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[S_Wirth]

"Pat-a-Pie Crust" --a No-Roll pie crust

Submitted by: jej
Last Updated: 3/11/2005

Shirley's "Pat-a-Pie Crust" Makes 1 8ý or 9ý double-crust

This is my sister's idea of how to make an oil crust. Like me, she likes the idea of not feeding her family hydrogenated shortening. But she also doesn't worry about transferring a rolled out crust, because she doesn't do one! She "pats" the bottom into the pie plate, and sprinkles the top crust over the filling. And her three boys and husband all think she makes the best pies in the world!

I will recommend Crisco's CANOLA OIL, which I always use in my rolled pie crust. I think Shirley uses canola oil, too.

1] For an 8- 9-inch double-crust pie:

Into pie plate, sift

2 cups flour
2 tsp. sugar
1 1/4 tsp. salt.

2] Using fork, whip 2/3 c. salad oil w/3 Tbsp. milk (or water); pour over flour
mixture. Mix with fork 'til flour is all dampened.

3] RESERVE 1/3 of dough to crumble over filling for top crust. Press remaining 2/3
dough to line bottom of pie plate evenly. Leave enough for sides and press, pressing
dough up the sides to cover pie plate. Crimp edges.

4] Add filling. Then crumble reserved dough in small pieces, and sprinkle over filling.
For her apple pies, Shirley uses 1/4 of the "topping" dough and adds a little butter, about 2/3 c.
oatmeal, and some brown sugar to make a crunch crust. Shirley advises, "cut down a
little sugar in the filling or it is too sweet. Bon Appetit!"

• This topic was modified 9 years, 9 months ago by htfoot.

[S_Wirth]

Lemon Meringue: Directions & Techniques

Submitted by: jej
Last Updated: 5/11/2008

Lemon Meringue Pie

Please let me preface this posting with the statement that "I love to make pie -- just about any kind of pie."

This posting does not include a recipe, but rather techniques and suggestions for making the pie shell, then putting a lemon meringue pie together.

Several members have posted recipes for Lemon Meringue Pies, should you need one. The ideas included here can be used in making most meringue pies and, of course, pastry crusts in general. May I also suggest my favorite crust, a healthful and quickly-made pie crust that does not require solid shortening, but rather oil -- I use canola. The recipe is posted amongst my recipes.

About a week into March of 2003, a culinary school student requested answers to some questions about making Lemon Meringue Pie. Several Baking Circle members asked me to post my response here with my recipes. My answers follow the student's letter.

NC78 wrote:
I am going to be making a lemon meringue pie for my mid-term a week from Wednesday, and I need someone to answer a few questions I have about this!

(1.) Pie crust - made with Crisco - after I have my pie crust chilled, How thin should it be rolled out?

Part2: How do you go about getting the crusts into the pie tins - without it breaking or cracking? (we use those little throw away pie tins)

(2.) Is there a good way in telling when the pie shells are done?

(3.) Meringue - when are you supposed to put it on the pie - right when it comes out of the oven or should it cool a little first?

---
My responses:

NC78... I "slept on your questions" last night. Here are some answers.

(1) The rolling out of the crust: In general, roll your crust so that it is a circle about 2" larger than your pan. I hold my pan over the rolled circle and 'eye-ball' it, judging if I think I have enough width to extend up the sides and then over the edge far enough to fold a tiny bit under (for a nicely finished edge). The circle should probably be on the large size, rather than smallish, because you want 'ease' or 'slack' in your crust, rather than to have to risk stretching it to make it fit the pan. The folded part which sits on the edge of the pie pan needs to extend over the edge just a wee bit because, when it is fluted, it takes up a little extra dough for the 'fluting folds.' It depends on the pan. Pie pans vary, and the foil pans can vary, too, so eye-balling your circle of dough and comparing it with the width and height of the pan is an important step to do.

I advise thinking first about doing this part carefully, without worrying about the thickness yet, as the circle must be rolled to a large-enough size to easily cover your pan and make your edging.

Now, once it is rolled out in a circle to cover your pan, etc., check for thickness. A very typical thickness advised for crust is 1/8-inch. You do not want it any thicker than that, I would say. If you put your hand down on the crust, you can also check it for an "even" thickness. Once the circle is getting near to the right width, I am checking for even thickness diligently.

Part 2 of question (1) is a good question: How does one get the crust into the pan without breaking and cracking? People have different ways of moving the crust into the pie plate. Years ago, when I made Crisco crusts, I held my rolling pin over one edge, or maybe I laid it very lightly right onto the crust, and then moved (rolled) the pin slowly and carefully so that the crust was rolled onto the pin, wrapped loosely around it. It was really easy, as I remember, and I was never 'fussed' by the procedure, nor did I have the breaking or cracking of which you speak. The nice thing about having the crust on the rolling pin was that I could start 'laying' the crust over and into the pan with fair precision; with a bit of practice, I learned where to start 'laying down the edge' of the crust so that it would be well centered. I also knew to lay it down a little 'slack' so that there was sufficient crust that it would not be stretched, but could be 'eased' down into the pan. Then, too, those little 'gathers' or 'seemingly excess crust' at the walls of the pie plate could be eased together, and made smooth with no real folds.

