Pukekohe Pie Recipes

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VINTAGE PINEAPPLE PIE RECIPE



Vintage Pineapple Pie Recipe image

A vintage dessert recipe

Provided by Polish Housewife

Categories     Dessert

Number Of Ingredients 7

1 baked 8 inch pie shell (crust)
2 tablespoons cornstarch
3/4 cup sugar
1/2 teaspoon salt
20 ounce can crushed pineapple
2 eggs, separated
1 tablespoon lemon juice

Steps:

  • Preheat oven to 300 F
  • Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
  • Add pineapple (including liquid)
  • Cook over medium heat, stirring, until clear and thickened
  • Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
  • Cook 1 minute
  • Cool
  • Add lemon juice and pour into pie crust
  • Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
  • Top pie with meringue and bake for 30 minutes

BUCKEYE PIE



Buckeye Pie image

It's unbeatable: The Buckeye's combination of salty-sweet peanut butter and rich chocolate is so good, we couldn't stop ourselves from making it into a pie. With a crust made of Betty Crocker™ double chocolate chunk cookies and a creamy peanut butter filling, it delivers on all the classic flavor, and it even has the looks to match. The chocolate ganache topping is a perfectly appropriate nod to the chocolate-dipped look of the candy. Surprise the chocolate-peanut butter lovers in your life with this new take on an old favorite!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 12

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix pouch
1/4 cup butter, melted
4 oz (from 8-oz package) cream cheese, softened
1/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons heavy whipping cream
1/4 cup semisweet chocolate chips
2 tablespoons heavy whipping cream

Steps:

  • Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
  • In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
  • In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
  • Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.

Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g, TransFat 1 g

KARJALAN PIES



Karjalan Pies image

These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.

Provided by Sara A

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h5m

Yield 16

Number Of Ingredients 9

2 cups water
1 cup uncooked white rice
2 cups milk
salt to taste
½ cup water
1 teaspoon salt
1 cup rye flour
¼ cup all-purpose flour, or as needed
3 tablespoons butter, melted

Steps:

  • Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
  • Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
  • On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
  • Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.1 g, Cholesterol 8.2 mg, Fat 3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 174.9 mg, Sugar 1.5 g

PUKEKOHE PIE



Pukekohe Pie image

This is basically just a potatoe pie Posting for the ZWT 5 Australia/ New zealand From a website with New Zealand recipes

Provided by wicked cook 46

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs potatoes
2 onions, chopped
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 pinch thyme
3 ounces butter

Steps:

  • Peel potatoes and cut into 1/2 inch slices.
  • Arrange in an 8 inch greased casserole dish.
  • Sprinkle the onion and garlic over the potatoes in layers with the salt, butter and thyme.
  • Pour melted butter over the top.
  • Bake in a moderate oven 180 deg C for 1 hour.

CHICKEN CIDER PIE (ZWT THREE)



Chicken Cider Pie (Zwt Three) image

This is a substantial dinner pie. Great homey food. This is being posted for the British/Irish section of the tour.

Provided by JanetB-KY

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
2 medium onions (finely chopped)
2 lbs chicken breasts, cubed
3 large carrots, grated
2 teaspoons coriander, ground
1 teaspoon sage
2 1/2 tablespoons flour
2 cups cider
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and pepper
16 ounces mushrooms, sliced
1/4 cup half-and-half
2 medium pie crusts
1 medium egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 300 degrees.
  • Heat oil in a large saucepan.
  • Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
  • Gradually stir in flour and cook for 1 minute.
  • Slowly add cider, stirring constantly with a whisk to help prevent lumping.
  • Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
  • Add mushrooms and half and half; cook for 10 minutes.
  • Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
  • Make holes in the crust to allow steam to escape.
  • Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.

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