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THE COUNTRY COOKING
�ecipe �ollection❖ ❖ ❖
Reiman Publications5925 Country Lane
P.O. Box 992Greendale WI 53129
PRINTED IN U.S.A.
PRIZE-WINNINGPIES
PRIZE-WINNINGPIES
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Country Cooking — atIts Best…and Easiest!
WELCOME to Prize-Winning Pies, part ofthe Country Cooking Recipe Collection!Your family and you are in for a treat.
On the following pages are 32 recipecards (in full color so you can see exactlywhat the finished dish you serve will looklike) for pies that will quickly become family favorites at your table. How can webe so sure? Because each is already the No.1 favorite pie recipe of a different cook’sfamily across the country. (Look on the back of each card to “meet” that cook.)
What’s more, you’ll like these recipes asmuch as your family does. Almost all ofthem call for basic ingredients you alreadyhave on hand (so you can make them to-night if you like). And all of them haveeasy-to-follow, step-by-step directions pre-tested for you in our own Reiman Publica-tions kitchen.
It’s Prize-Winning Pies…and now it’syours!
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THE ULTIMATE STRAWBERRY PIE
CHOCOLATE ANGEL PIE
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CRUST:1-1/2 cups all-purpose flour
1/2 teaspoon salt2 tablespoons sugar
1/2 cup vegetable oil2 tablespoons cold milk
FILLING:2 packages (one 8 ounces, one
3 ounces) cream cheese,softened
4 tablespoons sugar1 quart fresh whole strawberries,
divided2 squares (1 ounce each)
semisweet chocolate, melted1 tablespoon finely chopped
pistachios, pecans or walnuts
Combine all crust ingredients; press on-to the bottom and sides of a 9-in. pie
MERINGUE SHELL:2 egg whites
1/8 teaspoon cream of tartar1/2 cup sugar
FILLING:1 cup (6 ounces) semisweet
chocolate chips3 tablespoons strong coffee1 teaspoon vanilla1 cup heavy cream
Chopped nuts, optional
In a mixing bowl, beat egg whites withcream of tartar until foamy. Add sugar, 1tablespoon at a time, beating until softpeaks form. Spread in a well-greased 9-in. pie pan. Bake at 275° for 50 minutes.Cool. For filling, melt chocolate chips ina double boiler over hot but not boilingwater. Stir in coffee until smooth. Re-
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___Judy Page, Edenville, Michigan
The Ultimate Strawberry Pie
REIMAN PUBLICATIONS/1995
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SOUR CREAM-LEMON PIE
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___BUTTERMILK PIE
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___Miriam Seitz, Ottawa, Ohio
Chocolate Angel Pie
This pie is picture-perfect with its top-ping of chocolate-dipped strawber-
ries…it wins raves even before peopletaste it!
plate. Do not prick. Bake at 400° for 12-15 minutes or until golden brown. Cool.In a mixing bowl, beat cream cheeseand sugar until smooth. Add about 3/4cup of the strawberries; beat until justbits of berry remain. Spread into cooled
pie shell. Melt chocolate over low heat;dip tips of remaining strawberries intochocolate. Arrange, tips up, over creamcheese layer. Sprinkle with nuts. Chillthoroughly. Cut with a sharp knife.Yield: 8 servings.
move from the heat; stir in vanilla untilwell blended. Cool. In another mixingbowl, beat cream; fold in chocolate mix-
ture. Pour into the meringue shell. Sprin-kle with nuts if desired. Chill for severalhours. Yield: 6-8 servings.
Chocolate lovers really go for this pie.The filling is not too sweet, making anice complement to the sweet meringue
shell. Some family members requestthis pie for their birthday instead ofcake!
1 cup sugar3-1/2 tablespoons cornstarch
1/2 cup fresh lemon juice1 tablespoon grated lemon peel3 egg yolks, lightly beaten1 cup milk
1/4 cup butter1 cup (8 ounces) sour cream1 pie pastry (9 inches), baked1 cup heavy cream, whipped
Lemon twists for garnish
Combine sugar, cornstarch, lemon juice,peel, egg yolks and milk in a heavysaucepan; cook over medium heat untilthick. Stir in butter and cool mixture to
4 eggs1-1/2 to 2 cups sugar
6 tablespoons butter, melted2 tablespoons all-purpose flour1 teaspoon vanilla
1/2 teaspoon salt3/4 cup buttermilk
1 unbaked pie pastry (9 inches)1/3 cup chopped walnuts
Beat eggs in a mixing bowl. Add sugar,butter, flour, vanilla and salt. Reducemixer speed; slowly add buttermilk andblend well. Pour into pie shell. Sprinklewalnuts on top. Bake at 350° for 40-45minutes or until a knife comes out cleanand top is golden. Keep refrigerated.Yield: 6-8 servings.
