skip to content

Summer 2011

Bobcat Pause - Recipes

Strawberry Pie

Strawberry Pie

Strawberry Pie

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 cups graham cracker crumbs
cup sugar
1/3 cup melted margarine or butter
2 pint baskets strawberries, stemmed
Powdered sugar, for dusting

Graham Cracker Crust
Heat oven to 375 F. In bowl mix 1 cups graham cracker crumbs with cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Apricot Pie

4 cups sliced fresh apricots
1 cup granulated sugar
1/3 cup all-purpose flour
Pinch of ground nutmeg
1 tablespoon lemon juice
9-inch pastry for double-crust pie
Additional sugar

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-inch pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 F for 45 to 55 minutes or until golden brown.

Cherry Pie

1 can unsweetened cherries
1 cup granulated sugar
6 level teaspoons cornstarch to ? cup cherry juice
Pinch of salt
1 or 2 teaspoons butter
teaspoon almond flavoring (optional)

Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. Pour juice mixture over cherries in an unbaked pie shell. Bake at 425 F for 10 minutes, then at 350 F. for 20 minutes.