favorite family foods - title

PIES/PASTRIES


LIBBY'S FAMOUS PUMPKIN PIE (Our favorite pumpkin pie)

2 eggs (slightly beaten)

16 oz can (2 cups) pumpkin*

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

13 oz (1 2/3 cup) can canned milk

one 9 inch or two 8 inch uncooked pie crusts

Beat eggs, add pumpkin and dry ingredients then canned milk. Pour into crust. Bake at 425 degrees for 10 minutes then 325 degrees for 30-40 minutes until set. *We use winter squash it makes a milder pie you can also use sweet potatoes.  

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OUR FAVORITE PECAN PIE ( Lorraine Johnson)

1 cup dark corn syrup

1 cup sugar

1/8 tsp salt

1 tsp vanilla

3 eggs, beaten

2/3 cup chopped nuts

Mix first five ingredients together, add nuts. Bake in 9 inch pie shell at 400 degrees for 10 minutes then 325 degrees for 45 minutes.

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MINI PECAN TARTS

Crust:

3 oz pkg cream cheese

1/2 cup butter

1 cup flour

1/4 tsp salt

Blend all together with fork to make pastry. Divide into 24 balls. Press each ball to fit ungreased mini tart pans (1 1/4 inch). Fill each tart with one teaspoon filling below. Bake 25 minutes at 325 degrees. Cool five minutes; remove from pan.

Filling:

1 large egg, beaten

3/4 cup brown sugar

1/2 tsp vanilla

1/2 cup chopped pecans

Mix together well.
We served these at Dani's wedding open house in Kirkland.

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PIE CRUST (May Lytle)

2 cups flour

1 cup shortening (less if using lard)

1 T. sugar

1 tsp salt

1/4-1/2 cup cold water

Mix dry ingredients, add 1/2 cup Crisco, cut fine. Add rest of Crisco; cut in coarser. Add enough cold water to get right the texture.
May and Ez Lytle lived on the ranch next to my parents. May was a wonderful cook, she taught my mother how to do wedding cakes.

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GRAHAM CRACKER CRUST

1 1/2 cups graham cracker crumbs

3 Tb sugar

1/3 cup butter, melted

Mix together and press evenly into a 9 inch pie plate. Bake at 350 degrees for 2 minutes and cool.
This doesn't have to be baked but holds together better if it has been.

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SUPER PEACH PIE (my favorite)

Slice 3 large peaches into a cooked pie shell. Mash 3 more peaches; put into saucepan and add:

1 cup sugar

3 Tb cornstarch

1/2 cup water

Cook 5 minutes until it boils. Add 1/2 tsp almond extract and 2 Tb butter. Pour over sliced peaches and chill. Serve with whipped cream.

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FRESH STRAWBERRY PIE FILLING (Beulah Tobler - 1971)

1 small (3 oz) pkg strawberry Jell-O

1/2 cup sugar

2 Tb. cornstarch

1 1/2 cup water

2 Tb. butter or margarine

Mix together dry jello, sugar, and cornstarch. Add water and bring to boil until starts to thicken. Add butter, remove from heat, and let cool some. Fill baked pie shell with fresh strawberries that have been left whole or cut and arranged. Pour filling evenly over strawberries. Let set in refrigerator.
I got this recipe when we were first married, you couldn't buy pie glaze then but this is still a good recipe.

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APPLE CRUMBLE PIZZA PIE

Pastry for two-crust pie

6 to 7 tart apples

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

Crumble Topping:  Mix 3/4 cup flour, 1/2 cup sugar, and 1/2 cup firm butter until crumbly.

Heat oven to 450 degrees. Roll out pastry to 1 inch larger than 12 or 13 inch pizza pan. Ease into pizza pan; flute edge. Do not pare apples; cut into slices, about 1/2 thick (about 8 cups). Beginning at edge of crust and overlapping slices, cover crust with apples. Stir together sugar, cinnamon and nutmeg, sprinkle over apple slices. Top with crumble topping. Bake 30 to 40 minutes or until edge is golden brown and apples are tender. Best served warm and , if desired, topped with cinnamon ice cream. 8 to 10 servings.

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APPLE PIE (9-INCH)

Pastry for 9-inch two-crust pie 3/4 cup sugar

1/4 cup flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced pared tart apples

2 Tb. butter or margarine

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon, and salt; mix with apples. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. French Apple Pie: Omit top crust and butter; use Crumb Topping: 1 cup flour, 1/2 cup firm butter/margarine, and 1/2 cup brown sugar. Mix together until crumbly. Bake 50 minutes, cover topping with foil last 10 minutes if top browns quickly. Best served warm.

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EASY PEANUT BUTTER PIE (ours)

½ cup peanut butter

12 oz container cool whip

Whip together until well blended

Add 1 tsp vanilla

Pour into chocolate cookie crust. Cover with cool whip. Melt peanut butter in microwave and drizzle over top. Grate Hershey bar over top. Chill before serving


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