Lemon Cake Pie
Favorite Pastry for 9-inch one-crust pie
3 eggs, separated
2 tbsp grated lemon peel
2/3 cup lemon juice
1 cup milk
1 1/4 cups sugar
1/3 cup all-purpose flour*
1/4 tsp salt

Heat oven to 350 F. Prepare pastry. Beat egg whites in large mixer bowl until stiff peaks form; reserve. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Beat lemon mixture into egg whites on low speed until blended, about 1 minute. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream, if desired.

NOTES: *Do not use self-rising flour in this recipe.

CFF Shared by Sandy

Pumpkin Pie
3 1/2 cups or 1 29 oz. can solid pack Pumpkin
2 9" pie shells - low-fat pastry or graham cracker
1/2 cup brown sugar
1 cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
pinch of salt
1 cup of egg substitute - equal to 4 eggs
3 cups or 2 12 oz cans evaporated no-fat milk
1 tbsp Vanilla extract

This recipe makes two delicious pies with the only fat found in the crust. There are a few low-fat pie crusts out there so do a little detective work. I prefer a graham cracker crust. You can buy a low-fat one or you can make one.

Preheat oven to 425 F. Combine sugar, salt, spices in a bowl. Add egg substitute and vanilla and whisk until fluffy. Add pumpkin. Gradually stir in evaporated milk. Pour into pie shells. I usually put the pie shells in the oven and then ladle in the filling, this reduces spills. Bake on 425 for 15 minutes. Lower the heat to 350 and bake for 45 minutes or until a knife inserted in the middle comes out clean. Cool for at least 3 hours. This can be made several days ahead. Do not freeze.

Serving Suggestions: I usually serve this with no-fat whipped cream or a low-fat vanilla ice cream. It tastes even better the 2nd or 3rd day and makes a terrific gift or pot luck desert. Each pie serve 8-10 people.

CFF Shared by Iara

Mile High Apple Pie
Crust:
2 cups all-purpose flour
1/2 cup vegetable shortening
1/4 cup unsalted butter
3 tbsp ice water (use only enough to bind the dough)
2 tbsp whole milk or half and half
1 tsp salt
Filling:
8 Granny Smith apples, peeled, cored and sliced
1 cup granulated sugar
3 tbsp cold unsalted butter, cut into pieces
3 tbsp cornstarch
1 tbsp cinnamon
1 tsp nutmeg

Step 1: Preheat oven to 425 degrees.

Step 2: Sift flour and salt into a large bowl. Using a pastry cutter or a fork, work the shortening and butter into the flour until the resulting mixture resembles course meal.

Step 3: Add ice water - just enough so that the mixture binds together. When it does, remove from bowl, form quickly into a ball and refrigerate for at least 15 minutes.

Step 4: Remove dough from refrigerator and separate into two halves. Keep one half in the refrigerator while you roll out the other until it is approximately 1/4 inch thick. Press this crust into the bottom of a 10-inch Pyrex pie plate and refrigerate. Remove the other half of the dough, place on a large sheet or parchment or waxed paper, and roll out like the first until it is approximately 12 inches across. Refrigerate.

Step 5: In a large bowl, toss apple slices with sugar, cornstarch, cinnamon and nutmeg.

Step 6: Remove pie plate containing the crust from the refrigerator and fill with the apple mixture. Dot with the cut butter and top with the remaining crust. Use a small brush and a little water to seal the edges of the crusts, then pinch together.

Step 7: Cut slits in the top to allow steam to escape. Glaze the crust using the whole milk or half and half. Bake in pre-heated oven for about one hour, or until the apple juices begin to seep. Allow to cool before slicing and
serving.

CFFF Shared by Bob

Dom DeLuise's Sugarless Apple Pie
1/4 tsp cinnamon
1 tbsp raisins
1 tbsp nuts
1/2 cup Grape-Nuts
1 cup apple juice
3 medium apples, peeled, cored and sliced into crescents

Place sliced apples in an 8-inch pie dish. Add cinnamon, raisins and nuts. Cover top with Grape-Nuts. Moisten with apple juice and bake at 350 degrees for 1 1/2 hours. Serve with lowfat ice cream or frozen yogurt. Serves 6 people.

