By Cyndi Malloy
1 baked pie shell
1 cup sugar
1 cup water
3 TB cornstarch
3 TB strawberry jello mix
2-3 boxes fresh strawberries, washed and hulled
whipped cream for topping
1. Cook sugar, water and cornstarch until thick; add jello.
2. Slice some of the berries in half to line the bottom and sides of the pie shell, so they lay flat. Then add as many whole (or cut up if they are very large) strawberries as needed to fill the crust to a well rounded top. I like it to be high. Cover with sauce. Refrigerate until set.
3. Top with whipped cream.
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Swiss Pie
By Laurel Malloy
Based on a recipe from a Better Homes and Garden Cookbook.
1 cup onion
3/4 cup sour cream
2 slightly beaten eggs
1/4 tsp salt
12 oz Swiss cheese, cubed
small chunk of meat (optional)
9 in. unbaked pastry shell
dash pepper
1. Saute onions.
2. Blend in sour cream, eggs, salt and pepper. Add the cheese and small chunk of meat, if using.
3. Pour mixture into pastry shell.
4. Bake 25 minutes at 375 degrees, until a knife inserted off-center comes out clean.
Based on a recipe from a Better Homes and Garden Cookbook.
1 cup onion
3/4 cup sour cream
2 slightly beaten eggs
1/4 tsp salt
12 oz Swiss cheese, cubed
small chunk of meat (optional)
9 in. unbaked pastry shell
dash pepper
1. Saute onions.
2. Blend in sour cream, eggs, salt and pepper. Add the cheese and small chunk of meat, if using.
3. Pour mixture into pastry shell.
4. Bake 25 minutes at 375 degrees, until a knife inserted off-center comes out clean.
Pineapple Pie
by Febrina Picone Malloy
Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter
Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.
Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter
Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.
Blueberry Strawberry Pie
by Mike Malloy
Ingredients:
pastry for a 9" two-crust pie
3/4 cup sugar
1/2 cup flour
1 16 oz package frozen strawberries
1 16 oz package frozen or canned blueberries
1 TB lemon juice
Directions:
1. Line a 9" pie pan with pastry for the bottom crust.
2. Preheat oven to 425E.
3. Mix sugar and flour in a large bowl. Stir in fruit and lemon juice. Turn into pastry-lined pie plate.
4. Cover and seal with top pastry.
5. Cut slits in top pastry. (If you have Mary Rose available, have her cut pretty stars for your slits.)
6. Bake 35-45 minutes, or until crust is brown and juice begins to bubble through slits.
7. Cool in pie plate on wire rack.
8. Cut in very small pieces because everyone will want some!
Ingredients:
pastry for a 9" two-crust pie
3/4 cup sugar
1/2 cup flour
1 16 oz package frozen strawberries
1 16 oz package frozen or canned blueberries
1 TB lemon juice
Directions:
1. Line a 9" pie pan with pastry for the bottom crust.
2. Preheat oven to 425E.
3. Mix sugar and flour in a large bowl. Stir in fruit and lemon juice. Turn into pastry-lined pie plate.
4. Cover and seal with top pastry.
5. Cut slits in top pastry. (If you have Mary Rose available, have her cut pretty stars for your slits.)
6. Bake 35-45 minutes, or until crust is brown and juice begins to bubble through slits.
7. Cool in pie plate on wire rack.
8. Cut in very small pieces because everyone will want some!
Chocolate or Coconut Pie
by Anita Niemann (Laurel Horky Malloy’s Grandmother)
Ingredients:
1 cup sugar (3/4 cup with coconut)
3 heaping TB flour
2 heaping TB Cocoa or 1/2 cup coconut
2 cups milk
2 egg yolks, beaten
1 tsp vanilla
1 prebaked pie shell
Directions:
