Goldlen Peach Pie

Ingredients
2 sheets refrigerated pie crust, or from scratch
5 cups peeled and sliced fresh peach (about 5 medium)
2 tsp. lemon juice
1/2 tsp. grated orange zest
1/8 tsp. almond extract
1 cup sugar
1/4 cup cornstarch
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon (optional)
1/8 tsp. salt
2 Tbsp. butter

Instructions
Line a 9" pie plate with 1 crust, leaving a 1" overhang around the edge. Set aside.

In a large bowl, combine the peaches, lemon juice, orange zest, and extract. In another bowl whisk together the sugar, cornstarch, nutmeg, and salt. Add to peach mixtures and toss gently to coat. Pour into crust and dot with butter.

Roll out remaining crust into a 1/8" thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim  and seal strips to bottom crust; fold overhang over. Lightly press or flute the edge. OR, just cover the pie with the whole top crust and cut vents. Egg wash and sugar sprinkle are optional. Cover the edges loosely with foil.

Bake at 400°F for 40 minutes. Remove foil and bake until crust is gold brown and filling is bubbly; about 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

via Taste of Home

Honeycrisp Apple Pie

Ingredients
Pastry dough for a 2-crust pie (I use store bought)
6 cups peeled, cored, and thinly sliced Honey Crisp apples*

½ tsp. cinnamon

1 cup light brown sugar
2 Tbsp. dry tapioca, ground to a powder in a blender**
1 Tbsp. lemon juice, or microwave apple mixture 3-5 minutes
2 Tbsp. butter, cut into small cubes
1 egg beaten with 1 Tbsp. water (egg wash is optional)
Cinnamon sugar, for garnish (optional)

Instructions
Preheat oven to 425°F.

Line a 9-inch pan with half of the pie dough. Combine brown sugar, cinnamon and tapioca powder and toss with apples and lemon juice. Pour apple mixture into prepared pie shell. Dott butter cubes across the filling.

Roll out the remaining dough to form the top crust. Cut decorative vents into the crust with samll cookie cutters, or just slit it in a few places with knife. Place the top crust over the apples. Flute or crimp the edges of the pastry together. Brush the surface with a little egg wash and sprinkle with a cinnamon-sugar mixture.

Bake pie for 10 minutes, and then reduce the temperature to 350°F. Bake for 35-40 minutes longer or until the pastry is golden brown and filling is bubbly.

* Other apples you can use are Cosmic Crisp,Granny Smith, Pink Lay, Braeburn, Cosmic Crisp, and/or Fuji .
** Substitute 4 Tbsp. flour if you don't have the tapioca.

Upside-Down Bacon Apple Pie

Ingredients:

8 Tbsp. (1 stick) unsalted butter, at room temperature

1½ cups packed light brown sugar

1 (16 oz.) package thick-cut bacon

2 unbaked 9-inch refrigerated pie crusts

3 Tbsp. all-purpose flour

½ cup granulated sugar

1⅛ tsp. ground cinnamon

½ tsp. ground nutmeg

1 Tbsp. apple pie spice

1 tsp. pure vanilla extract

2 Tbsp. fresh lemon juice

6 cups sliced, cored, peeled baking apples, such as Granny Smith

Instructions:

Preheat the oven to 450°F.

Grease the bottom and sides of a 9-inch deep-dish pie pan with the entire stick of butter. Sprinkle and dust 1 cup of the brown sugar into the pan until the whole inside of the pan is covered, bottom and sides.

Weave the raw bacon tightly together to make a 12-inch lattice. Press the bacon into the pan on top of the brown sugar. Put one pie crust on top of the bacon and press on it until it molds to the bottom of the pan. Do not trim the edges just yet.

In a large bowl, mix together the flour, granulated sugar, remaining ½ cup brown sugar, the cinnamon, nutmeg, apple pie spice, vanilla and lemon juice. Add the sliced apples and toss to coat.

Scoop the filling into the pie crust, spreading it out as evenly as you can. Cover with the second pie crust. Press the edges of the two crusts together and crimp to seal. Don’t worry about looks; this is the bottom of your pie. Poke a dozen holes at random with a fork for steam.

Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until the sides are bubbling, 45 minutes longer.

Remove from the oven and let sit just until the bubbling stops, about 5 minutes. Important: You must flip this over onto a serving plate while it’s still hot. Put a plate over the pie, grab the pie and plate with two potholders, and invert. Remove the pie pan. Let cool on the plate before serving.

Fiery Triple Chocolate Cream Pie

Ingredients Pie Crust:

1 1/2 cups chocolate wafer cookies
2 tablespoons sugar
6 tablespoons unsalted butter, melted
 

Ingredients Chocolate Filling:
1 1/2 cups sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 1/2 cups milk
3 ounces unsweetened chocolate, chopped
3 tablespoons butter, melted
2 teaspoons vanilla extract
White chocolate shavings, for garnish
Crushed pretzels, for garnish

Instructions for the pie crust: 

Preheat the oven to 350° F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.

Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.

Instructions for the chocolate filling: 

Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.

Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.

via Nancy Fuller/Farmhouse Rules

Fresh Strawberry Cheesecake Pie

I have been making this easy and delicious pie for more years that I would like to remember. It is our traditional desert for Easter dinner.

Fresh Strawberry Cheesecake Pie

1 deep dish pie plate

1 package Jell-o No Bake Real Cheesecake Mix

1 package Strawberry Danish Dessert

4 cups fresh strawberries

milk
sugar
butter

Make the crust and filling as instructed on the package of the Jell-0 cheesecake mix. Make the Danish Dessert as directed for the Pie Glaze and fold in the 4 cups of fresh sliced strawberries.
Pour the glazed strawberries on top of the pie and refrigerate.

You Put the Lime in the Coconut

I found this information and recipe here:

Do Key Limes taste distinctively different
than conventional Persian Limes?

Key Limes
are a tiny, yellowish
variety that grows only
in tropical locales like the
Florida Keys (from which they
got their name). To get one cup of
lime juice requires about 40 key limes.
Key lime aficionados praise the fruit's distinctive
flavor and fragrance. Plain key lime juice
is slightly less tart and bracing than its
Persian counterpart.

Persian Limes

are larger and have a
greener rind than key limes,
and they are most likely a cross
between a Mexican lime and a citron.
hey are more acidic than key limes, and also
tend to have more tartness. It only takes
about six Persian limes to get one
cup of juice.

You can buy
pre-squeezed lime
juice in bottles, but don't
bother. The juice is bracingly
bitter and sometimes even rancid.
Besides, it's pretty hard to get lime
zest out of a bottle.


Icebox Key Lime Pie



Crust
8 whole graham crackers; broken into smaller pieces
5 Tbsp. unsalted butter; melted
2 Tbsp. sugar
::

Adjust oven rack to middle position and heat oven to 350º.
Pulse crackers and sugar in food processor until finely ground.
Add melted butter in steady stream while pulsing until
crumbs resemble damp sand. Using bottom of dry
measuring cup, press crumbs firmly into bottom
and sides of 9-inch pie plate. Bake until
fragrant and browned around edges;
12-14 minutes. Cool completely.

Filling
1/4 cup sugar
1 Tbsp. grated lime zest
8 oz. cream cheese; softened
14 oz. can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1-1/4 tsp. unflavored gelatin
1 cup fresh lime juice
1 tsp. vanilla extract
::
Process sugar and zest in food processor until sugar turns
bright green; about 30 seconds.
Add cream cheese and process until combined;
about 30 seconds.
Add condensed milk and pudding mix and process until
smooth; about 30 seconds.
Scrape down sides of bowl.
Stir gelatin and 2 Tbsp. lime juice in small bowl.
Heat in microwave for 15 seconds and stir until dissolved.
With machine running, pour gelatin mixture,
remaining lime juice, and vanilla through feed tube,
and mix until thoroughly combined; about 30 seconds.
::
Pour filling into cooled crust. Cover with plastic.
Refrigerate at least 3 hours, or up to 2 days.
To serve: let pie sit at room temperature for
10 minutes before slicing.
Serves 8 to 10