Pineapple chiffon pie

*A special note to Chris: This recipe calls for softened gelatin*

What you’ll need:

• 4 eggs, separated
• 1 c sugar, divided
• juice of half a lemon
• 1 c pineapple, cut into small chunks
• 1/2 c cream
• pinch of salt
• 1 tsp vanilla
• 1 (4 oz) pkg gelatin softened in 1/4 c water (stir gelatin and water together and allow to sit for approximately 5 minutes)
• 1 (9″) pie crust, baked and cooled

In a heavy saucepan over medium heat, cook and stir the egg yolks, 1/2 c sugar, lemon juice, cream, salt, pineapple chunks and vanilla until it is slightly thickened. Remove from heat and whisk in softened gelatin. Allow to cool. Beat the egg whites until fluffy and then gradually beat in the remaining 1/2 c sugar until stiff peaks form.* Fold into cooled custard. Pour into cooled pie crust and chill for at least one hour. Serve each slice topped with whipped cream. Makes 1 pie.

*If you allow the egg whites to come to room temperature, they will beat up much fluffier.

Cost:
eggs (18 count) -$1.47
sugar – $2.42
lemons – $1.99/4
pineapple – $1.09
cream – $1.12
vanilla (2 oz) – $1.96
gelatin – $0.99
frozen pie shells (2) – $1.88
Total – $4.58

Shortcut Key lime pie

You can use already prepared pudding for this recipe (such as Kozy Shack Key Lime Pudding & Pie Filling) but I always use the instant, powdered pudding mix. It sets up fast and I’m just picky enough to want to have made it myself

What you’ll need:

1 pie shell
1 large or 2 small box(es) Key lime pudding mix and milk to prepare it
1/2 c whipped topping
lime slices, if desired

Prepare pudding as directed on package for PIE; set aside. Prepare shell and allow to cool (you can use a graham cracker or cookie crumb pie shell if desired. Skip this step if you do.) Whisk together prepared pudding and whipped topping until mixed well. Pour mixture into pie shell and spread evenly. Place in freezer for 3 hours. Let sit at room temperature for 15-20 minutes before serving. Slice and serve with a dollop of whipped cream and a lime slice if desired.

Cost:
pie shell – $2.00
pudding – $0.49/ box
milk – $3.99/gallon
whipped topping – $0.99
limes – $1.99/4
Total – $4.00

Apple empanadas

I told you yesterday I would post another empanada recipe today. These are fried and taste just like little apple pies! So yummy!

What you’ll need:

For the pastry:

2 c flour
1 tsp salt
1 c shortening
6 – 7 Tbl water
1 egg, beaten

For the filling:

2 large apples, peeled and diced
½ c apple cider
½ c sugar
½ tsp cinnamon
1/8 tsp nutmeg
1 Tbl cornstarch
1/8 c raisins (optional)

For topping:

¼ c sugar
½ tsp cinnamon

In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each to about ¼” thickness. Cut into circles with a 3-½” biscuit or cookie cutter (or a glass if you don‘t have cookie/biscuit cutters). In a medium saucepan, mix together apples, cider, sugar, cinnamon, nutmeg and raisins if you are using them. Cook over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until it thickens, usually about 5 minutes. Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal. Place several empanadas in hot oil at a time, cooking until the first side is golden brown. Turn over and cook second side until golden brown. Remove and drain on paper towels. Sprinkle tops of empanadas with cinnamon and sugar mixture. Makes 12 – 15 empanadas.

Cost:
flour – $2.12/5 pound bag
eggs – $1.09/ dozen
apples – $2.25/bag
apple cider – $2.85
sugar – $1.99/4 lb bag
cinnamon – $1.85
cornstarch – $1.29
raisins – $1.12/box
Total – $3.18

Sweet potato pie

Easy and delicious

What you’ll need:

4 oz (½ c) butter, softened
2 cups cooked sweet potatoes, peeled and cubed
2 c sugar
1 (6 oz) can evaporated milk
1 tsp vanilla
3 eggs, beaten
1 ½ tsp cinnamon
2 pie shells, unbaked

Cream together butter, potatoes and sugar with an electric mixer. Blend in milk. Add vanilla, eggs and cinnamon and mix well. Pour into pie shells and bake @ 350 degrees for an hour or until it is set (doesn’t move when you shake it). Top individual slices with whipped topping if desired. Makes 2 pies.

Cost:
butter – $1.75/pound
sweet potatoes – $1.99/lb
sugar – $1.99/4 lb bag
evaporated milk – $1.50
eggs – $1.09/ dozen
pie shell – $2.00
Total – $6.87

Fruit pie

I made one of these today. It smells delicious. I can’t wait until dessert time!

What you’ll need:

For pie crust:

2 c flour
1 tsp salt
2/3 c + 2 Tbl shortening or firm butter
4 – 6 Tbl cold water

For filling:

1 – 2 cans pie filling (if you want it really thick use 2), I used peach today
¼ c brown sugar

Preheat oven to 450 degrees.

Mix together flour and salt.
Using a pastry blender or pulling 2 table knives through the ingredients in opposite directions, cut in shortening until particles are the size of small peas.

Sprinkle with water, 1 Tbl at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball. Sprinkle with flour if the dough is too sticky.

Divide in half.

Shape into two flattened rounds on a lightly floured surface.
Wrap in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold. This allows the shortening/butter to become firm and gives you a flaky crust.

Roll out to just larger than pie plate.

Fold dough in half, then half again.

Lay on pie plate and unfold.

Gently press into bottom and along sides of pie plate.

Sprinkle brown sugar evenly across bottom of crust.

Add fruit filling and spread out so that the fruit evenly covers the pie.

Roll the top crust out the same way you did the bottom, only this time either cut a design or some slits in the middle of the dough. This allows steam to escape from your pie while it’s cooking.

Fold dough in half, then in half again and lay on top of pie. Unfold. Trim excess around edges (I use chicken shears).

Seal edges by pinching them together. You can pinch and form any design you’d like. I just pinch it between my fingers all the way around the pie.

Lightly brush a little milk over pie and sprinkle with sugar (this is optional it just makes your crust look prettier if you don’t over cook it like I did today). Loosely cover with foil and put it in the oven.

Bake for 40 – 50 minutes or until filling is bubbly and crust is browned.

Ta da!

You can serve this warm with ice cream or allow it to cool and then serve. I prefer to let it cool for several hours before serving as the insides thicken up more in the refrigerator. It’s all a matter of personal taste. I actually fell asleep while baking this today so mine is a little browner than I usually cook it. Oops. But I’m sure it will still be delicious!

Cost:
flour – $2.12/5 pound bag
butter – $1.75/pound
brown sugar – $1.89/ 2 pound bag
pie filling – $1.99
Total – $2.55