Welcome to Gaia! ::

As a huge fan of anything pumpkin, and a lover of apple pies, to boot...I can say that while I haven't tried it yet, I WILL be trying this pie one day soon--it looks amazing! recipe pilfered from Tidy Mom.

It's Apple Butter Pumpkin Pie with Streusel Topping *w*
Ingredients:
1 Pillsbury refrigerated Pie Crust
1 cup solid pack pumpkin
1 cup LUCKY LEAF ® APPLE BUTTER
1/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup undiluted evaporated milk
Streusel:
3 tablespoons butter
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup chopped pecans

Method:
1. Preheat oven to 375.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
3. In large bowl combine filling ingredients in order given
4. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
5. Pour filling into into crust lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
6. Remove pie from oven and sprinkle Streusel over pie filling .
7. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
8. Cool completely, about 1 hour.

If I win, please use the following info for my box:

3 C huckleberries (fresh or frozen)
1-1/2 C rhubarb
1/2 C applesauce w/cinnamon
1/2 C cornsharch (add a bit of water if huckleberries are fresh, not frozen)
1/4 t nutmeg
1/4 t cloves
1/4 t vanilla
1/4 t rum
dash lemon juice

Mix ingredients together, simmer on the stove until thickened.
Place mixture into a double pie crust. Sprinkle sugar on top of pie.
Place on cookie sheet or, preferably, a pizza pan with holes in it and then place foil on top of the pizza pan.
Bake at 350 degrees for about 20 minutes. Turn off heat and let set in oven for 5 to 10 minutes more.
Remove from oven. Let cool.

If I win, please use the following info for my box:


---

I literally could not find another recipe for this pie. What the heck. Anyway, huckleberries and rhubarb pies are both awesome, and combined they are awesome, and they are my favorite. So here.

Ooey Gooey Caramel Pie

10 inch graham cracker pie shell
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup brown sugar
3 eggs
½ teaspoon vanilla extract
1/4 teaspoon salt

Preparation:
Preheat the oven to 350 degrees F. In a medium saucepan, combine caramels, butter and milk. Cook over low heat. Do not stir with a plastic spoon. Stir frequently until mixture is smooth. Remove from heat.
In a large bowl, combine sugar, eggs, vanilla, and salt.
Gradually add the caramel mixture. Stir well.
Pour mixture into pie crust. Bake for 45 minutes. Remove from oven. Refrigerate. Follow next two steps right before serving slices.

Whipped Topping
7 ounce can Reddi whip®

Preparation:
Place a single layer of Reddi whip® topping over each pie slice when it is served. Placing whipped topping on the pie before serving time will result in the whipped topping melting before it is needed.

Toppings
2 tablespoons mini chocolate chips
2 tablespoons pecan chips

Preparation:
Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.

Tip: To slow down the browning of a pie during baking, wrap strips of aluminum foil around the edge of the pie. Use this technique to prevent an extra golden brown crust.


If I win, please use the following info for my box:

Pink Lemonade Pie

This recipe is made in three parts: a graham cracker crust, a lemonade (or other juice concentrate), and cream cheese filling, and a whipped cream topping.

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)

For the Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor Red Red food coloring or equal

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

For the Topping

1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns pink.
Whip the cream until stiff, adding the sugar and vanilla in the process.
Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.

If I win, please use the following info for my box:

HOW TO MAKE BUKO PANDAN PIE:

INGREDIENTS:

• 9" or 10" ready made pie crust

Filling:

• 3 cups fresh young coconut meat, sliced
  
• 1/2 cup coconut juice
  
• 1 cup sugar
  
• 1/3 cup cornstarch
  
• 1/2 cup evaporated milk
  
• 1 tbsp. butter
  
• 1 tsp. vanilla extract

Pandan Gelatin

• 1 pack green Alsa gulaman
  
• 1 tsp. pandan essence
  
• 1 cup whipped cream

• Buy 3 young coconuts and let your Buko Vendor husked and crack the coconut in half.
  
• Reserve the coconut juice in a pitcher.
  
• Clean coconut halves with running water, and let it drain for a minute.
  
• Using a spoon, scrape all coconut meat out from the shell carefully to avoid the brown skin as it gives it a bitter taste.
  
• Put scraped coconut meat in a clean bowl and set aside.

To prepare the filling

• Combine coconut juice, sugar, cornstarch and evaporated milk in a big saucepan.
  
• Stir until the sugar and cornstarch dissolves.
  
• Turn on the fire to a medium heat until mixture starts to boil.
  
• Add the coconut meat and stir constantly until slightly thickens.
  
• Turn the heat to low then add the butter and vanilla extract.
  
• Stir until the mixture becomes smooth and glossy.
  
• Turn the fire off.
  
• Let it cool for about 5 minutes before pouring on a prepared baked crust.
  
• Flatten it evenly with a spatula, and chill for 15 minutes.
  
• In a saucepan, cook the Alsa gulaman or any gelatin according to package with less water for a firmer result.
  
• Add pandan essence and stir.
  
• Let it cool for a couple minutes and pour on top of your chilled buko pie.
  
• Refrigerate pie for another minute or until the gelatin sets.
  
• If desired, you can add whipped cream to decorate your pie before serving.

If I win, please use the following info for my box:

Mini Chicken Pies
(makes 6 chicken pies with little leftover fillings)

Pastry:
125gm plain flour, sifted
75gm cold butter
1/2 tbsp sugar
a pinch of salt
1/2 egg yolk
1-2 tbsp cold water

Filling:
1tbsp oil
50gm mixed vegetables
50-70 ml water
1 medium onion, diced
150gm chicken breast meat, diced
130gm potatoes, boiled, peeled and diced
1/2 can mushrooms (can use fresh ones)

Seasoning:
1tsp salt to taste
1 tsp sugar
some black pepper
1 tbsp cornstarch + 2 tbsp water for thickening

Glazing:
1/2 egg + a little salt, lightly beaten

Method:
1. To make the pastry: Put all ingredients (except egg yolk and water) into a mixing bowl and mix to a crumble.
Add in egg yolk, water and mix into a soft dough. Keep dough in the fridge and rest for 30 minutes.

2. To make the filling: Heat up oil in wok, fry the onion until soft. Add chicken meat, mixed veggies, mushrooms,
fry for a while to break up chicken. Add in potatoes, water and cook for about 5 minutes. Add in sugar, salt and
black pepper. Add in the cornstarch and stir to thicken mixture. Taste and leave to cool for later use.

3. Take some dough and press into pie or tart cases. Poke hole on the base using a fork, place filling on top and
press firmly. Cut another piece of dough to cover the top. Using a fork, poke a few more times on the cover of
the pie and glaze with beaten egg.

4. Bake in a preheated oven at 180C/356F for 30 minutes.



I never really baked pies.. I only do egg tarts and apple turnovers. Everything else i've attempted turned burnt
and unedible >.>;; this seems doable to make since it doesn't ask for fancy ingredients or tools. I'm bringing
this recipe to my aunt's place this winter. She's my in-kitchen supervisor lol.


If I win, please use the following info for my box:

Double baked apple pies
(closest picture I could find and the recipie I based this from before I started making these w/ my own s**t added in)


What you need:
-One large cupcake tin
-knife (must be sharp enough to cleanly slice apple)
-rolling pin
-spatula
-measuring spoons
-large bowl
-paper towel (alt)
-non stick spray (alt)
-cupcake cups (alt-if used, DOUBLE UP THE CUPS when placing in tin)

--Pie crust dough (hand made works best)
--Applebutter (might be hard to find, in the event you can't locate, nutella, penutbutter or another sweet well paired spread can suffice)
--cinnamon
--nutmeg
--granny smith apples (small-however many you intend to make)
- flour
-salt
-butter (one stick, room temp)
-lemon juice
-sugar

Read all before starting because thats what you should do all the time.

