GRAPEFRUIT FLAVORED APPLE PIE

GRAPEFRUIT FLAVORED APPLE PIE

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 egg yolks
1 pinch salt
2 tablespoons cold water

Filling:
¼ teaspoon cinnamon powder
½ teaspoon vanilla extract
1 pinch salt
1 tablespoon grapefruit zest
2 pounds apples, peeled and cubed
2 tablespoons cornstarch
4 tablespoons grapefruit juice

Directions:
1. To make the crust, mix all ingredients in a food processor. Pulse
until thoroughly combined then move the dough to a floured
working surface.

2. Roll the dough into a slim sheet then place it in a pie pan. Press it
thoroughly on the bottom and sides of the pan.

3. To make the filling, combine all the ingredients in a container.
Move the mixture toto the crust.

4. Preheat your oven and bake the pie at 350F for around forty
minutes.

5. Let cool in the pan and serve, sliced.

Nutritional Content of One Serving:
Calories: 211 ║ Fat: 10.0g ║ Protein: 2.6g ║ Carbohydrates: 29.0g

EASY BANOFFEE PIE

EASY BANOFFEE PIE

Total Time Taken: 1 hour
Yield: 10 Servings

Ingredients:
Crust:
2 cups graham crackers, crushed
½ cup butter, melted

Filling:
3 ripe bananas, sliced
1 cup dulce de leche
2 cups heavy cream, whipped
Chocolate curls to garnish

Directions:
1. To make the crust, combine the crackers and butter in a container.
Move the mixture to a pie pan and press it thoroughly on the bottom
and sides of the pan.

2. Preheat your oven and bake the crust at 350F for about twenty
minutes or until a golden-brown colour is achieved.

3. Allow the crust to cool down then fill it with banana slices.

4. Top the bananas with dulce de leche.

5. Cover the dulce de leche with whipped cream and garnish with
chocolate curls.

6. The pie tastes best fresh and chilled.

Nutritional Content of One Serving:
Calories: 355 ║ Fat: 21.1g ║ Protein: 3.7g ║ Carbohydrates: 40.1g

DOUBLE CRUST BLUEBERRY PIE

DOUBLE CRUST BLUEBERRY PIE

Total Time Taken: 1 ½ hours
Yield: 10 Servings

Ingredients:
Crust:
¼ cup cold water
¼ teaspoon baking powder
¾ cup butter, chilled and cubed
1 egg
1 pinch salt
2 ½ cups all-purpose flour

Filling:
½ cup white sugar
1 pinch salt
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons cornstarch
3 cups fresh blueberries

Directions:
1. To make the crust, mix all ingredients in a food processor. Pulse
until thoroughly combined then move the dough to a floured
working surface and cut it into 2 equal portions.

2. Roll one part of the dough into a slim sheet and place it in a baking pie pan. Press it thoroughly on the bottom and sides of the pan.

3. Mix the blueberries, lemon zest, lemon juice, cornstarch, sugar and
salt in a container.

4. Spoon the filling into the crust.

5. Take the half that is left over of dough on a floured working surface
and roll it into a slim sheet. Put over the blueberries and seal the
edges.

6. Pre-heat the oven and bake at 350F for about forty minutes or until
a golden-brown colour is achieved.

7. Let cool in the pan and serve, sliced.

Nutritional Content of One Serving:
Calories: 312 ║ Fat: 14.7g ║ Protein: 4.3g ║ Carbohydrates: 41.9g

DARK CHOCOLATE PUMPKIN PIE

DARK CHOCOLATE PUMPKIN PIE

Total Time Taken: 1 ¼ hours
Yield: 12 Servings

Ingredients:
Crust:
½ cup butter, softened
½ cup powdered sugar
1 egg
1 pinch salt
2 cups all-purpose flour

Filling:
¼ teaspoon ground cardamom
½ cup light brown sugar
½ teaspoon cinnamon powder
½ teaspoon ground ginger
1 cup heavy cream
2 cups pumpkin puree

Topping:
1 cup dark chocolate chips
1 cup heavy cream

Directions:
1. To make the crust, combine the butter and sugar in a container until
creamy. Put in the egg and mix thoroughly then put in the flour and
salt and mix thoroughly.

2. Transfer the dough to a floured working surface and roll into a slim
sheet.

3. Put the dough on a pie pan and press it thoroughly on the bottom
and sides of the pan.

4. Preheat your oven and bake the crust at 350F for about ten minutes.
Allow to cool

5. aside.

6. To make the filling, combine all the ingredients in a container. Pour
the mixture into the crust then bake at 330F for forty minutes.

