Pie Recipes #229 - Grandma's Oil Pastry Recipe - No Shortening Needed - Easier than Regular Pie Dough

Pie Recipe #229
Old Fashioned Oil Pastry Recipe (No Shortening or Lard - Healthier and Easier!)

1/2 cup oil
1/4 cup milk
Stir in 2 cups flour and 1 tsp salt.
Roll out and you have it!

:) Couldn't get much easier could it?

Pie Recipes #228 - Old Fashioned Coconut Cream Pie Recipe

Old-Fashioned Coconut Cream Pie

3/4 Cup plus 2 Tablespoons sugar
3 Tablespoons plus 1 teaspoon cornstarch
1/8 Teaspoon salt
3 Egg yolks, beaten
1 1/2 Cups half-and-half
1 Cup milk
1 Tablespoon butter or margarine
1 1/2 Teaspoons vanilla extract
1/2 Cup flaked coconut (reserving some to brown)
1 Teaspoon coconut extract
1 Baked 9-inch pie crust

Topping:
3/4 Cup whipping cream
1/3 Cup sifted powdered sugar

Combine sugar, cornstarch, and salt in heavy saucepan; stir well.
Combine egg yolks, half-and-half, and milk and beat until blended.
Gradually stir into sugar mixture until smooth. Cook over medium
heat, stirring constantly. until mixture thickens and boils. Boil 1
minute, stirring constantly. Transfer to glass and stir in butter,
coconut, and coconut extract. Cover with plastic wrap and cool to
room temperature. Pour cooled custard in pie crust, cover, and chill
until firm.

Beat whipping cream and powdered sugar until stiff peaks form. Spread
over chilled pie filling and cover with toasted coconut.

Pie Recipes #224 - Crazy Granny's Blackberry Pie

CRAZY GRANNY'S BLACKBERRY PIE
Thanks again to Linda from Alabama for sending in this pie recipe. :) Not sure if her GRANNY was crazy, or the pie itself...hmmm....no matter, it sounds great!



1 unbaked pie crust
4 cups fresh blackberries, washed and drained
1 1/2 cups heavy cream
3/4 cup sugar
4 TBSP self-rising flour
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350 degrees. Prepare the crust and place in the pie
plate. Pour in berries. Mix sugar, flour, cinnamon and salt in a
bowl. Pour in cream; mix well with a spoon (don't use mixer!). Pour
over berries. Bake at 350 degrees until the center is set, about 1
hour. Cool before serving; best served after being refrigerated. Can
be slightly reheated if you want it to melt the ice cream you put on
it.)

NOTE:I used 1 cup of whipping cream and 1/2 cup of skim milk in the
recipe and it worked beautifully. Crazy Granny said to cook for 35-
45 minutes, but both times I made it, it actually took closer to 1
hour and 15 minutes. This is a lovely pie to look at, as well as
scrumptious to eat :). A nice make-ahead dessert for a company
dinner. Enjoy.

Pie Recipes #223 - Grandma's Raisin Pie Recipe

GRANDMA'S RAISIN PIE
Submitted by Linda, in Alabama




3/4 c. sugar
1T cornstarch
1/4 t. salt
1 c. water
1/2 c.dark corn syrup
1 1/2 c. raisins
1 T. lemon juice
2 t. margarine
pastry for a double-crust pie ( 9 inches )
cool whip (optional )

In a sauce pan, combine sugar, cornstarchand salt.Stir in water,
corn syrup and raisins. Cook and stir until bubbly; cook and
stir 2 minutes more. Remove from heat; stir in lemon juice and
margarine. Pour into pastry. ( filling willbe thin. ) Cover with
top crust; seal and flute edges. Cut slitsin the top. Bake at
425 degrees for 10 minutes. Reduce temperature to 375 degrees;
bake 30 minutes more or until crust is golden. Serve with cool
whip if desired. Yield: 8 servings.

Pie Recipes #220 - Lemon Custard Pie - Old Fashioned Pie Recipes

Lemon Custard Pie
Submitted by Dorina

Cook:60 Min

1 cup all-purpose white flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons vegetable oil, preferably canola oil
3 lemons
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
powdered sugar, for dusting

To make crust: Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tablespoons) so that the dough will hold together. Press the dough into a flattened disk.Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Place oven rack in lowest position; preheat oven to 350 degrees F (175 degrees C). Grate zest from lemons into a medium-sized saucepan; set aside. With a sharp knife, remove the white pith from the lemons and discard. Working over the saucepan to catch the juice, cut the lemon segments from their surrounding membranes, letting them drop into the saucepan. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.In a medium-sized bowl, whisk together the eggs and egg whites. Slowly whisk the hot lemon-sugar mixture into the eggs.

Pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioner's sugar .

Pie Recipes #219 - 1920's Sugar Pie Recipe

1920's Sugar Pie Recipe
Submitted by Jeannie V.

This is an old recipe from the 20's.

1 9-inch unbaked pie shell
Combine and mix well
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter
1 1/2 cups light cream (half-n-half)
1 teaspoon lemon extract
Pour into pie shell and bake at 375 F. until golden brown.
(Test as for custard or pumpkin pie, inserting knife in
center and if it comes out clean, it is done)

(I test by shaking pie slightly and if the center does not
move, it is done)