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Posted: 6/25/2008 5:46:58 AM | Hey...I need a really drop dead GREAT pie recipe for a neighborhood 4th of July pie baking contest.
Thanks!
Ps: nothing with cool whip. 
Hmm...I need to reach 200 characters.....are we there yet??? | |
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Posted: 6/25/2008 8:18:06 AM | Hmmm...Maybe if I asked for bull p*nis recipes I'd have gotten more replies??? | |
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Posted: 6/25/2008 8:58:17 AM | What sort of pie are you after Hank?
Being an Aussie, I am not sure if you are needing sweet or savoury?
Have some great recipes & since we dont have cool whip (or at least it's never made it to my fridge), maybe I can help
Nic | |
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Posted: 6/25/2008 10:12:14 AM | Hello Hank!
Here's a couple for you.... one is out of season (at least up here) but just in case you need another at that time of year, I've included it as well.
Sour Cream Raisin Pie
2 eggs, separated
1 cup sugar
1 cup sour cream
1 cup raisins
1/4 teaspoon nutmeg
1/8 teaspoon salt
1. Beat egg yolks, add sugar and sour cream.
2. Chop raisins and add to first mixture with nutmeg and salt.
3. Beat egg whites and fold in gently.
4. Pour into an uncooked pastry-lined pie shell and bake at 375 until firm and golden brown (approx. 30 - 40 min).
Sour Cream Rhubarb Pie
3 cups chopped rhubarb
1 cup sugar
1/2 package jello (any flavour)
1/4 cup sugar
1/3 cup flour
1 cup sour cream
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
1. Mix rhubarb, 1 cup sugar and jello together and pour into unbaked pie shell.
2. Mix next 3 ingredients... sugar, flour and sour cream... and pour mixture over the rhubarb.
3. Mix brown sugar, flour and butter together and pour over sour cream mixture.
4. Bake at 450 for 15 min, reduce heat to 350 and bake for another 30 - 40 minutes.
Have fun at your neighbourhood party!!!
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Posted: 6/25/2008 10:31:33 AM | Banoffee Pie
Ingredients (serves 6)
* 1 x 250g pkt granita biscuits (Arnott's brand)(plain biscuits /cookies for you)
* 125g butter, melted
* 2 bananas
* 1 x 300ml ctn double cream (whipping cream)
*
Caramel filling
* 1 x 395g can sweetened condensed milk
* 70g (1/3 cup, firmly packed) brown sugar
* 50g butter
Method
1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Cover a fluted (preferably) baking tin with baking paper, spray with cooking spray & then press biscuit muxture into base, packing firmly. Place in the fridge until required.
2. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
3. Pour the hot caramel evenly among biscuit base. Cover with plastic wrap and place in the fridge for 1 hour to chill.
4. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream & shaved chocolate.
http://www.convertunits.com/from/oz/to/grams | |
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Posted: 6/25/2008 10:39:10 AM | Choc/Walnut Delight
Ingredients (serves 6)
* 250g plain flour
* 25g icing sugar, plus extra to dust
* 175g cold butter
* 3 large eggs
* 175g dark chocolate, roughly chopped
* 120g walnuts, lightly toasted
* 170g caster sugar
* 1 egg yolk
***
Chocolate fudge sauce
* 3 1/2 cups sugar
* 175g cocoa powder
* 75g unsalted butter
Method
1. Preheat oven to 180°C. Sift the flour and icing sugar into a medium bowl, add the butter and a pinch of salt. Use your fingers to rub together until it resembles fine breadcrumbs (or use a food processor). Add 1 whole egg and mix together until you have a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Wizz the chocolate and walnuts in a food processor until they are crumbly but not chunky, , place in a bowl and add the caster sugar and remaining whole eggs. Stir to combine.
3. Bring the pastry to room temperature and reserve one third for the lid. Roll out the remaining pastry on a lightly floured surface to 1/2cm thick and use to line a 11 x 36cm lightly greased loose-bottomed tart pan (check for leaks).
4. Roll out the reserved pastry to 1/2cm thick. Pour the filling onto the pastry base, moisten the edges with a little water and carefully place the pastry on top. Gently press edges together to seal, and trim any excess pastry. Make small slits in the lid to allow steam to escape.
5. Beat the egg yolk with a little water and brush over top of tart. Bake for 35 minutes until golden.Set aside in the pan to cool then transfer to a serving plate and dust with icing sugar. Serve sliced with chocolate fudge sauce and cream.
***6. Chocolate fudge sauce: Place sugar in a pan with 3 1/2 cups of water. Cook over low heat, stirring until sugar dissolves. Simmer for 15 minutes then whisk in sifted cocoa powder. Simmer for 10 minutes, add butter and stir until dissolved. Set aside to cool. | |
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Posted: 6/25/2008 12:07:58 PM | I wish I had a recipe for you, Justhank.
