This recipe is very versatile. Can be used for other cream pies.
Substitute 1 cup of brown sugar for the 2/3 cup whie sugar and use brown sugar in the meringue.
Add 1 cup moist shredded coconut to the Banana Cream filling and sprinkle coconut over the meringue before baking.
Increase the sugar to 1 cup and add 3 tablespoons of cocoa.
2/3 Cup Granulated Sugar
3 Tablespoons Corn Starch
2 Cups Scalded Milk
3 Egg Yolks, slightly beaten
3 Tablespoons Margarine
1 teaspoon vanilla
Pinch of Salt
Mix flour, sugar and salt. Gradually add scalded milk and cook over low heat stirring until mixture thickens. Add a small amount of this hot mixture to the egg yolks, then stir the egg yolk mixture into the rest of the hot mixture. Cook until mixture thickens like pudding. Add butter and vanilla. Stir and Cool
Slice 2 bananas in the bottom of a baked pie shell and pour cooled cooked mixture over bananas. Top with meringue. Bake at 300 degrees for 15 to 20 minutes til brown.
Prep Time: 15 min.
Total Time: 1 hour, 15 min., plus chilling time
1 ¼ cups flour
¼ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into small cubes
2-3 tbsp ice water
2 cups pumpkin puree (either from a can or homemade)
½ cup brown sugar
1 cup 35% cream
1 tbsp pumpkin pie spice
¼ tsp salt
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to a lightly floured countertop. Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling. Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle. Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang. Fold edges underneath and crimp. Pour filling into pie shell. Bake for 15 mins., then reduce temperature to 350F. Bake for an additional 45 min., until filling is set and pie crust is golden brown. Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle of cinnamon.
Prep Time: 15 min.
Total Time: 2 ½ hours plus cooling time.
2 ½ cups flour
½ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into cubes
3- 4 tbsp ice water
5 granny smith apples, peeled, cored and sliced
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 tbsp flour
2 tbsp butter, cubed
1 egg, beaten
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to countertop. Press into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
2. While dough is chilling make apple pie filling. In a large bowl combine apples, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour.
3. Preheat oven to 400F. Roll out 1 disc of pie dough into an 11-inch circle. Place in a 9-inch pie dish. Top with filling. Dot filling with cubed butter. Roll out remaining disc of dough to a 10-inch circle. Brush rim of pie dough with beaten egg. Top with dough and press edges to seal. Trim edges so there is a 1-inch overhang. Crimp edges of dough. Brush top of pie with egg.
4. Cut four or five slits in top of pie. Place pie on a rimmed baking sheet. Bake pie in bottom third of oven for 20 minutes. Reduce heat to 350F and continue baking until pie is bubbling and golden, about 40 to 50 minutes. Cool completely before serving.
Here’s a perfect fall desert, suitable for a simple family meal, or a festive holiday feast. It comes from our friends over at Olivetoeat.com, a great place for real recipes, and resources in Southern Ontario.
5 cups cored, peeled, and very thinly sliced apples (about 6 to 8 apples, ask your farmer which available apples are best for apple crisp)
¾ cup packed light brown sugar
Dash of grated nutmeg
½ cup packed light brown sugar
¾ cup all-purpose flour (measured by spooning in, then leveling off with a knife)
½ teaspoon ground cinnamon (preferably Vietnamese cinnamon)
Pinch of salt
4 tablespoons cold unsalted butter, cut into small cubes
Place oven rack in middle of oven; preheat oven to 375°F.
In a large bowl, toss the apples with ¾ cup brown sugar and dash of nutmeg until evenly coated. Pour filling into a 9” square baking dish and level gently with a spatula.
Add all topping ingredients (except butter) to a medium bowl; stir to combine evenly. Add butter to bowl; blend with your fingertips or a pastry blender to break down the butter into the flour until the mixture becomes crumbly, resembling coarse breadcrumbs without any large chunks of butter. Sprinkle topping mixture evenly over apples.
Bake until apples are tender and topping is browned, about 35 minutes. Let rest 5 to 10 minutes before serving.
Spoon into pretty cups and serve warm with vanilla ice cream or cold with whipped cream.
I have my Mom’s handwritten copy of this recipe. She called it Apple Crisp – Dad’s Favourite and included a little story about the recipe’s origin – it was submitted to St. Andrews United Church in Chatham, by the mother of my aunt’s boyfriend in grade 4 in 1942.
This is an easy – and I think more delicious – way to enjoy warm apple pie without the fuss of the crust. It is packed with tart apples and brown sugar and has a crumbly, cinnamon-scented streusel topping. The butter, spices, apple juices, and brown sugar meld together in a delicious mélange that caramelizes around the edges. It smells so wonderful cooking. Serve warm with vanilla ice cream – or perhaps Belly Ice Cream’s Caramel and Sea Salt ice cream.
1 tsp salt
3 c. flour
1 c. shortening
1 tbsp vinegar
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.
2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 (3oz ) pkg cream cheese
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted
Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours