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APPLE PIE
1 1/2 c. apples, shredded
1 1/4 c. sugar
1 egg, beaten
1/2 stick margarine
Dash cinnamon
Dash salt
1 unbaked pie shell
Mix first 6 ingredients together and pour into unbaked pie shell. Bake 35 minutes at 350 degrees.
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Sweet Berry Pie
1-1/2 c. sugar
3 c. cold water
1 pkg. raspberry gelatin
6 tbsp. cornstarch
2 c. raspberries
2 c. strawberries
2 c. blueberries
4 c. whipped cream
2 graham cracker crusts
Makes 2 Pies
Prepare
In saucepan combine water , sugar and cornstarch mix until smooth. Bring to boil while stirring cook for 2 mins. or until thickened.Remove from heat and stir in gelatin.Refrigerate 15 mins. or until mixture begins to thicken.Stir in berries and pour into pie shells.Refrigerate until set. Top with whipped cream and serve. |
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Fresh Strawberry Pie
Ingredients:
6 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 9-in baked deep-dish pie crust
1/2 cup whipped whipping cream
Directions:
Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3 to 5 minutes. Blend in lemon juice. Remove from heat and let cool. Add remaining 3 cups strawberries, reserving 4 or 5 for garnish. Spoon into crust. Top with whipped cream and garnish with reserved berries. Refrigerate pie; serve chilled.
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Blueberry Pie
1 (8 oz.) container sour cream
2 eggs
1/2 to 3/4 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1 c. blueberries
1 pie shell
Mix 2 eggs and sugar. Add sour cream, vanilla, and cinnamon. Fold in blueberries. Pour into pie shell and bake at 350 degrees. Approximately 50 to 60 minutes or until set. Chill and serve. Keep refrigerated.
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Sour Cream Raisin Pie
1 c. sugar
1 1/2 c. sour cream
1/2 c. seedless raisins
2 tbsp. flour 1 tsp. vanilla
1/2 c. Brazil nuts or pecans
1 unbaked pie shell
Beat the eggs slightly, add sugar and blend well. Then add the sour cream. Dredge raisins in flour and add them to the mixture. Add the vanilla and nuts; turn it all into an unbaked pie shell. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 30 minutes longer. This yields 6-8 servings.
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Strawberry Pie
1 baked (9-inch) pie shell
4 cups sliced fresh strawberries
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons cornstarch
1 small box strawberry gelatin
Place strawberries in pie shell. Mix water, sugar and cornstarch in a
saucepan and bring to a boil. Boil for 2 minutes or until clear and thick:
Remove from heat and add strawberry gelatin; stir until dissolved. Pour over
berries in shell. Chill and serve. |
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Japanese Fruit Pies
2 eggs, beaten
1 cup sugar
1/2 cup margarine, melted
1 teaspoon vinegar
1 cup raisins
1 cup chopped pecans
1 cup flaked coconut
1 unbaked 9-in deep dish pie crust
Combine first 7 ingredients, mixing well. Pour into pastry shell. Bake at 325
degrees for 45 minutes. |
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APRICOT CHIFFON PIE
3 c. apricot nectar
2 pkgs. unflavored gelatine
1/4 c. sugar
Lemon or orange rind
4 eggs, separated
9 inch pie shell or crumb shell,
baked and cooled
1/2 tsp. almond extract
Bring 2 1/2 cups nectar to boil; dissolve gelatine in remaining 1/2 cup nectar. Pour dissolved gelatine into boiling nectar, stirring well. Remove from stove, pour slowly over blended yolks. Chill until mixture mounds slightly when dropped from spoon. Beat egg whites until almost stiff; slowly beat in 1/4 cup sugar. Gently fold into chilled gelatine mixture and add grated rind and almond extract. Pour into cooled crust and chill several hours. Top with whipped cream. |
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Apricot Pineapple Pie
1 1/2 c Dried apricots
1 1/2 c Water
6 tb Sugar
1 cn Crushed pineapple (8 oz)
1 1/2 tb Cornstarch
Salt
3 tb Butter
Pastry for 8" double pie crust
With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside.
Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.
In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually.
Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter. Cover with top crust, crimp edges and pierce with fork. Bake at 400 degrees F. 25 minutes. Makes 6-8 servings. |
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CARAMEL APPLE PIE
1 pie crust (see below)
1/4 cup light brown sugar
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon allspice
6 large to 8 medium Granny Smith or McIntosh apples, peeled, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter, cut into thin slices
Cinnamon-sugar combination
Caramel Sauce:
2 tablespoons unsalted butter
2/3 cup firmly packed light brown sugar
2 1/2 tablespoons water
1/2 cup whipping cream
Prepare pie crust (below).
Preheat oven to 375 degrees. Roll each chilled piece of dough between sheets
of wax paper. Roll to 1/4-inch thickness and fit 1 piece into 8-inch glass
pie plate. Leave overhang of dough.
Combine next 5 ingredients in small bowl.