I'm not much of a baker.
The only pies I know anything about are:
moon pies, mud pies, eskimo pies and humble pie.
Didn't I read on another thread that you really like Key Lime Pie?
Might be a little difficult getting ahold of some key limes this time
of the year.
*sighs*
Good luck.
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Posted: 6/25/2008 12:25:20 PM | ^Just happy you left out cow pies.
ps: summer's here. Time for new white short pics. | |
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Posted: 6/25/2008 4:52:46 PM | all these pie recipes have no MEAT in them...very disappointing  | |
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Posted: 6/25/2008 5:34:30 PM | Hi Hank,
It is very hard to get a recipe to someone when one doesn't know what you are looking for. Personally, I would keep it simple. Unless you have attended, or competed in this contest before and know how it usually goes, the judges and what they choose to win, then simple is the key. Whenever I see any kind of contest, it is the very good, or very basic versions of the simple that people remember from childhood that always wins.
Do you want summer type pies? Pies with top and bottom crust?
For summer I have always gotten rave reviews with 2 pies....
Banana Cream Pie -
*bottom pastry crust cooked
*make the pudding from the homemade version on the nilla vanilla wafer box and use 1 1/2 teaspoon of banana flavoring as well as the vanilla and use 1 teaspoon more flour for a bit sturdier pudding. Chill well.
*spread about 1/2 inch of pudding onto crust bottom and slice 3 layers of banana over.
*Fill the pie completely full, or mounded with pudding.
*Whip 1 pint of heavy cream, in a chilled metal or glass bowl with chilled beaters, with 1/3 cup of powdered sugar and 1 teaspoon vanilla. Don't add the sugar and vanilla until the cream begins to thicken some. Beat until almost stiff. If the pie must sit out a bit, though not in heat, use 1/2 box of dry white frosting mix to stabilize the cream and make it last longer sitting out, instead of using the sugar and vanilla.
*Can overlap a ring of banana slices on the edge of the crust in the whipped cream.
If you were saying no cool whip meaning no whipped cream, or any whipped topping, then this or my other recipe won't be any good for you.
I have done lemon, lime, orange and pineapple merengue pies. Some people don't like merengue pies.
I am not into the whole chocolate pie thing, but German chocolate pie is very good, with coconut and pecan topping.
If you are going for a 2 crust pie, it is hard to beat a deep dish killer apple, but my favorite 2 crust pie is blueberry.
Are tarts and cobblers out? There are so many things you have not told us.
Since it is 4th of July, be patriotic and make a cherry pie with a blue pastry crust, or a blueberry pie with a red pastry crust, but cooked blueberries just look dark purple.
I know! A red plum pie with a blue pastry crust with white star sprinkles on top, or sweet cream ice cream, it is white LOL
Whatever you make stick a sparkler in it! LOL | |
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Posted: 6/26/2008 3:54:02 AM | Hi S.S.
It's just a neighborhood party. Some of the judges are adults, some teens. I was beated last years by a 13 year old's apple pie and now I seek REVENGE!!!
BwaaahaaaaHaaaaa..... | |
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Posted: 6/26/2008 2:08:10 PM | | hi Hank I have a really heavenly pie recipe I would love to share with ya trouble is it has cool whip in it but give it a try but you'll have a winner. This recipe makes 2 pies. You'll need 2 store bought graham cracker crusts 1 can eagle brand 2 8oz cream cheese 1 cool whip 1 capful or teaspoon lemon juice 1 15oz can drained crushed pineapple and 1 15 oz can drained mandarin oranges. Just beat your cream cheese and condensed milk with the lemon juice until smooth. Fold in the dreaded cool whip and fruit . then pour into your shells and chill. These are killer let me know if ya try them | |
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Posted: 6/26/2008 5:50:46 PM | ...My first question would be...How skilled are you Hank? Some people can never make a good pie crust...some people can never make a bad one, and some people just use a graham cracker type crust (I've even seen them made with crushed Oreo cookies, and crushed Pretzels) When you get back to us with your dexterity..maybe we could help more.
..Personally..if you make a good pie crust...I can't see anything better than a great Lemon Meringue pie for a summer picnic...(Hope you have some skill whipping up a Meringue...it takes some practice) | |
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Posted: 6/27/2008 5:29:31 AM | | I don't care fir pie crust, so use vanilla wafers or pretzels or graham cracker crumbs or shortbread cookies to make a crust. I make a chocolate cream pie that my neighbors rave over, also a good strawberry pie and key lime pie. | |
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Posted: 6/27/2008 9:38:12 AM | i have a yummy recipe for fresh cherrie pie seeing though cherries are comming into season
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie (you can use frozen pie shells)
* 4 tablespoons quick-cooking tapioca
* 1/8 teaspoon salt
* 1 cup white sugar
* 5 cups pitted cherries
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 1/2 tablespoons cold butter
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust(i ussually do a latis top), flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown
hope you enjoy
peace
ali | |
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Posted: 6/27/2008 6:00:49 PM | Eeee Gads! Cool Whip? Contact me if you want the real deal.
