Pies

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Pastry Dough

4 cups Flour
1 lbs Lard- Room temperature
2 tsp Brown Sugar (heaping)
1 tsp Salt
1 tsp Baking Powder
1 Egg
2 tbsp Cider Vinegar
Water

* Place egg in measuring cup.  Add cider vinegar.  Fill cup to 3/4 cup level with tap water.  Combine until egg is smooth.  Cut lard into small pieces.  Cut into combined flour, sugar, salt and baking powder until crumbly.  Add egg mixture and toss until combined.  Roll out on floured surface.

Submitted by: Kelly

Lemon Meringue

1 1/2 cups Sugar
1/4 cup Cornstarch
1 tsp Salt
1/2 cup Cold Water
1/2 cup Lemon Juice, Fresh
3 Egg Yolks, Well beaten
2 tsp Butter
1 1/2 cups Boiling Water
1 tsp Grated Lemon Rind

* In a saucepan combine sugar, starch and salt.  Beat with whisk constantly, adding cold water, lemon juice and egg yolks.  When smooth, add butter and boiling water.  Stir well over medium heat, bring to boil.  When mixture starts to bubble thickly, lower heat and simmer one minute.  Remove from heat.   Add lemon rind, mix well and pour into cold cooked pastry shell.  Let Cool.

* Beat 3 Egg Whites until frothy, add 1/4 tsp Cream of Tartar.  Beat at high speed of an electric mixer until whites have lost their foamy appearance, reduce speed to medium and start adding  6 tbsp of Sugar one tablespoon at a time.  Return to high speed until the whites are fairly stiff, but still glossy.  Place in mounds around the edge of the pie.   Then with a spatula, push the meringue gently to the center of the pie.  Bake in preheated 350° oven for 12-15 minutes or until golden brown.  Cool at least two hours.

Tip: Always use glass and metal to make meringue.
Plastic holds grease and your meringue will not fluff up.

Submitted by: Kelly

Butter Tarts

4 Eggs
2 cups Brown Sugar
2 tsp Vanilla
1 tsp Lemon Juice (optional)
1/2 tsp Salt
2 cups Washed Raisins or Currants
4 tbsp Butter (melted)

* Beat egg, gradually add brown sugar, salt, vanilla and lemon.  Beat until full of bubbles.  Fold in raisins and melted butter. Drop mixture by tablespoon into pastry lined tart shell.   Bake until filling is set and the pastry is nicely browned.

Makes 3 dozen - 3” tarts

Submitted by: Kelly

Raisin Pie

1 cup Brown Sugar
2 tbsp Flour
1/8 tsp Salt
1 cup Raisins
1 cup Hot Water
Juice of 1 Lemon

* Combine ingredients in order given, mixing well after each addition.  Cook until  mixture thickens, stirring to prevent scorching.  Cool and pour into pie plate lined with uncooked pastry.  Cover with top crust and bake.

Makes 1  8”pie

Submitted by: Kelly

Rhubarb Cream Pie

1 1/2 cups Sugar
1/4 cup Flour
3/4 tsp Nutmeg
3 Slightly Beaten Eggs
4 cups Rhubarb (cut into 1” slices)
2 tbsp Butter or Margarine

*  Blend sugar, flour and nutmeg.  Add to the eggs and beat.  Add rhubarb.   Pour into 9” pastry lined pie plate.   Dot  with butter.  Top with lattice crust and bake.  

Submitted by: Kelly

Pumpkin Pie

1 1/2 cup Strained Pumpkin (browned)
3 tbsp Flour
1 cup Brown Sugar
2 cups Milk
1 cup Heavy Cream
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
2 Eggs (well beaten)
Pie Dough for 2 - 8” pies
2 tbsp Sugar
Pinch of Ginger or Cardamon

* To Brown Pumpkin:  Measure 2 cups of strained pumpkin.  Generously butter the bottom of a cast iron frying pan.  Put in the pumpkin and cook over medium heat, stirring frequently, so all parts dry equally.  Keep this up until it is reduced to 1 1/2 cups.

Submitted by: Kelly