GOLDEN TREASURE PIE
One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too. Preparation time includes cooling time for the pineapple layer.
Provided by GrandmaIsCooking
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Cook for 1 minute more.
- Remove from the heat and cool to room temperature.
- Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
- Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the milk.
- Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
- Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
- Cool on a wire rack and serve at room temperature.
Nutrition Facts : Calories 247.1, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.1, Sodium 291.3, Carbohydrate 44.7, Fiber 1, Sugar 35.9, Protein 6.5
GOLDEN APRICOT PIE
This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.-Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California From Best Of Country Pies
Provided by The Daycare Lady
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
- Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
- Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
Nutrition Facts : Calories 229.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 16.6, Carbohydrate 55.9, Fiber 3.3, Sugar 49, Protein 1.6
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