Can you share some delicious pie recipes?

Menudo Pie





3 pounds tripe


3 pounds nixtamal (hominy) frozen, not canned


3 pounds pigs feet (not calves) cut into quarters


1 large onion diced


1 bunch green onion cut up in 1/4'; pieces


1 bunch of cilantro chopped


2 tablespoons Oregano


1 tablespoon black pepper


1 tablespoon red pepper flakes


1 head of garlic


2 tablespoons salt





Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.





Measure flour, sugar and salt togetherl. Stir to combine.





Add the chilled butter pieces and shortening to the bowl.





Cut them in with a pastry cutter or knife. Don't over mix them.





Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).





Turn the dough onto a lightly floured surface, knead it together, then divide in half.





Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.





Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.





Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.





Add Menudo (see above)





Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.Can you share some delicious pie recipes?
I don't remember who Mother Maureen is, but everybody loves it when I make her pie....I think maybe she was one of my Mother's roommate's grandma...something like that. This is so much better than one of those pies with instant chocolate pudding in it.





MOTHER MAUREEN'S CHOCOLATE PIE





2 eight-inch baked pie shells


2 cups sugar


2 heaping Tbsp. cornstarch


2 Tbsp. cocoa


salt


6 eggs yolks [can use fewer eggs, but never put in egg whites (they cook), save them for the top]


4 cups milk, including 1 can (12 oz.) evaporated milk


2 Tbsp. vanilla


1 stick butter


6 egg whites (for optional meringue top)


陆 cup sugar (for optional meringue top)





Mix sugar, cornstarch, cocoa, and salt in sauce pan. Add egg yolks and milk (use 1 can evaporated milk and the rest regular milk). Add vanilla and butter and put on medium-high burner and stir constantly until mixture starts to bubble. Take it off and stir until it looks really creamy. Pour in pie shells. For an optional meringue topping: Beat egg whites and add 陆 cup sugar. Put this on top of pies. Brown in oven at 350掳 for about 15 minutes.





Makes 2 chocolate pies.Can you share some delicious pie recipes?
1/4 cup cornstarch


1 cup sugar


1/8 tsp salt


1/2 cup water


3 cups sliced fresh rhubarb (1/2-inch pieces)


1 (9-inch) unbaked pie shell


.


Cream cheese layer:


8 ounces cream cheese, at room temperature


2 eggs


1/2 cup sugar


Whipped cream and sliced almonds for garnish


PREPARATION:





Preheat oven to 425 degrees F.





Combine cornstarch, sugar, salt, and water in a saucepan. Stir until combined. Turn burner heat to medium, add rhubarb, and cook until mixture boils and thickens. Pour into pie shell. Bake 10 minutes.





While rhubarb is baking, beat cream cheese, eggs, and sugar until smooth. Pour over rhubarb layer. Reduce oven heat to 325 F. Bake pie an additional 35 minutes until center is almost set. Remove from oven and let cool 30 minutes away from drafts. Chill before serving.





Garnish chilled pie with whipped cream and almonds.





Yield: 8 servings
Veal and Ham Pie.


1lb. filleted veal, 1/2 lb. ham, 2 hardboiled eggs, 1tsp. chopped parsley. 1/2tsp. herbs little grated lemon rind.


salt and pepper, stock. PASTRY-10OZ FLOUR 6OZ BUTTER AND LARD MIXED WATER TO MIX EGG TO GLAZE.


Cook the veal in cold water enough to cover with an onion stuck wiyh 2 cloves. When cold cut into thin slices with pinch of parsley herbs lemon peel salt and pepper on each slice and roll up.Pack rolls in piedish not too tightly with sliced ham and hard boiled eggs. Reduce the stock adding a leaf of gelatine and pour into piedish. Cover with pastry, decorate with leaves and a rose, brush with egg bake for 1 1/2 hrs to 1 3/4 hrs. remove the rose amd pour the stock through the hole. Rough or puff pastry can be used


for this dish.
First you start with a good crust. Do not overmix once you've added the cold water.





** Awesome Pie Crust **





1 C. All Purpose Flour


1/4 tsp. salt


3/4 stick butter


1 1/2 Tbsp. shortening


1/8 C. Ice water





Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. OK to double recipe.


