Kraft Minute Tapioca Pie Recipes
APPLE PIE RECIPE
Try this classic Apple Pie recipe. Made with refrigerated crusts, this fresh Apple Pie recipe is a breeze to prepare and even easier to enjoy!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 8 servings, one piece each
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss apples with sugar, tapioca and spices. Let stand 15 min.
- Line 9-inch pie plate with 1 of the crusts as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
- Bake 45 to 50 min. or until juice begins to bubble through slits in crust. Cool.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 29 g, Protein 3 g
KRAFT BLUEBERRY PIE WITH TAPIOCA
Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 berry pie
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6
PEACH PIE
Treat them to Southern hospitality no matter where you live with some Peach Pie! This luscious Peach Pie is a shoe-in to be belle of the dessert buffet.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
- Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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