CopyKat Recipes » pies

Vidalia Onion Pie – you may also substitute 1015 onions, or any other sweet onions for this onion pie.

Stephanie — Wed, 20 May 2009 01:38:03 +0000

My friend made this and brought it to a fish fry. It was a great compliment to the rest of the side dishes.

1 Cup crushed saltines
1/4 Cup melted margarine
2 cups thinly sliced Vidalia onions
2 Tbsp margarine
1/4 cup shredded cheddar cheese
2 eggs slightly beaten
3/4 Cup milk
3/4 Tsp salt

Mix saltines with the melted margarine. Press into 9″ pie plate.

Sauté onions in 2 Tbsp margarine until tender but not brown. Pour into crumb crust.

Mix remaining ingredients and pour over onions.

Bake @ 350 for 20-30 minutes/or until knife comes out clean.

Thanks to Mari for sharing this recipe.

Pumpkin Pie on Steroids – cake mix and nuts really ramps up the pumpkin pie flavor.

Stephanie — Wed, 20 May 2009 01:00:52 +0000

This is an old family recipe it so good that we call it pumpkin pie on roids. What makes this pumpkin pie so special is the addition of a yellow cake mix.

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended. Pour in 9×13 dish. Then sprinkle dry cake mix over pumpkin. Sprinkle pecans over dry cake mix. Pour butter evenly over pecans. Bake at 350* for 50 min and ENJOY!!!!

Thanks to jreffner for sharing this dessert recipe.

Southern Lady’s Chicken Turnovers – don’t let these southern treats pass you by.

Stephanie — Fri, 15 May 2009 01:26:47 +0000

This is a recipe taken from the Southern Lady—everyone loves these easy-to- make turnovers. They are not only delicious, but beautiful!

6 oz.cream cheese, softened
5 Tbsp. melted butter, divided
4 cups chopped, cooked chicken
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black ground pepper
2 Tbsp. finely chopped onion
1 Tbsp. coarsely chopped pimento
2 cans crescent roll dough
3/4 cup Italian bread crumbs

1) Blend cream cheese & 3 tablespoon butter. Add chicken and next five ingredients–fold together until blended.

2) Unroll crescent roll dough and divide into rectangles (4 per can) pressing together the diagonal perforations.

3) Place rounded 1/2 cup chicken mixture in center of each dough rectangle. Fold dough over filling and pressing edges together to seal.

4) Dip turnovers in remaining melted butter and then roll in bread crumbs. Bake at 350 degrees for about 15-20 minutes or until golden brown.

These can be assembled ahead of time and then placed in the oven 30 minutes before serving. If you find it difficult for the perforations to “hold together” you may want to try using a rolling pin to gently roll the perforations together.

Thanks to Kellyk for sharing this chicken recipe.

Image by CMP

Arne’s Fabulous Fruit of the Forest Pie – you can recreate this special pie at home.

Stephanie — Fri, 15 May 2009 01:02:08 +0000

My wife and I had this home made pie several years ago at a diner in Vermont. We made several attempts at recreating it and this is the result.

1 cup white sugar (or to taste)
6 heaping tablespoons cornstarch (or substitute dry tapioca per package directions)
5 large baking apples peeled, cored and thinly sliced
1 16-oz. bag fresh or frozen unsweetened halved strawberries, drained
1 16-oz bag fresh or frozen red raspberries, drained
1 16-oz bag fresh or frozen blackberries, drained
1 16-oz bag fresh or frozen rhubarb, drained
2 recipe double pie crust

In a large mixing bowl, stir together sugar and cornstarch (or tapioca).

Add fruit; gently tossing until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes or until fruit is thawed.

Line a 9-inch pie plate with half of the pastry. Stir berry mixture, and transfer half to the crust lined pie plate. Top with second crust, seal and crimp the edge. Repeat with second pie. To prevent over browning, cover the edge of the pie with foil.

Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Thanks to asandness for sharing this recipe.

Colonia Cottage Buttermilk Pie – try this old fashioned easy to make pie.

Stephanie — Thu, 14 May 2009 22:39:34 +0000

Buttermilk pie is a classic many of us have grown up having enjoyed. This is a terrific pie for when you don’t have a lot on hand, but still want to make dessert. This is a custard like pie that is good both warm out of the oven, and later chilled.

