Pumpkin Pie from Scratch We grow our own pumpkins so I don’t use the canned stuff from the grocery store. There is no comparison in the taste. Pumpkin Preparation for Pie Cut a 3-4 pound pumpkin in half and scoop the seeds out. Place the pumpkin, cut side down, on an aluminum-covered cookie sheet. Bake in the oven at 350 degrees for about an hour until a fork pierces the pumpkin skin easily. Take the pumpkin out of the oven…
I spent a rare cool morning for this part of the country at a blackberry patch in Louisburg, KS this past week. After two hours I had about seven quarts of berries. For my afternoon activity I canned my pick because the freezer is full. While the canned berries cooled on the counter I got a haircut. My hairdresser asked how I canned the berries. She’d never done it before. This is what I told her: “It’s simple really. While…
If you want a delicious cookie for a very special occasion these will fill the bill. YIELD: 10-12 (I’d double this recipe for the cookies–not the piecrust.) Apple Pie Cookies Make this Never-Fail Piecrust but don’t put it in a pie pan or cook it yet. 5 C. flour 1 tsp. baking powder 1 t. salt 3 t. brown sugar 1 lb (2 C.) lard ( solid Crisco) (make your 2 C. generous) 1 T. vinegar 1 egg, slightly beaten…
Finally it’s peach season. I couldn’t resist making a pie this morning. The dough I use makes five crusts. You can put the extra balls in a plastic bag and refrigerate till you make your next pie. Hope you enjoy this family favorite from my book Family Favorites from the Heartland. Pie Crust-Never-fail Variety Grandma Sally lived in south-west Missouri on a farm. Down the road and a half mile south, lived Bernice (pronounced Burn-nis, with the emphasis on burn)….
Chocolate-Pecan-Bourbon Pie Adapted from Michele Stuart’s “Perfect Pies” Makes one 9-inch pie Crust • 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW) • 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES) Filling • 3 LARGE EGGS, ROOM TEMPERATURE • 1/2 CUP PLUS 1 TABLESPOON SUGAR • 1 1/4 CUPS DARK CORN SYRUP • 1/2 TABLESPOON PURE VANILLA EXTRACT • 1 TABLESPOON BOURBON • 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM • 1 1/2 CUPS CHOPPED PECANS • 3/4 CUP…
Impossible Custard Pie Magically makes its own crust! 1/2 cup Bisquick 3/4 cup sugar 4 eggs 2 cup milk 1 cup flaked coconut 1 tsp. vanilla 1 TBS. butter, softened Combine all ingredients and pour into 9-inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool. Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking…
French Silk Pie 1 C. butter 1 ½ C. sugar 4 oz. unsweetened chocolate 2 t. vanilla 4 eggs 9-inch pie crusts, baked/cooled. Melt and cool chocolate. Cream butter, gradually adding sugar until light and fluffy. Blend in cooled chocolate and vanilla. Add eggs one at a time. Put in pie shell. Chill. Enjoy! To see my books visit here. To view my other blog visit here.
Want to avoid corn syrup? Here is one for you. Chocolate Chip Pie 2 eggs ½ C. flour ½ C. white sugar ½ C. brown sugar 1 C. butter, melted and cooled 1 C. chocolate chips 1 C. walnuts (I prefer pecans) Beat eggs. Add flour, and sugars. Beat until well blended. Blend in melted butter. Stir in chips. Put into 9-inch pie shell (unbaked) 325 degrees for about 1 hour. Serve warm with whipped topping. To see my books…
Rustic Vegan Oat Crisp Pumpkin Pie My daughter, who doesn’t like pumpkin pie, tried this and said it was the best she’s ever eaten. A decadent veganized version of classic pumpkin pie served with luxurious coconut whipped cream! To allow for optimal cooking and cooling time, this pie is best baked the day before you plan to eat it. Ingredients Pumpkin Pie Filling • 1½ cups pure pumpkin puree • 1 cup evaporated cane sugar • ¼ tsp salt •…
SOUTHERN BUTTERMILK PIE 1 cup buttermilk 1 ¾ cup sugar 3 large eggs 3 tablespoon flour 1 tablespoon loosely packed lemon zest 3 tablespoons fresh lemon juice 1 teaspoon fresh lemon juice 1 teaspoon vanilla 1 teaspoon nutmeg Preheat oven to 400 degrees. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15 minutes. Reduce oven to 350 and bake 45 minutes. Cool completely to allow filling to set. In case…