Old-Fashioned Strawberry Pie

May 28, 2014 Leave a Comment
Old-Fashioned Strawberry Pie

Old-Fashioned Strawberry Pie

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this.  It’s wonderful and light for warm weather or after a large meal.  A must when fresh berries are in season!!

          Erica Cooper                                                                      Elk River, Minnesota

 

Old-Fashioned Strawberry Pie Recipe

 

Old-Fashioned Strawberry Pie

1 sheet refrigerated pie pasty

1 package (3 oz.) cook-and-serve vanilla pudding mix

1 ½ cups water

1 tsp. lemon juice

1 package (.3 oz.) sugar-free strawberry gelatin

½ cup boiling water

4 cups sliced fresh strawberries

3 oz. reduced-fat cream cheese

2 cups reduced-fat whipping topping, divided

1 tsp. vanilla

8 fresh strawberries

 

On a lightly floured surface, unroll pastry.  Transfer to a 9 inch pie plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line unpricked pastry with a double thickness of heavy-duty foil.  Bake at 450 F.  for 8 minutes.  Remove foil; bake 5-7 minutes longer or until lightly browned.  Cool on wire rack.

In a small saucepan, combine pudding mix, water and lemon juice.  Cook and stir over medium heat until mixture come to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; set aside.

In a large bowl, dissolve gelatin in boiling water.  Gradually stir in pudding.  Cover and refrigerate for 30 minutes or until thickened.  Fold in sliced strawberries.  Transfer to crust.

For topping, in another bowl, beat cream cheese, ½ cup whipped topping and vanilla until smooth.  Fold in remaining whipped topping.  Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip.  Fill with topping.  Pipe topping around edges of pie; garnish with whole strawberries.  Refrigerate for at least 1 hour.                 8 servings

 

(Recipe for Old-Fashioned Strawberry Pie was on www.tasteofhome.com, 2014)

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Chickpea Potpies

February 16, 2014 Leave a Comment
Chickpea Potpies

Chickpea Potpies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family loves potpies, and with this recipe, no one—not even my carnivores—misses the meat.  Hungry teens and adults gobble them up!

        Annette Woofenden                                                                      Middleboro, MA

 

Chickpea Potpies Recipe

Chickpea Potpies

1 small onion, chopped

6 Tbsp. butter

2 garlic cloves, minced

6 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

3 cups vegetable broth

2 cups frozen mixed vegetables, thawed

1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

1 ¼ cups frozen cubed hash brown potatoes

¼ cup heavy whipping cream

¾ tsp. Italian seasoning

1 sheet refrigerated pie pastry

Saute onion in butter in a large saucepan until tender.  Add garlic; cook 1 minute longer.  Stir in the flour, salt and pepper until blended.  Gradually add broth; bring to a boil.  Cook and stir for 2 minutes or until thickened.

Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning.  Divide mixture among four ungreased 10 oz. ramekins.

Unroll pastry; divide into four portions.  Roll out each portion to fit ramekins; place pastry over filling.  Trim, seal and flute edges.  Cut slits in pastry.  Place ramekins on a baking sheet.

Bake at 400 F. for 25-30 minutes or until pastry is golden brown.         4 serving

 

(Recipe for Chickpea Potpies was on www.tasteofhome.com, 2014)

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Caramelized Apple Hand Pies

May 6, 2013 Leave a Comment
Caramelized Apple Hand Pies

Caramelized Apple Hand Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Caramelized apples are tucked inside a hand-held pie that no one expects you to share.

Caramelized Apple Hand Pies Recipe

Caramelized Apple Hand Pies

2 Tbsp. unsalted butter

3 medium apples, peeled and finely chopped

1/3 packed brown sugar

½ tsp. cornstarch

1/8 tsp. cinnamon

1 tsp. lemon juice

½ tsp. vanilla extract

1 pkg. (14.1 oz.) refrigerated pie pastry

Filling:   ¼ cup coarse sugar

1 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Vanilla ice cream, optional

In a large skillet, heat butter over medium heat.  Add apples; cook and stir 5 minutes.  Mix brown sugar, cornstarch and cinnamon; add to apples.  Cook and stir 7-8 minutes or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 F.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5 inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal, pinch edges to seal and flute.

Transfer to greased baking sheet.  Prick tops of pastry with a fork.  Bake 20-25 minutes or until golden brown.  Remove from pans to wire rack.

For topping, mix sugar and cinnamon.  Brush pies with sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve  warm or at room temperature.

(Recipe for Caramelized Apple Hand Pies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May, 2013)

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