Peach Almond Pie

I was inspired by a recipe I found in a little recipe book called PIES, published in the UK. By the time I finished with my version, I could not really say that it was the same recipe, but the model is there. With the peaches on our tree reminding me that this is the season, I thought it was a good time to take a photo.

Crust Ingredients:

3/4 cup flour
¼ cup baking cocoa
1/3 cup Crisco shortening or butter
2 Tbsp coarsely ground almonds
few drops almond extract
1/4 tsp salt
2 Tbsp cold water

Method:

1. Combine dry ingredients.
2. Cut in the butter with pastry blender just to make it crumbly.
3. Sprinkle with water and almond extract, then stir with fork until it holds together and you can shape it into a ball.
4. Sprinkle rolling surface with flour. Flatten dough with hands and shape into a circle.
5. Sprinkle with flour and roll into circular shape, flipping once and adding a little flour as needed.
6. Roll up with rolling pin and unroll into pie plate.
   This pastry may be fragile, but you can patch it up. Flute edges as desired.

Filling Ingredients:

1 ½ cups blanched almonds
½ - ¾ cup sugar
¼ cup melted butter
3 eggs
few drops almond extract
ripe peaches, apricots or canned peaches

Method:

1. Preheat oven to 350 º F. Put an empty baking sheet on middle oven rack.
2. Process the almonds in a food processor or blender.
   Add sugar, butter, eggs and almond extract, processing until smooth.
3. Pour or spoon into prepared pie plate.
4. Cover with one layer of thick slices of pealed or canned peaches, spreading out slightly like spokes on a wheel.
5. Place pie on sheet in oven rack and bake 50 min. If it gets to a nice golden brown sooner,
   tent loosely with foil.
6. Serve warm or cooled with whipped cream.
   

MY FAVORITE PIE CRUST

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is rhubarb cream. The other two had even ties. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

5 cups flour

pinch of salt

1 lb of lard or shortening, chilled

1 cup of cold ginger ale or 7-up

Mix flour and salt, cut in the lard and pour in the ginerale. Try not to over work the dough and have all the ingredients cold.

If you make a one crust pie, put it into the pie plate and chill before baking. Make at 375 for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking).

Double 9" crust rhubarb pie filling;

2 tbsp. flour

1-11/2 c. sugar

2 eggs

1 tbsp.butter

mix and pour over 4-6 c. rhubarb (cut up strawberries are always nice added as well)

Brush top of crust with egg or cream, sprinkle with a little more sugar and bake at 425 for 10 minutes on bottom rack then at 350 for about 40-45 minutes.

Cover top of pie with foil if it is getting to brown to ensure rhubarb being cooked.

ENJOY

Rhubarb Cream Pie

Hey mom can we have pie?
sure just wait til I take a pict.........never mind.
TEENAGERS!



When my youngest daughter was born I recieved some wonderful meals and this pie was part of a fabulous dinner and is my personal favorite.
Baked pie shell, filled with a Rhubarb custard. Delish!
3c. rhubarb
1-11/2 c. sugar
2 tbsp. flour
pinch of salt
1 egg
2-4 tbsp. milk
1 tbsp. butter
1 tsp. vanilla
Combine rhubarb, half the sugar and cook til rhubarb is softened about 10 min. Mix remaining sugar, flour, salt, egg and milk. Add a little cooked rhubarb to mixture to temper the egg, then mix in with remaining rhubarb, cook a few minutes til thick . Add vanilla and butter. Pour into baked pie shell. Cool and serve with whip cream.

Rhubarb,Strawberry Streusel Pie

Line 9" pie plate with pastry.
Fill with 4 c. of cut up rhubarb
and 2 cups strawberries.
Mix with:
1 c. sour cream
1 1/2 c. sugar
1/3 c. flour
mix and pour over the fruit
Top with streusel:
1/2 c. flour
1/2 c. brown sugar
1/4 c. butter
Bake at 450 for 10 minutes then at 350 for 30-40 minutes.

Apple Pie Squares

There’s nothing quite like apple pie in July! Yellow transparents are an early apple and ready for the picking…and they make a wonderful, old-fashioned apple pie. I like to make 'apple-pie-by-the-pan' to feed a crowd...or simply to freeze and take out a few pieces at a time.

Apple Pie Squares

• 1 ½ cup margarine
• 3 ¾ cup flour
• 1 ½ tsp. salt
• 1 egg yolk and milk to make 1 cup
• 6 cups peeled, sliced apples
• 1 cup sugar
• 2 Tablespoons flour
• 1 tsp. cinnamon

1. Cut margarine into flour and salt.
2. Add egg yolk and milk.
3. Roll out half the dough and place on large bar pan...about 12 x 16 inches.
4. Spread apple slices evenly over bottom pastry.
5. Sprinkle with sugar, flour, and cinnamon mixture.
6. Roll out other half of dough and place on top…pinch edges.
7. Beat egg white until foamy and spread over crust.
8. Bake at 400 for fifteen minutes…reduce heat to 325 and bake an additional 30 minutes.

 

Peach Custard Pie

I adapted this recipe from CD Kitchen online.

Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

• 1 cup of 5 % unflavoured yogurt
• 4 egg yolks
• 1 cup white sugar
• 1/4 cup flour
• 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.

Meanwhile make your streusel.

• 4 tablespoons butter
• 1/2 cup flour
• 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

Impossible Pie

I've been watching a number of these 'pies' and pastry recipes on the MGCC blog with great interest but also with fear. Sooner or later I knew I should make one, but I simply cannot make a pie! A couple of weeks ago a colleague, noting with interest this phenomenon of baked goods appearing at work every Monday morning, brought in a armful of old cookbooks and handwritten recipes from her aunt and grandmother for me to browse through. Very interesting books indeed and a good read.

I found a recipe in one book called Impossible Pie. Hmmm...I think. This is something I can do. It looks real simple. So I tried it whilst my boys relaxed over a movie tonight and hey...it worked. It is so simple ...well.. you just won't believe it.

Impossible Pie

• 4 eggs
• 2 cups milk
• 3/4 cup sugar
• 1/3 cup flour
• 1/4 cup butter
• 1 tsp vanilla
• 1 cup coconut

Put all ingredients in blender (food processor). Put on High speed and count to ten slowly. Pour into well greased Pyrex pie plate. Bake at 40 minutes in a 350 oven. After it is baked you have a definite crust, a custard filling and a rich butter coconut topping.

Millie Janzen Market Vendor for 23 years
From City Market est 1892
94th year Cookbook
New Westminster, B.C.

Fresh Raspberry Pie

Since the raspberry season is just beginning...it's time to roll out those berry recipes!

We had a birthday party at the beach for two special 'sons' last night...and found out that fresh raspberry pie with a sparkler makes a fine birthday cake.

Fresh Raspberry Pie

• 1 baked 9 or 10-inch pie crust
  
• 4 cups of fresh raspberries

Glaze:

• 1 cup sugar
• 1 cup water
• 3 tablespoons raspberry jello
• 3 Tablespoons cornstarch

1. In 4-cup glass measure or small mixing bowl, combine water, sugar and cornstarch.
2. Microwave at High for 2 to 5 minutes (until thickened and clear) stirring every minute.
3. Stir in raspberry jello....cool 10 minutes.
6. Pour carefully over the berries in the pie shell.
7. Refrigerate several hours...serve with whipped cream.

Enjoy the ultimate summer dessert...together with some good friends.

* Note...the glaze is one I adapted from a fresh peach pie recipe and works well in any flavour!

