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Share your favorite pie recipes for our June 30 Recipe Box.

Just post your recipe in the comments, and you’ll be entered in our weekly cookbook drawing. Please be sure to include the number of servings in your recipe.

And don’t forget to send us your favorite recipes using sausage for next week’s Recipe Box.

Categories: General

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3 Responses

  1. Eileen Fischer says:

    From Patricia Corda of Trumbull:
    Pineapple Cream Pie
    1 ready baked crust
    1 (20-ounce) can crushed pineapple with juice
    1 (8-ounce) container sour cream
    1 small package sugar free instant vanilla pudding
    1 (8-ounce) container sugar free whipped topping, such as Cool Whip
    Mix crushed pineapple and sour cream together. Add the package of instant pudding. Mix well. Spread on the crust. Top with desired amount of whipped topping.

    From Gert Brew of Danbury:
    Peaches ‘n Cream Pie
    Makes 6 servings
    1 deep-dish pie shell
    1 (32-ounce) can sliced peaches, drained, or 3 cups fresh peaches, peeled and sliced
    2/3 cup sugar
    1/4 cup flour
    1/4 teaspoon salt
    Dash cinnamon and nutmeg
    4 drops vanilla extract
    1 cup heavy cream
    Heat oven to 400 degrees. Arrange peaches in unbaked deep-dish pie shell. Mix together remaining ingredients and pour over peaches. Bake 35 to 40 minutes. Cool, then refrigerate.
    Note: This is best made the day before serving.

  2. Eileen Fischer says:

    From Mary Ann Arlio of Trumbull:

    Glazed Pineapple Pie
    Pie crust
    1 package (2 crust) refrigerated pie crust
    3/4 cup coconut
    Filling
    1 cup sugar
    1/4 cup flour
    1/4 teaspoon salt
    1 tablespoon lemon juice
    1 tablespoon melted butter
    1 (20-ounce) can crushed pineapple, drained, reserve the liquid
    Glaze
    1/2 cup confectioners’ sugar
    1/4 teaspoon rum extract
    1-2 tablespoons reserved juice
    Heat oven to 400 degrees. Prepare pie crusts according to box directions. Line one of the crusts into a 9-inch pie plate. Sprinkle with coconut. Combine all the filling ingredients. Blend well. Spread over coconut, then top with second crust. Seal and flute edges, cutting slits in the top of the crust. Brush top crust with 1 egg beaten with 1 teaspoon water. Bake for 35 to 40 minutes. In a bowl combine glaze ingredients, adding pineapple juice until it reaches a spreading consistency. Drizzle over pie.

    From Marion Freer of Ridgefield:
    Mixed Berry Pie
    Serves 8
    1 prepared pie crust
    Filling
    3/4 cup sugar
    2 tablespoons cornstarch
    5 cups berries (blueberries, strawberries, raspberries, fresh or if frozen, thawed)
    Crumb topping
    1/2 cup rolled oats
    1 cup sugar
    3/4 cup flour
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/2 cup butter, cubed
    Heat oven to 375 degrees. Mix berries in a large bowl with sugar and cornstarch. Toss gently to mix. Place into pie crust.
    For the crumb topping combine oats, flour, sugar and spices and cut in the butter with your fingers or a pastry blender to form coarse crumbs. Top berries with crumbs. Bake 45 to 50 minutes until berries are bubbling and crumbs are a golden brown. Delicious with whipped cream.

    From Tim Clark of Milford:
    Island Paradise Pie
    1 prepared crumb pie crust for 8- or 9-inch pie
    4 cups sliced firm bananas (5-6)
    1/4 cup pineapple juice
    2 tablespoons lemon juice
    1 1/2 teaspoons grated lemon rind
    1/4 cup sugar
    1/2 teaspoon cinnamon
    1 teaspoon cornstarch
    Topping
    1/3 cup chopped macadamia nuts
    3/4 cup flour
    3/4 cup brown sugar
    3/4 teaspoon cinnamon
    6 tablespoons butter
    Heat oven to 400 degrees. Soak bananas in pineapple and lemon juice for 20 minutes. Drain and save juices. Sprinkle grated lemon rind, sugar and cinnamon over banana slices. Toss lightly and place in ready-made crumb crust. Warm reserved juices saved from marinating the bananas and thicken with cornstarch. Add to the pie. Prepare topping. Combine all the topping ingredients and with two knives or a pastry blender till lumpy, loose mixture forms. Sprinkle over bananas. Bake for 20 minutes or until crust is brown.

    From Tim Clark of Milford:
    Rum Cream Pie
    1 envelope unflavored gelatin
    1/2 cup cold water
    5 egg yolks
    1 cup sugar
    1/3 cup dark rum
    1 1/2 cups heavy whipping cream
    Unsweetened chocolate
    1 prepared crumb pie crust
    In a saucepan, soften the gelatin in 1/2 cup cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture; cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold into the gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top of the pie before serving.

