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| Granger's Apple Pie |
pastry for two 9" pie shells
10-12 tart apples
2 t flour
¼ c sugar
1 t lemon juice |
1 c sugar
½ t cinnamon
¼ t nutmeg
2 T butter |
Chill pastry at least 30 minutes; roll half. Line pan; flour pastry. Sprinkle with ¼ c sugar. Slice apples into pan;
sprinkle on lemon juice. Add spices to sugar; pour on. Dot with butter; bake 425° 35-40 minutes. Cool completely on
wire rack.
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Banana Cream Pie |
1 baked 9" pie shell
2 ripe bananas
1 c sour cream
1 c milk
one 3¾ oz package instant vanilla pudding |
Slice bananas into pie shell. Mix next two ingredients well. Add pudding; beat until thickened. Pour onto bananas; chill.
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Line pie pan with pastry; fill with berries slightly dredged with flour. Sprinkle with remaining ingredients. Cover with
top crust; seal and vent. Bake 450° 10 minutes; lower to 350° 35-40 minutes. Cool on wire rack. Serve warm
with ice cream.
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| Deep Dish Cherry Pie |
1 qt sour cherries, drained, pitted
2 T sugar
4 T cornstarch
¼ t salt
½ t almond extract
one-eighth t nutmeg |
1 t grated lemon rind
1 t lemon juice
2 oz cherry syrup
1 T melted butter
1 c corn syrup
pastry for one 9" pie shell |
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Place cherries in 9" deep pie dish. Mix next three ingredients; add remaining ingredients. Pour over cherries. Roll
pastry one-eighth inch thick. Cut five wedge-shaped pieces; arrange on top of cherries. Bake 450° 10 minutes; lower
to 350° 35 minutes. Cool on wire rack. Serve warm with ice cream.
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| Gooseberry Pie |
4 c gooseberries
2½ c sugar
4-6 T cornstarch
½ t cinnamon |
¼ t salt
pastry for two 9" pie shells
1 T butter |
Clean stems off gooseberries; slice in half. Mix next four ingredients. Add berries; toss well. Mash berries with
slotted spoon to moisten all sugar; pour into pie pan lined with pastry. Spread evenly; dot with butter. Cover with
lattice pastry. Bake 450° 10 minutes; lower to 350° one hour or until crust is golden. Cool on wire rack.
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| Key Lime Pie |
one 13 oz can sweetened condensed milk
4 eggs, separated
1 egg white
½ c lime juice |
one 9" pie shell
6 T sugar
½ t cream of tartar |
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Mix milk, egg yolks and juice in bowl. Beat one egg white stiff, fold into lime mix; pour into unbaked pie shell. Beat
four egg whites with cream of tartar; gradually add sugar. Spread the meringue on filling. Bake 350° approximately
20 minutes, or until meringue is golden brown; chill.
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| Lemon Meringue Pie |
FILLING
3 large eggs, yolks beaten
1½ c sugar
7 T cornstarch
¼ t salt
1½ c hot water
2 T butter
1 t grated lemon peel
½ c lemon juice |
1 baked 9" pie shell
MERINGUE
1 T cornstarch
2 T cold water
½ c boiling water
1 t lemon juice
4 large egg whites
6 T sugar |
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Mix sugar and next two ingredients in medium pan; stir in water until smooth. Bring to boil,
stirring; simmer eight minutes, stirring. Stir several spoonfuls of hot mixture into yolks; return to
pan. Stir over medium heat five minutes; remove from heat. Stir in next two ingredients; stir in
juice, ¼ at a time. Mix until smooth; cool. To make meringue, mix first two ingredients in small pan;
stir in boiling water. Bring to boil, stirring; cook two minutes, stirring, until thickened. Cool. Add
next two ingredients; beat to soft peaks. Add sugar gradually, beating well, until soft peaks form.
Beat in sugar until blended. Pour filling into pie shell; spread on meringue. Bake 350° 12 minutes.
Cool 2-3 hours before cutting.
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| Peach Pie |
3 lbs ripe peaches
2 T lemon juice
¾ c sugar, or to taste |
2 T cornstarch
¼ t cinnamon
pastry for two 9" pie shells |
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Pit, blanch, peel and slice peaches; toss with lemon juice. Mix next three ingredients; add to peaches, mixing well.
Pour into pie pan lined with pastry. Cover with top crust; seal and vent. Bake 400° one hour or until well-browned
and bubbly. Cool on wire rack.
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| Fresh Pear Pie |
pastry for two 9" pie shells
5 or more pears
two-thirds c sugar
one-eighth salt
¼ t mace |
¼ t ginger
1½ T quick-cooking tapioca
3 T orange juice
1 t lemon juice
1 T butter |
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Line pie pan with pastry. Slice peeled and cored pears thin; place in pastry. (Use enough pears to heap up in the middle.)
Mix next five ingredients; sprinkle on pears. Mix next two ingredients; pour on. Dot with butter. Cover with top crust;
seal and vent. Bake 425° 40-50 minutes. Cool on wire rack.
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| Marsha's Pecan Pie |
½ c sugar
3 t butter, softened
1 c dark corn syrup
3 large eggs
1 t vanilla |
1 T cornstarch
1 t vinegar
pastry for one 9" pie shell
1 c chopped pecans |
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Cream butter and sugar; add next five ingredients. Mix well but don't overbeat. Line pie pan with pastry; spread on
pecans. Pour on filling; wait a few minutes for pecans to rise to top. Bake 375° 40 minutes. Cool on wire rack.
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| Pumpkin Pie |
2½ c canned pumpkin
1 c sugar
¼ c butter, melted
¼ c molasses
2 t ginger |
2 t cinnamon
1 t salt
4 eggs
2½ c scalded milk
pastry for one 10" and one 8" pie shell
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Mix first seven ingredients; add egg yolks. Add milk; mix thoroughly. Fold in egg whites beaten stiff. Pour filling into
pie pans lined with pastry. Bake 450° 10 minutes; lower to 350° 40-45 minutes or until done. Cool on wire rack.
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| Strawberry Glacé Pie |
one 3 oz package cream cheese
1 T light cream
1 baked 9" pie shell
3 pt fresh strawberries
1 c sugar |
3 T cornstarch
½ c water
1 T butter
2 T orange juice |
Mix softened cheese with cream; spread on bottom of cooled crust. Crush one pint berries with potato
masher. Mix next two ingredients; stir into berries. Add water; bring to boil over low heat, stirring. Strain; add
butter. Cool. Toss remaining berries gently with orange juice; let stand 30 minutes. Arrange in pie shell; pour on
cooled glaze. Refrigerate at least three hours. Serve with whipped cream.
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Line pie pan with pastry. In large bowl, mix flour and sugar; add next three ingredients (proportions of fruit may be
changed to suit). Mix well; pour into pie shell. Dot with butter; cover with top crust and seal. Bake 475° 10
minutes; lower to 350° 30 minutes more or until crust is golden brown.
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