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Fall 2009

Recipes

Turn produce into pie

Old-Fashioned Apple Pie – Blue Ribbon Winner!

Elsie Smith

Elsie Smith

Submitted by Elsie Smith, Roaring Spring, Pa.

Crust
  • 1 ½ cups shortening
  • 4 cups flour
  • 1 ½ teaspoons salt
  • 1 egg
  • ½ cup cold water
  • 1 tablespoon vinegar

Work dry ingredients together. Cut shortening into cubes and add to the dry ingredients. Whip egg, mix together with water and vinegar and add to dry ingredients. Next, lightly add flour to the work surface, set the dough on it, and roll the dough flat to form the pie crust and top crust. Lay crusts flat and let them chill in refrigerator until the filling is ready.

Filling
  • 4 cups sliced cooking apples
  • 1 cup sugar
  • 2 tablespoons Minute Tapioca
  • 2 tablespoons lemon juice concentrate (optional)
  • ¼cup water
  • ¼ to ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon butter
  • Dash of salt

Preheat oven to 350° F. In a heavy saucepan, mix filling ingredients and cook. Carefully stir until it comes to a boil. Let cool while preparing 9-inch pie pan. Pour filling into the crust, place top crust on pie and crimp edges. Cut vents in top of crust. Bake for 30 to 45 minutes until crust is lightly brown. Wait for your blue ribbon!

Blueberry Pie

Crust
  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ to 2/3 cup salad oil
  • 3 to 4 tablespoons milk

Into a 9-inch pie plate, sift together the flour, sugar and salt. In a measuring cup, whisk together ½ cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands, press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter (this will be the top crumble crust and is about 1/3 of the total crust mixture). Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.

Filling
  • 1 quart fresh blueberries, washed
  • 3 tablespoons cornstarch
  • ¾ cup sugar
  • Dash ground cinnamon
  • Dash nutmeg
  • 1 teaspoon lemon juice
  • 4 teaspoons butter

Preheat oven to 350° F. To the washed berries add cornstarch, sugar, cinnamon and nutmeg. Stir gently. Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little half-teaspoons of soft butter evenly over the top of the berry filling. Crumble the reserved crust on top of the pie. Bake for 45 to 50 minutes. Check after 30 minutes. If the crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown. Serve with vanilla ice cream.

Creamy Peach Pie

  • One 9-inch single unbaked pie shell
  • Four cups fresh peeled and sliced peaches
  • ¾ cup sugar
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup whipping cream

Preheat oven to 400 degrees F. Prepare the shell and peaches. Combine sugar, flour, salt and nutmeg. Add the peaches and toss lightly. Turn into the pie shell. Pour whipping cream evenly over top. Bake for 40 minutes or until firm and golden brown on top. Refrigerate for at least six hours before serving.