Betty's Cherry Pie

There is nothing like a mouth watering, cherry pie. I like this recipe because you can make it all year long since you don't use fresh cherries. Also, it does not have the traditional cornstarch goo that most cherry pies have. If you are feeling up to the challenge then do the traditional lattice top. If not, just be creative and cut a few shapes in the top crust before placing it on the pie. It will still turn out delicious. Oh, and bake on a cookie sheet or over some foil to keep any sticky messes out of your oven.

Pie crust for a double crust pie.
You can use my Grandma's crust recipe that I have posted or the refrigerated, store bought crust that you just unroll and place in the pie plate.
Milk
Sugar

Filling:
3 cans pitted sour cherries, drained.
1 c. sugar
1/4 c. plus 2 Tbs. flour
2 Tbs. orange juice
zest from one orange
1/2 tsp. ground ginger

Gently stir all filling ingredients together in a large mixing bowl. Make sure that everything is well combined. Pour filling into pastry lined pie plate. Place top layer of crust on and cut in several places to vent. Trim and flute edges. Brush with a little milk and sprinkle with sugar. Bake in a preheated oven at 375 F for 40 to 50 minutes. Let cool almost completely before serving. (If you can wait!)

Grandma's Pie Dough

This is my Grandma's pie dough recipe, it is pretty basic and works great with a lot of pie recipes. It's also on my mom's blog, http://alwaysanotherrecipe.blogspot.com, you will noticed that my recipe is a half recipe, it makes 2 pie shells with a little left over. Tip: Keep the pie dough as cold as possible, the warmer it gets, the harder it is to work with.

1 1/2 c. flour
1/2 c. Crisco vegetable shorting
1/2 tsp. salt
1/3 c. ice water

Mix shortening and salt into flour until in starts forming small pea sized balls. You can do this in the food processor or by hand with a pastry cutter. My mom uses the mixer. Slowly add the ice water until the dough binds into a ball that is not sticky, you may not need all of it. Roll out on a floured surface in a circle shape until it is between 1/4 and 1/8 inches thick. Sprinkle lightly with flour. Carefully fold the dough in half and then fold in half again in the other direction and you should be able to easily pick up the dough and place it into your pie plate. Unfold the dough once it is in the pie plate, make sure that their is no air anywhere between the pie plate and the dough. Trim the edges, crimp and you are ready for your filling!

Betty's Pumpkin Pie

Well, a lot of us are feeling the pressure to get our Thanksgiving menus together. Here is one more Pumpkin Pie recipe to add to the plethora of them already out there. What make this one different? It's delicious!

For the crust:
You can use a store bought or my Grandmothers recipe, it's posted on this page.

For the filling:
1/2 c. light brown sugar, dark brown will work fine in a pinch.
1/4 c. honey
2 Tbs. real maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 15 oz. can of pure pumpkin
1 12 oz. can of evaporated milk

In a mixing bowl, combine eggs, sugar, honey, syrup and spices, beat well. Add pumpkin and evaporated milk, beat for 1 or two minutes to ensure that all is well combined. Pour into pie shell and bake at 425 for 15 minutes. Reduce temperature and bake for 45 more minutes or until firm. I bake on a cookie sheet because it's easier to get the pie in the oven with out spilling it if it's on a cookie sheet.

Makes one pie and this recipe doubles very nicely.