Cookie Gift Baskets Tip & Recipe Blog

The surface of the pie can easily overcook. Be sure to check the pie after the first 10 minutes in the oven. If the surface has browned, immediately reduce heat and continue cooking as instructed. You can use either whole or low-fat buttermilk.

If using frozen piecrust, defrost the crust before baking.

• 4 large eggs, at room temperature
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 cup (1 stick) butter; melted and cooled
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 1 unbaked 9-inch deep dish pie shell
  1. Preheat the oven to 425 degrees F.
  2. In a bowl, beat the eggs with an electric mixer on medium-high speed until lemon-colored and frothy. Gradually add the sugar, beating until thick.
  3. Add the flour, melted butter, lemon juice, and vanilla, beating well after each addition.
  4. Gradually add the buttermilk, beating on low speed until thoroughly combined.
  5. Pour the filling into the pie shell. (You may have extra filling, which you can pour into individual custard cups and bake until set, if desired.) Bake 10-15 minutes, or until golden brown, then lower the oven temperature to 355 degrees F. Bake an additional35-40 minutes, or until a toothpick inserted between the center and edge of the pie comes out clean.
  6. Let the pie cool on a wire rack 10-15 minutes. Serve warm.

• 3 tablespoons cornstarch
• 2 cups pineapple juice
• 1 cup sugar
• 1/8 teaspoon salt
• 2 cups crushed pineapple
• 4 egg whites
• A baked pie shell

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6 to 8.

• 1 qt. mincemeat

• 1 granny smith apple, cored and chopped but not peeled

• Pie crust

• 1 egg, beaten with 3 tablespoons of water

Combine the mincemeat pie filling with the apple and place in the bottom of the pie crust. Spread out evenly.Cut 1/2 inch strips out of the remaining dough and lay over the filling in a lattice design. Brush lattice strips with the egg wash. Bake in a preheated 375 degree oven for 1 hour, until golden brown and bubbly.

Pastry:

• 2 cups flour
• 1 egg
• 1/4 tsp. salt
• 1/4  lb. butter
• 1/2 cup sugar
• 2 tbs. sherry

Sift together flour, sugar, and salt. Beat egg lightly. Blend all ingredients with butter in deep bowl. Gradually add enough sherry to form firm pastry. Roll in circular piece about 1/8 inches thick to fit 9 or 10 inch pie plate. Butter plate before placing pastry in it. For an even fluted standing rim, pinch edges of pastry. Cut balance of pastry in strips ½ inch wide to use as a crisscross (lattice) top.

Pistachio Filling:

• 1 pt. sweet milk
• 2 eggs
• 4 oz. pistachio nuts
• 2 oz. granulated sugar
• 3/4 cup whole wheat flour
• 1/4 tsp. nutmeg
• 1 tbs. powdered sugar
• Pinch of salt

Chop nuts medium fine. Place flour in flour in deep saucepan. Gradually blend in milk until mixture is very smooth. Add granulated sugar, beaten eggs, salt, and nutmeg. Blend thoroughly. Place over medium flame; stir constantly to prevent lumping and sticking; bring to a boil. Lower flame; cook for 10 minutes; continue stirring. Gradually add nuts. Continue stirring vigorously until all is well blended, very smooth custard. Remove from fire; cool. Pour filling into prepared pastry; place lattice strips over top. Pinch edges lightly. Bake in moderately hot oven for 45 minutes or until mixture is firm but not dry and pastry is golden brown. Remove from oven; cool.

Sprinkle with powdered sugar just before serving.

Serves 10.

• 3 cups all-purpose flour

• 1 tsp. salt

• 1/2 cup margarine

• 1/2 cup Crisco

• 1 egg

• 1 tbsp. white vinegar

• 3 to 4 tbsp. ice water

In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the margarine and shortening. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough of the ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes roll able. If using a wooden rolling pin makes sure to dust it with some flour, otherwise your dough will end up sticking to the it.

• 1 ready made graham cracker pie crust
• 1 package cream cheese, softened
• 1 can condensed milk
• 1/3 cup lemon juice from concentrate
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries
• 1 package (16 ounces) prepared strawberry glaze

In a large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust and chill for 3 hours. Top with strawberries (cut in half) and desired amount of glaze.

Pastry:

• 2 cups flour
• 2 tbs. dry sherry
• 2/3 cup butter or shortening
• 1/2 tsp. salt

Sift together flour and salt. Cut in butter or shortening; gradually add sherry. If necessary, add a little water to hold mixture firmly. Do not knead too much. Roll in circular piece about 1/8 inches thick to fit 9 or 10 inch pie plate. Butter plate before placing pastry in it. Cut balance of pastry in strips ½ inch wide to use as crisscross (lattice) top.

Filling:

• 1 1/2 lbs. ricotta
• 1/4 lb. toasted almonds
• 1 tbs. chopped citron
• 1 tsp. vanilla flavouring
• 4 eggs
• 1/3 cup granulated sugar
• 2 tbs. powdered sugar

Chop almonds fine; add ricotta and mix thoroughly. Beat eggs and granulated sugar well; add vanilla. Add to ricotta; stir until well blended and smooth.

Pour ricotta filling into prepared pastry; place lattice strips over top. Pinch edges lightly. Bake in moderately hot oven 45 minutes or until mixture is firm but not dry and pastry is golden brown. Remove from oven; cool. Sprinkle with powdered sugar just before serving.

Serves 10.

• 5 cups cooking apples, peeled and finely sliced
• 2 tsp. lemon juice
• 3 tbsp. granulated sugar
• 3 tbsp. all purpose flour
• 2 tsp. grated lemon rind
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 unbaked, 9 in. pie crust bottom

Preheat oven to 425 degrees F. Place apples into a bowl and sprinkle with lemon juice. In another bowl, combine sugar, flour, lemon rind, cinnamon and nutmeg. Mix well.Sprinkle apples with mixture and coat well.Pour into unbaked pie crust bottom.Garnish

• ¼ cup brown sugar, lightly packed
• 3 tbsp. instant oatmeal
• 3 tbsp. whole wheat flour
• 1 tsp. cinnamon
• 1 tbsp. butter
• ¼ cup plain yogurt

Mix brown sugar, oatmeal, flour and cinnamon in a bowl. Add butter and yogurt. Mix until mixture is lumpy. Spread over apples.Bake at 425 degrees F. for 15 minutes, lower heat to 350 degrees and continue baking for 30 to 35 minutes until garnish is golden. [8 servings]

• 1 pie crust
• 1 cup of raspberries, fresh or thawed
• 1 banana, sliced
• 4 eggs
• ½ cup granulated sugar
• ½ cup ground almonds
• 2 tbsp. melted butter
• 1 cup 2 % milk, warm
• 1 tsp. vanilla extract
• 2 tbsp. banana cream
• ½ cup all purpose flour
• 1 tbsp. icing sugar

Preheat oven to 300 degrees F.Place pie crust in a 9 in. pie pan and garnish with raspberries and bananas. Set aside.In a bowl mix eggs, sugar and butter. Add milk, vanilla extract, banana cream and flour. Mix well.Pour mixture over fruit and bake in oven for about 45 minutes. Let cool and sprinkle with icing sugar. [ 6 to 8 servings ].

• 1 shortbread pie crust
• 3 tablespoons cornstarch
• 1 1/3 cups water
• 1 can sweetened condensed milk
• 3 egg yolks, beatened
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted
• 2 medium bananas
• Lemon juice
• Whipped cream

In heavy saucepan, dissolve cornstarch in water, stir in milk and yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours. Top with whipped cream. Garnish with toasted coconut.