Pies

Thanksgiving Pie
enough pie pastry for 3 crusts, about 3 c.
2 1 pound cans mashed pumpkin
1 c. white sugar
3 c. low fat milk or plain soy milk
8 eggs, whites only, lightly beaten
1 t. ground nutmeg
1 1/2 t. lemon extract
Make pie pastry. Roll out 2/3 of pastry on lightly floured board,
making a 12 to 14 inch circle. Line 10 or 11 inch pie pan with pastry,
being careful not to stretch it. Finish edge by fluting or crimping with
fork. Pierce bottom of pastry a few times with fork. In large bowl, add
pumpkin and sugar. Beat with whisk or electric mixer until fluffy.
Add milk, beat again. Add egg whites, beat again until well blended.
Blend in nutmeg and lemon extract. Pour mixture into prepared pie
pan. Bake pie for about 50 to 60 minutes or until almost set. While
pie is baking: Roll out remaining pastry on lightly floured board.
Using a toothpick, draw 4 ruled lines, 2 inches apart. Block out 1/2
inch wide letters for the word 'Thanksgiving' in the pastry. Use a small,
sharp knife to cut through pastry and lift out letters. Place letters on a
cookie sheet and place in freezer for a few minutes to firm up. Remove
pie from oven after 50 to 60 minutes. Place letters around edge to spell
out 'Thanksgiving'. Return pie to oven. Continue baking 20 to 30 minutes
minutes longer or until filling is well set and pastry letters are lightly
browned. Allow to cool to room temperature so filling sets perfectly.
Serves 10 to 12.

Honey Pumpkin Pie

2 c. walnuts, finely ground

16 oz. or 2 c. solid pack pumpkin

1 1/3 c. low fat milk

3/4 c. wildflower honey

6 eggs, whites only

2 T. all-purpose unbleached flour

1 t. cinnamon

1/2 inch fresh ginger, peeled, minced

pinch of pumpkin spice

Preheat oven to 375 degrees. Place walnuts in bottom of 2 10 inch pie

pans. Use your fingers or a fork to spread walnuts evenly over bottom,

pressing down very gently. In large bowl, combine all ingredients until well

blended. Pour into crusts. Bake for 60 minutes or until knife inserted into

center comes out clean. Allow to cool completely before slicing. Makes 2 10

inch pies. Serves 8 to 16.

Spicy Pumpkin Pie

4 large eggs, whites only

1 1/2 c. white sugar

1 t. pumpkin pie spice

1/2 t. cinnamon

1/4 t. nutmeg

1/4 c. maple syrup

1 1/2 c. canned solid pack pumpkin

1 unbaked 9 inch pie shell, with high fluted edge

vanilla ice cream

In medium bowl, beat egg whites until foamy. Add fructose, pumpkin pie

apice, cinnamon, nutmeg, maple syrup, pumpkin and cream. Beat well to

combine. Pour into pie shell. Cover edge of pie shell with 2 to 3 inch strips of

aluminum foil to prevent excessive browning. Baked 50 minutes or until knife

inserted in center comes out clean. Place on wire rack and allow to cool

completely. Serve with vanilla ice cream. Serves 4 to 8.

Linda's Blueberry Pie

1/4 c. cornstarch

2/3 c. white sugar

2 T. lemon juice

2 t. low fat milk

1/2 c. blue berry juice

6 c. blueberries, rinsed, drained, stems removed

1 9 inch pie shell, baked, cooled

In large sauce pot, add first 5 ingredients. Stir until smooth. Bring to a

boil over medium high heat. Add blueberries and stir well. Reduce heat a

little and continue to cook, stirring frequently. Mash some blueberries with

spoon. Juice in pot will be reddish at first and will gradually turn dark blue.

Sauce will reduce and thicken. Remove sauce pot from heat. Allow to cool to

room temperature. Strain seeds and skins from juice if desired. Pour into pie

shell. Refrigerate for several hours or longer for pie to set completely before

serving. Garnish with vanilla or blueberry ice cream or whipped cream.

Serves 4 to 8.

Healthy Pie Crust for A Fruit Pie

3 T. frozen juice concentrate

Any fruit juice will do, depending on type of pie filling. For example, use

peach juice for peach pie or strawberry juice for strawberry pie.

