Pie Parlor

Note: My dad raised huge cushaws each year so Cushaw Pie was a regular event at our home.
 

Thu, 21 Nov. 2002
From: jay
Newsgroups:  rec.food.cooking

Aurelia's Cushaw Pie

1 1/2 c. cushaw, cooked
1/2 c. sugar
3/4 tsp. salt
3/4 tsp. ginger
1/2 tsp. cinnamon
2 tbs. melted butter
1/4 tsp. nutmeg
2 eggs, slightly beaten
1 c. milk
6 oz. evaporated milk
1 pie crust

 Combine cushaw and spices.

Add milk, eggs and evaporated milk.
Blend well.

 Pour into 9" pastry lined pie pan.

Bake 450° for 10 minutes then reduce to 325 for 45 minutes.

Clean knife test for doneness.  (stick in knife; nothing sticks to it = done)

Nice change from pumpkin.

jay
 

Blackberry Cream Pie

1 c. sugar
2/3  c. all-purpose flour *
2 large eggs -- lightly beaten
1 1/3  c. sour cream
1 tsp. vanilla extract
3 c. fresh or frozen blackberries -- - thaw if frozen
1 unbaked 9-inch pastry shell
1/3  c. all-purpose flour
1/3  c. firmly packed brown sugar
1/4  c. chopped toasted pecans
3 tbs. softened butter

for garnish:
whipped cream
fresh whole berries (opt)

* (divided 1/3 and 1/3 cups)

Preheat oven to 400°. Mix together sugar, 1/3 cup flour, eggs, sour cream and vanilla.
Blend until smooth.

Gently fold in blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes or until center is set. Combine remaining 1/3 cup flour, brown sugar, pecans and softened butter. Mix together well. Sprinkle over hot pie.

Return pie to oven for 10 minutes or until golden brown. Remove from oven and cool on wire rack. Garnish with whipped cream and whole berries if desired.

Yield: 8 Servings

1  9" pastry crust, unbaked
1/2 c.  sugar
3 tbs. flour
1 tsp. cinnamon
1/8 tsp. salt
6 c.  granny smith apples, peeled

CRUMB TOPPING
1/2 c.  butter
1 c.  brown sugar
1/2 c.  flour
1/2 c.  rolled oats, quick cooking

TOPPING
1/2 c.  pecans, chopped
1/4 c . caramel ice cream topping

Preheat oven to 375°F.

Prepare pastry for crust. On lightly floured surface, roll out dough to 12 inch circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, below, being careful not to stretch pastry. Trim, below, crimp edge as desired.

In large mixing bowl, stir together sugar, flour, cinnamon and salt.
Add apple slices and toss until coated.  Transfer apple mixture to pastry lined pie plate.  Sprinkle Crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil and continue baking for 25 to 30 minutes, until top is golden. Remove from oven,  sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.

Crumb Topping: Using a pastry blender, cut butter into topping mixture until it resembles coarse crumbs.
 

2 eggs - slightly beaten
1/4 c. sugar
2 tbs. lemon juice
1 3 oz. package cream cheese - softened
1/2 c. sour cream

Combine in saucepan eggs, sugar, and lemon juice. Cook over low heat constantly until mixture thickens. Stir in cream cheese and sour cream until smooth.
Pour sauce in hole in top of pie.

Crusty Coconut Pie

1 1/2 c. coconut
1 1/2 c. sugar
1/2 c. milk
3 eggs
1 tsp. vanilla

In a bowl,dump coconut and add milk to it, let set until coconut soaks up the milk. Beat sugar and eggs together, then add vanilla. Add coconut to the egg mixture. Bake at 350° for 30 minutes.

Country-style apple pie

1/2 c. plus 1 tsp. sugar
4 tsp. cornstarch
2 tsp. ground cinnamon
4 c. thinly sliced peeled apples
1 15-ounce package refrigerated pie crusts or homemade pastry for a
two-crust pie
1 tsp. sugar
2 tbs. chopped pecans

Preheat the oven to 450°. In a medium bowl, combine 1/2 cup sugar, the cornstarch and the cinnamon; mix well. Add the apples; toss gently.

Place the pie crusts on a large cookie sheet. Spoon the apple mixture on the center of the crusts to within 2 inches from the edge. Fold the unfilled sides of the crusts over the apple mixture; crimp slightly. Brush the crust edge with water; sprinkle with the remaining 1 tsp. sugar.

Bake for 15 minutes or until the crust is golden brown. Sprinkle the pecans over the apple mixture. Bake an additional 10 to 15 minutes or until the apples are tender. 6 servings.

1 c. flour
1 stick margarine
1/2 c. chopped pecans,approximately
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant chocolate pudding, mixed with 3 c.milk

Combine and spread the flour, margarine and pecans in 9 x 13-inch pan. Bake 10 minutes at 350 °. Cool. Mix the cream
cheese, powdered sugar and Cool Whip and spread over the cooled crust. Mix the pudding mixed with milk over cream cheese mixture. Top with whipped cream and chopped nuts.

