A piece of the pie

Hubby wanted a razzleberry pie for Christmas party. The store lacked the required berries, but they had a raspberry/blackberry/blueberry mixture. Because of this substitution, I mislabeled the pie as Fruits of the Forest on my menu card. Fruits of the forest pie has more types of fruit in it than razzleberry does.

For awhile, Hubby worked at a restaurant known for its pies. The owner told him her secret. She made the filling the night before she baked the pie. While it sat, it made its own sauce. I couldn’t let it stand overnight, but I waited as long as I could before I baked my pies. She was right. The berries were floating in lovely syrup.

My mother made excellent pie crusts. Even though I have always made good quick breads, I was terrified to make pie crusts. I have eaten many rock-hard crusts and didn’t want to make one myself. She always told me not to overmix the dough. Using lard as a binder makes the flakiest crust, but lard is a certified artery-clogger.

Mary’s Pie Crust

Recipe as printer-friendly PDF
Ingredients:
2 C. flour
1 t. salt
2/3 C. plus 1-2 T. shortening
1-7 T. water

Method:
Stir together flour and salt. Cut in shortening until dough forms pea-size chunks. Add water a tablespoon at a time until dough clumps. Roll to desired size and put into pie plate. If pie recipe calls for baked shell, bake at 450º for 12-15 minutes.

Yield:
Makes 1 single-crust pie shell.

Praline Pumpkin Pie

I hurriedly harvested all our buttercup and volunteer pie pumpkins before our first snowstorm early Thursday morning. Hubby and I also picked every tomato that showed any sign of ripening.

We love pumpkin dessert of any sort. We tried substituting butternut for pumpkin last year and thought it delicious. When I mistakenly planted buttercup instead of butternut this spring, I was relieved to find that ’cup squash is also a good pumpkin substitute.

Thursday morning, I told Marilyn that I was about to prepare squashes for pie filling. She said I had to do one additional step before freezing them: “You must first, first, first bake us a pumpkin pie for tonight!”

I made her choice, “Pumpkin Praline Pie”, with butternut squash Hubby’s parents had grown, plus a standard pumpkin pie with our buttercup squash. Both were judged delicious by the ladies at our Bible study. They couldn’t tell whether I’d used pumpkin or one of the squashes, but they decided the praline pie was the tastier pie.

Hubby devoured the pies when he got home Friday morning.

To prepare the squash for baking, I cut one in half and microwaved it on high for 22 minutes. We have a wimpy microwave. With a decent microwave, start at 15 minutes. After that, I peeled it and pureed it in our processor. Let the squash cool before peeling it; they are hot. One medium ’cup or ’nut squash is about the equivalent of one can of pumpkin.

Pumpkin Praline Pie

Printer-friendly PDF

Recipe is adapted from the Kitchen Klatter cookbook.

Crust ingredients:
2 T. butter
1/3 C. brown sugar
1/3 C. pecans, chopped
1 unbaked pie shell

Method:
Combine butter, brown sugar and nuts. Mix well. Spread over bottom of pie shell. Bake at 425º for 10 minutes.

Filling ingredients:
1½ C. pumpkin
1 can evaporated milk
3 egg yolks
¼ C. sugar
¼ C. Splenda
½ C. brown sugar
1½ t. cinnamon or pumpkin pie spice
½ t. salt
1 t. burnt sugar flavoring
Whipped cream


Method:
Combine and mix well. Pour over praline layer and bake at 325º until center is firm.

Top with whipped cream.

Peach Custard Pie

Donna loves peach pie, so I made this pie for her birthday. I’ve never tried this recipe before. Nothing like using your friends as guinea pigs!

This recipe originated in the “Better Homes & Gardens New Cookbook”, the best cookbook I’ve ever found for quick breads.

Peach Custard Pie

Printable PDF version

Ingredients:
1 unbaked pie crust
3 C. sliced, peeled peaches
2 eggs
¼ C. Splenda/Alterna
¼ C. sugar
3 T. flour
1 t. vanilla
½ t. peach flavoring
1/8 t. ground nutmeg
¾ C. milk

Method:
Line pastry with double layer of foil. Bake crust in 450º oven 8 minutes. Remove foil. Bake 4-5 minutes more or until set and dry. Layer peaches in pastry shell; set aside.

For filling, slightly beat eggs with rotary beater or fork. Stir in dry ingredients. Gradually stir in milk, just until combined.

Place partially-baked pastry shell on oven rack. Carefully pour filling over fruit in shell. Cover edge of pie with foil or crust cover. Reduce oven temperature to 350º and bake for 25 minutes. Remove foil. Bake for 20-25 minutes more. Pie is done when knife inserted into center comes out clean.

We had a hard time getting the pie to finish baking. After 30 minutes, it still was not done. We increased the temperature to 450º and baked it for 5 minutes. That finished it.