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August 4, 2014
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Plains Edition Recipes 8-2-14

Rhubarb Pie
Delores Hansen, Chappell, Neb.
1 Pie shell, unbaked
2 c. Rhubarb, cut up
1 c. Sugar
1 t. Vanilla
1-1/2 Tbsp. Flour
1 Egg
1/2 c. Sour cream
Mix all ingredients together and pour into shell. Bake at 350 degrees for 1 hour.

Classic Deep Dish Apple Pie
Sharon Raasch, Imperial, Neb.
2-1/2 lb. Northern Spy, Cortland or Granny Smith apples, peeled, cored, sliced
1 c. Sugar
1-1/2 t. Ground cinnamon
1/2 t. Ground nutmeg
1/4 c. All-purpose flour
2 Deep-dish pie crusts
1 Tbsp. Butter, sliced into thirds
Preheat oven to 425 degrees. Place apple slices in a large bowl and add sugar, cinnamon, nutmeg, and flour; mix well. Place one pie crust in a glass deep-dish pie plate then pour apple mixture into crust. Dot with butter and seal with top crust. Cut slits in top. Place pie on a baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35 to 40 more minutes, or until crust is golden.

Wonderful Coconut Pie
Jan Cox, North Platte, Neb.
4 Eggs, beaten
1/2 c. Self-rising flour
1-1/3 c. Sugar
1/4 c. Butter, melted
2 c. Milk
1 t. Vanilla extract
8 oz. Flaked coconut
Preheat oven to 350 degrees. Beat all ingredients together and pour into a 10-inch pie plate. Bake for 45 minutes. Although the filling seems loose, do not bake pie any longer. It makes it’s own crust as it cools. Refrigerate. May top with blue berries and strawberries.

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The Fence Post Updated Aug 4, 2014 02:51PM Published Nov 11, 2014 11:50AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.