Millies August Pie Recipes

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MILLIE'S AUGUST PIE



Millie's August Pie image

From the August issue of Family Circle magazine. I haven't tried this recipe yet, but it received very good reviews in the magazine. Any kind of fruit may be used.

Provided by Michelle Berteig

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

0.5 (15 ounce) package refrigerated pie crusts (1 pie crust)
2 cups sliced peaches
2 cups raspberries
1 cup half-and-half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Heat oven to 400 degrees F.
  • Fit piecrust into a 9 inch pie dish. Place fruit in pie crust and spread evenly.
  • Combine half and half, egg, sugar, flour, cinnamon and salt in a small bowl and mix until well blended. Pour over fruit.
  • Bake for approximately 50 minutes or until center is set. Cool completely before serving.

OUR FAVORITE KEY LIME PIE



Our Favorite Key Lime Pie image

We found the secret to the perfect key lime pie: a hint of fresh lemon juice.

Provided by Rhoda Boone

Categories     Dessert     Bake     Kid-Friendly     Lime     Spring     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Frankenrecipe     Small Plates

Yield 1 (9") pie

Number Of Ingredients 16

For the crust:
11 (2 1/4x4 3/4") graham crackers
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Pinch kosher salt
6 tablespoons unsalted butter, melted
For the filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
7 tablespoons fresh key lime juice
2 tablespoons fresh lemon juice
For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment:
A 9" pie pan

Steps:

  • Make the crust:
  • Place rack in the center of oven and preheat to 350°F.
  • Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
  • Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
  • Make the filling and bake pie:
  • Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
  • Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
  • Make the topping:
  • When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
  • Do Ahead
  • Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

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