1 1/4 c. cornflake crumbs

Preheat oven to 200 degrees. In medium bowl, combine juice concentrate

and cornflakes, mashing with fork until crumb-like and well combined. Place

in pie pan. Press out with fingers. You can use another pie pan to flatten out

completely. Bake 10 minutes. Allow to cool completely before filling with the

filling of your choice. Makes one 9 inch pie.

**20

Chocolate Pecan Pie

2 oz. unsweetened chocolate

1/3 c. unsalted butter

6 eggs, whites only

1/3 c. white sugar

1/4 t. salt

3/4 c. dark brown sugar

1/4 c. rum

1 c. pecan halves

1 unbaked 9 inch pastry shell

vanilla ice cream or whipped cream to garnish

Preheat oven to 350 degrees. Melt chocolate and butter in microwave.

Let cool a little. Combine eggs, sugar, salt, brown sugar and rum in large

bowl. Mix well to blend. Beat in cooled chocolate and butter. Put pecans in

bottom of pastry shell. Add egg mixture. Bake 50 minutes. Top should be

soft and center not quite set when shaken. Can serve warm with vanilla ice

cream or allow to cool completely and serve with whipped cream.

Black Forest Cherry Pie

1/2 c. white sugar

3 T. cornstarch

2 c. low fat milk

4 eggs, whites only

2 T. unsalted butter

1 t. vanilla extract

2 squares or 2 oz. semi-sweet chocolate, melted

1 8 inch baked pastry shell, cooled

1 16 oz. can or 2 c. pitted dark sweet cherries, drained, halved

1/2 c. whipping cream

In medium sauce pan, combine sugar and cornstarch. Gradually stir

in milk over medium heat. Cook and stir until bubbly. Cook 2 minutes more.

Stir small amount of milk mixture into eggs in separate bowl. Stir egg

mixture into hot milk mixture. Cook 2 minutes. Remove from heat. Add

butter and vanilla. Stir 1/2 c. of egg mixture into melted chocolate. Spread

in pastry shell. Cover surface of vanilla mixture with wax paper to prevent

skin from forming. Chill 30 minutes. Arrange cherries, cut side down on

chocolate mixture, reserving 8 cherries for top. Spread chilled vanilla

mixture on top of chocolate mixture. Chill. Whip cream and spoon on top.

Add reserved cherries. Serves 4 to 8.

Mary's Shaker Lemon Pie

2 lemons, sliced as thin as you can

2 c. white sugar

8 eggs, whites only, well beaten

enough unbaked pie dough for bottom and top

Preheat oven to 450 degrees. Combine lemon slices and sugar in

medium bowl. Stir so lemon slices are well coated with fructose. Cover and

refrigerate over night. Stir often. Add eggs to lemon mixture. Pour into pie

crust. Cover with top crust. Pinch edges together. Bake 15 minutes. Turn

heat down to 375 degrees. Bake for 20 minutes. Serves 4 to 8.

Tart -N- Saucy Apple Pie

1/4 c. white sugar

1/4 c. light brown sugar

6 T. unsalted butter

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1 c. or 8 oz. unsweetened applesauce

1 20 oz. can pie apples, drained

1 9 inch unbaked pastry shell

3/4 c. all-purpose unbleached flour

1/4 c. light agave syrup

Preheat oven to 400 degrees. In medium bowl, combine sugar, 1/4 c.

brown sugar, spices and applesauce. Gently fold in apple slices. Pour into

pie shell. In medium bowl, combine flour and 1/4 c. light agave syrup. Cut

in butter until crumbly. Sprinkle on top of pie. Bake 40 to 45 minutes. Serve

hot with ice cream or allow to cool before serving. Serves 4 to 8.

Pear-Strawberry Glazed Pie

1 29 oz. can pear halves

1 10 oz. package frozen strawberries, thawed

1 9 inch baked pastry shell

2 T. cornstarch

1/4 c. current jelly

whipped cream

a few fresh strawberries for garnish

Drain pears and strawberries, reserving syrups. Slice pears and arrange

on bottom of pastry shell. Spoon strawberries on top. Refrigerate. Measure

strawberry syrup. Add enough pear syrup to equal 1 c. In small sauce pan,

add syrup and cornstarch. Stir well. Add currant jelly. Cook and stir until

mixture thickens and bubbles. Spoon over fruit. Top with whipped cream.

