Citrus Spiced Tapioca Recipe For Pies

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PEACH PIE



Peach Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
  • Perfect All-Butter Piecrust
  • Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
  • How to Make a Pie
  • Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
  • Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
  • Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
  • Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

PEACH AND TAPIOCA PIE WITH MIX IN PIE PLATE CRUST



Peach and Tapioca Pie with Mix in Pie Plate Crust image

You can use the pie crust recipe for any pie. So moist and is the easiest I have found. The tapioca thickens the pie and adds a great taste. This is an old family favorite from my grandma.

Provided by Rhonda Wheeler

Categories     Pies

Time 1h

Number Of Ingredients 11

3/4 c sugar
3 1/2 Tbsp quick cooking tapioca
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 c whipping cream
6 c peeled,sliced peaches or 2 big cans sliced peaches in natural juice
1 1/2 c flour
1 tsp salt
1 1/2 tsp sugar
2 Tbsp milk
1/2 c oil

Steps:

  • 1. In a bowl stir together sugar and tapioca then stir in vanilla,nutmeg and cream.Let stand for 15 minutes to soften.
  • 2. PIE CRUST:Mix flour salt,and sugar in the pie plate. Slowly add milk and the oil. Mix well with a fork. Then pat out to fit pan being sure to cover the entire bottom and sides of plate.
  • 3. Pour peaches into pastry shell. Stir the tapioca mixture and pour over the peaches.
  • 4. Bake at 375 degrees for 45-50 minutes till filling is lightly browned. If crust darkens befor done,drape it with foil.

SPICED PEAR PIE



Spiced Pear Pie image

A little bit of spice, like cinnamon and ginger, makes this warm pear pie so nice! It serves 10 and is a great dinner party dessert idea.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 10 servings.

Number Of Ingredients 8

6 cups thinly sliced peeled pears
1/2 cup firmly packed brown sugar
3 Tbsp. MINUTE Tapioca
1 Tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-use refrigerated pie crust (2 crusts)
1 Tbsp. butter or margarine

Steps:

  • Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
  • Preheat oven to 400°F. Prepare pie crusts as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crust to allow steam to escape.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

COCONUT TAPIOCA PIE



Coconut Tapioca Pie image

This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.

Provided by PanNan

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 (13 1/2 ounce) can coconut milk
2/3 cup sugar
1/4 cup quick-cooking tapioca
2 eggs
1/2 cup sweetened flaked coconut
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup whipping cream
1 (9 inch) ready-made vanilla cookie pie crusts

Steps:

  • In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
  • Mix thoroughly and let rest 5 minutes.
  • Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
  • Pour onto a plate to cool.
  • Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
  • Remove from heat and mix in vanilla and coconut extracts.
  • Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
  • Whip cream in a medium bowl until stiff.
  • Carefully fold filling into whipped cream until mixed.
  • Spoon into pie shell and sprinkle edges with toasted coconut.
  • Cover and refrigerate 30 minutes, then serve.

Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2

KRAFT BLUEBERRY PIE WITH TAPIOCA



Kraft Blueberry Pie With Tapioca image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Provided by COOKGIRl

Categories     Dessert

Time 1h5m

Yield 1 berry pie

Number Of Ingredients 8

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

  • Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
  • PREHEAT oven to 400°F.
  • Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
  • Let stand 15 minutes.
  • Fill the pie pan with the berry mixture.
  • Dot top of pie with butter.
  • Cover top with second pie crust.
  • Seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
  • Cool about 10 minutes before slicing.
  • Serve with ice cream, whipping cream, etc.

Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6

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