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Great American Pies Day
A month long of great pies. Make one of these each week.
Apple Pie
5 apples,
cored, peeled & thinly sliced, use tart green apples
1 teaspoon ground
cinnamon
1/2 cup firmly packed brown sugar
2 tablespoons lemon
juice
1 teaspoon all-purpose flour
pastry for 1, 9-inch double pie
crust
1 large egg yolk, beaten and mixed with 2 tablespoons
milk
Preheat oven to 425F.
In a large bowl, toss apples with
cinnamon, brown sugar and lemon juice.
Sprinkle flour evenly over a 9-inch
unbaked pie shell.
Arrange apples slices on top.
Roll out pie shell
dough to fit the top and place on top of pie, crimp edges.
Cut a 3-4 small
slashes in the center of crust to let steam escape.
Brush crust with with
remaining egg wash.
Bake 15 minutes then reduce the oven temperature to 400F
and bake another 15 minutes, reduce again to 325F and bake 20 minutes more, or
until crust is golden brown.
Remove from oven; cool on wire before
serving.
Bumbleberry Pie
5-1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups solid vegetable shortening
3/4 cup cold water
1 egg
1 tablespoon vinegar
4 cups apples, peeled, cored and chopped
2 cups chopped rhubarb
2 cups sliced strawberries
2 cups blueberries
2 cups raspberries
2 tablespoons lemon juice
2 cups granulated sugar
2/3 cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water
Preheat oven to 350F.
Combine flour and salt.
Cut in shortening until mixture resembles coarse crumbs.
Whisk 3/4 cup water, egg, and vinegar together, then stir it into the flour until mixture forms a ball.
Divide dough into 4 balls, wrap in plastic and refrigerate 4 hours to overnight.
Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
Combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice.
Mix together 2 cups sugar, 2/3 cup flour, and tapioca and toss lightly with fruit mixture.
Pour into the pie pans.
Cover with top crusts, trim, and crimp edges.
Brush tops with egg wash, 1 egg yolk beaten with 2 tablespoons water.
Cut a few slits in the top to allow steam to vent.
Bake 50 to 60 minutes or until filling is bubbly in center and top is golden brown.
Banana Cream Pie
3 cups milk, scaled
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas
9-inch pie shell, baked
Combine sugar, flour, and salt.
Gradually stir in the scalded milk.
Cook, stirring constantly over medium heat until mixture thickens.
Cover, stirring occasionally, and cook 2 minutes longer.
Stir a small amount of the hot mixture into the beaten yolks, then stir the yolk mixture into hot mixture.
Cook 1 minute, stirring constantly.
Remove from the heat and blend in the butter and vanilla.
Let sit until lukewarm.
Slice bananas and scatter in bottom of the pie shell.
Pour warm mixture over bananas.
Butterscotch Pie
3/4 cup packed light brown sugar
5 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch pie shell, baked
Combine sugar, flour, and salt in the top of a double boiler over boiling water.
Stir in milk slowly.
Continue cooking, stirring constantly, until thickened.
Cover and cook 10 minutes, stirring occasionally.
Add some of the hot mixture to the beaten egg yolks, then add the yolk mixture back to the pan. Cook 1 minute.
Add butter and vanilla.
Cool.
Place filling in pie shell and garnish with whipped cream.
Other great American Pies:
- Apple Pandowdy
- Shoofly Pie
- Chess Pie
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