Thanksgiving - Pies

My favorite time of year.  My children love my cooking and I love to cook.  I am starting with dessert for a friend who wanted my pie recipes.  Terrance's favorite is Pecan Pie and I didn't really like it till I got this recipe now it's a family favorite and I usually have to make two at Thanksgiving.  I looked in my book were I  wrote all of my Mom and Grandma's recipes and noticed that they were all fading so I did all of them here in this section,  I am for sure making coconut cream this year even though I am the only one who likes it.

Crust

3 cups flour                                              1 tsp. salt
1 1/2 c. Crisco (I use butter flavor)           1 beaten egg
1/4 c. water or less                                   2 tsp. vinegar
1/8 t. baking soda

Sift flour and salt together cut in Crisco.  In separate bowls miss egg, water (I don't put water in unless it is to dry), vinegar and soda, pour into flour and blend with a fork.  Yields 3 single pie shells bake at 400 for 10 to 15 min.  I lay the crust on a floured piece of wax paper and put a floured piece of wax paper on top to roll it out.

Pecan Pie

by Amber Barrus

1/2 c butter                                         2/3 c sugar
2/3 c  Dark colored corn syrup            2/3 c regular rolled oats
2 eggs                                                 1 tsp vanilla
1/2 c chopped pecans

In medium saucepan, melt butter.  Remove form heat and stir in sugar, corn syrup and oats.  Stir in eggs and vanilla.  pour mixture into the pie crust.  Top with pecans (I use at least a cup).  Cover edge of pie with foil to prevent over browning.  Bake at 325 F for 25 min.  Remove foil and bake for 20 to 25 minutes more or until set.  Cool on wire rack.

Coconut Cream Pie

My Grandma Nell's

Scald together
2 c milk
1/2 c coconut
Mix together
1 small c sugar
1 T cornstarch
1 T flour
1 pinch of salt

Add sugar mix to milk stirring constantly until mixture thickens then add 2 well beaten egg yolks.  cook several minutes more remove from heat.  Add 1 Tablespoon butter and 1 tsp vanilla cool and pour into baked pie shell.

Lemon Pie

2 cups water
1 1/4 c sugar
2 Tablespoon butter
5 Tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks

Heat water, butter and sugar not quite to a boil, add wet cornstarch.  Cook 2 min. beat yolks and lemon juice add hot mixture to lemon juice and yolk, pour back into pan.  Boil for 1 more min. fills 2 pies.

Apple Pie

6 to 8 tart apples, peeled, sliced and cored.
3/4 to 1 cup sugar
2 T flour
1/2 to 1 tsp ground cinnamon
dash ground nutmeg
2 TBSP Butter

Combine sugar, flour, cinnamon and nutmeg toss with apples until each slice is coated.  Roll out bottom pie crust and line 9 or 10 inch pie plate.  Add apple mixture dot with butter.  Prepare top crust and position on top.  allow for at least 1/2 inch over the side.  Trim off jagged edges and tuck the overlap under the bottom crust.  Press around edges to seal.  Cut splits to let steam escape. Bake at 400 for 50 min or until done do not over brown cool.  Serve warm or cold.

Pumpkin Pie

By Mary Ellen DeBry

3 1/2 c blended pumpkin                           1 tsp salt

2 c sugar                                                   2 tsp cinnamon

2 large eggs                                               1 tsp ginger

1/2 tsp cloves

1 can evaporated milk

2 unbaked 9 inch pie shells

Mix sugar, salt, cinnamon, ginger & cloves.  Stir in pumpkin.  Gradually stir in evaporated milk.  Pour into pie shells.  Bake in preheated 425 F oven for 15 min.  Reduce oven to 350 and bake 40-50 minutes.  Cool on wire rack for 2 hours.  You may substitute 3 1/2 tsp pumpkin spice for the cinnamon, ginger & cloves - taste will differ.