Micah68
10-25-2008, 10:22 AM
Vinegar Pie
(my husband loves this, but he also loves straight vinegar on salad)
1 c. brown sugar (white will work also)
2 c. water
1 c. vinegar
2 T. butter
1/2 c. flour and a little cold water
1 pastry
Combine sugar, water and vinegar and bring to a boil. Add butter and stir till it melts. Mix the flour with a little cold water to make a smooth slurry. Add this to the boiling liquid slowly, and stir till thickened. Line a pie plate with your pastry. Pour in filling and cover with strips of pastry in lattice fashion. Bake 10 minutes at 450 degrees, then reduce to 350 degrees and bake for 25 minutes more.
Ugly But Good Pie
1 unbaked pastry
6 T sugar
3 T flour
6 T brown sugar
1 C milk
3 T butter
cinnamon
Mix sugar and flour; put into bottom of pie crust. Sprinkle
brown sugar over mixture, pour milk over all, dot with butter and sprinkle with cinnamon. Do not mix! Bake at 350 degrees
approximately 35 minutes or until filling is set.
Buttermilk Pie
4 eggs, beaten
1 c buttermilk
1 T flour
2 1/2 c sugar (white, brown or mixed depending on taste)
1/2 cup butter
1 t Vanilla or Almond Extract (matter of preference)
Directions:
Preheat oven to 350 degrees .
Cream sugar and butter well. Mix in flour, Add eggs, buttermilk, vanilla. Pour mixture into unbaked pastry. Bake at 350 degrees for 45 minutes.
Raisin Pie
Pastries for double crust pie
2 1/2 c. raisins
3/4 c. pecans (or any nuts - and optional)
3/4 c. sugar
3/4 c. brown sugar
Cornstarch
1 tsp. lemon juice
Simmer raisins until puffy by boiling in water (about 1 1/2 cups). Add sugar and simmer a few more minutes. Add lemon juice. Add walnuts.
Mix a supply of cornstarch and water and start adding to the raisins mixture, stirring constantly. When it has reached a pudding consistency, remove from fire. Pour into the shell-lined pie plate and then cover with top crust. Brush top crust with cream or milk. Bake until brown (approximately 350 degrees for about 30 minutes).
(my husband loves this, but he also loves straight vinegar on salad)
1 c. brown sugar (white will work also)
2 c. water
1 c. vinegar
2 T. butter
1/2 c. flour and a little cold water
1 pastry
Combine sugar, water and vinegar and bring to a boil. Add butter and stir till it melts. Mix the flour with a little cold water to make a smooth slurry. Add this to the boiling liquid slowly, and stir till thickened. Line a pie plate with your pastry. Pour in filling and cover with strips of pastry in lattice fashion. Bake 10 minutes at 450 degrees, then reduce to 350 degrees and bake for 25 minutes more.
Ugly But Good Pie
1 unbaked pastry
6 T sugar
3 T flour
6 T brown sugar
1 C milk
3 T butter
cinnamon
Mix sugar and flour; put into bottom of pie crust. Sprinkle
brown sugar over mixture, pour milk over all, dot with butter and sprinkle with cinnamon. Do not mix! Bake at 350 degrees
approximately 35 minutes or until filling is set.
Buttermilk Pie
4 eggs, beaten
1 c buttermilk
1 T flour
2 1/2 c sugar (white, brown or mixed depending on taste)
1/2 cup butter
1 t Vanilla or Almond Extract (matter of preference)
Directions:
Preheat oven to 350 degrees .
Cream sugar and butter well. Mix in flour, Add eggs, buttermilk, vanilla. Pour mixture into unbaked pastry. Bake at 350 degrees for 45 minutes.
Raisin Pie
Pastries for double crust pie
2 1/2 c. raisins
3/4 c. pecans (or any nuts - and optional)
3/4 c. sugar
3/4 c. brown sugar
Cornstarch
1 tsp. lemon juice
Simmer raisins until puffy by boiling in water (about 1 1/2 cups). Add sugar and simmer a few more minutes. Add lemon juice. Add walnuts.
Mix a supply of cornstarch and water and start adding to the raisins mixture, stirring constantly. When it has reached a pudding consistency, remove from fire. Pour into the shell-lined pie plate and then cover with top crust. Brush top crust with cream or milk. Bake until brown (approximately 350 degrees for about 30 minutes).