{"id":351,"date":"2014-08-22T01:06:21","date_gmt":"2014-08-22T01:06:21","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=351"},"modified":"2014-10-18T14:07:11","modified_gmt":"2014-10-18T14:07:11","slug":"fruit-pies","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/pies\/fruit-pies\/","title":{"rendered":"~ Fruit Pies"},"content":{"rendered":"

APPLE PIE\u00a0\u00a0 \u00a0(Dot Berry)<\/strong><\/p>\n

Double crust pastry for 10″ pie unbaked
\n5-6 cups cored, sliced apples (Jonathan or Winesaps are best)
\n3\/4 c sugar
\n1\/4 c dark brown sugar
\n2 T flour
\n3\/4 t cinnamon
\n1\/4 t nutmeg
\npinch salt
\nSlim oleo slices<\/p>\n

Place apples in bottom of crust.
\nMix sugars, flour, cinnamon, nutmeg, salt and pour over apples.
\nDot with oleo slices.
\nCover with top pie crust and crimp edges.
\nCut slits to allow steam to escape.
\nBake at 375\u00b0 in center of oven for 45 min.
\nBest served warm with vanilla ice cream.<\/p>\n

\n

FRESH STRAWBERRY OR BLACKBERRY PIE<\/strong><\/p>\n

1 baked 10″ pie crust
\n2 pints fresh berries, sliced
\n1-1\/2 cups 7-UP, SPRITE
\n\u00bd c water
\n1 c sugar
\n3-4 T cornstarch
\npinch salt
\n3 oz. Strawberry Jello (or Blackberry Jello)
\n8 oz. Cool Whip or sweetened whipped cream<\/p>\n

Combine sugar and cornstarch in saucepan.
\nStir in 7-UP, stirring constantly, bring to boil.
\nBoil for 1 min ONLY. (Cornstarch breaks down if boiled more than 1 min).
\nDissolve jello in mixture.\u00a0 COOL THOROUGHLY!\u00a0 Add berries.*
\nPour into pie shell.\u00a0 Refrigerate.
\nServe with dollop of vanilla ice cream, Cool Whip or sweetened Whipped Cream.
\n* I like to spread 3 oz. cream cheese mixed with 1\/4 c powdered sugar (or 8 oz. cc and \u00be c powdered sugar and 1 cup Cool Whip) on bottom of pie crust before adding with berry filling.\u00a0 Also, bananas mixed with strawberries are good.<\/p>\n

\n

AMAZING PUMPKIN PIE\u00a0 \u00a0\u00a0\u00a0 \u00a0(Jessica Trapp)<\/strong><\/p>\n

15 oz can of pumpkin
\n14 oz can of sweetened condensed milk
\n3 eggs
\n8 oz package cream cheese
\n\u00bd cup sugar
\n1-\u00bd tsp cinnamon
\n\u00bd tsp ginger
\n\u00bd tsp cloves
\n\u00bd tsp salt
\n\u00bc tsp nutmeg
\n\u00bc tsp allspice
\n1 pinch fine-ground black pepper
\nVanilla ice cream
\n1 deep dish graham cracker crust<\/p>\n

Preheat oven to 425\u00b0.
\nSoften the cream cheese
\nMix the cream cheese, pumpkin and sweetened condensed milk in a large mixing bowl.
\nBeat on medium low speed.
\nMeanwhile, in a separate bowl, mix sugar and spices together.
\nUsing a sifter, slowly sift them into the pumpkin, milk and cream cheese mixture, which should be a nice creamy texture by now.
\nAdd eggs and beat on high speed for about two minutes.
\nPour pumpkin mixture in piecrust.
\nBake at 425\u00b0 for 15 minutes then turn the oven down to 350\u00b0 and bake for another 40 to 50 minutes (until a knife comes out clean.)
\nWhen the pie is done, let it cool for about 15 minutes but serve it HOT with vanilla ice cream.<\/p>\n

\n

SOUR CHERRY PIE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0<\/strong><\/p>\n

Double crust pastry for 10″ pie unbaked
\n2 pkg frozen cherries, thawed, reserve juice.
\nl-1\/4 c sugar
\n1\/4 c cornstarch
\n\u00bc t salt
\n\u00bc t almond extract
\n2 T butter<\/p>\n

Mix sugar, cornstarch and salt in saucepan.
\nAdd cherry juice and cook til thickened.
\nStir and boil 1 minute.\u00a0 Add cherries and cook for 1 min.
\nRemove from heat and add butter and extract.\u00a0 COOL.
\nPour into pie shell.\u00a0 Cover with top crust or crumbs and crimp edges.
\nMake vents\/slashes. Put foil on edges of crust to keep from browning too fast.
\nPut pan under to catch drips.
\nBake at 425\u00b0 for 15 min.\u00a0 Reduce heat to 350\u00b0 and continue baking for 25 min.
\nNOTE:\u00a0 May be too much juice.<\/p>\n

