Important note: Traditional Pennsylvania Dutch Shoo-fly pie is made
with molasses, but this means a lighter, sweeter sort than what can be
found in most modern grocery stores. Unless you have a source for the
old-fashioned stuff (I don't), you'll do best to sacrifice authenticity
for the sake of flavor and substitute dark corn syrup (such as Karo).
Wet-Bottom Shoo-Fly Pie
1 deep-dish ten-inch or 2 nine-inch pie crusts, unbaked.
1 cup flour
2/3 cup dark brown sugar
2 Tbsp. butter
1/2 tsp. salt
1 egg
1 cup molasses or dark corn syrup
3/4 cup boiling water
1/2 tsp. baking soda
Preheat oven to 425' F.
In a small bowl, crumb together the flour, dark brown sugar, butter and
salt. Set aside.
In a medium bowl, beat the egg and then gradually stir in the molasses
or dark corn syrup until mixed well. In a measuring cup or small bowl,
add the baking soda to the boiling water and stir to dissolve. Then
add the water to the molasses mixture and stir until well mixed.
Pour the liquid mixture into the pie crust(s). Distribute crumbs by
hand, gently and evenly, on top of the liquid (crumbs will partly sink
and partly float).
Bake 10 minutes at 425, then reduce heat to 375 and bake another 35
minutes.
This pie is best served at room temperature.
15.5.08
Shaker Lemon Pie
2 large lemons
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie
Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie
Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.
Rhubarb Custard Pie
Pastry: (see below)
Fruit:
2 1/2 cups rhubarb, diced (3/8" or 1 cm)
Custard:
4 eggs (US large)
1 2/3 cups milk
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
----------------------------------------------------
1. Preheat oven to 450 F.
2. Prepare your favorite pie crust in sufficient
quantity for a 9-inch, one crust pie.
3. Put the pastry in a 9" pie pan and bake for
10 minutes, then remove from the oven. (This helps
assure a fully baked crust under all of the liquid.)
4. Reduce oven to 325 F.
5. While crust is baking, prepare fruit. Wash and
dice rhubarb. (I think any really tart fruit will
work here. I'm looking forward to making this pie
with cranberries, gooseberries, and crabapples.)
6. Prepare custard: In a large bowl, beat eggs
together, then add milk, sugar, salt and vanilla.
Mix well.
7. Put fruit in (partially) pre-baked pie shell.
Spread evenly. Pour custard over fruit. There
should be enough custard that the fruit floats, but
not little fruit that pieces of fruit will float
apart.
8. Bake an hour (or more), until custard is set.
9. Serve cool. Refrigerate for storage (this *is
milk and eggs, after all.)
Fruit:
2 1/2 cups rhubarb, diced (3/8" or 1 cm)
Custard:
4 eggs (US large)
1 2/3 cups milk
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
----------------------------------------------------
1. Preheat oven to 450 F.
2. Prepare your favorite pie crust in sufficient
quantity for a 9-inch, one crust pie.
3. Put the pastry in a 9" pie pan and bake for
10 minutes, then remove from the oven. (This helps
assure a fully baked crust under all of the liquid.)
4. Reduce oven to 325 F.
5. While crust is baking, prepare fruit. Wash and
dice rhubarb. (I think any really tart fruit will
work here. I'm looking forward to making this pie
with cranberries, gooseberries, and crabapples.)
6. Prepare custard: In a large bowl, beat eggs
together, then add milk, sugar, salt and vanilla.
Mix well.
7. Put fruit in (partially) pre-baked pie shell.
Spread evenly. Pour custard over fruit. There
should be enough custard that the fruit floats, but
not little fruit that pieces of fruit will float
apart.
8. Bake an hour (or more), until custard is set.
9. Serve cool. Refrigerate for storage (this *is
milk and eggs, after all.)
Raisin Pie : COLLECTION
My grandfather used to love raisin pie, but I could not find the recipe
in the collection that my grandmother had given me. These recipes came
>from Better Homes and Gardens and Betty Crocker, and sound very similar
to what I remember.
