Category Archives: Pies

Apple Crisp Pie

I found this recipe on the internet, and of course, I changed it some.  I like to use more brown sugar in an apple pie than white sugar.  {print recipe}

Apple Crisp Pie

6 cups apples, sliced thin

3 Tablespoons lemon juice

1/4 cup sugar

1/2 cup brown sugar

1/4 cup melted butter

4 Tablespoons cornstarch

2 teaspoons cinnamon

1/8 teaspoon nutmeg

1 double pie crust recipe

Topping:

1/2 cup whole wheat flour

1/2 cup sugar

6 tablespoons butter, softened

1/4 cup oats

1/4 cup chopped walnuts

Peel, core, and slice your apples.  Toss them with the lemon juice.  Add the sugars, cinnamon, nutmeg, and cornstarch.  Lightly toss and then add the melted butter.  Gently stir and then fill the pie crust.

For the topping, combine the flour and sugar.  Cut in the butter until crumbly.  Stir in the oats and walnuts.  Sprinkle on top of the pie.  Bake at 375º for 45 – 60 minutes, or until the apples are done.  You might need to cover with foil after 30 minutes or so.

Whole Wheat Pie Crust

I found this recipe on the internet, but can’t remember where, so I can’t link back to it. This does make a double pie crust. {print recipe}

1 cup pastry flour (I use fresh ground soft white wheat)

1/2 cup all-purpose flour (I have also used hard white wheat)

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup butter

4 – 5 Tablespoons cold water

Mix the first four ingredients and then cut in the butter until crumbly.  Stir in the water 1 tablespoon at a time until the flour is moistened and it almost forms a ball.  You don’t want it too wet.

I have found the easiest way to roll this out is to put some plastic wrap down on the counter.  Depending on the width, you might want to put two sheets, side by side.  Sprinkle with flour and put your crust on the plastic wrap.  Press it down and sprinkle with some more flour.  Put two more sheets of plastic wrap on top and then roll the crust out. 

Take the top plastic wrap off and set aside to use for the top crust.  Flip the crust into the pie pan and then take the other plastic wrap off.  Repeat with the top crust.

Rhubarb Pie

I had some leftover rhubarb and Harold wanted me to make a pie. {print recipe}

Rhubarb Pie

5 cups rhubarb

1 1/4 cup sugar

6 rounded tablespoons flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 Tablespoon butter

double pie crust

Toss the rhubarb with the sugar, flour, cinnamon, and nutmeg.  Put in the bottom crust and then dot with the butter.  Top the pie with the upper crust.  Brush with milk and sprinkle with cinnamon and sugar. 

Bake at 425º for 15 minutes.  Turn the oven down to 350º and cover with foil.  Continue baking until the rhubarb is done.

Raspberry Ribbon Pie

My parents got this recipe from my cousin’s wife years ago.  I was reminded of it again after reading through my cousin’s daughter’s blog recently.  This is a simple recipe and really good. {print recipe}

I had a small pie shell, so it doesn’t look as pretty with the thick white layers.  After I made it I realized I have in the past saved some of the white filling and piped it around (with cake decorating tools)  the edges of the pie and some in the center for a decorative look.

Raspberry Ribbon Pie

1 baked pie shell

1 3 ounce package raspberry jello

1/4 cup sugar

1 1/4 cups boiling water

10 ounces frozen raspberries

1 Tablespoon lemon juice

4  ounces cream cheese

1/3 cup powdered sugar

1 teaspoon vanilla

dash of salt

1 cup whipping cream, whipped

Dissolve jello and sugar in boiling water.  Add your frozen raspberries and lemon juice.  Stir until raspberries thaw.  Set that aside in the fridge to cool and to start to set up.  Stirring it occasionally. 

Blend the cream cheese, powdered sugar, vanilla, and salt.  Fold in the whipped cream.  Spread half the cream mixture on the bottom of the baked pie shell.  Next spread half the raspberry jello mixture.  Carefully spread the rest of the cream mixture on top and then finish with the jello layer. 

Old-Fashioned Apple Pie

Emily found this recipe online.  She did not add the cheese to it.  She also cooked it longer.  Next time we will cook it at the temperature that I am typing on this recipe.  {print recipe}

Old-Fashioned Apple Pie

6 cups thinly sliced peeled tart apples

1 Tablespoon lemon juice

1/2 cup sugar

1/4 cup flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

dash ground cloves

1 Tablespoon butter, cut into pieces

double pie crust

In a large mixing bowl toss apples with lemon juice.  Combine the sugar, flour, brown sugar, and spices.  Add to apples and toss until apples are coated.  Set apple mixture aside.

