Pies
FLAKY
VINEGAR PIE CRUST
(for
5 pie crusts—halve recipe if desired)
If you do not have success with pie crusts, try this one—it is guaranteed to
be flaky and wonderful!
5 cups flour
1 tsp. salt
2 cups vegetable shortening
1 egg
1 Tbsp. vinegar
cold water
Mix flour and salt.
Using a pastry blender or fork, cut in shortening until the size of small
peas. Beat 1 egg—in a glass measuring cup (if halving this recipe, halve the
beaten egg also). While the egg is in the measuring cup, add white vinegar and
add enough COLD WATER to make 1 c. liquid. Pour over flour and
shortening mixture and mix with a fork, just until a ball forms.
Separate into 5 balls. Form a round and roll between sheets of waxed
paper. (I sometimes use plastic wrap—being careful not to crease the under
paper. If it wrinkles, turn it
over, pull the paper off, put down again and roll from the center out. Tip:
Dampen the counter top or rolling surface a little with a wet cloth, then the
paper will stick to it.
NEVER FAIL PIE CRUST
Janet McManus
3 cups flour
1 Tbsp. sugar
1/4 tsp. salt
1-1/2 cups shortening (not butter flavor)
1/2 cup ICE COLD water, with 1 Tbsp. vinegar added
Measure flour into sifter. Add sugar and salt. Sift
into large bowl, and then cut in shortening.
Mix with fork until it becomes crumbly.
Add water-vinegar mixture. Mix
and knead. Makes 3 9-inch pie
crusts. For cobbler, roll out twice as thick as for pie.
MOM'S NO FAIL
PIE CRUST
Virginia Justice--Tualatin Hills Parks & Recreation District Class
2 cups flour
1 cup shortening
1/2 cup water
1 tsp. sugar
dash of salt
Sift together flour, sugar and
salt. Blend in shortening until mixture is crumbly. Add water and stir with a
fork until well blended.
You may work with this crust a number of
times and it remains flaky after baking. Use flour as necessary when rolling out
the dough.
OATMEAL CRUST
Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"
8 cups quick oats
2 2/3 cups sifted flour
2 2/3 cups brown sugar
1 Tbsp. salt
2 2/3 cup melted butter or margarine
Mix oats, flour, sugar, and salt.
Add melted butter and mix until crumbly.
Divide into eight parts and pack each part firmly into bottom and sides
of 9-inch pie plates. Place an
8-inch pie plate on top of each to hold crumbs in place.
Bake at 375° until brown, about 15 minutes.
Remove small plates several minutes after taking from oven. Cool and use for chiffon, custard, or cream fillings.
Makes 8 9-inch pie shells.
BASIC FRUIT PIE
Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"
1 1/2 qts. juice from fruit
1 1/4 cups cornstarch
5 cups sugar
1 Tbsp. salt
1/4 cup lemon juice
1/4 lb. (1/2 stick) butter or margarine
2 No. 10 cans water packed fruit, drained (fluid reserved for 1st ingredient)
Pastry for 8 2-layer pie crusts
Heat one quart juice to boiling.
Mix remaining pint of juice with cornstarch and add, while stirring, to
hot juice. Cook until thick and
clear. Stir in sugar, salt, lemon
juice and butter. Add drained
fruit. Mix carefully.
Cool; fill pastry-lined pie pans. Cover
with pastry. Bake at 425° for 30
minutes, until brown. Makes 8
9-inch pies. Fruit filling may also
be poured into baked crusts and topped with whipping cream.
Apricot Pies:
Use halved apricots.
Berry Pies: 2 tsp. cinnamon may be
added with sugar
Cherry Pies: Add red food coloring
and almond flavoring.
Peach Pies: Almond flavoring and
cinnamon may be added.
Pineapple Pies: Use tidbits or
crushed pineapple.
THE MOM’S APPLE PIE TO END ALL MOM’S APPLE PIES
September
1987 Homemaking Class
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
6 large tart apples (Granny Smith or Rome Beauty), pared, quartered, cored and
sliced
Short and Tender Pie Crust (recipe follows) or your own 9-inch pie shell
2 Tbsp. butter or margarine
Topping:
1
cup lightly spooned all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) butter or margarine
Combine sugar, brown sugar, flour and
cinnamon in a large mixing bowl, pressing out any lumps.
Add sliced apples and toss well to mix.
Fill pastry shell with mixture. Dot
with the 2 Tbsp. butter.
