On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> wrote:
>I went to the store for ingredients this afternoon and got a big can
>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>and two cans of dessert peaches to drain and use in a peach pie. There
>are going to be 20+ people there for the weekend so I need a couple
>more pies to make! Help me out please...
All tried, tested, and devoured:
Pumpkin Pecan Pie
Sour Cream Apple Pie
Cheesecake-Pecan Pie
* Exported from MasterCook *
Pumpkin Pecan Pie
Recipe By :Libby's
Serving Size : 8 Preparation Time :0:00
Categories : pies-crusts Thanksgiving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN LAYER
1 pie crust (9 inch) -- unbaked
1 cup canned pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
PREHEAT oven to 350° F.
FOR PUMPKIN LAYER
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
well. Spread over bottom of pie shell.
FOR PECAN LAYER
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
bowl; stir in nuts. Spoon over pumpkin layer.
BAKE for 50 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Cuisine:
"American - South"
Source:
"www.verybestbaking.com"
- - - - - - - - - - - - - - - - - - -
NOTES : November 28, 2002
The pumpkin-pecan pie was to-die-for. As soon as I digest some of
what's already in my stomach, I'm gonna bombard myself with another
slice of pie. It tastes primarily like a pecan pie, but with a
delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
Spice). A definite keeper!
* Exported from MasterCook *
Sour Cream Apple Pie
Recipe By
amsel
Serving Size : 0 Preparation Time :0:00
Categories : fruits pies-crusts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices
1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
45 minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.
Cuisine:
"American"
Source:
"Pat Zastera (Damsel's Mom)"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cheesecake-Pecan Pie
Recipe By
amsel
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes Easter
pies-crusts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).
Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.
Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).
Preheat oven to 350°F.
Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.
Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.
Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.
VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.
- - - - - - - - - - - - - - - - - - -
NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!
--
Wash away the gray to respond.