Food: Pies

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blueberry pie being baked and served Pie Recipes, Baking Recipes, Delicious Pies, Yummy, Buttermilk Pie Recipe, Pie In The Sky, Blueberry Pie, Pies & Tarts, Pie Cake
Blueberry Pie
This is the best blueberry pie you will ever make. Not only does it burst with jammy blueberry flavor, but the addition of buttermilk adds a creaminess and tang that has you coming back for bite after bite.
A Cookie Named Desire
A Cookie Named Desire
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60 Awesome Food + Kitchen Hacks That Will Save You Time and Money
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Homemade Graham Crackers
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15m
254K views · 3K shares | Not too early to make your Thanksgiving pie dough! In fact, your crust will benefit from doing so. Here’s why…⁣⁣ ⁣⁣ As the dough rests, the gluten relaxes and the flour hydrates fully. This makes the dough easier to roll out and also helps minimize shrinking in the oven.⁣⁣ ⁣⁣ This is my method for making pie dough and parbaking crusts. Here’s a good schedule to follow:⁣⁣ ⁣⁣ Make your dough Sunday or Monday. Parbake your crusts Tuesday or Wednesday. Bake your pies Wednesday or Thursday.⁣⁣ ⁣⁣ I store baked pies at room temperature in a 2-gallon zip top bag. ⁣⁣ ⁣ Find the recipe on alexandracooks.com⁣ ⁣⁣ #pie #thanksgiving #parbake | Alexandra Stafford | alexandracooks · Original audio Bread Flour, Sourdough Bread, Focaccia Bread, Ricotta Pound Cake, Peasant Bread, Thanksgiving Pies, Thanksgiving Leftovers, How To Make Pie, Bread Toast
254K views · 3K shares | Not too early to make your Thanksgiving pie dough! In fact, your crust will benefit from doing so. Here’s why…⁣⁣ ⁣⁣ As the dough rests, the gluten relaxes and the flour hydrates fully. This makes the dough easier to roll out and also helps minimize shrinking in the oven.⁣⁣ ⁣⁣ This is my method for making pie dough and parbaking crusts. Here’s a good schedule to follow:⁣⁣ ⁣⁣ Make your dough Sunday or Monday. Parbake your crusts Tuesday or Wednesday. Bake your pies Wednesday or Thursday.⁣⁣ ⁣⁣ I store baked pies at room temperature in a 2-gallon zip top bag. ⁣⁣ ⁣ Find the recipe on alexandracooks.com⁣ ⁣⁣ #pie #thanksgiving #parbake | Alexandra Stafford | alexandracooks · Original audio
254K views · 3K shares | Not too early to make your Thanksgiving pie dough! In fact, your crust will benefit from doing so. Here’s why…⁣⁣ ⁣⁣ As the dough rests, the gluten relaxes and the flour hydrates fully. This makes the dough easier to roll out and also helps minimize shrinking in the oven.⁣⁣ ⁣⁣ This is my method for making pie dough and parbaking crusts. Here’s a good schedule to follow:⁣⁣ ⁣⁣ Make your dough Sunday or Monday. Parbake your crusts Tuesday or Wednesday. Bake your pies Wednesday or Thursday.⁣⁣ ⁣⁣ I store baked pies at room temperature in a 2-gallon zip top bag. ⁣⁣ ⁣ Find the recipe on alexandracooks.com⁣ ⁣⁣ #pie #thanksgiving #parbake | Alexandra Stafford | alexandracooks · Original audio
Perfect Pie Crust Recipe, Pie Dough Recipe, Homemade Pie Crust Recipe, Easy Pie Crust, Pie Crust Recipes, 9 Inch Pie Crust Recipe, Pastry Recipes, Cake Recipes
Four Perfect Pie Crust Recipes | Homemade Classic & Whole Wheat Crust
14K views · 1.7K shares | on Reels | Benny Goodman Quartet · Moonglow (Take 1) Homemade Pie Crusts, Southern Desserts, Turkey Recipes Thanksgiving, Pastry Pie, Paleo Dessert
14K views · 1.7K shares | on Reels | Benny Goodman Quartet · Moonglow (Take 1)
14K views · 1.7K shares | on Reels | Benny Goodman Quartet · Moonglow (Take 1)
Alexis's Sweet Potato Pie | This scrumptious sweet-potato pie strikes all the right notes: its consistency is dense but not heavy, and its flavor sweet but not saccharine.... | By Martha Stewart | And today, I want to show you how to make a sweet potato pie. Vernamon, Mississippi is the sweet potato capital of the world and host an annual Sweet Potato Festival featuring a pie eating contest and a Sweet Potato King and Queen Competition. That's how important the Sweet Potato is to the south. Now, a nice alternative to pumpkin especially if you don't like pumpkin, you're going to love sweet potato pie. Choose four sweet potatoes of equal size. I just make a few four coals in it and get this right into a 400 degree oven and roast them until they are soft. It takes at least an hour and while t Sweet Potato Pie, Sweet Pie, Pie Eating Contest, Food Network Recipes, Gooey Brownies, Pie Flavors, Martha Stewart, Consistency
