Rhubarb Pie

Rhubarb Pie

I inherited a rhubarb plant in the garden of my new home.  So fairly common recipe tweaking in progress. Fresh rhubarb contains a lot of water so I'm still working on getting the right amount of thickeners (cornstarch and flour) for this. It's also important to let it cool completely so that the pie filling sets up well.

6-7 cups rhubarb - cut into small pieces (1 inch)
1.5 cups white sugar
1/4 cup cornstarch
1/4 cup flour (optional)
1/4 teaspoon salt
1 tablespoon lemon juice

Mix all of the above in a large bowl.  Add a teaspoon or two of butter or margarine to the top surface of the pie crust after putting it into a greased pie plate.  Add the filling and then a top crust.  Put in the freezer for approximately 30 minutes.  Remove.  Egg or milk wash the top crust and sprinkle liberally with white or coarse sugar. Bake at 375 F for 60-70 minutes.  Allow to cool thoroughly before serving.

Blueberry Crumble Pie

A nice twist on classic blueberry pie.

Blueberry Crumble Pie

Filling:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
6 cups blueberries (if frozen add a bit of flour or more cornstarch to the mix to thicken the juice, if there is a lot of juice with the berries, drain before mixing in the ingredients).  You can mix up the fruit in this to whatever works for you, for example 4 cups strawberries with 2 cups sliced apple works beautifully (see image below).
1 tablespoon fresh lemon juice
Mix and place in pie shell (see pastry recipe)

Crumble:
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup margarine
Mix into a crumble and add to the top of the filling:
Bake at 450 F for 15 minutes than reduce to 350 F for approximately 50 minutes or until done.

Strawberry Apple Crumble Pie

Pie Crust

This recipe will make enough pie crust for top and bottom crusts. 

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick. 

Cherry Pie

Cherry Pie

I'll never use a can of store-bought cherry pie filling again....

Crust: Make enough pie crust for top and bottom crusts (you can also make a lattice top crust if desired).

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick.

Filling:

1 cup white sugar
4 cups red sour cherries (If using frozen cherries, thaw and drain off most of the juice - you want enough juice to dissolve everything but not so much that the pie is runny when cooked - it helps to squeeze the cherries with a wooden spoon as a lot of juice will be trapped within the cherries. If it is still runny after mixing adding in a bit of white flour and/or more cornstarch helps.)
1 1/2 tbsp cornstarch
1/4 tsp salt
1/4 tsp almond extract flavoring

Mix together, put in pie shell, add top.  Brush top with milk and sprinkle with sugar.
Bake 450 F for 10 minutes, then reduce to 350 F for 25 minutes. Check filling for doneness with a toothpick, may have to continue baking for up to 45 minutes depending on amount of water in the cherries.

Great Gramma Regina's Apple Pie

Old fashioned apple pie, you can't get any better than this...

9' inch pie crust (in a new twist I've been using Tenderflake puff pastry dough for my pie crusts, it fluffs up very nicely).

1/2 - 3/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2-4 tablespoons butter or margarine
1/2 cup milk

Mix ingredients to make a moist crumble

4-5 medium to large apples, peeled or unpeeled, cut into chucks or wedges (peoples preferences for baking apples are varied, I've made this pie with good results with a variety of types). Add to pie.

Pour crumble over apples and bake  425 F for 15 minutes, lower to 350 F or 375 F till apples and crust are done (25-35 minutes)