A family classic dedicated to my grandfather who loves these!
1/2 cup Thompson Seedless Raisins
3 Tbsp. butter (soft)
1/2 cup brown sugar
1/2 cup corn syrup
1/8 tsp. salt
1 egg, beaten
1 tsp. vanilla
1 tsp. lemon juice
Preheat oven: to 375 degrees
1. Boil water (about one cup) remove from heat and add raisins.
2. Beat butter, sugar, syrup and salt. Beat in egg, vanilla and lemon juice.
3. Drain raisins and mix into batter. *(use a colander/sieve and make sure you drain all the water away).
4. Fill tart shells 2/3 full.
5. Bake for 20 minutes.
Cool before eating.
Showing posts with label pie crust. Show all posts
Showing posts with label pie crust. Show all posts
Saturday, June 27, 2009
Pie Crust
Makes one double or 2 single crusts.
2 cups sifted all-purpose flour
3/4 tsp. salt
4 Tsp. ice water
3/4 cup Crisco shortening (I use the Crisco in the blue box)
1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.
2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).
3. Divide dough into 2 balls.
4. Roll dough on floured surface.
5. Transfer to pie plate.
Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.
Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.
Dough or prepared pastry may be frozen.
Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!
2 cups sifted all-purpose flour
3/4 tsp. salt
4 Tsp. ice water
3/4 cup Crisco shortening (I use the Crisco in the blue box)
1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.
2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).
3. Divide dough into 2 balls.
4. Roll dough on floured surface.
5. Transfer to pie plate.
Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.
Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.
Dough or prepared pastry may be frozen.
Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!
Old Fashioned Banana Cream Pie
I like to barter and trade, it's what makes me~ ME! Last summer I needed a starter on my car replaced and not having a lot of money to give a mechanic I offered to bake anything in exchange for the installation of the part. In exchange for the part being installed (I bought it at a wrecker), I was asked to bake a Banana Cream Pie. I made an extra pie so that my family could try the pie recipe too, it was great!
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
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