RUN FOR THE ROSES PIE
Make and share this Run for the Roses Pie recipe from Food.com.
Provided by Marla S
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs in large mixing bowl on high speed until foamy.
- Beat in flour,sugar and brown sugar and then butter.
- Stir in chocolate chips and nuts.
- Spoon into pie shell.
- Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 811.9, Fat 56, SaturatedFat 23.7, Cholesterol 123, Sodium 390.9, Carbohydrate 76.9, Fiber 4.6, Sugar 50.5, Protein 8.8
PREBAKED PIE CRUST
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine. Add butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate for at least 1 hour before using.
- On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
- Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes. Remove the parchment paper and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.
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