Topping: Combine flour, brown sugar and cinnamon in a small bowl.
Cut in butter until mixture is crumbly.
Scatter topping thickly over apple filling.
Bake pie in a 400° oven for 30 minutes or until crust and topping are nicely
browned. Cool pie on a wire rack
before cutting. Dust with
confectioners’ sugar if you wish.
Short
and Tender Pie Crust
1
3/4 cup sifted all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup vegetable shortening
3 to 4 Tbsp. cold water
Combine flour, sugar and salt in a
medium-size bowl. Cut in shortening
with a pastry blender until fine crumbs form.
Add water, a Tbsp. at a time, mixing briskly with a fork just until
pastry holds together. Do not
overmix or pastry will toughen.
Roll pastry on a floured surface to a 13-inch round. Fit into 9-inch pie pan.
Trim overhang to 1 inch; turn under flush with rim.
Pinch to make a stand-up edge; flute.
OLD-FASHIONED PUMPKIN PIE
October 1989 Homemaking Class
1 9-inch unbaked pie shell
2 cups cooked mashed pumpkin OR 1 can (16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
1/2 cup dark molasses
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Preheat oven to 425°. Place pie shell in its pan on baking sheet.
Set aside. Beat pumpkin, evaporated milk, molasses, eggs, cinnamon, salt,
ginger and cloves in medium size bowl. Pour
into shell. Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350°. Bake 45 to 50 minutes or until wooden pick inserted in center
comes out clean. Cool 15 to 20
minutes on wire rack. Serve warm.
Makes 8 servings.
SWEET POTATO PIE
Connie
Grossarth
5 lbs. of yams (enough to make 6 cups of
mashed yams -- you can use canned yams if desired)
3 eggs, beaten
2/3 cup sugar
2/3 cup melted margarine
1/3 cup heavy cream
1 tsp. vanilla
Topping:
1 cup brown sugar
1/3 cup flour
1 cup finely chopped pecans (optional)
1/3 cup butter or margarine
Bake yams at 350°F or until done, 45
minutes to 1 hour. Peel and mash, then measure 6 cups. Combine all other
ingredients with yams and place in a casserole dish (9x12” cake pan seems to
work best). Mix topping and sprinkle over yam mixture.
Bake at 350°F for 60 to 70
min.
PECAN-PUMPKIN PIE
October
1989 Homemaking Class
Pumpkin
Filling:
1/2
cup firmly packed light brown sugar
1 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Pinch of ground cloves
1 can (16 oz.) pumpkin puree
2 eggs
1 cup evaporated milk
2 tsp. vanilla
Unbaked 9-inch pie shell
Pecan
Topping:
1/4
cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup pecans, finely chopped
Whipped cream and pecans (optional)
Place oven rack in lowest position.
Preheat oven to 425°. Prepare
Pumpkin Filling: Mix together the
1/2 cup brown sugar, flour, cinnamon, salt, ginger, nutmeg and cloves in large
bowl until well mixed. Add pumpkin
puree, eggs, evaporated milk and vanilla: stir with whisk or beater until
smooth. Pour into pie shell. Bake
in preheated oven 425° for 15 minutes. Reduce
oven temperature to 350°.
Meanwhile, prepare Pecan Topping: Beat together the 1/4 cup brown sugar and
butter in small bowl until well mixed. Stir
in pecans. After pie has baked at
350° for 10 minutes, sprinkle Pecan Topping evenly over top of pie.
Continue baking at 350° for 30 to 35 minutes, until knife inserted in
center comes out clean. Cool on
wire rack. Serve at room temperature with whipped cream and pecans, if
you wish. Makes 8 servings.
TEXAS CREAM PIE
Emma
Hanks--February 1961 R.S. Magazine
2 eggs, separated
4 Tbsp. cornstarch
2 cups scalded milk
1/2 cup sugar
1 tsp. vanilla
1 cup whipping cream, whipped, or whipped topping
1 9-inch pie shell, baked
Mix beaten eggs and cornstarch.
Add milk and sugar to this mixture and cook until thick enough to coat
spoon. Add the stiffly beaten egg
whites to mixture while still hot. Add
vanilla and let cool. Pour into
baked pie shell, cover with whipped cream, and grate a little chocolate on top. Chill before serving.
