Whether it’s one crust or two, made of fruit or some other sweet filling, when you use Pappy’s® Pie Dough, you’ll know it will come out perfect! Here are some of our favorite recipes, tested in Pappy’s Kitchens!
Ensure your Pappy’s Pie Dough Crusts are thawed, but still chilled. Roll out on floured surface to about 11” in diameter and ¼” thick.
Place bottom crust in 9" pie pan with crust overlapping the side.
In large bowl, mix sugar, cornstarch. Cinnamon and nutmeg.
Add pie filling and blueberries and stir. Spoon into crust-lined pan.
Place second crust on top; carefully seal edge and flute. Cut slits in several places in top crust.
In small bowl, beat egg white and water with fork until blended. Brush over top crust. Sprinkle crust with 2 teaspoons sugar.
Cover crust edge with strips of foil or pie crust shield to prevent excessive browning.
Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes of baking if necessary to brown edges of crust.
Cool 2 hours before serving
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French Silk Pie
Please note this recipe (like most French silk pies recipes) uses raw eggs in the filling. You may feel more comfortable using pasteurized whole eggs that can be found in the dairy department of large grocery stores.
Set a rimmed baking sheet on the center rack in the oven. Preheat oven to 400 degrees F.
Ensure your Pappy’s Pie Dough Crusts are thawed but still chilled. Roll out on floured surface to about 12” in diameter and ¼” thick. Fold and place in deep dish 9" Pie Pan. Trim excess crust and form flute or crimp to form decorative edge.
In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Add eggs, evaporated milk, and heavy cream.
Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed). Pour pie filling into an unbaked deep dish pie shell.
Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees F.
Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).
Whipped Cream: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla and continue to whip until medium peaks form. Serve immediately.
It's best to allow the pie to cool on the counter and then chill it in the refrigerator before serving.
Serve with a dollop of whipped cream.
Recipe from Savory Sweet Life
*The pie can be made up to 2 days ahead and stored in the refrigerator covered.
For the candied bacon
Toss the bacon with brown sugar and maple syrup. Cook in a pan on medium-high heat until crisp stirring and moving continually, about 6-7 minutes. Drain and cool completely.
Preheat oven to 425 degrees. Roll out Pappy's Pie Dough pod on floured surface to about 11” in diameter and ¼” thick. Place bottom crust in 9" pie pan with crust overlapping the side. Trim edge of excess dough and flute or crimp to form decorative crust edge.
Combine the sweet potato, milk, egg, and maple syrup in the blender. Add the spices. Pour into the crust.
Bake for 15 minutes. Decrease oven to 350 degrees and add all but 1 tablespoon bacon to the top of the pie.
Remaining bacon will be used as garnish. Bake for an additional 35-45 minutes until set.
Remove from oven and let cool on a rack. Pie can be made earlier in the day or even the day before. Top with whipped cream.
For the cinnamon maple whipped cream: Whip cream for 3-4 minutes using an electric hand mixer. Add maple syrup and cinnamon. Whip until stiff peaks form.
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Desserts was last modified: May 3rd, 2017 by Kwarner