APPLE PIE

Ingredients

6 tablespoons unsalted butter

 1/4 cup white sugar

 1/2 cup brown sugar
 1 pinch salt

 1/4 teaspoon ground cinnamon

 1/4 cup water
 1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
 4 large red apples, cored and thinly sliced
 Add all ingredients to list

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and
water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
3. Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the
second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over
the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your
fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce
drizzle through the crust.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake
until the crust is golden brown, the caramel on the top crust is set, and the apple filling is
bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
 Easy Chocolate Tofu Pie

Ingredients

1 pound silken to ½ cup unsweetened cocoa powder

1 cup white sugar 1 (9 inch) prepared graham cracker crust

1 tablespoon vanilla extract ½ teaspoon cider vinegar

1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar,
vanilla and vinegar. Pour into prepared crust.

3. Bake in preheated oven for 25 minutes.

4. Refrigerate for 1 hour before serving.

 PINEAPPLE PIE

Ingredients
1 recipe pastry for a 9 inch double crust pie

3/4 cup white sugar

3 tablespoons cornstarch

1 (20 ounce) can crushed pineapple with juice

1 tablespoon lemon juice

2 tablespoons milk

1 tablespoon white sugar

Add all ingredients to list

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice.
Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal.
Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in
preheated oven and bake for 35 minutes. Serve chilled or at room temperature.
 MANGO PIE

Ingredients

Crust:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

10 tablespoons vegetable shortening, chilled

10 tablespoon ice water

Cooking spray

Filling:
2/3 cup packed brown sugar
3 tablespoons cornstarch
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
1 tablespoon chilled butter, cut into small pieces
Topping:
 1 1/2 teaspoons fat-free milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar

How to Make It

Step 1

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour
and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry
blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist.
Divide dough into two equal portions. Gently press each portion into a 4 -inch circle on a sheet of
plastic wrap; cover. Chill 30 minutes.

Step 2

Preheat oven to 425°.

Step 3

Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12 -
inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

Step 4

To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well
with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly
with 1 tablespoon butter.

Step 5

Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough
into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges
under; flute. Cut several slits in top of dough to allow steam to escape.

Step 6

To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar;
sprinkle evenly over dough. Place pie plate on a foil -lined baking sheet; bake at 425° for 20
minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or unt il pie is golden
brown. Cool completely on a wire rack.
 EGG PIE

center. Allow pie to cool to room temperature before slicing. Once pie has cooled
INGREDIENTS

Pie Dough:
 1 1/2 cups (198 g) all-purpose flour
 1/2 teaspoon fine sea salt
 1 teaspoon granulated sugar
 1/2 cup (4 oz/114g) unsalted butter, cut into tablespoons, cold
 2-3 Tablespoons ice water

Filling:
 6 large egg yolks
 3/4 cup sweetened condensed milk
 1 cup evaporated milk
 1/4 teaspoon vanilla extract
 2 large egg whites
 optional: 1/2 teaspoon calamansi juice or 1/2 teaspoon calamansi zest

INSTRUCTIONS

Pie Dough:
1. In a large bowl, combine flour, salt, and sugar. Cover and let chill in the fridge or freezer
until bowl is cold. (About 5 minutes)
2. Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles
coarse, pebbled sand. Add ice water and fold to combine. Dough will be shaggy.
3. Dump dough onto a lightly floured work surface and knead until mixture comes together.
Pat dough to a thickness of about 1/2-inch. Wrap in plastic wrap and let chill in the fridge
for at least 1 hour (overnight is best).
 4. Allow chilled dough to sit at room temperature for 5 minutes before rolling. Roll dough on
a lightly floured work surface to about 11-inch in diameter and about 1/8-inch in thickness.
Place pie plate upside down over the rolled dough to ensure it is the correct size.
5. Transfer dough to pie plate and firmly press into the bottom and sides of plate. Trim excess
dough leaving about 1/2-inch overhang all around. Fold overhang into the pie and decorate
the edges as desired. Let chill in the fridge for 5-10 minutes.
6. Preheat oven to 400oF. Line pie with parchment paper and fill with pie weights (i.e. dried
beans). Bake for 15 minutes. Remove pie weights and bake for another 3 minutes. Allow
pie crust to cool while you prepare filling.
Filling:
1. Lower oven temperature to 325oF. In a large bowl, whisk together egg yolks, condensed
milk, evaporated milk, salt, and vanilla (and optional calamansi) until smooth*. In a
separate bowl, whip egg whites to soft peaks. Gently fold egg whites into batter.
2. Pour batter into par-baked pie crust. Bake for 45-50 minutes until the surface is golden
brown in color and the custard just slightly jiggles in the, you can also store it in the fridge
to chill of easier and cleaner slicing.
 DIFFERENT
KINDS
OF PIES
SUBMITTED BY:
RICHELL LIMPIADO
AILEEN ESCLEO
GELLEAN BOCO
SUNSHINE CANDELA
GILBERT COMPAS
SUBMITTED TO:
MR. ARNEL PRESBITERO