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Show i j y - i 3ld-fashioned favorites ! ! . WITH NEW-FANGLED TWISTS i ; 3 ' ;. j I " aking is alive and well and thriving 3 Mlljn the '90s. Granted, it's not quite i the way Grandma did it...but the f j results are every bit as good. 1 ' ' With the onset of the holidays, turn your Q I thoughts to old-fashioned favorites. Thanks to a raft of on-hand ingredients, you can turn out delicious homemade desserts with a flick of v the wrist. I - 1 Nothing says "This is a VERY special I occasion" better than a homemade pie, with its nostalgic aroma wafting through the kitchen. i Karo corn syrup and Pillsbury All Ready Pie Crusts have teamed up to give you four knock I i 'em dead holiday pie recipes that can be v whipped out in a mere fraction of the time it took to make pies of yore. i Apple Cranberry Pie The sweetness of apples j and the tartness of cranberries combine in this J contemporary creation. (; V Apple Almond fie - A sugar-glazed apple V wreath adorns intriguing almond custard pie, I '4 chock full of apples and nuts. j Classic Pecdn Pie No holiday would be h '. complete without this original American classic. r T Pumpkin Swirl Pie - Give the tried-and-true j pumpkin pie a new twist with a swirl of rich 1 cream cheese filling. , Karo corn syrup, a staple ingredient in 1 American cupboards for years, turns these ,. pies into impressive, fresh-baked treats for I the season. j i Pillsbury All Ready Pie Crusts take home-f home-f baking one step further with a holiday look. ' . With a little imagination, the creative baker - can make a pie crust masterpiece. Illustrations j" j and step-by-step directions show just how -j easy it is to update your favorite pie with 1 decorative edges. ! A smashing dessert lends a festive air to any " 4 special occasion and brings accolades from i family and friends; an occasion to make Grandma proud! I 1 I , - I I f 1 I I ' I r . s - I I i S "k j a' 1 r ' j j j ew Designs for Holiday Pies J A classic pie takes on a festive look ; with a fanciful edge or decorated crust. It's so easy to do. Once you've mastered these simple ( techniques a pinch here, a twist of the finger there you'll never turn out a plain-Jane pie again. ? PREPARING THE CRUST I i t - Place one refrigerated pie crust in a pan. For a single- crust pie, fold extra dough that hangs over pan rim : under itself so that the crust edge is even with the pan rim. i With a two-crust pie, trim bottom crust even with pan rim. Fill; top with second crust and fold extra dough of top crust under bottom crust, making edge I j even with pan rim. I r i CREATIVE CUTOUT EDGE Brush edge of a single r -i I unbaked crust with egg white, yyy Using a second refrigerated CfefiSl l pie crust, cut desired shapes, sT j , such as tiny circles, squares, J, ' triangles or leaves. Overlap "( ) cut-outs on edge of crust; IJw i a press lightly to secure. I I : j A FORK SCALLOP DESIGN I . Place left thumb and index finger about 3A inch apart f on the outside of pie crust edge. ' f Use right index finger to tStU Ph dough toward edge, . lltr xn ormm8 a scallop shape. , XL yS Dip fork in floun press f l ,tf tines into wide scallops. ? THE CLASSIC HERRINGBONE I Dip fork in flour. Press h 1 tines onto the crust edge VJ at angles to form V VC shapes. Continue around ' the rim making a series g ; of "Vsw to form the UM I herringbone pattern. Ay 1 l : - " j Apple r ) CRANBERRY PIE f ) 1 (15-oz.) pkg. Pillsbury All Ready - Pie Crusts ; V4 cup sugar f- i Va cup corn starch 1 teaspoon cinnamon ' 5 cups peeled apple slices 2 cups fresh or frozen cranberries , I Vi cup Karo light or dark corn syrup ' . ' 1 tablespoon butter or margarine Milk Sugar i Prepare pie crust according to package directions r for filkd two-crust pie using 9-inch pan. Heat oven to450F. In large bowl, stir sugar, com starch and cinnamon until well mixed. In another large bowl, ' ) mix apples, cranberries and com syrup. Add fruit X to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second 1 crust; flute. Cut four 4-inch slashes in center of i ' ' 1 crust forming a criss-cross design. Peel back center t points and press lightly in crust to hold and form K 1 8 petals. Brush crust with milk; sprinkle with sugar. T Bake at 450F. for 10 minutes. Reduce temperature to 350E; continue baking 40 to 45 minutes or j s until golden brown. Cool completely on wire rack. . I Store in refrigerator. 8 servings. TIP: Cover edge of pie crust with strips of foil 7 ' during last 15 to 20 minutes of baking to prevent ) ' excessive browning. : t l; 1 1 .' if' ' ; L J a ft 1 Pumpkin swirl pie 1 (15-oz.) pkg. PUlsbury All Ready Pie Crusts 1 (8-or.) pkg. cream cheese, softened Vi cup Karo light corn syrup, divided 1 teaspoon vanilla 1 cup canned pumpkin 2 eggs Vi cup evaporated milk Va cup sugar IV2 teaspoons pumpkin pie spice V4 teaspoon salt Prepare pie crust according to package directions for filled one'Crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use.) Flute edge using fork scallop design or as desired. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in Vi cup com syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining lA cup com syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F. for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. 8 servings. TIP: One teaspoon cinnamon, V4 teaspoon ground ginger, lA teaspoon nutmeg and V teaspoon allspice can be substituted for Wi teaspoons pumpkin pie spice. L H Classic pecan pie 1 (15-oz.) pkg. Pillsbury All Ready Pie Crusts 3 eggs 1 cup sugar 1 cup Karo light or dark corn syrup 2 tablespoons butter or margarine, melted 1 teaspoon vanilla 1 Vi cups pecan halves Prepare pie crust according to package directions foriUed one-crust pie using 9-inch pie pan. Use second crust to form cut-out edge or flute as desired. Heat oven to 350F. In medium bowl, beat eggs slightly. Add sugar, com syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into pie crust-lined pan. Bake at 350F. for 50 to 55 minutes or until filling is set around edge and slightly soft in center. Cool completely on wire rack. Store in refrigerator. 8 servings. VARIATIONS: CALIFORNIA PECAN PIE: Stir lA cup sour cream into eggs until blended. KENTUCfCY BOURBON PECAN PIE: Add up to 2 tablespoons bourbon to filling. CHOCOLATE PECAN PIE: Reduce sugar to Vi cup. Melt Vi cup semisweet chocolate chips with butter. - 7-'-; 7 -- -jr' '.T, t'-- , . ... , f. , - ' . 9 H 1 h I i j F Apple i ALMOND PIE 1 1 (15-oz.) pkg. Pillsbury AU Ready f . Pie Crusts yA cup sugar, divided : V4 cup corn starch . 3 eggs Vi cup butter or margarine, melted Vi cup Karo light or dark corn syrup i W teaspoon almond extract f 2 cups (about 2 large) peeled, , ' chopped apples 1 cup sliced or slivered almonds, toasted - GARNISH ; 1 small apple, peeled and thinly sliced (optional) 2 tablespoons sliced or slivered almonds, toasted (optional) Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. (Refrigerate remaining pie crust for later use.) Flute edge using herringbone design or as desired. Heat oven to 375F. Reserve 2 tablespoons sugar. In medium bowl, combine remaining sugar and ; j com starch. Add eggs, beating well to combine. Stir in butter, com syrup and almond extract. Mix ! in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices r I overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F. for 50 minutes or until center ' of pie is set. Cool completely on wire rack. Store in refrigerator. , 8 servings. ' r I r- 1 -1 1 1 1 t ii 1 |