Fischer & Wieser's Gourmet Cooking Central

If you can’t find fresh peaches for this recipe, use frozen. It’s a great twist on an old favorite, with pecan-filled lattice pastry crusts layered between luscious peach pecan butter filling.  It’s bound to go over really well about any time of year!

Prep Time:  25-35 minutes
Bake Time:  45 minutes

6-8 fresh large peaches, peeled and sliced (about 6-8 cups)
1/2 cups sugar
1 cup Fischer & Wieser Peach Pecan Butter
1/3 cup all-purpose flour
1-1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts (4 crusts)
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla Ice Cream

Combine peaches, sugar, Fischer & Wieser Peach Pecan Butter, and flour in large saucepan, and let stand 10 minutes or until sugar dissolves.  Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; add vanilla and butter. Unfold 2 piecrusts onto large sheet of waxed or parchment paper. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Place in freezer to chill 15 minutes. Repeat with remaining piecrusts, pecans and sugar. Place buttered 13 x 9″ baking dish in oven and allow butter to melt. Spoon half of peach mixture into a baking dish. Remove one pecaned and sugared piecrust from freezer and cut into 1-1/2 inch strips. Arrange strips in a lattice design over peach mixture.  Bake at 450° for 20-25 minutes or until lightly browned. Remove from oven and spoon remaining peach mixture over baked pastry. Top with remaining chilled pastry strips in a lattice design in same manner as previously done. Bake 15-18 more minutes, or until pie crust is done. Serve warm or cold with vanilla ice cream. Serves 8-10

Popularity: 3%

We’re awfully proud of our pecans down here in Texas, and what a way to celebrate them by combining them with good ol’ apple butter—then bake them into a pumpkin pie! Wow!

Prep Time:  20 minutes
Bake Time:   40- 65 minutes

Filling:

1 cup pumpkin
1 cup Fischer & Wieser Texas Pecan Apple Butter
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
9″ unbaked deep dish pie shell

Combine all filling ingredients and blend until smooth. Pour into prepared pie shell.

Streusel Topping:

3 tablespoons butter
1/2 cup flour
1/3 cup brown sugar, packed

Bake  in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 25 to 35 minutes or until knife inserted near center comes out clean.
Combine streusel topping ingredients and sprinkle over pie; bake an additional 15 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 12 slices

Popularity: 3%

Try this easy-to-make pumpkin pie  any time—holidays or everyday! Even those who don’t like pumpkin pie profess to love this! Best part–only 20 minutes to make!

Prep Time:  20 minutes

1 ready-made 9” graham cracker pie crust

Filling:

Layer 1: 1 8-ounce package cream cheese, softened
1 cup Cool Whip from large container
1 cup confectioner’s sugar

Mix together with electric mixer until smooth. Spread over crust.

Layer 2: *1 small package  instant vanilla pudding
1 cup milk
1-1/4 cups Fischer & Wieser Pumpkin Pie Butter

Follow “pie” directions on package for making pudding. Stir Fischer & Wieser Pumpkin Pie Butter into pudding. Spread layer over
cream cheese layer.

Layer 3: Remainder of Cool Whip from large carton.
Spread over Fischer & Wieser Pumpkin Pie Butter layer. Allow to chill thoroughly.
Serves 10- 12

*May omit vanilla instant pudding and just spread Fischer & Wieser Pumpkin Pie Butter over Layer 1 if desired.

Popularity: 3%

Preparation Time: 5 minutes
Baking Time: 1 hour

• 1-1/4 cups sugar
• 1 cup self-rising flour*
• 1 cup milk
• 1/2 cup butter, melted
• 1 24-ounce (3 cups) jar Fischer & Wieser Old Fashioned Cherry Pie Filling

Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12- x 8-inch baking dish; pour Fischer & Wieser Old Fashioned Cherry Pie Filling and remaining 1/4 cup sugar evenly over batter. Bake at 350° for 1 hour or until golden brown and bubbly. Serves 6-8

* One cup self-rising flour equals:

• 1 cup all-purpose flour, plus
• 1 1/4 teaspoons baking powder, plus
• 1/8 teaspoons salt.

Popularity: 3%

Prep Time:  15 minutes
Bake Time: 45 minutes

• 1 24-ounce jar (3 cups) Fischer & Wieser Old Fashioned Cherry Pie Filling
• 1 (9 inch) unbaked pie shell

TOPPING:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 1/2 cup chopped pecans or walnuts (optional)
• 6 tablespoons cold butter

Preheat oven to 400° F. Pour Fischer & Wieser Old Fashioned Cherry Pie Filling into pastry shell. Combine flour, brown sugar, oats and nuts (if desired) in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350,° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

* To make a fantastic bar cookie with fruit filling, prepare a batch of your favorite oatmeal cookie dough. Spread half in 13″ x 9″ rectangular baking dish, pour in pie filling and spread over cookie dough; add the other half of the cookie dough and spread evenly over pie filling. Bake at 375° F. for 30-35 minutes. Allow to cool; cut into 2″ square bars. Serves 10-12.

