Recipes

I told Stephanie I'd post my pie recipes. Sorry it took so long, Steff! You'd have gotten the recipe by Friday one way or another though!

The ladies of our church are having a Holiday Helps Night -http://www.ccclongview.com/news.php?id=34&PHPSESSID=bd461b444c4e38a346cb6a7f47a51427 - and I'm bringing my pies and recipes for everyone. And also a few other things. I'll let you know how it goes and post pics later on!

This is long, so you may want to print it out. :)
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It all starts with the crust. This is my mom's recipe and it's the best pie crust ever!

Single pie crust recipe

1 cup flour
1/2 t. salt
1/3 cup + 1T. chilled Crisco (no substitutions)
3 T. ice water

Sift flour and salt together. Cut in Crisco with pastry cutter or mix with fingers until flour is all mixed in and pea sized balls begin to form. Be careful not to over mix. Over mixing will result in a tough crust. Add water and blend with a fork. Form into a disk and chill for 15 min. On floured surface, roll out to 1/8" thickness.

Place dough into a ungreased pie plate. Trim the edges so that the crust hangs over 2 in. from the edge of the pie plate. Roll up the edge and flute. (if there is NOT a top crust) Do this by making a pinching motion with one hand on the outside and pressing the index finger of the other hand into the groove from the inside. If there is a top crust, wait to flute until after the top crust is on and do the next step carefully with overhanging edges.

Add an egg white to the unbaked crust and swish it around to coat the bottom and sides. Discard any left over egg white. This will seal the crust and keep it from being soggy. Place in freezer and mix up filling.



My Deep Dish Apple Crumb Pie - Yield 1 pie

Prepare two pie crusts, put one in the pan and save the other crust for the top. Note: do not flute edges yet!!

9 medium apples (Jonathan are the best) peeled, cored and thinly sliced **add lemon juice as you're cutting up the apples to keep them from turning brown. Drain off any excess when you've finished, but make sure they're all well coated with the juice.**
2 T. flour
1 T. tapioca
2/3 c. sugar
1/4 c. brown sugar
3/4 t. cinnamon
1/8 t. nutmeg
1/2 t. allspice
1/8 t. salt
2 T. unsalted butter
3T. heavy cream

Preheat oven to 425 degrees.

Sift all dry ingredients together, making sure there are no brown sugar lumps. Toss apples with dry ingedients until well coated. Remove pie shell from the freezer. Place apple mixture in pie shell and dot with butter and drizzle with the cream.

Roll out remaining dough and cut into strips. Place in a very loose lattice pattern. You want lots of space between strips. Trim strips to be even with the bottom crust. Roll up and flute. Brush crust with melted butter and sprinkle with sugar. Bake in preheated oven on lowest rack for 20 minutes. This helps the bottom crust firm and not get soggy.

While the pie is baking mix up the steusel topping:

3/4 c. flour
1/2 t. cinnamon
1/2 c. packed brown sugar
3/4 c. quick oats
1/2 c. butter

Mix dry ingredients then cut in butter until mixture is crumbly.

Remove pie from oven and sprinkle with topping. (it won't take all of it)

Reduce heat to 375. Bake on the middle rack for an additional 35-45 minutes or until the topping is browned, filling is bubbly and the apples are tender.

Cool at least 30 minutes. Serve warm with vanilla ice cream. YUM!

A simpler way to do this is to leave off the top crust, flute the edges like normal and just top with the streusel. I like both so I don't mind doing the lattice.

Ok and here's my version of mom's Pumpkin Pie... her version of the Libby's recipe. :)

Yield 1 pie

Prepare single pie crust and flute edges. After washing with egg white, bake in a 425 degree oven for 7 minutes. This ensures a very flaky, not-soggy bottom crust. :) It might bubble up a bit... I just smoothed it down before adding the filling, but you might want to poke it with a for prior to baking so it won't do that.

Filling:
3/4 + 2T. sugar
3 loose very slightly heaping T. brown sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t ground allspice
1/8 t. ground cloves
2 large eggs
1 15oz. can Libby's 100% pure pumpkin
1 12 oz. can evaporated milk

Preheat oven to 350 degrees.

Mix sugars, salt and spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually whisk in evaporated milk.

Pour into baked pie shell. Bake 60-75 minutes or until the middle is very set and doesn't jiggle at all. You may have to form a foil ring to put around the edge crust to keep it from over browning.
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Well that's it.. it's taken me three days to get it all written down. :) Gives me a head start for my recipes cards for the helps night though!! Have fun and I hope you get as many great memories and stories about baking these recipes as I have!