1) Coat the cupcake tin with butter and paper towel or non stick spray (if using cupcake cups, do not worry about coating the cups themselves)
--(alt) if using cupcake cups place: in tin, be sure to put at least two cups as the pies will be very thick
2) Cut the tops of the apples off, removing the stem. Discard stem but save any chunks of apple that can be used in the pie (skin removed)
3) Hollow out the apple, leaving enough on the sides and bottom so they are not flimsy/weak. discard core, save the 'guts' in large bowl.
4) using small knife, remove the bottom of the apple- only the part that is inedible/the part that connects to the core and is kinda gross. Discard.
5) Taking pie dough cover the cupcake tin slots with1/2 cm thick layer. Place apples into this 'pie'- if the apple doesn't fit? MAKE IT FIT. The mold is what will keep the apple in place while it bakes. Make sure that the bottom of the cups have 1/2 cm thickness MINIMUM. Cover any shown skin of the apple with same layer of dough, wrap over edge if needed.
6) In large bowl, add pinch of salt, 1/4 tsp lemon juice (mixed before adding dry ingredients), 1/2 tsp nutmeg, 1 tsp cinnamon, and flour- JUST enough flour to coat the apple guts. Add a bit of sugar if you desire super sweet pies I guess. (not recommended) the ratio of lemon juice/nutmeg/cinnamon should be fairly even unless you go over 1tsp lemon juice. at that point, cut back on lemon juice, as it's purpose is to draw out the apple flavor and keep the apple 'fresh'. Too much will alter the flavor. Mix until the apple guts are coated evenly. The mixture shouldn't be dry but rather sticky. This is why we have a spatula (unless you like using your hands I won't judge)
7) In the empty apple pies, add roughly one spoonful of apple butter (or spread of choice) to the bottom.
8.) Fill the apple pies with filling. DO NOT OVERFILL OR TRY TO STUFF THEM SO THE APPLE ITSELF BREAKS UNLESS YOU LIKE APPLE MESS ATTEMPT PIES I am speaking from experience
9) With rolling pin, spread pie dough until it's 1/2 cm thick. Cut pie tops/covers for the pies. Place on them. Be sure to slice vents or have made holes in the crust for venting.
9a) Coat top of pies with melted butter and sugar or cinnamon if desired
10) Place in oven at 370 degrees.
11) Bake for 30-45 minutes. The crust should be golden brown when done. However longer baking might be needed due to apple sizes/thickness. It can vary, so checking every 5 mins is recommended after 30. If you're unsure, just check every 10 minutes. The longest I've had it take is 1 hour and 15 minutes but that was mostly because the oven sucked hardcore.


12) When done set on cooling rack and allow to cool for 5-10 mins. depends on how hot you want them. I recommend 5.
13) Remove from tin. This can be difficult as the pies CAN break. Having bowls or plates ready to serve on is recommended.
14) Serve warm with scoop of vanilla icecream and caramel drizzle if you feel like it, or eat as is.
15) Regret nothing.



If I win, please use the following info for my box:

Lemon Meringue Pie (It's one of my favorites.)

It takes about 1 hour and 40 minutes to make.

Ingredients
Graham Cracker Coated Pie Shell
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3 -5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice ( fresh from 2 - 3 lemons)
2 tablespoons unsalted butter
Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions
Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
Scatter the frozen butter pieces over flour mixture.
Pulse in 1-second pulses about 5 times to mix in butter.
Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
When dough forms a ball, stop processing.
It should take about 2 or 3 tbsp of ice water to reach this stage.
Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
Flour disk and wrap in plastic.
Refrigerate at least 30 minutes.
Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
Place into a 9 inch pie pan, and finish edges.
Refrigerate crust until firm, about 30 minutes.
p***k dough with a fork to prevent bubbling up in the oven.
While the oven is pre-heating to 375, put pie crust in freezer.
Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
Remove from heat, whisk in zest, then juice, and finally butter.
Keep warm until meringue is made.
Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
Preheat oven to 325.
In a large mixing bowl, mix cream of tartar and sugar together.
Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
Beat in sugar mixture, 1 tbsp at a time.
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust.
Distribute meringue evenly over the top, starting with the edges, and then the middle.
Make sure it attaches to the crust.
Lifting with the back of the spoon, create peaks in the meringue.
Bake until golden brown, about 20 minutes.
Cool completely before serving.



If I win, please use the following info for my box:


I had to get this from the internet because I don't know where the recipe went... sweatdrop

Swamp Pie



1 mouthful crushed beetles for color and texture
6 mouthfuls of crushed berries for taste
Several crushed/chewed roots for more taste
A little water for consistency reasons
3 large leaves to hold your ingredients
Small edible flowers for garnish
If you want meat, small animal of your choice

Crush your beetles, berries, and roots together with a little bit of water. Wrap the filling in the leaves. Leave your package out to cool overnight so that it is solid-ish. Top with meat of your choice (if you would like to have a meat topping) and garnish with flowers. Voila. MotherFather’s gift to kin-kind: the pie.

If I win, please use the following info for my box:


QAQ Oh gosh, I meant to do a nice drawing for this... but I won't be back home from class in time! MS Paint and shaking trackpad drawing skills to the rescue... xD

Fresh Strawberry Pie

Ingredients:
Homemade Pie Crust (Recipe in Spoilers)

1/2 cup cream cheese
4 TBS powdered sugar, sifted
1 pint of fresh strawberries
1 (3oz) pkg of strawberry Jell-O
2 TBS cornstarch
1 cup hot water
1 cup cold water
1/2 cup white sugar
whipped cream

Poke the crust with a fork and bake the pie crust in a 375 degree oven until it is light brown in color. Cool.

Mix the cream cheese and powdered sugar together and place on the bottom of the cooled crust.

