Double-Crust Flaky Pie Dough
Mix in a bowl:
2 ½ cups flour
1 tsp white sugar
1 tsp salt
*For mini pies, cut rolled dough into 5-5 ½“ circles. Slip them into the a cupcake tin (I have found that the silicon cupcake tins cook the mini pies more evenly and are easier to clean afterwards). Use every other cup to give the pies enough space. This means you will need 2 cupcake tins to make 12 mini pies. Smooth the dough into the cup and flute the rim with your fingers. Top as you would a normal pie.
Grandpa's Cafe Chocolate Pie
1 cup plus 6 tablespoons sugar, divided
2 heaping tablespoons unsweetened cocoa powder
1/8 teaspoon salt
3 1/2 tablespoons cornstarch
3 large eggs, separated
2 cups whole milk
1 tablespoons vanilla
1 (9-inch) basket pie crust
- In saucepan combine 1 cup sugar, cocoa powder, salt and cornstarch. Add egg yolks and milk stirring until well mixed. Cook until thick (10-15 minutes- *it took me longer). Remove from heat and cool to room temperature.
- Preheat oven to 425 degrees.
- In medium mixing bowl beat egg white on high speed until soft peaks form. Add 6 tablespoons of sugar, 1 tablespoon at a time, beating constantly. Add vanilla. Beat egg whites until stiff and glossy.
- Pour filling into baked pie shell. Top with beaten egg whites, being cared to completely cover filling, sealing at edges of crust. Bake for 5 to 8 minutes or until light golden on the peaks. Remove and let cool. Refrigerate at least 2 hours to set.
Apple Pie
Prepare and roll out double crust pie dough. Line a pie dish with half of the dough (or 6-12 mini pies.) Set the other half aside for the pie top.
¾ cups sugar
2 tbsp flour
½ tsp ground cinnamon (I use more to taste)
1/8 tsp ground nutmeg
Add apple slices and mix until thoroughly coated. Place mixture in pie pan. Trim dough if necessary. Place other half of rolled dough on top and cut edges if necessary. Seal and crimp edges as desired. Cut slits into the top of the pie to vent. If making a normal size pie, cover edges with foil to prevent burning. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 25-30 minutes until golden brown. Cool on a wire wrack.
Rhubarb Pie
Preheat oven to 425 degrees.
Cut 1 ¾ to 1 ½ pounds of rhubarb stalks. (Use thin skinned, pink rhubarb, no bigger than your thumb.)
Measure 5 cups and combine with:
1 ¼ to 1 ½ cups sugar (use larger amount when rhubarb is more mature.)
¼ cup quick-cooking tapioca or cornstarch (cornstarch for lattice top)
Grated zest of 1 orange (optional)
¼ tsp salt
I also throw in cinnamon to taste
Let stand for 15 minutes, then stir. Pour into the pie crust and dot with 2 tbsp unsalted butter. Cover with lattice top crust, then seal the edges, trimp and crimp.
i heard a rumor that next week she'll be bringing you a recipe for Pink Lady Pie...
