Archive for the ‘Pie Pans’ Category
My kids have nasty food allergies, so I have to pay attention to everything I feed them. Fortunately, pumpkin pie is on the “safe” list of food items they enjoy. They coined the name ‘Perfect Pumpkin Pie’ because they say it tastes great and doesn’t aggravate those annoying allergies.’ It’s light and spicy and, get this you lactose intolerant folks (like me), it’s dairy and soy free! Of course nothing conjures up the holiday spirit more than a freshly baked pumpkin pie…it’s ‘perfect’ for the season. 
Perfect Pumpkin Pie (Directions): 1. Preheat an oven to 425 degrees F (220 degrees C). 2. Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust. 3. Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven. 4. Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
Ingredients
* Crust:
* 1 1/2 cups all-purpose flour plus
* 2 tablespoons all-purpose flour
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1/2 cup canola oil
* 2 tablespoons rice milk
* Filling:
* 1/2 cup white sugar
* 1/4 cup dark brown sugar
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 (15 ounce) can pumpkin puree
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla
* 1 1/4 cups rice milk
My family loves this all-American dessert with apples, cranberries and a crumbly streusel topping. It’s perfect for a Thanksgiving dessert or a delicious addition to a Christmas potluck.
Apple Cranberry Streusel Pie (Directions): Preheat oven to 325°F (160°C) Combine flour, brown sugar, oats, and cinnamon. Gradually stir in butter until mixture is crumbly; set aside. Roll pie crust in a circle with an 11-inch diameter on lightly floured surface. Place the pie crust into a 9-inch pie pan and fold excess crust under at the edge of the pie plate. Press pie crust together along the rim to form a thick crust. Create a decorative edge by pressing down on the crust with fingers or tines of a fork, if desired. Combine apples, cranberry sauce, brown sugar and cornstarch until well blended. Spoon apple mixture into pie crust. Sprinkle with Streusel mixture. Bake about 1 hour, or until apples are tender. Serve warm.
Ingredients: Streusel - 3/4 cup all-purpose flour, 6 tablespoons firmly packed light brown sugar, 6 tablespoons old-fashioned oats, uncooked, 1/2 teaspoon ground cinnamon; 6 tablespoons butter, melted. Filling - 1 refrigerated rolled pie crust (for a 9-inch pie), 2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups), 1 (16-ounce) can whole berry cranberry sauce, 3/4 cup firmly packed light brown sugar, 11/2 tablespoons cornstarch.
I was lucky enough to grow up with three apple trees in my backyard. During the holidays, instead of turning on the TV, our family baked pies together. Dad was in charge of the crust and my mom peeled the apples. Pies will always have a special place in my heart.
Inexpensive and unfussy, the pie pan has been a fixture in American kitchens for almost a century. It may not look like anything special, sitting modestly beside other pans sporting brightly colored glazes or cutting- edge textured surfaces. But, like with pie-crust itself, less can be more!