Pie (Blueberry, Cherry, Peach, Strawberry Rhubarb) Recipe
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Category: |
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Ingredients: |
Ingredients: Blueberry Pie Filling (makes 2 pies):
6 cups blueberries
1 tablespoon lemon juice
¾ cup sugar
½ cup flour
Cherry Pie Filling(makes 2 pies):
1⅓ cups sugar
½ cup flour
6 cups pitted sour cherries
1 teaspoon almond extract
Peach Pie Filling (makes 2 pies):
About 12 large peaches (6 cups sliced fruit)
1 cup sugar
⅔ to 1 cup flour (dependant on how juicy the peaches are)
½ teaspoon cinnamon
2 teaspoons lemon juice
Strawberry Rhubarb Filling (makes 1 deep dish):
3½ cups rhubarb cut into ½ inch slices
3½ cups sliced strawberries
½ cup sugar (may increase to ¾ cup)
¼ cup light brown sugar
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup quick cooking tapioca
2 tablespoons butter, cut into small pieces
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Directions: |
Directions:For the fillings mix flour and sugar together. Add fruit and lemon juice if using.
Cover with top crust. Seal and flute edges. Cut slits in top pastry. Brush top crust with milk and sprinkle with about 2 teaspoons sugar. Bake 10 minutes at 425°. Bake an additional 45 to 55 minutes at 375° until top crust is golden brown. Cool on wire rack at least 2 hours.
For the Strawberry Rhubarb pie:
Stir ingredients carefully together. Put into prepared pie shell. Dot with butter. Add top crust. Brush with an egg wash (1 egg yolk blended with 1 teaspoon water) and dust with coarse sugar. Bake at 400° for 20 minutes, then at 350° for an additional 25 to 30 minutes. Let cool for several hours. |
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