Alexis's Sweet Potato Pie | This scrumptious sweet-potato pie strikes all the right notes: its consistency is dense but not heavy, and its flavor sweet but not saccharine.... | By Martha Stewart | And today, I want to show you how to make a sweet potato pie. Vernamon, Mississippi is the sweet potato capital of the world and host an annual Sweet Potato Festival featuring a pie eating contest and a Sweet Potato King and Queen Competition. That's how important the Sweet Potato is to the south. Now, a nice alternative to pumpkin especially if you don't like pumpkin, you're going to love sweet potato pie. Choose four sweet potatoes of equal size. I just make a few four coals in it and get this right into a 400 degree oven and roast them until they are soft. It takes at least an hour and while the sweet potatoes are roasting, it's a good idea to get your crust ready. This recipe calls for a blind baked crust and it's a it's been chilled that makes it easier to roll and we'll get it rolled out into a nice round without falling apart. If it's well-made paprise. It does that. Work on a floured surface and I like to keep turning the dough so that I'm getting a nice, even thickness to my round. I like baking these pies in a glass pie plate. Bakes really well. This is a nine-inch pie plate and once you get the pastry to an even thinness, just roll it up. This is the easiest way to transfer from your rolling surface to your dish, unfurl it. I like to use a scissor just to cut off the excess. I leave about half inch overhang and here I'm folding under the edge so that I can nicely flute it and if your dough becomes a little too soft, get it right back into the refrigerator. Just a little bit of chilling will make it much much easier to handle. So, you see that looks good and everybody has a different way of making a fluted crust but if you use your two four fingers and your thumb, you can shape your crust very nicely and this crust calls for blind baking which means we're going to pre bake the crust so that when we get the sweet potato filling ready, we pour that filling into the crust and then bake it again. Use a fork to dock the bottom of your crust. This will help the crust cook evenly and prevent bubbles or eruptions in the baking of the crust, chill it now. And here's that gorgeous gorgeous crust all chilled or make sure your oven is preheated to 375 degrees we want to line this with parchment paper so I have a nice round of parchment paper a little hard to put that big round here so I just crumple up my paper and now it will thick much more easily into the bottom of the crust it works really really well and then pour your mix of weights. I just use an assortment of different dried beans that I use over and over again as weights and they fill all the nooks and crannies and do a very fine job of waiting down the crust. Get this right into your 375 oven and bake until the pastry begins to color around the edges about 30 minutes. Then you're going to remove the beans and parchment and continue to bake until the pastry is dried out and turns a light golden color about 10 minutes more and our sweet potatoes are miraculously ready, cool, and we will start making the filling. So, here's our beautiful pie crust. The underside is a lovely golden brown. The sweet potatoes have cooled also and we need two 1/ 2 cups of sweet potatoes and they peel very easily by hand. Just peel off the skin which is loosened from the flesh by the baking and we need two 1/ 2 cups of potato puree and you can measure ahead of time. This looks like one cup. Just put this in your food processor and this is exactly 2 1/ 2 cups so no problem we'll just put this in and puree it nicely so just process those potatoes until they're smooth There that's good. So that will go right into our bowl when we're ready. And into a large mixing bowl three large eggs. Whisk those up. One and a half cups of half and half. Your sweet potato mixture good deep color that's what we want you might ask well why not use canned sweet potato this is so infinitely superior and so easy there's no reason to use the canned variety and sweet potatoes are readily available everywhere now as soon as you get this pretty well mixed add four tablespoons of melted cooled butter And a/ 4 of a teaspoon of salt. 1 2 a teaspoon of allspice. So 2 4 teaspoons of allspice. And 3/ 4 of a teaspoon of cinnamon. Freshly grated nutmeg about an eighth of a teaspoon. Fragrant and delightful and the zest of a lemon about a teaspoon. Now your oven at this point should be preheated to 400 degrees. And don't forget a third of a cup of sugar. And that's the filling. Very similar to pumpkin pie. Pour this right into your beautiful pie crust. Should be just about enough. Right into the oven. It'll come out in about 50 minutes. Wait til you see it baked. The pie is baked. Cool it completely before slicing and just lift that out Looks so good. Serve and delight. This delicious Sweet Potato Pie is a southern favorite that really can't be beat. Try it instead of pumpkin.
