Back Of The Box - Pie Recipes

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Triple-Crust Peach Cobbler

Post  justmecookin on Tue Oct 14, 2008 4:46 pm

Triple-Crust Peach Cobbler

3 packages (11 ounces each) Betty Crocker pie crust mix
1 cup cold water
1 1/2 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla
2 teaspoons lemon extract
2 cans (29 ounces each) sliced peaches in syrup, undrained

Heat oven to 350. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.

Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.

Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.

Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator. Makes 12 servings

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Peach Cobbler

Post  justmecookin on Tue Oct 14, 2008 4:53 pm

Peach Cobbler

1 cup Original Bisquick mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained

Heat oven to 375. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden. Makes 6 servings

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Southern Peach Pie

Post  justmecookin on Tue Oct 14, 2008 4:58 pm

Southern Peach Pie

Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box

Filling
5 1/2 to 6 cups sliced peeled peaches (8 to 9 medium)
1 tablespoon lemon juice
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Sauce
1/4 cup sugar
1 tablespoon cornstarch
1 bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
1/2 teaspoon almond extract

Heat oven to 400. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In large bowl, gently mix peaches and lemon juice to coat.

Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture.

Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour. To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie. Makes 8 servings

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Super-Easy Fruit Pie

Post  justmecookin on Tue Oct 14, 2008 5:01 pm

Super-Easy Fruit Pie

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
2 cans (21 oz each) cherry pie filling
1 teaspoon milk
1 teaspoon sugar

Heat oven to 425. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar.

Cut slits in several places on top crust. Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving. Makes 8 servings

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Cream Cheese-Sweet Potato Pie

Post  justmecookin on Tue Oct 14, 2008 5:04 pm

Cream Cheese-Sweet Potato Pie

Cream Cheese Layer
1 package (8 oz) cream cheese, not softened
1/4 cup granulated sugar
1 egg
1 teaspoon grated orange peel

Sweet Potato Layer
1 cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
2/3 cup half-and-half
1/2 cup packed brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg

Crust
1 Pillsbury Pet-Ritz frozen deep dish pie crust

Topping
1 cup sweetened whipped cream

Place cookie sheet on oven rack. Heat oven to 350. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.

Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.

Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours. Serve pie with sweetened whipped cream. Store covered in refrigerator. Makes 8 servings

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Chocolate Dream Pie

Post  justmecookin on Tue Oct 14, 2008 6:24 pm

Chocolate Dream Pie

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
1 cup semisweet chocolate chips
2 egg yolks, slightly beaten
1 package (3 oz) cream cheese, cubed, softened
1 1/2 cups whipping cream
1 teaspoon vanilla

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly, until mixture is thickened.

Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.

In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture.

Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. Store in refrigerator. Makes 10 servings

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Perfect Apple Pie

Post  justmecookin on Tue Oct 14, 2008 6:28 pm

Perfect Apple Pie

Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box

Filling
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Heat oven to 425. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.

Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. Makes 8 servings

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Black Bottom Strawberry Cream Pie

Post  justmecookin on Tue Oct 14, 2008 6:29 pm

Black Bottom Strawberry Cream Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.

In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator. Makes 8 servings

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Oven-Fried Apple Pies

Post  justmecookin on Tue Oct 14, 2008 6:37 pm

Oven-Fried Apple Pies

1 tablespoon sugar
1/4 teaspoon cinnamon
1 (1 lb. 1.3-oz.) can Pillsbury Grands Refrigerated Extra Rich Biscuits
1 cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can)
4 teaspoons butter, melted

Heat oven to 375. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.

Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.

Bake at 375 for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm. Makes 8 pies

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Caramel Apple Pie

Post  justmecookin on Tue Oct 14, 2008 6:45 pm

Caramel Apple Pie

Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans

Filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled cooking apples (6 medium)

Topping
1/3 cup caramel ice cream topping
1/4 cup chopped pecans

Heat oven to 425. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.

In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.

Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans. Makes 8 servings

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Fluffy Key Lime Pie

Post  justmecookin on Tue Oct 14, 2008 6:47 pm

Fluffy Key Lime Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream
Sweetened whipped cream, if desired

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.

