30 PIES WE CAN'T RESIST
These 30 pie recipes are simply irresistible! From classics like cherry, apple, and blueberry to brownie pie and cheeseburger pie, these easy recipes will become your new favorites.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious pie in 30 minutes or less!
Nutrition Facts :
INDIVIDUAL CHICKEN POT PIES
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 375 degrees F.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
- With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
INDIVIDUAL CHICKEN POTPIES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 six-inch pies or 8 muffin-size pies
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
PERSONAL PEAR POT PIES
Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your loved ones to personal-size desserts. -Barbara Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet., In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter., Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims. Brush lattices with egg., Bake until filling is bubbly and pastry is golden brown, 25-30 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 343 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 177mg sodium, Carbohydrate 50g carbohydrate (24g sugars, Fiber 7g fiber), Protein 5g protein.
PERSONAL SHEPHERD'S PIES
These shepherd's pies are prepared just like regular shepherd's pie, but this classic comfort food is made in small cake pans, so everyone gets their own!
Provided by Chelsey Carr
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and stir beef and onion in a skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease.
- Reduce heat to low. Stir mushroom soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture.
- Bake in the preheated oven until potatoes are lightly browned, about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Sprinkle Cheddar cheese evenly over pies. Place pies on a baking sheet.
- Broil until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 37.1 g, Cholesterol 94 mg, Fat 34.6 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 13.8 g, Sodium 914 mg, Sugar 7.7 g
CINNAMON APPLE PERSONAL PIES
Start with refrigerated Pillsbury™ Pie Crusts, and these colorful hand pies will be the most-requested dessert at your holiday buffet.
Categories Dessert
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- In large bowl, mix sugar, flour and cinnamon; stir in apple.
- Unroll 1 pie crust on lightly floured surface; roll to 12-inch diameter. Press mold on crust forming 4 dough circles. Turn mold over; place 1 dough circle into one side of mold, pushing down gently to fill mold, making sure dough is stretched to edge of mold.
- Spoon 1/4 cup apple mixture into center of dough circle. Place 5 cinnamon candies evenly over apple mixture. Lightly brush egg on edge of dough circle. Place second dough circle with air vent on top of filling, making sure scalloped edges match. Close mold; press to crimp and seal pie.
- Trace apple shape on pie with table knife, using light pressure. Lightly brush egg over apple design on crust; sprinkle 1 teaspoon red sugar over top.
- Prick top of crust with a fork in two places to allow steam to escape during baking.
- Carefully remove pie from mold; place on parchment paper-lined cookie sheet. Repeat with remaining pie crust dough and filling.
- Bake 20 to 25 minutes or until crust is golden brown. Cool 20 minutes.
- Pipe a small strip of green icing on pretzel stick, and press down on stem portion of apple. Use green icing to pipe a leaf shape on right side of stem. Repeat with remaining three pies.
Nutrition Facts : ServingSize 1 Serving
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