INGREDIENTS:
•
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
DIRECTIONS:
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
INGREDIENTS:
•
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
DIRECTIONS:
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.
Note:
If you are concerned about raw egg whites,
substitute powdered egg whites for fresh.
Classic Blueberry Pie
INGREDIENTS:
•
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
DIRECTIONS:
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.
