"The belly rules the mind."--Spanish Proverb

Mom's Pies Recipe

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This recipe for Mom's Pies, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

De Fitzpatrick
Added: Monday, April 21, 2008


Pie Crust(for single crust pie):
1 1/2 c. - flour
1/2 c. - Crisco
1/4 tsp. - Salt
4 Tblsp. - Cold Water
Note: Double recipe for 2 crust pie or use a ready
made pie crust!

Basic Filling:
1/2 c. - Sugar
4 Tblsp. - Flour
3 - Egg Yolks(save egg whites for other use)
1 1/2 c. - Milk
Pinch - Salt
1 tsp. - Vanilla
Note: Double recipe for 2 pie fillings, follow as
above, BUT use only 5 egg yolks!

Chocolate Filling:
Above ingredients plus:
2 Tblsp. - Cocoa

Banana Filling:
Above ingredients plus:
Bananas "to taste"

Lemon Filling:
Above ingredients plus:
Juice from 2 Lemons(add another = more tart taste)
1 tsp. - Lemon Zest

Pie Crust:
Add flour and salt to a medium bowl. Cut in the Crisco. Add 1 Tblsp. water at a time and stir until mixture starts to hold together. Roll out on floured board and place in pie plate, easing it in to lie flat in plate. Turn under edges that hang over edges and "flute". With a fork, evenly and closely, prick the entire bottom surface of the shell(1/4"-1/2" apart). Refrigerate 1/2 hr.. Preheat oven to 450 degrees. Bake for 10-15min. until golden. Cool before filling!

Basic Filling:
In stove top pot add the sugar, flour, and salt. Mix and then add the egg yolks. Turn on med. heat. While constantly stirring, slowly add the milk so it
will thicken evenly...when thick, remove from heat and blend in the vanilla.
Depending on the flavor of filling, add those ingredients to the basic filling. Cool and then pour into the cooled baked pie shell. Add any topping desired (the left over egg whites could be used for a meringue topping).
Refrigerate at least 2 - 3 hrs. before serving.

Personal Notes:
Personal Notes:
Sunday Dinner was never complete without Mom's pie...fond memories of my childhood!




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