a 9 inch pie crust, baked½ cup chocolate syrup3 eggs2 tablespoons honey3 tablespoons butter¼ teaspoon salt1 teaspoon vanilla extract1 tablespoon cocoa1 ½ cups pecans Heat oven to 425°. Blend syrup, eggs, honey, butter, salt, vanilla, and cocoa using electric mixer, beating until well-combined. Spread pecans evenly over the bottom of the pie shell. Pour filling… Continue reading Pecan Fudge Tart
Tag: pies
Cranberry Cherry Pie
Dough for two crust 9 inch pie.2 cups cranberries, fresh or frozen¾ cup sugar2 tablespoons cornstarchcan of cherry pie filling (21 ounces) Prepare pie crusts. Preheat oven to 425°. In a large bowl, combine cranberries, sugar, and cornstarch; mix well. Stir in cherry pie filling; mix lightly. Spoon into pie crust lined pan. Roll out… Continue reading Cranberry Cherry Pie
Apple-Cranberry Pie
¾ cup brown sugar¼ cup sugar1/3 cup flour1 teaspoon ground cinnamon4 cups pared, sliced tart apples2 cups cranberries, fresh or frozen, whole or chopped2 tablespoons butter or margarinepastry for a 9 inch, two crust, deep-dish pie Preheat oven to 325°. In large bowl, combine sugar, brown sugar, flour, and cinnamon. Add fruit and mix well.… Continue reading Apple-Cranberry Pie
Sweet Potato Pie (Mary McLeod Bethune)
I don’t know how this recipe was collected originally, as its source passed on in 1955. Maybe the recipe was published in my long-ago subscription to Gourmet magazine. At any rate, it is pretty cool to have the bona fide sweet-potato pie recipe of Mary McLeod Bethune, a bona fide civil rights leader. 9 medium sweet… Continue reading Sweet Potato Pie (Mary McLeod Bethune)
Berry Pie
1 cup sugar3 tablespoons cornstarch4 cups fresh blueberries, blackberries, or raspberries1 recipe double crust pastry1 tablespoon margarine Heat oven to 425°. In a large bowl, stir together sugar and cornstarch. Add berries; toss to coat well. Roll out half of pastry on a lightly floured surface to a circle of about 11 inches across. Line… Continue reading Berry Pie
Lemon Meringue Pie
You could always use a package of lemon pie filling, but there is nothing so tart and lemony as a filling you made yourself out of fresh lemon juice. 1 cup sugar3 tablespoons cornstarch1 ½ cups cold water3 egg yolks, slightly beatengrated rind of one lemon¼ cup lemon juice1 tablespoon corn oil margarine1 baked 9… Continue reading Lemon Meringue Pie
Apple Pie (2-crust)
The expert recipe of an expert baker, so don’t expect it to be in the traditional cookbook format! Heap apples high in middle (will shrink) 1 cup sugar2 teaspoons cinnamon (mixed into the sugar)4 to 5 gobs of butter Over the apples, pour the cinnamon-sugar; then put several gobs of butter in various places on… Continue reading Apple Pie (2-crust)
Cran-Apple Crumble Pie
1 9 inch frozen piecrust, thawed4-5 medium apples¾ cup fresh or thawed cranberries½ cup sugar1 tablespoon flour¾ teaspoon ground cinnamonpinch of salt For crumble:¾ cup oatmeal¼ cup sugar½ teaspoon vanilla2 tablespoons flour1 teaspoon ground cinnamonpinch of salt2 tablespoons butter 1. Heat oven to 400°.2. Peel, core and cut the apples into ¼ inch slices. Chopped… Continue reading Cran-Apple Crumble Pie
Piecrust (single) and Pumpkin Pie
This is the family recipe of the previous generation. For a recipe modified from the can of Libby’s pumpkin, click here. Crust:1 ½ cups flour½ cup Crisco½ teaspoon salt 3 tablespoons water Reserve ¼ cup flour. Stir together the dry ingredients, and used to knives or a pastry blender to cut the Crisco into the… Continue reading Piecrust (single) and Pumpkin Pie
Recipes out of the Blond Box 