PIES-PIES-PIES and CRUST

Grandma Ellen's Cream-Kist Peach Pie

1 unbaked pie shell
Fill it with sliced peaches

Mix together
3/4 cup sugar
2-4 Tbsp flour
1/4 tsp salt
1/4 tsp nutmeg

Mix together and pour over peaches
1/2 cup heavy cream
1/2 tsp vanilla
1/4 tsp almond extract

It is also OK to mix fruit with all the other ingredients in a bowl and then pour into crust/
1 Tbsp of lemon juice would be fine - not in the original recipe - but lemon juice is always welcome in a fruit pie.

Sprinkle with sliced almonds
Bake 45-55 min at 400




Grandma Ellen's Pumpkin Pie

2 eggs
1 cup pumpkin
1c milk + 1/3 c cream
-or- 1 1/3 c half and half

1/2 c sugar
2/3 tsp gcinnamon
2/3 tsp ginger
pinch of cloves - optional
1/3 tsp salt

1 T melted butter - at the end

Beat eggs lightly, stir in (or use hand mixer) the rest of the wet ingredients.
Mix dry ingredients together and mix in.
Add melted butter last
Pour into crust
Bake 450 - 10 minutes
then turn down to 350 for 35 minutes
Test as you would a custard pie - knife half way between center and edge should come out clean. Center might be a tiny bit jiggly - but not soupy.


Pie crust recipe from http://ourdeliciousfood.com/recipes
also https://www.instagram.com/karinpfeiffboschek/
amazing pie decorating with cut crust


TOLL HOUSE CHOCOLATE CHIP PIE

Beat 2 eggs until foamy
Beat in
1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
Beat in 3/4 c butter at room temperature - OK to melt it in microwave but don't let it get too hot.
Stir in
1 c chocolate chips
1 c nuts (optional)
1 tsp vanilla
Bake 55-60 minutes at 325

FLAKY PIE CRUST (TWO 9-INCH CRUSTS)

2 ¼ cups          (350g) all-purpose flour
1 tsp salt
1 tsp white sugar
200g cold butter
1 med. egg + about 5Tbl ( 80 ml) ice-cold water (carbonated mineral water if available – alternative: Non-carbonated water and ¼ tsp cream of tartar).

Method (food processor) – our preferred method

• Place flour, salt and sugar in the processor bowl and process at high speed to mix.
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and pulse at low speed until the butter is in pea-sized discrete pieces. This only takes a few short pulses. Better too little than too much pulsing.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Turn on processor to medium speed and immediately add egg-water mixture and shut off motor. Pinch the dough between your fingers and if it is too dry add a bit more water and pulse. If too sticky add a little flour. When you have done this a few times you will know how long to mix. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerat for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

Method (using a hand pastry blender, knives or finger tips).

• Place flour salt and sugar in a large bowl and mix with a wire whip
• Cut butter into strips then into about ½ inch (1 cm) cubes.
• Add butter to flour mix and cut the butter in until it forms pea-sized discrete pieces.
• Beat egg lightly and mix with cold water. Stir in cream of tartar if using.
• Add egg and water mixture and stir in with fork just until mixed. Do not overwork or knead. Feel dough between your fingers and if it is too dry add a bit more water and mix. If too sticky add a little flour. When you have done this a few times you will know how long to mix and the exact proportions for your flour. The process goes very quickly. Do not over mix.
• Makes about 700g (23 oz). Divide in half, wrap in cling film and refrigerate for at least an hour, up to 18 hours in refrigerator, or freeze to keep for at least 2 weeks.

These instructions are only guidelines. The amounts of flour and water will need to be adjusted because every brand of flour has a different protein content and degree of hydration. However, a very small amount of water can make a very big difference in the consistency. Since the ingredients are inexpensive it is possible to practice a number of times.