Place fresh strawberries on top, either whole or sliced. Serves 4 to 8.

Custard Peach Pie

1 21 oz. can peach pie filling

1 8 3/4 oz. can or 1 c. crushed pineapple, drained

1 9 inch pie shell, baked

1 c. low fat sour cream

1 3 oz. package cream cheese, softened

3 1/2 T. white sugar

4 eggs, whites only

Preheat oven to 375 degrees. In large bowl, combine peach pie filling and

pineapple. Spoon into baked pie shell. In large bowl, beat sour cream and

cream cheese until well combined. Add egg whites and sugar. Beat until

smooth. Pour over peach mixture in pie shell. Sprinkle a little nutmeg on

top. Bake 35 minutes or until set. Serves 6 to 8.

Peppermint Pie

1/4 c. unsalted butter

2 c. Pillsbury Fudge Cake mix, about 1/2 of 17 1/2 oz. package

2 eggs, whites only

1 9 inch pie shell, baked, cooled

Filling:

2 1/2 c. white frosting

1/2 t. peppermint extract

Preheat oven to 350 degrees. In large sauce pan over medium high heat,

add butter and allow to melt. Add dry cake mix and egg whites. Stir until well

combined. Pour into pie shell. Bake for 15 minutes. Cool completely. Prepare

filling: Combine frosting and peppermint extract. Spread evenly over cooled

pie. Serves 6 to 8.

Banana Split Pie

3 medium bananas

1 T. lemon juice

1 9 inch pie shell, baked, cooled

1 pint strawberry ice cream

1 c. frozen whipped desert topping, thawed

1/4 c. crushed pineapple, drained

whole maraschino cherries

2 T. finely chopped walnuts

chocolate sauce

Thinly slice bananas and add to medium bowl. Sprinkle lemon juice on top.

Stir gently to coat. Place bananas on paper towels for a moment to remove

excess lemon juice. Layer bananas on bottom of pie shell. In medium bowl,

add ice cream and stir to soften slightly. Spread on top of bananas. Freeze

until firm. Combine pineapple and whipped desert topping. Spread over ice

cream. Top with cherries, nuts and drizzle chocolate sauce over. Freeze until

firm again. Serve cold. Serves 6 to 8.

Strawberry Deluxe Ice Cream Pie

1 quart vanilla or strawberry ice cream

1 9 inch pastry shell, baked, cooled

1 quart fresh strawberries, stems removed

1/2 c. fructose

1 T. cornstarch

1/2 c. water

In medium bowl, stir ice cream until partially softened. Spread in bottom

of pastry shell. Place in freezer, probably over night and freeze firm. Mash 1

of strawberries and then press through sieve. In saucepan, combine

fructose

and cornstarch. Turn heat on to medium high. Stir in water and

sieved berries. Stir until thickened and bubbly. Remove from heat. Cool to

room temperature.

About 30 minutes before serving: Arrange remaining

whole strawberries, stem

end down, on top of ice cream. Drizzle thickened

strawberry glaze over crust

and berries. Freeze until serving time.

Serves 4

to 8.

Rustic Chocolate Pie

3/4 c. all-purpose unbleached flour

1/4 t. salt

5 T. cold unsalted butter

1 1/2 to 2 T. cold water

6 oz. bittersweet or semi-sweet chocolate, coarsely chopped

2 eggs whites, room temperature

1/8 t. cream of tartar

1/2 t. vanilla extract

1/4 c. white sugar

1/8 t. salt

3/4 c. pecans or walnuts, chopped

chocolate shavings for garnish, optional

To make crust: In large bowl, thoroughly mix flour and 1/4 t. salt. Cut

butter in chunks and add to bowl. With pastry blender, cut butter into flour,

tossing to coat with flour until largest pieces are size of peas and remaining

resemble coarse bread crumbs. As you work, scrape flour up from bottom of

bowl and scrape butter from pastry blender. Do not let butter melt or blend

completely into flour. Drizzle 1 1/2 T. cold water over flour mixture while

tossing and mixing, until just moist enough to hold together when pressed.