CFF Shared by Bob

Raspberry Yogurt Pie
1 small package raspberry jello
1/4 cup sugar
1 8-ounce carton plain yogurt (see note)
1 package frozen raspberries, thawed (see note)
1/3 cup cool whip
1 prepared pie shell (graham cracker or cookie pie crust)

Dissolve jello and sugar in 1/2 cup boiling water. Stir in yogurt and juice from raspberries. Stir in raspberries and cool whip, mixing well. Pour mixture into pie shell and refrigerate. Before serving, top with remaining cool whip.

Note: You can substitute strawberries for raspberries, and use strawberry jello instead. Use frozen fruit that hasn't been packed in syrup. You can use low fat yogurt as well.

CFF Shared by Bev

Chocolate Mousse Pie
1 milk chocolate candy bar (7 oz)
16 large marshmallows or 1 1/2 cups of mini marshmallows
1/2 cup whole milk
2 cups whipping cream (do not use ultrapasturized"), whipped
1 pie shell or
Chocolate Cookie Crust (made in food processor):
24 Oreo cookies
1/2 cup of butter-soft
1/2 cup of toasted pecans

Chocolate Cookie Crust: Process until you can mold into a pie plate. Bake the crust at 350 F for 7 minutes.

Place the candy bar, marshmallows and milk in a heavy saucepan; cook on low heat until melted, stir constantly.  Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours before serving. Serves 6-8 people.

I swirl chocolate "shell" on top (in the ice-cream cone section) Made by Smuckers!

CFF Shared by Michelle

No Cooking Banana, Blueberry, Pudding, Pie
1 prepared oreo or graham cracker pie crust (purchased in supermarket)
2 medium bananas, sliced**
1 cup fresh blueberries
2  3 oz pkgs. cream cheese, softened (low fat is OK)
1  14 oz can sweetened condensed milk (sweetened, not evaporated)
3/4 cup cold water
1 4-oz box instant vanilla or banana flavor pudding mix
1 cup fresh whipped cream or Cool Whip

Put bananas and blueberries in prepared piecrust. Save some for garnish on top of pie. In large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth. On low speed beat in water and pudding mix to cream cheese mixture until smooth. Chill 10 minutes. Fold whipped cream into the prepared pudding, pour on top of fruit. Chill. Garnish with blueberry and banana pieces.

Note: If you are going to do preperations in advance, put lemon juice on banana slices to keep from turning brown. Pat dry before putting banana in pie. Any other fresh or frozen berries can be substituted.

Buttermilk Coconut Pie
1 1/4 cups sugar
2 tbsp all-purpose flour
1/2 cup butter, melted
3 eggs, beaten
1/2 cup buttermilk
1 tsp vanilla
1 can (3-1/2 oz) flaked coconut, divided
1 unbaked pastry shell (9 inches)

Combine sugar and flour in a large bowl. Add butter, eggs, buttermilk, vanilla and two-thirds of the coconut; mix well. Pour into crust. Sprinkle with remaining coconut. Bake at 325 F for 65 minutes or until set. Keep refrigerated. Yield: 8 servings.

Raspberry Pie
Crust:
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/2 tsp vanilla
1 cup all-purpose flour
1 cup all-purpose flour
1/8 tsp salt
1/2 cup chopped nuts
Filling:
1 quart fresh raspberries, divided
1 cup water, divided
3 tbsp cornstarch
1 cup sugar

In a mixing bowl, cream butter, sugar and vanilla; add flour, salt and nuts. Chill for 30-40 minutes. Press into a deep 9-inch pie plate. Bake at 400 F for 10-12 minutes or until golden brown. Cool. For filling, simmer 1 cup berries with 2/3 cup water for 3 minutes or until berries are soft. Strain out seeds and pulp. Blend cornstarch and sugar with remaining water; stir into berry mixture and cook until thickened. Cool. Place remaining berries in crust; pour filling over berries. Chill 2 hours or until set. Yield: 8 servings.