Blue Ribbon Strawberry Pie

1 Pet Ritz deep dish pie crust shell
1 qt. fresh strawberries, washed and hulled
1 c. sugar
1/4 c. cornstarch
1 c. water
few drops red food coloring
1 container La Creme whipped topping (any size)

Preheat oven to 400 °. Bake pie shell according to directions for empty baked crust. Cool. Chop one cup of strawberries. Combine sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Add chopped strawberries. Cook,
stirring constantly until mixture thickens and boils.
Remove from heat. Stir in food coloring.

Cool in refrigerator 1/2 hour. Pour 3/4 of syrup mixture into prepared pie crust. Stand up remaining strawberries in pie crust, reserving 1/4 cup (about 3 large strawberries) for garnish.

Pour remaining syrup over strawberries. Chill until firm, about 3 hours. To serve, top each slice with La Creme and
slice of reserved strawberry.

Karo Pecan Pie

3 eggs
1 c. Karo Light or Dark Corn Syrup
1 c. sugar
2 tbs. corn oil margarine, melted
1 tsp. vanilla
1/8 tsp. salt
1 c. pecans
1 9-inch unbaked pie crust

Beat eggs slightly in a small bowl with mixer at medium speed.  Beat in corn syrup, margarine, vanilla, and salt.  Stir in pecans. Pour filling into pie shell.  Bake at 350° 55-65 minutes or until knife inserted in  center comes out clean.  Cool.  If desired, serve with whipped cream.
 

1/3 c. Country Time Lemonade Flavor Drink Mix
1/2 c. water
1 pint vanilla ice cream (2 cups), softened
1 tub (8 oz.) Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust ( 6 ounce or 9-inch)

Stir drink mix and water until dissolved
Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until well blended. Gently stir in whipped topping until smooth.

Freeze until mixture will mound, if necessary. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with lemon slices, if desired. Store leftover pie in freezer.

Makes 8 servings.

recipe found in Kraft recipe booklet

Baked 9" pie shell
1 1/3 c. seeded raisins (Muscat)
2 c. water
3 eggs, separated
1  c. sugar
2 tbs. vinegar
2 tbs. flour
2 tbs. butter
Meringue (3 egg whites)

Blackberry Jam Pie

4 eggs
1 c. sugar
1/2 c. butter (1 stick)
1 c. blackberry jam
2 tbs. flour
1 tbs. cornstarch
1 tsp. lemon extract

Mix all ingredients. Pour in unbaked pie shell. Bake 45 minutes at 350 °.
Serve with Cool Whip.

Blackberry Jam Pie 2

1 c. sugar
5 tbs. flour
1/4 c. blackberry jam
1/2 c. margarine
2 eggs
1 tsp. vanilla

Mix and bake in pie shell 30 minutes at 350°.

1 c. sugar
1/4 stick butter
4 egg yolks
1 c. blackberry jelly
2 tsp. vanilla
1 pie shell
egg whites

Cream butter and sugar. Add well beaten egg yolks, jelly and vanilla. Fold in beaten egg whites. Bake at 350 °
for 10 minutes. Reduce heat to 300 ° and cook 30 more minutes.

4 eggs
1 1/2 c. sugar
1 1/2 c. milk
1 1/2 c. pecans
3 tbs. flour or cornstarch
1 tsp. vanilla
dash of salt
1 tbs. butter

Beat egg yolks and dash of salt; add sugar and flour.Add milk, a little at a time. Cream well; cook until thick
enough. Add pecans and vanilla; pour in pie shells. Beat egg whites. Bake at 375 ° until done. Makes 2 pies.

Yield: 8 Servings

PASTRY
2 c.  all-purpose flour
1/2 tsp. salt
6 tbs. unsalted butter; cold
5 tbs. vegetable shortening; cold
6 to 8 tbs. ice water

FILLING
3/4 c.  sugar
3 tbs. cornstarch
2 lb. sour cherries; pitted-(about 4-1/2 cups)_
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/4 tsp. plus pinch salt
1 lg. egg
1 tbs. unsalted butter; cut into bits

Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs.
Or mix flour and salt in mixing bowl and cut in butter and shortening with pastry blender. Sprinkle about 5 tablespoons water over flour mixture; process or mix with fork until dough comes together, adding remaining
water as needed.

Divide dough into 2 pieces, one twice as big as the other.  Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.

FILLING:  Mix sugar and cornstarch in large bowl.  Add cherries,vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.

Heat oven to 425 degrees F. Roll out larger piece of pastry to 14-inch circle on well floured surface.  Line 9-inch deep dish pie plate with pastry and trim overhang to 1-inch.  Mix egg and 1/4 teaspoon salt and brush over bottom and side of pastry. Stir cherries and pour into pastry.  Top with butter.

Roll out remaining dough to 10-inch circle. Cut into 1/2-inch strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust.  Fold over edge and crimp. Brush rim and lattice with glaze.

Bake 15 minutes. Reduce heat to 375 ° F. and bake until crust is golden and cherries are tender, 30 to 40 minutes longer.

If rim browns too quickly, cover with strips of aluminum foil.

