Happy National Pie Day!!

National Pie Day is a special day that is set aside to bake, cook, and most importantly eat all of your favorite pies. The American Pie Council created this day simply to celebrate the pie.

We thought we would share with you some of our favorite pie recipes for you to celebrate!

Dyan’s Cornish Pasty from My Gramma Ada Hoar

INGREDIENTS:

1 pound beef sirloin tip steak, diced

1small white onion, thinly sliced

1 teaspoon salt

1/4 teaspoon pepper

Dash nutmeg

PASTRY:

4 cups all-purpose flour

2 teaspoons salt

Pinch baking powder

1 cup shortening

2 tablespoons butter

2/3 cup cold water

1 egg, lightly beaten

1 tablespoon heavy whipping cream

In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball.

Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal.

Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown. Yield: 12 servings.

Hilary’s Cherry Pie

Ingredients

Pastry:

2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling:

1 1/3 cups sugar

1/2 cup Gold Medal® all-purpose flour

6 cups sour cherries, pitted

2 tablespoons butter or margarine, if desired

Directions:

1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide pastry in half; shape into 2 rounds. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

4. In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours before serving.

Michelle’s Chocolate Layered Pie

Ingredients:

1/2 cup chopped pecans

1/2 cup butter, melted

1 cup all-purpose flour

1 cup frozen whipped topping, thawed

1 (8 ounce) package cream cheese

1 cup confectioners’ sugar

1 (5.9 ounce) package instant chocolate

pudding mix

2/3 cup milk

2 cups frozen whipped topping, thawed

Directions:

1. Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.

2. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.

3. Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hour

 

Eric’s Peanut Butter Pie

Ingredients:

1 cup Jif Creamy Peanut Butter, plus 2 tablespoons, divided

1 (8oz) package cream cheese, softened

1/2 cup sugar

1 (12oz) container (4.5 cups) frozen whipped topping thawed & divided

1 prepared chocolate pie crust

1 (11.75oz) jar Smucker’s Hot Fudge Spoonable Ice Cream topping, divided

Directions:

1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with electric mixer until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.

2. Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1.5 cups) over hot fudge layer, being careful not to mixt the two layers.

3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 table spoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.