NOTE: I like to sprinkle a very little bit of flour in the bottom of the pie plate before putting the bottom crust in; I 'mist' this in with my fingers so it is a very delicate dusting.
The purpose is that, if the crust didn't get centered, the crust is more easily moved.

To avoid the breaking or cracking, the moisture content of the crust must be correct. If it is too dry, there is almost no way I can suggest to avoid it. Maybe someone else knows a way, but I don't. The typical test is to push the dough together in a ball, and then see if it stays there. If it won't ball, but it falls apart instead, more moisture is needed.

One of my favorite ways of adding the moisture without over-working the dough, which toughens it, is to sprinkle 1/4 of the moisture over 1/4 of the flour/shortening mixture, then quickly toss it with a fork (or however you do your mixing); then 'do' the next quarter of the dough, sprinkling 1/4 of the ice water over it, and toss it to mix. Repeat this 'til all four quarters are moistened. This is all done rather rapidly, and with this divvying up of ice water in the flour mixture, the moisture is distributed pretty evenly throughout the dough. I'm sure that helped my dough to 'come together' more surely than if I'd just added the water all at once. Now is the time to check for correct moisture: push the mixture together into a ball. If it falls apart, add more moisture. I added ice water about 1 teaspoon at a time, and I 'divvied' again, not to mix a lot, but mostly adding it to the seemingly dry areas.

When the dough stays in a ball, wrap it snugly in plastic wrap and refrigerate it for the recommended half hour or so before rolling; if the moisture content and distribution are correct, that will help the dough to 'come together.' Be aware, however, that if there is insufficient moisture, cracks and breaking should be expected. It will not only be a problem when rolling out the crust and transferring it into the pan, but it will also interfere with folding the edges under, making a pretty fluted edge, etc.

Now, I have another favorite step for crust (and cookie) doughs that have to be rolled out. Flatten each round separately into a disc that is perhaps 4-5 inches in diameter, and about 3/4-inch or so thick, before it is refrigerated; then, when ready to roll, the rolling pin isn't starting on top of a beach ball! Well, not a beach ball, of course, but dough can come out of the 'fridge pretty firm, so why not make it easier on yourself?

Some pie bakers like to roll pie crust out on a floured board, which is fine. I did that years ago, but today I find my dough doesn't get as dry if I roll it between two sheets of plastic wrap. A friend was economy-minded and rolled hers between the waxed paper from cereal boxes. I prefer the fluidity and flexibility of the plastic wrap. I also used to put two sheets of plastic together so it would be wider than the 12-inch width, thus it was wide enough to accommodate large dough circles. Today I have the convenience of buying larger widths of plastic, such as 14-, 15-, 18-inch, etc. That is very convenient, and so is the clean-up! Not even a messy rolling pin. J

Now, getting crusts into those light-weight foil pans can be a trial; I find they often want to dance around or skitter away. I now usually set such a pan next to my flour jar to help it stay put. Of course, the jar needs to be moved away to have free space around the pan for getting the rest of the crust situated successfully in the pan. I've thought about putting a piece masking tape, folded sticky side out, on the bottom of the pan to help it to stay in one place on the counter (while the crust is going into the pan), but I haven't yet done it.

(2) How do you tell when the crust is done? Usually recipes ask for the crust to be baked for a specified number of minutes, 10-12 minutes, or 12-15 minutes, for example. Look for a pale golden brown color. Also, the crust will take on a different appearance when baked, with an uneven surface appearance, due to its baking with a flaky texture. Some books -- and cooks-- will suggest putting a 'liner' in the crust, then filling it with dried beans, rice, or beads. The purpose of this is so the crust can neither puff up nor shrink unduly. I have not liked the results of my experiences with this procedure. I've read recently that lining the shell with foil prevents the crust from breathing, and impairs its quality when baked. I used foil, and my crusts were, indeed, cardboard-y and not well cooked. Suggested liners for solving this problem are large coffee urn liners (said to be easiest) or parchment paper cut to fit the pie pan (the sides of which need to be folded to fit smoothly); I have not used either of these suggestions. I now simply use a fork to make punctures into the bottom and sides of the crust, and if the holes re-seal and puff a little, I poke them again to let the air out. It takes a bit of watching, but these crusts need watching anyway.

The last pie shell I baked seemed a little dark, but it was so flaky, tender and well-cooked that I decided slightly darker is greatly preferable to under-cooked.

I like to have a foil ring ready, even though I may never use it when just baking a bottom crust. IF, however, the edges begin browning before the rest of the pie shell takes on color, the ring of foil will cover the edges to prevent them from becoming overly darker.

