The Pie Hole

breakfast-brunch-dessert:

Fried Apple Pies
Tart shell: 

• 1 cup unbleached all-purpose flour 
• 6 tablespoons cold butter 
• 1/4 cup ice water 
• 1/2 teaspoon salt 
• 1 teaspoon sugar

Filling:

• 2 cups peeled apples, chopped to 1/2” squares 
• 1/2 cup apple cider 
• 1/4 cup sugar 
• 1 teaspoon cinnamon 
• zest and juice of 1 lemon 
• big pinch salt 
• 2 tablespoons flour

Directions

1. In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.  
2. Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes. 
3. Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.  
4. Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees. 
5. On a lightly floured surface roll 1/3 of the dough into a 10 – 12” oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.

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breakfast-brunch-dessert:

Chocolate Secretariat Pie
Pie crust: 

• 8 tablespoons (1 stick) unsalted butter, room temperature 
• 1/2 cup plus 1 tablespoon confectioners’ sugar 
• 1 large egg yolk 
• 1 teaspoon pure vanilla extract 
• 1 1/4 cups all-purpose flour, plus more for rolling 
• 1/4 cup unsweetened cocoa powder

Directions

1. In a stand mixer, with the paddle attachment, cream the butter and sugar until well combined, about one minute. Add the egg yolk and vanilla and beat on medium until smooth. Add the flour and cocoa powder and beat on low until just combined.  
2. Remove the dough from your mixer, form it into a disk, and saran wrap it. Chill the dough in the refrigerator for one hour.  
3. Remove the dough, unwrap it and roll it out, on a lightly floured surface, into a large circle about 3/16th of an inch thick – i.e. roll it out thinly in a circle that will at least fill your pie pan. Transfer the crust to the pie pan and press into the sides (don’t worry if it breaks in the process, just piece it back together and no one will ever know). Refrigerate for 30 minutes.  
4. Prick the crust all over with a fork, then cover with parchment paper and pie weights and blind bake for 15 minutes at 325 degrees. After 15 minutes, remove the parchment and weights, and return to the oven to bake another 5-10 minutes, until the crust looks dry and set. Remove from the oven and let cool before filling.

Filling:

• 1 stick butter, cut into half inch slices 
• ½ cup brown sugar 
• ½ cup white sugar 
• 1 egg 
• 1 egg yolk 
• 1 tsp vanilla 
• ½ tsp salt 
• 2/3 cup all purpose flour 
• 1 ¼ cups toasted pecans, chopped 
• 1 ¼ cups chocolate chips

Directions

1. Heat three quarters of your butter in a skillet over medium heat. Cook, swirling constantly, until the butter browns (it will literally turn brown and will smell toasty when done), then remove from heat and pour into a glass bowl containing the un-melted butter. Stir the butter until it is all melted, then whisk in the sugar, salt and vanilla. At this point your mixture will take on a heavenly smell! When the sugars are incorporated, add the egg and yolk and whisk until the mixture is smooth – about 30 seconds. Allow the mixture to rest for a few minutes, then whisk again for 30 seconds. Repeat three times. Your mixture should be smooth and shiny.  
2. Stir in the flour and half of the nuts with a wooden spoon (do not use your whisk) until just combined. Set aside.  
3. Spread the chocolate chips and remaining nuts in an even layer on the bottom of your cooled crust. Top with your batter, attempting as even a layer as possible.  
4. Bake at 350 degrees for 35-45 minutes. The pie is done when the top is golden brown and the filling is set.

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cakeattorney:

So, my boyfriend REALLY loves this apple pie. According to him, it’s the Best Apple Pie in the world.

Ingredients:

For the pastry:

2 cups of flour

200g (this is probably 1 stick) of butter in room temperature

1/4 teaspoon of baking powder

2 tablespoons of sugar

2 egg yolks

2 tablespoons of oil (like sunflower oil for instance, idk)

Cinnamon powder

For the filling:

6~8 apples, peeled and cored.

1 cup of sugar (I’d recommend using brown sugar if you don’t like your sweets TOO sweet)

The juice of one lemon mixed with one tablespoon of water

1 tablespoon of flour dissolved in water

For the frosting:

2 egg whites

6 tablespoons of sugar

You’ll also need:

A tart tin of maybe… 25 cm in diameter. 

