MOM'S CHEESE PIE
"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie's subtly sweet flavor.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 561 calories, Fat 37g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 745mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 0 fiber), Protein 20g protein.
DEEP DISH CHEESE PIE
This recipe was inspired by a pie at my favorite bakery in Brooklyn, Four and Twenty Blackbirds. While mine will never live up to their version, I think it's getting pretty close. I was really pleased with the addition of cardamom in the filling!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers.
- Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish. Dock the crust all over using a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes.
- Line the crust with foil and fill with dried beans or baking marbles. Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes.
- For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated. Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition. Stir in the heavy cream.
- Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes. Let cool, and then eat the pie. Serve with orange marmalade.
MOM'S APPLE PIE II
Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.
Provided by DENISEMACGREGOR
Categories Desserts Pies Apple Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (230 degrees C).
- In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half.
- In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape.
- Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 62.4 g, Cholesterol 4.7 mg, Fat 22.9 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 185.5 mg, Sugar 22.9 g
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
BASIC CREAM CHEESE PIE (MOM'S CHEESECAKE)
This is a simple version of cheesecake, using a store bought graham cracker crust. You can dress it up if you wish, by topping it with a little fruit or pie filling.
Provided by Recipe Reader
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Combine in blender: egg, sugar, sour cream, vanilla. Blend.
- While still blending, add cream cheese pieces and pour in the melted butter.
- Pour into crust and bake for 30 minutes.
MOM'S CREAM CHEESE PIE
Make and share this Mom's Cream Cheese Pie recipe from Food.com.
Provided by SweetsLady
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine filling ingredients and beat until light and frothy.
- Pour into graham cracker crust and bake at 350 for 25 to 30 minutes.
- Remove from oven and cool 5 minutes.
- Combine topping ingredients, and pour topping over pie.
- Return to oven and bake 10 minutes longer. Cool and place in refrigerator for approximately 5 hours (if you can wait that long).
- Optional: When pie is cool, put a can of red pie cherries or pie blueberries, or fresh strawberries, etc on top.
Nutrition Facts : Calories 456, Fat 28.6, SaturatedFat 14.8, Cholesterol 112.3, Sodium 308.6, Carbohydrate 44.3, Fiber 0.4, Sugar 34.8, Protein 6.8
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
MOM'S CREAM CHEESE PIE BY TIFFANI THIESSEN RECIPE BY TASTY
Here's what you need: grape, sugar, fresh thyme, graham cracker, powdered sugar, butter, ground cinnamon, cream cheese, eggs, sugar, vanilla, sour cream, sugar, vanilla extract
Provided by Rie McClenny
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
- Bake for 45-55 minutes. Cool completely.
- In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
- Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
- Press the graham cracker mixture into an 8- or 9-inch (22-cm) pie dish, pressing an even layer on the bottom and sides of the dish.
- Bake for 10 minutes.
- Let crust cool completely before filling.
- In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
- Pour the cream cheese mixture into the cooled crust, and bake for 10 minutes.
- Remove and cool for at least 5 minutes.
- In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
- Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
- Remove and cool at room temperature.
- Refrigerate for at least 4 hours, until chilled.
- Top with the roasted grapes.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 32 grams, Fat 29 grams, Fiber 0 grams, Protein 5 grams, Sugar 29 grams
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