Calories per serving: 399, protein 4 g, fat 19 g, carbohydrate 53 g, sodium 197 mg.
 

Argo Lemon Meringue Pie

1 c. sugar
3 tbs. Argo Corn Starch
1 1/2 c. cold water
3 egg yolks, slightly beaten
1 lemon's grated rind
1/4 c. lemon juice
1 tbs. margarine
1 9-inch baked pastry shell
3 egg whites
1/3 c. sugar

Stir together 1 cup sugar and cornstarch in a 2 qt  saucepan.  Gradually stir in water until smooth.   Stir in egg yolks.  Stirring constantly, bring to boil over medium heat and boil 1 minute.  Remove  from heat.  Stir in lemon rind,
lemon juice, and margarine.  Cool.  Turn into pastry shell.  Beat egg whites until foamy in small bowl.  Add 1/3 cup  sugar, 1 tbs. at a time, beating well after each addition.

Continue beating until stiff peaks form.  Spread some meringue around edge of filling, first touching crust all around, then fill center. Bake in 350° oven 15 minutes, until lightly  browned.  Cool at room temperature, away from draft.  6-8 servings.

From Argo Corn Starch- Early 1900's
 

Apple Raisin Cobbler Pie

2 20-oz. cans apple pie filling
1 c. raisins
1/4 tsp. ground nutmeg
1/3 c. all purpose flour
1/3 c. packed brown sugar
3 tbs. butter or margarine - melted
3/4 c. chopped walnuts
1 Keebler Ready Crust Shortbread Pie Crust

Heat oven to 375°.  Combine apple filling, raisins & nutmeg.   Spoon into crust.  Combine flour and sugar.  Cut in butter until crumbly.  Stir in walnuts, sprinkle over filling.

Bake 30-45 minutes or until topping is golden
TIP: To cut in butter, use a pastry blender, fork or two knives in a scissors motion.
 

Serving Size : 6

4 c. blueberries or
4 c. halved strawberries or
4 c. peaches -- peeled and sliced
2 tbs. cornstarch
2 tbs. water
1/2 c. corn syrup
2 tsp. lemon juice
1 c. heavy cream
baked pie crust

In covered blender, blend 1 cup of fruit at high speed 30 seconds. In 2 quart saucepan,mix cornstarch and water until smooth. Add mashed fruit, corn syrup, and lemon juice.

Stirring constantly, bring to boil over medium heat and boil one minute. Turn into bowl, cover surface with waxed paper. Cool one hour. Fold in remaining fruit.

Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set.Serves 6-8 people

8 c. thinly sliced peeled pears
3/4  c. sugar
1/4  c. quick-cooking tapioca
1/4  tsp.  ground nutmeg
Pastry for double-crust pie (9 inch)
1  egg -- lightly beaten
1/4  c.  heavy cream -- optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie; cut large slits in top. Place over filling; seal and flute edges. Brush with egg.

Bake at 375° for 55-60 minutes or until the pears are tender.Remove to a wire rack. Pour cream through slits if desired.
 

4 c. sliced and peeled baking apples
1 9-inch unbaked pie shell
1 c. sugar
1 c. heavy cream
3 tbs. flour
ground cinnamon

Place apples in pie shell. Combine sugar, cream and flour, pour over apples;sprinkle with cinnamon. Bake at 400°F for 10 minutes. Reduce to 375°F for 35-40 minutes or until pie is set in center. Serve warm or cold.

CRUST:

2 c. sifted or lifted all-purpose flour
3/4 tsp. salt
2/3 c. chilled unsalted butter
1/2 c. ice water

FILLING:

5-6 c. fresh apricots, sliced
zest of 1 lemon
1/3-1/2 c. sugar
1/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of salt
butter, for dotting on the top
egg glaze, or cream, for brushing
sugar for sprinkling

Preheat oven to 400 °. Prepare crust, divide in half and roll out half to fit into bottom of the 9
or 10 inch pie dish. Combine filling ingredients and pile into the crust.

Dot with butter. Arrange the top crust over, sealing with water and crimping the edges and making decorative slits in the top. Brush with the egg glaze, or cream, and sprinkle with sugar. Place in microwave oven for 10-12 minutes on high. Then transfer to your preheated oven and bake for another 20-30 min., or until nicely browned. Cool slightly before serving.
 
 

2 x 9 inch frozen deep dish pie shells (prepared according to package directions for a double pie crust) or homemade crust
2 1/2 -3 c. apples (peeled, cored and cut into very thin pieces)
2 1/2 -3 c. green tomatoes (diced into small pieces)

Combine and sift over the apples and tomatoes:

2/3 c. white or brown sugar
1/8 tsp. salt
1 1/2 tbs. corn starch
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Prepare pie shells according to package directions for a double crust pie.

Combine filling ingredients; mix well. Place in layers in pie shell. Dot with 1 1/2 p butter or margarine. Cover with second pie shell; seal and flute edge. Cut steam vents on top. Place on baking sheet and bake in
preheated 450° F oven for 10 minutes. Reduce heat to 350° F and continue baking for 45 minutes to 1 hour in all.