1- You should start with the filling, so chop the apples into pieces and heat them with the rest of  the ingredients, minus the flour. Mix the apples with the sugar, then probably the apples will shed some water, so you should mix them and heat them until that water is gone. When this happens, throw in the flour dissolved in water, and mix them until the water evaporates. So the filling is ready, it should look like an apple jam, only not so gooey and with bigger apple pieces :D

2- Turn off the heat and leave the filling alone for a while. Let’s make the frosting! Separate the yolks from the whites of two eggs and store them in separate bowls. Save the yolk for later. Now, get a beater and start beating the egg whites until they’re firm (like snow :3, for instance). Keep beating and add one tablespoon of sugar at a time. It’ll start to get heavier and shinier, until you have a white frosting. Save it for later.

3- Now you’ll start making the pastry… Well, put all the ingredients in a bowl except for the cinnamon powder. Start mixing the stuff with your hands, until a firm pastry is formed. What I mean by firm is firm enough to line a tart tin. So, line the tart tin with a thin (as thin as you want it to be, really) layer of pastry. Even it out and make several little holes with a fork on the pastry (so it wont form bubbles).

4- Put the tart tin in the oven (low heat) for a little while (maybe 5~10 minutes) just so it can dry a little. Take it out of the oven (but don’t turn it off!) and sprinkle some cinnamon powder on top of the pastry. Tip the filling onto the pastry and spread the frosting on top of it. 

5- Now the tart tin goes back in the oven, (still low heat) and it stays there until the frosting is golden on the edges. Leave just a little peek of the oven door open (use a towel to keep it open). Keep checking the pie so it wont burn… When you feel it’s golden and firm enough, take the tart out of the oven!

That’s it :D

breakfast-brunch-dessert:

Butterfinger Pie
Crust:

• 14 cream-filled chocolate sandwich cookies (Oreos)
• 4 Tablespoons butter, melted

Filling:

• 23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
• 1/2 cup granulated sugar
• 2 Tablespoons cornstarch
• 2 cups whole milk
• 2 large egg yolks
• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1 1/2 cups whipping cream

Topping:

• 2 cups heavy whipping cream

Directions

1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you’re preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.

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breakfast-brunch-dessert:

Chocolate Smores Pie
For the crust:

• 1 graham cracker crumb crust, baked and cooled completely (click here for a recipe)

For the chocolate cream filling:

• 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
•  1 cup heavy cream
• 1 large egg, at room temperature for 30 mins

For the marshmallow topping:

• 1 teaspoon unflavored gelatin (from a 1/4-oz package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegtable oil for greasing

Directions:
For the chocolate cream filling:

1. Make graham cracker crumb crust and reserve.
2. Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:

1. Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
2. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260ºF, about 6 minutes.
3. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:

1. Preheat broiler.
2. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

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breakfast-brunch-dessert:

Southern Fudge Pie

• 2 eggs
• 1 1/2 cups sugar
• 3 tablespoons cocoa
• 4 tablespoons butter, melted
• 1/2 cup evaporated milk
• 1 teaspoon vanilla
• 1 unbaked pie crust

Directions

1. Preheat oven to 400 degrees.
2. Mix together first six ingredients.
3. Pour into pie crust.
4. Bake at 400 degrees for 10 minutes and then reduce to 350 degrees for 20 minutes.
5. Allow to cool and serve.

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omomnom:

Banana Cream Chocolate Pie

INGREDIENTS:

Crust

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

DIRECTIONS:

1. Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

3. Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

4. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

5. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

6.In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

breakfast-brunch-dessert:

Nutella Cream Pie
Crust:

• 1 package Oreo cookies
• 2 Tablespoons sugar
• 1/2 cup unsalted butter, melted

Nutella Cream Filling:

• 4 ounces cream cheese, softened (1/2 block of cream cheese)
• 3/4 cup powdered sugar
• 1/2 cup Nutella
• 1/2 cup whole milk
• 1 cup heavy whipped cream

Whipped Cream:

• 1 cup heavy whipping cream
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract

Directions
To make the crust:

1. Grind the Oreo cookies in the food processor. Put the crumbs in a large bowl and add the sugar. Mix everything together. Pour in the melted sugar and stir to coat all of the cookie crumbs.
2. Put the crumbs in the bottom of a 9 inch pie plate. Press the crumbs into the side of the pie plate and then into the bottom.
3. Bake the crust at 350 degrees for 15 minutes.
4. Once the crust is done baking, cool completely on a cooling rack. DO NOT pour in the Nutella cream filling until the crust has completely cooled.

