Rhubarb Custard Pie

 1,  9 inch pie crust

filling:

3 1/4 c. rhubarb cut into 1/2 inch pieces

3 T. flour

3/4 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

2 eggs

1/3 c. heavy whipping cream

1 t. vanilla

preheat oven to 375

- roll out your pastry and put in plate and make crust

- whisk flour, sugar, cinnamon, nutmeg, and salt in bowl. whisk eggs, heavy cream and vanilla in another bowl. Add the wet ing to dry ing and whisk until combined. add rhubarb and fold together.

- pour into crust and smooth it out.

- put the pie on a cookie sheet. fold aluminum foil in half and creat a cover just around the edges of the pie crust, leaving the filling exposed. 

-place pie in oven. Remove the foil halfway through the baking time. bake until custard is fully set without a jiggle and the crust is golden brown. about 45 min. 

- let cool on rack for 50 min. then dust with powdered sugar right before serving. 

Pear Pie

8" pie

1/8 c. sugar (I use less)

3 T. flour

1/8 tsp. nutmeg

1/4 tsp. cinnamon

dash salt

5 c. thinly sliced pears

1 T. butter

9" pie

1/4 c. sugar

1/4 c. flour

1/4 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced pears

2 T. butter

10" pie

1/3 c. sugar

1/3 c. flour

1/2 tsp. nutmeg

1 tsp cinnamon

dash salt

8 cups thinly sliced pears

3 T. butter

Mix all ingredients together in a bowl except for the butter. Put the pears in an unbaked pie shell. Put small pieces of butter on top of the fruit. Place the top pie shell on the pie.
Wrap foil around the edges of the pie crust so it doesn't burn.
Bake at 375 degrees for 50-60 minutes.
Enjoy with a scoop of vanilla ice-cream or enjoy it plain. 

Apricot Pie

An apricot pie is something that isn't too common, so you may be hesitant to make it.......but don't hesitate! This is soooo good hot with a dollop of ice cream that you will crave it when it is gone!
For the pie shell - To find the recipe of the pie shell/crust/pastry, scroll down toward the bottom of the pie recipes. I use coconut oil in place of shortening for a healthier version of pie.

Wash, pit, and halve 6 cups of apricots. Put in a bowl.
Sprinkle on:
1/2 cup organic sugar
1/3 cup flour
1 Tablespoon lemon juice
pinch of nutmeg

Stir apricots, pour the mixture in an unbaked pie crust, dot the top of the pie with a few small bits of butter, put on top crust, & sprinkle with a very small amount of sugar. Cover edge of pie with foil. Bake for 20-25 minutes in a 375 degree oven. Take off foil and bake for an additional 20-25 minutes until the crust is golden. (The juices of the apricots might ooze out of the pie, so make sure you have foil at the bottom of your oven.)

Eat plain or with some fantastic vanilla ice cream!

Cheesecake Factory Pumpkin Cheesecake

CRUST

1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING

1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
1/2 teaspoon clove
1/3 cup pecan halves

Directions:

1
Set oven to 350 degrees (300 degrees for convection-bake oven).
2
Prepare a 10-inch springform pan.
3
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
4
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
5
Press the mixture into the bottom of the pan.
6
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
7
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
8
Add in eggs one at a time and beat the mixture until fluffy.
9
Stir in pumpkin puree, ginger, cinnamon and cloves.
10
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
11
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
12
Pour the mixture into preapred crust.
13
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
14
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
15
Bake for 60-70 minutes.
16
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
17
Remove the sides of the springform pan.
18
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.

Print This Recipe

Read more: http://www.food.com/recipe/the-cheesecake-factorys-pumpkin-ginger-cheesecake-197011#ixzz1e0E0elj0

Marlene's Apple Pie

5-6 apples (5 cups)
1/2 c sugar
2 Tbl. Flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp lemon juice optional

crust
1 1/2 c foulr
1 1/2 teaspoon sugar
1 tsp salt
1/3 c oil
2 Tbl cold milk
Cut together and press into pie pan

Topping
1/2 c. Flour
1/2 c sugar
1/2 c butter

Cut together until crumbly do not over mix

Bake in a paper bag, on a tray, at 350 for 1:45 minutes

Rhubarb Pie

1 unbaked pie shell

Mix together:

6 cups rhubarb

1 3/4 c. sugar

1/2 c. flour

3 T. butter

Heat oven to 425 degrees.  Put rhubarb mixture in pie shell.  Dot butter on top of rhubarb.  Put top crust on.  Put foil on edges.  Bake for 40-50 minutes.  Take foil off the last 15 minutes.

Apple Pie

8" pie

1/2 c. sugar (I use less)

3 T. flour

1/4 tsp. nutmeg

1/4 tsp. cinnamon

dash salt

5 c. thinly sliced apples

1 T. butter

9" pie

3/4 c. sugar

1/4 c. flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced apples

2 T. butter

10" pie

1 c. sugar

1/3 c. flour

1 tsp. nutmeg

1 tsp cinnamon

dash salt

8 cups thinly sliced apples

3 T. butter

Stir together sugar, flour, nutmeg, cinnamon and salt.  Mix with apples.  Put in uncooked pie shell.  Dot with butter.  Put on top pie crust.  Pinch edges together using a little water to help seal the two crusts.  Slit top.  Cover edge with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 20-25 minutes until the top is golden brown.

