Favorite Pastry for 9-Inch One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup lard
OR
1/3 cup plus 1 tablespoon shortening
2 tablespoons cold water (2 to 3 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).
Gather pastry into ball; shape into flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flatten pastry evenly on rim of pie plate.
Press firmly around edge with tines of fork, dipping fork into flour
occasionally to prevent sticking. Or build up edge of pastry. Place index
finger on inside of pastry edge and knuckles (or thumb and index finger)
on outside. Pinch pastry into V shape; pinch again to sharpen. Fill and
bake as directed in recipe.
For Baked Pie Shell: Heat oven to 475ş. Prick bottom and side thoroughly
with fork. Bake 8 to 10 minutes or until light brown; cool.
Yield:
“1 Crust”
Per serving: 134 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Banana Cream Pie
Favorite Pastry for 9-Inch One-Crust Pie — (see recipe)
3 medium bananas
1 (8 ounce) package cream cheese — softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Bake pie shell. Slice 2 of the bananas; arrange in pie shell. Beat cream
cheese in small mixer bowl on medium speed until light and fluffy.
Gradually beat in milk until well blended. Beat in lemon juice and
vanilla. Pour into pie shell.
Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange
on pie.
Yield:
“1 Pie”
Per serving: 437 Calories (kcal); 23g Total Fat; (46% calories from fat); 8g Protein; 51g Carbohydrate; 56mg Cholesterol; 281mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates
Favorite Pastry for 9-Inch One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup lard
OR
1/3 cup plus 1 tablespoon shortening
2 tablespoons cold water (2 to 3 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).
Gather pastry into ball; shape into flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flatten pastry evenly on rim of pie plate.
Press firmly around edge with tines of fork, dipping fork into flour
occasionally to prevent sticking. Or build up edge of pastry. Place index
finger on inside of pastry edge and knuckles (or thumb and index finger)
on outside. Pinch pastry into V shape; pinch again to sharpen. Fill and
bake as directed in recipe.
For Baked Pie Shell: Heat oven to 475ş. Prick bottom and side thoroughly
with fork. Bake 8 to 10 minutes or until light brown; cool.
Yield:
“1 Crust”
Per serving: 134 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Baked Alaska Pumpkin Pie
Favorite Pastry for 9-Inch One-Crust Pie — (see recipe)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks — slightly beaten
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
1 pint vanilla or toffee chip ice cream
Brown Sugar Meringue — (recipe follows)
BROWN SUGAR MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla
Heat oven to 425ş. Prepare pastry. Mix remaining ingredients except ice
cream and meringue. Pour into pastry-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350ş. Bake until knife
inserted in center comes out clean, about 45 minutes longer.
Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press
into waxed paper-lined pie plate, 8 × 1 1/2 inches. Freeze until solid.
Just before serving, heat oven to 500ş. Prepare Brown Sugar Meringue.
Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue
onto pie, covering ice cream completely and sealing meringue to edge of
crust. Bake until golden brown, 2 to 3 minutes. Serve immediately.
BROWN SUGAR MERINGUE:
Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not
underbeat. Beat in vanilla.
Yield:
“1 Pie”
Per serving: 424 Calories (kcal); 18g Total Fat; (37% calories from fat); 9g Protein; 58g Carbohydrate; 116mg Cholesterol; 373mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates
Favorite Pastry for 9-Inch Two-Crust Pie
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
OR
2/3 cup plus 2 tablespoons shortening
4 tablespoons cold water (4 to 5 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).
Divide pastry in half and shape into 2 flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of
pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into
fourths; cut slits so steam can escape.
Place over filling and unfold. Trim overhanging edge of pastry 1 inch from
rim of plate. Fold and roll top edge under lower edge, pressing on rim to
seal. Flatten pastry evenly on rim of pie plate. Press firmly around edge
with tines of fork, dipping fork into flour occasionally to prevent
sticking. Or build up edge of pastry. Place index finger on inside of
pastry edge and knuckles (or thumb and index finger) on outside. Pinch
pastry into V shape; pinch again to sharpen.
For Baked Pie Shell: Heat oven to 475ş. Prick bottom and side thoroughly
with fork. Bake 8 to 10 minutes or until light brown; cool.
Yield:
“2 Crusts”
Per serving: 268 Calories (kcal); 17g Total Fat; (59% calories from fat); 3g Protein; 24g Carbohydrate; 16mg Cholesterol; 267mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Applescotch Pie
5 cups thinly sliced peeled tart apples (about 5
medium)
1 cup packed brown sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup all-purpose flour*
2 tablespoons granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons margarine or butter
Favorite Pastry for 9-Inch Two-Crust Pie — (see recipe)
Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat
to boiling; reduce heat. Cover and simmer just until apples are tender, 7
to 8 minutes. Mix flour, granulated sugar and salt; stir into apple
mixture. Cook, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute; remove from heat. Stir in vanilla and margarine; cool.
