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.
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.
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
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.