Alexis's Sweet Potato Pie | This scrumptious sweet-potato pie strikes all the right notes: its consistency is dense but not heavy, and its flavor sweet but not saccharine.... | By Martha Stewart | And today, I want to show you how to make a sweet potato pie. Vernamon, Mississippi is the sweet potato capital of the world and host an annual Sweet Potato Festival featuring a pie eating contest and a Sweet Potato King and Queen Competition. That's how important the Sweet Potato is to the south. Now, a nice alternative to pumpkin especially if you don't like pumpkin, you're going to love sweet potato pie. Choose four sweet potatoes of equal size. I just make a few four coals in it and get this right into a 400 degree oven and roast them until they are soft. It takes at least an hour and while t
Homemade Pumpkin Pie with Martha and Betty White | Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how... | By Martha Stewart | Wanna show you really quickly and it only takes a less than a minute to make the perfect pie crust which is a very essential thing. I think people should know how to make pie crust back. I think you should. And you too. We shouldn't get to my age and not know how. So 2 and1/ 2 cups of all-purpose unbleached flour like a Heckers or a King Arthur. One teaspoon of salt and I do always put a teaspoon of sugar in mine. Can we perhaps some sugar Wes and and I just turn on the Cuz you know what? I just mix the salt in with the flour. I always put a little bit of sugar and Pumkin Pie, Pumpkin Tarts, Homemade Pumpkin Pie, Pumpkin Pie Filling, Pumpkin Pie Recipes, Martha Stewart Pumpkin Pie, Martha Stewart Pie Crust, Martha Stewart Recipes, Perfect Pie Crust
Homemade Pumpkin Pie with Martha and Betty White | Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how... | By Martha Stewart | Wanna show you really quickly and it only takes a less than a minute to make the perfect pie crust which is a very essential thing. I think people should know how to make pie crust back. I think you should. And you too. We shouldn't get to my age and not know how. So 2 and1/ 2 cups of all-purpose unbleached flour like a Heckers or a King Arthur. One teaspoon of salt and I do always put a teaspoon of sugar in mine. Can we perhaps some sugar Wes and and I just turn on the Cuz you know what? I just mix the salt in with the flour. I always put a little bit of sugar and I'm I'm gonna add sugar coming up. He's he's gonna bring out one cup of butter which is two sticks of unsalted ice cold butter and I have a rule Betty. I you make it cold. You look the pastry and you bake it really hot. Those are two golden rules. I hear some sugar. I'll just put in a teaspoon of sugar. So. So the butter does. I feel it. I feel it. It's really cold. Oh yeah. See? Nope. The butter should be cold the water should be cold the flour should be cold and you just what a good sink run it like this and if you are timing the actual work here without the talk but we're multitasking cuz I'm talking to a fabulous guest at the same time there and just just process it until it's sort of like a coarse oatmeal just like that see huh not not overly processed you want still flex of that golden butter in it got it and then we have a half a cup of ice water and if you can you hold that for me sure I can do that watch this yeah and then I'm just gonna add a little bit of water and it just depends depends on day really on the humidity of the day it might take a/ 4 of a cup it might take a 2 a cup and I tell how do you tell it well I'm looking at it and I can see when it starts to get into not a ball you don't want a ball for this see I've only used a 4 of a cup and it's looking almost right I'll just do a little bit more so you can see how it's now going around the outside yeah it's a sight thing it is for me it's a sight thing and so this and then take a handful of it and squeeze it like that as nicely together that's it so that took about 30 seconds, even though Joey over here would tell me it took how many minutes Joey 3 minute and1/ 2 a minute and a half he knows he has the time in his brain so now we want to turn this out onto a plastic wrap and again we're gonna use anything yeah you can just hold the paper there like that and pull it pull it up this way okay so I'm gonna put in about oh two 3 in one pile cuz that's gonna be the bottom of the crust and one third on another piece of paper we're gonna make discs you know a lot of recipe say oh make a bowl of pastry and chill it so then you have this big ball of pastry then you have to wait for it to get a little bit unchilled so you chilled it inside out discs in discs yeah just a disc so because that's better to take that thing out of it though before you break it yeah don't don't leave this in no I think it's a better better idea see I have an instinct yes you