c12 |
PiesPie Crust2 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
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 Pie1 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
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 PieBlend together: 2 T. cornstarch ½ cup sugar ¼ tsp salt ¾ cup cherry juice
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 Pie1 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 Custard2 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
Bake at 400 for 10 min followed by 30 min at 350.
Rhubarb SpongeMy & 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 Beat egg whites & fold in Pour into pie crust and bake at 350 for 40-45 minutes until light, golden brown on top. |