Pies

Pie Crust

2 ¼ cups flour

1 tsp salt

¾ cup shortening

¼ cup water

Mix and roll out.

Blueberry Pie (for 8 inch crust)

2/3 to 1 cup sugar

¼ cup flour

½ tsp cinnamon

3 cups berries

1 T butter

Crumbs for top: ¼ cup sugar

½ cup flour

¼ cup soft butter

Bake at 425 for 10 min followed by 350 for 30 to 40 min. If crust edge starts to become too brown, cover edge with strips of aluminum foil.

Pumpkin Pie

1 ¾ cups pumpkin

1 cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

1 2/3 cup condensed milk (unsweetened) = 416 mL

2 eggs

Bake at 218*C for 10 min then at 180* for 30 to 35 min.

Notes:  The secret gourd is butternut.  This amount of filling is just right for my pink pie dish.  For the shallower white dish, the filling is too much so I made an additional half recipe of Williams Sonoma pie crust.  The extra crust & filling is the perfect amount to create 5 cute, little tarlets in a cupcake form.

Roasting the squash flesh side down on foil at 200* for ~40 mins

Wet Bottom Shoo-Fly Pie

(makes 2 - 8 in cakes)

2 cups flour

1 cup sugar

½ cup shortening

½ tsp salt

Blend above to make crumbs. Remove 2 cups of crumbs and add to liquid mixture below. Reserve remaining crumbs for top.

Mix: 1 cup molasses

1 cup warm water

1 tsp baking soda

Add 1 egg (beaten).

Pour liquid on bottom of pie pans and put reserved crumbs on top.

Bake at 425 for 10 min followed by 350 for 30 to 40 min.

Cherry Pie

Blend together:

2 T. cornstarch

½ cup sugar

¼ tsp salt

¾ cup cherry juice

Cook on top of stove until thick and clear.

Add 3 cups drained cherries to the above sauce. Place in crust and add crumbs.

Crumbs: ½ cup flour

3 T sugar

1 T butter

Bake at 450 for 10 min followed by 350 until crust and crumbs are lightly browned. (Check at 30 min.)

Strawberry Rhubarb Pie

1 1/3 cup sugar

1/3 cup flour

1 cup fresh rhubarb cut into 1 in pieces

2 cups strawberries

1 T butter

Combine sugar, flour, and fruit and let stand 30 min. Pour into 2 unbaked pie crusts. Dot with butter. Cover with second crust or crumbs. Bake at 350 for 50 min until crust is golden brown.

Rhubarb Custard

2 cups rhubarb, cut into small pieces

1 ½ to 2 cups sugar

½ cup water

2 eggs

Pinch salt

2 T flour

2 tsp vanilla

Put in unbaked pie crust. Dot with butter. Sprinkle with cinnamon.

Bake at 400 for 10 min followed by 30 min at 350.

Rhubarb Sponge

My & Christian's springtime favorite 😊

1 cup sugar

1 Tbsp. butter

2 Tbsp. flour

2 eggs, seperated

1 cup milk

1 cup rhubarb

Cream sugar, butter & egg yolks
Add flour, milk & rhubarb

Beat egg whites & fold in

Pour into pie crust and bake at 350 for 40-45 minutes until light, golden brown on top.