Best Humble Pie Recipes

HUMBLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, core and dice apples.
• Mix with the cranberries and brown sugar.
• Place into pie shell.
• Place the walnuts in a processor and pulse for 5 seconds.
• Add the remaining ingredients and pulse until blended but still crumbly. (You can also chop the nuts by hand with the back of a large spoon and blend them with the rest of the ingredients.).
• Spoon topping over the pie and bake for 20 minutes at 425 degrees, then turn oven down to 350 degrees and bake for 30 minutes more.
• Cover top with foil to prevent from darkening to much.

HUMBLE STRAWBERRY RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
• Prepare pie crust and place in a 9-inch pie plate.
• Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
• Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
• Spoon filling into pie shell and sprinkle evenly with topping.
• Place pie on lined baking sheet and bake 15 minutes.
• Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
• Let cool on a wire rack for at least 20 minutes before serving.
• Optional: you can top each slice with vanilla ice cream before serving.

RITZ HUMBLE PIE WITH PEANUT BUTTER MOUSSE, CREATED BY SERENDIPITY 3

Steps:

• Heat oven to 300 degrees F.
• To make the crust, pulse 44 of the RITZ Crackers in a food processor to make about 1 1/2 cups crumbs. In a medium bowl, blend together the crumbs, cocoa, and sugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 6 to 8 minutes, then cool completely on rack.
• To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with mixer until smooth. Stir in the peanuts. Carefully fold a total of 1 1/2 cups whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
• Spread the filling into the cooled crust. Top with remaining whipped cream. Coarsely crush remaining 4 crackers and sprinkle over the top. Chill completely, at least 2 hours or overnight. Store covered in refrigerator.

HUMBLE BLUEBERRY CRUMBLE PIE

Steps:

• Preheat oven to 375°.
• Place blueberries in crust; set aside.
• Combine brown sugar, flour, vanilla, zest, and sour cream; spread over blueberries.
• Combine breadcrumbs, granulated sugar, and butter; sprinkle over sour cream mixture.
• Bake at 375° for 40 minutes or until set and crumbs are lightly browned.
• Cool 1 hour on a wire rack.

HUMBLE PIE

Steps:

• Pam spray 12x12x2 glass baking dish (or equivalent). Press ground beef onto bottom, forming bottom "crust". Salt and Pepper to taste. Cover with tater tots - fill in to leave no gaps. Spread cream of mushroom soup over the top so all is well covered. Cover dish with lid or foil. Bake in preheated 375 degree oven for 50 minutes. Remove from oven, and remove lid/foil. Spread cheese evenly over the dish and return to oven, uncovered for 10 minutes, or until cheese thoroughly melted. Let set 5 minutes to rest, then cut into serving section - serve with large spoon.
• I have played with the recipe over the years, adding mushrooms (delicious), french sliced green beans (delicious), chopped broccoli & cauliflower (delicious). I did try creamed corn, and while tastey, didn't really do much to change the recipe, except add calories. However, Mexicorn does give it a new twist.

HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS

Steps:

• Preheat oven to 350°F.
• Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
• Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
• Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
• Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.