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Fresh Peach Pie

11 Jan

1 (15 oz) package refrigerated pie crust divided

5 cups peeled , sliced fresh peaches

1-1/2 tsp lemon juice

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp salt

2 TBSP butter, diced


Preheat oven to 425

place 1 pie crust into a 9 inch pie plate, according directions. place peaches in a medium bowl; sprinkle with lemon juice, toss gently. Combine granulated sugar and next 4 ingredients; sprinkle over peaches, toss gently. Spoon into pie crust, dot with butter. Cut a dime sized hole in the other pie crust and place on top of pie; fold edges under and crimp. Bake 15 minutes; shield with foil to shield from over browning. Bake 25 to 30 minutes, Cool on wire rack 1 hour.



Key Lime Pie

11 Jan

1 prepared Graham cracker crust

2 (14 oz) cans sweetened condensed milk

1 cup fresh key lime juice

2 egg whites

1/4 tsp cream tartar

2 TBSP granulated sugar


Stir together milk and lime juice until blended. Pour in pie crust. Beat egg whites and cream of tartar at high-speed  until foamy. Add sugar, 1 TBSP at a time, beating until soft peaks form 2 to 4 minutes. Spread over filling, sealing edges. Bake at 325 for 22 to 25 minutes. Cover and chill 8 hours.

German Chocolate Pecan Pie

6 Jan

1 pie crust, unbaked

1 cup firmly packed light brown sugar

½ cup light corn syrup

½ cup dark corn syrup

¼ cup butter, melted

3 large eggs

1 ½ teaspoons vanilla extract

¼ teaspoon salt

2 cups pecan halves

¾  cup semisweet chocolate morsels

1 ½ cups flaked coconut

Heat oven to 350 degrees

In s large bowl, combine brown sugar and corn syrups. Add melted butter, eggs, vanilla, and salt; whisk until well combined. Stir in pecans. Sprinkle chocolate morsels over bottom of pie crust then sprinkle coconut on top of chocolate. Spoon brown sugar mixture on top of coconut. Bake for 1 hour or until middle is set. If crust starts to brown too much, cover with foil. Cool completely before serving

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