Pie Parlor

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 cups cushaw, cooked
1/2 cup 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 cup 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 cup sugar
2/3  cup all-purpose flour *
2 large eggs -- lightly beaten
1 1/3  cups sour cream
1 tsp. vanilla extract
3 cups fresh or frozen blackberries -- - thaw if frozen
1 unbaked 9-inch pastry shell
1/3  cup all-purpose flour
1/3  cup firmly packed brown sugar
1/4  cup 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 cup sugar
2 tbs. lemon juice
1 3 oz package cream cheese - softened
1/2 cups 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 cups coconut
1 1/2 cups sugar
1/2 cup 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 cup plus 1 tsp. sugar
4 tsp. cornstarch
2 tsp. ground cinnamon
4 cups 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 crustshell
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 cup Karo Light or Dark Corn Syrup
1 cup sugar
2 tbs. corn oil margarine, melted
1 tsp vanilla
1/8 tsp salt
1 cup 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 cup Country Time Lemonade Flavor Drink Mix
1/2 cup water
1 pint vanilla ice cream (2 cups), softened
1 tub (8 ounces) 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
lowspeed 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 cups seeded raisins (Muscat)
2 cups water
3 eggs, separated
1  cup sugar
2 tbs. vinegar
2 tbs. flour
2 tbs. butter
Meringue (3 egg whites)

Add raisins to water in saucepan and simmer 5 minutes. Beat egg yolks,
sugar, vinegar and flour until light and creamy. Slowly add to raisins.
Cook, stirring constantly, until filling is thick, 4 to 5 minutes. Remove
from heat, stir in butter and cool until lukewarm. Pour raisin mixture into
pie shell and top with meringue. Bake at 350°F until meringue browns, 12 to
15 minutes. Cool away from drafts.

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 cup sugar
3 tbs. Argo Corn Starch
1 and 1/2 cup cold water
3 egg yolks, slightly beaten
1 lemon's grated rind
1/4 cup lemon juice
1 tbs. margarine
1 9-inch baked pastry shell
3 egg whites
1/3 cup 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 cup 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 cups blueberries or
4 cups halved strawberries or
4 cups peaches -- peeled and sliced
2 tbs. cornstarch
2 tbs. water
1/2 cup corn syrup
2 tsp. lemon juice
1 cup heavy cream
baked pie crust

In covered blender, blend 1 cup of fruit at high spped 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  cups thinly sliced peeled pears
3/4  cup sugar
1/4  cup quick-cooking tapioca
1/4  tsp.  ground nutmeg
Pastry for double-crust pie (9 inch)
1  egg -- lightly beaten
1/4  cup  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 cups sliced and peeled baking apples
1 9-inch unbaked pie shell
1 cup sugar
1 cup 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.

FOR THE CRUST:

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

FOR THE FILLING:

5-6 cups fresh apricots, sliced
zest of 1 lemon
1/3-1/2 cup sugar
1/4 cup 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 cups apples (peeled, cored and cut into very thin pieces)
2 1/2 -3 cups green tomatoes (diced into small pieces)

Combine and sift over the apples and tomatoes:

2/3 cup 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 cs. 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
 

FOR THE CRUST:

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

FOR THE FILLING:

5-6 cups fresh apricots, sliced
zest of 1 lemon
1/3-1/2 cup sugar
1/4 cup 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
 

1. Melt margarine in 9x13 baking dish.
2. Combine flour, sugar, baking powder, cinnamon and salt.
3. Add milk and stir until moistened.
4. Spoon fruit over batter. Do not stir.
5. Bake at 325 degrees (glass) for 45 minutes. Serve hot or cold with ice
cream or Cool Whip.

