Apple Pie ... © Copyright 1996-1997,
Elsie Volpe and Studio Melizo. Visit them at Holidays
on the Net
Crust
2 C. all purpose flour
1 t. salt
2/3 C. shortening
5-7 T. COLD water
Mix shortening, salt, flour with a fork until crumbly. Add 5 tablespoons
water and mix well, adding more water if too dry.
Apple Filling
6-8 tart apples (Macintosh, Granny Smith)
Pare, core and thinly slice
3/4 - 1 C. sugar
2 T. all purpose flour
1/2-1 t. ground cinnamon
2 T. butter (or margarine)
Slice apples
Combine sugar, flour, cinnamon in a bowl. Add apple slices and mix
well. Take 1/2 of the pastry and roll flat with rolling pin. Line a 9"
or 10" pie plate with the pastry. Fill with apple mixture.
Dot with butter. Take the remaining pastry dough and roll flat. Place
dough on top of apple pie mix. Crimp along edges creating a scalloped edging.
Take a knife and cut slits into top pastry for steam to escape. Bake in
a 400* oven for 50 minutes or until crust is brown. Let cool and serve.
Blackberry Jam Pie ... Cracker Barrel
Old Country Store, Old Timey Recipes & Proverbs To Live By Volume 1.
Quick and sweet treat.
4 eggs
1 C. sugar
1/2 C. butter (1 stick)
1 C. blackberry jam
2 T. flour
1 T. cornmeal
1 t. lemon extract
Mix all ingredients. Pour into unbaked pie shell. Bake 45 minutes at
350*. Serve with whipping cream.
Blackberry Pie ... Blackberries are
just about my favorite fruit. The girls and I pick them at Nanna's in August.
The rule is: pick two, eat one!!! We normally pick one and eat two though!!!
4 C. flour
1 T. sugar
2 t. salt
1-3/4 C. cold shortening
1/2 C. cold water
1 egg
1 T. vinegar
Filling:
8 C. fresh blackberries
2 C. sugar
1/2 C. flour
Half & Half cream
In a large bowl, combine flour, sugar and salt; cut in shortening until
mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar;
stir into flour mixture just until moistened. Form into a roll. Cover and
refrigerate for 1 hour. On a floured surface, roll 2/3 of the dough into
an 18" x 14" rectangle. Carefully place onto the bottom and up the sides
of a 163" x 9" x 2" glass baking dish. Combine berries, sugar and flour;
pour into crust. Use the remaining dough to make lattice strips; place
over the filling. Brush pastry with cream. Bake at 400* for 15 minutes;
reduce heat to 350*. Bake about 1 hour longer or until bubbly. Cool completely.
Store in refrigerator.
Easter Hunt Pie ... I got this from a mailing
list I am on. I am going to make it to take to Ron's Grandmother's this
year! Makes 8 servings
1 Keebler Graham Cracker Pie Crust
1 - 8 oz. pkg.. cream cheese, softened
1 - 14 oz. can sweetened condensed milk (not evaporated milk)
3/4 C. cold water
1 (4 serving size) pkg. instant vanilla flavor pudding
1 1/2 C. non dairy whipped topping, thawed
16 miniature chocolate eggs, or other holiday candies
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened
condensed milk until smooth. Add water and pudding mix; on low speed, beat
until smooth; gently stir in whipped topping. Spoon 1/2 of filling into
pie crust and top with chocolate eggs; top with remaining filling. Chill
3 hours. Garnish as desired. Refrigerate leftovers.
Fruit Pie Pizza ... My adaptation to one
I found in a magazine that called for cookie dough crust
40 oz. mandarin orange sections
8 oz. pineapple chunks
8 oz. cream cheese
2 T. butter
1 C. reduced fat biscuit mix
1/2 C. sugar
2 T. cornstarch
1/4 t. salt
1/4 C. lemon juice
1/4 t. grated lemon peel
1 pt. strawberries, halved
seedless grapes, halved (Get more than you will need. You will find
yourself munching on these!)
Drain all fruits, reserve the syrup. Set both of these back. For the
crust: Cut 3 oz. of the cream cheese and the butter into biscuit mix until
it resembles coarse crumbs; with hands form into a ball. Pat out dough
on a lightly greased 12" pizza pan. Use fork to flute the edge some. Bake
at 425* for 8 minutes, or until lightly browned; cool. To make glaze: Combine
in a small sauce pan 1/4C. sugar, corn starch and salt. Add 1-1/2C. reserved
fruit syrup and lemon juice. Cook and stir over medium heat until mixture
thickens. Boil 3 minutes; cool. Cream Cheese Spread: Stir remaining 5 oz.
cream cheese, 2T. reserved fruit syrup, remaining 1/4C. sugar and lemon
peel until smooth; spread on cooled crust. Arrange fruits in circles on
cream cheese spread. I do this in the following order from outside in:
orange slices, strawberries, grapes, pineapple, and oranges again (I sometimes
use cherries in the center if I have any). Brush some glaze over the fruits.
