All About Pie - Pie????????

Pie????????

What is your favorite kind of pie? If you have any recipes please let me know!Thankya^___^

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Apple Pie by Grandma Ople Submitted by: Rebecca Clyma Rated: 5 out of 5 by 1241 members Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Yields: 8 servings "Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup." INGREDIENTS: 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.
DEEP DISH APPLE PIE Crust 1 1/4 cups whole-wheat pastry flour 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling 1/2 teaspoon salt 4 tablespoons cold unsalted butter 1/4 cup reduced-fat sour cream 3 tablespoons canola oil 4 tablespoons ice water 1 egg white, lightly beaten, for brushing Filling 6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip) 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip) 2/3 cup packed light brown sugar 1 tablespoon lemon juice 1 1/4 teaspoons ground cinnamon, divided 1/8 teaspoon ground nutmeg Pinch of ground allspice Pinch of salt 2 tablespoons all-purpose flour 1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for 1 hour. 2. To prepare filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes. 3. To assemble & bake pie: Position a rack in the lower third of the oven; preheat to 425°F. 4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine remaining 1 teaspoon of granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust. 5. Bake the pie for 20 minutes; reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.
PUMPKIN PIE 2 eggs, slightly beaten 16 ounces pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 12 ounces evaporated milk Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 F. Reduce temperature to 350 F. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool. Note: When using metal or foil pie pan, preheat cookie sheet in oven at 425 F. When using glass or ceramic pie pan, do not use cookie sheet. If shallow 9" (2 cup volume) FROZEN pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 F. Bake at 425 F for 15 minutes, reduce temperature to 350 F. Bake an additional 20-30 minutes or until pie tests done as noted above. Serving Size: 12. hope this helps. enjoy.
just a few more to choose from http://www.northpole.com/Kitchen/Cookbook/cat0003.html
Apple Pie I don't cook Recipe store bought