Page 7

Permalink Chapter: six  

Rhubarb Pie


A sweet pie that has a tangy taste since since rhubarb is its main ingredient. It is often served warm with a scoop of vanilla ice cream.


1 Prepared pie crust
Rhubarb, cut into 3/4" pieces
1/2 cup Sugar
1 tbsp (heaping) flour
1 cup Milk
2 Egg yolks
2 tbsp Sugar
1/2 tsp Cinnamon
2 Egg whites
3 tbsp Sugar


Line pie pan with prepared crust. Fill over half full with rhubarb cut in 3/4" pieces. Combine 1/2 cup sugar and 1 heaping tablespoon flour. Sprinkle over rhubarb.

Combine 1 cup milk, 2 egg yolks, and 2 tablespoons sugar. Mix well. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake until set at 350 degrees F. Approximately 45 minutes

For meringue, beat 2 egg whites into a stiff froth. Add a tablespoon of sugar and continue beating until mixture holds its shape. Fold in 2 tablespoons sugar and flavor to taste. Spread over pie and brown in a slow oven.

Page 8

Permalink Chapter: six  

Pumpkin Pie


A tradition at Thanksgiving, but always a favorite any time.


1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping


Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

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