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Abby’s sugar less Apple pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 deep-dish shredded cheddar cheese
  • 1 traditional shredded cheddar cheese
  • 3 large (6 oz.) walnuts
  • 1 can 9 in. deep dish pie crust
  • 2 1/2 Tbs fresh rosemary leaves
  • 1 tsp vegetable shortening
  • 1/2 tsp semi-sweet chocolate chips or mini chocolate chips
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 deep-dish shredded cheddar cheese
  • 1 traditional shredded cheddar cheese
  • 3 large (6 oz.) walnuts
  • 1 can 9 in. deep dish pie crust
  • 2 1/2 Tbs fresh rosemary leaves
  • 1 tsp vegetable shortening
  • 1/2 tsp semi-sweet chocolate chips or mini chocolate chips
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Instructions
  1. Bake the deep-dish pie crust at 390° for 7 to 10 minutes or until golden brown
  2. Let the traditional crust thaw
  3. Peel and thinly slice apples and set aside
  4. Mix half the can of concentrate with cornstarch, then pour both halfs into a small pot on high and bring to a boil stirring constantly
  5. Add salt and cinnamon to the mixture
  6. Boil until thick and dark brown
  7. Layer apples then sauce then apples and top with sauce
  8. (Make sure apples are coated
  9. ) Then take the defrosted traditional crust and put it on top the pie
  10. Peel the crust off slowly with a butter knife until the whole thing is on top the pie
  11. (Make any additional adjustments, pinch edges, ect
  12. ) Cut small slits on the top and bake for 20 minutes at 390° or until golden and bubbling
Recipe Notes

This is long time family recipe and it's loved for it's lack of sugar but great sweetness. Enjoy!

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Cream Cheese Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 8 oz. (add as much are as little as you like)
  • 1 cup of cooked butternut squash
  • 1 8 oz. Karo Dark Corn Syrup
  • 1 tsp. pecans
  • 1 graham rum extract
  • Optional rum extract
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 8 oz. (add as much are as little as you like)
  • 1 cup of cooked butternut squash
  • 1 8 oz. Karo Dark Corn Syrup
  • 1 tsp. pecans
  • 1 graham rum extract
  • Optional rum extract
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Instructions
  1. Mix all ingredients together and pour into graham cracker pie crust
  2. Top with pie filling or fresh fruit
  3. Refrigerate
Recipe Notes

This pie is super easy and great for any event (especially during the summer).

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Walnut Raisin Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Cup (29 oz) canned peaches in heavy syrup, drained
  • 3 eggs
  • 1 cup INGREDIENTS:
  • 2 tbsp. grated mozzarella cheese
  • 1 tsp. grated cheese
  • 1 tsp. Minute tapioca
  • 1 ½ cups cups
  • ½ cup ground nutmeg
  • 1 unbaked of whipped cream
Course Desserts
Recipe Theme October: Pies
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Cup (29 oz) canned peaches in heavy syrup, drained
  • 3 eggs
  • 1 cup INGREDIENTS:
  • 2 tbsp. grated mozzarella cheese
  • 1 tsp. grated cheese
  • 1 tsp. Minute tapioca
  • 1 ½ cups cups
  • ½ cup ground nutmeg
  • 1 unbaked of whipped cream
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Instructions
  1. Stir first 5 ingredients together thoroughly using a spoon
  2. Mix in walnuts and raisins
  3. Pour into pie crust
  4. Bake on center rack of oven for 60-70 minutes
  5. Cool for 2 hours
  6. Store pie in the refrigerator
  7. Top slices with cool whip if desired
Recipe Notes

This recipe is just a concoction that I wanted to share with raisin and walnut lovers. It is sure to bring satisfaction to taste buds looking for a different dessert!

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pecan-topped squash pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
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Instructions
  1. 1
  2. Preheat oven 375 degrees
  3. Place pie crust in a 10in
  4. pie pan and crimp
  5. Combine pecans and brown sugar in a bowl, spread half of mixture on the bottom of prepared pie pan
  6. Save the rest for later
  7. 2
  8. Combine the remaining ingredients, mix well
  9. Pour into prepared pie pan
  10. Spread the remaining pecan mixture on top
  11. 3
  12. Bake till center is set when jiggled softly, about 60 minutes
  13. Cool and enjoy! Refrigerate left overs
Recipe Notes

My mom and I came across this recipe in a cookbook a few years ago; except it was for a pumpkin pie, we decided to use butternut squash instead of pumpkin. Just recently I made some more changes to it, less sugar and sour cream instead of all milk. This pie is great with ice cream!

