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September 10, 2012
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Rocky Mountain Recipes 9-10-12


Berry-Apple Fantasy Pie

Joyce Ramey • Greeley, Colo.

Pastry for Double-Crust Pie

1 c. Sugar

4 t. Quick-Cooking Tapioca

1/2 t. Ground Cinnamon

2 c. Fresh Blackberries

2 c. Apples, sliced

2 Tbsp. Butter, cut up

In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices and toss gently until coated. Let stand 15 minutes. Spoon filling into pastry lined pan. Dot with butter. Cover with top layer of crust. Cover edge of crust with foil to prevent over browning. Bake in a 375 degree oven for 25 minutes. Remove the foil. Bake for 20-25 minutes more or until the crust is golden brown and the filling is bubbly. Cook on a wire rack.

Texas Apple Pie

Jean Hauer • Hereford, Colo.

3 to 4 Apples

1 Unbaked Double Pie Crust

3 Tbsp. Butter, softened

1-1/2 c. Sugar

1 Egg, beaten

1/4 c. Pineapple Juice

3 Tbsp. Flour

1 t. Vanilla

1/4 t. Cinnamon

1/4 t. Nutmeg

1/4 t. Ginger

Glaze:

1 Tbsp. Brown Sugar

1 Tbsp. Evaporated Milk

Pare, core and slice 3 or 4 apples. Arrange in an unbaked pie crust. Work with a spoon softened butter, gradually add sugar and beat until light and fluffy. Add beaten egg and mix well. Add pineapple juice, flour, vanilla, cinnamon, nutmeg and ginger. Mix well and pour over apples. Cover with top crust and vent. Brush with a glaze made of 1 Tbsp. brown sugar and 1 Tbsp. evaporated milk. Bake at 350 degrees for 1 hour.

Fran’s Angel Food Pie

Sharon Raasch • Imperial, Neb.

2 c. Water

1 pinch Salt

1 c. White Sugar

1/4 c. Cornstarch

3 Egg Whites

1 t. Vanilla Extract

1 (9-inch) Baked Pie Shell

1 pint Heavy Cream, whipped

1 t. White Sugar

1/2 t. Vanilla Extract

1 Tbsp. Walnuts, chopped

Partially fill the bottom of a double boiler with water and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer and chill in refrigerator. With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks. Frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts and refrigerate until serving time.

Quick and Yummy Lime Pie

Iola Egle • Bella Vista, Ark.

1 can Eagle Brand Milk

1 (8 oz) carton Cool Whip

1/2 c. Freshly Squeezed Key Lime Juice

Mix all together and pour into prepared graham cracker crust pie shell. Freeze. Cut into 6 or 8 servings.

Lemonade Pie with Blueberry Sauce

Marlene Maurer • Lakewood, Colo.

Crust:

2 c. Graham Cracker Crumbs, about 40 graham crackers

6 Tbsp. Butter, melted

1 Tbsp. Sugar

Lemonade Pie:

4 c. Frozen Vanilla Yogurt, slightly thawed

1/2 c. Lemonade Concentrate, thawed

1 Tbsp. Fresh Lemon Juice

Blueberry Sauce:

1-1/2 c. Fresh Blueberries

2 Tbsp. Sugar

1 Tbsp. Fresh Lemon Juice

For the crust, combine the graham cracker crumbs, butter and sugar in a food processor and pulse to combine. Pat the crumb mixture over the bottom of a 9-inch springform pan. Freeze for 20 minutes. For the pie, combine the yogurt, lemonade concentrate and lemon juice in a bowl and mix well. Spread the yogurt mixture evenly in the prepared springform pan. Freeze, covered with foil or plastic wrap, for 6 hours or until firm. For the sauce, combine the blueberries, sugar and lemon juice in a food processor. Process until puréed. Press the purée through a fine mesh sieve into a bowl. Taste and add additional sugar and/or lemon juice if desired. To serve, allow the pie to soften slightly at room temperature. Spoon 1 tablespoon of the sauce over each serving. Serve immediately.

Perfect Peach Pie

Marsha Konken • Sterling, Colo.

2 Pie Shells

3/4 to 1 c. Sugar

3 Tbsp. Flour

1/4 t. Nutmeg or Cinnamon

5 c. Peaches, fresh peeled and diced

2 Tbsp. butter

Combine the sugar, flour and nutmeg or cinnamon. Add peaches and toss together. Put into pie crust and dot with the butter. Top with the remaining pie crust and seal edges. Bake at 400º 45 to 50 minutes.




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The Fence Post Updated Oct 16, 2013 03:52PM Published Oct 8, 2012 07:17AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.