APPLE PIE RECIPE
Try this classic Apple Pie recipe. Made with refrigerated crusts, this fresh Apple Pie recipe is a breeze to prepare and even easier to enjoy!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 8 servings, one piece each
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss apples with sugar, tapioca and spices. Let stand 15 min.
- Line 9-inch pie plate with 1 of the crusts as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 to 50 min. or until juice begins to bubble through slits in crust. Cool.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 29 g, Protein 3 g
RHUBARB PIE
Combine MINUTE Tapioca and orange zest for extra oomph in this Rhubarb Pie recipe. Make Rhubarb Pie all summer with this easy recipe!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Combine first 4 ingredients. Let stand 15 min.
- Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MINUTE TAPIOCA CHERRY PIE
Steps:
- Mix the minute tapioca, salt, sugar, food coloring, cherry juice, cherries, and almond extract
- Pour into a 9" pastry shell
- Dot with the butter
- Add the top crust
- Bake at 425 degrees about 50 minutes
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar
PEACH PIE
Treat them to Southern hospitality no matter where you live with some Peach Pie! This luscious Peach Pie is a shoe-in to be belle of the dessert buffet.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
- Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FRESH CHERRY PIE, WITH TAPIOCA
Fresh cherries are in season! What better way to use them than in a fresh cherry pie. Add a little cool whip lite on top to make it even sweeter for just a few more calories!
Categories Desserts Dessert Desserts Dessert
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
- Bake for 50 minutes, until golden brown.
- One, 9-inch pie. 8 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
BLUEBERRY PIE RECIPE
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
KRAFT BLUEBERRY PIE WITH TAPIOCA
Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 berry pie
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6
COCONUT TAPIOCA PIE
This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.
Provided by PanNan
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
- Mix thoroughly and let rest 5 minutes.
- Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
- Pour onto a plate to cool.
- Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
- Remove from heat and mix in vanilla and coconut extracts.
- Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
- Whip cream in a medium bowl until stiff.
- Carefully fold filling into whipped cream until mixed.
- Spoon into pie shell and sprinkle edges with toasted coconut.
- Cover and refrigerate 30 minutes, then serve.
Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2
CHERRY PIE
It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h20m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
KRAFT MINUTE TAPIOCA PUDDING
Easy, delicious and healthy Kraft Minute Tapioca Pudding recipe from SparkRecipes. See our top-rated recipes for Kraft Minute Tapioca Pudding.
Categories Desserts Other Other Desserts Lactose Free Lactose Free Desserts Dessert Desserts Dessert
Yield 4
Number Of Ingredients 5
Steps:
- Makes six 1/2 cup servings.
- Mix sugar, tapioca, milk and egg in saucepan; let stand 5 minutes. Stirring contantly, cook on medium heat until mixture comes to a full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cool 20 minutes, stir. Spoon in to dishes. Serve warm or chilled.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
RHUBARB-STRAWBERRY PIE WITH TAPIOCA
Number Of Ingredients 7
Steps:
- Mix fruit, apioca, sugar in bowl. Let stand while rolling out pie crust for 9-inch pie plate.
- Fill crust with fruit mixture.
- Dot with butter, cover with top crust, seal. Cut slits in top.
- Brush top crust with milk and sprinkle with a little sugar.
- Place pie plate on a cookie sheet and slide into preheated 400 degree oven. Bake 45-50 minutes.
KRAFT BLUEBERRY PIE WITH TAPIOCA RECIPE - FOOD.COM
Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and u
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
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