Sweet Pie Recipes
The Sweet Pies
A pie is a baked food, with a baked shell (pie crust) usually made of pastry that covers or contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savory ingredients.
Some of these pies are pies in name only, such as the Boston cream pie, which is a cake. Many fruit and berry pies are very similar, varying only the fruit used in filling. Fillings for sweet or fruity are often mixed, such as strawberry rhubarb pie.
* Apple pie - a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
* Banoffee pie - (also spelled banoffi, or banoffy) is an English pastry-based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee. Its name is a portmanteau constructed from the words "banana" and "toffee".
* Blackberry pie - composed of blackberry filling, usually in the form of either blackberry jam, actual blackberries themselves, or some combination thereof. Blackberry pie is quite tart requiring far more sugar than blueberry pie. Blackberries can be stewed or soaked in water prior to baking to prevent burning, a concern not present in preparing blueberry pie.
* Blueberry pie - a sweet pie filled with blueberries. Blueberry pie was first eaten by early American settlers and remains a popular dessert in the United States and around the world. Blueberry pie made with wild Maine blueberries is the official state dessert of the U.S. state of Maine.
* Buko pie - a traditional Filipino baked young-coconut (malauhog) custard pie. It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with young coconuts (buko in Tagalog), has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie utilizes sweetened condensed milk, making it denser and heartier. The pie is made with buko meat. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky. The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export. Buko pie is traditionally plain, but other flavorings may be used, such as pandan, vanilla, or almond essences. Buko pie is similar to the Dutch-Indonesian klappertaart and the South African klappertert. Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and contains raisins and nuts. Klappertert is most akin to the Filipino buko pie as it also has a crust, but differs in that it also adds apricot jam and a dash of cinnamon to the coconut custard.
* Cherry pie - baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries as it is easier to control how sweet the pie eventually becomes and also eventually translates to a sharper taste. Morello cherries are one of the most common kinds of cherry used, but others, like the native black cherry, are also occasionally utilized.
* Chess pie - a particularly sugary dessert characteristic of Southern U.S. cuisine. According to James Beard's American Cookery (1972) chess pie was brought from England originally, and was found in New England as well as Virginia. Recipes vary, but are generally similar in that they call for the preparation of a single crust and a filling composed of eggs, butter, granulated sugar, brown sugar and vanilla. What sets chess pie apart from many other custard pies is the addition of corn meal. Some recipes also call for corn syrup, which tends to create a more gelatinous consistency. The pie is then baked. The result is very sweet and is often consumed with coffee to offset this.
* Cream pie - a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping. The custard filling is related to the French crÃ¨me patissiÃ¨re which is a key component of various French cakes and tarts.
* Custard pie - any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, and coconut custard. True custard is defined as a liquid thickened with eggs. Due to the often large number of whole eggs in custard pie it is a very rich pie.
* Fried pie - are dessert pastries that are similar to a pie or turnover, except that they're smaller and fried. The fruit filling is actually wrapped in the dough, similar to the dough of a pie crust.
* Key lime pie - an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin yellow rind more perishable, key limes are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
* Lemon meringue pie - a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. The meringue can be beaten into either soft or stiff peaks, and is baked at the same time as the lemon curd. The temperature the pie is baked at and the method sugar is added determines the texture and durability of the meringue. When the foamy mass is glossy and holds distinct peaks, the bubbles beaten into the egg white proteins are still flexible enough to swell when heated, and air expands in them as the meringue bakes.
* Mince pie - also known as minced pie, is a small British sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was banned by the Puritan authorities. Nevertheless, the tradition of eating Christmas pies in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.
* Pecan pie - a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream.
* Pumpkin pie - a traditional sweet dessert, eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger. This pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included); this is a seasonal product available in bakeries and grocery stores, although it is possible to find year-round.
* Rhubarb pie - a pie which is particularly popular in those areas where the rhubarb plant is commonly cultivated, including Sweden, the United Kingdom, Ireland and the New England and Upper Midwestern regions of the United States. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. Rhubarb pie is often eaten together with ice cream. In Canada and the United States, strawberry rhubarb pie is a popular late-spring pie, generally combining the first strawberries of the season with the last of the rhubarb.
* Shoofly pie (a pie filled with molasses) - is a fluffy molasses pie considered traditional among the Pennsylvania Dutch and also known in Southern cooking. The term "shoo-fly pie" first appeared in print in 1926. The pie may get its name because the molasses attracts flies that must be "shooed" away.
