sugar, and salt until combined.

Add the butter and

pulse until it resembles yellow corn meal mixed with
bean size bits of butter, about 10 times. Add the egg
and pulse 1 to 2 times; don't let the dough form into a
ball in the machine. (If the dough is very dry add up
to a tablespoon more of cold water.) Remove the
bowl from the machine, remove the blade, and bring
the dough together by hand.

3. Form the dough into a disk, wrap in plastic wrap and

refrigerate until thoroughly chilled, at least 1 hour.

APPLE PIE RECIPE 4. Make the filling. Put the lemon juice in a medium
bowl. Peel, halve, and core the apples. Cut each half
into 4 wedges. Toss the apple with the lemon juice.
Level: Intermediate Add the sugar and toss to combine evenly.
Total: 3 hr 30 min
Prep: 1 hr 30 min 5. In a large skillet, melt the butter over medium-high
Cook: 2 hr heat. Add the apples, and cook, stirring, until the
Yield: 6 to 8 servings sugar dissolves and the mixture begins to simmer,
about 2 minutes. Cover, reduce heat to medium-low,
INGREDIENTS: and cook until the apples soften and release most of
their juices, about 7 minutes.

Dough:
6. Strain the apples in a colander over a medium bowl to
 2 1/2 cups all-purpose flour catch all the juice. Shake the colander to get as much
 4 teaspoons sugar liquid as possible. Return the juices to the skillet, and
 1/4 teaspoon fine salt simmer over medium heat until thickened and lightly
 14 tablespoons cold butter, diced caramelized, about 10 minutes.
 1 large egg, lightly beaten with 2 tablespoons
cold water 7. In a medium bowl, toss the apples with the reduced
juice and spices. Set aside to cool completely. (This
filling can be made up to 2 days ahead and
Filling:
refrigerated or frozen for up to 6 months.)
 2 tablespoons freshly squeezed lemon juice
 3 pounds baking apples like Golden Delicious,
8. Cut the dough in half. On a lightly floured surface,
Cortland, or Mutsu roll each half of dough into a disc about 11 to 12
 2/3 cup sugar, plus more for sprinkling on the inches wide. Layer the dough between pieces of
pie parchment or wax paper on a baking sheet, and
 1/4 cup unsalted butter refrigerate for at least 10 minutes.
 1/4 teaspoon ground cinnamon
 Generous pinch of ground nutmeg 9. Place a rack in the lower third of the oven and
preheat the oven to 375 degrees F.
 1 large egg, lightly beaten

Directions 10. Line the bottom of a 9-inch pie pan with one of the
1. Make the dough by hand. In a medium bowl, whisk discs of dough, and trim it so it lays about 1/2 inch
together the flour, sugar, and salt. Using your fingers, beyond the edge of the pan. Put the apple filling in
work the butter into the dry ingredients until it the pan and mound it slightly in the center. Brush the
resembles yellow corn meal mixed with bean sized top edges of the dough with the egg. Place the second
bits of butter. (If the flour/butter mixture gets warm, disc of dough over the top. Fold the top layer of
refrigerate it for 10 minutes before proceeding.) Add dough under the edge of the bottom layer and press
the egg and stir the dough together with a fork or by the edges together to form a seal. Flute the edge as
hand in the bowl. If the dough is dry, sprinkle up to a desired. Brush the surface of the dough with egg and
tablespoon more of cold water over the mixture. then sprinkle with sugar. Pierce the top of the dough
in several places to allow steam to escape while
baking. Refrigerate for at least 15 minutes.
2. Make the dough in a food processor. With the
machine fitted with the metal blade, pulse the flour,
11. Bake the pie on a baking sheet until the crust is
golden, about 50 minutes. Cool on a rack before
 serving. The pie keeps well at room temperature
(covered) for 24 hours, or refrigerated for up to 4
days.

CHOCOLATE PEANUT BUTTER PIE

Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings

Ingredients
Crust:
 25 whole chocolate sandwich cookies, such as Oreos
 4 tablespoons butter, melted

Filling:

 1 cup creamy peanut butter

 One 8-ounce package cream cheese, softened
 1 1/4 cups powdered sugar
 One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions
1. For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the
melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7
minutes. Remove from the oven and allow to cool completely.
2. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and
beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as
needed.

3. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before
serving.
 BANANA CREAM PIE 2. Combine MAYA Complete Hotcake
Mix with cocoa powder. Add water,
one tablespoon at a time, enough to
form a ball of dough. Roll out to 9-inch pie
plate.