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___PEAR CRUMB PIE
CREAMY PINEAPPLE PIE
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___Rita Futral, Ocean Springs, Mississippi
Sour Cream-Lemon Pie
REIMAN PUBLICATIONS/1995
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___Carol Bowen, Currie, Minnesota
Buttermilk Pie
room temperature. Stir in sour cream;pour into pie shell. Cover with whipped
cream and garnish with lemon twists.Store in refrigerator. Yield: 6-8 servings.
I first tasted this pie at a local restau-rant years ago and hunted around untilI found a similar recipe—now it’s myhusband’s favorite. We have six chil-
dren and operate a dairy farm. I enjoycanning and cooking, and even like tocook outdoors when we go camping orbackpacking.
A neighbor shared this recipe and Imake it often. It calls for ingredients Ialways have on hand. Even people who don’t like buttermilk will enjoythis pie—the secret is not to tell itsname before serving it!
I learned about cooking from mymother, and picked up techniques onmy own over the years. Besides pies,cookies are my favorite baked treats.
My husband, Charles, and I have adairy farm and also raise chickens.
PINEAPPLE LAYER:1/3 cup sugar
1 tablespoon cornstarch1 can (8 ounces) crushed
pineapple, undrainedCREAM CHEESE LAYER:
1 package (8 ounces) creamcheese, softened
1/2 cup sugar1 teaspoon salt2 eggs
1/2 cup milk1/2 teaspoon vanilla
1 unbaked pie shell (9 inches)1/4 cup chopped pecans
Combine sugar, cornstarch and pineap-ple in a small saucepan. Cook overmedium heat, stirring constantly untilthick and clear. Set aside to cool. In a
2-1/2 pounds fresh ripe pears1 tablespoon lemon juice
2/3 cup sugar1 teaspoon cinnamon
1/4 teaspoon mace1 to 2 tablespoons all-purpose
flour1 unbaked pie shell with
high fluted edge (9 inches),chilled
TOPPING:1 cup all-purpose flour
1/3 cup packed brown sugar1/3 cup butter
Peel, core and slice pears into a largebowl; sprinkle with lemon juice. Com-
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___Elizabeth Brown, Clayton, Delaware
Creamy Pineapple Pie
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___RHUBARB-ORANGE CREAM PIE
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___Edna Hoffman, Hebron, Indiana
Pear Crumb Pie
PEANUT BUTTER CRUNCH PIEmixing bowl, blend cream cheese, sug-ar and salt. Add eggs, one at a time,beating after each addition. Blend in milkand vanilla (mixture may look slightlycurdled). Spread cooled pineapple lay-
er over bottom of pie shell. Top withcream cheese mixture; sprinkle withpecans. Bake at 400° for 10 minutes;re-duce heat to 325° and bake for 50 min-utes. Cool. Yield: 6-8 servings.
I’ve made this pie many times forfriends, relatives, guests, church sup-pers and bazaars.
I’ve lived on farms all my life—we
used to have a potato farm on Long Is-land, and now my son farms his ownland and manages mine here in Dela-ware, growing soybeans and wheat.
bine sugar, spices and flour; sprinkleover pears and toss lightly to mix.Spoon into pie shell. Combine toppingingredients; sprinkle over filling. Bake
at 375° for 40-45 minutes or until juicebubbles up and top is lightly browned.(Cover top loosely with foil if it brownstoo quickly.) Cool. Yield: 6-8 servings.
People don’t bake with pears much, sothis pie might seem a little unusual…but everyone who’s tried it has cer-tainly enjoyed it!
We’re grain farmers, raising cornand soybeans. Our four children aregrown, and we have 11 grandchildren.I enjoy baking for all of them.
1/2 cup crunchy peanut butter2/3 cup confectioners’ sugar
1 pie shell (10 inches), bakedFILLING:
2/3 cup sugar3 tablespoons cornstarch1 tablespoon all-purpose flour
1/2 teaspoon salt3 egg yolks, lightly beaten3 cups milk2 tablespoons butter1 teaspoon vanilla
MERINGUE:3 egg whites
1/4 cup sugar1/4 teaspoon cream of tartar
1 teaspoon cornstarch
Combine peanut butter and confection-ers’ sugar until crumbly; reserve 2 ta-
1-1/2 cups sugar2 tablespoons cornstarch3 cups chopped fresh or frozen
rhubarb (1/2-inch pieces)1/2 cup half-and-half cream1/4 cup orange juice
5 drops red food coloring,optional
3 egg yolks, lightly beaten1 pie shell (9 inches), baked
MERINGUE:3 egg whites
1/4 teaspoon cream of tartar3 tablespoons sugar
1/2 teaspoon vanilla
In a medium saucepan, combine sug-ar, cornstarch, rhubarb, cream, orangejuice and food coloring if desired. Cookover medium heat, stirring frequently
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FRESH BLUEBERRY CREAM PIE
PINEAPPLE SOUR CREAM PIE
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___Joey Ann Mostowy, Bruin, Pennsylvania
Peanut Butter Crunch Pie
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___Wanda Rosseland, Circle, Montana
Rhubarb-Orange Cream Pie
blespoons for garnish. Sprinkle the rest over bottom of pie shell. For filling,combine sugar, cornstarch, flour, salt,egg yolks, milk and butter in a mediumsaucepan; bring to a boil, stirring con-stantly. Cook for 2 minutes. Removefrom heat; add vanilla. Pour overpeanut butter mixture in crust. In a
small bowl, beat egg whites untilfoamy; add sugar gradually, beatinguntil smooth and stiff. Spread over fill-ing, sealing edges. Sprinkle with re-served peanut butter mixture. Bake at350° for about 10 minutes or untilmeringue is lightly browned. Store inthe refrigerator. Yield: 8 servings.