Serves 6 to 8.

1-2 tbs. margarine
1 1/2 c. flour
1/2 - 3/4 c. sugar (depending on your sweet tooth)
1 1/2 cans milk
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
4 c. blackberries or other fresh, canned, frozen fruit
 

CRUST:

2 c. sifted or lifted all-purpose flour
3/4 tsp. salt
2/3 c. chilled unsalted butter
1/2 c. ice water

FILLING:

5-6 c.fresh apricots, sliced
zest of 1 lemon
1/3-1/2 c. sugar
1/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of salt
butter, for dotting on the top
egg glaze, or cream, for brushing
sugar for sprinkling
 

Melt margarine in 9x13 baking dish.
Combine flour, sugar, baking powder, cinnamon and salt.
Add milk and stir until moistened.
Spoon fruit over batter. Do not stir.
Bake at 325°F. (glass) for 45 minutes.

Serve hot or cold with ice cream or Cool Whip.

 1 c.sugar
 1 heaping tbs. unsweetened baking cocoa
 1 heaping tbs. self-rising flour
 1 egg, beaten
 1 c.evaporated milk
 1/3 tbs. vanilla extract
 1/3 c. chopped pecans
 1/3 c. coconut
 1 unbaked 8 inch pie shell

Preheat oven to 350°F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beaten egg,
evaporated milk, and vanilla. Mix well.

Stir in pecans and coconut. Pour into pie shell. Bake at 350°F for 40 minutes, or until set.

Serves 6.

Note:My grandmother Marie "Nanney" Spivey (I am her namesake) always doubles this family favorite and uses two pie shells. She says, "Everybody loves it. You can stir it up in five minutes."
Epicurious,May 1998
Nanney Spivey, Donna Marie Spivey's grandma
"Love on a Plate"

Pastry for 2-crust pie
3/4 c. sugar
2 tbs. flour
1/8 tsp. salt
1/2 tsp. cinnamon
6 c. sliced, peeled tart apples
1/2 c. seedless raisins
2 tbs. orange juice
4 tbs. butter or margarine
Orange Frosting (recipe follows)

Combine sugar, flour, salt and cinnamon; mix with apples and raisins; place in pastry-lined 9" pie pan. Sprinkle with orange juice; dot with butter. Adjust top crust and flute edges; cut vents.  Bake in hot oven
(400F °) about 40 minutes, or until crust is browned and apples are tender.

Spread Orange Frosting over hot pie.

ORANGE FROSTING

Mix together 1 cup confectioners sugar, 3 tbs. strained fresh orange juice and 1 tsp. grated orange peel.
 

Dough for a 2-crust 9 inch pie
5-6 c. berries*
4  tbs. flour
1 cup sugar
1/2 tsp. salt
2  tbs. butter

Preheat oven to 425 ° F. Line pie pan with 1/2 of rolled out dough. Rinse and dry berries. Place in a large mixing bowl. In another mixing bowl mix flour,sugar, and salt. Pour over berries and toss gently to mix. Pile fruit in pastry-lined pie pan and dot with butter. Top with lattice top crust or vented top crust. Crimp and flute edges. Bake for 25 minutes, until juices are bubbling and crust is beginning to brown. Reduce heat to 350 °F. and bake for 20-25 minutes more, until top is well browned.
*Use boysenberries, olallieberries, blackberries, blueberries or raspberries.

1 deep dish pie crust
1 quart fresh strawberries
1 c. sugar
1/4 c. cornstarch
1 c. water
few drops red food coloring
whipped cream

Preheat oven to 400°F. Blind-bake pie shell.Cool.Chop one cup of strawberries. Combine sugar and cornstarch in a saucepan.Stir in water gradually until smooth.Add chopped strawberries.Cook, over medium heat, stirring constantly, until mixture thickens. Remove from heat, stir in food coloring. Cool.

Pour 3/4 of the syrup mixture into prepared pie crust.Arrange remaining strawberries in crust, reserving 3 for garnish.Pour remaining syrup over strawberries. Chill until firm. Serve with whipped cream and slice of reserved strawberry.

Recipe By     : Farm Journal's Country Cookbook

 4 c.  frozen blueberries
 1  c.  sugar
 2 3/4  tbs.  quick cooking tapioca
 2 tbs.  cornstarch
 1 1/3  tsp.  lemon juice

Thaw berries till most ice is melted.  Drain off juice and save it.  Add water to juice to make 3/4 cup.  Stir into mixture of dry ingredients in a saucepan.  Heat rapidly until thickening is complete.  Boiling is not necessary.  Set aside to cool.  Add berries and lemon juice to cooled, thickened juice. Pour into 10 1/2 inch pie shell. 

Bake at 425 ° for 30 minutes.

Cocoa Cream Pie

1 packaged crumb crust (6 oz.) or 8 inch baked pastry shell
3/4 c. sugar
1/4 c. cocoa
3 tbs. cornstarch
1/4 tsp. salt
2 c. milk
2 egg yolks, beaten
1 tbs.  butter
1 tsp. vanilla extract
Whipped cream
Strawberries

Stir together sugar, cocoa, cornstarch and salt in medium saucepan.  gradually stir in milk.

Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute;remove from heat.  Gradually stir about half of the hot filling into yolks.Return all to saucepan; heat to gentle boil.Cook and stir 1 minute.  Remove from heat; stir in butter and vanilla.

Pour into crost.Press plastic wrap directly onto surface. Cool.Refrigerate until set 4 to 6 hours.
Garnish with whipped cream dusted with cocoa powder and strawberries

Recipe By     : Southern Living 1998 Annual Recipes

1  c. walnuts
1  c. all-purpose flour
1/2  c. firmly packed brown sugar
6  tbs.  butter or margarine -- melted
1   8 oz. pkg. cream cheese -- softened
2/3  c.  butter or margarine -- softened
1 2/3  c.  powdered sugar
8    1 oz. semisweet chocolate squares -- melted
1/4  c.  Irish cream liqueur
1/2  pint  whipping cream
1  tbs.  powdered sugar

Process first 3 ingredients in a food processor until walnuts are ground, stopping to scrape down sides. Add melted butter; process until blended.  Press mixture into bottom and up sides of a 9 inch pie plate.

Bake at 350°F. for 12 to 15 minutes or until lightly browned. Cool.

Beat cream cheese and 2/3 c. butter at medium speed with an electric mixer  until smooth; add 1 2/3 cups powdered sugar, beating until blended. Spoon  into prepared crust, and chill 8 hours. Store in refrigerator up to 4 days,  if desired. Beat whipping cream at medium speed until foamy; add 1 tablespoon powdered sugar, beating until stiff peaks form. Spread on top of pie just before serving.

YIELD: One 9 inch pie

9 in  baked pie shell
1 1/2  c. sugar
1/3 c.  cornstarch
6 tbs. cocoa
1/2 tsp. salt
3 c.  milk
4  egg yolks, slightly beaten
2 tbs. butter
2 tsp. vanilla

Prepare and bake a pie shell. Mix sugar, cornstarch, cocoa and salt in a 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Pour into pie shell. Press plastic wrap onto filling. Refrigerate about 2 hours or until set. Serve with sweetened whipped cream .

Blueberry Dumplings

2 1/2 c. blueberries
sugar
salt
1 tbs. lemon juice
1 c.  flour
2 tsp. baking powder
1 tbs. butter
1/2 c. milk
 

Mix blueberries, 1/3 c. sugar, dash of salt and 1 c. water in  medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add  lemon juice.

Sift flour, 2 tablespoons sugar, baking powder and 1/4  teaspoon salt together; cut in butter till consistency of coarse meal.  Add milk all at once; stir just until flour is dampened. Drop from  tablespoon into simmering blueberry mixture.

Cover tightly; cook over  low heat for 10 minutes without removing cover. Yield 6 servings.
 

Blackberry Apple Pie

3 c. blackberry blackberries, cleaned, or 1 package (16 oz.) frozen, whole,partially thawed
1 1/2 c. sugar
1/4 c. tapioca quick-cooking
1/2 tsp. cinnamon ground
2 c. apple peeled, sliced cooking (such as Rome Beauty)
Pastry for 9 inch double crust pie
2 tbs. butter or margarine, cut in 1/4 inch pieces
sugar
Vanilla ice cream (optional)

In a large bowl, place berries. In a small bowl, mix 1 1/2 cups sugar, tapioca, and cinnamon. Sprinkle over berries and toss gently to mix well. Let stand 20 minutes or until sugar is dissolved. Arrange apples in pastry lined pie plate.
Top with berry mixture and dot with butter. Complete crust as directed in pastry recipe. Sprinkle top of pastry with sugar.

Bake in preheated 450 °oven 10 minutes; reduce oven temperature to 350° and bake 35 to 45 minutes until filling is bubbly in center and crust is golden brown. Cool on a wire rack. Serve with ice cream if desired.

This is a good huckleberry pie and it isn't quite as sweet as some.

Makes 1 - 9 inch pie

2 unbaked pastry shells
4 c. fresh or frozen huckleberries
2 1/2 tbs. tapioca
2/3 c. white sugar
1/4 tsp. salt
1/2 c. packed brown sugar
1 tbs. apple cider vinegar
1 tbs. butter

Mix together the huckleberries, tapioca, sugar, salt,brown sugar, and apple cider vinegar.

Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.

Bake at 400 ° F ) for 15 minutes. Then turn oven down to 350 ° F  for 45-55 minutes. Longer if berries are frozen.
 

Blueberry Fluff Pie

2 c. graham cracker crumbs
2 tbs. butter
8 oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Dream Whip (whipped cream substitute)
1 can blueberry pie filling

Melt butter and mix with graham cracker crumbs. Put about l/2 of the mixture in 2 quart bowl. Pour pie filling on top. Mix cream cheese and powdered sugar together. Prepare the Dream Whip according to the package directions.

Mix prepared Dream Whip with cream cheese mixture. Put on top of blueberries and top with remaining crumbs. Chill and serve.
 