To make the filling:

1. In a large mixing bowl with the paddle attachment, (a handheld mixer works fine) mix together the softened cream cheese and powdered sugar.
   Then add in the Nutella and milk. Mix until all of the ingredients are combined.
2. Pour the Nutella mixture into a bowl and refrigerate while you make the whipped cream.

To make the whipped cream:

1. In a large mixing bowl with the whisk attachment, (a handheld mixer works too), pour in 1 cup of heavy whipping cream and mix on high speed.
2. Slowly add in 3 Tablespoons of sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form (until the whipped cream is firm).

To assemble pie:

1. Add 1 cup of whipped cream to the Nutella mixture. Fold the ingredients together.
2. Pour the Nutella Cream Filling into the cooled pie crust.
3. Place in the freezer until the filling is firm. It will take a while to firm up, don’t worry. About 5-6 hours.
4. Once the pie is firm, cut into slices and enjoy!
5. If you like, top with the remaining whipped cream and chocolate shavings.

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omomnom:

Frosty Almond Coffee Pie

INGREDIENTS:

18 creme-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter or margarine, melted
1 quart coffee ice cream, slightly softened
1/2 cup sliced almonds, toasted
1 cup hot fudge sauce, warmed

DIRECTIONS:

1. Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.

2. Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.

3. Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.

omomnom:

Strawberry Cream Pie

INGREDIENTS

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white

Filling

1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*

Topping

1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

DIRECTIONS

1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.

2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.

3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.

4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

breakfast-brunch-dessert:

Apple Pie Pumpkin Cake

• 3 tablespoons plus 1/2 cup butter, divided
• 4 large apples, peeled, cored and thinly sliced
• 2 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 1/2 cup flour
• 3/4 cups brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 3/4 cups pumpkin puree
• 1/3 cup sour cream
• 2 large eggs
• 1/2 cup raisins, steeped in boiling water & well drained

Directions

1. Butter and flour a 9-inch, 3-inch-deep springform pan. Heat oven to 350F. Dice 1/2 cup of butter, and let it come to room temperature.
2. In a large sauté pan, melt the remaining 3 tablespoons of the butter, then sauté the apples over medium-high heat until softened and golden, about 5 minutes. Stir the honey and 1 teaspoon of the cinnamon into the apples and cook until the liquids are thick and bubbly.
3. In a stand mixer, combine the flour, brown sugar, salt and the remaining spices and mix. Toss in the diced butter and mix until the butter is broken into pea-sized pieces. Reserve 2/3 cup of the mixture for the streusel topping. Add the baking soda to the mixing bowl and mix; then add the pumpkin, sour cream, and eggs, beating until smooth. Stir in the raisins. Scrape the batter into the prepared pan.
4. Spread the sautéed apples over the batter, then sprinkle the streusel on top. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out with no batter clinging to it. May be served warm or cooled to room temperature. Best served the same day.

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breakfast-brunch-dessert:

Thin Mint Pie

• 45 Thin Mint Cookies, divided use
• 1/4 cup (1/2 stick) butter, melted
• 1 pkg. (8 oz.) cream cheese, room temperature
• 1/3 cup sugar
• 8 ounces thawed Cool Whip Topping

Directions

1. Place 24 Thin Mints into the bowl of a food processor and pulse until the cookies have been crushed into fine crumbs; mix with butter until well blended.
2. Press firmly onto bottom and up sides of 9-inch pie plate. Refrigerate crust while preparing filling.
3. Coarsely chop the remaining (21) cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; folding gently until well blended. Spoon into prepared crust.
4. Refrigerate at least 2 hours or until firm. Garnish with whipped topping and additional cookie crumbs.

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