Surprise Pie Dough Recipes

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AUTUMN SURPRISE PIE



Autumn Surprise Pie image

What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon baking powder
6 tablespoons cold butter, cubed
1/3 cup fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups sliced peeled apples
2 cups sliced peeled ripe pears
1/3 cup raisins
3/4 teaspoon rum extract
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

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.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN SURPRISE PIE



Pumpkin Surprise Pie image

Make and share this Pumpkin Surprise Pie recipe from Food.com.

Provided by Lissa_L

Categories     Pie

Time 1h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

1 (15 ounce) package ready-to-roll pie crusts or 1 (15 ounce) package homemade pie crusts, for double-crust pie
1 (8 ounce) package neufchatel cheese, at room temperature
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
1 cup pumpkin puree
3/4 cup evaporated milk
1/2 cup packed light brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with teaspoon water

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.

Nutrition Facts : Calories 338.4, Fat 19, SaturatedFat 7.8, Cholesterol 89.4, Sodium 398.8, Carbohydrate 35.3, Fiber 0.4, Sugar 16.2, Protein 6.7

PIE DOUGH



Pie Dough image

This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one double-crust or two single-crust 9 1/2-inch pies

Number Of Ingredients 6

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, cut into small pieces and chilled
2 1/2 tablespoons vegetable shortening or 2 tablespoons lard, cut into small pieces and chilled
5 tablespoons ice water
2 tablespoons granulated sugar

Steps:

  • Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together.
  • Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.

SURPRISE PIE DOUGH



Surprise Pie Dough image

Make and share this Surprise Pie Dough recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 20m

Yield 3 pie crusts

Number Of Ingredients 4

1/2 lb butter (surprise)
1/2 lb cream cheese (surprise)
2 teaspoons vanilla (surprise)
2 cups flour

Steps:

  • Cream together the butter, cream and cheese. If using a food processor, turn down to lowest setting.
  • Add flour and mix till incorporated; stop--do not mix any more.
  • Make 3 balls from the dough.
  • Wrap in plastic wrap.
  • Chill for an hour before using.
  • Uncooked dough may be frozen for up to 2 months.
  • Freeze in balls OR in pie tins.
  • Makes (3) 10-inch pies.
  • Bake at 450° for about 10 minutes.

Nutrition Facts : Calories 1117.8, Fat 88.5, SaturatedFat 55.6, Cholesterol 245.8, Sodium 661.5, Carbohydrate 66, Fiber 2.2, Sugar 0.8, Protein 15

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