1 (9 inch)
unbaked pie crust
1 egg, beaten
1 1/4 cups pumpkin
puree, canned or fresh
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground
1 teaspoon ground
1 teaspoon all-purpose
2 eggs, lightly beaten
1 cup evaporated milk,
2 tablespoons water
1/2 teaspoon vanilla
Preheat oven to 400 degrees.
Combine pumpkin, sugar, salt, spices, and
flour in a medium mixing bowl.
Add eggs; mix well.
Add evaporated milk, water, and vanilla; mix
Pour into pastry-lined pie pan.
Bake for 15 minutes.
Reduce heat to 350° and bake about 35
minutes longer, or until center is set.
Cool before serving.
Strawberry Chiffon Pie
1 (9 inch)
baked pie crust
1 pint fresh
strawberries, washed and sliced in halves
1/2 cup granulated sugar
1 envelope of unflavored
gelatin (1 tablespoon)
3/4 cup cold water
1 tablespoon lemon juice
dash of salt
2 egg whites
at room temperature
1/4 cup granulated sugar
1/2 cup whipping cream,
In a medium bowl, roughly mash the
strawberries with a potato masher.
Add 1/2 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.
In a large glass or metal bowl, whip egg
whites until foamy.
Add sugar gradually, and continue to whip
until stiff peaks form.
Fold the egg whites into the strawberry
Then fold in the whipped cream.
Refrigerate until mixture is set enough to
Pile into a baked and cooled 9 inch pastry
Return pie to refrigerator and chill until
filling is firm, about 5 hours.
Garnish with additional sliced strawberries
and whipped cream, if desired.
If you are concerned about raw egg whites,
substitute powdered egg whites for fresh.
Classic Blueberry Pie
2 (9 inch)
unbaked pie crusts
5 cups fresh or frozen
1 1/4 cup granulated sugar
1/3 cup all-purpose
1/4 teaspoon salt
1/2 teaspoon ground
1/2 medium lemon, juiced and
1 tablespoon butter, cut
in small pieces
Preheat oven to 425 degrees.
In a large bowl combine sugar, flour, salt,
cinnamon, lemon juice and grated rind, and
Pour berry mixture into pie crust and dot
with small pieces of butter.
Cover with the other pie crust, and fold the
Flute the edges to seal, or press the edges
with the tines of a fork.
Cut a few vents in top of crust to allow
steam to escape.
Bake for 40 minutes, or until crust
is nicely browned.
Let cool and serve.