Amish Vanilla Pies

The Art of Pennsylvania Dutch Cooking
Edna Eby Heller

Here is another cousin to the Shoo-Fly Pie. Like the Quakertown, it is more gooey than the wet bottom shoo-fly. At the famous Lancaster Farmers' Markets, Vanilla Pies are best sellers, available from the Amish women who bake them.

2 Pastry Shells, unbaked
1 c. sugar
4 tbs. flour
1 egg, well beaten
1 c. molasses or Blue Label Karo
2 c. water
1 tsp. vanilla
2 c. flour
1 c. brown sugar
1 tsp. cream of tartar
1 tsp. baking soda
1/4 c. butter
1/4 c. lard

Combine the first 6 ingredients in a saucepan in the order given. Bring to a full rolling boil, then set aside to cool. Put remaining ingredients into a large bowl and rub together with fingers to make crumbs. Pour 1/2 of
cooked mixture into each unbaked pastry shell. Cover with crumbs. Bake 40 to 45 minutes at 350 °.

MAKES  2 - 9 inch pies

Heartland
Marcia Adams

Unbaked Single Pie Crust for 9" pie
4 tbs.  all-purpose flour
2 tbs.  (1/4 stick) cold butter
1 c. sugar
Pinch of salt
1 c. heavy (whipping) cream
1 c. milk
1 tsp. vanilla extract
Grated nutmeg, for garnish

Preheat the oven to 350 °.  Roll pie dough out on a floured surface and use to line a 9 inch pie pan.  Set aside.  Blend the flour, butter, sugar, and salt in a food processor until well combined and smooth, about 5 seconds.  Pour into the pie shell.  Add the cream and mix gently with your fingers, being careful not to break through the bottom crust.

In a measuring cup, combine the milk and vanilla; pour over the top of the cream mixture, but do not stir in.  Sprinkle lavishly with nutmeg.  Bake for 1 1/2 hours.  (This seems too long, but it does require long baking.)
The center of the pie will be bubbly and still a little wiggly.  Cool completely at room temperature before cutting.

1 unbaked 8" pie shell
1 c. brown sugar
3 tbs.  all-purpose flour
Speck of salt
1 - 12 oz. can evaporated milk
2 1/2 tbs.  butter
Ground cinnamon

Preheat oven to 350 °.  In the pie shell, place the brown sugar, flour, and salt.  Mix with your fingers.  Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.  Dot with butter, and drift cinnamon liberally over all.  Bake for 50 min., or until the filling just bubbles up in the middle.

The filling will never completely set, but that's the way it's supposed to be.  This pie is better eaten at room temperature.  If you refrigerate leftovers (it is highly unlikely there will be leftovers), reheat them in
the oven before serving.

NOTE:  Recipe can be doubled and prepared in a 10 inch pie shell.  For that size, bake 1 hour and 20 minutes.

YIELD:  12 servings
Janet

Kentucky Apple Festival Apple Pie

CRUST

1/3 c. shortening
1/3 c. butter
2 c. flour
1/3 c. boiling water
1/2 tsp. salt
1/2 tsp. baking powder

FILLING

7  granny smith apples  (tart cooking apples)
1  tsp. cinnamon
1  c.  sugar
1 1/2  tbs. butter
 

Crust:
Mix shortening,1/2 c. butter and flour.Add boiling water,salt and baking powder.Mix well.Separate
into 2 balls; place between 2 pieces of wax paper;roll.

 Filling:
Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbs.. butter.Cover with topping crust;slit to allow steam to escape.Bake
 60 to 75 minutes @ 425 °F.

Fluffy Lemonade Pie

butter or margarine
2 c. ginger snap crushed (about 45 1 1/2 -inch)
1/3 c. butter or margarine, melted
1 8 oz. package cream cheese softened
1 14 oz. can sweetened condensed milk
1 6 oz. can frozen lemonade concentrate thawed
1 c. whipped cream whipped

Lightly butter a 9 inch pie plate. In a small bowl, combine crushed cookies and melted butter or margarine until well blended. Press mixture evenly against bottom and up sides of pie plate. Refrigerate while preparing filling. In a large mixer bowl at low speed, beat cream cheese until fluffy. Gradually beat in condensed milk, then lemonade until smooth. By hand, fold in whipped cream.

Mound into crust. Freeze at least 12 hours. Place in refrigerator 1 hour before  serving.

Note: For easier serving, set pie plate on a warm damp towel briefly before cutting.

"If desired, add a few drops of yellow food color to the mixture before folding in whipped cream."

Grandma's Cherry Pie

1 c sugar
1/4 c flour
1/4 tsp. cinnamon
1/4 tsp. almond extract
1-1/3 tbs. butter (about 4 teaspoons)
1 16 oz. can of pie cherries, not cherry pie filling (look for dark
sweet pitted cherries packed in water)
pastry for double crust pie
 

Preheat oven to 425°F.

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes).Remove from heat and stir in almond extract.

Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown.

