Recipestable

Tag: Pies

  • Two Cheese Tomato Pie Recipe

    This rich and cheesy dish works great with fresh or canned tomatoes. Check it out the Two-Cheese Tomato Pie recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 ( 9-inches) unbaked pastry shell
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 1 cup mayonnaise
    • 3/4 cup chopped onion
    • 3/4 cup shredded part-skim mozzarella cheese
    • 3/4 cup shredded Parmesan cheese
    • 2 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 tbsp Italian seasoning
    • 1 tsp salt

    [/tab] [tab]Yield:6  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Line un-pricked pastry shell with a double thickness of heavy-duty foil.

    Step 2

    Bake at 450 degree f, for 8 minutes.

    Step 3

    Remove foil then bake 5 minutes longer or until golden.

    Step 4

    Meanwhile, in a large skillet, saute onion in butter until tender.

    Step 5

    Stir in flour.

    Step 6

    Gradually add tomatoes. Cook and stir for 2 minutes or until sauce is thickened.

    Step 7

    Season with Italian seasoning and salt.

    Step 8

    Spoon into crust.

    Step 9

    Place mayonnaise and cheeses in a small bowl. Mix until well combined.

    Step 10

    Pour cheese mixture over the tomato layer. Spread evenly.

    Step 11

    Bake at 350 degree f, for 18-25 minutes until cheese is melted and bubbly. Two-Cheese Tomato Pie is ready to serve.

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    • Serve warm.

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  • Cherry Cheesecake Pie Recipe

    Cherry Cheesecake Pie Recipe

    This cherry cheesecake pie is made with cream cheese, cherry pie filling, condensed milk, and graham cracker crust. It’s a delightful summer treat. Yummy. Check it out cherry cheesecake pie recipe here!!

    [one_third] Prep Time:20  minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (9 inch) prepared graham cracker crust
    • 1 (14 ounce) can sweetened condensed milk
    • 1 (21 ounce) can cherry pie filling, chilled
    • 1 (8 ounce) package cream cheese, softened
    • 1/2 cup lemon juice
    • 1 tsp vanilla extract

    [/tab] [tab]Yield : 1 (9-inch) pie 

    Amount per serving.

    • Calories: 493
    • Total Fat: 21.5g
    • Cholesterol: 47mg

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    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place cream cheese in a medium bowl. Beat cream cheese until light and fluffy. Stir in condensed milk, lemon juice and vanilla. Mix well.

    Step 2

    Pour this mixture into the cracker crust. Chill for 2 hours or until firm. Top with cherry pie filling. Cherry Cheesecake Pie is ready now. Serve chilled.

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    • Serve with cherries and cool whip.

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  • Chicken Vegetable Potpie Recipe

    Chicken Vegetable Potpie Recipe

    Love Chicken Vegetable Pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors. It’s so simple and flavorful. Check it out Chicken Vegetable Potpie recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 cup cooked chicken, cubed
    • 1/2 cup frozen peas, thawed
    • 2 carrots, sliced
    • 1 celery rib, chopped
    • 1 potato, peeled and cubed
    • 1 onion, chopped
    • Pastry (9 inches), for single-crust pie

    [/tab] [tab]Yield: 2 servings

    Amount per serving.

    • Calories: 903
    • Fat: 42 g(saturated fat:16 g)
    • Cholesterol: 95 mg
    • Sodium:1,702 mg
    • Carbohydrate: 96 g
    • Fiber: 7 g
    • Protein: 33 g

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    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large saucepan, add carrots, potato, onion and celery. Cover with water and bring to a boil. Reduce heat to low. Cover the saucepan and cook for 20 minutes or until vegetables are tender. Drain.

    Step 2

    Stir in chicken, peas and soup. Pour this mixture into a greased 1-1/2-qt. baking dish. Roll out pastry to fit top of dish.

    Step 3

    Place pastry over the filling. Trim, seal and flute edges. Cut slits in pastry.Bake (350 degree F) for 50 minutes or until filling is bubbly and crust is golden. Chicken Vegetable Potpie is ready to serve.

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    • Serve Crunchy Macaroni Salad.

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  • Beef Pot Pie Recipe

    A delicious beef pie made with beef , vegetables and creamy mushroom sauce tucked into a flaky pie crust. Its a delicious and heartwarming meal. Check it out Beef Pot Pie recipe here!!

    [one_third] Prep Time: 60 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (17.5 ounce) package frozen puff pastry, thawed
    • 1 pound beef steak, cubed
    • 1 cup raw porcine mushrooms
    • 1 cup chopped onion
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1 potato, diced
    • 4 tbsp olive oil
    • 2 tbsp chopped parsley
    • 1 tsp minced garlic
    • 1 tsp dried oregano
    • 1 bay leaf
    • 1 egg white
    • salt and pepper to taste

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    Yield : 1 – 9 inch deep dish pie 

    Amount per serving.

    • Calories: 861
    • Total Fat: 57.7g
    • Cholesterol: 54 mg

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    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat olive oil in a large skillet. Saute bay leaf,onions, oregano and mushrooms in oil for 2-3 minutes or until soft.

    Step 2

    Add garlic, beef and Cook for 10 minutes or until meat turns golden brown. Stir in celery, carrots and potatoes. Add 2 cups water,bring to a boil then reduce heat to low. Season with salt and pepper. Simmer for 45 minutes or until cooked thorough.

    Step 3

    Preheat oven to 175 degree c or 350 degrees F. Place beef mixture into a pie dish. Sprinkle parsley over it and cover with pastry. Lightly brush with egg whites. Bake in the preheated oven for 45-60 minutes or until golden brown. Beef Pot Pie is ready now. Serve warm.

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    • Serve with green beans or baked potatoes.

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  • Green Tomato Pie Recipe

    Tastes like the best apple pie you have ever had. Make people guess what it is, they will want another slice. This Green Tomato  pie is a classic in the southern U.S. and is a spicy treat no matter where it’s served. Check it out the Green Tomato Pie recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:1 hour + cooling[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 9 inches – Pastry for double-crust pie
    • 3 cups thinly sliced green tomatoes
    • 1-1/2 cups sugar
    • 5 tbsp all-purpose flour
    • 1 tbsp cider vinegar
    • 1 tbsp butter
    • 1 tsp ground cinnamon
    • Pinch salt

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving: ( 1 serving = 1 piece)

    • Calories: 433
    • Fat: 16 g (7 g saturated fat)
    • Cholesterol: 14 mg
    • Sodium: 242 mg
    • Carbohydrate: 71 g
    • Fiber: 1 g
    • Protein: 3 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place sugar, flour, cinnamon and salt in a large bowl. Mix until well combined.

    Step 2

    Add tomatoes and vinegar. Toss to coat evenly.

    Step 3

    Line a pie plate with bottom crust. Add filling; dot with butter.

    Step 4

    Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

    Step 5

    Bake at 350 degree F, for 1 hour or until tomatoes are tender. Let it cool on a wire rack.

    Step 6

    Store in the refrigerator until chill. Green Tomato Pie is ready to serve. Enjoy!!

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    • Serve with your favorite drink or coffee.

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