Old Fashioned Spice Pie Recipes

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OLD FASHIONED SPICE PIE



Old Fashioned Spice Pie image

This easy pie looks like pumpkin but tastes like apple. This pie has a "secret" ingredient! If you'd like a little more punch to your pie, add two tablespoons of cocoa or chopped nuts.

Provided by Suzy

Categories     Desserts     Pies

Time 1h5m

Yield 8

Number Of Ingredients 9

1 ½ cups white sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs, beaten
¼ cup butter, melted and cooled
1 ½ tablespoons cider vinegar
½ teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine sugar, nutmeg, cinnamon and allspice. In a separate bowl, combine eggs, butter, vinegar and vanilla extract. Stir wet ingredients into the dry mixture. Pour entire mixture into the pie shell.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes or until firm. Cool on a rack.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 48.4 g, Cholesterol 121.3 mg, Fat 16 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 6.4 g, Sodium 189 mg, Sugar 37.9 g

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

OLD FASHIONED SHEPHERD'S PIE



Old Fashioned Shepherd's Pie image

I do not have the exact measurement of the ingredients, but my Mom made it like this and before her my grand-maman made it the same way, so here it is if you care to try. PATE CHINOIS (our shepherd's pie)

Provided by Lise Peter

Categories     Low Cholesterol

Time 2h

Yield 1 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
1/4 cup gravy (from a previous roastbeef if possible)
4 large potatoes, boiled, mashed with salt, butter, savory and milk
2 cups corn (enough to cover the meat)
salt
to taste pepper
to taste thyme
to taste savory
to taste paprika

Steps:

  • In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly.
  • Cover the whole thing with corn.
  • Spread the hot mashed potatoes on top of the corn, making grooves.
  • put little dashes of butter all over and sprinkle some paprika all over.
  • Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great.
  • The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.

Nutrition Facts : Calories 2738, Fat 99.3, SaturatedFat 43, Cholesterol 370.2, Sodium 1760.9, Carbohydrate 345.9, Fiber 42, Sugar 29.8, Protein 128.5

OLD-FASHIONED APPLE PIE



Old-Fashioned Apple Pie image

The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

2 tablespoons all-purpose flour, plus more for dusting
Pate Brisee (Pie Dough)
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

Steps:

  • Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
  • In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
  • Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

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