do you have the right instincts very now you can gather this up into a disc just like this pull it around and pull it around and and form it into a disc and then we're gonna chill this for at least a half an hour until it gets quite cold and is there such a thing as overhandling it no yeah you can definitely overhand it but see what I want you to do is make a flash and get all those little crumbs oh got it incorporate it into your disc first and I'm just doing it this way so that I don't get my hands all dirty to get on to the next step show my housekeeper what I can be. So there you have a beautiful disc of pastry and so now you can wrap it up completely get all yeah completely enclose it and you want it a flat round yeah that's good and so we're gonna chill this and not that flat okay and then we're going to roll now Betty you have a round here why don't you cut the leaves these are gonna be the decorative leaves just cut it like this okay and and then push them out onto the parchment. Got it. Just make a lot of leaves and the excess can go right here and I'm just going to roll out the bottom crust. Now, the writing in your programs, all of your shows has been phenomenal. They are just the, well, we get the credit multi-honest engine and it's all what's on that paper. You can't save a bad show. You can screw up a good show but you can't save a bad show. Yeah. Mark Cherry came to a strictly straight from UCLA who is now this big, huge producer. I'm so thrilled for Mark because it's funny most people when they get to that degree of success it's oh yes the show is doing very well and they're very blaze we went when they the first DVD of Golden Girls came out Mark was there because of being a writer and he said Betty do you believe what's happening with the show isn't it wonderful and he was jumping up and down and I loved him for that enthusiasm oh he's still very fat now just so you you press your whole bottom crust in here use a little bit of egg wash which is one egg and some cream around the edge and apply around this whole edge your beautiful leaves cut by Betty White all around here oh you've done a lot like this all the way around the edge then you line this with a little parchment paper wait freeze it for 20 minutes, then you bake it really hot this is the filling and Betty loves this recipe and you're gonna love what it taste like 3 eggs 1 and1/ 2 cups of evaporated milk right out of the can is that rich milk you know that's tasty 1 1/ 2 cups of solid packed pumpkin or if you roast your own pumpkin just make sure you're using 1 1/ 2 cups of pureed pumpkin 3/ 4 of a cup of light brown sugar 3/ 4 of a teaspoon of powdered ginger I love ginger 3/ 4 of a teaspoon of cinnamon so this is all a nine-inch pie. If you wanna make a bigger pie, you can do this one and a/ 2 times or two times. Uh an eighth of a teaspoon of freshly grated nutmeg. 1 tablespoon of cornstarch just to keep the pumpkin a little bit thicker and a/ 2 a teaspoon of salt and 1/ 2 a teaspoon of good vanilla. So, all that gets mixed up together. And where do you get the person who puts all those little dishes together? Well, that you have to look really hard for. So, all this gets poured right in. Oh, this is what the crust looks like after it is pre baked for about 20 minutes. So it's a little golden on edges. It's already started to cook. So, this now goes right in. You have your oven preheated at 350 degrees and you bake this for 50 to 60 minutes and it turns out to look Betty like this. Sorry. Isn't that beautiful? We baked extra little leaves so that they can go around on the top and always it's that glazing with the egg and cream that makes these leaves so beautiful. Would you like a piece? Oh, they are so pretty. Would you like a taste? A chore. Okay. Okay. Okay and whip cream, absolutely important and Wes and Angie have a treat for everyone in the audience, little mini pumpkin tarts. Oh,
Homemade Pumpkin Pie with Martha and Betty White | Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how... | By Martha Stewart | Wanna show you really quickly and it only takes a less than a minute to make the perfect pie crust which is a very essential thing. I think people should know how to make pie crust back. I think you should. And you too. We shouldn't get to my age and not know how. So 2 and1/ 2 cups of all-purpose unbleached flour like a Heckers or a King Arthur. One teaspoon of salt and I do always put a teaspoon of sugar in mine. Can we perhaps some sugar Wes and and I just turn on the Cuz you know what? I just mix the salt in with the flour. I always put a little bit of sugar and
French Custard pie with Apples bakes up to a smooth and creamy texture of custard with the delicious sweetness of fresh apples. It's absolutely loved for its simplicity, basic ingredients and great flavors.