(Note: Making a pie crust for the first

time can be a challenge. Woth practice,
you should get the hang of it. I
demonstrated the one pie crust in a
past entry. Here is another guide Making
the Perfect Pie Crust)

3. Bake until golden brown. Cool.

4. Prepare filling. Combine sugar and

cornstarch. Gradually stir in evaporated
Pastry or Pie Crust: milk. Cook over double broiler stirring
1 pack MAYA Complete “Quick n’ constantly until mixture thickens.
Remove from heat.
Easy” Hotcake Mix 200g
1 tablespoon cocoa powder
5. Gradually stir half of the mixture into
4 tablespoons water the beaten egg yolk. Put back in
saucepan and blend. Cook until mixture
Filling: coats spoon. Blend in butter and vanilla.
1/4 cup sugar Cool.
3 tablespoons Cornstarch
1 1/2 cups evaporated milk 6, In a bowl, whip half of the cream with
1 piece egg yolk, slightly beaten powdered sugar until stiff. Chill.
1 tablespoon butter
1/2 teaspoon vanilla 7. In a saucepan, caramelize sugar in low
heat then add butter and remaining all
3 pieces ripe banana (lacatan), sliced
purpose cream.
into rounds
To assemble:
Caramel Fudge:
1 cup whipping cream 1. Layer half of banana into pie plate –
2 tablespoons powdered sugar pour the filling.
3/4 cup sugar
1/2 cup softened butter 2. Arrange remaining half of banana and
cover and drizzle caramel fudge.
Procedure:
3. Decorate with whipped cream if
1. Preheat oven at 400°F/ 205°C. desired.
Yield: 8-10 servings  1 3/4 cups evaporated milk

 3 pieces raw eggs

 1 piece egg white separated from the

yolk

 1 teaspoon vanilla extract

 1 cup granulated sugar

Instructions

1. Create the crust by combining the

flour, sugar, and salt then mix well.

2. Add the butter in the middle and mix

using a pastry mixer.

3. Gradually pour the cold water while

mixing the ingredients. Continue mixing
until all the ingredients are well
EGG PIE incorporated.

4. Gather the dough and mold it into a ball-

shaped figure.
Prep Time 10 minutes
5. Refrigerate the dough for at least 30
Cook Time 40 minutes
minutes to harden the butter.
Total Time 50 minutes
Servings 6 6. Sprinkle flour on a clean flat surface and
flatten the refrigerated dough using a
Ingredients rolling pin. The flattened dough should be
wide enough to cover a 9 inch circular
 >>Pie Crust baking pan.

 2 1/2 cups all-purpose flour 7. Arrange the flattened dough on top of the
baking pan and cut the extra edge using a
 1 teaspoon salt pair of scissors. Refrigerate while doing
the filling.
 1 cup unsalted butter chilled and cut
8. Start making the filling by scalding the
into cubes
evaporated milk. This is done by heating it
in the microwave oven for 2 minutes.
 1/4 to 1/2 cup cold water
9. In a large mixing bowl, combine the 3 raw
 2 tablespoon granulated sugar
eggs and the separated egg yolk then
whisk.
 >>Filling
 10. Gradually add the granulated sugar while  2 large eggs
whisking. Put-in the vanilla extract then  1 large egg yolk
whisk until every ingredient is properly  1/2 cup packed dark brown sugar
distributed.  1/3 cup white sugar
 1/2 teaspoon salt
11. Pour-in the scalded milk then mix  2 teaspoons cinnamon
thoroughly. Beat the separated egg white  1 teaspoon ground ginger
 1/4 teaspoon ground nutmeg
using an electric mixer until it forms soft
 1/4 teaspoon ground cloves
peaks.
 1/8 teaspoon cardamom
 1/2 teaspoon finely grated lemon zest
12. Fold the processed egg white in the milk-
 2 cups homemade pumpkin purée or 1 (15-
eggs-sugar mixture. ounce can) pumpkin purée
 1 1/2 cups heavy cream or 1 (12-ounce) can
13. Preheat oven to 350 degrees Fahrenheit. evaporated milk
 1 homemade pie crust (see pâte brisée recipe or
14. Pour the filling mixture on the refrigerated our no-fail flaky pie crust recipe), or 2 frozen
pie crust. premade pie shells

15. Bake for 15 minutes at 350 degrees 1. Prepare the crust(s):

Fahrenheit then lower the heat to 325
degrees Fahrenheit and continue baking If using a homemade crust, line a deep-dish pie
pan and freeze for at least 30 minutes (1 or 2
for 30 to 40 minutes.
hours is even better). If using store-bought
frozen crusts, simply unwrap them just before
16. Remove the egg pie from the oven and let using. You’ll need 2.
cool.

