|Aunt Myra's Butterscotch Pie||Mrs. Colwill's Best-Ever Raisin Pie|
|Best-Ever Pecan Pie A La Mode||Peach Sour Cream Pie|
|Bluebottom Blueberry Pie||Pumpkin Custard Pie|
|Cathy Acheson's Plum Pie||Rhubarb Custard Pie|
|Dairy State Apple Pie||Strawberry Pie|
|Dieter's Pie||Swiss Apple Pie|
|Glazed Strawberry Pie||Tenderflake Perfect Pastry|
|Graham Wafer Pie||Three-Fruit Pie|
|Gram's Lemon Pie||Verna's Cherry Pie Filling|
|Mrs. Carignan's Cream Pie Filling||Allene's Saskatoon Pie Filling|
|Canadian Living Pumpkin Pie||Betty Mitchell's Tarts|
|Mincemeat Tarts - Verna's||Mincemeat Tarts - Dianne's|
|Butter Tarts - Grandma's||Doris' Butter Tarts|
|Maid of Honour Tarts||Pecan Tarts|
|Lemon Curd Filling for Tarts|
BACK to the MAIN RECIPE INDEX
Updated Sunday, March 09, 2008
Do you remember fresh saskatoon pie, hot from the oven and covered with farm cream? Or a whole row of them waiting for the threshing crew to come in for dinner? If you don't, you've missed one of life's great experiences.
9-in. pie shell, baked 6 cup fresh strawberries 1 cup sugar 1 tbsp. cornstarch 1/2 cup water 1/2 cup cream cheese, softened 2 tsp. sugar
Mash enough strawberries to measure one cup. Mix sugar and cornstarch in a saucepan; stir in water and crushed berries. Cook over medium heat, stirring constantly until mixture thickens and boiled 1 minutes Cool. Beat cream cheese with sugar and spread on bottom of pie shell. Fill with berries. Cover with cooked berries. Chill three hours or until set...Serve with whipped cream.
3 eggs slightly beaten 1/2 cup brown sugar, packed 1/2 cup white sugar 1 tbsp. flour 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1 tsp. ground cinnamon 1 1/2 cups pumpkin, mashed or canned 1 1/2 cup scalded milk 1/4 tsp. cloves if desired
Mix sugar, flour spices. Add to eggs and mix well. Blend in pumpkin. Add milk gradually. Turn into unbaked 9-in. pie shell. Bake in hot oven 425F for 10 minutes then reduce to 350F for 50 minutes For special, serve with whipped cream and drizzle of honey over top.
1 graham crumb shell 1 lb. 2% cottage cheese 1/2 cup yogurt 1 cup boiling water 1 pkg. lite Jello 1 cup fresh fruit same flavor as Jello (optional)
Dissolve Jello in boiling water. Place in fridge to cool. In blender, combine the cottage cheese and yogurt, add the cooled Jello and blend again. Add fruit if desired. Pour into shell. Cover, and place in fridge. Decorate with fresh fruit.
1 cup sugar 1/2 cup flour 1/4 cup butter Pinch of salt Dash of cinnamon 2 cups plums pitted and sliced 3/4 cup whipping cream
Combine sugar, flour, salt and cinnamon. Cut in butter. Press 1/3 of crumbs into pastry-lined deep pie tin or small cake pan. Cover with plums and then the rest of the crumbs. Pour cream over. Bake 10 mins at 425F, then lower heat to 375F and bake till set.
1 baked pie shell 1 cup brown sugar 1/3 cup flour 1/4 tsp. salt 1 can evaporated milk Water Yolks from 4 large eggs 1/4 cup unsalted butter or margarine 1 tsp. vanilla
Mix brown sugar, flour and salt in heatproof bowl or top of double-boiler. Pour milk into 2 cup glass measure. Add water to make 2 cups. Whisk egg yolks and 1/2 cup of diluted milk in small bowl, whisk mixture into sugar mixture, then add remaining milk. Place bowl over saucepan of simmering water, and cook, whisking constantly 12-15 minutes until very thick. Remove. Add butter and vanilla; cool pour into pie shell and refrigerate.