\n

BEC\u2019S COCONUT CUSTARD PIE<\/strong><\/p>\n

4 eggs
\n4 T. butter
\n1\/2 cup flour
\ndash of salt
\n2 cups milk
\n2\/3 cup sugar
\n1 cup coconut (sweetened, flaked)
\n1 tsp. vanilla<\/p>\n

Put all ingredients in blender and mix well.
\nPour into a greased and floured 10 inch glass pie pan.
\nBake at 350\u00b0 for 45 minutes or until brown.\u00a0 Makes its own crust!<\/p>\n

\n

LEMON TART PIE\u00a0<\/strong>\u00a0 \u00a0\u00a0\u00a0\u00a0 CHESS & MOM LOVE!!
\nGood served with sliced strawberries<\/p>\n

1 c sugar
\n1\/4 c cornstarch
\n1 c milk
\n3 egg yolks, beaten
\n1\/4 c oleo
\n1 T grated lemon peel (1 lemon)
\n1\/3 c fresh squeezed lemon juice (2 lemons)
\n1 c sour cream (8 oz)
\n9″ pie shell, baked
\nCool Whip or Whipped Cream<\/p>\n

Combine sugar and cornstarch in LARGER than 4 qt bowl.
\nGradually stir in milk til smooth.\u00a0 Microwave at 50% power for 6-7 minutes.
\nStir well.\u00a0 Cook additional 2-3 min. at 50% power.
\nTemper egg yolks, add to mixture.
\nMicrowave up to 2 min. longer at 50% power.\u00a0 Mixture should be VERY thick.
\nRemove and stir in oleo, lemon peel and lemon juice.
\nCover and cool completely.
\nFold in sour cream.\u00a0 Pour into pastry shell.
\nRefrigerate at least 2 hours-better if overnight.
\nTop or garnish with whipped topping.<\/p>\n

\n

KEY LIME PIE<\/strong><\/p>\n

14 oz. can sweetened condensed milk
\n4 egg yolks
\n3-4 oz. fresh lime juice [Key limes are best!]
\nFew drops green food coloring
\n1 graham cracker crust<\/p>\n

In mixing bowl, combine milk and egg yolks at low speed.
\nSlowly add juice, mixing until well blended.
\nPour into crust and bake at 350 for 12-15 min.
\nTop with dollop of Cool Whip or whipped cream<\/p>\n

\n

LEMON CREAM PIE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(6\/2004)<\/strong><\/p>\n

1 baked 9″ pie shell or graham cracker crust
\n1 pkg unflavored gelatin
\n2\/3 c sugar
\n\u00bd c milk
\n2 T fresh grated lemon rind
\n\u00bc c fresh lemon juice
\n2 cups whipping cream
\nOPTIONAL:\u00a0 Spread 1 qt fresh sliced strawberries over top of pie.<\/p>\n

Combine gelatin, sugar and milk in a saucepan and cook over low heat, stirring til gelatin and sugar are dissolved.
\nAdd lemon rind and juice.\u00a0 Let mixture cool to room temperature.
\nRefrigerate 30-45 min., til chilled.
\nIn separate bowl, whip the cream to stiff peak stage.
\nFold into chilled gelatin mixture and pour into pie shell.
\nRefrigerate for several hours till firm.<\/p>\n

\n

QUICK ‘n EASY LEMON PIE<\/strong><\/p>\n

1 prepared graham cracker crust
\n1 small can frozen lemonade (can be pink)
\n1 can sweetened condensed milk
\n8 oz. whipped topping, thawed<\/p>\n

Mix together lemonade, milk and whipped topping til smooth.
\nMay want to tint with food coloring to make it yellow or pink.
\nPour into crust. Refrigerate.<\/p>\n

\n

QUICK ‘n EASY STRAWBERRY PIE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(6\/2004)<\/strong><\/p>\n

1 prepared graham cracker crust
\n1 small can frozen lemonade (can be pink)
\n1 can sweetened condensed milk
\n8 oz. whipped topping, thawed
\nStrawberries, sliced thin<\/p>\n

Mix together lemonade, milk and whipped topping til smooth.
\nMay want to tint with food coloring to make it pink.
\nPour into crust.
\nRefrigerate.
\nServe with prepared strawberries.
\nDO NOT\u00a0 add strawberries to pie filling, or pie will become runny.<\/p>\n

\n

FRUIT-IN-CRUST CHEESECAKE PIE<\/strong><\/p>\n

1 cup flour
\n1 c quick-cooking oatmeal, uncooked
\n2\/3 c brown sugar
\n\u00bd t baking powder
\n1\/2 c butter
\n10 to 12 oz. pineapple, apricot, raspberry\u00a0 or cherry preserves (3\/4 to 1 cup)<\/p>\n

Heat oven to 350\u00b0 for tin pan, 325\u00b0 for glass.
\nIn large mixing bowl, mix oatmeal, flour, sugar, baking powder and butter until crumbly.
\nReserve one cup of mixture and pat remainder in pie plate.
\nSpread with preserves and put reserved crumb mixture on top of preserves.
\nBake for 20 minutes until golden brown.\u00a0 Cool.<\/p>\n