Fresh Peach Pie

1 c sugar
1/4 c flour
4 ripe fresh peaches, sliced
1 tbs. lemon juice
1/4 tsp. ground mace or nutmeg
2 c flour
1/2 tsp. salt
2/3 c crisco
1/2 c cold water
3 tbs. butter

Preheat oven to 425°F.

To prepare filling, mix sugar and 1/4 c. flour in large bowl. Add peaches, lemon juice and mace or nutmeg and toss well. Set aside.

To prepare the dough, mix 2 cups flour and salt in large mixing bowl. Measure shortening and drop on top of flour mixture. Cut flour into shortening with fork or pastry blender until mixture becomes small bits of shortening coated with flour. Size will not be uniform. Add water all at once by sprinkling on top of mixture. Stir with fork to incorporate water into mixture.

Generously flour work surface and hands. Scoop dough out of bowl, plop it onto work surface and pat into a rough ball. Divide into 2 equal portions. Roll out 1 portion into circle about 12 inches in diameter, lifting dough and sprinkling additional flour onto work surface as needed so that dough doesn't stick.

To transfer to pie pan, roll dough loosely around rolling pin and unroll, starting at far side of pie pan, so that dough drops into pan. Avoid stretching dough. Let about 1-1/2 inches of dough hang over outer edge of pan. Pile fruit onto dough. Scatter bits of butter over fruit.

Roll out remaining half of dough for top crust and drape over pie. Trim away excess dough around edges, but leave enough to tuck under top of pie pan edge. Crimp edges and cut several vents in top.

Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 minutes more.

Chocolate Covered Cherry Pie

6 oz.. milk chocolate chips
1 can eagle brand milk
2 tbs. butter
1 tsp. almond flavoring
dash salt
1 can cherry pie filling
1 (9") baked pie shell
Maraschino cherries

Over medium heat, melt together the chips, milk, butter, almond flavoring and salt. Remove from heat. Add cherry pie filling. Stir and pour into the baked pie shell. Garnish with the maraschino cherries. Serve with whipped topping and chopped nuts.

Fresh Strawberry Pie

1 baked 9 inch depths, or regular 10 inch pie shell
1-1/4 c sugar
1 tbs. cornstarch
3 tbs. lemon juice
3 oz. strawberry Jell-O
1 qt. fresh strawberries, cleaned, hulled and sliced
1-1/2 c water

In a medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Allow to cool to room temperature.

Stir strawberries into gelatin mixture. Turn into a baked and cooled 9 inch deep dish or regular 10 inch pie shell. Chill 4 to 6 hours or until set. Serve topped with whipped cream, if desired.
 

Berry Fold
 

FILLING:

3/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. blackberries, fresh or thawed frozen*
 

DOUGH:

2 c. all-purpose flour
2 tbs. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. vegetable shortening
Additional sugar
1/2 c. milk
 
 

Makes 6 servings

Preheat oven to 400° F. To prepare dough, combine flour, 2 tablespoons sugar, baking powder, salt and 1/4 teaspoon cinnamon. Cut in shortening with pastry blender or two knives until crumbly; stir in milk until soft dough forms. Knead slightly on lightly floured surface.
Roll into 12 inch square. Place diagonally in 8x8-inch baking pan. Press into pan, letting edges hang over sides.

To prepare filling, stir together 3/4 c. sugar, butter, 1/2 teaspoon cinnamon and nutmeg in medium bowl. Fold in berries. Spoon filling over dough. Fold dough corners over filling to meet in center; pinch together to seal. Sprinkle with sugar. Bake 30 minutes or until lightly
browned. Serve warm. Refrigerate leftovers.

*You may substitute other types of fresh berries for the blackberries.

Serving suggestion; Serve with vanilla ice cream or frozen yogurt.
 

Boysenberry Syrup Pie
 

Serving Size  : 8
 

1 c boysenberry syrup
1 c water
3 tbs.  cornstarch
2  egg yolks
1 tbs.  butter
1 Nilla Wafer pie crust
2 egg whites
1 tbs. boysenberry syrup

Combine syrup, water, and cornstarch and bring to a boil, stirring until thick.  Remove from heat.  Beat egg yolks, add a bit of the hot syrup mixture to the yolks, whisking constantly.  Add the yolk mixture to the hot syrup and reheat until pudding consistency.  Add the butter, and stir until melted.  Cool slightly.  Pour into pie crust.

Beat egg whites stiff, adding slowly the tablespoon of syrup. If soft peaks do not form, add a little more syrup.  Pile on pie and place in 400 °F oven until peaks have browned.

Junction City Raspberry Pie

 4 slightly beaten eggs
 1/2 c. sugar
 1/4 tsp. salt
 1/2 tsp. vanilla
 2 1/2 c. milk, scalded
 1/2 c. flaked coconut
 1 9 inch unbaked pastry shell

Blend eggs, sugar, salt, and vanilla.  Gradually stir in scalded milk.
Pour into pastry shell.  Sprinkle with coconut.
Bake at 350°F for 35 to 40 minutes (until knife inserted halfway between center and edge comes out clean.  Cool on rack and then chill.

