Perfect Cherry Pie 
*I usually make 1 ½ times this recipe for my pans. It just makes a fuller pie.
Pastry for 2 crust pie
3 C pitted tart frozen cherries
1 C Tart cherry juice
1 C sugar
2 T quick cooking tapioca
1 2/3 T cornstarch
1/8 tsp almond extract
Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure 1 cup juice and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add cherries and almond extract into pastry lined 9” pie pan and dot with butter. Cover with a lattice top crust. Seal and flute the edge. Sprinkle with a tablespoon of sugar.
Bake in hot oven (425) for 30 to 35 minutes, or until nicely browned. For brown under-crust, bake on lowest oven shelf.
Country Blueberry Pie
*I usually make 1 ½ times this recipe for my pans. It just makes a fuller pie.
Pastry for 2-crust pie
3 C frozen blueberries
Blueberry juice
Water
¾ C sugar
2 T quick-cooking tapioca
1 ½ T cornstarch
1 tsp lemon juice
Thaw blueberries until most of free ice has disappeared. Drain off juices, measure and add water to make ½ cup liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled thickened juice. Pour filling into pastry lined 9” pie pan and dot with butter. Cut vents in top crust; cover pie, seal and flute edge.
Bake in hot oven (415) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.
Deep Dish Apple Pie
Pastry for 2-crust pie
1 C sugar
¼ C flour
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
8 C sliced peeled apples
1 T lemon juice
2 T butter
Put apples and lemon juice in a large bowl. Combine sugar (amount of sugar depends on tartness of apples, but you may need 1 ½ cup), flour, cinnamon, nutmeg and salt and add to apples. Stir to combine. Put into a pastry lined 9” pie pan. Dot with butter and top with pastry. Rolled 1” larger then top of pan. Cut vents (I always cut a heart in my apple pies) and seal edge. Sprinkle with 1 tablespoon of sugar.
Bake in hot oven (425) about 50 minutes, until apples are tender and crust is browned.
Tawny Pumpkin Pie
*this in the same recipe as on the Libby’s pumpkin can.
Unbaked 9” pie shell
2 eggs, slightly beaten
1 (1lb) can pumpkin
¾ C sugar
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 2/3 cup light cream (I can caned milk)
Blend together eggs and pumpkin. Stir in sugar, salt and spices. Blend in cream (canned milk) pour into 9’ pie shell and bake at 425 for 15 minutes. Reduce the temperature to 350 and bake 40-50 minutes until knife inserted near center comes out clean. Cool on rack for 2 hours.
*I usually make 1 ½ times this recipe for my pans. It just makes a fuller pie.Pastry for 2 crust pie
3 C pitted tart frozen cherries
1 C Tart cherry juice
1 C sugar
2 T quick cooking tapioca
1 2/3 T cornstarch
1/8 tsp almond extract
Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure 1 cup juice and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add cherries and almond extract into pastry lined 9” pie pan and dot with butter. Cover with a lattice top crust. Seal and flute the edge. Sprinkle with a tablespoon of sugar.
Bake in hot oven (425) for 30 to 35 minutes, or until nicely browned. For brown under-crust, bake on lowest oven shelf.
Country Blueberry Pie
*I usually make 1 ½ times this recipe for my pans. It just makes a fuller pie.
Pastry for 2-crust pie
3 C frozen blueberries
Blueberry juice
Water
¾ C sugar
2 T quick-cooking tapioca
1 ½ T cornstarch
1 tsp lemon juice
Thaw blueberries until most of free ice has disappeared. Drain off juices, measure and add water to make ½ cup liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled thickened juice. Pour filling into pastry lined 9” pie pan and dot with butter. Cut vents in top crust; cover pie, seal and flute edge.
Bake in hot oven (415) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.
Deep Dish Apple Pie
Pastry for 2-crust pie
1 C sugar
¼ C flour
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
8 C sliced peeled apples
1 T lemon juice
2 T butter
Put apples and lemon juice in a large bowl. Combine sugar (amount of sugar depends on tartness of apples, but you may need 1 ½ cup), flour, cinnamon, nutmeg and salt and add to apples. Stir to combine. Put into a pastry lined 9” pie pan. Dot with butter and top with pastry. Rolled 1” larger then top of pan. Cut vents (I always cut a heart in my apple pies) and seal edge. Sprinkle with 1 tablespoon of sugar.
Bake in hot oven (425) about 50 minutes, until apples are tender and crust is browned.
Tawny Pumpkin Pie
*this in the same recipe as on the Libby’s pumpkin can.
Unbaked 9” pie shell
2 eggs, slightly beaten
1 (1lb) can pumpkin
¾ C sugar
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 2/3 cup light cream (I can caned milk)
Blend together eggs and pumpkin. Stir in sugar, salt and spices. Blend in cream (canned milk) pour into 9’ pie shell and bake at 425 for 15 minutes. Reduce the temperature to 350 and bake 40-50 minutes until knife inserted near center comes out clean. Cool on rack for 2 hours.
2 comments:
Did you eat all of these or did you share ;~)
These pictures were from Thanksgiving last year. No I didn't eat them all I bearly gor a piece myself.
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