When the local volunteer fire depart-ment has its annual fund-raising dinner,they ask me to donate pies…and myfamily requests them lots of times in be-tween! This one’s everybody’s favorite.
We’ve raised five children on ourwheat and corn farm—the four boysare involved in the operation now. Ikeep busy with farming, cooking, gar-dening, canning, sewing and knitting.
until rhubarb is tender and mixture hasthickened. Pour 1 cup hot mixture intoegg yolks, stirring constantly. Returnall to the saucepan; bring to a boil.Cool slightly; pour into pie shell. In asmall bowl, beat egg whites and cream
of tartar until soft peaks form. Slowlyadd sugar and vanilla, beating until stiffpeaks form. Spread over filling, sealingedges. Bake at 350° for 12 minutes oruntil golden brown. Store in the refrig-erator. Yield: 6-8 servings.
When I first tried this recipe, it was fora dessert made in a cake pan. We’repie-eaters, so I adapted it, and now it’s
our favorite…next to lemon meringue.I enjoy serving desserts that make eachmeal special.
1 cup (8 ounces) sour cream5 tablespoons all-purpose flour,
divided3/4 cup sugar
1 teaspoon vanilla1/4 teaspoon salt
1 egg, beaten2-1/2 cups fresh blueberries
1 unbaked pastry shell (9 inches)1-1/2 tablespoons butter
3 tablespoons chopped pecansor walnuts
In a mixing bowl, combine sour cream,2 tablespoons flour, sugar, vanilla, saltand egg; beat 5 minutes on mediumspeed or until smooth. Fold in blue-berries. Pour into pie shell; bake at 400°
CRUST:1-1/2 cups graham cracker crumbs
1/3 cup butter, melted3 tablespoons sugar
FILLING:1/3 to 1/2 cup sugar1/4 cup all-purpose flour1/2 teaspoon salt
2-1/2 cups crushed pineapple,undrained
1 cup (8 ounces) sour cream1 tablespoon lemon juice2 egg yolks, lightly beaten
MERINGUE:2 egg whites
1/4 teaspoon cream of tartar1/4 cup sugar
Combine crust ingredients; blend wellwith a fork. Spoon into a 9-in. pie pan;
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___Pamela Brandt, LaPorte City, Iowa
Fresh Blueberry Cream Pie
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HARVEST GRAPE PIE
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___PEACH PRALINE PIE
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___Ella Gipman, Choiceland, Saskatchewan
Pineapple Sour Cream Pie
for 25 minutes. Combine butter, nutsand remaining flour. Sprinkle over pie.
Bake 10 more minutes. Chill. Keep re-frigerated. Yield: 6-8 servings.
This is a tried-and-true recipe that wasgiven to me by my grandmother. I’ve
used canned and frozen berries in thispie, but fresh taste best.
press to make an even crumb layer.Bake at 375° for 8 minutes. Set asideto cool. For filling, combine sugar, flourand salt in a medium saucepan. Stir inpineapple, sour cream and lemon juice;cook and stir over medium heat untilmixture comes to boil. Cook 2 minutes.Stir 1/2 cup of hot mixture into eggyolks; return all to the saucepan. Cook
for 2 minutes more, stirring constantly.Cool slightly. Spoon into crust. In asmall bowl, beat egg whites with creamof tartar until soft peaks form. Add sug-ar gradually, beating until stiff peaksform. Spread over filling; seal edges.Bake at 350° for 12-15 minutes or untilgolden brown. Store in the refrigerator.Yield: 6-8 servings.
I’ve been baking this pie ever since Ifound the recipe in an old hospitalauxiliary cookbook. Now my friendsalways expect to see it when I’m atteas and bake sales!
My whole family likes this pie, too
—all 14 grandchildren and three great-grandchildren. I learned to cook by ex-perience—with six children to feed, Igot plenty of that. Cooking has beenmy work as well as a pleasure, since Icooked at a summer camp for 8 years.
