Pie Recipes

Apple Pie:

Sift over the apples all the dry ingreds. (sugar, salt, cornstarch, cinnamon, nutmeg)
Stir the apples gently until they are coated, then place them in layers in the pie shell and dot with the butter
Sprinkle the rest of the ingredients over the top of the pie and cover with pricked upper crust
Bake in a preheated 450°F oven for 10 mins. then reduce the heat to 350°F baking until done, 35 to 45 mins. or until golden brown

A pre made, store bought pie shell ca be used
Tart apples require the larger amount for sugar and juice juice apples require the larger amount of cornstarch
Should the apples be dry add 2 T. of apple juice or water
You can sprinkle the top crust of the pie with sugar and cinnamon just before cooking or brush it with milk or eggwash
If the pie is getting cheese on top broil it for a short time to melt the cheese
If the pie is getting cheese on top omit the lemon juice, lemon rind and vanilla
Call the pie á la mode when garnished with ice cream

9 inch Pie dough
1 1/2 C. Sugar
6 T. Cornstarch
1/4 t. Salt
1/2 C. Cold water
1/2 C. Fresh lemon juice
3 Egg yolks, beaten well
2 T. Butter
1 1/2 C. Boiling water
1 t. Lemon rind, grated
Meringue
- 3 Egg whites
- 1/4 t. Cream of tartar
- 4 T. Confectioners' sugar
- 1/2 t. Vanilla

Prepare and prebake the 9 inch pie in a 350°F oven until golden brown
Sift into a 2 to 3 quart sauce pot the sugar, cornstarch and salt
Gradually blend in the water and lemon juice
When smooth add blending thoroughly the egg yolks and butter
Stirring constantly slowly add the boiling water
Bring this mixture to a boil stirring gently, as it thickens reduce the heat and simmer for one minute. Remove from heat and stir in the lemon rind
Form a meringue by beating the egg whites until foamy, add the cream of tartar and continue beating until the whites form stiff peeks. Then stir in 1 tablespoon of sugar at a time and vanilla
Pour the lemon mixture into the pie shell, top with the meringue and bake in a preheated 350°F oven until the egg white just start to brown, cool

Line a 9 inch pie pan with the dough and bake in a preheated 450°:F oven for 5 minutes, allow to cool and turn oven down to 375°F
Combine and beat thoroughly the eggs, sugar, salt and corn syrup. Stir in pecans and vanilla
Fill the shell with the nut mixture and bake in the 375°F oven for 40 to 50 minutes or until when a knife comes out clean after inserting into the pie
Serve warm or cold

Pecan nut is the fruit of a tall tree found in the north eastern part of North America. It has a smooth brown fragile shell enclosing a bilobed brown kernel looking and tasting something like a walnut
A pre made, store bought pie shell can be used
Black walnuts can be used in place of the pecans
If you omit the nuts and replace the vanilla with 3 tablespoons of bourbon whisky, you will have a bourbon pie

In a 9 inch pan pre bake the pie dough in a in a preheated 350°F for 10 to 20 minutes or until golden brown in color
In the top of a double boiler combine the sugar, flour and salt
Add the milk, stir and cook over not in boilig water for 10 minutes or until the mixture thickens, remove from heat
Stirring well, pour half of the hot mixture into the eggs. When smooth return egg to the rest of the hot mixture and cook until thickened. Remove from the heat and add the butter and vanilla
Allow to cool slightly before pouring into the cooked pie shell and cool
Place the sliced bananas around the top of the pie and top that with the whipped cream. Cool for serves and serve cold

Wash, drain and pit the cherries
Combine and mix gently with the cherries the tapioca, sugar almond flavoring and let stand for 15 minutes
Pour the cherry mixture into the pie shell an dot with the butter
Place strips of pie dough across the top in a latticed style
Bake in a preheated 450°F oven for 40 minutes or until golden brown
Cool for serves

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