Recipe: Fruit Pies Part 1 (6)

8-12-99 Fruit Pie Recipes Part 1

Susan,IL (09:47:10) :

French Apple Pie
Recipe By : Susan Wilson
Serving Size : 8

1 pastry for 2-crust pie
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 large egg yolks
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
2 pounds tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
1 dash nutmeg
3/4 cup apricot preserves
water
1 large egg yolks

Prepare pie crust mix according to directions. Form 2/3 of dough into a ball; cover and refrigerate remaining dough. On a lightly floured pastry cloth, using a covered rolling pin, roll dough into a 12 inch circle. Line a 9-inch pie plate with the dough; cover with plastic wrap and refrigerate.

Make filling: In a small saucepan, combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring frequently; reduce heat and simmer, stirring, about 1 minute or until mixture thickens. In a medium sized bowl, lightly beat three egg yolks. Beat some of the hot flour/sugar mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan, stirring to combine. Add 1 tablespoon butter and the vanilla. Turn mixture into a bowl to cool. Core, peel and slice the apples; sprinkle with lemon juice. In a large skillet, heat 2 tablespoons butter, 2 tablespoons sugar and the nutmeg. Add the apples; saute.

Cook apples until almost tender, about 5 minutes. Remove fromheat. In a small saucepan, melt the apricot preserves. Preheat oven to 425 degrees. Turn the custard filling into the
pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in the center. spread the melted apricot preserves over the apples. Roll out the remaining dough to fourm
a 10 inch round. With a pastry wheel or knife, cut dough into 12, 1/2 wide strips. Slightly moisten the rim of the pie shell with cold water. Arrange six dough strips across the pie filling, pressing the ends of the strips to the rip of the pie shell; trim the ends if necessary.

Arrange remaining strips at right angles to the first strips to form a lattice. Fold overhanging edge of dough over ends of the strips; Crimp the edge decoratively. Mix the egg yolk with 1 tablespoon water; brish on lattice, not on edge. Bake 40 minutes or until crust is golden brown. Serve warmMED/TN (09:02:24) : LITTLE FRIED PIES

4 cups dried apples, peaches or apricots
2 cups water
1/2 cup sugar
1/2 teaspoon ground cinammon
Fried pie pastry (reciped follows)
Vegetable oil
Sugar

Combine apples and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer about 30 minutes or until tender. Cool; mash slightly, if necessary. Stir in 1/2 cup sugar and cinnamon, and set aside.

Divide pastry into thirds; roll each portion to 1/4 inch thichness on wax paper. Cut into 5-inch circles.

Place about 2 tablespoons apple mixture on half of each pastry circle. To seal pies, dip fingers in water, and moisten edges of pastry circles; fold circles in half , making sure edges are even. Press edges of filled pastry firmly together using a fork dipped in flour.

Heat 1/2 inch of oil to 375 in a large skillet. Fry pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with sugar while warm. YIELD: 1 dozen.

Fried Pie Pastry

3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg, beaten
1/4 cup water
1 teaspoon vinegar

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water; sprinkle over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap pastry in wax paper; chill at least 1 hour. YIELD: enough for about 1 doz. 5 in. pies.

Dee,So.Calif (08:38:59) : its such a great tip and so easy . Just take a funnel and place it in the middle of the pie and the filling will go up the funnel and not spill over. I have tried this and it really works well

Christine,.Vcr..Canada (08:20:07) :

My Oh My - Blueberry Pie!
Recipe By : David in Virginia
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

4 cups whole fresh blueberries -- (not frozen)
3/4 cup sugar
1/4 tsp salt
1/4 cup water
2 tbsps cornstarch
1 tsp butter
1 tbsp lemon juice
1 9 inch pie crust
1 egg white
1/8 cup sugar
2 tbsps water

The pie shell. Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. (Preference is always a homemade pie shell). Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg white/sugar/water mixture (whipped together), and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet. Let the crust rest, and get cool.

The blueberry filling is SO simple! But, you will agree that it's one of the most delicious ideas you've tasted in a long time.

Combine sugar, salt, water, and cornstarch in a medium sized saucepan, mix well, & stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent sticking. Remove from the stove, stir in the butter and lemon juice. Then let it all sit and cool a bit. Take the other 1/2 of the FRESH blueberries, scatter in the fresh baked pie shell, smoothing evenly. Take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.

Slice a piece of this. The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of vanilla ice cream on this dish.

Watch out! The flavor of this will send you to the moon. Promise on this one! Blueberry season has just started.Judy/AZ (05:35:13) :

Blackberries and Cream Pie

Place in 9" pastry lined pie plate

4 cups blackberries

Mix together:
2/3 cup sugar
4 Tbls flour
1/4 teas salt
1/2 teas cinnamon
1 cup heavy cream

Pour mixture over berries. Bake until crust is nicely browned and filling set. 400 deg. for 35 to 40 minutes. Serve slightly warm.

Judy/AZ (05:35:13) :

Fresh Strawberry Pie

2 cups all purpose flour
2 Tbs. sugar
pinch of salt
1/2 cup vegetable shortening, chilled
1/4 cup butter, chilled
4 Tbs. cold water
4 pints strawberries, halved
2 jars (32 oz.) strawberry pie glaze

In a food processor, mix the flour, sugar and salt. Cut the shortening and butter into small pieces and add to the flour mixture, using on/off turns until mixing resembles coarse meal. Add water by tablespoons while pulsing processor just until dough begins to clump together. Remove dough from the processor and gather into a ball. Flatten the dough into a disk, wrap in plastic and chill for 1 hour. Preheat oven to 375 degrees. Roll out dough on a floured surface to a 13 inch round. Transfer the dough to a 9 inch glass pie dish. Trim and crimp edges. Freeze for 15 minutes. Line with foil and prick the pastry with a fork. Fill with dried beans. Bake for 8 minutes. Remove the foil and weights and return pastry to the oven. Bake until golden or 10-13 minutes. Let cool. Fill the pie crust with strawberries. Pour glaze over the pie. Chill well. Serve with whipped cream.

Judy/AZ (05:35:13) :

It's blueberry season. This pie is one of the best you will ever eat. Have been making it for years.

Blueberry Pie

Pie dough for 9" pie pan (I use Pyrex so I can see it browning)
3 pints fresh blueberries
3/4 cup sugar
4 1/2 Tbl quick cooking Tapioca
Juice of 3 limes
zest of 3 limes Finely minced
1/2 tsp nutmeg

Topping:

1/2 cup all purpose flour
1/2 cup sugar
3 Tbl unsalted butter cut into small pieces
1/3 cup shredded coconut

Preheat oven to 425. Roll out pie dough, put in pan, flute edge, chill for 30 minutes. Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl. Dump into pie shell. Bake 15 minutes, lower heat to 375 and bake 20 minutes. Remove pie from oven.

Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs. Add coconut and mix just to incorporate.

Spread coconut mixture evenly over the top of the blueberries. Bake an additioinal 25-35 minutes, until topping is brown and juices are bubbling. Cool. Serve with vanilla ice cream.