In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

Gently stir egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator. Makes 8 servings

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Fabulous Fudge Pie

Post  justmecookin on Tue Oct 14, 2008 6:49 pm

Fabulous Fudge Pie

1 Pillsbury Pet-Ritz frozen deep dish pie crust
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
3 eggs
1 package (12 oz) semisweet chocolate chips, melted
2 teaspoons instant coffee (dry)
1 teaspoon vanilla
1/2 cup all-purpose flour
1 cup coarsely chopped walnuts

Heat oven to 375. Partially bake crust 5 to 7 minutes. Meanwhile, in large bowl, beat butter and brown sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add melted chocolate, dry coffee and vanilla; mix well. Stir in flour and walnuts.

Pour mixture into partially baked crust. Bake 25 to 30 minutes or until set. Cool on cooling rack 1 1/2 hours. Serve warm with whipped cream or ice cream, if desired. Makes 10 servings

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French Silk Chocolate Pie

Post  justmecookin on Tue Oct 14, 2008 6:54 pm

French Silk Chocolate Pie

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 eggs

Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator. Makes 10 servings

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Lemon Cream Pie

Post  justmecookin on Tue Oct 14, 2008 6:57 pm

Lemon Cream Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup milk
1 box (4-serving size) lemon instant pudding and pie filling mix
1/2 cup lemon pie filling (from 15.75-oz can)
1 container (8 oz) frozen (thawed) whipped topping
Small, round multi-colored candies, if desired

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.

Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges. Makes 8 servings

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Strawberries and Cream Pie

Post  justmecookin on Tue Oct 14, 2008 7:00 pm

Strawberries and Cream Pie

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream
2 pints (4 cups) strawberries

Garnish
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.

In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.

Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator. Makes 12 servings

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Orange Cheesecake Pie

Post  justmecookin on Tue Oct 14, 2008 7:16 pm

Orange Cheesecake Pie

1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon sugar
12 oz (from two 8-oz packages) cream cheese, softened
2 containers (6 oz each) Yoplait Original mandarin orange yogurt
1/4 cup powdered sugar
1 can (6 oz) frozen orange juice concentrate, thawed
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 450. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.

Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes. In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.

Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended. Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel. Makes 8 servings

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Creamy Lime Colada Pie

Post  justmecookin on Tue Oct 14, 2008 7:18 pm

Creamy Lime Colada Pie

1 Pillsbury Pet-Ritz frozen deep dish pie crust (from 12-oz package)
1 package (3 oz) cream cheese, softened
1 box (4-serving size) coconut cream instant pudding and pie filling mix
2/3 cup milk
1 can (6 oz) frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons flaked or shredded coconut, toasted

Heat oven to 400. Bake and cool crust as directed on package for One-Crust Baked Shell. In medium bowl, beat cream cheese on medium speed until smooth. Beat in pudding mix until well blended.

Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pour into pie shell. Refrigerate at least 5 hours until set.

Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping. Cover and refrigerate any remaining pie. Makes 6 servings

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Millionaire Pie

Post  justmecookin on Tue Oct 14, 2008 7:23 pm

Millionaire Pie

1 cup sweetened, flaked coconut
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
5 tablespoons lemon juice
1 cup frozen, whipped topping, thawed
1 (6-ounce) prepared graham cracker pie crust

In large bowl, combine coconut, pineapple, pecans, Eagle Brand and lemon juice; mix well. Fold in whipped topping. Pour into prepared crust. Cover and chill four hours or overnight. Store leftovers covered in refrigerator. Makes 8 servings

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Triple-Crust Peach Cobbler

Post  justmecookin on Thu Oct 16, 2008 9:35 am

Triple-Crust Peach Cobbler

3 packages (11 ounces each) Betty Crocker pie crust mix
1 cup cold water
1 1/2 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla
2 teaspoons lemon extract
2 cans (29 ounces each) sliced peaches in syrup, undrained

Heat oven to 350. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.

Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.

Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.

Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator. Makes 12 servings

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Apple Crisp

Post  justmecookin on Thu Oct 16, 2008 9:35 am

Apple Crisp

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Heat oven to 375. Grease bottom and sides of 8-inch square pan with shortening. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream. Makes 6 servings

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Apricot-Apple Crisp

Post  justmecookin on Thu Oct 16, 2008 9:36 am

Apricot-Apple Crisp

1 1/2 cups Gold Medal all-purpose flour
1 1/2 cups packed brown sugar
1/4 cup plus 2 tablespoons butter or margarine, softened
2/3 cup chopped macadamia nuts or Other nuts
8 medium tart cooking apples, sliced
2 cups chopped dried apricots (12 ounces)
Vanilla or cinnamon ice cream, if desired

Heat oven to 350. Mix flour, sugar, butter and nuts. Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top. Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream. Makes 12 servings

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Praline Apple Crisp

Post  justmecookin on Thu Oct 16, 2008 9:37 am

Praline Apple Crisp

Apple Crisp
1 tablespoon water
1 teaspoon almond extract
6 cups sliced unpeeled tart eating apples (6 medium)
2 tablespoons Gold Medal all-purpose flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1/2 cup coarsely crushed zwieback crackers
2 tablespoons chopped pecans

Yogurt Topping
1/2 cup plain yogurt
1 teaspoon granulated sugar
1/8 teaspoon almond extract

Heat oven to 375. Spray 1 1/2-quart casserole with cooking spray. In small bowl, mix water and 1 teaspoon almond extract. In casserole, toss with apples.

In small bowl, mix flour, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in crackers and pecans. Sprinkle over apples.

Bake uncovered about 30 minutes or until topping is golden brown and apples are tender. In small bowl, mix topping ingredients until well blended. Serve warm apple crisp with topping. Makes 6 servings

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Southern Apple Crumble

Post  justmecookin on Thu Oct 16, 2008 9:38 am

Southern Apple Crumble

Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces

Topping
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

Heat oven to 300. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Makes 9 servings

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Biscuit Cobbler

Post  justmecookin on Sun Oct 26, 2008 8:45 am

Biscuit Cobbler

1 (16 oz.) package unsweetened frozen mixed berries, about 4 cups
3/4 cup sugar
1 cup Martha White Self-Rising Flour
2 tablespoons sugar
1/4 cup butter, melted
1/2 cup sour cream

Heat oven to 400. Place frozen berries in 8-inch square (2-quart) glass baking dish. Sprinkle 3/4 cup sugar over berries. Place in oven to heat for 15 minutes.

Combine flour and 2 tablespoons sugar in medium bowl; mix well. Add butter and sour cream; stir just until soft dough forms.

Remove baking dish from oven; stir to blend fruit and sugar. Drop dough by tablespoonfuls over hot fruit. Bake 25 to 30 minutes or until golden brown. Cool 15 minutes before serving. Makes 6 servings

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Buttermilk Pie

Post  justmecookin on Sun Oct 26, 2008 8:47 am

Buttermilk Pie

Crust
1 cup Martha White All-Purpose Flour
1/2 teaspoon salt
1/3 cup Crisco All-Vegetable Shortening
2 1/2 to 3 tablespoons cold water

Filling
1 1/4 cups sugar
2 tablespoons Martha White Self-Rising White Corn Meal Mix
1/2 cup butter or margarine, melted
1/3 cup buttermilk
1 teaspoon vanilla extract
3 large eggs, slightly beaten

Combine flour and salt in medium bowl; mix well. Cut in half of shortening with pastry blender or fork until mixture is fine and mealy. Cut in remaining shortening until mixture is consistency of small peas.

Sprinkle water over mixture; stir gently with fork until dough pulls away from sides of bowl. If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.

Shape dough into ball. Flatten dough ball to 1/2-inch thickness, rounding and smoothing edges. Roll out dough on floured surface to 11-inch round. Carefully roll dough around rolling pin. Unroll into a 9-inch pie pan. Fit evenly into pan. Do not stretch. Fold edges under to form standing rim; flute.

Heat oven to 350. Combine sugar and corn meal mix in medium bowl; mix well. Add butter, buttermilk, vanilla and eggs; blend well. Pour filling into crust-lined pan.

Bake 40 to 45 minutes or until knife inserted 1 inch from center comes out clean. Pie will continue to set as it cools. Cool on wire rack for 1 hour or until completely cooled. Serve at room temperature or refrigerate until serving time. Makes 8 servings

justmecookin

Number of posts : 14443
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