Author: Cookbooks, Topflight
Category: Cook books
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Cheeseburger Pie
Caribbean Macaroni Pie
Mud Pie
Kid-friendly Chicken Pot Pie
Banana Foster Ice-Cream Pie
Mini Peach and Raspberry Pie
Slow Cooker Frito Pie
Artichoke Pie
Mini Pecan Pies
EASY PIE RECIPES
Brownie Pie
Strawberry Chiffon Pie
Rainbow Pie
French Coconut Pie
Salt and Honey Pie
Lemonade and Cream Cheese Pie
Caramel Cream Pie
Raspberry Buttermilk Pie
Pina Colada Cream Pie
Easy Butterscotch Pie
Root Beer Float Pie
Eclair Pie
Simple Buttermilk Pie
Caramel Pie
Apple Butter Pie
SAVORY PIES RECIPES
Spicy Veggie Pie
Italian Rigatoni Pie
Spinach Pie
Spicy Ham Pie
Cheesy Tomato Pie
Jalapeno Popper Pie
Bacon and Blue Cheese Onion Pie
Green Chile Tortilla Pie
Simple Zucchini Pie
White Bean and Thyme Pot Pie
Basil and Gruyere Cheese Tomato Pie
Fig and Caramelized Onion Galette
Savory Cheese Pie
Kale Pesto and Cauliflower Mini Pies
Miso Chicken and Corn Pot Pie
Simple Italian-Sausage Pie
Pepperoni and Spaghetti Pie
Zucchini Crescent Pie
Cheesy Vegetable Pie
Cheesy Tomato Pie
Sausage, Leek & Apple pie
Smoked Trout Salmon Pie
Greek Style Spinach Pie
Cheesy Onion and Spinach Pie
Cheesy Three-Onion pie
Vegetable Pot Pie
Cheesy Vichyssoise Pie
Yogurt Topped Veggie Pie
Zucchini Onion Crescent Pie
Caribbean-style Gruyere and Spinach Pie
Cheesy Spinach and Pasta Pie
Tomato Herbal Pie
Egg and Bacon Pie
Chicken and Spinach Pie
Zucchini-Cheeseburger Pie
Shredded Beef Shepherd's Pie
Chicken and Mixed Veg Pot Pie
Chili Corn-Chip Pie
Moroccan-Style Shepherd's Pie
Green-Chili Tamale Pie
English Cottage Cheesy Pie
Spinach-Pie with Pine Nuts and Raisins
Mexican-style Shepherd's Pie
Speedy Cheeseburger Pie
Tomato Pie
Simple Veggie Pot Pie
Seafood pies
Moroccan-Style Chicken Pie
Egg & Bacon Tart with Tomato Relish
Bacon & Egg Cheddar Pie
Basil, Corn and Bacon Pie
Beer and Beef pie
Potato and Beef Pie With Peas
Beef and Vegetable Pie
Beef Mac & Cheese Pot Pie
Beef, Caramelized Onion and Mushroom Pie
Beetroot Pie with Goat Cheese
Bolognaise Pie
Bolognaise Pot Pie
Bubble and Squeak Pies
Cottage Pie
QUICHE RECIPES
Farmer’s Market Quiche
Caramelized Onion Quiche
Mushroom Swiss Quiche
Roasted Beet, Kale and Brie Quiche
Vegetables Mediterranean Quiche
Goat Cheese, Spinach and Sundried Tomato Quiche
Bacon and Spinach Quiche
Bacon and Jalapeno Popper Quiche
Cheesy Ham and Asparagus Quiche
Smoked Salmon and Asparagus Quiche
Crustless Caprese Quiche
Sweet Onion and Herb Quiche
Tex-Mex Beef Quiche
Sausage and Red Pepper Quiche
Crustless Zucchini Quiche
Meat-lovers’ Quiche
Bacon, Apple and Cheddar Quiche
Cheesy Asparagus Quiche
Broccoli & Ham Quiche
Florentine Spinach Quiche
Lorraine Stuffed Quiche
Lorraine Quiche frittata
Cheesy Broccoli Quiche
Asparagus, Gruyere, and Leek Quiche
Crust-less Veg Quiche
Vegetable Rice Cheese Quiche
Ricotta Spinach Whole-Wheat Quiche Cups
Eggless Mushroom Vegan "Quiche"
Spinach and Colby Cheese Quiche
Low-Fat Pea And Salmon Quiche
Feta and Zucchini quiche
All In One BBQ Chicken Quiche
Roasted Vegetable Quiche
Low-Fat Vegetable Quiche
Unfeasible Quiche
Cheesy Bacon Quiche
Crust-Less Potato And Smoked Salmon Quiche
Farmer's Quiche
Mediterranean-Style Quiche
Creamy Veggie Quiche
Ham and Spinach Cheesy Quiche
Muffin-Tin Vegetable Crust less Quiches
Emmental, Asparagus and Ham Quiche
