Grandma Jan's Whistle Stop Sugar Cream Pie

This tasted alot like a cinnamon Creme Brulee....My kids thought it tasted like cinnamon rolls. It was tricky to get a good picture because it is best served warm . ENJOY, we sure did.

Whistle Stop Sugar Cream Pie

1-1/2 cup brown sugar (do not pack)

6 tablespoons flour

1 unbaked deep-dish piecrust in a glass pie pan (for best results)

1-cup half-and-half

1-cup heavy whipping cream

Pinch of salt

1-teaspoon vanilla

1-tablespoon butter, cut into small slices

1-teaspoon cinnamon

Preheat oven to 450.

Mix together brown sugar and flour and spread evenly into piecrust. Mix half-and-half, whipping cream, salt and vanilla. Slowly pour mixture over the top of brown sugar mixture in crust. Dot with butter slices and sprinkle cinnamon over all. Bake 10 minutes and reduce heat to 350 and bake an additional 50 minutes. Serve Pie warm.

Easy Pie Crust Option :

Mix In Pan Pie Crust (from the Southern Plate Cookbook)

1 1/2 C Flour

1 1/2 tsp Sugar

1 tsp Salt

1/2 C Cooking Oil

2 T milk

Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix well with a fork and pat out to fit pan. Bake according to recipe directions or for a cooked crust bake at 350 for approx. 10 minutes until golden brown.

Coconut Pie

Taste of Home Coconut Pie

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min. + cooling
Ingredients:
1-1/2 cups milk
1 cup Granulated Sugar
3/4 cup flaked coconut
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
1 unbaked pastry shell (9 inches) I used this one from Southern Plate it is really good and you mix it in the pan you bake it in.
Directions: In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.

Apple Galette's

One way to ease yourself into pie making, is to start with a free-form pie or tart known as a galette. To me, an apple galette may sound fancy, but it’s really just an informal apple pie. Simply preheat your oven and get to work on the filling. Make your crust and roll into small circular shapes place filling in the center and gather the crust around the edge no need to get fancy it is supposed to look "rustic" like the picture I sprinkled mine with cinnamon sugar . Doug says it rates around a 9.5 on the dessert scale. Experiment with your favorite fillings.

Apple Pie\ Galettes

Crust:
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated.
Roll out between waxed paper. Makes two double crusts. Enough for 8 small galettes or 2 double Crust Pies.
Double the filling for use of entire crust recipe or freeze crust in two
disks ...crust freezes well.


Filling (for 1 pie or 4 small galettes)

6 or 7 granny smith apples sliced 1/8 in thick
Mix
¾ C. Brown Sugar
¼ C. White sugar
2 TBS Cornstarch (slightly Heaped)
Sprinkle Mixture over apples, sprinkle nutmeg& cinnamon, cut 2 tbs butter over top.
Bake at 390* for 15 min turn down oven to 350* for 15 minutes or crust is golden brown....enjoy

Pecan Pie

We have had tried many pecan pie recipes but this one, is by far our favorite. Hope you enjoy it also.

Pecan Pie
Ingredients
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.

Spread pecans in an unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
TIPS:
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.

Crust
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated. Seperate into 4 equal portions by gently pressing mixture into a thick disk shape.
Roll out between waxed paper. Makes two double crusts or 4 single crusts. You can freeze unused crust. Just portion out and flatten into a disk,wrap in saran wrap and freeze in a ziploc freezer bag.

Pumpkin Pie

Libby’s Pumpkin Pie
• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Flakiest Pie Crust
Ingredients:
2c flour
1c shortening (I use all vegetable)
1 tsp salt
1Tbsp sugar

for the slurry:
1/3c flour
1/2c water

Directions:
In a large bowl, cut shortening into flour and salt with a pastry blender until mixture resembles coarse crumbs (about the size of small peas). Combine the 1/3c water and 1/2c flour to make a slurry. Pour over crumbled shortening mixture and mix till just combined. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.

Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don't need a double crust, you can freeze one half of the dough and use it later.
When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn't go well the first time, it's okay. Just crumple it back into a ball and try again. It's VERY forgiving.

Makes 1 double crust

Sour Cream Lemon Pie

Recipe Courtesy of Amy Robinson
"First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons."
INGREDIENTS:
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked
DIRECTIONS:
1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.