17. Serve for dessert. Share and enjoy!

2. Preheat the oven:
PUMPKIN PIE
Preheat your oven to 425°F. Position a rack in
the bottom 1/3 of the oven.

3. Make the filling:

Beat the eggs in a large bowl. Mix in the

brown sugar, white sugar, salt, cinnamon,
ground ginger, nutmeg, ground cloves,
cardamom, and lemon zest.

Mix in the pumpkin purée. Stir in the cream.

Beat together until everything is well mixed.
The mixture will be runny but will set up in the
oven.

Fill the pie shell and bake:

Prep Time: 10 mins
Cook Time: 50 mins Pour the filling into 1 chilled homemade deep-dish pie
Total Time: 1 hrs crust or 2 premade frozen pie shells. Bake in the oven
Servings: 8 at a high temperature of 425°F for 15 minutes.
Yield: 1 9-inch pie
After 15 minutes, lower the temperature to 350°F. The
Ingredients pie is done when a knife tip inserted in the center
comes out wet but relatively clean. The center should  Your favorite pie crust or pie dough recipe for 2
be just barely jiggly. For 1 deep-dish pie, this will take crust pie
50 to 60 minutes more. For 2 shallow pies, bake for 35  1 1/2 tablespoons butter, to dot
to 45 minutes more.  1 tablespoon granulated sugar, to sprinkle

Note that the pumpkin pie will come out of the oven all DIRECTIONS:
puffed up (from the leavening of the eggs), and will
deflate as it cools.
1. Place cherries in medium saucepan and
place over heat. Cover. After the cherries
Cool the pie on a rack, then serve:
lose considerable juice, which may take a
Cool the pumpkin pie on a wire rack for 2 hours.
few minutes, remove from heat. In a small
bowl, mix the sugar and cornstarch together.
Serve with whipped cream. Pour this mixture into the hot cherries and
mix well. Add the almond extract, if desired,
You can leave cooled pumpkin pie on the counter for and mix. Return the mixture to the stove and
up to 4 hours, then wrap it tightly and move it to the cook over low heat until thickened, stirring
fridge for up to 3 days. If possible, let it come to room frequently. Remove from the heat and let
temperature before serving. cool. If the filling is too thick, add a little
water, too thin, add a little more cornstarch.
For longer storage, tightly wrap individual slices or a
whole, cooled pie and freeze for up to 1 month.
Defrost overnight in the fridge and let come to room
temperature before serving.
2. Preheat the oven to 375 degrees F.

CHERRY PIE 3. Use your favorite pie dough recipe. Prepare

your crust. Divide in half. Roll out each
piece large enough to fit into an 8 to 9-inch
pan. Pour cooled cherry mixture into the
crust. Dot with butter. Moisten edge of
bottom crust. Place top crust on and flute the
edge of the pie. Make a slit in the middle of
the crust for steam to escape. Sprinkle with
sugar.

4. Bake for about 50 minutes. Remove from

the oven and place on a rack to cool.

Level: Intermediate
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 1 (8-inch) pie

Ingredients

 4 cups fresh or frozen tart cherries

 1 to 1 1/2 cups granulated sugar
 4 tablespoons cornstarch
 1/8 tablespoon almond extract (optional)
 1- 20 oz can crushed Pineapple
450 grams Granulated sugar
4 tbsp stick butter
150 ml condensed milk
16 oz cornstarch
500 ml water
1 tsp Yellow food color

Procedure

1) Take 1 tbsp of sugar and sprinkle it to the

warm milk, then add in the yeast whisk, and set
it aside until its foamy.

2) Combine flour, sugar and salt.

3) Combine the milk and the flour mixture, and

add in the egg. Mix the dough until smooth and
elastic ( I had my bread machine knead my
dough, so while my bread machine is mixing
my dough I prepared my filling). But if you don't
have bread machine just finish knead you
dough then, cook the filling).

4) In a large wok, combine 400 ml water,

pineapple, sugar, condensed milk, butter and
food coloring. Stir and bring it to a boil over
PINEAPPLE PIE medium high heat.

5) While waiting for the mixture to boil, combine

500ml water, and cornstarch whisk it with wire
whisk.

6) Once the pineapple mixture is boiling add in

the cornstarch mixture and stirring constantly
until the mixture it thicken like a paste. Then
turn off the heat and continue to stir for
additional 5 minutes.

7) Sprinkle some flour into your work surface.

