Brown Sugar Pie Recipe 375

BROWN SUGAR PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

BROWN SUGAR PIE

Steps:

• Preheat oven to 350 degrees.
• Line pie pan with 9-inch pie crust. Add the flour, brown sugar and dash of salt and mix together, right inside the pie crust.
• Pour evaporated milk over the brown sugar mixture. Do not stir. Cut the butter into several pieces and scatter it evenly over the pie. Sprinkle cinnamon over the pie.
• Bake for 50-60 minutes until filling bubbles up in the middle. The filling will not completely set. Let the pie cool.
• Whip the heavy cream in a medium-sized mixing bowl, until thick. Add in powdered sugar and mix on low speed to incorporate.
• Spread the whipped topping over the sugar pie, or use a piping bag to add whipped cream to the pie in a decorative fashion. Sprinkle with additional cinnamon, if desired.

BROWN SUGAR PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

BROWN SUGAR PIE

Steps:

• Preheat the oven to 350 degrees.
• Follow the ingredients for the pies on the pie crust packaging. Mine didn't require any pre-baking or prep.
• Place empty unbaked pie shells on a cookie sheet.
• In a large bowl add eggs and whisk together.
• Add brown sugar and mix until fully combined.
• Add melted butter and vanilla then mix.
• Evenly split the brown sugar mixture between the pie crusts.
• Bake for approximately 50 minutes.
• Make sure the pies are cooked through. It shouldn't move much when jiggled.

BROWN SUGAR PIE

Steps:

• Combine all ingredients and mix well with a wire whisk. Pour into an unbaked pie shell. Bake in preheated 350 degree oven for 50 to 55 minutes. Pie will rise up while cooking and later, after it comes out of the oven, it will go back down. Let the pie cool for at least an hour. Add some whipped cream or ice cream

CANADIAN BROWN SUGAR PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar.
• Stir in milk, butter, salt and vanilla.
• Cook, stirring constantly, until mixture comes to a boil.
• Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

SUGAR PIE

Steps:

• To make the crust, combine the flour and salt in a large bowl. Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas. Add the ice water, 2 tablespoons at a time, and mix with two knives. Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
• Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square. Scatter the butter pieces all over the dough, then fold the dough in half. Roll the dough back out into a 6-inch square, then fold and roll out again. Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
• Preheat the oven to 375 degrees.
• Remove the dough from the refrigerator, and allow to soften.
• To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl. Stir until smooth.
• On a lightly floured board roll out the dough until it is 1/4 inch thick. Gently lift the dough, and put it in a 9-inch pie pan. Trim the edges, then pour in the filling. Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes. The filling will look cracked and bumpy. Do not overbake.

BROWN SUGAR APPLE PIE TO DIE FOR

Steps:

• If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
• On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F.
• While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
• On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
• Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
• Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
• Transfer the pie to a cooling rack and let cool for at least an hour before slicing.

BROWN-SUGAR BUTTERMILK PIE

Steps:

• Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
• Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
• Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving. (Refrigerate, wrapped in plastic, up to 3 days.)