DEDICATION TO PIE

NO FAIL PIE CRUST 

This recipe comes from the aunt (Aunt Laura) of my sister's (Genny) dear college friend (Joan).

It works beautifully every time and is easy to handle. And I love that it makes 6 crusts!

3/4 cup water
3/4 cup flour
2 teaspoons salt

Mix above ingredients together and make a paste.

4 cups flour
2 cups Crisco

Cut shortening into flour and add paste to form dough. Roll out your dough kind of thin, adding flour so it doesn't stick to your rolling pin. But try not to overdo it with the flour. You want flakiness ... too much flour won't keep the good consistency. Get creative! Pinch the edges to make a pattern. Or for fruit pies, do the criss-cross thingy on the top.

This recipe makes 6 crusts.

CHERRY STRUESEL PIE

I always try to make Greg a pie for his birthday. The last two or three years he has asked for cherry. This pie is the result of my experiments and tests, so far it wins my vote for best cherry pie.

Filling:

1 bag frozen sweet dark cherries (about 3 cups)

1 can tart cherries drained (retain the liquid in case you need it later for diluting)

1 cup sugar

4 T. cornstarch

big pinch salt

Cook frozen cherries over medium heat, covered, until they release a significant amount of juice. Part way through this process, add drained canned cherries. Mix sugar, cornstarch and salt. Stir into hot cherries. Return to heat. Cook on low, uncovered until thickened, stirring occasionally. Cool completely. (If too thick, add cherry juice. Too thin, add more cornstarch.)

Streusel:

1 c. oats

1 c. flour 

6 T. packed brown sugar 

1/2 c. granulated sugar 

3/4 t. cinnamon 

1/4 t. salt 

1 stick butter, melted

1/4 t. vanilla 

Mix dry ingredients. Add vanilla to melted butter. Add that to dry ingredients, rub with fingertips until small clumps form. You can do this ahead, just store in fridge if it's more than 4 hours.

Assemble Pie:

1 No Fail Pie Crust, rolled for regular pie pan 

Cherry Pie Filling 

2 T. Butter 

Streusel Topping 

Line pie plate with crust. Add cooled filling. Dot with butter. Cover with Streusel Topping, press down to adhere. Bake at 325* for 20 minutes. Tent loosely and bake until it bubbles thickly and streusel is golden, about 1 hour. Cool on a rack. Serve warm with vanilla ice cream. Store leftovers, covered in the fridge. Greg will eat a slice for breakfast the next morning.

MORE DESSERTS

KENTUCKY DERBY COOKIE BARS
I needed more dessert than one pie would serve and I already had one crust and didn't want to make another, so I decided I could adjust my Kentucky Derby Pie recipe to make it in a casserole dish and therefore get 15-20 pieces instead of 8 pieces. I thought it turned out pretty good.

2 c. sugar
1 c. flour
1/2 c. melted butter
1 T. vanilla
4 eggs, beaten
1 c.(or more) pecan pieces
2 c. chocolate chips
1 unbaked pie shell
Roll out pie dough to cover bottom of 13x9 inch casserole dish.
Stir flour and sugar together with fork. Add butter and then eggs and blend. Add remaining ingredients (except pecans) and mix. Pour into unbaked pie shell top with pecans and bake at 325 degrees for 45-55 min. Top should be golden and the center should feel set. Cool, cut and serve.



MIXED BERRY COBBLER
This one is a bit labor intensive but well worth the trouble. I remember my Aunt Thelma making a wonderful cobbler that had the crust rolled around the filling kind of like a jelly roll so I started looking for a similar recipe on the internet. I found one that sounded right and with a little tweaking, I finally got the results I was looking for.

1 c. butter
2 c. sugar
1 c. water
1 c. vanilla brandy (I like Kashmir)
3 c. flour
1/2 t. salt
1 1/2 T. baking powder
1 c. butter
2/3 c. milk
4 c. berries (I prefer a mixture of blackberry, raspberry, and blueberry)(fresh is best but frozen will work)
4 T. sugar
Sugar Crystals

Preheat oven to 350.
Melt 1 c. butter in a big casserole dish, set aside.
Heat the sugar and water until sugar melts, set aside.

Sift dry ingredients and mix together. Cut butter into flour until fine crumbs. Add milk and work together until dough forms (add more flour if sticky). Turn onto lightly floured surface and knead 3 or 4 times. Roll 1/2 dough to 11 inches, 4 inches thick. Spread 2 cups berries over dough and sprinkle with 2 T. sugar. Roll up like a jelly roll. Repeat with other 1/2 of dough. Cut into 1 1/4 inch slices.
Place in pan over butter. Add brandy to water/sugar mixture and pour over slices. Sprinkle with sugar crystals. I usually check half way through baking to see if it needs more crystals.
Bake one hour. Serve warm with vanilla ice cream.



