Pie Crust

This is my Grandma's recipe- it's very easy to pull out a cup of dry mix, add ice water, mix, and roll out.

7 cups flour
4 tsp. salt
2 1/2 c. Crisco (I use part butter for better flavor)

Use a pastry blender to cut shortening particles small- place in a container with a lid and freeze. For one double crust pie, use 1 cup dry mix and ice water.

Pecan Pie

 

1 piecrust recipe

3 eggs

2/3 c. sugar

1/2 tsp. salt

1/3 c. butter, melted

1 cup corn syrup, light or dark

1 cup pecan halves or pieces

Melt butter. Add sugar, salt, and corn syrup. Whisk in eggs. Place in unbaked pie shell. Sprinkle on pecans. Bake at 350 for 45 minutes or until done.

 

Erma's Chocolate Pie

3/4 c. cocoa

1/4 c. flour

1 c. sugar

1/8 tsp. salt

2 cups milk

2 egg yolks

3 TBSP. butter

1 tsp. vanilla

1 baked pie shell

Whipped Cream (Whip 1 carton of heavy whipping cream with 1/3 cup powdered sugar and 1 tsp. vanilla) Or,

Meringue (3 egg whites, 1/2 cup sugar, pinch of baking powder, pinch of cream of tartar, dash vanilla) beaten until stiff. (Bake at 400 degrees until very lightly browned)

Line deep pie pan with crust. Bake quickly 10-15 minutes in a hot oven. (May put foil on top).

Cook the cocoa, flour, sugar, salt, and milk until thick. Then beat egg yolks in a cup. Slowly add some of the hot liquid, stirring well. Slowly pour this mixture into hot liquid. Cook until thick. Add butter and vanilla- pour into pie shell. Put in oven if using meringue. Cool and refrigerate.

 

 

Pumpkin Pie

1 can pumpkin

1 c. milk

1 c. sugar

1/2 tsp. salt

1/2 tsp. nutmeg

dash cinnamon

2 eggs, slightly beaten

1 TBSP. butter

Mix all, pour in an unbaked pie shell, bake at 350 degrees until done.

 

 

Apple Pie (My Grandma's Recipe)

Use pie crust recipe above. Roll out one circle for bottom crust.  Fold in half- place in pie plate. Let crust hang over plate- do not trim sides.

Cut up about 4 Granny Smith apples (or a mix of Granny Smith and McIntosh or Jonathan- no sweet apples like Red Delicious). Place over crust. Sprinkle over 2 TBSP. white sugar and about 2 TBSP. cinnamon. Sprinkle over 1/4 c. water.

Mix: 1/2 c. flour

1/3 c. brown sugar

1/8 tsp. salt

Cut in 3 TBSP. Butter.

Sprinkle over apple mixture. Roll out top crust, fold in half, and transfer to pie. Crimp edges together, using your forefinger of one hand, and your thumb and forefinger of the other hand around it. Carefully trim off all excess hanging crust around pie lid, underneath.

With sharp knife, cut 4 slits in the top of pie. Brush top crust or sprinkle on about 2 tsp. milk. Sprinkle white sugar on top of crust.

Place on a baking sheet (so filling does not start fire in oven) and bake at 350 degrees until done, about 45-60 minutes.

(Note: Pie crust scraps can be sprinkled with milk, sugar, and cinnamon, and baked along side pie).

 

 

Best Cheesecake

Crust:

1 1/4 c. graham cracker crumbs

1/3 c. melted butter or margarine

1/4 c. sugar

Pat evenly in a pie plate, chill.

Filling:

2 (8 oz) pkgs cream cheese, softened

2 eggs, lightly beaten

1/3 c. sugar

1 tsp. vanilla

pinch salt

Mix and fill crust. Bake at 325 degrees until firm. Cool and refrigerate.

 

 

Super Cheese Pie (Cheesecake)

(Especially good with fresh peaches)
The brown sugar in the crust sets this cheesecake apart!

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup melted butter

Filling:
1 1/2 (8 oz.) pkgs. well-softened cream cheese
2 eggs
1/2 cup sugar
1/2 tsp. vanilla
1 cup sour cream
Sliced strawberries or peaches

To make crust, combine crumbs, brown sugar, cinnamon, and butter. Mix thoroughly. With back of spoon or bottom of glass, press crumbs on bottom and up sides of a well greased 9" pie plate. Do not spread on rim. Refrigerate.
Using mixer, beat cream cheese, eggs, sugar, and vanilla until smooth. Spoon into pie shell. Bake at 350 degrees for 35 minutes. Spread sour cream on top. Refrigerate. At serving time, slice fresh peaches or strawberries on top.

 

 

Strawberry Pie

 

Crust:

Mix 2/3 c. melted butter, 1/2 c. sugar, and 2 pkg. crushed graham crackers. Press in 9 x 13" pan and bake 5 m. at 375 degrees. Cool.

 

Jello layer:

Mix 1 1/2 c. sugar, 5 TBSP. cornstarch, and 1 1/2 c. water in med. saucepan.

Cook and stir on med. heat until thickened and bubbly. Add 1 pkg. of strawberry jello. Cook

and stir 1 more minute. Take off heat and let cool 15 minutes. Add 1/2 of a 16 oz. pkg.

thawed frozen strawberries (with sugar). Stir and pour over crust. Cover and refrigerate

3 hours.

 

Topping:

In large mixer bowl, beat 1 (8 oz.) softened cream cheese (soften in microwave or it will not mix up well), 1 can sweetened condensed milk, 1/4 c. lemon juice, and the rem. pkg. of strawberries. Beat well 5 min. or until mixed very well. With a spatula, fold in

2 small cartons Cool Whip. Pour onto lower layers. Cover and refrigerate overnight.