To make a foil ring: Cut out a circle of foil about a good inch greater in diameter than that of the pie plate. Then, cut out the center of the circle. I like to have about 1-1/2 inches left to cover the top, which means that the ring should be about 2-1/2 inches wide. This is because the circle should be placed on the counter and the outer edge turned up by about 1/2 inch all the way around, totaling an inch used in this step. I wash the foil ring and use it over and over several times. Heavy-duty foil will last even longer than regular weight foil. Baking a pie shell for a one-crust pie is about the only time I don't use the foil ring.

To protect the bottom crust from 'sogginess': I have an authoritative source with information and advice relating to this potential problem. None other than Rose Levy Beranbaum states: "The most effective way to moisture-proof a baked bottom crust is to brush it with a thin coating of egg white. (The yolk would toughen the dough.) The residual heat of the baked crust causes the egg white to dry to a crisp finish. Allow the baked pastry shell to cool on a rack for about 3 minutes before brushing it with lightly beaten egg white so that it isn't too hot, which would cause the egg white layer to flake off. If the baked pastry shell is no longer hot enough to set the egg white, return it to the oven for 2 to 3 minutes or until the egg white layer is dry and opaque. Half an egg white (1 tablespoon) will be enough to moisture-proof a 9-inch pie shell." I have done this frequently with both homemade pastry shells and purchased crumb crusts. The latter are brushed lightly and baked for about 5 minutes at 375ýF.

(3.) Meringue - when are you supposed to put it on the pie - right when it comes out of the oven or should it cool a little first?

I did not understand this question (when asked by the student). I attempted to answer as follows:

Using a Crisco crust, you will have made the crust, chilled for that 30 minutes or so, rolled it out and baked it. (I have an oil-based crust in my recipes that I use all the time now; you may wish to try it.) The prepared crust will (or won't be) moisture-proofed. It will be cooled and ready when the custard is made.

The custard preparation is next, however.

All of the meringue ingredients should be ready to go immediately when the custard is finished. The egg whites are optimum if at room temperature, so place them in the bowl to be used for the meringue as soon as they've been separated. (When I do this, I cover the bowl with plastic or foil so the whites will not dry out.)

Now prepare the custard.

As soon as the custard is made, while it is still piping hot, turn it into the prepared pie shell. Cover it with plastic to keep it hot. Preheat the oven now. The meringue should be made immediately and spread on the still hot custard (don't forget in your haste to remove the plastic first!! :))). As soon as the meringue has been double-checked for touching ALL of the edges of the crust, place the pie in the oven; bake the meringue.

Emeril's Method: While the pie is baking, make the meringue. In a large, clean bowl using clean beaters, beat the remaining 4 egg whites with the cream of tartar and a pinch of salt with an electric mixer until soft peaks form. Beating constantly, slowly add the remaining 1/2 cup sugar until glossy, stiff peaks form, being careful not to over beat, as this will make it difficult to spread. Using a rubber spatula, spread the meringue evenly over the pie filling, smoothing out to the pastry edges so the meringue won't draw up or weep during baking. With a dull knife make decorative peaks in the meringue. Bake until the meringue is golden, 14 to 15 minutes.

NOTE: Moriah has made a study of meringues, very worthwhile checking out.

Many, many recipe books say to cool the custard first, including my family recipe, but spreading the meringue completely over the hot custard REALLY WORKS. It is not that the old procedure will never work (especially if the pie is quickly devoured!!), but there is sound reasoning behind this procedure.

Happy Baking and good luck with a memorable Lemon Meringue Pie! --jej

[S_Wirth]

Blueberry Pie

Submitted by: jej
Last Updated: 1/6/2011

This is from The Pillsbury Family Cook Book (1963).

GREAT BLUEBERRY PIE -- with my notes and directions (9-inch pie)

1 recipe for Double Pie Crust (We love the oil crust, of course...LOL)
1 c. sugar
3 T. cornstarch
2 T. flour
1/4 t. nutmeg (I shook a few bits in, but not even 1/8 t.)
1/8 t. salt
4 c. fresh OR frozen blueberries
1 T. lemon j. --(this didn't make it in)
1 T. butter --(this didn't either)

Oven: 425 F.

This is the way I proceed:

Turn the oven on only after making sure the oven shelf is at the lowest positioning, so the crust will bake through. Also, the plastic for rolling out the crust needs to be 'put together.' Because the plastic people no longer put out rolls of 14-inch wrap, I put two pieces together to make a 'bottom' and two more for a 'top' -- each wide enough to roll out the crust when ready. And of course, get out the pie plate to be used.

Next thing is to get the oil crust started, as it gets put together at the last minute, when the filling is ready: Whisk the dry ingredients together in large bowl; measure oil and water into 2-cup measure, and give it a good preliminary stirring around with a fork. A rubber scraper is nearby and at the ready. (The crust will get put together when the filling goes into the microwave.)

Now comes the filling: Whisk the sugar, cornstarch, flour, nutmeg and salt together. Add blueberries and lemon juice (I omit the juice) and fold together. I used frozen blueberries and thus microwaved this mixture until the sugar was dissolved, which means the berries have thawed and become juicy, as well. I chose to microwave at the 50% level instead of at 100%. The timer was set at 5 minutes twice. The filling was checked halfway through each of the cookings. And when it was ready (partially thickened) -- so was the crust, with the bottom rolled out, in the pan, and trimmed close to the pan's edge.

