PIES 2
APPLE PIE - Mary Ebert
(Makes Its Own Crust)
my kids use to enjoy making this.
1/2 c. self-rising flour
1/2 c. milk
3/4 c. sugar
1 1/2 c. cooked apples
1/2 stick margarine
1 T vanilla
In a pie plate, melt margarine. In bowl, sift flour and sugar. Add milk and vanilla to flour mixture, mixed thoroughly. When margarine is melted, pour flour mix into the melted margarine. Do not stir. Drain apples and put evenly on top of the flour. Do not stir. Bake 350º for 30-40 minutes.
BLUEBERRY SAUCE - Pearl Johnson
handed down to me from Grandmother from Portland, Maine
2 c. berries
1 c. sugar
4 T flour & 1/4 c. water, mixed
dash of salt
1 1/4 c. water
1 T lemon juice
Mix all ingredients together (except lemon juice). Let stand 5 minutes. Cook to boil. Stir in lemon juice. Good over cake, gingerbread, ice cream and other desserts.
CANDY BAR PIE - Marsha Genes
1 T instant coffee
1 graham cracker pie crust
1 (12 oz.) carton whipped topping
6 Hershey milk chocolate bars with almonds
Dissolve coffee with 2 tablespoons water in small saucepan. Add chocolate bars, stir mixture over low heat until melted. Cool. Fold in whipped topping. Spoon into graham crust. Chill in freezer overnight.
CHEESE TOPPED PUMPKIN PIE - Marsha Genes
1 1/2 c. canned pumpkin
2 eggs, slightly beaten
3/4 c. sugar
1 1/4 c. milk
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 tsp. salt
1 (9 inch) unbaked deep dish pastry shell
1/2 tsp. ground ginger combine pumpkin, sugar, pie spice, salt and ginger. Blend in eggs, milk and vanilla. Pour into shell.
CHEESE TOPPING
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
dash salt
1/4 c. sugar
2 eggs
Combine cream cheese, sugar, vanilla and salt. Beat in eggs, one at a time. Pour evenly over pumpkin mixture in pie shell. Bake at 400º 35-40 minutes or until knife inserted comes out clean. Chill. Garnish with nuts. This is also good baked on an Apple Pie
CHOCOLATE SWEET POTATO PIE - Rodney Best
2 c. cooked sweet potatoes, undrained
1 tsp. baking powder
2 eggs
1/3 c. margarine
1/3 tsp. salt
1/2 c. flour
1/3 c. milk
5 1/3 T cocoa
1 T vanilla
2 c. sugar
TOPPING
1 1/3 T flour
1 1/3 T butter
1/3 c. brown sugar
1/3 c. coconut
Mix first ten ingredients and pour in unbaked pie shell. Bake at 300º 45 minutes, until crust begins to brown. Remove from oven. Mix flour, sugar butter and coconut until crumbly. Sprinkle this topping over top of pie and bake until bubbly.
MIRACLE COCONUT PIE - Mom H
makes it's own crust
1/2 c. self-rising flour
1/4 c. melted margarine
1 1/3 c. sugar
1 tsp. vanilla
4 eggs, beaten
1 (7 oz.) can flaked coconut
2 c. milk
Combine flour, sugar, add eggs, milk, margarine and vanilla. Mix well and stir in coconut. Pour into a deep dish 9 inch pie plate. Bake 30-40 min 350º until knife inserted comes out clean, chill. Serves 10-12
SPICY HARVEST PIE - Rich Miller
top and bottom crust for pie - can use deep dish
2 cups of shredded apples, any kind
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup of walnuts or pecans
3 T flour
1 1/2 cup firmly packed brown sugar
1/4 cup margarine, melted
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 T lemon juice
1 tsp vanilla
1 tsp grated orange peel (optional)
2 eggs, beaten
Heat oven to 425º
In a large bowl, combine:
Apples, zucchini, carrots, nuts and flour. Toss to coat. In a medium bowl, beat brown sugar and margarine until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange peel and 2 eggs: blend well. Add margarine mix to fruit mix and mix well together. Spoon filling into pie crust lined pan. Bake for 40 to 50 mins or until deep golden brown. Cover pie with foil during the last 15 mins of baking to prevent excessive browning. Serve warm with whipped or ice cream. Refrigerate left overs.
PARTY RICE PINEAPPLE PIE
1 14 oz can Eagle Brand Milk
1/2 cup lemon juice
rind of 1 lemon grated fine
2 egg yolks
1 cup cooked rice
1/2 cup chushed pineapple
1 graham cracker crust
2 egg whites -- beaten
2 tablespoons sugar
Blend milk, juice, rind and egg yolks. Fold in rice and pineapple. Pour into pie crust of choice. Cover with meringue made by beating egg whites until foamy, then adding sugar gradually. Beat until stiff but not dry. Bake at 350° for 10 mins. or until brown. Chill well before serving.
RHUBARB CUSTARD PIE - M J
4 cups cut up rhubarb
1 1/2 cups sugar
1 1/2 T flour
6 oz. carton Half & Half or Evaporated Milk
3 eggs, slightly beaten
1/2 teaspoon nutmeg
2 pie crusts
Mix rhubarb together with sugar, flour, cream, & eggs. Add a little butter, cover with top crusts. Brush with cream or milk, sprinkle with sugar. Bake at 350° for 1 hr.
SPICED PEACH PIE
CRUST
2 1/2 cups flour
1 tablespoon sugar
2 teaspoons ginger
2 teaspoons cinnamon
1/2-teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes
1/2 cup chilled solid shortening, cut into pieces
4 tablespoons (or more) ice water
FILLING
2/3 cup (packed) golden brown sugar
1/4-cup cornstarch 1 teaspoon fresh lemon juice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
3 pounds medium peaches
FOR CRUST:
Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4-tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into a ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and shill at least 2 hours and up to 2 days.
FOR FILLING:
Mix sugar, cornstarch, lemon juice and spices in large bowl. Stir peach slices into sugar mixture. Let filling stand until juices form, at least 30 minutes and up to 1 hour. Preheat oven to 375º. Roll out larger dough disk on lightly floured surface to 13- to 14- inch round. Transfer to 9-inch- diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch wide strips. Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 2/4 inch apart. Trim overhangs of bottom crust and crimp edge decoratively. Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving
SNOWSTORM SQUASH PIE
1 3/4 cup strained, mashed, cooked squash
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 eggs
1 1/2 cups milk
1 tablespoon butter
1 9-inch pie shell, unbaked
Combine squash, sugar, salt cinnamon, nutmeg and ginger in bowl. Blend in eggs, milk and butter; mix well. Pour into pie shell. Bake at 400° 50 minutes or until knife inserted 1-inch from pie's edge comes out clean. Serve slightly warm or cold
GRAPENUT PIE
1/2 cup Grapenuts (Grapenut cereal)
1/2 cup warm water
3 eggs, well beaten
3/4 cup sugar
1 cup dark corn syrup
Pinch salt
1 teaspoon vanilla
3 Tablespoons butter, melted
1 9-inch unbaked pie shell
Combine grapenuts and warm water. Let stand until water is absorbed. Combine beaten eggs with all ingredients except pie shell. Fold in grapenuts. Spoon into pie shell. Bake at 350° for 50 minutes
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