Crust: 1 1/4 cup graham wafer crumbs 1/4 cup melted butter 1/4 cup sugar Filling: 2 cups milk 3 egg yolks 3 egg whites 1/2 cup granulated sugar (divided) 2 1/2 tbsp cornstarch Pinch salt
Mix crust ingredients thoroughly. Put aside one quarter cup mixture for topping. Line 9" pie tin with remaining mixture. Mix milk, egg yolks, 5 tbsp of sugar, cornstarch and salt and cook in double boiler until mixture begins to thicken, stirring constantly. Pour over crust. Beat egg whites very stiff, adding gradually the 3 tbsp. sugar set aside. Spread over top of pie and sprinkle reserved crumbs on top. Bake until meringue is golden.
4 cup thickly sliced unpeeled nectarines 1 cup blueberries 1 cup raspberries 1 tbsp. lemon juice 3/4 cup sugar 3 tbsp. minute tapioca 1/4 tsp. nutmeg 2 tbsp. unsalted butter Double pie crust
Bake at 425F for 15 minutes then reduce to 375 for 35 minutes or until fruit is done.
4 cup fresh blueberries, rinsed and drained 1 cup sugar 2 cups water 1/4 cup cornstarch 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter or margarine 1 quart vanilla ice cream 2 tbsps. orange juice
Combine blueberries and sugar. Mix water and cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve a half cup for decorating the top. Cool. Combine crumbs, sugar and margarine. Press into bottom and sides of 9" pan. Spoon blueberry mixture over crust. Spoon ice cream over berries. Beat orange juice into reserved blueberry mixture. Drizzle over ice cream. Freeze. Remove from freezer 30 minutes before serving for easier cutting.
4 cups pitted sour cherries 4 tbsp. cornstarch 1/4 tsp. salt 1 tbsp. butter 1 1/4 cups sugar, generous measure
Mix cornstarch, sugar and salt. Heat with cherries in double boiler until juice is transparent and mixture thick. Add butter and cool. Freezes really well.
51/2 cups all-purpose flour 2 tsp. salt 1 lb. Tenderflake lard 1 tbsp. vinegar 1 egg, lightly beaten Water
Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Freeze portions seperately if not required immediately. Thaw at room temperature to use.
2 cups milk (less a little-see below) 1 tbsp. of butter 5 egg yolks 1/2 cup sugar 3 tbsps. flour 1 tsp. vanilla Milk reserved above for thinning.
Scald the milk and butter together. Reserve egg whites for meringue. Mix the remaining ingredients together, and add to hot milk, stirring constantly until thickened. Add a little of the reserved milk if too thick. Use more flour if using fewer eggs.
For banana-cream pie, fill a pre-baked shell about 1/3 full with sliced bananas and pour filling over. Top with meringue and bake 15-20 minutes at 350F.
1 10-inch unbaked pie crust 1 cup sugar 1 cup milk 3 large eggs 1 tsp. vanilla 1 pinch salt 4 cups chopped rhubarb
Fill pastry crust with rhubarb. Mix sugar and milk until sugar is dissolved. Add slightly beaten eggs, vanilla and salt and pour over the rhubarb. Bake at 325º for 90 minutes, or until knife comes out of center clean.