Pour into 9-inch pastry-lined pan and dot with butter (I usually forget the butter). I may moisten the edges of the crust now with wet fingers.

Roll out top crust and cut slits for steam to escape. This is when I use my fingers to dab a bit of water on the edges of the filled pastry so the top crust will 'stick' more readily. Place the top crust over the filling and press gently, but firmly, to 'seal' the crusts.* If I have trimmed the bottom crust evenly at the pan's edge, I will often trim the top crust to hang about 1/2-inch down. *Then BEFORE SEALING THE TWO CRUSTS TOGETHER, I will tuck/fold the hanging edge under the bottom crust, and THEN SEAL by pressing down on them. Flute the edges after pressing them together. I like to sprinkle a bit of sugar over the top crust.

Bake at 425 F. for 10 minutes, then at 375 F. for 45 to 55 minutes. Due to pre-cooking the filling, it took a bit less time to bake. Have a foil ring ready to put over the edges if you like them lightly-colored colored rather than dark. I use one with nearly every pie I bake.

[S_Wirth]

Strawberry-Rhubarb Pie

Submitted by: jej
Last Updated: 4/24/2004

I could not find a recipe for this (perhaps I didn't look very far), so I looked at one of my favorite cookbooks for pie, and I adapted a Fresh Rhubarb Pie recipe. Here is the resulting recipe:

Pastry for Double-Crust Pie

1-1/2 c. sugar
1/2 c. all purpose flour plus 1 T. cornstarch
3-1/2 c. rhubarb, cut into 1/2-inch (1 centimeter) pieces
1 lb. fresh strawberries, cut into "smallish" pieces.

Microwave rhubarb. I read somewhere that heating rhubarb sweetens it. It may be an old wives's tale, but I do it anyway. I cook it 'til it softens somewhat, but not to obliterate it.

Combine flour, constarch, and sugar; mix well, and add rhubarb. Microwave a short time more. Add strawberries.

Pour into pastry-lined pie plate. *Dot with butter, if desired. I don't do this. Figure there's enough fat in the crust. Trim and moisten top edge of crust.

Place top crust (lattice-work, if you wish and have time) over the filling. Fold edge under bottom crust, pressing ro seal.

Flute edge to make high standing rim.

Sprinkle lightly with sugar. (Milk first, if desired; I prefer it simply with sugar.)

Bake for 10 minutes at 450 F, then at 350 F for 45 to 50 minutes, or 'til done. Crust should be golden brown. Place foil strips (I make a ring) over fluting if it is darkening before the rest is done.

Cool and enjoy.

[S_Wirth]

Southern Pecan Pie

Submitted by: jej
Last Updated: 4/24/2004

• 8-inch pie: --[9-inch pie:]

• 3 eggs --[4 eggs]
• 1/2 cups sugar --[1/2 cup + 2 T.]
• 1 cup dark Karo syrup --[1-1/3 cup]
• 1/2 stick (1/4 cup) butter --[5 T. + 1 t.]
• 1 Tablespoon vanilla --[1 T. + 1 t.]
• 3/4 to 1 cup (or more) pecans* --[1 to 1-1/3 c.]
• 1 unbaked pie crust**

• Preheat oven to 375ýF. Mix in order given. Pour into unbaked pie crust; bake 40 minutes or until knife inserted in filling half-way between crust and center of pie comes out clean. Remove the pie from the oven (the center will finish cooking after the pie is removed from the oven.) The larger pie will take a little longer.

• I keep a watch on this pie as it is baking. It will "swell up" as it bakes. If the center begins to "swell" before the 40 min. are up, test the pie for doneness as indicated at that time. You do not want to OVERcook this pie (or any pie with milk and eggs, as it will destroy the smooth texture).

• *I always inspect every piece of pecan that goes into my pies. There is often a bit of ýshell materialý in one or both ýgroovesý of each pecan half, and also occasional pieces of the actual outside shell present. The material in the grooves is often ýsofterý than the outside shell, but it is still foreign matter which can easily be removed with the point of a paring knife.

• **Amounts of ingredients for 9-inch pie are given in [brackets].

• Note: A foil ring placed over and around the fluting of the crust for the first 25 minutes of baking time and then removed for the final duration of baking time will prevent burning of the crust.

[S_Wirth]

RHUBARB PIE

Submitted by: jej
Last Updated: 4/26/2004

This is the rhubarb pie I was making and enjoying before I combined it with strawberries. Enjoy.

FRESH RHUBARB PIE

1 recipe for double-crust pastry (9-inch)

1-1/2 to 2 c. sugar
1/2 c. all-purpose flour
5 c. rhubarb, cut into 1/2-inch dice

Prepare rhubarb. Heat in Microwave (or on stove). Don't over-cook, only heat through.

Mix sugar and flour together, add rhubard. Pour into pastry-lined pie plate.

Dot with butter if desired. Roll out top crust, cutting slits for steam to escape. If you wish, cut top pastry in strips for lattice crust instead.