 Janet Morrissey

 2/3 c. sugar
 5 tbs. cornstarch
 1/2 tsp. salt
 1 c. evaporated milk
 1 c. strong coffee
 1 egg, slightly beaten
 1 tsp. vanilla
 1 baked pastry shell
 whipped cream

Combine sugar, cornstarch and salt.  Heat milk and coffee together.
Add to cornstarch mixture gradually, stirring constantly.  Cook over boiling water until thick and smooth, stirring frequently (about 15 minutes). Pour part of the mixture over egg, blending thoroughly.  Return to double boiler and cook 2 minutes longer.

Cool.  Add vanilla.  Turn into pastry shell. Cover with whipped cream.

Chocolate Cherry Pie

 1 c. all-purpose flour
 2 tbs. sugar
 1/2 tsp. salt
 1/2 c. cold butter or margarine

 Filling:
 1 can (14 ounces) sweetened condensed milk
 1 c. (6 ounces) semisweet chocolate chips
 1/2 tsp. salt
 1 can (21 ounces) cherry pie filling
 1/4 to 1/2 tsp. almond extract
 Whipped cream and maraschino cherries, optional

In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in.pie plate Bake at 350°F for 15-20 minutes or until golden brown. Cool completely. In a saucepan, combine milk chocolate chips and salt; cook and stir over LOW heat until chocolate melts. Stir in pie filling and extract .

Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.  Yield: 8 servings.

 (Taste of home Feb/March 97)

Banana Split Pie

2 pkg. graham crackers
1  stick of margarine, melted
1/2 c. sugar

filling

2 pkg. cream cheese (8 oz.)
2 c.  confectioner's sugar
4  bananas, sliced
1 can crushed pineapple (12 oz.) drain well
1 ct cool whip (6 oz.)
2 oz. cherries

Press crackers into crumbs.  Add margarine and sugar.  Mix by hand; press into a 9 inch pie pan.  Bake at 425 ° for 5 minutes.  Cool.  You can also buy a prepared graham cracker pie shell if you like. Filling: Blend cream cheese with confectioner's sugar.  Spread over crust. Slice bananas over cream cheese.  Spread pineapple over bananas.  Add Cool Whip and top with cherries.  Refrigerate until you are ready to serve. Randy Rigg

Apple pan dowdy

 6 lg. peeled and sliced apples or 2 cans of apples for pie
 1/2 c. sugar
 2 tbs. flour
 1 tsp. cinnamon
 1/2 tsp. nutmeg
 Dots of butter
 Mix together
 

 Place apples in bottom of baking dish, sprinkle sugar mixture over apples.
 Put several small pats of butter over this.

Make a topping of:

 1 c. Bisquick
 1/3 c. milk
Mix well. Turn onto floured surface, roll out to fit top of dish.
 Make several slits in top, bake @ 350 - 375° until brown (about 40-
 45 minutes).

 Sauce

 1/2 c. sugar
 1/4 tsp. nutmeg
 pinch salt
 1 tbs. butter
 2 heaping tbs. flour
 1 1/4 - 1 1/2 c. water
 2 tbs. vinegar

 Mix dry ingredients together. Add water slowly, add vinegar. Add butter. Stir constantly until thickened. Pour over apple mix.  Serve hot.

Fake Pecan Pie

2 eggs beaten
1 c sugar
1 c maple syrup
1 c quick cooking rolled oats
1 c coconut
1/3 c melted margarine
1 unbaked pie shell - 9 inch

Preheat oven to 400 °.

Combine all ingredients, except pie shell, into a mixing bowl  Mix until well blended.

Pour into pie shell.  Bake 45 to 50 minutes or until done.  Cool thoroughly before cutting.

Having read a recipe request for Fake Apple Pie made with Ritz Crackers, I thought of this recipe my Mom gave me many years ago for Fake Pecan Pie.

Patti

Blueberry Crisp Pie
 

This version is somewhere between a pie and a crisp. The blueberry, sour cream, brown sugar, and lemon flavors mix wonderfully.Be warned--it is gooey.
 

For the Fruit

5 c. blueberries
1 9- inch graham cracker crust
3/4 c. packed brown sugar
3 tbs. all-purpose flour
1 1/2 tsp. vanilla extract
8 oz. sour cream, light
 

For the Topping

1 c. rolled oats
1/2 c. brown sugar, packed
1/3 c. flour
1/3 c. butter

For the Fruit

Preheat oven to 375 ° F.
Place blueberries in crust; set aside.
Combine brown sugar, flour, vanilla, lemon zest, and sour cream; spread
over blueberries.

For the Topping

In a small bowl, combine rolled oats, brown sugar, and flour. Using a pastry blender, cut in butter until crumbly. Sprinkle topping over fruit.

Bake until topping is golden brown and blueberry mixture has set (50 min.)
If the topping browns before the blueberry mixture has set, cover the top with foil and continue baking.

1 c. raisins
2 c. water
2/3 c. sugar
3 tbs. flour
1 tbs. butter--melted

Cover raisins with water; bring to a boil; simmer until raisins are soft and puffy. Mix flour with sugar; stir into first mixture and cook slowly