Heat oven to 425ş. Prepare pastry. Turn apple mixture into pastry-lined
pie plate. Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive
browning; remove foil during last 15 minutes of baking.
Bake until crust is golden brown, 40 to 45 minutes.
Yield:
“1 Pie”
Per serving: 344 Calories (kcal); 13g Total Fat; (33% calories from fat); 2g Protein; 56g Carbohydrate; 8mg Cholesterol; 395mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates
NOTES : *If using self-rising flour, omit salt.
Favorite Pastry for 9-Inch Two-Crust Pie
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard
OR
2/3 cup plus 2 tablespoons shortening
4 tablespoons cold water (4 to 5 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).
Divide pastry in half and shape into 2 flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of
pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into
fourths; cut slits so steam can escape.
Place over filling and unfold. Trim overhanging edge of pastry 1 inch from
rim of plate. Fold and roll top edge under lower edge, pressing on rim to
seal. Flatten pastry evenly on rim of pie plate. Press firmly around edge
with tines of fork, dipping fork into flour occasionally to prevent
sticking. Or build up edge of pastry. Place index finger on inside of
pastry edge and knuckles (or thumb and index finger) on outside. Pinch
pastry into V shape; pinch again to sharpen.
For Baked Pie Shell: Heat oven to 475ş. Prick bottom and side thoroughly
with fork. Bake 8 to 10 minutes or until light brown; cool.
Yield:
“2 Crusts”
Per serving: 268 Calories (kcal); 17g Total Fat; (59% calories from fat); 3g Protein; 24g Carbohydrate; 16mg Cholesterol; 267mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Pumpkin Pie
Pat-in-the-Pan Pastry — (below)
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
Sweetened Whipped Cream — (below)
OR
1 cup frozen (thawed) whipped topping
PAT-IN-THE-PAN PASTRY
1 1/3 cups all-purpose flour
1/3 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cold water
SWEETENED WHIPPED CREAM
1/2 cup whipping (heavy) cream
1 tablespoon granulated or powdered sugar
Heat the oven to 425ş. Prepare Pat-in-the-Pan Pastry (below).
Beat the eggs slightly in a large bowl with a wire whisk or hand beater.
Beat in the sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.
To prevent spilling, place pastry-lined pie plate on oven rack before
adding filling. Carefully pour the pumpkin filling into the pie plate.
Bake 15 minutes.
Reduce the oven temperature to 350ş. Bake about 45 minutes longer or until
a knife inserted in the center comes out clean. Place pie on a wire
cooling rack after baking. If after 4 to 6 hours the pie has not been
served, cover and refrigerate it.
Serve pie with Sweetened Whipped Cream (below). Cover and refrigerate any
remaining pie up to 3 days.
PAT-IN-THE-PAN PASTRY:
Mix the flour, oil and salt with a fork in a medium bowl until all flour
is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all water is absorbed. Shape pastry into a ball, using
your hands. Press pastry in bottom and up side of pie pan.
SWEETENED WHIPPED CREAM:
Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. Serve immediately, or
continue with recipe to freeze and use later. Place waxed paper on cookie
sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze
uncovered at least 2 hours. Place frozen mounds of whipped cream in a
freezer container. Cover tightly and freeze no longer than 2 months.
____________________
Bake:
“1:00″
Per serving: 356 Calories (kcal); 19g Total Fat; (47% calories from fat); 7g Protein; 40g Carbohydrate; 80mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Essential Equipment: 9-inch pie pan; electric mixer or hand beater
Lighter Pumpkin Pie: For 2 grams of fat and 120 calories per
serving, omit Pat-in-the-Pan Pastry. Heat the oven to 350ş. Spray
9-inch pie pan with cooking spray. Use evaporated skimmed milk.
Prepare filling as directed; pour into sprayed pie pan. Bake about
45 minutes or until knife inserted in center comes out clean.
Tips
Be sure to purchase canned pumpkin, not pumpkin pie mix, for this
recipe. The pumpkin pie mix would require a different recipe.
The whipping cream will beat up more easily if the bowl and
beaters for the mixer are chilled in the refrigerator for about 20
minutes before beating.
