Key Lime Pie

A traditional American favorite - a great dessert to finish off a seafood meal. Recipe serves 8.

Ingredients:

Syrup:
1 cup water
1/2 cup sugar
2 tablespoons grated lime zest
Crumb Crust:
2 cups plain sweet cookie (biscuit) crumbs
7 ounces (200 g) butter, melted
2 teaspoons grated lime zest.
Filling:
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup caster sugar
2 eggs, separated
1 cup cream
1 teaspoon vanilla essence

Method:

1. Prepare the syrup: Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the lime zest and simmer for 30 minutes.
2. Prepare the crust: Combine all ingredients in a bowl, mix well and press over base of 9 1/2 inch (24 cm) greased spring form tin.
3. Bake at 350 degrees F/180 degrees C for 8 minutes.
4. Prepare the filling: Heat 1/3 cup of the reserved lime syrup in a small saucepan. Remove from heat and sprinkle gelatin over the syrup and let soften for 1 minute.
5. Stir in the lime juice, 1/4 cup of sugar and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy, about 5 minutes. Set aside to cool.
6. Beat egg whites and 2 tablespoons of the sugar until stiff. In another bowl whip the cream, vanilla and remaining 2 tablespoons of sugar until thick.
7. Fold the whipped cream into the egg whites, drizzling the reserved lime mixture at the same time. When the mixture is smooth, spoon into the prepared crust. Chill until firm, 2-3 hours.

Chocolate and Cherry Pie

This pie contains cherries set in egg custard topped with dark chocolate icing. Recipe serves 8.

Ingredients:

2 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
9 teaspoons cornflour
1/4 cup caster sugar
2 cups milk
1 teaspoon vanilla flavoring essence
3 teaspoons gelatin
14 ounce (415 g) can red cherries, drained and pitted
Topping:
3 1/2 ounces (100 g) dark cooking chocolate, broken into pieces
1/4 cup fresh cream

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Heat a baking tray in the oven.
2. Place a sheet of pastry on a lightly floured surface. Brush lightly with cold water, then lay the second pastry sheet on top. Roll out the pastry a little larger and line a 9 inch (23 cm) round pie dish. Cut out crescents from the trimmings. Brush the pastry rim and place crescents on the rim to decorate. Prick pastry case well and chill for 10 minutes.
3. Line the pastry case with greaseproof paper and a layer of baking beans. Put on the hot baking tray and bake for 20-25 minutes, or until golden brown, removing paper and beans for the last 5 minutes. Stand pie dish on a rack; cool.
4. For the filling, put the eggs, cornflour and sugar in a mixing bowl. Add 1/4 cup milk and beat together until smooth. Heat the remaining milk in a heavy-based saucepan until almost boiling; pour gradually onto the egg mixture, stirring constantly. Pour the mixture into the saucepan; stir over a medium heat until thick and smooth. Pour into a bowl; add the vanilla and cool until lukewarm.
5. Place 1/4 cup cold water in a heatproof bowl or enamel mug; sprinkle gelatin over and stir well. Stand the bowl or mug of gelatin in a hot-water bath until dissolved. Remove and cool until lukewarm. Quickly whisk gelatin mixture into custard. Cover surface of custard with clear plastic wrap and chill until cold and thick.
6. For the topping, put the chocolate and cream into a heatproof bowl set over a pan of simmering water. Heat very gently until melted. Stir until smooth and glossy. Cool.
7. Spread half the chocolate mixture over the base of the pastry case and cover with the cherries. Pour the custard over the cherries, then chill.
8. Re-melt the chocolate mixture and spread over the custard. Smooth the top and chill until set. Score the top diagonally with a sharp knife.

Blackberry and Apple Pie

This easy and traditional fruit pie uses fresh blackberries with apple slices for a delicious dessert or treat. Recipe serves 4.

Ingredients:

1 1/2 cups all-purpose (plain) flour
3 ounces (90 g) unsalted butter, chilled and diced
4 teaspoons caster sugar
Filling:
8 ounces (250 g) blackberries
3 cooking apples, peeled, cored and sliced
1/2 cup white sugar
Milk, to glaze
Caster sugar, to sprinkle

Method:

