Recipes on a Budget

"Affordable Recipes for All"

Pear-Cranberry Turnovers

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1-1/2 lbs ripe Bosc pears (about 3), peeled, quartered, cored, diced
1/2 cup dried cranberries
1/2 cup sugar
1 Tbsp cornstarch
1 tsp finely grated lemon peel
16 ea 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
1/2 cup (1 stick) unsalted butter, melted
Powdered sugar

Preheat oven to 375 degrees Fahrenheit.  Line 2 large rimmed baking sheets with parchment.  Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.

Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel.  Place 1 phyllo sheet on work surface.  Brush with some of melted butter.  Top with second sheet; brush with butter.  Fold phyllo in half lengthwise, forming 17-inch-long strip.  Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center.  Fold q corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling.  Brush top with butter after each fold until entire strip is folded, forming triangle.

Transfer turnover, seam side down, to 1 baking sheet.  Brush top with butter.  Repeat with remaining phyllo, butter, and pear mixture.  Place 4 turnovers on each sheet.

Bake turnovers until golden brown, about 35 minutes.  Transfer to plates.  Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

(makes 8)


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06/03/2011 Posted by | Pie | Leave a comment

Raspberry Meringue Pie

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1 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp cold butter
1 ea egg, beaten
2 tbsp milk
     
TOPPING:    
     
2 ea egg whites
1/2 cup sugar
2 cups unsweetened raspberries

 

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter.  Combine egg and milk; stir into flour mixture (dough will be sticky).  press into the bottom and up the sides of a greased 9-inch pie plate; set aside.

In a mixing bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form.  Fold in raspberries.  Spoon over the crust.  Bake at 250 degrees for 30-35 minutes or until browned.  Cool on a wire rack.  Refrigerate leftovers.

(6-8 servings)

 

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07/21/2010 Posted by | Pie | Leave a comment

Fluffy Pumpkin Cheesecake Pie

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1 ea Ready Crust Graham Cracker Pie Crust (6-oz)
12 oz cream cheese, softened
1/2 cup sugar
1-1/2 tsp pumpkin pie spice
1 cup 100% pure pumpkin
2 ea eggs

Mix cream cheese, sugar and pumpkin pie spice on medium speed.  Stir in pumpkin.  Add eggs and mix until blended.  Pour into crust.

Bake at 350 degrees for 40 minutes.  Cool.  Refrigerate for 3 hours or overnight.

(serves 8)

 

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07/13/2010 Posted by | Pie | Leave a comment