Re: Pies

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: Thank you for teaching many recipes.ohagi_daifuku : : PISTACHIO FREEZER PIES : : -------------------------------------------------------------------------------- : : 1 1/4 c. cold milk : : 1 (3 1/8 oz.) pkg. Royal : : instant pistachio pudding : : 2 c. prepared whipped topping : : 48 chocolate wafer cookies : : Pour milk into a small deep mixing bowl. Add instant : : pudding and mix on low speed of electric mixer for 2 minutes. : : Chill until partially set, about 5 minutes. Fold in prepared : : whipped topping. Spread 1 tablespoon pudding mixture on each : : 24 chocolate wafer cookies. Top with remaining cookies and : : wrap pies individually in plastic wrap. Freeze until firm. : : Makes 24 individual pies. : : -------------------------------------------------------------------------------- : : HALF MOON PIES : : Filling: : : -------------------------------------------------------------------------------- : : 2 c. dried apples : : 2/3 c. sugar : : 1 1/2 c. warm water : : 1/8 tsp. cloves : : 1/2 tsp. cinnamon : : 1/8 tsp. salt : : Dough: : : 2 c. flour : : 2/3 c. lard : : 1 tsp. salt : : 1/4 c. cold water : : Soak apples in water overnight; then cook in same water : : until soft. Force apples through ricer. Add sugar and spices. : : Mix dough. Roll dough 1/8 inch thick. Cut into 6-inch circles : : with floured cutter. Place small amount of filling on each : : circle. Fold over to form a half moon. Seal edges well; : : flute edges. Pierce pies with a fork. Bake at 425 degrees for 15 to : : 20 minutes. Makes 6 to 8 pies. : : -------------------------------------------------------------------------------- : : TINY PECAN PIES : : -------------------------------------------------------------------------------- : : 3/4 c. firmly packed brown : : sugar : : 1 Tbsp. butter or margarine, : : softened : : 1 egg : : dash of salt : : 1 tsp. vanilla extract : : 2/3 c. coarsely chopped pecans : : pastry shells : : Combine brown sugar, margarine, egg, salt and vanilla : : extract in a small bowl; beat at medium speed of electric mixer : : just until smooth. Layer 1/2 teaspoon of pecans, 1 teaspoon : : filling and 1/2 teaspoon pecans in each pastry shell. Bake : : pies at 325 degrees for 25 minutes or until filling is set. Yield: 2 : : dozen. : : Pastry Shells: : : 1 (3 oz.) pkg. cream cheese, : : softened : : 1/2 c. butter or margarine, : : softened : : 1 c. all-purpose flour : : Combine cream cheese and butter in a small bowl; stir : : until smooth. Add flour, mixing well. Chill dough 1 hour; : : shape into 24 (1-inch) balls. Place in ungreased 1 3/4-inch : : muffin tins, shaping each into a shell. Yield: 2 dozen. : : -------------------------------------------------------------------------------- : : LEMONY CHEESE PIES : : -------------------------------------------------------------------------------- : : 1 (15 oz.) container Ricotta : : cheese : : 1/2 c. confectioners sugar : : 1 egg yolk : : 1 tsp. grated lemon rind : : 1/2 tsp. vanilla : : 1 (17 1/4 oz.) pkg. prerolled : : frozen puff pastry : : 1 egg white, beaten lightly : : Beat Ricotta, sugar, yolk, rind and vanilla in small : : bowl until blended. Follow directions for preparing and baking : : puffy pies. Divide cheese mixture among pastry squares. Bake : : in 400 degrees oven for 30 minutes. : : ----------------------------------------------------------- : : MUD PIES : : -------------------------------------------------------------------------------- : : 2 Tbsp. creamy peanut butter : : 4 oz. semi-sweet chocolate : : 1/3 c. milk : : 1 1/2 oz. cream cheese : : 3 1/2 c. nondairy whipped : : topping, thawed : : 2 Tbsp. sugar : : 10 large timbale cases : : Melt chocolate with 2 tablespoons of the milk on low : : heat. Stir in peanut butter and mix together on the low heat. : : When well blended, mix in cream cheese and continue stirring on : : heat until chocolate, peanut butter and cream cheese are : : creamed together. Stir in sugar until mixed in, then stir in : : the balance of the milk and blend together well. Remove from : : heat and let set for a few minutes. Then pour off as much as : : possible of the oil that's standing. Put mixture in a bowl and : : fold in topping. Fill timbale cases with mixture and freeze. : : Let pies stand at room temperature 20 minutes before serving. : : -------------------------------------------------------------------------------- : : PEANUT BUTTER FROZEN PIES : : Graham Cracker Crust: : : -------------------------------------------------------------------------------- : : 1 3/4 to 2 sticks butter, : : melted : : 1 1/2 Tbsp. sugar : : 2 pkg. graham crackers, : : crushed : : Mix well and press into pan. : : Filling: : : 8 oz. cream cheese : : 2 c. powdered sugar : : 2/3 c. peanut butter : : 1 c. milk : : 9 oz. Cool Whip : : Beat cream cheese and powdered sugar until smooth. Add : : remaining ingredients and pour into shells. Freeze. Makes 2 : : pies. : : -------------------------------------------------------------------------------- : : PEACH FRIED PIES : : -------------------------------------------------------------------------------- : : 2 (6 oz.) pkg. dried peaches : : 1/2 c. sugar : : 2 Tbsp. fresh lemon juice : : 1/2 tsp. ground cinnamon : : 1/2 tsp. ground nutmeg : : egg pastry : : vegetable oil : : Cook peaches according to package directions; drain and : : mash. Combine with sugar, lemon juice and spices. Roll out : : pastry; cut into 5-inch rounds. Place 3 tablespoons peach : : filling on half of each round. Moisten edges with water; fold : : in half, pressing edges together with fork to seal. In skil- : : let, fry pies in 1-inch of hot oil (375 degrees) until golden brown on : : each side, turning only once. Drain well on paper towels. : : -----------

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