HOW TO MAKE CHERRY PIE FILLING FROM SCRATCH RECIPES
CLASSIC PUMPKIN PIE RECIPE: HOW TO MAKE IT
Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of waxed paper into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 40g carbohydrate (26g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
FAVORITE BANANA CREAM PIE RECIPE: HOW TO MAKE IT
Homemade banana cream pie recipe is my mom’s specialty. This dreamy dessert has a wonderful banana flavor, looks pretty and cuts easily, too. —Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
Nutrition Facts : Calories 521 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 406mg sodium, CarbohydrateContent 57g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking. The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe, or store-bought pie crust.
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CLASSIC PUMPKIN PIE RECIPE: HOW TO MAKE IT
Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Desserts
Calories 249 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Desserts
Calories 249 calories per serving
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of waxed paper into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
See details
FAVORITE BANANA CREAM PIE RECIPE: HOW TO MAKE IT
Homemade banana cream pie recipe is my mom’s specialty. This dreamy dessert has a wonderful banana flavor, looks pretty and cuts easily, too. —Jodi Grable, Springfield, Missouri
From tasteofhome.com
Reviews 4.1
Total Time 25 minutes
Category Desserts
Calories 521 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 25 minutes
Category Desserts
Calories 521 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
See details
EASY STRAWBERRY PIE RECIPE - HOW TO MAKE STRAWBERRY PIE
Our easy strawberry pie has a baked pie crust loaded with fresh strawberries mixed in a homemade strawberry puree. Chill it and dollop with whipped cream!
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Total Time 5 hours 30 minutes
Category bridal shower, Easter, Father's Day, Fourth of July, Mother's Day, spring, baking, comfort food, dessert, fruit
- For the crust: Bake one refrigerated pie crust according to package directions. Let it cool completely.
See details
EASY HOMEMADE BLUEBERRY PIE - INSPIRED TASTE
Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking. The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe, or store-bought pie crust.
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- Cool 2 to 3 hours before cutting to allow filling to set.
See details
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CHERRY PIE FILLING RECIPE | ALLRECIPES
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I have a dwarf pie cherry tree and this was a perfect recipe to make a pie from sratch. Its easy after pitting all those berries and my pie was delicous. I did add about 2t. of lemon jucie, a capful of …
From allrecipes.com
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Nov 11, 2019 · Make Ahead and Freezing Berry Pie: To make ahead: This pie can be prepared completely 1 day a head of time. You can also prepare the filling up to 3 months ahead of time and store it in the freezer. Thaw it overnight in the refrigerator before pouring in unbaked pie crust. To freeze: You can freeze the baked pie …
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Jan 01, 2021 · 2 Ingredient Recipes are kind of my thing. Sure I like days of baking from scratch and creating epic homemade desserts but there are days that a quick and easy dessert is needed. This Cinnamon Roll Apple Bake needs 2 things...refrigerator Cinnamon rolls and a can of apple pie filling…
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