1 9 inch pie crust — unbaked
2 eggs — beaten
1 C. white sugar
3/4 C. butter — melted
1/4 tsp. salt
1 Tbsp. all-purpose flour
1 C. buttermilk
2 tsp. vanilla extract
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell, and sprinkle top of pie with nutmeg. Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean.

Bakers Square Old Fashioned Coconut Cream Pie – no need to go out to buy a pie when you have this copycat recipe.

Stephanie — Thu, 14 May 2009 01:16:25 +0000

Baker’s Square is famous for their pies, especially in the Midwest. This is one of their best! You can make home made pie at home, it isn’t too hard!

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Sue’s Creamy Apple Pie – you can make a grand wining prize at home. A cheesecake filling makes this pie extra special.

Stephanie — Wed, 13 May 2009 23:41:58 +0000

This won a prize in Our Town paper, then won the grand prize. It is a different take on your regular Apple Pie. The cheesecake like filling sets this apple pie apart from all others.

Crust:

3/4 cup softened butter
1/2 cup sugar
1/2 tea. vanilla
1 1/4 Cup Flour

Creamy Filling:
1 8oz. cream cheese
1/4 cup sugar
1 egg
1/2 tea. vanilla

Apple Filling:
4 Cup thin to medium sliced Granny Smith apples
1 cup chopped Pecans or Walnuts
1/2 Tea. Cinnamon
2/3 Cup Sugar

Beat butter, vanilla and sugar well.and gradually add the flour mix till soft dough forms and press into bottom and sides of Deep dish Pie pan. Set aside.

Beat cheese 1/4 cup sugar, egg and vanilla till smooth and spread over bottom of crust. Set aside.

Mix all apple filling ingredients and layer in circular pattern. Dot with 1 tab. butter. Bake at 400 for 15 minutes and then lower to 350 and continue to bake till apples are tender.

Thanks to Predestogo for sharing this recipe for apple pie.

Rhubarb Custard Pie – springtime means fresh Rhubarb is ready to be picked, imagine this in a custard pie, and here is our recipe for this famous pie.

Stephanie — Wed, 13 May 2009 00:00:22 +0000

Springtime and early summer always meant the Rhubarb was ripe. We would have Rhubarb preserves, Rhubarb and Strawberry pie, and this Rhubarb custard pie. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1981.

1 pie crust (top and bottom)
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
1 tsp. vanilla
2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups)
2 Tbsp. butter
Milk
Sugar

Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab with butter. Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over filling for lattice top. Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar.

Bake at 400 degrees for 45 minutes or until pastry is golden brown.

Sugarless Apple Pie – sugarfree pie can be tasty, you can make sugarfree apple pie at home.

Stephanie — Tue, 12 May 2009 23:13:53 +0000

This is from the archives of my Grandmother, Ethel Eynard. Jefferson City, MO. 1980. My father was a diabetic, and finding tasty baked goods that were sugarless. This pie is quite good, and you won’t even miss the sugar.

Pastry for 9-inch double crust pie
6 medium apples Delicious apples, peeled and sliced
1 can (6 oz.) frozen apple juice (without sugar)
1 1/2 Tbsp. cornstarch
1/3 C. water
1 tsp. cinnamon
3 Tbsp. margarine or butter

Place apples and undiluted apple juice into a large pan. Bring to a boil, reduce heat and simmer, covered for about 5 minutes.

Dissolve cornstarch in water. Gently stir cornstarch into apple mixture. Bring to a boil, reduce heat and simmer, covered for 10 to 15 minutes or until apples begin to soften. Stir in cinnamon.

Fill pasty shell with apples and cover with top crust. Bake at 350 degrees for 45 minutes. Baste with melted margarine or butter after baking.

Sensational Double Layer Pumpkin Pie

Stephanie — Mon, 04 May 2009 00:28:31 +0000

This combines the best of both world’s, a pumpkin pie, and a cheesecake. What could be better? Thanks to Stephanie Gardner for this recipe.

4 oz. cream cheese, softened*
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1 1/2 C. thawed Cool Whip Whipped Topping
1 Keebler Ready-Crust Graham Cracker Pie Crust (6oz.)
1 C. milk or half-and-half
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie
Filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

*Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Makes 8 servings

Texas Springsweet Onion Pie

Stephanie — Sun, 03 May 2009 20:00:04 +0000

1015 onions are a specialty of Texas. You may want to try to use Walla Walla, or even Valdalia onions if they are available. This recipe is by Sue Manley. Houston, TX. 1997.

