Deep Dish Strawberry Pie

Crust:

• 2 inner packages of cinnamon graham crackers (food processed to create 2 cups crumbs)
• ¼ cup brown sugar
• 1 stick butter, melted

1. Spray a deep dish pie plate with canola oil spray.
2. In a mixing bowl, mix the graham cracker crumbs, brown sugar, and melted butter.
3. Press into the pie plate.
4. Bake at 350 degrees for 9 minutes.
5. Allow to cool.

Filling:

• 1 cup sugar
• 3 tablespoons cornstarch
• ¾ cup water
• 1 teaspoon vanilla
• 2 ½ one pound packages of strawberries (buy 3 packages and use leftover strawberries as snacks or in salads)

Topping: 

•  Whipped cream or Cool Whip (optional)

1. In non-stick skillet, combine the sugar, cornstarch, water, and vanilla.
2. Wash and stem 1 pound package of the the strawberries. Place them in a food processor and run about 30 seconds.
3. Pour the processed strawberries in the skillet.
4. Cook these ingredients about 10 minutes on medium, stirring frequently so the mixture doesn't burn.
5. Wash and stem another package and a half of strawberries. Slice these oblong in half.
6. Cover the bottom of the crust in the pie plate with halved strawberries.
7. When the mixture has finished cooking, let cool about 15 minutes.
8. Pour mixture over the crust and bottom layer of strawberries in the pie plate.
9. Place the rest of the strawberries over the mixture.
10. Refrigerate 24 hours.

Slice and serve.

You may use whipped cream or cool whip on top if you wish.

Enjoy.

Blueberry Torte

 Crust:

• 16 Graham crackers, crushed (or about 10 ounces)
• 1 stick butter
• 1/4 cup sugar

Combine and pat into 9 x 12" pan

Layer 1:

• 1/2 cup sugar
• 2 eggs
• 1 8 oz. cream cheese.

Beat together and pour over graham cracker crust. 

Bake 10 minutes at 350 degrees. 

Let cool. 

Layer 2:

• Pour and spread a can of blueberry (or other fruit) pie filling. 

Layer 3:

• Spread a carton of Coolwhip .

Chill and let set. 

Enjoy. 

Plum Rustic Pie

• One refrigerator pie crust (bottom and top)
• 2 lbs. plums (about 9)
• ¾ cup sugar
• 3 tablespoon cornstarch
• 1 1/4 teaspoon ginger
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (fresh)
• ¼ teaspoon salt
• 1 egg
• 1 tablespoon water

1. Preheat oven to 375 degrees.
2. Place bottom pie crust in a ceramic pie dish.
3. Form edge of the bottom pie crust to edge. 
4. Dock with fork about 30 times. 
5. Use pie weights to keep up the sides and on top of the bottom crust.
6. Bake for 20 minutes in the middle rack of the oven. 
7. Wash, pit, and slice plums into a mixing bowl.
8. In another bowl, mix the sugar, salt, and the cornstarch,
9. Add the ginger, lemon zest, and lemon juice.
10. Remove the bottom crust from the oven.
11. Reset oven to 400 degrees.
12. Remove the pie weights from the bottom crust.
13. Add the plum mixture to the pie crust.
14. Put the top crust on the pie and pinch pie crust at the edges.
15. Do some cutouts to let this juicy pie have some place to let the steam escape. 
16. Mix egg and water. 
17. Brush the top crust with the egg mixture. 
18. Return the pie to the middle rack of the oven and bake 20 minutes. 
19. Add aluminum foil to the edges to keep the crust from burning.
20. Reduce temperature to 350 degrees and return to the middle rack of the oven for 40 minutes.
21. Remove pie and remove foil from the edges.
22. Allow to cool at least 3 hours so the cornstarch to set the filling.
23. Cut, serve, and enjoy.

 

 

                             

Key Lime Pie

• 6 egg yolks
• 2 cans Eagle Brand Sweetened Condensed Milk
• ½ cup Nellie & Joe's Key West Lime Juice
• 1 prepared graham cracker crust

1. Preheat oven to 350 degrees.
2. Whisk slightly the six egg yolks.
3. Add 2 cans of sweetened condensed milk and whisk.
4. Whisk in gradually ½ cup of the Key West lime juice. It will not be green. If your juice is green, it is not real key limes.
5. Pour into the prepared graham cracker crust.
6. Bake for 20 minutes on the middle rack of the oven.
7. After 20 minutes, shut oven off and open the door and let it cool gradually for 30 minutes. If it cools too suddenly, it will crack.
8. Transfer to a baking rack outside the oven to continue cooling for another 20 minutes.
9. Refrigerate several hours before serving
10. Slice, serve on plates, and enjoy.

Quiche Lorraine

• 1 pie shell (I used Pillsbury)
• 8 ounces Swiss cheese, shredded
• 4 tablespoons flour
• 6 ounces of ham (chopped)
• 1 onion, chopped
• 3 eggs
• 8 oz. Evaporated milk (2/3 of a 12 ounce can)
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

1. Preheat oven at 375 degrees.
2. Place pie shell in glass pie plate and flute edges or use frozen deep dish pie shell in aluminum pan.  (I used Aldi's.)
3. Dock pie shell.  Place a pie weight string of beads in pie shell, including over the sides, and blind bake for 10 minutes.  
4. Stir the 4 tablespoons flour into the shredded cheese.
5. Place cheese and flour mixture in the bottom of the of shell.
6. Saute chopped ham and chopped onions.
7. Spread the chopped ham and sauteed onions on top of cheese.
8. In the blender, mix the eggs, evaporated milk, mustard, and salt. You may also use a whisk, but be sure to whisk these items for 5 minutes. 
9. Pour the blended mixture evenly over the bottom layers.
10. Reduce oven temperature to 300 degrees.
11. Bake 75 minutes on the center over rack.  Do the knife test in the center to make sure that it is done.  If necessary, add a few more minutes to the baking time.
12. Serve and enjoy.

Nancy's Strawberry Pie

Crust:

• 2 sticks butter
• ¼ teaspoons salt
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 2 tablespoons sugar

Filling

• 10 oz. 7-Up
• 1 ½ cups sugar
• 5 Tablespoons cornstarch
• 1 teaspoon red food coloring
• whipping cream

1. In mixing bowl, melt 2 sticks of butter in microwave.

2. Add salt and powdered sugar and stir.

3. Add flour and stir. It should look like cookie dough.

4. Spray tart pan with non-stick spray.

5. Press dough into a tart pan.

6. Bake at 350 degrees for 20 minutes.

7. Prick holes in the crust with a fork.

8. Return and continue baking for 20 more minutes.

9. Remove from oven and let cool for 1 hour.

10. Combine 7-Up, cornstarch, sugar, and food coloring in a 2 quart saucepan.

11. Heat while stirring constantly with a whisk.

12. Remove from heat and let cool.

13. When sauce is completely cooled, cut strawberries in half.

14. Place in baked pie shell.

15. Pour cooled mixture over the strawberries and chill for at least 2 hours.

16. Served with whipped topping.