1. Sift the flour into a large mixing bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Sprinkle 1/4 cup chilled water over the mixture and, with a round-bladed knife, mix to a firm dough. If necessary, add a little more water, and compress the mixture into a firm dough with a clean cold hand.
3. On a lightly floured surface, shape the dough into a disc. Wrap in greaseproof paper and chill for at least 15 minutes. Preheat the oven to 440 degrees F (220 degrees C).
4. Layer the prepared fruit and sugar in a 1 quart (litre) deep, round or oval pie dish. Brush the rim of the dish with cold water.
5. Roll out the dough 1 inch (2 cm) larger than the top of the pie dish. Cut a 1 inch (2 cm) strip from the edge of the dough. Fit the strip on the rim of the dish, pressing it down firmly. Brush this pastry rim with more cold water. Place the remaining pastry over the pie dish. Press around the edge to seal to the pastry rim. Trim, flake and flute edge with a knife. Make 2 steam slits at opposite edges. Use remaining pastry to decorate. Brush with milk and sprinkle with sugar.
6. Bake for 10 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 25-50 minutes, until crisp and golden. Serve hot with cream or custard.

Apple and Apricot Pie

This easy homemade dessert pie has a simple fruit filling made with quick and convenient canned apple slices and apricot halves. Delicious served with whipped cream, ice cream or custard. Recipe serves 6-8.

Ingredients:

3 cups self-rising (raising) flour, sifted
8 ounces (250 g) butter
3 tablespoons water
Fruit Filling:
14 ounce (440 g) canned apple slices, drained
14 ounce (440 g) canned apricot halves, drained
3/4 cup sultanas
2 tablespoons sugar

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Place flour in a bowl, rub in butter with fingertips until mixture resembles fine breadcrumbs. Remove one-third of mixture and set aside. Add enough water to mix to a firm dough. Roll out dough and line the base and sides of a greased and lined 8 inch (20 cm) spring form pan.
2. To make filling, combine apples, apricots and sultanas in a bowl. Spoon into pastry case.
3. Mix sugar into reserved pastry crumbs and sprinkle over fruit. Bake for 10 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 20 minutes longer or until golden brown.

Rhubarb Crumble Pie

This luscious fruit-filled dessert pie with easy-mix crumble topping can be served with either whipped cream or ice cream. Recipe serves 4.

Ingredients:

2 cups sugar
1 cup water
4 cups chopped rhubarb
Icing sugar
Crumble:
4 ounces (125 g) butter
1/2 cup sugar
1 1/4 cups wholemeal all-purpose (plain) flour
1 cup rolled oats
1/2 cup finely chopped walnuts
2 teaspoons mixed spice

Method:

1. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 5 minutes without stirring. Add rhubarb, simmer 10 minutes or until rhubarb is tender, drain, cool to room temperature.
2. Press two thirds of crumble firmly over base and side of 9 inch (23 cm) flan tin. Spread rhubarb over base, sprinkle with remaining crumble, bake in moderate oven 40 minutes. Dust with icing sugar before serving.
Crumble: Cream butter and sugar in small bowl with electric mixer until light and fluffy; place mixture in large bowl. Add flour, oats, walnuts and spice, rub through with fingers.

Spinach and Cheese Potato Pie

This easy and cheesy fresh vegetable pie is delicious for lunch or dinner. Accompany with salad vegetables. Recipe serves 4.

Ingredients:

2 potatoes, chopped
1 egg
1 cup self-rising (raising) flour
1 onion, chopped
1 tablespoon oil
8 spinach leaves, chopped
2 ounces (60 g) ricotta cheese
2 tablespoons grated tasty cheese
2 ounces (60 g) ham, chopped
1 egg yolk
1/2 ounce (15 g) butter, melted
1 tablespoon grated Parmesan cheese, extra

Method:

1. Boil, steam or microwave potatoes until tender; drain, cool. Push potatoes through sieve, stir in egg and sifted flour, turn onto floured surface, knead until smooth.
2. Cook onion in oil until soft, add spinach, cover, cook over high heat for 1 minute, or until spinach is wilted. Remove from heat, stir in cheeses, ham and egg yolk.
3. Press half the potato mixture evenly over base of 8 inch (20 cm) flan tin, spread with spinach mixture.
4. Roll out remaining potato mixture on floured surface large enough to cover spinach mixture; trim edge. Brush with butter, sprinkle with extra cheese. Bake in moderate oven 40 minutes, or until golden.

Potato Beef Pot Pie

A tasty ground beef pie with a cheesy potato topping that is cheap, easy to make and always popular with my family for dinner. Recipe serves 4.

Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, grated
1 pound (500 g) ground beef (mince)
1 cup frozen peas
1/4 cup water
1 small beef stock cube, crumbled
1 cup cooked rice
1/2 cup barbecue sauce
2 cups mashed potato
1 cup grated tasty cheese
1/2 cup packaged breadcrumbs
Paprika for sprinkling

Method:

1. Heat oil in large saucepan, add onion and carrot, cook, stirring, until onion is soft (or microwave on High for 3 minutes), add beef and cook until well browned (or microwave on High for 8 minutes).
2. Add peas, water, stock cube and rice, bring to the boil, reduce heat, simmer, covered, for about 15 minutes or until meat is tender (or microwave on High for about 15 minutes); stir in sauce.
3. Pour mixture into a 10 cup capacity ovenproof dish, top with mashed potato, cheese and breadcrumbs. Bake in moderate oven for minutes or until golden brown, sprinkle paprika over top.

Individual Cherry Pies

These scrumptious fruit pies made with canned cherries are easy to make and a dream to eat. Serve warm for dessert with whipped cream, if liked. Recipe serves 4.

Ingredients:

13 ounce (410 g) can red cherries, drained
3/4 cup milk
2 tablespoons sugar
1/4 cup Bakeo (or similar prepared) pastry mix
1/2 (15 g) ounce butter
2 eggs
1/2 teaspoon vanilla essence
2 teaspoons sugar, extra
1/4 teaspoon cinnamon

Method:

1. Cut cherries in half, place in 4 ovenproof dishes (1/2 cup capacity).
2. In small bowl of electric mixer combine milk, sugar, pastry mix, butter, eggs and essence, beat until smooth. Pour mixture over cherries, bake in moderate oven 10 minutes, sprinkle with combined extra sugar and cinnamon; bake further 15 minutes.

Steak and Kidney Pie

This pie is the perfect dinner choice on a cold Winter's night. Try making the cubed steak and lamb's kidneys filling 1 day before required; this will allow time for the flavors to blend. Serve with vegetables of your choice. Recipe serves 4.

Ingredients:

1/2 x 12 ounce (375 g) packet frozen puff pastry, thawed
1 egg yolk, lightly beaten
Filling:
2 pound (1 kg) chuck steak
8 ounces (250 g) lamb's kidneys, chopped
2 cups water
1 small beef stock cube, crumbled
2 onions, chopped
1/3 cup plain flour
1/2 cup water, extra
1 tablespoon light soy sauce

Method:

Filling: Cut steak into 1 inch (2.5 cm) cubes. Combine steak in a large saucepan with kidneys, water, stock cube and onions. Bring to the boil, reduce heat, simmer, covered, for about 1 1/2 hours or until steak is tender. Blend flour with extra water and soy sauce, add to pan gradually, stirring constantly over medium heat, until mixture boils and thickens. Reduce heat, simmer, uncovered, for about 3 minutes, remove from heat; cool to room temperature.
1. Pour filling into deep pie dish (4 cup capacity). Roll out pastry large enough to cover pie dish, brush edge of pie dish with water, place pastry over filling, seal edge of pastry with a fork, trim edge. (Use scraps of pastry for decorative leaves, if desired).
2. Brush top of pie with egg yolk. Cut 2 small slits in top of pastry, bake in hot oven for 10 minutes, reduce heat to moderately hot, bake further 20 minutes or until pastry is golden brown.

Fisherman's Pie

Any type of boneless fish fillets may be used for this pie, which should be prepared close to serving time. Serve with steamed green vegetables. Recipe serves 4.

Ingredients:

1 pound (500 g) boneless fish fillets
6 ounce (200 g) can peeled shrimp (prawns), drained
1 1/2 ounces (45 g) butter
2 spring onions (scallions), chopped
1/4 cup all-purpose (plain) flour
2 teaspoons seeded mustard
1 cup milk
1 teaspoon chopped fresh dill
1/3 cup cream
1 tablespoon grated Parmesan cheese
Potato Topping:
1 pound (500 g) potatoes, peeled, chopped
1/4 cup milk
1 ounce (30 g) butter
2 tablespoons grated Parmesan cheese

Method:

1. Poach, steam or microwave fish until tender, cut into large pieces. Place fish and shrimp over base of a 9 inch (23 cm) pie dish.
2. Melt butter in medium saucepan, add spring onions, stir over medium heat 1 minute (or microwave on High for about 2 minutes) or until onions are soft. Stir in flour over medium heat 1 minute (or microwave on High for 1 minute). Gradually stir in combined mustard and milk, stir over high heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Stir in dill and cream.
3. Pour sauce over fish and top evenly with potato topping, sprinkle with cheese. Bake in moderate oven about 20 minutes or until pie is heated through and lightly browned.
Potato Topping: Boil, steam or microwave potatoes until tender, drain. Mash potatoes, add milk, butter and cheese, mix well.