Brown the butter. Let cool for 5 minutes. Combine all of the crust ingredients. Press the mixture evenly into a prepared 9×13 pan. Bake the crust. 15 minutes is all it takes. Make the pecan pie topping. Combine the butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium heat.The crust: Prepare my pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat.Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined. Spread filling evenly into tart crust. Set aside as you prepare the topping.Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles.Apr 28, 2020 · This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!... Mar 20, 2023 · Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Bake for 30 minutes, and then tent with foil and bake for another 8–10 minutes. ( Err on the side of under-baking because the brownie filling will set as it cools.) Meanwhile, make the caramel sauce: Heat the butter, brown sugar, heavy cream, salt, and corn syrup together in a medium saucepan over medium heat.Oct 25, 2022 · Published: 10/25/2022 This post may contain affiliate links. Read our disclosure policy. Learn how to make a perfectly buttery, flaky pie crust from scratch using this in-depth tutorial and video. This page includes all of my best success tips, lots of step-by-step photos, and a thoroughly detailed recipe. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy.Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling.Nov 18, 2022 · Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, thyme, and rosemary until flour has absorbed all the liquid. Stir in the broth and milk. Simmer for 7–8 minutes or until thickened into a gravy consistency. Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top. Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that’s OK).Make the crust: Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla.Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the ...Nov 7, 2019 · Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. Nov 1, 2020 · Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Sally's Baking Recipes 96.4K subscribers Subscribe 11K views 10 months ago #baking #recipes I’m here to show you that par-baking (AKA blind baking) pie crust is simple, but I have a few...Jul 21, 2022 · In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust. Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set.Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then the pecans. Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt. Bake the filled mini pies for 16–18 minutes. Be careful not to overbake.In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C).Apr 11, 2019 · Cover cooled crust tightly and refrigerate until ready to fill. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.Bake the slab pie for about 45-55 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and, if serving as handheld bars, allow to cool completely in the pan set on a wire rack. If serving on plates, allow to cool for at least 45 minutes in the pan set on a wire rack.Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping. Preheat oven to 400°F (204°C). Place baking sheet on the bottom oven rack to catch any filling juices. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter.May 20, 2022 · Chilling & Serving Your Strawberry Cream Cheese Pie. This pie takes at least 8 hours to set up in the refrigerator, so plan ahead.Between cutting up the strawberries, making and baking the crust, cooking and chilling the topping, and whipping up the cheesecake filling, prep time is about 50–60 minutes. 2. PASTRY CUTTER, AKA DOUGH BLENDER. Pie dough, biscuits, scones, streusel, and other delicious miracles are made with a pastry blender. It’s handy for breaking up cold fat into tiny little pieces among your other ingredients, without completely incorporating it. Cold butter bits = flaky dough.Make the crust: Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla.Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.Make the crust: Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla.Apr 23, 2020 · Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy.Nov 6, 2019 · The crust: Prepare my pie crust through step 5. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C). Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center.Mar 20, 2023 · Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Bake: Bake until the edges of the crust are starting to brown and appear set, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven.Instructions. Preheat oven to 350°F (177°C). Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter.Repeat with last 4 strips, weaving the strips over and under one another. Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust to seal. Flute the edges of the pie, then brush with egg wash and sprinkle with a little coarse sugar. This adds a lovely sparkle and crunch!Apr 28, 2020 · This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!... Oct 5, 2021 · Instructions. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle.Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies. Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. Fill the hand pies: Arrange half of the circles about 3 inches apart on prepared baking sheets.Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!...Nov 8, 2022 · Add the cornstarch, salt, 2 and 1/2 teaspoons of the chai spice mix, heavy cream, and milk. Vigorously whisk until everything is combined. (You’ll have plenty of chai spice mix, so if you want to increase to 2 and 3/4 teaspoons, you can; the extra-deep flavor is delicious.) Pour pumpkin pie filling into the warm crust. Cover cooled crust tightly and refrigerate until ready to fill. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat.For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling.Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter ( love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.0:00 / 10:20 Homemade Pie Crust | Sally's Baking Recipes Sally's Baking Recipes 98.6K subscribers Subscribe 36K views 11 months ago #baking #recipes #homemadepiecrust I'm going to...The crust: Prepare my pie crust through step 5. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C). Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin.Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top. Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that’s OK).Bake: Bake until the edges of the crust are starting to brown and appear set, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven.Feb 26, 2014 · Spread spinach on par-baked pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top. If desired, sprinkle the top with a little more parmesan cheese. Bake the quiche until the center is just about set, about 50–60 minutes. Don’t over-bake. Use a pie crust shield to prevent Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned.Aug 26, 2022 · 0:00 / 10:20 Homemade Pie Crust | Sally's Baking Recipes Sally's Baking Recipes 98.6K subscribers Subscribe 36K views 11 months ago #baking #recipes #homemadepiecrust I'm going to... Feb 26, 2014 · Spread spinach on par-baked pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top. If desired, sprinkle the top with a little more parmesan cheese. Bake the quiche until the center is just about set, about 50–60 minutes. Don’t over-bake. Use a pie crust shield to prevent This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!...Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping. Preheat oven to 400°F (204°C). Place baking sheet on the bottom oven rack to catch any filling juices. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter.Pour in the pie weights. Make sure the weights are evenly distributed around the pan. Place on baking sheet and bake (with weights) for 15 minutes. Remove tart from the oven and carefully lift the parchment paper (with the weights) out of the tart. Prick holes all around the bottom crust with a fork.May 1, 2020 · Prep the filling: Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5. Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Divide the pie dough in half. Roll out one half into a 12 inch circle.Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined. Spread filling evenly into tart crust. Set aside as you prepare the topping.Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, thyme, and rosemary until flour has absorbed all the liquid. Stir in the broth and milk. Simmer for 7–8 minutes or until thickened into a gravy consistency.Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.Cream & Custard Pies View more Recipes French Silk Pie 183 Comments Creamy Lemon Pie 253 Comments Key Lime Pie Recipe 264 Comments Pecan Praline Pumpkin Pie 175 Comments Homemade Banana Cream Pie 259 Comments Homemade Coconut Cream Pie 585 Comments Crisps & Cobblers View more Recipes Classic Apple Crisp Recipe 225 Comments Peach Cobbler Recipe Nov 6, 2022 · Place a large piece of parchment paper into the bottom of unbaked crust. Pour some dry beans, rice, or pie weights on top and smooth into an even layer. Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Jun 10, 2022 · Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Oct 25, 2022 · 2. PASTRY CUTTER, AKA DOUGH BLENDER. Pie dough, biscuits, scones, streusel, and other delicious miracles are made with a pastry blender. It’s handy for breaking up cold fat into tiny little pieces among your other ingredients, without completely incorporating it. Cold butter bits = flaky dough. Nov 1, 2016 · Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C) For the crust: Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.Cream & Custard Pies View more Recipes French Silk Pie 183 Comments Creamy Lemon Pie 253 Comments Key Lime Pie Recipe 264 Comments Pecan Praline Pumpkin Pie 175 Comments Homemade Banana Cream Pie 259 Comments Homemade Coconut Cream Pie 585 Comments Crisps & Cobblers View more Recipes Classic Apple Crisp Recipe 225 Comments Peach Cobbler RecipeApr 16, 2020 · Press the mixture into a 9-inch springform pan. Here’s a tip: use the bottom of a measuring cup to pack the crust in tightly! Pre-bake the crust: A quick 10 minutes in the oven helps the crust set up before adding the cheesecake batter on top. Make the batter: The ingredients come together in a certain order. Mar 20, 2023 · Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.Nov 5, 2019 · Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined. Nov 6, 2020 · Just 2 ingredients: Oreo cookies and melted butter. Using a food processor or blender, pulse/blend 22 whole Oreo cookies (the cream filling and cookie) into crumbs. You should get about 2 packed cups, or 250g. Mix with melted butter, then press mixture tightly into a pie dish. Bake for 10 minutes, then let it cool. Pour in the pie weights. Make sure the weights are evenly distributed around the pan. Place on baking sheet and bake (with weights) for 15 minutes. Remove tart from the oven and carefully lift the parchment paper (with the weights) out of the tart. Prick holes all around the bottom crust with a fork.Jul 15, 2016 · Make the filling: Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C). Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.Jul 1, 2021 · To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling. Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).Salt – Flavor flavor flavor. Use table salt instead of coarse salt. Smaller salt crystals dissolve and disperse more evenly throughout the dough. Granulated Sugar – Pie crust should not be sweet, but adding a little sugar to butter pie crust improves its flavor and enhances browning.
Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined.. Ejoc4gsp1bn
Jul 4, 2019 · Repeat with last 4 strips, weaving the strips over and under one another. Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust to seal. Flute the edges of the pie, then brush with egg wash and sprinkle with a little coarse sugar. This adds a lovely sparkle and crunch! Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking. While the crust is chilling, preheat oven to 375°F (190°C).Add the cornstarch, salt, 2 and 1/2 teaspoons of the chai spice mix, heavy cream, and milk. Vigorously whisk until everything is combined. (You’ll have plenty of chai spice mix, so if you want to increase to 2 and 3/4 teaspoons, you can; the extra-deep flavor is delicious.) Pour pumpkin pie filling into the warm crust.Nov 12, 2014 · Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Divide the pie dough in half. Roll out one half into a 12 inch circle. Apr 16, 2020 · Press the mixture into a 9-inch springform pan. Here’s a tip: use the bottom of a measuring cup to pack the crust in tightly! Pre-bake the crust: A quick 10 minutes in the oven helps the crust set up before adding the cheesecake batter on top. Make the batter: The ingredients come together in a certain order. Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan.Aug 17, 2022 · Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. Instructions. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form.Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center.Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust. Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set.Nov 1, 2020 · Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Nov 4, 2020 · Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined. Spread filling evenly into tart crust. Set aside as you prepare the topping. Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes..
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