Four Stack Pie Recipe 485

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KENTUCKY STACK PIE.



Kentucky stack pie. image

Another of my English Grandmas. My mom asked me to make her one for her 91st birthday. This is a very old recipe dating back to colonial times. Transporting multiple pies to social functions and storage was a challenge . so they stacked. Upon cutting .. Cut thin slices. Its very rich and makes Paula Dean seem like a butter...

Provided by mary hendricks

Categories     Pies

Time 1h15m

Number Of Ingredients 9

4-5 pie shells
5 eggs
1 egg yolk
3 c sugar
1 1/2 c melted buttery
1 c cream
ICING
2 c brown sugar
1 c cream

Steps:

  • 1. Beat eggs well and cream in sugar beat well
  • 2. Add butter and cream beat well
  • 3. Pour 1 cup into each pie crust. The pie that will be on the bottom fill with a little more filling.
  • 4. Bake 350° about 45 minutes or until It is bubbly and almost set
  • 5. Cool pies in pans. Once fully cooled remove from pans . it may take a knife around edges. I admit store bought is easier . don't worry about broken edges they get trimmed
  • 6. Place fullest pie on bottom and stack others on top
  • 7. Trim pie crust edges off.
  • 8. Icing Cook 2 cups brown sugar and cream until soft ball stage. It will be brown and bubbly. A bit on a spoon when dunked in cold water will form a blob
  • 9. Beat until creamy. This can take a few minutes depending on your mixer.
  • 10. Ice the stacked pies. If icing hardens while icing mix in a wee bit of cream in very small amount.

4-STACK PIE



4-Stack Pie image

I found this in "Family Circle" and made it yesterday. Well....my honey couldnt stop eating it. It's a smash hit!

Provided by Sunny Shaine @sunnyme

Categories     Pies

Number Of Ingredients 9

1 box(es) (large box) instant chocolate pudding
3 cup(s) milk
1-1/2 cup(s) flour
1 stick(s) unsalted butter, softened
1/2 cup(s) chopped pecans
3 tablespoon(s) granulated sugar
1 package(s) (8 oz) cream cheese, softened
1 cup(s) confectioners' sugar
1-1/2 cup(s) frozen whipped topping (such as cool whip), thawed

Steps:

  • 1. Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 mins. or until thickened. Cover with plastic wrap; refrigerate. 2. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lighty browned. Remove to a wire rack and cool completely. 3. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.

FOUR-FLAVOR SHEET PAN PIE



Four-Flavor Sheet Pan Pie image

A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 to 18 servings

Number Of Ingredients 26

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves

Steps:

  • For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  • For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  • For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  • For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  • For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  • Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  • Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  • Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  • Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

PERFECT FOUR-LAYER DELIGHT



Perfect Four-Layer Delight image

My aunt has made this for holidays for as long as I can remember. My cousins and I will butt heads for the last piece. Good thing she usually makes two!

Provided by Hippie2MARS

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
3/4 cup butter
3/4 cup chopped pecans
2 (8 ounce) packages cream cheese
2 cups powdered sugar
1 teaspoon vanilla
3 cups Cool Whip, divided
3 (4 ounce) packages instant chocolate pudding mix
5 cups cold milk

Steps:

  • Cut the butter into the flour to form crumbs, then add the pecans
  • Press mixture into a greased 9x13 pan.
  • Bake at 375 degress for 15 minutes and set aside to cool.
  • On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
  • Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
  • Spread cream cheese mixture over cooled crust.
  • Mix the pudding mix with the milk for 2 minutes.
  • Pour over cream cheese layer.
  • Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
  • Garnish with additional chopped pecans and/or chocolate shavings, if desired.
  • Refrigerate at least 2 hours or overnight before serving.

FOUR STACK PIE RECIPE - (4.8/5)



Four stack pie Recipe - (4.8/5) image

Provided by á-39535

Number Of Ingredients 9

1 box (large box) instant chocolate pudding
3 c milk
1-1/2 c flour
1 stick unsalted butter, softened
1/2 c chopped pecans
3 Tbsp granulated sugar
1 pkg (8 oz) cream cheese, softened
1 c confectioners' sugar
1-1/2 c frozen whipped topping (such as cool whip), thawed

Steps:

  • Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 minutes. or until thickened. Cover with plastic wrap; refrigerate. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.

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