Pecan Pie

Blueberry Cherry Pie

Strawberry Chiffon Pie

• 1 pint fresh strawberries, washed and sliced in halves 
• ¼ cup sugar 
• 1 envelope of unflavored gelatin (1 tablespoon) 
• 3/4 cup cold water 
• 1 tablespoon fresh lemon juice 
• dash of salt 
• 2 egg whites at room temperature 
• 2 Tbl  sugar 
• ½ cup whipping cream, whipped (or 1 cup whipped cream or Cool Whip)
• grahm cracker crust (or Oreo cookie crust) 

In a medium bowl, roughly mash the strawberries with a potato masher. Add 1/4 cup sugar to the berries, stir, and set aside for 1 hour.

In a small saucepan, stir together the gelatin and cold water. Turn heat to low to dissolve. Allow to cool.

Combine strawberries, lemon juice and salt in medium bowl. Add cooled gelatin mixture to strawberry mixture and stir. Chill, stirring occasionally, until mixture is partially set.

Beat egg whites until soft peaks form. Gradually add the 2 Tbl sugar, a tablespoon at a time, and beat until stiff peaks form.

Fold the egg whites into the strawberry mixture. Then, fold in the whipped cream. Refrigerate until mixture is set enough to mound. Pile into a baked and cooled 9-inch pastry shell.

Return pie to refrigerator and chill until filling is firm, about 5 hours. Garnish with additional whipped cream, if desired. I used Cool Whip and Oreo Crust.

Grape Pie

• 6 cups Concord grapes
• 3/4 cup sugar
• 1½ tablespoons lemon juice
• 1 tablespoon grated orange rind
• 3 tablespoons quick cooking tapioca
• pie crust for double crust pie

Slip the pulp from the skins, reserving skins. Cook the pulp until the seeds loosen (boil 2 or 3 minutes over med heat), then press the pulp through a colander to remove seeds. Combine the pulp with the skins and remaining ingredients - except the crust!! Let ingredients stand for 15 minutes.

Meanwhile preheat oven to 450. Line an 8 inch pie pan with one crust and cut the other into strips for forming the lattice top crust. Pour the filling into pie shell and top with lattice crust. Bake the pie for 10 minutes at 450. Reduce heat to 350 and bake about 25 minutes more.

This pie is very good slightly warm, but it is runny. I like firm, stand up pies. Allow the pie to reach room temp then refrigerate for several hours.

Apple Pie from the Joy of Cooking

• Pie crusts for 9 in double crust pie                          2 ½  T cornstarch
• 5-6 cups apple peeled, cored and thinly sliced        ¾ t cinnamon   
• ½-2/3 c sugar                                                           ½ t nutmeg
• ¼ t salt                                                                      1 ½ T butter

Preheat over to 450. Combine sugar, salt, cornstarch, cinnamon and nutmeg. Sift over apples. Toss to coat apples. Line 9 in pie pan with pie dough. Place apples, in layers, in the pie shell. Dot with butter. Cover the pie with top crust. Crimp edges together to seal pie crusts. Cut slices in top dough to let steam escape. Bake in 450 oven for 10 minutes. Reduce heat to 350 and continue baking 35-45 minutes until golden brown.

Pumpkin Yam Pie

Shirley's Sweet Potato Pie

A classic Southern pie, this recipe once called for “long potato” or “Virginia potato”.

• pastry dough for 9-inch pie
• 2 cups cooked mashed sweet potato
• 2 eggs well beaten
• 1¼ cups milk
• ¾ cup sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 tablespoons rum
• 4 tablespoons melted butter

Preheat oven to 425. Line a 9-inch pie pan with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth and well blended. Pour into lined pan. Bake for 10 minutes, then reduce heat to 300 and bake for about 50 minutes or until the filling is firm. Cool on rack.

A more sophisticated pie, not too sweet, with a different crust.

• 2½ cups flaked sweetened coconut
• 1/3 c unsalted butter melted
• 2 cups cooked mashed sweet potato
• 3 eggs lightly beaten
• ½ cup sour cream
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground ginger
• ½ teaspoon cardamom

Preheat oven to 300. Stir coconut and butter together. Press into bottom and up sides of a 9-inch pie pan. Bake just until light golden, 15 minutes. Remove crust from oven and raise the heat to 350. Puree remaining ingredients in a food processor until smooth. Scrape the potato puree into prepared crust. Bake until the top is dry and a knife inserted in the filling comes out clean, 30 minutes. Cool on rack.

Both recipes call for cooked, mashed sweet potato. Boiling the potatoes is fine, but baking them gives the pie a more robust flavor. Garnish with a dollop of whipped cream.

Pineapple Pie

Moosewood Chocolate Pecan Pie

Crust

• 1/4 c cold butter
• 1 c flour
• 2-3 T cold milk

Process butter and flour to coarse meal. Add milk 1 T at a time till dough holds together. Roll out and line 9 inch pie pan. Set aside.

Filling

• 1 T butter
• 2 sq unsweetened chocolate
• 4 eggs
• 3/4 c dark corn syrup
• 1/3 c brown sugar
• ½ t salt
• 1 T rum
• 1 t vanilla extract
• 2 c. chopped pecans
• ½ c pecan halves

Preheat oven to 375. Melt butter and chocolate together. Remove from heat. Beat eggs with electric mixer. Continue to beat and add chocolate mixture. Beat in all ingredients except nuts. Spread chopped nuts into shell. Pour filling into shell. Top with pecan halves. Bake 30 min or till solid in middle.

Deep-Dish Cherry Pie

New England Pumpkin Pie

Lemon Rice Pie

Chocolate Pecan Pie