* Strawberry pie - a dessert food consisting mainly of strawberries, sugar, a pie crust, and sometimes gelatin. About 70% of the pie by weight is strawberries. It is often served with whipped cream, or sometimes with ice cream.
* Sugar pie - a typical dessert of the western European countries of France and Belgium, Quebec, and Midwestern United States states such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie).
* Sweet potato pie - a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. Marshmallows are sometimes added as a topping, but this was adapted more in the Northern United States than in the South. It is usually made as a large tart in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg. Other possible ingredients include vanilla or banana extracts. The baked custard filling may vary from a light and silky to dense, depending on the recipe's ratio of mashed potato, milk and eggs.
The following is a collection of savory pie recipes.
Savory Pie Recipes claims no credit for articles and photos posted on this site unless noted.
Vermont Apple Pie
Prep Time: 25 Min
Cook Time: 55 Min
Ready In: 1 Hr 20 Min
Original Recipe Yield 1 - 9 inch deep-dish pie
* 1 recipe pastry for a 9 inch double crust deep dish pie
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 8 Macintosh apples - peeled, cored, and thinly sliced
* 2/3 cup sliced almonds (optional)
* 1/2 teaspoon almond extract (optional)
* 3 tablespoons butter
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl combine white sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add sliced almonds if desired. Mix thoroughly, then add apples. Toss until apples are well coated.
3. Turn apples into deep dish pie shell, sprinkle with almond extract if desired, and dot with butter or margarine. Cover with top crust, seal, and cut slits or decorative vents in pastry.
4. Place pie on baking sheet and bake in preheated oven for 55 minutes, or until filling bubbles and apples are tender. May need to cover edges of crust during last 20 minutes to prevent burning.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
British Banoffee Pie
If you've never had a peice of banoffee pie, you don't know what your missing, once you try it, you'll always want more, we love it!
Prep Time 1 Hour & 52 Minutes
For the base:
100g (3Â½oz) butter, melted
250g (9oz) digestive biscuits or plain sweet
For the caramel:
100g (3Â½oz) butter
100g (3Â½oz) dark brown soft sugar
397g can condensed milk
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
You will also need:
20cm (8”) loose-bottomed cake tin, greased and based lined
* To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1Â½in) up the sides of the tin. Chill the base while you make the filling.
* To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
* To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.
Yield: Makes 8 servings.
* 1 pie dough recipe for top and bottom crust
* 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
* 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
* 1 teaspoon lemon juice
* 1 teaspoon lemon zest
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon almond extract
* 3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)
1 Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
2 Preheat oven to 400Â°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.
3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top.
4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.
5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400Â°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350Â°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before serving.
Makes 8 servings.
* One double recipe for all butter pie crust dough
* 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
* 1/2 teaspoon lemon zest
* 1 Tbsp lemon juice
* 1/4 cup all-purpose flour (for thickening)
* 1/2 cup white granulated sugar
* 1/4 teaspoon cinnamon
* 2 Tbsp butter (unsalted), cut into small pieces
Egg wash ingredients:
* 1 egg
* 1 tablespoon milk
1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425Â°F.
3 Whisk egg and milk together to make an egg wash.
4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425Â°. Reduce heat to 350Â°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
* To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork.
* Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
* Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
* Prick pastry all over with fork. Bake in preheated oven at 450Â°F for 12-15 minutes or until golden brown
* Combine all ingredients except cheese and cook over low heat.
* Continue stirring until thick. Pour mixture into pastry-lined pie pan.
* Top filling with the second crust. Seal ends all around with a fork.
* Bake at 400 Â°F until crust turns golden brown. Sprinkle grated cheese on top.
* Bake for additional 5 minutes.
Baked Fresh Cherry Pie
YUMMY-- uses fresh cherries!
Prep Time: 25 Min
Cook Time: 50 Min
Ready In: 1 Hr 15 Min
Original Recipe Yield 1 - 9 inch pie
* 1 recipe pastry for a 9 inch double crust pie
* 4 tablespoons quick-cooking tapioca
* 1/8 teaspoon salt
* 1 cup white sugar
* 4 cups pitted cherries
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 1/2 tablespoons butter
1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.
Lemon Chess Pie
* 1 Cup Sugar
* 4 Tablespoons Butter
* Grated rind and juice of two large or three small lemons
* 4 eggs, separated
* 1 pie crust (baked)
1. Cream sugar with butter until light and fluffy.
2. Beat in egg yolks. Add grated lemon rind and juice, beat in. Beat egg whites in a separate bowl (with clean beaters) until stiff and lightly fold in.
3. Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.
