Pumpkin Chiffon Pie

This pie has been know to change the mind of those who don't normally enjoy pumpkin pie. It's lighter in texture and flavour than the traditional version and is a favourite at our family's Christmas and Thanksgiving dinners.

• 1 10 inch pie shell, baked
• 1 cup cooked and mashed pumpkin or canned pumpkin
• 3 eggs separated
• 1 cup sugar, divided
• 1 cup milk
• pinch of salt
• 1/2 teaspoon ginger
• 1/4 teaspon nutmeg
• 1/4 tsp. cloves (opt.)
• 1 tsp. cinnamon
• 2 tablespoons melted butter
• 1/4 cup cold water
• 1 envelope unflavoured gelatin

1. Heat pumpkin in top of double boiler or microwave, stirring occasionally.
2. Mix egg yolks, 1/2 cup sugar and milk and add to pumpkin.
3. Add salt, spices and melted butter.
4. Stir and cook until of custard consistency - about 15 minutes. This can also be done in the microwave but you will need to use medium power and stir it frequently.
5. Remove from heat.
6. Sprinkle gelatin over cold water in a small dish and let it soften for about 5 minutes.
7. Add softened gelatin to hot mixture and stir until gelatin is dissolved and completely incorporated into pumpkin mixture.
8. Chill until pumpkin mixture begins to thicken, stirring occasionally.
9. In another bowl, beat egg whites until foamy.
10. Gradually beat in remaining 1/2 cup sugar and beat until glossy peaks form.
11. Fold beaten egg whites into pumpkin mixture and continue to fold gently until white streaks disappear.
12. Pour into baked pie shell and chill at least 4 hours.
13. Top with whipped cream, sprinkle with a little cinnamon sugar if desired and serve.
14. This keeps well in the refrigerator for a day or two.

Rhubarb Meringue Pie

I remember as a young girl pulling out long stocks of pink rhubarb from the garden, washing it and then asking for a little dish of sugar to dip it in. That is still a treat I have when the rhubarb is in season.

Rhubarb is the first fruit you can find coming up in the spring. If you have always wanted a rhubarb plant, but don't have the room in your yard, plant it in a big barrel or planter. I have had great success that way. Add lots of compost and you will have rhubarb to share.

When I only have enough dough for a single crust pie, I add a crumble or meringue topping.

There are many good pie crust recipes to choose from here on the blog. I use the one on the Tenderflake box. The nice thing with that recipe is it makes enough for a number of pies. I make the whole recipe, use what I want, divide the rest, flatten pieces into discs, wrap and freeze. When you need a pie crust all you do is thaw a disc roll it out and you are ready for another pie.

Ingredients:

-1 unbaked pie crust

-6 cups fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)

-1/3 cup flour

-3/4 cup sugar

-1/2 tsp nutmeg

-2 eggs -separated

-2 tbsp sugar (for meringue)

-1/4 tsp cream of tartar

-1/2 tsp vanilla

Method:

Prepare and roll out pastry for a single crust pie.

In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb.

Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes.

Meringue:

Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon.

Return pie to oven and bake meringue until golden. About 8-10 minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:

1. Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
2. Make sure your bowl and beaters are clean and dry.
3. Add the sugar gradually as soon as mixture begins to froth.
4. To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.

Lemon Pie by the Yard

I was trying to think of ideas for someone who cooks for a large group regularly and, in talking, found out that doing a lemon pie on a cookie sheet was a new idea to her. Growing up with all sorts of cakes and pies done on cookie sheets to serve large groups, I did not realize that this really is thinking outside the box. So, this is not really a recipe, as much as it is an idea to serve a larger group. It is easier to cut up and serve small squares than large pieces of pie.

Ingredients:

recipe for two pie crusts
2 packages of lemon pie filling or double homemade
6 beaten egg whites for meringue
1/2 cup sugar for meringue

Method

1. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more.
2. Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste)
3. Bake until golden at 400 F about 15 min.
4. Meanwhile, cook pie filling according to package instructions, or make homemade
5. Pour cooked filling into baked shell and let cool slightly while beating egg whites
6. Beat egg whites, gradually adding 1/2 cup sugar. Beat just until they are glossy and will stand up if dabbed with a spoon. Do not over-beat, because it will not spread nicely
7. Spread evenly onto pie crust, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
8. Bake at 400 F for 7 - 8 min until golden.

Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover, because the crust will keep better.

* NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water

Butterscotch Pie

Having a freshly baked pie to serve after a meal is always a treat for family and friends. When I make this pie I have the crust baked earlier on in the day, and then make the filling and brown sugar meringue not more than 2 hours before I will be serving it. I got this recipe from my mother in law's recipe collection. She is known for her wonderful pies. For the crust she uses the recipe on the Crisco box, but I use the recipe on the Tender Flake box. The key to a good pie crust is to not over mix, and to insure that your liquid and shortening are very cold. So experiment and find the one that you like best. I always make the full recipe on the box and roll out and fit pie plates with the crusts for future use. They freeze very well, and it is so handy to just pull out a frozen shell and bake it for a fresh pie.

Butterscotch Filling

-1 cup brown sugar

-4 tbsp cornstarch

-1/2 tsp salt

-2 cups milk

-2 egg yolks

-1 tbsp butter

-1 tsp vanilla

Place first 5 ingredients in a microwaveable bowl and whisk together well. Microwave for 3 minutes and stir well. Microwave again for 2 minutes and stir again. Mixture should be thick and bubbly. Depending on how hot your microwave is you may need to heat another minute or two. Make sure it has bubbled well, thickened and very creamy... but don't over cook it. Once it is done, add the butter and vanilla. Give filling a good whisk and pour it into your cooled pie shell.

Brown Sugar Meringue

-2 egg whites

-1/8 tsp salt

-2 tbsp brown sugar

Beat ingredients together in a metal or glass bowl until stiff peaks form. It is very important that when you are beating egg whites that your bowl is completely dry and also that you have no egg yolk in the whites. Pile the meringue on top of the hot filling and spread it to cover the entire surface of the pie. Bake in 400º oven for 5 minutes or until golden brown. Never walk away from meringue as it browns very quickly. Remove to a cooling rack. Do not cool this pie in the fridge because you will loose the creamy texture of the filling. It is best served just before it is completely cooled.