Strawberry Rhubarb Pie

I baked this pie for the first time this summer using strawberries from our own berry patch and rhubarb from my grandparents' garden. I may have found a new favorite pie!

2 pints strawberries cut into about 1/2" pieces
1 lb rhubarb (without tops), cut into 1/2" pieces or 16 oz pkg frozen rhubarb
1 1/4 c sugar
1/3 c flour
2 Tbsp quick-cooking tapioca
1/2 tsp vanilla
1/4 tsp salt
pastry for 9" double crust pie
1 Tbsp butter, cut into bits

In a lg bowl, with rubber spatula, gently toss strawberries, rhubarb, sugar, flour, tapioca, vanilla, and salt to mix well. Let mixture stand 30 min to soften tapioca, stirring occasionally so tapioca will be evenly moistened.

Line 9 or 10" pie plate with bottom pastry crust, leaving 1" overhang. Spoon fruit mixture into crust; dot fruit with butter. Cover fruit with top pastry crust, fluting edges and cutting slits in top crust, or weave a lattice-top crust.

Bake pie 50 min at 425 degrees until fruit mixture begins to bubble* and crust is golden. Cool pie on rack 1 hr; serve warm or cool. Refrigerate leftovers.

*I learned the hard way to put a cookie sheet on the rack below the rack the pie is on to catch overflow when baking it in the oven!

Graham Cracker Crust

This recipe is from the Better Homes and Gardens cookbook.

1/3 c margarine or butter
1/4 c sugar
1 1/4 c finely crushed graham crackers (about 18)

Melt butter. Stir in sugar. Add crushed graham crackers. Toss to mis well. Spread mixture evenly into 9" pie plate. Press onto bottom and sides to form a firm, eben crust. Chill about 1 hr or til firm OR bake in a 375 degree oven for 4-5 min or til edges is lightly browned. Cool on wire rack before filling. Makes 1 crust.

Pie Crust

This recipe is from the Better Homes and Gardens cookbook.

This is my standard pie crust recipe.

2 1/4 c flour
1/4 tsp salt
1/2 c cookin oil
1/3 c cold milk

In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form 2 balls; flatten slightly with hands.

Cut waxed paper into 4 12" squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

Peel off top papers and fit dough, paper side up, into 9" pie plates. (Or reserve one portion for use as a top crust.) Remove paper.

Makes one 9" double crust pastry or two 9" single crust pastries.

Pecan Pie

My favorite kind of pie! Mmmmmmmmm!

3 eggs
1 c corn syrup
2/3 c sugar
1/3 c margarine or butter, melted
1 tsp vanilla
1/4 c pecan halves
pastry for single crust pie

For filling, in a mixing bowl, beat eggs lightly til well mixed. Mix in corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecans.

Place in a pastry-lined 9" pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake at 350 degrees for 25 min.

Remove foil; bake for 20-25 min longer or til knife inserted near senter comes out clean. Cool pie on a wire rack. Cover and chill to store. Makes 8 servings.

Taco Pie

This recipe was given to me at one of my bridal showers.

1 lb ground beef, browned and drained
1 pkg taco seasoning
1/2 c water

Simmer together 15 min covered. While meat is cooking ...

Pat one 8 oz tube of crescent rolls into a pie plate/pan. Crush 1 1/2-2 c plain corn chips. Put 1/2 the chips on the crescent roll dough, then the cooked and seasoned meat, then 1 c sour cream, 4 oz shredded cheddar cheese, and rest of chips. Bake at 350 degrees for 20-25 min. Makes 6-8 servings.

Fluffy Cranberry Pie

I made this for Christmas 2007 when we hosted my family at our house.

(This recipe is from The Taste of Home Recipe Book.)

Cranberry Topping:
1 pkg (3 oz) raspberry flavored gelatin
1/3 c sugar
1 1/4 c cranberry juice
1 can (8 oz) jellied cranberry sauce

Filling:
1 pkg (3 oz) cream cheese, softened
1/4 c sugar
1 Tbsp milk
1 tsp vanilla
1/2 c whipped topping
1 pastry shell (9"), baked

In a mixing bowl, combine gelatin and sugar; set aside.

In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill til slightly thickened.

Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk, and vanilla til fluffy. Fold in the whipped topping. Spread evenly into pie shell.

Beat cranberry topping til frothy; pour over filling. Chill overnight. Makes 6-8 servings.

Western Beef and Cornmeal Pie

(This recipe is from The Taste of Home Recipe Book.)

Filling:
1 lb ground beef
1 can (11 oz) Mexican-style corn, drained
1 can (6 oz) tomato paste
1 c (4 oz) shredded cheddar cheese
3/4 c barbeque sauce
1/2 tsp salt
1/2 tsp chili powder

Crust:
1 c all-purpose flour
1/2 c cornmeal
1/2 c milk
1/4 c butter or margarine, softened
1 egg
2 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 c (4 oz) shredded cheddar cheese, divided

In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. In a lg bowl, combine all crust ingredients except 1/2 c cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2 1/2 qt baking dish or 10" ovenproof skillet. Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 25-30 min. Makes 6-8 servings.

Coconut Pie

(This recipe is from the Taste of Home 1999 cookbook.)

2 c milk
1 c sugar
4 eggs
1/2 c flour
6 Tbsp butter or margarine
1 tsp vanilla
1/2 tsp salt
1 c coconut

In a blender, combine the first 7 ingredients. Cover and blend for 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased pie plate. Bake at 350 degrees for 50-55, or til knife inserted near center comes out clean. Serve warm. Makes 6 servings.

Dutch Apple Pie

(This recipe is from the Taste of Home 1999 cookbook.)

2 c flour
1 c packed brown sugar
3/4 c butter or margarine, melted
1/2 c oatmeal

Filling:
2/3 c sugar
3 Tbsp cornstarch
1 1/4 c water
3 c diced, peeled apples
1 tsp vanilla

Combine the first 4 ingredients; set aside 1 c for toppping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.

For filling, combine sugar, cornstarch, and water in a saucepan til smooth; bring to a boil. Cook and stir for 1 min or til thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture.

Bake at 350 degrees for 40-45 min or til crust is golden brown. Makes 6-8 servings.

Savory Meat Pie

The savory meat pie shown above was made using this pie crust recipe.

Hubby and I LOVE, LOVE, LOVE this pie!

about 1 1/2 c mashed potatoes
1 lbs ground beef
1/2 c onion, chopped
1 lg carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
pinch cinnamon
1 Tbsp dried parsley
1/4 c chili/taco sauce
pastry for double-crust pie
1 Tbsp Dijon mustard
1 Tbsp milk

Brown beef in skillet with onions and garlic; drain. Stir in next 7 ingredients. Simmer 4-5 min. Stir in potatoes, parsley, and chili sauce; remove from heat. Place bottom pastry in a 9" pie plate; brush with mustard. Add meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust; brust with milk. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees; bake 25 min longer or til golden brown. Makes 6 servings.