2 cups chopped or grated apples 3/4 cup sugar 2 eggs 1/2 tsp. nutmeg 3/4 tsp. cinnamon 1/4 tsp. salt 1 cup rich milk, scalded
Mix sugar, nutmeg, cinnamon and salt. Beat eggs slightly and add to the sugar mixture. Stir until well blended and then add scalded milk or cereal cream. If apples are chopped, place them in the pie shell and pour liquid over them. If they are grated, add them to the liquid and pour all together into unbaked shell. Bake in a hot oven (400F) for 15 minutes; lower temperature to 350F and contine baking 35 minutes or until filling is set
1 Unbaked pie shell 3/4 cup sour cream 1/2 cup sugar 1/3 cup flour 1/2 tsp. almond extract 4 cups peeled, sliced peaches 1/4 cup brown sugar
Combine sour cream, white sugar, flour and almond extract - stir. Place half the peaches in pie shell - then half the cream mixture. Arrange remaining peaches and top with remaining cream mixture. Bake @ 425F for 20 minutes. Reduce heat to 350F - Bake for 35 minutes more. Sprinkle with brown sugar and place under broiler.
1 cup sour cream 2 tbsp orange juice ½ cup brown sugar ½ tsp salt 2 egg yolks well beaten 1 deep, 8-inch unbaked pie shell 4 tbsp flour 2 ½ cups fresh peaches, sliced
Preheat oven to 425 F. Blend sour cream, orange juice, brown sugar and salt. Stir in egg yolks. Sprinkle pie shell with 2 tbsp flour. Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over all. Bake at 425 F for 15 minutes. Reduce heat to 350F and bake for 30 minutes more. Let cool. (Can also be made with canned peaches.
1 9-inch pastry shell, unbaked 1 cup pecans, chopped 1 cup sugar 1/4 tsp. salt 1 cup light corn syrup 1 tsp. vanilla 3 eggs 3 tbsps. butter or margarine
Line pastry shell with pecans; set aside. Blend sugar, salt, corn syrup and vanilla. Beat in eggs one at a time, mixing well. Pour mixture over pecans and dot with butter. Bake at 350º for 1 hour, or until knife inserted in centre of pie comes out clean. Serve warm with ice cream.
Crust: 1 cup all-purpose flour 5 tbsps. butter or margarine 1/2 cup shredded cheddar cheese 1/2 tsp. salt 3-4 tbsps. milk Filling: 1 package (3oz.) cream cheese, softened 1 egg 1/2 cup sugar 5 cups sliced peeled baking apples Topping: 1/4 cup all-purpose flour 1/4 cup sugar 1/4 tsp. ground cinnamon 2 tbsps. butter or margarine 1/4 cup chopped nuts
In a large bowl, combine flour and salt. Cut in butter until crumbly, then gently blend in grated cheese. Add milk, 1 tbsp. at a time, stirring until pastry holds together. Form into a ball. Roll out on a lightly floured board. Transfer to a 9-inch pie pan; trim and flute edges. In a mixing bowl, beat cream cheese, egg and sugar until smooth. Stir in apples; pour into crust. In another bowl mix flour, sugar and cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle over apples. Bake at 350ºF for 15 minutes. Reduce heat to 300º; bake for 30-35 minutes or until apples are tender. Serve warm or chilled with ice cream if desired.
1/4 cup cornstarch 1 1/2 cups cold water 1 cup sugar 3 egg yolks slightly beaten (Reserve whites for meringue) Grated rind of one lemon 1/4 cup lemon juice 1 tbsp. butter
In saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Add egg yolks. Bring to a boil, stirring constantly. Boil one minute. Remove from heat and add lemon rind, juice and butter. Pour into baked 9" pie shell. Beat egg whites, gradually adding 1/3 cup sugar. Beat to stiff peaks. Cover surface of pie, sealing meringue to crust. Bake 15-20 minutes at 350º.
Boil together for 5 minutes:
2 cups raisins 1 1/4 cups water 1/2 cup orange juice.Mix together:
1/2 cup brown sugar 2 tbsp. cornstarch 1 tsp. cinnamon 1 tsp. grated orange rind 1/8 tsp. salt 1/4 cup water
Add to raisins. Add 1 tbsp. vinegar and 2 tbsp. butter. Pour into unbaked pie shell. Cover and prick top crust. As an alternative, add 1/4 pkg. vanilla or butterscotch pudding mix, omitting cornstarch. Bake at 350F 30-40 minutes, until crust is golden.
