Category: pies

senator robert dole’s apple pie

Senator Robert Dole’s Apple Pie

This 1988 Ladies Home Journal first prize apple pie winner was from the senator’s wife, Elizabeth Dole.

Filling
6 tart apples (Granny Smith, Jonathan
    or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
Water
2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon cinnamon
Pinch of nutmeg

Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.

Pastry
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 cup chopped pecans

Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.

Topping
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon mace
1/4 cup cold butter, cut up

Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400 degrees F.

Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.

nancy reagan’s pumpkin-pecan pie

Nancy Reagan’s Pumpkin-Pecan Pie

4 eggs
2 cups pumpkin (canned or fresh)
1 cup granulated sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked (9-inch) pie shell
1 cup chopped pecans

Preheat oven to 350 degrees F.

Break eggs into large bowl. Beat with wire whip. Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake for 40 minutes, or until filling is set, (knife inserted in center of pie comes out clean).

loretta lynn’s tomato-cheese pie

Loretta Lynn’s Tomato-Cheese Pie

Pastry
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Filling
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and saut

mamie eisenhower’s pumpkin pie

Mamie Eisenhower’s Pumpkin Pie

1 baked pie shell
3/4 cup firmly packed brown sugar
1 envelope Knox gelatine
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups cooked pumpkin
3/4 cup milk
3 egg yolks
3 egg whites
1/4 cup granulated sugar

Mix brown sugar, gelatine, salt, cinnamon and nutmeg in top of double boiler. Stir in pumpkin and egg yolks; add milk. Heat over boiling water until thick. Cool until cold.

Beat egg whites with granulated sugar until firm peaks. Fold into pumpkin. Pour into pie shell. Chill.

Top with whipped cream to serve.

dolly parton’s peanut butter pie

Dolly Parton’s Peanut Butter Pie

1 1/2 cups confectioners’ sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.

dom deluise’s sugarless apple pie

Dom DeLuise’s Sugarless Apple Pie

1/4 teaspoon cinnamon
1 tablespoon raisins
1 tablespoon nuts
1/2 cup Grape-Nuts
1 cup apple juice
3 medium apples, peeled, cored and
    sliced into crescents

Place sliced apples in an 8-inch pie dish. Add cinnamon, raisins and nuts. Cover top with Grape-Nuts. Moisten with apple juice and bake at 350 degrees F for 1 1/2 hours.

Serve with low-fat ice cream or frozen yogurt.

Serves 6.

bob hope’s lemon pie

Bob Hope’s Lemon Pie

1 cup plus 2 tablespoons granulated sugar
3 tablespoons cornstarch
1 cup boiling water
4 tablespoons lemon juice
2 tablespoons butter
4 egg yolks
Pinch of salt
Grated rind of 1 lemon
3 egg whites
2 tablespoons granulated sugar
1 baked pie shell

Combine cornstarch and sugar. Add water slowly, stirring constantly until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind, juice and salt. Cook for 2 to 3 minutes. Pour into baked pie shell. Cover with meringue made with egg whites and sugar stiffly beaten. Bake at 325 degrees F for 15 minutes or until meringue is light brown. Cool to room temperature before refrigerating to keep meringue from weeping.

ann landers’ best-ever lemon pie and meringue

Ann Landers’ Best-Ever Lemon Pie and Meringue

Source: Ann Landers’ column

"I got it from a taxi driver in New York at least 20 years ago…Almost everyone knows that you can buy pie shells that are nearly as good as any that are made in your very own kitchen. Here’s the recipe again."

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick – about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla extract. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.