Sour Cream Rhubarb Pie

Preparation

Crust:
Oven temp:
Bake time:
Yield:

Pastry for double pie crust
400° and 375°
10 and 45-60 minutes
8-10 servings

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Put rhubarb in the pie crust.
3. Mix sour cream, eggs, and sugar.
4. Pour over rhubarb.
5. Sprinkle cinnamon over mixture.
6. Cover with top crust or use decorative pastry cutouts for top crust.
7. Cut slits in the top crust.
8. Seal and flute the crust edges.
9. Bake at 400° for 10 minutes.
10. Reduce heat to 375° and bake for 45-60 minutes.

Ingredients

1 cup
3
1 1/2 cups
3 cups

Sour cream
Eggs
Sugar
Rhubarb

Harvest Grape Pie

Preparation

Crust:
Oven temp:
Bake time:
Yield:

Pastry for double pie crust
425°
35-45 minutes
8-10 servings

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Remove and save grape skins by pinching grapes at the opposite end of the stem. (The pulp pops out)
3. Put the pulp in a saucepan. (Do not add water)
4. Bring the pulp to a rolling boil.
5. Remove from heat.
6. While the pulp is hot rub through a strainer to remove the seeds.
7. Mix the strained pulp with reserved grape skins.
8. In a bowl combine sugar and flour.
9. Mix sugar and flour mixture lightly with grape mixture.
10. Sprinkle with lemon juice and salt.
11. Pour into the pie crust.
12. Dot with butter.
13. Cover with top crust or use decorative pastry cutouts for top crust.
14. Cut slits in the top crust.
15. Seal and flute the crust edges.
16. Bake at 400° for 35-35 minutes until top crust is nicely browned and juice is thickened.
17. Cool before serving.

Ingredients

5 1/3
1 1/3 cups
1/4 cup
1 1/4 tsp
Dash
1 1/2 tbsp

Concord grapes
Sugar
Flour
Fresh lemon juice
Salt
Butter

Gooseberry Pie

Preparation

Prep time:
Crust:
Oven temp:
Bake time:
Servings:

25 mins
Pastry for double pie crust
375°
1 hr 10 min
8

Instructions

Prepare Pie Pastry

1. Roll out half of the pastry to a 12" circle.
2. Ease into a 9" pie plate.
3. Trim pastry even with the rim of the pie plate.
4. Set aside.

Prepare Pie Filling

1. In a medium saucepan, combine gooseberries and water
2. Cook over medium-low heat until the berries pop.
3. Stir occassionally.
4. Combine the 1 1/2 cups of sugar, flour, and nutmeg.
5. Add the mixture to the gooseberries in the saucepan.
6. Cook and stir until the mixture just begins to bubble.
7. Spread the mixture in the pastry-lined pie plate.
8. Roll out the remaining pastry.
9. Cut slits to allow steam to escape.
10. Place remaining pastry on the filling.
11. Trim the pastry to 1/2" beyond the edge of the pie plate.
12. Fold top pastry under bottom pastry.
13. Crimp edge as desired.
14. Brush top crust with cream or milk.
15. Sprinkle top crust with a little sugar.
16. Cover the edge of the pie with foil.
17. Bake in a 375° oven for 25 minutes.
18. Remove foil.
19. Bake about 20 minutes more or until the top is golden.
20. Cool.

Ingredients

4 cups
1 tbsp
1 1/2 cups
1/4 cup
1/4 tsp
1 tbsp
2 tsp (about)

Fresh or frozen gooseberries
Water
Sugar
Flour
Nutmeg
Cream or milk
Sugar

Pastry for Double Crust Pie

Preparation

Refrigerator

Chill (if needed)

Ingredients

2 cups
1/2 tsp
2/3 cup
6-7 tbsp

Flour
Salt
Lard
Water (cold)

Instructions

1. In a mixing bowl, stir four and salt together.
2. Using a pastry blender, cut in lard until pieces are pea size.
3. Sprinkle 1 tbsp of cold water over part of the mixture.
4. Gently toss with a fork.
5. Push moistened dough to the side of the bowl.
6. Repeat steps 3 - 5 until the dough is moistened.
7. Divide the dough in half.
8. Form each half into a ball.

