my favourites place

on this page:

• Chocloate Custard Pie
• Pumpkin Cream Pie
• Butter Tarts
• Lemon Merengue Pie
• Banana Cream Pie
• Green Tomato Mincemeat Pie
  

 1 Pint of Milk

4 Tablespoonfuls of Sugar

3 Eggs

Pinch of Salt

2 Tablespoonfuls of Cocoa or 1 Square of Chocolate

1 Teaspoonful of Vanilla

Beat yolks of eggs and add sugar and salt. Wet the cocoa with half a

cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate

with rich pie crust, pinching a little edge around the plate. Pour in

the mixture and bake until it rises. Beat the whites to a stiff froth,

add two tablespoonfuls of sugar, spread over the pie and brown in a hot

oven.

1 deep unbaked pie shell

1 3/4 cups pumpkin

2 eggs, beaten

1/2 pt. sour cream

2/3 cup brown sugar, lightly packed

3 tbsp. fancy molasses

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. mace or nutmeg

1 tsp. vanilla

Preheat oven to 450F. Chill pie shell in the refrigerator or freezer while preparing the filling. This helps to prevent a soggy bottom. Mix filling ingredients together and half-fill prepared shell. To prevent spilling set pie plate on pulled-out rack in preheated oven and pour in remaining filling. Bake for 20 minutes then reduce heat to 350F. and bake until filling is  almost set, about 20 minutes longer. Remove from oven when centre is still slightly soft. It will set to firm consistency on cooling. Overbaking sometimes causes pumpkin to crack.

more pumpkin pie recipes

1 1/4 cups sugar

3 tbsp. corn starch

1/4 cup flour

1/8 tsp. salt

1/3 cup cold water

3 egg yolks

2 cups boiling water

1/2 cup lemon juice

Grated rind of 1 lemon

2 tbsp. butter or margarine

1 baked  9' pie shell

Sift the first four ngredients together, then stir lightly. Beat cold water and egg yolks together in the top of a double boiler and add dry ingredients. Stir until smooth, then add the boiling water. Set pan over hot water. Cook and stir until thick and smooth, about 15 minutes or until no raw starch flavour is present. Whisk in lemon juice, rind and butter. Remove from heat and cool to room temperature, stirring occasionally. Spread in a baked pie shell and cover filling to the edge with meringue. Swirl and peak with the back of a spoon. Sprinkle with sugar to make cutting easier and bake at 375F. for 10 minutes or until lightly browned. Cool completely.

MERINGUE - Beat 3 egg whites with a pinch of salt until fluffy moist peaks form, then beat in 6 tbsp. sugar, a little at a time and beat until stiff but not dry.

12 Green tomatoes
12 tart apples
1 1/2 cups currants
1 1/2 cups golden raisins
4 cups brown sugar, firmly packed
1/2 cup cider vinear
1 tablespoon cinnamon
1 teaspoon each ground cloves, allspice and nutmeg
1/2 teaspoon black pepper
2 teaspoons salt
1/2 cup ground suet

Chop tomatoes. Peel, core and chop apples. Cover tomatoes with water, bring to a boil, drain and repeat twice more, using fresh water for each boiling. Drain well after the third boiling and combine with all ingredients. Bring to a boil and simmer gently until mixture  is thick and liquid has evaporated. Use at once or fill sterilized canning jars and process in boiling water bath for 1 1/2 hours. Makes 2-3 quarts - enough  for 3 or 4, 8-9" pies.  

1/3 cup soft butter

1/2 cup brown sugar, firmly packed

1 cup corn syrup

1/8 tsp. salt

2 slightlybeaten eggs

1tsp.vanilla

1 -2 tsp. vinegar

dash nutmeg, cinnamon or allspice (optional)

3/4 cup steamed seedless raisins

Pastry

Cream the butter, sugar, corn syrup and salt together, and stir in beaten eggs, vanilla, vinegar, and spice. Pour boiling water over raisins and let stand 10 minutes; then drain and dry. Roll out pastry, and cut in circles to fit deep medium-size muffin pans. Filling is sufficient to fill approximately 14-15 tart shells. Sprinkle 2 teaspoons raisins in the bottom of each shell, and spoon or pour the filling in until shells are 2/3 full. Bake at 400F. 10 minutes; reduce heat to 350F. and bake 5-10 minutes longer or until pastry is golden.

Note: Do not use a beater to combine the filling ingedients. Beating makes mixture too frothy with air, and often will cause the filling to boil over pastry edge during baking. 

For runny-type tarts make shells deep.

For firmly set tarts use 3/4 cup brown sugar and 3/4 cup corn syrup, and have unbaked shells quite shallow. You can mix in 2-3 heaping tablespoons sour cream.

1 baked 9" pie shell

2/3 cup sugar

3 1/2 tbsp. corn starch or 5 tbsp. flour

1/4 tsp. mace

1/2 tsp. salt

21/2 cups milk

3 egg yolks, slightly beaten

1 tsp. vanilla

1 tbsp. butter

Combine sugar, cornstarch or flour, mace and salti in the top of a double boiler; stir in cold milk. cook over boilng water untio thckered, stirring constantly, about 15 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture n double boiler and cook for 2 minutes. over hot, not boiling water, stirring constantly. Add butter and vanilla and cool. Pour into baked shell. if desired, cover with meringue and bake until lightly browned; or chill and top with whiipped cream.