Southern Pecan Pie

 1/2 stick (1/4 c.) butter
1 c. dark corn syrup
1/4 c. granulated sugar
1 t. vanilla
3 large eggs
1 c. pecan halves
Pastry for single crust 9-inch pie

Melt butter over low heat.  Remove from heat.  Whisk in corn syrup, sugar, vanilla and eggs until blended.  Arrange pecans on bottom of pie crust.  Carefully pour egg mixture over pecans.  Bake in preheated 350-degree oven for 1 hour or until knife inserted about l inch from edge comes out clean.  Cool on wire rack

Pumpkin Pie for Thanksgiving (Ludwig traditional)

4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice  Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 -  9 " pastry shells (unbaked)

Combine eggs and pumpkin.  Blend in sugar, spice, flour and salt; mix well.  Add milk, mix well.  Pour into pastry shells   Bake at 425 degrees 15 minutes.  Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean.  Cool.  Store in refrigerator.  Two pies (8 servings each)

Mrs. Durgen's Strawberry Pie

Double Crust to make 2 pies

2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.

Filling

2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice

In baked crust, place sliced or whole strawberries

Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice

Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream

Mrs. Durgen's Strawberry Pie -- Sister Rushton

Ingredients to make 2 --  9" pies

Double Crust (to make 2 pies)
2 c. flour
1 t. salt
2/3  cup Crisco (may need a little more)
1/2 c. cold Water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9" pie pan.  Bake crust at 400 degrees for 10 minutes.

Filling
2 plus cups sliced or whole strawberries to fill the bottom of each pie crust
2 plus cups crushed strawberries
2 c water
2 c sugar
8 T. corn starch
2 T. lemon juice

In baked crust, placed sliced or whole strawberries

Pre mixe corn starch with small amount of water for thickening.  In a pre-cooked 9" pie shell, place strawberry halves or whole, filling up the bottom of the curst.  Bring crushed strawberries, water and sugar to a boil, and stir until clear and thick.  Stir in corn starch thickener.  Add lemon juice.

Pour over sliced whole strawberries and refrigerate.

To with whipped cream or ice cream

Peach Pie -- Becky

5 large peaches 1 cup of sugar 3 Tbsp corn starch 1/2 cup water 1/2 tsp almond flavoring 2 Tbsp butter Slice 3 peaches into a cooked pie shell. Mash 2 more peaches and add sugar, corn starch and water. Cook 5 minutes until it boils. Add the almond flavoring and butter. Pour over the sliced peaches. Chill. Serve with whipped cream.

Apple Crumb Pie (favorite apple pie)

 Pastry for singe-crust pie (9 inches)
6 cups-- peeled, sliced apples (abt 7)
2 T. butter
4 t. lemon juice
½ c. sugar
1 T. all-purpose flour
½ t. ground cinnamon
½ t. ground nutmeg

Topping:
½ c. all-purpose flour
½ c. sugar
¼ c. cold butter

Line a 9-inch pie plate with pastry; flute edges.  In a bowl, combine the apples, butter, and lemon juice.  In a separate bowl , combine sugar, flour, cinnamon, and nutmeg.  Mix together.  Spoon into the pastry shell.  For topping, combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. 

Bake at 375 degrees for abt. 60 minutes or until the filling is bubbly and the apples are tender.  Use a metal pie ring so the fluted crust doesn’t burn or use tin foil to make one.  Cool on a wire rack.   Yields 6 to 8 servings.

 

 

Gluten-free Chocolate Pie

Meringue Shell
2 egg whites, room temperature
1/8 t. salt
1/8 t. cream of tartar
1/2 c. sugar
1/2 c. finely chopped nuts
1/2 t. vanilla

Filling
1 1/2 c. heavy cream
1 t. vanilla
1 (8 oz.) milk chocolate bar with almonds

For meringue shell:  In a medium bowl, beat egg whites, salt and cream of tartar until frothy.  Gradually add sugar, beating until stiff peaks form.  Fold in nuts and vanilla.  Spread into a greased 9-inch pie pan, building up on sides of pan.  Bake at 300 degrees F. for 50 minutes.  Cool completely.

For filling:  Whip cream with vanilla; set aside.  Break up three-fourths of a chocolate bar into pieces and melt in top of double boiler or microwave in a glass bowl.  When chocolate is just lukewarm, fold into whipped cream and vanilla.  Pile chocolate filling into cooled meringue shell.  Grate remaining chocolate to garnish pie.  Chill in refrigerator at least two hours before serving.  Makes 1 pie.  (from Lion House Pies)

It's Time To Cook: Pie Crust from Deseret News Lion House Recipe (link follows)

Lion House Pie Crusts from Deseret News

LION HOUSE PIE DOUGH
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1½ cups pastry flour
1½ cups bread flour
½ cup plus 1 tablespoon cold water

Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.

For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.
— "Lion House Pies"

BUTTER MILK PIE CRUST
3 cups flour
½ teaspoon salt
1 cup shortening
¼ cup margarine or butter
½ cup buttermilk
1 tablespoon oil
Place flour and salt in a medium bowl; stir with a fork. Add shortening and margarine, and cut together with a pastry blender, fingers,or two knives, until mixture resembles the size of small peas.
Add buttermilk and oil and blend together with a fork or your hands until all the flour is moist.
This will make three or four crusts, depending on how thick your like your crust. If the recipe calls for a baked pie shell, bake at 375 degrees for 15-18 minutes.
Note: This is a very tender dough. The scraps of dough left after making your first pie may be added back into the rest of the dough. This recipe can also be doubled with good success.
— "Lion House Pies"

Go to link for more pie ideas.

Custard Pudding or Pie Filling -- Grandma LL

1 qt milk, scalded
6 eggs, slightly beaten
1/2 c. sugar
pinch of salt
1 t. vanilla
nutmeg, if desired

Stir together eggs, sugar, salt and vanilla.  Stir in milk.  Pour into 2 quart casserole.  Bake in a pan of water for 45 to 50 minutes at 350 degrees or until knife inserted into center comes out clean.