Bacon and Spinach Quiche
Mushroom and Spinach Quiche
Spinach And Mustard Quiche
Spinach and Mushroom Quiche
Tasty Quiche
Cheese and Ham Breakfast Quiche
Basic Quiche Recipe
Eggless Spinach Tofu Quiche
Mushroom Sausage Quiche
Lentil Quiche
Quiche Supreme
Cheesy Egg Quiche
Spinach Muenster Cheese Quiche
Crabmeat Buttery Quiche
Eggs and Green Ham Quiche
Shrimp Cheesy Quiche
Green Chiles Quiche
Asparagus and Bacon Quiche
AFTERWORD
PREVIEW OF THE BOOK ‘THE BIG BOOK OF 500 BEST COOKIE RECIPES’
INTRODUCTION
Cookie Baker's Pantry
Cookie Baking Equipment
Tips And Techniques To Baking Great Cookies
PALEO COOKIES
Chocolate and Carrot breakfast Paleo cookies
Chocolate Brownie Paleo Cookies
Chocolate Drizzled Paleo Shortbread Cookies
Other Books That You Might Be Interested In
THE PIE PANTRY
While there are different ways to make a wide assortment of pies, the equipment that is used remains largely similar. Here is a list of the most basic tools you will require in your pantry to make electrifying and delectable pies.
Mixing Bowls
A glass mixing bowl of a good size (not too large so that you have trouble getting your grip on it, not too small that everything splashes out) is imperative in pie-making. Mixing bowls are used to combine pie fillings, as well as to mix the pie crust.
A Rolling Pin
Sure, you can have a few rolling pins sitting in your drawers, not just “a” rolling pin, but whichever one you choose to use to make your pie crust, make sure it is long enough for you to roll out a large enough piece of crust at one time, and not in a few batches which can result it uneven thickness. It should also provide a comfortable enough grip for you when working on your pie crust.
Pie Plates
Most bakers have a few of these available in their pantry, made of different materials. There are aluminum pie plates, ceramic pie plates or pyrex/glass pie plates. Each comes a list of pros and cons according to experts, but it really comes down to personal preference.
Pie Weights
No, the pie is not looking to build any muscle or anything like that, pie weights are used when blind baking a pie which is the term used to describe baking pie crust sans fillings. Thus, weights are needed to add bulk to the pie crust and to help keep its shape. Ceramic balls and metal chains are some options you have to use as pie weights, but dried beans work just as well too.
Tools for Fruit Prep
Believe it or not, there is actually equipment that you can purchase to ease fruit prepping! Some examples of frui
t prep tools include the cherry pitter, apple slicer and apple corer, all self-explanatory. While it make seem unnecessary as first, as you get more serious about baking pies, you will discover that owning a fruit prep tool or two can save you valuable time.
PIE-MAKING TIPS
Essentially, as with many other activities, practice makes perfect. This is true for pie-making as well. However, it never hurts to have some tips in mind from experts who have gone through the tried-and-tested process and to spare yourself the trouble of making unnecessary mistakes.
To effectively roll out even crust, have your dough sandwiched between two sheets of parchment paper lightly sprinkled with some flour. Start by rolling the dough from the center outwards. After each roll, turn the dough 90-degrees and roll again for a perfectly round shape every time.
