Poetnw's Chili Pot Pie in a Paragraph

Make chili. Make pie crust. Thicken chili with flour. Plop chili into pie crust with cheese and extra green beans if you like. Roll out pie crust top and figure how to plop that onto the top of pie. Bake at 425.

Nutrition facts for 6 if you use the linked recipes above (using half of the chili recipe).

The Queen's Cinnamon Apple Pie with Non-Violently Whipped Cream

The Queen’s delightfully easy recipe was passed down to her from the Dowager Queen and has been sitting around the castle for generations. Five minutes and this pie is oven ready. 

A diabetic friendly recipe. 

The Queen’s Apple Cinnamon Pie with Non-violently Whipped Cream

Nutrition facts for 8 slices

Ingredients:

3/4 cup flour

1/2 cup Stevia

1 cup milk

1/2 stick (4 T) margarine or butter, cut into pieces

1 (21 oz) can Lite Apple Pie Filling

1 t cinnamon

Cool Whip, sugar free

Grammie Vee's Never Fail Pie Crust

I tried a lot of pie crust recipes with total failure until my oldest daughter taught me to make this crust.  I have been making it for years now. The nutrition facts were made at Calorie Count!

Grammie Vee's Never Fail Pie Crust

makes three 2 crust pies

Ingredients:

2 Cups Shortening (I use butter)

5 cups Flour

1 Egg

1 Tsp Salt

Scant Cup of Milk

Directions:

Combine Shortening and flour until cornmeal consistency.

Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.

Add enough milk to make one cup and mix with fork to dissolve salt.

Slowly add the liquid mixture to the flour/shortening mixture.

Mix gently with fork until fully incorporated/

Form into a ball and let rest for 1/2 an hour.

Divide into six sections and roll for the pie.

Notes:

This crust freezes well if you only make one or two pies.

Betty's Stir & Roll Pie Crust

This is an old recipe (1955 Life Magazine). Betty used to make this for her family - her son Mike remembers how fantastic the crust was and suggested it be shared on CC Palate. Today’s flour does not necessarily need sifting to get all the bits of mill stone and other impurities, nor does it need refining for texture. Lightly fluff up the flour with a wooden spoon or whisk to aerate – easy if you store your flour in a wide mouth container. Then keep a light hand with a spoon while adding flour to the measuring cup and level with a flat knife. If you like to sift, then do so! It won't hurt this delicious crust.

The nutrition facts were made at Calorie Count!

Original Recipe from 1955 Life Magazine

Betty’s Stir & Roll Pie Crust

Ingredients:

2 cups sifted (if you want) all-purpose flour

1 t of baking powder

1 t salt

1/2 cup vegetable oil (the original said use Wesson Oil)

1/4 cup cold milk

cooking spray

Directions:

Mix the dry ingredients together flour, salt and baking powder.  

Measure the liquids - oil and milk by pouring them into another container without stirring it (a two cup Pyrex measuring cup would be perfect).  Make a well in the flour.  Pour the liquid in all at once and stir gently with a fork only until most of the flour is moistened. Do not over stir.

For a two-crust pie or two pie shells:  cut dough in half.  Press each half into a ball.

Place the halves between two pieces of wax paper and roll out one ball with a rolling pin. Keep the dough between wax paper to keep it from sticking to your rolling pin. Hold the pie pan over the rolled out dough to make sure it is big enough. You want the dough to be larger than the pan by about ½-1 inch all around. Don't get ridiculous about it, you just need some hanging over the edge for "fluting".

Spray the pie pan with cooking spray.

Carefully peel off the top wax paper (the dough is a bit sticky compared to dough made with shortening).  Flip it over onto the pie pan and remove the bottom piece of wax paper.  Press down lightly to shape to the pan. Don't fuss the tears and thin spots - the dough is moist and easily amended with a bit taken from the overhanging edges.

Add filling of your choice. 

Roll out the other crust. Apply to the top and crimp edges to seal with your fingers – create “ridges” of dough that poke up between your fingers. Make a few slices with a sharp knife in the top crust to allow the steam to escape during baking. Place strips of aluminum foil over the fluted edge to prevent over browning.

