Pies and Other Desserts

LEMON MERINGUE PIE

1 c. sugar
1 t. grated rind
1 /4 c. water
3 egg yolks
1 T. butter
2 T. milk
¼ c. cornstarch
1 cooked 8” pie shell
3 T. water
3 egg whites
6 T. lemon juice
6 T. sugar

Combine sugar, water and butter; heat until dissolved.  Add corn starch blended with remaining water.  Cook until clear.  Add juice and cook two minutes.  Slowly add yolks beaten with milk.  Bring to boil.  Cool. 
For meringue, beat egg whites until frothy.  Slowly begin to add sugar and beat until it holds it shape well and is still glossy.  Pour filling into pie shell.  Cover completely with meringue sealing to pie crust. Bake at 300 degrees for 15 to 20 minutes.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

MELANIE BYNUM’S CARAMEL APPLE PIE

1 pet-Ritz 9” pie crust, frozen
2/3 cup caramel ice cream topping
10 caramel candies each quartered
2 tsp. lemon juice
1/3 cup all-purpose flour
½ cup pecan pieces
3 cups chopped (1/2 inch cubes) Rome or Jonathan apples, un-peeled

In medium bowl, combine caramel pieces and flour.  Add apples, caramel topping and lemon juice.  Mix well. Pour mixture into crust; top with pecans.  Bake on pre-heated baking sheet at 375 degrees, 40 to 45 minutes until crust has browned.  Cool.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

MINCE CHIFFON PIE

My family found mince meat pie to be strong.  This is a good solution to that and still serve the traditional pie.

1 jar mincemeat (1 pt.)
2 envelopes gelatin
1 c. cream, whipped
¼ c. rum or brandy
3 egg whites beaten

Soften gelatin in mincemeat and heat to dissolve. Cool and fold in cream, egg whites and rum.  Pour into cooked pie shell.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PEACH COBBLER

When we vacationed in Fontana Village, we had peach or apple cobbler every day and never tired of it.  We learned to make it with biscuit mix but this is the original recipe.

3 heaping cups sliced peaches (or more)
¾ cup plain flour
2 c. sugar
1/8 t. salt
1 stick butter
¾ c. milk
2 t. baking powder

Add 1 or 2 cups sugar to the peaches.  Melt butter in baking dish.  Make batter from flour, baking powder, salt and milk and the other cup of sugar.  Pour batter over melted butter.  Do not stir.  Last, spoon peaches over top of butter and again, do not stir.  Bake at 350 degrees for about an hour. (In Fontana cottages, we never knew what temperature the oven was but the cobbler was good anyway).  Serve with ice cream or whipped cream.

Blueberries, blackberries, or apples work well this way.  Adjust the sugar to taste.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PEACH TART

Pastry to fit 10" tart pan with 1/2" sides

FILLING

6 0r 7 medium peaches peeled, pitted and sliced thick

4 lg. egg yolks

3/4 cup sugar

1 cup sour cream

1/4 cup all-purpose flour 


GLAZE

1/2 cups peach preserves or jelly

1 tea. lemon juice

1 Tbsp. warm water

TO COOK CRUST

Use purchased crust or, if homemade, make with butter.  Place in tart pan and blind bake (fit parchment paper into crust and fill with dried beans.  Bake at 400 degrees  for 10 minutes.Remove parchment and beans and bake five more minutes.) Cool.

TO MAKE FILLING

Arrange peach slices in crust in over-lapping pattern until crust is completely covered. Be generous as peaches will shrink a little in cooking.  Place tart on baking sheet.  Combine egg yolks,  sour cream, sugar and flour and beat until smooth.  Pour the mixture over the peaches. and bake in 350 degree oven until custard sets and the tart is a light golden brown--about 45 minutes.

