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Who likes to bake pies? It's one of my favorite hobbies.
Making a sweet creation out of simple ingredients. Also, rolling out pie crusts is relaxing.
This week, I'm featuring a few of my favorites along with their recipes. Black raspberry custard is a favorite!
• 1 9-inch pie crust
• 2 eggs
• ½ cup sugar
• 3 tbsp flour mixed together
• 1 cup black raspberries
• 2 cups milk
Beat all ingredients together except for raspberries.
Pour raspberries in pie shell. Add milk mixture and bake at 400 degrees for 40 to 45 minutes or until set. Cool completely before slicing.
Another favorite is apple crumb pie. We often eat it warm with vanilla ice cream on top.
• 1 ¼ cups sugar
• 2/3 cup flour
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 tbsp butter
• 6 cups apples, peeled and sliced
Crumbs: 1 ½ cups flour
• ½ cup sugar
• ½ tsp baking powder
• ½ cup butter (room temperature)
• 1 9-inch pie crust
Mix sugar, flour, cinnamon and flour together. Toss in apple slices. Spread apples in pie crust. Dot the top with the butter. Cover apples with the crumb mixture. Place on cookie sheet or foil to prevent spillage.
Bake at 375 degrees for 10 minutes then turn oven down to 325 for 30 to 40 minutes. Stick a small knife through the apples to make sure they are soft. Allow it to cool before slicing.
A simple recipe for making pie crusts is as follows:
• 2 ½ cups flour
• 1 ½ cups shortening
• ½ tbsp salt
• ½ cup milk
Mix salt into the flour. Blend in shortening till crumbly and pea sized. Add milk and mix together till a soft smooth dough forms. Don't overwork the dough.
My favorite method for rolling out pie dough is by putting wax paper on a dampened counter, so it holds still.
Flour the wax paper and roll out the dough. You will need extra flour for rolling. Carefully pick up the wax paper with dough and lay it over your pie plate. The crust will lay in your pan and is ready to crimp. This recipe makes three crusts.
Baking pies takes time and practice. The first pie I ever made was a green tomato pie. Not one of my finer moments.
Bake on!
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.