5-1/3 cups Concord grapes1-1/3 cups sugar
1/4 cup all-purpose flour1-1/4 teaspoons fresh lemon juice
Dash salt1-1/2 tablespoons butter
Pastry for a double-crust pie (9 inches)
Remove and save skins from grapesby pinching grapes at end opposite thestem (pulp pops out). Put the pulp in asaucepan (do not add water); bring to arolling boil. While mixture is hot, rubthrough strainer (or use food mill) to re-move seeds. Mix strained pulp with re-served grape skins. Combine sugarand flour; mix lightly with grape mix-ture. Sprinkle with the lemon juice and
4 cups sliced peeled ripepeaches (about 3 pounds)
1/2 cup sugar2 tablespoons quick-cooking
tapioca1 teaspoon lemon juice
1/2 cup all-purpose flour1/4 cup packed brown sugar1/2 cup chopped pecans1/4 cup butter
1 unbaked pie pastry (9 inches)
Combine peaches, sugar, tapioca andlemon juice in a large bowl; let stand for15 minutes. Combine flour, brown sug-ar and pecans in a small bowl; cut inbutter until crumbly. Sprinkle a third ofthe crumb mixture over bottom of pieshell; cover with peach filling. Sprinkle
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___Jeannette Mack, Rushville, New York
Harvest Grape Pie
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___FRESH FRUIT/CHEESE PIE
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___Elizabeth Hunter, Prosperity, South Carolina
Peach Praline Pie
TEXAS PECAN PIEsalt. Pour into pastry-lined pie pan. Dotwith butter. Cover with top crust or topwith decorative pastry cutouts. If usinga full top crust, cut slits and seal and
flute edges. Bake at 425° for 35-45minutes or until the top crust is nicelybrowned and juice is thickened. Coolbefore serving. Yield: 6-8 servings.
Though the directions may sound a lit-tle difficult, don’t let skinning thegrapes stop you from trying this pie.It’s not as hard as it sounds!
My husband is a grain farmer inupstate New York, in an area knownas the Finger Lakes. Our region is dot-
ted with beautiful vineyards and manywineries. In the fall, grape pie is a realspecialty and tradition here.
When grapes are abundant andreadily available, I make up a largebatch of filling and freeze or can it forlater use.
remaining crumb mixture on top, allow-ing the peach layer to show if desired.Bake at 450° for 10 minutes; reduce
heat to 350° and bake for 20 minutesor until peaches are tender and toppingis golden brown. Yield: 6-8 servings.
Peaches are a South Carolina product.We vie for the “peach title” with ourneighboring state of Georgia—runninga close second!
Peach pie is typical of our state,and this particular one can certainly
claim that “country taste”. The recipewith the typically Southern pralinetopping was given to me when I mar-ried and set up my own home almost40 years ago. It’s been around SouthCarolina a long time.
5 eggs3 tablespoons butter, melted
1/2 cup sugar1-1/4 cups light corn syrup
1 teaspoon vanilla1/4 teaspoon salt
3 tablespoons all-purpose flour2 cups pecan halves1 unbaked pie shell (10 inches)
In a bowl, beat eggs lightly. Add butter,sugar, corn syrup, vanilla, salt, flourand pecans. Pour into pie shell. Bakeat 350° for about 40 minutes or untilcenter is soft but not quite set. Yield: 8servings.
CRUST:1 cup walnuts, chopped
1/2 cup butter, softened3/4 cup all-purpose flour1/2 cup packed brown sugar1/2 teaspoon vanilla
FILLING:4 cups fresh fruit (peaches,
nectarines, strawberries,raspberries, banana, kiwifruit,blueberries and/or pineapple)
1 cup plain yogurt1 cup small-curd cottage
cheese1/2 cup crushed pineapple,
drained1/4 cup shredded coconut
Additional fruit for garnish
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___Helen Suter, Rosenberg, Texas
Texas Pecan Pie
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___RHUBARB CUSTARD PIE
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___Jody Steinke, Nekoosa, Wisconsin
Fresh Fruit/Cheese Pie
RED, WHITE AND BLUE BERRY PIE
I can remember my mother baking thispie when I was a girl. It was my fa-vorite dessert then, and still is. I’m not
the only one who loves this Texastreat—it’s twice been judged “BestOver-All” at our county pecan show!
In a medium bowl, blend nuts, butter,flour, brown sugar and vanilla with afork. Press evenly into a buttered 9-in.pie plate; bake at 350° for 10-15 min-utes or until lightly browned. Cool onwire rack. Cut fruit into bite-size piec-es; layer over crust. In a blender, mix
the yogurt and cottage cheese untilsmooth; add pineapple and blend untilmixture reaches desired consistency.Pour over fruit. Sprinkle with coconut.Chill several hours before serving.Decorate with fruit slices. Yield: 12servings.
This is a delicious pie that my wholefamily loves. It’s a refreshing changeof pace from the usual filled pies.
When I make it, the ingredients fluc-tuate with whatever’s hanging on ourbackyard branches!
1-1/2 cups sugar4-1/2 tablespoons cornstarch1-1/2 cups water4-1/2 tablespoons raspberry-
flavored gelatin mix1 pint fresh or frozen whole
unsweetened blueberries1 teaspoon fresh lemon juice1 pint fresh or frozen whole
unsweetened raspberries1 pie shell (9 inches), baked4 ounces cream cheese,
softened1/3 cup confectioners’ sugar
4 ounces frozen whippedtopping, thawed
Combine sugar, cornstarch and waterin a medium saucepan, stirring to dis-solve. Cook until thick and clear. Add
3 cups diced fresh or frozenrhubarb (1/4-inch pieces)
3 tablespoons all-purpose flour1 cup sugar1 unbaked pie shell with high
fluted edge (9 inches)3 eggs, separated1 tablespoon sour cream
TOPPING:1-1/2 cups rolled oats
1 cup packed brown sugar1/2 teaspoon cinnamon1/4 cup butter
Place rhubarb in a large bowl. Combineflour and sugar; add to rhubarb. Setaside. Brush the bottom and sides of piecrust with egg whites. Beat egg yolksand sour cream until thick; add to the
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FROZEN PEACH CREAM PIE
RASPBERRY LIME PIE
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___Cindy Zarnstorff, Anchorage, Alaska
Red, White and Blue Berry Pie
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___Veronica Nuehalfen, St. Marys, Kansas
Rhubarb Custard Pie
gelatin; stir until dissolved. Divide mix-ture in half. Stir blueberries and lemonjuice into one half; spread over bottomof pie shell. Refrigerate. Gently foldraspberries into remaining half; setaside. In a mixing bowl, beat cream
cheese and sugar until smooth. Mix inwhipped topping; spread over blueber-ry layer. Refrigerate until set. Carefullyspread raspberry mixture on top. Chillat least 4 hours before serving. Yield:8 servings.
This pie is one I frequently make forbake sales at our church. I can hardlyever set it down on the sale table with-out someone picking it right up andsaying, “Mark this one sold!”
I grew up on a farm in Nebraska,
and I began cooking when I was stillquite small—making something thatmy four brothers liked always mademe feel good.
rhubarb mixture. Pour into crust. Com-bine topping ingredients; spread evenlyover filling. Bake at 400° for 10 minutes;
reduce heat to 350° and bake 50 min-utes more. Store in the refrigerator.Yield: 6-8 servings.
I love to bake. Besides this custardpie, I like using different combinationsof fruit in my pies, like apple-cherry-
rhubarb or rhubarb-raspberry-peach-pineapple-raisin. I also enjoy hearingpeople’s comments about my pies.
1 can (14 ounces) sweetenedcondensed milk
Juice of 2 large lemons (about 1/2 cup)1 cup heavy cream, whipped2 cups sliced peeled ripe
peaches, cut into small pieces1 graham cracker crust
(9 inches), chilled
Mix milk with lemon juice (mixture willthicken). Fold in whipped cream andpeaches. Pour into crust. Freeze untilfirm. Serve frozen. Yield: 6-8 servings.Editor’s Note: Raspberries, boysen-berries, strawberries or fresh apricotscan be used in place of peaches.
1 can (14 ounces) sweetenedcondensed milk
1/2 cup lime juice1 carton (8 ounces) frozen
whipped topping, thawedFew drops red food coloring,
optional1 cup fresh raspberries1 graham cracker crust
(9 inches), baked and cooledAdditional raspberries, fresh mint
and/or lime slices for garnish,optional
In a mixing bowl, stir together milkand lime juice (mixture will begin tothicken). Mix in whipped topping andfood coloring if desired. Gently fold inraspberries. Spoon into crust. Chill.Garnish with raspberries, mint and/orlime if desired. Yield: 8 servings.
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___Joan Snyder, Fresno, California
Frozen Peach Cream Pie
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BUTTERMILK COCONUT PIE
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___RASPBERRY PIE
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___Jane Zempel, Midland, Michigan
Raspberry Lime Pie
This summertime dessert is very quickand easy—it doesn’t have to be baked
and can be made with almost any freshfruit. It’s a perfect treat on a hot day.
Here is a pretty and refreshing dessertthat tastes good after any meal. I espe-
cially like to serve it after a picnic orbarbecued meal.
1-1/4 cups sugar2 tablespoons all-purpose flour
1/2 cup butter, melted3 eggs, beaten
1/2 cup buttermilk1 teaspoon vanilla1 can (3-1/2 ounces) flaked
coconut, divided1 unbaked pastry shell (9 inches)
Combine sugar and flour in a largebowl. Add butter, eggs, buttermilk,vanilla and two-thirds of the coconut;mix well. Pour into crust. Sprinkle withremaining coconut. Bake at 325° for 65minutes or until set. Keep refrigerated.Yield: 8 servings.
CRUST:1/2 cup butter, softened1/4 cup confectioners’ sugar1/2 teaspoon vanilla
1 cup all-purpose flour1/8 teaspoon salt1/2 cup chopped nuts
FILLING:1 quart fresh raspberries, divided1 cup water, divided3 tablespoons cornstarch1 cup sugar
In a mixing bowl, cream butter, sugarand vanilla; add flour, salt and nuts.Chill for 30-40 minutes. Press into adeep 9-in. pie plate. Bake at 400° for10-12 minutes or until golden brown.Cool. For filling, simmer 1 cup berries
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___Marie Brown, Carthage, Mississippi
Buttermilk Coconut Pie
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___CRANBERRY STREUSEL PIE
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___Elizabeth Karr, Tacoma, Washington
Raspberry Pie
SOUR CREAM PEAR PIE
My husband says whenever I leave thehouse, I carry a recipe with me…andwhen I come back, I have another one!It’s true—I’ve been collecting recipesfor years and just can’t seem to stop.
This is the best coconut pie I’veever tried. I don’t bake as much as Iused to now that we’re retired. But Istill can and freeze lots of produce…guess that’s another habit hard to break!
with 2/3 cup water for 3 minutes or un-til berries are soft. Strain out seedsand pulp. Blend cornstarch and sugarwith remaining water; stir into berry
mixture and cook until thickened. Cool.Place remaining berries in crust; pourfilling over berries. Chill 2 hours or untilset. Yield: 8 servings.
The taste of this pie brings back mem-ories of summer days during my girl-hood. We often picked berries at a lo-cal berry farm, and the farmer’s wife
gave this recipe to my mother. It’sbeen a big favorite every summersince! I particularly like the specialnutty crust.
2 cups diced peeled ripe pears1/2 cup sugar
1 egg, beaten1 tablespoon all-purpose flour1 cup (8 ounces) sour cream1 teaspoon vanilla
Dash salt1 unbaked pastry shell
(9 inches)TOPPING:
1/2 cup sugar1/3 cup all-purpose flour1/4 cup butter
Combine pears, sugar, egg, flour, sourcream, vanilla and salt; blend gently.Spoon into pie shell. Bake at 350° for25 minutes. Combine topping ingredi-
1/3 cup butter, softened3/4 cup sugar1/4 cup packed brown sugar
1 egg1/2 teaspoon vanilla
1 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt
2 cups fresh or frozencranberries
1/2 cup chopped walnuts1 unbaked pie shell (9 inches)
STREUSEL TOPPING:2 tablespoons all-purpose flour
1/2 cup packed brown sugar1/4 teaspoon nutmeg1/2 teaspoon cinnamon
2 tablespoons butter1/2 cup chopped walnuts
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___Susan Mason, Twin Falls, Idaho
Sour Cream Pear Pie
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___Mary Ellen Kiesner, Menomonee Falls, Wisconsin
Cranberry Streusel Pie
NEW ORLEANS PECAN PIE
ents; sprinkle over pie; return to theoven for 30 minutes. Chill before serv-
ing if desired. Store in the refrigerator.Yield: 8 servings.
The first time my aunt offered me aslice of this pie, I turned up my nose.But after a taste, I asked for her rec-
ipe! Now it’s one of my favorites—thesmooth sour cream and the sweetnessof the pears are made for each other.
In a mixing bowl, cream butter andsugars. Beat in egg and vanilla. Sift to-gether flour, baking soda and salt; stirinto creamed mixture (mixture will bevery thick). Fold in cranberries and wal-nuts. Spread carefully into pie shell.Bake at 350° for 50 minutes or until pie
tests done with a wooden pick. Blendthe topping ingredients until crumbly;sprinkle over pie as soon as it’s re-moved from the oven; place an invert-ed bowl over pie and let steam for 20minutes. Serve warm or allow to cool.Yield: 8 servings.
Wisconsin is well known as the DairyState, but few realize that it’s also fa-mous for cranberries. In fact, Wiscon-sin produces over 30% of the nation’s
crop. I created this recipe for our StateFair years ago, and I was honoredwhen it earned a second-place ribbon.It’s a winner with my family, too!
2 eggs, separated1 cup (8 ounces) sour cream1 cup sugar
1/4 cup all-purpose flour1/2 teaspoon vanilla1/4 teaspoon salt
1 pie pastry (9 inches), baked 1 cup packed brown sugar1 cup chopped pecans
In a saucepan, combine egg yolks, sourcream, sugar, flour, vanilla and salt.Cook and stir over medium heat untilthickened, about 5 minutes. Pour intopie shell; set aside. In a mixing bowl,immediately beat egg whites until softpeaks form. Gradually add brown sug-ar, beating until stiff. Spread over filling
3 cups diced fresh or frozenrhubarb (1/4-inch pieces)
3 cups sliced fresh strawberries1/2 to 3/4 cup sugar
1-1/2 tablespoons quick-cookingtapioca
1/3 cup orange juice1-1/2 tablespoons orange
marmalade, optional1/4 teaspoon grated orange peel
Pastry for a double-crust deep-dishpie (9 inches)
In a large bowl, combine the first seveningredients; let stand for 15 minuteswhile tapioca softens. Line pie platewith bottom pastry; add filling. Top with
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HUCKLEBERRY CHEESE PIE
EASY PEACH CREAM PIE
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___Sandy Brown, Lake Worth, Florida
Strawberry-Rhubarb Pie
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___Mitzi Adkinson, Albany, Georgia
New Orleans Pecan Pie
while it’s still warm. Sprinkle with pe-cans. Bake at 375° for 12-15 minutes or
until golden. Store in the refrigerator.Yield: 8 servings.
