‘Pie’

Pumpkin Pie

Pumpkin_Pie

 

 

Oven 425 F – 350 F

Serves 8

1 (15 oz) can pumpkin

1 cup evaporated milk

½ cup heavy cream

¼ cup brown sugar

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1/8 tsp ground cloves

 

Blend well.

2 eggs

Beat in a small bowl and add to the mix. Blend on med-high for 2 minutes.

 

Single pie crust

Pour into an unbaked single crust pie shell. Cover the edge of the crust with a long strip of foil. Bake at 425 F for 15 minutes. Turn down to 350 F for about 25 minutes. Remove the foil and continue to bake until the pumpkin is set. Insert a knife in the center; the pumpkin is done when the knife comes out clean. Cool to room temperature. Cover the pie tightly with wax paper and plastic wrap. Store leftovers in the refrigerator up to one week.

 

Whipped Cream

Serve with whipped cream.

 

My favorite breakfast is pumpkin pie on the day after Thanksgiving!

Rhubarb Pie

 

 

Oven 425 F

4-6 stalks rhubarb

 

Cut the rhubarb into ½ “ pieces to yield 5 cups. Set aside.

 

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

Prepare the crust:

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

 

6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.

 

¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.

 

If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.

 

Roll out the second ball of dough for the top crust and leave it for later.

 

¼ cup flour

1 ¼  cup sugar

Dash salt

 

Mix in with the rhubarb. Turn the mixture into the bottom crust.

3 Tbsp butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Tbsp sugar

Slice the butter into thin patties and place on top of the rhubarb.

 

Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.

 

Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.

 

Sprinkle with sugar.

 

Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.

Berry Bramble Pie

 

Berry_bramble_slice Berry_bramble_pie   

 

Oven 350 F

6 Tbsp butter

½ cup oatmeal, quick cooking

¾  cup whole wheat flour

¼ cup flax meal

2 Tbsp powdered sugar

½  tsp salt

 

Crumbly crust pie shell:

 

Soften the butter in the microwave for 10 seconds or so, but don’t let it melt. Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 10-12 minutes at 350 F until lightly golden. Cool completely.

 

1 cup water

1 cup sugar

2 Tbsp cornstarch

 

Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent.

 

4 Tbsp raspberry Jello

 

Add Jello powder and stir until completely dissolved. Remove from heat and cool for 10 minutes. Spoon a thin layer over the bottom of the pie crust.

 

1 pint fresh raspberries

1 pint fresh blackberries

1 pint fresh blueberries

Wash berries and drain well on paper towels. Place berries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours uncovered until set. Cover and store in refrigerator until serving.

 

Whipped cream

Serve with whipped cream.

 

This is an adaptation of Gramma Florence’s strawberry pie. The crumbly crust really pops the flavor of the fresh berries.

Chocolate Pie

Chocolate Pie 

 

Serves 8

Single pie crust

Prepare a single baked pie crust and set aside to cool.

 

¼  cup milk

3 Tbsp cornstarch

1/3 cup cocoa

2/3 cup sugar

1 tsp vanilla

 

Mix together with a wire whip or fork until the cornstarch is dissolved.

2 egg yolks

 

Add the egg yolks and beat well.

1 ¾ cups milk

 

Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into the baked pie crust. Cool to room temperature, then cover and refrigerate at least 4 hours.

 

Serve with whipped cream.

 

Jenny’s favorite Christmas treat is the chocolate pie. Ask her about the year I forgot to add the sugar!

Apple Pie

Jenny baking apple pie!  Apple Pie

Oven 425 F

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp Crisco shortening

 

Prepare the crust:

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

 

Pie Crust 1

 

6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.

 

¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle.

 

Pie Crust 2

 

Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky.

 

Pie Crust 3

 

Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.

 

If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.

 

Roll out the second ball of dough for the top crust and leave it for later.

 

8 medium sized apples, Granny Smith or other tart variety

 

Peel the apples; cut into quarters and cut crosswise into thin slices. You should yield about 8 cups of apple slices.

 

¼ cup flour

¾ cup sugar

1 tsp cinnamon

1 tsp nutmeg

Dash salt

 

Mix in with the apples. Turn the apple mixture into the bottom crust.

 

Pie Crust 4

 

3 Tbsp butter

Slice the butter into thin patties and place on top of the apples.

 

Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.

 

Pie Crust 5

 

Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.

 

Pie Crust 6

 

Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.

Lemon or Lime Custard Pie

lemon_pie

 

Single Pie Crust

Prepare the crust and set aside to cool.

 

1-1/3 cups sugar

1-1/4 cups water

1/3 cup cornstarch 

Heat the sugar, water, and cornstarch over low heat until all is dissolved.

 

4 egg yolks

3 Tbsp milk

 

Beat egg yolks and milk together and add to pan.

2 Tbsp butter

 

Add butter. Turn up the heat to medium high. Cook and stir constantly with a wire whisk until very thick and slightly translucent. Remove from heat.

½ cup freshly squeezed  lemon juice or lime juice (2-3 lemons or 5-6 limes)

 

 

 

 

Add juice and beat thoroughly. Cool for 10 minutes, beat with whisk and pour into a 9” baked, cool pie crust. Cool to room temperature, cover and refrigerate at least 6 hours to set.

Whipped cream

Serve with whipped cream.

 

 

Fresh Strawberry Pie

 

Oven 350 F

½ cup butter, softened

1 cup flour

2 Tbsp powdered sugar

¼ tsp salt

 

Cookie crust pie shell:

Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 8-10 minutes at 350 F until lightly golden. Cool completely.

 

1 cup water

1 cup sugar

2 Tbsp cornstarch

 

Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent.

 

3 heaping Tbsp strawberry Jello

 

Add Jello and stir until completely dissolved. Remove from heat and cool for 10 minutes.

2 pints fresh strawberries

Wash strawberries; remove stems and slice into quarters. Drain well. Place strawberries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours until set. Cover and store in refrigerator until serving.

Whipped cream

Serve with whipped cream.

Gramma Florence gave me this recipe. It doesn’t seem like typical Ree Heights fare; I’ve always wondered where it originated.

Pie Crust

 

Yields: A Two-Crust Pie

or 2 Bottom Crusts

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.

¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.

 

If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.

 

Add the pie filling.

 

Roll out the second ball of dough for the top crust. Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.

 

Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.

 

Bake per filling instructions. Most fruit pies bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.

Pie Crust – Baked Shell

 

 Yields: One 9” Pie Crust

Preheat Oven 450 F

1 cup flour

½ tsp salt

1/3 cup plus 1 Tbsp shortening

  

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

3 Tbsp ice-cold water

Add the cold water. Blend with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Form a smooth ball. Take care not to handle the dough too much, it will be tough.

 

¼ cup flour

Sprinkle the four generously on the countertop. Place the dough ball on the flour and pat down to 1” thick. Push in the edges to build up the outside a bit and form a circle. Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky. Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate. Fold the edges under and crimp with your finger, building up the crust along the edge of the pie plate.

 

 

Using a fork, prick holes in the crust all over the bottom and sides. This prevents the crust from bubbling up when baked. Bake the crust 8-10 minutes at 450 F until lightly browned. Cool completely before filling.

 

When I was a teenager in Cheyenne, I loved hanging out in the kitchen with Grandma Wanda (Pat’s mom). She taught me how to make this perfect, light and flaky pie crust. Measure the ingredients carefully and use your hands for the final mix, but don’t handle the dough more than needed.