7. Let cool completely.

8. To make the topping, melt the cream and chocolate chips in a
heatproof container over a hot water bath until creamy.

9. Pour the chocolate mixture over the pie and let it set.

10. The pie tastes best fresh.

Nutritional Content of One Serving:
Calories: 321 ║ Fat: 18.4g ║ Protein: 4.2g ║ Carbohydrates: 37.5g

CRUMBLE GINGER PEAR PIE

CRUMBLE GINGER PEAR PIE

Total Time Taken: 1 ½ hours
Yield: 12 Servings

Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 pinch salt
2 tablespoons powdered sugar
2-4 tablespoons cold water

Filling:
¼ cup light brown sugar
1 pinch salt
1 teaspoon ground ginger
2 pounds pears, peeled, cored and cubed
2 tablespoons cornstarch

Crumble Topping:
½ cup butter, cubed
½ teaspoon cinnamon powder
¾ cup all-purpose flour
1 pinch salt
2 tablespoons dark brown sugar

Directions:
1. To make the crust, combine the flour, salt, sugar and butter in a
container until grainy.

2. Put in the water and mix thoroughly.

3. Transfer the dough to a floured working surface and roll it into a
slim sheet.

4. Put the dough on a pie pan and press it thoroughly on the bottom
and sides of the pan.

5. To make the filling, combine the pears, sugar, cornstarch, ginger
and salt in a container. Move the mixture toto the crust.

6. To make the topping, mix all ingredients in a food processor and
pulse until grainy.

7. Spread the topping over the pears and preheat the oven and bake at
350F for about forty-five minutes.

8. Let cool in the pan and serve, sliced.

Nutritional Content of One Serving:
Calories: 293 ║ Fat: 15.7g ║ Protein: 2.9g ║ Carbohydrates: 36.5g

CLASSIC APPLE PIE

CLASSIC APPLE PIE

Total Time Taken: 1 ¼ hours
Yield: 12 Servings

Ingredients:
Crust:
¼ cup coconut oil
¼ cup cold water
½ cup butter, chilled and cubed
1 pinch salt
2 ½ cups all-purpose flour
2 tablespoons powdered sugar

Filling:
¼ cup golden raisins
¼ cup light brown sugar
1 pinch salt
1 teaspoon cinnamon powder
2 pounds apples, peeled, cored and sliced
2 tablespoons cornstarch

Directions:
1. To make the crust, combine the flour, salt and sugar in a container.

2. Put in the butter and coconut oil and stir until grainy.

3. Put in the water and mix to form a dough.

4. Transfer the dough to a floured working surface and cut it in half.

5. Roll one half into a slim sheet then place it in a pie pan and press it
on the bottom and sides. Trim the edges if required.

6. Mix the apples and the remaining ingredients in a container.
Transfer into the crust.

7. Take the rest of the dough and roll it into a slim sheet.

8. Put over the apples and seal the edges, trimming them if required.

9. Make a few holes in the top layer of dough to allow the steams to
escape then preheat the oven and bake at 350F for about fifty
minutes or until a golden-brown colour is achieved and crusty.

10. Let cool in the pan then serve, sliced.

Nutritional Content of One Serving:
Calories: 272 ║ Fat: 12.6g ║ Protein: 3.1g ║ Carbohydrates: 38.2g

CHOCOLATE RED VELVET PIE

CHOCOLATE RED VELVET PIE

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:
Crust:
½ cup butter, softened
½ cup cocoa powder
½ cup powdered sugar
1 ½ cups all-purpose flour
1 egg
1 pinch salt

Filling:
¼ cup honey
½ cup white chocolate chips, melted
1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon red food colouring
1 teaspoon vanilla extract
2 cups cream cheese
2 eggs

Topping:
1 cup heavy cream, whipped

Directions:
1. To make the crust, combine the butter, sugar and egg in a container
until creamy.

2. Put in the flour, cocoa powder and salt and mix thoroughly.

3. Transfer the dough to a floured working surface and roll it into a
slim sheet.

4. Put the dough in a pie pan and press it thoroughly on the bottom and
sides of the pan. Trim the edges as needed.

5. To make the filling, combine the ingredients in a container until
creamy.

6. Spoon the filling into the crust and preheat your oven and bake the
pie at 350F for around forty minutes.

7. Let cool down then top with whipped cream.
The pie tastes best chilled.

Nutritional Content of One Serving:
Calories: 481 ║ Fat: 34.6g ║ Protein: 8.8g ║ Carbohydrates: 37.2g

BOURBON PEACH GALETTE

BOURBON PEACH GALETTE

Total Time Taken: 1 hour
Yield: 8 Servings

Ingredients:
Crust:
¼ cup bourbon
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 pinch salt

Filling:
¼ cup light brown sugar
1 ½ pounds peaches, pitted and sliced
1 pinch cinnamon powder
2 tablespoons bourbon
2 tablespoons cornstarch

Directions:
1. To make the crust, combine the flour and butter in a food processor
and pulse until grainy. Put in the remaining ingredients and pulse
until well blended.

