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How To make Summertime's Bounty Pie
1 ea Env. Soup Mix *
1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs
8 oz Sour Cream or Plain Yogurt
1 ea Large Egg
1/4 ts Thyme or Basil Leaves
1 tb Unbleached All-Purpose Flour
6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies
* Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.
How To make Summertime's Bounty Pie's Videos
Cooking With Rania: Peach Pie
Rania Harris is using summer's bounty in today's recipe for Peach Pie!
The Perfect Peach Pie | Seriously, the BEST!
There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!
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Skip ahead:
00:00 Intro
00:26 Peeling and slicing peaches
02:39 Preparing the filling
04:26 Preparing the pie crusts
06:38 Filling the pie shell
07:13 Creating the lattice top
10:01 Finishing up the pie crust
12:29 Tasting the baked pie
INGREDIENTS
- 2 recipes pie crust
- 5 cups (about 6-7 peaches) peeled and sliced peaches
- 1/2 cup sugar (if using less-ripe peaches, add ¾ cup)
- 2 1/2 tbsp minute tapioca
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp orange juice
INSTRUCTIONS
Preheat the oven to 425°F.
In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving 1/2-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.
#peach #pie #summer #recipe
Chewy Coconut Bars | Easy Dessert Recipe | MOLCS Easy Recipes
Chewy Coconut Bars
1/2 C Butter
1 1/2 C Light Brown Sugar
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
1 C Flour
1 1/2 C Coconut Flakes
Melt butter in a medium sauce pan. Once butter is melted lower heat and continue to cook
and stir until the butter turns brown, do not burn the butter. Remove from heat.
Stir in brown sugar until all combined, add salt. Stir in eggs one at a time until well combined.
Add baking powder, vanilla & flour stirring until all incorporated. Lastly stir in coconut flakes.
Line a 9 x 9 baking dish with foil and coat with cooking spray. Pour batter into pan.
Bake @ 350 for 20 - 25 minutes or until the center becomes set.
Let cool completely before cutting.
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Jar Up & Freeze Summer's Fruity Bounty
Preserve all that delicious summer garden produce coming fast and furious from your garden, CSA box, or farmers' market! This class's added bonus is that you'll learn how to preserve without dealing with the heat needed to can your produce—as we'll go over techniques involved in freezing jams that you can then enjoy all winter long. The class will focus on what's coming out of gardens/farms in later August, but you can use these techniques to make jam of many more of your favorite fruits.
Junk Journal Flip Thru: Summer’s Bounty Cookbook @thejunkjournalstudio
**FOR SALE**
This cookbook has 68 pages with lots of pockets, flips, envelopes, tags and more! It also includes a bunch of recipes and space for so many more! It’s made with the Summer’s Bounty kits from @thejunkjournalstudio .
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Making Trenton Tomato Pie from the dough up
Here at Home Shalom we have been absolutely flooded with requests for a video on how to make dough and your calls have been answered! In this comprehensive video we cover making the dough to taking not one but two pizzas out of the 525 degree oven here at the Home Shalom Test Kitchen.