INGREDIENTS
Roll the dough into 22 inches long and 16.5
*For The Dough/skin* inches wide. Sprinkle a flour on your baking
panned cover the pan with the roll out dough
5-1/2 cups Flour (my pie was a little bit thick if you want your to
1/3 cups Granulated sugar be thin you can use bigger baking pan).
1 tsp Yeast
1 egg 8) Add in the filling to the prepared baking pan
1/2 tsp Salt level it, and cover the top with the dough. Cut
2 cups Warm Milk ( I used whole milk) the edges and pinch all sides. Take 1tbsp of
milk and add 1 drop of food color with until this
*For The Pineapple Filling*
two is well combine. Brush the top of the pie
400 Ml Water
with it. Take a fork and poke some holes on the
top of the pie.

9) Bake this in a preheated oven 350F for 30-

35 minutes. After baking let it cool down for 30
minutes before cutting it into a triangle shape.

BLUEBERRY PIE

Prep Time: 25 mins

Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Servings: 8
Yield: 1 pie

Ingredients
 ¾ cup white sugar

 3 tablespoons cornstarch

 ½ teaspoon ground cinnamon

 ¼ teaspoon salt

 4 cups fresh blueberries

  1 (14.1 ounce) package double-crust pie pastry, thawed

 1 tablespoon butter

Directions
1. Set an oven rack to the lowest position and preheat the oven to 375
degrees F (190 degrees C).

2. Mix sugar, cornstarch, cinnamon, and salt together in a bowl;

sprinkle over blueberries.

3. Line a pie dish with one pie crust. Pour berry mixture into the crust
and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide
strips. Use the strips to weave a lattice top. Crimp and flute the
edges.

4. Bake pie on the lowest oven rack until filling is bubbling and crust
is golden brown, about 50 minutes.

BUKO PIE Total Time 1 hour 5 minutes

Servings 6

Ingredients
 2 cups all-purpose flour
 1/3 cup butter
 1 teaspoon salt
 1/3 cup vegetable shortening
 6 to 8 tablespoons cold water
 2 cups young coconut meat
 3/4 cup granulated white sugar
 1/2 cup cornstarch diluted in 1/2 cup
young coconut water
 1/2 cup evaporated milk

Course Dessert Instructions

Cuisine Filipino
1. Create the crust. Combine flour and
Prep Time 10 minutes
salt then mix using a balloon whisk.
Cook Time 55 minutes
Add butter and shortening then mix
 using a pastry mixer. Gradually add thoroughly while cooking. Cook until
cold water a tablespoon at a time the texture thickens.
while mixing the ingredients. When
everything is completely mixed, gather 6. Turn-off the heat and allow the
the mixture and divide into two equal mixture to cool down.
parts. In a flat surface flatten each of
the dough and roll using a rolling pin 7. Preheat oven to 375 degrees
until wide enough to fit an eight or Fahrenheit.
nine inch cake pan. Note: Sprinkle
flour over the flat surface to prevent 8. Arrange the cooked filling in the cake
the dough from sticking or use a pan.
silicon mat. Arrange the first dough
9. Put the second crust over the filling
over the cake pan. This will be the
and seal the sides.
base. Set the second flattened dough
aside. This will be needed after
10. Create holes on the secondary crust
arranging the filling in the cake pan.
using a fork. This will serve as exhaust
vents that will prevent the crust from
2. Make the filling by heating a saucepan
deforming.
and pour-in the milk. Let boil.
11. Bake for 45 to 55 minutes or until the
3. Add the granulated white sugar and
color turns golden brown. Note:
stir.
Baking time may vary; make sure to
4. Put-in the young coconut meat and check the color of the crust to
cook for 3 minutes. determine if baking is complete.

5. Pour-in the cornstarch diluted in 12. Let cool and serve. Share and enjoy!
young coconut water and stir

SWEET POTATO PIE

Prep Time: 15 mins
Cook Time: 1 hrs 40 mins
Total Time: 1 hrs 55 mins
Servings: 8
Yield: 1 9-inch pie

Ingredients

 1 (1 pound) sweet potato, with skin

 ½ cup butter, softened

 1 cup white sugar

 ½ cup milk

 2 large eggs

 ½ teaspoon ground nutmeg

 ½ teaspoon ground cinnamon

 1 teaspoon vanilla extract

 1 (9 inch) unbaked pie crust

Directions

1. Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork,
40 to 50 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. Remove sweet potato from the pot and run under cold water. Remove and discard skin.

4. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well
combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust.

5. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.

6. Remove from the oven and let cool before serving.