Favorite Recipes forum: Pies

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Dec 28, 2017 12:31 PM CST
Name: Vicki
North Carolina
From Andi

Easy Pie Crust

3 cups sifted all-purpose flour

1 1/4 cups butter, lard or shortening

1/2 teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water (make a glass of ice water, take water from the glass)

Optional - milk or beaten egg as brushed glaze

In a large bowl, mix flour and salt. With a pastry blender, thoroughly cut in the shortening until evenly distributed and textured, particles should be pea sized or smaller.

Beat together egg, vinegar and water. Blend liquid into flour mixture, using a big fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Roll out on lightly floured pastry cloth with cloth covered roller.

Brush the crust with milk or beaten egg if desired.

If this makes more than you need, bake an extra crust with pie weights or put the crust in a pie plate and freeze it unbaked in a ziplock bag.

I tried rolling the crust and freezing it unbaked in wax paper like the store bought ones, but it works better to put in in the pan and freeze the whole thing, at least for me.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:31 PM CST
Name: Vicki
North Carolina
From Andi

Pie Crust

Here is the recipe I saved for pie crust with vodka - the secret ingredient. I haven't tried it, yet, but I think it is interesting. As a chemical engineer, I like knowing the chemistry behind the cooking.

In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy. Also, you don't want to "work" the dough much. Working flour and water activates the four gluten which toughens the dough. (you want to work the gluten in bread, not in crust). That is why you use ice cold water. It is less likely to activate the gluten.

Vodka evaporates at a lower temperature than water, so it will evaporate more quickly and theoretically make a lighter crust.


All the same recipe, the first one has the best pictures.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:32 PM CST
Name: Vicki
North Carolina
From Toni

Mini Apple Pies

4 Granny Smith Apples
1 can apple pie filling
Cinnamon to taste
1 can refrigerated pie crust (http://www.pillsbury.com/products/pie-crust/refrigerated-pie...)

Cut off the top of the granny smith apple & hollow it out w/a spoon, making it look kinda like a bell pepper for stuffed bell pepper. Mix the apple pie filling with cinnamon to taste, then spoon some into each apple. Cut 1 of the pie crusts into strips & make a lattice on top like a real apple pie. Put in a baking dish & put a little bit of water on the bottom of the pan & bake for 20-25 minutes or until the pie crust are light brown.

here's the real recipe I found (I have got to try it when I can taste)
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:33 PM CST
Name: Vicki
North Carolina
From daylily

Banana Mallo Pie

2 cups shredded coconut - I use Baker's sweetened packaged coconut
1/3 cup butter or margarine
one box (3-1/4 oz.) vanilla pudding mix - not instant - (or coconut flavor)
1-3/4 cups milk
1 cup cool whip (or whipped cream)
1-1/2 cups miniature marshmallows
2 bananas, sliced

Melt butter or margarine in non-stick skillet over low to medium heat. Add coconut, stirring to coat with butter. Stir often, until coconut is toasted and golden brown. Watch carefully, will burn easily. Remove from heat and pour into 9" pie pan, reserving a couple tablespoons to decorate top of pie. Cool slightly until you can press it with your fingers to form a crust. Be careful it stays hot for a while! Refrigerate until set, about an hour.

Make pudding per directions on package, except use 1-3/4 cups milk. Cover with wax paper to prevent skin forming. Chill.

When pudding is chilled, fold 1/3 of the Cool Whip into pudding to lighten, then fold in remaining Cool Whip. Spread thin layer of pudding onto bottom of crust. Slice bananas onto this thin layer of pudding. Fold marshmallows into remaining pudding, top the bananas with pudding mixture and smooth top. Sprinkle with reserved coconut. Chill a couple at least an hour to set. Serve chilled.

Juli's Notes: Pie can be difficult to get out of pan. I've found putting the pan on a warmed towel helps loosen the crust from the pan. This pie is best eaten the same day it is made. If you make this to take to a pot luck or dinner out at a friend's house - may as well take the recipe with you because people will ask for it! And, it is SO easy! My Mom got this recipe from my Aunt Lois at least 35 years ago. At that time, we used packets of "Dream Whip" and use whole marshmallows cut into quarters. Cool Whip and mini marshmallows were not invented yet.

I've never enjoyed real whipped cream. I don't like the greasy feeling it leaves behind. Sorry, I'm a Cool Whip girl. If you like the real thing, by all means go for it.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:33 PM CST
Name: Vicki
North Carolina
From Margaret

Apple Pie Enchiladas

These are incredible easy to make and are Out Of This World Good!