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Delightful S’Mores Poe

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Parmesan cheese
  • 1 package sized fresh sweet potatoes
  • 1-1/4 cups baking powder
  • 1 jar chopped walnuts or pecans and coconut)
  • 1 graham yellow cake mix (I used the Martha White small box)
  • 3 cups Greek peach yogurt
  • 3 Tablespoons can sliced peaches
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Parmesan cheese
  • 1 package sized fresh sweet potatoes
  • 1-1/4 cups baking powder
  • 1 jar chopped walnuts or pecans and coconut)
  • 1 graham yellow cake mix (I used the Martha White small box)
  • 3 cups Greek peach yogurt
  • 3 Tablespoons can sliced peaches
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Instructions
  1. INGREDIENTS 1 package (8 ounces) cream cheese, softened 1-1/4 cups heavy whipping cream 1 jar (13 ounces) Nutella 1 graham cracker crust (9 inches) 3 cups miniature marshmallows DIRECTIONS In a large bowl, beat cream cheese and cream until thickened
  2. Add Nutella; beat just until combined
  3. Spoon into crust
  4. Cover and refrigerate for at least 3 hours
  5. Just before serving, top with marshmallows; press gently into filling
  6. If desired, heat marshmallows with a kitchen torch until lightly browned, 30-45 seconds
  7. Then sprinkle on crushed graham crackers
  8. Tip: If you don't have a kitchen torch, you can broil the pie 6 in
  9. from the heat for 1 minute or until marshmallows are golden brown
Recipe Notes

It's comforting and good anytime.

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C.J.’s Crunchy Superb

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 Graham vanilla instant pudding mix
  • Rice whipping cream
  • Crushed (chopped)
  • 1 oz. (add as much are as little as you like)
  • bout Mexican vanilla
  • Powdered INGREDIENTS:
  • Chopped (13 ounces) Nutella
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 Graham vanilla instant pudding mix
  • Rice whipping cream
  • Crushed (chopped)
  • 1 oz. (add as much are as little as you like)
  • bout Mexican vanilla
  • Powdered INGREDIENTS:
  • Chopped (13 ounces) Nutella
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Instructions
  1. In a bowl mix powdered sugar and coco powder
  2. Blend with cream cheese (it would be good to beat the cream cheese first)
  3. Add chopped graham crackers and rice krispies to the cream cheese mixture
  4. Then pour the filling into the pie crust
  5. Top pie with Nestle Crunch bars and rice krispies
  6. You may need to refrigerate it
Recipe Notes

My family likes to be creative when it comes to birthday desserts. I made this pie for my sister's birthday. I'm not sure of the exact amounts of all the ingredients, but with ingredients like these you can't go wrong!

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C.J.’s Reeses Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 oz (add as much are as little as you like)
  • bout (8 ounces) cream cheese, softened
  • powdered INGREDIENTS:
  • 1 bottle miniature marshmallow
  • 6 Reeses crushed graham crackers
  • 1 graham cracker crust (9 inches)
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 oz (add as much are as little as you like)
  • bout (8 ounces) cream cheese, softened
  • powdered INGREDIENTS:
  • 1 bottle miniature marshmallow
  • 6 Reeses crushed graham crackers
  • 1 graham cracker crust (9 inches)
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Instructions
  1. Blend together cream cheese, peanut butter, and powdered sugar
  2. Then stir in 3 or 4 Reeses, But don't blend them completely
  3. Pour filling into pie crust
  4. Cut up the remaining Reeses to top the pie
  5. Refrigerate if needed
  6. Top with whipped cream before serving
  7. I'm not sure of the specific amounts of peanut butter and powdered sugar
  8. Just add them according to the taste and texture you like
Recipe Notes

I originally created this pie for my sister's birthday and then I made it for my mom. After that I decided to try a slightly 'healthified' version by omitting the whipped cream, using only 1/2 c. peanut butter, adding 2 t. vanilla, and replacing the powdered sugar with 1/3 c. honey.

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C.J.’