Sour Cream Pear Pie
2 cups diced peeled ripe pears
1/2 cup sugar
1 egg, beaten
1 tbsp all-purpose flour
1 cup (8 oz) sour cream
1 tsp vanilla
Dash salt
1 unbaked pastry shell (9 inches)
Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter

Combine pears, sugar, egg, flour, sour cream, vanilla and salt; blend gently. Spoon into pie shell. Bake at 350 F for 25 minutes. Combine topping ingredients; sprinkle over pie; return to the oven for 30 minutes. Chill before serving if desired. Store in the refrigerator. Yield: 8 servings.

Cranberry Streusel Pie
1/3 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1 unbaked pie shell (9 inches)
Streusel Topping:
2 tbsp all-purpose flour
1/2 cup packed brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tbsp butter
1/2 cup chopped walnuts

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Sift together flour, baking soda and salt; stir into creamed mixture (mixture will be very thick). Fold in cranberries and walnuts. Spread carefully into pie shell. Bake at 350 F for 50 minutes or until pie tests done with a wooden pick. Blend the topping ingredients until crumbly; sprinkle over pie as soon as it's removed from the oven; place an inverted bowl over pie and let steam for 20 minutes. Serve warm or allow to cool. Yield: 8 servings.

New Orleans Pecan Pie
2 eggs, separated
1 cup (8 oz) sour cream
1 cup sugar
1/4 cup all-purpose flour
1/2 tsp vanilla
1/4 tsp salt
1 pie pastry (9 inches), baked
1 cup packed brown sugar
1 cup chopped pecans

In a saucepan, combine egg yolks, sour cream, sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened, about 5 minutes. Pour into pie shell; set aside. In a mixing bowl, immediately beat egg whites until soft peaks form. Gradually add brown sugar, beating until stiff. Spread over filling while its still warm. Sprinkle with pecans. Bake at 375 F for 12-15 minutes or until golden. Store in refrigerator. Yield: 8 servings.

Strawberry-Rhubarb Pie
3 cups diced fresh or frozen rhubarb (1/4 inch pieces)
3 cups sliced fresh strawberries
1/2 to 3/4 cup sugar
1 1/2 tbsp quick-cooking tapioca
1/3 cup orange juice
1 1/2 tbsp orange marmalade, optional
1/4 tsp grated orange peel
Pastry for a double-crust deep-dish pie (9 inches)

In a large bowl, combine the first seven ingredients; let stand for 15 minutes while tapioca softens. Line pie plate with bottom pastry; add filling. Top with a lattice crust. Bake at 400 F for 20 minutes; reduce heat to 375 F and bake 30 minutes more or until the rhubarb is tender. Yield: 8 servings.

Huckleberry Cheese Pie
Crust:
1 cup all-purpose flour
1/2 cup finely chopped nuts
1/4 cup packed brown sugar
1/2 cup butter
Filling:
1 package (8 oz) cream cheese, softened
3/4 cup confectioners' sugar
1 tsp vanilla
1 cup whipped cream
Topping:
1/2 cup sugar
1 1/2 tbsp cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries, divided
1/2 tbsp butter
Additional whipped cream, optional

In a bowl, combine flour, nuts and brown sugar; cut in butter until crumbly. Place in a shallow baking pan; bake at 400 F for about 20 minutes, stirring occasionally. While mixture is still hot, press into a 9-inch pie pan, using a small-diamemeter aluminum pie pan to help press crumbs into a crust. Cool completely. For filling, blend cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Spoon into the crust; refrigerate. For topping, combine sugar, cornstarch and salt in saucepan. Add water, mixing to blend, and 1 cup berries. Cook and stir until thickened. Cool; pour over filling. Top with whipped cream if desired. Yield: 8-10 servings.