PUMPKIN CHEESECAKE
October
1989 Homemaking Class
Crust:
1
cup plus 3 Tbsp. gingersnap cookie crumbs (about 24 packaged gingersnap cookies,
whirled in food processor)
4 Tbsp. butter, melted
1 Tbsp. light brown sugar
Pumpkin
Cheesecake Filling:
2
envelopes unflavored gelatin
1/3 cup cool water
1 cup (1/2 pint) heavy cream
2 packages (8 oz. each) cream cheese, softened
2/3 cup granulated sugar
1 can (16 oz.) pumpkin puree
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
Prepare Crust: Combine 1 cup of the cookie
crumbs, 3 Tbsp. melted butter and the light brown sugar in medium size bowl.
Brush side of 8 inch springform pan with remaining Tbsp. melted butter.
Sprinkle the remaining 3 Tbsp. of crumbs over butter, rotating pan to
coat side. Pour crumb mixture
evenly over bottom of pan, pressing firmly into place with fingertips to make
bottom crust. Refrigerate to set.
Prepare Pumpkin Cheesecake Filling: Sprinkle
gelatin over 1/3 cup cool water in 1 cup glass measure or custard cup: let stand
to soften, 5 minutes. Place
measuring cup in small saucepan with 1 inch hot water.
Heat over medium heat until gelatin is dissolved, about 1 minute.
Remove measuring cup from water; set aside to cool slightly.
Beat heavy cream in medium size bowl until stiff. Set aside. Beat
softened cream cheese with granulated sugar in large bowl until smooth, 2
minutes. Add pumpkin puree, ginger,
cinnamon and cloves, beating until combined, 1 minute.
Stir in gelatin. Gently fold
in whipped cream. Pour into
prepared crust. Refrigerate 4 hours
or overnight. To serve, remove side
from springform pan. Place cake
with base on serving plate. Makes
12 servings.
PUMPKIN CHIFFON PIE
Rosa
Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"
6 Tbsp. unflavored gelatin
1 1/2 cups cold water
2 1/2 cups sugar
2 cans pumpkin, No. 2 size
3 cups milk
2 Tbsp. salt
2 tsp. ginger
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
15 eggs, separated
1 tsp. cream of tartar
2 1/2 cups sugar
Finely crushed vanilla wafers, graham crackers or ginger snaps
Soften gelatin in cold water.
Mix pumpkin, milk, egg yolks, spices, salt, and 2 1/2 cups sugar in a
saucepan; cook, stirring, until thickened.
Add gelatin; stir until dissolved. Chill
until syrupy and thickened. Add
cream of tartar to egg whites, beat until stiff.
Add 2 1/2 cups sugar, gradually, beating constantly, until stiff peaks
are formed. Fold into pumpkin
mixture. Pour into pie pans which
have been lined with finely crushed vanilla wafers, graham crackers, or ginger
snaps. Serve with whipped cream.
Makes 6 9-inch pies, or 50 tarts.
BASIC CITRUS CHIFFON PIE
Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"
27 egg yolks
3 3/4 cups sugar
2 1/2 tsp. salt
3 cups lime, lemon, orange, or grapefruit juice
10 Tbsp. grated rind from any of the above fruits
1 tsp. green, yellow, or orange food coloring
5 cups boiling water
2 1/2 cups lime-, lemon-, orange-, or grapefruit-flavored gelatin
5 cups egg whites
5 tsp. cream of tartar
3 3/4 cups sugar
Finely crushed vanilla wafers, graham crackers or ginger snaps
Mix egg yolks, 3 3/4 cups sugar, salt,
juice, rind, and food coloring together and cook over low heat, stirring until
mixture boils. Remove from heat.
Stir gelatin into boiling water, and beat into hot custard.
Chill, and when partially set, beat until smooth.
Add cream of tartar to egg whites, beat until frothy, and add 3 3/4 cups
sugar gradually. Beat to very stiff
peaks and fold into gelatin mixture. Pour
into pie pans lined with finely crushed vanilla wafers, graham crackers, or
gingersnaps. Serve with whipped
cream. Makes 10 10-inch pies.
Variations:
Strawberries or pineapple may be used--3 cups juice drained from either.
Use strawberry, lemon or pineapple gelatin.
Fold in strawberries or crushed pineapple.
BASIC PARFAIT PIE
Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions,"
5 3/4 cups crushed pineapple
4 pkgs. lime-flavored gelatin
1 1/2 qts. juice drained from pineapple (add water to make required amount)
2 qts. vanilla ice cream
6 9-inch pie shells
Drain fruit; reserve juice.
Add water to syrup to make 1 1/2 qts.