In large bowl, toss apples with lemon juice. Add sugar mixture and toss
lightly. Spread apples in pie shell. Spread pieces of unsalted butter on top
of apples. Cover with second piece of dough. Trim and seal edges. (Press
edges down lightly with tines of a fork.)
Put pie on sheet of heavy-duty foil to catch juices. Sprinkle with cinnamon
sugar. Puncture crust with fork in about 8 places. Bake 50 to 60 minutes.
Edges will brown more quickly than top. Crust should be golden when removed,
and some of the hot juice will have bubbled through.
Meanwhile, prepare sauce: Melt butter in heavy saucepan over low heat. Add
brown sugar and water; stir until sugar dissolves. Bring to boil. Cover;
cook 2 minutes. Lower heat. Uncover and add cream. Stir. Cook till candy
thermometer registers 238 degrees F., or soft-ball stage, about 5 to 8
minutes.
Pour warm sauce over hot pie.
Makes 8 servings.
PIE CRUST
2 1/2 cups sifted flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup cold solid shortening, such as Crisco, refrigerated
1/4 cup ice water
Blend flour, salt and sugar in large mixing bowl. Add shortening. Cut with 2
knives, then finish with low speed of mixer, until mixture resembles coarse
meal. Stir in enough water so dough comes together. Gather into ball and
divide in half. Flatten into a disc. Wrap in plastic; refrigerate 15
minutes. Roll each piece out between sheets of wax paper to circle slightly
larger than pie plate. |
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Fresh Blueberry Pie
Total: 1 hr 15 min
Prep: 30 min
Bake: 45 min
Makes 8 servings
Double-Crust Pastry (below)
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
4 cups blueberries
1 tablespoon lemon juice
2 tablespoons butter or margarine
1. Heat oven to 425ºF. Prepare Double-Crust Pastry.
2. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice and dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
4. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.
Double-Crust Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
4 to 5 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. |
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DOUBLE-CRUST LEMON PIE
2 large lemons
2 teaspoons grated lemon peel
2 cups sugar
1 teaspoon salt
4 eggs
pastry for 9-inch two-crust pie
Grate peel from lemons. Peel lemons, removing all white membrane. Cut lemons into very thin slices. Place lemon slices in medium bowl. Stir in lemon peel from two lemons, 2 teaspoons from two lemons, 2 teaspoons lemon peel, the sugar and salt. Set aside.
Heat oven to 425° F. Prepare pastry. Pour eggs over lemon slices. Mix well. Pour into pastry-lined pie plate. Cover with top crust; seal and flute. Cover edge with 2- to 3-inch stripe of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 45 to 50 minutes or until knife inserted 1 inch from edge comes out clean. Cool.
Provides 8 servings.
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RHUBARB DREAM PIE
RHUBARB DREAM PIE
Crust:
1 cup flour
5 tablespoons powdered sugar
Mix together and cut in 1 stick butter. Mix as per graham cracker crust. Press into a 9" pie pan or a 9" x 11" pan. Bake 15 minutes at 350°.
While the crust is baking make the filling:
2 eggs, beaten
1½ cups sugar
¼ cup flour
2 cups diced rhubarb
Mix well. Pour into hot pie crust. Return to oven and bake for 35 minutes longer at 350° and you can decrease the amount of sugar sweetening. |
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LEMON ICE BOX PIE
1 box vanilla wafers
1 can condensed milk
3 eggs, separated
Juice of 3 lemons
Pie plate
1 stick softened butter
Crumble 2/3 box of wafers. Mix with butter. Mix thoroughly to form a ball. Spray pie plate with Pam. Place ball in center of plate and spread in plate. Place remaining wafers along the wall of the dish, covering all of side. Lap the wafers over each other.
In a medium size bowl, mix condensed milk, egg yolks and juice, mixing well. Pour mixture on top of wafers. Bake at 300 degrees for 30 minutes. Beat egg whites until stiff gradually, adding 3 tablespoons sugar. When pie is done, spread meringue over pie. Place in oven and cook until meringue is golden brown. Cool pie on rack. When completely cooled, place in "ice box" to chill, about 3 hours.
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Blueberry Crumb Pie
1 c Sugar
8 oz Commercial sour cream
3 tb All-purpose flour
1/8 ts Salt
4 c Fresh blueberries
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Dried breadcrumbs; fine
1 tb Sugar
1 tb Butter or margarine; melted
Combine first 4 ingredients; stir well. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until center is firm. Yield: one 9-inch pie. |
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Blueberry Glace Pie
4 c Blueberries
3/4 c Water
1 tb Butter
1 c Sugar
3 tb Cornstarch
1 ds Salt
1 ds Cinnamon
1 ts Lemon juice
1 9 inch baked pie shell
Whipped cream -- for Garnish
Simmer 1 cup less-than-perfect berries with water for 4 minutes. Add mixed cornstarch and sugar, other ingredients except whole berries, pie shell and whipped cream. Cook until thick and clear. Mix gently with whole berries and pour into baked 9" pie shell. Chill and top with whipped cream. |
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