Favorite Recipes for Fruit Pies
This
is the page for my miscellanious fruit pies and cobblers. Some of the fruit pies
are on other pages like the blueberry pie,
strawberry pies, and apple
pies. Also see pie crusts.
Kitchen Tip: Cut drinking straws into short lenghs and insert through slits in pie crusts to prevent juice from running over in the oven and permit steam to escape.
Homemade Cherry Pie
1 #2 can cherries
3 Tablespoons cornstarch
3/4 cup
sugar
1/4 tsp salt
1 Tablespoon butter
2 drops red food coloring if desired
Drain juice from cherries. Mix cornstarch, sugar and salt. Add juice slowly to cornstarch mixture to make a smooth paste. Cook until thickened. Add butter, red coloring and cherries. Heat. Pour into a prepared pie crust. Cover with a top crust or weave slices of crust to make a lattice. Bake 425 for 30 minutes
Mock Cherry Pie
Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.
Cranberry Pie
11/2
cups cranberries
1/2 cup water
3/4 cup sugar
Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust, with a rim, and strips across the top.
Homemade Rhubarb Pie
3
cups rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1 egg slightly
beaten
Line pie pan with pie crust. Cut rhubarb in 1/2 inch pieces and roll in cornstarch. Mix other ingredients with rhubarb. Turn into lined pie plate. Bake 35 to 40 minutes at 425
Strawberry - Rhubarb Puff (1968 church Cookbook)
1
pkg. (16oz) frozen rhubarb, thawed
1 pkg. (10oz) frozen strawberries, thawed
1/2
cup sugar
2 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3
c. salad oil
2/3 c. milk
butter
2 Tbsp. sugar
1 tsp. cinnamon
Heat
oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries,
and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, the baking
powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together);
pour all at once into flour mixture. Stir until mixture cleans side of bowl and
forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indention in
each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle
on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
Deep Dish Peach Pie
3 cups fresh sliced peaches
2/3 cup sugar
3 tablespoons molasses
2
tablespoons flour
2 tablespoons butter
Mix peaches, sugar, molasses and flour and place in a greased casserole or deep cake pan. Dot with butter cut in small pieces. Cover with pastry. Cut a few slits to let out steam Bake 40 to 45 minutes at 425
Use dark brown sugar instead of white sugar and molasses if you want.
Rhubarb Pie
11/2 cups rhubarb
1 egg
7/8
cup sugar
2 tablespoons flour
Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.
Peach Pie
Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste.
Cool, and fill crust previously baked. Cover with whipped cream, sweetened and flavored. Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively served in a pastry case.
Blueberry Pie (recipe from 1800's)
21/2 cups berries
1/2 cup sugar
Flour
1/8 teaspoon salt
Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate oven. For sweetening, some prefer to use one-third molasses, the remaining two-thirds to be sugar.
Six green grapes (from which seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.
Blackberry Pie
Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt.
Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake thirty minutes in moderate oven.
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