Although this pie’s named for NewOrleans, our town is the world’s “pecan
capital”, so it fits us, too! This is mymother’s recipe—it’s my favorite.
a lattice crust. Bake at 400° for 20 min-utes; reduce heat to 375° and bake 30
minutes more or until the rhubarb istender. Yield: 6-8 servings.
This recipe has become a favorite withus. My husband never liked rhubarb
until he tasted this pie…now he asksme to make it often!
CRUST:1 cup all-purpose flour
1/2 cup finely chopped nuts1/4 cup packed brown sugar1/2 cup butter
FILLING:1 package (8 ounces) cream
cheese, softened3/4 cup confectioners’ sugar
1 teaspoon vanilla1 cup whipped cream
TOPPING:1/2 cup sugar
1-1/2 tablespoons cornstarchDash salt
1/2 cup water2 cups fresh huckleberries,
divided1/2 tablespoon butter
Additional whipped cream, optional
3 cups sliced peeled ripepeaches (about 1-1/2 pounds)
1 unbaked pie shell (9 inches)2 eggs1 cup sugar
1/4 cup all-purpose flourDash salt
1 cup heavy cream1 teaspoon vanilla
Place peaches in pie shell. Beat eggslightly in a bowl; blend in sugar, flourand salt. Stir in cream and vanilla;blend well. Pour over peaches. Bake at375° for 40-50 minutes or until centershakes slightly when moved. (To pre-vent crust edges from becoming too
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___Pat Kuper, McCall, IdahoHuckleberry Cheese Pie
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___Opal Back, Elko, Nevada
Easy Peach Cream Pie
In a bowl, combine flour, nuts andbrown sugar; cut in butter until crumbly.Place in a shallow baking pan; bake at400° for about 20 minutes, stirring oc-casionally. While mixture is still hot,press into a 9-in. pie pan, using asmaller-diameter aluminum pie pan tohelp press crumbs into a crust. Coolcompletely. For filling, blend creamcheese, sugar and vanilla until smooth;
gently fold in whipped cream. Spoon in-to the crust; refrigerate. For topping,combine sugar, cornstarch and salt insaucepan. Add water, mixing to blend,and 1 cup berries. Cook and stir untilthickened. Add butter and remainingberries. Cool; pour over filling. Top withwhipped cream if desired. Yield: 8-10servings. Editor’s Note: Blueberriesmay be substituted for huckleberries.
To us Idahoans, huckleberries are atreasure! We’ve enjoyed this recipe a
lot, and serve it as a special treat whenwe have out-of-state guests.
brown, cover with foil.) Serve warm; or,for a firmer pie, chill before serving. Re-
frigerate any leftovers. Yield: 8 serv-ings.
I got this recipe while living in Utah.Now I always use Utah peaches to
make this delicious creamy dessert—they’re the best I’ve ever tasted.
2 eggs1 can (12 ounces) evaporated
milk1 teaspoon vanilla
1-1/4 cups sugar1/2 teaspoon cinnamon1/2 teaspoon nutmeg
1-1/2 cups mashed cooked sweetpotatoes
1 unbaked pie crust (9 inches)TOPPING:
1/3 cup butter1/3 cup all-purpose flour1/2 cup packed brown sugar1/2 cup shredded coconut1/2 cup chopped pecans
Whipped topping or ice cream
2 pints strawberries, halved1 cup sugar3 tablespoons cornstarch1 cup water3 tablespoons strawberry-
flavored gelatin mix1 pie pastry (9 inches), baked
Whipped cream, optional
Place strawberries in a large bowl andset aside. Mix sugar, cornstarch and wa-ter in a saucepan; cook until thickened,stirring constantly. Remove from theheat; stir in gelatin until dissolved.Pour over berries; mix well. Pour intopie shell; refrigerate until set. Top withwhipped cream if desired. Yield: 6-8servings.
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___Shari Millican, Smyrna, Georgia
Sweet Potato Pie
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___Anna Bargfrede, Sweet Springs, Missouri
Remembrance Strawberry Pie
ORANGE CHIFFON PIE
In a mixing bowl, beat eggs; add milkand vanilla. Combine sugar, cinnamonand nutmeg; add to egg mixture. Stir inpotatoes; beat until smooth. Pour intopie shell. Bake at 425° for 15 minutes.Reduce heat to 350° and bake 30 min-utes longer. Combine topping ingre-
dients; sprinkle over pie. Return to theoven for 10-15 minutes or until toppingis golden brown. Cool on wire rack.Store in the refrigerator. Serve withwhipped topping or ice cream. Yield:6-8 servings.
I first tried this delicious pie at a churchpotluck dinner and was immediately
hooked. I’ve spent many years per-fecting my own recipe.
