Crisp Coconut and Chocolate Pie

http://gourmetfood.about.com/od/dessertrecipes/r/Crisp-Coconut-And-Chocolate-Pie.htm

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes 1 9-inch pie.

Ingredients:

• for the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups)sweetened shredded coconut

• for the filling

• 1 1/4 cups heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Preparation:

1. Make the crust: Preheat oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring (see page 324) over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Apple Pie

Apple Pie Filling

From: http://donnasrecipebox.blogspot.com/

Ingredients:
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)

Directions:

Make pie crust and place in pie plate. Put apples in a large bowl. Mix dry ingredients. Toss dry ingredients, lemon juice, butter, and apples together. Also, If you make a deep dish pie, I double to triple the pie filling recipe to fill the pie crust depending on the depth of the dish, usually it takes about 4 quarts of canned apples which I triple the other ingredients for. I like to fill the dish high, as the apples cook down. Pour into pie crust. Cover with second crust. Pinch edges together with a decorative slanted pinch, for a fluted look. . Cut slits in top crust. Place any crust cutout decorations on top of the pie, sealing to the crust with a few drops of water. Sprinkle the top with granulated sugar to which cinnamon has been added. Bake 50-60 minutes at 400 degrees. The shorter time is for canned apples. I place a foil edge around the crust and only remove it the last 10 minutes, so the pie will not over brown. The pie thickens as it cools.

Pie Crust

Ingredients:

10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.

Directions:
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.

Oreo Pie (or Banana Cream Pie)

Ingredients:

2 1/2 cups cold milk
2 pkg (4-serving size each) Jell-O Oreo Flavor Instant pudding and pie filling
1 tub (8 oz) Cool Whip
1 Oreo Pie Crust
5 Oreos, halved

Directions:

1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the Cool Whip.
2. Pour into pie crust.
3. Refrigerate 4 hours or until set. (Though sometimes we don't really wait the four hours and just dig into it right away). Garnish with remaining Cool Whip and cookie halves just before serving. Store leftover pie in refrigerator.

(When I make Banana Cream. I just use a graham cracker crust and banana pudding instead of oreo pudding.)

Submitted by Wanda Husted from the back of the Oreo Pie Crust Label

Apple Crumb Pie

Ingredients:

5-7 tart apples (Granny Smith are the best)
1/2 c. sugar
1 t. cinnamon
1/2 c. sugar
3/4 c. flour
1/3 c. butter

Directions:

Peel and core apples and cut into eighths. Arrange in unbaked pie shell. Mix 1/2 c. sugar and cinnamon and sprinkle over apples. Mix other 1/2 c. sugar with flour and butter. Blend with a pastry blender until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes. Do not overcook.

Submitted by Karan Johnson (our guest from 3rd ward)

1-2-3-4 Pie Crust

Ingredients:

1 t. salt
2 c. flour
2/3 c. plus 2 T. shortening
4 T. cold water

Directions:
Mix flour and salt in a bowl. Cut in shortening with pastry blender. Add water and mix until all flour is moistened. Mold dough into two equal-sized balls. Flatten each ball and roll between waxed paper to 2 inches larger than the pie plate. Makes 2 9-inch pie crusts.

You can half this recipe to make one bottom crust. Also, you need to poke holes in bottom of crust if cooking just the empty shell.

Submitted by Karan Johnson (our guest from 3rd Ward)

Apple Pie Filling

Ingredients:

6 pounds apples
2 c. sugar
1/4 c. flour
1 1/2 t. cinnamon
1/4 t. nutmeg
2 T. lemon juice

Directions:

Wash, peel, core, and slice apples. Treat to prevent darkening. Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. (I use zip-top freezer bags so they can lie flat in the freezer.) Cool at room temperature, not to exceed 2 hours. Seal, label, and freeze.

This makes about 2 deep dish fillings or 3 regular/thin pies worth of filling.

Submitted by Jen Lee from the Ball Blue Book of Preserving

Pecan Tarts

Ingredients:

Shells:
4 cubes margarine
4 T. oil
2 T. water
2 8-oz. cream cheese
6 cups flour

Filling:
4 T. melted butter
4 eggs, beaten
3 c. brown sugar
1 t. salt
4 t. vanilla
3 c. pecans, chopped

Directions:
Mix shell ingredients together and roll into small balls. Press balls into mini-muffin pans and hollow out shells with fingers. Be careful not to leave the bottom too thin and to make sure the dough rises all the way to the top of the pan. This will avoid filling getting out. This dough makes about 9 dozen little tarts. Mix the filling ingredients well. Spoon into shells to make 3/4 full. Clean up the filling that drips on the pan to make for easier clean up. Bake at 325 degrees for 25 minutes. (The trick is to make the filling and shells come out even.) You can also half this recipe to make about 50. If anyone wants to borrow mini muffin pans to make these, I have some and would be happy to lend them out.

Submitted by Janis Hansen