SERIOUSLY CHOCOLATY BROWNIES

5 ounces semisweet or bittersweet chocolate, chopped
1/2 c. butter, cut into pieces
2 T. cocoa powder
1 c. sugar
1 t. vanilla extract (more if using imitation)
3 large eggs
3/4 c. flour
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 and place rack in center of oven. Butter 8 inch square pan.
Melt the chocolate and butter. Remove from heat and stir in cocoa and sugar. Whisk in the vanilla and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips.

Pour into pan. Bake for about 30 min. or until toothpick comes out with moist clumps. Cool on wire rack.

Recipes from Nate

As told to me by Nathan Gibbons...

THE CHOCOLATE COVERED MARSHMALLOW TREATS
Melt Hersey's or chocolate chips for 30 seconds in the microwave. After you take them out of the microwave, stir them. Even if they don't look liquid, they are still soft. Use toothpicks to dunk the marshmallows inside. Put them in the freezer. When they are frozen, let them thaw out for a few minutes. Then, you have some dessert!


INSTANT S'MORES
Get out a graham cracker and break it into fourths. Then get marshmallow and chocolate chips and put them on. Then get out another graham cracker and break it into fourths. Place each one on top of the previous ones you just did. Put them in the microwave for 15 seconds. Then it will turn out really thick and gooey.

DESSERTS

BANANA PUDDING
This is based on the recipe my mom always used with my own little tweaks.

8 oz. whipped topping
1 can eagle brand
2 3 3/4 oz. french vanilla instant pudding
2 c. whole milk
2 or 3 bananas
1/2 box crushed vanilla wafers
Mix both pkg. instant pudding according to package but use just 2 c. milk only. Mix together whipped topping and eagle brand then whip with pudding. Layer wafers, bananas and pudding ending with wafers on top.


CORINTHIA’S SALAD
This is a special recipe because it is from Greg’s Great Great Aunt Corinthia. Before she died, Greg and I enjoyed visiting with her whenever we were in PA. Aunt Corinthia used to bring this to Thanksgiving dinner and now Greg’s mom still makes it for Thanksgiving and other special family gatherings.

2 c. crushed pretzels
3/4 c. melted margarine
3 T. sugar
1 8 oz. cream cheese
1 c. sugar
2 9 oz. cool whip
2 small packages berry jello (red)
2 cups hot water
1 small box frozen stawberries
Melt margarine and add t crushed pretzels and sugar. Pat into 13x9 in. pan. Bake at 400 degrees for 8 min. Cool. Cream the cream cheese, sugar and 1 container of cool whip. Add to the top of crumbs. Be sure to seal edges with this mixture over crumbs so that the strawberry mixture doesn’t get the crust soggy. Mix jello, water and strawberries. Add this to the top of cool whip mixture. Chill until set and frost with cool whip.

SCONES AND MOCK DEVONSHIRE CREAM

MOCK DEVONSHIRE CREAM
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sour cream
Whisk until light and then add:
2 1/2 T. confectioners sugar
1/4 c. heavy cream
Beat until well blended.
Chill at least 1 hour. Serve at room temp.


CREAM SCONES
1/4 c. butter
1 c. flour
3 t. baking powder
1/2 t. salt
2 T. sugar
2 beaten eggs
1/2 c. cream
Sift flour, then add baking powder and salt and cut butter into dry mixture. Combine eggs and cream and add to dry mixture. Pat onto baking stone or pan to 3/4 in thick. Cut into triangles, sprinkle with sugar crystals and bake at 375 degrees until lightly brown (about 20 min.) Serve with preserves and Mock Devonshire cream.

CANDIES

PEPPERMINT BARK
Makes 36 pieces.
1 pd. white chocolate chopped
2 c. puffed rice cereal
1 pkg. (7.5 ounces) hard peppermint candies
Spray a bar pan, line with wax paper.
Crush candies: place unwrapped candies in two zipped bags (on inside the other) wrap in towel and crush with rolling pin.
Melt chocolate and stir in cereal. Spread in prepared pan. Sprinkle with candy, press with waxed paper. Chill until firm (20-30 min.) no longer or candy will soften.
Peel waxed paper off and break into 2 inch pieces. Store at room temp. in airtight container. Good up to one week.


CORNFLAKE COOKIES
1/2 c. sugar
1/2 c. light karo syrup
1 c. peanut butter
1/2 t. vanilla
3 c. cornflakes
Melt sugar and karo in saucepan. Add peanut butter and melt. Add vanilla and stir in cornflakes. Drop onto waxed paper.

PIES

PIE CRUST
1 1/2 c. flour
1/2 t. salt
1/2 c. shortening
3 or more T. cold water
Mix flour and salt. Lightly cut in shortening until mixture resembles coarse meal. Sprinkle with water a small amount at a time, mix lightly with pastry blender until all particles are moistened and cling together when pastry is pressed into a ball. Chill dough ball at least one hour. Roll pastry thin (less than 1/8 in.) on lightly floured board. Line pan with pastry. If single, flute edge.
*For baked pie shell, prick pastry thoroughly with fork. Bake at 425 degrees for 12-15 min. until lightly brown. Cool.