TO MAKE GLAZE

Mix all ingredients and paint on the warm tart with pastry brush.  Serve warm or chilled

 

Posted on 07-24-2008 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PECAN PIE

1 ¼ c. sugar
2 eggs, slightly beaten
½ c. white corn syrup
1 c. pecans
¼ c. butter
1 t. vanilla
1 9” unbaked pie shell

Combine sugar, syrup and butter in a 2 qt. saucepan.  Bring to boil on high, stirring constantly until butter is melted.  Remove from heat and gradually add hot syrup to beaten eggs stirring constantly.  Add vanilla and pecans to mixture and cool to lukewarm.  Pour into unbaked pie shell and bake in 350 degree oven for 40 top 45 minutes.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PHYLLIS ROBERTS APPLE WALNUT COBBLER

½ c. sugar
1 t. baking powder
½ t. cinnamon
¼ t. salt
¼ c. coarse walnuts
1 beaten egg
4 c. sliced apples or 1 #2 can apples
1½ c. evaporated milk
1/3 c. melted butter
1 c. sifted flour
1 c. sugar

Mix ½ c. sugar, cinnamon, ½ c. walnuts.  Place apples in bottom of greased 10 inch round oven ware cake dish.  Sprinkle with cinnamon mixture.  Sift together dry ingredients.  Combine egg, milk and butter; add dry ingredients all at once and mix until smooth.  Pour over apples.  Sprinkle with remaining walnuts.  Bake in slow over 325 degrees about 50 minutes.  Serve with cinnamon topped whipped cream.  8 servings.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PIE CRUST

2 c. flour
1 t. salt
2/3 c. vegetable shortening
6 T. cold water (approx)

Cut shortening into flour mixed with salt.  Gently work in cold water and form dough into two portions—one slightly larger than the other.  Let rest a few minutes.  Place on slightly floured board or between two pieces of waxed paper.  Roll to pie pan size.  Place in pie pan and turn under edges and flute (My mother would roll the pie crust larger than the pie plate and would cut off the extra pie dough by placing a knife on the outer edge of the pie pan and then cutting.  She then used a fork to crimp the edge.  The extra dough, she sprinkled with sugar and cinnamon and baked for us to snack on.)

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PLUM PUDDING

2 c. chopped suet
3 c. flour
1 c. chopped apple
½ t. salt
2 c. seedless raisins
1 t. soda
1 c. currants
2 t. cinnamon
1 c. light molasses
½ t. cloves
1 c. cold water
½ t. allspice

Combine suet, fruits, molasses, and water.  Add sifted dry ingredients and mix thoroughly. Fill greased mold two-thirds full; cover tightly and steam 3 hours.  Serve hot with hard sauce. Serves 8 to 10.  To cook by steam use large or small pressure cooker, deep-well cooker, double boiler, or a steamer made by fitting a rack in a kettle fitted with a tight cover.  A small amount of boiling waiter is used, more water being added during the steaming process if necessary.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint

PUMPKIN CHIFFON PIE

1 T. unflavored gelatin
2 t. cinnamon
¼ c. cold water
½ t. ginger
3 lg. egg yolks
½ t. allspice
1 1/3 c. cooked or canned pumpkin
3 lg. egg whites (1/2 c.)
½ c. milk
¼ t. cream of tartar
¾ c. brown sugar
6 T. sugar
½ t. salt
1 9 inch pie crust

Soften gelatin in the cold waiter.  Combine egg yolks, pumpkin, milk, brown sugar, salt and spices in a saucepan and bring to a boil over low heat.  Boil 1 minute stirring constantly.  Remove from heat and stir in softened gelatin.  Chill until partially set.  Beat until smooth.  Add cream of tartar to egg whites and beat until stiff; beat in the 6 T. sugar.  Then carefully fold the pumpkin mixture into the meringue.  Pile into baked pie shell.   Chill for at least 2 hours.  Garnish with whipped cream and nuts.

Posted on 08-11-2007 by Registered CommenterElizabeth Lamb | CommentsPost a Comment | EmailEmail | PrintPrint