Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Slab Peach Pie

Ingredients:

• 1/8 teaspoon kosher salt
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 6 cups fresh sliced peaches
• 2 tablespoons lemon juice
• 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
• 1 egg, beaten

Directions:

1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Easy Rustic Apple Pie

This pie is soooo yummy and soooo easy. You can whip this up and have it out of the oven in less than 45 minutes!!

Ingredients

1/4 cup butter
1 cup brown sugar (DO NOT PACK)
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar

Directions 

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut some slits in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a scoop of Ice Cream

Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog! http://www.charmofthecarolines.com/charm-of-the-carolines/2010/11/sawdust-pie.html


•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Cream Cheese Pastry Dough

found this on the Martha Stewart site... http://www.marthastewart.com/341164/cream-cheese-pastry-dough

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.

Yield: Makes 10 pocket pies or 1 double-crusted 10-inch pie

Ingredients
8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt
Directions
1.Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

2.Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

3.Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Brown Sugar Pie

Can't wait to try this!!! gotta LOVE brown sugar http://asoutherngrace.blogspot.com/2009/12/playing-favorites.html


the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.



3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Pineapple Cherry Glory Pie

Shortbread Crust
1 1/2 cups flour
2 tbsp. sugar
3/4 cup butter or hard margarine
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Filling
19 oz. can crushed pineapple (with juice)
2/3 cup sugar
1 tsp. lemon juice
3 tbsp. corn starch
1/3 cup chopped maraschino cherries
3 tbsp. maraschino cherry juice
1 tsp. almond extract
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Meringue
3 large egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup granulated sugar
1 tsp. vanilla extract
2 tbsp. medium unsweetened coconut

How to make it

Shortbread Crust:
Combine flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly in bottom and up side of 9 " pie plate. Bake in 350 F oven for about 15 minutes until golden. Cool.
----------------------
Filling:
Stir first 4 ingredients in small saucepan until cornstarch is dissolved. Heat and stir on medium until boiling and thickened. Remove from heat. Stir in next 3 ingredients. Pour into crust.
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Meringue:
Beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved. Add vanilla. Stir. Spoon over filling. Spread evenly to edge of pastry. Sprinkle with coconut. Bake in 350 F oven for 10 to 12 minutes until golden. Cool.

Lime Curd Filling

Lime Curd:

6 large or extra large egg yolks
Zest of 2 large limes
½ cup fresh lime juice
¾ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired.
Chill completely before pouring into the baked shell. Top with meringue.

Orange Curd Filling

Orange Curd Filling

6 extra large egg yolks
Zest of one large orange, finely minced
½ cup good quality frozen orange juice concentrate
½ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before pouring into the baked shell. Top with meringue.

Fresh Strawberry Pie

1 C sugar
1 C Water
1 small box strawberry gelatin mix
1 Pint Fresh Strawberries
3 Heaping Tablespoons Cornstarch
1 pie crust, cooked and cooled

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.
*** DO NOT DOUBLE****

TIP FOR CORING STRAWBERRIES:

take a plastic straw
insert it thru the pointed end of strawberry
push all the way thru center of strawberry
OUT COMES THE CORE

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

Iron Skillet Butterscotch Pie

2 cups milk

2 egg yolks

2 ½ tbsp. flour

2 tbsp. butter

1 cup brown sugar

½ cup boiling water

1 baked 9-inch pastry or graham pie shell

In a bowl, stir together milk and yolks. Whisk in flour a little at a time until smooth.

In a large cast-iron skillet or a thick aluminum saucepan, combine butter and brown sugar. Cook over medium-low heat, stirring occasionally, until sugar has melted. Add boiling water. Stir in flour-egg-milk mixture. Cook over medium heat, stirring frequently, until thickened and smooth. Pour into pie shell and chill. Top with meringue or whipped topping. (I like using an electric skillet to make my fillings)

Chocolate Pie

ANOTHER RECIPE FROM The Post it place http://thepost-itplace.com/2009/09/chocolate-pie/

6 Hershey Almond Candy Bars
1/2 cup milk
20 large marshmallows
1 tub cool whip
1 graham cracker crust
1 tsp. vanilla

Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.
.

Brownie S’mores Pie

Ingredients:
- 2 graham cracker pie crusts
- 2 cups semi-sweet chocolate chips
- 1 package brownie mix (prepared)
- 1 package mini marshmallows

Brownie S’mores Pie Directions:- Preheat oven to 350 degrees.
- Line the bottom of each pie crust with 1 cup chocolate chips.
- Pour 1/2 of the prepared brownie batter into each pie crust.
- Bake approximately 25-30 minutes (check with a toothpick or fork).
- Cover pies with marshmallows and place under broiler for about one minute (until marshmallows get toasty).
- Enjoy!

Yields two pies.

Nectarine and Cream Cobbler

recipe from joythebaker.com
adapted from The Pastry Queen

This cobbler just couldn’t be easier to throw together. I used delicious golden nectarines as the filing, but feel free to use fresh raspberries, blueberries, blackberries or peaches in any combination. You can also use frozen fruit, although it should be thawed and drained before incorporated. Enjoy summer the easy way.


1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced nectarines, skins left on
1/3 cup firmly packed brown sugar

Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s good!

Pour the butter into an 8-inch or 9-inch square baking dish. Do not try a pie baking dish. I did. Overflow!

In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.

Pour the mixture on top of the melted butter. Here’s the hard part: do not stir! Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.

Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Yum! Serve warm with slightly sweetened whipped cream or vanilla ice cream.

Hershey Bar Pie

1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Directions:1. Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred. Cool slightly.

2. Fold whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings.

Keylime Pie

One 9" graham cracker crust
one 14 oz. can sweetened condensed milk
3 egg yolks (whites not needed)
1/2 cup Nellie and Joes keylime juice (or any brand)

Combine milk egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes.

Allow to stand 15 minutes before refridgerating Before serving, top with freshly whipped cream and garnish with lime slice.

Potato-Bacon Torte

Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Easier Than Apple Pie

1 refrigerated pie crust
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze

1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool
slightly before serving.

Butterscotch Pie #2

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk (I use evaporated milk)
3 large egg yolk, separate eggs (reserve whites for meringue)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 9 inch pie crust, prepared, baked and cooled

Stir brown sugar and butter in electric skillet, until butter melts and sugar dissolves. Cook 2 to 3 minutes longer on low to medium heat, stir often and turn off.

Beat egg yolks. In a large bowl, mix flour with one cup of the milk until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining one cup of milk with the egg yolk mixture..

Add the flour mixture to electric skillet mixture and cook on low to medium heat until thickened. Stir constantly. Turn off when thick and add vanilla. Stir and pour into baked 9 inch pie shell. Top with meringue.

Meringue Preheat oven to 350

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

With a mixer, (I used a hand mixer) beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

Spread meringue over slightly warm filling. Sealing to edge of crust. Then bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool.