BANANA PUMPKIN PIE WITH PINE NUT STREUSEL TOPPING
A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience.
Provided by Allison MacKay
Categories Pie
Time 1h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Combine crumbs, sugar and butter or margarine.
- Press into 9" pie plate.
- Place pie crust on a baking sheet and set aside.
- Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
- Blend well.
- Set aside.
- Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
- Set aside.
- Pour the pumpkin mixture into the crust.
- Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 431.4, Fat 19.6, SaturatedFat 9.6, Cholesterol 59, Sodium 267.1, Carbohydrate 59.9, Fiber 1.7, Sugar 38.9, Protein 6
SPINACH, PINE NUT, AND FETA PIE
Simple, handsome, rich, and tasty, and only one pan. I believe that phyllo/filo comes in different sized packages in the US and UK. I used half of a one-pound package of Athens frozen phyllo sheets, which comes in two separate 8 ounce (227 g) packages inside the box. Do NOT obsess over neatness, this pie looks raggedy and rustic. Adapted from a Jamie Oliver recipe.
Provided by zeldaz51
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
- Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
- Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
- Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
- Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
- Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
- Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.
Nutrition Facts : Calories 458.4, Fat 29.3, SaturatedFat 10.5, Cholesterol 199.5, Sodium 887.7, Carbohydrate 31.1, Fiber 3.1, Sugar 3.4, Protein 19.8
PECAN AND PINE NUT PIE
A satisfying twist for an old favorite--my DH particularly likes it and now requests it over traditional recipes. It is from the November 2002 issue of "Bon Appetit", Penny and Armin Rembe's Thanksgiving celebration story. Their recipe calls for 2/3 cup pine nuts and 1 cup pecans; feel free to use those measurements, but I've realized that pine nuts really do have a stronger flavor than pecans, so I've lowered the pine nut amount to 1/2 cup and upped the pecans to 1 1/4 cups. Either way, you're bound to enjoy it.
Provided by rochsann
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the sugar, 4 large eggs, two corn syrups, flour, and salt in medium bowl until smooth.
- Whisk in melted butter, then stir in all nuts.
- Brush bottom and sides of crust (not edge) with egg white.
- Pour in filling.
- Bake pie at 350 degrees until filling is set and crust is golden, about 1 hour.
- Cool on rack; let stand at room temperature.
- Serve with whipped cream.
Nutrition Facts : Calories 608.1, Fat 32.7, SaturatedFat 7.7, Cholesterol 121, Sodium 245.4, Carbohydrate 77.5, Fiber 2.7, Sugar 39.2, Protein 7.8
PINE NUT PIE
I was once told that Pine Nuts were an aphrodisiac. You be the judge :)
Provided by Heather Hacker
Categories Other Snacks
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Combine sugars, eggs, vanilla, flour, cream, and butter in a bowl. Whisk until well blended. Fold in pine nuts. Pour into pie crust and bake at 350 degrees for 50 minutes.
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