Pies

Pies:
Alberta's Apple Pie
Apple Goody
Apple Pie
Apple Pie Filling
Basic Cream Pie
Best Apple Pie
Blueberry Pie
Blueberry Pie 2
Boysenberry Pie
Fresh Fruit Pies
Grasshopper Pie
Huckelberry-Boysenberry Pie
Huckleberry Pie (Aunt Nedra)
Huckleberry Pie (Nyla)
Key Lime Pie
Lemon Pie
Libby's Famous Pumpkin Pie
Peach Pie (Eileen)
Peach Pie (Jean Sisson)
Pie Filling
Pineapple Pie
Pumpkin Chiffon Pie
Pumpkin Pie
Wilderness Cherry Pie Filling


Crusts:
Grandma's Pie Crust
Never Fail Pie Crust
Pie Crust
Pie Crust 2
Pie Crust 3
Pie Dough

Apple Pie

Apple Pie

5 to 7 tart apples

¾ to 1 cup sugar

2 TB flour

1/8 tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1 recipe pie crust

2 TB butter

Pare apples and slice thin; add sugar mixed with flour, salt and spices; fill 9 inch pastry-lined pie pan.  Dot with butter.  Adjust top crust.  Bake at 450 degrees for 10 minutes, then at 350 degrees for about 40 minutes.  If apples aren’t tart, add 1 TB lemon juice.  Grated lemon peel may also be added, if desired.

Never Fail Pie Crust

Never Fail Pie Crust

1 ¼ cups shortening

3 cups flour

1 TB vinegar or lemon juice

5 TB cold water

1 egg beaten

Cut shortening into flour with a pastry cutter or knife onto ¼ inch bits.

Pour in the vinegar, ice cold water and beaten egg.  Mix from the bottom to the top with a fork until the dough barely sticks together.  Divide into two balls.  Place one ball between two pieces of waxed paper and roll out.  Remove top piece of waxed paper.  Place upside down pie pan on top of dough and flip over.  Remove last piece of waxed paper.  Fill and bake according to individual recipe or bake at 350 degrees for 10 minutes until golden.  Yield: two 9 inch pie crusts.

Lemon Pie

Lemon Pie

1 cup sugar

1 ¼ cup water

1 TB butter

¼ cup cornstarch

3 TB cold water

6 TB lemon juice

1 tsp grated lemon peel

3 eggs yolks 2 TB milk

1 8-in baked pastry shell

Combine sugar, water, and butter; heat until sugar dissolves.  Add cornstarch blended with cold water; cook slowly until clear, about 8 minutes.  Add lemon juice and peel; cook 2 min. Slowly add egg yolks beaten with milk; bring to boiling.  Cool.  Pour into baked shell.

Huckleberry Pie (Aunt Nedra)

Huckleberry Pie (Aunt Nedra)

2 cups huckleberries (frozen)

2/3 cup sugar

2 ½ TB cornstarch

Almond Extract

1 TB butter

Huckleberry Pie (Nyla)

Huckleberry Pie (Nyla)

3 cups berries

2/3-3/4 cup sugar

2 TB cornstarch

2 TB flour

butter

Cornstarch and flour may be substituted by 4 TB flour

Grandma's Pie Crust

Grandma’s Pie Crust

Beat one egg until frothy.  Add enough ice water to equal ¾ cup.

Use ½ lb. or 1 cup (lard) and 1 TB butter.  Add 3 scant cups of flour, 1 tsp salt, and blend with a pastry blender.  Pour over egg and water mixture while tossing lightly.  Fold in layers and knead with rolling pin until it can be rolled.