Popularity: 3%

Prep Time:  10 minutes
Bake Time:  35-45 minutes

• 1 24-ounce jar (3 cups) Fischer & Wieser Old Fashioned Cherry Pie Filling
• 2 (9 inch) ready-made frozen pie crusts

Preheat oven to 400° F. Remove crusts from freezer. Fill bottom crust with Fischer & Wieser Old Fashioned Cherry Pie Filling and loosen edge of crust from pan. Remove second crust from pan. Invert and thaw 10-20 minutes until flat. Moisten edges of bottom crust with water. Place top crust over filling. Tuck edge of top crust under edge of bottom crust. Crimp to seal edges well. Cut several slits in top crust to allow steam to escape during baking. To prevent edges from burning, place foil around outside edge of crust. Bake on cookie sheet near center of oven for 35-45 minutes or until filling is done and crust is golden brown. 6 – 8 servings.

Popularity: 2%

For a scrumptious dessert that’s very little trouble, you can’t go wrong with this crumb pie!

Prep Time: 20 minutes
Bake Time: 35 minutes

• 1 egg
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 3/4 – 1 pound fresh cherries, pitted
• 3/4 cup Fischer & Wieser Almond Cherry Jubilee Jam
• 1 (9 inch) unbaked pie shell

TOPPING:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 6 tablespoons cold butter
• 1/2 cup slivered almonds, if desired

In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well.Gently fold in cherries and Fischer & Wieser Almond Cherry Jubilee Jam. Pour into pastry shell. For topping, combine flour, brown sugar, oats and almonds in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

Popularity: 3%

These dessert bars are delightfully light and flavorful–as well as nutritious and quick and easy to prepare! Great for lunch boxes, after-school snacks, afternoon teas, or after dinner coffee! The secret with these: underbake!

Prep Time: 30 minutes
Bake Time: 30-35 minutes

• 1-1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/2 cups quick cooking rolled oats
• 1 cup brown sugar
• 1/4 teaspoon cardamom
• 3/4 cup butter
• 3/4 cup Fischer & Wieser Almond Cherry Jubilee Jam
• 1/4 cup slivered almonds

Glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk
• 1/4 teaspoon almond extract

Sift together dry ingredients; stir in oats, sugar and cardamom. Cut in butter until crumbly; pat 2/3 of crumbs in 11 in. x 7 in. x 1-1/2 in. pan. Spread with Fischer & Wieser Almond Cherry Jubilee Jam; sprinkle with slivered almonds. Top with remaining crumbs. Bake in 375° oven 30-35 minutes. Prepare glaze by mixing confectioner’s sugar, milk, and almond extract until it reaches pouring consistency. Remove baked mixture from oven and allow to cool slightly. Drizzle with glaze. Cool. Cut into bars. Makes approximately 2-1/2 dozen.

Popularity: 3%

You’ve never tasted such a pie as this!  That’s what everyone will say—and then there’ll be silence—because they’ll all be eating!

Prep Time:  15 minutes
Bake Time: 45 minutes

• 1 24-ounce jar (3 cups) Fischer & Wieser Harvest Apple & Brandy Pie Filling
• 1 (9 inch) unbaked pie shell
• TOPPING:
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 1/2 cup chopped pecans or walnuts (optional)
• 6 tablespoons cold butter

Preheat oven to 400° F. Pour Fischer & Wieser Harvest Apple Brandy Pie Filling into pastry shell. Combine flour, brown sugar, oats and nuts (if desired) in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

*To make a fantastic bar cookie with fruit filling, prepare a batch of your favorite oatmeal cookie dough. Spread half in 13” x 9” rectangular baking dish, pour in pie filling and spread over cookie dough; add the other half of the cookie dough and spread evenly over pie filling. Bake at 375° F. for 30-35 minutes. Cool and cut into 2″ squares.

Popularity: 5%

Want a very special dessert for your very special occasion? This apple pie with Fischer & Wieser Harvest Apple & Brandy Pie Filling will fill the bill—and all you have to do is pour it in the pie crust.

Prep Time:  10 minutes
Bake Time:  35-45 minutes

• 1 24-ounce jar (3 cups) Fischer & Wieser Harvest Apple & Brandy Pie Filling
• 2 (9 inch) ready-made frozen pie crusts

Preheat oven to 400° F. Remove crusts from freezer. Fill bottom crust with Fischer & Wieser Harvest Apple & Brandy Pie Filling and loosen edge of crust from pan. Remove second crust from pan. Invert and thaw 10-20 minutes until flat. Moisten edges of bottom crust with water. Place top crust over filling. Tuck edge of top crust under edge of bottom crust. Crimp to seal edges well. Cut several slits in top crust to allow steam to escape during baking. To prevent edges from burning, place foil around outside edge of crust. Bake on cookie sheet near center of oven for 35-45 minutes or until filling is done and crust is golden brown. 6 – 8 servings.

Popularity: 9%