Pies
Grandma Fowler's Leftover Pie Crust Treat
from Judi English's Family Favourites Cookbook
Ingredients:
Left over raw pie shell dough
Butter
Brown sugar
Cinnamon
Directions:
Roll out dough until quite thin. Spread entire surface with soft butter or margarine. Then add a thick layer of brown sugar. Sprinkle heavily with cinnamon. Starting on long edge, roll up. Place in a cake pan, making sure to squish the two ends down (with fingers or fork) so that all the center stuff doesn’t pour out while cooking. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and continue to cook for another 15 minutes or until dark golden brown. Cool. Slice into as many pieces as there are people standing around waiting for a portion!
Left over raw pie shell dough
Butter
Brown sugar
Cinnamon
Directions:
Roll out dough until quite thin. Spread entire surface with soft butter or margarine. Then add a thick layer of brown sugar. Sprinkle heavily with cinnamon. Starting on long edge, roll up. Place in a cake pan, making sure to squish the two ends down (with fingers or fork) so that all the center stuff doesn’t pour out while cooking. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and continue to cook for another 15 minutes or until dark golden brown. Cool. Slice into as many pieces as there are people standing around waiting for a portion!
Grandma Fowler's Banana Cream Pie
from Judi English's Family Favourites Cookbook
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Bananas
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Slice several bananas and alternate bananas and pudding in baked pie shell, starting with bananas and ending with pudding. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Bananas
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Slice several bananas and alternate bananas and pudding in baked pie shell, starting with bananas and ending with pudding. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Judi's Pineapple Cream Pie
from Judi English's Family Favourites Cookbook (variation of Grandma Fowler's Banana Cream Pie)
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
1 can crushed pineapple, drained
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add can of drained, crushed pineapple to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
1 can crushed pineapple, drained
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add can of drained, crushed pineapple to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Micah's Raspberry Cream Pie
(Micah's variation of Grandma Fowler's Banana Cream Pie)
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Raspberries (fresh or if frozen, thawed)
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add raspberries (your choice to how much) to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Raspberries (fresh or if frozen, thawed)
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add raspberries (your choice to how much) to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Paul's Pie
from Judi English's Family Favourites Cookbook
Ingredients:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
16 fudge mint cookies (crushed)
1 (8 oz.) container Cool Whip, thawed
1 ready-made chocolate pie crust
A few drops green food coloring
Directions:
1. Beat cream cheese with mixer until fluffy; gradually beat in sweetened condensed milk until smooth.
2. Stir in food coloring, then crushed cookies. Fold in Cool Whip.
3. Pour into crust. Chill at least 3 hours.
Note: We also like this when it is put in the freezer! Paul Carnig was Micah's best bud in Weiser
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
16 fudge mint cookies (crushed)
1 (8 oz.) container Cool Whip, thawed
1 ready-made chocolate pie crust
A few drops green food coloring
Directions:
1. Beat cream cheese with mixer until fluffy; gradually beat in sweetened condensed milk until smooth.
2. Stir in food coloring, then crushed cookies. Fold in Cool Whip.
3. Pour into crust. Chill at least 3 hours.
Note: We also like this when it is put in the freezer! Paul Carnig was Micah's best bud in Weiser