1 c sugar
1/4 c flour
1 tsp cinnamon
dash of salt
6 c apples slciced
2 Tbl butter
Heat oven to 425.
Mix sugar, flour, cinnamon and salt. Stir in apples. Turn into a pastry- lined pie platter; dot with butter. Cover with top crust that has slices in it. Seal the edges. Cover edge with 3 in strip of alluminum foil. Bake in oven for about 30 min. Place a sheet of foil over the pie and bake until you can poke a fork through the filling and feel that the apples are no longer crispy (about 30 min). Then remove foil and bake another 30 min.
Use crust from Rhubarb pie recipe.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Sunday, June 7, 2009
Strawberry Rhubarb Pie
Filling
1 1/4- 1 1/2 c sugar
3 Tbs cornstartch
1/4 tsp salt
1/4 tsp ground nutmeg
3 c rhubarb
2 c strawberries
1 Tbs butter
Dot w/ butter before placing top crust on. Cut slits in top.Bake @ 350 for 1 hour
Crust 2 c flour
1 tsp salt
1 c shortening
1/4 c water
Measure 1 2/3 c of flour into a bowl. Add 1 tsp of salt. Mix then add 1 c of Crisco. Using pastry cutter, cut the Crisco into the flour until the mixture is in small crumbs. In a small bowl, mix the other 1/3 c of flour w/ 1/4 c of water until well blended. Mix the paste into the shortening/ flour until it sticks into a lose ball. Bake at 400.
1 1/4- 1 1/2 c sugar
3 Tbs cornstartch
1/4 tsp salt
1/4 tsp ground nutmeg
3 c rhubarb
2 c strawberries
1 Tbs butter
Dot w/ butter before placing top crust on. Cut slits in top.Bake @ 350 for 1 hour
Crust 2 c flour
1 tsp salt
1 c shortening
1/4 c water
Measure 1 2/3 c of flour into a bowl. Add 1 tsp of salt. Mix then add 1 c of Crisco. Using pastry cutter, cut the Crisco into the flour until the mixture is in small crumbs. In a small bowl, mix the other 1/3 c of flour w/ 1/4 c of water until well blended. Mix the paste into the shortening/ flour until it sticks into a lose ball. Bake at 400.
Tuesday, November 25, 2008
No-Bake Chocolate Pie
warning: this is super sweet but super tasty! It's like eating smores.
7 milk chocolate candy bars (1.55 oz each), chopped
20 large marshmallows
1/2 c. milk
2 c. whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional
In a large, heavy saucepan, combine the candy bars, marshmallows and milk.
Cook and stir over low heat until smooth.
Remove from the heat; cool.
Fold in whipped topping; pour into crust.
Cover and refrigerate 4 hours or overnight.
Garnish with additional whipped topping if desired.
7 milk chocolate candy bars (1.55 oz each), chopped
20 large marshmallows
1/2 c. milk
2 c. whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional
In a large, heavy saucepan, combine the candy bars, marshmallows and milk.
Cook and stir over low heat until smooth.
Remove from the heat; cool.
Fold in whipped topping; pour into crust.
Cover and refrigerate 4 hours or overnight.
Garnish with additional whipped topping if desired.
Pumpkin Pie
(from the Libby's can)
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Apple Pie
Pam's Flaky Pie Crust (my mom's- Pam Alger)
Makes a 9" or 10" double crust pie
2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water
Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.
Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.
Makes a 9" or 10" double crust pie
2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water
Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.
Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.
Subscribe to:
Posts (Atom)
Posts
