Triple Berry Pie - from Tastes Better from Scratch

 See original recipe at https://tastesbetterfromscratch.com/triple-berry-pie/

• ▢Ingredients: 
• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top lattice
• ▢7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢1 Tablespoon lemon juice
• ▢4 Tablespoons cornstarch
• ▢2 Tablespoons butter
• ▢1 large egg white beaten with a fork
• Instructions:
• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

  To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

  Nutrition

  Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg
• 
  

Crumble topping for Apple Pie

 Somehow our old recipe was lost, but this is pretty close to what we used to use.

• 1 cup all-purpose flour
• ▢½ cup brown sugar packed
• ▢½ cup granulated sugar
• ▢1 teaspoon cinnamon
• ▢½ cup unsalted butter chilled and cubed
• 
  
• Combine all topping ingredients using a fork until completely mixed and crumbly.

       Top apple slices with topping and pat it down over the apples.

Pumpkin Pie

Originally in the 1994 cookbook

9 inch pie:
1 pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk

Directions

1. Heat oven to 425 degrees F.
2. Prepare pastry.
3. Beat eggs slightly with rotary beater; beat in remaining ingredients.
4. Pour into pastry-lined pie pan.
5. Bake 15 minutes.
6. Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.

Note
To prevent spills, place pie pan on open oven door or on oven rack when filling.

Myrtle's Pie Crusts

Susan Allred
Originally in the 2005 cookbook

Ingredients

6 cups sifted flour
2 tsp salt
2 1/2 cups shortening
2 eggs
2/3 cups cold water
2 tsp vinegar

Directions

1. Mix together flour, salt. Cut in shortening until it resembles cornmeal.
2. Add eggs, cold water, and vinegar.
3. Mix until moistened. Form into a ball
4. Roll out on an lightly floured board, forming a circle about 12 inches in diameter.
5. Carefully place crust in pan.
6. Trim excess from edge of pan and flute edges.

Apple Pie Filling

Originally in the 1991 cookbook

Ingredients

1 bucket apples - wash and peeled
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water

Directions

1. Cook all ingredients until thick and bubbly.
2. Stuff into sterilized hot jars with slices of apples.
3. Pour hot mixture into the bottles. Allow 1 inch head space on the top of the jars.
4. Push the apples down as you pour the liquid in.
5. Process jars 20 minutes.

Apple Pie

Originally in the 1994 cookbook

Ingredients

1 9-inch pie crust
3/4 cup sugar
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp cinnamon
5 cups thinly sliced pared apples
1 tbsp margarine
- dash salt

Directions

1. Heat oven to 425 degrees F.
2. Prepare pie crust.
3. Stir together sugar, flour, nutmeg, cinnamon, and salt; mix with apples.
4. Turn into pastry lined pie pan; dot with margarine.
5. Cover with top crust which has slits cut in; seal and flute.
6. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
7. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits.

French Apple Pie
Prepare pie crust; omit margarine and top apple filling with Crumb Topping below:

Mix 1 cup flour
1/2 cube firm margarine
1/2 cup brown sugar (packed) until crumbly.

1. Bake 50 minutes.
2. Cover topping with aluminum foil last 10 minutes of baking if top browns to quickly.

Frozen Yogurt Pie

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 small containers (8 oz each) of flavored yogurt
1 small container of whipped creme
1 9-inch graham cracker pie crust

Directions

1. Fold together yogurt and whipped creme. Pour into graham cracker pie crust.
2. Freeze until firm, 4 hours, or overnight.
3. Remove from freezer 30 minutes before seriving and keep chilled in refrigerator. Garnish with fruit of choice, if desired.

Strawberry Cobbler

Originally in the 1994 cookbook

Ingredients

- Batter of 1 white or yellow cake mix
- Sliced strawberries, undrained, mixed with sugar and a small package of Jello
- Miniature marshmallows

Directions

1. Heat oven to 350 degrees F.
2. Mix cake batter and set aside.
3. Line bottom of 9x13 inch pan with marshmallows.
4. Spread cake batter over marshmallows, then spread strawberry mixture over batter.
5. Bake 45 minutes. Serve warm.
6. Top with rhubarb or any fruit.

