October 2017 – Pies

Pie Shells

Pat Roth, Ephrata
“Been using this for 60 years, never fails.”

Makes 4 single pie shells or 2 double pie shells

• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1²/₃ cups Crisco shortening
• 1 egg, beaten
• 1 tablespoon vinegar
• ½ cup lukewarm water

Combine flour, salt, baking powder and shortening. Mix together, then add egg, vinegar and water and mix again. Divide into 4 equal pieces and roll to fit pie plate.

Dough can be put into pie plate and frozen, then they are all ready to bake after thawing.

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Lemon Sponge Pie

Pat Roth, Ephrata

• 1 lemon, juice and rind
• 3 tablespoons flour
• 2 tablespoons butter
• ½ teaspoon salt
• 1 cup sugar
• 3 eggs, separated
• 1½ cups hot milk

Cream the butter and sugar, then add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Slowly add the hot milk and mix thoroughly. Fold in stiffly beaten egg whites.

Pour into unbaked pie shell. Bake at 325°F for 45 minutes.

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Pineapple Sponge Pie

Pat Roth, Ephrata

• 2 cups crushed pineapple
• 2 eggs, separated
• 2 tablespoons melted butter
• ¹/₃ teaspoon lemon extract
• 1 tablespoon cornstarch
• 1 cup sugar

Beat egg yolks, sugar and cornstarch. Add this mixture to pineapple, lemon extract and melted butter. Fold in stiffly beaten egg whites.

Pour into unbaked pie crust and bake until set at 350°F, about 20 to 25 minutes.

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Quakertown Crumb Pie

Pat Roth, Ephrata

• 1 unbaked 9” pie shell

Bottom:

• ½ cup brown sugar
• ½ cup King corn syrup
• 1 egg, beaten
• 1½ cups water
• 1 tablespoon flour
• 1 teaspoon vanilla

Crumbs:

• 1 cup flour
• ½ cup brown sugar
• ¼ cup corn oil
• ½ teaspoon baking soda

Combine ingredients for the bottom and cook over medium heat until thick, stirring constantly. Pour mixture into the pie shell.

Combine flour and baking soda. Add sugar and corn oil. Mix with a fork until crumbly. Sprinkle crumbs on top of pie. Bake in a preheated 350°F oven for 35 to 40 minutes.

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Pumpkin Pie

Bernice E. Petticoffer, Lititz

• 3 eggs, slightly beaten
• ½ cup sugar
• ½ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon each of salt, nutmeg and allspice
• 1 teaspoon cinnamon
• 1½ cups pumpkin, fresh or canned
• 1½ cups milk, heated
• 1 unbaked 9” pie crust

Add dry ingredients to eggs. Blend in pumpkin. Add milk. Pour into pastry-lined pan. Bake at 425°F for 10 minutes, then at 350°F for 35 to 40 minutes.

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Chocolate Shoo-Fly Pie

Amanda Hoover, Ephrata

Filling:

• 3 cups water
• ¾ cup sugar
• 1 tablespoon cocoa
• 1½ heaping tablespoon ClearJel
• ½ teaspoon vanilla
• pinch salt

Topping:

• 1 cup sugar
• ½ cup oil
• 1 egg
• ¼ cup cocoa
• 1 cup molasses
• 1 cup hot water
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ¹/₈ teaspoon salt
• ¹/₈ teaspoon cinnamon
• 2 cups flour
• 3 unbaked 8” pie shells

Heat 2½ cups water. Make a paste with ClearJel, cocoa and ½ cup water. Stir sugar, salt and paste into hot water. Boil just a bit. Add vanilla. Set aside to cool.

Mix topping ingredients like a cake. Pour filling evenly into three unbaked pie shells. Divide topping mixture evenly and top each filled pie. Bake at 350°F for 40 to 50 minutes or until done. Can be frosted with chocolate frosting.

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Pumpkin Pie

Rhoda Martin, Ephrata

• 1¾ cups pumpkin
• 1 cup milk (use cream or evaporated milk for a creamy texture)
• ½ cup brown sugar
• ½ cup sugar
• 2 large eggs
• 1 tablespoon cornstarch or Thermflo
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• ¹/₈ teaspoon cloves
• ½ teaspoon salt
• 1 unbaked 9” pie crust

Combine all ingredients and blend in blender. Pour into unbaked pie crust. Spread coconut or nuts on top (optional). Bake at 400°F for 10 minutes. Reduce heat to 350°F and finish baking approximately 30 minutes.

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Southern Pecan Pie

Ruth Ann Hoover, New Holland

• 3 eggs, slightly beaten
• 1 cup light Karo
• ¹/₃ cup sugar
• 3 tablespoons water
• ¹/₃ cup margarine, melted
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1½ cup coarsely chopped pecans
• 1 unbaked 9” pie crust

Mix all ingredients except pecans until well blended. Stir in pecans. Pour into pie crust. Bake at 375°F for 20 minutes. Reduce heat to 350°F and bake another 20 minutes or until done. Yield: 6 to 8 servings.

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Impossible Rhubarb Pie

Gloria Dougherty, Akron
“It makes its own crust!”

• 2 cups diced rhubarb
• ³/₄ cups milk
• 2 eggs
• ½ cup Bisquick
• 1 cup sugar
• ½ teaspoon cinnamon
• 2 tablespoons butter

Top Layer:

• 2 tablespoons butter
• ½ cup Bisquick
• ¼ cup brown sugar
• ¼ cup chopped nuts

Pour rhubarb into a 10” pie pan. Combine milk, eggs, Bisquick, sugar, cinnamon and butter in blender. Mix 30 seconds. Pour mixture over rhubarb.

Mix butter, Bisquick, sugar and nuts in a bowl. Sprinkle over the other mixture as the topping. Bake at 375°F for 40 minutes or until set and golden brown.

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Pumpkin Custard

Gloria Dougherty, Akron

• 1½ cups pumpkin, mashed fine
• 1¾ cups sugar
• 4 tablespoons flour (rounded)
• ½ teaspoon cinnamon
• 4 to 5 eggs
• 1½ to 2 cups milk
• cinnamon
• 1 unbaked 9” pie shell

Place pie shell in pie pan. Use a spoon to finish around the edge of crust.

Add sugar, flour and cinnamon to pumpkin. Mash or mix until free from lumps. Add eggs and milk. Mix well.

Pour custard into crust. Sprinkle with additional cinnamon. Bake at 375° for 35 to 40 minutes or until golden brown and set;  knife inserted in center should come out clean.