Add remaining water only if needed. Turn out onto plastic wrap. Press into

flat disc, pressing any loose pieces back in place. Wrap in plastic wrap.

Refrigerate at least 30 minutes or up to 3 days. Position rack in lower third

of oven. Preheat oven to 400 degrees. Let dough stand until pliable enough

to roll without cracking. On lightly floured surface, roll dough to 14 by 9 inch

oval, about 1/8 inch thick, rotating and dusting with flour to prevent sticking.

Brush excess flour from dough. Fold in half to transfer to piece of parchment

paper slightly larger than dough. Unfold dough. Loosely fold and roll edge,

without pressing, to form rimmed crust. Place parchment with pastry on

baking sheet. Bake 10 to 12 minutes or until light golden brown. Crust edge

may be a little raw inside.

To make filling: Melt chocolate in microwave on 50% power about 2

minutes. Stir frequently until chocolate is almost completely melted. Remove

from microwave. Stir until melted. Set aside. In medium bowl, beat egg

whites with cream of tartar and vanilla until stiff peaks form. Gradually add

sugar and 1/8 t. salt. Beat until whites are stiff but not dry. Pour nuts and

melted chocolate over whites. Fold with spatula until batter is uniform color.

To complete pie: Remove crust from oven. Reduce oven to 350 degrees.

Drop spoonfuls of filling. Spread to 1/2 inch thick. Bake 10 minutes or until

surface looks dry and slightly cracked. Will be fudgy inside. Cool on baking

sheet on rack. Serve warm or cool. Cover and refrigerate after 2 hours or

up to 24 hours. To serve, sprinkle chocolate shaving on. Cut into wedges.

Serves 10.

Nutritional information per serving: 268 cal, 20 g fat, 16 mg chol, 100 mg

sodium, 23 g carb, 3 g fiber, 4 g pro.

**10

Billie's Chocolate Marvel Pie

1 package semi-sweet chocolate chips

3 t. low fat milk

2 T. light brown sugar

4 egg yolks

1 t. vanilla extract

8 eggs, whites only

1 9 inch prepared pie crust

whipped cream

In medium sauce pan, over medium heat, add chocolate chips, milk and

sugar. Allow to melt and stir until completely smooth. Cool slightly and then

add egg yolks, 1 at a time, beating well after each addition. Add vanilla and

stir. In separate bowl, beat egg whites until stiff and fold into chocolate

mixture. Pour into baked, cooled pie crust. Chill for several hours. Can slice

and serve as is or garnish with whipped cream. Makes 1 9 inch pie.

Small Pastry Shells

Mix together with a fork:

1/2 pound package white cream cheese

1 c. unsalted butter, soft

Mix in well:

2 c. all-purpose unbleached flour

Cover and chill several hours or overnight. When ready to bake: Preheat

oven to 375 degrees. Roll out 1/8 inch thick on floured board. Cut circles

large enough to cover inverted muffin tins. Bake 15 to 17 minutes until

golden brown. Makes 24.

Pate Brisee

(French, means short dough which is very light and flaky.)

1 1/2 c. all-purpose unbleached flour

1/4 t. salt

1/4 t. white sugar

6 T. unsalted butter

1/4 c. ice water

Preheat oven to 350 degrees. In large bowl, combine flour, salt and

sugar. With pastry blender, cut in butter until pieces are the size of small

peas. Sprinkle in ice water, 1 T. at a time. Toss with fork until all flour is

moistened. Press dough into ball and dust lightly with flour. Wrap in wax

paper and chill for 2 hours. Place dough on lightly floured board. Let stand 5

minutes to warm up a little and be usable. Roll out thin with rolling pin. Fit

into pie pan. Bake about 15 minutes or until lightly golden. Makes enough

dough for 1 pie.

Oat Walnut Pie Crust

3/4 c. walnuts

1 1/4 c. whole oat flour

1/4 c. safflower oil

1/4 c. clover or wildflower honey

In blender, process walnuts and flour into small bits. Slowly add oil and

honey. Will be very thick. Press into 10 inch pie pan very thinly. Bake 10

minutes. Do not press hard and do not bake very long or crust will get hard.