When transferring your rolled out pie crust to the pie plate, first wrap the crust around your rolling pin and then unroll it onto the pie plate. It is as simple as pie.
The edges of the pie cook the fastest and therefore brown very quickly and easily. To prevent this, cover the pie edges with foil after the first 15 minutes of baking.
Never use pans with holes at the bottom when baking pies.
If you find that at the end of baking, the pie filling is runny or too wet, bake it for another 10-15 minutes.
PIE CRUST RECIPES
4-Ingredients Pie Crust
This is a recipe for a really easy pie crust made with just 4 ingredients and in less than 10 minutes. A great recipe for beginners!
Yields 1 Pie Crust
10 minutes
Ingredients:-
1 cup Flour
6 teaspoons cold Butter, divided
4 tablespoons Water, icy
½ teaspoon Salt
Directions:
Combine flour and salt, next, using your fingers, thumb in the cold butter teaspoon by teaspoon into the flour and salt mixture and rub butter in until the mixture is crumbly.
Pour ice-cold water into the mixture and combine.
Shape the pastry dough into a ball and flatten.
Wrap the pastry dough in cling wrap and store chilled in the fridge for later use.
Nutrition Information per Serving: Total calories 110g, protein 2.2g, total fat 4g, total carbohydrates 15.9g, cholesterol 8mg, sodium 168mg
Crumbly, Buttery Pie Crust
A crumbly and buttery pie crust is wonderful when used to bake classics like the Apple Pie. This old-school recipe for pie crust is perfect for those who enjoy their pie crust to have more of a buttery, fatty flavor.
Yields 2 Pie Crusts
2 hours 15 minutes
Ingredients:-
315g top-quality All-Purpose Flour
148g Vegetable Shortening, cold
90g unsalted Butter, cold and cut into cubes
½ cup Iced Water
1¼ teaspoons Salt
Directions:-
Combine salt and flour well in a mixing bowl; with a fork, cut the cold shortening and butter into the dry ingredients until the mixture is crumbly.
Pour the ice-cold water in a teaspoon at a time, stirring the water in after every teaspoon added.
On a lightly floured flat surface, lay the dough out and fold it again and again onto itself.
Divide the dough into 2 equal balls and flatten into discs with your palm.
Wrap with cling wrap and chill in the fridge for at least 2 hours.
Nutrition Information per Serving: Total calories 517g, protein 5.5g, total fat 37g, total carbohydrates 40g, cholesterol 24mg, sodium 430mg
Whole Wheat Pie Crust
Using whole wheat flour in pie crust recipe will give off a nutty flavor and the resulting pie will be crunchier as well.
Yields 2 Pie Crusts
10 minutes
Ingredients:-
1½ cups Whole Wheat Pastry Flour
1½ cups All-Purpose Flour
12 tablespoons unsalted Butter, very cold and cut into small pieces
1/3 cup Vegetable Shortening, very cold and cut into small pieces
1 tablespoon Sugar
½ cup icy Water
1 teaspoon Salt
Directions:-
Place the butter and shortening into the freezer.
In the meantime, add the 2 types of flours, sugar and salt in a food processor and pulse 3-4 times to combine.
Drop the cut pieces of sugar and shortening in with the dry ingredients and pulse a further 10-12 times to mix. The resulting mixture should be lumpy. Turn the food processor on to a low speed and pour in 4 tablespoons of ice-cold water, followed by the remaining water one tablespoon at a time.
Shape the dough into a disc, cover with cling wrap and chill in the fridge for 30 minutes.
After 30 minutes, split the dough into 2 portions, wrap separately and store in the fridge for up to 2 days or in the freezer for up to 2 months until ready to use.
Nutrition Information per Serving: Total calories 268g, protein 3g, total fat 17g, total carbohydrates 23.9g, cholesterol 46mg, sodium 414mg
Spiced Pumpkin Pie Crust
Fragrant, flaky and wonderfully flavorful, this versatile spiced pumpkin crust is great with a variety of fillings. This pie crust is vegan as well.
