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Pie Crust |
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Ingredients: |
Ingredients: ½ cup Crisco (original - not butter)
1⅓ cup Gold Metal all purpose flour
dash of salt
3-5 T very cold water (slowly add the water until the dough is easy to handle)
Makes a double crust.
Grandma Alice's original recipe - then she changed it to the above recipe.
1 cup gold medal flour
⅓ cup Crisco
dash salt
3-5 T cold water
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Directions: |
Directions:Blend flour, Crisco, salt until it becomes crumbly. Mixture should resemble oatmeal. Add very cold water one tablespoon at a time. Blend. Add enough water to make the dough easy to handle. (Usually end up using 4 T) Split dough into 2 balls. Let rest at least 5 min. Resting makes the dough easier to roll out. This will make a double crust.
Grandma's secret for a crispy golden brown crust:
Brush cream or milk lightly over the top crust crust. Sprinkle lightly with white sugar.
Dot with small pieces of butter all over the top crust. (1-2 T of butter) |
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Apple Pie Filling |
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Ingredients: |
Ingredients: Apples - fill the pie shell high because they apples will cook down
1 cup sugar
2 T flour (if using Jonathans or Winesap)
cinnamon - use your judgement
nutmeg - use your judgement
dot with butter over the filling
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Directions: |
Directions:Mix the sugar, flour, cinnamon and nutmeg together. Add to the apples. Put apples in the pie plate. Dot with butter. Top the apples with the second crust. It can be dusted with cream and sugar. Bake at 400º for 45 to 50 minutes or until the apples are tender.
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Cherry Pie Filling |
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Ingredients: |
Ingredients: Cherry Pie Filling from a can
Grandma's Secret when using Blueberry or Cherry pie filling from a can
Add:
2 T sugar
1 T flour
2-3 drops of almond extract
½ to 1 tsp cinnamon
Cherry Pie Filling (using fresh cherries)
4 cups cherries
3 T tapioca
1½ cup sugar
¼ tsp almond extract
Let rest for 15 min (I am guessing so tapioca can soften)
Top with 1 T of butter
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Directions: |
Directions:Bake at 400º for 45 to 50 min
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Pumpkin Pie Filling |
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Ingredients: |
Ingredients: 1½ cup pumpkin
¾ cup brown sugar
¾ cup milk
¼ cup cream
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg (or ¼ tsp all spice)
½ tsp salt
2 eggs
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Directions: |
Directions:Mix pumpkin, sugar, salt and spices. Add milk and cream. Fold in well beaten eggs and other ingredients. Pour into a pie shell and bake 15 min at 450º then reduce temperature to 350º for 35 min or until the center is set. It is normal for the pumpkin mixture to crack during baking. Do not overbake. |
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Pecan Pie Filling |
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Ingredients: |
Ingredients: ¾ cup dark syrup (Karo)
½ cup sugar
Cook until it begins to thicken.
Add 3 beaten eggs
2 T butter
1 T vanilla
1 cup pecans
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Directions: |
Directions:Preheat oven to 450º.
Put pecans in the bottom of an unbaked pie shell. Beat butter and sugar with electric mixer until creamy. Add remaining ingredients and beat until well mixed. Pour mixture over the pecans.
Bake 10 min at 450º. Reduce temperature to 350º and bake 30 to 35 min longer or until cracks appear in surface of the pie. |
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Banana Cream Pie |
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Ingredients: |
Ingredients: 2 boxes Cook and Serve Vanilla Pudding Mix
Milk per directions on the pudding box
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Directions: |
Directions:Bake a single pie crust until lightly golden brown approximately 10 to 15 minutes at 350º. Be sure to prick the crust otherwise it will puff up. Cool the shell.
Prepare the pudding mix according to package directions. I think Mom added a little vanilla to the pudding when she took it off the heat. Let it cool a bit before starting to assemble the pie. Start by spreading a thin layer of pudding on the bottom of a baked pie crust.
Layer thinly sliced banana over the pudding. Then continue to alternate layers of pudding and bananas until you fill the pie plate.
Top with Cool Whip or meringue.
Put in refrigerator to chill. |
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Lemon Pie |
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Ingredients: |
Ingredients: 2 T cornstarch
¾ cup sugar
1 cup boiling water
¼ cup lemon juice
1 T butter
2 eggs
Salt
grated rind of ½ lemon
2 T sugar
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Directions: |
Directions:Combine cornstarch and sugar. Add water slowly, stirring constantly. Cook over hot water bath, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juices and a few grains of salt. Cook 2 minutes. Pour into a baked pastry shell. Cover with meringue made of egg whites and 2 T sugar. Bake in a slow oven 325º for 20 min. |
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Custard Pie |
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Ingredients: |
Ingredients: 2 cup milk (scald)
3 eggs
dash of salt
1 tsp vanilla
Sprinkle top with nutmeg
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Directions: |
Directions:Bake in pie crust for 350º for 30 min |
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Personal
Notes: |
Personal
Notes: Grandma Alice always made the best custard pie. She usually didn't make it for any of our family gatherings because she had already made too many other pies.
Cherry pie for Paulette - Paulette loved cherry pie, but not the cherries. She picked out the cherries and gave them to me! In return, I gave her my outside crust.
Banana cream pie for Dennis, pecan pie for me, pumpkin for Scott and minced meat pie for Tom. Grandma Alice used the recipe for minced meat that was on the side of the box. Just in case you were wondering! If she couldn't find minced meat she would bake an apple pie.
There was always Pumpkin Pie at Thanksgiving for Scott! He always added plenty of cool whip topping, meaning more cool whip than pie. We started teasing him by asking if he would like some pie with his cool whip!
Grandma Alice would always make pie crust cookies from the leftover pie crust dough. She gave this job to me. This is how I learned to handle dough. Combine the left over pieces of pie crust. Roll out. Butter the dough, then sprinkle with cinnamon and sugar. The dough is rolled like cinnamon rolls. Cut into desired size and bake. They were always a yummy treat. When Paulette and I were in the house you couldn't look away or they will be gone!
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This recipe for Pie Crust Recipe and Fillings is from