Mexican Fruit Pies By Freda Recipes

MEXICAN CHOCOLATE PECAN PIE

Steps:

• For the crust: Spray a 9-inch pie dish with cooking spray.
• Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
• Preheat the oven to 350 degrees F.
• For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
• Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

25 BEST FRUIT PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fruit pie in 30 minutes or less!

PASTELITOS -- LITTLE FRUIT PIES (SOUTHWEST)

Steps:

• FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
• In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
• Remove puree from heat, then add raisins & nuts, & set aside to cool.
• FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
• Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
• When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
• Spread the fruit mixture on top, ALMOST to the edge.
• Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
• In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
• Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.

MEXICAN FRUIT PIES BY FREDA

Steps:

• Heat oil to 375.
• Fill tortillas with 1-2 TBS Apple Pie filling, or Peach. Your Choice. Roll as for Burritos, add toothpick to keep closed.
• Place in hot oil in deep fryer, Turn till golden brown. Remove from Deep fryer into Cinnamon and Sugar mixture. Sprinkle or toss into Cinn. Sugar Mixture.
• TO SERVE: Place on Plate, add scoop of ice cream, or whip cream. Sprinkle with More Cinnamon and Sgr, and drizzle with Honey, or Caramel. ENJOY . . so easy so good.

MEXICAN FIESTA PIE

Steps:

• saute onion in a small amount of oil until tender.
• Add beef and brown, stirring.
• Drain grease from meat and add taco seasoning packet along with 1/3 cup of water.
• simmer, stirring occasionally.
• Meanwhile, place 3 flour tortillas on bottom of a 9 inch pie pan, spreading tortillas out to cover the entire bottom of the pan.
• Spread 1/2 of the refried beans over the tortillas.
• Add 1/2 of the green chilies.
• Cover with half of the meat mixtureand 1 cup of the cheese.
• Repeat the layers and top with cruched tortilla chips.
• Bake at 350 degrees for 30 minutes.
• top with chopped tomatoes and serve with taco sauce, if desired.