Pies & Pastries
Friends you can crust
Abby's Famous Pecan Pie
Ingredients
• 9 inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs (slightly beaten)
• 1/3 cup butter (melted)
• 1/2 tsp salt
• 1 tsp vanilla
• 1 heaping cup pecan halves
Instructions
• Heat oven to 350 degrees
• In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well
• Pour into unbaked pie crust
• Sprinkle with pecan halves
• Bake at 350 degrees F for 45 to 50 minutes, or until center is set.
• Additional Notes: Toothpick inserted in center will come out clean when pie is done. Original recipe stated that pie should be baked 45-50 minutes in a preheated 350 degree F gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. Begin testing the pie with a toothpick after 45 minutes. [ This is likely based on electric ovens at the time, and may not be applicable to modern electric ovens].
Apple Crumb Pie
Ingredients
• 2/3 cup sugar
• 2 Tbsp flour
• 3/4 to 1 tsp cinnamon
• 6 to 8 apples (pared, sliced)
• 1/2 cup flour (additional)
• 1/4 cup sugar (additional)
• 1/4 cup butter
• 9-inch unbaked pastry shell
Instructions
• Combine 2/3 cup sugar, 2 Tbsp flour, and cinnamon
• Stir sugar mixture into into apples
• Put apple mixture into 9 inch unbaked pastry shell
• Combine 1/2 cup flour and 1/4 cup sugar
• Cut butter into flour/sugar mixture until crumbly; sprinkle over apples
• Bake at 400 degrees F for 45-50 minutes, or until done
Apple Pie Filling
Ingredients
• 10 cups water
• 4 cups sugar
• 1 cup cornstarch
• 2 tsp cinnamon
• 3 Tbsp lemon juice
• 1 tsp salt
• apple slices
Instructions
• Mix together water, sugar, cornstarch, and cinnamon; boil until very thick
• Add lemon juice and salt; remove from heat
• Pack apple slices into sanitized quart jar (a quart is enough for one pie)
• Pour the liquid mixture over apple slices
• Seal jar and process in hot water for 20 minutes, following hot canning best practices
Buttermilk Pie
Ingredients
• 1 1/2 cups sugar
• 2 eggs
• 1 Tbsp flour
• 1 stick or 1/2 cup butter (melted)
• 1 Tbsp vanilla
• 1/3 cup buttermilk
Instructions
• Cream eggs and sugar
• Add melted butter, then flour, vanilla, and melt
• Beat at high speed in electric mixer until mixed well
• Pour in 9" unbaked pie shell
• Bake 15 minutes at 350 degrees F
• Lower temperature to 325 degrees F and continue baking until done and brown (30-45 minutes)
Cherry Pie
Ingredients
• 3 Tbsp corn starch
• 3/4 cups cherry juice
• 3/4 cups sugar
• 1/8 tea salt
• 3 drops red food color
• 2 Tbsp butter
• 3 1/2 cups cherries (thawed & drained)
• lemon juice
Crust:
• 2 cups sifted flour
• 1/4 cup butter
• 1 tsp salt
• 1/2 cup lard
• 5 or 6 Tbsp ice water
• 1 Tbsp cream
Instructions
• Blend corn starch with 2 or 3 Tbsp of cherry juice in a cup
• Place remaining cherry juice in a sauce pan; bring to a boil
• Add cornstarch mixture slowly to cherry juice; cook until clear
• Add butter, food coloring, and lemon juice
• Remove from heat, and add cherries; let cool
• For the crust, sift together flour & salt
• Cut in butter until mixture looks like coarse cornmeal
• Cut in lard
• Add water a little at a time
• Brush top with cream
• Bake at 425 degrees F for 10 minutes, then at 375 degrees F for an additional 30 minutes
Christmas Pie
Ingredients:
• 1 envelope unflavored gelatine
• 1/2 cup sugar (divided)
• 1/8 tsp salt
• 2 eggs (separated)
• 1 1/4 cups milk
• 1/2 tsp peppermint flavoring
• 1 cup heavy cream (whipped)
• Green food coloring
• 9 inch chocolate crumb pie shell
Garnish:
• whipped cream
• pistachio nuts
• cherries
Instructions:
• Mix gelatine, 1/4 cup sugar, and salt in medium saucepan
• Beat together egg yolks and milk; stir into gelatine mixture
• Place over low heat; stir constantly until gelatine dissolves and mixture thickens slightly, about 5 minutes
• Remove from heat; stir in peppermint flavoring
• Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon
• Beat egg whites until stiff but not dry; gradually addd remaining 1/4 cup sugar and beat until very stiff
