Tomato Pie

(I have not tried this yet..not a typical Northern dish, this one comes from a friend in Mississippi so I hope if you give it a whirl before  I do you will leave a comment and tell me what you thought!)

1 9 inch pie shell, check out my pie crust recipe here.
7 ripe tomatoes, sliced
1 purple onion, sliced
1/2 c mayonaise
1/3 c shredded mozzarella cheese (or cheese of your choice)
1/3 c grated Parmesan cheese
black pepper to taste
cayenne pepper to taste (opt)
2 Tbs finely minced jalapeno pepper - adjust to taste preference!
Garnish with fresh basil and/or oregano

Preheat oven to 350
bake pastry shell until browned, 8-10 min
slice onion and place in bottom of pie crust, slice tomatoes and arrange over onions. Add peppers to taste.
In bowl, combine cheeses, and mayo and jalapenos, spread over pie evenly. Return to oven for 20-25 min or until golden, top with fresh herbs.

Mini PIes

I first saw these mini pies at Stone Gable, since then they keep popping up so I had to give them a whirl.
Grease 12 wide mouth 1/2 pint jars.

 Press pie crust mix, about 2 Tbs on bottom and up sides.

Prepare pie filling like you would normally.
I did a simple apple and a mixed berry.
Toss with sugar, cinnamon etc. Dot with butter and place top crust over, sealing edges well.
Place on cookie sheet and bake at 350 for 40-50 min or until pies are done.

 

Serve warm or cool. 

Double Chocolate Cream Pie

Crust:
1 c reduced calorie vanilla wafer crumbs, (about 30)
2 Tbs butter, melted and cooled
1 large egg white, lightly beaten

Combine and press into bottom of 9 inch pie plate that has been coated with cooking spray. Bake at 350 for 12 min. Cool.

Filling:
3/4 c sugar
1/4 c unsweetened cocoa
3 Tbs cornstarch
1/8 tsp salt
2 c 1% low fat milk
1 large egg, lightly beaten
1 1/2 oz chocolate, grated
1 tsp. vanilla
1/2 c fat free whipped topping or meringue for one pie.
Combine sugar, cocoa, cornstarch, salt and milk in medium saucepan, stir well with a whisk. Cook stirring constantly for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup of hot mixture to egg, stir well and add heated egg to pan, cook 2 min or until thickened, stirring constantly.

Remove from heat and add chocolate, stir until smooth, add vanilla. Spoon into crust and top with sprayed sheet of Saran Wrap. (This will prevent an unwanted skin from forming)

Let cool and serve with cool whip
OR....
Make meringue and place on hot pie, return to oven  until meringue is browned.


Optional
Meringue:
3 egg whites
1 tsp vanilla
1/2 c sugar
whisk eggs whites until soft peaks form, slowly add vanilla, then add sugar, whisk until stiff peaks form. ( you may use electric mixer)
  Bake 10-15 min or until top is golden.


Recipe from "the best of Coking Light"
per 1/8 recipe, with whipped topping option
calories 265
fat 7.3 g
protein 4.8g
carb 44.8 g
fiber 0.3 g
chol 38 mg
iron 1.2 mg
sodium 237 mg
You may make pie with traditional pie crust or graham cracker crust, nutritional values will change.

Rustic Apple Tart

Place one pie crust onto a lightly sprayed baking sheet or a stone.

Peel and core 5 large apples, slice and toss with 2 Tbs lemon juice to avoid browning.

Stir in 1/4 to 1/2 c sugar

2 tsp. cinnamon

1/2 tsp nutmeg

dash of cloves

Place apple mix onto center of crust and fold up 1 1/2 inches of crust, pinching along the way, dot with butter.

Bake at 350 for 45-55 min, or until apples test done. Serve with whip cream or ice cream or try drizzling with caramel sauce.

Strawberry Glaze

Glaze for strawberry pie.

Cook 3/4 c sliced strawberries with 2 c water, when berries are soft, mash and then strain juice, place back into pot, dis-guard strawberries. Mix in 1 1/2 c sugar 6 Tbs corn starch and cook until bubbly an thick. Add 2-3 drops red food coloring. 

This is a large recipe, it will make one hefty pie or two average pies. Mix in strawberries and fill a baked pie crust, allow to cool in fridge 2-3 hours for best results.

Pumpkin Pie

This is the traditional pumpkin pie recipe found on Libby's canned pumpkin.

3/4 c sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 large eggs

1 can pumpkin (15 oz)

1 can evaporated milk (12 oz)

1 unbaked pie crust or see Never Fail Pie Crusts 

Mix sugar, salt  and spices, beat in eggs. Stir in pumpkin and milk, pour into pie shell. Bake at 425 for 15 min then reduce oven temp to 350 and bake another 40-50 min until center is set.

Pecan Pie

Crust:

1 1/2 c flour

pinch salt

7 Tbs butter

4-5 Tbs cold water

cut butter into flour and salt, add water,knead until blended refrigerate 1 hour, roll out on floured surface.makes 1 crust 

  * note see Never Fail Pie Crust recipe also

Filling:

4 eggs

1 c dark corn syrup

3/4 c sugar

1/3 c butter, melted

pinch of salt

1 tsp vanilla

1 c chopped pecans

3/4 c pecan halves      (you may simply add 1 3/4 c pecan halves)

Beat eggs, add rest of ingredients ,mix until smooth- using the 1 c of pecans. Pour into crust, top with remaining 3/4 c pecans- arranging evenly. Bake at 350 for 50 min.  Cover loosely with foil the last 20 minutes to avoid over browning.

Peanut Butter Pie

1 pk (8oz) softened cream cheese

1 c plus 2 Tbs creamy peanut butter, divided

1/2 c sugar

1 12oz carton cool whip

1 crumb crust

2/3 c plus 2 Tbs hot fudge topping, divided

In large bowl beat cream cheese until smooth, add 1 c peanut butter and sugar, mix well. Fold in 3 c cool whip and spoon into crust. Microwave hot fudge 30 sec pour over pie, refrigerate 2 hours. spread remaining cool whip on top. Drizzle with warmed remaining peanut butter and hot fudge. 

Never Fail Pie Crusts

1 1/4 c crisco

3 c flour

1 tsp salt

1 egg, well beaten

5 Tbs water

1 Tbs vinegar

cut crisco into flour and salt, combine egg, water and vinegar, pour into flour

blend until moist. Makes 4-5 crusts.

This was my grandma's crust, it is light and she always said if you didn't get 5 crusts, you rolled them too thick.

Tip:

when rolling crusts chill your dough taker out enough for one crust at a time and leave remaining mixture in the fridge wrapped in plastic wrap.

use enough flour so your dough wont stick but use as little as possible and brush off excess with a pastry brush.

If you have a pastry cloth with board and rolling pin covers it will make it even easier. work  enough flour into cloths before rolling out (approx 1/4 to 1/2 c)