MACARONI PIE
8 oz. box (cooked) macaroni
3 c. grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 c. sweet milk
2 eggs
1/4 c. margarine
1 tsp. sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot.
Cook 3 1/2 hours on medium heat.
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crockpot. Toss diced potato with melted butter to coat and add to crockpot; add whole kernel corn and creamed corn. Salt and pepper to taste. Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings.
Serves 4 to 6.
CROCKPOT CARAMEL PIE
Serving Size : 8
2 Packages (14 oz) bags caramels
1/4 Cup water
8 Medium apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 ½ hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.
CROCKPOT APPLE PIE
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2 c Bisquick
1 c Bisquick
1/3 c brown sugar
3 T cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
Impossible Brunch Pie
1 package frozen broccoli — cooked and drained
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese — creamed
1/2 cup Bisquick. baking mix
1/4 cup butter — melted
2 eggs
1 tomato — thinly sliced
1/4 cup Parmesan cheese — grated
Heat oven to 350 degrees.
Grease 9″ pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about
30 minutes.
Cool 5 minutes.
6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake
about 35 minutes.
Basic Pie & Tart Crusts
1. Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
2 1/2 to 3 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Optional
1/8 teaspoon baking powder (if not using, double the salt)
2. Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
9 tablespoons unsalted butter, cold
1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
3 1/2 to 4 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Optional
1/8 teaspoon baking powder (if not using, double the salt)
3. Pastry for a two-crust 9-inch pie
14 tablespoons unsalted butter, cold
2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
5 to 7 tablespoons ice water
1 tablespoon cider vinegar
Optional
• 1/4 teaspoon baking powder (if not using, double the salt)
Divide the butter into two parts, about two thirds to one third:
• For #1: 2.5 ounces and 1.5 ounces (5 tablespoons and 3 tablespoons)
• For #2: 3 ounces and 1.5 ounces (6 tablespoons and 3 tablespoons)
• For #3: 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)
• Cut the butter into 3/4-inch cubes.
• Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes.
• Place the flour, salt, and baking powder in a re-closable gallon-size freezer bag and freeze for at least 30 minutes.
Food processor method:
• Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
• Set the bag aside.
• Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
• Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (
• Toss with a fork to see it better.)
• Add the lowest amount of the ice water and the vinegar and pulse 6 times.
• Pinch a small amount of the mixture together between your fingers.
• If it does not hold together, add half the remaining water and pulse 3 times.
• Try pinching the mixture again.
If necessary, add the remaining water, pulsing 3 times to incorporate it.
The mixture will be in particles and will not hold together without being pinched.
For tiny 1-inch tartlets, omit the baking powder and allow the processing to continue just until a ball forms.
The additional mixing produces a dough that is slightly less flaky but ensures that it will not puff out of shape in the tiny molds.
Spoon the mixture into the plastic bag.
• For a double-crust pie, it is easiest to divide the mixture in half at this point.
• Holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
• Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
• For a pie shell and lattice, divide it in a ratio of two thirds: one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.
Hand method:
• Place a medium mixing bowl in the freezer to chill.
• Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them.
• Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
• Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag.
• Expel any air from the bag and close it.
• Use a rolling pin to flatten the butter into flakes.
• Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
• Transfer the mixture to the chilled bowl, scraping the sides of the bag.
• Set the bag aside.
• Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula.
• Spoon the loose mixture back into the plastic bag.
• For a double-crust pie, it is easiest to divide the mixture in half at this point.
• Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
• Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
• For a pie shell and lattice, divide it in a ratio of two thirds: one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.
Store:
Refrigerated, up to 2 days; frozen, up to 3 months.
CHICKEN OR TURKEY PIE
3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place the crockery liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
Serves 8.
DEEP DISH APPLE PIE
Sugar substitute to equal 1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. grated lemon rind
2 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 sm. apples, sliced
1 c. all purpose flour, sifted
1 tsp. salt
1/4 c. reduced calorie margarine
3 tbsp. cold water
Combine sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices. Place in 9 inch deep dish pie plate on baking dish; set aside. Combine flour and salt; cut in margarine until mixture resembles cornmeal. Blend in water with fork until all dry ingredients are moistened. Shape dough into a ball. Roll out dough on floured surface, and place on top of apple filling. Bake at 425 degrees for 35 minutes or until brown. Cut in 8 equal slices and serve.
Yields 8 servings.
Amount 1/8 of pie.
Exchange: 1 1/2 bread, 1/2 fat.
LEAN PIE CRUST
1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 c. diet margarine
Mix flour, salt and baking powder. Add margarine. Cut with pastry blender until mix does not stick to bowl. Shape in ball. Chill for 1 hour. Roll on floured board. Bake at 425 degrees for 12 minutes.
