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Posts Tagged ‘pie crust’

pecan cheesecake pie

28 Apr

Pecan pie and cheesecake all in one bite! Who could resist this?  I got this recipe from Devorah Newhaus many years ago, but like everything else, I found it on the internet with a picture!Pecan Cheesecake Pie

 

INGREDIENTS

  • 1 unbaked 9-inch pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

 

  • 1 ¼ cups chopped pecans

 

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1/4 cup sugar

 

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
  3. Pour the cream cheese mixture into piecrust.
  4. Next, chop the pecans (not too fine) and sprinkle them evenly over the cream cheese layer.
  5. In a medium bowl, combine the 1/4 cup sugar, corn syrup, 3 eggs and 1 teaspoon of vanilla.
  6. Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
  7. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
  8. Cool completely on a wire rack (about 1 hour).
  9. Serve immediately, or cover and chill up to 2 days.

photo credit: Jennifer Davick

 

 

apple-cranberry ginger pie

21 Nov

Perfect for this time of year, when fresh cranberries are in abundance, this delicious pie has just the right amount of sweetness (without being too sweet), to counteract the tartness of the cranberries.  The cranberries cook to a jewel magenta color. I served it at room temperature with whipped cream on the side.  It also slices beautifully!

INGREDIENTS

Filling:

  • 3 cups (12 oz) fresh cranberries
  • 3/4 cup apple juice
  • 1 1/3 cups sugar
  • 1/3 cup cornstarch
  • 3 medium cooking apples, such as McIntosh, Jonathan, or Golden Delicious, peeled, cored, and chopped (about 3 cups)
  • 1/2 tsp. ground ginger

Pastry:

  • 1 1/2 cups flour
  • 1/2 tsp. finely shredded orange peel
  • 1/4 tsp. salt
  • 1/2 cup shortening
  • 4 to 5 Tbsp cold water
  • sifted powdered sugar

DIRECTIONS

1.  In a medium saucepan, cook the cranberries and the apple juice, uncovered, over medium heat for 5 to 8 minutes or till cranberries begin to pop.

2.  Combine the sugar and the cornstarch; stir into the hot cranberry mixture.  Cook and stir till mixture is thick and bubbly.  Remove from heat.  Stir in the apples and ginger.  Set aside. 

3.  In a bowl, stir together the flour, orange peel and salt.  With a fork, cut in the shortening till pieces are the size of small peas.  Sprinkle 1 Tbsp of water over part of the mixture and toss with a fork.  Repeat, adding more water to the dry areas until all of the mixture is moistened.  Form the dough into a ball.

4.  On a lightly floured surface, flatten dough with your hands.  Then roll dough into a 15″ diameter circle.  Transfer dough onto a 9-inch pie plate.  Trim pastry to 1 1/2 to 2 inches beyond the edge of the pie plate*.

5.  Spread the cranberry mixture evenly in the pastry-lined pie plate.  Bring the crust up over the filling, pleating to fit.  To prevent over-browning, cover the edge of the pie with foil. 

6.  Bake in a 375 degree (preheated) oven about 15 minutes.  Remove foil from pie.  Bake for 30-35 minutes more or till pastry is golden.  Cool pie on a wire rack.  Before serving, sprinkle with powdered sugar.

*Note:  I did not trim the pastry to make an even edge.  I left it jagged, hence the uneven look.  I’ll know for next time!

Serves 8

 
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