GRANDMAMA'S JAPANESE FRUIT PIE
Japanese Fruit Pie. Oh mercy. This pie. This old fashioned, simple, incredibly delicious pie...it wants you to take a bite.
Provided by Christy's Grandmama's Cookbook
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
- Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
- Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
- Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.
Nutrition Facts : Calories 403.9 kcal, ServingSize 1 serving
JAPANESE PIE
This one's from my friend Fran in Pensacola. She used to serve it in little pie shells instead of the regular-sized one. I think she served it warm with ice cream, but we also like it with Cool Whip. This pie is very special to Fran and me because it originally came from our friend Maxine, who died of cancer several years ago. I...
Provided by Sandy Young
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Beat eggs; add sugar and butter; add vinegar; mix well.
- 2. Stir the raisins or cranberries, coconut, and pecans into the egg mixture.
- 3. Pour the mixture into unbaked pie crust and bake for 30 minutes at 350. If the crust browns too quickly, adjust the oven to 300.
BEA'S JAPANESE FRUIT PIE
This is one of my favorite pies! It's like a pecan pie but with extra goodies added.
Provided by Bea L.
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
- 2. Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
- 3. Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
- 4. Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.
JAPANESE PIE
Make and share this Japanese Pie recipe from Food.com.
Provided by Jacqueline in KY
Categories Pie
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in a suacepan.
- Add sugar, eggs, and vinegar, beat well.
- Add remaining ingredients, beat together.
- Pour into an unbaked pie shell and bake at 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 414.5, Fat 25.6, SaturatedFat 7.2, Cholesterol 52.9, Sodium 237.1, Carbohydrate 44.8, Fiber 2.7, Sugar 31.1, Protein 4.3
JAPANESE FRUIT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
- Bake in preheated oven for 40 minutes. Cool before serving.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.7 g, Cholesterol 66.8 mg, Fat 23.1 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9.5 g, Sodium 243.1 mg, Sugar 33.5 g
JAPANESE FRUIT PIE
Make and share this Japanese Fruit Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir ingredients together in order given.
- Pour into formed 9" pie shell.
- Bake at 325 for 40 minutes.
- To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
- Do not use less than the amount listed for one pie, though.
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SWEET POTATO PIE スイートポテトパイ • JUST ONE COOKBOOK
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4.8/5 (27)Total Time 1 hrCategory DessertCalories 1809 per serving
- Gather all the ingredients. Preheat oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place 1 sheet of pastry on a baking sheet that has been lined with parchment paper. Put another pastry sheet on a different sheet of parchment paper. Defrost for 10 minutes at room temperature.
- Cut the pastry sheets in half with a scissor. Now you have 4 rectangular sheets. Then make several slits on 2 sheets that will go on top of the pie.
- Peel the sweet potato and cut it in half lengthwise. Then cut into smaller chunks so they will cook faster.
- In a pot, put sweet potato and cover it with water. Bring it to a boil and cook until a skewer goes through the potatoes smoothly, about 12-15 minutes. Drain water completely and transfer to a large bowl.
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