Trinity's Grape and Pear Pie

Preparation

Crust
Oven temp

Pastry for single pie crust
400°

Ingredients

Filling

4 cups
1 1/2 cups
1 cup
1/4 cup
1 tsp
1/4 tsp
1 1/2 tsp + additional
Dash
1 1/2 tbsp

Concord grapes
Pears
Sugar
Flour
Cinnamon
Nutmeg or mace
Lemon juice
Salt
Butter

Topping

1 cup
1/3 cup
1/3 cup

Flour
Brown sugar
Butter (softened)

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Remove and save grape skins by pinching grapes at the opposite end of the stem. (The pulp pops out)
3. Put the pulp in a saucepan. (Do not add water)
4. Bring the pulp to a rolling boil.
5. Remove from heat.
6. While the pulp is hot rub through a strainer to remove the seeds.
7. Mix the strained pulp with reserved grape skins.
8. Peel and slice pears.
9. Sprinkle with additional lemon juice to preserve freshness and set aside.
10. In a bowl combine sugar, flour, and dry spices.
11. Toss with fruit.
12. Mix with lemon juice and salt.
13. Pour into the pie crust.
14. Dot with butter.
15. Combine the topping ingredients.
16. Sprinkle over the filling.
17. Bake at 400° for 40 minutes.

Grandma Borghild Curtis' Cream Lefse

Preparation

Griddle-lefse:
Grill time:
Yield:

Hot
Brown bubbles form
Huge batch

Ingredients

Whipping cream
1/2 & 1/2 cream
Milk
Flour
Salt

1 cup
1 cup
1 cup
3 1/2-4 cups
1/2 tsp

Instructions

1. Warm the cream, 1/2 & 1/2, and milk to almost boiling.
2. Mix in the flour and salt while the dairy is still hot.
3. Allow dough to cool slightly.
4. Roll an egg size piece of dough on a mediumly floured surface until fingernail thin and about 14" diameter.
5. Fry dough round on a griddle and flip when bubbles form.
6. Fry dough on the other side until wet/doughy spots are gone. The lefse round will have lightly scattered brown fried spots.

Storage

• Carefully stack and store brittle fried rounds in container in cool dark place.

Serving

1. Lightly and quickly run hot water over the brittle lefse round.
2. Place on a towel and cover to moisten the lefse. Keep the rounds separated if preparing multiple rounds.
3. Wait 10 minutes or until the lefse round is pliable.
4. Spread butter and sprinkle sugar on half the lefse round.
5. Fold the lefse over the buttered and sugared half.
6. Repeat step 3-4 until the desired serving size is reached.
7. Eat lefse.

Special Note

Thin dough and a good floured work surface is the key to good cream lefse.

Grandma Burke's Seven Layer Bars

Preparation

Oven temp:
Bake time:
Yield:

350°
20-25 mins
1 pan

Ingredients

Butter
Graham cracker crumbs-crushed
Chocolate chips
Butterscotch chips
Angel flake coconut
Pecan pieces
Sweetened condensed Eagle Brand milk

1/2 cup
1 cup
1 cup
1 cup
4 oz
1/2 cup
1 can

Instructions

1. Grease sides of 9"x13" pan with with butter.
2. Put the rest of the butter in the pan.
3. Put pan and butter into a 350° oven to melt.
4. Remove pan and melted butter from the oven.
5. Spread the other ingredients evenly in the pan in the order listed except the condensed milk.
6. Pat the layered ingredients down somewhat firmly.
7. Pour the condensed milk evenly over all the ingredients and keep the milk away from the edges of the pan.
8. Bake for 20-25 minutes at 350° until the sides are beginning to brown and the center is somewhat bubbly.
9. Cool on a rack 10 minutes.
10. Loosen edges and cut into desired size while warm.
11. Remove the bars from the pan when they are completely cool.

Special Note

Grandma Burke's recipe