Boil together: 4 cups water 3/4 cup lemon juiceAdd 12 cups saskatoons and bring to a boil again.
Then add: 3 cups sugar, mixed with 1 cup cornstarchStir and cook until juice is clear. Put in quart jars and seal while hot. Makes 4 quarts.
2 eggs (slightly beaten) 2 cups pumpkin (mashed) : cup brown sugar 1 tsp cinnamon 2 tsp (each) ginger, allspice, nutmeg 2 tsp salt 1a cups light creamWhisk together all ingredients and pour into unbaked pastry shell. Bake at 400 deg F for 10 minutes and reduce temperature to 350 deg for 50 minutes more. Cool before serving
2 egg yolks 3/4 cup brown sugar 1/2 cup walnuts 1 tbsp. cream 1/2 cup butter
Cook in double boiler until thick and you can put it in a sealer and keep it for a few days in the refrigerator.
Bake your tart shells and when they are cool, fill them.
Verna's Mincemeat Tarts
14 oz. pkg. cream cheese 1 egg, beaten ½ c. sour cream ¼ c. grated lemon peel ¼ c. rum ¼ c. granulated sugar ½ tbsp. flour Mincemeat Unbaked tart shells
Soften cheese. Add beaten egg and beat until smooth. Blend in sour cream. Add lemon peel and rum. Mix sugar and flour. Add to cheese mixture and mix well. Place about 1 tbsp of mincemeat into tart shells. Cover with cheese mixture.
Bake at 375F for 20-30 minutes. Makes 1½ dozen large or 2 dozen small tarts..
Dianne Brick's Mincemeat Tarts
One small jar mincemeat 1 apple, peeled, cored and chopped fine 1/2 - 3/4 tsp. rum or brandy flavoring (or to taste)
Mix well and fill unbaked tart shells. Bake in a 350º oven for 20 minutes or until golden brown.
A Tip from Dianne:
Whisk an egg with a fork and brush the inside and the top of your pie and tart shells with it. It will make your crust more flaky. You'll like the golden glaze effect too.
Grandma's Butter Tarts
2 eggs 2 cups brown sugar, packed 2 tbsp. vinegar 1 tsp. vanilla 1/2 cup melted butter 1 1/3 cups raisins
Beat eggs. Add other ingredients. Mix well.
Pour into tart shells and bake at 450F for 10 minutes then at 350F for 20-25 minutes.
Doris' Butter Tarts
Boil together: 1/3 cup butter 1/2 cup brown sugar 2/3 cup corn syrup Add: 2 tbsp. lemon juice or vinegar 1 tsp. vanilla Cool. Beat 2 eggs and add cooled syrup.Cover 3/4 cups raisins with boiling water; drain and place a heaping teaspoonful in each of 30-36 shells.
Maid of Honour Tarts
3/4 cup butter 2 eggs 1 cup sugar Beat together. Add:1 tsp. vanilla 2 tsp. baking powder 2 cups flourThis is a stiff dough. Put in muffin tins and make a depression in centre.
1/3 cup margarine or butter 1/4 cup sugar 1 tsp. vanilla 1 egg yolk 1 cup all-purpose flour 1/4 tsp. saltBeat together margarine, sugar and vanilla till fluffy. Add egg yolk; mix well. Add flour and salt. Press dough into small tart tins.
Filling: 1/4 cup margarine melted 1/2 cup sugar 2/3 cup pecans or other nuts 1/2 tsp. vanilla 1 eggMix first four; stir in egg; place 1 tsp. in each small tart shell. Bake 18-20 minutes at 350F.
Lemon Curd Filling for Tarts
3 eggs beaten 1 cup granulated sugar 1/2 cup lemon juice 1 tbsp. grated lemon rind 1/4 cup butter
In small heavy saucepan combine eggs, sugar, lemon juice, rind and butter. Cook just below boiling, stirring constantly until thick enough to coat spoon. Store in jar in fridge.