Old favorite pie recipes stand the test of time

I was looking for a favorite pie recipe booklet a few weeks ago and couldn't find it anywhere. Last evening, I was reaching into the bookshelves for another book, and there was the pie book, right there on top. I guess my "cooking angel" decided it was time for me to find the recipe I wanted. Anyhow, I began reading it like a novel, perusing recipes like chapters and admiring illustrations as though they were scenes from a fantasy adventure.

I found my recipe and dozens of others since the book in question is the 1988 "Crisco American Pie Celebration Book" with top recipes from pie bakers in every state. 

Today's a good day to share them with you, beginning with the classic Crisco crust recipe from the sponsors. You can, of course, use regular or butter-flavored Crisco, your own shortening, or a mixed or lard and butter; or do as I do (as did my mother and grandmothers) and add a tablespoon of vinegar in place of one of water. The double-crust version has 10-inch crust amounts in parentheses.

Classic Crisco Single Crust 

Makes 8-9 inch crust

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

3 tablespoon cold water

Classic Crisco Double Crust 

2 cups (2 2/3) all-purpose flour

1 teaspoon salt

3/4 cup (1 cup) shortening

flour and salt in a bowl. Cut in shortening with a pastry blender or two knives until all of the flour is blended in to form pea-size chunks, taking care not to make them too small. Sprinkle water, a tablespoon at a time, and toss lightly with a fork until the dough forms a ball.

For a single crust, press enough ball between hands to form a 5- to 6-inch "pancake." Flour the rolling surface and rolling pin lightly, and roll the dough into a circle. Trim one inch larger than the upside-down pie plate. Loosen dough carefully, fold lightly into quarters, pace over pie plate, unfold, and press into plate. Fold the edge under and flute. For pre-baked crust recipes, bake at 425 degrees for 10 to 15 minutes or until lightly browned. Cool on a pie plate on a rack.

For a double crust, divide the dough ball in half, and follow the directions for the single-crust pie. Place the bottom crust in the plate, and trim to just beyond the outer edge of the plate. Put desired filling into crust. Moisten the pastry edge with water. Roll out the second crust, place it on top of the filling and trim 1/2-inch beyond the pie plate. Fold the top edge under the bottom crust and flute. Cut slits in the top crust or prick with a fork.

OK, you've got the crust down. Now let's go for the pies. Here's my special favorite, from Vermont, incidentally.

Maple Walnut Cream Pie

Classic single crust, baked

Filling:

1 1/2 cups Vermont maple syrup

1/2 cup milk

3 eggs, separated

1 envelope (1 tablespoon) unflavored gelatin

1/4 cup warm water

1 teaspoon maple extract

1 cup whipped cream

3/4 cup finely chopped walnuts

Whipped cream (for topping)

For filling, combine maple syrup and milk in a saucepan. Beat egg yolks, and add to saucepan. Cook and stir over medium heat for 2 minutes. Dissolve gelatin in the warm water. Remove the saucepan from the heat. Stir in dissolved gelatin and maple extract. Refrigerate for 30 to 45 minutes or until the mixture begins to thicken.

Beat egg whites until stiff. Fold in the cup of whipped cream, and stir all into the thickened mixture. Stir in nuts and spoon into baked pie shell. Refrigerate until firm. 

At serving time, top with additional whipped cream.

The book contains no less than three rhubarb pies — all unique from the other. There's no excuse now not to come up with the perfect one.

Alaska Rhubarb Pie

Make dough for a double-crust pie

Filling:

4 cups fresh rhubarb, cut into 1/2-inch pieces

1 cup sugar, divided

1 cup water

1 3-ounce package strawberry gelatin

1/4 cup cornstarch

1/2 teaspoon cinnamon

3-4 drops red food color (optional)

Heat oven to 425 degrees. In a saucepan, bring rhubarb, 1/2 cup sugar, and water to a boil. Simmer for 5-10 minutes or until rhubarb is almost tender. Combine the remaining 1/2 cup sugar, gelatin, cornstarch and cinnamon in a small bowl. Stir into rhubarb, turn up the heat and boil for one minute. Add food color if desired.

Spoon into pie shell. Moisten the pastry edge with water, and cover with top crust (or use lattice crust). Bake for 30 minutes or until bubbly and golden brown. 

Cool to room temperature before serving.

South Dakota Rhubarb Pie

Make dough for double-crust pie

Filling:

3/4 cup sugar

3 tablespoons all-purpose flour

1 egg, beaten

2 cups red rhubarb, cut into 1/2-inch pieces

1/2 cup frozen red raspberries

1/2 cup cran-raspberry sauce

Sift sugar and flour into a large bowl. Add egg, and beat thoroughly. Add rhubarb, raspberries, and sauce. Spoon filling into an unbaked pie shell.

Moisten pastry edge and place top crust; seal and flute. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake 45 minutes longer, or until golden brown.

Cool to barely warm or room temperature before serving.

Note: Cran-raspberry sauce is sometimes available in markets, but if you can't find it, simply thicken cran-raspberry drink with some cornstarch.

From Iowa comes the simple, classic recipe.

Classic Rhubarb Pie

Doug for double-crust pie

Filling:

4 rounded cups rhubarb, cut into 1/2-inch pieces

1 1/3 cups plus one tablespoon sugar

1/3 cups all-purpose flour

2 tablespoons milk

2 tsp. sugar

Heat oven to 400 degrees. Place the bottom crust into a pie plate. 

Make filling. Combine rhubarb and sugar, and mix well. Add flour, incorporating well. Spoon into an unbaked pie shell. Dot with butter, and moisten the pastry edge with water. Cover with top crust, seal, and flute.

Cut slits or design or prick crust (or use lattice crust). Top with milk brushed on with a pastry brush, then sprinkle with the sugar. Cover the edge with foil.

Bake for 20 minutes then reduce heat to 325 degrees Fahrenheit and remove foil. Bake 30 minutes longer. Cool to barely warm or room temperature to serve.

Another pie in this collection simply knocks me out every time I make it, which admittedly isn't often because chocolate isn't good for me. It is worth it because it is so very good.

Chocolate Pie (Minnesota)

Unbaked single crust

Filling:

1/4 cup granulated sugar

1/4 cup firm-packed brown sugar

2 tablespoons all-purpose flour

2/3 cup light corn syrup

2/3 dark corn syrup

1/4 cup butter, softened

1/4 teaspoon salt

3 eggs

1 1/2 teaspoons vanilla

1 ounce (1 square) unsweetened baking chocolate, melted

1/2 cup walnut pieces

1/4 cup shredded coconut

1/4 cup semi-sweet mint chocolate chips

6 walnut halves

Heat oven to 450 degrees Fahrenheit. Combine sugars, flour, light and dark corn syrups, butter, salt, eggs, vanilla, and melted chocolate in a large bowl. Blend well, and fold in nut pieces, coconut, and chips. Pour into the unbaked shell and top with nut halves.  

Bake at 450 degrees for 10 minutes, then reduce oven to 375 degrees and bake for 40 to 45 minutes or until filling is set in the center. Shield the top of the pie with foil if necessary to prevent over-browning. Cool to room temperature before serving.

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns to delight her many fans. This is one such column, originally published on April 3, 2001.

    Rich and decadent, chocolate pie is a knockout dessert for special occasions — or even a late summer dinner in the backyard.
  

    Valle Novak