Pineapple Pie

Ingredients:

• 4 eggs, large
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• zest and juice of 1 lime
• 2 tablespoons rum (optional)
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 cups chopped fresh pineapple
• Pie crust for one double crust 9-inch pie
• Raw sugar, for garnish

Directions:

1. Preheat the oven to 425 degrees F
2. In a large bowl, lightly beat eggs, then whisk in sugar, lime zest and juice, rum and salt. In a separate bowl, whisk together flour and butter until fully blended, then whisk them into the egg mixture. Stir in pineapple.
3. Lay bottom layer pie crust into a 9-inch pie plate. Trim the overhang to 1 inch and fill it with the pineapple mixture. Brush the rim of the pie crust with egg wash or milk.
4. Lay top layer pie crust over the pie, trim and crimp the edges as you wish. Cut slits in the top crust, paint it with either egg wash or milk and sprinkle top with raw sugar.
5. Bake pie on baking sheet for 20 minutes, rotating once halfway through. Lower the temperature to 350 degrees F, bake for another 30-40 minutes, until crust is nicely browned and fully baked.
6. Allow pie to cool completely before serving. Can be kept refrigerated for up 1 week.
7. Makes one 9-inch pie

Coconut Walnut Pie

Ingredients:

• 1 cup corn syrup
• 4 eggs, large
• 1 cup brown sugar
• 1/4 cup butter, unsalted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup  walnuts, finely chopped
• 1 cup flaked coconut
• 1 (9-inch) unbaked

Directions:

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

Pumpkin Pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

• 15 ounces Pumpkin
• 1 tbsp. Cornstarch
• 1/2 tsp. Cinnamon
• 1/2 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Allspice 
• 1/4 teaspoon Cloves
• 1/2 tsp. Salt
• 1 1/2 tbsp. Butter,unsalted, melted
• 1-12 oz. can Evaporated Milk
• 1 cup Brown sugar
• 3 Eggs, large, beaten 
• Dash lemon juice 

Directions:

1. Preheat oven to 450 degrees.
2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
4. Line a 9-inch pie plate, pour in contents.
5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.

Pear-blackberry Pie with Cardamom

The blackberries give the pie a nice color and the pear rounds out the flavor of the the berries.

Ingredients:

Filling

• 4 fresh pears, unpeeled
• 1½ cups fresh or frozen blackberries
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 cup sugar
• 1/4 cup brown sugar
• ¼ cup cornstarch
• 1 unbaked 9-inch pie shell

Crumb Topping

• 3 tablespoons sugar
• 3 tablespoons brown
• ½ cup all-purpose flour
• ½ teaspoon ground cardamom
• 2 tablespoons cold unsalted butter

Directions:

Preheat the oven to 375°F. Core and slice the pears. Mix all the filling ingredients together well. Pour into the pie shell.

Add the dry ingredients for the crumb topping to a food processor or blender, pulse to combine, then add the butter. Mix until the topping comes together into crumbs. Add to the top of the pie. Bake for 70-80 minutes and let pie cool on wire rack before serving.

Yield: one 9-inch single-crust pie.

Chocolate Pecan Pie

Ingredients

• 1 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 3 eggs, slightly beaten
• 3/4 cup dark corn syrup
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 cup pecan halves
• 1/2 cup dark chocolate chips
• 1 unbaked 9-inch pie crust

Directions

1. Heat oven to 350°F.

2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans and chocolate chips. Pour into unbaked pie crust.

3. Bake 55-60 minutes or until set. Remove from oven to wire rack. Cool completely.

Yield: 8 servings.

Related articles

• Glazed Pecans & Maple Glazed Pecans | Pottery Barn (potterybarn.com)
• Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free) (shannaward.com)
• Thanksgiving Dessert (devildiy.wordpress.com)
• Chocolate Chip Pecan Pie (kitchencalculation.wordpress.com)
• Chocolate Pecan Pie Recipe (movietelevisionnews.wordpress.com)
• Chocolate Pecan Pie Recipe (chocolatenewsandrecipes.wordpress.com)
• Pecan Pie Rugelach for Thanksgivukkah (seattleflourchild.wordpress.com)
• Chocolate Bourbon Pecan Pie (cajunmamacookinblog.com)
• Chocolate Chip Pecan Pie (barriersbooksandassociates.com)

Chocolate Pecan Pie

Ingredients:

• 1 (9 inch) unbaked pie crust
• 3 eggs, large
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder
• 1/2 teaspoon salt
• 3 tablespoons Hershey’s cocoa, special dark
• 1/3 cup butter, melted
• 1 cup dark corn syrup
• 1 cup pecan halves
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips

Directions: 

1. Preheat oven to 375° F (190 degrees C).
2. Beat  eggs, butter, sugar, salt, cocoa, espresso powder, vanilla and syrup. Stir in pecans and chocolate chips.
3. Pour mixture into pie shell.
4. Bake until set, 40 – 45  minutes. Cool.

Yield:  8 servings

 

Related articles

• De Lux Pecan Pie (familyrecipebooks.wordpress.com)
• Pecan Pie (spoonful.com)
• Coconut – Pecan Frosting (familyrecipebooks.wordpress.com)
• Frontera Grill’s Chocolate Pecan Pie Bars Recipe | Babble (babble.com)
• Southern “Traditional” Pecan Pie (southerncountrycook.wordpress.com)

Dutch Apple Berry Pie

Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ― Lauren DeStefano

Autumn is a second spring when every leaf is a flower.  ~Albert Camus

Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.  ~Stanley Horowitz

Ingredients:

• 1  homemade pie crust or 1 ready-made pie crust
• 4 med  green apples, sliced
• 1/2 cup raspberries
• 1/2 cup  blueberries
• 2 teaspoons lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons all purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar

Topping:

• 2/3 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/3 cup walnuts, finely chopped
• 1/3 cup butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Directions:

1. Preheat oven to 350° F (175 degrees C).
2. Fit pie crust into 9 inch deep dish pie plate.
3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg; pour into pie shell.
4. Prepare topping in a large bowl, combine flour, brown sugar, butter, cinnamon, allspice, ginger, cloves and nutmeg. Mix until dry and crumbly. Sprinkle evenly over fruit.
5. Bake for 40 minutes, or until topping is brown. Cool on a wire rack. 

Yield: 6-8 servings.