Strawberry Pie

www.allrecipes.com

Special thanks to Joyce Anderson who made this pie and shared the recipe with me.

1 (9-inch) pastry shell, unbaked
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 oz) package strawberry gelatin
4 cups sliced fresh strawberries

Line unpricked pastry shell with a double-thickness of heavy -duty foil. Bake at 450 F for 8 minutes. Remove foil, Bake 5 minutes longer. Cool on a wire rack.

In a saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.


Makes 6-8 servings

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Butter Pie Crust

9-inch pie plate (1 single crust)

1 cup flour
1/2 cup cold butter, cut into small cubes
1 teaspoon sugar
1/8 teaspoon salt if butter is salted. (If butter is unsalted use 1/2 teaspoon salt)
1/4 cup very cold water or more if needed.

Mix dry ingredients and using a pastry cutter or your fingertips, cut in butter until it resembles pea-sized balls. Add water little by little mixing gently. Make a ball and on a floured surface and using a floured rolling pin, roll the dough into a circle. Roll the dough in the rolling pin and lay onto slightly floured pie plate. Trim the edges if needed using kitchen shears and make pretty designs if you like.

How to make it in the food processor:

Place the dry ingredients in the food processor and give it a few pulses. Add the butter cubes little by little and pulse it for a few seconds until it resembles coarse crumbs. Add the water little by little pulsing until the dough separates from the sides of the food processor. Chill for 1 hours covered in plastic fill. Roll the dough following the instructions above.

Libby's Famous Pumpkin Pie

In our opinion, there is no better pumpkin pie recipe than Libby's.

3/4 cup granulated sugar (I use 1 cup)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Dutch Apple Tart

1 pie crust (9-inch) unbaked
1 teaspoon flour for the pie plate

Filling:

 1 1/2 cans (20 oz each) apple fruit pie filling
 1 teaspoon lemon juice
1/2 teaspoon cinnamon.

Topping:

3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, softened.

Heat oven to 375F. Combine filling ingredients and spoon into pie crust-lined pie plate. Mix the topping ingredients and cut in butter with fork or pastry blender until mixture is crumbly.
Sprinkle evenly over filling. Pinch dough decoratively forming pleated appearance.
Place pie plate on cookie sheet to guard against spillage.
Bake for 45 to 55 minutes or until crust is golden brown. Cover tart with foil last 15 minutes of baking to prevent excessive browning.

Makes 8 servings.