Best Surprize Pie For Dinner Recipes

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AUTUMN SURPRISE PIE



Autumn Surprise Pie image

What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon baking powder
6 tablespoons cold butter, cubed
1/3 cup fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups sliced peeled apples
2 cups sliced peeled ripe pears
1/3 cup raisins
3/4 teaspoon rum extract
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

Steps:

  • Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

SURPRISE PIE



Surprise Pie image

A crustless nut pie covered in cool whip. A family favorite made from pantry ingredients. Time does not include chilling for 2 hours after baking. Makes a thin pie which can easily be double for decadence.

Provided by Tiny kitchen

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

3 egg whites, room temperature
1/2 teaspoon baking powder
1 cup sugar
20 Ritz crackers, crushed (round butter flavored crackers)
1/2 cup walnuts, chopped
1 teaspoon vanilla
8 ounces Cool Whip

Steps:

  • Preheat oven to 300 degrees.
  • Beat egg whites until soft peaks form.
  • Add baking powder. Beat a few seconds.
  • Fold in alternately sugar, cracker crumbs and nuts.
  • Add vanilla mixing gently.
  • Pour into a buttered 8 or 9 inch pie plate.
  • Place in oven and reduce temperature to 250 degrees.
  • Bake 45 minutes.
  • Cool and place in fridge to chill.
  • Cover with Cool Whip and return to fridge for at least 2 hours before serving.

Nutrition Facts : Calories 376.2, Fat 18.4, SaturatedFat 9.2, Sodium 150.1, Carbohydrate 50.5, Fiber 0.9, Sugar 43.3, Protein 4.5

PUMPKIN SURPRISE PIE



Pumpkin Surprise Pie image

Make and share this Pumpkin Surprise Pie recipe from Food.com.

Provided by Lissa_L

Categories     Pie

Time 1h20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

1 (15 ounce) package ready-to-roll pie crusts or 1 (15 ounce) package homemade pie crusts, for double-crust pie
1 (8 ounce) package neufchatel cheese, at room temperature
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg
1 cup pumpkin puree
3/4 cup evaporated milk
1/2 cup packed light brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with teaspoon water

Steps:

  • Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
  • Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
  • Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
  • Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
  • Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

Nutrition Facts : Calories 338.4, Fat 19, SaturatedFat 7.8, Cholesterol 89.4, Sodium 398.8, Carbohydrate 35.3, Fiber 0.4, Sugar 16.2, Protein 6.7

PEACH SURPRISE PIE



Peach Surprise Pie image

A peaches and cream pie served with a raspberry sauce. For special occasions, garnish with fresh mint leaves. Quick and easy to make and very yummy as well!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     No-Bake Pie Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 7

1 (9 inch) pie crust, baked
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
2 cups sliced peaches, drained
¼ cup raspberry preserves
1 teaspoon lemon juice

Steps:

  • Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
  • Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 29.8 g, Cholesterol 61.6 mg, Fat 24.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 270.2 mg, Sugar 19.8 g

SURPRIZE! PIE FOR DINNER!



Surprize! PIE FOR DINNER! image

Wonderful recipe to get your family out of the "same old boring stuff" habit. If you like to kick it up a notch, add a can of El Pato for one of the tomato sauces. I used half a can of El Pato in the crust and the other half in the filling, Just make sure the liquid measurement is equal to the recipe. Super comfort food to make you happy it's dinner time!

Provided by Lori Harbin-Combs @4dogslori

Categories     Savory Pies

Number Of Ingredients 14

1/2. can(s) tomato sauce
1/2 cup(s) bread crumbs, seasoned
1/4 cup(s) finely chopped onion
1/4 cup(s) finely chopped green pepper
1/8 teaspoon(s) oregano, dried
1 pound(s) ground round
1/4 teaspoon(s) salt and pepper
THE CRUST
1 1/3 cup(s) instant rice
2 can(s) tomato sauce
1 cup(s) water
1 cup(s) grated cheese ( i used half mozzerella and half parmesan)
- salt and pepper as desired
THE FILLING

Steps:

  • Combine crust ingredients and mix well. Place in a 10 in. deep pie pan and press meat mixture evenly on the bottom and up the sides to form a crust.
  • Combine the filling ingredients,using 1/4 c. of the cheese, and pour into the crust. Cover with foil and bake for 1 hour at 350 degrees.Remove foil and sprinkle with remaining cheese. Continue baking for another 15 min.

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