Rhubarb Pie

I have made this recipe for 51 years.  It is, by far, the best!  It is very easy and only 5 ingredients.  I just made this for my daughter’s birthday, which she requests every year and she said it was better than her Starbuck’s coffee that she loves.  Wow!  Can you believe that?

I always freeze a lot of rhubarb every year because we love it so many different ways.  But you can use either fresh or frozen.  No need to thaw it, but if it comes out of the freezer with a lot of ice on it, I put it in a colander and run cold water over it to get the ice off.  Then make sure you let it drip dry a little before you put it in the pie.

• 4 cups rhubarb, chopped in 1/2-inch pieces (1 lb.)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter, diced
• 1 double crust refrigerated ready-made pie crust

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.

Bake for 40 to 50 minutes.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.  I baked my pie for 50 minutes and it was bubbling and ready to make a mess of my oven.

“We can accomplish more together than we can alone.”

Key Lime Pie

I am on a quest to find the best Key Lime Pie recipe.  If this one is not the best, it sure is right at the top of the list.

• 1 1/4 cups graham cracker crumbs
• 1 1/2 tablespoons sugar
• 5 tablespoons butter, melted
• 4 egg yolks
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup fresh Key lime juice (You may use Persian lime juice)
• 2 teaspoons Persian lime zest
• 2 tablespoons granulated sugar
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine first 3 ingredients; press in bottom and up sides of a 9-inch pie plate.  Bake 5 minutes.  Cool on a wire rack 20 minutes.

Meanwhile, whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.  Spoon into prepared crust.

Bake at 350 degrees for 15 minutes or until set.  Cool completely on a wire rack (about 1 hour).  Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.

Spread whipped cream over top of pie.  Store in refrigerator.

Makes 10 servings.

“If Christ is the center of your life, you’ll always be focused on Him.”

Millionaire Pie

This is a Furr’s Cafeteria special.  It tastes like a million bucks.  Mine turned out slightly tart, but most of my guests agreed it was good that way.  So if you would like it a little sweeter, add a little more sugar.  Like an extra tablespoon in the filling and an extra tablespoon in the whipped cream.  Also, next time I make it, I will put a little more whipped cream in the filling and not so much on top.  But however you make it, it is delicious!

Crust

• 12 Pecan Sandies, broken into rough pieces
• 1/2 cup pecans, chopped
• 2 tablespoons unsalted butter, melted and cooled

Pie

• 1 (20-oz.) can crushed pineapple packed in juice
• 1/2 cup plus 1 tablespoon sugar
• Salt
• 3 large egg yolks
• 1 (3-oz.) box pineapple-flavored jello
• 1 cup frozen pineapple juice concentrate, thawed
• 2 cups heavy cream, chilled

Heat oven to 350 degrees.  Process cookies and pecans in food processor to fine crumbs.  Add butter and pulse until combined.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes.  Bake until lightly browned and set, about 15 minutes.  Let the crust cool to room tempeature on a wire rack.

Cook the pineapple, 1/4 cup sugar, and a pinch salt in a large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and the pineapple is lightly browned, about 15 minutes.  Scrape the mixture into the food processor and process until very smooth, about 1 minute, set aside.

Whisk the egg yolks, 1/4 cup more sugar, and 1/4 teaspoon salt in a medium bowl.  Combine the jello and 1/2 cup of the pineapple juice concentrate in a medium sauce pan and let sit until the jello softens, about 5 minutes.  Cook over medium heat until the jello dissolves and the mixture is very hot but not boiling, about 2 minutes.  Whisking vigorously, slowly add the jello mixture to the egg yolks.  Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Off the heat, stir in the remaining 1/2 pineapple mixture.  Pour into a clean large bowl and refrigerate until set, about 1 1/2 hours.

With an electric mixer on medium-high speed, whip the cream and remaining 1 tablespoon sugar to stiff peaks, about 3 minutes.  Whisk 1 cup of the whipped cream into the jello mixture until completely incorporated.  Using a rubber spatula, fold 1 cup more whipped cream into the jello mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell and smooth the top.  Spread the remaining whipped cream evenly over the filling and refrigerate until chilled and set, at least 4 hours.  Serve.

Serves 8.

“Respect for authority brings glory to God.”

Ozark Mountain Berry Pie

This pie is one of Taste of Home’s 100 most requested recipes.  So in honor of National Pie Day, January 23, I made this delicious pie.

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon cinnamon, opt.
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• Pastry for a double-crust pie (9 inches)
• 1 cup halved fresh strawberries
• 1 cup fresh raspberries
• 3/4 cup fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter, diced

In a large saucepan, combine the sugar, cornstarch, cinnamon, if desired, salt and water until smooth; add the blueberries.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Set aside to cool slightly.

Line pie plate with bottom crust; trim pastry even with edge.  Gently fold the strawberries, raspberries, blackberries, lemon juice and butter into the blueberry mixture.  Pour into pastry; make a lattice crust.  Trim, seal and flute edges.

Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly.  Cool on a wire rack.  Store in the refrigerator.

Makes 8 servings.

This is delicious served warm with vanilla ice cream.

“Sharing the good news is one beggar telling another beggar where to find bread.”

Old-Fashioned Pecan Pie (no corn syrup)

Truly a 19th-century pie!  We could hardly wait for our meal to get over so we could eat this.  Yum!!