Note: Blueberries may be substituted for huckleberries.

Easy Peach Cream Pie
3 cups sliced peeled ripe peaches (about 1-1/2 lbs)
1 unbaked pie shell (9 inches)
2 eggs
1 cup sugar
1/4 cup all-purpose flour
Dash salt
1 cup heavy cream
1 tsp vanilla

Place peaches in pie shell. Beat eggs lightly in a bowl; blend in sugar, flour and salt. Stir in cream and vanlla; blend well. Pour over peaches. Bake at 375 F for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover with foil.) Serve warm; or, for a firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.

Sweet Potato Pie
2 eggs
1 can (12 oz) evaporated milk
1 tsp vanilla
1 1/4 cups sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups mashed cooked sweet potatoes
1 unbaked pie rust (9 inches)
Topping:
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shredded coconut
1/2 cup chopped pecans
Whipped topping or ice cream

In a mixing bowl, beat eggs, add milk and vanilla. Combine sugar, cinamon and nutmeg; add to egg mixture. Stir in potatoes; beat until smooth. Pour into pie shell. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake 30 minutes longer. Combine topping ingredients; sprinkle over pie. Return to the oven for 10-15 minutes or until topping is golden brown. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream. Yield: 6-8 servings.

Remembrance Strawberry Pie
2 pints strawberries, halved
1 cup sugar
3 tbsp cornstarch
1 cup water
3 tbsp strawberry-flavored gelatin mix
1 pie pastry (9 inches), baked
Whipped cream, optional

Place strawberries in a large bowl and set aside. Mix sugar, cornstarch and water in a saucepan; cook until thickened, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour over berries; mix well. Pour into pie shell; refrigerate until set. Top with whipped cream if desired. Yield: 6-8 servings.

Orange Chiffon Pie
1 envelope unflavored gelatin
3/4 cup sugar
1/4 tsp salt
1/2 cup milk
3 egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 tsp grated orange peel
1/2 tsp grated lemon peel
1 cup whipping cream, whipped
1 pastry shell (9 inches), baked
Orange slices and fresh mint, optional

In a saucepan, combine gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from the heat; add juices and peel. Chill until partially set. Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired. Yield: 6-8 servings.

Rhubarb Cream Delight
Crust:
1 cup all-purpose flour
1/4 cup sugar
1/2 cup butter
Rhubarb Layer:
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
1/2 cup sugar
1 tbsp all-purpose flour
Cream Layer:
12 oz cream cheese, softened
1/2 cup sugar
2 eggs
Topping:
1 cup (8 oz) sour cream
2 tbsp sugar
1 tsp vanilla

Combine crust ingredients; pat into a 10-inch pie plate. Combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 F for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and sugar until fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350 F for 30 miinutes or until almost set. Combine topping ingredients; spread over cream layer. Cool, then refrigerate. Yield: 10-12 servings.

Cherry Berry Pie
1 can (16 oz) pitted red cherries
1 package (10 oz) frozen red raspberries
3/4 cup sugar
3 tbsp cornstarch
3 tbsp butter
1/4 tsp almond extract
1/4 tsp red food coloring
Pastry for double-crust pie (9 inches)

Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in fruit juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour into pie crust. Top with a lattice crust. Bake at 375 F for 45 minutes or until bubbly. Cool. Yield: 6-8 servings.

Moms' Lemon Custard Pie
1 cup sugar
1 tbsp butter, softened
3 tbsp all-purpose flour
1/8 tsp salt
2 eggs, separated
1 cup milk
1/4 cup fresh lemon juice
Grated peel of 1 medium lemon
1 unbaked pie pastry (9 inches)
Whipped cream, optional

Using a spoon, cream sugar and butter in a bowl until well mixed. Add flour, salt, egg yolks and milk; mix well. Add lemon juice and peel; mix well. In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. Bake at 325 F for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream if desired. Store in the refrigerator. Yield: 6-8 servings.
 
 

 

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