2. Transfer the dough to a floured working surface and roll it into a
slim sheet, shaping it into a round.

3. Mix the peaches, bourbon, cornstarch, sugar and cinnamon in a
container.

4. Move the filling onto the dough, mainly the center.

5. Cover the edges of the dough over the filling, leaving the center
exposed.

6. Pre-heat the oven and bake at 350F for about half an hour or until a
golden-brown colour is achieved and crunchy.

7. Let cool in the pan before you serve.

Nutritional Content of One Serving:
Calories: 269 ║ Fat: 12.0g ║ Protein: 3.3g ║ Carbohydrates: 32.3g

BLUEBERRY PISTACHIO GALETTE

BLUEBERRY PISTACHIO GALETTE

Total Time Taken: 1 ¼ hours
Yield: 8 Servings

Ingredients:
¼ cup cold water
¼ cup white sugar
½ cup butter, chilled and cubed
½ cup pistachios, chopped
1 ½ cups all-purpose flour
1 pinch salt
1 teaspoon lemon zest
2 cups blueberries

Directions:
1. Mix the flour, salt and butter in a container until grainy. Put in the
cold water and stir until the dough gets together.

2. Transfer the dough to a floured working surface and roll it into a
slim sheet, shaped as a round.

3. Mix the blueberries, sugar, lemon zest and pistachio in a container.
Spoon the mixture in the center of the dough and wrap the edges
over the filling.

4. Preheat your oven and bake the galette at 350F for about half an
hour or until a golden-brown colour is achieved on the edges.

5. Let cool in the pan before you serve.

Nutritional Content of One Serving:
Calories: 251 ║ Fat: 13.6g ║ Protein: 3.6g ║ Carbohydrates: 30.5g

BLUEBERRY PEACH CROSTATA

BLUEBERRY PEACH CROSTATA

Total Time Taken: 1 ¼ hours
Yield: 8 Servings

Ingredients:
Crust:
½ cup butter, chilled and cubed
1 ½ cups all-purpose flour
1 egg
1 pinch salt
1 tablespoon white sugar
2 tablespoons cold water

Filling:
¼ cup orange marmalade
¼ cup light brown sugar
1 1/2 pounds peaches, pitted and sliced

Directions:
1. To make the crust, mix all ingredients in a food processor and pulse
until thoroughly combined.

2. Transfer the dough to a floured working surface and roll it into a
slim sheet, shaping it into a round.

3. Spread the dough with orange marmalade. Top with peach slices
and drizzle with sugar.

4. Cover the edges of the dough over the filling and preheat the oven
and bake at 350F for a little more than half an hour or until a
golden-brown colour is achieved and crunchy.

5. Let cool down before you serve.

Nutritional Content of One Serving:
Calories: 276 ║ Fat: 12.5g ║ Protein: 4.0g ║ Carbohydrates: 38.6g

BLUEBERRY ALMOND PIE

BLUEBERRY ALMOND PIE

Total Time Taken: 1 ¼ hours
Yield: 12 Servings

Ingredients:
Crust:
¼ teaspoon salt
½ cup brown butter
1 ½ cups all-purpose flour
2 tablespoons maple syrup
2 tablespoons water

Filling:
½ cup butter, softened
½ cup powdered sugar
1 ½ cups ground almonds
2 cups blueberries
2 egg yolks
2 eggs

Directions:
1. To make the crust, combine the butter, maple syrup and water in a
container.

2. Put in the remaining ingredients and mix thoroughly. Knead the
dough slightly then move it to a floured working surface.

3. Roll the dough into a slim sheet then place it in a pie pan and press
it thoroughly on the bottom and sides of the pan. Trim the edges as
needed.

4. To make the filling, combine the butter and sugar in a container
until creamy.

5. Put in the eggs, egg yolks and almonds and mix thoroughly.

6. Spoon the mixture into the crust then top with fresh blueberries.

7. Pre-heat the oven and bake at 350F for around forty minutes or until
a golden-brown colour is achieved

8. on the edges.

9. Let cool in the pan before you serve.

Nutritional Content of One Serving:
Calories: 421 ║ Fat: 25.2g ║ Protein: 11.0g ║ Carbohydrates: 39.0g

BLACKBERRY LEMON CURD TART

BLACKBERRY LEMON CURD TART

Total Time Taken: 1 ¼ hours
Yield: 10 Servings

Ingredients:
Crust:
¼ teaspoon salt
½ cup butter, softened
½ cup ground almonds
½ cup powdered sugar
1 ¾ cups all-purpose flour
1 egg

Filling:
½ cup butter, cubed
½ cup lemon juice
1 cup white sugar
1 pinch salt
2 cups fresh blackberries
2 tablespoons lemon zest

Directions:
1. To make the crust, combine the butter and sugar in a container until
creamy.

2. Put in the egg and mix thoroughly then mix in the almonds, flour
and salt.

3. Transfer the dough to a floured working surface and roll it into a
slim sheet.

4. Put the dough in a tart pan and press it thoroughly on the bottom
and sides of the pan.

5. Preheat your oven and bake the crust at 350F for fifteen minutes or
until a golden-brown colour is achieved and crunchy.

6. Let cool in the pan.

7. To make the filling, combine the butter, lemon juice, sugar, lemon
zest and a pinch of salt in a heatproof container. Put over a hot
water bath and cook for about twenty minutes, stirring all the time,
until it becomes thick.

8. When finished, turn off heat and pour the curd in the baked crust.

9. Let cool down then top with blackberries.
Best served fresh.

Nutritional Content of One Serving:
Calories: 391 ║ Fat: 21.7g ║ Protein: 4.5g ║ Carbohydrates: 47.0g