Slice the strawberries and layer over the cream cheese mixture. In a medium saucepan combine the Jell-O and cornstarch; add the water and sugar. Cook over medium heat until boiling; stirring often. Pour this mixture over the strawberries.

Place the pie in the refrigerator for a minimum of 4-5 hours, or until the Jell-O glaze sets. Serve with whipped cream.

If I win, please use the following info for my box:


I want to make it soooo bad. D: <3

This is my dad's peanut butter silk pie recipe! c:

This peanut butter silk pie has a chocolate cookie crust, a thin layer of fudge, peanut butter cup pieces, and a cream cheese – peanut butter filling.
The fudge could be the included chocolate fudge recipe, cooked to soft ball stage, your own favorite fudge recipe, or store-bought hot fudge made for ice-cream.
I personally prefer the Oreo® Pie crust by Nabisco, but you can make your own from crushed cream-cookies or your own chocolate cookie crust.

The Ingredients (total):
1 – 9in chocolate cookie crust
1 cup granulated sugar
1/3 cup evaporated milk
2-4 mini peanut butter cup candies (chopped)
1 heaping tablespoon peanut butter (optional)
8oz package of cream cheese (softened)
½ cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla
½ cup milk
2 cups whipped topping (1 cup heavy cream whipped or 2 packs of Dream Whip)

The Crust:
1 – 9in chocolate cookie crust
Or
1-¼ cups crushed chocolate cream-cookies (About 20 cookies)
¼ cup sugar
¼ cup butter (1/2 stick, 2oz, 4 Tbsp, whichever…)
Combine crust ingredients; press into a 9in pie-plate. Bake at 375°F for about 10 minutes. Cool.

The Fudge:
Your favorite fudge recipe
Or
1 cup granulated sugar
2 oz bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
2-4 mini peanut butter cup candies (chopped)
1 heaping tablespoon peanut butter (optional)

In a medium saucepan, cook sugar, chocolate, milk & corn syrup together, stirring occasionally, until it reaches the soft ball stage or about 234° to 240° on a candy thermometer. Remove from heat & stir in peanut butter if desired. Beat lightly for a few minutes, and then pour into the bottom of the pie crust. Use a spatula to coat the sides of the crust slightly. Sprinkle chopped candies on the bottom. Chill thoroughly before filling, for at least 30 minutes.

The Filling:
8oz package of cream cheese (softened)
½ cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla
½ cup milk
2 cups whipped topping (1 cup heavy cream whipped or 2 packs of Dream Whip)

In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar & milk. Fold in the whipped topping until well blended. Spoon the filling into the fudge-layered pie crust, rounding the top, then sprinkle some crushed candies around the edges. You could also garnish the pie chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

If I win, please use the following info for my box:

If this is too late, I understand > A
This probably isn't the exact recipe I enjoy but it's definitely my favorite kind of pie > A >


Curry Pie

Recipe makes 6; prep time ~30min; cooking time ~2.5hr

Ingredients
3 sheets short crust pastry (or 1 quantity of homemade basic short crust)
1.2kg shin beef, cut into 2cm cubes
½ cup plain flour
½ tsp salt
¼ cup curry powder
¼ tsp ground white pepper
¼ cup vegetable oil
3 brown onions, chopped
3 cloves garlic, chopped
1 x 400g tin crushed tomatoes
2 tablespoons brown sugar
2 cups beef stock
3 sheets puff pastry
1 egg, lightly beaten

Preheat oven to 180°C

Cut the pastry sheets in half diagonally and line 6 individual pie trays with the pastry. Trim the edges. Line with baking paper and fill with rice or pastry weights. Bake on a tray for 15 minutes. Remove the weights and cool on a wire rack.

Reduce the oven temperature to 140°C

Combine the flour, salt, curry powder and pepper in a bowl and toss the meat through.

In a large chef’s pan, heat 1 tbs oil over high heat. Shake the excess flour from the meat and brown 1/3 of the meat on all sides and remove to a bowl. Repeat with the rest of the meat.

Lower the heat to medium and add the last tbs oil. Saute the onions and garlic until soft but not brown.

Return meat to the pan, then add the tomatoes, beef stock and brown sugar. Cover, and place in the oven for 2 hours or until the meat is soft. If the sauce needs to thicken, cook without the lid for half an hour.

Allow to cool before filling pies.

Brush the edges of the short crust pastry case.

Place the puff pastry over each pie dish and press around the rim. Cut off any excess pastry. Poke a few holes in the top with a sharp knife and brush with the egg mixed with 1 tbs water. Increase the heat of the oven to 200°C.

Place in the oven for 25 mins or until puffed and golden.

If I win, please use the following info for my box: