Archive | Pie RSS feed for this section

Pumpkin Pie

27 Nov

unnamed (90)

Every year I try to decide if I should make a pumpkin pie or not.

I always make one because it is so easy and looks pretty.

Only two people eat it but I want to please everyone.

One deep dish ten inch pie shell

This recipe fits a ten inch deep dish pie shell perfectly.

1 1/2 cups white sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

4 large egg

1 29- ounce can of pure pumpkin

1 large can evaporated milk

Whipped cream for garnish

Heat the oven to 425 degrees

Roll out one single pie crust

Place it in the pie plate and make the edge look nice.

Whip the sugar and the eggs till all the sugar is dissolved

Add everything else and whip till it is nice and smooth.

Pour into the pie crust

Bake on the bottom shelf in the oven for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for another 40 to 50 minutes

Test to see if the pie is done by placing a wooden skewer in the center of the pie.

It should come out clean.

Cool and then top with whipped cream just before serving.

I never regret making this pie because it is always good .



Pretty Pumpkin Pie

5 Dec


Everyone likes that three or four bites of pumpkin pie.

This year I gave it to them.

I made my usual pumpkin pie and chilled it.

Got some pretty fall cupcake wrappers and placed them on a plate.

Take a cookie cutter the size of the paper wrapper and cut the pie with it.

I got ten round pies to put into the wrappers

Cover them and just before serving add the whipped cream

They looked so pretty.

Asparagus Quiche

4 Mar

Asparagus Quiche

Talk about easy.

Preheat the oven to 375 degrees.

One deep dish pie crust. I use the refrigerated rolled up ones.

4 large eggs

2 cups light cream or milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan cheese plus more for the top when finished cooking

One bunch of cooked asparagus

Three slices American cheese

Three slices Provolone cheese

6 ounces grated Swiss cheese

Line the pie plate with the pie crust

Add  the cheese except the Swiss

Arrange the asparagus so it looks pretty

Whip the eggs, milk, nutmeg , salt and pepper

Pour half  over the asparagus and cheese

Now add the Swiss cheese

Add the remaining egg mixture

Fill to the very top and carefully place on the bottom shelf in the oven.

Bake till the center is not jiggly for about 45  minutes or more.

When the pie comes out of the oven, sprinkle it with the remaining parmesan cheese.

This is great with a cup of soup and a salad.




Greek Cheese Pie

8 Jan

Greek Cheese Pie

This is a recipe my friend Maria gave me many years ago.

She is one of the best cooks I know and makes everything look so simple. She even makes her own fillo dough from scratch.  It was so much fun to watch her make and roll the dough to this paper fine thinness. It didn’t rip once.   AMAZING!

I did change her recipe just a little.

1/2 pound of defrosted filo dough or you can make Maria’s homemade

1  1/2  sticks of melted butter

One pound of cottage cheese

One pound of ricotta cheese

3 to 4 inch block of feta cheese, crumbled

5 beaten eggs

1/2 teaspoon of black pepper

1/2 pound of Monterrey Jack cheese [optional]

Mix the eggs with the ricotta and cottage cheese

Add the pepper and feta and combine well

Butter a 9 by 12 baking pan

Add 6 sheets of filo making sure to brush butter on each layer and overlapping the dough over the pan

Add 1/3 of the filling

Add 5 sheets of filo. Butter every sheet

Add the other 1/3 of the filling

Layer the filo again

Add the remaining filling and top with the rest of the filo.

Before you put your last two layers on make sure you fold the edges in and butter them so they fold down over the pie.

Use the last two sheets to make everything pretty covering the folded over edges and buttering everything well

Make your slices in the dough before you bake it.

Slice half way into the pie. Do not cut the bottom layer.

Bake at 350 degrees for 1 hour and 10 minutes.

It is brown, flaky and delicious.

Wait at least 15 minutes before cutting.

This freezes great before or after baking.

I serve it as a side dish with fish or meat.I also serve it as an appetizer or with a salad for lunch.

Too good to be so easy.