Pumpkin  Pie






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 ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour 

2 eggs, lightly beaten

1 cup evaporated milk, undiluted 

2 tablespoons water 

1/2 teaspoon vanilla extract 






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 well.


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, whipped 







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 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 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 thawed blueberries, rinsed well

1 1/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon   

1/2 medium lemon, juiced and zested

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 blueberries.


Pour berry mixture into pie crust and dot with small pieces of butter.


Cover with the other pie crust, and fold the edges under.

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.









 Salem's Den  Salem 2004 and Beyond  

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