Archive for ‘Pie’

August 16, 2010

Fresh Strawberry Pie

Hilda Friesen [Omar’s Wife]

Slice fresh berries into large baked pie crust. Make sauce by boiling following ingredients until thick and clear (not too high heat, stir constantly):

  • 1/2 – ¾ c. mashed berries
  • ¾ c. sugar
  • 2 tbsp. corn starch
  • 1 c. cold water

Pour sauce over crust. Serve with whipped cream.

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August 15, 2010

Tourtiere (French Canadian Meat Pie)

Kay Hendricks

  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1/3 c. chopped onion
  • ¼ c. water
  • 1 tsp. salt (scant)
  • ¼ tsp. pepper
  • ½ can mushroom soup
  • 1 recipe pastry

Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.

Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.

N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.

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August 15, 2010

Rhubarb Pie

Kate Hendricks

  • 3 ½ c. rhubarb cut in ½” lengths
  • 1 ½ tbsp. quick cooking tapioca or 2 tbsp. flour
  • 1/8 tsp. salt
  • 1 c. sugar
  • 1 egg
  • pastry

Mix tapioca, sugar, salt, and egg which has been slightly beaten. Pour over rhubarb and mix. Pour mixture into pie pan lined with pastry. Put on top crust. Bake at 450 for 15 min, then 350 for about 30 more minutes.

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August 15, 2010

Springtime Roly-Poly

  • 1 c. sugar
  • 2 c. water
  • 2 ¾ c. flour
  • 4 ½ tsp. baking powder
  • 1 ½ tsp. salt
  • 2/3 c. shortening
  • 1 c. milk
  • 2 c. rhubarb (1/2” pieces)
  • 1 c. sliced fresh strawberries
  • 1/3 c. sugar
  • ½ tsp. cinnamon
  • 1 tbsp. butter

Combine sugar and water in 9×13” pan and peace over low heat to dissolve sugar. Measure flour, add baking powder and salt. Cut in shortening. Add milk, stirring with fork till all is moistened. Knead gently on board for 20 seconds. Roll out to rectangle. Spread with rhubarb and strawberries. Sprinkle white sugar and cinnamon, dot with butter. Roll ups, cut in 1” slices. Place in pan. Bake at 450 for 25-30 mins. Serve warm with cream.

August 15, 2010

Glazed Fresh Strawberry Pie

Hilda Friesen [Omar’s Wife]

  • 1 c. water
  • ½ c. sugar
  • 3 tbsp. corn starch

Boil till thick, add 3 tbsp. strawberry jello, stir well and pour over heaped strawberries in baked pie shell. Cool and top with whipped cream.

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August 15, 2010

Quick Pastry

Preheat oven to 350. Grease 1 large cookie sheet. Measure 1 c. flour into a bowl. Add ½ c. margarine and cut in with pastry blender. Sprinkle in 1 tbsp. of water gradually, mixing with fork till all flour is dampened. Using half the dough, make 2 strips on each side of cookie sheet. For the topping:

  • 1 c. H2O
  • 1 c. flour
  • ½ c. margarine
  • 3 eggs
  • ½ tsp. salt
  • ½ tsp. almond flavouring

Bring water and margarine to a boil over high heat. Remove from heat and add flour, salt and mix well. Cool slightly. Add eggs, one at a time, beating well, add flavouring. Spread over first mixture. Bake approximately 35 mins. or until golden brown. Pastry will rise in baking and fold in cooling, leaving a custard like filling in the pastry. Drizzle with almond flavoured icing while warm. Serve fresh.

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August 15, 2010

Creme de Menthe Pie

Kay Hendricks

  • 24 Oreo cookies, crushed
  • 2 tbsp. melted butter
  • 1 jar (7 oz.) marshmallow crème
  • ¼ c. whipping cream
  • ¼ c. crème de menthe

Combine first 2 ingredients, reserving ½ cup crumbs to sprinkle on top. Press into the bottom of a 9 inch round pan. Combine remaining ingredients in a large bowl. Put in freezer for at least one hour, then beat well. Whip 2 cups of whipping cream. Fold into marshmallow crème mixture. Beat till nicely thickened. Pour into prepared crust. Top with remaining crumbs. Freeze immediately. Best if frozen 24 hours before serving.

August 15, 2010

Pumpkin Pie Squares

  • 1 c. whole wheat flour
  • ½ c. oatmeal
  • ½ c. brown sugar
  • ½ c. butter
  • 2 c. pumpkin puree
  • 13 oz. evaporated milk
  • 2 eggs
  • ¾ c. white sugar
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. cloves
  • ½ c. walnuts
  • ½ c. brown sugar
  • 2 tbsp. butter

Mix first four ingredients until crumbly and press into a 13” by 9” cake pan. Bake at 350 F for 15 mins. Combine puree, milk, eggs, brown sugar, cinnamon, ginger, and cloves and pour over crust and bake until it begins to set. Recipe says 20 mins but I usually bake it much longer. If you put the topping (combined walnuts, brown sugar, and butter) on too soon, it will sink to bottom. After topping has been sprinkled on top, bake 15 mins more or until pumpkin is completely set.

August 14, 2010

Apple Delight

Kay Hendricks

Pare, core and chop 3 apples. Measure and sift into bowl:

  • 2 c. sifted flour
  • ½ tsp. salt
  • 3 tsp. baking powder
  • ½ c. sugar

Add and cut in:

  • 1/3 c. Crisco

Combine:

  • 1 slightly beaten egg
  • 1/3 c. milk

Make well in flour mixture and pour in egg, milk mixture. Mix with fork until soft dough is formed. Turn dough onto lightly floured board and knead a few seconds. Roll into rectangle ¼” thick. Spread with apples. Sprinkle with sugar and cinnamon. Roll up like jelly roll. Cut in half. Place rolls side by side in greased baking dish. Slash top at 2” intervals. Make a syrup by combining

  • 1 c. sugar
  • ½ c. water
  • 3 tbsp. butter

Boil over low heat 5 mins. Pour over apple rolls. Bake 25-30 mins. at 425. Serve with plain cream.

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August 14, 2010

Apple Crisp

  • 6 apples
  • ½ tsp. cinnamon
  • ¾ c. flour
  • 4 oz. butter
  • 8 oz. brown sugar
  • 2 tsp. lemon juice
  • ¼ tsp. salt

Add half of the sugar, cinnamon, and lemon juice to the apples. Put apples into buttered baking dish. Mix all other ingredients and sprinkle on top. Bake at 350 for 45 mins. Serve with cream.