Apples - Recipes list - Recipes Quebecoises

Quebecois maple sugar pie

1 envelope ROBIN HOOD® Flaky Pie Crust Mix or CRISCO® No Fail Pastry recipe for double crust pie 1 1/2 cups real maple syrup 375 mL 1/3 cup ROBIN HOOD® All Purpose Flour 75 mL 1/2 cup cold water 125 mL 3/4 cup heavy cream, room temperature 1...

Pecan Pie (Crisco)

1 Crisco® No Fail Pastry (see Crisco® All-Vegetable Shortening package) 1¼ cups pecan halves 300 mL 3 eggs pinch salt pinch 1 cup Crown®/Beehive® corn syrup 250 mL 1/3 cup butter, melted 75 mL

Raisin Pie

2 cups seeded raisins 2 cups boiling water 1 tbsp. cornstarch 1/2 cup Fancy Molasses. 1/4 tsp. salt 1 tbsp. butter 2 tbsp. lemon juice 2 tsp. grated lemon rind

Butter Tarts

Pastry for 1 crust pie 1 cup raisins 1 cup boiling water 2 tbsp. butter 1/2 cup sugar 1/4 cup Fancy Molasses 1 egg, well beaten 1 tsp. vanilla

Heavenly Butter Tarts

1/3 cup soft butter 75 mL 1/2 cup packed SPLENDA® Brown Sugar Blend 125 mL 1/2 cup corn syrup 125 mL 2 eggs 2 tbsp whipping cream (35%) 30 mL 1 1/2 tsp vanilla 7 mL 12 large tart shells, unbaked

Apple Pie Tartlets

1 sheet refrigerated pie pastry 1 tablespoon sugar Dash ground cinnamon FILLING: 2 teaspoons butter 2 cups diced peeled tart apples 3 tablespoons sugar 3 tablespoons fat-free caramel ice cream topping 2 tablespoons all-purpose flour 1/2 teas...

Autumn Surprise Pie

1-1/2 cups all-purpose flour 3 tablespoons sugar 1/4 teaspoon plus 1/8 teaspoon baking powder 1/4 teaspoon plus 1/8 teaspoon salt 6 tablespoons cold butter 1/4 cup fat-free milk 1-1/2 teaspoons cider vinegar

Cherry Cheesecake

8 oz. (250 g) cream cheese * 2 eggs 3/4 c. (180 ml) sugar 2 Tbsp. (30 ml) all-purpose flour* Several drops vanilla 1 ready-to-use Graham piecrust* 1 can, cherry pie filling *

Sugar Pie

1 1/4 cups (310 mL) brown sugar 3 Tbsp. (45 mL) maple syrup* 1/4 cup (60 mL) flour* 1 1/2 cups (375 mL) whipping cream Pinch salt 1 pie shell*

La Trattoria lemon Pie

1 tsp. (5 mL) of unflavoured gelatine 2 tsp. (10 mL) of cold water 3 egg yolks 2 whole eggs 1/2 cup (118 mL) of sugar 1/2 cup (118 mL) of lemon juice 3 Tbsp. (45 mL) of butter 1 baked pie shell amount of lemon zest as desired

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