Tomato Pie

Thanksgiving-2011_PA1A20-tomato-pie_s4x3.jpg.rend.sni12col.landscapeIngredients

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped (or flakes)
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper to taste

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Recipe by Paula Deen

Tomatoe Pie

Ingredients

  • 4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup chopped green onion
  • 1 (9-inch) pre-baked deep dish pie shell
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Courtesy of Paula Dean

Coconut Cream Pie

INGREDIENTS:

2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks, slightly beaten
2 T. butter softened
2 t. vanilla
1 c. coconut
1 c. cool whip

DIRECTIONS:

Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.

Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.

Perfect Apple Pie

  • 6 – 7 tart apples
  • 3⁄4 to 1 cup sugar
  • 2 tbsp. flour
  • 1⁄2 tsp. cinnamon
  • 1⁄8 tsp. salt

Directions:

Pare apples and slice thin. Combine sugar, flour, spice and salt; mix with apples. Line a 9″ pie plate with pastry; fill with apple mixture; dot with butter. Adjust top crust; sprinkle with sugar. Bake at 400° for 20 minutes, then reduce heat to 350° and bake 15-20 minutes more, or until crust is golden brown.

Red Cherry Pie

  • 3⁄4 cup juice from cherries
  • 3⁄4 cup sugar
  • 1 1⁄2 tbsp. quick-cooking tapioca
  • 2 1⁄2 cups drained, canned, pitted red tart cherries
  • 3 to 4 drops almond extract
  • Few drops red food coloring
  • Pastry for 9″ pie
  • 1 tbsp. butter

Directions:

Pre-heat oven to 450°. Combine juice, sugar, tapioca, cherries, extract, coloring and dash of salt. Let stand 20 minutes. Line a 9″ pie plate with pastry; fill with cherry mixture. Dot with butter. Top with pastry. Crimp the edges. Bake at 450° for 15 minutes. Reduce heat to 375° and bake 45 minutes more.

Apple Crumb Pie

Apple Crumb Pie

Ingredients:

5-7 apples or 2-#2 cans sliced pie apples, drained

1-9: unbaked pastry shell

1/2 cup sugar

1 tsp. cinnamon

3/4 cup flour

1/3 cup butter or margarine

Directions:

Preheat oven to 400°. Pare apples and slice. Arrange in unbaked pie shell. Mix 1/2 cup sugar with the cinnamon; sprinkle over apples. Mix 1/2 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 minutes. Cool. Spoon whipped cream as topping when ready to serve

Old-Fashioned Cherry Pie

Cherry Pie

1 cup sugar

1⁄4 cup all-purpose flour

1⁄2 cup juice from cherries

3 cups drained, canned, pitted red tart cherries

1 tbsp. soft butter

4 drops almond extract

1⁄4 tsp. salt

6 drops red food coloring

Pastry for a 9″ pie

Directions:

Preheat oven to 400°. Combine sugar, flour and 1⁄4 tsp. salt; stir in juice. Cook and stir over medium heat until thick. Cook 1 minute longer. Add cherries, butter, extract and 6 drops of red fod coloring. Let stand while making pastry. Line a 9″ pie plate with pastry; fill. Top with pastry. Flute edges. Bake at 400° for 30 to 40 minutes.

Apple Pie

Recipe by:

Debbie Adams

Peel cooking apples, slice 2 inches think and place in  prepared pie crust. Sprinkle 2 tablespoon of flour over apples evenly. Sprinkle 1/2 cup sugar over flour, then  sprinkle lightly with  cinnamon. Place crust on top and pinch edges. Pats of butter 1/3 cube around crust on top (optional). Sprinkle 1 to 2 tablespoons of sugar and cinnamon on top. Makes holes or small slits. Bake at 350°