Cut pie into wedges (use pizza cutter for ease). Top with remaining glaze.
My kids love this fruit pizza and if you use the reduces fat biscuit mix
and fat free cream cheese you will have an extremely low fat desert.
Lemon Custard Cheese Pie ... Source: The
Legendary Illinois Cookbook
Yield: 1 9" pie
1 C. sugar
3 T. flour
Grated rind and juice of 1 lemon
2 egg yolks
1 C. creamy cottage cheese
1 C. milk
1 T. butter, melted
Pinch of salt
2 egg whites, stiffly beaten
1 - 9" pie shell, unbaked
Preheat oven to 350". Mix sugar, flour, lemon juice, and rind. Add
egg yolks, cheese, milk, and melted butter; then fold in the stiffly beaten
egg whites to which a pinch of salt has been added. Pour into unbaked 9"
pie shell and bake for 35 minutes.
Lemon Ginger Muffins ... Another Heart Smart
Cookbook recipe. I just love this one in the summer!
1/3 C. margarine, room temperature
1 C. sugar
4 egg whites
2 t.. ginger
2 T. lemon peel, finely grated
1 t. baking soda
1 C. plain nonfat yogurt
2 C. all purpose flour
Preheat oven to 375*. Spray muffin pan with vegetable oil.
In a large mixing bowl, beat margarine and sugar until fluffy. Beat
in egg whites, one at a time. Add ginger and lemon peel. In separate bowl,
add baking soda to yogurt and stir; mixture will bubble. Fold flour into
margarine mixture 1/3 at a time, alternating with yogurt. Blend well. Divide
batter evenly in muffin pan or baking cups. Bake 18 -20 minutes, until
golden brown. Makes 12 muffins.
Fat 5g, saturated fat 1g, cholesterol 1 mg, sodium 152 mg, carbohydrate
32g, protein 4g
Libby's Famous Pumpkin Pie ... I love to
add coconut, my grandmother did that!!!
2 eggs, lightly beaten
1-16 oz. can Libby's Solid Pack Pumpkin
3/4 C. granulated sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1-12 oz. can evaporated milk (use fat free, it's available)
1-9" unbaked pie crust (I support the fold out crust ... I like time
savers!!!)
Combine filling ingredients in order given; pour into pie crust (I
put the pie pan on a cookie sheet in case anything boils over). Bake in
425* oven for 15 minutes. Reduce temperature to 350* and bake an additional
40-50 minutes or until inserted knife comes out clean. (I cover the edge
of the pie with aluminum foil except for the first 15 minutes to prevent
it from getting too brown.) Cool. To make these look pretty, I often take
a piece of pie dough and use a seasonal cookie cutter, cut out designs
and lay on the pie for the last 15-20 minutes. This is a quick and easy
way to add style and distinction to your pie.
Peach Melba Ice Cream Pie ... Judy Vaske,
Bancroft, Iowa. This was in Country Woman Magazine (You will find me referencing
this magazine a lot. The recipes are from real people in the real world!!!!)
1-1/2 C. flaked coconut
1/3 C. chopped pecans
3 T. butter or margarine, melted
1 qt. frozen peach yogurt, softened
1 pt. vanilla ice cream, softened
1 T. cornstarch
1 T. sugar
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
1 C. sliced fresh or frozen peaches, thawed
Combine coconut, pecans and butter; press onto the bottom and
up the sides of an ungreased 9" pie plate. Bake at 350* for 12 minutes
or until crust begins to brown around edges. Cool completely. Spoon frozen
yogurt into crust; smooth on top. Spread ice cream over yogurt. Cover and
freeze for 2 hours or until firm. in a small saucepan, combine cornstarch
and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir
for 2 minutes. Remove from heat; add raspberries. Cover and chill. Remove
from freezer 10 minutes before serving. Arrange peaches on top of pie;
drizzle with a little of the sauce. Yield: 6-8 servings.
Rhubarb Pie ... It is odd to hear of anyone
making this pie, but it is really good!
3 C. diced Rhubarb
1-1/2 C. sugar
3 T. flour
1/4 t. salt
1 T. lemon juice
2 egg yolks
1-9" pie shell
Arranged diced rhubarb in unbaked pie shell. Combine the sugar and
flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this
mixture over rhubarb. Bake in a hot (425*) oven for 10 minutes, then reduce
heat to 325* and bake for 30 minutes. Don't let those egg whites go to
waste, make them into a meringue and add to pie before you bake it. Adding
meringue will not change the baking time.
Easter
Hunt Pie
