RED PIE RECIPES

RED LEICESTER PIE RECIPE | ALLRECIPES

Red Leicester Pie Recipe | Allrecipes image

This is a Cheese Pie that you can uses as a basis for your own variations. You could put a thin layer of pickle on the pie base before filling. Another popular variation in our family is the addition of maple cured bacon: the cheese, bacon and maple flavours produce a rich and tasty pie. It's so simple, even I can manage it!

Provided by Steve Hibbert

Categories World Cuisine European UK and Ireland English

Yield 1 - 9 inch pie

Number Of Ingredients 13

Ingredients

2?? cups all-purpose flour
salt to taste
? cup butter
? cup lard
3 tablespoons cold water
1 pound Red Leicester cheese, shredded
1 small onion, chopped
salt and pepper to taste
1 teaspoon Worcestershire sauce
2 teaspoons prepared mustard
3 eggs, beaten
2 tomatoes, chopped
1 egg, beaten

Steps:

Stir together flour and salt. Cut in butter and lard until the texture resembles bread crumbs. Stir in cold water 1 tablespoon at a time until you are able to gather the dough into a ball. Wrap in cling film, and place in the refrigerator for an hour. Do not skip the resting of the pastry, as it is vital.
Roll out one third of the dough into a circle large enough to cover the top of the pie. Cut out a circle in the middle, using a mug/cup as a guide, to make a ring. Put four small cuts radiating out from the circle in the centre of the pastry, to allow the crust to expand without cracking. Recombine the off cuts with the rest of the pastry. Roll out the rest of the pastry to fit the base and the sides of a greased pie tin. Trim off the edges to make a neat pie.
Prick the pastry in the tin with a fork, and brush with beaten egg. Bake at 375 degrees F (190 degrees C) for about 10 minutes.
Combine grated cheese, onion, 3 eggs, Worcestershire sauce, and salt and pepper. Stir well, then add the tomatoes and the mustard. Thoroughly combine the mix, and fill the baked pie casing with it. Put the circular piece of pastry over the top of the pie, and squeeze the top to the base where they meet. Brush the top of the pie with beaten egg.
Place the pie one shelf above the middle. Bake at 375 degrees F (190 degrees C) for 45 minutes. Cover the top of the pie with foil, and cook for another 7 minutes.

Nutrition Facts : Calories 500.1 calories, CarbohydrateContent 28.4 g, CholesterolContent 178.5 mg, FatContent 33.5 g, FiberContent 1.4 g, ProteinContent 21.2 g, SaturatedFatContent 19.5 g, SodiumContent 458.4 mg, SugarContent 1.8 g

RED RASPBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Raspberry Pie Recipe: How to Make It - Taste of Home image

Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.—Patricia Morrow, Mapleton, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Steps:

In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 81g carbohydrate (43g sugars, FiberContent 6g fiber), ProteinContent 3g protein.

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