Fresh Fruit Pie in 9 Minutes

INGREDIENTS:

1 (9") graham cracker crust
1 cup white sugar
5 tbls of cornstarch
1/8 tsp of salt
1 1/2 cups of cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 oz) canned pineapple tidbits, drained
1/4 cup of chopped pecans
1/2 tsp 0f red food coloring
1/2 tsp of fruit preserver
1 1/2 cups non-dairy whipped cream topping

DIRECTIONS:

In a medium saucepan, combine together sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; once the mixture become thick and clear in color. Remove it from the heat and set aside to let it cool.

Mix together the diced apple, banana, pineapple together with the chopped pecans in a medium size mixing bowl. Combine all the diced fruits with the cooked mixture, next add in the food coloring and fruit preserver; finally pour the final mixture into the graham cracker crust.

Cover and refrigerate it for approximately an hour. And serve it with a generous topping of whipped cream. To spice up the presentation, you can garnish it with chopped pecans sprinkle on the topping.

Pie Recipes : Fruit Pie

Almond Macaroon Cherry Pie Recipes

Almond Macaroon Cherry Pie Recipes

INGREDIENTS FOR THE PIE CRUST

1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 tsp cinnamon
1/8 tsp salt (optional)
1 tsp lemon juice

INGREDIENTS FOR THE FILLING

1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 tsp salt (optional)
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten

PIE BAKING DIRECTIONS

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

Servings: 6 servings

Pie Recipes: Almond Macaroon Cherry Pie

Almond-Streusel Peach Pie Recipes

Almond-Streusel Peach Pie Recipes

2 cups flour
3/4 tsp Salt
10 tbls butter; chilled
2 tbls Shortening; chilled
1 cup Brown sugar
3/4 tsp Nutmeg
1/2 cup Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tbls Cornstarch
1/4 tsp Almond extract
2 tbls Dry bread crumbs

Combine 1 cup flour and 1/2 tsp of salt. Cut in 4 tbls of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tbls ice water, a tbl at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 tsp of salt, and 1/4 tsp of nutmeg. Cut in remaining 6 tbls of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 tsp of lemon zest from the lemon and squeeze 1 tbl of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 tsp of nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices
are bubbling, 50 to 55 minutes. Cool completely before cutting.

Pie Recipes: Almond-Streusel Peach Pie

Amazing Coconut Pie Recipe

Amazing Coconut Pie Recipe

2 cup Milk
3/4 cup Sugar
1/2 cup Bisquick Mix
4 Eggs
1/4 cup Butter
1/2 tsp Vanilla
1 cup Coconut

Combine everything but coconut in blender on low for 3 minutes. Pour into pie plate, let sit for 5 min. Top with coconut. Bake at 350 for 40 minutes.

Pie Recipes: Coconut Pie Recipe

Almond-Topped Pear Pie Recipe

Almond-Topped Pear Pie Recipe

3 tbls Cornstarch
1/8 tsp Salt
2 tbls Butter Or Regular Margarine
1/2 tsp Lemon Rind; Grated
4 Pears; Medium, *
1/4 tsp Ginger; Ground
1/2 cup Dark Corn Syrup; Karo
1 tsp Lemon Juice
1 Unbaked 9-inch Pie Shell


INGREDIENT FOR ALMOND TOPPING
1 cup Unbleached Flour
1/4 tsp Ginger; Ground
1/2 cup Almonds; Coarsely Chopped
1/2 cup Brown Sugar; Firmly Packed
1/2 cup Butter Or Regular Margarine

* The pears should be pared and thinly sliced. There should be about 4.

Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell.

Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown.

Cool on a wire rack.

ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.

Pie Recipes: Almond-Top Pear Pie