Wholly Wholesome

Recipes for Wholly Wholesome Organic 9" Pie Shells

Check out these wonderful Wholly Wholesome Organic 9" Pie Shells recipes:

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Aunt Bonnie’s Pecan Pie

½ Cup Sugar
1 Cup Corn Syrup
4 Tablespoons Butter
3 eggs (beaten lightly)
1 Teaspoon Pure Vanilla Extract
1 Pinch Salt
1 Nine Inch Wholly Wholesome Pie Shell (White, Whole Wheat or Spelt)
2 Cups broken pecans (broken into small pieces)
~ 60 Whole Pecan halves (for top of pie)

1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutes

2. Melt butter into mixture

3. Set aside to cool (if you're in a rush, put the pan on a bed of ice in the sink)

4. Preheat oven to 400 degrees F.

5. Once cooled, add eggs, salt and vanilla

6. Fill pie shell w/broken pecans

7. Pour syrup mixture over pecans until it's just below the rim

8. Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.

9. Place on a piece of foil on top of a cookie sheet and place in the oven

10. Reduce oven to 350 degrees F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

Enjoy!

Pumpkin Cheesecake

8 oz.  cream cheese softened
2 cups pumpkin puree
14 oz. sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice
1 9″ Wholly Wholesome Organic Pie Shell

1. 1-Preheat oven to 350 degrees.

2. Mix cream cheese and condensed milk together until smooth.

3. Stir in the pumpkin puree, pumpkin pie spice and eggs.  Mix until well combined.

4. Pour batter into pie shell.

5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.

6. Serve warm.

Enjoy!

Vegetable Feta Quiche

1 Wholly Wholesome Organic Pie Shell
1 Cup Diced Onion (1 medium onion)
5oz Package of Wegmans Organic Baby Spinach
1 Red Bell Pepper, diced
1 1/4 Cup (6oz) of Organic Feta Cheese, crumbled
4 Wegmans Organic Eggs
1 Cup Organic Half & Half
1/4 Teaspoon Salt
Black Pepper to taste

1. Pre-heat oven to 375°

2. Thaw pie crust and keep in the refrigerator.

3. Heat a frying pan with a tablespoon of vegetable oil.  Cook diced onion on med-high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft.  Remove from pan.  Add spinach to the hot pan and cook until wilted.  Set aside to cool.

4. In a medium bowl, whisk together the eggs, salt, and half & half.

5. In the pie shell spread out the vegetables and crumbled cheese.  Sprinkle with pepper.

6. Place pie shell on baking sheet and pour egg mixture over the other ingredients.

7. Bake until filling is set, about 45 minutes.

Quiche Lorraine

1 Wholly Wholesome Organic Pie Shell
12oz Wegmans Uncured Bacon
1 Cup Diced Onion (1 medium onion)
1 ½ cups (6oz) Organic Swiss Cheese, grated
4 Wegmans Organic Eggs
1 Cup organic Half & Half
1/4 Teaspoon Salt
Black Pepper to taste

1. Pre-heat oven to 375°

2. Thaw pie crust and keep in the refrigerator.

3. Cook bacon according to package directions.  Let cool, and cut into small pieces.

4. Heat a frying pan with a tablespoon of vegetable oil.  Cook diced onion on med-hi

5. heat until translucent (about 3 minutes).  Set aside to cool.

6. In a medium bowl, whisk together the eggs, salt, and half & half.

7. In the pie shell spread out the bacon, onions and grated cheese.  Sprinkle with pepper.

8. Place pie shell on baking sheet and pour egg mixture over the other ingredients.

9. Bake until filling is set, about 45 minutes.

Apple Crisp Pie

5 Medium Empire Apples (Cortland, Macintosh or your choice)
2/3 Cup of Whole Wheat Flour
1/3 Cup of Chopped Walnuts
½ Cup of Butter or Non-Hydrogenated Margarine (1 stick)
½ Tsp of Sea Salt
¼ Cup of Oat Flakes
¾ Cup of Evaporated Cane Sugar
1 ½ Tsp of Cinnamon

1. Preheat oven to 350°F.

2. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.

3. Peel, core and slice apples.

4. Fill pie shell with apples.

5. Sprinkle sea salt on top of apples.

6. Place cold stick of butter into medium size bowl and slice into 1/4" slices.

7. In separate bowl, mix together sugar, flour and cinnamon.

8. Add sugar, flour and cinnamon to butter and fork together until crumbly.

9. Add walnuts and oat flakes to mixture and combine.

10. Pour mixture over apples.

11. Tent aluminum foil over pie, place in oven and bake for 40 minutes.

12. Remove foil tent and bake for an additional 5 minutes or until golden brown.

13. Serve warm or once cooled.

Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Peach Cobbler Crisp

2 lbs. Frozen Sliced Peaches or 6 Fresh Medium Peaches
1 Cup of Spelt Flour
½ Cup of Chopped Pecans
½ Cup of Butter or Non-Hydrogenated Margarine (1 stick)
½ Tsp of Sea Salt
¼ Cup of Oat Flakes
1 Cup of Evaporated Cane Sugar
2 Tsp of Cinnamon

1. Preheat oven to 375°F.

2. If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes.

3. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.

4. If using fresh peaches, peel, pit and slice.

5. Place cold stick of butter into medium size bowl and slice into ¼" slices.

6. In separate bowl, mix together sugar, flour, salt and cinnamon.

7. Add sugar, flour, salt and cinnamon to butter and fork together until crumbly.

8. Sprinkle ¼ cup of the dry mixture on the bottom of the pie shell

9. Add peaches to the pie shell

10. Add pecans and oat flakes to the remaining dry mixture and combine.

11. Pour dry mixture over peaches.

12. Tent aluminum foil over pie, place in oven and bake for 45 minutes.

13. Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown.

14. Serve warm or once cooled. Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Apple Crumb Pie

Filling
6 medium sized apples (I like Granny Smith)
½ Cup sugar
2 Tbs corn starch
½ Tsp cinnamon
¼ Tsp nutmeg

Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples. Pack apple mixture evenly into a Wholly Wholesome 9” pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping.

Crumb Topping
1/3 C light brown sugar
1/3 C all purpose flour
1/3 C rolled oats
1 t cinnamon
1/8 t salt
¼ t nutmeg
¼ C unsalted butter

Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender, or simply rub it in with your hands. Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples.

Place pie on a sheet pan and bake in a 375° oven for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.

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