1. Stir sugar, flour, and cocoa together in saucepan.
2. Gradually stir in milk and egg.
3. Cook over medium heat, stirring constantly, until thick.
4. Add vanilla and cocoa or coconut and put into pie shell.
Ingredients:
1 cup sugar (3/4 cup with coconut)
3 heaping TB flour
2 heaping TB Cocoa or 1/2 cup coconut
2 cups milk
2 egg yolks, beaten
1 tsp vanilla
1 prebaked pie shell
Directions:
1. Stir sugar, flour, and cocoa together in saucepan.
2. Gradually stir in milk and egg.
3. Cook over medium heat, stirring constantly, until thick.
4. Add vanilla and cocoa or coconut and put into pie shell.
Martha Washington Pie
by Grandma Edith Malloy
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
Pie Crust and Cinnamon Crisps
by Febrina Picone Malloy
1 9" double crust and 1 10" single crust
If you ever tasted one of Mom's pies, you were in for a treat. Her crust was thin, flaky, and oh-so-delicious. Others have tried and failed to duplicate it, but in case you want to give it a go, here's her recipe.
Ingredients:
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
For Cinnamon Crisps:
1/4 cup sugar
1 tsp cinnamon
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll, and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
For Cinnamon Crisps:
1. After making the pie, take the scraps that you cut off, form them lightly into a ball, and roll out.
2. Cut into strips and place on a cookie sheet.
3. Mix sugar and cinnamon; sprinkle all over the dough.
4. Bake in the oven with the pie until light brown. They only take a few minutes. Watch carefully so they don't burn!
5. Cool enough to handle, then call the children and share them out equally. Enjoy!
1 9" double crust and 1 10" single crust
If you ever tasted one of Mom's pies, you were in for a treat. Her crust was thin, flaky, and oh-so-delicious. Others have tried and failed to duplicate it, but in case you want to give it a go, here's her recipe.
Ingredients:
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
For Cinnamon Crisps:
1/4 cup sugar
1 tsp cinnamon
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll, and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
For Cinnamon Crisps:
1. After making the pie, take the scraps that you cut off, form them lightly into a ball, and roll out.
2. Cut into strips and place on a cookie sheet.
3. Mix sugar and cinnamon; sprinkle all over the dough.
4. Bake in the oven with the pie until light brown. They only take a few minutes. Watch carefully so they don't burn!
5. Cool enough to handle, then call the children and share them out equally. Enjoy!
Spicy Apple Pie
by Febrina Picone Malloy
Ingredients:
pastry for 9" pie
3/4 cup sugar
1 tsp cinnamon
1 tsp nutmeg
dash allspice
3-4 TB flour
6-7 cups sliced apples
1 TB lemon juice (unless apples are very tart)
1 TB butter
Directions:
1. Mix sugar, spices, and flour; gently stir sugar mixture and juice into apples.
2. Pour into pastry-lined 9" pie pan. Dot with butter. Top with pastry, crimp, and vent.
3. Bake pie at 450 degrees 10 minutes, then 375 degrees about 50 minutes.
4. Cover edges with foil or brown paper if browning too quickly.
Ingredients:
pastry for 9" pie
3/4 cup sugar
1 tsp cinnamon
1 tsp nutmeg
dash allspice
3-4 TB flour
6-7 cups sliced apples
1 TB lemon juice (unless apples are very tart)
1 TB butter
Directions:
1. Mix sugar, spices, and flour; gently stir sugar mixture and juice into apples.
2. Pour into pastry-lined 9" pie pan. Dot with butter. Top with pastry, crimp, and vent.
3. Bake pie at 450 degrees 10 minutes, then 375 degrees about 50 minutes.
4. Cover edges with foil or brown paper if browning too quickly.
Pumpkin Pie
by Grandma Edith Malloy
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
Plantation Eggnog Pie
by Febrina Picone Malloy
Won 3rd prize in a Knox gelatin contest, judged on economy, nutritional value, originality, and ease of preparation. Prize was a blender.
