Recipe: Fruit Pies Part 3 (8)

8-12-99 Fruit Pie Recipes Part 3

Sara,MN (01:01:11) :

Raisin Sour Cream Pie

3 eggs, separated
1 cup sugar
1 cup sour cream
1/4 tsp. each nutmeg and cloves
1/2 tsp. cinnamon
1 cup raisins
1 unbaked pie shell

Preheat oven to 350. Beat yolks till light; add sugar, spices and sour cream. Dust raisins lightly with flour and add to egg mixture.Pour into pie shell and bake until set (approx. 45 minutes).

Make a meringue using the 3 egg whites and add a dash of cinnamon to it.
Cover pie and brown.

Enjoy....Susan,IL (11:42:53) :

Apricot-Apple Pie

1 package pie crust mix
1/3 cup sugar (Plus 2 Tablespoons)
2 tablespoons flour
1 cup Milk
3 large egg yolks
3 tablespoons butter or margarine
1/2 teaspoon vanilla extract
dash ground nutmeg
2 pounds tart cooking apples (about 6 apples) -- cored/sliced/peeled
3/4 cup apricot preserves
1 large egg yolks
1 tablespoon water

Prepare piecrust as package label directs. Roll out two thirds of the doe ito an 11-inch round; fit round into a 9" circle pie plate but do not trim edges. Cover and refrigerate pieshell and remaining dough. Make filling: In a small saucepan, place 1/3 cup sugar and the flour; mix well; stir in milk. Bring milk mixture to boiling: reduce heat and simmer, stirring constantly, for 1 minute or until mixture is slightly thickened. In a small bowl, with wire whisk, slightly beat 3 egg yolks. Beat a little of the hot milk mixture into the egg yolks; add egg yolk mixture to milk mixture in saucepan, beating constantly. Stir 1 tablespoon of butter and vanilla into the custard mixture; pour the custard mixture into a medium-sized bowl; cover and cool to room temperature. In a large skillet over medium-high heat, heat 2 tablespoons buttter, 2 table spoons sugar, and the nutmeg. Add apple slices; saute about 5 minutes. Melt apricot preserves in a small saucepan over medium-high heat. Preheat over to 425 degrees. Spread custard mixture in pie shell. Mound apple slices on top of the custard mixture; Spread apple slices with apricot preserves. Roll remaining dough into a 10 inch round; with a pastry wheel or knife, cut dough into 1/2 inch wide strips. Moisten rim of pie shell with cold water. Arrange six dough strips across apple slicees; Press ends of strips to rim of pie shell; trim off ends of strips as necessary. Arrange 6 strips and right angles to the first strips to form a lattice top. Fold overhanging dough up over ends of strps and press to form an upright rim; crimp. In a small bowl, mix egg yolk with 1 Tablespoon water; brush the lattice strips thoroughly with egg yolk mixture. Place pie on lowest rack in oven and bake for 35 minutes or until the piecrust is golden brown. Transfer pie to a wire rack to cool slightly. serve warm.Susan,IL (11:41:20) :

Upside-down Berry Pie
Recipe By : Susan Wilson

Pastry for single crust pie
2 egg white
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup sugar
3 cups fresh strawberries
1/2 cup sugar
3 tablespoons corn starch
1 cup whipping cream
4 sliced strawberries

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beond edge. Flute edge; prick pastry. Bake in 450 degree oven for 10-12 minutes. Cool. For meringue, beat whites, vanilla, and cream of tartar till soft peaks form. Gradually add 1/4 cup sugar; beat till stiff peaks form. Spread on bottom and sides of pastry. Bake in 350 degree oven 12 minutes; cool. Mash berries; add water to measure 2 cups. Combine 1/2 cup sugar and cornstarch; add mashed berries. Cook and stir till bubbly. cook and stir 2 minutes more. Cook; spread over meringue. Chill. Whip cream; spread over pie. Top with sliced strawberries. Cover; chill to store.Susan,IL (11:40:08) :

