Cheeseburger Pie

1 LB Ground Beef or Turkey

1 Onion diced or 2 tsp Onion Powder

1/4 tsp Garlic Powder

1 and 1/2 tsp Emeril's Original Seasoning,
or your favorite mixed seasoning

1/4 to 1/2  tsp Salt

1 (15 oz ) can well drained Petite diced Tomatoes (This is not in the original recipe)

1 to 1 and 1/2 Cups shredded cheddar cheese,
or use your favorite

*******************
 1 Cup Milk

1/2 Cup Bisquick

2 Eggs

Brown the ground beef or turkey with the chopped onion and drain well. If you omit the onions add the Onion Powder, garlic powder, any other seasoning you prefer and salt.

Oil spray a 10" glass pie dish or 8 or 9" square baking dish, spread the meat mixture on the bottom of the dish, cover with drained tomatoes and then sprinkle the cheese on top. Mix up the biscuit mix with the eggs and milk and pour over the pie.

Bake in a preheated 375 degree oven for 40 minutes.

NOTE: This recipe is easily doubled if baked in a 9" x 13" glass cake dish. In fact this recipe is half the original recipe I found online.

Raisin Pie - 9 inch

3 Cups Raisins

1 and 1/2 Cups water

1 Cup Sugar

4 Tb Cornstarch

1 Tb Flour

1/2 tsp Cinnamon

1/4 tsp Salt

1 Tb Cider or White Vinegar or lemon juice

2 Tb Butter (optional)

Boil the raisins and water 5 minutes.

Mix the sugar, cornstarch, flour, salt and cinnamon. Stir into the boiling raisin mixture, and continue stirring as it boils and thickens and the juice runs clear, about 3-5 minutes.

Stir in the vinegar or lemon juice and butter and let cool for 15 minutes.

Preheat the oven to 425 degrees.

Then roll out the pie dough and place in the pie dish. Trim the edges to a 1/2 inch overhang and pour in the raisin filling. Wet the bottom crust edges and place the top crust on, and trim so 1/2" hangs over, then fold under and press a decorative edge.

Bake for 15 minutes, then turn oven down to 375 degrees for 30 minutes. Let cool before cutting for at least 5 hours.

Grape Pie (TAC)

Did you ever hear of such a thing as Grape Pie? Boy do I love The American Cookbook. Here's the recipe:

GRAPE PIE
Pop the pulps out of the skins into one dish, and put the skins into another. Then simmer the pulp a little over the fire to soften it; remove it and rub through a colander to separate the seeds. Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for further use. Fine for pies.

NOTE: What do you think? How would we go about making a pie with the pulp and skins? Cook it with sugar, flour and lemon juice? Or cook it with sugar and cornstarch? It sounds very interesting. Since we have seedless grapes now should we still separate the pulp from the skin, then cook it and puree it? Hmm

Apple Pies for the Church Dinner Tomorrow

Every year I make pies for the church's Thanksgiving type dinner in November. It's not like I go to the Methodist church I was raised in- (much to my parent's disappointment), but I still bake for all their church dinners. I live in a very small town of 95o or so residents, and I'm kinda famous for my pies. I can't help it.. I use Aunt Annie's pie crust recipe and her method for making it so it's very flaky! Here's Aunt Annie's pie dough recipe:

AUNT ANNIE'S PIE DOUGH

2 Cups Flour (I use unbleached all purpose)

3/4 Cup Crisco

1 tsp Salt

6-7 TB Ice water (loosely) I like a wet dough and may add more.

Aunt Annie always instructed me to stir in the salt to the flour and then add half the Crisco to the flour and rub it between your fingers until you can barley tell it's there. Then add the remaining Crisco and again rub between the fingers until it forms pea sized clumps. The ice water and TOSS loosely then check for wetness.. if it seems too crumbly add a few more Tb water. Then I run my fingers through the mass to see how wet and pasty it looks. Then I divide into two equal balls and place on plastic wrap THEN fold one side over and flatten into a nice disc. After that I wrap up the rest and form solid edges on the discs. Then I refrigerate for at least an hour before I roll out. Of course I have to have the filling prepared before rolling out the dough.

