Surprise Pie Recipes

AUTUMN SURPRISE PIE

Steps:

• Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.

SURPRISE PIE

Steps:

• Preheat oven to 300 degrees.
• Beat egg whites until soft peaks form.
• Add baking powder. Beat a few seconds.
• Fold in alternately sugar, cracker crumbs and nuts.
• Add vanilla mixing gently.
• Pour into a buttered 8 or 9 inch pie plate.
• Place in oven and reduce temperature to 250 degrees.
• Bake 45 minutes.
• Cool and place in fridge to chill.
• Cover with Cool Whip and return to fridge for at least 2 hours before serving.

RHUBARB SURPRISE PIE

Steps:

• 1. Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
• 2. Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
• 3. Arrange the rhubarb in the unbaked pie crust.
• 4. Sprinkle the strawberry gelatin powder over the rhubarb.
• 5. In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
• 6. Sprinkle the crumb mixture over the top of the pie.
• 7. Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
• 8. I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
• 9. Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
• 10. Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
• 11. I refrigerate leftovers (uncovered) in the fridge.
• 12. *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.

PUMPKIN SURPRISE PIE

Steps:

• Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
• Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
• Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
• Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
• Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

BLUEBERRY SURPRISE PIE

Steps:

• 1. Beat together cream cheese and sugar until fluffy.
• 2. Gently fold the cool whip into the cream cheese mixture.
• 3. Slice bananas into the bottom of the cooled pie crusts.
• 4. Top with the cream cheese mixture.
• 5. Top each pie with half of the blueberry pie filling.
• 6. Chill well before serving.

PEACH SURPRISE PIE

Steps:

• Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
• Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.