There's more than one way to get that homemade taste!

Pie Baking Tips and Recipes

by Jill Cooper


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Sweetly Frugal

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If you love baking from scratch and have the time to do so, then go for it, but don't feel guilty if you can't. There are many ways to get that homemade taste without as much work. For example, let's say that your family loves pumpkin pie, but every year you notice that they only eat the filling and leave most of the crust. Then this year, don't put your pumpkin pie filling in a crust. Just pour it into a well-greased baking dish or pan to bake. This will save you time and calories.

If your family loves apple pie but you don't have time for a crust, then make an apple crisp instead.

The same thing goes for homemade cinnamon rolls. Use frozen dough. Most people can't tell the difference. I've told this story before, but it is a perfect example of what I mean. My grandmother-in-law made the best "homemade" noodles that everyone fought over and raved about at each family get-together. No one made noodles like grandma's. One day I decided to ask grandma what her secret was and she took me to her freezer and laughingly pulled out a bag of frozen egg noodles. Everyone assumed that she had made them from scratch because she had in years past.

Make your life easy and take shortcuts when you can. It is much less expensive to use convenience foods sometimes than to go out to eat.

Here are some more pie baking tips for you bakers and non-bakers alike:

  • For something different, try serving your apple pie with butter pecan ice cream instead of the usual vanilla and/or top it with a little caramel ice cream topping.

  • Replace 1/4 of the white sugar in your apple pie recipe with brown sugar and/or replace your regular spices with pumpkin pie spice.

  • You can give canned apple pie filling more of a homemade flavor by adding apple pie or pumpkin pie spice to it.

  • Lime juice works much better than lemon to prevent fruits like apples from turning brown.

  • When making fruit pies, microwave the filling for five to seven minutes before pouring it into the crust. This prevents the crust from becoming overly brown before the filling is completely cooked. In the case of an apple pie, you no longer have to worry about partially cooked apples.

  • When making pumpkin pie, before you pour in the filling, bake the crust for two to three minutes just until it starts puffing a little on the bottom. Watch it carefully because it only takes a minute and you don't want to totally cook it. This really helps prevent those sometimes very soggy pie crusts.

  • If you like cheese with your apple pie, mix 1 cup of grated cheddar cheese into your pie crust and then layer the apple filling with another cup of grated cheese.

  • If your pies are too runny, add 1 Tbsp. of tapioca to your filling.

  • When making pecan pie, melt the butter in a saucepan until it turns golden brown. Watch it so it doesn't burn. This adds the most wonderful caramel like flavor to your pie.

  • When making a graham cracker crust, add a little cinnamon to the mix.

  • When you need to make a graham cracker crust, crush enough crumbs to fill a large container or coffee can. The next time you make a crust, you can just scoop out the amount you need.

The Best Pie Crust

3 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/4 cups shortening, cold
1 egg, cold
1 Tbsp. vinegar, cold
5 Tbsp. water cold
sugar

Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender or two knives. Add egg, vinegar and 3 tablespoons water. Mix lightly. If dough is too dry, add more water. Mix with hands. Don't over mix. Mix just until the dough sticks together. Divide into thirds. Roll out to make 3 pies crusts. When using the crust for the top of the pie, sprinkle sugar on top. Crust can be frozen in balls and then defrosted and rolled out when ready to use. Makes 3 crusts.

Graham Cracker Crust

2 cups graham cracker crumbs
3 Tbsp. sugar
1 stick margarine, melted

Mix all ingredients together and press into a 9-inch pie plate. Bake at 350 degrees for 10 minutes. Cool and fill with favorite pudding filling. Makes 1 crust.

Pecan Pie

1 stick butter
1 cup light corn syrup
1 cup sugar
3 large eggs
1/2 tsp. lemon juice
1 tsp. vanilla
dash of salt
1 1/4 cups pecans, chopped

Brown butter in a pan until golden brown. Do not burn. Cool. Add other ingredients in order given in a separate bowl. Mix well. Blend in cooled butter well. Pour into pie crust. Bake 10 minutes at 425 degrees and then 40 minutes at 325 degrees.

Pumpkin Pie Spice

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves

Mix ingredients well. Makes 1 teaspoon. Use in any recipe calling for pumpkin pie spice.


Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips and recipes, visit LivingOnADime.com

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