside was pretty gooey.   the crumb topping also sunk into the batter when i put it on top…   this pie was tasty, but didnt make my short list… didnt stop me from eating it though.. the husband like it!

Vanilla Crumb Pie

adapted from tasty kitchen

 

Ingredients

  • 1 Pie Crusts, (i used pillsbury)
  • FOR THE FILLING:
  • 1 cup Sugar
  • 2 cups Water
  • 2 Tablespoons Flour, Heaping
  • 1 cup Corn Syrup
  • 1 pinch Salt
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Vanilla
  • 2 whole Eggs
  • FOR THE CRUMB TOPPING:
  • 2 cups Flour
  • ½ cups Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar
  • 1 cup Butter

Preparation Instructions

First, prepare your crusts.  Put crust into pie pan and set aside.

For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Pour into pie crust.

Mix together crumb topping ingredients and top pie.

Bake at 350ºF for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.

coconut pie

13 Apr

this pie was so delicious and almost didnt last 24 hours — so easy to put together too when you have a pillsbury pie crust in your fridge!  YUM go make this!

 

French Coconut Pie

adapted from dramatic pancake

FOR THE FILLING:

  • 1 stick melted butter
  • 1½ cups sugar
  • 3 whole eggs
  • 1 cup sweetened coconut flakes
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

For the filling:
Preheat oven at 350°F. Combine all of the filling ingredients and pour in unbaked pie shell. Bake for 45 minutes until golden brown.

passover apple pecan pie

10 Apr

just posted the most delicious passover apple pecan pie over at townmouseandcountrymouse

caramel apple cheesecake pie

12 Mar

you must go make this now! — i used tjs fleur de sel caramel sauce once again (love that stuff) — wouldnt change a thing — maybe add more caramel 🙂

 

 

Caramel Apple Cheesecake Pie

adapted from lulu the baker

for the crust:
1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel sauce
1 cup chopped pecans

for the apple filling:
5 granny smith apples, peeled, cored, and sliced thin
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

for the cheesecake topping:
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 Tablespoon lemon juice


Preheat the oven to 375 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter, and stir to combine. Press mixture firmly into the bottom and up the sides of a 10-inch pie plate. Bake for 6-8 minutes until crust is golden. Remove from oven and set aside to cool. When crust is completely cool, pour caramel sauce evenly over the bottom and sprinkle with chopped pecans. Set aside.

In a large skillet, melt 5 Tablespoons butter over medium-high heat. Using a wooden spoon, stir in cinnamon and brown sugar until combined. Add apples and cook until apples are tender and liquid has reduced, about 20 minutes. Let cool for 10 minutes before pouring into prepared crust.

Lower oven temperature to 350 degrees F. In a medium bowl, beat cream cheese and sugar until smooth, then add vanilla, egg, and lemon juice and beat again. Pour cheesecake topping over apple filling and bake pie for 30 minutes, until cheesecake is completely set.  Remove from oven and let cool, then refrigerate until chilled. Let stand at room temperature for 30 minutes before serving.