Tart Cherry Pie
INGREDIENTS
Pastry For 9 Inch Two Crust Pie (Top & Bottom)
1 1/3 Cups Sugar
4 Tablespoons Quick Cooking Tapioca
6 Cups Fresh Or Frozen Pitted Tart Cherries
¼ Teaspoon Almond Extract
3 Tablespoons Butter
Preheat oven to 400° F. Prepare pie pastry.
In a large bowl, combine sugar and tapioca. Add cherries and stir well until blended. Pour into a 9 inch pastry lined pie plate. Sprinkle with almond extract and dot with butter. Cover with remaining pastry and flute. Cut slits in the pastry so that steam can escape. Cover the edges of the crust with foil to prevent excessive browning. Place pie on baking sheet and bake for about 45 to 50 minutes or until crust is golden brown and juice begins to bubble through the slits on the crust. Remove foil during the last 15 minutes of baking. Remove from the oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature. Add a scoop of vanilla ice cream if you wish. Serves 8
Key Lime Pie
INGREDIENTS
Crust
1 ¼ Cups Graham Cracker Crumbs
2 Tablespoons Sugar
6 Tablespoons Melted Butter
Filling
14 Ounces Sweetened Condensed Milk
5 Egg Yolks
½ Plus 2 Tablespoons Fresh Key Lime Juice
You May Use Bottled Key Lime Juice, But Fresh Is Always Better
TOPPING
¾ Cup Chilled Heavy Whipping Cream
Preheat oven to 350° F. Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well. Press mixture evenly onto bottom on a 9 inch glass pie plate. Bake crust in the middle of the oven for about 10 minutes. Remove from the oven and cool in the pie plate on a wire rack. Leave the oven on.
Whisk together condensed milk and egg yolks in a large bowl until combined well. Add the lime juice and whisk until combined well. The mixture will be slightly thickened. Pour filling into the crust and bake in the middle of the oven for about 15 minutes. Remove from the oven and cool pie completely on a wire rack. The filling will set as it cools. Cover and chill for about 8 hours.
Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form. Serve pie topped with the whipping cream. Serves 6
Peach Crumb Pie
INGREDIENTS
½ Cup Unbleached Flour
¼ Cup Sugar
¼ Cup Light Brown Sugar
3 ½ Cups Sliced Peaches
½ Teaspoon Cinnamon
¼ Cup Unsalted Butter
1 Baked Pie Crust
½ Cup Chopped Nuts
1 Tablespoon Lemon Juice
Combine flour, sugar and cinnamon. Cut in butter until mixture is like coarse crumbs. Add Nuts. Sprinkle ½ mixture on pie crust. Arrange peach slices on crumbs. Sprinkle with lemon juice and top with remaining crumbs. Bake in a, preheated 425° F, oven for 15 minutes and then for 30 minutes at 375° F. When done remove from oven and cool.
Single Pie Crust
INGREDIENTS
1 ¼ Cups Unbleached Flour
½ Teaspoon Salt
1/3 Cup Shortening
4 Tablespoons Cold Water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the plate; flute the edges. Fill or bake shell according to recipe directions.
Victoria’s Traditional Pumpkin Pie
Pre-heat oven to 350°
Ingredients:
2 Cans Pumpkin (15 oz each)
1 Cup Heavy Whipping Cream
4 Large Eggs
1 Cup White Sugar
1 ½ Teaspoons Vanilla Extract
1 ½ Teaspoons Ground Cinnamon
¾ Teaspoon Ground Ginger
¼ Teaspoon Ground Allspice
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
2 Tablespoons Butter
10” Pie Shell
Pre-heat oven to 350°
In a large bowl: mix pumpkin, whipping cream, eggs and vanilla extract. In a separate bowl combine sugar, salt, cinnamon, ginger, allspice, cloves and nutmeg. Next: Add sugar and spice combination into pumpkin mix and stir together. Pour into a prepared pie shell and dot with butter. Bake for 45 to 55 minutes (or until filling is set) on lowest oven rack. When done remove, cool and serve at room temperature. Can be served with whipped cream.
