Best 10 Birds Nest Pie Recipes

BIRD'S-NEST PUDDING PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
• Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
• Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
• Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
• Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.

BIRD'S NEST PIE

Steps:

• Divide apples evenly between two greased 9-in. pie plates; set aside. In a bowl, combine flour, sugar, baking soda, cream of tartar, buttermilk and egg; mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.

BIRD'S NESTS III

Steps:

• Line a cookie sheet with foil and grease with spray-on cooking oil.
• Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
• Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
• Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

CRISPY PEANUT BUTTER BIRDS' NESTS

Steps:

• Spray 24 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in peanut butter until blended. Gradually stir in cereal, pretzels and peanuts until well mixed.
• Divide cereal mixture evenly among muffin cups, pressing mixture in bottom and up side of each cup to form nest, using lightly buttered hands. Let stand until set, about 30 minutes.
• Remove nests from muffin cups. Place about 3 malted milk eggs in each nest.

BIRD'S NEST PIE (OAMC)

Steps:

• Break spaghetti in half, and cook as directed on package until al dente; drain.
• While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
• Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
• Saute onion in margarine, mix with sour cream, and spread over crust.
• At same time, brown sausage in a large skillet; drain fat.
• Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Spoon over sour cream mixture.
• Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
• To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.

BIRDS NEST PIE

Steps:

• Divide apples evenly between two greased 9-inch pie plates; set aside.
• In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well.
• Divide batter and pour over apples.
• Bake at 350° for 25-30 minutes or until pies are lightly browned and test done.
• Immediately invert onto serving plates (so apples are on the top).
• Combine all topping ingredients; sprinkle over apples.
• Serve warm.

BIRD'S NEST PIE

Steps:

• Divide apples evenly between two greased 9-in. pie plates set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients sprinkle over apples. Serve warm. (*To sour milk, place 1 tablespoon white vinegar in a measuring cup add enough milk to equal 1 cup. Let stand for 5 minutes.)© Copyright Reiman Publications, 1993-1997

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

CHEESE-FILLED BIRDS' NESTS

Steps:

• Make syrup:
• Bring water, sugar, honey, zest, and juices to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved, then simmer until slightly thickened, about 8 minutes. Cool syrup.
• Make filling:
• Stir together cheeses, honey, zest, and cinnamon.
• Assemble and bake nests:
• Preheat oven to 350°F and butter 2 shallow baking pans (about 1 inch deep).
• Gently pull apart strands of kataifi in a large bowl to loosen, then toss with all of butter. Pack a 1/3-cup measuring cup with strands and invert into a baking pan to form a mound. Make 36 more mounds (18 in each pan) in same manner.
• With your finger, make a 1-inch-deep depression in top of each mound to form a nest. Spoon filling into holes, then sprinkle pine nuts over filling.
• Bake birds' nests in upper and lower thirds of oven, rotating pans halfway through baking for even browning, until nests are pale golden, about 35 minutes. Discard zest and drizzle all of syrup over nests (syrup will gradually be absorbed). Cool birds' nests in pans on a rack.

BIRD'S NEST PIE

Steps:

• Divide apples evenly between two greased 9-in. pie plates set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients sprinkle over apples. Serve warm. (*To sour milk, place 1 tablespoon white vinegar in a measuring cup add enough milk to equal 1 cup. Let stand for 5 minutes.)© Copyright Reiman Publications, 1993-1997