Tender Pie Crust

Rhubarb Pie has been a favorite for our family for years. I got this recipe from my next door neighbor and have enjoyed making this every spring during rhubarb season. Here is the Pie Crust recipe that I use for this particular pie. You can also use apples for this. It is truly delicious. This pie crust recipe is best used in the large cookie sheets, if you use this as a regular pie in a 9" pan, and bake it for 45 minutes, the dough will be tough. There are other recipes for those kind of pies. I also use this same dough to make Apple Pie by the yard.  This is truly a specialty at our house.

Tender Pie Crust:

• 4 cups flour
• 1 Tbsp salt
• 1 lb Crisco shortening
• 1 Tbsp. Vinegar
• 1 cup water
• 1 egg

Instructions:

1. Measure the flour and salt into large bowl.
2. Cut in shortening with pastry blender.
3. Separate egg.  Beat egg white until stiff. 
4. Stir combined egg yolk, vinegar and water into flour/shortening mixture along with beaten egg white. It may seem too moist, but do not add too much flour. Use flour sparingly and only if it is too sticky.
5. Divide into halves and roll out the first half to the measurement of your cookie sheet.
6. Fill with your choice of fresh fruit filling.
7. Roll out second half of pastry to top the fruit layer. 
8. Pinch edges. Sprinkle top crust with 1 tablespoon sugar. 
9. Bake at 425' for 20-30 min.

Check out the Rhubarb Recipe, using this dough crust.

First treat yourself. Go out and buy the Pamper chef pastry board. I have made pies for many years, I don't know why I didn't buy this sooner.

This is ideal for a large crowd. Add a scoop of ice-cream and they'll come back for more.

Big Families, Big Pies & Big Ice-Cream Buckets.

weep not for me ..lemon meringue pie

Dorothy's Crust .. half recipe

• 2 1/2 c flour
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 pound lard
• 1 beaten egg. . .set aside about 1/2 to make scrambled eggs
• 2 teaspoons vinegar

*put the egg and vinegar in a 1 cup measuring cup and fill to 1/2 cup.

1. Cut the lard into the flour, salt and baking powder.
2. Add the wet ingredients all at one time and stir. . .should be in a large bowl . .
3. Dump it onto the counter and shape it into a ball and combine it just until no flour is loose.
4. Divide it in half. . wrap it in plastic wrap and put 1/2 into the fridge for future use or make a double pie now.
5. To bake the pie. .the oven should be preheated to 400 F.
6. Roll the pie crust out to about 1/4 inch thick.
7. Put it into your pie plate and leave a little room on the edges to turn the crust over and flute a bit. No big deal here . . you can keep it really simple. .the filling tastes the same.
8. After the crust is in the pan, I take a double layer of foil and press it into the pan covering all the crust. . I make sure that it is in all the edges. press firmly. . but don't press so hard that the crust is mangled.
9. Bake for 1o minutes, turn heat down to 375 bake another 10 minutes, removed the foil and bake until golden brown .. about another 10 minutes. Don't burn it. .
10. Let the crust cool completely before adding the filling.

Lemon Filling

• 1 cup sugar
• 5 tablespoons cornstarch
• 1 3/4 cup water. . .mix into the sugar and cornstarch in a 6 cup glass measuring cup
• Add 5 beaten farm fresh egg yolks. . whites set aside in a large metal or glass bowl
• dash salt
• the lemon zest of 1 lemon
• 1/2 cup of fresh lemon juice

1. I throw it all into the microwave and stir it every 2 minutes on high until it has come to a bubbly boil.
2. Add 3 tablespoons of soft butter.

While the filling is cooking. .

1. Beat your egg whites adding 1/2 teaspoon of cream of tartar
2. add 1/3 cup of white sugar
3. add 1 tablespoon of cornstarch
4. Beat the whites adding the sugar and cornstarch until the whites are glossy and thick.

As soon as the filling is done, pour it into the cooled pie shell, and immediately after add the egg whites on top making little mounds until it is all covered and touching the crust.

Put it back in the oven at 350 F until it is golden brown .. I did mine about 22 -25 minutes.

If you put your meringue on your lemon filling when it is hot. . .it will not weep.