What do you want? I'd suggest apple since it's 4th of July.
Nothing wrong with whipping up your own whipped cream.
STOP WITH THE COOL WHIP, PEOPLE! | |
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Posted: 6/27/2008 10:21:26 PM | Just make a mango pie and be done with it.
Follow any peach pie recipe and sub mangoes.
Might want to cut the sugar by about 60% if the fruit is sweet. | |
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Posted: 6/28/2008 7:29:34 PM | Even cool whip thought cool whip suckes so they now make cool whip with whipped cream in it and call it extra creamy | |
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Posted: 6/29/2008 2:24:54 AM | Well Hank, errr excuse me, Pariah.....
What are you going to make for the Revenge Contest???? Or what did you make?
Tell us the details. I can't stand a story without an ending! Besides, this one is juicy, headline news stuff...it is a tail of one mans nefarious revenge against a sweet little 13 year old and her evil apple pie.........
It should be a good read, or at least good for a giggle. POST THE ENDING!!! LOL  | |
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Posted: 6/30/2008 3:14:34 AM | Smiling...
Lots of interesting recipes. Haven't picked one quite yet. I'm pretty sure she will be making another apple pie, although she has remained tight lipped about it. Hmmmm....sneeky.
I do like a good crust and have been mulling things around in my head. THe pies don't need to be turned in until Saturday so I have plenty of time.
Don't be fooled by her age....she's a killer. | |
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Posted: 6/30/2008 11:05:06 PM | Try this, light, summery and different.
Plum Pie
Unbaked 9" pie shell
4 cups sliced, seeded purple plums
1/2 cup sugar
1/4 cup flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Spicy Topping
Topping:
Combine 1/2 cup flour, 1/2 cup sugar, 1/4 tsp ground cinnamon and 1/4 tsp ground nutmeg. Cut in 1/4 cup butter or margerine until topping resembles coarse crumbs.
Preheat oven to 425.
Combine plums, sugar, flour, salt, and cinnamon. Turn into pie shell. Combine vanilla/lemon juice and sprinkle over plums. Sprinkle Topping over plums, mounding crumbs up in the center of the pie.
Set pie on a baking sheet; bake one hour. After 40-45 minutes check to make sure crust or topping isn't browning too fast. If necessary, use a foil hood to prevent. Remove from oven, partially cool on a rack. Serve warm. | |
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Posted: 7/2/2008 1:58:29 AM | Instead here is a Tart recipe for Apple Whiskey Tart
• 8 oz of shortcrust pastry
• 1.5 oz of ground almonds
• 4 Bramley apples, peeled and diced
• 2 tablespoons of sugar
• 1 cup of double cream
• 3 egg yolks
• 2 oz of caster sugar
• A dash of whiskey
1. Heat the oven to 400 degrees F.
2. Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one.
3. Add the apple and enough sugar to sweeten.
4. Heat the cream. Beat the sugar and the egg yolks together.
5. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep the remaining cream.
6. Bake the tarts for 25-35 minutes.
7. Pour the remaining cream into a bowl. Place over simmering water. Stirring continuously, continue to cook until the custard thickens.
8. Set aside. Keep warm.
9. Serve the tart, dusted with icing sugar, with the warm custard.
Vanilla ice-cream, a thin almond biscuit, raspberries or other seasonal fruits are optional. | |
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Posted: 7/3/2008 8:49:56 AM | hey justhank
thought you would like to try this recipe for your neighbourhood gathering' always surprises my company! lol
Ritz Mock Apple Pie
Filling: Topping:
2 cups water 1 cup crushed crackers
3/4 cup sugar 1/2 cup brown sugar
2 tsp cream of tartar 1/2 tsp cinnamon
30 ritz crackers 1/3 tsp melted butter
1 unbaked 9" pie shell
1 tbsp. lemon juice lemon juice
1 tsp cinnomon
combine water, sugar,& cream of tartar--bring to boil - Drop in whole crackers; simmer for 5 min. Pour mixture into pie shell, sprinkle with lemon juice &cinnamon
combine all ingredients for topping & sprinkle over pie mixture
bake@400 F for 15 min--then reduce heat to 350 F--continue baking 15-20 min longer
serve warm with your choice of garish---yields 8 | |
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Posted: 7/18/2008 7:52:57 PM | | Bummer, just picked tons of peaches and nothing to do with peaches... back to google. | |
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Posted: 7/18/2008 8:05:58 PM |
Bummer, just picked tons of peaches and nothing to do with peaches... back to google.
Check a forum called "Just Peachy" or do a search under "peach". | |
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