Makes enough dough for 1 10 inch pie.

Simple Pie Crust

1 c. all-purpose unbleached flour

1/3 c. wheat flour

1/4 c. clover or wildflower honey

1/2 c. unsalted butter

Preheat oven to 350 degrees. In medium bowl, combine flours and honey.

Cut in butter. Form dough into ball. Press firmly into bottom and sides of 10

inch pie pan. Bake 12 minutes. Cool. May be used of no-bake or baked

fillings. For pies that need more than 45 minutes baking time, pre-bake

crust for only 10 minutes.

Lena's Chocolate Banana Pie

2 bananas, sliced

1 T. lemon juice

1/4 pound unsalted butter

1 1/2 c. white sugar

4 eggs, whites only

1 square bitter chocolate

1 t. vanilla extract

1/2 c. walnuts, finely chopped

1 9 inch prepared pie crust

In medium bowl, add bananas and lemon juice. Stir to coat bananas well

with lemon juice. In food processor, add butter and fructose. Mix 5 minutes.

Add egg whites, 1 at a time and mix for 3 minutes each time. Add banana

mixture and mix until well combined. Pour into prepared pie crust. Sprinkle

walnuts on top. Place in refrigerator and allow to chill for several hours.

Serves 4 to 8 depending on size of pie slices.

Dorothy's Date Nut Pie

1 c. dates, chopped

1 c. pecans or other nuts

1 T. all-purpose unbleached flour

1 t. baking powder

4 eggs, whites only

2/3 c. white sugar

1 t. vanilla extract

1 baked pie crust

whipped cream

Preheat oven to 350 degrees. In large bowl, add dates, nuts, flour, baking

powder, egg whites, sugar and vanilla. Stir until well combined. Add to pie

crust. Bake for 35 minutes. Remove from oven and allow to cool. When

ready to serve: Cover pie with whipped cream. Serves 6 to 8 depending on

size of pie slices.

Lemon Meringue Pie

1 c. plus 1 T. white sugar

2 T. all-purpose unbleached flour

3 T. cornstarch

1/4 t. salt

1 1/2 c. water

2 lemons, juiced, zest

2 T. unsalted butter

4 egg yolks, beaten

1 9 inch pie crust, baked, cooled

4 egg whites

6 T. white sugar

Preheat oven to 350 degrees. To make lemon filling: In medium-size

sauce pan, whisk together 1 c. sugar, flour, cornstarch and salt. Stir in

water, lemon juice and lemon zest. Cook over medium-high heat, stirring

frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in

a small bowl and gradually whisk in 1/2 c. of hot mixture. Whisk egg yolk

mixture back into remaining hot mixture. Bring to a boil and and continue

to cook while stirring constantly until thick. Remove from heat. Pour filling

into baked pastry shell. To make meringue: In a large bowl, whip egg

whites until foamy. Add sugar gradually, and continue to whip until stiff

peeks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Serves 6 to 8.

Chocolate Pie

1/4 c. unsweetened natural cocoa powder

1/4 c. cornstarch

1/4 t. salt

2 c. plain soy milk

1/2 c. plus 1 T. white sugar

2 t. vanilla extract

Combine cocoa powder, cornstarch and salt in a 1 quart saucepan.

Add

just enough soy milk to make a smooth paste. Gradually stir in rest of

soy

milk and fructose. Cook over medium heat, stirring constantly, until

mixture

begins to thicken, about 8 minutes. Remove from heat and stir in

vanilla.

Pour into pie dish, on top of prepared, cooked pie dough. Top with

whipped

cream. Allow to chill for several hours before serving. Serves 6 to

Pie Dough

1 1/4 c. all-purpose unbleached flour

10 T. unsalted butter, cold

2 T. cold water

In medium bowl, add flour. Cut butter in until you have tiny pieces. Stir in

water. Shape into a ball. Cover and chill about 90 minutes or over night before

using. When ready to bake: Preheat oven to 375 degrees. Place ball

of dough into glass pie pan sprayed with no stick cooking spray. Press dough

out with your hands. Poke a few holes in bottom with fork so it does not

bubble up during baking. Bake 16 minutes. Allow to cool completely before

adding any filling. Makes enough dough for one 9 or 10 inch pie.