Post by Deleted on Nov 5, 2013 17:43:09 GMT
It's full swing Fall now and nearing Thanksgiving, so it is officially pie season. I will spare you a Pecan or Pumpkin Pie recipe since you can get those on the package of corn syrup and on a can of pumpkin pie filling.
Sweet Potato Pie
Ingredients:
1 1/2 Cups Sweet Potato - Peeled & 1" cubes
1 1/4 Cups Fat-Free Vanilla Yogurt
3/4 Cup Brown Sugar
5 Egg Yolks
1/2 Tea Cinnamon
1/4 Tea Nutmeg
Pie Crust
Directions:
Steam the Sweet Potato cubes for 20 minutes to cook. Combine All Ingredients in order and mix. Pour into Pie Crust and bake for 50-55 minutes at 350*.
Notes:
Pie sets at 160-180* internal temperature. Center will be wobbly when removed from the oven.
Apple Pie
Ingredients:
½ Cup Sugar
¾ Cup Brown Sugar
¼ Cup Cornstarch
2 Tea Cinnamon
¼ Tea Allspice
¼ Tea Cloves
¼ Tea Nutmeg
1 Cup Water
2.3 lbs Apples – Peeled & Sliced
Pie Crust
Directions:
Combine Sugar, ½ Cup Brown Sugar, Cornstarch, 1 Tea Cinnamon, Allspice, Cloves, Nutmeg and Water in a medium pot, then add the Apples. Bring to a boil, stirring frequently, until thickened; cover and simmer for 8 minutes. Pour into Pie Crust and bake for 45 minutes at 375*.
Notes:
Makes 8 servings.
I always make with a crumb topping personally.
Ok you're getting a Pumpkin Pie recipe anyway, this one is for using non-canned stuff - totally different texture to it, lighter and subtler flavor.
To work with fresh pumpkin - cut the pumpkin in half, scoop out the seeds as usual, put about an inch of water into a baking pan and lay the pumpkin face-down in it. Bake at 350* until it gets soft. 45 minutes will do for a small pumpkin, upwards of 90 for a larger one - best to use small ones. Scoop out the insides.
Pumpkin Pie - Fresh
Ingredients:
1 1/2 Cups Cooked Pumpkin - Pureed (smoother texture)
6 Tbl Honey
1 1/2 Tbl Molasses
1 1/2 Tea Cinnamon
1/4 Tea Cloves
1/4 Tea Ginger
1 Tea Salt
2 Eggs - Beaten
6 oz Evaporated Milk (Do not confuse with condensed milk)
Pie Crust
Directions:
Mix together All Ingredients in the order listed. Pour into Pie Crust. Bake at 450* for 10 minutes then at 350* for 40 minutes. Pie is done when inserted knife comes out clean.
Notes:
Sweet Potato Pie
Ingredients:
1 1/2 Cups Sweet Potato - Peeled & 1" cubes
1 1/4 Cups Fat-Free Vanilla Yogurt
3/4 Cup Brown Sugar
5 Egg Yolks
1/2 Tea Cinnamon
1/4 Tea Nutmeg
Pie Crust
Directions:
Steam the Sweet Potato cubes for 20 minutes to cook. Combine All Ingredients in order and mix. Pour into Pie Crust and bake for 50-55 minutes at 350*.
Notes:
Pie sets at 160-180* internal temperature. Center will be wobbly when removed from the oven.
Apple Pie
Ingredients:
½ Cup Sugar
¾ Cup Brown Sugar
¼ Cup Cornstarch
2 Tea Cinnamon
¼ Tea Allspice
¼ Tea Cloves
¼ Tea Nutmeg
1 Cup Water
2.3 lbs Apples – Peeled & Sliced
Pie Crust
Directions:
Combine Sugar, ½ Cup Brown Sugar, Cornstarch, 1 Tea Cinnamon, Allspice, Cloves, Nutmeg and Water in a medium pot, then add the Apples. Bring to a boil, stirring frequently, until thickened; cover and simmer for 8 minutes. Pour into Pie Crust and bake for 45 minutes at 375*.
Notes:
Makes 8 servings.
I always make with a crumb topping personally.
Ok you're getting a Pumpkin Pie recipe anyway, this one is for using non-canned stuff - totally different texture to it, lighter and subtler flavor.
To work with fresh pumpkin - cut the pumpkin in half, scoop out the seeds as usual, put about an inch of water into a baking pan and lay the pumpkin face-down in it. Bake at 350* until it gets soft. 45 minutes will do for a small pumpkin, upwards of 90 for a larger one - best to use small ones. Scoop out the insides.
Pumpkin Pie - Fresh
Ingredients:
1 1/2 Cups Cooked Pumpkin - Pureed (smoother texture)
6 Tbl Honey
1 1/2 Tbl Molasses
1 1/2 Tea Cinnamon
1/4 Tea Cloves
1/4 Tea Ginger
1 Tea Salt
2 Eggs - Beaten
6 oz Evaporated Milk (Do not confuse with condensed milk)
Pie Crust
Directions:
Mix together All Ingredients in the order listed. Pour into Pie Crust. Bake at 450* for 10 minutes then at 350* for 40 minutes. Pie is done when inserted knife comes out clean.
Notes: