GRANDMA'S RECIPES


PIES

  • Apple Shoofly Pie

    CRUMB MIXTURE
    1/4 c Unsalted butter -- cut up
    1 c Flour
    1/3 c Brown sugar -- packed
    1 t Cinnamon, ground
    1/4 ts Ginger, ground
    1/4 ts Cloves, ground
    1/4 ts Salt
    FILLING
    1/3 c Molasses
    1/3 c Water -- boiling
    1/2 ts Baking soda
    2 lg Red Delicious apples -- peeled
    -cored/coarsely chopped
    1 9" deepdish pie shell unbake

    1. To prepare crumb mixture: Process butter, flour, brown sugar,
    cinnamon, ginger, cloves, and salt in a food processor until mixture
    resembles coarse meal.

    2. To make filling: Dissolve molasses in boiling water in a large
    bowl. Stir in baking soda. Add about 2/3 of the crumb mixture and all
    of the chopped apples, and mix until crumbs are moistened. Spoon into
    pie shell. Sprinkle remaining crumb mixture on top.

    3. Bake in a preheated 375-degree oven until filling is set, about 40
    minutes.

    Source: Chicago Sun Times, November 6, 1996

  • Apple Pan Dowdy
    Yield: 8 servings

    1/2 c Brown Sugar
    1/4 c Chopped Walnuts
    1/4 c Raisins
    3 c Apples, sliced
    1/4 c Butter, softened
    2/3 c Sugar
    1 x Egg, beaten
    4 ts Baking Powder
    1/2 ts Salt
    1 c Milk
    2 1/4 c Flour

    Preheat oven 350 deg F.
    In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and
    raisins. Layer in apples and remaining brown sugar. Cream butter, add
    sugar gradually, then add beaten egg.
    Sift flour, baking powder and salt. Combine creamed mix, dry ingredients
    and milk alternately till smooth. Pour batter over apples.
    Bake 35-40 minutes. Turn over on plate with apple side up. Serve with
    topping (whipped cream, etc.)


  • Pie Crust Mix

    12 1/2 cups all-purpose flour
    2 tablespoons salt
    5 cups vegetable shortening

    Combine flour and salt in a large bowl and blend well.
    With a pastry blender, cut in shortening until
    evenly distributed. Mixture will resemble cornmeal in
    texture. Put in a large airtight container and label
    as Flaky Pie Crust Mix. Store in a cool, dry place
    and use within 10 to 12 weeks.
    Yield: about 16 cups mix, enough for 6
    double pie crusts or 12 single pie crusts.

    Yield: about 10 cups

  • Flaky Pie Crust:

    2 1/2 cups Flaky Pie Crust Mix
    1/4 cup ice water
    1 large egg, Beaten
    1 tablespoon white vinegar

    Crumble Flaky Pie Crust Mix, if frozen.
    Put mix in a medium bowl. In a small bowl,
    combine ice water, egg and vinegar.
    Sprinkle one spoonful of the water mixture
    at a time over the flaky pie crust mix and
    toss with a fork until dough barely clings
    together in the bowl. Roll out dough to
    desired thickness between 2 sheets of lightly
    floured wax paper. Place dough in 9-inch pie
    plate without stretching. Flute edges.

    If filling recipe calls for a baked pie crust,
    preheat oven to 425 degrees.
    Bake 10 to 15 minutes, until very lightly browned.
    Cool. Fill and bake according to directions for filling.

  • Tarts

    Make Flaky Pie Crust Recipe above.
    Cut dough in circles to fit into a muffin pan.
    Bake as directed.Cool.
    Fill with your favorite pie filling.
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