It's the perfect dessert, with rustic charm. Plus it not overly sweet creating a balance that allows the flavors of the custard and apples to shine. Apple Custard Cake Recipe, Custard Desserts, Apple Dessert Recipes, Custard Recipes, Apple Recipes, French Custard Recipe, Pear Custard Pie Recipe
French Custard Pie - With Apples (Flan Parisien)
The Gardening Foodie
The Gardening Foodie
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[Pro/Chef] Honey cream cheese shortcrust bee pie
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This German apple pie was known as the best in the world in 1894 and now it's a lost art
sabrina
sabrina
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Gingerbread Crust Recipe
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2h 55m
Tam's Boards ♥
Tam's Boards ♥
Baking Tips, Baking Hacks, Cooking Light, Cooking Games, Cooking Steak, Baking Secrets, Cooking Classes
25+ Decorative Pie Crust Ideas
All My Best Pie Baking Tips #food #challenge #viralfood #eatingshow | Viset Ngor Foood Recipes, Food Hacks, No Bake Desserts
All My Best Pie Baking Tips #food #challenge #viralfood #eatingshow | Viset Ngor | Viset Ngor · Original audio
All My Best Pie Baking Tips #food #challenge #viralfood #eatingshow | Viset Ngor
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Condensed Milk Pecan Pie
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German Apple Pie ~ The Easiest, Creamiest Apple Pie!
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5h 40m
Feed a crowd with this delicious Strawberry Slab Pie. Strawberry Slab Pie Recipe We love this fun take on classic Strawberry Pie. Serve it up in a big sheet pan and feed a crowd! You guys LOVED our Caramel Apple Slab pie so much, I figured I needed to add more Slab Pies to our pie recipes, and this one is so good too! Strawberry Slab Pie with Jello This recipe calls for Jello and Sprite and lots of ripe red strawberries. We had fun making a cool design with the strawberries, but you really can Grilled Baked Potatoes, Baked Potato Bar, Baked Chicken Tacos, Healthy Dessert, Pastries Recipes, Salads For A Crowd, Desserts For A Crowd
Strawberry Slab Pie
Feed a crowd with this delicious Strawberry Slab Pie. Strawberry Slab Pie Recipe We love this fun take on classic Strawberry Pie. Serve it up in a big sheet pan and feed a crowd! You guys LOVED our Caramel Apple Slab pie so much, I figured I needed to add more Slab Pies to our pie recipes, and this one is so good too! Strawberry Slab Pie with Jello This recipe calls for Jello and Sprite and lots of ripe red strawberries. We had fun making a cool design with the strawberries, but you really can
Why does water pie actually taste good? 🤯 | John Nonny | Desert Recipes, Yummy Recipes, Yummy Food, Crusts, Pie Crust, Facebook Recipe
Why does water pie actually taste good? 🤯 | John Nonny
Why does water pie actually taste good? 🤯 | John Nonny |
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Easy Crustless Rhubarb Custard Pie | Kitchen Frau
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1h 0m
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Strawberry Pie with Strawberry Crust
PureWow
PureWow