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** Buttermilk Pie **


--Southern Living





鈥?3 eggs


鈥?陆 cup butter, softened


鈥?1 陆 cups white sugar


鈥?3 T. all-purpose flour


鈥?1 cup buttermilk


鈥?2 t. van. Extract


鈥?1 deep dish pie shell





Preheat oven to 350潞. Beat eggs until frothy; add butter, sugar, and flour. Beat until smooth. Stir in buttermilk and vanilla. Pour into pie shell. Bake about 60 min. Check and cover with a foil tent when the top gets brown at about 35 min. Serve with a dollop of cool whip on top.


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** Piccadilly Cafeteria's Lemon Ice Box Pie **





Crust


1 Box Jiffy Mix Yellow Cake Mix (prepared as directed)


2 Tbs. Granulated Sugar


Filling


1 1/2 C. Sugar


5 Tbls. Flour


1/2 tsp. Salt


2 1/4 C. Whole Milk


3 Egg Yolks (beaten)


1/3 C. Lemon Juice


1/2 tsp. Vanilla


8 oz Whipped Topping (Cool Whip)





Crust Preparation:


Crumble cooled prepared cake and measure 2 cups of crumbs, pat crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar. Spray a none stick spray in 9'; pie pan and pat cake crumbs in pie pan along the sides and on the bottom. Place pie crust in a preheated oven at 275潞 for 7 minutes. Watch crust carefully so the crumbs will not scorch. This process will help to lightly set the crust. When done remove and cool crust.





Filling Preparation:


In a 2 quart sauce pan mix sugar, flour, salt and milk. While stirring constantly bring ingredients to a low boil and cook for two or three minutes until filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture to beaten egg yolks and whisk together. Place filling back on stove at a low heat and slowly pour egg yolks into filling while whisking together. Pour lemon juice and vanilla into filling and bring to a soft boil and cook for two to three minutes longer. Using a whisk through out the cooking helps to eliminate lumps. When filling is thick remove from heat and set aside to cool down. The filling may be poured into the crust while still a little warm but not hot





Place pie in refrigerator for several hours to set and chill completely.


When chilled, top with whipped topping and sprinkle the two tablespoons of crumbled cake crumbs.





Fresh lemon zest may be added to garnish.





Please note if you can not find Jiffy Cake mix, you can use a regular cake mix, but you will have twice as much crust than you need. So making two pies might be a solution.


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** Kahlua Pecan Pie **





1/4 cup butter, softened


3/4 cup sugar


1 tsp vanilla


1 Tbsp. Argo庐 Corn Starch


3 eggs


1/4 cup Kahlua


1/2 cup Karo庐 Dark Corn Syrup


2/3 cup or 1 small can (5 oz) evaporated milk


1 1/4 cups pecan halves or pieces


1 (9-inch) unbaked or frozen deep-dish pie crust


Whipped Cream (optional)





1. Preheat oven to 400掳F.





2. Cream together butter, sugar, vanilla and corn starch in a large bowl. Mix well.





3. Beat in eggs one at a time. Stir in Kahlua, Karo庐, evaporated milk and pecans. Mix well and pour into crust.





4. Bake for 10 minutes then reduce heat to 325掳F and bake 40 minutes or until firm. Refrigerate. If desired, serve with whipped cream.





--Karo Syrup Website


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** French Silk Chocolate Pie **





1/4 C sugar


1陆 Cups whole milk


1 tsp. vanilla


1 tbsp. confectioners sugar


3 tbsp. cornstarch


6 oz. chocolate chips


3/4 C heavy cream





In a saucepan combine sugar and cornstarch; blend well, gradually add milk. Cook over low heat stirring constantly til mixture comes to a rolling boil., Add chocolate chips and vanilla, stirring til melted and smooth. Pour into large mixing bowl, cover with plastic wrap and cool to room temperature.





