Pies and Mini Pies (17 page)
1 cup flour
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
1/2 teaspoon vanilla
2 cups chopped apples
1 cup chopped nuts
Combine flour, sugar, salt and baking powder. Add eggs, vanilla, apples and nuts. Mix well. This will be a stiff batter. Spread evenly in 2 greased 8 inch pie plates. Bake for 30 to 40 minutes in 350 degrees F oven. Serve with whipped topping or ice cream.
Peanut Butter Pie
2 graham cracker pie crusts
8 ounce package cream cheese, softened
1 cup powdered sugar
1/4 cup crunchy peanut butter
1/2 cup milk
1/4 cup peanut halves
8 ounce container whipped topping
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Gradually add milk. Fold in whipped topping. Put into the pie crusts. Sprinkle tops with peanuts. Freeze.
Peanut Butter Mini Pies
Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies
2 cups graham cracker crumbs
6 tablespoons butter, melted
4 tablespoons sugar
In a bowl, mix graham cracker crumbs, butter and sugar. Form an oblong ball in your hand by squishing the dough. If the dough doesn't stay together in a ball, more butter might be needed.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Form the dough into balls about 1 1/2" in diameter. Press the balls into the bottom and up sides of muffin cups.
Bake at 325 degrees F for 8 minutes. The crusts need to cool before removing from pan. As they cool, they will form a crust.
Yield: 24 graham cracker mini crusts.
Miscellaneous Pies
Sweet Potato Chiffon Pie
1 graham cracker pie shell
2 egg whites
2 egg yolks
2 cups mashed sweet potatoes
Juice of 1/2 orange
1/2 teaspoon salt
1/2 cup milk
1/2 cup corn syrup
2 tablespoons margarine, melted
1 teaspoon grated orange rind
Beat egg whites until stiff. Combine all other ingredients. Fold in egg whites. Pour into pie shell. Bake at 350 degrees F for 35 minutes.
Sweet Potato Mini Pies
Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies
2 cups graham cracker crumbs
6 tablespoons butter, melted
4 tablespoons sugar
In a bowl, mix graham cracker crumbs, butter and sugar. Form an oblong ball in your hand by squishing the dough. If the dough doesn't stay together in a ball, more butter might be needed.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Form the dough into balls about 1 1/2" in diameter. Press the balls into the bottom and up sides of muffin cups.
Bake at 325 degrees F for 8 minutes. The crusts need to cool before removing from pan. As they cool, they will form a crust.
Yield: 24 graham cracker mini crusts.
Country Molasses Pie
1 unbaked pie shell
3/4 cup flour
1/2 cup sugar
1 tablespoon butter
1/4 teaspoon baking soda
1/4 cup boiling water
1/4 cup molasses
Combine flour and sugar. Cut in butter until very fine. Set aside. Combine baking soda, water and molasses. Beat until it becomes foamy and rises. Add the crumb mixture. Mix well. Pour into pastry-lined pie pan. Bake at 350 degrees F for 35 minutes or until set firm.
This recipe has a cake-like texture.
Country Molasses Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size.
Make the Country Molasses Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.
Mini pies bake a little faster than regular pies. Cook the mini molasses pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.
Refrigerated Pie Crust:
Cut 3" circles with a cookie cutter and shape into each muffin cup.
Chocolate Peanut Butter Ice Cream Pie
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 tablespoons sugar
2 tablespoons salted peanuts, chopped
Filling:
2 cups chocolate ice cream, slightly softened
4 cups vanilla ice cream, slightly softened
1/3 cup peanut butter
2 tablespoons salted peanuts
Chocolate syrup
Preheat oven to 350 degrees F. In a small bowl, stir together graham cracker crumbs, butter, sugar and 2 tablespoons chopped peanuts to make crust. Press into a 9 or 10 inch pie pan and up the sides. Bake for 6 to 8 minutes. Cool completely. Spread chocolate ice cream into cooled pie shell. Freeze for 30 minutes.
Meanwhile, in a large bowl, mix vanilla ice cream and peanut butter; mix well. Freeze mixture for 30 minutes. Spoon peanut butter mixture over frozen chocolate layer. Spread to edges, mounding it slightly in the middle. Sprinkle with 2 tablespoons of peanuts. Freeze for 4 to 5 hours. Let stand for 5 minutes at room temperature before serving. Drizzle with chocolate syrup to garnish before serving.
Chocolate Peanut Butter Mini Pies
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into balls for muffin cups. Spray muffin pan cups with Pam. Add sturdy strips of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 6 to 8 minutes. Fill with filling recipe above.
Mini Muffin Pan: 1-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into 24 one inch balls for mini muffin pan. Spray muffin pan cups with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 6 minutes.