Lemon Cream Pie
This lightened classic is sweet-tart perfection and a delicious ending to any meal. You'll love the make-ahead convenience. Brush edges of crust with egg wash for nice browning.
Yield: 8 servings (serving size: 1 slice)
Total: 4 Hours
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup sugar
1 tablespoon grated lemon rind, divided
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed
* 1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
* 2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180Â° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
* 3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.
Peach Custard Pie
Yields: 10 servings
Total Time: 4 hr 30 min
Cook Time: 1 hr 10 min
Oven Temp: 400
* 1/2 cup(s) pecan halves
* 3/4 cup(s) whole-wheat pastry flour (see Note)
* 3/4 cup(s) all-purpose flour
* 1 tablespoon(s) sugar
* 1/4 teaspoon(s) salt
* 4 tablespoon(s) cold unsalted butter, cut into small pieces
* 1 tablespoon(s) canola oil
* 1/4 cup(s) ice water, plus more as needed
* 1 large egg yolk
* 1 teaspoon(s) lemon juice or distilled white vinegar
* 1 cup(s) sugar
* 3/4 cup(s) low-fat milk
* 3/4 cup(s) (6 ounces) nonfat plain Greek yogurt
* 2 large eggs
* 2 tablespoon(s) all-purpose flour
* 2 tablespoon(s) cornstarch
* 1 teaspoon(s) vanilla extract, or 1/4 teaspoon almond extract
* 1 pinch(s) salt
* 2 cup(s) sliced peaches, fresh or frozen, peeled if desired
* 2 tablespoon(s) chopped pecans
*To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar, and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk, and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
*Position rack in lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.
*To prepare filling and assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract, and salt in a medium bowl; whisk until smooth.
*Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
*Arrange peaches in the crust and pour the filling on top (some peaches will float but this won't affect the final results). Bake for 30 minutes.
*Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350 degrees. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.
Fried Peach Pies
Yields: 16 to 20 pies
Total Time: 2 hr 50 min
Prep Time: 50 min
* 3 stick(s) butter, cut into small pieces
* 1 package(s) (12-ounce) cream cheese, cut into small pieces
* 4 1/2 tablespoon(s) sugar
* 3 cup(s) all-purpose flour
* 1 teaspoon(s) salt
* 1 package(s) (12-ounce) dried peaches, diced
* 2 can(s) (12 ounces each) peach nectar, such as Jumex
* 3/4 cup(s) sugar
* 1 cup(s) sugar, for dusting
* 1/2 teaspoon(s) vanilla extract
* 1 large egg
* 1 tablespoon(s) water
* 1 teaspoon(s) ground cinnamon
* 4 cup(s) vegetable oil, plus more as needed for frying
1. For crust: In a medium bowl and using a mixer set on medium speed, beat butter, cream cheese, and sugar until mixture is smooth and there are no visible chunks of butter or cream cheese, about 5 minutes. Add flour and salt and mix until just combined. Turn dough onto a lightly floured surface. Divide dough in half, shape into disks, and wrap each in plastic wrap. Chill for at least 1 hour or up to overnight.
2. For filling: In a medium pot, bring peaches, nectar, and 3/4 cup sugar to a boil. Reduce heat to low and simmer mixture until it reaches a jamlike consistency, 30 to 40 minutes; let cool. Stir in vanilla.
3. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut 16 to 20 four-inch circles, gathering scraps and rerolling as needed. Place circles on a baking pan and wrap with plastic wrap; chill for at least 1 hour or up to overnight.
4. In a small bowl, whisk together egg and water. Place 1 heaping tablespoon peach mixture in center of a dough circle. Brush edges of dough with egg wash, fold dough over filling, and crimp edges with a fork. Repeat with remaining dough circles. Keep pies chilled until ready to fry. In a shallow bowl, mix together remaining 1 cup sugar and cinnamon.
5. In a large, heavy-duty pot fitted with a deep-fry thermometer, heat oil to 350 degrees F (oil should be 4 inches deep). Add 3 pies to hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels, then coat with cinnamon-sugar. Repeat until all peach pies are fried.
Key Lime Pie
Yields: One 12" pie
Oven Temp: 375
For the Filling:
* 5 egg yolks
* 2 can(s) (14-ounce) sweetened condensed milk
* 1 cup(s) fresh lime juice
* Zest of 1/2 lime
For the Graham Cracker Crust:
* 10 graham crackers, crushed
* 1/4 cup(s) sugar
* 5 tablespoon(s) melted butter
* Whipped cream, optional
1. For the filling: Mix yolks, milk, juice, and zest.
2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
3. Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.
4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.