In large bowl, using mixer, combine cream and confectioners sugar, beat til soft peaks form. Beat cooled chocolate mixture about 1 minute til light and fluffy. Fold into whipped cream. Spoon into baked crust. Refrigerate. Enjoy!
Try asking www.mrfood.com
Key Lime Pie


When you take a bite of this Best-Loved Classic recipe, you'll understand the growing popularity of key lime. The Refreshing and creamy flavor will generate ';Smiles All Around'; in your home!





Servings: Makes one (9-inch) pie


Serving Size: not available


Nutrition: not available


Prep Time: 10 minutes


Cook Time: 45 minutes


Total Time: 0








Ingredients


3 eggs, separated


1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)


1/2 cup lime juice


2 or 3 drops green food coloring (optional)


1 (9-inch) unbaked pie crust


1/4 teaspoon cream of tartar


1/3 cup sugar


Instructions


Preheat oven to 325掳F. In medium bowl, beat egg yolks on low speed; gradually beat in EAGLE BRAND庐 and lime juice until smooth. Stir in food coloring (optional). Pour mixture into pie crust. Bake 30 minutes. Remove from oven. Increase oven temperature to 350掳F.


In large bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.


Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store leftovers covered in refrigerator.








Notes: Tip: For a lighter filling, fold 1 stiffly beaten egg white into filling mixture. Proceed as directed.
get the pecan pie recipe from a cookbook
My mum cooks a really nice gammon and mushroom pie. You just cook the gammon and then slice it into pieces, add some chopped mushrooms and condensed mushroom soup. Put pastry on the top and bang it in the oven!
Beef and ginger for the winter. Or Salmon and leek for the spring. Lobster cream and white wine for some amore
I dont know how to cook... but try this website..
i made these pie like things.. apple tarts, for my school, and they loved em! i think the website was something like recipes.com.... its this cool thing like this yahoo thing where people submit recipes and other people read them.. look up some good websites.
Crust (actually a tart crust, but I like it better):


2 1/2 cups flour


14 tablespoons butter (1 stick plus 6 T)


3/4 cup powdered sugar


1 egg yolk


1/2 teaspoon vanilla


4-6 tablespoons ice water





Cut butter into flour and powdered sugar until mixture resembles small crumbs. Add egg yolk and vanilla, then ice water, 1 T at a time, stirring until dough starts to form. Don't let it get too wet, or it will be sticky. Refigerate for at least 30 minutes, tightly covered or wrapped. Can be frozen for up to 3 months. Makes a double crust (top and bottom).





Filling ideas:


Apple crumb (sliced Granny Smith apples, tossed with plenty of white sugar, cloves, cinnamon, ginger, and nutmeg. For crumb topping, cut 6 tablespoons butter into 1/2 cup flour and 1/2 cup brown sugar till it looks like crumbs, then pour on top of apples in crust, bake at 375 for an hour or so till apples are soft.)





Harvest dried fruit (dried cranberries, dried apples, golden raisins, dried apricots, and/or prunes, soaked in rum or apple juice overnight, drained slightly, spiced with cinnamon, nutmeg, and cloves--top with tart crust to make a double pie, then baked at 375 till hot through, about 30 minutes.)





Quiche (egg pie--three eggs, 1/2 cup whipping cream or milk, and any combination of the following: spinach, bacon, cheese, mushrooms, red or green bell peppers, onions, garlic, black pepper, ham, chicken...bake at 400 till set all the way through--an hour for a deep dish, less for shallower dishes. Bake this one in a regular pie crust--not the tart crust listed above.)





Pie tips: If the crust starts getting too brown, cover it with foil so that it won't burn while the rest of the pie is baking. Never, ever knead the crust--it will become so tough that it's impossible to work with. Be sure that your work surface is well-floured when rolling out crust. Go slow when adding water--too much, and it gets sticky, then you have to knead in flour, which will make the crust tough, then you can't work with it... Play with the fillings--fruit, dried fruit, pudding, custard, meat, almost anything can work and taste good!
Banana Split Ice Cream Pie


INGREDIENTS:


1 (9 inch) prepared chocolate cookie crumb crust


2 bananas, sliced


1 quart strawberry ice cream, softened


1 (20 ounce) can crushed pineapple, drained


1 cup heavy whipping cream


1/4 cup chopped walnuts


1/4 cup maraschino cherries (optional)





DIRECTIONS:


Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.


Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.


Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
my berry pie was big hit for my family! u three types of berries (i use strawberries,black berries and kiwi i know kiwi its not a berry but it work very well) any fruit works cool whip,and a cooked pie crust. u bake empty pie crust for 15 min on 350 degrees.. the night before i fixed the fruit in a bowl with 2 teaspoons of sugar then cover the bowl.


the next when ur cooking the pie crust make sure its cook and lightly brown let the pie crust is cooled before add the mixer( mixed cool whip and berries together then add them unto the pie crust then u should have the perfect berry pie
Praline Pumpkin Pie


Serves 8





1 unbaked 9-inch pie crust


2 eggs, slightly beaten


1/2 cup granulated sugar


1 can (16-ounces) pumpkin


1 can (12-ounces) evaporated milk


1 teaspoon ground cinnamon


1/2 teaspoon salt


1/2 teaspoon ground ginger


1/8 teaspoon ground cloves


1/3 cup packed brown sugar


1/3 cup chopped pecans


1 tablespoon margarine or butter, softened





Heat oven to 425 degrees. Beat all ingredients except for brown sugar, pecans and margarine. Pour filling into pie crust. Bake for 15 minutes.





Reduce oven temperature to 350 degrees. Bake about 35 minutes longer. Mix brown sugar, pecans and margarine; sprinkle over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with whipped cream or ice cream and devine caramel sauce (recipe follows) if desired. Immediately refrigerate any remaining pie.





Divine Caramel Sauce


about 4 cups sauce.





2 cups sugar


dash of salt


1 cup light corn syrup


3/4 cup margarine or butter


2 cups heavy whipping cream


1 teaspoon vanilla





Heat all ingredients except vanilla to boiling in heavy dutch oven over medium heat, stirring constantly. Reduce heat slightly. Boil 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel colored. Stir in vanilla. Serve over Praline Pumpkin Pie, ice cream, sliced apples, or bananas. Store covered in refrigerator up to 2 months.
Ice Cream Pie


Serves 6








1 pkg. instant pudding


1 c. milk


2 c. ice cream


Graham cracker crust








Mix pudding, milk and ice cream with mixer. Pour into graham cracker crust and set in freezer. This will be ready to serve in an hour. Top with whipped cream.
This is my FAMOUS pecan pie. It is like no other!!!











Matthew's Pecan Pie








1/2 cup (1 stick) butter, softened


1/2 cup Karo light corn syrup


1/2 cup Karo dark corn syrup


1 cup white sugar


4 whole eggs


1 teaspoon vanilla


1 tablespoon flour


1 1/4 cups whole pecans


9-inch pie shell








Preheat oven to 350 degrees. In a large mixing bowl, cream together Karo light and dark corn syrup and sugar. Add the eggs and vanilla. Stir in flour and pecans and pour into pie shell. Bake for 45 minutes. Remove from oven and line outside of crust with foil. Bake for another 15 to 25 minutes until thick.
Catherine Beecher鈥檚 Apple Pie Recipe





Pare your apples, and cut them from the core. Line your dishes with paste, and put in the apple; cover and bake until the fruit is tender. Then take them from the oven, remove the upper crust, and put in sugar and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter improves them. Also, to put in a little orange peel before they are baked, makes a pleasant variety. Common apple pies are very good to stew, sweeten, and flavor the apple before they are put into the oven. Many prefer the seasoning baked in. All apple pies are much nicer if the apple is grated and then seasoned.





Catherine Beecher, Domestic Receipt Book (1846).





Fannie Farmer鈥檚 Apple Pie Recipe





4 or 5 sour apples





1/8 teaspoon salt





1/3 cup sugar





1 teaspoon butter





1/4 teaspoon grated nutmeg





1 teaspoon lemon juice





Few gratings lemon rind





Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards the centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together. Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked overnight in cold water.
Raspberry Pie





Buy 2 pie crusts like tender flake


Use either Homemade Raspberry jam or storebought


Bake it til brown then top with ice cream


Easy and delicious
no i cant