Pear and Almond Impossible Pie
This impossible pie is a fabulous pantry standby dessert that only takes minutes to make. Called impossible because as if by magic the batter separates into a base and filling. Not everyone likes pears, fortunately the pears can be easily switched around with apples, peaches, nectarines, plums .......
Pear and Almond Impossible Pie is not only a spectacular dessert, but it is one of the easiest desserts to make. It's sure to become a new favourite dessert.
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Impossible Lemon Pie
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It’s not often that we completely forget about a yummy dessert, but this one had completely escaped our memory until recently, when someone brought it to a family gathering. One look at that creamy filling and perfectly crunchy crust and we knew we had to introduce you to (or remind you all of) Lemon Impossible Pie.
You might know it as something different, but this pie is basically magic, in that you make only one batter, but as it cooks it separates into two distinct layers: a filling that’s like a delectable lemon custard and a coconut top crust that’s crispy and offers the perfect contrast to the filling. This dessert is ridiculously easy (plus, clean-up is a breeze!) and we promise your whole family will love it…get the little ones to help out and watch them be amazed at the results!
Peach Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a peach pie. One of my favorite ways to use fresh peaches is in this Peach Pie that combines two buttery crisp layers of pastry with lightly sweetened slices of fresh peaches. This is a perfect dessert on a warm summer's night preferably with a small scoop of vanilla ice cream.
Link to the Pie Crust recipe:
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Impossibly Easy Coconut Pie | Betty Crocker
This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Find this recipe on our website at:
Impossible Pie
This coconut custard pie is so easy it seems impossible, but it really works and is soooooo yummy. Give it a try. If you like coconut, and you like custard pie, you will love this one.
I made this pie with Splenda, but you can use sugar if you prefer.
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Please watch: Amish Sugar Cream Pie: Both Classic and Low Sugar Versions
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Southern Peach Pie with Fresh Peaches | How To Make Fresh Peach Pie | Bake With Me | Ep. 466 ????????
Hello my Friends, Welcome to my Southern Kitchen; hope all of you are doing well, staying Safe and Healthy!
It is the Summer Time and also it is Peach Season! So today I am making a Homemade Peach Pie using Fresh Peaches!!
Tender and juicy peaches full of yummy Spices baked in a buttery and flaky Pie Crust; perfect dessert for Summer Time and Comfort Food at it’s best!!
Ellen’s Buttery Pie Crust Recipe:
Ellen’s Pies Recipes Playlist:
3 pounds (about 6-8) medium-large yellow peaches, peeled, pitted, and sliced (1/4-1/2 inch thick)
1/3 cup white sugar (or substitute for brown sugar)
2/3 cup packed light brown sugar (or substitute for brown sugar)
2 tbsp cornstarch
1 tbsp freshly squeezed lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp (Pinch) ground allspice
1/8 tsp (Pinch) salt
1/2 tsp pure vanilla extract
1-2 tbsp unsalted butter, cut into chunks
2 pie crusts for 9-inch pie, Homemade, Refrigerated, or Frozen (Deep Dish)
Egg Wash:
1 large or extra large egg, lightly beaten
1 tbsp water or milk
Butter Chunks, for top of the crust, optional
White Sugar, for dusting on top
Baker’s Note: If using Homemade or Refrigerated Pie Crust, grease the pie dish with butter. If it burns to quickly, add aluminum foil around the edges.
Preheat Oven to 425 Degrees
Place 1 pie dough onto a floured surface and roll disk out into a 8 to 10 inch circle. Press the dough evenly into the bottom and sides of the pie dish and set aside.
In a large bowl, add sliced peaches, white sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, salt, and vanilla; stir until well combined (it will create a glaze). Pour the peach filling into the pie crust and add the 1-2 tbsp butter chunks right on top of the peaches and set aside.
Roll the other pie crust on a floured surface about 1/4-1/2 inch thick.
For the Lattice Strips: Using a knife or pizza cutter, cut it onto 1/4-1/2 inch wide. Lay out 3-4 strips on top of the pie then go the opposite way and add 3-4 strips; trim the edges of the strips then crimp to secure.
For the Whole Crust: Roll the crust then place it on top of the pie and seal the edges of pie crust then cut into 4 small slits in the middle.
Brush the pie on top with the egg wash, then add butter chunks (if using) and sprinkling of sugar. Bake for 25 minutes then reduce the heat to 375 and bake for 30-35 minutes until golden brown and the peach filling is bubbly. Remove from the oven and cool slightly or completely on a wire rack. Serve with vanilla ice cream and enjoy!
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