Archive for the ‘Pies’ Category
While doing some yard work today I noticed that our rhubarb was ready so after I finished some yard work I just had to cut some of it for a Swedish pie!. This is my mother-in-law’s pie dough recipe so it is straight from Sweden and it is absolutely my most favorite fruit pie! You must make this pie!! Like right now!
This is a very versatile recipe in that you can use any fruit such as apples, blueberries or strawberries using 2-3 cups of the fruit of your choice.
I have to to tell you that this pie turned out so good that I’m going out to the kitchen to get another piece right now
- 1 C flour
- 3/4 C sugar
- 4 oz. BUTTER (do not use margarine)
- 1 egg
- 2 C rhubarb cut is 1 inch pieces
- 1 C fresh strawberries, quartered
- 1/2 sugar
- 2 T flour
Vanilla Sauce* or whipped cream
Allow butter to soften a bit then cream with electric mixer. Add the sugar, flour and egg and mix until blended. Moisten fingers (it’s sticky) and press into lightly greased pie pan.
Combine cut rhubarb and quarted strawberries with the sugar and flour using a rubber spatula. Pour into pie pan and bake 55-60 minutes at 350º preheated oven.
Cool completely before serving. Top individual servings with whipped cream or Vanilla Sauce. We use Ekström’s Instant Vanilla Sauce and can be purchased online or in Sweden if you just happen to be there.
*You may substitute instant vanilla pudding mix but thin it so it can be poured over each individual serving.
Cut the rhubarb and strawberries and mix with the sugar and flour
Prepare the base for the pie
Spread pie base in lightly greased pie pan and press evenly with moistened fingers
Place the fruit in the pie pan and bake 55-60 minutes at 350º preheated oven.
Nicely browned and now must cool before eating. Refrigerate any remaining pie for later enjoyment!
Varsågod (help yourself – enjoy!)
I don’t make pies very often but when I do this is the only pie crust recipe I have used since it was given to me many years ago. Why? Because it makes a crust that is extremely flaky and tender. Don’t believe me? Then try this recipe the next time you make a pie and see if you don’t agree.
Makes 2 crusts
- 2 C flour*
- 1 C Crisco
- 1/2 tsp salt
- 1 tsp vinegar
- 1/3 C cold milk
Cut the Crisco into the flour and salt with a pastry cutter until the flour is completely blended into Crisco. Now add the remaining ingredients and mix with a fork… do not over stir or overwork the dough.
Form into a ball and cut in half for each crust. Roll out with rolling pin on a floured pastry form with cloth to a size larger that the pie pan. Place in pie pan. The pie dough will freeze nicely if you are only making a single crust shell. Saves you the mess the next time you make a single shell pie.
Single pie shell:
Prick sides and bottom with fork and bake at Bake at 350º for 25-30 minutes.
*I use only unbleached flour for the reason being that it does not have all the nutrients taken out. Much healthier!
Combine flour,salt and Crisco in bowl
Work the Crisco into the flour with a pastry cutter
Add the cold milk and vinegar. Combine with fork and do not over stir.
Form the dough into a ball and cut in half
You can safely freeze the remaining dough
Roll out the dough into a circle on a floured pastry cloth
The dough should be rolled out 2-3 inches larger than your pie pan
Place the rolled out dough into your pie pan and turn under the edges for a single crust pie then crimp around the edge.
If you are making a two crust pie you will now fill the pie with the filling of your choice and then lay the top crust on, turn the edges under and flute or crimp edges. It can be a real challenge to flute the edges if you have long fingernails… I use the knuckles on my index fingers!
Prick the sides and bottom using a fork for a single crust pie before baking. Bake in a 350º oven for 25-30 minutes – cool and fill.
This recipe has been in my recipe box for many many years and is just the best darn chocolate pie ever. Creamy, smooth and best of all – Chocolate! I’ve seen this made with graham cracker crust, but I prefer using my Never Fail Pie Crust recipe.
Baked pie shell
- 6 oz. (1 Cup) semi-sweet chocolate bits
- 2 T sugar
- 3 T milk
- 4 eggs, separated
- 1 tsp vanilla
Prepare a 9 in. baked pie shell and cool. Melt chocolate bits with sugar and milk in a double boiler stirring occasionally. Cool. Beat in egg yolks one at a time then stir in vanilla. Beat the egg whites using an electric mixer until stiff then fold into chocolate mixture with rubber spatula. Pour into cooled pie shell and refrigerate for a few hours before serving. Garnish with whipped cream.
Please please do not use Cool Whip! Cool Whip is a dirty word around here because it is fake, fake, fake! If you use Cool Whip I will be forced to come and wash your mouth out with soap… but you probably won’t mind because that’s what it tastes like anyway – dish soap! Yuk.
Fold chocolate mixture into stiff egg whites with rubber spatula
Well blended and ready for the pie shell
Pour into the prepared pie shell