Canned Sweet Cherry Pie

Originally in the 1991 cookbook

Ingredients

1 quart cherries, pitted or 2 (16 oz) cans
2 1/2 tbsp cornstarch
3 tbsp margarine
1 tbsp lemon juice
- pastry for 2 pie crusts

Directions

1. Heat oven to 400 degrees F.
2. Drain juice from cherries and save. Mix 1/4 cup cherry juice with cornstarch until smooth. Stir into remaining juice.
3. Cook over medium heat, stirring until mixture thickens and comes to a full boil.
4. Remove from heat. Stir in lemon juice, margarine, and pitted cherries.
5. Pour into pastry lined 9-inch pie dish.
6. Adjust top crust. Flute edges; cut vents.
7. Bake for 45 minutes or until crust is golden brown.

Pie Crust

Originally in the 1991 cookbook

Ingredients

Single Crust
1 1/4 cup flour
1/3 cup shortening
1/2 tsp salt
3-4 tbsp cold water

Double Crust
2 cups flour
2/3 cup shortening
1 tbsp salt
6-7 tbsp cold water

Directions

1. If baking, heat oven to 450 degrees F.
2. In a mixing bowl stir together flour and salt.
3. Cut in shortening until pieces are the size of small peas.
4. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with a fork.
5. Push to the side of the bowl. Repeat until all is moistened.
6. Form dough into a ball.
7. On a lightly floured surface flatten dough with hands.
8. Roll dough from center to edge, forming a circle about 12 inches in diameter.
9. Ease pastry into pie pan, being careful not to stretch pastry. Trim to 1/2 inch beyond pan, and flute.
10. If baking is necessary, prick bottom and sides of pastry. Bake 10-12 minutes, or until golden brown.

Swiss Apple Pie

Originally in the 1994 cookbook

Ingredients

1 egg
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup apples, pared, cut into 1/2 pieces
1/2 cup nuts, broken

Directions

1. Heat oven to 325 degrees F.
2. Grease pie tin.
3. Beat egg and sugar together.
4. Sift together and add flour, baking powder, salt, cinnamon and add to sugar and eggs.
5. Mix in apples and nuts.
6. Bake for 20-25 minutes.

Serve with whipped cream or ice cream.

Sensational Double Layer Pumpkin Pie

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

4 oz cream cheese, softened
1 tbsp milk or half and half
1 tbsp sugar
1 1/2 cups thawed whipped topping
1 ready graham cracker crust
1 cup milk or half and half
2 pkg instant vanilla flavored pudding
1 can pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Directions

1. Mix cream cheese, milk and sugar in large bowl with large wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. Pour 1 cup milk into bowl.
3. Add pudding mix. Beat with wire whisk until well blended; 1 to 2 minutes (mixture will be thick).
4. Stir in pumpkin and spices with wire whisk; mix well.
5. Spread over cream cheese layer.
6. Refrigerate for 3 hours or more.
7. Garnish with additional whipped topping and nuts if desired.

Makes 8 servings

Creamy Chocolate Layered Pie

Submitted by Susan Allred
Originally in the 2005 cookbook

Prep time: 15 minutes.

Ingredients

4 oz cream cheese, softened
1 tbsp milk or half and half
1 tbsp sugar
1 tub cool whip, thawed
1 ready made chocolate pie crust
1 1/2 cups cold milk or half and half
2 small pkgs chocolate flavor instant pudding and pie filling

Directions

1. Mix cream cheese, milk and sugar with wire whisk until smooth.
2. Stir in 1 1/2 cups of whipped topping. Spread on bottom of crust.
3. Pour 1 1/2 cups milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute.
4. Stir in 2 cups of whipped topping. Spread over cream cheese layer.
5. Refrigerate 4 hours or until set.
6. Garnish with remaining whipped topping.

Makes 8 servings