Makes 1 crust.
SUGARLESS APPLE PIE 2
6 c. red delicious apples, peeled & sliced
1 (6 oz.) can sugarless apple juice
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pastry for 2 crust pie
Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples, boil until thickened. Line pie plate with favorite pastry. Add apples. Cover with top crust, seal edges. Bake at 400 degrees until crust is browned. Note: Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg, but no cinnamon.
PINEAPPLE-CHEESE PIE
1 (24 oz.) carton cottage cheese
1 pkg. Knox gelatin
1 egg
1 sm. can crushed pineapple
3 pkgs. Sweet & Low
2 tsp. vanilla
2 tsp. lemon juice
1 tsp. rum flavor
Cinnamon
Process cottage cheese until smooth and set aside. Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes. To cottage cheese add egg, Sweet & Low, lemon juice and flavorings. Blend well. Add pineapple juice mixture and blend again. Stir pineapple into cheese mixture. Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon. Bake 30 minutes in 350 degree oven. Cool and set in refrigerator overnight.TOPPING:
1 (15 oz.) can crushed pineapple, drained
1 pkg. Sweet & Low
1 tsp. cornstarch
1 tsp. rum flavoring
To drained pineapple juice, add Sweet & Low and cornstarch. Cook on medium heat, stirring, until mixture is smooth and thick. Add crushed pineapple and rum flavoring. Cool and serve on pie.
SUGAR – FREE APPLE PIE
4 c. sliced peeled apples
1/2 c. frozen apple juice concentrate
1 tsp. cinnamon or apple pie spice
1/2 tsp. lemon juice, optional
2 tsp. tapioca or cornstarch
Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated, add lemon juice, if desired, to keep apples lighter colored. Taste 1 piece of apple to check the spice. Pour into the pastry lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 425 degrees for 40 to 45 minutes, or until golden brown. Serve warm or cold.
SUGAR-FREE STRAWBERRY PIE
1 baked pie crust
Fresh strawberries
1 box sugar-free strawberry Jello
Cool Whip
Bake pie crust for about 10 minutes at 400 degrees. Cool and layer with fresh strawberries. Mix Jello. When cool, pour Jello over strawberries. Chill until set. Cover with Cool Whip.
SWEET FREE PEACH PIE
1 1/2 c. concentrated or 12 oz. can apple juice
3 tbsp. cornstarch
1 oz. butter or margarine
1/2 tsp. cinnamon
6 pkgs. Equal sweetener
4 c. fresh or frozen peaches
Unbaked pie shell
Cookl until butter melts all ingredients. Pour in pie shell and bake at 350 degrees for 45 minutes.
PEACH PIE FOR DIABETICS
1 can unsweetened peaches
3/4 c. sugar twin
Heat in saucepan then thicken with cornstarch. Remove from heat and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Pour into unbaked pie shell; top with crust. Bake at 375 degrees until crust is brown.
PUMPKIN PIE FOR DIABETICS
2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
Cinnamon
Nutmeg to taste
Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 50 to 55 minutes or until done.
DIABETIC APPLE PIE 2
4 c. sliced apples
1/3 cup brown sugar twin
1 Tbsp. Cinnamon
½ stick oleo or margarine
Place in unbaked pie shell. Sprinkle brown sugar twin over apples; sprinkle cinnamon on top of apples and sweetener. Slice oleo thin and place over mixture. Cover with top crust and bake at 400 degrees for 45 minutes.
DIABETIC APPLE PIE
4 c. sliced apples
1/2 c. apple juice concentrate
1 1/2 tsp. flour
1/2 tbsp. lemon juice
1 tsp. Cinnamon
Mix together. Bake in double crust at 425 degrees for 40 to 45 minutes.
RAISIN PIE
1 1/2 c. raisins
1 1/2 c. water
1 tsp. vinegar
1/2 c. sugar twin
Boil raisins and add 3 tablespoons cornstarch in enough water to make like thin paste. Thicken raisins and pour into unbaked pie shell. Top with crust. Bake at 375 degrees until crust is done.
APPLE PIE COFFEE CAKE
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy – 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
DIABETIC’S PUMPKIN PIE
1 baked & cooled 9″ pie shell
2 sm. pkg. sugar-free instant vanilla pudding
2 c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell and chill until ready to serve.
Watergate Pie
1 c Flour
1 Cube soft margarine
1 1/2 c Chopped walnuts
8 oz Softened cream cheese
1 c Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistacio Pudding Or any flavor desired
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk and
spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts.
12 servings.