Moisten trimmed edges of bottom crust with water and adjust top crust to fit. Trim top crust edges to ax. 1/2-inch below rim, and tuck under bottom crust edges. Press edges together and flute them. Sprinkle top crust lightly with sugar.

Back at 450 F. for 10 minutes, then lower temp. to 350 F. and bake 45 - 50 minutes longer, until crust is golden brown and pie filling is cooked. If fluted edges are getting dark, make a foil ring to lay over edges.

***NOTE: If you prefer not to pre-cook the rhubarb, just mix it with the flour-sugar mixture and pour into the pie plate. Be sure to test that the rhubarb is cooked and tender when checking for doneness.

[S_Wirth]

PUMPKIN PIE

Submitted by: jej
Last Updated: 11/26/2009

I really love Pumpkin Pie. This is still our old family recipe, but the past couple of years I've been making it as described below. It drew raves at the church last time I took it there. Sometimes I make it with skim milk, sometimes with canned evaporated milk. The latter is simply a little richer. (See asterisk at end of recipe.)

This recipe is now so much easier to make, the way I measure and mix the filling. Are you ready for this??? 😉 First of all, understand that the measurement of pumpkin, milk and sugar were all 1 cup each, or in other words, the same measurements. Now I measure the sugar and milk right in the pumpkin can because, since the pumpkin can no longer yields 2 cups of pumpkin, I don't have to fuss around re-figuring how much of the sugar and milk I would otherwise need. Makes it really simple and easy! --jej

PUMPKIN PIE

I use my oil crust recipe. I prefer to get the filling ready, then make the crust. When the crust is ready and in the pan, just give the filling a couple of good stirs with a spoon or spatula, pour it in, sprinkle the top with cinnamon and bake it. I often have enough left over to just bake as a small custard. You could make another smaller pie. Or a single 10-inch pan.

And now, hoping this won't confuse matters, you can use that LARGE-size can of solid pure pumpkin to double the recipe, and probably have enough filling for nearly 2 10-inchers, or 3 9-inchers. I use the extra large eggs and have been known to put in only 7 if I double the recipe as this paragraph suggests. Use about 2 to 4 t. ginger.

MAKE THIS FILLING; then, set it aside while you make the crust:

3 extra large or 4 large eggs
1 can (15-16 oz.) solid pure pumpkin
1-2 t. ginger (I prefer 2)
1 can (scant) sugar
1 14-oz can evaporated milk plus about 2 T. water or milk (to reach the equivalent of the pumpkin can)

1. Break 3-4 eggs into medium-sized bowl; beat them well with an electric mixer. Be sure they are well-beaten. (I've been known to simply just use 4 extra-large eggs when that is what I have.)

2. Now wash and put away the beaters. You won't need them again.

3. Add 1 can (15-16 oz.) solid pure pumpkin to the beaten eggs. Mix eggs and pumpkin together well with spoon or spatula.

4. Fill the pumpkin can about 3/4 full of sugar.

5. Add 1 t. ginger to the sugar, stir together to blend well. Add more sugar 'til the can is nearly full. Add to bowl and stir.

6. Nearly fill the can with milk* (skim or evaporated); empty into bowl. Stir well. Set aside while you make the crust. One plus for letting the filling sit is that the extra air from beating the eggs comes out. I prefer not to have air bubbles rising to the surface of my pumpkin pie. Sometimes I let it sit overnight for this purpose.

7. Preheat the oven to 450 degrees while making the crust.

8. When crust is made and in the pie pan, stir the filling and fill the crust. If you have trouble getting the crust to completely bake, or you feel you always wind up with 'soggy' crusts, now is the time to pre-bake it slightly, before putting the filling in. Because it is a single crust pie, this can be done.)

9. After pouring the filling into the crust, sprinkle evenly with cinnamon to taste. I like a lot, and DH doesn't, so 1/3 of the surface gets sprinkled very lightly, the other 2/3 gets sprinkled with abandon.

10. Bake for 10-12 minutes at 450F.. Put a foil ring over the crust so it doesn't over-cook.

11. Turn the oven down to 325-350F. (My oven is very hot, so the lower temp. is good) Bake till the center has a little 'jiggle' to it. It will finish cooking after it is removed from the oven. Maybe about 30 minutes.

12. Test for doneness at this point with a knife half-way between the center and the edge; if the knife comes out clean, the pie should be at the stage where, again, it will finish cooking after being removed from the oven. Keep a good watch on it. Don't over cook, or pie will ooze unwanted juices when cut-- after all, it is a 'custard' officially. If the center doesn't jiggle at all when you check it, take the pie out immediately.

13. Cool completely. I always think it is best if eaten on same day. (That may just be my excuse to attack this pie frequently!)

14. Because this is a custard-type pie, some would refrigerate overnight. I think it is hard on the crust and doesn't do the filling any good, either. I much prefer to leave it in a pie keeper (not quite closed) or in the cupboard on the plates (like we did when I was a girl. The cupboard is a 'pie keeper' in that it is closed, but room temperature, airy and not tightly sealed. It's the best pie keeper around in these modern times.