 1 cup sugar
 1 heaping tbs. unsweetened baking cocoa
 1 heaping tbs. self-rising flour
 1 egg, beaten
 1 cup evaporated milk
 1/3 tbs. vanilla extract
 1/3 cup chopped pecans
 1/3 cup 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 cup sugar
2 tbs.. flour
1/8 tsp. salt
1/2 tsp. cinnamon
6 cups sliced, peeled tart apples
1/2 cup 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 cup 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 cup sugar
1/4 cup cornstarch
1 cup 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      cup                frozen blueberries
 1      cup                 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 cup sugar
1/4 cup Cocoa
3 tbs. cornstarch
1/4 tsp. salt
2 cups 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  cup walnuts
1  cup all-purpose flour
1/2  cup firmly packed brown sugar
6  tbs.  butter or margarine -- melted
1   8 oz. pkg. cream cheese -- softened
2/3  cup  butter or margarine -- softened
1 2/3  cups  powdered sugar
8    1 oz. semisweet chocolate squares -- melted
1/4  cup  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 degrees for 12 to 15 minutes or until lightly browned. Cool. Beat cream cheese and 2/3 cup 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  cups sugar
1/3 cup  cornstarch
6 tbs. cocoa
1/2 tsp. salt
3 cups  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 cups blueberries
sugar
salt
1 tbs. lemon juice
1 cup  flour
2 tsp. baking powder
1 tbs. butter
1/2 cup milk
 

Mix blueberries, 1/3 cup sugar, dash of salt and 1 cup 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 cups blackberry blackberries, cleaned, or 1 package (16 oz.) frozen,
whole,partially thawed
1 1/2 cups sugar
1/4 cup tapioca quick-cooking
1/2 tsp. cinnamon ground
2 cups 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 cups fresh or frozen huckleberries
2 1/2 tbs. tapioca
2/3 cup white sugar
1/4 teaspoon salt
1/2 cup 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 cups graham cracker crumbs
2 tbs. butter
8 oz. pkg. cream cheese
1/2 cup 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 cup sugar
4 tbs. flour
1 egg, well beaten
1 cup molasses or Blue Label Karo
2 cups water
1 tsp. vanilla
2 cups flour
1 cup brown sugar
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup butter
1/4 cup 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 cup sugar
Pinch of salt
1 cup heavy (whipping) cream
1 cup 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 cup 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 cup shortening
1/3 cup butter
2 cup flour
1/3 cup boiling water
1/2 tsp. salt
1/2 tsp. baking powder

FILLING

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

 Crust: Mix shortening,1/2 cup 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 cups ginger snap crushed (about 45 1 1/2 -inch)
1/3 cup butter or margarine, melted
1 8 ounce package cream cheese softened
1 14 ounce can sweetened condensed milk
1 6 ounce can frozen lemonade concentrate thawed
1 cup 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 cup 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 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups blackberries, fresh or thawed frozen*
 

 DOUGH:

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

20 ounces frozen raspberries -- thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 tsp. cinnamon
5 tbs. butter -- melted
1 package unflavored gelatin
1/4  cup water -- cold
1/2 tsp. lemon peel
1/2  pint heavy cream
1 tsp. vanilla
 

 Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar,
 1/2 teaspoon of the cinnamon and the butter; pat into a 10 inch pie plate.
 Bake in a 375 ° oven, 8 to 10 minutes; cool. Soften gelatin in water.
Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon  and lemon peel and heat to boiling. Remove from heat; add gelatin and stir
until melted. Chill until mixture just begins to thicken. Whip cream; add
vanilla. Fold raspberries, gelatin mixture and whipped cream together.
Pour into pie shell. Chill. Decorate with additional whipped cream if
desired.
 Source: Missouri Cookin'
 

 4 slightly beaten eggs
 1/2 cup sugar
 1/4 tsp. salt
 1/2 tsp. vanilla
 2 1/2 cups milk, scalded
 1/2 cup 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 cup sugar
 5 tbs. cornstarch
 1/2 tsp. salt
 1 cup evaporated milk
 1 cup 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 cup all-purpose flour
 2 tbs. sugar
 1/2 tsp. salt
 1/2 cup cold butter or margarine

 Filling:
 1 can (14 ounces) sweetened condensed milk
 1 cup (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 pk graham crackers
1  stick of margarine, melted
1/2 c sugar

filling

2 pk 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 cup 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 Cup Bisquick
 1/3 cup 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 cup sugar
 1/4 tsp. nutmeg
 pinch salt
 1 tbs. butter
 2 heaping tbs. flour
 1 1/4 - 1 1/2 cups 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 cups blueberries
1 9- inch graham cracker crust
3/4 cup packed brown sugar
3 tbs. all-purpose flour
1 1/2 tsp. vanilla extract
8 ounces sour cream, light
 

For the Topping

1 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup flour
1/3 cup 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 cup raisins
2 cups water
2/3 cup sugar
3 tbs. flour
1 tbs. butter

 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
 until thickened. Pour into unbaked crust, cover with second crust.
 Make slits in top crust to let steam escape. Bake at 370°until
 brown.