Bring juice to boil and dissolve gelatin in hot liquid.
Chill till thick as honey. Whip
at medium speed about 12 minutes, or until double in bulk and thick and fluffy.
Soften ice cream to thickness of stiff whipped cream and, at low speed,
add ice cream and pineapple to juice mixture.
Mix until just evenly distributed. Pour
into pie shells. Chill until firm. Makes 6 9-inch pies.
Variations: Any fruit may be used,
canned or fresh. Add sugar to fresh
fruit and let set. Drain juice. Use
gelatin same flavor as fruits. Garnish
with whipped cream.
STRAWBERRY "CHEESECAKE" PIE
Margo Mead
2 pints fresh strawberries, divided (frozen
can be used)
1/3 cup + 2 Tbsp. granulated sugar, divided
1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 tsp. vanilla
1 8-oz. container of whipped topping
1 9-inch graham cracker crust
Slice 1 pint of strawberries and mix with 1
Tbsp. sugar. Let sit until berries
become juicy, then crush lightly to release additional juice.
Set aside. Beat cream cheese
until smooth and then gradually blend in 1/3 cup sugar.
Beat in sour cream, vanilla and strawberries until thoroughly blended.
Fold in whipped topping. Spoon
into crust and chill until set, at least 4 hours. Slice second pint of strawberries shortly before serving and
combine with remaining 1 Tbsp. sugar. Allow
them to sit for 5 minutes. Spoon
over each piece of pie when ready to serve, or place in a crystal dish and let
guests spoon over additional berries.
DRIFTWOOD CREAM CHEESE PIE
Kelly Cziep
1/2 to 3/4 cup crushed grahams
1/2 stick margarine, melted
8 oz. cream cheese
1/2 cup sugar
2 eggs, beaten
1/2 tsp. vanilla
1 sprinkle cinnamon
1 cup sour cream
5 Tbsp. sugar
1/2 tsp. vanilla
Combine crushed grahams and melted butter.
Pat into bottom and sides of pie tin.
Bake at 350° for 5 minutes; set aside. In a mixing bowl, combine cream
cheese, 1/2 cup sugar, eggs, 1/2 tsp. vanilla and cinnamon; mix well.
Pour in the prepared pie shell. Bake
at 325° for 25 minutes. Cool.
In another bowl, mix together sour cream, 5 tbsp. sugar and 1/2 tsp.
vanilla; pour on top of cooled pie. Sprinkle
cinnamon on top. Bake at 350° for
5 minutes. Cool.
INDIVIDUAL CHEESECAKES
Connie Grossarth
2 8-oz pkg. cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 box vanilla wafers
1 can cherry pie filling
Cream together cheese and sugar. Add eggs,
one at a time. Beat until smooth.
Place paper liners in muffin tin—put 1 vanilla wafer in bottom of each paper
cup. Fill each cup 2/3 full of cheese mixture.
Bake 15 minutes at 350°F.
Topping:
1 cup sour cream
3 Tbsp. granulated sugar
1 tsp. vanilla
Mix together and put on top of baked cheese
mixture. Bake 10 more minutes at
350°F. Cool. When cool, put about
2 tsp. cherry pie filling on top of each one.
CHOCOLATE BROWNIE PIE
Connie Grossarth
1 square unsweetened chocolate
1 stick margarine or butter (1/2
cup)
1 cup sugar
2 eggs
3-1/2 Tbsp. Evaporated milk
1 tsp. vanilla
1/2 cup chopped pecans
Melt chocolate with margarine.
Cool. Mix other ingredients
together except for nuts. Sprinkle nuts on the bottom of UNBAKED pie shell (8
in). Pour other mixture over
pecans. Bake for 35 minutes at 350°F. Serve with whipped cream or ice cream.
FROSTY PUMPKIN PIE
October 1989 Homemaking Class
1 9-inch baked pie shell or a graham
cracker crust
1 pint vanilla ice cream
2-3 Tbsp chopped crystallized ginger
1 cup canned or cooked pumpkin
1 cup sugar
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup chopped walnuts (optional)
1 cup chilled whipping cream
Bake pie shell. Soften ice cream slightly; quickly fold in crystallized ginger. Spread in pie shell. Freeze until ice cream is solid. Mix pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts. Beat whipping cream in chilled bowl until stiff; fold into pumpkin mixture. Pour over ice cream in pie shell. Freeze several hours. Remove from freezer 10 to 15 minutes before serving.