Best Adobe Pie Recipes

PINK ADOBE FRENCH APPLE PIE

Steps:

• Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
• In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
• Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
• Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.

PINK ADOBE APPLE PIE

Steps:

• Preheat oven to 400° (you'll reduce to 350°F.).
• Mix flour, shortening, and salt together, until dough resembles course meal.
• Add water a little at a time until dough sticks together.
• Divide dough in half and roll out and line the bottom of a nine inch pie plate.
• Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
• Spread 1/2 cup sugar and raisins over apples.
• Mix brown sugar with flour and spread over whole mixture.
• Sprinkle with nuts and dot with melted butter.
• Sprinkle with 1/4 cup water.
• Roll out remaining dough and seal edges and flute.
• Brush with milk.
• Bake at 400° F.
• for 10 minutes, then reduce to 350° F.
• and bake for 30 more minutes.
• May cover edges with foil if they brown too quickly.
• While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
• Remove from heat and mix in sugr and brandy, may add more water if too thick.
• Serve sauce over pie.

FROZEN ADOBE PIE

Steps:

• Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread.
• Spread coffee ice cream over crust and drizzle with half of the fudge sauce.
• Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread.
• Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired.
• Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn.
• Serve with chocolate curls for garnish.

ADOBE PIE

Steps:

• Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
• Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
• Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.

ADOBE PIE

Steps:

• 1. In medium bowl stir together chocolate cookie crumbs, sugar and melted butter til mixture is damp and crumbly. Pat this crust mixture evenly onto the bottom and up the sides of a 9 inch pie pan, using it all. Freeze the crust for 1 hour. Spread butter pecan ice cream in pie crust in even layer 1 inch thick. Spread 3 Tbsp. of the Kahlua Chocolate sauce over the ice cream and return pie to freezer til the ice cream is firm. Spread coffee ice cream over pie, mounding it slightly in center. Return pie to freezer. When ice cream is solid wrap it well in plastic wrap. The pie can be kept in freezer for up to 1 week. Soften pie slightly in refrigerator. Whip cream to soft peaks and flavor it with Kahlua. Warm remaining Kahlua chocolate sauce. With a thin sharp knife dipped in hot water, and wiped dry before each cut, slice pie into 6 to 8 wedges. Transfer each wedge to a dessert plate, spoon about 1/3 cup chocolate sauce beside and over each and garnish each with a dollop of whipped cream. Serve at once. Makes 1 nine inch pie.
• 2. Kahlua Chocolate Sauce: 1 ½ sticks unsalted butter, 6 oz 6 oz. semisweet chocolate chipped ¾ cup plus 2 Tbsp. sugar ¾ cup lightly packed Dutch process cocoa powder 1 ½ tsp. powdered instant espresso ½ cup corn syrup ¾ cup whipping cream ½ cup Kahlua 1 tsp. vanilla extract In medium pan, over low heat, melt butter and chocolate together, stirring occasionally til smooth. Whisk in sugar. Sift in cocoa powder, w2hisking as you do. Add the espresso and corn syrup. Slowly whisk in cream and Kahlua. Bring just to a boil. Stir often. Lower heat and simmer for 5 minutes, stirring once or twice and scraping down sides of pan with rubber spatula. Remove sauce from heat. Stir in vanilla extract and transfer sauce at once to a heatproof container with al id. Cool completely, cover and store in refrigerator. The sauce should sit at least 24 hours to mellow the flavor and texture. To serve, remove desired amount form container land warm it in double boiler or in a microwave oven, stirring til hot. Makes 1 quart This intense and elegant coffee chocolate sauce keeps for weeks in re4frigerator and reheats perfectly in a microwave oven. It's wonderful on ice cream and as a dip for strawberries and is indispensable drizzled around and over the above pie.