* The MILK. I never used to use the evaporated milk, but rather whole milk (on the farm) and later, when watching the scales, skim milk. Some may feel evaporated milk, or even a touch of half 'n' half (or a T. of heavy cream) in with the skim, yields a better, smoother filling. Also, you can rinse the 12-oz. can with a slight amount of milk or water and add it to the pumpkin can to bring the total amount in the pumpkin can -- to about where the 'scant' measure of sugar came to. But don't worry if not exact. Your pie won't know the difference.

[S_Wirth]

Mom's Custard Pie (also Baked Custard and Rice Pudding)

Submitted by: jej
Last Updated: 4/24/2004

1 unbaked crust for single 9-inch pie

4 eggs
2 c. milk
1 c. sugar (scant)
nutmeg and salt to taste.

Beat ingredients together. The purist may strain this mixture, but I donýt bother. I do, however, mix it before preparing the crust so the foam from the beaten eggs and milk can subside

Preheat the oven to 400ýF. Mix crust, roll it and place it in 9-inch pie plate. Trim the edges of the crust to hang down about 1 centimeter or ý-inch. Tuck the edges under, then flute them. Stir the filling, then pour or ladle it into the unbaked crust for immediate baking. Bake at 400ý 35-40 minutes, or until center is slightly undercooked. A knife inserted into the filling should come out nearly clean.

If the edges of the crust are getting ýjust rightý in color, place a ring of aluminum foil over them to prevent them from getting any darker.

**Note: Baked Custard: This recipe is excellent cooked as a baked custard, either in individual custard cups or in a 2-quart casserole, without the crust. Set these containers in a roaster or other large enough pan so that boiling water can be added to prevent the custard from baking at too hot a temperature. The easiest way to deal with this is to set the container(s) in the larger pan, then place the whole thing on the oven rack. THEN pour the water around the custard containers and up to the level of the custard. Sprinkle the top with an additional bit of nutmeg, if desired.

**Note: Rice Pudding: A bit of leftover cooked rice can also be added to this recipe for rice pudding. Cook as directed in the preceding paragraph. Good with a little more nutmeg, too.

[S_Wirth]

Custard Pie

Submitted by: jej
Last Updated: 12/30/2010

This is an old family recipe. When I make this, I am happily transported back to my youth. We had this frequently, either as pie or baked custard. It was one of my my Dad's favorite pies or desserts. It was so much fun to cook for him, because he was so kind. (If I burned the toast, he assured me it was just how he liked it best!) Anyway, this recipe makes either wonderful pie or baked custard -- or baked rice pudding.

4 eggs
2 c. milk
1 c. sugar
salt
nutmeg

Beat together, turn into single unbaked crust for immediate baking.

To test for doneness, insert knife in center; should have just a 'little' of the mixture clinging to the knife, as the heat of the custard will finish the cooking (as with pumpkin pie).

[S_Wirth]

Banana Cream Pie

Submitted by: jej
Last Updated: 3/9/2005

This recipe is courtesy of Jane Larson, who owns the Franklin Victorian Bed & Breakfast, in Sparta, Wisconsin; she had sent her recipe to the Milwaukee Journal-Sentinel "By Request" column. I've made it and put my notation on the card: "Great recipe!!" (Please read notes at end of recipe before making it.)

2 cups milk (divided)
1/4 cup light corn syrup
4 tablespoons cornstarch
3/4 cup sugar (divided)
1/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla extract

2 medium bananas

1 9-inch pie shell, baked, pierced with tines of fork (see note)
1/4 teaspoon cream of tartar

Scald 1-3/4 cups of the milk with corn syrup in top of double boiler over boiling water.

Combine cornstarch with remaining 1/4 cup milk in a small bowl. Mix in 1/2 cup sugar and salt. Add egg yolks and beat until well-blended. (Cover egg white to keep from drying out. They will be made into a meringue as soon as the filling is done, so can remain at room temperature.)

Add a large ladle of scalded milk to the cornstarch-egg mixture, stirring constantly, then pour the heated cornstarch-egg yolk mixture into the remaining scalded milk and stir vigorously to avoid lumps. Continue stirring while mixture cooks until thickened, 5 to 7 minutes. Then reduce boiling water to a simmer, cover, and cook another 5 to 7 minutes; (Be sure water in double boiler is only at a simmer). The mixture will be thick when finished cooking.

Remove from heat and stir in vanilla. Cover with plastic to keep warm. Preheat oven to 350 degrees.

Make meringue: Beat egg whites until stiff but not dry. Gradually add cream of tartar and remaining 4 tablespoons of sugar, a tablespoonful at a time while beating at high speed.

Quickly put filling with bananas in crust.* ...Spread meringue over the filling. Bake in preheated oven 12 to 15 minutes or until lightly browned.

* Jane suggests slicing bananas into pie shell and pouring the cooled filling over them, then chilling completely. We have discovered on the Circle that a meringue likes to go directly on a hot filling, so I have made that change. NOW, I ALWAYS prefer to fold the sliced bananas into the filling just before it goes into the crust to receive the meringue topping. Do as your family prefers.