Ready for the top crust

Prepare your pie crust and put the bottom crust in the pie pan.  Put the pie filling in the crust and then top with the butter pieces.  Roll the top crust out and cover the pie (or do a lattice pie crust).  Brush with milk and sprinkle with some cinnamon/sugar mixture.

Lattice pie top

Bake at 425º for 15 minutes.  Cover with foil and continue baking until the apples are tender (another hour or more depending on the type of apples).

Strawberry Rhubarb Pie

RaeAnne got this recipe from Grandpa.  I think she needed to add a little more cornstarch to it so it will thicken better.  {print recipe}

Strawberry Rhubarb Pie

3 cups rhubarb, sliced into 1/2 inch slices

3 cups strawberries

1/2 cup sugar

1/4 cup cornstarch

1 Tablespoon lemon juice

1 Tablespoon butter

Double pie crust

Roll your bottom crust out and put in your pie pan.  Place the rhubarb and strawberries in the pie pan.  Combine the sugar and cornstarch and sprinkle over the pan.  Sprinkle the lemon juice over the pie filling.  Dot the top with the butter.

Strawberry rhubarb filling

Put the top crust on and then seal it.  Cut some vents and then brush the top with milk.  Sprinkle with sugar.  Bake at 425º for 40 – 50 minutes.

Easy Fresh Strawberry Pie

I got this from the internet a few years ago.  I do not remember where.  We like this because it uses the crushed strawberries in the glaze.  It isn’t as pretty as the clear red glazes, but the taste is great. {print recipe}

Fresh Strawberry Pie

1 baked pie shell

2 pounds quality strawberries

1 cup sugar

3 Tablespoons cornstarch

1/2 cup water

2 Tablespoons butter

Wash and hull the strawberries.  Mash enough strawberries to make about 1 cup of pulp.

Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan.  Stir well and cook over medium heat until the mixture begins to boil, stirring often.  Cook for two more minutes or until the sauce becomes thick.  Stir in the butter and set it aside to cool.

Fill the pie shell with strawberries.  Pour the cooled glaze over the berries.  Let the pie chill for 2 – 3 hours.

French Silk Pie

I got this recipe from my parents.  {print recipe}

French silk pie

1 cup granulated sugar

3/4 cup butter (not margarine)

3 1 ounce squares of unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3/4 cup egg substitute (or 3 eggs)

1 8 oz cool whip

1 graham cracker crumb pie crust

Beat sugar and butter until very smooth and light. 

Josie melting the chocolate

Add chocolate and vanilla.  Add egg substitute 1/4 cup at a time, and beat until smooth after each addition.

Fold in cool whip. 

Pouring into the crust

Pour into shell and chill several hours or overnight.

Decorating with chocolate

If desired, grate some chocolate on top for decoration.

Pie Crust

I got this recipe from my Dad. {print recipe}

2 cups flour

1 teaspoon salt

1 cup shortening, generous cup (at times I will use butter)

1 egg

4 Tablespoons cold water

Mix the flour, salt, and shortening until crumbly.  Shake the egg and water together.  Add to the flour mixture and mix together.  This will usually make a two crust pie, with a little extra.

 

Kiwi Summer Limeade Pie

I got this recipe from the May/June 2011 issue of Midwest Living.  It is a rich pie, so you want to cut pieces small. {print recipe}

Kiwi Summer Limeade Pie

1 9 inch baked pie shell

6 Tablespoons coarsely chopped macadamia nuts (I only used about 3)

6 ounces frozen limeade concentrate, thawed

1 box instant vanilla pudding (4 servings size)

2 packages cream cheese, softened (8 ounces each)

3/4 cup powdered sugar

3 medium kiwifruit, peeled, cut in half lengthwise, and sliced

1 6 ounce carton lime yogurt

1 1/2 cups frozen Cool Whip

Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pie shell.  In a small bowl, whisk together the limeade concentrate and vanilla pudding.  Set aside.

In another bowl, beat the cream cheese for about 30 seconds with your mixture.  Beat in the powdered sugar and then the pudding and limeade mixture.  Reserve 3/4 of a cup and carefully spread the rest in the pie shell.

First layer

Top this layer with two of the kiwis.

Layer of kiwis

Mix yogurt into the reserved cream cheese mixture until combined.  Fold in the Cool Whip.  Spoon over the kiwis.  Garnish with the remaining kiwi and macadamia nuts.