Ingredients:
1 envelope gelatin
1/4 cup cold milk
2 eggs, separated
1/4 cup dark corn syrup
1/2 cup sugar (divided use)
1/4 tsp salt
1 cup hot water
1/3 cup dry skim milk powder
2 egg whites (use pasteurized egg whites, or see substitutes below)
1 cup evaporated milk
1 TB dark rum, or rum flavoring to taste
nutmeg
1 9" pastry shell
Directions:
1. Preheat oven to 450°.
2. Prick bottom and sides of pastry shell with a fork and bake until light brown, about 8 minutes. Cool on a rack.
3. Soften gelatin in cold milk.
4. Mix egg yolks, corn syrup, 1/4 cup sugar, and salt in heavy sauce pan. Add hot water gradually and then dry milk powder, stirring constantly. Stir or whisk over low heat until mixture coats a metal spoon. (Soft custard stage)
5. Remove from heat and stir in softened gelatin. Add evaporated milk and flavoring. Set in pan of ice water until it begins to thicken.
6. Meanwhile, beat the egg whites until foamy throughout and gradually add 1/4 cup sugar. Continue beating until stiff peaks form. Fold into partially thickened gelatin mixture.
7. Pour into cold pastry shell. Sprinkle top with nutmeg and chill until firm.
To avoid using raw egg whites, there are three options:
1. Substitute 1 8 oz tub of Cool Whip Lite, thawed, instead of the beaten egg whites. (Do not use additional sugar.)
2. Use regular milk in place of the evaporated milk, add 1/4 cup sugar to the first mixture, and replace the egg whites with 1 cup heavy cream, whipped.
3. Replace the raw egg whites with 4 tsp powdered egg whites and 1/4 cup water, following the directions given above for raw egg whites.
Won 3rd prize in a Knox gelatin contest, judged on economy, nutritional value, originality, and ease of preparation. Prize was a blender.
Ingredients:
1 envelope gelatin
1/4 cup cold milk
2 eggs, separated
1/4 cup dark corn syrup
1/2 cup sugar (divided use)
1/4 tsp salt
1 cup hot water
1/3 cup dry skim milk powder
2 egg whites (use pasteurized egg whites, or see substitutes below)
1 cup evaporated milk
1 TB dark rum, or rum flavoring to taste
nutmeg
1 9" pastry shell
Directions:
1. Preheat oven to 450°.
2. Prick bottom and sides of pastry shell with a fork and bake until light brown, about 8 minutes. Cool on a rack.
3. Soften gelatin in cold milk.
4. Mix egg yolks, corn syrup, 1/4 cup sugar, and salt in heavy sauce pan. Add hot water gradually and then dry milk powder, stirring constantly. Stir or whisk over low heat until mixture coats a metal spoon. (Soft custard stage)
5. Remove from heat and stir in softened gelatin. Add evaporated milk and flavoring. Set in pan of ice water until it begins to thicken.
6. Meanwhile, beat the egg whites until foamy throughout and gradually add 1/4 cup sugar. Continue beating until stiff peaks form. Fold into partially thickened gelatin mixture.
7. Pour into cold pastry shell. Sprinkle top with nutmeg and chill until firm.
To avoid using raw egg whites, there are three options:
1. Substitute 1 8 oz tub of Cool Whip Lite, thawed, instead of the beaten egg whites. (Do not use additional sugar.)
2. Use regular milk in place of the evaporated milk, add 1/4 cup sugar to the first mixture, and replace the egg whites with 1 cup heavy cream, whipped.
3. Replace the raw egg whites with 4 tsp powdered egg whites and 1/4 cup water, following the directions given above for raw egg whites.
Mince Pie
by Grandma Edith Malloy
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Pie Crust
by Febrina Picone Malloy
Ingredients:
1 9" double crust and 1 10" single crust
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour
sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll,
and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
Ingredients:
1 9" double crust and 1 10" single crust
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour
sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll,
and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
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