CHOCOLATE CREAM PIE
3/4 c. sugar
1/4 c. cornstarch
3 c. milk, scalded
4 eggs
1 T. butter
1 1/2 t. vanilla
3 squares (ounces) semi-sweet chocolate, chopped
2 oz. fine dark chocolate

In medium saucepan combine sugar, and cornstarch. Gradually stir in milk. Cook and stir over medium high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks form whites; (set aside whites for meringue). Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla and chocolate.
Pour hot filling into shell. Spread meringue over HOT filling; seal to edge. Bake at 350 degrees for 15 min. Cool on wire rack. Cover and chill to store.

MERINGUE
4 egg whites
1 t. vanilla
1/2 t. cream of tartar
1/2 c. sugar
Bring egg whites to room temp. Combine egg whites, vanilla and cream of tartar. Beat with electric mixer on med. speed about 1 min. or till soft peeks form (tips curl) Gradually add sugar, 1 T. at a time beat on high speed about 5 min. or more till mixture forms stiff glossy peaks and sugar dissolves. Immediatley spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Cool 4-6 hours. Serve or cover and refrigerate.



COCONUT CREAM PIE
Mary Baker

1/3 c. flour
2/3 c. sugar
1/4 t. salt
2 c. milk, scalded (185 degrees)
3 egg yolks
2 T. butter
1/2 t. vanilla
1/2 c. grated coconut
Baked Pie Shell
3 egg whites
1/4 t. cream of tartar
6 T. sugar
1 1/2 c. coconut

Mix flour, 2/3 c. sugar, and salt. Gradually add scalded milk. Cook in double boiler until thick, stirring constantly. Slowly add small amount of hot mixture to slightly beaten egg yolks. Stir in remaining hot mixture. Cook 2 minutes. Cool. Add butter, vanilla and coconut. Pour into cooked pie shell. Beat egg whites and cream of tarter until stiff. Fold in 6 T. sugar. Spread on pie and bake at 350 degrees, 12-15 minutes or until lightly browned.


CHESS PIE

1/4 c. butter
1 1/2 c. sugar
1 T. flour
1/2 c. pet milk
2 eggs
pinch salt
1 t. vanilla
Melt butter, mix in rest of ingredients. Beat with a mixer until thick creamy. Pour into unbaked pie shell. Bake at 350 degrees for 40 min.

(For CHOCOLATE CHESS PIE, add 3 T. cocoa and mix with melted butter before adding the other ingredients.)


FUDGE PIE
3 eggs
6 T. cocoa
1 1/2 c. sugar
1/3 c. flour
2 t. vanilla
3/4 c. butter, melted
1 1/2 c. pecans
1 unbaked 8 in. pie crust
Heat oven to 350 degrees. Beat eggs. Sift together cocoa, sugar and flour; mix with eggs. Stir in vanilla, butter and pecans. Pour into crust. Bake for 30 min.


KENTUCKY DERBY PIE
I first got this recipe from Tristan but I don’t know where he got it, but it is now a favorite!

1 c. sugar
1/2 c. flour
1/4 c. melted butter
1 t. vanilla
2 eggs
1 c. toasted pecans
1 c. chocolate chips
1 unbaked pie shell
Stir flour and sugar together with fork. Add butter and eggs and blend. Add remaining ingredients and mix. Pour into unbaked pie shell and bake at 325 degrees for 45 min.


FRESH STRAWBERRY PIE
Bake 8-9 in. pie shell and cool. Fill crust with 1 pint sliced fresh berries.
Mix: 1 c. sugar, 1 c. water, 4 T. cornstarch, 1/8 t. salt, 1 T. red food coloring
Boil slowly until thick. Stir in 4 T. strawberry jello. Let cool. Pour over pie. Refrige until cool and set. Serve with cool whip.

SWEETS

SUGARED PECANS
This came from Anne Stovall.

Beat: 1 egg white until foamy
Add: 4 c. pecan halves
Mix: 1/2 c. sugar, 1 1/2 T. cinnamon, 1/4 t. salt
Add pecan halves to dry mixture to coat. Put in single layer on cookie sheet. Bake at 300 degrees for 30 min. Stir every 10 mins.


GOOEY SNICKER BROWNIES
18 servings.
1 Bag Caramels
2/3 c. evaporated milk (small can)
1 German chocolate cake mix (without pudding)
1 c. chopped peanuts
12 oz. chocolate chips
3/4 c. butter (do not melt)

Divide can of milk into equal portions.
Put caramels in bowl and add one portion of the milk. Set aside.
In another bowl, mix the cake mix butter and remaining portion of milk. Mix well. Batter will be very thick. Add nuts and mix. Spread half of the batter into the bottom of a 9x13 pan. Bake for 6 mins. at 375 degrees. While this is baking, microwave caramels until smooth and creamy. Take brownie out of the oven and sprinkle with chocolate chips. Pour melted caramel over chocolate chips and smooth. Dollop the rest of the batter on top of caramel in pieces. You won’t be able to smooth this over the caramel, but just make each piece equal in thickness. Bake for 18 mins. Let Cool. Refrigerate before cutting to set the brownies. Serve cold or room temp.