Japanese Pie Recipes

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JAPANESE FRUIT PIE



Japanese Fruit Pie image

A wonderful sequel to a traditional pecan pie.

Provided by Carolyn

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
2 eggs, beaten
⅓ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
½ cup chopped pecans
½ cup shredded coconut
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
  • Bake in preheated oven for 40 minutes. Cool before serving.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.7 g, Cholesterol 66.8 mg, Fat 23.1 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9.5 g, Sodium 243.1 mg, Sugar 33.5 g

GRANDMAMA'S JAPANESE FRUIT PIE



Grandmama's Japanese Fruit Pie image

Japanese Fruit Pie. Oh mercy. This pie. This old fashioned, simple, incredibly delicious pie...it wants you to take a bite.

Provided by Christy's Grandmama's Cookbook

Categories     Dessert

Time 45m

Number Of Ingredients 9

1/2 cup raisins
1 cup boiling water
1/2 cup butter (at room temp (unsalted or salted, whatever you have))
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup pecans (chopped)
1/2 cup sweetened shredded coconut
9 inch pie crust (unbaked (you don't need deep dish, regular is fine))

Steps:

  • Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
  • Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
  • Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
  • Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.

Nutrition Facts : Calories 403.9 kcal, ServingSize 1 serving

JAPANESE PIE



Japanese Pie image

Make and share this Japanese Pie recipe from Food.com.

Provided by Jacqueline in KY

Categories     Pie

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

1 cup sugar
6 tablespoons margarine
2 eggs, beaten
1 tablespoon vinegar
1/2 cup raisins
1/2 cup pecans, chipped
1/2 cup coconut
1 (9 inch) pie crusts

Steps:

  • Melt margarine in a suacepan.
  • Add sugar, eggs, and vinegar, beat well.
  • Add remaining ingredients, beat together.
  • Pour into an unbaked pie shell and bake at 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 414.5, Fat 25.6, SaturatedFat 7.2, Cholesterol 52.9, Sodium 237.1, Carbohydrate 44.8, Fiber 2.7, Sugar 31.1, Protein 4.3

JAPANESE CHEESECAKE



Japanese Cheesecake image

This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 13

Nonstick cooking spray, for spraying the pan
10 ounces cream cheese, cut into cubes
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
7 large eggs, separated
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon cream of tartar
Kosher salt
1 cup granulated sugar
Confectioners' sugar, for decorating

Steps:

  • Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
  • Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
  • Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
  • Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
  • Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
  • Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
  • Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.

JAPANESE FRUIT PIE



Japanese Fruit Pie image

Make and share this Japanese Fruit Pie recipe from Food.com.

Provided by MirandaLee

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup margarine, melted
2 whole eggs, beaten
3/4 cup sugar
1 tablespoon cider vinegar
1/2 cup raisins, seedless
1/2 cup pecans, chopped
1/2 cup coconut, flaked
1 whole 9 inch pie shell

Steps:

  • Stir ingredients together in order given.
  • Pour into formed 9" pie shell.
  • Bake at 325 for 40 minutes.
  • To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
  • Do not use less than the amount listed for one pie, though.

HONEY PIE



Honey Pie image

A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
4 large eggs
2-1/2 cups whole milk
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Whipped cream and flakey sea salt, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

ASIAN PEAR PIE



Asian Pear Pie image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 8

Number Of Ingredients 11

2 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 7 tablespoons cold ginger ale
1/2 cup packed light brown sugar
1/2 teaspoon five-spice powder
6 cups thinly sliced peeled pears (about 6 large)
2 tablespoons fresh lemon juice
1 tablespoon butter
1 egg white, lightly beaten
1 tablespoon granulated sugar

Steps:

  • In medium bowl, mix 2 cups of the flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with ginger ale, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • Heat oven to 500°F. In small bowl, mix remaining 1/3 cup flour, the brown sugar and five-spice powder. In large bowl, gently toss pears and lemon juice; sprinkle with brown sugar mixture and toss again.
  • On lightly floured surface, roll one round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side. Spoon filling into pastry-lined plate; dot with butter.
  • Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold; trim, seal and flute edge. Brush top with egg white. Sprinkle with granulated sugar. Place pie plate on a cookie sheet. Place in oven.
  • Reduce oven temperature to 400°F. Bake 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 26 g, TransFat 3 1/2 g

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