Apple, Coconut, Ginger: The Best Recipes For Holiday Pies

Among the huge variety of recipes, the BeautyHack editors have chosen those that are really worth taking note of when planning preparations for holiday dinners.

Your whole family will love these pies!

Apple crunchy pie

Ingredients:

1 frozen tart crust

3/4 cup + 1 tbsp. l. flour

1/4 cup oatmeal

1/2 cup + 2 tbsp. l. Sahara

1/2 tsp ground cinnamon

3/4 tsp fine sea salt

6 medium-sized apples

6 tbsp melted butter

Cooking method:

Preheat oven to 180 ° C. On a lightly floured surface, roll out the dough base to 2 cm. Carefully place the dough on a baking pan and place in the oven for 25 minutes. Remove from oven, let cool slightly and prepare filling.

To fill the pie, in a large bowl, combine 1/2 cup granulated sugar, 1/3 cup + 1 tablespoon brown sugar, 1/3 cup flour, 1 teaspoon ground cinnamon and 1/2 teaspoon sea salt, and stir. Add the diced apples and stir until smooth. Set the resulting mass aside.

For a pie crust, in a medium bowl, combine 1/2 cup flour, 1/4 cup oatmeal, 2 tablespoons granulated sugar, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon fine sea salt. Add oil. Mix all ingredients again until smooth.

Transfer the filling to the base of the pie, then add the resulting crust mixture. Bake in oven at 180 ° C for 45 minutes or until golden brown.

Chocolate cake with cream

Ingredients:

2 tbsp. milk for the dough + 2 tbsp. milk for cream

1 tbsp. + 3 tbsp. l. flour

1.5 tbsp. + 1 tbsp. granulated sugar

6 tbsp. l. cocoa powder

1 egg

4 tsp baking powder

Cooking method:

For the dough, mix 2 tbsp. milk, 6 tbsp. l. cocoa powder, 1.5 tbsp. granulated sugar, 4 tsp. baking powder. Add 2 tbsp. warm milk, stir until smooth. Pour the dough into a mold and bake in the oven until 180 ° C for about 40 minutes.

For the cream, beat 1 egg, add 3 tbsp. l. flour, 1 tbsp. granulated sugar. Mix well. Set aside.

Bring milk to a boil and immediately pour into the cream mass. Whisk well. Transfer the mass to a saucepan on the stove, simmer over low heat until thick. Then cover the mass with plastic wrap and cool.

When the pie is done, brush it with cream before serving.

Coconut Cream Pie

Ingredients:

1 frozen tart crust

1/2 tbsp. Sahara

1/4 Art. corn starch

1 egg

4 egg yolks

3 tbsp. l. melted butter

1/4 Art. coconut extract

2 tsp vanilla extract

2 tbsp. whipped cream

Kosy shavings (fried)

Cooking method

Add 1/2 cup granulated sugar and cornstarch to a saucepan and stir. Add the egg and beat until smooth. Bring the mixture to a boil over medium heat, whisking constantly. Simmer for one minute, then remove from heat and add butter, 1/4 cup coconut extract, and 2 teaspoons of vanilla extract. Mix well. Cover the pan with plastic wrap and let sit for 30 minutes.

Pour the resulting custard over the base prepared for the tart. Refrigerate (this will take 1-2 hours).

In a mixer, combine whipped cream and sugar to taste, about 5-7 minutes. Spread the whipped cream over the cake. Sprinkle toasted coconut on top of the cake before serving.

Lemon meringue pie

Ingredients

Pie crust:

1/4 Art. flour

1 tsp Sahara

1/2 tsp salt

1/2 tbsp. melted vegetable oil

3-4 tbsp. l. cold water

Pie filling:

1/2 tbsp. Sahara

1/2 tbsp. corn starch

1/2 tbsp. water

4 egg yolks

1/4 Art. lemon juice

zest of 2 lemons

2 tbsp. l. oils

Meringue:

1/2 tbsp. water

1 tbsp. l. corn starch

4 egg whites

1 tsp vanilla extract

a pinch of salt

1/2 tbsp. Sahara

Cooking method

For the crust, combine flour, sugar, butter and salt in a medium bowl. Add cold water gradually, stirring constantly. Preheat the oven to 250 C. Roll out the base for the cake from the resulting mass, place it in the oven for 10-12 minutes until golden brown. Take care of the filling.

For the filling, combine sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest in a medium saucepan. Place the saucepan over medium heat and beat the mixture gently until thick. This may take 10-15 minutes. Then add the butter and pour the filling over the pie crust. Start the meringue.

In a small saucepan, combine water and cornstarch. Cook the mixture over medium heat until thick. Add sugar gradually, whisking. Then also, but already in a warm mixture, gradually add cornstarch, whisking. Make the mass airy. Add it to the cake.

Bake the pie in the oven at 180C until the meringue is golden brown. Then turn off the oven, but leave the cake in it for 1-2 hours. Then refrigerate it for another 5-6 hours.

Ginger cake

Ingredients:

1 egg

1 tbsp. cold milk

1-2 tbsp. l. vegetable oil

1 tbsp. flour

2 tbsp. l. molasses or melted dark chocolate

1/2 tsp cinnamon

1/4 tsp ginger extract

1/8 tsp carnation

1/4 Art. powdered sugar

Cooking method

Mix all dry ingredients. In another bowl, beat the egg with butter and milk. Combine dry ingredients with liquid mass, add molasses or melted chocolate. Mix well, preferably in a mixer.

Pour the resulting mass into the form, bake in the oven to 180 C for about 40 minutes until tender. Sprinkle icing sugar on the cake before serving.

Pumpkin pie

Ingredients:

Medium pumpkin (about 300 g)

2 eggs

1 tbsp. flour

1 tbsp. l. sour cream

1/2 tbsp. Sahara

1 tsp baking powder

1 tsp honey

1 tsp vegetable oil

1 tsp cinnamon

1 apple (optional)

Cooking method

Beat eggs, add sugar, cinnamon and stir. Add sour cream and finely grated pumpkin (apple if desired). Mix well. Add all remaining ingredients and stir until smooth. Pour the mass into a mold and bake in the oven until 185 C for about 40 minutes.

Pecan pie

Ingredients:

1 frozen tart crust

1 tbsp. corn syrup

3 eggs

1 tbsp. Sahara

2 tbsp. l. melted butter

1 tsp vanilla extract

1/2 tbsp. pecan (or any other)

Cooking method

Preheat oven to 180C. Combine corn syrup, eggs, sugar, butter and vanilla. Add chopped pecans and stir again. Pour the mixture over the pie crust. Bake in oven for 60-70 minutes. Then turn off the oven, but leave the cake in it for another 2-3 hours.

Pear pie

Ingredients:

4 hard pears

1/4 Art. melted butter

3 eggs

3/4 Art. milk

1/4 tsp salt

1/3 Art. Sahara

1/3 Art. flour

2 tsp vanilla extract

Powdered sugar

Cooking method

Preheat oven to 180 ° C. Place thinly sliced ​​pear pieces in a pie dish. Then make a batter by mixing all the ingredients in a blender. Pour the resulting mass into the mold with a piece of pear, it should completely cover them. Bake the cake for 40 minutes until golden brown. Sprinkle icing sugar on the cake before serving.