- 1 (9 inch) pie crust, baked and cooled
- 1 quart fresh strawberries,sliced
- 3 Tablespoons brandy (or your favorite liquor), optional
- 1 cup white sugar
- 4 tablespoons cornstarch
- 3/4 cup water
- Macerate berries in sugar (amount depends on how sweet the berries are) and brandy for a couple hours to overnight.
- Drain the berries, reserving the liquid.
- Blend the remaining berries (I use a stick blender, but a regular one should work) and combine them with the sugar and the reserved juice in a medium saucepan.
- Place saucepan over medium heat and bring to a boil, stirring frequently.
- Allow the liquid to reduce slightly.
- In a small bowl, whisk together cornstarch and water.
- Gradually stir cornstarch mixture into boiling strawberry mixture.
- Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. It will turn out like a glaze.
- Let the resulting glaze (it will be similar to the stuff you can buy in the produce department, though not clear) chill.
- Spread a small amount of your strawberry glaze in the baked pie shell.
- Combine the rest of the strawberries with the rest of the glaze and pour into the pie shell.
- Chill for several hours before serving.
- Serve with whipped cream.
Adapted from: http://allrecipes.com/recipe/strawberry-pie-ii/
- 1 unbaked pie shell
- 3/4 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 2-3 cups apples
- 1/3 cup sugar
- 1/2 cup flour
- 1/4 cup butter
- 1 teaspoon cinnamon
- Peal and chop apples into bite sized pieces.
- Mix together the sugar, flour, sour cream, egg, vanilla and apples
- Pour into the unbaked pie crust.
- Bake 15 minutes at 350.
- While the pie is baking, make a crumble using the sugar, flour, butter and cinnamon.
- When the pie comes out of the oven, sprinkle the crumble over the top.
- Return to the oven and bake for an additional 30 minutes or until done.
Source: Marks family recipe
- 1 prepared pie crust
- 1 10-ounce box frozen chopped spinach
- 1/2 cup onion chopped
- 1 tablespoon unsalted butter
- 1 1/4 cups extra sharp white cheddar cheese, shredded
- 4 eggs
- 2 cups light cream
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
- Preheat the oven to 450 and blind bake your crust for about 8 minutes.
- Defrost the spinach and drain well.
- After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
- After partially baking your pie crust, reduce the oven to 425 degrees.
- Place the onion in a small pan and sauté with the butter until the onions are soft and translucent and cool slightly.
- Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.
- Sprinkle the shredded cheese on top of the spinach and onions.
- In a bowl, beat the eggs.
- Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.
- Pour or ladle the custard over the spinach and cheese.
- Bake at 425 degrees for 15 minutes.
- Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
- Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.
- 1 chocolate cookie crumb pie crust
- 1/4 cup butter, melted
- 2 bananas, sliced
- 1 quart vanilla ice cream, softened
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup Cool Whip
- 1/4 cup chopped walnuts
- 1/4 cup maraschino cherries
- 1/3 cup ice-cream topping (chocolate, caramel, etc)
- Arrange bananas over bottom of crust.
- Spread ice cream in an even layer over bananas.
- Top with drained pineapple.
- Spread Cool Whip over top.
- Sprinkle with nuts.
- Place pie in freezer for 2-3 hours or until firm.
- Garnish with cherries and ice-cream topping.
Adapted from: http://allrecipes.com/Recipe/Banana-Split-Ice-Cream-Pie/
For the Crust
- 1 unbaked pie crust
- 1 white, beaten
For the Filling
- 4 cups apple cider
- 3 large eggs
- 1/2 cup sugar
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 400°F. In a medium saucepan bring cider to a light boil over over high heat, stirring occasionally, then reduce heat to medium. Simmer for 20 minutes or until mixture has reduced to 1 cup. Set aside to cool.
- Roll out crust. For a nine inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute the edges and brush crust with egg white. Place in refrigerator until filling is ready.
- Beat eggs with sugar until mixture is thick and lemony (light yellow colored). Gradually add in vegetable oil and flour.
- In a medium bowl slowly combine cooled cider with milk, whisking constantly. Add vanilla to cider mixture and slowly incorporate it with egg mixture. Pour custard filling into prepared pie shell. Sprinkle with cinnamon and nutmeg. Bake on center rack for 25 minutes or until knife inserted near the center of the custard comes out clean. Remove from oven and cool on wire rack the refrigerate to chill before serving.