Hershey Bar Pie
Makes 1   9 inch pie

4 almond Hershey bars
16 marshmallows (big ones)
1/ 2 cup milk
1/ 2 pint Cool Whip or 1 pkg. Dream Whip
1 graham cracker crust

Melt candy bars, marshmallows and milk together.  Let cool.  Fold in
either whipped topping, pour into the pie shell and chill in the
fridge.

Butterscotch Pie

1 fully baked pie shell
1 cup packed brown sugar
1/4 cup cornstarch
3 egg yolks
1/4 tsp. salt
2 cups hot milk
1 tsp. butter (no substitutes)
1/2 tsp. maple flavoring
Meringue for Pie

For filling, in a small mixing bowl stir together the brown sugar and
cornstarch. Set aside.
In the top of a double broiler stir together the egg
yolks and salt. Gradually stir in the milk until smooth. Stir in the brown
sugar mixture. Cook and stir over, not touching, boiling water until thick and smooth (6 to 10 minutes). Add butter and stir until melted. Remove from heat. Add maple flavoring. Prepare meringue .. Pour hot filling into baked pastry shell. Evenly spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 ° oven for 15 minutes. Cool pie on a wire rack for 1 hour. Chill for 4 hours before serving; add cover for longer storage.
Makes 8 servings.

Classic Pecan Pie

3  eggs slightly beaten
1 cup  sugar
1  cup  Karo light or dark corn syrup
2 tbs. butter or margarine, melted
1 tsp.  vanilla
1-1/4 cups  pecans
1 unbaked (9 inch) pie crust

Preheat oven to 350 °F. In medium bowl with fork, beat eggs slightly. Add
sugar, corn syrup, butter and vanilla; stir until well blended. Stir in pecans.
Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted halfway
between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

Variations:

Butterscotch Pecan Pie
Omit butter or margarine; add 1/4 cup heavy or whipping cream to filling.

Kentucky Bourbon Chocolate Chip Pecan Pie
Reduce pecans to 1 cup. Add 1/2 cup semisweet chocolate chips and 1
tablespoon bourbon to filling.

Almond Amaretto Pie
Substitute 1 cup sliced almonds for pecans. Add 2 tablespoons almond
flavored liqueur and 1/2 teaspoon almond extract to filling.

Irish Cream Pecan Pie
Reduce pecans to 1 cup; omit vanilla. Add 2 tablespoons Irish Cream
liqueur to filling.

Toffee Crunch Pecan Pie
Sprinkle 1/2 cup chopped chocolate covered toffee candy bars (about 4 oz)over bottom of pie crust. Carefully pour filling over back of spoon into
pie crust.

Mocha Almond Fudge Pie
Substitute 1 cup sliced almonds for pecans. Melt 2 ounces semisweet
chocolate and 1 tablespoon instant coffee or espresso with margarine.

Chocolate Chip Walnut Pie
Substitute 1 cup walnuts, coarsely chopped, for pecans. Sprinkle 1/2 cup
semisweet chocolate chips over bottom of pie crust. Carefully pour filling
into pie crust.

Chocolate Pecan Pie
Melt 2 ounces semisweet chocolate with butter.

Cinnamon Walnut Pie
Substitute 1 cup packed light brown sugar for sugar and 1 1/4 cups walnuts for pecans. Add 1/2 teaspoon ground cinnamon to filling.

Spiced Oatmeal-Apple Walnut Pie
Substitute 1/2 cup chopped walnuts, 1/2 cup quick cooking oats and 1/3 cup finely chopped or shredded peeled apple for pecans. Add 1/2 teaspoon ground cinnamon to filling.

Chocolate Coconut Pecan Pie
Reduce pecans to 1/2 cup; chop. Add 2/3 cup flaked coconut and 1/3 cup
semisweet chocolate chips to filling.