NOTE I usually end up making large 10" pies so I use this recipe I created for Aunt Annie's:


LORRAINE'S LARGE PIE DOUGH RECIPE

3 Cups Flour

1 slightly rounded tsp salt

1 Cup Crisco plus 2 TB

3/4 Cup Ice water (approx.)

Prepare the same way. And make sure you make some nice Pie dough cookies with the left over dough.

PIE DOUGH COOKIES

Take a ball of left over pie dough and roll out to a thin rectangular shape. Spread some soft margarine or butter on top and sprinkle liberally with very strong cinnamon sugar then roll up and cut like you do cinnamon rolls and place cut side down on a well greased glass dish and bake about 25 minutes or so until the center is baked.

Sour Cherry Pie Recipe

SOUR CHERRY PIE (9 inch dish)

(3) 14.5 Ounce cans MUSSELMAN'S Red Tart Pitted Cherries (Water pack)

1/2 Cup Cornstarch

1 and 1/2 Cups Sugar, OR 3/4 each Sugar and Splenda

1 Cup Cherry Juice

Pie dough for a two crust pie. (Refrigerated Pillsbury works good too if you can't make dough very well).

Make the pie dough and refrigerate it for at least an hour before rolling out. Meanwhile you can drain the cherries and mix the sugar and corn starch.

Preheat oven to 425 degrees before you roll out the dough on a pastry cloth and place in the pie dish, trimming the edges to hang over the edges 1/4 inch. Then mix the cherries and juice with the sugar mixture and set aside.

Roll out the top crust to fit the dish and then pour the cherry pie mixture into the lined dish and dot with 2 TB butter.

Next wet the edges of the dough in the dish or pie pan with water and then fold the dough into quarters and transfer to the pie, centering the point of the dough in the middle of the pie, then unfold it and trim the edges to hang 1/4 over the edges.

Fold the dough under and crimp a pretty design into into it. Place the pie crust shield on top of the pie and place the pie in the oven. Bake 2o minutes on 425 degrees before turning down the temperature to 400 degrees and removing the pie saver. Continue to bake for 40 more minutes. It should be a beautiful golden brown and bubbling a little around the edges..

Aunt Annie's Pie Crust Recipe

2 Cups Flour

1 tsp salt

3/4 Cup Crisco

7 TB Ice water

Mix flour and salt. Mix in half the Crisco at a time using pastry cutter or a mixer on medium speed. (I prefer rubbing the fat into the flour with my fingers as Aunt Annie taught me.

When it's well incorporated and crumbly I drizzle the ice water over the dough and toss well making sure the water is evenly distributed, and I might even add extra since I like a wet dough, because I refrigerate it at least an hour before rolling out. (I flatten it into a disc and wrap in plastic wrap). I roll out my dough on a pastry cloth and use a cloth covered rolling pin.

Pumpkin Pie

I had to remove a bag of frozen pumpkin puree from my freezer to make room for some Chuck roasts, so I decided to make a pumpkin pie with it today. Here's my filling recipe for a 9 " pie.

PUMPKIN PIE FILLING

2 Cups Pumpkin Puree

3/4 Cup Evaporated Milk

3/4 Cup Sugar

2 Eggs

2 heaping Tb Flour

1/2 tsp Cinnamon

1/4 tsp Ginger

3-4 shakes of Cloves

1/4 tsp salt (optional)

Preheat oven to 425 degrees.

Mix the dry ingredients including sugar. Beat eggs into the pumpkin puree, then add the dry ingredients, mixing well. Add the milk last stirring well before pouring into your favorite 9" pie crust.

Bake for 20 minutes at 425 degrees then turn down to 375 and bake another 40 minutes until center is set and no longer jiggles when gently shaken. Cool on wire rack.


NOTE: For a large pie I use 3 Cups Pumpkin, 1 Cup Sugar, 3 Tb flour, 3 eggs, and I use rounded measuring spoons of the spices. I might have to bake it 10 minutes longer.