    From Lucille Terenzio of Stamford:
    Peach-a-Berry Pie
    Serves 8-10
    Crust
    2 1/2 cups flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup cold, unsalted butter, cubed
    1 egg
    1 tablespoon ice water, optional
    Filling
    6 cups peeled, sliced peaches (about 3 pounds)
    2 cups blueberries
    1 cup sugar
    3 tablespoons fresh lemon juice (about 1 large lemon)
    2 tablespoons cornstarch
    1 more tablespoon butter
    2 tablespoons half-and-half, for brushing
    1 tablespoon sugar
    1 teaspoon cinnamon
    In a food processor, place flour, sugar, salt and butter. Pulse to combine. Add egg, pulse until mixture forms a ball, adding ice water, if necessary. Turn onto a floured board, divide in half. If processor is not available, combine dry ingredients, cut in butter and add egg and ice water until mixture holds together. Divide dough in half. Roll one half, then line a 9-inch pie plate, prick with fork, weigh down with weights (can use dried kidney beans) and bake in 450-degree oven for 4 minutes. Remove from oven and cool slightly. In a large bowl combine peaches, blueberries, sugar, lemon juice and cornstarch, toss to combine thoroughly, pour into cooled crust. Dot with tablespoon butter. Roll out second half of pastry. Cut into wide strips and place, lattice style onto fruit. Seal and flute edges. Brush top with half-and-half; combine sugar and cinnamon and sprinkle over crust. Place on a flat baking sheet to catch drippings and bake at 450 degrees for 10 minutes. Reduce heat to 350 and continue baking until crust is golden brown and fruit is bubbly, about 40-45 minutes. Allow to cool completely before serving.

    From Mary Ellen Fabricatore of Stamford:
    Double Layer Chocolate Pie
    Makes 8 servings
    4 ounces cream cheese, softened
    1 tablespoon milk or half-and-half
    1 tablespoon sugar
    1 (8-ounce) tub frozen whipped topping, thawed
    1 prepared chocolate-flavored crumb crust
    2 cups cold milk or half-and-half
    2 (4-serve) packages chocolate flavored instant pudding and pie filling
    Mix cream cheese and 1 tablespoon milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread onto bottom of crust. Pour 2 cups milk into a bowl and add pudding mixes. Beat with wire whisk until well blended. Mixture will be thick. Immediately stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped topping, if desired.

    From Ellie Potter of Danbury:
    Double Good Blueberry Pie
    Serves 8
    1 baked 9-inch pie shell
    3/4 cup sugar
    3 tablespoons cornstarch
    1/8 teaspoon salt
    1/4 cup water
    4 cups blueberries
    1 tablespoon butter
    1 tablespoon lemon juice
    Whipped cream
    Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil and is thick and clear. (Mixture will be quite thick.) Remove from heat and stir in butter and lemon juice. Place remaining 2 cups raw blueberries in pie shell. Top with cooked berry mixture. Chill. Garnish with whipped cream.

    From Ellie Potter of Danbury:
    Raspberry Pie
    Serves 8
    1 baked 9-inch pie shell
    4 cups fresh raspberries
    1/4 cup water
    1 cup sugar
    2 tablespoons cornstarch
    Cook 1 cup raspberries with water, sugar and cornstarch in a saucepan. Boil gently until thickened. Mix in remaining 3 cups raspberries and pour into baked pie shell. Chill before serving. Top with whipped cream, if desired.

  3. Eileen Fischer says:

    From Louise DePalma of Shelton:

    Lemon Cloud Pie
    1 (9-inch) baked pastry shell
    1 (14 ounce) can sweetened condensed milk
    ½ cup lemon juice from concentrate
    1 cup (1/2 pint) whipping cream or prepared whipped topping, such as Cool Whip
    In medium bowl, stir together sweetened condensed milk and lemon juice. Fold in Cool Whip or whipped cream. Pour into pastry shell. Chill at least 3 hours before serving.

    Chocolate Banana Pudding Pie
    4 squares semi-sweet chocolate
    2 tablespoons milk
    1 tablespoon butter
    1 prepared graham cracker crumb crust
    2 medium bananas, sliced
    2 ¾ cups milk
    2 packages (4 serving size) vanilla or banana cream flavor instant pudding and pie filling (vanilla flavor sugar-free, reduced- calorie pudding may be used)
    1 ½ cups prepared whipped topping, such as Cool Whip
    Microwave chocolate, milk and butter in medium bowl on high 1 to 1½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly on crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate 4 hours or until set.