Peanut Butter Pecan Pie
Reduce pecans to 1 cup. Add 1/2 cup creamy or chunky peanut butter to
filling.

Jeff Davis Pie

 This is an old one.

 1 3/4 cups white sugar
 1 tbs. all-purpose flour
 1/2 tsp. pumpkin pie spice
 dash ground nutmeg
 1/2 cup butter or margarine
4 eggs
1 cup milk
1 tbs. vanilla extract
1 unbaked 9 inch pie shell

Mix together the sugar, flour and spices. Stir in butter.
Beat in eggs and add milk and vanilla. Mix well.
 

 Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 ° F , then reduce heat to 350  °  and bake 30 minutes more or
 until pie sets.
                                                        Makes 1 - 9 inch pie

Basic  Blackberry Pie

I wish I had a nickel for all the times I've  picked blackberries.What purple stains and scratches but always worth the trouble to fill my freezer.

Pastry for 9 inch two crust pie
1 quart fresh blackberries
1 cup sugar (or to taste)
3 tbs. quick cooking tapioca
1/2 tsp. ground cinnamon
1/4 tsp. lemon juice

Preheat oven to 400 °. Prepare pie pastry. In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape.Cover edge with aluminum foil to prevent excessive browning.

Bake 10 minutes; reduce heat to 375 ° and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Makes 8 servings.

baked 9' pie shell
1/4 cup cold water
5 tbs. all-purpose flour
pinch of salt
4 cups fresh or dry pack frozen blueberries, rinsed and drained
1 cup sugar
1/2 cup water

Make a smooth paste of the water, flour and salt. Boil 1 cup of the blueberries with sugar and 1/2 cup water.
Add the flour paste and stir until it thickens. Remove from stove and cool.
When cool, add the remaining blueberries and pour mixture into pie shell.
Refrigerate.
When cool, garnish with sweetened whip cream or whipped topping.

Yield: 1 -9 inch pie.

Cookies and Cream
 

 1 4.5 serving box chocolate pudding
 1 - 9 inch chocolate pie crust
 1 cup crushed cookies, chocolate with cream filling
 1 (8 ounce) tub nondairy whipped topping
 
 

Prepare pudding as directed for pie filling; let set.

When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.

 Freeze overnight. Serve.
Makes 1 - 9 inch pie

Old Fashioned Cream Pie

1 cup sugar (1/3 brown - 2/3 white)
1 tbs. flour
pinch of salt
1 1/2 cups whipping cream
2 egg whites

Mix sugar, flour, salt and cream. Add beaten egg whites. Fill unbaked pie shell. Bake at 325 ° for one hour.

  Mom's Pecan Pie

CRUST

2  c flour, all-purpose
3 1/2  oz cream cheese
1/2  c butter, unsalted
ds salt

FILLING

1 c sugar, granulated
3 eggs, slightly beaten
1/2 tsp. salt
3/4 c dark corn syrup
1 c  pecan halves (or more)

Prepare pastry:  Soften and blend butter and cream cheese. Work in flour and a dash of salt.  (Can add a couple of drops COLD water if you need it to form dough.) Roll out dough and drape over pie pan; trim edges.

Prepare filling:  Mix sugar and eggs; cream till light and fluffy. Add rest of ingredients and blend well.Pour into shell and bake on lower shelf of a 375 ° F. oven for 40 to 45 minutes.

 
You don't havta like these "receipts" this much but shore hope you all will try some of'em.

Blackberry Sour Cream Pie
 

There's no such thing as the wrong time to serve this pie to guests.
This pie always gets rave reviews! The best thing about it, is that it's quick to make.

9" unbaked pie shell
1 cup sugar
1 cup sour cream
3 tbs. flour
1/4 tsp. salt
4 cups fresh or frozen 16 oz pkg. blackberries (thawed)
1/4 cup fine bread crumbs
2 tbs. flour
1 tbs. butter or margarine (melted)

Combine the one cup sugar, sour cream, flour, and salt. Place berries in pie shell.
Spread sour cream mixture on top. Combine bread crumbs and remaining sugar and butter. Sprinkle on top. Bake 375 ° for 40 - 45 minutes or 'til done.

 

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