March 99
Pie Recipes
Basic Pie Crust (Mar 7)
Basic Pie Crust (Mar 7)
1/4 cup plus 3 T lard (or 1/2 cup shortening)
* For a 2 crust pie, double the ingredients.
1-1/3 cups flour
1/2 tsp salt
3-4 T ice water
Using lard will give you a flakier crust, but if you are watching the cholesterol, shortening will work fine. Stir together flour and salt, and cut the lard into the flour mixture until crumbs are the size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until the flour is moistened and pastry almost
cleans side of bowl. If needed, add more water a teaspoon at a time. Gather pastry into a ball. Shape into flattened round on lightly floured surface. For 2 crust pie, divide pastry in half and shape into 2 rounds. Roll pastry 2 inches larger than the pie plate. Roll pastry onto the rolling pin and unroll into the pie plate, pressing firmly against bottom and side. Flute the edges.
Paper Bag Apple Pie (Mar 7)
1 9" pie crust, unbaked
Topping
Mix together sugar, flour, cinnamon and nutmeg. Stir this into the apples and pour into pie shell. Sprinkle lemon juice over top. For the topping, stir together the sugar and flour, then cut in the butter until crumbly. Sprinkle evenly over the pie. Slide pie into a large paper grocery bag. Fold the opening over twice and fasten with large paper clips. Place on a baking sheet. Bake at 425 degrees for 1 hour. Remove from oven, remove bag and cool pie on wire rack. Do not open bag while baking.
8 medium apples, peeled & sliced
1/2 cup sugar
2 T flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T lemon juice
1/2 cup sugar
1/2 cup flour
1/2 cup butter
Coconut Cream Pie (Mar 14)
1/4 cup flour
Combine flour, cornstarch, egg, yolk and 1/2 cup milk. Whisk until smooth; set aside. Combine remaining milk, 1/2 cup sugar and salt in saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Slowly add flour mixture, stirring constantly until mixture is thickened and bubbly. Remove from heat, stir in butter and vanilla. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, a little at a time, beating until stiff peaks form. Gently fold egg whites into custard mixture, blending well. Stir in 1 cup coconut. Spoon mixture into pie crust. Toast remaining coconut and sprinkle over
top. Chill well before serving.
2-1/2 tsp cornstarch
1 egg
1 egg yolk
1-3/4 cups milk, divided
3/4 cup sugar, divided
1/4 tsp salt
1 T butter
1/2 tsp vanilla
2 egg whites
2 cups coconut
1 baked 9" pie crust
Strawberry Glace Pie (Mar 21)
2 pints strawberries, washed and hulled
1/2 cup sugar
dash of salt
1/2 cup water, divided
2 T cornstarch
1 T fresh lemon juice
8 oz cream cheese, softened
2 T sugar
1/4 cup milk
1 baked pie crust
Coarsely chop enough strawberries to make 1 cup; set aside the remaining whole berries. Place chopped strawberries in a saucepan with 1/2 cup sugar, salt and 1/4 cup water. Bring to a boil and cook 3 minutes. Remove from heat. Stir cornstarch into remaining 1/4 cup water and stir into berries. Return to heat and cook, stirring constantly, until thickened, about 2 minutes. Stir in lemon juice. Allow glaze to cool to room temperature.
Beat cream cheese with sugar and milk just until smooth. Spread in bottom of baked pie crust. Cover with half of the glaze mixture. Arrange whole strawberries on top of glaze, hull side down. Spoon remaining glaze over strawberries. Chill well and serve with whipped cream.
Chocolate Cream Pie (Mar 28)
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2-3/4 cups milk
3 egg yolks
3 squares unsweetened chocolate, chopped (3 oz)
1 T butter
1 tsp vanilla extract
1 9" pie crust, baked
1 cup whipped cream
Combine sugar with cornstarch and salt in a saucepan. Gradually whisk in the milk until smooth. Bring to a boil over medium heat, stirring gently. Boil 1 minute, remove from heat. Beat egg yolks lightly in a small bowl. Gradually whisk in about 1 cup of hot filling mixture, return to saucepan, whisking constantly. Return to a boil, and boil 1 minute more. Remove from heat and whisk in the chocolate, butter and vanilla until smooth. Pour filling into baked crust. Cool 15 minutes on a wire rack. Cover filling with plastic wrap and refrigerate until well chilled. Just before serving spread pie with whipped cream.