All-Time Favorite Pies

So there’s a contest, on instructables.com that I so am going to enter as I baked all these pies below just for the contest hahahahha

Crossing fingers, as am crazy 😛 Who would have baked tons of pies in a day just for a contest? ME, that’s who 😛

5 all-time favorite pies for commemorating Pi Day 🙂 These great pies are using classic pie crust, to versatile crust, cookies-based crust, and best oil pastry.

Apple Pie

Versatile Pie Dough

2 1/2 c flour

1/4 c Splenda granulated (obv. you can use regular granulated sugar, am just using up my pantry stuffs 🙂

1 c margarine/unsalted butter (cold but not solid hard butter. And if using butter, add in 1/2 tsp salt)

5-6 tbsp cold water (ice water is best)

Mix dry ingredients in a bowl

Using an electric mixer with paddle attachment, beat margarine until fluffy then beat in on low speed the dry ingredients until coarse

Add in water and beat until dough is formed

Roll one dough flat and place on pie pan, trim sides. Chill in the fridge while working on filling and the other dough

Roll flat the other dough and using leaf cutter, make cut-outs

Prepare filling by mixing all below ingredients:

5-6 apples, tart or sweet, whichever you prefer, peel, cut into small quarters/slices

1/2 c Splenda (or regular sugar)

2 tbsp flour

3/4 tsp cinnamon powder

1/4 tsp ground nutmeg

a pinch of salt

Additional

2 tbsp butter

Take out crust from fridge. Spoon filling into prepared crust, give butter here and there, then cover surface with cut-out leaves. Chill for 15 minutes (or while preheating oven)

Place 1 oven rack on the lowest slot and place 1 baking sheet

Place another oven rack above it and preheat oven to 350 F

Bake pie on the second (from bottom) rack for 60-80 mins.

Peach Pie

Pie Dough

2 c flour

1/2 c desiccated coconut, unsweetened

1/4 c Splenda granulated (obv. you can use regular granulated sugar, am just using up my pantry stuffs 🙂

1 c margarine/unsalted butter (cold but not solid hard butter. And if using butter, add in 1/2 tsp salt)

5-6 tbsp cold water (or cold coconut milk beverage or cold coconut water)

Mix dry ingredients in a bowl Using an electric mixer with paddle attachment, beat margarine until fluffy then beat in on low speed the dry ingredients until coarse

Add in water and beat until dough is formed

Divide dough into two disk

Roll one flat and place on pie pan, chill in the fridge while working on the other dough and filling

Filling

1 can peach, 796 ml, drain

2 tbsp flour

1/2 c Splenda or regular sugar

Additional

1 tbsp regular granulated sugar

Roll flat the other dough and cut as shown on picture

Mix filling and spoon into prepared crust

Top filling with cut-outs, creating almost like a flower

Sprinkle sugar on the flower crust

Bake pie on preheated 425 F for 10 mins on the lowest rack then lower heat to 350 F and bake pie for 40 mins

Variation: instead making flower, roll flat the other dough and cover pie, making it double crust deep dish type pie, and just make criss-cross slice in center as vents.

Chocolate Amaretto Pie

Dark Chocolate Pastry

1 1/2 c flour

1 tsp Splenda or regular granulated sugar

a pinch of salt

1/2 c sunflower oil

2-3 tbsp dark chocolate milk

Combine all ingredients in electric mixer

Pat mixture into pie pan

Topping

1 c walnut, toasted and chopped

Filling

2 squares (1 oz) unsweetened chocolate

1/4 c margarine or butter

1 (14 oz) can sweetened condensed milk

1/4 c water

2 eggs, beaten

1/4 c Amaretto liquor

1 tsp vanilla essence

a pinch of salt

1 tbsp espresso granules, Nescafe

Preheat oven 350 F

In a saucepan, over low heat, melt chocolate and margarine, stir in milk, water and eggs

Take off from heat and stir in liquor, essence, coffee granules and salt

Pour mixture into prepared pie pan and bake for 40-45 mins

Cool to room temperature, chill, and garnish before slicing

This is awesome served warm as well.

Banana Mandarin Pie

Half package of cookies of your choice, I use the one on picture, half of 350 g (you can use graham cracker crusts)

4-5 tbsp melted unsalted butter/margarine

Mix and pat into pie pan

Filling:

1 block of cream cheese, softened (8 oz)

1 can condensed milk (14 oz)

1/3 c lemon juice

1 tsp vanilla essence

2-3 bananas

2 tbsp lemon juice

1 small can (11 oz) mandarin segments, drained

Beat cheese until fluffy and gradually beat in milk until smooth

Stir in lemon juice and vanilla essence

Slice bananas and place nicely on crust along with mandarin as shown on picture

Spoon cheese mixture covering fruits and chill for at least 3-4 h

Meanwhile, coat leftover sliced bananas with lemon juice to prevent browning

Take out pie, decorate with whipped cream and leftover bananas and mandarin

Slice and enjoy 🙂

Shoo Fly Pie

Classic Pie Crust

1 1/4 c flour

1/2 tbsp splenda or regular granulated sugar

1/4 c unsalted butter/margarine, if using butter use a pinch of salt

1/8 c vegetable shortening

1 tsp lemon juice

1/8 c plus 1 tbsp ice cold water

Mix all ingredients using electric mixer until dough is formed

Roll flat dough and place on pie pan

Filling

1 1/4 c flour

3/4 c coconut palm sugar or brown sugar, packed

a pinch of salt

1/2 c butter/margarine

Mix above ingredients until crumbly

1 tsp baking soda

1 c hot boiling water

1/2 c fancy/mild molasses

1 egg

1/2 tsp cinnamon

1/4 tsp each ground nutmeg and ginger powder

Stir baking soda with hot water and add in the rest ingredients and beat well using electric mixer

Sprinkle 1/3 of brown sugar mixture on pie shell then pour molasses mixture over it

Sprinkle left over brown sugar mixture over molasses

Bake pie on preheated 350 F, on lowest rack for 45-50 mins

This is suuuuper awesome served warm and top with ice cream!