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Quick Easy Pie Recipes
This page contains our collection of pie recipes. Many of the newer recipes in this section have been sent to us by visitors of the website.
This recipe for apple pie comes to us from Melissa Mefford of Hilliard in the United States. In her email she says, "One of the best gifts Grandma Hall ever gave me was the secret recipe to her sought after pies. I've been making it for years now and always get raves." Recipe Name: Grandma Hall's Famous Apple Pie Ingredients: Pie Filling: Grannie Smith Apples-6-8 large ones1 cup sugar Pie Crust: 3 c. flour To make your crust, combine flour and salt with fork, then cut in lard with the fork until crumbly, then in separate bowl combine egg and vinegar and water and whisk. Pour all liquid ingredients into dry and mix with fork. Add more water if crust is too dry-should form two large balls, roll out on floured surface-one for bottom crust, one for top. Peel and slice your apples into the pie dish, directly onto your crust, then combine sugar, cornstarch and cinnamon in separate bowl. Pour entire contents onto apples, then put the top crust on top. Cut a few slits in the top of the crust to allow for steam to vent. Bake covered at 325 until the juices bubble out of the vents, uncover and bake until top is golden brown-usually around 1 hour total, depending on your pie dish. The lard makes the crust flaky and the tart apples make this pie just perfect.
Peppermint-Marshmallow Ice Cream Pie
Not rated yet Try One of These Tasty Pie RecipesSweet Potato PieA no crust sweet potato pie crisp, a sweet potato pie with Bourbon cream sauce and a few others. Pumpkin Pies Cherry Pie Apple Pies Lemon Meringue Pie Recipes Pecan Pies Cheesecake Recipes Rice Pudding Recipes
Great Pie Recipes Start With Great PastryThe secret to good pastry making is all in how the cook handles the pastry. The pastry must be handled quickly and gently to obtain the flaky results that are most desirable. The flakiness is obtained when the shortening particles are surrounded and separated by the flour during mixing. When the pastry is baked the shortening melts and creates a delicate flake. If the pastry is worked slowing and roughly then the shortening begins to melt during this process and the mixture becomes a solid mass which makes for a tough crust after baking. It would also be beneficial to chill all the inredients before mixing to prevent the shortening from melting to soon. It is also a good idea to use a pastry blender or some type of cooking utensil for mixing rather than your hands as this will prevent heat transfer. A good pastry is tender and declicate with an even brown color. The pastry should not crumble and should produce layers of flat flakes piled on top of one another when broken.
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This page contains our collection of pie recipes. Many of the newer recipes in this section have been sent to us by visitors of the website.