• 1 cup maple syrup
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon molasses
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 6 large egg yolks, lightly beaten
• 1 1/2 cups toasted and chopped pecans
• 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

Adjust oven rack to lowest position and heat oven to 450 degrees.  Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.  Remove from heat and let cool 5 minutes.  Whisk butter and salt into syrup mixture until combined.  Whisk in egg yolks until incorporated.

Scatter pecans in pie shell.  Carefully pour filling over.  Place pie in hot oven and immediately reduce oven temperature to 325 degrees.  Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes.  Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day.  Bring to room temperature before serving.

“Teach us, O Lord, the disciplines of patience, for to wait is often harder than to work.”

Lynn’s Pie Crust

My daughter-in-law makes the best pie crust!!  I love to bake pies, but many times I take the easy way out and use refrigerated ready-to-use pie crusts.  Refrigerated pie crusts are very good, but this recipe is so much better.  It is very easy to make and so good!!

• 4 cups all-purpose flour (20 ounces)
• 1 1/2 cups vegetable shortening (12 ounces)
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 tablespoon vinegar
• 1 egg, beaten
• 1/2 cup cold water

Mix first 4 ingredients with a fork.  In separate bowl, beat remaining ingredients.  Combine the two mixtures, stirring with a fork until all ingredients are moistened.  Then with hands, mold dough into a ball.  Chill at least 15 minutes before rolling it into desired shape.

Dough can be left in refrigerator up to 3 days.  Or it can be frozen until ready to use.

Makes pastry for two 9-inch double-crust pies and one 9-inch shell.

“Being in Christ is not rehabilitation, it’s re-creation.”

Best Apple Pie

Apple pie is my very favorite pie.  I love to try new recipes, but when it comes to apple pie, this is by far the best, so this is the one I make over and over.  I like to mix several different kinds of apples for this pie, but I particularly like Rome Beauties.

• 2 1/2 lbs. cooking apples, pared, quartered, cored and thinly sliced (8 cups)
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter
• Pastry for a 9-inch double crust pie

Heat oven to 425 degrees.

Place apples in large bowl; mix sugars, flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes.

Meanwhile, roll out 1/2 of dough to 12-inch round on lightly floured surface; fit into 9-inch pie plate.  Trim overhang to 1/2 inch.

Roll out remaining pastry for top to 12-inch round; fold into quarters, make 3 slits near center in each of folded edges for steam to escape.  Pile apple mixture in pastry; dot with butter.  Moisten edge of bottom pastry with water.  Place folded pastry on apples so point is on center; unfold.  Trim overhang to 1 inch; turn edges under and press together to seal.  Pinch to make stand-up edge; flute or make your favorite edging.

If you like a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.  (I don’t)

Bake pie in hot oven (425 degrees) for 40 minutes, or until juices bubble through slits and apples are tender.  If edge is browning too fast, cover with a narrow strip of foil.  Serve warm with scoops of vanilla ice cream or chunks of Cheddar cheese.

“We can walk through the darkest trials when we walk with God in the light.”

Peach Juice Meringue Pie

After making two “Caramel Peach Pies” last week out of canned peaches, I had kept all the juice that was drained off and decided to make a meringue pie.  It actually turned out pretty good.

• One 9-inch single pie crust

FILLING

• 3 large egg yolks
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 cups peach juice (light syrup)
• 2 tablespoons butter

MERINGUE

• 3 large egg whites
• 1/8 teaspoon salt
• 1/3 cup sugar

Prepare the pie crust and fully prebake.  Set aside.

Preheat oven to 350 degrees.

Make the filling.  Place the eggs yolks in a medium-size bowl and set aside.  Mix the sugar and cornstarch in a medium-size heavy saucepan.  Stir in the peach juice and cook over medium heat, whisking constantly, until the mixture boils and thickens, 1 to 2 minutes.  Remove from heat.

Beat the egg yolks lightly, then whisk at least half of the hot mixture into them.  Pour the egg yolk mixture into the saucepan, place back over medium heat, and let boil for 1 minute, whisking constantly.  Remove from the heat and stir in the butter until completely combined.  Pour the filling into the pie crust.

Make the meringue.  In a medium-size bowl, using an electric mixer, beat the egg whites and salt together until foamy.  Gradually beat in the sugar until shiny, stiff peaks form.  Mound the meringue in the center of the pie, then spread it along the edge of the inner crust, sealing it to the crust.  Use a spoon to create a design of peaks and valleys all over the meringue.  Bake until the peaks are golden brown, 12 to 15 minutes.  Let cool on a wire rack before serving.

“Seek the Lord while He may be found, call upon Him while He is near.”

Caramel Peach Pie

This recipe was published in a church cookbook by my sister, Doris Jean, 40 years ago.  I can’t believe I haven’t tried it before now!  My husband and I just gobbled up a piece of this warm pie topped with vanilla ice cream, and it was awesome.  Thank you, sister!!

• 1 pkg. Pillsbury Ready-made pie crusts, (or use your own favorite recipe)
• 3/4 cup brown sugar
• 1/4 cup light corn syrup
• 4 tablespoons butter
• 3 tablespoons flour
• 1 large can peaches, drained

Boil brown sugar, syrup, butter and flour until thick.  Place the peaches in an unbaked 9″ pie crust.  Pour mixture over this.  Place strips of pastry over top in lattice effect and bake 350 degrees for 30 to 35 minutes.

Makes 9 servings.

“No one is hopeless whose hope is in God.”