Yields 1 Pie Crust
10 minutes
Ingredients:-
1 cup All-Purpose Flour
1 cup Whole Wheat Pastry Flour
2/3 cup + 2 tablespoons Vegan Butter, cold
2-6 tablespoons Ice Water
¼ teaspoon ground Cinnamon
¼ teaspoon Pumpkin Pie Spice
Directions:-
In a large mixing bowl, whisk together the 2 types of flours, pumpkin pie spice, ground cinnamon and salt.
Cut the cold butter into small pieces and drop over the dry ingredients, using a fork to rub the butter pieces into the mixture.
Pour the iced water one tablespoon at a time, mixing after every addition, until a dough forms.
Shape the dough into a disc, wrap with cling wrap and store in the fridge until ready to use.
Nutrition Information per Serving: Total calories 248g, protein 3g, total fat 15.8g, total carbohydrates 23g, cholesterol 41mg, sodium 109mg
Paleo Pie Crust
A healthier version of your regular pie crust made with paleo-friendly ingredients to cater to the paleo lifestyle.
Yields 1 Pie Crust
5 minutes
Ingredients:-
2 cups Almond Flour
1 Egg
2 tablespoons Coconut Oil
¼ teaspoon Sea Salt
Directions:-
Add the almond flour and salt into a food processor and pulse 3-4 times.
Throw in the egg and coconut oil and pulse a few more times until dough is formed.
Shape into a disc (roll into a ball, then flatten with your palm), wrap in cling wrap and refrigerate until ready to use.
Nutrition Information per Serving: Total calories 151g, protein 3.9g, total fat 4g, total carbohydrates 23.9g, cholesterol 20mg, sodium 67mg
Healthy Pie Crust
A healthy crust with most of the classic ingredients swapped out for nutritious and low-carb ingredients.
Yields 1 Pie Crust
5 minutes
Ingredients:-
1½ teaspoons Flax Meal
2½ cups Walnuts, finely chopped
2 tablespoons Coconut Oil
2 tablespoons Maple Syrup
1 tablespoon Water
¼ teaspoon Sea Salt
Directions:-
Mix flax meal and water together and stir to combine well.
Blend walnuts and salt in a food processor until walnuts are completely blended to a sandy consistency.
Pour in the coconut oil, maple syrup and flax meal-water mixture and pulse a few times to mix well.
Store by wrapping in cling wrap and refrigerate for later use.
Nutrition Information per Serving: Total calories 383g, protein 12g, total fat 37g, total carbo
hydrates 10g, cholesterol 0mg, sodium 60mg
Gluten-free Pie Crust
A healthy crust with most of the classic ingredients swapped out for nutritious and low-carb ingredients.
Yields 1 Pie Crust
5 minutes
Ingredients:-
2/3 cup Brown Rice Flour
1/3 cup Tapioca Flour
¼ cup Potato Starch
½ cup Butter
2-3 tablespoons Iced Water
2 tablespoons Sugar
1 teaspoon Salt
Directions:-
In a food processor, add the flours, salt and sugar and pulse about 5-6 times.
Grate the butter with a cheese grater and throw into the flour mixture, pulse a few more times until you get a mixture that is lumpy.
Leave the food processor on low speed and pour the iced water in one tablespoon at a time. Do not use all the iced water, just what is needed to get dough that is not too dry or too wet.
To store dough, shape into a disc and wrap with cling wrap.
Keep refrigerated 2-3 days until ready to use.
Nutrition Information per Serving: Total calories 227g, protein 1g, total fat 11.9g, total carbohydrates 29g, cholesterol 31mg, sodium 375g
Chocolate Pie Crust
A pie crust that does not require any rolling! Plus, there are delicious chocolate flavors to please the most passionate of chocolate fans.
Yields 1 Pie Crust
30 minutes
Ingredients:-
1¼ cups All-Purpose Flour
½ cup Butter, unsalted, cut into cubes and cold
2 tablespoons unsweetened Cocoa Powder
2 tablespoons Sugar
1 tablespoon + 1 teaspoon Iced Water
14 teaspoon Salt
Directions:-
In a food processor, add flour, cocoa powder, sugar and salt and pulse 5-6 times to mix together.