French Apple Pie

1 cup flour, 1/2 c. firm butter, 1/2 cup brown sugar.  Mix.  Sprinkle on top of sliced apples. Omit top pie crust. Bake 50 minutes.  Cover the top if it browns too quickly.

Brittney's Fresh Peach Pie

1 baked pie shell

Mix:

5-7 sliced large peaches

a little bit of sugar or agave nectar

a little bit of nutmeg

Pour peach mixture into pie shell.  Dollop with a little bit of whipped cream.

Fresh Peach Pie

1 unbaked pie shell

Slice 3-5 large peaches.  Mash 2 peaches with 1/2 c. sugar (this is reduced from originally 1 c.). Mix 3 T. cornstarch with under 1/2 c. water.  Add to mashed peaches.  Cook 5 min. until boils and thickens.  Take off heat.  Add 2 T. butter.  Cool a little. Add 1/2 tsp. almond flavoring.  Heap peaches into cooked pie crust  Pour sauce over.  Chill. Dollop with whipped cream. 

Strawberry or Raspberry Pie

1 baked pie shell

4 c. fresh berries

1 c. (I use less) sugar

1/2 c. boiling water

1/3 tsp. salt

1 T. lemon juice

2 T. cold water

2 T. flour

little bit of butter

Boil sugar, 1/2 c. water, and 1 c. crushed berries for 5 minutes.  Add flour mixed with cold water, salt, lemon juice.  Boil 5 minutes over low heat, add a little butter.  Pour over 3 cups of berries that have been spread in pie shell.  Serve with whipped cream.

Cream Pie - Banana, Chocolate, Coconut

1 baked pie shell
Mix together in a saucepan:

1/2 cup sugar

1/4 cup cornstarch

1/2 tsp. salt

3 cups milk
Stir constantly with a wire whip until it comes to a boil.  Slowly add a little of the hot mixture to 4 slightly beaten eggs yolks until the eggs become hot. Bring to a boil and boil for 1 minute.
Add:

2 T. butter softened

1 T. vanilla
Cool and then pour into the baked pie shell.

For banana:
 Put 2 - 3 large sliced bananas in the pie shell and then pour the cool cream mixture on top of the bananas. Top with whipped cream. Eat and enjoy!!

For chocolate:

Increase sugar to 1 cup and cornstarch to 1/3 cup.  omit butter.  Stir in 2 oz. of melted unsweetened chocolate with vanilla. Cool and then put in pie shell. Top with whipped cream. Yumm!!

For coconut:

Decrease vanilla to 2 tsp.  Stir in 3/4 cup coconut and 1/4 cup on top of whipped cream.

(Since we don't like things as sweet as the original recipes call for, this recipe's sugar measurement has been reduced from originally 2/3 c. of sugar to 1/2 c.  and the chocolate recipe was reduced from 1 1/2 c. to 1 c.  You may even want to reduce it more.) Tasty!!

Pumpkin Pie

Mix in order listed:

2 eggs, slightly beaten

1 1/2 c. pumpkin

3/4 c. sugar (I usually use a little less)

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1 2/3 c. (1 can) evaporated milk or light cream

Pour pumpkin mixture into 1 unbaked pie shell.  Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.  Test with a knife to check doneness.  Eat hot or cold with a dollop of whipped cream.

Pie Shell/Crust

8" one crust pie

1 c. flour

1/2 tsp. salt

1/3 c. + 1 T. shortening

2-3 T. ice cold water

10" one-crust pie

1 1/2 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

8" or 9" two-crust pie

2 c. flour

1 tsp. salt

2/3 c. + 2 T. shortening

4-5 T. ice cold water

10" two-crust pie

2 2/3 c. flour

1 tsp. salt

1 c. shortening

7-8 T. ice cold water

Mix the flour, salt, and shortening to cornmeal like consistency.  Add the ice cold water at once. Do not over mix it.  Lay it out on floured surface trying not to touch it too much.  Roll out flat and put into pie pan.  

For a baked pie shell, bake at 400 degrees for about 8-10 minutes.  For an unbaked pie shell, follow the pie recipe instructions.

Pie Crust

8" one crust pie

1 c. flour

1/2 tsp. salt

1/3 c. + 1 T. shortening

2-3 T. ice cold water

10" one-crust pie

1 1/2 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

8" or 9" two-crust pie

2 c. flour

1 tsp. salt

2/3 c. + 2 T. shortening

4-5 T. ice cold water

10" two-crust pie

2 2/3 c. flour

1 tsp. salt

1 c. shortening

7-8 T. ice cold water

Mix the flour, salt, and shortening to cornmeal like consistency.  Add the ice cold water at once. Do not over mix it.  Lay it out on floured surface trying not to touch it too much.  Roll out flat and put into pie pan.  

For a baked pie shell, bake at 400 degrees for about 8-10 minutes.  For an unbaked pie shell, follow the pie recipe instructions.