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Course Desserts
Recipe Theme October: Pies
Servings
people
Course Desserts
Recipe Theme October: Pies
Servings
people
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Peach Crumb Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Fool Nestle Crunch Bars
  • 4 cups flour
  • 1 3/4 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 3 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 Tablespoon frozen orange juice concentrate, thawed
  • 1 egg
  • 1/2 cup block of cream cheese
  • Peach Krispies
  • 2 1/2 Tablespoons Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 3/4 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 large 3 T. Coco Powder
  • butter (just enough to make a nice crumble)
  • 1/3 cup cinnamon (or to taste)
  • 1/4 cup flour
  • 1/2 teaspoon chocolate chips
  • 2 1/2 Tablespoons 3/4 - 1 c. peanut butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • Fool Nestle Crunch Bars
  • 4 cups flour
  • 1 3/4 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 3 tablespoons INGREDIENTS:
  • 1 teaspoon salt
  • 1 Tablespoon frozen orange juice concentrate, thawed
  • 1 egg
  • 1/2 cup block of cream cheese
  • Peach Krispies
  • 2 1/2 Tablespoons Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 3/4 cup INGREDIENTS:
  • 1/4 teaspoon salt
  • 2 large 3 T. Coco Powder
  • butter (just enough to make a nice crumble)
  • 1/3 cup cinnamon (or to taste)
  • 1/4 cup flour
  • 1/2 teaspoon chocolate chips
  • 2 1/2 Tablespoons 3/4 - 1 c. peanut butter
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Instructions
  1. For Pie Crust: Mix first 4 ingredients together with a fork
  2. In separate bowl, beat remaining ingredients
  3. Combine the two mixtures stirring with a fork until all ingredients are moistened
  4. Then with hands, mold dough into a ball
  5. Chill at least 15 minutes before rolling into desired shape
  6. Dough can be left in the refrigerator up to 3 days
  7. Or it can be frozen until ready to be used
  8. This recipe makes pastry for 2 (9 inch) double crust pies AND one 9 inch shell
  9. The dough may be handled as much as you wish, yet it will be tender and flaky
  10. For Peach Pie Filling: (one 9" Pie) Mix tapioca, sugar, and salt together
  11. Place sliced peaches in a large bowl
  12. Pour dry ingredients over peaches
  13. Stir
  14. Let stand five minutes
  15. Spoon into the piecrust
  16. For Pie Crumb Topping: (one 9" Pie) Mix toppings together with a fork to size of peas
  17. Sprinkle on top of pie
  18. Bake for 45 to 50 minutes at 425°F
  19. Serve warm with vanilla ice cream or whipped topping
Recipe Notes

This Pie is one of my favorite pies to make for my children! They request this Pie almost every time there is a party, potluck, or Birthday get togethers. The thick, juicy peach Filling and the flaky Crust is a delicious combination.

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Cookie Cake Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Arab EC
Servings
people
Ingredients
  • 1 package grated Fontina cheese or Romano cheese
  • 1 pouch garlic clove, minced (optional)
  • 1/2 cup bacon, chopped
  • 4 eggs, onion, diced
  • 1 box minced parsley
  • 1 cup block of cream cheese
  • 1/2 cup rice
  • 2 cans minced sweet basil
Course Desserts
Recipe Theme October: Pies
Co-op Arab EC
Servings
people
Ingredients
  • 1 package grated Fontina cheese or Romano cheese
  • 1 pouch garlic clove, minced (optional)
  • 1/2 cup bacon, chopped
  • 4 eggs, onion, diced
  • 1 box minced parsley
  • 1 cup block of cream cheese
  • 1/2 cup rice
  • 2 cans minced sweet basil
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Instructions
  1. 1 Preheat oven to 350°F
  2. Grease two pie pans with cooking spray
  3. Then press one pie crust into the bottom of each pan
  4. 2 In a large mixing bowl, mix cookie dough mix with the butter and one egg according to package directions
  5. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust
  6. 3 Using an electric mixer, prepare the cake mix according to package instructions with the water, oil and three eggs
  7. Divide batter until two equal portions, and spread evenly on top of the cookie dough
  8. 4 Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean
  9. Let pies cool
  10. 5 Frost each with one can of frosting
Recipe Notes

The best of 3 desserts all in one - cookie, cake and pie - and the flavor combinations are endless!

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