PIES 6
STRAWBERRY/RHUBARB PIE
3 cups rhubarb, chopped in 1" pieces
1 cup water
1 6 oz pkg strawberry jello
1 quart fresh strawberries
3 cups Cool Whip, divided in half
1 prepared graham cracker crust
Bring rhubarb and water to boil. Stir in strawberry jello and stir until dissolved. Stir in sliced strawberries, and chill until thickened. Fold in 1 and 1/2 cups Cool Whip and pour into crust and chill 2 hours. Top with remaining Cool Whip and garnish with fresh, sliced strawberries.
RHUBARB CREAM PIE
9" single pie crust
2 1/2 cups Rhubarb cut in 1/2 inch pieces
3 Eggs, separated
1/2 cup Half and half or milk
1 cup Sugar, separated
2 T
1/4 teaspoon Cream of tartar
1/2 teaspoon Vanilla
Fit pastry into 9 inch pie pan. Put rhubarb in pastry lined pan. In a bowl beat egg yolks, cream, 2/3 cup sugar, and flour until smooth. Pour mixture over rhubarb. Bake in a 375º oven on lowest rack until pastry is golden brown and custard appears set, about 40 to 45 minutes. You may meed to cover the edges of the pastry to prevent over browning. In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer. When frothy gradually whip in the remaining sugar and vanilla, beating until whites hold stiff, glossy peaks (be careful not to over beat). Pile meringue onto hot filling. With a spatula, swirl meringue over filling and up against pastry rim. Bake in a 400º oven until meringue is tinged brown, 3 to 5 minutes. Serve warm or at room temperature. If made ahead, let cool, then cover without touching meringue and chill up until the next day, this pie does not hold well and is best served the day it is made.
RHUBARB CRUMB PIE
FILLING
2 cups Sugar
3 tablespoons Flour
2 Eggs, beaten
5 1/2 cups Coarsely chopped rhubarb
2 8" unbaked pie shells
CRUMBS
1 cup Flour
1/2 cup Brown sugar
1/4 cup Shortening
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie) To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture.
Bake at 400º for 10 minutes, reduce heat to 350º and bake 40-50 minutes more.
RHUBARB STREUSEL PIE
STREUSEL TOPPING
2 T Stick Margarine
1/2 Cup Bisquick
1/4 Cup Brown sugar, packed
1/4 Cup Nuts, chopped
FILLING
2 Cups Rhubarb, (if Frozen -- thawed drain)
3/4 Cup Milk
2 Eggs
1 Cup Sugar
1/2 Cup Bisquick
2 T Stick Margarine, softened
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
Heat oven to 375º. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 50-55 minutes. Serve with sweetened whipped cream if desired.
STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.
BASIC CREAM PIE CUSTARD
1 cup white sugar
3 T cornstarch, slightly rounded
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, well beaten (Reserve whites to make meringue.)
1/4 cup (4 T) butter or margarine
1 teaspoon vanilla
In medium saucepan, mix together the sugar, cornstarch, and salt. Add cold milk and stir well. Cook and stir over medium heat until mixture begins to thicken. Add small amounts of hot mixture to egg yolks to temper, and then add egg yolks to hot mixture. Cook and stir until it reaches the consistency of very thick pudding. Remove from heat. Add butter and margarine. Pour into baked crust. Makes one 9"-10" pie.
VARIATIONS
BANANA PIE~~ Add 3 bananas, crushed or sliced, as last ingredient.
COCONUT PIE~~ Add 1 cup flaked coconut as last ingredient. Sprinkle additional coconut on top of meringue.
CHOCOLATE PIE~~ Before cooking, add 3 tablespoons cocoa to sugar/cornstarch/salt mixture.
LEMON PIE~~ Substitute 2 cups water for milk. Add juice of 2 lemons as last ingredient, plus a little lemon zest, if desired.
IMPOSSIBLE PUMPKIN PIE - Dawn
makes its own crust
2 eggs
3/4 c sugar
1 can evaporated milk & water to make 2 cups
1 1/2 c pumpkin
1/4 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 c Bisquick
2 tsp vanilla, [optional
put all ingred. in blender on med. till mixed. pour in pie pan. bake 350º 45-55min
RHUBARB MERINGUE PIE
Baked Pie Crust:
1 cup flour
1/2 teaspoon salt
1/3 c plus 1 T margarine or 1/3 c lard
2 to 3 tablespoons cold water
Filling:
2 eggs
1 cup sugar
1/3 c flour
4 cups cut-up rhubarb
2 tablespoons butter or margarine
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Baked Pie Crust:
Heat oven to 475º. Make pie shell.
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, fold into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
FILLING
Heat oven to 375º. Beat eggs and 1 cup sugar in bowl with electric mixer on medium speed until thickened. Stir in flour and rhubarb; pour into pie crust. Dot with butter. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on wire rack while preparing meringue. Heat oven to 400º. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes.
Cream of tartar is added to egg whites in the beginning beating stages to give the whites more stability and volume
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