Pies
| Creme Fraiche | Pie Crust |
| Pumpkin Pie Filling | Pumpkin Ice Cream Pie |
| Apple Crumb Top Pie | Apple Pie (Double Crust) |
Submitted by: Carolyn
| 1 Cup Heavy Cream | 1 Cup Sour Cream |
Whisk the creams together in a small bowl. Pour into a jar (or glass bowl)- cover with the lid and let stand in a warm room for 12 hours. Then stir again and refrigerate for 24 hours. Serve as you would whipped cream. The sour cream inoculates the other cream and it becomes rich and thick. Can't get much easier. As you can see; you can make as little or make as much as
you think you'll need. It is just half heavy cream and half sour cream. Make sure the 'used by' dairy dates are good and it will last in the frig as long as those dates.
Most of the pies, puddings and cakes that are good with whipped cream are also good with this creme fraiche. It is so easy to make that I thought I should send it today with the pies. Some of you may still prefer whipped cream but I prefer this. It is richer and the sour cream gives it a taste I like. Carolyn
I know there is a pie crust recipe in everybody's cookbook. They are all fine. However, I wondered how many of you have tried the Pillsbury Pie Crusts? I used to make the pastry every time. Now, I use the Pillsbury 95% of the time. They are not like the frozen ones you buy. They are in the refrigerated section where you buy the little 'poppin' fresh' biscuits and things. It's a red box. 15 ounces and says "Pillsbury 2 Pie Crusts" and has the little dough boy on the front. When you open the box there are 2 circles of dough; all rolled out and ready to use. ( Just follow the directions on the box.) These are great for dessert pies and also for chicken or meat pies. If you haven't tried it you may want to give it a try. Very easy and about as good as homemade! For anyone who doesn't have a pastry recipe for pies and wants one, I am sending this:
| 2 1/4 Cups Flour (sifted) | 1/2 Cup Shortening |
| 1/2 Tsp. Salt | 1/4 Cup Ice Water |
| 1/4 Cup Butter (cut into bits) |
Mix flour, salt in a bowl. Add butter bits and blend with your fingertips or a pastry cutter until it resembles coarse meal. Add the shortening and blend it in the same way as you did the butter. Sprinkle the ice water over all and toss with a fork. Use your fingers to mix and form the dough into a soft ball. Divide the ball into 2 pieces. Flatten out each piece and roll on a floured surface using a rolling pin (to the size of a 9" pie plate). Use as directed in your filling recipe.
Well, I tried all types of pumpkin pies. Some with molasses, brown sugar, sorghum, etc. They are all good (except Walmarts!). I still think the best is a plain pumpkin with spices and cream or evaporated milk. Very smooth, creamy and easy to make. This makes 2 and a box of Pillsbury crusts givesyou 2. Can't get much easier.
| 2 Pie Shells (unbaked) in 9" pie plates | Heat oven to 425 degrees |
| 5 Eggs | 1 Tsp. Ground Ginger |
| 1 1/2 Cups Sugar | 1 Tsp. ground Cloves |
| 1 Tsp. Salt | 3 Cups Evaporated Milk |
| 2 Tsp. Ground Cinnamon | 3 1/2 Cups Pure Pumpkin |
In a bowl: Use a fork to whip 5 eggs, sugar, salt and spices well. Add evaporated milk and whip again. Add the pumpkin and whip until all is well mixed. Pour 1/2 of the mixture into each pastry-lined pie plate. Place the 2 pies into the oven and bake for 15 minutes. REDUCE the temperature to 350 degrees and bake for another 45 minutes. Remove and check the centers to be certain they are baked. (Use a thin knife. If it doesn't come out clean or the center 'jiggles'....bake another 5-10 minutes until the center is set.) Remove and cool for a few hours. Serve with whip cream or ice cream.
Kids don't like squash? Try this pumpkin pie and maybe they'll learn.
2 graham cracker crusts (homemade or purchased) in 9" pie plates
| 1 Pkg. (8 oz) Cream Cheese (softened) | 1/3 Cup Brown Sugar |
| 1 Tbsp. Pumpkin pie spice | 1 Can (15 oz) Pure Pumpkin |
Mix well with hand mixer on low.
Add: 4 cups softened (NOT melted) Vanilla ice cream. Stir lightly by hand. Do not use mixer or it will get too soft.
Pour into the 2 graham cracker crusts. Cover each with plastic wrap and then with aluminum foil. Place in freezer immediately. Thaw slightly before serving. Garnish with whipped cream.
This is a really easy recipe to do. Josette uses this and it makes a great crumb-top apple pie.
Apple (Crumb-Top) Pie
| 1 Pastry (unbaked) in a 9" pie plate | Set oven to 400 degrees |
| For the filling: | For crumb-top: |
| 5-7 Apples (red delicious are good) | 1/3 Cup Sugar |
| Peel, core, & thin slice the apples into shell | 3/4 Cup Flour |
| 1/2 Cup Sugar | 6 Tbsp. Butter (cut into bits) |
| 3/4 Tsp. Ground Cinnamon | |
| Mix in small bowl and sprinkle across the apples. | Mix in small bowl (use those fingers!) and crumble evenly over the top for the "crumb-top" |
Place into oven and bake for 35 - 40 minutes at 400 degrees. If edges start to burn, cover them with stripes of foil. Cool 30 minutes and serve warm with French Vanilla ice cream. YUM!
Apple Pie (Double-crust)
Makes 1
| 2 Pastries (unbaked) place 1 in 9" pie plate | Set oven to 450 Degrees |
| 5-7 Apples (red delicious, granny smith, or your favorite.) | Peel and core the apples and thin slice directly into the pastry shell. |
| 1 Cup Sugar | 1/2 Tsp. Salt |
| 3/4 Tsp. Ground Cinnamon | 2 Tbsp. Flour |
Mix in a small bowl and then sprinkle evenly over the apples. Dot the apples with 2 Tablespoons of butter (cut into bits).
Cover the filling with the 2nd pastry crusts. Flute the edges and cut a few slits into the top. Place into the oven and bake for 10 minutes. REDUCE the temperature to 375 degrees and bake another 45 - 50 minutes. Serve with whipped cream or ice cream. (My favorite is to refrigerate and wait for breakfast!)
I hope some of you try the pies. I know you will want to adjust the spices, etc to the way you like them. A little more or less...... With the purchased crusts, these are so easy to do!
Carolyn