• Fold egg whites into gelatine mixture; fold in whipped cream
• Add enough green food coloring to make delicate green shade
• Turn all into chocolate crumb shell
• Chill until firm
• Garnish with a wreath of whipped cream, pistachio nuts, and cherries
Cranberry Pie
• 4 cups cranberries (fresh or frozen)
• 1 cup sugar (+ additional for sprinkling on top)
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 cup walnuts (chopped)
• 1 Tbsp butter
• Line pie tin with crust
• Wash and drain berries
• [Scott's suggestion] Cut butter into flour and sugar
• Mix berries with sugar, flour, butter, and walnuts
• Cover with top crust
• Slit crust and sprinkle a little white sugar over top
• Bake for 45 minutes at 375 degrees F
Fresh Rhubarb Pie
Ingredients
• 1 1/3 to 2 cups sugar
• 6 Tbsp flour
• 4 cups rhubarb (cut up)
• 1 1/2 Tbsp butter
• additional sugar (for sprinkling)
• 9-inch pastry-lined pie pan, and top crust
Instructions
• Mix sugar and flour
• Lightly mix in cut up rhubarb
• Pour rhubarb mixture into pastry-lined pie pan
• Dot with butter
• Cover with top crust
• [implied] Make several slits in top crust
• Sprinkle top crust with sugar
• Bake at 425 degrees F until crust is nicely browned and juice begins to bubble through slits (40 to 50 minutes)
• Serve slightly warm
Golden Pecan Pie
Ingredients:
• 3 eggs (2 if adding chocolate)
• 1 cup light corn syrup
• 1 cup sugar
• 2 Tbsp margarine (melted)
• 1 tsp vanilla
• 1/8 tsp salt
• 1 cup pecan halves
• 1 unbaked 9" pastry shell
• (optional) 2 oz unsweetened chocolate
Instructions:
• In medium bowl, beat eggs slightly
• (optional) Melt chocolate with margarine; omit 1 egg
• Beat in corn syrup, sugar, melted margarine, vanilla, and salt
• Stir in pecan halves
• Bake in 350 degree F oven for 55 minutes, or until knife inserted halfway between center and edge comes out clean
• Cool
Lemon Angel Pie - Nona Spanbauer
Ingredients
• 4 eggs (separated)
• 1/4 tsp cream of tartar
• 1 1/2 cups sugar (separated)
• 1 lemon (juice and zest) [about 1/3 cup lemon juice]
• 1/4 cup water [unsure of use; adding this to the yolk mixture results in a much longer cooking time]
• 1 cup whipping cream (separated) [I use more]
• (optional) additional sugar & flavoring for whipping cream
Instructions
Meringue crust:
• Beat egg whites until foamy, then add cream of tartar; beat until stiff, gradually adding 1 cup sugar
• Put the meringue into well-greased 10" tin [the intention is to use the meringue as the crust, so form along sides as well]
• Bake meringue 20 minutes at 250 degrees F, + 40 minutes at 270 degrees F
Filling & topping:
• Beat yolks until foamy
• Add remaining sugar (1/2 cup), lemon juice, and zest; beat together until sugar dissolves
• Cook yolk mixture in double boiler until thick [alternatively, you can carefully cook this in the microwave. Use bursts of about 30 seconds or less, and whisk mixture between each heating. Should be about 4-5 minutes total before it thickens enough]
• Cool yolk mixture
• Beat cream [and optional sugar/flavoring] until whipped & add half to filling; use the rest for top
• [implied] Gently place filling into meringue crust
• [implied] Gently place additional whipped cream to cover top
• Refrigerate overnight
Scott's note: I will never make a regular lemon meringue pie ever again after this experience
Meringue - Glady
Ingredients
• 6 Tbsp sugar (separated)
• 1 Tbsp corn starch
• 1/2 cup water
• 3 egg whites
• (optional suggestion)
Instructions
Note: Please review picture of recipe card, and the recipe linked at the end of this note. I have modified the amount of sugar, specified an amount of egg whites, and included instructions to reflect how other similar cornstarch-based meringues are made; however, this might not be what Glady actually did. The idea of the cornstarch is to add stability and reduce the chance of failure. A similar recipe can be found here.
• Mix 3 Tbsp sugar, cornstarch, and water; cook mixture until thick
• Cool cornstarch mixture
• Beat egg whites constantly until stiff, gradually adding remaining sugar
• Fold the cooled corn starch mixture into the egg whites
Old-Fashioned Apple Pie
Pie Crust - Dianne Koeppl
Ingredients
• 4 cups flour
• 1 cup lard
• 3/4 cup shortening
• 1/2 tsp salt
• 1 egg (beaten well)
• 1 Tbsp vinegar
• 1/2 cup + 2Tbsp water
Instructions
• Mix egg, vinegar, & water
• Add to dry ingredients
Raspberry or Strawberry Pie
Ingredients
• 1 pkg strawberries or raspberries (divided) [I'm guessing about 2 cups should do]
• water
• 1 package gelatine or Jell-o (flavor unspecified)
• 1 pt vanilla ice cream
• pie shell (baked)
Instructions
• [implied] Place 1 cup of room-temperature berries in a pot or bowl; muddle berries with added water, and strain to make 1 1/4 cups of juice
• Heat juice to boiling; dissolve gelatine in juice
• Add 1 pt vanilla ice cream to hot liquid; stir until ice cream has melted
• [implied] Remove from heat. Stir until thickened, then fold in remaining berries
• Pour in baked pie shell
• [implied] Refrigerate overnight to set
Rhubarb Custard Pie
Ingredients
• pastry dough (for a 2-crust pie)
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 cups (about 1 lb) diced fresh rhubarb
• 3 eggs
• 1/2 tsp vanilla
• 2 Tbsp butter
Instructions
• Divide pastry dough in half; roll each half into circles 1/8" thick. Line 9-inch pie plate with one half; trim edge
• In large bowl, combine sugar, flour, and salt. Stir in rhubarb, coating evenly
• Spread rhubarb mixture evenly in pie shell
• Beat together eggs and vanilla, and pour over rhubarb. dot with butter
• Moisten edge of pastry and cover with remaining pastry; cut slits in top to allow steam to escape. Trim, seal, and flute edges as desired
• Bake in preheated 425 degree F oven for 15 minutes
• Reduce heat to 350 degrees F and bake until knife inserted in center comes out clean (30 minutes longer)
• Cool on wire rack. Serve warm or cold
Rhubarb Pizza
Ingredients
Crust:
• 1 cup flour
• 2 Tbsp shortening
• 1 Tbsp baking powder
• 2 Tbsp milk
• 1 egg
Filling:
• 3 cups rhubarb (diced)
• 1 cup sugar
• 1/2 cup flour
• 1/2 cup butter (melted)
• 3 oz strawberry Jell-o
Instructions
• [implied] Combine dry ingredients, then cut shortening/butter into flour mixture
• [implied] Beat egg with milk; mix into dry ingredients until combined into a dough
• [implied] Form dough like pizza crust
• [implied, maybe] Combine flour, sugar, and dry Jell-o
• [implied, maybe] Toss rhubarb in flour mixture, adding melted butter slowly while combining
• Pour rhubarb mixture over crust
• Bake at 350 degrees F for 45 minutes
Rich Pastry
Ingredients
• 2 1/4 cups flour
• 1 tsp salt
• 1 Tbsp sugar
• 3/4 cup (margarine) vegetable shortening
• 1 egg yolk
• 1 Tbsp lemon juice
• 1/4 cup milk
Instructions
• Sift flour with salt and sugar; cut in shortening until mixture resembles fine crumbs
• Beat together egg yolk & lemon juice; blend in milk
• Add wet ingredients to dry ingredients, tossing with a fork into a soft dough
• Divide dough in half; form each into a ball. Flatten each on lightly floured surface. Roll to about 1/8" thickness
Strawberry Pie
Ingredients
• 1 cup water
• 3/4 cup sugar
• 3 Tsp corn starch
• red food coloring
• [implied] strawberries (cut, enough to fill pie crust)
• [implied] pie crust (baked)
Instructions
• Boil water, sugar, and corn starch until transparent; remove from heat
• Add red food coloring; cool mixture
• [implied] Fill baked pie crust with berries
• Pour sugar-starch mixture over berries
10-Minute German Sweet Chocolate Pie
Ingredients
• 4 oz german sweet chocolate
• 1/3 cup milk (divided)
• 3 oz cream cheese (softened)
• 8 oz Cool Whip (thawed)
• 8-inch graham cracker crumb crust (prepared)
• additional chocolate for garnishing
• (optional) 1/2 tsp peppermint extract
Instructions
• Heat chocolate and 2 Tbsp milk in saucepan over low heat or double boiler, stirring until chocolate is melted
• Beat sugar (and if using, peppermint extract) into cream cheese; add remaining milk and chocolate mixture, then beat until smooth
• Fold in Cool Whip, blending until smooth
• Spoon into crust, then freeze until firm (about 4 hours)
• Garnish with chocolate curls. Store in freezer
