Category: Pies

• Combine flour, sugar and salt.
• Cut shortening into flour mixture until shortening resembles size of large peas.
• Combine egg and vinegar in small bowl; stir into flour mixture, mixing lightly.
• Add water, 1 tbsp at a time, mixing just until dough is moist enough to form a ball.
• Divide dough into 2 portions, shape each portion into a ball.
• Roll out as required.

• Preheat oven to 350ºF.
• In medium bowl with fork beat eggs slightly.
• Add sugar, corn syrup, margarine and vanilla; stir until well blended.
• Stir in pecans.
• Pour into piecrust.
• Bake 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
• Cool

• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light & fluffy.
• Line tart (or muffin) tins with foil cups. Place one vanilla wafer in each cup.
• Fill cups 2/3 full.
• Bake at 375ºF for 18-20 minutes.
• Cool. Can be frozen at this point.
• To serve, decorate tops with jam, fresh fruit, cherry pie filling, lemon spread, etc.
• Makes about 36 medium tarts.

• Heat oven to 400ºF.
• Grease pie plate.
• Sprinkle bacon, cheese and onion in pie plate.
• Stir remaining ingredients until blended.
• Pour into pie plate.
• Bake 35-40 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving.

• Combine flour (start with 4 cups – the rest can be used to roll), salt.
• Cut in lard (should look like large curd cottage cheese).
• Beat together egg, vinegar and enough cold water to fill one cup.
• Add all at once to flour mixture. The mixture will be wet.
• Roll into a log – can be rolled immediately or chilled before rolling.

• Heat oven to 450ºF.
• Beat cream cheese and sugar with electric mixer in large bowl until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1 2/3 cups small chocolate chips; pour into crust.
• Bake 10 minutes.
• Without opening oven door, reduce temperature to 250ºF; continuing baking 30 minutes or just until set.
• Remove from oven to wire rack. Cool completely.
• Cover; refrigerate until thoroughly chilled.
• Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl.
• Microwave at HIGH 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.
• Cool slightly; spread over top of cheesepie.
• Refrigerate 15 minutes or until topping is set.

• Preheat oven to 350ºF.
• Prepare piecrust and fit to muffin or tart pans.
• Beat eggs lightly in mixing bowl.
• Add syrup, sugar, melted butter and vanilla, mixing until blended.
• Sprinkle cranberries and pecans in tart shells, dividing evenly.
• Pour filling on top, filling two-thirds full.
• Bake for 20-25 minutes or just until set and golden.

• Mix brown sugar and butter.
• Add vinegar to eggs and mix into the brown sugar mixture.
• Add cream, vanilla and nuts.
• Fill shells and bake at 350ºF

• Mix together and cook on stove top until thickened.
• Pour into prepared crust.
• Top with meringue and bake until golden.

Lemon Curd

• In small bowl, whisk the cornstarch with 1 cup of water until dissolved. Set aside.
• In small saucepan add egg yolks, lemon juice, sugar and the remaining 1 cup of water.
• Cook over medium low heat for one minute, stirring constantly. The mixture should not boil but the sugar should dissolve.
• When the sugar has dissolved pour in the cornstarch mixture and turn up the heat to medium.
• Cook mixture, stirring continuously so that the mixture does not stick.
• Cook for 6-8 minutes until it has started to boil, thickens and becomes translucent.
• Set filling aside to cool slightly.
• Immediately make meringue so filling stays warm.

Meringue

• Whip egg whites on high speed.
• Immediately add cream of tartar and whip until soft peaks form.
• While whipping, add the sugar one tablespoon at a time to allow it to dissolve.
• Add the lemon juice at the end when the meringue is shiny and holds
• medium stiff peaks.
• Pour the warm filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.
• Use your spatula to swirl the meringue into peaks.
• Cook the pie at 375ºF for about 6 minutes until meringue is just golden.