Strawberry Chiffon Pie

2 cups sliced fresh strawberries or frozen
1 Tablespoon unflavored gelatin
1/3 cup sugar (or equivalent sugar substitue)
1/3 cup water
2 cups Cool whip2 tablespoons sugar
prepared 9" graham cracker crust*
mint or chocholate curls for garnish if desired

Puree strawberries in a food processor or blender. Strain out seeds.
In a medium saucepan, mix gelatin and 1/3 cup sugar. Add strawberry puree and water; cook and stir over medium heat until mixture comes to a boil. Remove from heat.
Refrigerate, stirring occasionally, about 20 minutes or untiil mixture begins to hold a shape. Gently fold in whipped topping, then gradually beat in sugar until stiff.
Spoon into prepared pie crust. Chill 4 hours or until set. Susan,IL (11:38:32) :

Blackberry Pie#2

1 quart fresh blackberries, washed & drained
1 1/2 cups sugar
1/8 teaspoon salt
1 1/2 tablespoons all-purpose flour
pastry for 2-crust 9-inch pie
1 tablespoon butter

Mix blackberries with sugar, salt, and flour. Fill pastry lined pie pan. Dot with butter. Adjust top crust and cut 3 or 4 slits in the top. Bake in a preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes longer.
Serves 6 to 8. BB,.from.Cali (11:31:06) :

Sour-Cream Apple Pie

1/2 cup Sugar
1/2 cup All-purpose flour
3/4 teaspoon Ground cinnamon
1/4 teaspoon Salt
1 cup Sour cream
1 Egg
2 teaspoons Vanilla extract
3 cups Peeled and coarsely chopped apples
1 Unbaked 9" Pastry shell
1/4 cup Firmly packed light brown sugar
1 1/2 tablespoons Unsalted butter -- melted

Preheat the oven to 350 degrees.
In a large bowl, stir together the sugar, 2 tablespoons of the flour, 1/4 teaspoon of the cinnamon, and the salt. Add the sour cream, egg, and vanilla and beat until well blended. Fold in the apples. Fit the pastry into a 9-inch pie plate as directed in Plan-Ahead Pastry recipe. Spoon the apple mixture into the pastry shell. In a small bowl, stir together the remaining flour, the brown sugar, the remaining cinnamon, and the melted butter, forming crumbs. Sprinkle the crumbs over the apple mixture. Bake until the filling is set when pie plate is gently tapped, 50 to 55 minutes. Remove the pie to a wire rack and cool completely before cutting. Refrigerate any leftovers. This recipe
yields 6 servings.

Variation: Sour-Cream Berry or Cherry Pie: Substitute fresh blueberries or pitted sweet cherries for the apples.

Comments: This pie is best when served on the day it is baked.

Recipe Source:
THE WEEKEND KITCHEN by Joanne Lamb Hayes and Bonnie Tandy Leblang BB,.from.Cali (11:28:11) :
Here is another mmm...mmmm...good Blueberry Pie to add to your list...Check out the unique crust....Try it you'll like it.. :-) That is if we haven't all had our fill of
blueberries..LOL.. I think we all made David's pie atleast twice... :-)

RITA'S SIMPLY BLUEBERRY PIE
Makes 1 pie

For the crust:
2 1/3 cup flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup vegetable shortening (we used Crisco)
1/2 cup ice water

For the filling:
5 cups fresh berries
1 cup sugar
2 tablespoons flour
2 tablespoons corn starch
1 tablespoon lemon juice
1 tablespoon butter

For the glaze:
1 egg white
2 tablespoons sugar
1 teaspoon brown sugar

1. Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside while making crust.

2. Mix flour, sugar, and salt. Cut in vegetable shortening and butter till coarse. Add water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate.
Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust and flute edges. Slit top of pie to vent air.

3. Beat egg white with a tablespoon of water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, and bake 45 minutes or until pie bubbles. Terrytx (10:59:10) :

Apple Bourbon Pie
Recipe By : Southern Living 1995 Annual Recipes

1/2 cup raisins
1/2 cup bourbon
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecnas or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar

Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender.

Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.

Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes.
Yield: 1 (9-inch) pie.