A fun thing to do is to cut shapes such as leaves (see the pic from Life Magazine) out of the second crust and apply them artistically to the top of the filling. If you do that, just crimp the bottom crust. No need to slice for steam vents.

Bake according to your pie filling directions.

Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar

¼ cup quick-cooking oats

1 tablespoon margarine, softened

Pie Ingredients:

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated fat-free milk

3 egg whites or 1/2 cup fat-free egg product

½ cup granulated sugar

1 ½ teaspoons pumpkin pie spice

¾ teaspoon baking powder

1/8 teaspoon salt

Directions:

Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

To make the topping  mix brown sugar, oats and margarine in a small bowl.

In blender or food processor, place remaining ingredients.

Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Refrigerate until chilled, about 4 hours.

Dear Abby's Famous Pecan Pie

Here's the pecan pie recipe.  It was given to me by my mom, who cut it from her newspaper - I think in 1997.  The headline read, "Abby forks over recipe for her Famous Pecan Pie! This recipe is included in the "Dear Abby's Favorite Recipes" booklet. The nutrition facts were made at Calorie Count!

Abby's Famous Pecan Pie

by Abigail Van Buren

Ingredients:

9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

½ teaspoon salt

1 teaspoon vanilla

1 heaping cup pecan halves

Directions:

Heat oven to 350 degrees F.

In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350 degrees F. for 45 to 50 minutes or until center is set.  (Toothpick inserted in center will come out clean when pie is “done.”)

Allow to cool.

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

You can top it with a bit of whipped cream, but even plain – nothing tops this!

Serves:  8 to 10.

Dad's Cheese Apple Pie

What made this so good was that my dad wasn't too accurate with measuring, so there was always extra cheese (and use extra-old or sharp cheddar, not those lame low fat or imitation cheddars). Plus his crust was always VERY thick, which really gave the cheese its punch. I've never been an apple pie fan, but I ALWAYS requested this!  - Marg

Add caption

The surprising nutrition facts were created at Calorie Count! 

Dad's Cheese Apple Pie

For pastry:

3/4 cup grated cheddar, fairly well packed

3 T shortening

3/4 cup flour

1/4 tsp salt

2 T cold water

For filling:

3 apples, pared, cored and sliced

1/4 tsp cinnamon

2/3 cup brown sugar

For topping:

3/4 cup flour

1/4 cup brown sugar

1/4 cup grated cheddar

3 T cold firm butter

Pastry:  Cream together cheese and shortening, then cut in flour and salt until dough resembles coarse meal.  Drizzle in water and toss with a fork.  Press into a ball and roll out on floured cloth to fit a shallow pie plate and make a high fluted edge.

Filling: Combine filling ingredients and fill pie crust.

Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is the size of peas.  Spread topping over apples and make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie

Ingredients:

1 (9 inch) unbaked pie shell

1/2 cup butter, softened

2 cups sugar

1 tsp vanilla extract

4 eggs

1 tablespoon cornmeal

1 tablespoon white vinegar

1/4 cup evaporated milk

Directions:

Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.

Notes: 

I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...

Sheila's Crock Pot Apple Pie

The nutrition facts for this easy as crock pot pie are at Calorie Count!

Crock Pot Apple Pie

Ingredients:

8  apples*

1 ¼ teaspoon  ground cinnamon

¼ teaspoon  allspice

¼ teaspoon  nutmeg

¾ cup  milk

2 teaspoon  butter

¾ cup  sugar

2  eggs

1 teaspoon  vanilla

1 ½ cups Bisquick, divided

1/3 cup  brown sugar

3 teaspoon  cold butter

Directions:

Peeled and core apples. Cut into 1/2 inch slices lengthwise. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples.

Combine 1 cup Bisquick and brown sugar. cut the cold butter into mixture until crumbly.

Sprinkle this mixture over top of apple mixture.

Cover and cook on low until apples are soft - around five hours

Check to see if they are soft after five hours. If you go too long and the edges will be burnt.

Note:

*Granny Smith Apples work the best