Great Pie!

I love this pie. It's great because if you use frozen blue berries and refrigerated pie crusts you can have all the ingredients for a great Sunday desert in your freezer.

Fruit Pie with Crumb Topping

(From MarthaStewart.com)

Ingredients

            5 cups blueberries

            3/4 to 1 cup granulated sugar

            3 tablespoons all-purpose flour

            1 tablespoon lemon juice

            1/8 teaspoon salt

            1/2 Crumb Topping

Directions

.                 Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.

.                 Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Ingredients

            1 1/2 cups all-purpose flour

            3/4 cup light-brown sugar

            1/3 cup granulated sugar

            1/4 teaspoon salt

            1/4 teaspoon cinnamon

            1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

.                 In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

.                 Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

Chocolate-Pecan Pie

I'm making this recipe for the progressive dinner. John's grandma used to make it every year. It is easy and good. But I also found a recipe at this link that I'm going to have to try:

http://allrecipes.com//Recipe/chocolate-pecan-pie-vi/Detail.aspx

It uses sweetened-condensed milk instead of corn syrup and looks awesome. Maybe I'll make it before and make a switch, if it's better.

Chocolate-Pecan Pie

From http://www.pillsbury.com/videos/pillsbury-product-videos/refrigerated-pie-crust-videos/chocolate-pecan-pie

How can pecan pie be even better? Add chocolate! It's all so easy when you use an unroll-and-fill refrigerated pie crust.

Prep Time: 25 Min

Total Time: 2 Hr 30 Min

Makes: 10

INGREDIENTS:

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup light corn syrup

1/2

cup sugar

1/4

cup butter or margarine, melted

1

teaspoon vanilla

3

eggs

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups pecan halves

10

pecan halves

1/2

cup whipping cream, whipped

User Rating: 

DIRECTIONS:

• Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
• In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
• Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

High Altitude (3500-6500 ft):

Heat oven to 350°F. Bake 50 to 55 minutes.

Nutritional Information:

1 Serving (1 Serving)

• Calories 540
• (Calories from Fat 280),

• Total Fat 32g
• (Saturated Fat 12g,
• Trans Fat 0g),
• Cholesterol 90mg;
• Sodium 180mg;
• Total Carbohydrate 59g
• (Dietary Fiber 2g,
• Sugars 33g),
• Protein 5g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 6 Fat;

Carbohydrate Choices:

• 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

• 1 envelope unflavored gelatin (1 scant tablespoon)
• 1/4 cup cold water
• 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 baked pie crusts or using a biscuit cutter cut dough and place in mini muffin tins to make mini pies.
  

Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. Spoon mixture into pie crusts and refrigerate for at least 1 hour. Top with whipped cream.