This recipe is quick and easy. I foundit years ago, but didn’t use it until Istarted growing my own strawberries.
Once the berries ripen in spring, I al-ways make this pie to take to churchdinners. It’s really popular!
1 envelope unflavored gelatin3/4 cup sugar1/4 teaspoon salt1/2 cup milk
3 egg yolks, lightly beaten3/4 cup orange juice1/4 cup lemon juice
1 teaspoon grated orange peel1/2 teaspoon grated lemon peel
1 cup whipping cream, whipped1 pastry shell (9 inches), baked
Oranges slices and fresh mint,optional
In a saucepan, combine gelatin, sugarand salt. Add milk and egg yolks. Cookand stir over medium heat until mixtureboils and gelatin dissolves. Remove
CRUST:1 cup all-purpose flour
1/4 cup sugar1/2 cup butter
RHUBARB LAYER:3 cups chopped fresh or frozen
rhubarb (1/2-inch pieces)1/2 cup sugar
1 tablespoon all-purpose flourCREAM LAYER:
12 ounces cream cheese,softened
1/2 cup sugar2 eggs
TOPPING:1 cup (8 ounces) sour cream2 tablespoons sugar1 teaspoon vanilla
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___Tammy Jones, Springville, New York
Orange Chiffon Pie
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___Eleanor Timmerman, River Falls, Wisconsin
Rhubarb Cream Delight
CHERRY BERRY PIE
from the heat; add juices and peel.Chill until partially set. Fold in whippedcream and chill until mixture mounds.
Spoon into pie shell; chill thoroughly.Garnish with orange slices and mint ifdesired. Yield: 6-8 servings.
My kids love oranges, so they espe-cially enjoy this fruity pie. It’s smooth
and delicious…and it makes a prettypresentation, too.
Combine crust ingredients; pat into a10-in. pie plate. Combine rhubarb,sugar and flour; toss lightly and pourinto crust. Bake at 375° for 15 minutes.Meanwhile, in a mixing bowl, beatcream cheese and sugar until fluffy.
Beat in eggs, one at a time. Pour overhot rhubarb layer. Bake at 350° for 30minutes or until almost set. Combinetopping ingredients; spread overcream layer. Cool, then refrigerate.Yield: 10-12 servings.
I love cheesecake, and rhubarb is oneof my favorite spring treats. So it’s no
wonder I love this recipe! It’s the bestcheesecake-type pie I’ve ever eaten!
1 can (16 ounces) pitted redcherries
1 package (10 ounces) frozenred raspberries
3/4 cup sugar3 tablespoons cornstarch3 tablespoons butter
1/4 teaspoon almond extract1/4 teaspoon red food coloring
Pastry for double-crust pie(9 inches)
Drain cherries and raspberries; reserve1-1/4 cups juice and set fruit aside. In asaucepan, combine sugar and corn-starch; gradually stir in fruit juice. Cookand stir over medium heat until the mix-ture begins to boil. Cook and stir 2 min-
1 cup sugar1 tablespoon butter, softened3 tablespoons all-purpose flour
1/8 teaspoon salt2 eggs, separated1 cup milk
1/4 cup fresh lemon juiceGrated peel of 1 medium lemon
1 unbaked pie pastry (9 inches)Whipped cream, optional
Using a spoon, cream sugar and butterin a bowl until well mixed. Add flour,salt, egg yolks and milk; mix well. Addlemon juice and peel; mix well. In an-other bowl, beat egg whites until stiffpeaks form; gently fold into lemon mix-ture. Pour into pie shell. Bake at 325°for 1 hour or until lightly browned and a
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___Mamie Palmer, Sault Sainte Marie, Michigan
Cherry Berry Pie
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___Jeannie Fritson, Kearney, Nebraska
Mom’s Lemon Custard Pie
THE COUNTRY COOKING
�ecipe �ollection❖ ❖ ❖
PRIZE-WINNINGPIES
Food Editor: Mary Beth JungAssistant Editor: Kristine Krueger
Art Directors: Ellen Lloyd,Stephanie Marchese
utes longer. Remove from the heat; stirin butter, extract and food coloring.Gently fold in fruit. Cool slightly. Pour in-
to pie crust. Top with a lattice crust.Bake at 375° for 45 minutes or untilbubbly. Cool. Yield: 6-8 servings.
Cherries and raspberries are plentifulhere in the Upper Peninsula of Michi-gan, so it was natural to combine them
in one recipe. This recipe has been inmy family for many years. I entered itin a contest and won first place!
knife inserted near the center comesout clean. Cool. Garnish with whipped
cream if desired. Store in the refrigera-tor. Yield: 6-8 servings.
My mother often made this pie backwhen we were growing up. You mightsay it’s stood the test of time, becausetoday it’s still my 75-year-old broth-
er’s favorite! The beaten egg whitesgive it a delicate texture and make thiscustard pie quite unique. It’s a greatway to top off any meal.