Jane's note: "A piecrust made with lard works best with this recipe." My canola oil crust was wonderful with it.

Another note on this recipe card states, "This pie is 'Excellent. Stores well in 'fridge.'"

[BakerAunt]

You might want to look at Wonky's post in the thread "What Makes a Good Raisin-Cinnamon Swirl bread" (or some variation on that title). She posts the recipe and all the changes she makes, which alters the recipe somewhat.

[S_Wirth]

Apple Pie

Submitted by: jej
Last Updated: 3/9/2005

Apple Pie

This is the recipe I now use. I have taken it from The Pillsbury Family Cook Book and tweaked it to our own tastes.

*PLEASE NOTE: If you are using an oil recipe (like I do), you want the filling ready before making the crust. If you are using a traditional lard, shortening, or butter recipe, which you will place in the fridge while making the filling, you will want to make that crust first, then the filling.)

1 Double-crust Pie Crust (I usually make 1 1/2 times the recipe, so I don't run the risk of stretching the crust to fit.)

3/4 to 1 c. sugar (I always use the larger amount to satisfy DH's sweet tooth.)
1/4 t. salt
2 to 3 T. flour (with the larger amount of sugar, I use the larger amount of flour)
6 c. pared and thinly-sliced apples
1 T. lemon juice (optional)
2 T. butter (I often inadvertently forget this, but it seems to go unnoticed)

1. Combine the sugar, salt, and flour in a large microwave-safe bowl. I usually use a big popcorn-popping bowl. I use a slotted spoon to mix these things with as well as the apples when they are dropped into this mix.

2. Pare the apples and slice thinly (probably 1/8-3/16" thick--NO greater than 1/4" thick, as a rule--), dropping the slices into the sugar mixture, one apple at a time. Toss the apples and sugar mixture lightly each time another apple goes in. (If you are concerned about knowing how to measure the apples while doing this, measure an average-sized apple by preparing it and dropping it into a two-cup glass measuring cup. If it measures just about 1 cup, you will know to use about 6 apples. If it is larger or smaller, figure accordingly.

3. If you choose to use the lemon juice, this is a good time to sprinkle it over the apple/sugar mixture.

4. Microwave the mixture. There is no set time, because apples vary so much. You DON'T want them soft and mushy (applesauce), but still able to hold their shapes. So watch them carefully, and remove when cooked down a little, somewhat reduced in volume, but NOT thoroughly cooked through. I have occasionally tossed in another kind of apple for texture at this point if it seems to need it. I usually have more than one kind of apple around, and I sometimes put a couple of kinds into a pie, for the very reason that if one breaks down, the other will probably provide some 'chunkiness.' Granny Smith is one that tends to hold its shape when cooked, and there are others. I also like Cortlands, an early apple that doesn't turn brown as quickly as some. If I have enough of these, I may not mix them.

5. Quickly make the (oil) crust when the apples are ready. I like to trim the edges of the lower crust to 'just' below the edges of the pie plate. Moisten the edges of the crust and add the apple mixture. I try to make sure I have no 'caverns' (or holes) in the filling. It takes a little longer, but I am quite deliberate when placing the apples around the edges and into nooks and crannies. Attention to this helps to insure that the top crust doesn't start out so high that it becomes a high but empty shell. Dot the filling with the butter at this stage, and re-moisten the edges.

6. Roll out and adjust the top crust over the filling (I make slits while it is still on the counter). Trim the edges of the upper crust to extend about 1/2-inch lower than the rim AND the bottom crust edges. Then turn the top edges back and UNDER the lower crust edges and gently press them together. The moistened lower edges will form a seal with the top crust. I rarely have a pie 'leaking' from between the crusts. Then the edges are ready for fluting.

7. I like to sprinkle a bit of sugar over the top of the pie just before slipping it into the oven. Bake it at 450 degrees for about 10 minutes, then reduce the heat to 375 degrees for approximately 40-50 minutes. This varies, depending on the doneness of the apples. Test them if you wish, but the prior partial cooking in the microwave will mean that they will take less time to cook through. The indicators of doneness which I look for are (1) a crust tinged with golden brown (I use foil over the fluted edges of the crusts for part of the cooking time to prevent over-browning them (see directions in my oil crust recipe) and (2) the filling bubbling up through one or more slits in the top crust. This means that I expect some (though not a lot) of the filling juices to be visible on the upper crust.

8. Remove from oven and cool. May be served warm or cold. Good with ice cream or a slice of cheddar cheese.

[S_Wirth]

4-H Cherry Pie

Submitted by: jej
Last Updated: 7/29/2008

This pie was a Blue Ribbon Winner at the 4-H County Fair for me. I thought my pie was over-baked and too brown -- meaning burned! And I cried all the way to the Fair. Luckily, my mom made me take it anyway.

The recipe is from "Fruits in our Meals," a U.S. Gov't publication, from the 40's probably. It is my favorite cherry pie recipe.

Double crust for 9-inch pie

4-1/2 T. cornstarch
3/4-1 c. sugar
1/8 t. salt
1 c. + 2 T. cherry juice***
3 T. butter
1/4 t. almond extract (opt)
3 c. unsweetened, pitted sour cherries

Mix cornstarch, sugar and salt together in small saucepan. Stir in juice, combining thoroughly. Cook until thick and clear, stirring constantly. Do not overcook. Add butter (and extract, if desired; -- our family NEVER uses almond flavoring in cherry pie; it changes the flavor completely.) Remove from heat.

***I like to add all of the juice, and if necessary, simply cook the mixture until it is not too runny, stirring constantly.

Add cherries to cooked mixture. Place in unbaked crust. Moisten the trimmed edge of lower crust so top edge will seal. Top with lattice or plain crust. Make slits in top crust before placing it over cherry filling, if not weaving a lattice crust. Flute edges, sprinkle lightly with sugar, if desired.

Bake at 425 degrees F. for 30 minutes, or until golden brown. Place a ring of aluminum foil over edge of crust when it is the color you prefer; this will prevent the edges from getting too dark.

[S_Wirth]

SWISS MERINGUE (on a cream filling)

Submitted by: jej
Last Updated: 4/20/2005

Yesterday I baked one of the best meringues ever, and wanted to share with you what I did...

Used these ingredients:

3 egg whites
6 T. sugar
1/4 t. salt
1/4 t. cream of tarter

I followed the Swiss Meringue method. Had it all ready to go in this manner:

1) Whites in the top of the d. boiler and sitting nearby with a plate over the pan as a cover; the sugar, salt and cream/tartar were all measured out into a little custard cup, plus a pot holder was put within reach (that metal pan will be hot when it needs to come out of the bottom part), as well as the instant-read thermometer.

2) There was hot water in the bottom of the d. boiler, waiting to heat the egg whites; the hand mixer was put together and plugged in, ready to use, too.

3) Then the cream filling was made in another pan. Soon as it was done, I put the plate that had covered the whites over the filling, and left it right in the pan it was cooked in, placing it in the sink with very hot water in. (Idea was/is to keep filling as hot as possible to receive meringue when ready to bake pie with the fresh meringue on it.)

4) On to the Meringue! Preheated the oven to 325 and put the bottom of the d. boiler over the heat so the water could come to a simmer/very light boil. Added the sugar, etc., grad. beating it into the whites in the top of the d. boiler. At this point, still on the counter, NOT YET over the hot water.

5) As soon as the sugar, salt and cr./tartar were beaten in, THEN it went over the simmering water. The burner was kept very low so the water was ONLY at the simmer. Left hand held instant-read thermometer while right hand kept the little mixer going over the complete surface area of the pan, being VERY, VERY careful not NOT get the therm. caught in the mixer. As soon as the reading of the thermom. read about 36-37, I removed the meringue from over the simmering water and continued beating it until it appeared to be the consistency I wanted. I believe I timed it, but don't recall the number of minutes. The d. boiler top was cool enough not to require the pot holder at that point, though it was still somewhat warm.

6) The filling pan was wiped off (from being in the sink in hot water) and the filling put into the pie.

7) The meringue was spooned on top of the filling, in "thin slices" with a large flat spoon, and joined by pushing together slightly or lightly with the back of the spoon in an effort to not leave a bunch of air pockets. It was also smoothed against the crust very well in the same manner. I worried more about having it 'connect' well, or touch very well, in the little fluted edges than in leaving a lot of the fluted edge showing. In other words, I let it cover more of the fluted edge than usual, and this turned out to be good.

8) When I slipped this into the oven, I increased the heat to 350 and set the timer to 15 minutes. Usually I've had the oven at 350 (which was 350 and up) for 12 minutes. I believe the meringue was more tender baked this way. It stayed in for just a minute or two beyond the 15 min.

Results: Not the least hint of shrinkage (pulling away from the crust) or weeping. Very, very tender, easily cut. I still run a knife under the tap water to cut pieces, just as insurance for nice clean cuts with no filling left on the knife, etc.

[S_Wirth]

REFRIGERATOR PICKLES

Submitted by: jej
Last Updated: 4/26/2004

REFRIGERATOR PICKLES

I like to make a couple of HUGE glass jars (like the big Kraft Mayo jars for institutional use) of these to last until the next growing season. My DH doesn't even complain of the space they use in the 'fridge!

1. Prepare veggies:

7 cups thinly sliced green cukes (don't peel)
1 cup thinly sliced onion
1 cup thinly sliced green peppers
2 tablespoons salt -- Let all of this stand for 2 hours, then drain.

2. Mix and bring to a boil:

2 cups sugar
1 cup cider vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds

3. Cool and strain. Pour over the veggies which were drained. Store in 'fridge. The pickles may be used as soon as they have chilled.

4. Will keep well in the refrigerator.

NOTE: Although the recipe says to strain the seeds from the brine, we like to leave them in. To each his / or her own.