Tomato Brie Pie

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Ingrients & Directions


—Crust—
1 3/4 c Flour
3/4 ts Sugar
1/4 ts Salt
1/4 c Lard; chilled, cut into
-pieces
6 tb Unsalted butter; chilled,
-cut into pieces
1 tb Ice water; up to 3 tbsp.
—Filling—
1 1/2 lb Ripe tomatoes; trimmed, not
-peeled, cut into eights,
-seeded
5 oz Brie; rind scraped off, cut
-into small pieces
2 oz Mozzarella cheese; cut into
-small cubes
1 oz Fontinella cheese; cut into
-small cubes
1/3 c Chopped fresh basil
3 lg Eggs
1/3 c Heavy cream
1/3 c Milk

Preheat oven to 350 degrees. Place flour, sugar and salt into the bowl of a
food processor fitted with the steel blade. Process 5 seconds, then add the
lard, process until the mixture is like cornmeal, about 10 seconds. Add the
butter and prcess until the mixture resembles large crumbs, about 10
seconds.Add the water 1 tablespoon at a time, pulsing quickly just until
the mixture holds together. ro;; the dough out between sheets of wax paper
to fit into a buttered 9″ pie pan. Prick the dough and flute the edges.
Bake the crust for 5-7 mins. or until it is a pale gold. Set aside. Drain
the tomatoes thoroughly on paper towels. Place the cheese cubes evenly
around the piecrust. Place the tomatoes on top of the cheese, amd top with
the basil. Beat the eggs, cream and milk and pour over the tomatoes. Place
in the oven and bake for 35-50 mins. until center is set. Allow pie to cool
10 mins. before serving.


Yields
6 Servings

Idaho’s Pinto Bean Pie

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Ingrients & Directions


1 c Mashed Pinto beans*
— (heaping measure)
1/2 c Sugar
1 c Brown sugar
1/2 c Butter
2 Eggs, beaten
Unbaked pie shell

* 1 1/2 cup cooked beans equals about 1 cup, mashed.

This pie tastes like Pecan pie and can be served with whipped cream,
non-dairy whipped topping or a scoop of ice cream.

Blend sugars, eggs and butter until creamy. Add pinto beans and blend
well. Pour into 9 inch unbaked shell. Bake at 375 F for 20 minutes, then
at 350 for an additional 25 minutes or until inserted knife comes out
clean.

Nutritional Analysis per serving: 427 Calories; 5.74 g protein, 20.5 g
fat (42% cal. from fat); 57.25 g carbohydrate; 83 mg cholesterol; 4.1 g
fiber; 264 mg sodium.


Yields
1 Pie

Old-fashioned Peach Pie

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Ingrients & Directions


3/4 c Sugar . . .
3 tb Enrichcd flour 1 Recipe Plain Pastry
1/4 ts Nutmeg or cinnamon . . .
5 c Sliced peachcs 2 tb Butter or

margarine

Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread
in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with
extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp
cdges. Bake in hot oven (400) 40 to 45 minutcs or till done. Serve
warm with whipped cream or ice cream; or pass pitcher of cream.

Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry
wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch
intervals. Fold back alternate strips to help you weave crosswise
strips over and under, placing them on the diagonal. Trim bottom
crust and lattice strips even with outer rim; seal edges. Dampen edge
lightly with water and place extra strip over it, covering ends of
lattice. Seal, crimp edge.

Tasting-Test Kitchen note: For drained canned or frozen peaches, use
only 1/3 cup sugar.

Yields
6 servings

Chocolate Birthday Pie

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Ingrients & Directions


Dwigans fwds07a
Crust
1 c Flour
1/4 ts Salt
1/4 lb Butter or margarine
3 tb Sour cream
Filling
1/2 c Butter or margarine
1 c Confectioners sugar
3 lg Egg yolks — well beaten
1 1/2 oz Unsweetened chocolate
Melted
1/2 ts Vanilla — optional
1/2 ts Rum
3 lg Egg whites — beaten stiff
1 c Heavy cream
Sugar to sweeten whipped
Cream
Grated chocolate for
Garnish

Crust: Sift the flour with the salt. Cut in the butter or margarine
with 2 knives or pastry blender until the mixture is crumbly. Add the
sour cream. Toss with afork until the mixture forms a ball. Chill 2
hours. Preheat oven to 425.

Roll out the crust to fit a 9 inch pie pan. Prick all over the bottom
and sides with a fork. bake it for 15 minutes or until just brown.
cool it on a rack.

Filling: Beat the egg whites first, then, to save washing beaters,
beat the egg yolks directly. Cream the butter and sugar well. Add the
beaten yolks, chocolate, vanilla, if desired, and rum. Mix well. Fold
in the egg whites. Whip the cream and add sugar to taste. When the
pie crust has cooled, pour in the chocolate filling. Spread the
filing with whipped cream and garnish it with grated chocolate. You
can freeze this pie up to the whipped cream stage


Yields
6 servings

Brigitte’s Chicken & Biscuit Pie

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Ingrients & Directions


2 tb Vegetable oil
1/2 Green pepper, finely minced
1/2 c Milk
1 c Cooked chicken, chunked
1 pk Refrigerator biscuits
4 Onions, sliced thin
1 cn Cream of mushroom soup
1/2 c Vegetables of your choice

1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add
undiluted soup, milk, chicken and vegetables. Mix well.

2. Turn into a 9 inch pie plate. Top with the biscuits and bake for
about 15 minutes, or until the biscuits are golden brown and the
chicken is bubbling.


Yields
4 Servings

Lemon Pie-filling Mix

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Ingrients & Directions


2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch
1 1/4 c Sugar Or To Taste 1 ts Salt

Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart
airtight container and label as Lemon Pie-filling Mix. Store in a cool dry
palce and use within 6 to 8 months.

Makes about 4 1/4 cups of mix.

Yields
1