TOPPING:<\/strong>
\n1\/2 c powdered sugar
\n2 T milk
\n1-1\/2 tsp vanilla
\n3 oz cream cheese,
\n4-1\/2 oz Cool Whip (2 cups)<\/p>\n

Blend sugar, milk, vanilla and cream cheese until smooth.
\nFold in whipped topping. Spoon into crust. Chill.<\/p>\n

\n

FRESH BLACKBERRY PIE: \u00a0\u00a0\u00a0 \u00a0Southern Living<\/strong><\/p>\n

9\u201d pie crust, baked
\n1\u00bd c fresh blackberries
\n1\u00bc c sugar, divided
\n3 T cornstarch
\n1\u00bc c water
\n\u00bd t vanilla
\n3 oz pkg raspberry jello<\/p>\n

Toss berries and \u00bc cup sugar in large bowl.\u00a0 Cover and chill 8 hours.\u00a0 Drain.
\nIn small saucepan, stir together cornstarch and remaining sugar.
\nSlowly add water and vanilla. Cook 7-8 min til thickens.
\nAdd jello to warm mixture.
\nSpoon blackberries into pie crust.
\nPour glaze evenly over berries.\u00a0 Chill 2\u00bd hours
\nOPTIONAL:\u00a0 Add 4 drops blue food coloring.<\/p>\n

\n

PEACH PIE FILLING<\/strong><\/p>\n

6 cups fresh peeled peaches, sliced
\n\u00be c sugar
\n1\/3 c half and half
\n\u00bc c flour
\n1 t fresh grated lemon zest
\n\u00bc t salt and ground nutmeg<\/p>\n

Combine sugar, flour, salt & nutmeg.
\nStir in half and half. Add peaches and lemon zest.
\nMix just til peaches are coated. Spoon into pie crust.
\nTop with pie crust and crimp edges.
\nBake in preheated 400\u00b0 oven for 40 min, til crust is brown.
\nThis pie freezes well after baking.
\nWhen you want to serve it, just place frozen pie in 350\u00b0 oven for 30 min.<\/p>\n

\n

CHERRY-O-CREAM CHEESE PIE<\/strong><\/p>\n

8\u201d graham cracker crust (NOT 9\u201d!!)
\n8 oz. cream cheese
\n15 oz. can sweetened condensed milk
\n1\/3 c lemon juice
\n1 t vanilla
\n1 can cherry pie filling<\/p>\n

Whip cream cheese til fluffy.
\nAdd milk and beat til well blended.
\nAdd lemon juice and vanilla.
\nPour into pie crust.\u00a0 Chill 2-3 hours.
\nSpread over top the cherry pie filling and chill.<\/p>\n

\n

SOUTHERN LIVING CHERRY PIE-modified\u00a0\u00a0 \u00a0(1989)\u00a0 (Rev 7\/06)<\/strong>
\n(Makes 2 pies)\u00a0 I have trouble getting this to thicken…when it does – this pie is divine.\u00a0 I suspect the grenadine keeps it from thickening–so just add it at the last.<\/p>\n

6 T cornstarch (or 1\/3 c)
\n1\/2 t salt
\n32 oz. frozen SOUR cherries, THAWED, reserve juice (NOT BLACK cherries)
\n1\/2 t red food coloring (opt)
\n2\/3 c grenadine syrup
\n1 t cherry extract
\n1\/2 t almond ext
\n1 t cinnamon
\n\u00bd t nutmeg
\n4 T oleo<\/p>\n

Drain cherry juice off cherries and measure juice.
\nAdd water to make 1 cup juice.
\nSift sugar, cornstarch and salt in bowl.
\nAdd cherry juice and food coloring.
\nMicrowave 7-8 min on HI, or til VERY thick.<\/strong>
\nGently stir in grenadine, and thawed cherries, extracts and oleo, stirring til oleo is melted.
\nCOOL. Place in bowl of ice water to cool.
\nNOTE:\u00a0 Filling will be runny if grenadine is added too soon\u2014won\u2019t thicken. Go by these directions!<\/strong>
\nLine 9″ pie plate with pastry.\u00a0 Can prebake bottom pie crust some.
\nTurned cooled pie filling into pie shell.
\nCover with top crust.\u00a0 Crimp and cut slits in top crust.
\nBrush with 2 T milk or egg white.
\nCover edges w\/foil and bake at 425\u00b0 for 20 min; remove foil and bake 10 min more til golden brown.
\nCool before serving. Good with dollop of Cool Whip or vanilla ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

APPLE PIE\u00a0\u00a0 \u00a0(Dot Berry) Double crust pastry for 10″ pie unbaked 5-6 cups cored, sliced apples (Jonathan or Winesaps are best) 3\/4 c sugar 1\/4 c dark brown sugar 2 T flour 3\/4 t cinnamon 1\/4 t nutmeg pinch salt Slim oleo slices Place apples in bottom of crust. Mix sugars, flour, cinnamon, nutmeg, salt […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":137,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-351","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=351"}],"version-history":[{"count":8,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/351\/revisions"}],"predecessor-version":[{"id":1188,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/351\/revisions\/1188"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/137"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}