Raisin Crisscross Pie - Better Homes and Gardens
1 Cup Packed Brown Sugar
2 Tbsp. Corn Starch
2 Cups Raisins
1/2 Tsp Finely Shredded Orange Peel
1/2 Cup Orange Juice
1/2 Tsp Finely Shredded Lemon Peel
2 Tbsp. Lemon Juice
1 1/3 Cups Cold Water
1/2 Cup Chopped Walnuts
Pastry for Lattice Top Pie
In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute
more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie
plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge
of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake
about 20 more minutes or until crust is golden. Makes 8 servings.
Pastry for Lattice Top Pie
2 Cups All-Purpose Flour
1 Tsp Salt
2/3 Cup Shortening
6 to 7 Tbsp. Cold Water
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon of water over
part of the mixture, gently toss with a fork. Push to side of bowl.
Repeat until all is moistened. Form dough into a ball. Divide dough in
half. Take half, on a lightly floured surface, flatten dough with
hands. Roll dough from center to edge, forming a circle about 12 inches
in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie
plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with
filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
wide strips. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over the
lattice strips, seal and flute. Bake as directed in individual recipe.
Raisin Sour Cream Pie - Betty Crocker
9 inch baked pie shell
- follow directions for pie pastry above, except
use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold
Water - When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack.
1 1/2 Tbsp. Cornstarch
1 Cup plus 2 Tbsp. Sugar
3/4 Tsp Ground Nutmeg
1/4 Tsp Salt
1 1/2 Cups Sour Cream
1 1/2 Cups Raisins
1 Tbsp. Lemon Juice
3 Egg Yolks - Save whites for Meringue
Brown Sugar Meringue
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell. Prepare meringue
3 Egg Whites
1/4 Tsp Cream of Tartar
6 Tbsp. Packed Brown Sugar
1/2 Tsp Vanilla
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately. 8
servings, 515 calories per serving.
in the collection that my grandmother had given me. These recipes came
>from Better Homes and Gardens and Betty Crocker, and sound very similar
to what I remember.
Raisin Crisscross Pie - Better Homes and Gardens
1 Cup Packed Brown Sugar
2 Tbsp. Corn Starch
2 Cups Raisins
1/2 Tsp Finely Shredded Orange Peel
1/2 Cup Orange Juice
1/2 Tsp Finely Shredded Lemon Peel
2 Tbsp. Lemon Juice
1 1/3 Cups Cold Water
1/2 Cup Chopped Walnuts
Pastry for Lattice Top Pie
In a sauce pan, combine brown sugar and corn starch. Stir in raisins,
orange peel, orange juice, lemon peel, lemon juice, and water. Cook and
stir over medium heat until thick and bubbly. Cook and stir 1 minute
more. remove from heat, stir in walnuts. Fill a pastry-lined 9 inch pie
plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge
of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake
about 20 more minutes or until crust is golden. Makes 8 servings.
Pastry for Lattice Top Pie
2 Cups All-Purpose Flour
1 Tsp Salt
2/3 Cup Shortening
6 to 7 Tbsp. Cold Water
In a mixing bowl stir together flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon of water over
part of the mixture, gently toss with a fork. Push to side of bowl.
Repeat until all is moistened. Form dough into a ball. Divide dough in
half. Take half, on a lightly floured surface, flatten dough with
hands. Roll dough from center to edge, forming a circle about 12 inches
in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie
plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with
filling, roll out other half of pie pastry. Cut pastry into 1/2 inch
wide strips. Weave strips on top of filling to make a lattice crust.
Press ends of strips into rim of crust. Fold bottom pastry over the
lattice strips, seal and flute. Bake as directed in individual recipe.
Raisin Sour Cream Pie - Betty Crocker
9 inch baked pie shell
- follow directions for pie pastry above, except
use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4 Tbsp. Cold
Water - When shell is rolled out and placed in pie plate, flute edges,
and prick the shell (bottom and sides) with the tines of a fork. Bake at
450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)
on a wire rack.
1 1/2 Tbsp. Cornstarch
1 Cup plus 2 Tbsp. Sugar
3/4 Tsp Ground Nutmeg
1/4 Tsp Salt
1 1/2 Cups Sour Cream
1 1/2 Cups Raisins
1 Tbsp. Lemon Juice
3 Egg Yolks - Save whites for Meringue
Brown Sugar Meringue
Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan. Stir in
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into baked pie shell. Prepare meringue
3 Egg Whites
1/4 Tsp Cream of Tartar
6 Tbsp. Packed Brown Sugar
1/2 Tsp Vanilla
Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.
Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until delicate
brown, about 10 minutes. Refrigerate any remaining pie immediately. 8
servings, 515 calories per serving.
Pumpkin Pie
Having just watched 40 lbs of pumpkin get stewed down to 32 cups of
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes? I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:
Homemade Pumpkin Pie
--------------------
Ingredients:
2 cups stewed pumpkin (slightly drier consistency than applesauce)
2 eggs
2/3 cup brown sugar
1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 inch pie pan filled with your favorite crust
(We usually cheat and use Pillsbury All-Ready)
Preparation:
-----------
Cut pumpkin into slices 2 inches thick and pare off the skin. Dice the
skinned pumpkin into 2 inch cubes, add to a skillet, and add enough
water to steam. For a 10 pound pumpkin in a 12 inch skillet, we used 1
cup of water. Cover the skillet and steam on a medium heat for several
hours. Keep an eye on the amount of water remaining and when it
becomes soft mash it down. Remove the cover from skillet and then when
it reaches the texture of applesauce, let it dry out another 10 minutes
on a low heat. Measure out 2 cups and put into a bowl. Add 2 T butter
to warm pumpkin puree and let it melt.
Preheat oven to 425 degrees (F).
In another bowl, beat the eggs well and beat in brown sugar, milk,
salt, pepper, maple syrup, spices and finally the pumpkin mixture.
Pour this into the pie shell and place in center oven rack at 425
degrees for 10 minutes. Reduce heat to 350 degrees and continue to
bake until the custard is firm. This should take a total of forty
minutes in all. Cool and serve.
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes? I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:
Homemade Pumpkin Pie
--------------------
Ingredients:
2 cups stewed pumpkin (slightly drier consistency than applesauce)
2 eggs
2/3 cup brown sugar
1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 inch pie pan filled with your favorite crust
(We usually cheat and use Pillsbury All-Ready)
Preparation:
-----------
Cut pumpkin into slices 2 inches thick and pare off the skin. Dice the
skinned pumpkin into 2 inch cubes, add to a skillet, and add enough
water to steam. For a 10 pound pumpkin in a 12 inch skillet, we used 1
cup of water. Cover the skillet and steam on a medium heat for several
hours. Keep an eye on the amount of water remaining and when it
becomes soft mash it down. Remove the cover from skillet and then when
it reaches the texture of applesauce, let it dry out another 10 minutes
on a low heat. Measure out 2 cups and put into a bowl. Add 2 T butter
to warm pumpkin puree and let it melt.
Preheat oven to 425 degrees (F).
In another bowl, beat the eggs well and beat in brown sugar, milk,
salt, pepper, maple syrup, spices and finally the pumpkin mixture.
Pour this into the pie shell and place in center oven rack at 425
degrees for 10 minutes. Reduce heat to 350 degrees and continue to
bake until the custard is firm. This should take a total of forty
minutes in all. Cool and serve.
Pecan Pie
This recipe is from the kitchen of a wonderful lady named Adair Howell. I
got the recipe because I bought her pie at a pie auction during an
interesting annual festival in Conway, Arkansas--Toad Suck Daze!!
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked
Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook
longer--bake until the center doesn't "jiggle". It is not a bad idea to
cover the pie with aluminum foil to keep the crust from burning--many times
it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)
got the recipe because I bought her pie at a pie auction during an
interesting annual festival in Conway, Arkansas--Toad Suck Daze!!
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked
Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook
longer--bake until the center doesn't "jiggle". It is not a bad idea to
cover the pie with aluminum foil to keep the crust from burning--many times
it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)
Pecan Delight Pie
3 egg whites, room temperature, beaten stiff
1 cup sugar
1 1/4 tsp baking powder
1 cup crushed (not pulverized) soda crackers
3/4 cup chopped pecans
1/2 cup finely chopped dates
1 tsp vanilla
whipped topping to cover (preferably real whipped cream)
optional toasted pecans for garnish
Beat egg whites until stiff peaks form, then combine sugar and baking powder.
Fold in crackers, pecans, dates and vanilla; pour into greased 9-inch pie pan.
Bake at 300deg for roughly 25 minutes or until a toothpick inserted into the
center of the pie comes out clean. Beware overcooking!
Allow pie to cool then top with whipped cream and remaining pecans.
Serve in small slices with lots of coffee -- this is REALLY rich.
1 cup sugar
1 1/4 tsp baking powder
1 cup crushed (not pulverized) soda crackers
3/4 cup chopped pecans
1/2 cup finely chopped dates
1 tsp vanilla
whipped topping to cover (preferably real whipped cream)
optional toasted pecans for garnish
Beat egg whites until stiff peaks form, then combine sugar and baking powder.
Fold in crackers, pecans, dates and vanilla; pour into greased 9-inch pie pan.
Bake at 300deg for roughly 25 minutes or until a toothpick inserted into the
center of the pie comes out clean. Beware overcooking!
Allow pie to cool then top with whipped cream and remaining pecans.
Serve in small slices with lots of coffee -- this is REALLY rich.
Orange Freeze Pie
1 deep dish pie shell, baked
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed
Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls,
blending until dissolved. Chill until _slightly_ thickened.
Stir in mandarin oranges. Fold in whipped topping. Pour
into pie shell. Freeze until firm, about 2 hours. Remove
from freezer 15 minutes before serving.
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed
Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls,
blending until dissolved. Chill until _slightly_ thickened.
Stir in mandarin oranges. Fold in whipped topping. Pour
into pie shell. Freeze until firm, about 2 hours. Remove
from freezer 15 minutes before serving.
Nectarine Pie
1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.
Meringue Angel Pie
6-8 servings
prep time: 30 - 40 minutes
Baking time: 40 minutes
Chilling time: 2-4 hours
Oven temp: 300 F
Meringue:
4 egg whites 1/2 tsp. cream of tartar
pinch of salt 1 Cup granulated sugar
Filling:
4 egg yolks
1/2 cup granulated sugar
2 Tbsp. grated lemon rind
3 Tbsp. lemon juice
1 cup whipping cream, whipped
Fresh minth for garnish, optional
Fresh strawberries, slided or whole
raspberries, for garnish, optional
1. Whip egg whites with cream of tartar and pinch of
salt until frothy.
2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time,
beating until meringue is stiff and glossy.
3. Spread meringue into a well-buttered and floured 9-inch
pie plate but reserve some for piping around edges.
4. Bake at 300 F for 40 - 45 minutes or until meringue
is dry and crisp and top is slightly brown.
5. Meanwhile, beat egg yolks in a bow with the 1/2 cup
sugar, lemon rind and lemon juice until fluffy.
6. Place bowl over boiling water. Beat while cooking until
thich and creamy. Consistency should be about that of
softly whipped cream.
Chill.
7. Fold whipped cream into lemon mixture. Turn into meringue
shell. Cover.
8. Chill2 - 4 hours. Garnish with fresh mint and strawberries.
9. Or fill crust with fresh berries. Serve with whipped cream.
prep time: 30 - 40 minutes
Baking time: 40 minutes
Chilling time: 2-4 hours
Oven temp: 300 F
Meringue:
4 egg whites 1/2 tsp. cream of tartar
pinch of salt 1 Cup granulated sugar
Filling:
4 egg yolks
1/2 cup granulated sugar
2 Tbsp. grated lemon rind
3 Tbsp. lemon juice
1 cup whipping cream, whipped
Fresh minth for garnish, optional
Fresh strawberries, slided or whole
raspberries, for garnish, optional
1. Whip egg whites with cream of tartar and pinch of
salt until frothy.
2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time,
beating until meringue is stiff and glossy.
3. Spread meringue into a well-buttered and floured 9-inch
pie plate but reserve some for piping around edges.
4. Bake at 300 F for 40 - 45 minutes or until meringue
is dry and crisp and top is slightly brown.
5. Meanwhile, beat egg yolks in a bow with the 1/2 cup
sugar, lemon rind and lemon juice until fluffy.
6. Place bowl over boiling water. Beat while cooking until
thich and creamy. Consistency should be about that of
softly whipped cream.
Chill.
7. Fold whipped cream into lemon mixture. Turn into meringue
shell. Cover.
8. Chill2 - 4 hours. Garnish with fresh mint and strawberries.
9. Or fill crust with fresh berries. Serve with whipped cream.
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