1 1/2 C. Bisquick Mix
1/2 C. Milk
4 or 5 large 1015 Onions, thinly sliced
4 Tbsp. Cooking Oil
4 Eggs
1/2 C. Milk
4 Tbsp. Flour
1/2 C. Chicken Broth

Combine Bisquick mix and milk. Line the bottom and sides of a deep casserole dish with dough. Saute onions in oil until they turn a golden color. Spread the onions along the bottom of crust. Mix eggs, milk and flour. Pour evenly over onions. Bake at 400 degrees for 35 minutes, or until the crust is brown. Remove from oven. Let pie set for 10 minutes. Pour chicken broth over top of pie. Return to oven and bake 10 more minutes. Serve hot. Can be made ahead, refrigerated and warmed in the microwave.

Luby’s Butternut Brownie Pie

Stephanie — Sun, 08 Feb 2009 01:43:57 +0000

Luby’s makes a delicious Butternut Brownie Pie, and now you can make a pie just like theirs at home with our recipe.

4 extra large Eggs Whites, at room temperature
1/8 tsp. Baking Powder
1/8 tsp. Cream of Tartar
1 1/4 C. granulated Sugar
14 Graham Cracker Squares, broken into 1/2 inch pieces
1 C. Pecan Pieces
1 C. Whipping Cream
1/2 tsp. Vanilla
chopped Pecans

1. Heat oven to 300 degrees. Lightly grease 9-inch pie plate.
2. In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.
3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire cooling rack.
4. In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add remaining1/4 cup sugar and vanilla and continue beating until stiff peaks form. Do not over beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.

Oatmeal Pie

Stephanie — Sat, 07 Feb 2009 03:25:50 +0000

You can make a tasty old fashioned oat meal pie at home, it is easy to do! Source: Party Line. Jefferson City, Mo. 1975.

3/4 C. sugar
3/4 C. quick oatmeal
1/2 C. butter
3/4 C. dark corn syrup
1/2 C. coconut
2 eggs, well beaten

Mix all together and put in an unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

Pinche’s Margarita Pie

Stephanie — Sat, 07 Feb 2009 03:17:23 +0000

A popular pie is Key Lime Pie, this is a lime pie with a much more of a kick. Tequila and Triple Sec make this a much more of an adult pie. Source Houston Chronicle

1 Graham Cracker Pie Crust
2 (14 oz.) Borden’s Sweetened Condensed Milk
8 Egg Yolks
1/2 C. Triple Sec
1/2 C. Tequila
1/2 C. Fresh Lime Juice
2 Egg Whites, beaten stiff

Preheat oven to 350 degrees. Beat egg yolks 2 minutes. Add sweetened condensed milk. Combine tequila, Triple Sec, and lime juice in saute pan and simmer 2 minutes. Refrigerate 15 minutes. Carefully fold egg whites into yolk mixture. do not beat. Add tequila mixture. Pour into prepared crust, and bake 35 to 40 minutes. Remove from oven. Cool and refrigerate until ready to serve, at least 2 hours.

Dutch Apple Pie

Stephanie — Sat, 07 Feb 2009 03:12:50 +0000

You can make an old fashioned Dutch Apple Pie with this recipe. Source Ethel Eynard. Jefferson City, MO. 1998. The pie itself is low fat; the suggested topping would be less low in fat. No nutritional information available.

1 Keebler Ready Crust Pie Shell Low Fat
1 Egg White, beaten
5 1/2 C. fresh, peeled. sliced cooking apples
1 Tbsp. Lemon Juice
1/2 C. Sugar
3 Tbsp. Flour
1/4 C. Brown Sugar
1/2 tsp. ground Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Salt

Heat oven to 375 degrees. Brush the bottom and sides of the piecrust even with egg white. Bake on baking sheet until light brown this will take about five minutes. Remove crust from oven. In bowl, combine apples, lemon juice, sugars. four cinnamon, nutmeg and salt. Mix well, spoon into curst. Sprinkle topping evenly over apples. Bake on baking sheet 50 minutes or until topping is golden and filling it bubbly.
Makes 8 servings.
Optional topping
In bowl, combine 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar; cut in 1/3 cup margarine or butter until crumbly.