*Please Share Me*

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden

Each sauce recipe is enough for 6 Apple Pie Enchiladas
*I usually make a double batch of sauce ..
Its That Good!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:34 PM CST
Name: Vicki
North Carolina
From Toni

No-Bake Peanut Butter Pie

Original recipe makes 2 9-inch pies Change Servings

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:35 PM CST
Name: Vicki
North Carolina
From Larry

Red Raspberry-Cherry Pie

1 ½ cups sugar
3 tablespoons quick-cooking tapioca
1 ½ cups fresh or frozen unsweetened pitted tart red cherries
3 cups fresh or frozen lightly sweetened raspberries
1 teaspoon lemon juice

In a large bowl stir together sugar and tapioca. Add cherries, raspberries, and lemon juice. Toss to coat. Let stand for 15 minutes or until a syrup forms. (If using frozen fruit, let stand for 1 hour.)
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 ¾ cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
½ cup cold water

In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly , about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well-combined, about 1 minute. Form the dough into four balls, wrap and refrigerate overnight. Makes enough dough for 6 single-crust pies or 3 double crusts. (Wilma makes her crusts thin, so the dough will make fewer crusts if you prefer it thicker. Two great things about this dough: You can freeze it without loss of quality and you can rework it without danger of it getting tough. It’s quite fragile, so don’t hesitate to rework/patch, if necessary.)
Cover pie with tinfoil and bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 to 25 minutes more for fresh fruit (20 to 30 minutes more for frozen fruit) or until top is golden. Cool on a wire rack. Makes about 8 servings.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:38 PM CST
Name: Vicki
North Carolina
From Mary

Cherry Pie Cobbler

I saw this on facebook recently, haven't made it)

2 cans of biscuits, cut into 1/4ths
Put in a buttered oblong glass baking pan
Cover with a can of cherry pie filling
Stir and bake (you'll have to guess)
When the biscuits look a little bit brown and all the filling is bubbly remove from oven
Stir some powdered sugar and milk together to make a thin icing that can be drizzled over the cobbler.

It looked good enough to try!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:39 PM CST
Name: Vicki
North Carolina
From Sally
I went thru the recipes and didn't see my Rhubarb Custard Pie, so here it is. It's a perfect sweet/tart blend. I use 4 cups of rhubarb and the custard is still enough. It never did completely cover the rhubarb even with the 2 cups. I found the recipe in the Farm Bureau cookbook. The original recipe called for 2 T flour and Mom wrote add more in the book.

Rhubarb Custard Pie

1 c. Milk
4 t. Flour
2 T. Butter
1/4 t. Salt
3 Egg yolks
2 c. Rhubarb
3/4 c. Sugar

Scald the milk. Add the butter & let melt.
Slightly beat the egg yolks.
When cool, stir the milk and butter into the egg. Add the sugar, flour & salt.
Spread the rhubarb in an 8'' pie pan lined with crust. Pour the custard over top.

Bake 425 degrees for 20 minutes, then, bake 325 degrees for 25 minutes, or until custard is set.
Cool and refrigerate before eating.

I was going thru Mom's old Farm Bureau cookbook and found this recipe. Now I know what to do with all the angel food egg yolks left over. Mom wrote Good! on the recipe.

Angel Food Companion

Beat the egg yolks left from your angel food cake until a lemon color. Beating all the time, gradually add:
2 c. sugar
1/4 t. salt
1 c. boiling water
1 t. lemon flavoring. (Mom crossed off and wrote vanilla, but that's just personal preference.)

2 c. flour
2 1/2 t. baking powder.
Add gradually. Beat thoroughly.

May be baked in an angel food pan 55 minutes at 350° or in two jelly roll pans.

It gave no baking time for the jelly roll pans.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
Dec 28, 2017 12:41 PM CST
Name: Vicki
North Carolina
From Arlene
Pecan Pie Bars

1 1/4 Cups softened butter
1/3 Granulated sugar
2 eggs
1 tablespoon vanilla extract
2 1/4 Cups all purpose flour
1/4 teaspoon baking soda
Pinch salt

1 cup butter, unsalted
1/2 cup light corn syrup
1 1/2 cups packed brown sugar
2 tablespoons heavy cream
1 pound chopped pecans (about 4 cups)

1. Grease a 9x13" baking pan with butter and preheat your oven to 350 degrees.
2. Use a hand or stand mixer to beat your butter and sugar until creamy.
3. Mix in your vanilla extract and one egg at a time.
4. Mix in the flour, salt, and baking soda.
5. Press your dough evenly into your greased pan and bake for about 13 minutes.
6. While your crust is cooling, place your butter, brown sugar, and corn syrup in a heavy bottomed
pan and heat on low while stirring until your ingredients have melted completely.
7. Bring to a boil on medium-high heat for about 2-3 minutes.
8. Take your pan off the heat and mix in your milk and pecans.
9. Pour your pecan mixture evenly over your crust and bake for 20 minutes.
10. Let your pecan pie bars cool, slice and enjoy!

Thumb of 2017-12-22/ArleneB/3e903d
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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