Martha Washington Pie Recipes

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WASHINGTON WALNUT PIE

With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.

Provided by Martha Stewart

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

Number Of Ingredients 9



Washington Walnut Pie image

Steps:

  • Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
  • Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
  • Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

All-purpose flour, for surface
1/2 recipe Pate Sucree for Walnut Pie
4 large eggs
1 cup sugar
1 cup corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 ounces walnuts, toasted and chopped (1 1/4 cups)
Whipped Cream, for serving

MARTHA WASHINGTON PIE

This was first introduced to my son by his girlfriend Elizabeth on their first dinner date. My son TJ made the Spaghetti dinner and Elizabeth made the pie. I had a piece of this pie the next day and it is wonderful. I hope you enjoy this as much as my son and I have.

Provided by litldarlin

Categories     Dessert

Time 2h20m

Yield 1 9 inch pie

Number Of Ingredients 9



Martha Washington Pie image

Steps:

  • Combine corn syrup, sugar and margarine in 2 quart saucepan.
  • Cook over low heat, stirring occasionally until mixture begins to bubble.
  • Remove from heat.
  • Add Cocoa Krispies; stir until well coated.
  • Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
  • Chill.
  • Place cream cheese in mixing bowl; beat until fluffy.
  • Gradually add sweetened condensed milk; mix thoroughly.
  • Stir in lemon juice and vanilla.
  • Pour into chilled pie crust.
  • Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
  • Return to refrigerator about 1 hour or until thoroughly chilled.
  • Cut into wedges to serve.

Nutrition Facts : Calories 4014.8, Fat 130.2, SaturatedFat 76.8, Cholesterol 388.2, Sodium 2275.6, Carbohydrate 667.4, Fiber 8.1, Sugar 299.4, Protein 59.7

1/4 cup corn syrup
1 tablespoon sugar
1 tablespoon margarine or 1 tablespoon butter
3 cups kelloggs COCOA KRISPIES® cereal
1 (8 ounce) package cream cheese, softened
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla flavoring
1 (32 ounce) can prepared cherry pie filling

MARTHA WASHINGTON PIE

encased in a crispy, pat-in-the-pan, chocolate crust, this no-bake cheesecake takes just minutes to prepare. This cherry pie filling spooned on top makes it look regal.

Provided by Patricia Dixon

Categories     Pies

Time 20m

Number Of Ingredients 9



Martha Washington Pie image

Steps:

  • 1. Combine corn syrup, sugar, and margarine in 2-quart sauce pan . Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat. Add Kellogg's Cocoa Krispies cereal;stir until well-coated. Press mixture evenly and firmly around the sides and in bottom of buttered 9-inch pie pan to form crust. Chill.
  • 2. Place cream cheese in mixing bowl; beat until fluffy. Gradually add sweetened condensed milk; mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour; Spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.

1/4 c corn syrup
2 Tbsp sugar
1 Tbsp margarine or butter
3 c cocoa rice krispes
1 pkg (8 oz) cream cheese softened
1 can(s) ( 15 oz) sweetened condensed milk
1/3 c lemon juice
1 tsp vanilla
1 can(s) ( 1 lb. 5 oz.) prepared cherry pie filling

MARTHA WASHINGTON PIE

..

Provided by Kathleen Riemer

Categories     Pies

Number Of Ingredients 9



Martha Washington Pie image

Steps:

  • 1. Combine corn syrup, sugar, and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat. Add Kellogg's Rice Krispies® cereal. Stir until well coated. Press mixture evenly and firmly around sides and in bottom of buttered 9-inch pie pan to form crust. Chill. Place cream cheese in mixing bowl; beat until fluffy. Gradually add sweetened condensed milk; mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.

1/4 cup corn syrup
2 tablespoons sugar
1 tablespoon butter
3 cups cocoa rice krispies® cereal
1 (8-ounce) package cream cheese softened
1 (15-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 (1 pound 5-ounce) can cherry pie filling

MARTHA WASHINGTON PIE

This 'cake-pie' contains golden raisins and walnuts topped with a light icing.

Provided by Allrecipes Member

Categories     Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 14



Martha Washington Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Filling: Mix butter, sugar, eggs, vanilla, cocoa and baking powder together until smooth; alternately mix in the milk and flour. Stir in raisins and walnuts.
  • Pour mixture into pastry shells and bake at 375 degrees F (190 degrees C) for 60 to 70 minutes. Do not underbake.
  • To Make Icing: Combine confectioners' sugar and vanilla. Gradually stir in milk until desired consistency is reached.
  • Spread icing on pie once its out of the oven and still warm.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 63.1 g, Cholesterol 55.3 mg, Fat 25 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 261.6 mg, Sugar 38.2 g

1 cup butter, softened
2 cups white sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 cup milk
2 cups all-purpose flour
¾ cup golden raisins
1 cup chopped walnuts
2 (9 inch) unbaked pie crusts
1 cup confectioners' sugar
½ teaspoon vanilla extract
4 tablespoons milk

ONE-POT TURKEY SKILLET PIE

This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

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

Time 50m

Number Of Ingredients 15



One-Pot Turkey Skillet Pie image

Steps:

  • Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
  • In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
  • Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Coarse salt and freshly ground pepper
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 medium white onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced
1 1/2 pounds ground turkey, preferably dark meat
2 tablespoons tomato paste
1 tablespoon chili powder
1 can (14.5 ounces) diced tomatoes
3 tablespoons unsalted butter
1/3 cup buttermilk
1 1/2 cups grated cheddar cheese (6 ounces)

MARTHA WASHINGTON PIE

Number Of Ingredients 9



Martha Washington Pie image

Steps:

  • 1. Combine corn syrup, sugar, and margarine in 2-quart saucepan. Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat. Add KELLOGG'S COCOA KRISPIES cereal stir until well-coated. Press mixture evenly and firmly around sides and in bottom of buttered 9-inch pie pan to form crust. Chill.2. Place cream cheese in mixing bowl beat until fluffy. Gradually add sweetened condensed milk mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.

Nutrition Facts : Nutritional Facts Serves

1/4 cup corn syrup
2 tablespoons sugar
1 tablespoon margarine or butter
3 cups Cocoa Rice Krispies®
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21-ounce) can prepared cherry pie filling

APPLE PIE

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Provided by Martha Stewart

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

Time 6h

Number Of Ingredients 8



Apple Pie image

Steps:

  • Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  • Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  • Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  • With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  • To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  • With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

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