Recipe Corner (4/16/09)

Pies with a twist

April 16, 2009

By Ginger Isham

I am getting tired of this cold weather, so I looked up old pie recipes to give my spirits a lift. This is what I came up with to share with readers this week. There’s nothing more satisfying than the smell of baking pies in the kitchen!

Cheddar Pear Pie

1 unbaked, 9-inch pie shell

4 large ripe pears, peeled and thinly sliced

1/3 cup sugar

1 tablespoon cornstarch

pinch of salt

Combine all ingredients and pour into unbaked pie shell. Make a topping with the following:

1/2 cup shredded cheddar cheese (I suggest not using extra sharp)

1/2 cup flour

1/4 cup melted butter

1/4 cup sugar

pinch of salt

Combine all until crumbly and sprinkle over pear mix. Bake at 425 degrees for 25 to 35 minutes. Cool and serve warm. Store leftovers in fridge.

Jennifer’s Cheesecake Pie

1 baked, 8-inch pie shell

1 8-ounce package cream cheese, softened

1 14-ounce can condensed milk

1 egg

3 tablespoons fresh lemon juice

1/2 cup raspberry jam

Beat cream cheese until fluffy and then gradually beat in milk, egg and lemon juice. Pour and spread half of this mixture into pie shell, add layer of raspberry jam and pour rest of cream cheese mix over jam and spread. Bake in 300-degree oven for 45 to 50 minutes. Can use another fruit jam or no jam and serve with fresh berries or berry sauce.

Apple Cream Pie (from Grandmother’s day)

Make a single piecrust with 1 1/2 cups flour and a pinch of salt. Mix and drizzle 6 tablespoons oil over the mix and stir gently. Add 3 tablespoons skim milk and form a ball. Roll out the ball between two sheets of wax paper to fit a pie dish, with a little to lap over side to make a fluted edge. Next, mix 3/4 cup sugar, 3 tablespoons flour and pinch of salt. Sprinkle 3 tablespoons of this mixture over the pie shell and pat gently but firmly. For the filling, peel 6 Granny Smith apples and cut into eight slices. Arrange in the crust, and sprinkle with the rest of the sugar and flour mix. Sprinkle cinnamon over all. Pour 1 cup heavy cream (or substitute light cream) over this. Finally, sprinkle with 1 tablespoon sugar. Bake in 450-degree oven for 12 minutes. Reduce oven to 350 degrees and bake about 45 minutes more.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.