ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
POCKET PIES FILLED WITH LEFTOVERS
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
- For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
- Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
- Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
COPYCAT BAKED APPLE PIE POCKETS TO GO RECIPE BY TASTY
Here's what you need: apples, baking powder, butter, brown sugar, cinnamon, nutmeg, salt, puff pastry, egg, parchment paper
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel and dice apples.
- Stir water and baking powder together in a small bowl.
- Combine the baking powder-water mixture, butter, brown sugar, cinnamon, nutmeg, and salt in a medium-size skillet over medium-high heat. Whisk together until combined and mixture has become thick and bubbly.
- Add apples and stir until they are fully coated and tender.
- Lay pastry out and flatten with rolling pin so that it is about ¼-inch (6cm) thick throughout.
- Preheat oven to 375°F (190°C).
- Slice pastry into 12 rectangles.
- Spoon apple mixture onto top 6 rectangles.
- Dip your finger in water and line the outer rim of each rectangle before sandwiching apple filling between two rectangles. Using a fork, press the sides around each rectangle to seal the filling in.
- Whisk an egg and brush it over the top of each pie then place them on a greased baking sheet.
- Using a knife, make 3 or 4 slits in each pie.
- Bake for 20-25 minutes or until golden brown.
- Fold a rectangle of parchment paper in half horizontally
- Take the bottom corners and fold up ¾ of the way and then ⅔ of the way.
- Flip the rectangle over and fold the left third into the center, taking the right third and folding it into the "wing" created by the middle fold.
- Flip this pocket over and use to hold and travel with an apple pie.
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 47 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, Sugar 21 grams
WALNUT PIE
Make and share this Walnut Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat all ingredients, except walnuts, with a mixer.
- Mix in chopped walnuts.
- Pour into prepared pie crust.
- Bake at 375 degrees for 40 to 50 minutes.
- A knife inserted into the center of the pie should come out clean when pie is done.
Nutrition Facts : Calories 488.1, Fat 26.6, SaturatedFat 8.2, Cholesterol 99.6, Sodium 407.1, Carbohydrate 61.2, Fiber 2, Sugar 28.2, Protein 6.1
WALNUT PIE POCKETS
These tasty little treats are something everyone loves. I came up with this recipe when I combined a couple different recipes to make this downsized Walnut Pie. You can use a different nut if you don't like walnuts.
Provided by linkinparkrks
Categories Pie
Time 17m
Yield 14 Pockets, 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425*.
- In medium saucepan, melt butter over low heat.
- Mix in eggs, vanilla, sugar and corn syrup.
- Add in salt and walnuts.
- Bring to boil, careful not to cook the eggs.
- Simmer for 5 minutes until thickened.
- On lightly floured surface, roll out pie crust.
- Cut out 3-inch circles with circle cutter.
- Fill each circle with approximately 1 teaspoons of filling.
- Fold the crust over and crimp edges with a fork.
- Arrange on cookie sheet and bake for 10-12 minutes until golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 124.7, Fat 7.3, SaturatedFat 2.1, Cholesterol 21.6, Sodium 45.3, Carbohydrate 14.8, Fiber 0.4, Sugar 9.5, Protein 1.5
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