Rocky Mountain Recipes 9-2-13 |

Rocky Mountain Recipes 9-2-13

Blueberry Pie
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Berry Pie
Joyce Ramey • Greeley, Colo.
1 c. Sugar
Dash of salt
1/4 c. Cornstarch
1/2 t. Ground cinnamon, optional
1 c. Blueberries
1 c. Strawberries
3/4 c. Blackberries
3/4 c. Red raspberries
1/2 c. Water
2 Tbsp. Lemon juice
2 Tbsp. Butter or margarine
Pastry for a double-crust pie
In a saucepan, combine sugar, salt, water cornstarch and cinnamon if desired. Stir in berries. Add water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell and dot with butter. Top with a lattice or full crust. If you use a full crust cut slits in the top. Brush with milk and sprinkle with sugar. Bake at 350 degrees for about 45 minutes or until the crust is golden.

Macaroon Apple Pie
Marcey Dyer • Pierce, Colo.
9-inch Pie crust, unbaked
4 c. Tart apples, peeled, sliced
1/2 c. Sugar
1/4 t. Cinnamon
1/2 c. All purpose flour
1/2 c. Sugar
1/2 t. Baking powder
1/4 t. Salt
1 Egg
2 Tbsp. Butter, melted
1/2 t. Vanilla
1/2 c. Flaked coconut
Put pastry to fit a 9-inch pie plate. Toss apples with sugar and cinnamon. Pour into crust. Bake at 375 for 20 minutes. Meanwhile combine the flour, sugar, baking powder and salt in a bowl. Stir in egg, melted butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

Sweet Potato Pie
Chris Bryant • Johnson City, Tenn.
3 large Sweet potatoes
2 Eggs, separated
1/2 t. Vanilla
1/4 t. Cinnamon
1/2 t. Salt
4 Tbsp. Sugar
Unbaked pie crust
Boil sweet potatoes until tender. Peel and mash until soft and creamy. Add yolks, vanilla, cinnamon, salt and sugar. Mix well and spread about an inch deep on pastry which has been used to line pie tin. Bake at 425 degrees for about 25 minutes or until crust is brown. This should be warm with whipped cream on top.

Lemonade Pie
Sharon Raasch • Imperial, Neb.
1 can Frozen lemonade concentrate
1 qt. Vanilla ice cream
Crumb crust
Mix lemonade and ice cream with a blender or fork. Pile into the pie crust. Freeze well. Remove a few minutes before serving. * You might want to add a little food coloring.

Quick Pineapple Pie
Ethel Williams • Papillion, Neb.
1 small pkg. Instant vanilla pudding
16 oz. Sour cream
20 oz. Crushed pineapple, drained but not dried
9-inch Prepared graham cracker crust or prepared cookie crust
Stir together pudding mix, sour cream and drained pineapple. Pour into crust and spread evenly. Cover and refrigerate at least on hour before serving.

Peach-Blueberry Pie
Marlene Maurer • Lakewood, Colo.
1-1/2 c. Sugar
5 Tbsp. Quick cooking tapioca
1/2 t. Coarse salt
3 lbs. Peaches, peeled, sliced (6 cups)
12 oz. Blueberries (2 cups)
3 Tbsp. Fresh lemon juice
All-purpose flour, for rolling
Pastry for a double-crust pie
1 Egg, separated,
whites lightly beaten
2 Tbsp. Cold unsalted butter, cut into small pieces
Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca and salt. Add peaches, blueberries and lemon juice and toss to combine; let sit for 15 minutes. Lightly flour a rolling pin a work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter. Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 Tbsp. cold water. Brush top of dough with egg yolk mixture. Cut several small slits on top to vent. Set on rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes.