Best European Holiday Pie Recipes

25 Best Christmas Pies image

Provided by insanelygood

Number Of Ingredients 25

Mincemeat Pie
Pumpkin Pie
Pecan Pie
Candy Cane Pie
Macadamia Coconut Tart
German Chocolate Pie
Treacle Tart
Eggnog Pie
Hazelnut Pie
Salted Caramel Pie
Coconut Macaroon Pie
Lemon Meringue Pie
Coffee Pie
Cranberry Pear Pie
Buckeye Pie
Turtle Pie
Snickerdoodle Pie
Best Black Forest Pie
Rum Raisin Apple Pie
Dutch Pear u0026amp; Nutmeg Pie
Rocky Road Pie
Plum Pie
Chocolate Brownie Pie
Cranberry Orange Custard Pie
Dulce de Leche Pie

Steps:

Nutrition Facts :

Holiday Apple Pie image

Provided by HeatherFeather

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 unbaked double crust pie crust (9")
2 tablespoons sweet unsalted butter
8 cups tart baking apples, peeled,cored,thinly sliced (such as Granny Smith)
2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon apple pie spice (such as Watkins brand Apple Pie Bake blend)
1/8 teaspoon salt
1 egg yolk
1 tablespoon water

Steps:

Preheat oven to 425 F.
Place bottom layer of pie pastry into a 9" pie plate and set aside.
Cut up butter into small pieces and set aside in a small dish at room temperature.
Combine apple slices with lemon juice, sugar, flour, apple pie seasoning, and salt, mixing gently to combine well, but without crushing the apple slices.
Pour filling into pie plate.
Sprinkle the butter pieces over the top evenly.
Top pie with top layer of the pie pastry, crimping and sealing edges decoratively.
Combine egg yolk and water and brush over entire surface of the pie with a pastry brush.
Cut a few slits in the top crust to allow venting of steam.
Set a foil lined cookie sheet on the bottom rack of your oven and set the pie on the center rack of your oven (the extra pan will help catch any drips).
Bake for 15 minutes at 425F.
Lower the oven temperature to 350 F and bake another 40-45 minutes, or until the crust is golden brown and the filling is starting to bubble.
Let cool before slicing as this will be boiling hot when fresh from the oven (you may serve pie warm or cold).
NOTE: I check the pie about halfway through the baking process and if the crust edges are getting too brown, I set a pie ring on top; If you don't have a pie ring, you can make one using foil.

Nutrition Facts : Calories 445.1, Fat 19.2, SaturatedFat 5.9, Cholesterol 28.2, Sodium 283.2, Carbohydrate 67, Fiber 3.9, Sugar 38.1, Protein 4

Pumpkin and Mincemeat Holiday Pie image

Provided by sweetcakes

Categories Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 1/2 cups canned mincemeat
1 unbaked 9-inch pie shell
1 (18 ounce) can pumpkin pie filling
1/4 cup orange juice
1 cup evaporated milk
1/2 teaspoon grated orange peel
whipped cream

Steps:

Spread mincemeat evenly in bottom of pastry shell.
Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
Pour over mincemeat in shell.
Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
Cool, serve garnished with whipped cream.

Nutrition Facts : Calories 397.5, Fat 10.3, SaturatedFat 3.4, Cholesterol 9.1, Sodium 307.3, Carbohydrate 72.8, Fiber 6.4, Sugar 29.8, Protein 4.6

European Holiday Pie image

Provided by Iceland

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

260 g all-purpose flour
1/2 teaspoon salt
1 key lime
190 g butter
50 ml white wine (Yellow Tail Cabernet Sauvignon)
50 g black beans
2 teaspoons butter
4 shallots, bulbs
250 g artichokes, canned
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 eggs
milk (2 dl)
30 g sun-dried tomatoes
30 g pecans, chopped
100 g gouda cheese, grinded

Steps:

Heat the oven at 180°C Pour the flour on you work space, add salt to it and work the butter into it.
Peel the lime and put into the dough.
Toss together and pour the white wine into it and work it until you have one round piece of dough. Put plastic foil over it and let it rest for 15 minutes in the refridgerator.
Flatten out and put into a round baking dish and trim the edge with your fingers or a folk.
Pour 50 grammes of black beans into it and bake for 15 minutes.
Heat the butter in a frying pan.
Add the shallott bulbs and cook over medium heat, stiring for 2 minutes. Add drained artichokes, salt and cayenne and simmer for another 2 minutes.
Beat the eggs, pour milk to it and add the cooled down artichokes-mixture.
Transfer to the prebaked pie shell.
Sprinkle with sun dried tomatoes, chopped pecans and grinded gouda cheese.
Bake at 180°C for 35 minutes.