Pecan Pie

Adapted from Epicurious.com

Single Pie crust

Filling:
6 Tbsp. butter
1 1/4 cup brown sugar (lightly packed)
3/4 cup light corn syrup
2 Tbsp. vanilla extract
1/2 tsp. grated orange zest
1/4 tsp. salt
3 large eggs
2 cups pecan halves

Roll pie crust and put in pie plate, put in fridge for 30 minute or 10 minutes in freezer.

Place a baking sheet in the middle rack of the oven and preheat to 350F.

Make filling:
Melt butter in heavy saucepan over medium heat.
Add brown sugar, whisk until smooth.
Remove from heat and whisk in corn syrup, vanilla, orange zest and salt.

In a separate bowl, lightly beat eggs. Whisk corn syrup mixture into eggs.

With a knife, coarsely chop 1 cup of pecans and put in pie shell.
Add remaining cup of pecan halves.
Pour filling mixture over pecans.

Place in preheated oven on baking pan. Bake until filling is set 50-60 minutes.

Cool completely.

Excellent served with ice cream or whipped cream, if your heart can handle it!

Lois’ Banana Cream Pie

A classic from my sister Lois.

1 9″ Graham cracker crust
2 bananas
1 8oz. pkg cream cheese, softened
2 c. milk
1 3 1/2 oz. instant vanilla pudding mix
toasted coconut

1. Slice the bananas into the crust.
2. Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended. This can be done in a mixer on slow speed.
3. Add pudding mix and remaining milk, beat slowly for 1 minute. Pour into crust and chill until firm. Garnish with coconut.

Coconut Custard Pie

Oh we haven’t had this in so many years. My sister, Gail copied this recipe from Mom years ago. And a good thing too! As Mom’s memory started to fade she spent a lot of timing cleaning out the house, often the result was a bit sad. She threw away most of her recipes thinking that she typed them up on the computer!

Thank you Gail. And thank you Mom, for everything.

2 cups milk
3/4 cup sugar
1/2 cup biscut mix
4 eggs
1/4 cup butter or margerine
1 1/2 tsp vanilla
1 cup flake coconut
1 pie crust, we think

Combine milk, sugar, biscut mix, eggs, butter, and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan (the recipe doesn’t say to line the pan with pie crust, but we don’t remember ever having it without a crust.) Let stand about 5 minutes, then sprinkle with cocunut. Bake at 350 for 40 minutes. Serve warm or cool.

Peach Pie

This is my favorite pie.  Lois, my older sister always makes this for me when I need a little pick me up.  Just thinking of it brings a smile.

Pie crust

2 1/2 Tbsp. corn starch
1 cup sugar
1 Tbsp. lemon juice
1/2 cup water
4-5 cups of peeled, pitted, and sliced peaches

In a medium saucepan, cook all ingredients over medium heat until thickened and the peaches are slightly tender.

Pour into pie crust, top with second pie crust, and bake at 425˚F for 30 minutes.

Strawberry Pie

This recipe is adapted from Fresh from the garden state, a cookbook produced as a fundraiser for The American Cancer Society, New Jersey Division in 1981.  If you enjoy this recipe please feel free to make a donation.

Strawberry Pie

Strawberry Pie

6 cups fresh strawberries, hulled
1 cup water
3/4 cup sugar
3 tbsp. cornstarch
1 9-inch pie shell, baked

Crush 1 cup of berries in a saucepan and add the water. Cook for 2 minutes. Strain. In the pot combine the sugar and cornstarch and add the strawberry liquid. Mix well and cook until thickened and clear. Cool to room temperature.

Place remaining berries, stem side down in the pie shell. Line them up pretty. I always have trouble here. I think it would work best if you put the biggest ones in the middle. Pour over the glaze and chill at least 2-3 hours until set.

Serve with whipped cream.

Apple Pie

My recipe card just lists the sugar mix but just in case my unemployed baker decides to use this site I added a little bit more…

5 – 6 Apples, peeled and sliced

Foolproof Pie Crust

Sugar Mix:
3/4 cup sugar
1 tsp. cinnamon
2 tbsp. tapioca (quick cooking)
(lemon juice)

Roll out pie crust. Sprinkle mix over apples in layers. Top with 1 tablespoon butter. Sprinkle with nutmeg.
Put on top pie crust.

Bake 425° about 45 minutes

Foolproof Pie Crust

From Aunt Frances (Sian) Phillips

4 cups all-purpose flour
2½ sticks of butter or margarine
½ cup Crisco or lard
1 Tablespoon sugar
2 teaspoons salt
1 Tablespoon vinegar
½ cup ICE cold water

Combine first 5 ingredients, cutting in fat until mixture is coarse and crumbly, with pieces the size of very small peas. Combine water and vinegar, stir into flour mixture with a fork until moistened. Do not over mix. Shape into 4 equal pieces. Chill at least 15 minutes before rolling. Dough can be kept in the refrigerator for 3 days or frozen for later use.

This recipe makes enough pie crust for 2 double crust pies.

A special note to my family, yes you can make this in a food processor but you are working with 6+ cups of ingredients so you need a food processor bowl that will hold much more than 6 cups.  You can also mix this in your Kitchen Aid mixer with the paddle attachment, that is what Grandma Honey used, or she did it by hand.